WE’RE DRINK­ING

Jun tea

Taste - - The Scene -

It’s the “Cham­pagne of kom­bucha” so you can guess why we like it. It’s a fermented bev­er­age made the same way as kom­bucha but uses green tea and honey in­stead of raw cane sugar. The scoby (sym­bi­otic colony of bac­te­ria and yeast) you use to make jun tea is dif­fer­ent to kom­bucha as it has been trained to feed off honey rather than cane sugar. For more in­for­ma­tion, join the fermented cul­ture­shar­ing com­mu­nity at FACE­BOOK.COM/ NZCULTURESWAP

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