Like many things, making Jun tea improves with practice. In an earlier post, our first attempts, with malodorous results, were described. We’re now on batch #6, and the output of the hard-working scobies has been gratifyingly good.
Maybe it’s the honey that made the difference – in our initial attempts last year, we used raw wildflower honey purchased from a large “natural” foods chain store, and the Jun smelled like cat pee. Yuck. Regardless of the type of green tea used, it still came out smelling bad. We wondered if Jun just wasn’t something we’d enjoy, and we shelved the scoby. Continue reading “Jun Tea – Second Time’s The Charm”
Most of us have probably heard of Kombucha Tea, made from fermented sweet tea. We make and drink it regularly (and it makes awesome cocktails). We also make milk and water kefir, two other probiotic and delicious beverages. After allowing it to languish in a cupboard for a year (really!), we pulled the Jun scoby out and re-started it.
Jun tea, while similar to kombucha in some ways, is a distinctly different beverage. While kombucha is made with black or green tea (or a combination of these), sweetened with sugar, and fermented using finished kombucha tea from a previous batch plus the kombucha scoby, jun is made from green tea only, sweetened only with raw honey. A “mother” (scoby) is also floated in the brew. Continue reading “Another Probiotic Beverage Worth Exploring: Jun Tea”