Since the description, recipe on “how to make” Ginger Root Kefir is one of my most successful posts I thought I share something new with you – Jun Tea. Maybe you are already brewing your own Kombucha. Jun Tea, I would say, is also somekind of Kombucha but brewed with Green Tea and Honey. Since the Jun Tea culture needs honey for fermentation the recipe is unfortunately not vegan.
The story about Jun Tea is a bit mystic. Rumors are that monks and spiritual warriors somewhere in the Himalaya between Tibet and Nepal used to brew Jun Tea. Cultures were passed from generation to generation. Same us some other bloggers I started reading a bit about it but could not really find any proof to this story. To my believe it sounds more rational that someone started experimenting with their Kombucha culture, using different teas and sweetners and from there the Jun Tea culture and mythos has developed.
As you hopefully already know from my Ginger Root Kefir post, I am a huge fan of probiotic drinks. Since I do have some problems with my immune system from the time I was still eating gluten and it ruined my gut a little bit, I looked for ways to improve the situation. Since most of our immune system is located in our gut and probiotics are supposed to support the gut I try every way to get probiotics in my system. Rather than taking capsules with probiotics I like to turn to natural food.
When making Kombucha you need to be pretty patient but with Jun Tea you will be able to enjoy this lovely drink in a much shorter cycle. The first fermentation takes only around 3 days. The result will have a taste that is a bit sweeter and lighter than regular Kombucha. After the first fermentation comes the second one. This is when you start adding different flavors to your Jun Tea, same as you would do with your Kombucha. I love adding turmeric, ginger, fruit teas, herbs like thyme, basil or rosemary. In order to get the second fermentation going and the bubbly drink, your Jun Tea is also really happy about added fruit.
Sometimes I get asked why their Kombucha or Jun Tea is not bubbly after the first fermentation? Probably your tea was missing a bit of sweetner, either sugar or honey which the culture needs to be somehow carbonated. This is the same reason your Jun Tea does like some fruit for the second round. The little organisms from your culture need that sugar to grow and to survive.
In the beginning you also might be scared of all the sugar or honey you do put in your tea but do not worry most of eat will be eaten away.