Why Jun tea is Taking Over Kombucha

Kombucha tea has been all the rage over the past few years, with lines of the tea product lining the shelves in the pantries of holistic food lovers. On the other hand, a relatively unknown product known as Jun tea is slowly gaining followers. Being a similarly probiotic-rich beverage, Jun tea can be useful in optimising gut health and flora. Just what is it that Jun tea has over the reigning champ of fermented brews?

Jun Tea vs Kombucha Tea

In essence, Jun is made with green tea and relies on honey as a sweetener. It’s milder and less sour than traditional kombucha which is instead fermented with cane sugar and black tea.

The main difference between Jun and kombucha is that the SCOBY (symbiotic culture of bacteria and yeast) is trained to feed off of honey rather than sugar. If you were to put kombucha culture in honey, the bacteria would likely perish due to a lack of “food”. Kombucha tea ferments best in black tea sweetened with sugar.

Due to the usage of honey, Jun tea is said to also contain a wide variety of live enzymes, minerals and B vitamins while also helping to defend against allergens. It also ferments at a lower room temperature and at a quicker rate compared to kombucha, which means you get to reap the rewards of your hard work earlier!