Darjeeling is from the Darjeeling district in West Bengal, India. We brought 6 cups of water to boil in a pot, removed it from heat, added 21 grams of tea and steeped for 5 minutes covered, stirring midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We used starter tea and a SCOBY from our Oolong batch and retired the Darjeeling SCOBY.
We harvested this on 9/17. It didn’t have a large SCOBY family so it tasted a little sweet although not as sweet as the Oolong. We added 1/4 cup of Santa Cruz Mango Passion Fruit juice and 1/2 tbsp of sugar. We will let it ferment in bottles for 5 more days before refrigerating.
Oops, we were a couple of days late moving this batch to the fridge. We’ll see what a seven day 2nd fermentation does for our Mango Tango.
7 day second fermentation, not very sweet, fizzy. It’s good but prefer the 5 day fermentation.
A little dry due to the extra 2 days of secondary fermentation but barely sweet enough for me. Was fizzy but not overly so. I agree with Babs that five days is probably better.