JUN is Kombucha made with Green Tea and Honey

JUN is Kombucha made with Green Tea and Honey

Hi! Welcome back to Better Done Yourself
today on Better Done Yourself? Jun! Jun is an interesting drink that
has kind of coming to being. there’s some you know as all these things
there’s some kind of it’s shrouded in mystery that you know the to the Tibetan
monks used to drink it and I don’t know but what was shooting for here is
something similar to kombucha that you know you make you take your black tea
sweetened with white sugar fermented with a scoby so you have that symbiotic
culture of bacteria and yeast and then you get something that hopefully is very
probiotic and has a low amount of sugar so what I want to do is make kombucha
but instead of using black tea I’m use green tea instead of using sugar I’m
going to use honey and I think we’re going to get a very
different beverage. from what I’ve read about jun, it I think it could be a
viable option. my wife doesn’t really like kombucha you know it’s too sour
you know the carbonation is there but that the kombucha is just it’s a little too
vinegary a little too yeasty so I’m gonna go out on a limb here and make
some jun. there’s a lot of videos on YouTube that will tell you oh well just
take your kombucha scoby and you can make Jun if you just sort of slowly
replace the black tea with green tea slowly replace the white sugar with with
honey I don’t think that’s gonna work I’ve got my kombucha SCOBY here my
hands are clean right I’ve got a Scoby here’s here’s a Scoby we can use but
this isn’t the scoby that we want this is a Scobie that has been you know
living in a black tea and sugar culture that’s that’s really not where we’re
going with this so I actually broke down and bought this on Amazon it’s a you
know search on Amazon I got some links below if you want to buy one of these
I’ve got a link below if you want to grab one of these they’re pretty inexpensive. I think but this is a Jun Scoby that has basically been raised on living with
honey and green tea so we’re gonna make some
green tea we’re gonna sweeten it with honey we’re gonna put in the starter
here and we’re gonna make jun. So what do you need to make jun? basically it’s
the same as kombucha thinking about the kombucha recipe that we do we do a
gallon of water, 8 teabags and a cup of sugar add this add the scoby wait a week
and then you know do your second format or just drink it that way so with June
pretty much the same thing we can do gallon water a cup of honey and that
will use green tea bags for the for the tea so I’m gonna start with us with a
strong green tea I like the antioxidant properties of the green tea so I want to
take advantage of that I’ve seen recipes where they do 2 green tea bags to
a gallon of water and I don’t I don’t think that’s enough I don’t think that’s
gonna be really enough to do what I want to do so what we’re gonna do is eight
green tea bags we’ll measure out a cup of honey and then a gallon of boiling
water so here let’s get started so basically what we need to do is we need
to make green tea let it cool because we’re gonna use raw honey I want to use
raw honey there’s a lot of enzymes there’s a lot of pollen which is very
immunogenic for you and you it will help with your allergies so there’s a lot of
really good stuff in raw honey try to buy some honey that’s locally raised
some tiny this beekeepers about 10 miles from here which is awesome so I
know that as I’m drinking this honey even if it’s fermented I know that
there’s a lot of stuff in this that is probably making my nose run and making
me sneeze at times so by drinking this in my jun that I’m basically
taking in a lot of stuff in my honey that I can digest slowly and therefore
build up a bit of a resistance to it that so when hay fever comes around and
I’ve been eating a lot of local honey I’m not gonna have as much of a problem
as I did when before I started eating this local honey what I’ve got here is
my gallon pot we’re gonna seems like all these kombucha recipes are about a
gallon so I do and I measured out with with a big cup
so this is this is four cups so or a quart so what I did was I filled up four
four cups of water and boiled it to that I’ll add my eight tea bags and then I’ll
let this brew for about five minutes you know I didn’t even boil this. this water came up to about 180 degrees or so and that’s about all I
really want and don’t want to you know put my green tea in boiling water just
you know hot water just about 180 degrees is really good for green tea so
what do you let this steep for about five minutes will pluck out the teabags
and then we’ll go from there all right so it’s been about five minutes I’ve
been brewing my green tea in a quart of water this is a gallon pot I actually
went ahead and measure this pot out so I’d know exactly how much a gallon it
would be so I’ve got a quart of water and my green tea bags they’ve had a good
chance to steep in there I’m gonna get my tea bags out and then what I want to
do is chill this down and dilute it to a gallon so I’ve got three quarts of ice
water here and then once this is chilled and diluted I can go ahead and add my
honey now I don’t want to add my raw honey to hot tea that’s basically
defeating the point of the raw honey you know I’ve got all that the enzymes and
and you know delicious nutritious things in the raw honey if I dump that into
this boiling water I’m gonna kill half of it so I like to make basically an
iced green tea and then to that I can add my raw honey and III mean I know
this is that there’s ice cubes floating in this so I know it’s not boiling but and then maybe a little slower to
dissolve just because it’s cold tea that I’m dissolving into it but I really I
want to preserve all of those benefits of the of
the raw honey so I just really want to take my time and get that we’re all
