What is Jun Tea ?
SCOBY - means symbiotic culture of bacteria and yeast.
Jun ( just like Kombucha) is a sugary tea, made with honey and organic green tea, (kombucha is made from black tea and dark organic sugar) that turns into a fermentation. The ''SCOBY'' is the culture of bacteria and yeast. The SCOBY eats the honey, transforming it into a refreshingly fizzy , slightly sour fermented tea. There is no more than 1 % is alcoholic in it.
The SCOBY is a rubbery, slippery, brown thing with brown stringy bits hanging off it. It is weird but amazing.
Why do we drink it ?
Jun tea is a fermented drink which is a probiotic, that puts good bacteria into your gut. This helps with your immune system. It is a liver cleanser and will assist your liver by removing toxins that have built up. It also relieves water retention that builds up if you under stress or have a heavy toxic load.
It is a refreshing drink. When you add berries or lemon slices and mint and pour from a large jug for your guest in summer, they will love it.
Jun Recipe
do not use any metal instruments to the Jun tea.
1 Jun Mother - SCOBY - symbiotic culture of bacteria and yeast
1 cup Jun tea - tea from the last batch you made.
2 litres boiled water
3 organic green tea bags
1/2 cup honey
Method
1 - Add your tea bags to the boiled water and brew your tea, leave until cold.
2 - Stir in your honey, with a wooden or plastic spoon until dissolved.
3 - Pour into a very large jar with your cup of Jun (from the last batch) and the SCOBY.
4 - leave on your bench covered, for up to 5 days. When the SCOBY is running out of honey to eat,
it will start to sink. The longer you leave it, the more like vinegar, it tastes.
5 - Pour your liquid, ( leaving 1 cup with the SCOBY) into clean bottles. I pour into a plastic strainer that is sitting in a funnel. This way I don't loose any small SCOBY'S that may have grown off the MOTHER. Your SCOBY will reproduce other ones, you can then just have a stronger brew, make more or give some away - with some of the liquid.
6- Now leave it for about 3 days on the bench, before placing it in the fridge. During this time, it is called the second fermenting, allow it to go frizzy.
Enjoy
xx
