Ran across this. Brewing with tea?
Has anyone tried this? Any good? What about over extraction? I’ve made plenty of over brewed tea.
I tried using pu-er, but it didn’t do much. 100g in 30l was just too little to make a bigger difference.
I think that I throw it in boil for last 10 minutes. Final beer was little bit darker.
Gradually_Adjusting@lemmy.world 3 months ago
I know some add tannins to balance out flavour profiles, but this is done with extracts closer to bottling from hazy recollection. Reddit’s u/stormbeforedawn often propounds a metaphor of flavour as a table with three legs; Acid, sugar, and tannin. If these are carefully leveled against one another, a balanced flavour profile will be achieved.
Black tea is a good source of tannin, but so are toasted woods. I recall that spirals of wood are considered superior to chips, but I can’t recall why. This is all off the top of my head at the moment. How I’ve at least given you some breadcrumbs to follow.