Discover how to brew Jun tea at home with this comprehensive guide covering everything from SCOBY acquisition to flavoring techniques. Learn the secrets to crafting this delicate green tea and honey ferment with expert tips and troubleshooting advice.
When I first encountered Jun tea at a small fermentation workshop in Portland seven years ago, I was immediately intrigued by its delicate effervescence and subtle complexity. Unlike its more familiar cousin kombucha, Jun possessed an ethereal quality—lighter, more floral, and with an almost champagne-like character that left me wondering why this remarkable ferment wasn’t more widely known.
Jun tea (pronounced “joon”) is often described as the “champagne of kombuchas,” a fermented beverage made from green tea and honey rather than the black tea and cane sugar used in traditional kombucha. This seemingly simple substitution creates a dramatically different flavor profile and reportedly different cultural requirements, leading many in fermentation circles to consider Jun a distinct culture altogether rather than merely a kombucha variant.
Over the years, I’ve cultivated countless Jun cultures, experimented with various tea and honey varieties, and guided hundreds of students through their first Jun brewing experiences. What continues to fascinate me is Jun’s perfect balance of accessibility and intrigue—it’s approachable enough for beginners while offering endless depth for experienced fermenters to explore.
In this comprehensive guide, I’ll share everything I’ve learned about brewing exceptional Jun tea at home, from culture acquisition to advanced flavoring techniques. Whether you’re an experienced kombucha brewer looking to expand your fermentation repertoire or completely new to home fermentation, you’ll discover the techniques and insights needed to create this remarkable honey-fermented tea in your own kitchen.
Understanding Jun: Science and Folklore
Jun’s origins are shrouded in mystery, with some claiming it originated in Tibet centuries ago where it was prepared by monks seeking heightened awareness. However, historical documentation of Jun is notably absent before the early 2000s, leading skeptics like fermentation expert Sandor Katz to suggest it might be a more recent adaptation of traditional kombucha.
Regardless of its historical origins, what makes Jun fascinating from a microbiological perspective is its culture composition:
The Microbial Composition of Jun SCOBY
| Microorganism Type | Examples in Jun Culture | Function in Fermentation |
|---|---|---|
| Yeasts | Saccharomyces, Zygosaccharomyces, Brettanomyces | Convert sugars to alcohol and carbon dioxide |
| Acetic Acid Bacteria | Komagataeibacter, Gluconacetobacter | Convert alcohol to acetic acid |
| Lactic Acid Bacteria | Lactobacillus, Leuconostoc | Produce lactic acid and contribute to flavor complexity |
While Jun’s microbial composition shares similarities with kombucha, research from the International Journal of Food Microbiology suggests that Jun cultures may contain adapted strains that thrive specifically on honey rather than cane sugar. This adaptation may explain why many Jun brewers report that their cultures struggle when switched to sugar, and conversely, why traditional kombucha SCOBYs may perform poorly when initially exposed to honey.
From a brewing perspective, Jun offers several practical advantages over traditional kombucha:
- Faster fermentation time (typically 3-7 days versus 7-14 for kombucha)
- Lower fermentation temperature (Jun thrives at 68-77°F rather than the 75-85°F preferred by kombucha)
- More delicate, nuanced flavor profile with less vinegar-like acidity
- Higher alcohol content (typically 1-2% versus 0.5-1% for kombucha)
These characteristics make Jun particularly appealing to brewers in cooler climates and those who prefer a less acidic fermented beverage.
Essential Ingredients for Brewing Jun
The remarkable simplicity of Jun’s ingredient list—just green tea, honey, and a culture—belies the importance of quality in each component. Let’s examine each essential element:
The Jun Culture (SCOBY)
The SCOBY (Symbiotic Culture of Bacteria and Yeast) is the heart of Jun brewing. Unlike kombucha mothers which are readily available commercially, authentic Jun cultures can be more challenging to source. Your options include:
- Purchasing from specialized suppliers like Kombucha Kamp or Fermentaholics
- Trading with local fermentation communities or through online forums
- Growing a culture from bottled unpasteurized Jun (though this can be hit-or-miss)
A healthy Jun SCOBY should be cream to light tan in color, reasonably firm, and free from black or green mold spots. Unlike kombucha mothers, Jun SCOBYs tend to be thinner and more translucent.
