Can I use honey instead of sugar to brew kombucha (making Jun tea)?

Question

Can you use honey to make kombucha? Learn about Jun tea, the 'champagne of kombucha,' which is specifically fermented with honey instead of sugar.

Answer 1

Yes, you can use honey instead of sugar to brew kombucha, resulting in a variation called Jun tea. Jun tea has a lighter, smoother flavor profile compared to traditional kombucha.

Detailed Explanation:

Traditional kombucha is made with refined white sugar, which the SCOBY (Symbiotic Culture of Bacteria and Yeast) consumes during fermentation. However, honey can also be used as a food source for the SCOBY, creating Jun tea. The SCOBY used for Jun tea is often slightly different from a traditional kombucha SCOBY, being more tolerant of honey's unique composition.

Here's a step-by-step guide to brewing Jun tea:

1. Gather your supplies: You'll need a Jun SCOBY, starter tea from a previous Jun batch, raw honey (not pasteurized), filtered water, a glass jar, a breathable cloth cover (like cheesecloth or muslin), and a rubber band.

2. Prepare the sweet tea: Heat filtered water (avoid tap water due to chlorine and other additives). Once heated, remove from heat and dissolve the honey in the water. A good ratio is typically 1/4 cup of honey per quart of water, but you may need to adjust based on your SCOBY's preference.

3. Cool the tea: Allow the sweet tea to cool completely to room temperature. This is crucial, as hot tea can damage or kill the SCOBY.

4. Combine ingredients: Pour the cooled sweet tea into your glass jar. Add the starter tea from a previous Jun batch (usually about 1 cup per gallon). Gently place the Jun SCOBY on top of the tea.

5. Ferment: Cover the jar with the breathable cloth and secure it with a rubber band. This allows air to circulate while preventing fruit flies and other contaminants from entering. Ferment in a dark, room-temperature location (around 68-78°F or 20-26°C) for 7-30 days, tasting periodically until it reaches your desired level of tartness.

6. Bottle and flavor (optional): Once fermented to your liking, remove the SCOBY and a cup of starter tea for your next batch. You can then bottle the Jun tea for a second fermentation, adding fruit, herbs, or spices for flavor. Alternatively, you can enjoy it plain.

Pro Tip:

Always use raw, unpasteurized honey for brewing Jun tea. Pasteurized honey may contain additives that can inhibit fermentation or harm the SCOBY. Also, be patient! Jun SCOBYs can be a bit more delicate than kombucha SCOBYs, so it may take a few batches for them to fully adapt and produce consistent results.