We’re now doing two 20 minute steeps with 8 cups of water and 21 grams of tea. After cooling a bit we add 2 cups of cold water which gets us about 18 cups of water and 42 grams of tea. We add 1 3/4 cups of sugar, 2 cups of starter buch, transfer our SCOBY and put it on the shelf for a week.
We harvested this on 8/27 and flavored it with 1/3 cup of fresh pineapple pureed with coconut water and 1/2 tbsp of sugar. We’ll shelve it for 2-3 days before refrigerating.
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