Darjeeling is one of our favorite teas to use in our “nute” (nutrition for the SCOBY). When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. For this batch we used 6 bags of Tazo Darjeeling tea.

We harvested this on August 10 for an 8 day first fermentation. Bottles #11-16 have 1/4 cup raspberry puree and 1 tbsp sugar. Bottles #14-16 have white chia seeds. #14 has 1 tsp, #15 has 1/2 tsp and #16 has 1/4 tsp. We will let these ferment for 3 to 5 days. 3 days was plenty for a second fermentation. Bottle #11 popped great after 3 days so we moved 12-16 into the fridge for an 8/4 Raspberry that is sure to be a new house favorite. We liked #11 so much we’re going to flavor tomorrow’s batch with raspberries.