Tea Wine One Year Tasting - Worth Making?

Tea Wine One Year Tasting. Is this Tea Wine worth making? Does it just taste like alcoholic tea? Is that a bad thing? Our Tea Wine has been Sitting for a whole year. How is it?
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[@hikikomicklori9290]

Another unexpected masterpiece brought to you by our hero: Bread Yeast!

[@TheRealOkami]

That's all I use. It taste great too

[@jkbpwlc]

That is no lie.

[@davidwelch2011]

Brian, I watched your video when you made this. I remember you saying this would probably be really good if made with Earl Grey tea. So, on 3/26/2021 I made a 1 gallon batch with Earl Grey tea, mint leaves, cinnamon and cloves. I did place my spices and mint in primary and rough racked off the spices on 4/29/2021. Bottled on 8/6/2021. Got 3 full 750ml bottles and about 3/4 of a 750ml bottle I used for tasting. My brother is a harsh critic and he placed it at a solid 9. I figured 8.5 because it did finish at 1.030 and to me it was too sweet. ABV is 12.15%. Looking forward to making it again. Will put cinnamon and clove in secondary next time instead of primary.

[@kaku_zato]

putting into 3 individual batches and flavoring them differently sounds like an awesome idea

[@ghoppr71]

Brian: "Do you need more?" Derica: "Uh, yeah!" Case closed.

[@DebAmlen]

I am so pleased! I remember the original tasting video. And then I promptly forgot it, and started an Earl Grey wine, which is still in primary. Cannot wait for a year after bottling! Also, appreciated Derica’s Monty Python joke, and its whizzing right over Brian’s head lol.

[@osutuba]

I mentioned this in a comment before seeing yours. Please let us know how it ends up tasting, because I am tempted to make this myself!

[@jackloparo9091]

It didn't even ruffle his hair. Lol

[@jeremy-ez6nd]

@@osutuba did u do it...??? it would Be 1 year old and ready right now if u would have 😬

[@osutuba]

@@jeremy-ez6nd No, I haven't done it yet. It's on the to-do list though

[@RileyGein]

@@osutubahow about now.

[@richardwestwood3861]

From my experience tea wines age really well I came close to ditching a gallon of it but forgot about it about a year later my mate discovered it and tried it and damb it was a amazing wine .

[@catzkeet4860]

Tisane would be the word you're looking for, for herbal infusions guys.

[@CitySteadingBrews]

Yup, that's the word!

[@KaribeCuebas]

Guys, yet another great video! Love your personalities. I cannot wait for my brews to start looking and tasting like yours. I have a few going right now using many of your techniques and fighting the temptation to rack too early. Thanks!!

[@connissia]

Pulling out my list of brews to try. I love the simplicity, I'm all for it! 😁

[@richardk5246]

I forgot all about your tea wine. I meant to to give it a try. So glad to see the follow up. I must try it.

[@duncanjames914]

I've got a 1/2kg of loose tea from a large Tea Estate (James Finlays) I visited in Kenya that would be perfect for this brew. It is very low acid and incredibly flavourful when brewed strong. In fact, you can brew it to coffee strength and it is still amazing to drink. Sadly, they sell all of the tea in the UK market so I will rely on friends to send me more if this works out! LOL! You are a cute couple. Thanks for sharing your expertise.

[@jerribond7606]

Hello, Derica and Brian. I am a new fan of your very informative videos and started making wine on Nov. 22, 2021, following your instructions and with helpful info from other wine and mead makers. Oh yes! Books, also. The word that you were searching for, (I'm late watching this video) which includes herbals and florals, is "tisane". Thank you for taking the time to instruct us, as beginners, in learning this craft.

[@mycrazylifewfawnlisette3582]

Loving Derica's shirt today!!

[@bethanynye7594]

I love this! I like tea, and I like wine. I am totally starting a batch of tea wine this weekend. Edit: Just bottled my tea wine. It's about 7 month old at the time of this comment. Very hazy and very tasty, it also has the unexpected floral/fruity taste.

[@mycrazylifewfawnlisette3582]

I like that the flavor for each of you was your individual happy place/flavors..... And they are so different.

[@TheWonderwy]

Do it! Yes! I would love to see this and find out in a year how they turned out!

[@countrychickbrews4640]

This was one of my first wines I made. Mine is actually just a few months old and it tastes like peaches. And it's almost perfectly clear! Like no brown color from the Lipton tea at all. We drink sweet tea but the gallon per day and this is one of our favorites so far.

[@edwardcunningham6315]

Great follow-up video. Hopefully there will be a lot more taste testing videos 👍

[@CitySteadingBrews]

We do one for everything we make.

