Jun

Jun is a great kind of kombucha drink. It is made from less processed ingredients than kombucha - green, i.e. unoxidized, tea and raw unpasteurized honey. It's mild, less vinegary, and thus an ideal start for those who are opposed to fermented drinks.

Mysterious as Himalayan salt

Everywhere we read tales about how thousands of years ago the Tibetan monks used the Yun to reach higher levels of consciousness and conscience. As the fermenting guru Vlada Sojka says - if the origin is far enough geographically, it sells better. Stir in the mystical, add a story of mysterious healing and shop!

The truth is probably easier. It's either a colony of bacteria and yeast that's been reeducated on other food or really originally other symbiotic bacteria. We don't really care.

Tastes good to everyone

Really. Our experience is that our version of Junu has no opponents. Except for those who haven't yet dared to taste it and have a special vocabulary for fermented things.

Jun ferments for a shorter time than kombucha, is just sweet enough, doesn't make your mouth water, and doesn't leave an unpleasant tail. It's also because we choose our tea pretty carefully from our friends at Tea Mountain (we now make our Jun from a semi-green first flush Darjeeling - Puttabong Flowery) and our honey from beekeepers we trust. And it won't be long before we have our own honey.

Jun as Jungman

Haha. We have it on Jungmanak, on the app and on the e-shop. So don't be afraid to taste it. And we recommend reading the even more information packed article on kombucha After all, it's pretty much the same thing.