“Honey Jun! So happy to have discovered this kind of kombucha! It arrived sooner than expected! Even though I know that in regular kombucha the sugar is used up in the fermentation process, I was so happy to be able to use honey and green tea in honey jun, since I have green tea with honey (and cream!) as my morning beverage, anyway. I am on my second batch of honey jun now, and I have 4 bottles on their second fermentation with strawberries in an ice chest (so they don't explode as the carbonation builds up.) It tastes great! My husband even likes it, and he's usually a soda man.”
“Works great. Making Jun Kombucha at home! First batch of Jun Kombucha turned out great. Now I've got two more gallons underway with the new scobies that get created with each batch. Love it!”
“Great starter! I was initially worried because this my brews werent yielding new SCOBYs but I adjusted my room temperature and it has been thriving ever since! Just remember that Jun grows best in cooler temperatures than regular kombucha. I brew with organic green tea, filtered water, and local (GA) organic raw honey.”
“Jun kombucha is the best! After brewing traditional kombucha for years, this Jun scoby and starter tea is such a nice change. Lighter, sweeter, and more effervescent to begin with; is complemented nicely with berries and herbs; and is a slightly quicker ferment. The instructions included are great. An all around wonderful kombucha brewing experience!”
“Good starter, great flavor. This starter worked great for me. I think the instructions were actually made for regular kombucha if I remember correctly, so make sure you look up how to care for Jun SCOBY when you are ready to start. The flavor is great and I have made like 5 different gallon batches of Jun with this culture already. Definitely worth the initial investment if you drink kombucha regularly and have an interest in brewing your own!!Side note: I recommend using coffee filters with rubber bands to cover your brew during its first fermentation cycle to keep out dust and fruit flies. I leave mine at room temperature (about 66-72f) for 3-5 days (depends on how strong you like it) and then bottle it in swing top beer brewing bottles for another 2 days to get it carbonated naturally. Jun takes much less time to ferment than regular kombucha because its made with honey. Delicious.”
