Jun Tea (Green Tea Kombucha) Calculator
Calculate honey, green tea, and water ratios for brewing Jun tea by batch volume.
Includes fermentation timelines and SCOBY starter ratio.
Jun tea is often called the “champagne of kombucha.” It uses green tea and raw honey instead of black tea and sugar. The Jun SCOBY (Symbiotic Culture of Bacteria and Yeast) is a distinct culture adapted to honey, so you cannot simply substitute honey into a regular kombucha recipe and expect it to work.
Core Jun Tea Ratios
The standard Jun tea ratio per liter of water:
| Ingredient | Amount per Liter | Notes |
|---|---|---|
| Green tea (loose leaf) | 4–5 grams (2 tsp) | Sencha or gunpowder recommended |
| Raw honey | 60–80 grams (3–4 tbsp) | Must be raw, unpasteurized |
| Starter liquid (from previous batch) | 100 ml (10% of volume) | Acidifies the brew for safety |
| Jun SCOBY | 1 per vessel | Floats or sinks, both are normal |
Why Raw Honey is Essential
Pasteurized honey has had its natural enzymes and wild yeasts destroyed by heat. Jun SCOBYs rely on these organisms. Raw honey contains diastase, invertase, and glucose oxidase, all enzymes that help the SCOBY break down the sugars. Using pasteurized honey will result in sluggish or failed fermentation.
Fermentation Timeline
Jun ferments faster than regular kombucha because honey sugars are simpler than cane sugar.
| Stage | Duration | Temperature | Signs of Progress |
|---|---|---|---|
| Primary (1F) | 3–5 days | 20–24°C (68–75°F) | Liquid turns cloudy, slightly sour |
| Tasting point | From day 3 | 20–24°C (68–75°F) | Taste daily; should be tangy but not vinegary |
| Secondary (2F) | 2–3 days | Room temp, sealed | Builds carbonation |
| Refrigeration | Ongoing | 4°C (39°F) | Slows fermentation, ready to drink |
Worked Example: 4-Liter Batch
Water: 4 liters, heated to 75–80°C (167–176°F), not boiling, because boiling damages delicate green tea. Green tea: 4 x 5g = 20g (about 8 teaspoons of loose leaf, at roughly 2.5g per teaspoon). Steep for 2–3 minutes only. Remove tea leaves. Over-steeping green tea extracts bitter tannins.
The right temperature and time depend on the leaf, and the calculator gives you the pair for the tea you pick. Sencha and Dragon Well are the delicate ones: 75°C and 2 minutes, or you get a stewed, bitter brew that the SCOBY will ferment into something equally bitter. Gunpowder and jasmine take 80°C and 3 minutes without complaint. Cool to 24°C (75°F). This step is the one people rush, and it is the one that kills batches: honey or a SCOBY dropped into hot liquid is a dead culture. Raw honey: 4 x 70g = 280g (about 14 tablespoons or roughly 200 ml by volume). Stir honey into cooled tea until fully dissolved. Starter liquid: 4 x 100 ml = 400 ml from a previous Jun batch (or unflavored kombucha as a substitute for the first batch). Total liquid: approximately 4.4 liters.
Place the SCOBY on top. Cover with a breathable cloth and rubber band. Ferment 3–5 days at 20–24°C.
Second Fermentation (Carbonation)
Bottle in flip-top (Grolsch-style) bottles. Add 1 teaspoon of raw honey per 500 ml bottle for extra carbonation. Optional: add fruit, ginger, or herbs (2 tablespoons per 500 ml). Seal and leave at room temperature 2–3 days. Refrigerate before opening. Jun builds pressure quickly and a warm bottle can empty itself across the counter.
Yield
A 4-liter batch yields approximately 3.5–3.8 liters of finished Jun tea after accounting for the SCOBY and starter liquid reserved for the next batch.
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