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 11/12. It tasted good and still sweet so we added 1/2 tbsp of sugar.
We tried a bottle after nine days of 2nd fermentation and it was flat. We’re thinking we may need to increase our fermentation periods due to the colder weather. We’ll try another bottle of this in a couple of days.
We left the remainder of this batch in 2nd fermentation for 15 days and while it helped it was still sweet and not fizzy enough. We did figure out the problem however. Our heater has apparently been broken all winter which was keeping the fermentation areas to be colder than usual.
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