Jun Tea Home Fermenting

fermentation

Have you heard of Jun?  Even after years of culturing, Jun was something entirely new to me!  Traditionally, it seems that we should not even refer to this culture by its name, “Jun”.  Instead, Jun purists and devotees prefer to call it an “elixir”.  The secrecy surrounding fermentation with Jun tea is probably one reason why it is so alluring.  The mystery, health claims, and feelings drinkers claim to have are the reasons I was driven to purchase a culture and brew my own Jun! 

Fermentation with Jun Tea--The History

Jun Tea is said to have originated in the most remote sections of Tibet.  Supposedly, there are prized variations of Jun cultures still only available to the monks in Tibet.  None of my research about Jun revealed anything with concrete research to back it up.  Everything written seems to be stories passed down by word of mouth and some of the stories do seem to be a bit unbelievable.  

The owner of Herbal Junction Elixirs , Jerry Smith, once had in his possession a 1500 year old culture, but as a young man he neglected it and eventually threw it away.  Years later, Smith was gifted an 800 year old culture from a Tibetan family, and it is from this culture that Herbal Junction creates its elixirs.   

Fermentation with Jun--What makes it different

Jun is called the champagne of ferments because it has such a light, sweet, slightly tart taste.  It is much milder than any type kombucha that I have made or tried.  Because of its flavor, Jun Tea may be the perfect ferment for someone who does not like that “bite” that kombucha has.  At first glance, Jun Tea looks similar to kombucha.  The mother culture of Jun still looks like a kombucha scoby, however, it is much more delicate than a kombucha scoby and does not readily reproduce baby cultures like kombucha will.  While kombucha is made with sugar and black tea, Jun Tea is a ferment made with green tea and raw honey.  Jun loves cool weather (ideal culturing temp of 65 to 70) while kombucha can tolerate warmer temperatures.  Jun also ferments faster than kombucha (average 3 to 7 days). While Jun ferments very quickly, the scoby seems to grow very slowly, and I have found that if I wait until I grow a baby from the mother Jun culture, the Jun tea will be incredibly sour!  

Unlike kombucha, Jun is very carbonated and brewers should be aware that if brewing in a sealed container an airlock is advised so the container will not explode.  

In my experience, the Jun has a more delicate and sweet taste if I brew it under airlock. However, some people prefer to ferment this using a thick rag to cover the top instead of using a lid to seal it just like Kombucha. Kombucha is an acetobacter ferment and therefore must be cultured aerobically. Because Jun is said to be a lacto-ferment (lactobacillus is the principle bacteria), it seems that fermentation without oxygen present, or anaerobically, would be ideal. However, from what I have read, there is no consensus on exactly how to ferment Jun!

Fermentation with Jun--Where to Purchase a Culture

Unlike Kombucha and other ferment starters, very few people are culturing Jun.  This means that there are few starters to spare.  However, it is possible to purchase an authentic Jun culture from The Happy Herbalist, Organic Cultures, or Kombucha Kamp.  Kombucha Kamp is where I purchased mine and it arrived in perfect condition, ready to be made.  

Fermentation with Jun--The Recipe

4 to 5 tsp. or 4 to 5 bags of organic green tea
1 cup raw, organic honey
Starter culture in Jun Tea
Purified Water

  • Put 4 to 5 tsp. or 4 to 5 bags of organic green tea into a brewing vessel (I use a glass jar)
  • Heat 4 cups of purified water in a kettle or pot
  • As the water starts to boil, turn it off and let it cool just a bit
  • Pour hot water over the green tea
  • Let the tea steep for around 10 to 15 minutes before removing the bags.
  • Pour 2 quarts of purified water into the hot water. This should cool it down to closer to the ideal temperature for adding the honey. (****Be careful to use water around 100 degrees Fahrenheit so as not to kill the important healthy bacteria in your raw honey!)
  • Stir in one cup of raw honey (it must be raw as the bacteria contained within it feeds the Jun). It may be necessary to stir for awhile to get the honey to dissolve.
  • Add Jun culture and starter liquid. (for future batches always add some of your old to the new brew)
  • Close the container and add your airlock if using. If not, cover the container with a thick cloth and rubber band to keep out as much air as possible.
  • Allow your Jun to ferment in a dark place for 3 to 7 days. Try testing after 3 days by taking a straw and gently sliding it under the culture and taste it.
  • Once it is ready, strain your Jun culture (or simply take it out) and pour the Jun into bottles. If you would like to have more fizz, put them in an airtight bottle and allow it to rest on the counter at room temp for another 24 hours. If you would like to add a flavor to your Jun, now is the time during your secondary ferment! You can use a variety of dried fruits, fruit juices/fresh fruit, or even herbs to your Jun. ***Jun is naturally very carbonated so please take care when fermenting as pressure can build up easily! Handle and open with extreme care!

Take Action

Want to ferment Jun?  Locate a culture either in a Facebook fermentation group (make sure to ask if it is a true Jun culture and not just a kombucha scoby fed with green tea and honey) or online at one of these locations:  The Happy Herbalist, Organic Cultures, or  Kombucha Kamp.  Kombucha Kamp is where I purchased mine and it arrived in perfect condition, ready to be made. 

Make sure you have a jar to ferment in.  Having it as airtight as possible by using a thick cloth to cover it or purchasing an airlock like the pickl-it or a pickle pipe, organic green tea, purified water, and organic raw honey on hand.

Print out our recipe and get started brewing!  

Check out our other home ferment recipes on beet kvass, dairy kefir, and water kefir!

Remember…..don’t suffer from overwhelm!  Just take one small bite….one crunch...at a time!

Thanks for reading!

Save

Save

Save

Join the LIVE coaching community and Productively Present Program™

LEARN MORE

Get a FREE Productivity Tool Sheet and my weekly newsletter

Join our mailing list to receive the latest news and updates from our team.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.