How to Make Jun: A Traditional Fermented Tea Made with Green Tea and Honey

Green Tea for Jun

Shrouded with mysticism and mystery, Jun tea is a fermented tonic made of green tea and honey.  While Kombucha tea lines the shelves of natural foods markets, both small and large, Jun tea is still relatively unknown – secreted away and held quiet.

Recently, I visited my close friends Hannah Crum and Alex from Kombucha Kamp, a resource for Kombucha and kefir enthusiasts all over the world, and tucked away she held a jar full of Jun cultures.  Curious about what has been called the “champagne of Kombuchas,” I asked her for a culture, and she dutifully packed one for me to take home and nurture so that I might begin preparing Jun, too.

Since that time, I’ve fallen in love with Jun tea.  While I still love my continuous brew Kombucha, there’s a lovely delicacy to Jun tea that Kombucha lacks.  Where Kombucha is forceful, Jun is soft.  Where Kombucha is dark, Jun is light.  At once they oppose each other, yet they are also very alike.

The Myth and Mystery of Jun Tea

Jun tea is shielded behind a veil of secrecy, myth, mysticism and mystery.  For many brewers, Jun tea is more than a probiotic tonic of green tea and honey; rather, it’s an ancient spiritual elixir.   Some brewers take their Jun tea so seriously that they play music  to it and meditate with it as it brews (I’m not kidding).

The oft-repeated legend of Jun cites its origins as the Himalayas, where it is brewed by monks and spiritual warrior nomads who roam the high grasslands of Tibet, or so the stories go.  And the stories are repeated, and repeated, and Jun continues to be a secret thing, enveloped in mystery and mysticism.

While stories about the sacred elixir of Jun are handed from person to person, there’s  little concrete and verifiable information about the history or origins of Jun tea.  Eager to learn something, even a little bit, more than internet myth, I took to my books, and again, I found nothing about Jun.  A scholarly book on Himalayan ferments reveals no results for Jun, and another on worldwide ferments also reveals nothing about Jun.   Further, I live in a high mountain community with many immigrants from Nepal and Tibet, and when I asked them about Jun, they had no idea what I was talking about.  That’s neither here nor there, for they had no frame of reference for kombucha either.

I’m still left wanting, and I’m not alone.  About Jun tea, Sandor Katz writes in The Art of Fermentation:

The lack of credible information on Jun leads me to the conclusion that it is a relatively recent divergence from the Kombucha family tree.  Some websites claim that it comes from Tibet, where it has been made for 1,000 years; unfortunately, books on Tibetan food, and even a specialized book on Himalayan ferments, contain no mention of it.  Whether or not it has a 1,000-year-old history, it is quite delicious.

The oft-repeated mystical lore that surrounds Jun leaves me to wonder, why do we need the justification of “sacredness” to enjoy what is, quite simply, a beautiful and delicate drink?

How Jun Tea and Kombucha Tea Differ

So, if Jun tea has unreliable origins, you might wonder just how it differs from kombucha, if it really does differ and why it’s worth brewing at all.  Whether Jun tea is a new divergence from Kombucha, as Sandor Katz posits, or if the myth and lore is true and it really is a 1,000-year old ferment, the simple truth is this: Jun differs from Kombucha in several key ways just as Matsoni, a type of room temperature yogurt, differs from Viili and Piima, and other types of room-temperature yogurt.

Jun tea ferments best in green tea sweetened by honey.  Kombucha tea ferments best in black tea sweetened by sugar.  Indeed, having tasted both Jun and Kombucha tea made with green tea and honey, there’s a distinct difference in flavor profile between the two. Jun is delicate and not as concretely sour as Kombucha (even kombucha brewed with green tea and honey).

In addition to both a difference in substrate and flavor, Jun typically completes its fermentation cycle faster than does Kombucha.  It reproduces daughter cultures with less reliability than Kombucha, and it ferments best at a lower temperature than Kombucha does – making Jun ideal for cool kitchens like mine that otherwise must rely on a heating pad to brew kombucha most effectively.

How to Make Jun Tea

To make Jun tea, you simply prepare a green tea, sweeten it with honey, and allow it to cool to room temperature before stirring in the Jun mother culture and a bit of prepared Jun tea (both of which you can find here).  Allow this to sit, lightly covered with a tea towel to keep out stray debris, about 3 days before pouring into individual flip-top bottles (available here) for a secondary fermentation which will set Jun’s characteristic fizziness.

