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 Second Flush Darjeeling tea, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 8/20 and flavored it with 1/4 tsp vanilla, 1 tsp honey and 1 tsp sugar.
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 8/13 and flavored it with 1/2 tbsp of sugar. It tasted a little sweet. I’m looking forward to increasing the amount of tea next time. Still experimenting with how much sugar to add for second fermentations.
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 Second Flush Darjeeling tea, 1 cup sugar and 1 1/4 cup starter buch.
We harvested this on 8/13 and flavored it with 1 tbsp of sugar. We went back to this after the last batch where 1/2 tbsp ended up barely sweet enough.
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 8/7 and flavored it with 1/4 cup of Mango Passion Fruit juice (Santa Cruz) and 1/2 tbsp of sugar. It had about an inch of SCOBY and tasted just right… “a little bit of fizz, a little bit of vinegar and a little bit of sweetness” -Babs
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 7/30. We are trying to reduce our sugar content so for this batch we tried 1/2 tbsp of sugar.
Oops, I moved this into the fridge too early and screwed up our experiment.
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 7/30 and flavored it with 1/4 cup of Pear juice and 1 tbsp of sugar. Thinking this was probably too much sugar. We’ll try it after five days and ferment longer if too sweet and not too fizzy.
This turned out to be “nondescript” -Babs
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.
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.
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.
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