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 cups starter buch.
We harvested this on 10/14 at eight days and flavored it with 1 tbsp sugar.
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 20 grams of Tung Ting Oolong, 10 cups of water and a cup of sugar for the nute.
We harvested this on 10/11 for an eight day first fermentation. We flavored bottles #61-66 with 1/4 cup of fresh peaches from the farmers market down the street and a tbsp of sugar. We’ve never done peach before so we’ll start checking the second fermentation at 3 days.
We moved #61 after 3 days and #62-66 after 4 making for a 8/4 Peach Oolong. I hope it’s not too sweet.
This is our dark English Breakfast with a little bit of green. This time we used 10 grams of David’s Breakfast tea and 5 grams of green tea.
We harvested this on October 16th and poured it out.
For this batch we used 15 grams of Second Flush Darjeeling, one cup of sugar, 10 cups water and 1 1/2 cups starter buch.
We harvested this after only 7 days. It did not taste vinegary at all and was a little sweet. We flavored it in bottles #51-55 with 1/4 cup
For this batch we used 19 grams of Tung Ting Oolong from Vietnam.
We harvested this on 10/3, a little late, for a 10 day first fermentation. It tasted vinegary but good so we flavored it with 1/4 cup of pear puree and the usual tbsp of sugar in bottles #41-46. This is our first pear flavoring so we’ll try various lengths of second fermentation starting with 3 days.
For this batch we used 15 grams of Second Flush Darjeeling, one cup of sugar, 10 cups water and 1 1/2 cups starter buch.
We were out of town for a few days and weren’t able to harvest this batch until 9/29 for a 10 day first fermentation. It tasted strong (vinegary) but still sweet. We flavored bottles #31-33 with a tsp of ginger and a tbsp of sugar and bottle #34 with 2 tsp ginger and a tbsp of sugar.
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