Please cut the recipe below in half for the first batch. Once you have pulled the initial batch, you can then follow the recipe below. If you wish to ferment larger batches, we suggest doubling the recipe for two gallons anytime after your third batch, tripling the recipe for three gallons anytime after your fourth batch, etc.
You will need:
- One cup of raw honey
- Four bags, or four teaspoons, of green tea
- One gallon of filtered water (please avoid using water from the tap, as well as distilled water)
- One gallon glass or ceramic jar (metal will not work well)
- A permeable cloth made of natural material, such as cheesecloth, or a cut-up pillow case
- White vinegar
- Begin by thoroughly washing hands, utensils, jar, and stock pot. Follow with a white vinegar rinse, as any remaining soap residue may interfere with the fermentation process.
- Bring water to boil, and remove from heat. Steep tea with lid on for two and a half minutes. * It’s extremely important to steep no longer than this recommended amount, as green tea will turn bitter, and your batch will not taste very good *
- Allow water to cool down from hot to warm, then add honey and mix until the honey is thoroughly liquified and blended into tea water. If water is too hot, then the properties contained within the raw honey will be altered
- Allow tea/honey mixture to cool down to room temperature before transferring to fermentation jar. Once the mixture is properly transferred, you can then add your starter tea, placing scoby on top of the brew.
- Cover with the permeable cloth and secure with rubber band. Allow to sit for approximately 3 days, using a clean spoon to taste your brew as you go along. Generally, Jun ferments at a much quicker rate than kombucha, so 3-4 days is usually all you need. Remember that warmer climates typically speed up fermentation, and cooler climates slow it down slightly. The ideal temperature for Jun fermentation is typically 68-69 degrees.
Once your brew is fermented to your liking, you can pull your batch, leaving approximately a cup of starter tea and the scoby to rest. The scoby can live this way for quite awhile, as long as there is enough starter tea for it to bathe in. If there is a length of time between brew cycles, all you need to do is add a very small batch of honey/tea water once a month, in order to continuously feed the scoby as it rests.
For drinking pleasure, please ensure that you pour your brew into jars with tight-fitting lids. Experiment with adding fruit juices, roots, herbs, and/or bags of flavored tea...you can be your very own alchemist!
Keeping the tight-fitting jar at room temperature for a day will create more effervescence. Also, fruits or juice with more naturally-occurring sugars and ginger root will generally create a much more bubbly experience.
Mahalo (thank you) for choosing our authentic Hawaii-grown scobies. We are happy to share our deepest aloha with you!