A high end gourmet black tea from China’s Yunnan Province. When oxidized, these beautiful buds turn gold rather than black, resulting in a rich, smooth flavor. This is our first batch made the Master Lee way. We brought 6 cups of water to boil and removed from heat. We added 35 grams of tea and steeped covered for 4 minutes, stirring once midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, stirring to dissolve the sugar. We added additional water to leave room for 1 1/2 cups starter tea and the SCOBY. Once the tea has reached room temperature we added 1/2 cup of starter tea from the previous batch and transferred the SCOBY.
We harvested this on 9/3. It tasted like strong tea and wasn’t very sweet. Glad we made the new batch with less tea. We flavored it with 1 tbsp of sugar. We are calling this Double Black. It’s not going to be weak.
We tried this after seven days into second fermentation and it was fizzy and strong so we ended the second fermentation 2 days early. It wasn’t bad. It was strong so we’re reducing the amount of black tea to 28 grams and going back to Darjeeling.
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