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 11/28 after a nine day first fermentation (our heater has been broken so we needed to let it go longer). It still tasted a little weak so we’ll do a two week 2nd fermentation with 1/2 tbsp of sugar.
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