Jun Tea

A fermented tonic made with green tea and honey that’s similar to kombucha. Stories claim it’s an ancient spiritual elixir that originated from the Himalayas where it was brewed by monks and spiritual warrior nomads in Tibet. Think of it as kombucha lite. Jun tea ferments best in green tea sweetened by honey. Kombucha tea ferments best in black tea sweetened by sugar. Indeed, having tasted both Jun and Kombucha tea made with green tea and honey, there’s a distinct difference in flavor profile between the two. Jun is delicate and not as concretely sour as Kombucha (even kombucha brewed with green tea and honey). In addition to both a difference in substrate and flavor, Jun typically completes its fermentation cycle faster than does Kombucha. It reproduces daughter cultures with less reliability than Kombucha, and it ferments best at a lower temperature than Kombucha does – making Jun ideal for cool kitchens like mine that otherwise must rely on a heating pad to brew kombucha most effectively. [[