Jun FAQ

Jun is fermented tea made by adding a Jun SCOBY and starter tea to honey-sweetened tea, then fermenting at room temperature (often 3–7 days depending on temperature and taste preference).

Jun is typically fermented with honey (and often green tea), while kombucha is typically fermented with cane sugar (and usually black tea). Jun often ferments faster and tends to taste lighter and more floral.

Jun can contain trace alcohol as part of natural fermentation. Alcohol content can increase with warmer temps, longer ferments, and sealed bottle carbonation.

Most first ferments take 3–7 days. Warmer temps ferment faster; cooler temps ferment slower. Taste is the best guide.

Light, floral, gently tangy. Longer ferments become more tart and can drift toward a sharper, drier finish.

A Jun SCOBY is a living culture of bacteria and yeast adapted to ferment honey-sweetened tea. It often forms a rubbery “pellicle” on top during fermentation.

The culture is primarily in the liquid (starter tea). The “pancake” is a pellicle — a byproduct that houses microbes, but you can brew without a thick pellicle as long as you have enough active starter tea.

Off-white to pale tan, sometimes with brown yeast strands underneath. It can look bumpy, uneven, or layered — this is often normal.

No. It may float, sink, tilt, or hover mid-jar. All can be normal.

Usually yes — most batches form a new pellicle on the surface as fermentation progresses.

A Jun SCOBY + starter tea, tea (commonly green tea), honey, water, a glass jar, a breathable cover, and bottles for second ferment (optional).

Glass is best. Avoid metal fermentation vessels. Food-grade plastic is okay short-term, but glass is ideal for long-term use.

No. Clean is enough. Avoid antibacterial residues and scented detergents.

Chlorine/chloramine can stress the culture. Filtered or dechlorinated water is best.

Many Jun cultures do best with green tea (or green + a little white tea). Avoid heavily flavoured or oil-based teas as the main “forever tea”.

Use real honey. Lighter honeys often create a cleaner flavour, while stronger honeys can add bold floral notes. If your Jun tastes “heavy”, try a lighter honey next batch.

A common starting point is 50–70 g honey per litre of finished brew. If you prefer it drier/tarter, use a little less. If you want more sweetness and carbonation potential, use a little more.

Yes. Always cool honey tea to room temperature before adding SCOBY/starter tea to avoid heat damage.

Use 10–20% starter tea (e.g. 100–200 ml per 1 L). More starter helps in cooler weather and reduces the risk of unwanted microbes.

Most people have success around 20–26°C. Warmer temps ferment faster; cooler temps ferment slower. Jun often runs quicker than kombucha, especially in warm weather.

Yes — the first ferment is typically covered with a breathable cloth/paper towel to allow airflow while keeping dust/bugs out.

Taste it. When it’s pleasantly tangy and no longer overly sweet, it’s ready to bottle or drink. Many people start tasting around day 3–4 in warm weather.

Yes. Longer ferments become more tart and dry. If it goes too far, you can keep it as starter tea or use it like a vinegar-style culture.

After first ferment, you bottle the Jun (often with flavourings) in a sealed bottle to build carbonation and deepen flavour.

Use a sealed second ferment in strong bottles, leave a little headspace, and let it sit at room temperature for 1–3 days (varies). Chill to slow carbonation once it’s fizzy enough.

Ginger, lemon/lime peel (lightly), berries, stone fruit, mango, passionfruit, herbs (mint), or a splash of juice. Jun pairs beautifully with lighter fruit flavours.

Use strong bottles, don’t overfill, and open carefully (especially in warm weather). “Burp” bottles if pressure builds quickly and always chill well before opening.

Clean, floral, lightly tangy, tea-like. Yeast can make it smell a little bready. If it smells rotten/putrid, discard.

Yes — those are usually yeast strands. They’re harmless and common.

Cloudiness is normal and often increases with yeast activity or after stirring/bottling. It can settle in the fridge.

Common causes: too cool, too little starter tea, weak culture, or not enough time. Keep it warmer and give it longer, or increase starter ratio next batch.

It fermented too long or too warm. Shorten the ferment next time, ferment slightly cooler, or use a touch more honey in the recipe (without overdoing it).

Common causes: too cold, not enough residual sweetness, bottles not sealing well, or not enough time. Keep bottles warm, ensure a tight seal, and add a little juice/fruit if needed.

Often from too much fruit/sugar, warm temperatures, or long second ferment. Use less flavouring, ferment shorter, and chill well before opening.

Kahm yeast can appear as a thin, matte, wrinkly film on the surface. It’s not mould, but it can affect flavour. It often shows up when acidity is low or the culture is stressed.

Mould is fuzzy (green/blue/black/white fuzz) and usually forms dry-looking patches on top. Normal pellicle growth is smooth/waxy and may look bumpy or layered but not fuzzy.

If it’s true fuzzy mould, it’s safest to discard the batch and culture (including any pellicle) and thoroughly clean everything before restarting.

Use consistent tea, maintain enough starter tea (acidity), keep a stable temperature range, and avoid frequent recipe swings. If experimenting, keep a backup “hotel” running.

Yes. Keep the same ratios and always include enough starter tea (10–20%). Larger batches are more stable once established, but take a little longer to cool after making sweet tea.

1–2 litres is easy to manage while you learn your kitchen temperature and preferred flavour profile.

Store it in a jar with enough starter tea (or finished Jun) to keep it submerged. This is often called a “SCOBY hotel”. Keep it at room temp for ongoing maintenance, or cooler for a short pause.

Yes. Include plenty of strong starter tea with it. The liquid is important for safe acidity and reliable fermentation.

Short-term is possible, but long fridge rests can slow the culture down. If you do fridge it, expect a few batches to rebalance once you restart.

Start small and build up. Many people begin with a few sips to a small glass daily and adjust based on how they feel.

Some people notice bloating or changes in digestion when introducing fermented drinks. Start small, go slow, and pause if it doesn’t agree with you.

When made with clean equipment and proper acidity (using enough starter tea), Jun is generally very safe. If a batch smells rotten or has fuzzy mould, discard.