Junbucha
Junbucha is a refreshing and slightly sweet fermented tea drink that is naturally carbonated. It is made with a SCOBY (symbiotic culture of bacteria and yeast) that eats the sugars in the tea and produces lactic acid and other organic acids, which give junbucha its characteristic tart flavor. Junbucha is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
Junbucha has been around for centuries, and it is thought to have originated in Asia. It is made with a SCOBY, which is a living culture of bacteria and yeast that eats the sugars in the tea and produces lactic acid and other organic acids. This gives junbucha its characteristic tart flavor and slight fizziness. Junbucha was introduced to the United States in the early 1900s, and it quickly became a popular health drink. However, it fell out of favor in the mid-20th century, as sugary sodas became more popular.
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Prep time: 30 | Cook time: 10 | Serves: 4
Ingredients
  • 1 cup organic green tea leaves
  • 1 cup organic black tea leaves
  • 1 cup organic raw honey
  • 1 gallon filtered water
  • 1 SCOBY
  • 1 cup starter tea (from a previous batch of junbucha)
  • Ginger slices or other herbs/fruits for flavor (optional)
Instructions
  1. Combine the green tea leaves, black tea leaves, and raw honey in a large pot or Dutch oven.
  2. Add the gallon of filtered water and bring to a boil.
  3. Once boiling, reduce heat to low and simmer for 10 minutes.
  4. Remove from heat and allow to cool to room temperature.
  5. Strain the tea into a clean glass jar or container.
  6. Add the SCOBY and starter tea to the jar.
  7. Cover the jar with a clean cloth or paper towel and secure with a rubber band.
  8. Allow the junbucha to ferment at room temperature for 7-10 days.
  9. Once fermented, bottle the junbucha in airtight glass bottles and refrigerate for at least 2 weeks before drinking.
Why It Works
  • The green tea and black tea leaves provide the junbucha with its caffeine and antioxidants.
  • The raw honey provides the junbucha with its sweetness and helps to feed the SCOBY.
  • The SCOBY eats the sugars in the tea and produces lactic acid and other organic acids, which give junbucha its characteristic tart flavor.
  • The junbucha is fermented at room temperature for 7-10 days, which allows the SCOBY to grow and produce probiotics.