We are now brewing 35 grams of Tie Kwan Yin Oolong in a gallon of distilled water. After steeping 30 minutes we transfer it to our big jar with 1 2/3 cups of sugar. After letting it cool we’ll add 2 cups of starter buch and transfer the SCOBY.
We flavored this batch with fresh ginger. The brown bottles have 1 tsp of ginger while the clear bottles have 1/2 tbsp. Both have 1/2 tbsp of sugar.
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