In our Gurbuchi, we only use the best organic and wild harvested ingredients and pure Kalang River water filtered through native hardwood charcoal and quartz crystal .
Since the Dreamtime, Australian Aboriginal People have consumed fermented foods and drinks for ceremonial purposes and for their elixir health benefits.
Gurbuchi is handcrafted from 100% whole Australian native ingredients.
No Concentrates. No flavour essences. Just pure whole Native fruits and leaves.
No added artificial colours, flavours, preservatives or sweeteners.
4 week plastic free brew. Not 1-2 weeks (Means low sugar content).
Gurbuchi is a fusion of traditional Australian fermenting practices and ancient Manchurian Kombucha brewing. We are committed to our journey of zero waste and passionate about being a plastic free company.
Pure Kalang River Essence, Gurạdji, Organic raw sugar, Live Gurbuchi culture, Finger lime, Lemon Myrtle.
Pure Kalang River Essence, Gurạdji, Organic raw sugar, Live Gurbuchi culture, Davidson plum.
Our Gurbuchi contains only organic and wild harvested Australian Native ingredients. It is preservative free and has no artificial colours or flavours.
Preservative free. No artificial colours, flavours or Sweeteners.
Naturally caffeine free
Low in sugar
Bubbling with probiotic and prebiotic cultures which are important for gut health
High in anti-inflammatory compounds
Packed with antioxidants
Zingy Star Dust
Finger limes are rich in folate, potassium and Vitamin E
They are exploding in vitamin C
Lemon myrtle boasts good amounts of magnesium and vitamin A
It is also rich in anti-microbial, anti-fungal and has high anti-septic properties
Davidson plums are rich in potassium, zinc and calcium.
Beaming with Lutein for eye health
Exploding in vitamin C and E
Gurbuchi is a drink you can feel good about inside and out.
Aboriginal Australians Fermented grains, legumes, steeped leaves and honey for their elixir health benefits and ceremonial insights.
Gurạdji is a native Australian plant traditionally used for thousands of years to heal ailments, cleanse the body and bring clarity to the mind. The leaves were chewed to relieve toothache. The women made a traditional sun tea by steeping the leaves in water and leaving in the sun for hours. This was then sipped to relieve cramping, pain or nausea. Gurạdji was made into a paste and applied to wounds or injuries to reduce inflammation and help in the healing process.
The wise ‘Guradji Men’ dispensed the leaf. They were the holders of knowledge, tradition and rules: the lore. When someone visited another clan, they sought out the Guradji Man for permission to access that clan’s Country. They shared Gurạdji in ceremony, which had a relaxing effect. This act said: “I am comfortable to share Gurạdji with you; you are welcome on my Country.”
Using Gurạdji in a modern diet is only limited by your imagination. Its mild nutty sweat flavor makes it great for just about anything. Especially when many leafy superfoods have very strong flavors that need an acquired taste.
As a fermented tea:
Gurạdji’s main use is as a tisane. Being naturally caffeine free, packed full of antioxidants and anti inflammatory properties, Fermenting Gurạdji tea makes for a divine health drink. Gurbuchi can be drunk warm or ice cold.
In a spiraling fast paced world that is ever demanding more of us, take advantage of Gurạdji’s relaxing effects by drinking our Gurbuchi and remember to Brew. Breath. Connect.
BREWING GURBUCHI: (Gurạdji fermented Tonic)
Unlike many herbal infusions, Gurạdji can be brewed into a fantastic Kombucha on its own, known as Gurbuchi. Because of its high tannin and polyphenols, Gurạdji brews and ferments perfectly well without the need for black or green tea to supplement the brewing and fermenting process.
Check out our blog on brewing your own Gurbuchi.