Darjeeling is from the Darjeeling district in West Bengal, India. This was our last batch of DavidsTeas Second Flush Darjeeling. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 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’ll let it ferment for seven days before bottling.

We harvested this on 9/24. It tasted sweet and not very vinegary even though it had a few generations of SCOBY. We flavored it with Santa Cruz mango and passion fruit juice and 1/2 tbsp of sugar. We’ll let it ferment for five days in bottles.