JUN Tea

Recipe

1. Heat 4 cups of purified water in a tea kettle or pot.
2. Just as the water starts to boil, turn off heat & let cool 1-2 minutes, then add to brewing vessel. Be sure the vessel isn’t too cold or it may crack.
3. Add 4-6 green tea bags. Steep 7-15 minutes. If using loose leaf tea, 1 tsp = 1 tea bag.
4. Remove tea/tea bags.
5. Add 2-3 quarts (8-12 cups) of purified water; this should bring the temperature of the boiled water down to lukewarm (test with hand to make sure). No warmer than body temp (~100°F) (the amount of water added depends on vessel size, leave enough space for the honey, culture, starter liquid & a little airspace).
6. Stir in ¾-1 cup of RAW honey until dissolved. It may be tempting to add the honey while the water is still hot but this may damage the native bacteria/yeast that Jun cultures are adapted to brew with.
7. Add entire contents of plastic bag (JUN Culture & 1 cup strong starter liquid).
   In future batches, retain 1-2 cups from the top of the brew to use as starter liquid.
8. Cover container with a tightly woven cloth and rubber band or custom made KKamp Jar Cap (No Cheesecloth!). Set your intention, bless your JUN or just say thanks. (optional, but recommended)
9. Place vessel in a warm, ventilated area out of direct sunlight for 3-7 days (depends on taste). 70-80°F (21-27°C) is the best range, 75°F (24°C) is ideal. It may or may not get fizzy. The JUN culture may rise to the top or sink to the bottom, either is fine. The new culture will always form at the top.
10. When ready to test your JUN, gently slide a straw beneath the new JUN culture for a sip. When it has the right balance of sour and sweet…decant.