We’re now doing two 20 minute steeps with 8 cups of 195 degree water and 21 grams of tea each. 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 have noticed that our jar has been a little too full lately so next time we’ll reduce the added water to 1 1/2 cups for a total of 17 1/2 cups. We’ll keep the tea at 42 grams, the starter buch at 2 cups but we’ll reduce the sugar to 1 2/3 cups.
We harvested this on 9/2 and flavored it with 1/4 cup of strawberry puree and 1/2 tbsp of sugar. We’ll let it go 2 days on the shelf.
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