Jun Tea

Instructions

1. Prepare the green tea
   Bring filtered water to a boil, then let it cool for about 5 minutes to reach approximately 175°F (80°C). Add the green tea and steep for 3-5 minutes. Remove the tea leaves or bags to prevent bitterness. Let the tea cool completely to room temperature (about 70°F or 21°C).
2. Add honey and starter liquid
   Once the tea has cooled to room temperature, stir in the raw honey until completely dissolved. Add the starter Jun tea liquid. This provides acidity and helps protect your brew from harmful bacteria during the early fermentation stage.
3. Add the SCOBY
   Gently place the Jun SCOBY in the sweetened tea mixture. Make sure your hands are clean or use wooden tongs to handle the SCOBY. The SCOBY may float or sink - both are normal. Cover the jar with a breathable cloth or coffee filter secured with a rubber band to keep out dust and insects while allowing air flow.
4. First fermentation
   Place the covered jar in a warm, dark place away from direct sunlight where the temperature remains consistently between 68-77°F (20-25°C). Let ferment for 3-7 days, depending on your taste preference and temperature. Cooler environments require longer fermentation times. The Jun tea is ready when it tastes pleasantly tangy with a slight sweetness and the SCOBY has formed a new layer.
5. Bottle for second fermentation (optional)
   Remove the SCOBY and reserve 1/2 cup of the liquid for your next batch. Pour the Jun tea into airtight bottles, leaving about 1 inch of headspace. If desired, add optional flavoring ingredients like berries, ginger, or flowers. Seal tightly and let the bottles sit at room temperature for 1-3 days to build carbonation.
6. Refrigerate and enjoy
   Once the Jun tea has reached your desired level of carbonation, refrigerate the bottles to slow fermentation. The cold temperature will help the tea clarify and develop more complex flavors. Serve chilled and enjoy within 3 months for optimal flavor and probiotic benefits.