Jun tea, a nice substitute for Kombucha as a fermented probiotic drink. This is intended to aid in supporting and promoting a healthy gut flora. I find it to be a milder version of the traditional kombucha, it is delicate with a mild sweetness and a tart bite that is gentle.
Serve on it’s own, over ice – just remember not to shake the bottle…
Boil water to 165F in kettle.
Sprinkle the loose tea leaves into a large jar.
Once the water boils, pour over the leaves and allow to steep for 2 min.
Strain the tea through a very fine mesh sieve into a fermentation container (I like to use a large 1 gallon glass jar or container)
Pour in honey and stir until it has completely dissolved.
Once tea has cooled to room temperature you may add the jun culture and the previously brewed jun tea.
Allow to ferment for approx 3 days.
After 3 days the tea will have a pleasantly sour odor with a slight sweet smell to accompany it.
Remove the Jun culture (carefully) and set aside.
Remove 1/2 cup of the tea (for future use). I tend to add the jun culture and the tea to a new jar and begin the process all over again.
Pour the remaining Jun tea into bottles you would use for storage and use. Some people like to recommend flip top style bottles.
After another 2-3 days your Jun tea will be ready to drink.
I advise keeping the Jun tea in the fridge at this point unless you are going to drink it all right away.
Keep in mind that the Jun tea, like Kombucha, will have a slight fizziness to it so as to avoid a mess you may want to open slowly over a sink.