Where to Find a Jun Mother Culture

Jun tea is still relatively rare and unknown.  Jun mother cultures also do not reliably produce daughter cultures like Kombucha does.  You can purchase authentic Jun cultures online (mine is from Kombucha Kamp and you can find them here), or if you’re lucky enough to know someone who brews Jun, he or she may gift a daughter culture to you.

Jun Tea Mother Culture

Jun Tea

Jun Tea

Yield: 1/2 gallon

Jun Tea

Jun tea, like kombucha, is an effervescent probiotic drink. Jun is mild and delicate with a pleasantly tart flavor and a mild sweetness. It's lovely served over ice, or with crushed berries stirred in. To brew future batches of Jun tea, reserve 1/2 cup of the finished tea from your first batch and reserve the mother to start future batches of the tea.

Ingredients

Instructions

  1. Bring water to 165 F in a kettle. While the water comes to temperature, sprinkle the looseleaf green tea into a large jar or pitcher. Pour the hot water over the tea and allow it to steep for 2 minutes. Strain the tea through a fine-mesh sieve into your fermentation vessel (I use this one.). Pour in the honey, and stir it until it dissolves completely in the tea. Allow the tea to cool to room temperature, 65 to 75 F, then dump the Jun culture into the jar and pour in the Jun tea. Allow the tea to ferment for 3 days at room temperature.
  2. After three days, the Jun tea should smell pleasantly sour and faintly sweet. Carefully remove the Jun culture and 1/2 cup Jun tea from the top of the jar, and dump them into a waiting jar. The Jun culture and tea are now ready for you to prepare a second batch of Jun.
  3. Pour the remaining Jun tea into 4 pint-sized flip-top bottles (available here, seal the bottles tightly and allow the Jun to ferment a second time for 2 to 3 days. After 2 to 3 days, your Jun tea is ready to drink. Place the bottles in the refrigerator to chill, or serve the Jun right away. Keep in mind that, like kombucha, Jun will fizz and foam when you open the bottles, so take care to open them over a sink.
http://nourishedkitchen.com/how-to-make-jun-tea/

This post contains affiliate links.

Learn to Cook Real Food

Inspired Recipes, Tips and Tutorials.

What people are saying

  1. Maria says

    well, does anyone in Europe have Jun Mother Culture? Kombucha is too strong for me, I think Jun will please me more.

  2. Rose says

    How long does the mother last? Does it need continuous fermentation or can you allow it to sleep (like kefir in the fridge) when on holidays or need a break? Very intriguing, most interesting!

    • Jenny says

      The mother will last indefinitely, I believe. It doesn’t require continuous fermentation. If you need to store it, you should store it in a SCOBY hotel. Kombucha and Jun scobys shouldn’t be stored in the refrigerator.

        • Jenny says

          It’s a jar filled with sweet tea that you keep scobys in when you’re not actively brewing. It keeps them healthier than keeping them in the fridge.

          • Lori Johnson says

            How often do you change the tea in the hotel? Do you make the tea the same as if you are making JUN or is it different?

            • Jun mama says

              I HARDLY change my tea in Jun hotel and it’s perfectly fine — months and months later when I begin again.

      • Joyce says

        Hi Jenny, I noticed your recipe does not mention placing the container in a dark, ventilated area as instructed by Kombucha Kamp recipe. I would prefer to leave on the countertop. Is this okay?

        • Jun mama says

          I’ve been keeping ours on the counter about 5 years. I just cover it (after already covering with a muslin cloth and rubber band to keep bugs, etc… out) with a dark napkin.

      • Cheryl says

        I have a JUN scoby from a year ago in packaging with a kit but never made it as I have been taking care of a relative and not home much. I am now finally free and was wondering if its still good. I have had it in the refrigerator since April of last year.

        Thanks, Cheryl

        • Jenny says

          Hi Cheryl, I recommend tossing it and getting a new one for two reasons: 1) that’s too long for a scoby to be in stasis, and 2) they should never be stored in the fridge.

  3. DebbieM says

    When I first started making Kombucha many years ago I made it using white tea and green tea as well. It is very different from black tea Kombucha, light and delicate. The general consensus in the family was that black was preferred, so I only use it. I personally preferred it with white tea.

  4. Annie says

    Can I make my own Jun mother scoby from scratch? I have made a Kombucha scoby and it turned out very nice. Is there a special recipe for it?

