Gluten Free | Dairy Free | Nut Free
Jun Tea is known as the champagne of Kombucha and has a delicate flavour in comparison to its close cousin Kombucha. This delicious, living, probiotic tonic is fermented from green tea and honey and is often considered a connoisseur’s brew.
This recipe makes 2 litres of Jun Tea
4 green tea bags
¾ cup raw organic honey
1 cup unflavoured Jun Tea from a previous batch (or starter liquid from a new SCOBY)
1 Jun SCOBY
2 litres water
3 litre glass jar or drink dispenser
Circle of cotton cloth to cover the top of the jar and a rubber band
2 x 1 litre glass bottles with flip tops
Fruit, herbs and spices to flavour (see information about second fermentation below)
Bring 2 litres of water to the boil in a large stainless steel saucepan. Once boiled, turn off the heat.
Add 4 green tea bags and allow to steep for 10 minutes.
Cool and then add ¾ cup raw organic honey. Stir to dissolve.
Leave to cool completely to room temperature. Cooling the sweet tea is essential because the SCOBY will be damaged in hot water.
Pour the cool, sweet tea into a 3 litre glass jar or a 3 litre glass drink dispenser with a plastic tap.
Add 1 cup unflavoured Jun from a previous batch and gently place the SCOBY to float on the top. The pale, smooth side of the SCOBY should face upwards.
Cover the jar with a cotton cloth and secure with a rubber band. Leave at room temperature, out of direct sunlight, for approximately 7 days. (Leave longer in winter and less time in summer.)
After a couple of days it’s time to start tasting your Jun. The SCOBY will eat the honey in your brew and it will become less sweet. Taste daily, and when you find the perfect balance of sweet and sour, it’s time to bottle your brew ready for the second fermentation.
Decant your fermented brew into two 1 litre flip-top, glass bottles. Make sure you use quality, lead-free bottles that are designed to withstand the frizzy pressure.
Keep one cup of the unflavoured Jun to use as the starter liquid in your next batch. If you’re not making a new brew immediately, place your SCOBY safely in this liquid in a glass jar, cover securely with a cotton cloth, and keep at room temperature away from direct sunlight until needed.
You might prefer to leave your finished brew without adding any additional flavour. Simply store in the refrigerator where further fermentation will be slowed until you’re ready to drink.
Alternatively, add flavours for a second fermentation (see below).
Jun can be enhanced through a second fermentation with the addition of various fruit and aromatics.
The second fermentation is the time to add colour and extra fizz, and experiment with your favourite flavour combinations.
Place your selected fruit, herbs and spices directly into each 1 litre glass bottle. Decant the unflavoured Jun into the bottle leaving a little air space at the top. Then seal tightly.
Leave the sealed bottle at room temperature, out of direct sunlight, for 1-2 days.
Taste test for carbonation and refrigerate when the taste and fizz are perfect for your taste buds.
If preferred, the added fruit, herbs and spices can be strained out before serving.
Delicious Flavour Combinations
Here are some of my favourite additions for the second fermentation. Quantities listed are suggestions for each 1 litre bottle. Select your favourite combination from the list below or experiment with the fruit and flavours you most enjoy:
- Pulp of 2 large Passionfruit and ½ Vanilla Bean (cut length-ways, or 1 teaspoon pure vanilla essence).
12 Raspberries (fresh or frozen) and 4 fresh Mint leaves (chopped).
1 Lemon (cut into thin wedges, or ¼ cup lemon juice) and a 2 cm piece of Ginger (cut into sticks, or ½ teaspoon dried Ginger powder).
1 Pear (cut into pieces, or ½ cup pear juice), a 2 cm piece of Turmeric (cut into sticks, or ½ teaspoon dried Turmeric powder), and 2 Cardamom pods (lightly crushed).
2 large Strawberries (cut into pieces, or 4-6 small strawberries) and 4 fresh sweet Basil leaves (chopped).
1 Apple (cut into pieces, or ½ cup apple juice), 1 Cinnamon stick (lightly crushed, or ½ teaspoon ground cinnamon).
20 Blueberries (fresh or frozen) and 1 Lemon (cut into thin wedges, or ¼ cup lemon juice).
- ¼ cup Pineapple pieces (fresh, frozen or canned) and 1 Lime (cut into thin wedges, or ¼ cup lime juice).
Experiment with any of the following additives to find your personal favourites:
- Apricot, Blackberry, Chai, Chamomile, Cherry, Cranberry, Elderberry, Fig, Goji Berry, Grapefruit, Guava, Kiwi Fruit, Lychee, Mango, Melon, Mulberry, Nectarine, Orange, Papaya, Peach, Persimmon, Plum, Pomegranate, Rhubarb, Rose Hip, Rosella, Spice Blends or Watermelon.
Use filtered, rain or spring water. Town water contains chlorine that can damage the SCOBY, so boil or leave it at room temperature for 24 hours to allow the chlorine to evaporate.
The honey is added to the brew to feed the SCOBY (not you) and is an essential part of the fermentation process. Very little sweetness will be left after the first formation.
The SCOBY (Symbiotic Culture of Bacteria and Yeast) is sometimes called the Mother because it produces new baby SCOBYs.
Use glass for your brewing vessel, or high-grade stainless steel (not plastic or crystal). This can be a large glass jar or a drink dispenser with a plastic tap. The tap is very useful for regular taste-testing and for decanting your finished brew.
Use a cotton cloth to cover your brewing vessel. The SCOBY needs to breathe but the weave needs to be fine enough to exclude fruit fly and dust.
Swing-top glass bottles make it very easy to check carbonation levels in the second fermentation.
Make sure all fruit, herbs and spices for your second fermentation are cut small enough so they can easily be washed from the bottle when finished.