21g of Tie Kwan Yin. 2 steeps in 6 cups of water for 10 minutes each, stirring halfway through. One cup of sugar and we’re off for a week or fermentation.
We harvested tbis on 2/9. One batch was a little stronger than the other so we flavored that one with 1/4 cup of fresh blueberry puree and a 6:1 mix of sugar to cinnamon. The weaker batch we flavored with 1/2 tbsp of sugar. We’ll check the blueberry cinnamon in 2 days and the plain in 5.
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