Recipe: Jun Kombucha

“Today’s Good Mood is sponsored by Kombucha!” ― Anonymous

What IS Jun?

Also known as Jun Tea, Jun is a variety of kombucha specifically brewed by fermenting green tea with honey, bacteria, and yeast. It isn’t too different from vinegar, which develops from fermented juice with a bacterial culture. However, unlike vinegar, it’s a whole lot tastier. I like to describe it as a “beery tea.” Jun, however, is crisper, less astringent, and lighter in flavor.

The fermentation process is conducted by sweetening the tea with honey and allowing it to ferment for 7 to 14 days using a SCOBY―a Symbiotic Culture Of Bacteria and Yeast. The SCOBY may be accompanied by a pellicle, a cellulose structure that results from the fermentation process. As more batches of Jun are created, additional layers of the pellicle are formed at the top of the brewing jar. It looks like gelatinous skin, but it is completely harmless. In fact, it’s edible!

Inspiration for Jun Kombucha

As I explained in my Kombucha recipe post, I was introduced to kombucha while working in the culinary industry in the early 2010s. The first one I ever tried was GT’s Original Kombucha, and I disliked it for one minute as my tongue was trying to process the taste. A few sips later, and I was hooked beyond reason. Along with coffee, my colleagues and I consumed kombucha as though the beverages were elixirs of life. It got me through those stressful bakery mornings, and through evenings when I felt like crying because I had to be at work at four o’clock in the morning!

During that time, the flavors were limited, but eventually I would get hooked on all sorts of flavors from mango to watermelon to peach. Some of my colleagues even learned to brew kombucha at home, but at the time I thought that was a risky endeavor due to all of the outside talk about how “dangerous” home brewing could be (news flash: it actually isn’t dangerous).

Years later, my parents gifted me a kombucha brewing kit with a Jun SCOBY from Fermentaholics. Green tea is my favorite tea, so naturally Jun became my favorite kombucha to brew. It’s more delicate, and I love experimenting with different flavors simply by changing the variety of green tea and honey.

Why You’ll Love This Jun Kombucha Recipe

• Easy to make with green tea
• Naturally fizzy
• Tart and lightly sweetened
• Versatile when flavors are added
• Uses honey instead of cane sugar

The Origins of Kombucha

While much of kombucha’s origins remain lost to time and incorrect translations, most evidence points to kombucha having humble beginnings in China. It is believed to have originated during the Qin Dynasty after 220 B.C.E. The earliest known story is that Emperor Qin Shi Huang, the first emperor of China, consumed it for it was thought to be an “elixir of immortality”. According to the Big Book of Kombucha by Hannah Crum and Alex LaGory, the exact word used for this “elixir of immortality” was lingzhi, which refers to the reishi mushroom. The Chinese name for kombucha is actually haibao, so it is unlikely that this “elixer of life” was referring to kombucha.

Kombucha as we know it today was not consumed regularly until the Tang Dynasty, which existed from 618 to 907 C.E. Afterwards, knowledge of this unique tea would spread to neighboring countries, including Russia during the 17th century, and the West during the late 19th and 20th centuries. The name “Kombucha” came from Japan, after a physician named Kombu, who introduced it to Emperor Inkyo to aid with his digestion.

Today, kombucha is a global sensation within the beverage market, tapping into wellness culture and alternative health movements.

The origins of Jun, however, are unclear. It is most likely a modern variation of the traditional black tea kombucha. Some marketers make bold claims about Jun being a traditional beverage from Tibet, however, there is no evidence to support this.

Are the Health Benefits Real?

Although I am open to alternative medicine, it is still important to review any studies, experiments, and research regarding any beverage, herb, etcetera connected to wild health claims. There is some evidence that consuming kombucha may improve cholesterol levels, control blood sugar, and reduce risk of prostate, breast, and colon cancer. Kombucha also contains anti-oxidants that may aid to reduce oxidative stress―an imbalance of free radicals in the body that cause cellular damage. Cellular damage may cause heart disease, cancer, Alzheimer’s, and other health conditions. Anti-oxidants reduce these imbalances.

Despite these claims, Jun and kombucha still contains sugar and alcohol, so it is best to drink them in moderation and consult your doctor if you have any health concerns and are avoiding certain beverages.

Personally, I have my own “crunchy” tendencies, but I drink Jun kombucha primarily for the taste, and it is a remarkable substitute for soda. Any healthier replacement to soda is a plus.

Brewing Method

Jun Kombucha at its core has 6 components:

1. Tea: green from the camellia sinensis plant
2. PASTURIZED Honey: I repeat, PASTURIZED honey. Raw honey can contaminate the SCOBY and produce some nasty microbes
3. SCOBY: symbiotic culture of bacteria and yeast
4. Fermentation Time: 7 to 14 day fermentation time
5. Temperature: must brew within a temperature of 75°F (24°C) and 85°F (29°C)
6. pH: must brew within a pH of 2.5 and 3.5

This Jun recipe is made the conventional way with green tea and pasteurized honey.

Although many people are successful in making Jun with raw honey and contamination is rare, I err on the side of caution because raw honey may contain botulism spores. Botulism is a potentially fatal condition in which a bacteria called Clostridium botulinum produces a toxin that affects the nervous system.

Jun Kombucha typically has two fermentation processes: a first fermentation in which the brew ferments for 7 to 14 days in a jar, then a second fermentation in which the brew ferments for an additional 3 to 4 days in swing-top bottles. Jun ferments faster than traditional kombucha, so regular taste tests are recommended to ensure that the flavor is to your liking. Personally, I find that if the first fermentation goes further than 14 days, I end up with an acidic that is borderline straight vinegar.

