We think we like Golden Monkey to take the place of our Darjeeling. 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 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 11/12. It tasted good to me but Babs said it had that Golden Monkey aftertaste that she’s not crazy about. It worked well with the grape so we are confident Golden Monkey will make a good Pineapple Express. We added 1/4 cup of pineapple mint puree and 1 tbsp of sugar. We’ll try it in 3 days.