"Once we combined Adaptogenic herbs with a bubbly probiotic Jun-Kombucha, we knew we had something that we needed to share".
We started brewing Jun-Kombucha (made with green tea & honey) in our kitchen after years of experimenting with traditional Kombucha (made with black tea & cane sugar). Honey is widely considered a healthier and more natural sugar source, using it for fermentation with our beloved Jun culture felt more aligned with our values. The results of this simple combination were both delicious and invigorating. This was a revolutionary time for us, as we were starting to look further into our gut-health and how it acts as the foundation to regulating so many other vital systems of the body. We then started infusing adaptogens like organic Reishi and Ashwagandha which brought a medicinal component to the tea blends we were making. Once we combined Adaptogenic herbs with a bubbly probiotic Jun-Kombucha, we knew we had something we needed to share.
Now, with our brewery tucked into the foothills of the Cascade Mountains along the Wenatchee River, we are dedicated to providing an ever expanding community of Jun-Kombucha lovers with a beverage crafted with as much love as possible. We source our premium ingredients from ethical suppliers (locally when available), operate out of a zero waste facility, and consider the environmental/social outcomes with each decision we make as a growing business. We would love for you to join us in creating a healthier world.
With honey in our hearts,
The Team at Huney Jun
Bee Well & Thrive
Giving back to
Supporting a positive impact on the environment is at the heart of each decision we make. We actively donate our time and resources to organizations that educate and facilitate restoring honey bee populations in North America and abroad. As a member of the 1% for the planet, we are proud to donate 1% of our annual revenue to these causes. Each time you purchase Huney Jun, you are also co-creating a thriving environment for future generations.