by gregtpayne | Oct 3, 2015 | Uncategorized
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 20 grams of Tung Ting Oolong, 10 cups of water and a cup of sugar for the nute.
We harvested this on 10/11 for an eight day first fermentation. We flavored bottles #61-66 with 1/4 cup of fresh peaches from the farmers market down the street and a tbsp of sugar. We’ve never done peach before so we’ll start checking the second fermentation at 3 days.
We moved #61 after 3 days and #62-66 after 4 making for a 8/4 Peach Oolong. I hope it’s not too sweet.
by gregtpayne | Sep 30, 2015 | Uncategorized
This is our dark English Breakfast with a little bit of green. This time we used 10 grams of David’s Breakfast tea and 5 grams of green tea.
We harvested this on October 16th and poured it out.
by gregtpayne | Sep 29, 2015 | Uncategorized
For this batch we used 15 grams of Second Flush Darjeeling, one cup of sugar, 10 cups water and 1 1/2 cups starter buch.
We harvested this after only 7 days. It did not taste vinegary at all and was a little sweet. We flavored it in bottles #51-55 with 1/4 cup
by gregtpayne | Sep 23, 2015 | Uncategorized
For this batch we used 19 grams of Tung Ting Oolong from Vietnam.
We harvested this on 10/3, a little late, for a 10 day first fermentation. It tasted vinegary but good so we flavored it with 1/4 cup of pear puree and the usual tbsp of sugar in bottles #41-46. This is our first pear flavoring so we’ll try various lengths of second fermentation starting with 3 days.
by gregtpayne | Sep 21, 2015 | Favorites
While we usually blend in some green tea for this SCOBY family, I kinda forgot and went with 14 grams of David’s Breakfast tea. It looked pretty dark. This is definitely our blackest tea and almost makes a strong (vinegary) buch. Temperatures have been in the 90s this past week and after 8 days our previous batch using this tea was not used. Temperatures are cooling off now so we will ferment this for eight days as usual but we will flavor it with something that complements a strong buch.
We harvested this on 9/30 for a nine day first fermentation. We bottled it in #21-26 with 1/4 cup of Concord Grape juice and the usual tbsp of sugar. We’ll do a five day second fermentation.
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