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 (our second batch of Oolong with extra 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 10/15. It tasted sweet as expected due to the extra sugar in the brew so we poured it straight into bottles with nothing added. We’ll let it ferment for another nine days before refrigerating.