Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinesetea(Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidationbefore 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.
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 1/15 after eight days and flavored it with a little less than 1/4 cup of fresh strawberry puree and 2 tsp of sugar in bottles #11-15. We’ll move these on 1/18 so they don’t get too explosive.
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍;pinyin: wūlóng) is a traditional Chinesetea(Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidationbefore 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 1/11. We let it go eight days instead of seven but it tasted good. We flavored it with a tbsp of sugar in bottles #1-4 for another batch of Plain Oolong (still Babs’ favorite).
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 1/7. It was vinegary after only 7 days so we added a tbsp of sugar along with 1/4 cup concord grape juice in bottles #81-85. We’ll let it go five days in a second fermentation before moving it to the fridge on 1/12
Oolong RP: /uːlɒŋ/, GA: /ulɑŋ/ (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinesetea (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 January 3 and flavored it with just a tbsp of sugar. We’ll move bottles #71-74 to the fridge in 9 days.
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 New Years Eve for our last bottles of 2015. We added 1/4 cup of concord grape juice and a tbsp of sugar in bottles #61-65. We cut our last Grape Ape second fermentation to four days so we’ll see if that’s fizzy enough.
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