For this batch we used 3 Tazo English Breakfast tea bags and one large green tea bag (heaping scoop from wooden container).
We harvested this on 9/4 and flavored it with 1 tsp of ginger (some got 1 1/2 tsp). It seemed very fizzy. We’ll check it in a week.
Moved 41 to fridge on 9/11 for testing.
Moved 42-45 to fridge at 1:30 pm 9/14
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 5 Tazo Darjeeling tea bags, 1 cup sugar and 1 1/2 cups starter buch.
We harvested this on 9/3 and flavored it with fresh strawberries. We will do a three day 2nd fermentation.
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 andoxidation before curling and twisting.
For this batch we stuck with 4 bags of Choice Oolong, 10 cups of water and a cup of sugar for the nute.
We harvested this on 8/29 and flavored bottles #21-26 with 1/4 cup of blackberry puree, 1 tsp ginger and 1 tbsp sugar. We’ll let the second fermentation go for 3-4 days.
ginger tea on a brown background
This batch is the same as our last English Breakfast except this time we used 4 bags of Tazo EB and 1 bag of green.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 5 Tazo Darjeeling tea bags, 1 cup sugar and 1 1/2 cups starter buch.
We flavored this batch on 8/26 with 1/4 cup raspberry puree (and the usual 1 tbsp sugar) in bottles #91-96.
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