by gregtpayne | Apr 16, 2016 | Uncategorized
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 4/23 and flavored it with 1/4 cup of tangerine juice and 1 tbsp of sugar. We’ll see how much fizz it has after 3 days.
Turned out this needed about 5 days of fermentation, consistent with other juices. Babs really liked it. I thought it was ok.
by gregtpayne | Apr 9, 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 11 cups of water, 21 grams of Oolong loose leaf tea, 1 cup of sugar and 1 cup of starter buch.
We harvested this on 4/16 and flavored it with just 1 tbsp of sugar for another batch of Babs’ favorite – Plain Oolong!
by gregtpayne | Apr 9, 2016 | Uncategorized
Darjeeling tea is a tea from the Darjeeling district in West Bengal, India. For this batch we used 11 cups water, 14 grams of DavidsTea Second Flush Darjeeling, 1 cup sugar and 1 cup starter buch.
We harvested this on 4/16 and flavored it with 1/4 cup of concord grape juice and a tbsp of sugar.
by gregtpayne | Apr 2, 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 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 4/9 and flavored it with a tbsp of sugar for another batch of Babs’ favorite.
We moved this a day late for a ten day second fermentation.
by gregtpayne | Apr 2, 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 10 1/2 cups of water, 14 grams of Second Flush Darjeeling loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
We harvested this on 4/9 and flavored it with 1 tbsp of sugar.
We moved this a day late for a ten day second fermentation.
by gregtpayne | Mar 26, 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 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 batch on 4/2 in #21-22 and 3 screw top bottles with 1 tbsp of sugar.
The screw top jars didn’t fiz very well. They must not be air tight.
by gregtpayne | Mar 26, 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 10 1/2 cups of water, 14 grams of Second Flush Darjeeling loose leaf tea, 1 cup of sugar and 1 1/4 cup of starter buch.
This batch had only 3 SCOBYs in it. We’re experimenting with the amount of SCOBY so we’ll see how this comes out. We bottled it on 4/2 with 1/4 cup of grape juice and a tbsp of sugar.
by gregtpayne | Mar 19, 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 10 1/2 cups of water, 21 grams of Oolong loose leaf tea, 1 cup of sugar and 1 cup of starter buch.
We harvested this batch on 3/26 and flavored it with 1 tbsp of sugar in bottles #1-4. We’ll let it do a 2nd fermentation of 9 days.
by gregtpayne | Mar 19, 2016 | Uncategorized
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 cup starter buch.
We harvested this batch on 3/26 in bottles #91-95. We flavored it with 1/4 cup unsweetened pomegranate juice and 1 tbsp of sugar. We’ll try it after a 2nd fermentation of 5 days.
by gregtpayne | Mar 15, 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.
We harvested this on 3/19 in bottles #81-85 with an added tbsp of sugar for a second fermentation of nine days.
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