8/20 Sarsaparilla
This is our first shot at a Sarsaparilla. We followed the recipe in Kombucha Brooklyn’s book pretty much to the letter.
This tasted horrible. Oh well, we tried.
8/20 Oolong #80-84 House Buch
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. For this batch we used 10 1/2 cups of water, 28 grams (up from 21) of Oolong loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
We harvested this on 8/27 and added 1/2 tbsp of sugar.
8/20 Darjeeling #71-76 Grape Ape
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 1/2 cups water, 21 grams (we’re trying more tea) of Second Flush Darjeeling tea, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 8/27 and added 1/4 cup of Santa Cruz concord grape juice and 1/2 tbsp of sugar.
8/13 Oolong #61-65 Plain
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. For this batch we used 10 1/2 cups of water, 21 grams of Oolong loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
We harvested this on 8/20. It had a lot of SCOBYs in it so was pretty strong but still a little sweet. We flavored it with our new standard 1/2 tbsp of sugar.
8/13 Darjeeling #51-53 Honey Vanilla
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 1/2 cups water, 14 grams of Second Flush Darjeeling tea, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 8/20 and flavored it with 1/4 tsp vanilla, 1 tsp honey and 1 tsp sugar.
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