Step 1

Bring water to 170 F in a kettle. While the water comes to temperature, sprinkle the looseleaf green tea into a large jar or pitcher. Pour the hot water over the tea, and then let it steep at least 3 and up to 5 minutes.

Step 2

Strain the tea through a fine-mesh sieve into your jar, and then let it cool to room temperature (65-75 F).

Step 3

Once the tea is cooled to room temperature and mixed with honey, add your SCOBY and 1/2 cup Jun tea from a previous batch. Cover the jar with cheesecloth or butter muslin, and let the jun culture 3 to 5 days, or until it smells pleasantly sour and faintly sweet.

Step 4

Carefully remove the Jun SCOBY and set it on a plate. Stir the remaining jun tea, and reserve 1/2 cup tea for your next batch. Prepare a fresh batch of Jun right away, or store the SCOBY and reserved tea in a jar up at room temperature up to 1 week.

Step 5

After reserving the SCOBY and 1/2 cup tea, stir the jun once more, and then pour it into 4 pint-sized flip-top bottles. Let them culture at room temperature 2 to 3 days, then enjoy immediately or transfer to the fridge where they'll keep up to 3 months.