Seems that I have forgotten my pu erh's this week and have gone for greener pastures. Yesterday I was enjoying a Bi Luo Chun and today it's my best rolled Taiwanese oolong from Da Yu Ling. You must excuse me though as I haven't found out where I got it from, not too surprising though considering the myriad of online sellers.
Perhaps I am just going through a phase? Or perhaps it is because I have a shed load of green and oolong teas that should be drunk when fresh? Maybe it is just to take a break in my tastes and 'reset' my palette.
Either way, it's very enjoyable. Today's tipple is going down extremely well, it must be on it's 5th infusion at the time of writing and is holding up very well. The huigan is only really coming to the fore now and is holding on my tongue in subtle but enchanting waves. I am having to really concentrate on the dynamics of this experience as Michelle is busy vacuuming around me but my mind is at peace, the hubbub doesn't agitate my mood and I am taking that of a clear indication of how calming this tea session is.
Today's water is of higher quality too, Highland Spring from Sainsburys. I had been sourcing my water from hoarding the free bottles at work. Nine litres doesn't cost much so it's not a problem for me as water quality is so important. I used this water to prepare the first litre of oolong-bu-cha with a little apple cider vinegar to lower the ph of the brew as I had no starter liquid.
My Kombucha has been fermenting for a day now and, rather unsurprisingly given the temperature, isn't reacting much. I'm expecting this culture to be a little sluggish and perhaps it will take about 10-14 days for this first batch, if not a little longer.
The scoby seems at home though already.
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