Re:Puerhs? How to brew green and black together?

[Guest guest]

About green and black together: I do it. After I boil a kettle-full

of water, I dissolve my 2/3 cup sugar (organic) and 2/3 cup maple

syrup (also org.) in the hot water. When that's done, I pop in 3 bags

of Irish Breakfast and 3 heaping Tbsp. loose org. green tea. Let it

steep till cool, strain into my gallon sun tea jar, add enough H2O to

fill it up, stir, add a big juicy scoby and a cup or so of starter

and we're good to go. Yum! Sorry about the archaic, impossible-to-

understand-logically measurements, but I'm a product of the American

education system. We're just funny that way.

HTH,

Blessings,

Beth

[Guest guest]

About green and black together: I do it. After I boil a kettle-full

of water, I dissolve my 2/3 cup sugar (organic) and 2/3 cup maple

syrup (also org.) in the hot water. When that's done, I pop in 3 bags

of Irish Breakfast and 3 heaping Tbsp. loose org. green tea. Let it

steep till cool, strain into my gallon sun tea jar, add enough H2O to

fill it up, stir, add a big juicy scoby and a cup or so of starter

and we're good to go. Yum! Sorry about the archaic, impossible-to-

understand-logically measurements, but I'm a product of the American

education system. We're just funny that way.

HTH,

Blessings,

Beth

[Guest guest]

I have been using 5 year pu-erh tea and green sencha and white tea.

I do brew them separately, as I boil the pu-erh until it is really dark

(cant tell you how long, maybe an hour?).

I do the " shrimp eyes " temp for the greens, though sometimes I forget to

watch and it boils, I take it off to cool a bit, then steep, again, not

paying much attention to length of time.

I have gotten to the point that I don't really worry.

My KT is brewed in two separate continuous brew spigoted glass 2.5 gallon

containers.

One started out with white tea. When I used up our supply of white tea, we

decided we didn't like the flavor (too mild) I started adding brewed

pur-eh. It eventually got so strong, we didn't like it and I switched to

alternating (no particular system) sencha and pu-erh in that one container.

The other remains green sencha KT..

Now to your situation...I read you have physically mixed all three teas...

I would set up an experiment:

1. Brew the mixture like you would brew Pu-erh.

2. Brew the mixture like you would brew Greens

3. Dream up something else.

4. Do whatever happens.

wait til it is at 3.0 (to be consistant),and/or the same length of time, and

have a blind taste test (lots of fun) and rate the processes.

You could pick through your mixtures and separate them...tv watching is good

for that brainless activity...

Most importantly - ENJOY whatever you do. This KT process is supposed to be

FUN.

Let us know your results, I am very curious.

Sue

[Guest guest]

I have been using 5 year pu-erh tea and green sencha and white tea.

I do brew them separately, as I boil the pu-erh until it is really dark

(cant tell you how long, maybe an hour?).

I do the " shrimp eyes " temp for the greens, though sometimes I forget to

watch and it boils, I take it off to cool a bit, then steep, again, not

paying much attention to length of time.

I have gotten to the point that I don't really worry.

My KT is brewed in two separate continuous brew spigoted glass 2.5 gallon

containers.

One started out with white tea. When I used up our supply of white tea, we

decided we didn't like the flavor (too mild) I started adding brewed

pur-eh. It eventually got so strong, we didn't like it and I switched to

alternating (no particular system) sencha and pu-erh in that one container.

The other remains green sencha KT..

Now to your situation...I read you have physically mixed all three teas...

I would set up an experiment:

1. Brew the mixture like you would brew Pu-erh.

2. Brew the mixture like you would brew Greens

3. Dream up something else.

4. Do whatever happens.

wait til it is at 3.0 (to be consistant),and/or the same length of time, and

have a blind taste test (lots of fun) and rate the processes.

You could pick through your mixtures and separate them...tv watching is good

for that brainless activity...

Most importantly - ENJOY whatever you do. This KT process is supposed to be

FUN.

Let us know your results, I am very curious.

Sue

[Guest guest]

Yes, whatever tea I use, I don't boil it. I put the sugar in the

water and boil it than I put the tea in AFTER I take if off the heat.

Then I brew it about 10 minutes or longer depending on when I can get

to it. Also if you tea is loose, about 6 teaspoons or 2 tablespoons is

good. If you like it stronger use more tea. Sunny

>

> About green and black together: I do it. After I boil a kettle-full

> of water, I dissolve my 2/3 cup sugar (organic) and 2/3 cup maple

> syrup (also org.) in the hot water. When that's done, I pop in 3 bags

> of Irish Breakfast and 3 heaping Tbsp. loose org. green tea. Let it

> steep till cool, strain into my gallon sun tea jar, add enough H2O to

> fill it up, stir, add a big juicy scoby and a cup or so of starter

> and we're good to go. Yum! Sorry about the archaic, impossible-to-

> understand-logically measurements, but I'm a product of the American

> education system. We're just funny that way.

