27 Apr Jun Kombucha Recipe

Jun Kombucha Recipe

Ingredients

• 8 cups water
• 2 teaspoons green tea/ 2 green tea bags
• ½ cup local honey
• 1 Jun SCOBY
• ½ cup Jun tea from a previous batch

Equipment

• flip-top bottles
• ½ gallon jar
• Cheesecloth

Instructions

Preparing the green tea and honey.

1. Bring water to 170 F in a kettle. While the water comes to temperature, sprinkle the loose leaf green tea or tea bags into a large jar or pitcher. Pour the hot water over the tea, and then let it steep at least 3 and up to 5 minutes.
2. Strain the tea through a fine-mesh sieve into your jar, and then let it cool to room temperature

Brewing Jun tea.

1. Once the tea is cooled to room temperature and mixed with honey, add your SCOBY and ½ cup Jun tea starter liquid. Cover the jar with cheesecloth or butter muslin, and let the Jun culture 3 to 5 days, or until it smells pleasantly sour and faintly sweet.
2. Carefully remove the Jun SCOBY and set it on a plate. Stir the remaining Jun tea, and reserve ½ cup tea for your next batch. Prepare a fresh batch of Jun right away or store the SCOBY and reserved tea in a jar up at room temperature up to 1 week or in the fridge for longer.

Secondary fermentation.

1. After reserving the SCOBY and ½ cup tea, stir the Jun once more, and then pour it into 4 pint-sized flip-top bottles. Let them culture at room temperature 2 to 3 days, then enjoy immediately or transfer to the fridge where they’ll keep up to 3 months.

Notes

Flavoring Jun Tea. If you wish to flavor your tea, mix in ½ cup fruit juice or herbs to your finished Jun, then bottle and continue culturing in the bottle 2 to 3 days before transferring to the fridge.