Shimmering with golden-green hues and an effervescent spirit, Jun Tea (Green Tea Kombucha) is a magical, honey-sweetened cousin of traditional kombucha that’s every bit as rejuvenating and tangy. This probiotic-rich beverage is elegantly simple, relying on the dance between green tea, raw honey, and a SCOBY to transform humble ingredients into a refreshing tonic bursting with gentle tartness and floral notes. If you’ve never brewed your own Jun Tea (Green Tea Kombucha) before, get ready – this might just become your favorite ferment!
Ingredients You’ll Need
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Ingredients:
- 4 cups filtered water
- 1 tablespoon loose-leaf green tea or 2 green tea bags
- ¼ cup raw honey
- 1 cup unflavored Jun starter tea (from a previous batch or store-bought)
- 1 Jun SCOBY (symbiotic culture of bacteria and yeast)
How to Make Jun Tea (Green Tea Kombucha)
Step 1: Brew Your Green Tea
Start by bringing 4 cups of filtered water to a gentle boil. Turn off the heat, then add your loose-leaf green tea or tea bags. Let the tea steep for 3 to 5 minutes – any longer, and it might get too bitter. Carefully remove the tea bags or strain out the leaves, then stir in your raw honey while the tea is still warm. Make sure it dissolves completely to give your SCOBY all the fuel it needs.
Step 2: Cool to Room Temperature
This step is crucial! Allow your sweetened green tea to cool down to room temperature, which protects your living SCOBY from heat damage. This usually takes about an hour, but it’s worth being patient; a happy SCOBY equals delicious Jun Tea (Green Tea Kombucha).
Step 3: Introduce the SCOBY and Starter Tea
Once your tea feels cool to the touch, pour it into a squeaky-clean glass jar. Add your unflavored Jun starter tea (this preserves the right pH for fermentation) and gently slide in your Jun SCOBY. Confetti is optional, but gentle hands are not.
Step 4: Cover and Ferment
Cover your jar with a breathable cloth or coffee filter, securing it tightly with a rubber band. This allows for airflow while keeping pesky fruit flies out. Tuck the jar into a dark, room-temperature spot, ideally between 65 and 75°F, and let it ferment for five to seven days. You’ll start smelling the magic by day five!
Step 5: Taste Test and Bottle
Begin tasting Jun Tea (Green Tea Kombucha) after day five. When the drink tastes lightly tart with a bit of residual sweetness, it’s ready! With clean hands, remove the SCOBY and save one cup of the tangy liquid for your next batch. Pour the remaining tea into airtight bottles.
Step 6: Carbonate and Chill
For a pleasant fizz, seal your bottles and leave them at room temperature for one to three days. Then move them to the fridge. The result is a crisp, sparkling Jun Tea (Green Tea Kombucha) that’s absolutely irresistible over ice or straight from the bottle!
How to Serve Jun Tea (Green Tea Kombucha)
Garnishes
Jazz up your Jun Tea (Green Tea Kombucha) with fresh mint leaves, strips of lemon zest, edible flowers, or a few slices of fresh ginger for a pop of color and aroma. Even a handful of crushed berries turns each glass into a little celebration.
Side Dishes
Pair this bright, sparkling tea with sushi, rice bowls, or a crisp green salad. Jun Tea (Green Tea Kombucha) is also lovely alongside a fruit and nut cheese board or spicy Asian-inspired appetizers, where its tanginess is the ideal refresher.
Creative Ways to Present
Try serving your Jun Tea (Green Tea Kombucha) in tall glasses packed with ice, or pour into delicate teacups for afternoon tea flair. Hosting a brunch? Offer a kombucha bar with infused syrups, fresh herbs, and chopped fruit so guests can mix their own signature glass.
Make Ahead and Storage
Storing Leftovers
Your bottled Jun Tea (Green Tea Kombucha) will keep happily in the fridge for up to a month, growing more mellow and nuanced with every passing day. Just open bottles carefully, as natural fizz keeps accumulating.
