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 10 1/2 cups of water, 21 grams of Oolong loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
We harvested this on 6/4 and flavored it with 1 tbsp of sugar. #45 is a little more than 1/2 full with a full tbsp of sugar so will be interesting to see how sweet it is. We’ll let this ferment in bottles for an additional nine days.
Oops, we let this batch bake a little longer in second fermentation… 11 days instead of the usual 9. We’ll see what it’s like. I need to start recording how strong the buch tastes before the second fermentation.
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