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.
We harvested this on 3/3 and flavored it with just a tbsp of sugar for another batch of Bab’s favorite, plain Oolong. #45 has a bit of Darjeeling to top it off.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 14 grams of DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 3/3 and flavored it with a tbsp of sugar in bottles #31-34.
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.
We harvested this on 2/25 and flavored it with a tbsp of sugar in bottles #31-35. We’ll let it go nine days for a second fermentation.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 14 grams of DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/2 cup starter buch.
We harvested this on 2/25, letting it go a couple of extra days. It still tasted sweet and not too vinegary. We flavored it with 1/4 cup of mandarin orange puree and 1 tbsp of sugar in bottles #21-26. We will try it in three days.
We did try this after three days and it was plenty fizzy so we moved the rest the next morning. We’re very happy with our first batch of Orange Buch!
We threw this out. We just aren’t diggin’ the fresh fruit flavor these days. We’ll try some fruit juices and other flavors but for now our favorite flavor is Plain
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 21 grams of Tie Kwan Yin oolong from Taiwan, 10 cups of water, 1 1/2 cups of starter buch and a cup of sugar.
We harvested this on 2/17 after a week of fermentation. It was still a little sweet but we added a tbsp of sugar for a second fermentation. We also filled five bottles to just below the neck so we’re thinking the final product might be a little sweet. This gives us the perfect opportunity to experiment with a longer second fermentation. We’ll try a bottle after the standard nine days but we’ll let the rest go a little longer.
Tasted good after 9 days so refrigerated all.
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 10 cups water, 14 grams of DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 1/2 cup starter buch.
We harvested this on 2/16 after ten days! It actually didn’t taste too vinegary. What we are learning is that the thickness of the SCOBYs seems to make a big difference and with less SCOBY the fermentation period can be increased. We flavored it with 1/4 cup of concord grape juice and 2 tsp of sugar in bottles #91-95 and will do a five day second fermentation.
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