Green Tea Selection
The traditional tea base for Jun is green tea, which provides a lighter flavor profile that complements honey’s complexity. For optimal results, consider these green tea characteristics:
- Loose leaf rather than tea bags (better flavor and fewer potential additives)
- Minimally processed varieties like Japanese Sencha or Chinese Dragonwell
- Organic certification to avoid pesticide residues that may harm the culture
Low-quality green teas often yield a bitter brew that can negatively impact your Jun’s flavor profile, while certain flavored or blended teas may contain oils that interfere with fermentation.
Honey Selection
Perhaps the most critical ingredient in Jun brewing is honey, which serves as both the primary fermentation sugar source and a significant flavor contributor. Consider these factors:
- Raw, unpasteurized honey contains beneficial enzymes and wild yeasts that may complement the Jun culture
- Light-colored, mild varieties (acacia, clover, wildflower) produce a more delicate Jun
- Darker, more robust honeys (buckwheat, manuka) create more complex, assertive flavors
- Local sources may contain regional yeasts that contribute unique characteristics
Avoid pasteurized commercial honey brands, which often lack the complexity needed for excellent Jun, as well as artificial honey products, which may contain ingredients harmful to the culture.
Water Quality
Often overlooked, water quality significantly impacts Jun brewing success:
- Filtered or spring water free from chlorine and chloramines
- Moderate mineral content to support microbial activity
- Avoid distilled water which lacks minerals necessary for fermentation
For more information on how water quality affects fermentation, visit our comprehensive guide to fermentation basics where we explore the role of water chemistry in various fermented beverages.
Essential Equipment for Jun Brewing
Successful Jun brewing requires minimal equipment, most of which you likely already have in your kitchen:
- Brewing vessel: 1-gallon glass jar (avoid metal or plastic)
- Breathable cover: Tightly-woven cloth, coffee filter, or paper towel
- Rubber band to secure the cover
- pH strips (target range: 3.0-3.5)
- Glass bottles for secondary fermentation (flip-top bottles work best)
- Fine-mesh strainer or cheesecloth
- Non-metal utensils for handling the SCOBY (wood or plastic)
The Jun Brewing Process: Step-by-Step Guide
Now that we understand the ingredients and equipment, let’s walk through the complete Jun brewing process:
Primary Fermentation
- Prepare the Tea Base:
- Bring 4 cups of water to just below boiling (175-180°F)
- Add 4-6 teaspoons of loose-leaf green tea
- Steep for 3-5 minutes (avoid over-steeping)
- Strain and pour into your brewing vessel
- Add 12 cups of cool, filtered water
- Allow to cool completely to room temperature (below 80°F)
- Add Honey:
- Stir in ½ to 1 cup of raw honey until fully dissolved
- More honey results in a sweeter final product
- Less honey creates a drier, less sweet Jun
- Add the Culture:
- Pour in 1-2 cups of starter liquid (from previous batch or supplier)
- Gently place the SCOBY on the liquid surface
- SCOBYs may sink or float—both are normal
- Cover and Ferment:
- Cover with cloth or paper filter secured with a rubber band
- Place in a location with stable temperature (68-77°F)
- Keep away from direct sunlight and air contaminants
- Ferment for 3-7 days, depending on temperature and taste preference
- Monitor and Taste Test:
- Begin tasting around day 3 using a clean straw
- The Jun should become less sweet and develop pleasant acidity
- Target pH is 3.0-3.5 for food safety and optimal flavor
- When it reaches your preferred sweetness/tartness balance, proceed to bottling
Secondary Fermentation (Bottling)
- Prepare Bottles:
- Thoroughly clean and sanitize glass bottles
- Leave at least 1 inch of headspace in each bottle
- Optional Flavoring:
- Add fruit, herbs, or spices to bottles if desired
- Start with small amounts (1-2 tsp per 16 oz bottle)
- Bottle the Jun:
- Reserve 1-2 cups of Jun as starter for your next batch
- Remove the SCOBY and place in your reserved starter liquid
- Stir the remaining Jun gently to distribute yeast
- Fill bottles, leaving headspace
- Seal bottles tightly
- Carbonate and Condition:
- Leave bottles at room temperature for 1-3 days for carbonation
- “Burp” bottles daily by briefly opening to release pressure
- When desired carbonation is reached, refrigerate to slow fermentation
This process will yield approximately 1 gallon (3.8 liters) of Jun tea. The fermentation timeline can vary dramatically based on ambient temperature—warmer conditions accelerate fermentation while cooler temperatures slow it down.
