Jun is a fermented drink related to kombucha. However rather than the black tea and sugar base Jun uses green tea and honey. I have found the result to be a more delicate and nuanced beverage with interesting flavour depth. I have been experimenting with it over the past six months or so and am currently very much in favour of jasmine tea and a local Dublin 8 honey combination.
For the second fermentation I have also been experimenting with the herbal tea blends from locally foraged plants . This gives more depth with the added tingle of fizz which is the reward for waiting that extra little bit of time.
Incorporating local plants gives not only flavour depth but also utilises plants which are perhaps generally sidelined for shop bought or indeed flavours of other places. Our own landscape offers much in nuance and variety of tastes that are not represented currently in our culinary repertoire. I mean this as both an individual and as a nation.
Some of the plants I am currently working with include the following
Self heal, whose Latin name Prunella vulgaris sounds like a right laugh. A member of the mint family but without a distinctive flavour. In fact although this plant is edible its flavour is mild. Its included for both its wonderful name and the fact that its has wonderful antioxidant, anti-inflammatory, astringent, and antimicrobial properties
Hawthorn, again not a big hitter in the flavour department but It’s such a powerful presence in both folklore and in herbal medicine. Straight up hawthorn tea is one of those acquired flavours which I can gladly say I have developed.
Mugwort, aroma like sage and has a not dissimilar aromatic taste. In fact one of its many other names is Mountain Sage. Revered much in eastern medicine especially in China where a powder called moxa is made from the dried leaves. This is then burnt on or near Acupuncture points as it is said to be the only known substance that directs heat downwards.
Elder, perhaps one of the most easily recogniseable wild flavours in the country. Drying the flowers and leaves can greatly enhance the flavour and aroma making it a wonderful addition to any herbal tea blend.
Meadowsweet, I always think this is a flavour waiting to happen and imagine it will do in the very near future. Somewhere between the sweetness of vanilla and somthing mildly aromatic and elusive.
I gathered much of the above during the summer months and dried them in them in brown paper bags in the hot press. I harvested enough not to have to buy any herbal tea again until next summer and have the added benefit of having a large flavour library at hand to experiment with.