    • Jenny says

      Hi Annie – The only way to make a Jun mother from scratch would be to purchase unflavored Jun and hope it grows a scoby. Since Jun is not reliably available commercially, especially unflavored Jun, and Jun doesn’t reliably produce daughter cultures, I think you’d be better off just purchasing a scoby if you intend to make it.

      • nicolette says

        I’ve heard you can train any scoby to eat honey instead of sugar. You just have to slowly introduce it over many batches.

        A quote from Kombucha! by Kombuha Brooklyn:
        “Train your cane sugar scoby to eat honey by adding 1 tbsp per brew along with the sugar, then adding more honey and less sugar on each subsequent brew. just keep in mind that honey contains antibacterial agents that may deteriorate the culture over time… We know people who have successfully trained scobys to molasses, demerara sugar, honey, maple syrup, and agave.”

      • Brooke says

        Having said that Jun is not widely commercially available, I need to figure out how to brew with only a Jun scoby (currently en route from komboucha kamp), but no previously brewed Jun. Suggestions? Perhaps just ferment hte first batch longer?
        Much thanks :-)

        • Lori Johnson says

          I too just ordered my JUN SCOBY from Komboucha kamp, it’s my understanding that it will be in enough completed JUN to start your first batch.

          • Brooke says

            I hope you have also received your scoby Lori – I have mine and have already made a batch – now onto the second! And yes, it was nicely packaged with enough liquid, a great full colour recipie and instructions! I’m still working at getting bubbles – no bubbles iwth my first batch!

  5. Emma Blue says

    Hi! This is a well written article, I was pleased to see my article on Elephant Journal about jun linked from the get go, but ABSOLUTELY shocked you recommend a 2nd ferment in flip top bottles.
    Jun is HIGHLY explosive.
    I recommend a 2nd ferment using an airlock in a carbuoy and once bottling, keeping refrigerated and hiccuping every few days, SEVERAL people have experienced jun bottles exploding on them even after kept in a refrigerator and hiccuped frequently. When Herbal Junctions ships they use plastic bottles.
    Jun doesn’t need to be considered sacred to be enjoyed, but its rare enough that it IS considered sacred and it is so superior to kombucha in jing baby! keep it alive!

  6. Ruth says

    Are the health benefits basically the same for Jun tea as they are for Kombucha? I’m very new to all of this and want to learn and understand as much as possible. Thank you.

  7. Kerri says

    Great article! I got a Jun Scoby from my cousin, and my daughter and I have been loving the hotel. My only problem is after my 1st successful brew, the subsequent brews have not been “bubbly”? I am not sure what I am doing wrong? Could it be my flip top bottles are not sealing properly? I also have been letting them ferment the first time for 10-14 days because that is the instructions I was given from my cousin who has successful batches every time!
    Thank you

    • Jenny says

      Kerri – I think the issue is that you’re brewing the initial batch for too long. It should brew for about 3 days.

      • Mary Beth says

        My first several batches were a lovely bubbly, then last few batches are very low bubbly. Change in honey, both were raw and I’ve been very careful of the temperature. Any suggestions to bring the bubbly back?

        • Mary Beth says

          I’ve found the scoby to be adverse to changes. In having to get a different supply of honey the fermentation process was very minimal, and after several weeks and batches, the fermentation has returned. My good friend Ida says we all need time to adapt to new situations as does the scoby. Bubble on!!!

  8. Jane says

    I wonder how the anti-bacterial elements of honey effect the fermentation? like, would it be stronger if it were made with maple syrup or another liquid sweetener?

    • Jenny says

      Jun is traditionally made with honey, and should be made only with honey. While honey does have antimicrobial properties, when diluted, honey will not adversely affect fermentation. If it did, mead, tjej and other honey ferments wouldn’t be possible. Stick with honey on this one.

      • Tom says

        Hi Jenny,

        Would you please tell us more about tjej? You refer to it as a honey ferment but doing a google search does not help me know more about it.

        Thank you.

        Tom

    • Jenny says

      No. As I mentioned earlier in the article, the microbial structure of both jun and kombucha vary considerably. In order to make Jun, you should acquire a Jun culture. The difference between Jun and Kombucha is similar to the difference between villii and fil mjolk: they’re both cultured dairy foods, but their flavor profile is different and so is their microbial structure.

