Jun: Nobody Wants Us to Know about it
No One Wants us to Know About it. So far, they are succeeding.
For centuries we have been nourished by fermented traditions. From the Russian kefir to the Korean kimchi. In the aftermath of kombuchagate more people are catching on to the benefits of fermentation. In the West there is an elite group of people who know of, and brew the finest form of kombucha, called Jun.
What is Kombucha/Jun?
First time kombucha drinkers are always thrown off by the snot like cultures in the bottom of the bottles “oh that’s the good stuff, you want to make sure to drink those” your seasoned kombucha drinker tells you. If we knew the exact, secret process involved in Jun (rhymes with hoon) brewing we would be busy brewing instead of writing this. While hard proof of kombucha’s existence can be traced back to Russia in the late 19th century, there is little to no information available about Jun. Jun cultures reproduce more slowly than kombucha and Jun takes days to finish brewing. The cultures of Jun eat raw honey and green tea rather than unrefined sugar and black tea. Jun is like kombucha and mead synthesized into one.
The oxygen bar Tonic, in Boulder, Colorado, (which had to acquire a liquor license to serve it’s Jun) and serves Jun made by Herbal Junction Elixirs, offers this in its menu about Jun: “Jun is a drink originating in ancient Asia. The earliest writings on Jun date back to 600 B.C in Northeast China where it was valued for its ability to open chi (energy) in the body and to increase its circulation.” No source is cited for this.
Where can Jun be found?
Jun is widely found in parts of western Tibet. Each province of China has a version of Chang beer, in some parts of Tibet the beer has Jun in it. Like all fermented things, when placed in contact with precious metals,the lively drink begins to lose its potency and enzymes.