WHY ARE WE DIFFERENT FROM THE REST?

Mūn Ferments was the first to elaborate and commercialize a kombucha with 100% natural, premium quality and certified organic ingredients. Its main distinguishing feature: the minimum residual sugar in its varieties. The lowest of all kombuchas currently marketed. Up to 18 times less sugar than other kombuchas on the market.

The preparation of Mūn’s kombuchas begins with an infusion with green tea, specifically of the Lung Ching variety, the most organic tea grown in the world, which is only harvested in spring and is highly appreciated by experts. Organic cane sugar sweetens it and serves as fuel for the microorganisms that will make fermentation possible. A long, careful, restful fermentation makes Mūn kombuchas the only ones that, without being pasteurized, do not require refrigeration for transport or preservation. The unique process we subject it to ensures that the amount of residual sugar that reaches the consumer is minimal.

Mūn Ferments takes the traditional millenary recipe dating back to 221 BC in ancient China to improve it and make it as healthy as possible. The result is a super amazing, but also highly detoxifying drink, rich in natural probiotics that aid digestion and nutrient absorption, rid the body of toxins, cleanse the digestive system and activate immunity.

Mūn’s kombuchas, which acquire their natural bubbles spontaneously during the fermentation process, are 100% natural. They contain natural probiotics, amino acids, enzymes, antioxidants, minerals and organic acids (gluconic, acetic, lactic and saccharic).