Jun Tea

You've heard of kombucha, yes? It's a fermented drink made from black tea which has tons of great probiotic benefits for your body.

Now, the only thing that could make that better is if were made with green tea and honey. Enter "jun tea" which is exactly like kombucha but has the milder flavor from the green tea and natural sweetness of honey.

My Daddy who gave me a batch of milk kefir last year got this set-up of jun tea for us to try this year.

 All the magic happens from this Jun mother culture. It's like a SCOBY if you've done other fermenting before, but this mother culture isn't delicate. It's rubbery, solid and pretty big.

Once you've made your green tea and added the honey once it cooled down a bit (but not all the way), leave the tea and honey until its no warmer than room temperature.

Then add the mother culture to whatever vessel you'll be fermenting in along with your green tea and honey. Be sure to pour in a bit of the already made jun tea into you're new fermentation.

Allow it to sit for 2 or 3 days and work its magic before pouring it into individual sized mason jars with covers to complete the second ferment. This adds the bubbliness that makes it really a great drink.