The difference between Jun and Kombucha (OUTDATED! See description for my *new* video brewing Jun!) 

My Jun culture literally takes 3 days to brew - much much faster than Kombucha. The best thing about Jun is the way it takes on the flavours of the different honey types you make it with. For instance I used raw organic acacia honey for a while which was super mild and delicate. I just brewed a batch with raw organic wild thyme honey and OMG this one hits you between the eyes! It's absolutely amazing with delicate effervescence and a unique sweet thyme note. The taste of Jun is special because of the quality of honey used with it - you can't achieve nuance like that with just sugar. In my experience of brewing both Jun and Kombucha, Jun is the superior tasting drink by far although I admit it is much more expensive to brew.

Your video was spot on! I am just opposite of you - I have only ever brewed Jun. I went this route because I had 10 gallons of honey at my disposal that needed to be used. Once my honey is gone, I will switch over to regular kombucha.

Good video. I changed to Jun because it's more temperature adaptive (cooler temps don't hinder it) and it takes just three days to brew. That's worth the moderately higher cost in my opinion. After several years, I no longer brew kombucha. Now it's 100% Jun, and I love it.

You can certainly use a kombucha scoby (a newer one), including the kombucha starter liquid for starting JUN. Simply brew your green tea concentrate. Wait till its room temperature (it cannot be hot), add your honey to the green tea and stir, until the honey has dissolved into the green tea. Then add your 2 cups kombucha starter liquid, add your filtered water and add your kombucha scoby. The fermentation time/days for this 1st batch will be approximately the same as your kombucha. However, when you start your next batch, the starter will be more green tea...and so on. You can also opt to only use the baby scoby and get rid of the initial kombucha mother for the 2nd batch. This will speed up fermentation time too! However, I have found that as the process goes to 3rd and 4th batch, the scoby ferements the JUN much faster and cannot produce a solid baby scoby. This means you really need to go back to starting point....at some point. I hope this make sense, and I hope it helps.

Thanks for the video. I wonder about the health differences of Jun and Kombucha. Since green tea and raw honey have such a positive reputation, I'm thinking of switching from Kombucha to Jun.

I am a beekeeper, I have a few hives, so honey shouldn't be too expensive for me. I've already been making mead, so I think I'll start brewing Jun soon!

I have had success making a Jun SCOBY. I had a lot of Kombucha SCOBY so I used a very young one and dove in. I have since brewed many, many batches of Jun. It doesn't take as long to brew, the temperature doesn't have to be quite as warm, and it has more fizz. The plain Jun does look very much like champagne. Love your channel and all the information you share.

Yeahhhh new video! Welcome back,missed watching your amazing videos!

I brewed both black tea & green tea KBC initially. After I stumbled on Jun Tea, there was no turning back :) For me, the taste of Jun is more refined & refreshing. Also it’s more gentle on my stomach.

Jun brews at a lower temperature and the SCOBY takes longer to grow. I prefer jun personally

Just brewed Kombucha with black Tea and Honey ( Since Im a Bee keeper cost is not an issue). This resulted in a milder Kombucha ,And it was much lighter in color than regular Kombucha. SCOBY didnt seem to have trouble fermenting Honey!

What i did is I put a small scoby and an oz of starter tea into some green tea and honey and theoretically the bacteria that can eat the honey and green tea will survive and multiply and the bacteria that eat the black tea and cane sugar should die resulting in a jun scoby

We always said "J - uh - n". Feels weird to hear it pronounced "June".

I have brew a jun scoby from a kombucha scoby and it worked out fantastic.

Jun is a good excuse to start a beekeeping project. That is more doable than planting sugar cane and refining it yourself.

I use half green and half black teas for my kombucha these days and tastes great no matter what second ferment I flavor with...

So......you made a video about brewing jun tea without brewing the Jun tea....I am SO disappointed. I mean, I like your videos but why I the entire fuck would you make an "informative" video without being informed firsthand when it is so easy.

