JUN Kombucha S.C.O.B.Y



JUN Kombucha S.C.O.B.Y (symbiotic colony of bacteria and yeast) with instructions to make your own probiotic kombucha tea and a pretty fabric jar topper. All you need is a 1 litre jar, some green tea and raw honey. We recommend Edinburgh Honey Co Wildflower honey.

Jun Kombucha is a naturally effervescent fermented drink made with green tea and raw honey. It’s related to kombucha and like kombucha, you need a SCOBY (symbiotic culture of bacteria and yeast) to brew jun.

Provided is part of a special Jun S.C.O.B.Y originally gifted to me by David from Ostara.

You might wonder just how it differs from kombucha, if it really does differ and why it’s worth brewing at all. Whether Jun tea is a new divergence from kombucha or if it really is a 1,000-year old ferment, the simple truth is this: Jun differs from Kombucha in several key ways.

  • They’re made with different ingredients. Jun tea ferments best in green tea sweetened by raw honey.  Kombucha tea ferments best in black tea sweetened by sugar.
  • They taste different from one another. Different ingredients results in distinct and unique in flavor profiles. Jun is delicate with floral notes and light tartness. By contrast, kombucha tastes more concretely sour and much less delicate.
  • Jun ferments faster. Jun’s fermentation cycle lasts a few days, while kombucha’s cycle lasts about a week.
  • Jun needs cooler temperatures. Jun ferments best at slightly cold room temperature, whereas kombucha ferments at warmer temperatures).
  • Their bacterial makeups are slightly different. Jun has more lactobacillus bacteria and less acetobacteria than kombucha.
  • Jun has slightly more alcohol than kombucha, but both contain very little total alcohol.
  • Jun is suitable for the GAPS diet and other diets that restrict cane sugar, but allow for honey.

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