"Jun is what kombucha would be if it lived in a meadow instead of a factory.
"KaiRenner26th of April 2026
What Makes Jun Different from Kombucha
Jun is fermented with green tea and raw honey instead of black tea and cane sugar. The culture — also called a SCOBY — contains bacteria and yeast adapted specifically to honey. Raw honey provides enzymes, antimicrobials, and flavor compounds that white sugar cannot replicate. The result is lighter and more floral than kombucha, with a softer tang.
7to 10 Days
1/4Cup Raw Honey
Brew the Green Tea Base
Steep green tea for 3 to 4 minutes in hot water, then cool completely.
Brew the Green Tea Base
Steep 4 to 6 green tea bags (or 2 tablespoons loose leaf) in 1 gallon of water at 175°F — not boiling. Green tea turns bitter above 185°F. Steep for 3 to 4 minutes. Remove tea and let cool to below 90°F before adding honey or the SCOBY, as heat destroys both enzymes and the culture.
Add Honey and Starter Liquid
Stir in raw honey once tea is cool, then add starter liquid and SCOBY.
Add Honey and Starter Liquid
Once the tea is below 90°F, stir in 1/4 cup raw honey per cup of tea until fully dissolved. Add at least 1 cup of starter Jun from a previous batch or a trusted source. Add the SCOBY. Never use heated or processed honey — the antimicrobials and enzymes that make Jun distinct are destroyed by heat and filtration.
Ferment and Taste Daily
Cover with cloth, keep at 68 to 75 F, and taste from day 7 onward.
Ferment and Taste Daily
Cover with a breathable cloth secured with a rubber band. Jun ferments slightly cooler than kombucha — ideal range is 68 to 75°F. A new SCOBY layer will form on the surface within the first few days. Taste starting at day 7. Harvest when tangy but not sharp, usually by day 10.
What You Need
Jun SCOBY with at least 1 cup starter liquid
Green tea — loose leaf or bags
Raw unprocessed honey
1 gallon glass jar
Thermometer
Cloth cover and rubber band
Raw Honey Is Not Optional Processed or heat-treated honey lacks the enzymes and microbes that feed the Jun culture. A Jun SCOBY kept on processed honey will weaken over successive batches and eventually fail. Source raw honey from a local beekeeper or health food store — look for unfiltered, unpasteurized.
"The slower ferment is not a flaw. It is what makes Jun taste like itself.
"KaiRenner26th of April 2026