Jun is fermented Green Tea and Honey.
It can be aerobic or anaerobic ferment of yeast and bacteria but principally a ferment of the Lactobacillus species of bacteria. Lactobacillus is the principle bacteria that produces our fermented foods like; pickles, cheese, yogurts, and more. These bacteria produce Lactic Acid but no glucronic acid, though Honey does contain some gluconic acid naturally. Lactobacillus is an extremely healthy probiotic that aids digestion. Produces a pleasant sour taste.
Jun can be fermented aerobically (exposed to the air) or anaerobically (closed or capped off without air being present). Aerobically Jun produces higher levels of alcohol, and like Mead can take a longer time to ferment. Depending upon temperatures, Jun can be complete to your satisfaction in as little as a week or in 2-3-4 weeks. Jun will ferment anywhere from 60F to the high 80's F.
The type of tea used (typically green) shares little of its flavor or character, as the taste is strongly influenced by the honey. Both Mead and Beer may be fermented with the same yeast and bacteria as Jun. However, the methods and outcomes are different. To achieve better results (more complete fermentation, higher alcohol percentage, better taste and character) different strains of yeasts are used. Mead (honey), Cider (apples), and Beer (Hops) focus on particular yeasts better suited for the results one desires.
Compared to Kombucha, Kombucha is fermented tea and sugar (different sources of sugar may be used such as honey, as well a different tea). Kombucha specifically is a aerobic yeast and aerobic bacteria ferment, Principally a bacteria ferment of the Acetobacter species. These bacteria produce the acetic and glucronic acid that makes Kombucha unique. Jun or Kombucha using the same tea and sugar (honey) may end looking and tasting the same. Both may produce a SCOBY or mushroom. We offer a Kombucha Honey Strain that is produced using Honey and Black Tea. Both honey and black tea are recommended for Diabetics, and kombucha or Jun fermented this method may be very beneficial.
Jun is an aerobic or anaerobic ferment of honey and tea via bacteria - principally Lactobacillus at Temperatures above 64F. Principle acid = Lactic Acid.
Kombucha is an aerobic ferment of sugar and tea via yeast and bacteria - principally Acteobacter at Temperatures above 74F. Principle acid = Gluconic Acid and Acetic Acid.
In each case what makes the differences is the method (aerobic or anaerobic) the sugar source, the nutrient source (for example tea hops, apples, honey) Time and Temperature. There are many variables. we just named a few.
Any one ferment can be made to imitate the other. The difference is in the type of bacteria used.
A ferment made with tea and honey and Acetobacter will be different from a ferment made with tea and honey and Lactobacillus.
Now if you ferment your JUN with sugar (not honey) and with GINGER (instead of tea) you will have what we call GINGER BEER and your ferment will produce a Ginger Beer Plant that looks strikingly similar to the Kombucha SCOBY, The JUN, or to MOV (Mother of Vinegar) . Additionally there are more similar bacteria ferments like Japanese Water Crystals. JWC have also been referred to as Sugary Fungus, Tibicos, Ginger Beer Plant, California Bees, Water Kefir Grains, tibetan mushroom grains, snow lotus, water crystals, tibi, Kephir, Paris, Kephir, kefir fungus, kefir d'aqua,and more. Water Crystals are small squarish shapes and may bounce up and down. Hence the reference to bee's or crystals. JWC and Ginger Beer ferment faster in 2-3 days (or less) while Kombucha, Apple Jack, MOV, beer and wine take longer.
Our JUN Starter kits include Creamy smooth extra thick 5-inch wide mushroom, one to two cups starter tea at the proper pH. New expanded 77 page Booklet included with each order. We detailed instructions on How to reduce sugar content while maintaining a great tasting healthy beverage, plus lots of practical useful information from years of making the best elixirs ever.
Always toll free support. Shipped in our heat sealed FDA approved food grade packaging to ensure a safe trip. Guaranteed
Continue to produce Jun just by adding pure water, tea and honey every brewing cycle.
If you have any questions or concerns please feel to contact me via email eddy@Happyherbalist.com or toll free 1-888-425-8827 or text 1-919-518-3336
Surprisingly a few folks insist you can't use HONEY. Honey they claimed, was antibiotical and hence would kill the ferment. Quite ridiculous! Honey prevents bacteria (like botulism) from spreading due to osmosis. Honey sucking the oxygen away. Once diluted, honey loses all its antibiotic properties and becomes instead a source of food for a host of microbes. That’s why all honey in the U.S. is heat treated and folks are warned not to feed infants any Raw Honey Infant Botulism, a condition of serious risk to babies and those without a developed and functioning immune system - while not a problem for others. Fermenting Kombucha, Jun or Mead will not reduce the risk. Therefore, do not give raw fermented honey to infants or children. Mead (fermented honey) was probably the first adult drink - safe and great - for adults. Kombucha, made with honey or sugar, or Jun or Ginger Beer, Water Kefir, should not be given to infants or children. please read my cautions. Give infants and children mother's milk or mineral water.
Honey does ferment and makes fantastic Mead. (fermented honey). Kombucha made with honey, or Jun (fermented green tea and honey), can produce a nice drink in 8-14 days. One quite noticeable difference in these quick ferments will produce a more cloudy or hazy brew. They will also contain higher sugar levels - compared to equal ratios of sugar to honey, The reason is honey takes longer to break down than sugar. With Mead Making it may take several months. If you desire your honey-brewed Kombucha or your Jun to have more clarity then follow what the Mead Makers do and strain (rack) and do a Second Stage Ferment. If you're using an Air Lock then continue until the bubbles slow down to just a few in a minute. Mean can come out very clear - and so can your Kombucha or Jun. note: that this longer ferment - under an airlock - will produce greater amounts of alcohol - up to 3-4 % or more. Doing a Second Stage after racking, and allowing the ferment to be open to the air (like your first stage ferment) will keep the acteobacter active and continue to convert the alcohol to acetic acid - just watch the time and don't let it continue to Honey Vinegar - unless you want to.
Yes, you can combine teas with different teas, herbs and spices, as well as with different sugars, or different types of honey. Be creative. A recommended reference is Harald Tietze's Kombucha Tealogy.
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