What is jun? How does it compare to kombucha? Is it a good choice for your family?
I’m the owner of a small café in Eugene, Oregon — an epicenter for the fermented beverage known as jun.
In this post, I’ll answer some frequently asked questions about this historical beverage to help you decide whether or not it is a good choice for your family.
What is your background with jun?
I first tasted jun four years ago at a fermentation gathering.
While my booth focused on gluten-free sourdough waffles, the booth next to ours shared jun.
They were the first business in Eugene to sell the elixir — made from a scoby they brought back from China.
What is the history behind jun?
It probably dates back thousands of years to China and Tibet.
It is grown from green tea and honey, but can grow in something as simple as ginger root and honey.
If the jun scoby thrives, there’s a living jun culture, no matter what it feeds on.
It’s a tough topic to write about, though, because it is either highly revered and little discussed, or simply enjoyed with little background knowledge.
Purists believe that the only true jun comes from Asia without any exposure to foreign air. Here in Eugene, there have been several quite unique jun companies.
On the one hand, there’s the revered Herbal Junction Elixirs with untainted brews kept pure, according to the owner.
On the other hand, you have juns like the one in our café, using a jun scoby but fermenting in the presence of the yeasts and bacteria of the Willamette Valley. We also use local honey.
Is this bad?
Some wouldn’t consider this true jun, since it’s “part Oregon” instead of “pure Asia”; however I disagree.
Our product, and others like it, epitomizes the beauty of ferments. It interacts with its environment and thus becomes increasingly healthful.
We wanted to harness local honey’s medicinal effects. What better way than to ferment it with another superfood?
Why is jun such a controversial beverage?
Jun, still produced in China and Tibet by monks, is historically tied to spiritual, physical, and militaristic might since it increases circulation and energy.
Jun purists regard the scobies here in the United States as contraband — stolen from China — and resent the consumption of it for mere enjoyment and healthfulness.
How do you reconcile this?
I claim jun for the common man. Like anything truly healthful, it is wrong to claim ownership over it or reserve it from the masses.
This hierarchical perspective hints of feudal days and the caste system.
Truth is inclusive — it invites all to the healing waters.
Is jun alcoholic like kombucha?
Jun contains 2% alcohol, compared with kombucha’s 0.5%, making it an arguable choice for kids.
Our kids love it, and we feel it’s safe for them, however. Our kids started drinking jun regularly at ages 6, 11, and 14. They drink six ounces at a time, usually once a day.
Not all health sources agree on this point.
Is jun nutritious?
Yes! Living yeasts, responsible for jun’s effervescence, also contain B-vitamins in a whole food, bioavailable form.
Jun is also an excellent source of probiotics, which aid in digestion and fortify the immune system.
It is also safe for those on the GAPS Diet because it is fermented with honey instead of using sugar.
Does this make jun more expensive than kombucha?
Yes. I feel that this is jun’s only drawback.
For a small family of three to four people, it takes about half a cup of honey every week to keep the ferment going.
A large family of six to eight people would need about one cup of honey per week.
We buy our local honey in bulk, which cuts down on the cost considerably.
Green tea can also be purchased in bulk and, depending on your source, is no more expensive than black or white tea.
How does the flavor of jun compare to kombucha?
It is very similar.
The green tea and honey flavors certainly distinguish it, but other qualities are quite similar to kombucha.
It is effervescent and very pleasant, like tea but with a faint apple cider vinegar flavor (which gets stronger the longer it ferments).
How do you make jun?
For every 1 gallon of water, use 1/2 to 3/4 cup loose leaf green tea (or 12 tea bags*).
Decaffeinated green tea can also be used. Once the tea is steeped, cooled, and strained, add one cup raw honey, stirring to dissolve. Cool to room temperature and add to your scoby.
*Tea bags will yield a slightly milder tea flavor.
Can I flavor my jun with fruit or in other ways?
Yes, jun is just like kombucha in this respect.
You can use dried fruit or even fruit-flavored teas (substitute for about 1/3 of the green tea) when making jun.
You can also add healing foods such as ginger, turmeric, and herbs to flavor your ferment and make it even more nutritious.
Any final tips for making my jun a success?
Yes! Watch my short Periscope on the topic.
