Kombucha tea has been all the rage over the past few years, with lines of the tea product lining the shelves in the pantries of holistic food lovers. On the other hand, a relatively unknown product known as Jun tea is slowly gaining followers. Being a similarly probiotic-rich beverage, Jun tea can be useful in optimising gut health and flora. Just what is it that Jun tea has over the reigning champ of fermented brews?
Jun Tea vs Kombucha Tea
In essence, Jun is made with green tea and relies on honey as a sweetener. It's milder and less sour than traditional kombucha which is instead fermented with cane sugar and black tea.
The main difference between Jun and kombucha is that the SCOBY (symbiotic culture of bacteria and yeast) is trained to feed off of honey rather than sugar. If you were to put kombucha culture in honey, the bacteria would likely perish due to a lack of “food”. Kombucha tea ferments best in black tea sweetened with sugar.
Due to the usage of honey, Jun tea is said to also contain a wide variety of live enzymes, minerals and B vitamins while also helping to defend against allergens. It also ferments at a lower room temperature and at a quicker rate compared to kombucha, which means you get to reap the rewards of your hard work earlier!
The two siblings can be seen as the Yin and Yang of the fermented tea world. Where kombucha is dark, Jun is light. Where one is forceful, the other is soft and easy on the lips. However, they both share the same benefits in the form of probiotics.
How do I make Jun tea? (requires Jun SCOBY)
- Bring 1.5 litres water to light boil in a kettle.
- Sprinkle loose-leaf Jasmine green tea into a large pitcher.
- Pour hot water over the tea and allow to steep for 2 minutes.
- Strain and place brew in an extra-large glass Mason jar.
- Add in 2 heaping tablespoons honey and stir.
- Allow to cool at room temperature.
- Pour the Jun culture into the jar.
- Allow the tea culture to ferment for 3 days at room temperature.
- After three days, the Jun elixir should smell and taste delicately sweet and sour.
- To use this mother culture again, remove the Jun culture and a ½ cup of the liquid from the top and save for a second batch.
- Allow to ferment a second time for another 2 to 3 days.
- After 2 to 3 days, the Jun tea is ready to drink.
- Place the jar in the refrigerator to chill, or add in spices or juices for different flavours and re-ferment!
If you feel the need to add a little more variety to your kombucha and kefir collection, why not give Jun tea a try? Like kombucha, there are a variety of flavours you can experiment with, giving you plenty of room to exercise your creativity! Why go with beer when you’ve got this gassy delight?