Understanding Jun Fermentation Stages
One of the most challenging aspects of Jun brewing for beginners is recognizing the signs of a healthy fermentation process. Here’s what to expect during a typical Jun brew cycle:
Jun Fermentation Timeline
| Day | Visual Indicators | Aroma | Taste | pH Level |
|---|---|---|---|---|
| 0-1 | Clear liquid, SCOBY may float or sink | Sweet, honey-dominant | Very sweet, green tea notes | 4.5-5.5 |
| 2-3 | Slight cloudiness, small bubbles forming | Honey notes with slight acidity | Sweetness reducing, slight tang developing | 3.8-4.5 |
| 4-5 | Increased cloudiness, bubble streams, new SCOBY formation | Balanced honey-acid aroma | Pleasant acidity, complex flavor | 3.3-3.8 |
| 6-7 | Well-developed new SCOBY, yeast strands visible | Mildly acidic, vinegar notes emerging | Tartness prominent, reduced sweetness | 3.0-3.3 |
| 8+ | Thick new SCOBY, significant yeast accumulation | Increasingly vinegar-like | Sharp acidity, minimal sweetness | Below 3.0 |
Most Jun brewers prefer to bottle in the middle range (days 4-5) when the beverage has developed complexity while retaining some sweetness. Fermentation beyond 7 days typically results in a much more acidic product closer to traditional kombucha in profile.
Flavoring Your Jun: Creative Combinations
While Jun is delicious plain, secondary flavoring additions can create remarkable complexity. Here are some combinations that complement Jun’s delicate character particularly well:
Floral Infusions
- Lavender-Lemon: 1 tsp dried lavender + zest of ½ lemon per bottle
- Rose-Vanilla: 2 tsp dried rose petals + ¼ vanilla bean per bottle
- Elderflower-Pear: 1 tbsp elderflower + 1 tbsp pear juice per bottle
Herbal Blends
- Mint-Lime: 5 fresh mint leaves + juice of ½ lime per bottle
- Lemongrass-Ginger: 1 tsp minced lemongrass + ½ tsp grated ginger per bottle
- Basil-Strawberry: 3 basil leaves + 1 tbsp strawberry puree per bottle
Spice Infusions
- Cardamom-Orange: 3 crushed cardamom pods + zest of ¼ orange per bottle
- Cinnamon-Apple: ¼ cinnamon stick + 1 tbsp apple juice per bottle
- Star Anise-Plum: ½ star anise pod + 1 tbsp plum puree per bottle
According to research published in the Journal of Food Science, the acids in fermented beverages can extract different compounds from botanicals compared to water or alcohol alone, creating unique flavor profiles impossible to achieve through other methods.
For flavoring additions, I recommend starting with fresh ingredients whenever possible, as their aromatic compounds tend to be more vibrant than dried alternatives. However, dried herbs and spices can provide excellent results when fresh options aren’t available.
Continuous Brewing: The Advanced Approach
After mastering basic Jun brewing, many enthusiasts transition to a continuous brewing system, which offers several advantages:
- Reduced contamination risk through less handling of the SCOBY
- More consistent Jun quality from batch to batch
- Lower maintenance with less frequent complete cleanings
- Constant supply of Jun at various stages of fermentation
Setting Up a Continuous Brew System
A continuous Jun brewing system requires:
- Brewing vessel with spigot: 1-2 gallon glass or ceramic container
- Elevated surface for easy dispensing
- All standard Jun brewing equipment
The Continuous Brewing Process
- Prepare a full batch of Jun following the standard process
- When ready to harvest, draw off 70-80% of the liquid via the spigot
- Immediately replenish with fresh room-temperature sweet tea and honey mixture
- Maintain the cycle by harvesting every 3-7 days depending on temperature
The continuous method leverages the established, mature microbiome of your brewing vessel to quickly ferment new additions of sweet tea. Many brewers report that their Jun develops more complex flavors after several cycles in a continuous system.
