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.
• 7.
  Add the ginger and galangal to the bottle and tightly seal the lid. Leave the bottle on the bench to build carbonation. This could take anywhere from 2–7 days, depending on the temperature. ‘Burp’ the Jun daily to release some pressure by opening the lid slightly and then tightening it again.
• 8.
  When the Jun is as fizzy and sour as you like (this could range from a small spritz to a ferocious fizz), store it in the fridge to slow the fermentation process, and enjoy cold.