Freezing
Freezing isn’t ideal for preserving the probiotic goodness of Jun Tea (Green Tea Kombucha), but if you need to stash some for a hot summer day, pour into ice cube trays. These kombucha cubes are wonderful to chill drinks without watering them down.
Reheating
Since heat can harm all those lovely beneficial bacteria, avoid reheating your Jun Tea (Green Tea Kombucha). For a gentle warm-up, leave your bottle out at room temperature for a few minutes before sipping.
FAQs
What’s the difference between Jun Tea and regular kombucha?
Jun Tea (Green Tea Kombucha) uses green tea and raw honey, while standard kombucha typically relies on black tea and cane sugar. Jun’s fermentation is also lighter and quicker, resulting in a milder, more floral drink that’s easy to love!
Can I use flavored green tea or add flavors during fermentation?
Stick to plain green tea for fermentation, as oils or additives can disrupt the SCOBY. For variety, infuse your finished Jun Tea (Green Tea Kombucha) with fruit, ginger, or herbs during bottling for a safe and delicious twist.
What do I do if my Jun Tea gets too sour?
Simply shorten the fermentation time in your next batch to keep that natural sweetness in balance. Overly sour Jun Tea (Green Tea Kombucha) still works perfectly in salad dressings or marinades!
Is Jun Tea caffeine-free?
Jun Tea (Green Tea Kombucha) does contain a small amount of caffeine from the green tea. If you’re sensitive, opt for early-in-the-day sips or look for decaf green tea options compatible with fermentation.
Can I reuse the SCOBY?
Absolutely! With good care, a SCOBY can be used again and again for endless batches of Jun Tea (Green Tea Kombucha). Just reserve a cup of your old batch as starter, and let the adventure continue.
Final Thoughts
Brewing Jun Tea (Green Tea Kombucha) at home is a pure delight – it’s easy, rewarding, and absolutely delicious. Give this a try, and you’ll see why so many people fall for its gentle fizz, honey sweetness, and refreshing tang. Happy fermenting!
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Jun Tea (Green Tea Kombucha) Recipe
- Total Time: 15 minutes (plus 5-7 days fermentation)
- Yield: 4 cups 1x
- Diet: Vegan
Description
Learn how to make Jun Tea, a delightful variation of kombucha made with green tea and honey. This probiotic drink is deliciously tangy and sweet, perfect for those who prefer a lighter, slightly milder fermented tea.
Ingredients
Ingredients:
- 4 cups filtered water
- 1 tablespoon loose-leaf green tea or 2 green tea bags
- ¼ cup raw honey
- 1 cup unflavored Jun starter tea (from a previous batch or store-bought)
- 1 Jun SCOBY (symbiotic culture of bacteria and yeast)
Instructions
- Prepare the Tea: Bring the filtered water to a gentle boil, then remove from heat. Add the green tea and steep for 3–5 minutes.
- Sweeten the Tea: Strain or remove the tea bags, then stir in the honey until fully dissolved. Let the sweet tea cool to room temperature.
- Combine Ingredients: Pour the cooled tea into a clean glass jar, then add the Jun SCOBY and starter tea.
- Fermentation: Cover the jar with a breathable cloth or coffee filter secured with a rubber band. Place the jar in a dark, room-temperature spot away from direct sunlight and allow it to ferment for 5–7 days.
- Finish and Bottle: Begin tasting after day 5; when it reaches your desired balance of sweet and tangy, remove the SCOBY and reserve 1 cup of tea for your next batch. Bottle the remaining Jun tea in airtight bottles and refrigerate. For carbonation, leave the sealed bottles at room temperature for 1–3 days before chilling.
Notes
Notes:
- Jun tea ferments faster than regular kombucha and thrives on green tea and honey.
- Avoid using black tea or sugar, which can disrupt the SCOBY.
- You can flavor the tea during bottling with ginger, fruit, or herbs for a second fermentation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Fermenting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 8 oz (1 cup)
- Calories: 35
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
