Jun is known as the "champagne of kombuchas" due to its delicate and floral flavor. Unlike traditional kombucha, which uses black or green tea and sugar, Jun is made with green tea and honey, fermented with a SCOBY similar to that of kombucha.

With many similarities to kombucha, Jun stands out for fermenting more quickly and maintaining its activity at lower temperatures. Its alcohol content can be slightly higher than that of kombucha, reaching about 1% to 1.2%.

Although some claim that Jun originated in Tibet and has been produced for over 1,000 years, the lack of reliable references in texts on Tibetan cuisine and Himalayan fermented foods suggests that its history may be more recent.

PROCESS

Similar to kombucha, Jun uses only 4 basic ingredients: water, green tea, honey, and the Jun culture (SCOBY). During fermentation, this symbiotic culture of bacteria and yeast transforms the honey into a probiotic drink, rich in organic acids and enzymes beneficial for gut balance. The second fermentation produces a naturally carbonated beverage, like a soft drink, with your preferred flavors.

Special care should be taken with Jun tea to use only natural honey that has not undergone pasteurization. Additionally, the tea should be below 40°C before adding the honey to preserve its properties. Similarly, the SCOBY and starter tea should only be added once the tea has cooled, as high temperatures can damage the culture and the nutrients in the honey.

 Kit May Jun