<p>Ingredients</p> <ul> <li>8 green tea teabags or 8 teaspoons loose-leaf green tea</li> <li>2 litre of water</li> <li>100g of raw honey or regular honey</li> <li>1 SCOBY</li> </ul> <p>Instructions for Brewing Jun Tea</p> <ol> <li>Boil the water and add the tea.</li> <li>Steep the tea for 3-5 minutes.<em>The longer the tea steeps the stronger “green” flavor the final product will have.</em></li> <li>Remove tea and set aside to cool to room temperature.</li> <li>Once completely cooled, stir in the raw honey until completely dissolved.</li> <li>Pour this mixture into a container and add the SCOBY.</li> <li>Cover the container with a cloth, coffee filter, or butter muslin secured with a rubber band or canning ring.</li> <li>Allow to culture at room temp for few days, tasting for acidity starting after few days.</li> <li>Once pleasantly sour and still just a little sweet, your Jun kombucha is ready to drink!</li> <li>Save 1/2 cup of your Jun kombucha then repeat steps 1 through 8 to start a new batch.Jun Tea Second Fermentation<br />For a second fermentation, decant the finished Jun into airtight bottles and add fruit or juice. Allow this to culture for 1-3 days at room temperature before refrigerating.</li> </ol> <p>Jun is generally more carbonated than kombucha so just be extra careful to check for carbonation and avoid prolonged second fermentation periods when temperatures are warm.<br /><strong>Storage:</strong> We recommend to store in room temperature <em><br /></em><strong>Best Before:</strong> 12 months in room temperature</p>
