- 1 jun tea SCOBY
- 1 litre filtered water
- ½ cup mature jun tea
- ⅓ cup raw honey
- 1.5 Tbsp green tea (or 2 tea bags)
To make the green tea - boil 250ml of water, let it sit for a few minutes then add in 1.5 tablespoons of green tea (or 2 tea bags). Leave to steep for 3 minutes, then strain off and keep the liquid.
Add the 250ml brewed tea, honey, mature jun tea and the remaining 750ml filtered water. Stir until the honey has completely dissolved.
Add the jun SCOBY to the mix, cover the jar with a tea towel, secure with a rubber band and sit on the bench for 3 - 7 days to ferment. You should be able to see the bubbles rising to the top of the jar. If not, leave it for another day or perhaps a few - but not too much longer or it will start to become too sour.
- Once this batch has finished fermenting, set aside 1/2 cup of the mature tea and the jun SCOBY for your next batch.
- Serving Suggestion: Decant the remaining jun into a swing top or capped bottle. You can drink it as is or do a second ferment adding in your flavourings of choice. See my blueberry and lime jun recipe for instructions on how to do a second fermentation.
Calories: 86kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 1mg | Potassium: 15mg | Sugar: 23g | Iron: 1mg