So what exactly is PhycoBucha?

Well phyco means 'seaweed' . There's half of the answer....

Most of us are familiar with Kombucha... the amazing fermented tea beverage that is slightly sour, lightly effervescent and super healthy for you. The term Kombucha in Japanese is Kombu-Cha, Kelp Tea! So we've blended the terms Phyco and Kombucha to create 'PhycoBucha'! The addition of our unique Australian seaweed into the fermentation adds an array of amazing elements that originate from the sea.

Seaweed is full of Magnesium, Iron, Vitamin B12, Iron, Iodine, Omega 3s and myriad trace elements and minerals. Combined with Polyphenols and Nitrogen from organic Tea, PhycoBucha really delivers for your health. The infusion of seaweed and organic tea is patiently left to work its magic in our temperature controlled kombucha nursery. Over time this infusion develops the organic acids that provide the delightful tart, sour notes that are synonymous with real, raw, unfiltered, unpasteurised kombucha.

What does it taste like with seaweed?

This is where the story gets even better. Back to Japan in 1908 Professor Kikunae Ikeda discovered the 5th flavour 'umami' in none other than.... you guessed it - seaweed!!!! And what does umami mean? It means 'essence of deliciousness'. PhycoBucha is seriously delicious.