  9. judith scott says

    help! a friend gifted me a jun culture. it’s in great condition so i fermented it (so i thought).
    it sat for the requisite three days and i’ve now emptied the culture and some ‘brew’ into another container. it’s flat,jenny. am i waiting for the second ferment to make it fizzy? where have i gone wrong?
    i’ve googled for a bit more detail and have found nothing.
    also,i put a mason lid on the jar i used and not the mesh cloth i see so many people using..what say you?
    ugh.
    i want to make this pretty thing..

    • says

      If you covered your tea with a mason jar for the first ferment that may be part of the problem. I haven’t brewed a jun tea yet but it sounds quite similar in process to kombucha. The kombucha (and so it assuming the jun as well) requires air to ferment properly. By using a solid lid they probably were not getting the air they needed to do their thing. Try it again with a cloth or paper towel rubber banded over it and see what happens. And then it should be SLIGHTLY fizzy. To get it MORE fizzy requires a second fermentation which you do in a closed container (and a mason jar MAY not be the thing as they are designed to hold a vacuum inside rather than increased pressure, try it and see!) which allows it to push the carbon dioxide (which is a natural by-product of the fermentation) into solution and make it bubbly!

  10. Susan says

    I’ve been brewing my jun for a week, and it has a milky film at the top and my jun is at the bottom and I think maybe it’s molding? Does that happen? Should I throw it all out?? I’m totally bummed out , but don’t want to waste such an awesome thing.

  11. Becky says

    I’m trying this for the first time and have 2 questions. First, I’m on day 3 and I see I have another culture that is floating lower in my container (under the original one). Can I use that one to start another batch ? It’s not as thick as the original one so I’m not sure if it can be used or do I throw it out? The second question is about flavoring the tea . I wanted to add blueberries or strawberries. Do I just mash up a few fresh berries and put it in the bottles used for the 2nd fermentation ? How much/many would I use? Can I use juice? Thanks so much. I’m really having fun with this and want to get creative but I’m not sure what I can get away with and what would ruin the tea.

    • Brooke says

      Did you get this to fizz? I’m brewing the second batch – still a newbie! Looking for any tips & tricks for fizz as my first batch had no fizz, even after a second ferment.
      I have a healthy scoby (a BIG new one forming now – yeah!!), and I”m using GT bottles with Komboucha Camp’s awesome multi-use lids. The first batch brewed 3 days, tasted good, so I bottled it. No fizz in the second bottling after three days.
      Second batch is on day 4 so far. It’s at about 68ish degrees. I’ll let it go a little more ….. I’m really hoping for a little fizz!
      Suggestions very much appreciated :-)

  12. Sarah Smart says

    I am brewing Kombucha on same shelf as Jun, inches away from each other. I use open top jars not closed continuos brewers. Does anyone think that the cultures may cross contaminate via the close proximity? Thoughts? I thought the flavor of my Kombucha changed slightly after starting to brew Jun.

    • Kara says

      I’m not an expert by ant means but I can tell you I had water kefir grains on the same shelf as my kombucha and they cross contaminated. My kefir grew stringy scoby! Read somewhere to keep ferments at least 4 ft from one another. Jun is so special I brew it up in another room!

      • Kathryn says

        Since kefir doesn’t need oxygen, you can ferment it anaerobically (in a closed container). That would greatly reduce the likelihood of cross contamination with the aerobically fermented kombucha, even if they are right next to each other on a shelf.

  13. Tammy says

    You forgot to specify that you must cool the tea BEFORE adding the honey, or you will kill off the beneficial bacteria in the raw honey. I would hate for anyone to have their Jun fail over the temp of their tea :)

    • Jenny says

      I do specify to cool the tea. Read the recipe thoroughly. And you should add the honey to the WARM tea so it dissolves easily. Honey is not a significant source of beneficial bacteria.

  14. Carolyn Kristof says

    Just opened my first bottle of jun today… omg…

    This is my new go to beverage. Don’t get me wrong, kombucha, I will not forsake you, but jun, you are a new best friend. Thank you so much Jenny for introducing us! LOL.

    ps. I tucked a teabag of a dried fruit combo in a bottle… we’ll have to see how that tastes tomorrow….. :)

  15. Heather Tate says

    Thanks for educating us all on Jun. It has been well recieved in our house. The kiddos like it better than Kombucha! Do you think Jun could be done in the continuous method? Can fruits and flavoring be added to Jun during the second ferment?

    • Becky says

      Heather , I have added fruits during second fermentation (blueberries, strawberries, black cherry juice and strawberry & lemon together ) with great success! I was here too to ask about continuous brewing. I haven’t been able to find any information on doing it with Jun, but I would love to try it ! I am LOVING Jun even more than Kombucha .

