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Included is an authentic Jun SCOBY with 1/2 cup of Jun tea to inoculate your first batch.

What is Jun?

Jun is an effective probiotic, and like other fermented foods, it helps replenish your gut of friendly bacteria—a great aid to the digestive system. It's often referred to as the Champagne of kombuchas due to its delicate taste and high-quality ingredients.

The true difference between Kombucha and Jun lies in the ingredients; instead of black tea and refined sugar used to feed a Kombucha SCOBY (acronym for symbiotic culture of bacteria and yeast), a Jun SCOBY is brewed with Green Tea and Raw Honey.

Healing Benefits

Jun is considered a powerful healing tool and is consumed to achieve overall wellness within the body. It has been known to support the immune, digestive and cognitive systems and provide sustained energy, mental clarity, and strong digestion.

Jun contains B vitamins, organic acids and potent strains of beneficial bacterial culture. Consider jun a delicious way to take probiotics. Not only does each tonic contain a potent amount of beneficial bacteria and yeast, the Raw Honey also plays an integral role in the healing aspect of Jun. It contains digestive-enhacing enzymes, essential minerals, anti-inflammatory properties and builds defenses against allergens.

How to Make Jun


8 cups of water
2 teaspoons looseleaf green tea
½ cup raw honey
1 Jun culture
1/4-1/2 cup of Jun tea from a previous batch (the liquid you get when you first purchase your Jun)

Bring water to 165 F in a kettle. While the water comes to temperature, sprinkle the looseleaf green tea into a large jar or pitcher. Pour the hot water over the tea and allow it to steep for 2 minutes. Strain the tea through a fine-mesh sieve into your fermentation vessel. Pour in the honey, and stir it until it dissolves completely in the tea. Allow the tea to cool to room temperature, 65 to 75 F, then dump the Jun culture into the jar. Allow the tea to ferment for 4 days at room temperature.

After four to five days, the Jun tea should smell pleasantly sour and faintly sweet. Carefully remove the Jun culture and ½ cup Jun tea from the top of the jar, and dump them into a waiting jar. The Jun culture and tea are now ready for you to prepare a second batch of Jun.

Pour the remaining Jun tea into 4 pint-sized flip-top bottles. At this point you may add fruit, juice or herbs. Seal the bottles tightly and allow the Jun to ferment a second time for 1 to 3 days. Jun is generally more carbonated than kombucha so just be extra careful to check for carbonation and avoid prolonged second fermentation periods especially when the temperatures are warm. I always burp the lid after 12-24 hours if I've added fruit or juice (we've had an explosion before so we're extra careful). After 1 to 3 days, your Jun tea is ready to drink. Place the bottles in the refrigerator to chill, or serve the Jun right away.

Our favourite secondary ferment recipe:
Lemon Ginger Jun

About 2 Tbsp or more of finely chopped ginger
About 1 Tbsp of fresh or dried garden lemon balm
For an extra health kick we sometimes add:
1/8 tsp turmeric
1/8 tsp pepper

There's lots of kombucha secondary ferment recipes online! Some ideas to look up:
Strawberry Basil
Strawberry Mojito
Raspberry Lime
Citrus Rosemary
Apple Cider
Orange and Ginger