I take you into my home kitchen, show you my scobies, and share with you one secret for ensuring greater ease when making jun in your home.
Other Fermented Beverages
- How To Make Kombucha (pictured above)
- The ULTIMATE Kombucha Guide
- The ULTIMATE Water Kefir Guide
- 50+ Probiotic & Fermented Drinks Beyond Kombucha & Kefir!
- How To Make Beet Kvass
- Honey-Sweetened Ginger Beer {probiotic, non-alcoholic, GAPS-friendly natural soda!}
- Spontaneously Fermented Sparkling Apple Cider
- 5-Minute Probiotic Mixed Berry Switchel {Paleo, GAPS, AIP}
What do you think? Will you try making jun?
...without giving up the foods you love or spending all day in the kitchen!
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I ordered a scoby, Megan! Thanks for the reminder. I watched your Periscope recently and had intended to look into it more but forgot in holiday busyness. We love kombucha so much. I’m looking forward to trying this!
I’m so glad, Robin! Enjoy! Both the process and the outcome are so much fun.
Is/Are there any drinks for someone that no longer consumes alcohol ? Any percentage of alcohol cannot be consumed by a person dealing with recovery from alcohol.
Good point, John. I’m going to ask Wardee, to be absolutely sure. But I can’t think of any fermented beverage that is completely alcohol-free. I believe that even water kefir has a teeny bit. It may be best to get your probiotics from fermented foods like sauerkraut, instead of from beverages. Thanks for that great question.
Back again! 🙂 After speaking with Wardee and reading more, it seems to me that yogurt is one of the only probiotic foods that will not contain alcohol, assuming it is plain, unsweetened during fermentation, and does not show any fizziness. Even sauerkraut contains trace amounts of alcohol, which may or may not be harmful, based on the individual’s sensitivity. You could certainly drink yogurt, if you desire a probiotic beverage. I hope this is helpful.
Hi there. How about Kefir Milk instead of Yogurt as it has much more Probiotics and I am not aware of it having any alcohol in it?
Regards,
Frances from South Africa
I saw your Periscope on Jun! I had never heard of it before that day. Very interesting.
I’m so glad you saw the Periscope; wonderful.
Love this! Thanks for sharing all of your wisdom about it Megan! I can’t wait to try Jun, I’m not sure when since I can’t find it locally. I might just have to make my own at some point 🙂
I’m excited for you to try it, knowing how much you love kombucha! Yes, making your own can be affordable if it’s just a 1/2 cup of honey per week, lots less money than buying individual bottles. 🙂
Megan I appreciate that historical background as I was wondering myself where all the Jun talk had come from! Seems it just sorta popped out of no where – at least here in the Midwest. I am pretty sure I would have to purchase online as I have not seen it anywhere over here! I am totally game to try it though – it sounds fantastic! Thank you!
I’m glad to hear that it’s growing popular in the Midwest! That’s cool. Thanks, too, Renee!
How do I get both started making Jun and Kombucha? I want to make the scoby for both. I had never heard of Jun. My curiosity is now peaked. I am a single mom and would love to start brewing. How do you sell as well? I was reading that you have to measure alcohol content for kombucha and it has to be below a certain level to be sold unless you get lice sure to sell liquor or something. I am in Louisiana. Any links or info to guide me whether videos, literature, or whatever I would love to have.
Great post. I love learning about ‘new’ old things. This looks great.
Well said: new old, yes! 🙂
Hello!
I am somewhat of a recovering alcoholic and I am new also to Wardee’s blogs. I haven’t had a drink in 20 months, but I Love Kombucha and have had no problems with it whatsoever. I do not find Kombucha to be tempting me towards alcohol in anyway, nor do I feel ANY EFFECT.
Of course, we all have our limits of what is acceptable and unacceptable, but the FDA is the only “group” calling Kombucha an “alcoholic” beverage and it is more for taxation purposes than protecting the public. We all know that the “public” is nothing more than a meal ticket for the government.
I LOVE not drinking alcohol now and completely enjoy all the concoctions the “HEALTHY LIVING” indulge in. I will not deny myself something healthy for me by being obsessed with my past. Live for today and dream positive of your future.
PS: I would never DREAM of even taking a whiff of a “NON-Alcoholic” beer or the pretend sparkling wine. I don’t drink alcohol or pretend alcohol. Period.
