How long does Jun Tea (Honey Kombucha) take to ferment?

Jun Tea (Honey Kombucha) takes approximately 5 days to ferment at 75-80°F (24-27°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Jun Tea (Honey Kombucha) gluten-free?

Yes, Jun Tea (Honey Kombucha) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Jun Tea (Honey Kombucha)?

Jun Tea (Honey Kombucha) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 20m.

What equipment do I need to make Jun Tea (Honey Kombucha)?

To make Jun Tea (Honey Kombucha), you'll need: Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), Brillenti Easy Grip Fermenting Lids Kit (4-Pack + Pump), Paksh Novelty Wide Mouth Mason Jars 32 oz (12-Pack), Deluxe Kombucha Starter Kit with Kombucha SCOBY & Starter Tea, Full Kombucha Kit + 6 Bottles (Clear), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Ohio Stoneware 2-Gallon (~7.5L) Fermentation Crock Kit – Made in USA. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Jun Tea (Honey Kombucha) make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Jun Tea (Honey Kombucha)?

Once fermented to your liking, store Jun Tea (Honey Kombucha) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Jun Tea Recipe (Honey Kombucha)

Name: Jun Tea (Honey Kombucha)
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 gallon (3.8 liters) Filtered or spring water; 4-6 teaspoons loose leaf or 4-6 tea bags Organic green tea (loose leaf or bags); 1/2 to 3/4 cup (120-180 ml) Raw, unfiltered honey; 1 culture Jun SCOBY (Symbiotic Culture of Bacteria and Yeast); 1-2 cups (240-480 ml) Jun starter tea (from previous batch)

Preparing Your Workspace

Before you begin, ensure all equipment is thoroughly cleaned. Jun is more delicate than kombucha and benefits from extra care. Rinse everything with hot water—avoid soap on items that will touch the SCOBY, as residue can harm the culture.

Brewing the Green Tea Base

Heat the water: Bring 1 gallon of filtered water to a boil in a large pot. Once boiling, remove from heat.

Steep the green tea: Add 4-6 teaspoons of loose leaf green tea or 4-6 tea bags to the hot water. Important: Green tea should steep for only 3-5 minutes to avoid bitterness. Jun thrives on a lighter, sweeter tea base.

Remove tea leaves: After steeping, remove all tea leaves or bags. Squeeze bags gently to extract flavor, but don't over-steep.

Dissolve the honey: While the tea is still warm (not hot), stir in 1/2 to 3/4 cup of raw honey until completely dissolved. Never add honey to boiling water—temperatures above 110°F (43°C) can destroy the beneficial enzymes that Jun cultures love.

Cooling the Sweet Tea

Cool to room temperature: Let your honey-sweetened green tea cool completely to 75°F (24°C) or below. This typically takes 1-2 hours at room temperature. You can speed this up by placing the pot in an ice bath, but ensure it reaches room temperature before proceeding. Hot liquid will kill your Jun SCOBY.

Transfer to fermentation vessel: Pour the cooled sweet tea into a clean 1-gallon glass jar or ceramic crock. Glass is ideal as it won't react with the acids produced during fermentation.

Starting the Fermentation

Add starter tea: Pour in 1-2 cups of Jun starter tea from a previous batch. This lowers the pH and creates a protective acidic environment.

Add the Jun SCOBY: With clean hands, gently place your Jun SCOBY into the jar. It may float, sink, or sit sideways—all are normal. A new SCOBY layer will form on the surface during fermentation.

Cover the jar: Cover the opening with a tight-weave cloth, coffee filter, or paper towel secured with a rubber band. This allows the culture to breathe while keeping out fruit flies and dust. Never use an airtight lid during primary fermentation—the culture needs oxygen.

Fermenting Your Jun

Find the right spot: Place your jar in a warm, dark location away from direct sunlight. Jun ferments best at 75-80°F (24-27°C). Cooler temperatures (68-74°F/20-23°C) will slow fermentation but can produce more nuanced flavors.

Ferment and taste: Let your Jun ferment for 3-7 days. Jun ferments faster than kombucha due to the honey. Start tasting on day 3 by inserting a straw beneath the SCOBY to sample. You're looking for a balance of sweet and tart with a light effervescence. The longer it ferments, the more tart and less sweet it becomes.

Watch for signs: A new SCOBY layer forming on top is a healthy sign. You may see brown stringy yeast strands hanging from the SCOBY—this is normal. If you see fuzzy mold (green, black, or white), discard everything and start fresh.

Bottling and Second Fermentation (Optional)

Harvest your Jun: Once your Jun reaches your desired flavor (usually 5-7 days), it's time to bottle. With clean hands, remove the SCOBY and place it in a clean bowl with 1-2 cups of Jun tea (this becomes your starter for the next batch).

Bottle the Jun: Pour the fermented Jun through a fine-mesh strainer into glass bottles with tight-fitting lids, leaving about 1 inch of headspace. You can drink it now, or proceed to second fermentation for more carbonation.

Second fermentation for carbonation: Seal bottles tightly and leave at room temperature for 1-3 days to build carbonation. Burp bottles daily by opening briefly to release pressure—Jun can become very fizzy. Once carbonated to your liking, refrigerate to slow fermentation.

Storing and Maintaining Your Culture

Start your next batch: Use your reserved SCOBY and starter tea to begin a new batch immediately, or store the SCOBY in a jar with enough Jun tea to cover it. It will keep in the refrigerator for several weeks, though it's happiest when actively fermenting.

Troubleshooting Notes

Too sweet: Ferment longer next time, or use less honey
Too tart: Ferment for fewer days, or use more honey
Not fizzy: Jun is naturally less carbonated than kombucha in primary fermentation. Try a second fermentation in sealed bottles
SCOBY sinking: Perfectly normal—a new layer will form on top
Slow fermentation: Your space may be too cool. Try moving to a warmer spot or using a heating mat designed for fermentation