honey dissolved in the cold green tea this is a stainless steel pot you can
use metal when you when you make kombucha when you make Jun when you
ferment stuff. buy high quality cookware this is this is high-quality 18/8
stainless steel this is a good stuff the reason why they tell you not to use
metal is because a lot of times you know you buy a cheap pot at a discount store
there’s gonna have aluminum in it it’s gonna come from some far-off country
where they don’t really worry about putting lead into cookware it’s really
all kind of questionable spend your allowance on good quality cookware and
you really don’t have to worry about any of that so that being said I’m not gonna
ferment in this. I’m going to ferment in a glass container this is a one gallon
Anchor Hocking cookie jar anchor hockey makes these these are
awesome I love these i ferment everything in these they’re exactly a
gallon they come with a nice lid well that we’re not gonna use but look for
these I have got a link down below if you want to pick up a couple of years
for your fermenting projects so let’s get our cooled sweetened tea into our
fermenting vessel this time we kind of tipped that back a little bit I’ve got
my Jun Scoby in here that’s got don’t know what to say 10 ounces of
liquid with it so I left a little bit of room for that do what this one came
from fermentaholics.com and I can pick that up on Amazon so you can grab one of
these I’ve got the link down below if you want to do this alright here we are
so as as advertised we’ve got the starter liquid which you always need and
then they give us the little cellulose discs the SCOBY itself and you can see
it’s sort of floating around in there but let’s cut this open and right into a nice cool Jun all
right we’re ready to go so we’ve got this gorgeous glass lid fail do not do
this don’t use this lid say this for when you’re putting cookies in this jar
we need to make sure that we’ve got a nice breathable covering we want to make
sure that we want to keep the fruit flies out keep the dust out keep the cat
out whatever I like to use this is just a tea towel and I’ll drag this on here
and then with a rubber band I can just jump underneath that lip so I’ve got a
good breathable cover and it’s in place so nothing will get in there another
mark the date today is the 17th so I’m gonna go ahead and I’m gonna put this in
the he know where I ferment in my laundry room so I’m gonna go ahead and
put this in the laundry room for about three days
the nice thing about jun is that it ferments a lot faster than kombucha so
where I’ll usually do my first ferment with a kombucha for about ten days two
weeks this will probably if my calculations are correct will be ready
in about four days so let me put this away to ferment it can actually do a
little cooler – believe it or not even though it’s fermenting honey it will
actually take a lower temperature so I don’t even have to put it on the seed
mat so my gin is is made I’ve got my starter in there and I’m gonna let this
ferment for about four days and then we’ll come back to this whole thing and
give it a taste stay tuned alright welcome back it’s
been about three four days and the jewels been fermenting along nicely I’ve
got a little bit of a Scooby forming I’ve got well here let me show you a
close-up you can see that it’s got a little bit of a Scobie forming but
that’s not a real test I mean you here’s the scoby you can see quite a bit of
foam is developed underneath it so you know the yeast is healthy you can see
these kind of brown clumps under here that’s basically just what’s called
flocculated yeast it’s essentially dead yeast cells we’re not gonna worry about
it at all we’re not anxious about the amount of bubbles I don’t see anything
looks like mold my Scobie hasn’t really formed you can see there’s just kind of
a a hole here but that’s not the test that’s really not what we’re looking for
when we’re judging this June to see if it’s fermented like I said that’s not
the real test the real test is to take a straw excuse a reusable one nudge the
scoby up to the side and then just kind of dip it halfway down in there and get
a little bit I see a lot of people using the start a drink right out of the
fermenter I don’t like to do that I don’t like to you know drink out of that
I’m gonna go a little bit here my city cup and give it a taste
I want a very not very tart but reasonably tart I don’t that that
clawing sick honey taste that we had a couple of days ago but this is
definitely fermented I’ve got a little bit of sugar level which is what I want
because as we move forward in this process we need that a little bit of
honey to keep fermenting and that’s gonna give us the carbonation so I’m
happy with this I’m gonna go ahead with this and bottle this in this step what
we’re gonna do is we’re going to take it out of the primary fermenter for from
the first ferment moving into bottles flavor it and put
some good tight caps on it so what are we going to do here first of all my
hands are very clean I use natural soap I don’t use detergents or anything like
that or antibacterial soaps anything like that is that not only kill the good
bacteria on my hands but potentially put some residues into my into my beverage
here so not a good thing let’s save off for a little Scooby friend let’s get the
mothers goby out of the bottom here this was that one that we purchased remember
so he’s still in good shape for the rest of this I’m just gonna strain it through
I’ve got a nylon strainer and a big gallon pitcher and I think this is gonna
make it a lot easier to get some of that flatulent out and also just put it into
something that with a pour spout now I’m gonna make another batch I’m
gonna leave ya little bit I usually leave myself about an inch in the bottom
of my jar here for the next batch put the scobie’s back in there for the next
batch and didn’t really save a lot out but I wouldn’t really want that in my
