Tuesday, July 12, 2016

Natural Fermentation – A Bad Batch

A Bad Batch - After 2 months this batch became slimy, forming clusters of floating matter and reeking of a sour and putrid smell. The taste was quite stomach turning and horrible.

Tuesday, July 5, 2016

Brewing Tips: Opening Up the Characteristics of a 20 y/o Toucha

The remnants of a 20 year old petrified looking toucha I picked up from Hong Kong. The tightly compressed tea leaves have rigid and unyielding characteristics. Brewing this tea under normal circumstances gives a muted and lack luster brew. However once the leaves are sufficiently rested the tightness in the tea dissipates and the characteristics open up to reveal decent qualities.