Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. We used Tung Ting from Teavana. We may go back to the Oolong at DavidsTea as it tastes a little more “oolongy”. For this batch we brought 6 cups of water to 185 degrees, added 35 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 harvested this on 10/1 and flavored it with 1/2 tsp of sugar. It had about an inch of SCOBY which we used all of for the next batch. It had a light sweet taste.
Tasted just right but not too much fizz #81
wow, 3 weeks later it was dry and explosive so fermentation continues in the fridge. We need to keep that in mind
Well we just tried the 80 and it was less dry and did a more typical pop. So something is making things inconsistent, perhaps seals or not stirring the buch enough before bottling