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 Halloween and flavored it with 1/2 cup of concord grape juice and 2 tsp sugar. This is our first reduced sugar batch. We will let this ferment in bottles #21-26 for 5 days.
Oolong 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 20 grams of Tung Ting Oolong, 10 cups of water and a cup of sugar for the nute.
We harvested this batch on 10/30, a little late because we were out of town but we believe Oolong can withstand longer fermentation periods. We flavored it with just a tbsp of sugar since plain Oolong seems to be the flavor of the month around here.
For this batch we used 12 grams of David’s Breakfast tea and 3 grams green tea.
We harvested this batch on 10/25. It was very fizzy and looked strong but still tasted sweet. We flavored it with just a tbsp of sugar in bottles #3-7
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 flavored this on 10/22 with 1/2 cup of watermelon puree in bottles #91-96. The buch was sweet. We added a little less than a tbsp sugar to each bottle. We’re hoping it’s not too sweet. This is our first watermelon batch in a while but if memory serves it requires a longer 2nd fermentation than strawberry so we’ll try a bottle after 4 days.
We moved this to the fridge on 10/25 for an 8/3 fermentation. I think we need to let watermelon go a little longer but we’re going out of town.
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 10/19 and flavored bottles 81-85 with 1 tbsp sugar. This is our new favorite.
We were both out of town this week so we were a little late moving it. We moved it on the morning of 10/20 for an 8/11 day (first/second fermentation) plain Oolong. Should be good!
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.
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