How To Make Probiotic Jun Tea
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Ingredients
  • 1 Jun SCOBY I buy mine here
  • 4 teaspoons of loose leaf green tea. (I use Kombucha Kamp's Green Goddess tea blend)
  • 1 cup raw honey
  • 16 cups purified water
  • 1 cup Jun tea from previous batch (comes with your SCOBY for your first brew)
  • 1 gallon glass jar
  • 1 rubber band
  • 1 square cloth to cover the jar (I use old pillow cases and cut out my own jar covers)
Instructions
  1. Bring 2-4 cups of water to a boil in a tea kettle.
  2. Pour the hot water over the tea in a pitcher and let the tea steep for 15 minutes.
  3. Strain the tea with a fine mesh strainer into the jar and add the raw honey.
  4. Stir until honey dissolves.
  5. Let the tea cool to room temperature or add the rest of the purified water to the jar, leaving about 2 inches of room at the top. This will cool down the tea quicker.
  6. Add 1 cup of Jun tea from a previous batch or the starter tea that came with the SCOBY.
  7. Add the SCOBY to the tea.
  8. Cover the jar with a cotton cloth and secure with a rubber band.
  9. Place in a cool, dark place on your counter.
  10. Taste test after 3 days. It should smell a little sweet and faintly sour. If you like the taste, bottle it up and make a new batch or leave it out a few more days. The longer you ferment it, the more sour it will become.
  11. Bottle the Jun tea in flip-top bottles and set out on the counter for 2 more days to get bubbly.
  12. Store it in the fridge and start a new batch.
Notes
To make the Jun Tea bubbly, bottle it in these flip-top bottles and place it on the counter to ferment for a few more days. You can add juice, herbal tea or flavored tea during this step of the process to flavor it.

It's normal for a new SCOBY to sink to the bottom or float in the jar. A new SCOBY will eventually form on the surface of the tea.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/how-to-make-probiotic-jun-tea/