bottles not pretty wet I think what I want to do is make two flavors I’ve got
some crystallized ginger this is just you know candy ginger pieces and I’m
just gonna drop a piece in each bottle why one for flavor I want to give it a
little bit of something other than just the gym flavor but also I want these are
there like I said they’re ginger candy they’re crystallized ginger the crystal
is really just powdered sugar that they put on them all around you know
granulated sugar so let’s do stainless steel funnel high-quality stainless
cookware go for it I’ll leave a little bit of headspace I
could have probably filled these I like to fill them right up to the neck here
if you find that you’re getting real big scobie’s forming in your bottled
beverages when you do this less airspace means less Scobie so if
you if you really want to make sure you minimize the chance of growing a Scobie
in your drinking bottle just reduce the amount of airspace you want to leave
some airspace because this is a carbonated beverage so you need that a
little bit of space just for the for the buffer kind of of that pressure building
up and then get two caps these are I think you can recognize where these
bottles came from and their lids that say GTS something on the top you know
what I mean these are good list look the some of them half of the nice
plastic seal and these seal up really nice and just cranked the tops on cuz
you want to this is gonna continue to remember we added that a little bit of
sugar on the ginger and this is gonna ferment that’s what’s going to give us
our carbon carbonate is young so nice plainly lacking those I find they last
for a couple of months in the dishwasher maybe you can hand wash them I don’t
think that you can get the seal cleaned out very well so I found these on Amazon
I got a link to these below these are nice they come with the pheno lytic
plastic cap a nice hard plastic cap and you can pop the inside out and they come
with a little removable part here so you can just put those in and then use these and you can tell they actually seal a
lot better than these to anything so go ahead and then seal up here as you run
in these bottles this could probably use a little bit more now you don’t have to make them all
ginger you can make any flavor you want in fact here I’ve got a whole list of
things that you can use for your flavors and take your pick you can do you know
this ginger another thing I’m gonna do is hibiscus I’ve taken and made just a
little concentrated to viscous tea and chilled it in a bowl of ice water and
then I can strain out the hibiscus flowers and I stirred some honey into
that as well because remember we have to add that a little bit of but well the
brewers go priming sugar ginger in it and then we can fill up a couple more
bottles with their hibiscus Jun so remember we can’t do our flavor step in
the first fermentation and the big jar because we want to keep a pristine Jun
we want our June Scobee honey water and a little bit of green tea that’s all it
goes into the big fermenter when you’re bottling put anything you wanna put
berries in it put like I did I made some biscuits Qi and really the sky’s the
limit make sure you use organic ingredients
make sure that there’s no nothing that’s gonna kill your ferment in them and have
a lot of fun flavoring use them this one it could be a little fuller but all
right there you have it so two flavors does young I’m gonna let this back in
the in my fermenting room and I’ll let this sit for just a couple of days and I
should have carbonated shouldn’t so stay tuned and I’ll be back in just a little
bit with you guys it’ll be two three days all right folks moment of truth we
did it we Darrin first ferment remember in the crock and we fermented our green
tea and honey with our with our June Scobee waited about three four days
waited until we had a little bit of my scooby growth waited until we had a
little bit of acid taste that little tart taste in the in the crock
decanted into the bottles into the bottles with the tight lids I think this
is key I’ve seen a lot of people do in John or doing kombucha doing you know
carbonated fermented beverages on here and they take and put the whole thing
into a canning jar with the two-piece lid you know with the flat and the ring
then it kills me because those jars are designed to let out pressure then
literally I mean when you’re canning you filled the jar up with with you know
your badge put the little pop top on you screw the ring on take the whole thing
and put it into a big pot of boiling water or pressure cooker or something
like that and it literally as that stuff cooks in the jar the pressure goes out
from underneath the lid you know underneath the ring and you’re losing
all your pressure and then as it cools it sucks the lid down and you get a nice
firm seal and it works great for canning that are crap for making the fermented
beverages because they’re letting all that pressure out with a with a lid
designed for holding the pressure in we get carbonation we get that’s what we’re
looking for this is a properly carbonated beverage this is awesome this
is why I do this over some ice and we’ve got a delicious carbonated fermented
beverage this is second fermented good congratulations guys we did it hmm and with the ginger taste in there
this is good stuff not too tart I still got that nice honey flavor I’ve got that
nice ginger to complement it you can taste the green tea in the background
you really don’t get I don’t like green tea I don’t drink green tea just a hot a
cup of green tea I do not like this it really is the champagne of kombucha
thanks for watching you guys enjoy yours done if you have any questions leave a
comment below hey and a shout out to Harry for making me do this this is good
stuff I hope you enjoy it too take care guys see you next week

