Method

• 1.
  Bring 500 ml (17 fl oz/ 2 cups) of the filtered water to a simmer. Pour into a teapot or heatproof bowl, add the green tea bags or tea leaves and leave to steep for 40–60 seconds.
• 2.
  Strain the tea into a heatproof 1.5 litre (52 fl oz/ 6 cup) widemouth glass jar and discard the tea bags or tea leaves. Pour in the remaining water. Add the honey to the jar and stir well to dissolve.
• 3.
  When the liquid has cooled to room temperature, add the Jun starter culture liquid and SCOBY. Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band.
• 4.
  Place the jar out of direct sunlight in a cool spot where it won’t be disturbed. Leave the liquid to ferment for around 4 days in hot weather and 7–10 days in cooler weather.
• 5.
  Gently remove the SCOBY to re-use or rest, and retain 3 tabespoons of the Jun liquid as the starter culture for your next brew.
• 6.
  Mix in any sediment that has settled at the bottom of the jar. Put a funnel in the opening of a 1 litre (35 fl oz/ 4 cup) glass bottle with a tight-fitting lid and put a strainer on top of the funnel. Pour the Jun into the bottle through the strainer. Either discard any solids left in the strainer or incorporate them into your next brew.