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How to make Jun (Honey Kombucha)

Jun, Jun Tea, or Kombucha Champagne is a honey-based Kombucha.

It differs from Kombucha by the fact that it uses honey instead of sugar. It takes less time to ferment than Kombucha and its taste is distinctly different (it's less sour and more bubbly).

Like Kombucha and vinegar, Jun is made using a Scoby (also called Mother or Mamma). It contains a wide variety of yeast and bacteria used for the fermentation of honey tea.

Jun recipe

This recipe allows you to produce 2 liters of Jun. The preparation time is 15 minutes. You can produce more, or less, by adjusting the proportions.



  • 2 l filtered water
  • 1 Jun Scoby (about 400 ml, or 1 1/2 cup)
  • 12 g (3 tsp.) of tea
  • 125 ml honey (~ 1/2 cup)

Step 0: Activating Jun's mother

Honey contains a good deal of wild yeast, so it is necessary to lower the acidity and activate the acetic bacteria of the mother before its first use. Otherwise, the honey yeast could take over and harm the flavor of your Jun.

This step is only required for first use and is not required if you are using pasteurized honey (or if you are heating it).

  1. Put theJun scoby in a jar
  2. Add 1 tsp. of white vinegar or lemon juice
  3. Cover the container with a fabric and rubber band
  4. Allow the culture to activate for 1 week at room temperature

Step 1: Starting fermentation

  1. Place the tea bag in the jar
  2. Pour 500 ml of boiling water (2 cups) and infuse for 15 minutes
  3. Add 1.5 liters of warm or cold water
  4. Add the honey and stir until dissolved
  5. Add Jun Scoby (liquid culture included)
  6. Cover the container with a fabric and rubber band

Step 2: Jun fermentation

This step is often called First fermentation, or 1F.

  1. Ferment at room temperature for 10 to 15 days
  2. Taste your Jun starting on the 5th day or before
  3. Repeat every 2 days until you like its sweetness-sourness balance

Step 3: Preserving your scoby

  1. Take 350 ml (1.5 cups) of Jun (pellicle could be included). It's for your next batch
  2. Store it in the fridge (up to 6 months)

Step 4: Flavoring (optional)

Now that your Jun is to your liking, you can add flavors to it. You can add up to 20% of ingredients. For 2 litres, it's a maximum of 400 ml of ingredients. The possible ingredients are: tea, herbal teas, juices, decoction, whole fruits, peels, etc.

Read the Ultimate Kombucha FAQ if you want to learn more about jun and kombucha flavouring (same principles).


  • Jun with pear: Add 300 ml (1 cup) of pear juice into a 2 liters (2 quarts) plain jun
  • Jun with ginger: Add 100 ml (1/2 cup) of ginger juice into a 2 liters (2 quarts) plain jun

Before bottling, you must mix the ingredients thoroughly with the Jun. In some cases, you could add whole fruits or pieces directly into each bottle. The filtration of the liquid is not required, but could be done to make the Jun more stable and homogeneous.

Step 5: Bottling / Building Fizz

This step is often called second fermentation (2F). Now that you have jun ready to drink, it's time to add fizz to it, and the easiest way is to let yeast do the work (transforming sugar into CO2).

  1. Pour your jun into bottles
  2. Keep your jun bottles at room temperature for 3 days, then move them into the fridge

If there is not enough fizz, keep your bottles on the counter for a few more days. When it's fizzy enough (watch out the pressure), put it in the fridge.

There you go! Your jun is now ready to drink.

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