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By Danielle Raminez

Light, effervescent, sweet and slightly sour. Probiotic Jun Tea is my favorite probiotic drink made with raw honey and green tea. I switched to Jun Tea and stopped making kombucha months ago, because honey is healthier than sugar and I prefer the lighter flavor of Jun Tea.

What is Jun Tea?

June Tea is a fermented green tea made with honey and is cultured using a SCOBY. It differs from Kombucha in that it uses green tea and honey instead of black tea and sugar, it takes less time to ferment than Kombucha and the flavor is distinctly different. It’s much lighter, less sour and more bubbly.

What is a SCOBY?

SCOBY is short for Symbiotic Culture of Bacteria and Yeast. It’s shaped like a disc, whitish brown and kind of rubbery and slimey. Sounds appetizing, huh? It’s absolutely necessary to make Jun Tea.

I purchased my SCOBY from Kombucha Kamp. They have high quality, live SCOBY’s and I always have success with their cultures.

Health benefits of Jun Tea

Hannah Crum, “The Kombucha Mamma”, explains some of the health benefits:

  • Contains living bacteria and yeast

  • Acts as a snack or pre-meal hunger control

  • Alkalizes like vinegar or lemon juice – balances internal pH

  • May speed metabolism

  • The acids present may improve digestion or alleviate constipation

  • Relieve headaches & migraines

How To Make Probiotic Jun Tea

Author: Danielle


  • 1 Jun SCOBY I buy mine here

  • 4 teaspoons of loose leaf green tea. (I use Kombucha Kamp's Green Goddess tea blend)

  • 1 cup raw honey

  • 16 cups purified water

  • 1 cup Jun tea from previous batch (comes with your SCOBY for your first brew)

  • 1 gallon glass jar

  • 1 rubber band

  • 1 square cloth to cover the jar (I use old pillow cases and cut out my own jar covers)


Bring 2-4 cups of water to a boil in a tea kettle.

Pour the hot water over the tea in a pitcher and let the tea steep for 15 minutes.

Strain the tea with a fine mesh strainer into the jar and add the raw honey.

Stir until honey dissolves.Let the tea cool to room temperature or add the rest of the purified water to the jar, leaving about 2 inches of room at the top.

This will cool down the tea quicker.

Add 1 cup of Jun tea from a previous batch or the starter tea that came with the SCOBY.Add the SCOBY to the tea.

Cover the jar with a cotton cloth and secure with a rubber band.

Place in a cool, dark place on your counter.

Taste test after 3 days. It should smell a little sweet and faintly sour.

If you like the taste, bottle it up and make a new batch or leave it out a few more days.

The longer you ferment it, the more sour it will become.

Bottle the Jun tea in flip-top bottles and set out on the counter for 2 more days to get bubbly.

Store it in the fridge and start a new batch.

NotesTo make the Jun Tea bubbly, bottle it in these flip-top bottles and place it on the counter to ferment for a few more days.

You can add juice, herbal tea or flavored tea during this step of the process to flavor it.

It's normal for a new SCOBY to sink to the bottom or float in the jar.

A new SCOBY will eventually form on the surface of the tea.

By Danielle Raminez

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