Recipe: Jun/Jimbucha Recipe


Jun/Jimbucha Recipe


1-3 Tablespoons of green tea (depending on strength you prefer);
1/3 Cup of honey;
1 Jun scoby with 1/2 cup pre-made jun;
1 Liter purified water;
1 Litre Mason jar (wide mouth);
Paper towel or cheese cloth with rubber band;
Glass bottles (3-4 250 mil bottles perfect for daily dose)


  1. Sterilise mason jar by washing in hot water, rinsing well and drying thoroughly.
  2. Make your green tea brew by boiling purified water and steeping green tea in it.
  3. Let tea brew cool slightly then and add honey and stir ensuring all of it has dissolved and blended well with tea.
  4. Let brew cool to room temperature.
  5. Pour 3/4 of tea brew in mason jar.
  6. Add 1/4 cup of pre-made jun with scoby to mason jar.
  7. Cover with paper towel or cheese cloth and secure with rubber band.
  8. Put aside in warm spot out of direct sunlight (date bottle to keep track).
  9. Fermenting should take around 3-7 days (feel free to taste with turkey baster to get the flavour you like – the longer you ferment the less sweet and more sour it becomes).
  10. When it sours and starts to become carbonated you need to strain the jun (ensuring you keep 1/4 cup of jun with the scoby for the next batch you want to make) and either:
    a. Bottle it up and leave for a day or two (for it to become even more carbonated); or
    b. Add ingredients such as fruit, herbs and seeds and let sit for another day or two.
  11. After the second fermentation you may now refrigerate it (put second fermentation date on bottle to keep track).


Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.


(C) T. Altman 2017

Disclaimer:  The information presented here is taken from my own personal experiences and are to be used as a guide only.  Please take into consideration, any medical conditions such as allergies before attempting.  Permission to reprint any information or photos on this blog must be obtained by the blog creator (

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