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 7/30. We are trying to reduce our sugar content so for this batch we tried 1/2 tbsp of sugar.
Oops, I moved this into the fridge too early and screwed up our experiment.
We tested the residual sugar content of this batch and it was about 10,000 mg/L which is about 5 grams of sugar per bottle. This is consistent with commercial kombuchas but it tastes too sweet to me and is “on the sweet side” for Babs. This was our first residual sugar test and I may not have diluted it properly so we’re looking forward to testing another batch that doesn’t taste as sweet.