This week we made the usual two batches with 21 grams of Tie Kwan Yin tea each. We did two 10 minute steeps with 6 cups of water each, stirring midway through.

We harvested this on 1/25. Batch A turned out stronger than batch B for some reason even though it had less SCOBY. Had we tried both before bottling batch A (note to self) we probably would have done this the other way around but we flavored batch A with just 1/2 tsp of sugar and batch B with 1/4 cup of fresh pressed apple juice and a 1/2 tsp of a 6:1 sugar:cinnamon ratio (3 tbsp sugar, 1/2 tbsp cinnamon). We’ll check the apple in a couple of days and the plain in 5.