How to brew Jun Tea, the fermented green tea drink.

in Natural Medicine5 years ago (edited)

View this post on Hive: How to brew Jun Tea, the fermented green tea drink.


Brewing Jun Tea.jpg

It's been over a couple of years now that I'm brewing Kombucha. My favourites flavours are cloudy apple and a mix of Ginger and Turmeric. Recently, I've been given a Jun SCOBY and have been told that it has a smoother taste, less vinegary and more floral.

Kombucha vs Jun Tea

The similarities

  • They are both fermented tea drinks.
  • They can be drank flat or fizzy via a second fermentation process
  • Both are made with a SCOBY and starter tea

Specific to Jun Tea

While you use black tea and sugar for Kombucha, to make Jun Tea you use green tea and raw honey. You cannot use the Kombucha SCOBY to make Jun Tea but I've read that you can convert a Kombucha SCOBY to a Jun Tea SCOBY, however, I cannot confirm it as I have never tried.

The taste of Jun Tea is more delicate with a floral flavor thanks to the less processed green tea and honey.

Jun Tea prefers a cool room temperature to brew (ideally 18-21C or 65-70F), while the Kombucha prefers warmer temperatures.

You only need 3 to 5 days to brew Jun Tea compared to the 9 - 14 days for Kombucha.

Health benefits

Like Kombucha, Jun Tea is loaded with gut beneficial probiotics but contains more lactobacillus bacteria and less acetobacteria than Kombucha. The health benefit of both drinks is pretty similar. However, because green tea is less processed than black tea and raw honey is less processed than sugar, Jun Tea should contain more nutrive qualities than Kombucha.

Brewing Jun Tea

The ingredients

  • An authentic Jun SCOBY
  • 8 cups of dechlorinated water, let it sit for 24 - 48 hours or aerate it for 2 - 4 hrs with an airstone.
  • 1/2 cup of quality raw honey
  • 2 teaspoons of quality loose-leaf green tea
  • 1/2 cup of starter tea (Jun tea from the previous batch or from a SCOBY hotel)

Removing chlorine from water using an aerator

Loose-leaf green tea

Filtered green tea

Local raw honey

Jun starter tea and SCOBY

The first fermentation process

  • Boil 2 cups of water and add the tea leaves and let it steep for 5 minutes.
  • After 5 minutes, filter and transfer the tea to a jar large enough to hold 10 cups of liquid.
  • Add the rest of the water to cool down the tea and leave it to cool down to room temperatures
  • Add the honey and stir until complete dissolution
  • Add the starter tea and stir
  • Finally, add the SCOBY. It might float or sink, it does not matter.

Now, just use a paper towel or a cheesecloth to cover the jar and hold it in place with a rubber band. Leave in a cool room for 3 - 5 days until there is a light sour and faint sweet smell.

Brewing Jun Tea (left) and Kombucha (right)

The second fermentation process

If you like it fizzy, and you probably will, then a second fermentation will be what you need to do.

First, reserve 1/2 cup to use as starter tea for your next batch. Then pour the remaining into flip-top bottles. Use quality bottles or plastic brewing bottles as the pressure from the carbonation can be string and break glass bottles. Close the lid tightly and leave the bottles for 2 - 3 days before transferring them to the fridge.

Just like with Kombucha, you can drink Jun Tea raw or add some flavour during the second fermentation by adding 1/2 cup of fruit juice or pulp.

Second fermentation


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Oh very cool to really appreciate and understand the subtlety of Jun Tea and how it differs from kombucha. There is only one shop making it here in Chiang Mai and it needs to be refrigerated somewhat during fermentation as it's simply too warm here, most of the year. There can never be too many variations of healthful, fermented drinks!

It’s seems a very nice drink indeed. I’m still waiting to fully taste my first batch which is under second fermentation

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I love jun! I have an old jun scoby, which someone says never goes bad even if it's left out for a year. Do you think I can reactivate it and if so, how?

If still in the tea and not dried out then you should be able to use it again but it might have some imbalance in the yeast:bacteria culture. You might want to start few brews with smaller amount until it tastes and smell good and has some fizz.

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Thank you!

Just curious, do you recommend burping the flip top bottles on the second Ferment?

Yes, depending on the bottle quality. I used to use cheap ones from a dollar shop and they exploded on second or third day, making an incredible mess. With plastic bottles, the excess pressure can occasionally distort the bottle. It depends on bottle quality, room temperature and type of fruit you added for flavor

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Thanks I really need to hear from someone who is already doing this. I had been learning on my own phase but too afraid to Brew my first batch. Right now I am still about to open the flip top bottles I ordered from amazon LOL. I got scared about mold growth just thinking about it. Do you encounter them on this kind of fermentation? You see I really need to learn a lot 😔

If you covered with a cloth during first fermentation and the scoby was not mouldy then it’s all good. No mold during second fermentation usually. When burping, just open and close quickly, all you need is to hear the burp and close the lid right after.

Posted using Partiko iOS

If you covered with a cloth during first fermentation and the scoby was not mouldy then it’s all good. No mold during second fermentation usually. When burping, just open and close quickly, all you need is to hear the burp and close the lid right after.

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..wow!..thank you very much for sharing!..will try it soon...meanwhile..up..follow you..resteemed..steem on!..

Oh I would like to try jun. I wonder if you can post scoby!

I can but not right now as I just received the skint and it has only one layer. Jun is slower to reproduce due to the shorter brewing time. The baby scoby is very thin, I might have to collect multiple babies and place them in a SCOBY hotel. I will post you one when I have enough.

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Great post @quochuy, I love green tea, drink it by the gallons, never add any sweetener but I like the raw honey idea.

Enjoy the Holidays, be well.

I have never heard of Jun, I have made a lot of kombucha in the past, but I am loving water kefir at the moment. Thanks so much for educating me @quochuy xx

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