Kombucha vs. Jun: What's the difference?
Kombucha and Jun are often mentioned in the same breath. Both start with tea, something sweet, water and a SCOBY — yet they differ from each other like two sisters with completely different personalities.
Kombucha has been studied reasonably well: we have data on its microbial communities and even on how the metabolites change during fermentation.
Jun, on the other hand… almost nothing. No published microbial profiles. No chemical analyses. No fermentation curves. Everything we “know” about Jun comes from practice, taste, and brewer experiences — not from peer-reviewed science. Many assumptions are logical and biologically plausible, but they are not experimentally confirmed.
If anyone ever finds a good scientific paper on Jun: please send it our way. We haven’t discovered one yet.
A different base
The clearest difference is in the ingredients. Kombucha is traditionally brewed with sugar and black or green tea. Jun is brewed with raw honey and almost always green tea.
Honey is a special ingredient. It contains enzymes, trace minerals, polyphenols, aromatic compounds, and even a mild antibacterial effect due to naturally formed hydrogen peroxide.
This doesn’t mean Jun contains no bacteria — the SCOBY still ferments vigorously — but honey can influence which microbes thrive and how diverse the culture becomes.
Does this mean Jun has fewer acetic acid bacteria? Or a different balance of yeast and lactic acid bacteria? Possibly. But without scientific studies, it remains speculation.
Honey ≠ Honey
Not all honey is created equal. Raw honey naturally contains enzymes such as glucose oxidase, pollen grains, trace minerals and aromatic compounds. These can be destroyed during heavy processing. Some supermarket honey is filtered, heated or even partly replaced by inverted sugar syrups — essentially “fake honey.” Jun brewed with raw, high-quality honey often tastes more layered, floral and complex than Jun made with processed honey. If possible, choose honey from a local beekeeper. Your Jun will thank you.
Off to a good start
Here’s what we can say with confidence, based on thousands of homebrewers' experiences: Jun ferments significantly faster than kombucha, often in 5–7 days, depending on temperature. The reason lies in the chemistry of sugar. Regular table sugar (sucrose) is a disaccharide: one glucose + one fructose molecule linked together. Microbes in a SCOBY prefer monosaccharides — single sugars. So sucrose must first be broken apart (by yeast enzymes) before fermentation can accelerate. This costs a bit of time. Honey, however, contains free glucose and fructose right away. No need for microbes to split anything first. They can start fermenting immediately. Honey also includes amino acids and micronutrients like trace iron, which many fermenting microbes love. The result: Jun ferments faster, tastes lighter, and develops its character much sooner.
Inverted sugar
Sucrose can be “predigested” into its components through a process called inversion. You can even do this yourself:
Gently simmer table sugar in your brew water for about 15 minutes. A teaspoon of citric acid speeds up the breakdown.
The result is invert sugar — a homemade version of what honey already is (without the good stuff in honey). This gives your kombucha a faster start, though still not as fast as Jun.
'Anecdata'
Without scientific studies, we rely on consistent brewer observations — and these tend to agree:
Kombucha:
• tastes more acidic
• has stronger tea notes
• produces a firmer, beer- or soda-like carbonation
• often has a “funkier” edge
Jun:
• tastes lighter and softer
• has a clear floral honey aroma
• produces a fine, champagne-like bubble
• finishes clean and bright
These differences suggest that Jun may host fewer acetic acid bacteria and relatively more yeasts or lactic acid bacteria — but again, this is speculation based on taste, aroma and fermentation behaviour. Honey’s natural polyphenols, antioxidants and trace hydrogen peroxide may also influence the microbial balance.
Champagne
So why does Jun taste so different? It all comes down to the basics: high-quality honey, a good green tea, and the right Jun SCOBY. Honey brings delicate floral aromatics, green tea contains fewer tannins than black tea, and the lower level of acetic acid bacteria creates a much softer, rounder acidity.
Where kombucha can be bold, funky and slightly dry, Jun stays elegant, gentle, lightly sweet and surprisingly bright. Many brewers describe it as “the champagne version of kombucha.” It may not be scientifically proven — but let’s be honest, once you taste it, you understand exactly why that comparison is so popular.
Keep your brews separated
If you brew both at home, there is one golden rule: Never mix Jun and kombucha cultures. Jun SCOBYs are often considered “less dominant.” If even a tiny amount of kombucha SCOBY or starter sneaks into your Jun jar, the kombucha microbes will take over — gradually turning your Jun into regular kombucha with a hint of honey.
To prevent cross-contamination: Use separate jars, separate cloths, separate spoons — even separate strainers if you want to be extra careful. A contaminated Jun doesn’t spoil; it simply stops being Jun.
"A contaminated Jun gradually turns into regular kombucha — the microbial balance shifts, and its delicate flavour disappears."
Basic recipe Jun
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Brew the tea
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Make 2 liters of strong green tea (we love this Sencha Kagoshima).
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Let it cool to room temperature.
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Add honey
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Stir in 100 grams of quality honey.
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Add the entire contents of the BiomeBrew Jun SCOBY.
- Cover the jar with a clean cloth secured with a rubber band.
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Ferment
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Your brew is ready after 5 to 7 days.
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Taste regularly! Jun ferments faster then kombucha, so keep keep checking in to discover the sweet spot to your personal taste.
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Bottle
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After the main fermentation your Jun doesn't have any real fizz. If you want to elevate your brew to the next level, it's time for a second fermentation in the bottle!
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Discovered a killer flavor combo? Show us on Instagram — @BiomeBrew!