      • Juliana says

        Heather and Becky,

        Any luck on finding information re: continuous brewing of Jun? I much prefer the continuous method but I too have been unable to find anything. I imagine it wouldn’t be too different from continuous kombucha as long as you allow for the extra fermentation time? If anybody has tried this, please let me know!

        Thanks :)

  16. Yvonne says

    Your mention of praying with Jun reminds me of Dr. Emoto’s rice experiment. Easily Googled, but the idea is that with three jars of rice he spoke to one positively, one negatively and completely ignored one for a period of time. If the results he reported are at all correct, then maybe a good idea to pray with your jun!

  17. Liz Pratt says

    Emma Blue scared me with her warning about exploding bottles. If you use an air lock, wouldn’t that let all the fizz out? Also, can you continuous brew jun tea? I am very interested in brewing jun.

    • Jenny says

      Yep – an airlock will take the fizz out. I’ve never had a bottle of Jun explode, and never a bottle of kombucha (though it does happen). With a flip-top bottle, it will usually force the top to flip, instead of shattering the bottle. It is rare, rare, rare, but does happen.

  18. Tammy says

    Hello from Canada, Jenny!

    I’m absolutely loving your book. It is beautiful and inspiring. I respect your refreshing philosophy on food. And of course, the recipes are fantastic; made some herbed cheese the other day and it was delicious on homemade pizza.

    I received my jun scoby a few days ago from Hannah at Kombacha Kamp. She provided a wealth of information in emails and a little directions pack with my order. I plan on continuously brewing my jun. I also plan to flavour some of my bottles with ingestible essential oils for increased health benefits. We will see how it goes.

    Thanks for everything!

    • Heather says

      I am just getting started with Jun, but would love to start adding flavor story the 2nd ferment. Essential oils would be a great idea! Which ones were you thinking?

  19. Tammy says

    I just finished the second ferment with lemongrass oil. It tastes pretty good! A little goes a very long way. Tangerine would be wonderful, I think!
    I’ve noticed more carbonation in jars that I’ve added sugar (dried cranberries, pure blueberry juice, lemon and ginger).
    I got a baby from the first brew and am going to experiment in a new jar with flavoured green teas like cherry rose sencha. We’ll see how it goes!

  20. A-L says

    I’m brewing my second batch of Jun, it’s been brewing for about 3 days now and I have started drinking it. Today I noticed a Scoby forming. Do I just leave the Jun alone and wait for the scoby to finish forming or can I continue to drink the Jun?

  21. says

    Gosh Jenny sometimes people can be weird when all you are offering is a service of information – get with the program, the lady that goes off about the recommending of flip top bottles and that = to explosion, not cool Gee people give Jenny a break, she is politely answering as many of the questions as she can, she continues to offer a comprehensive service on all these traditional techniques, as someone that also teaches people about fermenting, sometimes you just need to have a good read of the info and then trust your instinct, what’s the worst thing, as long as you are careful and follow the instructions offered….use some commonsense…eyes won’t be lost –

    My thanks for being advised that the awesome Hannah has some cultures, while i am in australia i think i may be able to still receive one as last time i bought a Ktea scoby it was checked and still cleared the very tough Aussie customs…
    It is still relatively a secret so i hope to integrate Jun into my repertoire post haste!

    Thanks for your awesome work Jenny – i am a big fan of your work

    Shakti x

    • Anna R. says

      Emma Blue, thanks for the information. I appreciated the warning about exploding bottles — and yes, one can lose an eye from flying glass! It sounds like it’s very uncommon, but I appreciate the information to take precautions! Apparently Emma Blue has seen or heard of actual incidents of this, the information from Jenny doesn’t jive with what she knows to be true, and to my mind she was just putting this out with useful precautions! I also thank Jenny for all this useful information.

      I find that certain groups of people have such a low tolerance for genuine response and controversial information! If Emma Blue was shocked, then you can just ignore it! She was not attacking Jenny, but simply informing people of her experience and her genuine response and useful precautionary information. I’d say if someone feels so compelled to be harsh and judgmental towards a response like that, and rush to defend the supposed victim, then that person needs to do some inner work on allowing free expression and letting go of her superior attitude.

      • Mary Beth says

        One of my bottles exploded but it was an odd shaped bottle. Much wider and about an inch in depth. All the others I use are round or square.

