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 were out of town for a few days and weren’t able to harvest this batch until 9/29 for a 10 day first fermentation. It tasted strong (vinegary) but still sweet. We flavored bottles #31-33 with a tsp of ginger and a tbsp of sugar and bottle #34 with 2 tsp ginger and a tbsp of sugar.
We’re finding Oolong to be a light tea even when using about 50% more than other teas in our brews. However the buch is very tasty. For this batch we used 20 grams of an Oolong from Vietnam, Tung Ting.
We harvested this batch on 9/23 after 7 days (it’s been hotter than usual). Oolong is a very light tea and makes a very nice refreshing buch. We flavored it with a little less than 1/4 of blackberry puree and 1 tbsp sugar. We’re hoping it’s not too sweet.
We had to move these bottles to the fridge the morning of 9/26 for a 2.5 day fermentation. This will probably be light and sweet.
For this batch we used a loose leaf tea called David’s Breakfast. This was our English Breakfast batch and we thought we were getting an organic English Breakfast from DavidsTea (that’s what the girl told us anyway) but it turns out this is actually a blend of teas from Nepal and India. So our English Zen in on hiatus and we will be brewing Green Eggs and Spam (12 grams David’s Breakfast + 4 grams green) for awhile.
We harvested this batch on 9/21 and after an eight day fermentation in 90+ degree weather it was a little vinegary so we disposed of it. David’s Breakfast is a very black tea and makes very strong buch. Our usual fermentation temperature is in the 70s. In the future we’ll adjust our fermentation period for extreme temperatures.
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’re all loose-leaf now!
We harvested this batch on 9/19 in bottles #4-7 (we were a little short on blueberries). We flavored it with 2 tbsp (1/8 cup) blueberry puree, 1/4 tsp cinnamon and 1 tbsp sugar.
We moved these to the fridge on 9/23 for a four day fermentation. It’s been hotter than usual the past few days so we shortened fermentation times.
For this batch we used 3 grams each of David’s Breakfast, Second Flush Darjeeling, Sencha Ashikubo green, Bai Hao Yin Zhen white and Rainbow Oolong.
We are putting Poi Dog on hiatus. We are producing more than we are drinking and giving away. We did not bottle this batch. We may bring it back in the future but when we tasted the Oolong alongside the Poi Dog, the Oolong won so the office will host only one jar. We may even move it upstairs and do batches #1, #2 and #3 instead of LO, RO, LB and RB. So goodbye for now Poi Dog.
Recent Comments