I have my own little Kombucha Brewery on top of my fridge and
the “Scobies” are my “babies”! 🙂
Happy New Year to all of you ….. and just Love your LIFE!!! 🙂
Thanks, Sheri, for sharing! Happy new year to you, as well!!
I would like advice on what green tea to use. I went to order some and there are myriad choices!
Sure. 🙂 I recommend ordering through Mountain Rose Herbs. They have excellent quality teas. I like their Dao Ren Tea, listed under green teas, or their Green Sunrise.
I’ve been brewing kombucha for 2 years and Jun 1 year. After hiking last summer I came in and wanted something cool to drink grabbed a bottle of buch a bottle of Jun and juice of 1 lemon,. It was the most refreshing drinks I,ve ever had, The extra fizz of Jun and tart of lemon is very satisfying call it BUJU. Oh I don’t flavor my Brews . Thanks for all the great info Jim
That sounds amazing Jim! Thanks for sharing!
What brand of tea do you use with both kombuches?
Hi Tessa, I buy from Mountain Rose Herbs. They have excellent quality teas. I like their Dao Ren Tea, listed under green teas, or their Green Sunrise.
Hello Megan – I have been brewing kombucha for several years now but Jun really appeals to me because it uses honey instead of regular sugar. We have our own bees, so the cost of honey is not an issue 🙂 and I believe honey is much healthier for you. My question is, can I turn my existing kombucha scoby into a jun scoby??? If so, how?
Thank you!
Hi Joanne, great question. Your kombucha scoby can gradually be converted to accept and feed on honey. That’s the good news. However, your beverage will never be jun. Jun is a different scoby ecosystem, its own unique thing. Wardee, lead teacher here at TCS, successfully transitioned one of her kombucha scobies to consume honey. I know, too, that the transition’s outcome lasts longer if you make it slowly. So, the scoby will be happy and long-living if you don’t switch it to honey all of a sudden, but little by little increase your ratio of honey to sugar until you are only feeding it honey tea. Cheers!
Thanks again! I have plenty enough scoby to experiment with one and will start transitioning it (slowly) over tomorrow. I will try to remember to check back here with results. No need to reply to this. Have a great day!
Hello again – I’m watching the youtube video that was linked in the article and see that you actually answered this question … but any other advice you have to give on converting it would be greatly appreciated! Thanks again 🙂
Great! Hopefully the above answer was even more detailed and helpful. 🙂
Could I use my kombucha scoby to make Jun?
Hi Mona, some folks have been successful (Wardee is one of them) converting a kombucha scoby so it accepts and feeds on honey; but that does not make it a jun scoby or the liquid jun. It is still kombucha, a honey-sweetened version. That’s a great option, if it converts well for you.
How long do you let the tea steep for the Jun? Thanks!
Hi Melissa, making tea for jun is just like making tea in general. Recommended brewing time for green tea is 2-3 minutes.
Jun Tea is my FAVORITE. When I was introduced to it about two years ago, I brewed it successfully for months even gave away scoby(s). Now I’m back to brewing, but I am afraid I’ve done something wrong. My scoby is very thin. No real depth to it at all, and there are about five of them, all thin as paper. Any suggestions as to what I could be doing wrong?
Hi, I love brewing kombucha andI have brewed jun as well.
I have a new beautiful healthy kombucha scoby that made a perfect scoby baby. I took the baby scoby and tried a small batch of jun. it grew another healthy baby scoby. My question is how can you tell if your scoby remains healthy other than the obvious when trying to transition it to jun? How do I know if the jun is safe to drink? It tastes good!
My original scoby is used for kombucha.
Thanks
Thank you for sharing this info. I am convinced Jun is far better for my and my body chemistry than other scoby. I am very interested in creating a Jun scoby so I can drink kombucha made by myself for my own health. Is there a book with directions on how to do that? Thank you.
is it possible to use an existing kombucha scoby to make jun? i have a small company, KB Kombucha,
http://www.kombuchabucha.com
located in san cristobal de ls casas, chiapas mexico.
we have access to excellent local honey and i’d like to expand our product line.
i have read that there is really little or no difference in the jun scoby and a scoby used for kombucha. also that one may little by little transform a kombucha scoby to a jun scoby.
any ideas or opinions?