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Soft drinks from Unknown
Jun is a modern relative of kombucha, made with green tea and honey instead of black tea and cane sugar. A SCOBY culture sours the sweet tea over several days, and the drink is often bottled a second time with fruit for fizz.
A short entry: the sources we found record only what is said here about Jun itself.
| Green tea | Steeped in hot water and cooled[wp-jun] |
| Honey | Dissolved in the cooled tea[wp-jun] |
| Jun SCOBY | A symbiotic culture of bacteria and yeast[wp-jun] |
| Starter | SCOBY (jun culture) |
Total time across the recorded steps: 6 days – 10 days
What changes: Green tea is brewed and cooled, and honey is dissolved in it
Output: sweet green tea.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jun is a modern relative of kombucha, made with green tea and honey instead of black tea and cane sugar. A SCOBY culture sours the sweet tea over several days, and the drink is often bottled a second time with fruit for fizz. Made in 3 steps over 6 days – 10 days. The longest step, ferment with the jun SCOBY, takes 5–7 days (Wikipedia 2026) and runs at 21–27 °C (Wikipedia 2026).
| Main step | 5–7 daysReported[wp-jun] | Ferment with the jun SCOBY |
|---|---|---|
| Temperature | 21–27 °CReported[wp-jun] | Ferment with the jun SCOBY |
Unlike kombucha, jun uses green tea and honey in place of black tea and cane sugar.
Jun is sweetened with honey that is stirred into cooled tea and not cooked. The CDC says honey can contain the bacteria that cause botulism and that honey or products made with it should not be given to children younger than 1 year; no source we read shows that fermenting jun removes this risk. Kombucha guidance (an acid start at pH 4.6 or lower from starter liquid, pH 4.2 or lower within 7 days, and discarding mouldy cultures) is the nearest comparison, but it was not written for jun; see the kombucha entry. Bottled jun also makes gas, and CSU Extension warns that capped kombucha left too long at room temperature can explode.
Every number is labelled with how it is known. How this atlas is made
Western sellers claim jun began among Tibetan monks long ago. The food writer Sandor Katz found no mention of it in books on Tibetan or Himalayan food and thinks it is a recent offshoot of kombucha (quoted on Wikipedia).
