How to brew Jun Kombucha
How to brew Jun Kombucha

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, how to brew jun kombucha. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

JUN Tea is often misunderstood, a delicious cousin of Kombucha that thrives on RAW Honey and Green Tea. The special JUN Tea cultures look like a Kombucha SCOBY, but there are some key differences in care and brewing. Learn how to make delicious JUN Tea here!

How to brew Jun Kombucha is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. How to brew Jun Kombucha is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook how to brew jun kombucha using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make How to brew Jun Kombucha:
  1. Take 4-6 teaspoons green tea or 4-5 tea bags of green tea
  2. Prepare 1 cup raw honey
  3. Prepare 1 Jun SCOBY (Symbiotic Culture Of Bacteria and Yeast)
  4. Make ready 2 litre filtered water
  5. Make ready Second Fermentation (optional)
  6. Take Fruits of your choice
  7. Get Please use non-metallic equipment as metal can react with the grains

Kombucha is made with black tea and sugar, but Jun Tea is brewed from green tea and honey. The tea strength and sweetness ratio comes out similar, but this difference in. Like kombucha, Jun tea is a fermented tea made from green tea and honey. It has a light sweetness, pleasant tartness and a gentle bubbly fizz.

Instructions to make How to brew Jun Kombucha:
  1. Boil the water
  2. Add green tea in to a tea bag.
  3. Steep the tea for 5-15 mins, depends on how stronger taste you like.
  4. Remove tea bag and cool to room temperature. (You could leave the tea bag.)
  5. Once the tea is completely cooled, stir in the raw honey until completely dissolved. Please never add raw honey to hot tea!!! Also please never use metalic equipment because metal can react with the grains.
  6. Pour the tea and honey mixture into a container and add the SCOBY. (Please never add SCOBY to hot tea, which will kill SCOBY.)
  7. Cover the container with a cloth or coffee filtre to secured with a rubber band etc.
  8. Allow to culture at temperature for a few days. Once pleasantly sour and still just a little sweet, it is ready to drink or for the second fermentation.
  9. Second fermentation. Decant the finished Jun into airtight bottles and add fruits or juice of your choice. Leave 1-3 days at room temperature. Please avoid prolonged second fermentation periods when temperature is warm or hot. The photo below is second fermentation with frozen raspberry.

The lack of credible information on Jun leads me to the conclusion that it is a relatively recent divergence from the Kombucha family tree. I'm making kombucha for the second time from scratch and I've decided I'm going to document each step to share with you. If you read closely you'll notice I said this is my second time. How to Make Your Own Homemade Kombucha. First things first: Don't be scared of your SCOBY.

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