Jun – The Champagne of Kombucha


What is Jun? Those of you who are familiar with Kombucha may have heard of its rarer cousin Jun. Kombucha is a slightly different fermentation process from Jun, but otherwise the same.  Some call Jun the ‘champagne of kombucha’ due to its slightly sweeter more exotic qualities.

Kombucha is made by the fermentation of raw sugar and brewed black tea by a symbiotic culture of bacteria and yeast – also known as a SCOBY. It likes warm, humid climates and takes an average of 2-4 days to ferment – once the fermentation process has been established.

Jun, on the other hand, is a fermentation of raw honey and brewed green tea also by a SCOBY. However, since Jun was more widely brewed and cultivated in the colder Tibetan regions, it takes longer to ferment and take root. It likes slightly cooler temperatures and will take about twice as long, 4-8 days, to complete the fermentation process.

Reliable information on the origins of Jun are nearly impossible to come by. The oral tradition of Jun goes back several millennia and it is thought that Lau Tsu himself gave an heirloom culture to the monks of Bon in Tibet. Yet, however it has happened, more and more cultures are being produced and grown in the US.

Herbal Junction is a commercial operation that cultivates Jun Elixirs out of Eugene Oregon. Although, looking on their website you will rarely see anything that obviously pertains to the Jun they make. They typically refer to them as Elixirs, which is the tradition, and don’t talk about Jun and its properties openly.

We have, as a species, used fermentation to help our digestion and over all health for many thousands of years. While the obvious remnants are things like beer, wine, yogurt, sourdough bread, and liqueurs, there are further traditions like kefir, kombucha, and Jun which are also very good for our overall wellbeing.

There are studies and research that talk about the health benefits of fermented foods and some speculation that gluten intolerance is due to a lack of fermentation of grain before being baked into bread. Yet, my aim today is to provide more of a base of knowledge of Jun and its benefits.

Since I have had little success finding information directly about this wonderful tonic, I will provide some of my experiences.

I came across Jun for the first time when I was helping some friends at a large Thanksgiving party. There was a wonderful young man who had traveled from his homestead in the Oregon Hills between Corvallis and the coast. He brought out these bottles of amber to light yellow liquid in recycled bottles and began pouring sniffers of this sparkling liquid into them. He said, “its Jun, which is kind of like kombucha.” Although, I think the difference was captured well by my friend who called it “the champagne of kombucha.”

One sip and I could feel my nerves tingling. I felt more alert and alive that I had for weeks in that one sip. I could feel it radiating throughout my body and while some of it hit my gut like kombucha does, I felt that surge of energy radiate throughout my nervous system ending in an explosion in my brain. I understood in that one momentary experience that this Jun was truly a tonic and an elixir.

I was captivated in that moment and the next day I tried to discover all I could about what it was, how to make it, and its properties… and found nothing. No whisper of this amazing fermented beverage was anywhere. The internet had failed me, but I wanted more of this Jun, I wanted to make it myself if I couldn’t find it. So, I contacted my friend who introduced me to it and asked him how I could get more.

He gave me some instructions on how to cultivate the SCOBY and from that moment I began trying to recreate a thousand year old tradition. To me it is something of a sacrament, something to be shared and enjoyed with friends and intimate gatherings. Yet, I am also a romantic, I love the mystery and I will continue to make it for myself because it makes me feel wonderful.

Jun, some know it as the ‘champagne of kombucha.’  The fact remains that this is still a relatively unknown quantity with a deep mystery and reverence surrounding it. Those that brew it talk about it in hushed tones, wanting to share, but also wanting to keep the mystery. It’s not something that you can find readily available, but if you are curious and want to know what Jun is, go see what Herbal Junction can get you.

By Iam Bloom

9 Responses to "Jun – The Champagne of Kombucha"

  1. Cristobal Aasby   March 12, 2019 at 1:38 pm

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  2. CAROL   June 5, 2015 at 5:46 pm

    I just started brewing kombucha about a month ago, now I’m hearing about Jun, I ordered a Jun scoby to start a batch of that as well, also culture kefir as well I’m excited to try Jun experience the difference between the two. :>) . Besides the differences in brewing temp , no one is talking about the probiotic differences between the two?

  3. Peter Jones   May 8, 2015 at 5:45 pm

    You mention your ” aim today is to provide more of a base of knowledge of Jun and its benefits”
    but you don’t mention any of the known benefits besides describing your reaction to it hitting you stomach.

  4. podrn20   April 5, 2015 at 8:51 am

    I made my own Jun scoby last year and was making it on a regular basis, along with Kombucha. Soon I had mothers and elixirs everywhere and could not give it away! At one point I had to get rid of everything, as I was traveling and just could not keep up. I am now settled again and am SO looking forward to growing my own Jun Scoby again! I also make my own sauerkraut. There is nothing better!

    • ESCVienna   April 16, 2015 at 10:42 pm

      Would like to know how you “make” your jun SCOBY?

  5. Donna   June 23, 2014 at 12:22 pm

    I find Kombucha at 2 to 4 days is still very sweet. It takes at least 9 days for an original batch and less for a continous brew.

  6. Lilyanna   March 28, 2014 at 12:55 pm

    Oh my gosh. I am so intrigued. I am brewing kombucha currently but I would love to brew jun. I had my first sip last fall and have since then wanted to experiment with brewing my own. How can I cultivate a scoby?!

  7. Caitlin St. John   February 7, 2014 at 9:18 am

    I’ve always found that Kombucha takes at last 7-8 days to get rid of the sugariness and taste interesting. This is in a kitchen that’s usually at about 69-70 degrees F.

  8. Chris   August 13, 2013 at 7:00 am

    You should brew some kombucha over 2-4 days and let us know how it goes


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