Dear Friends, we are upgrading our website, and regret our inability to receive order here. In the meantime order through our official LAZADA store. :)
HOW TO MAKE JUN KOMBUCHA TEA
WHAT YOU'LL NEED TO MAKE JUN KOMBUCHA TEA
SUPPLIES
​
-
a large glass container (4L minimum)
-
a spoon
-
a cover for the jar such as towel, cotton cloth
-
a rubber band
-
a bowl
​
​
INGREDIENTS (To make 2.5L Jun Kombucha Tea)
​
-
300ml starter liquid
-
4 green tea bags / 12g loose green tea leaves
-
2200ml water
-
half cup raw honey
​
​
​
INSTRUCTIONS FOR MAKING JUN KOMBUCHA TEA
​
-
Prepare honey green tea, steep green tea in hot water for 2 - 3 minutes. Remove tea bags. Dissolve honey in cooled tea.
-
Pour honey green tea into the glass container and fill with cold/room temperature water to 2200ml total.
(too hot temperature will kill all the good stuff in the scoby, the cold/room temperature water will bring liquid temperature down.) -
Transfer Jun kombucha scoby and starter liquid into the container.
-
Cover container with your choice cloth, secure with a rubber band.
-
Brew, place the container in a quiet place for 5 to 10 days to culture.
(The longer the fermenting time, the less sweet it will taste.) -
Taste, when it is pleasant to you, your Jun kombucha tea is ready.
-
Separate Jun kombucha scoby from finished kombucha tea and retain 200ml to 250ml of finished Jun kombucha tea.
-
Repeat, prepare 2.2L honey green tea, transfer Jun kombucha scoby, and 200ml to 250ml of finished Jun kombucha tea from the previous batch to start brewing next batch of Jun kombucha tea.
-
​Drink, or store finished Jun kombucha tea in the fridge.
​
​
​
STEP 1:
​
Prepare honey green tea. Steep 4 tea bags / 12g loose green tea leaves in hot water for 2 - 3 mins. Remove tea bags/strain loose tea from the liquid. Dissolve half cup raw honey in cooled green tea.
​
STEP 2:
Transfer honey green tea to the brewing vessel. Top up cold or room temperature water to a total of up to 2200ml, to cool the tea down further.
(too hot temperature will kill all the good stuff in the kombucha culture.)
​
​
STEP 3:
​
Transfer Jun scoby and minimum 250ml of starter liquid into the glass container.
​
STEP 4:
​
Cover and allow to brew for 5 - 10 days in room temperature, away from sunlight.
​
​
STEP 5:
​
After 5 - 10 days, or when you feel ready do a taste test. If it's too sweet for you, allow to ferment for a few more days. Taste again, until pleasant to you.
​
Baby Scoby
​
STEP 6:
When culturing is complete, retain Scoby + 200ml to 250ml of finished Jun kombucha tea as starter liquid, for the next batch.
Repeat: Step 1 to 5.
​
​
STEP 7:
​
Drink, store finished Jun kombucha tea in the fridge, or do a second fermentation.
​
RELATED POST
