We’re slowly moving back to our old brewing method after a few lessons learned experimenting. We’re giving up on multiple steeps and going back to one 20 minute steep, stirring after the first five minutes. We’re now steeping in 8 cups of water and adding cold water to the fill line. We’re currently using 21 grams of Tie Kwan Yin Oolong but we may reduce this amount if the tea is too strong after moving to 8 cups from 6.
Ooops, we’ve been slipping the past few weeks do to our expansion. We let this batch go too long in 2nd fermentation as a blueberry cinnamon and thus had to throw it out. Sad but it did not meet our quality standards.
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