This brew is pure Oolong. Oolong is probably our favorite tea at Babs Buch and we will be experimenting with a variety of Oolongs from DAVIDsTEA. Note the healthy happy SCOBYs in this batch. Bacteria and yeast must like Oolong as much as we do.
We flavored this batch with 1 tbsp sugar, 1 tsp honey and 1/4 tsp vanilla. We will let it 2nd ferment for 9 days. I expect this batch to be sweet as it tasted light and sweet before bottling. Moved to fridge 8/21.
SCOBYs love English Breakfast tea. We added a little twist by adding some green and white teas for a 4:1:1 blend. The white is bai hao yin zhen, handcrafted in China from hand-picked silvery buds. We flavored this with fresh strawberries, 1/4 cup per bottle and 1 tbsp sugar in bottles #21-26. We will let this ferment on the shelf for 3 more days.
Darjeeling is one of our favorite teas to use in our “nute” (nutrition for the SCOBY). When properly brewed, it yields a thin-bodied, light-coloured infusion with a floral aroma. For this batch we used 6 bags of Tazo Darjeeling tea. (more…)
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