I'm in South Africa and I can't find a Jun culture anywhere anymore. I had one in the late '80s and it was fantastic! I found it made the drink fizzy almost immediately - no second fermentation needed. I lived in a very hot and humid area and left the plant in dappled sunlight on our dining room table which it seemed to like a lot. The fermentation process was sometimes as short as 16 or 18 hours to deliver a very delicious drink! I was very ill at the time, and drinking this made such a huge difference for me. The plant did not replicate and grow as fast as regular Kombucha, however. I had to make many batches before being able to separate the layers (which would always float due to the bubbles it would hold) Thanks for all your research and interesting info! I love your videos.

I wanted to try making Jun so I made a batch with a young kombucha scoby and it is taking off and growing like crazy I'm only 2 days in but it's looking good.

I used a kombucha scoby and a small amount of starter to brew Jun. I didn't notice any problems and my Jun scobies are still going strong.

Hi, i brewed JUN for the first time with my kombucha scoby(with an extra scoby from my hotel). And it works very well, after 3 days had a good baby scoby .. And it is very much alive (bubbly) I’m harvesting tonight and feed back on taste! Cheers from Belgium

Just looked it up, too. Pretty sure it's pronounced "J - uh - n".

i think it's entirely for people who don't want to use white sugar and find honey to be healthier. I'd love to find a way to do yerba mate with honey

She’s so beautiful and smart

Yayyyy!!! I asked for this video ❤️

Jun only takes half the time to brew.

How do you flavor you green tea kombucha to make it taste like jun? How much honey do you use and how long do you do 2nd & first fermentation? Thx!

Those anyone have a problem with their teeth from drinking kombucha ? I think the acid in it messes up your teeth

So I’ve been brewing a hybrid? I only use green tea and cane sugar. I will try a small batch with honey to see how it comes out.

Nice outfit, great commentary.

Best video ever created

Some beleive kombucha SCOBY can be "trained" over time to culture any sweetened tea, Jun then is simply a kombucha-like SCOBY that has evolved to culture in a medium of raw honey and green tea. Some believe the two scobys never crossed paths. As per the first belief you can then train kombucha SCOBY through the use of raw honey and green tea...experiment give it a shot...Jun tea ferments faster than Kombucha...eventually if your Jun starts to ferment faster...then you have Jun maybe.

it's not vegan. for me one of the great things anout kombucha is that it's a vegan ferment that doesn't have a ton of salt. i would love to eat fermented vegetables but the salt is rediculous.

I'd really like to know what fruit juice I could use for the 2nd fermentation that would result in the lowest sugar possible at the end. Would be great if there was info out there on amounts at the end but I've not found any.

🤲 I was given a black tea and sugar scoby & immediately fed it green tea and raw honey. As long as you put something plant-based and something sweet, it will grow friendly bacteria😊😊 Scoby is an acronym for symbiotic culture of bacteria and yeast. The science is, Similar to how you make a ginger beer plant ferment😊 = ginger, water, sugar. These things work in a similar process. Beer brews the same.. wine included. I always try to keep it simple. Place something plant-based into something sweet.🙏

I personally love the black tea

The answer is always no

I like to ask Do you need to Add Sweet tea to your SCOBY Hotel...Or do you never have to add Sweet tea or Do you add Sugar to the SCOBY Hotel?.

Great video! Thanks for the info!

2 commercials. This better be good

Its hard to believe someone with your knowledge hasnt brewed or even been interested in brewing Jun Kombucha--When you consider humans have only been manufacturing white sugar for around 400 years (and which many people consider a drug and the gateway to type 2 diabetes) than it would safe to say that the kombuchas before that were made with honey---So basically your philosophy of black tea and white sugar is probably the least traditional and most hard core "synthetic" of all the previous kombuchas made thru the thousands? of years--I also understand that you are teaching newcomers so your way is the easiest, predictable and stable way to ease people into brewing kombucha

Do us some Jun, please

wow, you are beautiful...

eh?? are you chinese? You said pu erh tea in correct accent.

You are so very beautiful

i want you now on my working kombucha table ...eheeehhhmmm GOOD VIDEO

Nice way to dress to talk about fermented tea, congrats