Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting.
For this batch we used 21 grams of Tie Kwan Yin oolong from Taiwan, 10 cups of water, 1 1/2 cups of starter buch and a cup of sugar.
We harvested this on 2/17 after a week of fermentation. It was still a little sweet but we added a tbsp of sugar for a second fermentation. We also filled five bottles to just below the neck so we’re thinking the final product might be a little sweet. This gives us the perfect opportunity to experiment with a longer second fermentation. We’ll try a bottle after the standard nine days but we’ll let the rest go a little longer.
Tasted good after 9 days so refrigerated all.
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