by gregtpayne | Sep 10, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. We brought 6 cups of water to boil in a pot, removed it from heat, added 21 grams of tea and steeped for 5 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 used starter tea and a SCOBY from our Oolong batch and retired the Darjeeling SCOBY.
We harvested this on 9/17. It didn’t have a large SCOBY family so it tasted a little sweet although not as sweet as the Oolong. We added 1/4 cup of Santa Cruz Mango Passion Fruit juice and 1/2 tbsp of sugar. We will let it ferment in bottles for 5 more days before refrigerating.
Oops, we were a couple of days late moving this batch to the fridge. We’ll see what a seven day 2nd fermentation does for our Mango Tango.
by gregtpayne | Sep 3, 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. 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 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 harvested this on 9/10. It tasted sweet so we added 1/2 tbsp of sugar.
by gregtpayne | Sep 3, 2016 | Uncategorized
A high end gourmet black tea from China’s Yunnan Province. When oxidized, these beautiful buds turn gold rather than black, resulting in a rich, smooth flavor. This is our second batch made the Master Lee way. We brought 6 cups of water to boil and removed from heat. We added 28 grams of tea and steeped covered for 4 minutes, stirring once midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, stirring to dissolve the sugar. We added 5 cups of cold water and brought it to room temperature. We then added 1 1/2 cups starter tea and the SCOBY.
We harvested this on 9/10. It tasted good. We flavored it with 1 tbsp of sugar and will let ferment in bottles for nine days.s
I thought this turned out pretty good but the boss prefers Darjeeling and Oolong.
by gregtpayne | Aug 27, 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. 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 a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added enough water to leave room for 1 1/2 cups starter tea and the SCOBY.
We harvested this batch on 9/3. It is our first Oolong made the Master Lee way. It tasted strong but good and a little sweet. we added a heaping 1/2 tbsp. We may reduce the amount of tea used to 28 grams depending on how this batch turns out.
by gregtpayne | Aug 27, 2016 | Uncategorized
A high end gourmet black tea from China’s Yunnan Province. When oxidized, these beautiful buds turn gold rather than black, resulting in a rich, smooth flavor. This is our first batch made the Master Lee way. We brought 6 cups of water to boil and removed from heat. We added 35 grams of tea and steeped covered for 4 minutes, stirring once midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, stirring to dissolve the sugar. We added additional water to leave room for 1 1/2 cups starter tea and the SCOBY. Once the tea has reached room temperature we added 1/2 cup of starter tea from the previous batch and transferred the SCOBY.
We harvested this on 9/3. It tasted like strong tea and wasn’t very sweet. Glad we made the new batch with less tea. We flavored it with 1 tbsp of sugar. We are calling this Double Black. It’s not going to be weak.
We tried this after seven days into second fermentation and it was fizzy and strong so we ended the second fermentation 2 days early. It wasn’t bad. It was strong so we’re reducing the amount of black tea to 28 grams and going back to Darjeeling.
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