Jun Is the Healthier (and Tastier) Probiotic Coming for Kombucha's Title

Fermented foods couldn’t be more in right now, from kimchi and sauerkraut to kefir and kombucha. While kombucha has been a health food favorite for decades, there’s a lesser-known relative of the popular fizzy drink that's ready to step into the spotlight: jun. Though a known staple in Chinese and Tibetan culture for thousands of years, jun has recently made its way into Western pop culture as a debatably healthier version of kombucha. If it's not on your radar yet, here's everything to know about the buzzy beverage.

What is the difference between jun and kombucha?

Both jun and kombucha are made through fermentation—a process in which a symbiotic culture of bacteria and yeast feeds on a sugar source to produce tart, gut-healthy beverages.

Where these probiotic-rich drinks really differ is their ingredients: Kombucha is typically made from black tea and sugar, while jun is created with green tea and raw honey. Because of this difference in sweetener, you unfortunately won’t be able to use the same home brewing method, as it must be specifically curated for honey fermentation.

This sweetener difference also results in jun having a higher alcohol content due to honey’s altered sugar derivative profile. Kombucha usually has around 0.5% alcohol by volume (ABV), while jun typically measures in closer to 2%. The fermentation time of jun is also much shorter than kombucha’s, at a mere three to seven days compared to kombucha’s seven to 30.

This is mainly because honey doesn’t need to be broken down as much as cane sugar in order for fermentation to occur. Plus, jun is brewed at a cooler temperature—about 5 to 10 degrees lower than kombucha—so there's no need to buy the warming equipment that's often required for kombucha home brews. All in all, this green tea-based brew is much easier and quicker to whip up at home than your typical kombucha.

Jun tends to have a lighter feel with a more subtle, delicate flavor profile. You won’t get that acidic, sour taste that kombucha often imparts. It lends a sweet yet tart flavor and is often referred to as the "champagne of kombucha" by enthusiasts.

How Jun and Kombucha Can Impact Your Health

When it comes to kombucha, there’s no shortage of noteworthy benefits. The major reason for kombucha's popularity is it’s full of probiotics, or healthy bacteria, that boost the amount of beneficial microorganisms in the gut microbiome. A thriving microbiome promotes not only healthy metabolism and digestion but can also improve our brain and immune system health.

You’ll find plenty of B vitamins in kombucha, including folate, niacin, B6, B12, thiamin, and riboflavin—all of which are crucial to healthy growth, development, and metabolism. Plus, thanks to the tea found in kombucha, this trendy fermented favorite will also be full of plant compounds like quercetin, kaempferol, and epigallocatechin gallate (EGCG). These phytonutrients are impressive antioxidants, helping to reduce inflammation throughout the body and ward off disease-causing free radicals. It's also packed with organic acids like acetic acid, a powerful antimicrobial agent that has been tied to better blood pressure regulation.

Jun will offer all of these same benefits and then some thanks to its green tea and honey content. Green tea will up the amount of EGCG found in jun, too, as this plant compound is far more concentrated (nearly 30 to 40%) in green tea compared to black, offering that much more antioxidant power.

When it comes to ingredients, there are quite a few health advantages that honey boasts over cane sugar. Raw honey is loaded with bioactive compounds with anti-inflammatory and antibacterial benefits, meaning it promotes the quicker healing of wounds, as well as improved gut and respiratory health. It is also known to help alleviate sore throats, and local varieties may lessen the severity of seasonal allergy symptoms.

Refined cane sugar, on the other hand, is a known inflammatory agent that can alter the health of our gut microbiome, having sprawling effects across the whole body. And while much of the sugar found in kombucha is metabolized in the fermentation process, some is still present when consumed. Some brands will even mix in additional sugar during the final processing phases for better flavor and a reduced vinegar taste.

The only cautionary note about jun is its increased alcohol content, as alcohol is an inflammatory agent that can promote chronic disease when consumed in large amounts over longer periods of time—but drinking it in moderation is still a nutritious choice.

Integrating Jun Into Your Everyday Life

Beyond being delicious and good for you, jun also has a rich history—it's said to have been used by Himalayan monks thousands of years ago for improving circulation, energy clearing, and attaining spiritual enlightenment. This leveled-up kombucha relative is still enjoyed in this region today.

In the U.S., jun is becoming more readily available, though it tends to be slightly more expensive than kombucha, as it's made from higher-end ingredients. Try out Wild Tonic and Huney Jun for affordable yet tasty options.

Once you have your hands on some, you can enjoy it as part of a delicious mocktail, or even in a healthier spin on your favorite cocktail. While there are plenty of health benefits associated with kombucha, jun is undoubtably deserves the title of healthier older sister.