www.eugeneweekly.com/2012/02...ood.html

I live in Eugene where "jun" is made by herbal junction I drink it. I love it and there is definitely a difference in taste and effects. From everything ive gathered it is brewed with RAW organic honey, green tea, and whatever herbs they use (there are different kinds for different flavors) they also seem to use grape juice alot. The herbs and tea are brewed in the water and is added to the honey at 140 degrees so it doesnt kill some properties of the honey but gets rid of others. It apparently is a single bacteria and doesnt have yeast. its a progression a different breed just like kombucha came from kefir. organisms adapting to there food and environment. I hope this leads to more experimentation with cultures making new pre and probiotic drinks. lets get weird.

I am currently growing a scoby from jun and kombucha giving it both sugar and honey hoping for a different breed.

i am searching as well!

there is a thread "jen/jun? Honey eating Kombucha?" started by shakti kati in 2005 on tribe.net.

a blog entry here: www.elephantjournal.com/2010/0...a-blue/

and this is a copy paste from a thread somewhere:

"So here is the procedure that I use. Start with a batch of jun that is as free from additives (fruit juice, herbs,etc) as possible so that you can get it off to a strong start. By the way, I have now produced about six batches and it tastes great. Also, jun and kombucha are absolutely distinct. The jun has to be fermented in a bottle that is capable of very high pressure. The only thing I have been able to find so far is plastic beer bottles (regrettably). I am still looking. I add about 1/4 of the volume of the container with the jun starter. For the tea, I use 12 teaspoons tea with 1 to 1-1/4 cup honey - added when cooled to lukewarm. It takes somewhere around 7 to 10 days. You need to sample when getting close to determine when it is finished.

Now here are some of the paradoxes which I am trying to resolve. How did the Chinese ferment jun in high pressure bottles? Certainly they could not have had that technology hundreds of years ago. I tried using heavy beer bottles called growlers and two out of four broke from the pressure. How is it that one can not propagate the mother culture except with a piece of the original? How could it have started in the first place? If the culture is fermented with a mother culture, how can it be contained in such a high pressure environment as it would need to in order to be so carbonated? I have heard from my friend that jun was not the name for this beverage in China. Actually it seems a bit unethical to me that someone would take something like this and claim it as their exclusive possession when it had to have been part of a common heritage, like kombucha. As it is an anaerobic culture, I am going to try to do some work to see if I can create a mother culture using beer making techniques, using a water seal on a bottle.

This is my offering in the spirit of sharing what information I have at present. Hope it helps. Oh, one further thing I was told is that by using this method of fermenting in the bottle, the culture will eventually get contaminated by yeasts and other micro-organisms in the air so when adding to make a brew one should try to minimize the exposure by keeping it capped when not pouring it into the fermenting vessel. "

www.facebook.com/#!/groups...thHealing/

Please try this link...
Lots of us have JUN, KT, WKG & MKG as well as other cultures to share..
Some of us are very long time fermenters & have a lot of experience
Good group to join