by gregtpayne | Oct 8, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. This is a new Darjeeling from Teavana called Darjeeling de Triomphe. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 minutes covered, stirring midway through. We then added 1 1/4 cup of sugar (this is our first Darjeeling with extra sugar) to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We’ll let it ferment for seven days before bottling.
We harvested this on 10/15 and flavored it with 1/2 cup of pureed pineapple with spearmint. It tasted sweet as expected so we added no additional sugar. We’ll try it after 2 or 3 days.
by gregtpayne | Oct 1, 2016 | Uncategorized
Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. We used Tung Ting from Teavana. We may go back to the Oolong at DavidsTea as it tastes a little more “oolongy”. For this batch we brought 6 cups of water to 185 degrees, added 35 grams of tea and steeped for 5 minutes covered, stirring midway through. We then added 1 1/4 cups of sugar (this is a new experiment to try to avoid any additional sugar for second fermentation) to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY.
We harvested this on 10/8 and put it straight into bottles! That’s right, nothing added. This is our first attempt at using extra sugar (1 1/4 cup) in the first fermentation in hopes of adding no additional sugar when bottling. We’ll see how this tastes in nine days.
by gregtpayne | Oct 1, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. This is a new Darjeeling from Teavana called Darjeeling de Triomphe. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 minutes covered, stirring midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We’ll let it ferment for seven days before bottling.
We harvested this on 10/8. It was not very sweet so we added 1/4 cup of WF concord grape and 1 tbsp of sugar. We’ll try a bottle after 5 days.
by gregtpayne | Sep 24, 2016 | Uncategorized
Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. We used Tung Ting from Teavana. We may go back to the Oolong at DavidsTea as it tastes a little more “oolongy”. For this batch we brought 6 cups of water to 185 degrees, added 35 grams of tea and steeped for 5 minutes covered, stirring midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY.
We harvested this on 10/1 and flavored it with 1/2 tsp of sugar. It had about an inch of SCOBY which we used all of for the next batch. It had a light sweet taste.
by gregtpayne | Sep 24, 2016 | Uncategorized
Darjeeling is from the Darjeeling district in West Bengal, India. This is a new Darjeeling from Teavana called Darjeeling de Triomphe. We brought 6 cups of water to boil in a pot, removed it from heat, added 28 grams of tea and steeped for 4 minutes covered, stirring midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY. We’ll let it ferment for seven days before bottling.
We harvested this on 10/1 and flavored it with 1/4 cup of WF brand concord grape juice and 1 tbsp of sugar. We’ll let it ferment in bottles for another 5 days.
by gregtpayne | Sep 17, 2016 | Uncategorized
Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. We used the last of a new Oolong (not Tung Ting). For this batch we brought 6 cups of water to 185 degrees, added 35 grams of tea and steeped for 5 minutes covered, stirring midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, dissolving the sugar. We added 5 cups of water and let cool to room temperature. Next we added 1 1/2 cups of starter tea and transferred the SCOBY.
We harvested this on 9/24. It had a couple inches of SCOBY (about average) and tasted more sweet than vinegary so we flavored it with just 1/2 tbsp of sugar. Next time we are going to try 1 1/4 cup of sugar in the initial fermentation and no sugar added for the second.
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