8/10 RO Darjeeling #51-55 Razamataz

by | Aug 10, 2015 | Uncategorized

Raspberry Ginger

 

This is our pure Darjeeling batch. This time we reduced the number of tea bags to 5 and increased the amount of starter buch to 1 1/2 cups (up from 1 cup). We are doing this to try to make our buch a little less strong and a little sweeter.

We harvested this on 8/18. After 8 days it still tasted sweet and not vinegary. We now have bottles #51-55 with 1/4 cup raspberry puree, 1 tsp ginger and 1 tbsp sugar. We’ll let this go another 3 or 4 days before moving to fridge. Raspberry has been a recent new favorite here at Babs’ Buch and now we’ve added some ginger for what is sure to be a new house favorite – Razamataz!

8/7 LO Poi Dog #41-46 Raspberry

by | Aug 8, 2015 | Uncategorized

lighted-raspberries

Poi Dog is our house blend of Black, Oolong, Green and White teas. We flavored this 8 day batch on 8/15 with 1/4 cup fresh raspberry puree and the usual tablespoon of sugar for a 2nd fermentation of 3 days (8/3 Raspberry Poi Dog)

8/4 RB Oolong Honey Vanilla #31-35

by | Aug 5, 2015 | Uncategorized

 

Honey Badger contemplativeVanilla bean

This brew is pure Oolong. Oolong is probably our favorite tea at Babs Buch and we will be experimenting with a variety of Oolongs from DAVIDsTEA. Note the healthy happy SCOBYs in this batch. Bacteria and yeast must like Oolong as much as we do.

We flavored this batch with 1 tbsp sugar, 1 tsp honey and 1/4 tsp vanilla. We will let it 2nd ferment for 9 days. I expect this batch to be sweet as it tasted light and sweet before bottling. Moved to fridge 8/21.

8/3 LB English Zen #21-26

by | Aug 4, 2015 | Uncategorized

strawberries

SCOBYs love English Breakfast tea. We added a little twist by adding some green and white teas for a 4:1:1 blend. The white is bai hao yin zhen, handcrafted in China from hand-picked silvery buds. We flavored this with fresh strawberries, 1/4 cup per bottle and 1 tbsp sugar in bottles #21-26. We will let this ferment on the shelf for 3 more days.