JUN

The Legend of Jun

Honey-fermented tea with ancient roots

High in the Himalayan mountains, where green tea grew and raw honey was the only sweetener, an ancient ferment was born. Monks brewed tea with mountain spring water and honey, allowing it to ferment slowly in the cool, thin air. This living drink became known as Jun.

Jun was never rushed. Fermented in quiet monasteries and mountain homes, it was valued for balance, vitality, and clarity of mind. Each batch reflected its place — the water, the tea, the honey, and the patience of the brewer.

Today, this tradition continues. At Alchemians 1122, Jun is brought to life in Estonia using carefully selected green tea and local organic honey, fermented with respect for the original craft.

This is Jun — a living tradition, carried forward.