Alrighty then... I am STILL on the 'hunt' for the JUN's ***roots*** and *here* is the best answer I have at the present, written to me by a pretty AMAZING person with an equally AMAZING site.
Not real familiar with the JUN strain but I believe this is just a marketing scheme which has its roots with someone who decided to brew exclusively with honey and green tea. I vaguely recall visiting their site a year or so ago but it was a random surf so I have no information to share.
I am not a fan of using honey, regardless of the type, to ferment with. Sure honey is better for us than sugar by itself but it has no advantage in feeding the culture and has significant disadvantages as far as maintaining a consistent balanced culture.
It's doubtful that anyone who brews with honey has actually experienced really good Kombucha. Trust me I tried for a year before
drawing these conclusions.
Any claim that the culture is different is based on natural selection over time from using honey. The claim that it is higher in bacteria is hard to believe since honey tends to encourage yeast growth which would compete with the bacteria.
But its easy enough to tell if you can get a sample culture. If the culture is dense, hard and pure in color then it has a high bacteria count. If you get one please report back and let me know what you find.
The site is:users.bestweb.net/~om/kombucha_balance/
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