  22. Jenny says

    Hi.

    Thanks for all the wonderful information. I started my jun 2 days ago. I can see a thin SCOBY forming on top, but there is a ton of sediment in the bottom of both jars. Is this normal? My regular continuous brew Kombucha vessels do have a little sediment in the bottom, but nothing compared to the jun. Should I be concerned? Also I did not cool the tea at all before adding the honey. I will next time, but you think it will negatively impact this brew? Thank you so much xoxoxox

  23. A-L says

    I just brewed a new large batch of Jun, it’s been brewing for 3 days, but it tastes like vinegar…what am I doing wrong? I brewed a baby one too and it does not have this problem.

    • June says

      jun likes cooler temperatures than Kombucha. If it is too warm, it will turn vinegary very quickly. Try to find a spot where the temps don’t go over 75 degrees.

  24. Kim says

    How is Jun different than water kefir? It’s light too and I prefer it to kombucha. As with all fermented beverages with a starter- when do you decide it (grains)have reproduced enough that you can divide in half and have another batch going at the same time?

  25. says

    In the name of Allah,
    Hello and thank you for your informative site. I am writing to you from Iran. We managed to buy kefir grains a few months ago and it’s magnificent. But the only SCOBY that I could find for sale was Kombucha. They do not seem to offer the Jun version which works with green tea and honey.
    Can I buy a kombucha scoby and accustom it to the new diet of green tea and honey?
    I will be most thankful for your help.

  26. Anja says

    Hey beautiful people,
    I have been looking for a Jun scoby for a while- I’m in Australia. Any advice on where I could obtain one? My search so far has been fruitless :(

    • Lisa Green says

      Hi I live in Perth WA and have just today got given a Jun culture which I would happily give you a baby when available. Which state are you in?

      • Alexis Moon says

        Hello!
        My name is Alexis & I live in California. I just stumbled into Jun tea . I always drink green tea and would love to try my first Jun tea. If you have any new Jun babies coming up, I would be very grateful to receive one. Please let me know & have s wonderful weekend!

        Warmest regards,
        Alexis

  27. Sofia says

    Hello there Jenni. I was wondering what other tea can be used to brew the jun? I have been brweing with gunpowder greentea and I would like to experiment with ginger green tea. Would flavored green tea damage the jun? Any information from you guys is welcome? Thanks!

    • Jenny says

      I think any green tea should work, though I’d be careful of using flavored teas and would, instead, add flavoring to the second ferment.

  28. says

    I was so intrigued with your Jun article that I ordered a culture from Kombucha Kamp right away. The first brew (using Hannah’s special Green Goddess Tea sampler) turned out like pure ambrosia–heady, fizzy, with a lingering honeyed flavor. It took 7 days to get it fully fermented, and it produced a new scoby. For the second batch I used some organic green tea bags I had on hand–and after 7 days I tasted it (Kombucha Kamp said to ferment for 3-7 days) and it was pure sour, with a very different (and not pleasing) flavor, but had produced another new scoby. Now the third batch I wanted to catch in that “honeymoon” period, so I tasted it at 3 days–too sweet–and let it go another 2 days, but by then it just had a faint hint left of that initial Jun ambrosia that I so loved. Do you think that the variety of green tea I’m using has made the difference in flavor? I’d like to get the brew back to that wonderful tasting elixir that I started with.

  29. Michelle says

    Why heat water to 165, and not to a boil? Another set of instructions I have read that say to boil it for 2 minutes, then make a tea and cool. Also, some recommend as much as 5 tea bags per 8 cups of water rather than 2. It’s funny, instructions for this brew vary much more than they do for kombucha…which are pretty consistent. Would appreciate any comments!

      • Monika says

        Hi there,
        Just wanted to offer some information on the temperature of the green tea brewing.
        The reason why the water shouldn’t be boiling when making the tea is that it destroys the polyphenols in the green tea. This is what the Jun needs to feed on. The Japanese know that and they never pour boiling water over their green tea. I hope that helps.
        I have also been told(not tried yet) that any tea highnin polyphenols will feed the Jun.
        Know someone who tried Hibiscus tea which has ahigh content.
        Once I have enough scobies I will give this a go.
        Yhanks for a great website.

  30. Jane says

    Hi Jenny,
    I have brown bottles, can I use them for the second brew instead of clear, will that be a problem?
    Thank you for this article I am looking forward to ordering my scoby.

