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 second batch made the Master Lee way. We brought 6 cups of water to boil and removed from heat. We added 28 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 5 cups of cold water and brought it to room temperature. We then added 1 1/2 cups starter tea and the SCOBY.

We harvested this on 9/10. It tasted good. We flavored it with 1 tbsp of sugar and will let ferment in bottles for nine days.s

I thought this turned out pretty good but the boss prefers Darjeeling and Oolong.