We are trying a whole new way of steeping the tea called the “Asian way”. The tea we used for this batch is Ma Lu Mie (aka Monkey Picked) Tieguanyin Oolong. The details are in the Recipes section but essentially we do multiple 1 minute steeps of 6 cups of water each until we have filled the jars to the lines (about 10 1/2 cups). For two batches we used 3 oz of tea. Before steeping we washed the leaves in a quick bath of 190 degree water. After cooling to room temperature we add 1 1/2 cups of starter buch from the previous batch, transfer the SCOBY and put them on our fermentation shelf for, depending on the weather, about a week.
We harvested this on 12/15 after an eight day fermentation. Surprisingly it was too strong, especially the batch with less than an inch of SCOBY. Now that our heater is fixed we can’t let it go longer than seven days. We threw one batch away and flavored the other with a full tbsp of sugar to try to make it drinkable.
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