12/28 – Kashmiri Chai

by | Dec 28, 2017 | Kombucha

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 add 2 cups of starter buch and transfer the SCOBY.

We harvested this on 1/7 and flavored it with some sweetened Kashmiri chai liquid concentrate we got from the local Farmer’s Market. While ginger is the base ingredient for most chai, cardamom is the key ingredient to Kashmiri chai.  We tried different amounts of concentrate and sugar as follows:

  • 4 brown bottles of 1 tbsp chai, 1 tsp sugar
  • 2 clear bottles of 1/2 tbsp chai, 1 tsp sugar
  • 1 twist-off bottle of 1 tbsp chai, 2 tsp sugar (labeled T)
  • 1 twist-off bottle of 2 tsp chai, 1 tsp sugar (labeled B)