Wednesday, September 2, 2015


Jun: a probiotic drink that you've probably not yet heard of to steal you away from your kombucha addiction + to cool away into blue summer nights . . .

[or the confessions of brewing kombucha batches in my dorm room during college]

Kombucha is crack—if you snag a bottle from the market, it'll feed an addiction and burn a whole in your wallet. I learned this during my already ripped + tattered student budget days. Kombucha over coffee was my justification.

Then I brewed my own . . . in my college dorm room . . . Neighbours were imbibing in or soul-tripping on some shit while I was having a wild love affair with my jug of 'booch.

I have now graduated in more senses than one—both from college and onto new horizons of brewing. Welcome, jun. This elixir is like a lighter sister of kombucha that is also a live, fermented probiotic drink but with a softer taste + milder effect. Kombucha can actually run über caffeine-sensitive individuals 
erratic as well as those suffering from autoimmune or adrenal fatigue issues. Jun, on the other hand, can provide healing with its base of green rather than black tea + the honey that replaces raw cane sugar. It has the same digestive enhancing, skin healing, mood-boosting effects that kombucha does. I don't need to lecture on how green tea is teeming with antioxidants + the allergy-zapping effects of raw, local honey. In Ayurvedic Medicine, honey is one of the ultimate vehicles to deliver medicinal qualities of herbs, increasing the benefits of this elixir cell-deep and tenfold.

I indefinitely increase my jun's healing properties by adding in jujube, another Chinese gem. Say that three times: jujube jun! Squeal, laugh! Infuse that love into your jug of jun. I love having a little dance party as I concoct these things. All energy and thought zips from our brain, rearranges the composition of our cells, the particles of our food, and those we touch. I firmly believe this. So, pour in the good vibes into yourself and all.

Untangling from the tangents I seem to always weave myself in . . . jujubes are a fruit similar to dates but with a more apple-like flavour. The most potent property of jujubes in Chinese Medicine is their soothing effect on the nervous system. Jujubes contain high amount of saponins, which tone brain waves + increase mental flow while simultaneously promoting relaxation—duality functioning at its synergistic best.


F A R M A C Y :  J U N 
raw | vegan | paleo | aip

I N G R E D I E N T S 
8 cups of pure water
1 Jun mama + 1/2 cup of jun tea from an already-cultured batch
2 teaspoons loose leaf green tea or 4 bags of organic green tea
1/2 cup of raw honey

D I R E C T I O N S | Boil eight cups of water. Take it off the heat and add in your tea to steep for ten minutes. Then remove the tea + pour it into your container, which should be a large glass jar or jug of some sort. Pour in the honey and let the tea wait until it's cool to the touch. Add in the jun scoby along with the 1/2 cup of its tea. Place it away from direct light at room temperature. Some people let it sit for only three days, but that's not sufficient enough time to let it truly ferment. I let it go for a while, but find a medium that works for you—try it at a week's mark and adjust accordingly.  

Once it's ready pour into glass bottles or jars. If you want it to be fizzy, leave about three inches of space, + put the lid on to let it wait in room temperature, away from light for 2-3 days. If you'd like it without the fizz, just bottle the tea [leaving 1/2 cup in the jug for future use] then refrigerate. 

To make the jun with jujube, you could either add it jujube into the bottles of ready jun to be infused for the 2-3 days. You could also alternatively simmer a cup of jujube for four [yes—four] hours to make tea then pour it into your jun.

I pair a glass with a spritz of citrus + a leaves of mint. What results is a drink to doze away the last dreamy blue nights of summer . . .