68 thoughts on “JUN is Kombucha made with Green Tea and Honey

  1. I love that pretty container you have your kombucha in. Wish you had mentioned your hibiscus flavor! I love your videos- What did your wife think of this drink?

  2. He does not like green tea and ham he will not drink it with a fox he will not drink it in a box he will not drink it here or there he will not drink it anywhere he does not like green tea and ham, he does not like it Sam I am
    Sorry, couldn't resist 😊

  3. I have watched other fermenters but only yours really reached me and also give me a relaxed feeling of confidence which got me doing my first fermenting with salts spices and veggies, and your honey and garlic one. No fuss — AND LOVED THE RESULTS!! I ate half of one jar of the veggies at once because they were sooooooooo good. LOVED the garlic too – ate that up fast too as I LOVE garlic. My husband ate only small amounts so far but I was not sad because that left MORE for me!

    My future ferments wll be in bigger jars as a result, now that my feet are wet!!

    Tomorrow I am starting my second group of jars doing the same two but different veggies. I am going to do this jun now too.

    What type of professional training did you get as a cook, btw? School and on the job?

  4. Cheers, nice video. I used my k-scoby with green tea and honey, and it grew a new scoby (which I will separate for future juns), so… i bottled it off and it should be ready soon – tasted pretty good already, not too sour.

  5. Would white tea be even milder since there's probably nearly no tannins I'd assume? I'm enjoying my simple black tea myself so no desire to change right now.

  6. Thank you for posting videos that are clear and to the point. I'm going to give this a try. I brew my own kombucha but lately I've not really enjoyed the taste. Seems like I test it one day and it's too sweet and then the next day it's too vinegary (I swear it's like waiting for avocados to ripen, one day hard as a rock – next day bleh).

