JUN KOMBUCHA
You may or may not have heard of Jun Kombucha, Jun is the lesser known relative of Kombucha.
Jun Kombucha originates from northern China and Tibet and legend has it that it was enjoyed by monks and warriors in the Himalayas where is was brewed to aid good health and enlightenment.
WHAT IS JUN KOMBUCHA?
Jun translates to ‘king’ or ‘handsome’ which is fitting for this soothing effervescent flavour. Jun Kombucha is known as the champagne of Kombucha due to its smaller/gentler bubbles that come in abundance when you open a bottle due to its very high beneficial bacteria content. Jun Kombucha is also known for its sweeter flavour profile and floral notes.
JUN KOMBUCHA vs KOMBUCHA
Jun Kombucha has a similar fermentation process to Kombucha and to look at the Jun Kombucha SCOBY to the untrained eye you would see little difference to a Kombucha SCOBY. It does however have some major differences the biggest one being that instead of sugar the Jun Kombucha SCOBY prefers to consume raw honey. This offers a lighter, sweeter more delicate taste as apposed to Kombucha that holds a strong punchy flavour.
The Honey feeds the SCOBY allowing probiotics, prebiotics and amino acids to naturally develop. Total bacteria count reported in Jun kombucha was 1.3 trillion CFU/12oz far more than ever reported from a test sample from kombucha has a different bacteria profile it has a far higher bacteria content than kombucha. Kombucha holds billions of beneficial bacteria vs Jun kombucha that holds trillions.