2/3 Oolong #81-84

by | Feb 6, 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 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 batch on 2/10. It had a lot of SCOBY in it so tasted strong. We added a tbsp of sugar for a nine day second fermentation.

1/29 Darjeeling #71-76 Strawberry

by | Jan 30, 2016 | Uncategorized

strawberries

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 2/6. It didn’t have a lot of SCOBY in it so it was sweeter than usual so we added a little less than 1/4 cup of strawberry puree and 1/2 tbsp of sugar. We’ll let it go the usual 3 days in bottles before moving it to the fridge.

1/27 Oolong #61-65 Plain

by | Jan 28, 2016 | Uncategorized

 

plain bottles

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 batch on 2/3 and added 1 tbsp of sugar for a second fermentation of nine days in bottles #61-65

1/18 Oolong #41-45 Grape Ape

by | Jan 18, 2016 | Uncategorized

Grape Ape

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 1/27, a couple of days late. It has a lot of SCOBY in it so it was strong. We’re thinking of replacing our Darjeeling SCOBY with our Oolong SCOBY. We flavored it with 1/4 cup of concord grape juice and a tbsp of sugar in bottles #41-45. We’ll move it on February 1.