by gregtpayne | Aug 27, 2016 | Uncategorized
A high end gourmet black tea from China’s Yunnan Province. When oxidized, these beautiful buds turn gold rather than black, resulting in a rich, smooth flavor. This is our first batch made the Master Lee way. We brought 6 cups of water to boil and removed from heat. We added 35 grams of tea and steeped covered for 4 minutes, stirring once midway through. We then added a cup of sugar to a gallon jar and strained the tea into it, stirring to dissolve the sugar. We added additional water to leave room for 1 1/2 cups starter tea and the SCOBY. Once the tea has reached room temperature we added 1/2 cup of starter tea from the previous batch and transferred the SCOBY.
We harvested this on 9/3. It tasted like strong tea and wasn’t very sweet. Glad we made the new batch with less tea. We flavored it with 1 tbsp of sugar. We are calling this Double Black. It’s not going to be weak.
We tried this after seven days into second fermentation and it was fizzy and strong so we ended the second fermentation 2 days early. It wasn’t bad. It was strong so we’re reducing the amount of black tea to 28 grams and going back to Darjeeling.
by gregtpayne | Aug 20, 2016 | Uncategorized
This is our first shot at a Sarsaparilla. We followed the recipe in Kombucha Brooklyn’s book pretty much to the letter.
This tasted horrible. Oh well, we tried.
by gregtpayne | Aug 20, 2016 | Uncategorized
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinese tea (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 10 1/2 cups of water, 28 grams (up from 21) of Oolong loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
We harvested this on 8/27 and added 1/2 tbsp of sugar.
by gregtpayne | Aug 20, 2016 | Uncategorized
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 1/2 cups water, 21 grams (we’re trying more tea) of Second Flush Darjeeling tea, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 8/27 and added 1/4 cup of Santa Cruz concord grape juice and 1/2 tbsp of sugar.
by gregtpayne | Aug 13, 2016 | Uncategorized
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinese tea (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 10 1/2 cups of water, 21 grams of Oolong loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
We harvested this on 8/20. It had a lot of SCOBYs in it so was pretty strong but still a little sweet. We flavored it with our new standard 1/2 tbsp of sugar.
by gregtpayne | Aug 13, 2016 | Uncategorized
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 1/2 cups water, 14 grams of Second Flush Darjeeling tea, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 8/20 and flavored it with 1/4 tsp vanilla, 1 tsp honey and 1 tsp sugar.
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