We are using 23 grams of Tie Kwan Yin oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we add 2 – 2 1/2 additional cups of water, 1 1/4 cup of starter buch, and 1 cup of sugar. We are now adding 1/2 tbsp of additional sugar and doing a 16 day second fermentation on the house buch.
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