*Jun Culture
Jun tea, like Kombucha, is a fermented probiotic drink. Made with green tea and honey, it is mild and delicate with a tart flavor and light sweetness. Jun tea is an ancient spiritual elixir, the champagne of Kombuchas! Its great served over ice, or with crushed berries stirred in. Jun cultures and Kombucha Scobys look similar but thrive on completely different substrates. Jun tea is delicate ad not as sour as Kombucha, the fermentation process is faster and you are able to brew at lower temperatures than Kombucha (ideal for cool kitchens and not heating panel necessary).
Jun- Green tea and raw honey ferment/Smoother, lighter flavor/Ideal brewing temps 70-80F (21-26C)
Kombucha- Black tea and sugar ferment/Stronger, bolder flavor/Ideal brewing temps 75-85F (23-29C)
Instructions included with Jun Culture.
Recipe:
To make Jun tea, you simply prepare a green tea, sweeten it with honey, and allow it to cool to room temperature before stirring in the Jun mother culture and a bit of prepared Jun tea. Allow this to sit, lightly covered with a tea towel, about 3 days before pouring into individual flip-top bottles for secondary fermentation which will set Jun's characteristic fizziness.
Ingredients:
- 4 cups filtered or reverse osmosis water
- 2 grams (6 tea bags)
- 3/4 cup honey
- 1 Jun culture
- 1 cup Jun tea from a previous batch (or comes with original Jun)
- 1/2 cup cool clean water
- Paper towel or cloth (do not use cheesecloth)
- Rubber band
Instructions for 1-Gallon Brew
- Boil 4 cups of water. Remove from heat and add 12 grams (6 tea bags) of tea. Cover and allow to steep for 20 minutes.
- Remove tea leaves from the liquid tea and add 3/4 cup of honey; stir
- Fill 1-gallon brew jar with 1/2 gallon of cool, clean water.
- Add warm sweetened tea to brew jar.
- Empty entire contents of SCOBY bag (liquid and solid culture) to brew jar.
- Add cool, clean water to brew jar until liquid surface is just below the neck of the jar; stir.
- Cover brew jar with paper towel or cloth and affix to brew jar with rubber band; DO NOT use cheesecloth.
- Let brew jar sit in a warm place for 6-10 days. 70-80F (21-26C)
It is very important to start tasting your brew after the 5th day. That way you will know when your brew is complete. (when it tastes good to you, with a nice balance of sweetness and acidity)*
*Refrigeration on arrival is ideal but not necessary. If frozen, thaw and brew as normal*
