How to Make a Basic Tea Mead at Home 

I make a lot of tea blend meads. I have a black current that is amazing and just bottled a chocolate mint today. There are so many good tea blends and they turn out wonderful.

I’ve used Thai tea before for both tannin and color, it turns the mead a very vibrant bright orange!

I used tea for mead twice, once for Hibiscus and another for mixed berry zinger. So far it's Good 😊

I've been making tea meads for a bit now. My favorite is chamomile :)

I made a Moroccan tea mead, with whatever blend of plants they sold me in a market in Marrakech. Some rosehip, some mint and other things. It’s been 8 months or so since I made it and it’s only now starting to mellow out a bit, but still tastes unmistakably like the tea that went into it. Wouldn’t make it again, but with the range of teas out there the possibilities are enormous!

Really Appreciate Your Video , Thanks ! 🐯🤠

A Rooibos/Clover mead would be great. Rooibos is a sweeter tea I grew up drinking with a teaspoon of honey in it. May have to get this recipe on the go! :)

I’m going to make this recipe this week. You suggested a cinnamon stick. When do you suggest adding it in the aging? Thank you

Is that the varietal of tea that is rooibos instead of black tea?

Most importantly. Where did you got that horn? I need it

If you want a stronger tea flavour, loose leaf black tea at near boiling is the way to go.

I've been meaning to try a tea mead. I hear of people getting surprising fruity flavors sometimes. You mentioned the yeast being excited when you add fermaid. Do you think they react so quickly? I always assumed it was the fermaid providing nucleation sites to the CO2 in solution, like mentos in diet coke.

I did a sweet tea acycerglen, which I liked

Earl grey òr lady grey tea might be good

I wonder if I could just make a base batch of mead and then bottle with a teabag and some controls too turn down the flavor if leaving it there too much time is overpowering. I mean, would it make a difference in doing it like that or before fermentation?

This looks great. By reducing the OG could this be keg and carbonated. As I am in Australia I can not get red star yeast. What would be a good substitute.

That's a cool drinking horn

Can you please convert the pound to kilograms and Grams.

Was the tea you used cafenated? Does the cafein survive fermentation?

Is that a black tea. Other sources say black tea has the tannins.

Sorry to use this space but who could I talk to to get back in the discord server? I got a virus some time ago and got kicked out (fair enough) but now I can't reapply to enter.

Something about this music gets me triggered.