  7. I really hope you're teacher somewhere bec you are so good. I've learned more from watching you than I have in dozens of kombucha & ginger beer videos. Thanks so much! Btw, hibiscus & ginger pair very well.

  8. My Jun came out great! My roommate has bad stomach problems and hates store bought komucha. He loves the jun and his issues have already gotten better. Thank you so much. Best channel on YT!

  9. I quote, " I read books, not spurious crap on the Internet, but real, honest to God books!" Spurious? You are suggesting that the internet in general has spurious content? There are many contributors who task are to uplift and educate the public, right here on the internet. It may be argued that your video is better than many How to Kombucha books. Books are generally invaluable but also is content on the net. One does not replace the other, they each are complementary.

  10. I give this video a 5 star. The production quality with regards to: audio levels/quality, lighting and staging area is very good. Also the content is helpful (providing links), easy to understand instructions all within a flowing order. The added information about the canning jar lids in how they work is quite informative.

  11. Hi Better Done, Why do you select to purchase tea bags rather than in bulk (lose) – by the pound? The scale of your production is what prompt the question.

  12. Have scoby coming from Amazon, but the Beekeeper honey's not on there. Can get to Thornton and will call to see if they carry any honey at all, since the building manager probably won't let me have a hive. Thanks for the tips.

  13. Excellent presentation. Love your sense of humor, relaxed presence, and clarity of speech. Makes me want to make some 'bucha even though I have no experience with it.

  14. After doing my research and watching various videos, I successfully made my first batch of Kombucha. The brew actually taste better than the store bought. I used organic Hibiscus tea, white organic sugar, distilled water. I steep the tea in a not too hot water as to not leach any resins or bitter taste. For the fusion I added organic mango juice.

    I often drink sparking apple cider which is kind of too sweet after I have had a glass. I just had some the other day given to me for the holidays by my neighbor :). After the glass, my energy levels went down as usual after consuming the sparkling cider. I then had a desire to drink water in order to flush down the apple cider. I selected to instead, drink the Kombucha, the difference is huge. Komubucha is energy generating and thirst quenching while the sparkling apple cider die the exact opposite.

    I would like to thank you for the creations of these instructional videos. You make my point, that you can get your equivalent of a PHD in just about anything on Youtube. I will indeed share my recipes with others, in the effort of sharing good habits to attain wellbeing and good health. Kind regards, bc

  15. I haven't tried REAL Jun, but I trained a spare kombucha SCOBY to honey over several months and the resulting beverage is wonderful! Not too sour, light, and bubbly. It was a green tea SCOBY to begin with (from my green hotel) so that wasn't an issue.

  16. I bought a jun scoby at my local brewing shop. I had done Kombucha for years, just wanted a change. They say jun is the champagne of kombucha. I also didn’t want to use a kombucha scoby because honey I didn’t feel was good for the scoby. It was good, but now I am giving myself a brake from it. I have made water kefir, milk kefir, kombucha and jun. ( this summer I will make water kefir again, very refreshing) husband won’t drink any of it although he’s tasted them all. Thanks for your video. I have been buying raw honey for my local bee man, ( and pollen to) for years. Have a great day!

  17. I’m confused because I thought honey wasn’t good to ferment with?? I’ve read lots of mixed reviews that honey has anti bacterial properties which could slow down the fermentation process.can someone clarify this for me?

  18. sorry to say my buddy it doesn't matter if it's a black tea scoby or green tea scoby you can make Jun with it. let's not complicate things just make it simple.

  19. who say that you cannot make June with a black tea Scoby , marketing techniques. just want you to buy another scoby from them. and it seems like 99% of people fall for it.

  20. I'm making my first batch today. Been using kombucha for 20 years.. now I will branch out to this new flavor. Thank you for this information.

  21. DO you have to refrigerate the SCOBY if you're not doing a next batch right away or can it be left at room temperature

  22. Great videos you are putting out there, I feel like I am binge watching a TV series on Netflix. Just one question. Do you think that you can use 100% fruit juice for the second fermentation?

  23. Wouldn't you know. I have a few of the new bottles of GTs and the caps you linked won't work. Any others you Know of that will?