[@sandyhughes1520]

I made it years ago and my dad loved it. I lived it England and found all these old wine and mead recipes. The things they made is awesome. One was thistle wine. The tea wine is great

[@gretchendavis8974]

I made this several months ago. LOVE IT!

[@dockofthebaycountrywines69]

This was just my cup of tea! Brewing a Papaya Passionfruit Green Tea Wine myself! I can’t wait until the one year mark!😋

[@heartemisart700]

I just love making various tea wines and meads! Try Lapsang Suchong or Honeybush! Great vid and awesome shirts guys!!

[@jarodlojeck5150]

A small change; when I made my tea wine, I cold brewed 16 tea bags in 1/2 gallon cold water in the fridge for 24 hours. It's lower acidity, and might be the fix for that bitter bite that took the .5 point.

[@Nudgeworth]

How did it turn out?

[@benway23]

Man, I'm gonna have to try this.

[@dreamcatcher7595]

Amazing .....my mum is a tea-monster you guys just convinced me to try this. Doing 5 gallons and gonna add peach and cinnamon to some and strawberry, Rhubarb, ginger to another. Putting it away for next Christmas :) Thanks for the fantastic info! xxx

[@brianbevans5644]

I made a tea wine similar to your recipe, but added .5 pound of melted butterscotch candy and it is amazing, just tasted it yesterday, it's a little over a year old and wow, so good that you should try it

[@colt2110]

At what stage did you add the butterscotch? Did you still use sugar in the fermentation?

[@silliepaulie640]

Always love your videos. Hope to see a remake of this with honey.

[@CitySteadingBrews]

We did a rooibos mead :)

[@setantagrannell7572]

Brilliant vids on the tea wine. This sounds delicious, going to try this in my next batch. Irish black tea is strong so might add it's own characteristic, it's strong enough that we call pg tips grey tea. I never follow recipes but will do my best here, as a rule of thumb though I always add juice from half a lemon and juice from several raisins simmered in a little water at the beginning of every wine.

[@shanedulrich]

After hearing that you taste Chamomile, now I want to make a Chamomile wine. Sounds like a great "bedtime" beverage!

[@bigmaddog100]

I made some Snapple peach tea and it came out so good.

[@buddymc]

I made black tea wine with hops. Very floral with touches of orange.

[@Skulltap]

What, how, when, what... a year already. I got really big into tea back in college and adagio was my go to back then. These days with kids, work, homebrewing, DMing for D&D, and trying to get exercise in I can't seem to find time to get the steeping down just right. Some days I have a hard enough time just getting my coffee in the morning lol. This is making me want to pick up some high quality loose leaf tea to make this.

[@Anarcho-Zymurgist]

What a coincidence! I just rewatched your previous tea wine videos yesterday because I'm planning a brew myself, except I'm thinking it'll be an Earl Grey mead.

[@tattoolimbo]

I was thrilled at the tea wine I made a year or so ago, I liked it right away and after a few months it was just awesome. I also made a Lapsang Souchong tea wine and in my opinion, it's not nearly as good as plain black tea. To me it doesn't taste so much like smoke as it does the smell of a wet two-day old campfire. It's a few months old now and I'm hoping it will be better in a few more months, also it stalled at 1.030 FG and is only about 10% abv, but I will drink it eventually.

[@noelvandemerwe8829]

Made honeybush wine after you made this one.Man did I not like it at first. Nine months in it turned to gold!!! U must make it.

[@PacesIII]

Dish wine izh fantashtick... Ahve had show many glashes....

[@vgamedude12]

As a total teahead seeing the shock at the complexity reminds me of when I first tried really quality Chinese loose leaf tea. Tea is an AMAZING drink. I need to try this with some high quality tea at some point.

[@nicolew8321]

This video made me remember that I had a few bottles of tea wine I made several years ago sitting in my pantry that I hated when I made and never got around to getting rid of. It was awful bitter nasty. Just popped it open and oh wow one of the best things I have made 😂 it needs to sit and for a good long while for sure. Mine was black tea with chai spice.

[@paulschwartz2464]

And thanks for doing this. I have held off on doing a tea wine because, well, it's tea wine. I am FOR SURE going to do one now. If you've never done onion wine - do.

[@breevassar1532]

Yall are so married 😆. I like her accents!

[@jefferyformosa1448]

Hey guys just watched tea tasting video, looks great , just a suggestion maybe try chai tea and try cold brewing over night should take the bitterness away , Just a thought. Thanks for your videos love ❤ them

[@aleithiatoews6452]

When I made I my tea wine I felt it was a little one dimensional so I put it on a couple pounds of blackberries for a few months in secondary. That greatly improved the wine, and now I'm wishing I had saved some for aging. I also noticed it had a really thin consistency, which made it go down really easy. I plan to make the next batch at a lower ABV, and I'll add fruit in primary. Might also do a lavender earl grey mead.

