from green tea sweetened with honey and fermented using a SCOBY, paralleling kombucha production methods . Unlike kombucha, which relies on black tea and cane sugar, Jun’s use of green tea and honey yields a lighter, smoother flavor and a subtler fizz. This gentle carbonation and lower acidity make Jun an appealing alternative for those who find kombucha too sharp.
The fermentation process typically unfolds in two stages: primary fermentation lasting 5–7 days, where the SCOBY metabolizes the honey creating a mildly sour end-product; followed by optional secondary fermentation for 1–3 days to enhance “jun fizz” and integrate fruity or spicy notes . Ideal brewing temperature sits between 21–27°C (70–80°F), and brewers often customize flavors by adding berries, ginger, or herbs during the second stage.
Commercial production remains limited, with a handful of US-based brands like Huney Jun in Washington and Wild Tonic in Arizona leading the way. Most enthusiasts, however, prefer home brewing—harnessing Jun’s simplicity and adaptability for small-batch experiments without needing specialized gear.
Health-wise, Jun shares many of kombucha’s touted benefits: probiotic support, antioxidants from green tea, and potential digestive aids. Even so, scientific evaluation of Jun remains scarce compared to kombucha, so potential therapeutic claims are mostly anecdotal. Brew safety is critical, as home fermentation can introduce contamination if hygiene norms and acidity levels aren’t properly maintained—paralleling kombucha safety concerns .
Jun’s resurgence illustrates a broader trend toward functional beverages that blend tradition with creativity. Its honey-based fermentation, gentle fizzy profile, and customization potential are attracting DIY brewers and small-scale producers. As curiosity grows, Jun may evolve from niche curiosity into a mainstream beverage alternative, offering a refreshing twist on probiotic teas and fostering artisanal fermentation culture worldwide.