  24. Your link description Jun SCOBY = http://amzn.to/2xtMaKS makes no mention of honey or Jun.
    "Each starter culture is made with 100% Organic Green and Black Tea and Organic Cane Sugar."

    I don't see buying another SCOBY when Kombucha brewers are awashed with SCOBY(s).

    Am I missing something here?


  25. Well, you can actually have a Jun scoby when you raise it through green tea and honey with a kombucha scoby you already have. The new scoby layer is the Jun scoby. Take that one and use it in your future Jun kombucha's. It is as simple as that 🙂

  26. I am starting my 1st JUN Kombucha …this week. I love your big ficus tree to the right. Can you do a video on inside tree care and orchids? I think I saw orchids in your other video😊❤

  27. I happen to tumble on your site and i must say i am delighted. I watched your kombucha, tempeh, saurkraut, kefire recipes and i think i will try to do some. You are passionate about your work, a lot of details and i love most about it is you show some websites to buy the necessities. What more can i ask for? Good work and please continue to give us more recipes.

  28. Great video, I just discovered Jun yesterday, going to have to try it now! I thought the flip top jars were a great bidea, I see people doing their second ferment in bottles and wonder if they are going to cgoke on the fruit chunks inside themm is floating fruit during your second ferment bad? Wont it attract mould? I juiced mt last batch, strawberries, apple and blueberry, the puld still floats, just dont want mould to start forming 😉

  29. That was the best, most thorough, simplest description of how to do Jun that I've seen. I'll have to try this next. I'm just learning, but I'm pretty sure following your directions, I shouldn't have much of a problem at all! 😊💁‍♀️👍🏻

  30. i saw a dream of gota cola is good for you and bought a ttea of it how can i incorparate it in this.can i throw the dried herb in there?or get fresh.I also like to know with this or kambachu can i boil some gota kola with the tea bags?

  31. watched your video and went to Amazon to place an order, and was shocked when I read rhe reviews about fbs Hibiscus tea, some said it came from China, which is bad enough bur it had feathers , mouse droppings and other bad things in it. Thought you may want to know.

  32. I did my first batch on jun I filled the directions on the package let it set for 7 days tasted it Was good. I put in the jars and used the same lids u did. Let it set for 2 days out in fridge for a day but got very little fizz. I want fizz like you showed. What am I doing wrong. Can I set it back out to see if it gets more and or add maybe a raisin. Help. I want to learn to make this. As I tried kombucha had no luck it went down the drain and Scoby in the trash. I’m tired of buying it so costly. Pleaseeeee help me. 🤪🤪🤪

  33. I love you’re telling ppl it’s okay to use SS as long as it’s high quality…18 gauge or higher and SS 300 to 400 grades. Education is key…not all SS is created equally. My rule of thumb for SS, if a magnet can stick to it….don’t use…it will leach impurities.
    Plus crock-ware unglazed…know your source. Mexican pottery unglazed is known to leach lead.

  34. OK, I'm at two weeks and there is a sizable scoby but it is still a bit sweet and not vinegary? I did as instructed as peer the proportions. ??? no mold or anything, just seems to be taking quite a longer time than you mention.

  35. Also, my kombucha brewing jar is 2 1/2 gallons if I use that to make Jun, and do a second ferment, will I have to store the yellow jars in the refrigerator after they have set for the three days or so?

    When making kombucha, I had to store the bottles in the refrigerator or they would continue to get stronger and have more carbonation. I started just using the first ferment kombucha and not flavoring it, which would store just fine in the pantry without having to be refrigerated. Do you think I could do a second ferment with the June and it would store OK without refrigeration? Thanks!

  36. To Make a stroger Tea it's Not How Many Tea Bags you use BUT How Long You Let It steep….THE LONGER THE STRONGER>

  37. Believe me you can turn a kombucha scoby into a Jun Scoby just process a few times with the green tea and Honey.

  38. excellent video! how did the blueberry jun turn out? did you add honey as a priming surgar when you were making your syrup?

  39. double check the links before you buy as they aren't all correct – for instance, the JUN SCOBY link goes to a Classic SCOBY product, which he said that you don't want for JUN.

Leave a Reply

Your email address will not be published. Required fields are marked *