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Kombuchaorganic: Certified Organic by OF&G, UKAS Lab-Tested, Certified Organic Cultures Since 2012
Founded in 2012, Kombuchaorganic has spent over a decade supplying professional brewers, artisan producers, and the trade with the highest quality live cultures. We don’t deal in mass-produced, freeze-dried powders that underperform. Instead, we cultivate highly potent, authentic live starters designed to deliver exceptional depth of flavour, rapid fermentation, and unbeatable consistency in commercial settings.

Established in 2012: With over 14 years of specialist expertise, we are one of the UK’s most trusted names in live cultures, offering unparalleled stability and heritage.
OF&G Certified Organic: Our cultures are fully certified by Organic Farmers & Growers (OF&G). From our ingredients to our specialist unit, we maintain absolute organic integrity so you can confidently label your own retail products as organic.
UKAS Lab-Tested for Safety: Quality and compliance are guaranteed. Every batch is independently tested and verified by ALS Global (a UKAS-accredited laboratory) to meet the highest food safety and performance benchmarks for food production.
100% Live, Active Cultures: Handled with love and care in our dedicated specialist facility, our cultures are fed daily and made fresh to order. They arrive active and ready to brew—no activation required.
A Supply for Life: Built to withstand the demands of a commercial environment, our resilient, mature cultures will thrive and multiply with proper care, providing your business with a perpetual supply.

Jun Kombucha

Ingredients

  • 8 green tea teabags or 8 teaspoons loose-leaf green tea
  • 2 litre of water
  • 100g of raw honey or regular honey
  • 1 Scoby

Instructions for Brewing Jun Tea

  1. Boil the water and add the tea.
  2. Steep the tea for 3-5 minutes.The longer the tea steeps the stronger “green” flavor the final product will have.
  3. Remove tea and set aside to cool to room temperature.
  4. Once completely cooled, stir in the raw honey until completely dissolved.
  5. Pour this mixture into a container and add the SCOBY.
  6. Cover the container with a cloth, coffee filter secured with a rubber band or canning ring.
  7. Allow to culture at room temp for few days, tasting for acidity starting after few days.
  8. Once pleasantly sour and still just a little sweet, your Jun kombucha is ready to drink!
  9. Save 1/2 cup of your Jun kombucha then repeat steps 1 through 8 to start a new batch.Jun Tea Second Fermentation
    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.

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.
Storage: We recommend to store in room temperature  
Best Before: 12 months in room temperature

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