📝 About This Recipe
Known as the 'Champagne of Kombucha,' Jun is an ancient, effervescent tonic crafted from delicate green tea and raw honey. Unlike its cousin kombucha which thrives on black tea and cane sugar, Jun possesses a lighter, floral flavor profile and a crisp, dry finish that dances on the palate. This probiotic elixir is prized not only for its refreshing taste but also for its rare, high-vibration energy and gut-healing properties.
🥗 Ingredients
The Brewing Base
- 8 cups Filtered Water (chlorine-free is essential)
- 4 tablespoons Loose Leaf Green Tea (high-quality Dragonwell or Sencha recommended)
- 1 cup Raw Honey (unpasteurized and local if possible)
The Culture
- 1 piece Jun SCOBY (Symbiotic Culture of Bacteria and Yeast specific to honey)
- 1 cup Jun Starter Liquid (previously fermented Jun tea)
Secondary Fermentation (Optional Flavoring)
- 2 inch piece Fresh Ginger (thinly sliced)
- 1 teaspoon Dried Lavender Buds (culinary grade)
- 1/4 cup Fresh Raspberries (slightly crushed)
- 1 teaspoon Lemon Zest (organic only)
👨🍳 Instructions
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1
Thoroughly sanitize a 1/2 gallon glass jar and all stirring utensils using hot water and white vinegar to ensure no rogue bacteria interfere with the fermentation.
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2
Bring 4 cups of filtered water to a gentle simmer (approximately 175°F/80°C). Avoid a full boil, as excessively hot water can scorch delicate green tea leaves and result in bitterness.
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3
Add the loose-leaf green tea to the hot water. Steep for exactly 3-5 minutes, then strain the leaves out immediately to keep the brew clean and light.
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4
While the tea is still warm but not boiling, stir in the remaining 4 cups of room temperature filtered water. This helps bring the overall temperature down quickly.
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5
Wait for the tea to cool to 'luke-warm' (below 100°F/38°C). This is critical: if the tea is too hot, it will kill the live enzymes in the raw honey and the SCOBY.
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6
Whisk in the 1 cup of raw honey until completely dissolved into the green tea base.
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7
Pour the honey-tea mixture into your glass brewing jar. Add the 1 cup of Jun starter liquid and gently place the Jun SCOBY on top with clean hands.
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8
Cover the mouth of the jar with a breathable cotton cloth or a coffee filter and secure it tightly with a rubber band to keep out fruit flies.
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9
Place the jar in a quiet, dark spot away from direct sunlight where the temperature stays between 68°F and 75°F. Jun prefers slightly cooler temperatures than traditional kombucha.
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10
Let ferment for 3 to 5 days. Start tasting on day 3 using a clean straw; it should be pleasantly tart but still retain a hint of honey sweetness.
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11
Once the flavor is to your liking, remove the SCOBY and 1 cup of the liquid (your starter for the next batch) and set aside in a clean bowl.
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12
For a fizzy 'second fermentation,' pour the Jun into flip-top glass bottles. Add your ginger, lavender, or fruit at this stage, leaving 1-2 inches of headspace.
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13
Seal the bottles and let them sit at room temperature for another 24-48 hours. This builds the natural carbonation.
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14
Move the bottles to the refrigerator. Chilling stops the fermentation process and helps the CO2 dissolve into the liquid, ensuring a bubbly opening.
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15
Strain before serving into a chilled glass and enjoy the crisp, probiotic goodness.
💡 Chef's Tips
Never use metal containers or spoons for long-term contact with Jun, as the acidity can leach metals into the drink. If you cannot find a Jun SCOBY, do not use a regular Kombucha SCOBY; they are adapted to different sugars and will eventually fail. Always use raw honey; pasteurized honey lacks the enzymes that work synergistically with the Jun culture. Jun ferments much faster than kombucha; check it daily after the third day to prevent it from turning into vinegar. If your Jun isn't bubbly enough, add a tiny pinch of extra honey to the bottles during the second fermentation step.
🍽️ Serving Suggestions
Serve in a chilled champagne flute for a sophisticated non-alcoholic celebratory toast. Pair with light appetizers like goat cheese crostini or fresh ceviche. Garnish with a sprig of fresh mint or a few frozen blueberries to enhance the floral notes. Mix with a splash of gin and elderflower liqueur for a probiotic botanical cocktail. Enjoy as a mid-afternoon pick-me-up served over a large crystal ice cube.