Is This Ancient Tea the Next Kombucha?
by Dana Covit
We couldn’t possibly not be intrigued by a beverage known as the “champagne of kombuchas.” Jun tea, a fermented tonic made of green tea, honey, and Jun cultures, is softly effervescent, much more so than its sometimes strident cousin.
With a mystery-shrouded history linking the probiotic elixir to Tibet, where it may have been brewed by monks for thousands of years, Jun tea just might be giving kombucha a run for its money.
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PHOTO: Nourished Kitchen
Fermented best in green tea sweetened by honey as opposed to black tea sweetened by sugar (as with kombucha), Jun tea is a bit more delicate in taste. To make it, you’ll first need to procure the still-difficult-to-buy Jun cultures. Then, brew green tea, add honey, allow it to cool to room temperature, and stir in the Jun mother culture and a bit of prepared Jun tea. Then allow the mixture to sit lightly covered by a tea towel for three days in order to ferment.
PHOTO: Nourished Kitchen
PHOTO: Nourished Kitchen
Head to Nourished Kitchen to read the complete recipe for preparing fermented Jun tea.
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