Brewed Kombucha infused with Green Tea, named Jun Tea
Article: Discovering the Ancient and Refreshing World of Jun Tea
Jun tea, a fermented tea beverage with roots in ancient Tibet or northeast China, is making a comeback in modern times. Pronounced so that it rhymes with "run" instead of like the month "June," Jun tea is a variation of kombucha that uses green tea and raw honey instead of black tea and cane sugar.
At its core, Jun tea is a symbiotic culture of bacteria and yeast (SCOBY) fermenting green tea and raw honey. This unique blend of ingredients gives Jun tea its distinctive taste, a lively, probiotic elixir that is slightly tart and slightly sweet.
The origins of Jun tea are shrouded in history, with some claiming it originated in the Himalayas and others suggesting it is a new offshoot of kombucha that originated in the Pacific Northwest. Regardless of its exact origins, Jun tea is part of a broader tradition of fermented teas in China, with roots dating back to the Ming dynasty and earlier.
Making Jun tea is a simple process, but there are tips to improve the brew and keep the SCOBY healthy. First, raw honey is essential for the proper culturing process. Stirring the Jun well before bottling ensures that both beneficial bacteria and yeasts are evenly distributed. Cooling the tea before adding the SCOBY is important to avoid damaging the cultures.
The first fermentation happens in an open jar, lightly covered with a cloth. The second fermentation happens in sealed bottles, which capture carbon dioxide and make the brew fizzy. The culture contains both beneficial bacteria and yeasts, with yeasts being heavier and tending to sink to the bottom.
Jun tea brews best at a cool, room temperature of about 65 - 70F. It is related to kombucha and requires a SCOBY to brew. Remember to reserve about 4 ounces of finished Jun for future batches.
Jun tea can be flavored with various fermented drinks such as elderberry kombucha, fruit kvass, continuous brew kombucha, and tepache de piña. Using good quality loose-leaf green tea is recommended for brewing Jun tea.
Covering the jar loosely with a cloth or cheesecloth helps to keep bugs and debris away from the brew. Jun differs from kombucha in several key ways, including ingredients, taste, fermentation cycle, temperature, bacterial makeup, and alcohol content.
So, whether you're a fan of fermented drinks or just looking to try something new, Jun tea offers a refreshing and ancient twist on a classic beverage. With its unique taste and potential health benefits, Jun tea is a drink worth exploring.
- In the realm of science and health-and-wellness, Jun tea, a distinct variant of kombucha, is garnering attention for its probiotic properties and ancient roots.
- With its symbiotic culture of bacteria and yeast (SCOBY) and unique blend of green tea and raw honey, Jun tea is a delicious addition to any food-and-drink lifestyle, offering a balanced flavor of tart and sweet.
- As part of the broader tradition of fermented teas in China, Jun tea's history can be traced back to the Ming dynasty and earlier, making it a fascinating subject for those interested in lifestyle and cultural exploration.
- For enthusiasts of healthy-cooking and fitness-and-exercise, Jun tea can be combined with other fermented drinks like elderberry kombucha, fruit kvass, continuous brew kombucha, and tepache de piña, providing a diverse range of flavors to enjoy.
