Jun Tea Recipe: Like Kombucha, But Better

Craft your own deliciously healthy probiotic fizzy drink with this jun tea recipe. Jun is perfectly sweet and effervescent without using any refined sugars. You’ll want to keep this recipe on tap all year long!

You should know by now, if you’ve been here a while that we don’t eat any refined sugar. So of course we make Jun instead of Kombucha!

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What is Jun?

Jun is a fermented drink made with green tea and raw honey. Unlike regular kombucha, which typically uses black tea and cane sugar as its sugar source, Jun has a unique culture known as a Jun SCOBY (symbiotic culture of bacteria and yeast). This Jun SCOBY thrives on raw honey and green tea, making it a genuinely different beverage with its own fermentation culture.

Originating from northern China, Jun is prized for its lighter flavor and shorter brewing time compared to kombucha tea. Its fermentation process results in a drink that’s less acidic and more delicate, with a gentle sweetness that makes it feel like a treat.

I like to think of Jun as the elevated version of Kombucha, like the fancy event version. Everyone knows about Kombucha, but what about Jun?

Its process is almost exactly the same, but a slight tweak in ingredients makes all the difference in this delicious healthy fermented beverage.

Who doesn’t love a nice sweet refreshing fizzy drink? Let’s learn how to make some JUN with this easy to follow jun tea recipe!

The Art of Making Jun: The Champagne of Kombucha

As mentioned above, I clearly view Jun as superior to Kombucha, but it’s not just me. Jun is often referred to as the “champagne of kombucha,” and is a delightful and probiotic-rich drink with a lighter flavor and gentle energy boost that has captured the hearts of fermented beverage enthusiasts. With its delicate flavors and effervescent nature, Jun stands out among ferments of this kind, offering a unique brewing process without including any refined sugars that is so simple to learn.

Let’s explore what makes this Jun tea recipe so special, how it compares to kombucha and other fermented drinks, and the steps to craft your very own batch of Jun.

Jun vs. Kombucha: Key Differentiators

Ingredients

Jun: Green tea and raw honey are the primary ingredients.
Kombucha: Black tea or herbal tea and cane sugar.

Flavor Profile

The type of tea used (usually green tea) shares little of its flavor or character, as the taste is strongly influenced by the type of honey selected. Raw honey varies greatly, and you’ll want to try a bunch of different ones to really change up the flavor profile.

Jun offers a lighter flavor with delicate floral and herbal notes from the green tea and honey.
Kombucha tends to have a bolder, tangier taste, often influenced by its use of black tea and cane sugar.

Fermentation Process

It can be aerobic or anaerobic. Aerobically Jun produces higher levels of alcohol, and like Mead can take longer time to ferment. Depending upon temperatures, Jun can be complete to your satisfaction in as little as a week or in 2, 3, or 4 weeks. This Jun tea recipe will ferment anywhere from 60F to the high 80’s F.

Jun has a shorter brewing time (typically 3-7 days for primary fermentation) compared to kombucha, which can take 7-14 days.
Jun ferments at cooler temperatures, often at room temperature water rather than the higher temperatures preferred for kombucha.

Alcohol Content

Jun’s fermentation process can produce a slightly higher alcohol content than kombucha, although both are typically non-alcoholic beverages when brewed correctly.

Health Benefits of Jun

Jun is a probiotic-rich drink that supports gut health, improves digestion, and bolsters the immune system. The use of raw honey in Jun provides additional nutrients and antioxidants, helping to combat free radicals. Many people enjoy the gentle energy boost from the green tea used in Jun, along with its ability to promote a sense of calm and focus.

Lets Talk About Honey Real Quick

Raw honey has bits of wax, bee parts, dust, pollen, and microorganisms. Almost all honey is heat treated. Inferior honeys contain sugar. Good quality honey does not dissolve in room temperature water, it remains as a lump. If it dissolves, try a different brand next time. Crystallized honey is okay to use. DO NOT BOIL THE HONEY. We need those microorganisms for fermentation.

Getting Started With Your Jun Tea Recipe: What You’ll Need

To begin your Jun journey, you’ll need the following supplies and ingredients:

Supplies:

A nice fermenting jar or large mason jar for your brewing vessel. I love to use one with a spout at the bottom so I can just have my jun on tap without disrupting the SCOBY.
A rubber band to secure a breathable cloth over the top of the jar.
A Jun SCOBY (the best source of a SCOBY is from a friend, a Jun community, or reputable sellers like cultures for health).
Glass bottles (such as pint-sized flip-top bottles) for secondary fermentation.

