How to Make Jun
Jun is often called the 'champagne of kombucha' - a fermented tea made with green tea and raw honey instead of black tea and sugar. It produces a lighter, more delicate flavor with subtle floral notes from the honey and green tea.
Category: Beverages · Method: Acetic Acid · Time: 5-10d · Difficulty: 2/5 · Yield: ~3L · Temp: 20-24°C
History
Jun is said to have originated in Tibet, made by monks using local honey and green tea. While its history is less documented than kombucha, it has gained popularity as a more refined, artisanal cousin to traditional kombucha.
Ingredients
- 3.5 liters Water — Filtered, non-chlorinated
- 4-6 bags or 3 tbsp loose Green tea — High quality, plain green tea
- 1 cup Raw honey — Must be raw and unpasteurized
- 1 Jun SCOBY — Different from kombucha SCOBY
- 1-2 cups Starter liquid — From previous jun batch
Equipment
- Large glass jar (1 gallon)
- Breathable cloth cover
- Rubber band
- Wooden or plastic spoon
- Bottles for secondary fermentation
- Thermometer
Instructions
Ferment
Place in a warm area (20-24°C) away from direct sunlight. Ferment for 3-7 days, tasting daily starting at day 3. Because honey contains simpler sugars (glucose and fructose) than cane sugar, the fermentation happens significantly faster than traditional kombucha.
Time: 3-7 days
Tip: The goal is a bright, effervescent balance. If left for 10 days, it may become overly acidic and lose its delicate floral profile.
Bottle and flavor
Reserve SCOBY and 10-20% starter liquid for the next batch. For safety, ensure the final pH is below 4.5 (ideally 3.0-3.5) before bottling. Add flavorings to bottles if desired, seal, and let carbonate for 1-3 days at room temperature.
Time: 1-3 days
Tip: Jun pairs beautifully with floral and delicate flavors like lavender, elderflower, or peach.
Fermentation Timeline
- Day 1-2: Fermentation begins — New SCOBY layer starts forming. Slight bubbling.
- Day 3-4: Active fermentation — Noticeable SCOBY growth. Honey sweetness decreasing.
- Day 5-7: Taste testing — Pleasant balance of sweet, tart, and floral. May be ready.
- Day 7-10: More tart — Drier, more champagne-like. Complex honey notes.
Signs of Success & Spoilage
Good signs
- New SCOBY forming on surface
- Delicate, slightly floral aroma
- Light, champagne-like taste
- Gentle effervescence
- Clear or slightly cloudy liquid
Warning signs
- Fuzzy mold (black, green, or blue)
- Strong vinegar smell (over-fermented)
- Foul or rotten odor
- SCOBY turning dark or slimy
Troubleshooting
- Too sweet, not fermenting
- Cause: Too cold, weak SCOBY, or pasteurized honey used Solution: Move to warmer spot. Use raw honey only. Ensure SCOBY is active.
- SCOBY sinking and not recovering
- Cause: Stressed culture, wrong temperatures Solution: A new baby SCOBY (pellicle) will form on top. As long as the liquid is acidifying, the culture is working.
- Yeasty, alcohol taste
- Cause: Too warm or yeast dominance in the culture Solution: Ferment in a cooler area. To rebalance the culture, use more starter liquid from the top of the previous vessel and filter out excess brown stringy yeast strands before starting the new batch.
Storage
Refrigerate finished jun in sealed bottles. Keeps 2-3 months refrigerated. Jun continues to slowly ferment in fridge. Open bottles occasionally to release pressure.
Health Benefits
- Probiotics from fermentation
- Antioxidants from green tea
- Enzymes from raw honey
- Lower caffeine than kombucha
- Polyphenols for health
- Natural energy boost
Serving Suggestions
- Serve chilled as elegant beverage
- Flavor with rose or lavender
- Mix with sparkling water for spritzer
- Cocktail mixer for refined drinks
- Morning or afternoon refresher
- Pair with light meals and desserts
Related Beverages Ferments
Other Acetic Acid Ferments
- Vinegar — Condiment
- Escabeche vegetables — Vegetables
- Biltong (fermented) — Meat & Poultry
- Tamarind vinegar — Beverages
- Black tea (oxidized) — Beverages
- Worcestershire sauce — Condiments & Sauces
- Black pepper sauce — Herbs & Spices
- Switchel — Beverages