SCOBYs love English Breakfast tea. We added a little twist by adding some green and white teas for a 4:1:1 blend. The white is bai hao yin zhen, handcrafted in China from hand-picked silvery buds. We flavored this with fresh strawberries, 1/4 cup per bottle and 1 tbsp sugar in bottles #21-26. We will let this ferment on the shelf for 3 more days.
Perfect fizz … popped big but didn’t overflow. Not quite sweet enough however I think the new nute recipe will fix that. Red berries seem to need a three day 2nd fermentation. We’re thinking the fermentation may continue after refrigeration at a significant rate so that more than a week or two in the fridge may make the red berry flavors overflow.