Ingredients:

Green tea (loose-leaf or tea bags).
Raw honey : find this locally if you can! (avoid pasteurized honey).
Starter tea : when you get your Jun SCOBY it will come with starter tea (from a previous batch of Jun or a mature Jun brew).
Cool water (filtered or spring water is ideal).

The Brewing Process

Step 1: Prepare the Sweet Tea

Boil half a gallon of water and cool to about 100F. Steep 4-6 green tea bags or the equivalent (2-3 tsps) in loose-leaf tea for 3-5 minutes. Green tea becomes bitter if steeped too long.
Remove the tea bags or strain the leaves.
Stir in 1 cup of raw honey until it dissolves completely in warm to mildly hot water. You do not want it to be over 100F.
Cool to room temperature.

Step 2: Add the SCOBY and Starter Tea

Pour the sweetened liquid into your brewing vessel.
Add 1-2 cups of starter tea from a previous batch or a mature Jun brew to ensure proper acidity.
Gently place the Jun SCOBY on top of the jar. It may float, sink, or tilt, which is all normal.

Step 3: Fermentation Process

Cover the jar with a breathable cloth and secure it with a rubber band.
Place the jar in a dark place at room temperature for 3-7 days. Taste the Jun after 3 days to check its progress. It should have a pleasant tangy-sweet flavor.

Step 4: Bottling and Secondary Fermentation

Once the primary fermentation is complete, remove the SCOBY and set it aside in a SCOBY hotel or a new brew.
Strain the Jun into glass bottles for the second fermentation.
Add flavorings like fruit juice, herbal tea, or spices to create different flavors.
Seal the bottles and let them sit at room temperature for 1-2 days to carbonate. Be sure to “burp” the bottles daily to release pressure.

Second Fermentation: Adding Different Flavors to your Jun Tea Recipe

The second fermentation is where your Jun transforms into a truly personalized drink. By adding flavorings, you can create a variety of exciting and unique beverages. Here’s how to do it:

Step 1: Choose Your Flavorings

Some popular flavor combinations include:

Fresh fruit juice, such as raspberry, pineapple, or pomegranate.
Herbs like mint, basil, or lavender.
Spices like ginger, cinnamon, or cardamom.
Dried fruits such as apricots or raisins.

Step 2: Prepare the Bottles

Pour your strained Jun into pint-sized flip-top bottles, leaving about an inch of headspace at the top of each bottle.
Add your chosen flavorings directly into the bottles. For example:
- 2-3 tablespoons of fruit juice.
- A small handful of fresh herbs.
- A few slices of fresh ginger.

Step 3: Seal and Ferment

Seal the bottles tightly and place them in a dark place at room temperature for 1-2 days. This is the second fermentation, during which carbonation develops.
“Burp” the bottles daily to release excess pressure and prevent explosions.

Step 4: Chill and Serve

Once the bottles are fizzy and to your taste, move them to the refrigerator to halt the fermentation process.
Serve chilled and enjoy your flavorful Jun creation.

Tips for a Successful Jun Brew

Always use raw honey as your sugar source; much fruit sugar or processed sugars can harm the Jun SCOBY.
Avoid contamination by cleaning all equipment thoroughly.
If your Jun SCOBY develops a “new SCOBY” or “Jun mother” on top of the jar during brewing, it’s a sign of a healthy culture.
Keep a SCOBY hotel to store extra SCOBYs for future batches. Share them with your friends or consider selling them at a farmers market.

Sharing the Joy of Jun

Jun is more than just a fermented beverage; it’s a labor of love and a connection to ancient traditions. Sharing a batch of Jun with friends and family is a delightful way to spread its health benefits and introduce others to the art of fermentation. Whether it’s your first brew or a continuous brew, the whole process of making Jun fosters creativity, patience, and joy.

So, gather your supplies, get hold of a genuine Jun culture, and embark on this bubbly adventure. With each batch, you’ll discover the magic of crafting a probiotic-rich drink that’s as good for the body as it is for the soul. Cheers to your Jun journey!

Enjoy!