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 harvested this on 11/13 and flavored it with 1/3 cup of fresh raspberry (thanks Becky!) puree and 1/2 tbsp sugar. We’ll let it go 3 days on the shelf. This is basically a repeat of last week’s big batch which turned out really good.
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