We are switching our Pyscho Buch SCOBY over to a green tea brew. For this batch we used 16 grams of DavidsTea Gyokuro Yamashiro. We used 1 1/2 cups of Psycho Buch for starter along with a cup of sugar.
If memory serves correctly we discarded this batch … something about it being vinegary after only 8 days? Oh and the fact that we’re a little overstocked right now. Will try to harvest after 7 days this week.
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 batch on 11/24 and flavored it with less than 1/4 cup of raspberry puree (2 pints) and 1/2 tbsp of sugar in bottles #91-96
Well we moved this a little late (1 pm 11/30) so with a 6 day 2nd fermentation we should have some explosive buch.
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 Tung Ting Oolong, 10 cups of water, a cup of sugar and 1 1/2 cups starter buch.
We harvested this on 11/23 for a seven day buch. It was fizzy but still very sweet so we flavored it with 1/2 tbsp of sugar and we’ll do a nine day 2nd fermentation for our favorite flavor these days, Plain Oolong.
For this batch we used 9 grams of David’s Breakfast black tea and 5 grams of Gyokuro Yamashiro green.
This is our last Psycho Buch batch and we harvested it on 11/19 into bottles #71-76 with 1/4 cup of concord grape juice and 1/2 tbsp sugar. We’ll do a five day second fermentation. We are turning our Pyscho Buch brew into a green tea brew so we’ll see how our SCOBY (which doesn’t seem too happy) does with a green tea nute.
We moved this to the fridge on 11/24 for a 9/5 Grape Psycho Ape. This is our last psycho blend. We have switched our psycho SCOBY to green tea.
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 buch on 11/17 but ten days was too long and our refrigerators are getting full so we dumped this batch.
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 Tung Ting Oolong, 10 cups of water, a cup of sugar and 1 1/2 cups starter buch.
We harvested this on 11/16 for a nine day buch and flavored it in bottles #61-65 with 1/4 cup of Knudson’s Apple Cider and 1/2 tbsp sugar.
For this batch we used 9 grams of David’s Breakfast black tea and 5 grams of Gyokuro Yamashiro green.
We harvested this on 11/10 for a seven day fermentation, our new first fermentation period target. It tasted sweet. We flavored it with 1/4 cup raspberry puree and 1/2 tbsp of sugar in bottles #51-56. We’ll do a 3 day 2nd fermentation.
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 11/7 and flavored bottles 41-45 with 1/4 cup concord grape juice and 2 tsp of sugar. We’ll do a second ferment of five days.
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 Tung Ting Oolong, 10 cups of water, a cup of sugar and 1 1/2 cups starter buch.
We harvested this on 11/7 in bottles 31-35 and added 2 tsp of sugar for fizz. We’ll do a nine day 2nd fermentation for this plain 8 day Oolong, the flavor of the month around here.
For this batch we used 9 grams of David’s Breakfast black tea and 5 grams of Gyokuro Yamashiro green.
We harvested this a little late and it was too vinegary so we threw it out. We will probably switch this SCOBY family to a green tea nute for a new green tea buch.
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