  31. Kathryn says

    What is it in honey that feeds the Jun culture? I don’t eat honey, but am interested in trying Jun. Would the honey substitutes made out of concentrated apple juice work? Or is there some special ‘something’ in honey that nothing else can emulate?

  32. June says

    In all fairness to Tammy’s comment about when to add the honey, I read your instructions ” thoroughly”, and you did not say to cool the tea before adding the honey.
    ” Pour in the honey, and stir it until it dissolves completely in the tea. Allow the tea to cool to room temperature, 65 to 75 F, then dump the Jun culture into the jar and pour in the Jun tea.”
    You tell us to cool the tea after you have told us to add the honey.
    Also, honey does contain up to 6 species of lactobacilli and 4 species of bifidobacteria.
    “All honey is antibacterial, because the bees add an enzyme that makes hydrogen peroxide,” said Peter Molan, director of the Honey Research Unit at the University of Waikato in New Zealand.
    Lastly, Jun has been found to be an anaerobic culture. Unlike Konbucha( needs Oxygen to thrive), Jun likes a closed environment. An airlock system is excellent for brewing Jun.
    Happy brewing!

  33. Tanya says

    Hi Jenny,
    I’m on my 3rd batch off jun and I can’t seem to get the 2nd fermentation to be fizzy. It’s slightly fizzy. I have followed the directions exactly. It tastes sweet and delicious just no real fizz. Any advice?
    Thanks!
    Tanya

  34. Chris says

    BTW I just bought your book!!! It is now my favorite cookbook. I love how informative it is and the color photos of your food looks so delicious; makes me hungry.

    My question is: I just bought Jun scoby and have started 1st fermentation. It’s been 3 days and it is very bubbly. It has an inch of bubbles on top of the surface of the jar and continues to bubble away. I can’t tell if a baby is forming or not. I dipped a straw into the liquid to taste and its fermented a little like alcohol. I don’t taste the sour. Is it suppose to be this way? or has it turned into mead? Should I continue to let it ferment?

  35. Jarrod Tishhouse says

    I find your recipe very strange compared to the way I was told to brew my Jun! I received my strain two years ago and was told to use 4tsp of green tea and 1 cup of raw honey to 8oz of water. I also add the honey in after the tea has cooled down to almost room temp so as to not lose babe benefits of raw honey. The biggest difference is that my first ferment goes for at least ten days. I would have nothing but sickeningly sweet tea after only three days!

  36. NIKA says

    I live in Bulgaria and would like very much to get a jun SCOBY. We have kombucha here, but no jun.
    Is there any one willing to send me a dehydrated SCOBY? I use PayPal. Alternatively, if you know a source that ships to Bulgaria, please let me know. My email is a_friend116@hotmail.com. If I get one and manage to reproduce it, I will spread it here. I like gifting water kefir to people and am planning to start making ginger beer using the ginger beer plant and hope to spread it in this country for the good of everybody.

  37. Morgan says

    I got a scoby from a friend the other day and made my first batch last night. Added the honey to hot tea, let it cool until it was neutral to my touch (not exactly warm, not exactly cool) . Dumped the scoby in with some of my friends brew that it had been chilling in. Covered with a cloth. This morning, the scoby is still submerged, I barely notice any sour smell, and it hasn’t grown. My friend says this is all normal. I just have lingering thoughts that I ruined it somehow. Can anyone clarify?

  38. Cindy Monical says

    Hi! I’ve been brewing kombucha for 3 years and recently switched to brewing Jun tea.
    Very much want to be in a group of Jun brewers to learn more. Find me on Facebook or LinkedIn and we can set up a group or let me know how to join your group. I’m already in the LinkedIn Kombucha group so you can find me there.
    fyi I live in Lakewood, Colorado.
    Cheers! Cindy

  39. Arria Deepwater says

    Great article – just what I needed in terms of fermenting without sugar. Was wondering if I can use roobios or herbal tea as regularly consuming the caffeine in green tea would not be good for me. Any ideas or suggestions? Thanks for all you do! Blessings, Arria

  40. RaiFai says

    Anyone using the continuous brewing method for their Jun? I use this method for my kombucha and it reduces the threat of contamination as you don’t have to touch the scoby for months. Anyone had any experience with Jun.

  41. Jahnyha'sIsis says

    I have been fermenting Jun for about three years now. Many of my friends have been as well and I can confirm that bottles explode, especially the warmer it is, the longer it sits in the bottle and if there is an excessive amount of honey to “eat” when bottled for second fermentation. It happens and it can be dangerous and scary (especially if it happens in the middle of the night)…it’s not worth the back and forth that this topic has caused…but enough of a precaution.

