by gregtpayne | Oct 15, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. This is a new Darjeeling from Teavana called Darjeeling de Triomphe. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 minutes covered, stirring midway through. We then added 1 1/4 cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We’ll let it ferment for seven days before bottling.
We harvested this on 10/22 and put it straight into bottles. It didn’t taste very sweet so we’re hoping it turns out sweet enough after the second fermentation.
Oops, I moved this a little late on 11/1 for a 10 day 2nd fermentation. Well, if this tastes good it’ll be great news for our newest method.
by gregtpayne | Oct 8, 2016 | Uncategorized
Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. We used Tung Ting from Teavana. We may go back to the Oolong at DavidsTea as it tastes a little more “oolongy”. For this batch we brought 6 cups of water to 185 degrees, added 35 grams of tea and steeped for 5 minutes covered, stirring midway through. We then added 1 1/4 cups of sugar (our second batch of Oolong with extra sugar) to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY.
We harvested this on 10/15. It tasted sweet as expected due to the extra sugar in the brew so we poured it straight into bottles with nothing added. We’ll let it ferment for another nine days before refrigerating.
by gregtpayne | Oct 8, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. This is a new Darjeeling from Teavana called Darjeeling de Triomphe. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 minutes covered, stirring midway through. We then added 1 1/4 cup of sugar (this is our first Darjeeling with extra sugar) to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We’ll let it ferment for seven days before bottling.
We harvested this on 10/15 and flavored it with 1/2 cup of pureed pineapple with spearmint. It tasted sweet as expected so we added no additional sugar. We’ll try it after 2 or 3 days.
by gregtpayne | Oct 1, 2016 | Uncategorized
Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. We used Tung Ting from Teavana. We may go back to the Oolong at DavidsTea as it tastes a little more “oolongy”. For this batch we brought 6 cups of water to 185 degrees, added 35 grams of tea and steeped for 5 minutes covered, stirring midway through. We then added 1 1/4 cups of sugar (this is a new experiment to try to avoid any additional sugar for second fermentation) to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY.
We harvested this on 10/8 and put it straight into bottles! That’s right, nothing added. This is our first attempt at using extra sugar (1 1/4 cup) in the first fermentation in hopes of adding no additional sugar when bottling. We’ll see how this tastes in nine days.
by gregtpayne | Oct 1, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. This is a new Darjeeling from Teavana called Darjeeling de Triomphe. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 minutes covered, stirring midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We’ll let it ferment for seven days before bottling.
We harvested this on 10/8. It was not very sweet so we added 1/4 cup of WF concord grape and 1 tbsp of sugar. We’ll try a bottle after 5 days.
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