What is Jun?

Jun is a fermented effervescent tea, rich in healthy acids and probiotics. Jun is made with green tea and raw honey. It has become known as the “Champagne of Kombucha” due to its light, smooth, and unique flavor profile.

 


How do Jun and Kombucha differ?

Jun is a unique cousin to Kombucha and is over 1,000 years old originating in the Himalayas. It is a fermented tea like Kombucha but has the added benefits of green tea (with bioactive compounds and powerful antioxidant properties) and raw honey (with antibacterial, antifungal antioxidant and anti-inflammatory properties).  


What's a SCOBY?

 

 

 

 

 

 

 

 

 

 

 

 

How do you make Jun? 

A SCOBY is a Symbiotic Culture Of Bacteria and Yeast also known as a mother, or mushroom. A Jun SCOBY is similar to what is used to make kombucha, yogurt or kefir; it is the source of jun’s living probiotic properties. SCOBYs have been referred to as 'mushroom or fungi' due to their make-up and appearance, and this just happens to be one translation of “Jun” in Chinese.

WHAT IS JUN FERMENTATION?

JUN FERMENTATION is the process that transforms green tea and raw honey into a living elixir for health. It does this with the help of microorganisms of bacteria and yeast.

WHAT ARE PROBIOTICS?

PROBIOTICS are friendly bacteria, enzymes, and yeasts that live in your gut. Fermented foods and beverages are naturally rich in these beneficial microorganisms. As with all foods, the whole form is most efficacious, so naturally fermented foods like jun, kombucha, sauerkraut, kimchi, kefir, and yogurt are best.

WHAT ARE HEALTHY JUN ACIDS?

HEALTHY JUN ACIDS act like lemon water which means that they are acidic in nature but alkalizing in the gut. Shanti-Jun is similar to apple cider vinegar in that it contains high levels of healthy organic acids that help to detoxify the organs. 

 

GINGER JUN TEA RECIPE

serving: 1 gallon

Supplies

  • Jun culture and starter liquid
  • Apple Cider Vinegar
  • 1-gallon glass fermentation vessel
  • Kitchen supplies: measuring spoons, measuring cups, 1 gallon pot with lid, cutting board, knife, strainer, funnel (to fit in flip-top bottles), tea bag/ball, rubber band, cotton cloth, blender, thermometer, scale
  • 8 pint-sized flip-top bottles

Ingredients

  • 12 cups filtered or reverse osmosis water
  • 2 tablespoons organic loose-leaf green tea
  • 1 cup local raw honey
  • 1 Jun culture
  • 1 cup Jun tea from a previous batch (called starter liquid)
  • 2 oz. of organic ginger root

Instructions

1. Heat 6 cups of water to around 140-160 F. Place loose-leaf green tea in a teabag or tea ball and place in water. Allow to steep covered for about 1 hour. You can also just strain your tea if you don’t have a tea bag or tea ball. Pour your strained tea into your fermentation vessel and check the temperature. If the temperature has not cooled to 110 F add some of the reaming water.

Once the temperature is at 110 you can pour in the honey and stir it until it dissolves completely in the tea. Add the remaining water and allow the tea to cool to room temperature (65 to 75 F). Wash and dry your hands well and rub apple cider vinegar on them prior to holding your Jun culture. Remember your culture is living so holding your culture with your hands is an opportunity for you to connect with your culture and send it “good vibes” (one of our most important ingredients). Add your culture to the fermentation vessel and then add your starter liquid. Cover with a cotton tea towel and a rubber band and allow the tea to ferment for 5-7 days at room temperature. Your new culture will form at the top of the jar and will cover the entire top, naturally allowing CO2 to begin to build up below. It’s best not to move the culture while it is forming.

2. After 5-7 days, carefully remove the Jun cultures and 1 cup Jun tea from the top of the jar, and place them into a hotel (waiting jar). The Jun cultures and tea are now ready for you to prepare more batches of Jun.

3. Pour 2-4 cups of the remaining Jun tea into a blender with about 2 oz. of ginger root. Then blend and strain. Add this to your remaining Jun tea. Let the ginger brew sit while you prepare your second fermentation bottles. Now you can strain and then funnel your brew into about 8 pint-sized flip-top bottles seal the bottles tightly and allow the Jun to ferment a second time for 2 to 3 days. After 2 to 3 days, your Jun tea is ready to drink. Place the bottles in the refrigerator to chill and then serve.

For more information and for questions contact Shanti at info@shantielixirs.com