    My kids love Jun and I open the bottle for them especially new bottles…

  42. andrea says

    Hi i have been making kombucha for a while now and have been reading about Jun tea and am very intrigued!! I would love to get a jun scoby. So when I do does anyone have a clue to weather or not I can use matcha green tea? I don’t buy green tea but if I have to i will. I wonder if it would be worth attempting. Any info would be greatly appretiated.

  43. Lisa says

    I only ever brew my jun on raw honey. I add the honey when the tea is back down to room temperature so as not to destroy the benefits of the raw honey.

  44. Mindy says

    I wonder what is the nutrient profile of Jun? How does it compare to kombucha, what type of fermentation is it…yeast, bacteria? Sounds interesting…love fermented stuff.

  45. Nancy says

    I would also be curious to know the carb sugar content of jun tea vs kombucha after fermentation and second ferment…approx six days total? Would love input from someone who has done an analysis. Love my jun tea.
    Have chosen to do a regular brew concentrate then adding cool water and then mixing honey only after final diluted brew reaches below 90 degrees. Trying to retain the healthy properties of the raw honey in the brew.

    • megan says

      The nutrient content can be figured out by calculating the sugar content in 1/2c of honey which is approximately 109grams. Then divide that by the ounces of tea brewed (64oz) An 8oz glass of Jun tea ranges from 10-16g of sugar depending on how much water and honey you use in each batch.
      I have been brewing my Jun tea for 6 months continuously and and have given 6 daughters away and kept 2 batches brewing weekly. Now that the temperatures have warmed, my brews have been less fizzy. I plan to ride this out and brew the first batch 4 days rather than 3 and then keep the second batch at 3 days. I use swing tops and have to burp them daily due to the pressure build up. One actually exploded on my son as he opened it, but it was like a champagne bottle and the tea reached the ceiling and covered my son..no harm.

      I also have used hibiscus infused tea bags in with my green tea on the first batch and it tastes amazing with a few raspberries added to the second batch. Hope this helps!
      Megan

    • Nancy says

      My brother is a bee-keeper . . . he instructed me on how to re-liquefy crystalized honey. Heat your honey Jar in warm water (no warmer than 104 degrees) until it liquefies. You should stir honey occasionally to distribute the heat and keep it from getting too hot in some parts of the honey jar. If you do heat the honey to a higher temperature , it will begin to kill the beneficial enzymes in the raw honey and it will also loose some of the wonderful aroma unique to any honey. Enjoy!!!

  46. says

    I have just started with Jun Tea. I am conversant with Kombucha. My first Jun has been fermenting for about 4 days – A little longer than is suggested due to the cooler nature of my home in the winter. When I look at the top of the mother that has formed, it looks very much like a kombucha mother except for one small segment – kind of triangular – that looks kind of like a spider web design. Is this just the way Jun ferments, or has my Jun succumbed to some sort of weird mold? It smells fine – like honey and green tea… it just looks a little odd…

  47. Glen says

    My Jun honey/tea went from cloudy to clear….the scoby in on the bottom resting on some “residue”. Is my Jun dead????

  48. RJ says

    This stuff is awful. It’s like vinegar. I suppose that if your water source is poor, that is, barely potable, this would be a great way to get fluids.

  49. Jennifer Campbell says

    I have been brewing jun for a few months now, and today I went to make a batch and discovered fruit flies inside my jar – drats! I scooped off the first two jun SCOBYs and recovered the one on the bottom, rinsed it in cooled boiled water and put it in a jar. I got rid of the contaminated SCOBYs and threw out the starter tea – so, can I make a new batch without any starter tea? If not, is there anything else I can use to acidify while I try to get my culture back up and running?

    Thanks for any info!

  50. Nancy says

    I may have to try making my own Jun. We recently were able to purchase some from the farmer who provides us with many other items, real dairy, pastured meats, etc. Was completely disappointed in that the Jun, flavored with berries tasted just like drinking straight vinegar. Nothing gentle about it.

  51. says

    I’ve been brewing Kombucha for over a year now and jun last 6 months. Jun brews so much faster than kombucha its gotten a little to sour for me so I make a blend 50-50 with kombucha that I draw out of my continuous brewer has a great flavor and all kinds of fizz. Jim

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>