Tepache, Jun, and Fermented Beverage Survey
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Origin
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Description
The fermented beverage tradition documented by Noma — beyond kombucha — includes tepache (Mexican fermented pineapple), jun (honey-and-green-tea fermentation, similar to kombucha but using honey rather than sugar), kvass (Slavic fermented bread beverage), and a range of regional fruit fermentations. What unifies them: a sugar source, a microbial community (wild yeasts, SCOBY, or specific cultures), and a temperature and time combination that produces a lightly alcoholic, pleasantly complex beverage.
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The Thread
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Flavour Context
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Pillars V — VII
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