>

> HTH,

> Blessings,

> Beth

>

[Guest guest]

Yes, whatever tea I use, I don't boil it. I put the sugar in the

water and boil it than I put the tea in AFTER I take if off the heat.

Then I brew it about 10 minutes or longer depending on when I can get

to it. Also if you tea is loose, about 6 teaspoons or 2 tablespoons is

good. If you like it stronger use more tea. Sunny

>

> About green and black together: I do it. After I boil a kettle-full

> of water, I dissolve my 2/3 cup sugar (organic) and 2/3 cup maple

> syrup (also org.) in the hot water. When that's done, I pop in 3 bags

> of Irish Breakfast and 3 heaping Tbsp. loose org. green tea. Let it

> steep till cool, strain into my gallon sun tea jar, add enough H2O to

> fill it up, stir, add a big juicy scoby and a cup or so of starter

> and we're good to go. Yum! Sorry about the archaic, impossible-to-

> understand-logically measurements, but I'm a product of the American

> education system. We're just funny that way.

>

> HTH,

> Blessings,

> Beth

>

[Guest guest]

At 10:52 AM 12/5/2007, you wrote:

>About green and black together: I do it. After I boil a kettle-full

>of water, I dissolve my 2/3 cup sugar (organic) and 2/3 cup maple

>syrup (also org.) in the hot water. When that's done, I pop in 3 bags

>of Irish Breakfast and 3 heaping Tbsp. loose org. green tea. Let it

>steep till cool, strain into my gallon sun tea jar, add enough H2O to

>fill it up, stir, add a big juicy scoby and a cup or so of starter

>and we're good to go. Yum! Sorry about the archaic, impossible-to-

>understand-logically measurements, but I'm a product of the American

>education system. We're just funny that way.

>

>HTH,

>Blessings,

>Beth

Hi Beth,

So are you saying that strength of tea relative to amount of water

and sugar are not relevant? i.e.- the recipes that I have accumulated

require 1 c sugar to 3 quarts of water. If you are adding more water

do you add more sugar? If I understand the concept, the amount of

sugar is relevant because it needs to feed the scoby but yet too much

will encourage and over-growth of the yeast. Am I correct? I have

been intrigued with The Happy Herbalist's continuous brew method. I

mean, one jar vs half a dozen bowls strung around. I have a hard

enough time finding a place for (1) bowl where it will be warm enough

yet not need to be moved continuously.

Anybody want to jump in and explain? Also,I am still a little unclear

about when it is DONE and ready to bottle (if bottling). I tasted

some yesterday from someone who gave me a scoby. She brews hers 10 -

14 days and to my way of thinking she is drinking straight vinegar.

Yuck! (Actually she dilutes it and mixes it with grape juice, but I

still would not look forward to drinking it.)

Since my first batch is brewing, can someone tell me when it is done.

Is it according to ph, according to taste, or according to when a new

scoby has formed?

TIA,

M

[Guest guest]

At 10:52 AM 12/5/2007, you wrote:

>About green and black together: I do it. After I boil a kettle-full

>of water, I dissolve my 2/3 cup sugar (organic) and 2/3 cup maple

>syrup (also org.) in the hot water. When that's done, I pop in 3 bags

>of Irish Breakfast and 3 heaping Tbsp. loose org. green tea. Let it

>steep till cool, strain into my gallon sun tea jar, add enough H2O to

>fill it up, stir, add a big juicy scoby and a cup or so of starter

>and we're good to go. Yum! Sorry about the archaic, impossible-to-

>understand-logically measurements, but I'm a product of the American

>education system. We're just funny that way.

>

>HTH,

>Blessings,

>Beth

Hi Beth,

So are you saying that strength of tea relative to amount of water

and sugar are not relevant? i.e.- the recipes that I have accumulated

require 1 c sugar to 3 quarts of water. If you are adding more water

do you add more sugar? If I understand the concept, the amount of

sugar is relevant because it needs to feed the scoby but yet too much

will encourage and over-growth of the yeast. Am I correct? I have

been intrigued with The Happy Herbalist's continuous brew method. I

mean, one jar vs half a dozen bowls strung around. I have a hard

enough time finding a place for (1) bowl where it will be warm enough

yet not need to be moved continuously.

Anybody want to jump in and explain? Also,I am still a little unclear

about when it is DONE and ready to bottle (if bottling). I tasted

some yesterday from someone who gave me a scoby. She brews hers 10 -

14 days and to my way of thinking she is drinking straight vinegar.

Yuck! (Actually she dilutes it and mixes it with grape juice, but I

still would not look forward to drinking it.)

Since my first batch is brewing, can someone tell me when it is done.

Is it according to ph, according to taste, or according to when a new

scoby has formed?

TIA,

M