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.
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. We tried something a little different and used 1 1/4 cup of starter buch. It should make it taste a little less vinegary.
We harvested this batch on 12/27 and flavored it with 1/4 cup of concord grape juice and 1 tbsp of sugar in bottles #51-55. We’ll let it go five days in bottles before moving it to the fridge.
We moved this to the fridge a day early on New Years Eve
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 cup starter buch. We usually use 1 1/2 cups but this starter was from a 2 week batch so was extra strong. We’re getting back on track with 2 batches upstairs. In alphabetical order, our Darjeeling is on the left, Oolong on the right.
We harvested this on 12/24 into bottles #41-45. It tasted really good so we went for another Plain batch with a tbsp of sugar. There wasn’t enough to fully fill the five bottles so we’ll see if it’s too sweet after a nine day second fermentation.
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 22 grams of Tie Kwan Yin oolong from Taiwan.
We harvested this on 12/20 after seven days. It tasted right, not too sweet, not too sour. We flavored it with 1 tbsp of sugar. We’ll see if it’s too sweet after doing 1/2 tbsp for the past few weeks. We put it in bottles #31-35 and will let it go nine days in second fermentation.
We are headed to Capitola for a few days so we moved this batch to the fridge early after a seven day 2nd fermentation.
For this batch we used 14 grams of Gyokuro Yamashiro loose leaf green tea.
We discarded this batch and put to rest this beautiful SCOBY family with gratitude on 12/17.
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 discarded this batch and laid to rest this SCOBY family with gratitude on 12/17.
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 22 grams of Tie Kwan Yin oolong from Taiwan. We will see if we like it as well as the Tung Ting from Vietnam.
We let this batch go too long so discarded it.
For this batch we used 16 grams of Gyokuro Yamashiro loose leaf green tea.
We harvested this on 12/4 after eight days and flavored it with 1 tbsp of sugar in bottles #21-25. It tasted good but not very sweet which is why we went with a full tbsp of sugar for the second fermentation.
We tasted this after seven days and it was fizzy enough to move early however the taste was not as good as our Darjeeling and Oolong so we are ending this SCOBY family’s life and going down to two batches.
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 12/1 after 7 days. The SCOBYs looked a little thin and tired and the buch tasted sweet and a little weak. Maybe it’s the coolness of the office lately. We flavored it with a little less than 1/4 cup Strawberry puree and 1/2 tbsp of sugar in bottles #11-16
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 11 grams of Tung Ting Oolong and 10 grams of Tie Kwan Yin Oolong, 10 cups of water, a cup of sugar and 1 1/2 cups starter buch.
We harvested this on 11/30 after seven days. It tasted very good, still a little sweet but not weak after seven days. That is definitely our new first fermentation period. Oh, we made another plain batch, flavored with just 1/2 tbsp of sugar in bottles #1-5
Recent Comments