by gregtpayne | Jul 16, 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 7/23. It didn’t taste very sweet so we flavored it with a full tbsp of sugar.
by gregtpayne | Jul 16, 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 DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 7/23. It tasted good, not too sweet or vinegary. We flavored it with almost a full tbsp of grated ginger and 1 tsp sugar. We’ll do a second fermentation of nine days.
Oops, nine days was too long! This was the most explosive batch we’ve ever made. This is also the most ginger we’ve ever used and it accelerated the second fermentation. Next time we will try it after 5 days.
by gregtpayne | Jul 9, 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 7/16. It tasted just right, slightly sweet and fizzy. We flavored it with a shallow tbsp of sugar. We’ll see if this is less sweet than some we’ve made recently.
by gregtpayne | Jul 9, 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 DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 7/16 and flavored it with 1/4 cup of Orange Mango juice and 1 tbsp of sugar. It tasted slightly sweet and was fizzy, just what we aim for after first fermentation. We will let it go five days on the shelf before we move it to the fridge.
by gregtpayne | Jul 2, 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 7/9 and flavored it with 1 tbsp of sugar. It tasted sweet (not vinegary).
by gregtpayne | Jul 2, 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 DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 7/9 and flavored it with 1/4 cup Santa Cruz Orange Mango juice and 1 tbsp of sugar. It tasted pretty sweet (not vinegary) on bottling.
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