If you’re into kombucha, you’ve likely heard of a type of brew that utilizes honey rather than granulated sugar as the sweetener. You may also have been privy to some of the smoke and mirrors surrounding jun, a honey-based kombucha.
I’ve been brewing jun for about a year and a half, and have become enamored - it’s quick to brew, forgiving when it ferments too long, and retains the aromatic characteristics of the honey that was used. And with the numerous medicinal benefits of honey, it’s hard not to gravitate towards this tenacious, bacteria-heavy ferment.
Being accustomed to the taste of sugar-brewed kombucha, one of its fun aspects is how mercurial the culture can be. The range of desirable as well as undesirable notes that can develop is immense; for example, some can be lumped into a category often considered by us to be “barnyard,” and whether or not you can attribute this to the sweetener used, I can say this aspect is across the board much less prevalent in jun. On the whole, I would say jun tastes more clean than a sugar ferment.
So when I started brewing jun it was pretty eye-opening. In using honey instead of sugar, brewing takes on a new level of complexity. Sugar really doesn’t provide much of a flavor characteristic other than sweetness. Honey, however, is very complex and contains a multitude of different compounds including yeasts, acids, vitamins and antioxidants. And clearly, there’s an alluring quality to the flavor and aroma of honey that can’t necessarily be ascribed to the primary utility of honey in a ‘buch brew, that being a source of sugar(s).
Raw vs. Processed Honey
Many people have asked me whether or not to use raw honey as opposed to commercially-processed honey, and really you can use either (I do use less honey, by volume, than sugar - 3/4 cup of honey to each gallon of kombucha). Raw honey will have more “stuff” in it - pollen, bits of honeycomb, propolis, sometimes even bee parts. The contribution of unwanted bacteria here is possible, but not assured. My experience hasn’t brought any folly in this regard.
My thought, however, is that the more basic the source of sugar, the easier it is for the culture to consume and create kombucha. An example of this would be, when using granulated sugar, white vs. brown. While brown sugar may have additional aspects to contribute in terms of flavor, I’ve heard people say they’ve had trouble getting their culture to feed on it. A red flag here is the presence of molasses in brown sugar. As a byproduct of the refining of sugarcane, it inherently houses impurities undesirable in table sugar, and the darker the molasses (or brown sugar), the more of these will be present. Nutritive for humans, for sure, but not the best for your SCOBY - many have reported the difficulty a kombucha culture has in utilizing brown sugar.
As for the honey, processing doesn’t appear to negatively affect the presence of some of its health-beneficial constituents such as vitamins, antioxidants and minerals, but I would be concerned for the aromatic and untested-for elements that otherwise may contribute desirably to your brew.
Fructose and Glucose
Purified, enriched sugar (i.e., table sugar) is stripped down to the most basic elements and is essentially pure sucrose (a disaccharide of fructose and glucose). It’s ready to be first inverted (broken down into fructose and glucose) and consumed by the culture.
In honey, fructose and glucose have already been cleaved and separated by enzymes within the bees’ stomachs, so there is one less step the culture needs to go through in order to consume them. I think this is one of the reasons a jun ferment is generally faster than the standard sugar ferment.
Lore and Contemporary Jun
Upon looking at some of the existing information about jun, it can be difficult to ascertain much in the way of solid evidence, especially when it comes its origins. You’ll find anecdotes regarding the sacred maintenance and ancient transference of the culture, which usually alludes to Tibetans in some regard.
These suppositions lack solid sources, so I’ll steer clear of the derivative speculation and create one of my own - perhaps jun is the original kombucha culture (and was delivered to Tutankhamun by almond-eyed star voyagers).
To an extent, for kombucha brewing, it makes sense that honey be the original sweetener of choice over sugarcane, if only due to the fact that straight out of the hive, it's ready to be used. Sugar, however, requires processing to remove it from the woody grass, sugarcane, that comprises its natural form. So, it’s almost logical that the most basic, unrefined sweetener would be used in the original brew.
Tea for a Jun Brew
The nutritional requirements for the jun culture are a little bit different than for the sugar brew. My experiences have indicated that green tea is consumed much more readily by this culture than are oxidized teas like white, oolong, black or pu-erh tea. While I've made jun with a blend of black, green and white teas, the flavor was not found desirable and further experimentation halted. I have been ever since delighted with the results of green tea-based jun.
That's not to say I've not brewed with herbs in addition to the green tea. I found pretty quickly that my favorite green tea to use with jun is simply jasmine green tea. The delightful, floral aspects of this tea pair very well with honey. In using other herbs with this culture as well, I've found no faults in terms of flavor or speed with which a final product was achieved. I would say if anything, the jun culture is more forgiving of non-camellia sinensis ingredients - I've had success with chamomile, lavender, and holy basil, to name a few.
Had I the opportunity to live out the rest of my kombucha brewing days fermenting only with honey rather than granulated sugar, I would. It's faster, more forgiving, amazingly fresh and smooth, and more sustainable. It's pretty easy to find local honey, which has great implications in alleviating allergies, to which our keg master Billy can attest. There are still many experiments and test brews to be made to more clearly discern the limits of the jun kombucha ferment, but given what I've discovered so far, I don't think any time soon that I'll be short of new ideas to test.
So, if you're already making kombucha and haven't tried your hand at using this amazing culture, you're missing out on the next big thing in home brewing. You can use the same fermentation vessel and equipment, on the whole. Just remember that if you're brewing both a standard kombucha and a jun kombucha, keep your cultures segregated so the flavor of each brew is as specific as possible.
After you have your first sip of jun, you'll never forget that flavor, and I can almost guarantee you'll never want to.