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 Tie Kwan Yin from DavidsTea. 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 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 11/19 and it tasted a little flat/weak. It had plenty of SCOBY so not sure what’s going on. Maybe cooler temperatures. We’ll try a bottle after 9 days but it may need a longer 2nd fermentation. We tried a bottle and it was a little weak so we’re going to let it go two weeks.