Troubleshooting Common Jun Brewing Issues
Even experienced Jun brewers occasionally encounter challenges. Here are solutions to the most common problems:
Problem: Mold Growth on SCOBY
Possible Causes:
- Contamination during brewing process
- Insufficient starter liquid (pH too high)
- Temperature fluctuations
Solutions:
- Discard the SCOBY and liquid completely
- Sanitize all equipment thoroughly
- Begin again with a new culture
- Ensure 1-2 cups of starter liquid per gallon
- Maintain stable temperature
Problem: Overly Sour Jun
Possible Causes:
- Fermented too long
- Temperature too high
- Insufficient honey in initial brew
Solutions:
- Harvest earlier in future batches
- Blend with fresh tea or fruit juice
- Maintain cooler brewing temperature
- Increase honey ratio slightly
Problem: Weak Carbonation
Possible Causes:
- Insufficient sugar for secondary fermentation
- Bottles not sealed properly
- Secondary fermentation too cold
- Too little yeast transferred to bottles
Solutions:
- Add small amount (¼ tsp) of honey to each bottle
- Ensure bottles seal completely
- Ferment at room temperature before refrigerating
- Stir Jun gently before bottling to distribute yeast
Problem: SCOBY Not Forming New Layer
Possible Causes:
- Culture not active enough
- Temperature too low
- Green tea variety unsuitable
Solutions:
- Use more starter liquid in next batch
- Increase ambient temperature
- Switch to a different green tea
- Verify honey is truly raw and unpasteurized
Problem: Yeast Overgrowth (Brown Stringy Masses)
Possible Causes:
- Normal yeast development
- Temperature fluctuations
- High honey concentration
Solutions:
- Nothing needed—this is normal and beneficial
- Remove excessive yeast strings if desired
- Maintain more stable temperature
- Slightly reduce honey ratio
According to the American Homebrewers Association, maintaining consistent fermentation temperature is the single most important factor in preventing many common fermentation problems.
The Health Perspective: Potential Benefits of Jun Tea
While scientific research specifically on Jun is limited, studies on similar fermented beverages like kombucha provide some insights into potential health effects. According to a review in the Journal of Functional Foods, fermented tea beverages may offer:
- Probiotic properties through beneficial bacteria and yeasts
- Antioxidant compounds from both tea polyphenols and fermentation metabolites
- Organic acids that may support digestive health
- B vitamins produced during fermentation
Jun’s use of honey rather than refined sugar may offer additional benefits, as raw honey contains its own bioactive compounds and enzymes. However, it’s important to note that Jun contains traces of alcohol (typically 1-2%) and should be consumed in moderation.
Beyond Basics: Advanced Jun Techniques
For experienced Jun brewers looking to expand their practice, consider these advanced techniques:
Jun Vinegar Production
By extending fermentation time (3-4 weeks), Jun naturally transforms into a delicate vinegar excellent for salad dressings and marinades. The process requires:
- Allowing primary fermentation to continue until strongly acidic
- Straining and transferring to a glass container
- Covering with cloth and aging for an additional 2-4 weeks
- Bottling when desired acidity is reached
Jun Fruit Leathers
The SCOBY itself can be blended with fruit and dehydrated to create probiotic-rich fruit leathers:
- Purée a clean SCOBY with equal parts fruit
- Spread thinly on a dehydrator sheet
- Dehydrate at 110°F until completely dry
- Cut into strips and store in airtight container
Jun-Fermented Fruits
The active Jun culture can be used to ferment fruits, creating complex preserved fruits:
- Combine 1 cup fruit with ½ cup mature Jun
- Ferment in sealed jar at room temperature for 2-3 days
- Refrigerate and use within 2 weeks
These advanced applications demonstrate the versatility of Jun culture beyond the basic brewed tea preparation.
The Evolving Art of Jun Brewing
Jun brewing represents a perfect intersection of traditional fermentation wisdom and modern experimentation. Its rapid fermentation cycle, forgiving nature, and exquisite flavor profile make it an ideal entry point for those new to home fermentation while offering sufficient complexity to engage experienced brewers.
What continues to fascinate me about Jun after years of brewing is how it connects us to both ancient practices of working with natural microorganisms and cutting-edge understanding of the microbiome. Each batch represents a unique collaboration between brewer and culture, influenced by countless variables from tea quality to local microflora.
I encourage you to approach Jun brewing with both scientific precision and intuitive flexibility. Document your process, note the effects of different variables, but also learn to recognize the sensory cues that indicate when your Jun has reached its sweet spot. Most importantly, embrace the experimental nature of fermentation—some of the most remarkable Jun batches come from unexpected variations and happy accidents.
Whether you’re drawn to Jun for its distinctive taste, potential health benefits, or the simple satisfaction of creating something transformative, I hope this guide serves as a helpful companion on your brewing journey. The world of fermentation offers endless possibilities for discovery, and Jun tea represents one of its most elegant expressions.
About the Author:
Lisa Fermenta is a certified nutritionist and fermentation expert who explores the health benefits of probiotic beverages. Her journey began in her grandmother’s kitchen, where she learned traditional fermentation techniques that have been passed down for generations. Lisa has studied with fermentation masters across Asia and Europe, bringing global perspectives to her brewing approach. She regularly conducts workshops on kombucha, kefir, and other fermented drinks, emphasizing both flavor development and health benefits. Her SCOBY library contains over 30 unique cultures from around the world.