Wondering how jun kombucha is made? Well, it’s simple. It’s just like making classic kombucha, but instead of black tea and sugar, you will use honey, green tea, and a jun kombucha SCOBY. To get started, you’ll need a few basic ingredients and supplies. Let’s jump in; we’ll show you how to brew jun kombucha from start to finish!
Have you heard of jun kombucha and want to try making it at home? With just a few ingredients, you can start brewing and have an endless supply of Jun tea flowing from your kitchen. It’s easy! Let’s learn how…
Jun kombucha, often referred to as Jun Tea (or simply Jun) is fermented sweet tea. The tea, as opposed to classic kombucha, is sweetened with honey and is typically brewed with green tea (though it can successfully be fermented with a variety of teas). Jun’s flavor is slightly sweet, pleasantly tart and contains less of a vinegary bite than traditional kombucha. This light and bright flavor profile lead to it getting nicknamed the “champagne of kombucha.”
Brewing jun kombucha is almost always a two-step process. Brewing jun kombucha is only a one-step process for those who prefer an unflavored flat jun kombucha. Otherwise the steps consist of a primary fermentation and secondary fermentation. The primary fermentation is when you make kombucha, and the secondary fermentation is when you take the kombucha and bottle, flavor and carbonate.
#1
The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms the honey in the sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have jun kombucha but it will be unflavored and flat.
#2
This is the step where you bottle your kombucha. In addition, this is where you carbonate and/or flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to naturally carbonate the beverage in an airtight environment. Have questions on the process? See our guide on kombucha secondary fermentation here.
