For this batch we used 9 grams of David’s Breakfast black tea and 5 grams of Gyokuro Yamashiro green.
We harvested this on 11/10 for a seven day fermentation, our new first fermentation period target. It tasted sweet. We flavored it with 1/4 cup raspberry puree and 1/2 tbsp of sugar in bottles #51-56. We’ll do a 3 day 2nd fermentation.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 14 grams of DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/2 cups starter buch.
We harvested this on 11/7 and flavored bottles 41-45 with 1/4 cup concord grape juice and 2 tsp of sugar. We’ll do a second ferment of five days.
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinesetea (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 21 grams of Tung Ting Oolong, 10 cups of water, a cup of sugar and 1 1/2 cups starter buch.
We harvested this on 11/7 in bottles 31-35 and added 2 tsp of sugar for fizz. We’ll do a nine day 2nd fermentation for this plain 8 day Oolong, the flavor of the month around here.
For this batch we used 9 grams of David’s Breakfast black tea and 5 grams of Gyokuro Yamashiro green.
We harvested this a little late and it was too vinegary so we threw it out. We will probably switch this SCOBY family to a green tea nute for a new green tea buch.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 14 grams of DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/2 cups starter buch.
We harvested this on Halloween and flavored it with 1/2 cup of concord grape juice and 2 tsp sugar. This is our first reduced sugar batch. We will let this ferment in bottles #21-26 for 5 days.
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