Jun tea is one of those drinks that just makes me happy. It is slightly sweet, pleasantly tart, and subtly flavored.
Once you brew it, you might get hooked.
Jun kombucha likes to ferment between 66-78 degrees F, making it a great option for those of you with colder households. It is also a quick ferment of just five to seven days for those who don’t like to wait long.
How to Brew Jun Tea:
Makes one gallon of Jun
First, you’ll want to gather your supplies.
- A 1 gallon glass jar
- Pot for boiling water
- Coffee filter, paper towel, or breathable cloth (something that is breathable but won’t let bugs in)
- Rubberband to secure the opening
- Small bottles to flavor and store finished tea (One gallon will fill 6, 16oz bottles)
and the ingredients to brew the tea…
- 14 cups of filtered water
- 4 green tea bags (4 tsp of loose leaf tea)
- 1 cup of raw honey
- 1 cup starter tea*
- Jun SCOBY (symbiotic culture of bacteria and yeast)
*If you purchase a SCOBY from me, one cup of starter tea will be included for the first batch. For subsequent batches, reserve 1-2 cups of jun from the previous brew to use as your starter tea.
It’s as easy as brewing tea.
- Bring two cups of water to a boil, then remove the pot from heat.
- Steep the tea for 5-1o minutes.
- Allow tea to cool slightly (If you add the honey in while its too hot, it can scorch the microbes that you want to preserve, too cool and it will be hard to fully dissolve)
- Pour sweetened tea into the glass brew jar and fill with filtered water, leaving enough room to add the culture, and some head space (about 4″)
- The addition of the water should bring the tea mixture to about room temperature. Just make sure it’s cool to the touch before moving on.
- Pour in your SCOBY and one cup starter tea
- Cover the jar and leave it to ferment for five to seven days. In the pantry or cabinet is a good place to leave it, undisturbed.
Begin tasting the brew around day five. If it tastes too sweet, leave it going, tasting every day until it tastes right to you. The time it takes to ferment depends on the temperature of your house. The hotter, the quicker.
When you decide it’s done, it’s time to bottle it!
Try bottling your brew with some fresh fruit, herbs, or spices to add extra flavor. You can leave it out on the counter for a day or so longer for a secondary fermentation which allows the flavors to really pop and decreases the end sugar content. Keeping the cap on the bottles allows you to capture the CO2 while developing more flavor. The yeast will consume some of the added sugar from the fruit during that time period so you don’t have to worry about it being too sweet. You do have to watch out for the CO2 build up, though, because it will cause your container to shatter if it’s left too long without a release.
Check out my post on How to Bottle Your Kombucha for more information!
Let me know if you’ve tried Jun! Do you prefer it over traditional kombucha tea?
This post contains affiliate links, meaning a small percentage of your purchase goes to support Fermentaholics. I only recommend products that I use personally and that help make fermenting at home easier. Thanks in advance for your support!
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