Guest guest Posted June 3, 2007 Report Share Posted June 3, 2007 Today I started a new brew that is half black tea and half " Celestial Seasonings " Blueberry Breeze. It will be interesting to see how this comes out. Blueberry Breeze also has Hibiscus in it so I used one of the scobys from my last Hibiscus brew (used Metabo tea also Celestial Seasonings to make that one....has hibiscus but also orange and grapefruit in it). The Hibiscus brew turned out really nice. I'm seeing better scoby development on these new brews and wonder if it isn't a matter of having to shake things up every once in a while....like maybe the bacteria and yeast get tired of the same old Black tea/Green Tea mixes after a while...lol -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2007 Report Share Posted June 3, 2007 Hi I did not want to start a new thread so I am adding my experiences to this one. So far my favorite KT is the WOG. (White OOlong, Green) KT. I , however find something quite interesting about the Pu-Errh Tea.. Very particular, strong character, can not be mistaken for any other tea... Yet.. So I am brewing some more , have added some white tea to the mix this time... Well my experiences; I spoke too fast. My first Pu-Errh batch was kind of flat but a week secondary ferment on one forgotten bottle ( I label my bottles with dates of brew and of bottling) rewarded me with a marvelous taste with good fizz and a really special delicate brew... 12 days of regular brewing accompanied by a week of secondary fermentation produces a very interesting brew. Second I am brewing a White Tea Pu-Errh brew... It develops rather slowly even in the usual warm weather here. This morning , i was looking at the brew, and noticed something kind of fuzzy.. darkish blue.. Bummer I thought MOLD!! with a few mental notes that I will not share with you .. I usually make sure of using the proper starter... It is vinegary or some times straight vinegar.. So I could not explain the presence of mold but ... I took the SCOBY out for inspection. Upon careful inspection I found our it was not mold mold but blackish, grayish, brownish yeast that accumulated in some air pocket under the SCOBY membrane.. I scraped them and they came out the usual gooey , yeasty thingies I have seen in all my brews but these were more concentrated than usual... Third thing and last... I reported the use of an Organic sugar and found out the brew somehow flat and a little salty.. true after the regular 2 days of secondary fermentation. After 7 days of secondary fermentation... A different KT altogether. I had the same brew in the fridge where they have been for for a week and this one that was double-fermented, on an experiment for a week.. Woah! a different brew altogether, tasty, fizzy and the square-salty taste had disappeared replace by a mellow , smooth taste. I have read that secondary fermentation imparted a more mature taste to the brew. I can concur to that and would recommend to all my fellow KTeers to try second-fermenting some of their bottles if not all.. Namaste Frantz Quote Link to comment Share on other sites More sharing options...
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