Jun is a fermented drink of mysterious origins. Many believe that it originates from Tibet, made and
consumed by Tibetan monks, but there is no real proof of this.
Sometimes called the 'Champagne of Kombucha' because of its superior taste and ingredients, Jun is similar to it in that it uses a similar culture (or SCOBY), but instead of black tea and white sugar, Jun is made using green tea and honey, both of which are well known for their health benefits.
Some people claim that Jun is just re-marketed Kombucha, but personal experimentation suggests that the organisms in the Jun SCOBY are very different. I once made my own Kombucha a long time ago, but got to the point that I just couldn't continue because of the white sugar. It just didn't seem possible to me that there wasn't any sugar in the finished drink (see *note below), so I tried substituting honey for the white sugar, but it killed one of my SCOBY's and made the other one very sick. That said, I have also heard stories of people slowly transitioning their Kombucha SCOBY's from sugar to honey. I haven't validated this claim personally, but if it is true, in my opinion the most likely explanation is that there are two different types of organisms in the SCOBY, ones that prefer honey, and ones that prefer sugar, it is just a question of which ones are dominant. This would explain why making a sudden change wouldn't work, but transitioning slowly would allow the organisms to adapt, or reverse their dominant/subordinate roles.
As with all of our products, we use only the finest quality ingredients for our Jun: green tea brewed from organic loose leaf green tea (no chemical laden tea bags!) and purified water, and raw local Georgia honey.
Slightly sweet and a little tangy, Jun has a very pleasant and delicate flavor and aroma!
We currently have 8 flavors of Jun (all of which start with a base of the plain Jun fermented tea):
Ginger - adds ginger
Holy Basil - adds holy basil, lavender and rosemary
Lemon Cayenne - adds lemons, turmeric, ginger and cayenne pepper
Triple Berry - adds raspberries, strawberries, blackberries and hibiscus
Mint & Lime (formerly Mojito Mist) - adds limes and mint
Pineapple - adds pineapples
Peach Orange - adds peaches and oranges
Spiced Apple - adds apples and spices (cinnamon, ginger, cloves and nutmeg)
While we are still producing Spiced Apple, we are currently only offering this flavor seasonally in the fall.
* Much reading online has convinced me that, contrary to what many Kombucha sellers claim, the amount of sugar in Kombucha remains about the same until about day 12 of the fermentation process, after which it starts reducing. However, I could never stand the taste of Kombucha beyond about 8 days, as it was way too vinegary for me. So, if I'm going to be consuming sugar, I'd rather it be in the form of raw local honey than plain sugar (white or raw/organic).