We brew 34 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 1/2 to 1 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is eight days.
We harvested this on 4/19 and flavored it with 1/3 cup of fresh squeezed cara-cara orange juice and 1/2 tbsp sugar. 2nd fermentation is usually 5-7 days for the orange.
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