📝 About This Recipe
Known as the 'Champagne of Kombucha,' Jun is an ancient, effervescent ferment that swaps traditional black tea and cane sugar for delicate green tea and raw honey. This heirloom culture yields a beverage that is noticeably smoother, brighter, and more floral than its robust cousin, offering a crisp finish that dances on the tongue. Rich in enzymes and probiotics, this golden elixir is the perfect marriage of botanical elegance and functional wellness.
🥗 Ingredients
The Foundation
- 8 cups Filtered Water (chlorine-free is essential for culture health)
- 4 teaspoons Loose Leaf Green Tea (high-quality Dragonwell or Sencha recommended)
- 1/2 cup Raw Honey (local wildflower honey provides the best flavor and microbes)
The Culture
- 1 piece Jun SCOBY (Symbiotic Culture of Bacteria and Yeast specifically for Jun)
- 1 cup Jun Starter Liquid (previously fermented Jun tea)
Optional Second Fermentation (Flavoring)
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 1/2 teaspoon Dried Lavender Buds (culinary grade)
- 6-8 pieces Fresh Raspberries (slightly crushed)
- 1 strip Lemon Zest (organic, pith removed)
👨🍳 Instructions
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1
Thoroughly sanitize a half-gallon glass jar and all stirring utensils using hot water and white vinegar. Avoid using antibacterial soaps which can harm the SCOBY.
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2
Bring 4 cups of the filtered water to a gentle simmer (approximately 175°F/80°C). Do not boil, as boiling water can make green tea bitter.
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3
Place the loose leaf green tea in a mesh infuser and steep in the hot water for exactly 3-4 minutes. Remove the tea leaves promptly to ensure a delicate flavor profile.
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4
While the tea is still warm but not scalding (below 110°F/43°C), stir in the 1/2 cup of raw honey until completely dissolved. It is vital the tea isn't too hot, or you will kill the beneficial enzymes in the raw honey.
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5
Pour the remaining 4 cups of cool filtered water into the jar to help bring the overall temperature down quickly.
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6
Check the temperature of the liquid. Ensure it is between 65°F and 80°F. Once cooled, pour in the 1 cup of starter liquid and stir gently.
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7
With clean hands, gently place the Jun SCOBY into the liquid. It may float, sink, or hover; all are normal.
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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 warm, dark corner (70-80°F) away from direct sunlight. Let it ferment for 3 to 5 days. Jun ferments much faster than traditional kombucha.
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10
Start tasting the brew on day 3 using a clean straw. It should be slightly tart, pleasantly sweet, and have a mild fizz. If it’s too sweet, let it go another day.
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11
Once the taste is to your liking, remove the SCOBY and 1 cup of the liquid to a clean bowl for your next batch.
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12
For 'Second Fermentation' (carbonation), pour the Jun into flip-top glass bottles. Add your ginger, lavender, or fruit if desired, leaving 1 inch of headspace at the top.
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13
Seal the bottles and let them sit at room temperature for another 24-48 hours. This builds the signature 'Champagne' bubbles.
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14
Refrigerate the bottles for at least 4 hours before opening. Chilling stabilizes the carbonation and prevents 'explosive' openings.
💡 Chef's Tips
Never use metal containers or spoons for long-term contact with the SCOBY, as the acidity can leach metals. If your home is cold, use a seedling heat mat to keep the ferment around 75°F for consistent results. Always use raw, unpasteurized honey; processed honey lacks the nutrients the Jun culture needs to thrive. Don't be alarmed if your SCOBY looks 'ugly' or develops brown yeast strands; this is a sign of a healthy, active culture. If you take a break from brewing, store your SCOBY in a 'SCOBY hotel' with plenty of sweet green tea and honey at room temperature.
🍽️ Serving Suggestions
Serve chilled in a stemmed tulip glass to accentuate the floral aromatics. Garnish with a fresh sprig of mint or a slice of cucumber for a refreshing spa-like experience. Pair with light appetizers like goat cheese crostini or fresh ceviche. Mix with a splash of gin and a squeeze of lime for a sophisticated, probiotic cocktail. Enjoy as a mid-afternoon pick-me-up to benefit from the light caffeine and digestive enzymes.