John Miller
Jun is a fermented tea drink, similar to kombucha. It is made with green tea and honey, which gives it a lighter, sweeter flavour than kombucha, which is made with black tea and sugar. Jun is fermented with a SCOBY, a symbiotic culture of bacteria and yeast. The specific type of SCOBY used in jun is specialised in consuming the types of sugar found in honey. Jun is also known as a type of food in Hawaiian cuisine, where strips of meat or fish are dredged in flour and egg and pan-fried. A vegan version of this dish can be made with mushrooms.
| Characteristics | Values |
|---|---|
| Type | Fermented tea drink |
| Tea used | Green tea |
| Sweetener | Honey |
| Fermentation time | 5-7 days |
| Taste | Sweeter than kombucha |
| Origin | Tibetan monks or kombucha enthusiasts |
| Variants | Pear, Raspberry Reishi, Ginger Turmeric |
| Allergens | Gluten-free, vegan, free from top 8 allergens |
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What You'll Learn
Jun is a fermented tea drink
Jun is fermented with a SCOBY, which stands for "symbiotic culture of bacteria and yeast". The microbial species present in jun SCOBYs are different from those in kombucha SCOBYs, as they are specialised to consume the different types of sugars found in honey compared to cane sugar. Honey is largely composed of the monosaccharides fructose and glucose, with smaller amounts of oligosaccharides. In contrast, cane sugar contains the disaccharide sucrose, which can be broken down into fructose and glucose with the help of an enzyme or other reaction. As the sugars in honey are in a simpler form, less time is needed to ferment jun compared to kombucha. Jun takes between 5-7 days to ferment, while kombucha can take 2-3 weeks.
The origins of jun are uncertain. Some attribute its origin to Tibetan monks, while others state it is a modern development from kombucha enthusiasts. Jun is available in a variety of flavours, such as pear, raspberry reishi, and ginger turmeric.
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Jun is made with green tea and honey
Jun is a fermented tea drink, similar to kombucha. It is made with green tea and honey, rather than the black tea and sugar used in kombucha. The use of green tea gives Jun a lighter flavour, and some refer to it as the 'champagne of kombucha'.
The honey used in Jun is mostly made up of the monosaccharides fructose and glucose, with smaller amounts of oligosaccharides. This is different from cane sugar, which contains the disaccharide sucrose. The simpler form of sugars in honey means that Jun takes less time to ferment than kombucha. While kombucha can take 2-3 weeks to ferment, Jun only takes 5-7 days.
Honey also tastes sweeter than regular table sugar, so Jun often tastes sweeter than kombucha. The different types of sugars in honey compared to cane sugar also mean that the microbial species present in Jun SCOBYs (symbiotic cultures of bacteria and yeast) are different from those in kombucha SCOBYs.
Jun is made by brewing green tea and honey. The honey is dissolved in water, and the mixture is then added to the tea. This is then fermented by a SCOBY, which feeds on the honey. The resulting drink is a natural energy drink and probiotic, and is said to be good for digestive health.
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Jun is similar to kombucha
Jun and kombucha are both fermented tea drinks. They are made using similar processes, but with some key differences.
Kombucha is typically made with black tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY contains species such as Sacchromyces yeast and Gluconobacter and Acetobacter bacteria. Jun, on the other hand, is made with green tea and is sweetened with honey instead of sugar. The use of green tea gives Jun a lighter flavour, leading some to call it the "champagne of kombucha". The honey used in Jun also affects the flavour, as honey is composed of simpler sugars than cane sugar, which is typically used in kombucha. These simpler sugars are fermented more quickly by the bacteria in the Jun SCOBY, resulting in a shorter fermentation time of 5-7 days, compared to 2-3 weeks for kombucha. The honey also makes Jun taste sweeter than kombucha.
Despite these differences, Jun and kombucha share a common history and are both delicious and good for digestive health. Additionally, the specific bacteria used in the fermentation process can be varied, allowing for the creation of drinks with distinct flavours and characteristics. For example, using sugar and ginger instead of tea and honey will result in a beverage known as ginger beer.
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Jun is a Hawaiian dish
Jun is believed to have originated from Tibetan monks, although some believe it is a modern development from kombucha enthusiasts. It is a fermented tea drink made with green tea and sweetened with honey. The use of green tea gives it a lighter flavor, which is why some call it the "champagne of kombucha". Jun is also known to be an energy drink and a natural probiotic drink.
The process of making Jun involves fermentation by a SCOBY, which stands for "symbiotic culture of bacteria and yeast". The type of bacteria used in fermentation determines the end product. For example, if Jun is fermented with sugar and ginger, the result is ginger beer. Jun can also be made with black tea and honey, which is a recommended combination for diabetics.
Jun is a popular Hawaiian comfort food and is often served with kimchi and rice. The fusion of ethnic culinary influences is part of Hawaii's cuisine, and Jun is a unique and delicious beverage that is good for digestive health.
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Jun is also a type of mushroom
In addition to Jizong, there are several other types of mushrooms that are referred to as Jun. One of them is the Chenxiang Jun, which is a member of the boletaceae family and has a distinct bright orange/red cap. It is similar or identical to the Western orange birch bolete or Leccinum aurantiacum. Another variety is the Yiwojun, which translates to "one cluster of fungi" or "nested fungi." These mushrooms are commonly sold and consumed in Yunnan, and they resemble the hen-of-the-woods (grifola frondosa), umbrella polypore (Polyporus umbellatus), or honey mushrooms (Armillaria mellea).
Qingtoujun is another edible mushroom that is considered one of the best edible mushrooms of the genus Russula and is beloved by the locals in Yunnan. It has a light green to gray cap that is initially spherical but quickly flattens and becomes slightly concave as it grows. It grows under pine or coniferous trees during the rainy season from June to September in western Yunnan. Qingtoujun can be eaten raw, roasted with salt, or stir-fried with chiles.
Jun is also the name of a fermented tea and honey drink, similar to kombucha. It is made with green tea and honey, giving it a lighter and sweeter flavour than kombucha. The use of honey instead of sugar in jun reduces the fermentation time compared to kombucha, which can take 2-3 weeks. Jun is also known to have probiotic properties and is considered a natural energy drink.
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Frequently asked questions
Jun is a vegan dish inspired by Hawaiian and Korean cuisine. It is made by dredging mushrooms in gluten-free flour and eggs and then cooking them until golden brown.
Grey oyster mushrooms are used in Jun. Lion's mane and portobello mushrooms can also be used, but they are not ideal as they are not thin enough.
To cook Jun, heat a nonstick skillet over medium-high heat and add oil. Dip the mushrooms in a flour blend, then in eggs, and cook until golden brown. Garnish with green onions and serve with a dipping sauce.
