For this batch we used a new black tea called Golden Monkey. 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 1 1/4 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 11/5 and it tasted good so I guess we’re going with Golden Monkey as a replacement for our Darjeeling. It was sweet because we added an extra 1/4 cup of sugar to the first fermentation so we bottled it with 1/4 cup of concord grape juice and 1 tsp of sugar. We also bottled one plain, (#75) also with 1 tsp of sugar.