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 1 1/4 cups 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.
I moved this a little late so this had a 10 day second fermentation.
Turned out OK but still a weak Oolong taste. Not sure if we’re comparing the later Oolong to the Tung Ting or if it’s the Teavana
Barbara likes it. Might have fermented more in the fridge. Still not liking any Teavana