Have you ever heard of Jun?

It is similar to Kombucha, but instead of being made with black tea and sugar, Jun is made with green tea and honey!

I’ve been making Jun since 2018 and have even shared the “scoby” with friends so they can start to make their own, too.

Scoby stands for symbiotic culture of bacteria and yeast and it houses the cultures that make kombucha, jun and there’s even one that makes apple cider vinegar.

The Jun is a deliciously, sweet and tart beverage. You can drink it plain or you can add fruit for an extra pop of flavor. The process takes about a week for each batch, but after the first time you make it, you’ll want to have it available all the time.

Here’s what you need first:

Get a Jun scoby and starter tea either from a friend or from a reputable seller. We got ours from Fermentaholics.com.

For your brand new scoby, you’ll want to follow the instructions on the back of the packaging to start your tea.

You’ll also need to get some start up supplies including a 1-gallon jug, cheese cloth, PH strips, green tea teabags, unfiltered honey, glass bottles with caps, 1 cup measure, a temperature strip for the outside of your jug and a rubber bands.

Here are some links for items I recommend these bottles for the finished product; this jug for making the tea. This is great cheesecloth (it has lasted me since 2018) and these temperature strips come in handy for sure.

For an established batch you can follow my steps below:

• Bring 2 cups of filtered water to a boil.
• Once boiling, take off the heat and add four unflavored, caffeinated green tea teabags and let steep for 10 minutes.
• After the tea has steeped for 10 minutes, discard the tea bags, stir in 1 cup of honey and let cool.
• Grab your 1 gallon jug of Jun, take off the cheesecloth and give it a good stir. Then, take out the scoby and place in a clean bowl. Reserve 1 cup of the Jun liquid and place in the bowl with the scoby.
  • This is now your new starter tea – you need this every time.
• Pour your Jun into clean bottles either with fruit or fruit juice for a second ferment or plain. Our batch makes 6.5 bottles if we don’t add fruit.
  • If you add fruit, you can leave the closed bottles on the table for a day to add some extra carbonation – but remember to “burp” them by lifting the lid once or twice before putting them in the fridge.
  • If you don’t add fruit, you can just put them in the fridge right away. No need to burp them as they aren’t undergoing a second fermentation phase.
• Now that you have an empty jug, give it a good rinse and fill halfway with filtered cold water.
• Add the cooled honey tea mix to the water in your jug.
• If the temperature of the mix is below 75 degrees after you’ve added the honey tea mix, then you’re free to add the scoby and reserved starter tea back in.
• Then top off with more filtered cold water and stir.
• Cover with cheesecloth to keep the fruit flies out and set aside in a cooler spot in your house.
  • Side note: keep it away from your sourdough starter.
• Then, let the new mix sit for 7 days. If you have a new scoby, you can stir it every few days to get things working.
• In the meantime, enjoy the drink you just bottled. It is delicious.

Let me know if you have any questions!

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