Dragonfly Jun is handcrafted in small batches using only the highest quality organic ingredients and local Colorado honey. In a market dominated by Kombucha made with black tea and sugar, the secret to our superior product is in the honey.
Why Honey? Honey is chock full of vitamins, trace enzymes, amino acids, and minerals like calcium, iron, sodium chlorine, magnesium, phosphate, and potassium.
Because of its bend toward the acidic PH level (3.2 to 4.5), it helps reduce bacteria growth and the antioxidant properties help it wipe out some free radicals.
We source only the finest organic ingredients. Each of our flavors is composed of organic, fair-trade and ethically harvested tea, herbs filtered Rocky Mountain water, and local honey. We use raw organic Colorado honey supporting our local bee farmers.
Jun is widely found today in western Tibet although it’s actual history is shrouded in rumor and mystery.
Some Jun dealers claim that the earliest writings about Jun tea date back to 600 B.C. in Northeast China where the elixir was valued for its ability to open energy (chi) in the body and increase circulation. Unfortunately, no source for these “earliest writings” is actually given.
The rarest form of Jun is called “snow leopard” and is produced by Bonpo monks who are of Taoist, Buddhist and Shamanic origins and were rumored to have been given heirloom cultures by Lao Tzu.
The most easily found and tastiest Jun in Tibet comes from the Khampa Nomads—former monks turned physical and spiritual warriors who learned their knowledge of how to make Jun from the Bonpo. The Khampa Nomad’s were trained by the CIA in the 70’s to try to kick China out. They took Jun so they would have superior fighting abilities against the Chinese. They are also guardians of heirloom cultures, travel on motorcycle with single long braids bouncing off their backs, flasks of Jun and swords on their hips. (Elephant Journal)
About Dragonfly Jun
"Whether you believe the healthy hype or not, kombucha continues to enjoy popularity around the country.
Turns out, the fermented tea makes a clever cocktail ingredient too. Its natural tang and fizz adds surprising character to drinks—and pairs well with everything from bourbon to tequila."
From the Press
"Bartenders everywhere are adding ’bucha to hooch, using its naturally sweet-tart flavor and slight effervescence to enliven libations. Many turn to local producers..."
THE YOGA JOURNAL
"Kombucha supplies you with energy and boosts the immune system.
No wonder the ancient Chinese call kombucha the “tea of immortality.” This fermented tea is brewed with good-for-you bacteria and yeast, so it is teeming with probiotic microorganisms that get your body into gear by supplying it with energy and boosting the immune system. What’s more, its tart-and-tangy flavor elevates sweet cocktails with a refreshing zing."
"Probiotics, or the good gut bacteria, are being linked to multiple health benefits, including improved digestion, immune health, fighting depression, and even improved dental health in children," says dietitian Heather Mangieri, spokeswoman for The Academy of Nutrition and Dietetics.
One recent study says fermented foods like kombucha may be particularly good for brain development and behavior. Its beneficial bacteria and B vitamin content help place it on the smart "brainfood" list.
Michelle Crowder, ND, senior naturopath at Beaumont Hospital in Grosse Pointe, MI, calls the connection between fermented foods and mental health “a very active and exciting area of research.” (WebMd)