Since bottled Jun kombucha builds carbonation over time, you may have to “burp” your bottles by opening the bottle to release build up pressure. This is dependent on the brewer, however. I honestly don’t burp my bottles. After day four of fermenting, I put my kombucha in the refrigerator.

Materials Required

Unlike beer and cheese that requires some intense equipment, Jun kombucha can be brewed easily with seven tools:

• 1 gallon glass jar: for fermenting the Jun
• cotton or linen jar cover: keeps dust and bugs out and allows your brew to breathe
• rubber band or twine: keeps the jar cover in place
• pH testing strips: ensures proper acidity levels to keep your brew safe
• thermometer or temperature strip: ensures proper temperature levels to keep your brew safe
• 6 to 8 16oz swing top glass bottles: for bottling and fermenting
• optional: heating mat; helpful for regulating the temperature of your Jun.

Any 1 gallon glass jar will do. Mine is from Fermentaholics, which has a printed option complete with a temperature strip, muslin jar cover, and rubber band. You can also make your own jar covers to protect your brew. I made mine out of fabric scraps and sewed the hems to prevent fraying. I used to be a stickler for dye-free fabrics, but in recent days I’ve added a lot of color to my jar covers. This makes them more fun and customizable.

It might be tempting to skip the pH strips and temperature strips, but these are vital in making sure that your brew is safe to ferment. You want a pH between 2.5 and 3.5 and a temperature between 75°F (24°C) and 85°F (29°C). Anything outside of these goldilocks zones could turn your brew into a breeding ground for nasty microbes. Err on the side of caution and always use pH strips anrd temperature strips or thermometers.

Lastly, although you can certainly drink Jun out of the gallon jar it fermented in, most brews are bottled during the second fermentation process. This carbonates the Jun.

How to Flavor your Jun

Flavoring Jun is the fun part, and honestly, results will vary from person to person. Since I conduct my second fermentation using 16oz swing-top bottles, I created some general guidelines to make experimenting easier. You can always experiment with your own measurements.

If flavoring with juices, purees, and/or nectars…

• Pour 1/2 cup (4oz/120ml) of juice or puree into an empty 16oz bottle.
• Add 1 to 2 tbsp of granulated sugar.
• Fill the remaining bottle with Jun, leaving a 1″ space at the top. Close the bottle.

If flavoring with herbs, roots, or spices…

• Use 1 tbsp crushed roots or spices for every 16oz bottle if using.
• Use 1 sprig of an herb for every 16oz bottle if using.
• Add 1 to 2 tbsp of granulated sugar.
• Fill the remaining bottle with Jun, leaving a 1″ space at the top. Close the bottle.

I prefer to add 1 to 2 tbsp of sugar to each bottle since the yeast sometimes eats so much of the sugar that the Jun does not always retain its sweetness. You can adjust the sugars to your taste, or leave the brew as is if your preference is a tangy, more sour Jun.

Quality and Type of Ingredients Determines the Taste

As tempting as it can be to try creating all of the flavors in the world, try first determining what your favorite base flavor will be. This means finding your favorite reliable tea and honey.

When I brew Jun, I tend to go with with smoky and peppery gunpowder green tea, or grassy and sweet sencha green tea. These are my favorite green teas to drink on a regular basis, and their flavors carry well in Jun Kombucha. I typically source my teas from either local tea and spice shops, or through Harney & Sons. Their quality is truly off the chain, and they offer many teas in bulk so you can save on costs. I will purchase their tea either loose or in sachets.

Quality loose teas will give your Jun a fulfilling and more complex flavor. You can achieve perfectly tasty Jun using standard tea bags; just know that tea bags tend to consist of what are called dust and fannings. Dust is the literally tea dust collected from the curl manufacturing process. Fannings consist of leftover leaves and pieces from the curl manufacturing process. Dust and fannings are weaker in flavor, hence why they are less expensive.

Where to find a SCOBY

The million dollar question is: Where the heck can you find a SCOBY? Specifically, one for Jun kombucha?

Like sourdough starters, Jun SCOBYs can be purchased online. A friend or local fermenter may also have one, and some people get a bottle of organic kombucha from their local market and use that as a starter. Be sure to purchase a SCOBY specifically for Jun. The microbial composition is a little different to that of a black tea SCOBY.

I’m not sponsored by any fermentation companies, but the best thing you can do is source a SCOBY from a reputable brewer or company. For the best results, your SCOBY should be:

• Fresh room temperature SCOBY that is relatively young (6 weeks or younger)
• Include a pellicle that is a minimum of 5 inches (13 centimeters) in diameter

Some reputable companies that sell fresh SCOBYs include:

• Kombucha Kamp offers large, hardy Jun SCOBYs (about 6 inches across) packed in strong starter liquid, plus recipe guides and DIY brewing tips. They wrote one of my favorite books on kombucha: The Big Book of Kombucha.
• Fermentaholics sells fresh Jun SCOBYs as well as kombucha kits with sturdy supplies. This is where my original SCOBY is from.
• Cultures for Health offers live Jun SCOBYs and different flavor starter kits.
• Oregon Kombucha sells a range of starter kits featuring live Jun SCOBYs with various tea blends—black, jasmine green, fruit-flavored options, and more.

Kombucha Pairs Well With…

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Special Tools and Equipment

• 1 gallon glass jar
• cotton or linen jar cover
• rubber band or twine
• pH testing strips
• 6 to 8 16oz swing top glass bottles
• optional: heating mat

Did you give this Jun Kombucha recipe a try? If so, please rate it and tell us how it went in the comments below!