The Jun

I know there are many many articles written about the benefits of Kombucha.  In fact the wellness industry is ripe at the moment with everyone talking about the benefits of gut health and diet and the incredible impact aligning these two components has on our wellness.

Despite this, here I am writing another one, because I want to be my kinda clear as to whats in JUN and why each aspect of it was chosen to become the creation for your well BEING.

Green Tea

It surprises many people new to tea to learn that green tea and black tea originate from the same exact plant species—Camellia Sinensis. The difference, is in what happens after the leaves are picked. For green tea, the tea leaves are harvested from the plant and and then quickly heated—by pan firing or steaming—and dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavour.  By contrast, black tea leaves are harvested and allowed to fully oxidise before they are heat-processed and dried. During oxidation, oxygen interacts with the tea plant’s cell walls, turning the leaves the rich dark brown to black colour that black tea is famous for, and significantly altering their flavour profile.  

Green tea is generally known to have lower caffeine content per cup than black tea and much lower caffeine content than coffee. 

Like all drinks cultivated from caffeinated plants, however, a specific level of caffeine per cup of green tea is hard to define as it will depend on the type of green tea as well as how it was processed and prepared.

As Green Tea leaves aren't fermented and don't go through the oxidation process that black tea undergoes, it is extremely rich in the EGCG (epigallactocatechin gallate), a popular antioxidant known for fighting cancer, cardiovascular conditions and more. Since oxidation is arrested, it is believed that more polyphenols are preserved. 

Poly what??

The phenolic content in tea refers to the phenols and polyphenols, aka the natural plant compounds which are found in tea. These chemical compounds affect the flavour and ‘mouthfeel’ and are speculated to provide potential health benefits. 

Polyphenols in tea include the catechins, theaflavins, tannins, and flavonoids. Of all the catechins in tea, EGCG is the main subject of scientific study with regard to its potential health effects.  

A group of natural phenols called the flavonoids are of popular interest also to researchers as they have found them to have the potential to contribute to better health.  Tea has one of the highest contents of flavonoids among common food and beverage products.  Catechins are the largest type of flavonoids in growing tea leaves.

One of the major polyphenol characteristics is its radical-scavenging capacity, which is involved in its antioxidant properties, The high antioxidant capacity makes polyphenols an important key factor involved in the chemical defensity of plants against pathogens and predators.

Maple Syrup

Why did I choose Maple Syrup. I get asked a lot about this, especially as we are in Australia and it is sourced in Canada. I like the fusion of us all.  Coming together from Asian beginnings adding a touch of Canada and borne in Australia!

When i began fermenting with the green tea I was aware that Jun began with honey.  Its tradition stems from there, especially since most predominantly thought to have begin in the Tibetan regions, honey was in ample supply through the natural produce from bees.  

However, honey isn't inclusive.  Not everyone eats honey. Vegans to be precise, and as we are all about inclusivity I wanted to make sure we could ALL enjoy Jun.

That said, I am a die hard nutritionist and researched the heck out of many sources of sugar for what I wanted to taste.

I began with Agave.  Because it became so popular through the wellness experts as an alternative I knew everyone would recognise it.  BUT. On further research in to the industry, Agave syrup being the by product of the Agave plant grown and utilised mostly or the production of Tequila, meant that as the industry for it as a sweeter expanded, its processing increased and nutrient value decreased.

It just wasn't an option.

As I am a counsellor, I am really passionate about mental health and know the deficiencies that most people are now carrying with their mineral content and so Maple Syrup became the no brainer with its dense mineral content.  And when i put honey and maple toe to toe - whilst they each have qualities to admire, and some that are lacking, for me Maple was going to provide what we are in need of now, and that was highly important to me.

The Nutritional Value of Maple Syrup. 

The nutrients found in maple syrup include energy, water, protein, fat, carbohydrates, and sugars. In terms of minerals, it contains calcium, iron, magnesium, manganese phosphorus, sodium, potassium, and zinc. Vitamins such as thiamin, riboflavin, niacin, and B6 are also found in maple syrup.  

Also having a lower glycemic index it impacts blood sugar levels less than normal sugar.

Because maple syrup nutrition also supplies inflammation-reducing polyphenol antioxidants, it can be considred part of a healthy diet that’s helpful in preventing certain diseases like arthritis, inflammatory bowel disease or heart disease. Ad this to the already jam packed green tea polyphenols and WOW what a huge impact we are getting.

Maple syrup’s plant-based compounds reduce oxidative stress.  It is found that magnesium is involved in nearly every major metabolic and biochemical process within the cell. Every organ has a critical need for magnesium in order to effectively perform their functions so magnesium is a must. 

Magnesium has also shown some preliminary promise in the fields of mental and emotional wellness. While the mechanisms of the antidepressant actions of magnesium are not fully understood, the mineral has been shown to influence several systems associated with depression.

What about the bacteria?

Well thats the outcome of the fermentation process of these two amazing products.  We get bacteria.  And its important for you to know, that we are always checking and testing for the right bacteria to be found within Jun. No pathogens - no bad guys - here!

There’s a lot of rave about the bacteria and thats probably a whole story unto itself.

Basically simply ingesting healthy bacteria won’t necessarily cause these bacteria to permanently live in, or colonise, the gut. To gain any long-term health benefits from foods containing live bacteria, known as probiotics, the current research suggests you would need to take them continuously.

Key tip!

Our gut bacteria is constantly changing, so the key to a good gut is consistent good bacteria and good foods being fed to it.  You can do this by adding pieces of nutrient rich fermented foods or greens into every meal, or you can dedicate a meal to your gut and get it all done in one!

There are millions of varieties of gut bacteria, but predominantly we have found 18 to be the most beneficial to our gut colony.  We need as much diversity to truly impact our wellness.

Key tip!

Is to have as broad a spectrum of these to truly make a difference.  So don't just have a product consistently if its only got one strand of bacteria, you need diversity!  Likewise if you aren't in need of a specific strand of bacteria, because you consume enough of that source, you will get no benefit from it, so checking what you really need is a great start!

Did you know?

Tea is the only plant that contains L-theanine, an amino acid that promotes calm and relaxation. It works in synergy with the stimulant caffeine to induce a state of mindful alertness. 

Caffeine from tea is thought to absorb more slowly in the body than caffeine from coffee. This gentle release promotes a longer period of alertness without a jittery rush at the start or crash at the end.

The rest of our Ingredients:

All of our flavours and herbs and spices are chosen for a reason.  Yes they have their very own raison d’être .  They are all selected for their nutrition and flavour.

We talk about these on the  'our flavours' page.

On sitting and reflecting on what to use, some were stand out no brainers for me.  Like Turmeric. For centuries and to the present day, in systems of traditional medicine, turmeric is a prominent anti-inflammatory, antioxidant, analgesic, anti-tumour, wound healer, antibiotic, antibacterial, antiseptic, liver protectant and treatment for joint pain, digestive discomfort, allergies, insect bites and skin rashes.  Because it can be all of that and taste great!!!

I hope this helps for you to understand and connect with the why of our choices in our ingredients.  I hope you will ask plenty more questions to really understand all the tiny elements that went into this whole creation coming together.  You should definitely follow us through our social media channels where I am always placing great articles to highlight new research and more findings on all that is going to promote great health and wellness.


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