[@jonathanwetenkamp3793]

Regarding food pairing, or not, what you were talking about made me start thinking of tea service, whether high or “standard” is your choice. But think scones with cream and jam, shortbread, cucumber sandwiches, etc. Mostly cold foods that are light/delicate in flavor, so as not to compete with the wine.

[@johnshaw6702]

The first long Island ice tea I had tasted like tea with lemon. None have tasted exactly like that since. Normally I just like a decent whiskey straight and/or a Guinness. I've done a few herbal tea wine's that I liked. I've also made about three mint tea wine's, using different herbs/spices, because I have it and like it.

[@elricthebald870]

11% and very easy to drink. I know that feeling. I have the same with my Mojito Kilju. 10%, sweet and lightly carbonated. That stuff is brutal!

[@PlantLifeYT]

Or too much?

[@alexcan669]

I did my recipe with earl grey like Brian suggested and it was amazing and is so easy to make. I agree with the mouth feel which was excellent. It was oddly carbonated so it took me forever to decarbonate. This was before gentle swirl for me

[@CitySteadingBrews]

I ... didn't suggest Earl Grey though, did I?

[@alexcan669]

@@CitySteadingBrews yes you did and boy I’m glad you suggested it. It was amazing!

[@HueghMungus]

@@alexcan669 Oh man, now I want to make this too. Curses my limited space. I'm having warm tea with honey and I can only imagine how good this would taste! Sometimes I wanna reach through the screen and get me a cup 😁 hahaha!

[@dracosdiabolis1769]

End the end, you guys rate it Yum!!

[@wheeler202202]

Well, another brew I have to make. Thaaaanks ;) I also feel the need to mention that no decaf version of a caffeinated beverage is caffeine “free”. Unless you know something I don’t about specifically whatever it is you’re drinking :p You’re definitely from the south though, south Canada!

[@CitySteadingBrews]

Caffeine free is usually 90% or higher caffeine free, so it's essentially without caffeine. Tea has about 50mg of caffeine in black tea, so if it's only got 5 mg (at most), I'm okay with that.

[@stephenhegarty6032]

While Tennessee we had a product called “Naughty Tea” and so good and as you describe this wine is that product I am on third week of primary fermentation and still going, looking forward to the end product ☘️

[@olinseats4003]

Rewatching the original video, I think going from a bread yeast to something else might be the way to go to bump it into the 10s. A kveik yeast might be really interesting

[@GEInman]

Hello, City Steading. In 6-23 I attempted Kilju, and duplicated your sad results. I tasted the sweetness of the brew, and decided to repurpose it as a tea wine. I brewed Earl Gray tea. I added dead yeast as nutrients. I diluted it with cooled boiled water. I did not add more Beast Yeast. I tested the brew t in 7-23-Too Sweet for me. I diluted the product again. I let it ferment through 8-23, and tasted it today. Victory! It's a neutral wine with an appropriate sweetness level I enjoy. No additional sulfites. I have a brew I feel I can replicate and enjoy. Thanks for your support and inspiration!

[@mycrazylifewfawnlisette3582]

I had used several different types of teas(herbals) to make wines and meads and most of those came out phenomenal, i hadn't made black tea base (because of the tasting of this one year ago). I'm thinking black tea may be going into one of my empty fermenters.

[@steviemathre5903]

Okay, I'm going to try this with Good Earth tea.

[@arghapirate2427]

Tea mead! When? Sound like a great idea!

[@TheRealOkami]

I'm so happy been making wine for 6 years now. Thanks to City Steading and ol Pawpaw

[@CitySteadingBrews]

Thanks for watching!

[@TheRealOkami]

@@CitySteadingBrews Always you two

[@hotlavatube]

My split-batch of early grey tea wine (1/2 gal with premier cuvee yeast, and 1/2 gal with red star bread yeast) has a lovely clarity, though the bread yeast took a few weeks longer to clear up. I'm still waiting on it to degas a bit before bottling as it still has little champagne bubbles coming up. I have high hopes for these batches.

[@jameshowell7285]

I do a similar type of tea concoctions But I only use max 3 cups of sugar and real berry flavors during fermentation, an some times only during the tea brewing step, champagne yeast works beautiful Every time

[@WolfDragonTamer]

Black Tea is basically the base for my Mead I'm currently on my second batch ever made (from Brewsy), I have heard of using Black Tea for the Tannins so I tried warming up Lipton Iced tea bags in Ice Mountain spring water and I honestly think it tastes good I intend to use better yeast and nutrients in the future

[@heyporcupine]

I have made Meads and wines out of different flavored teas. Black tea, Lemon Ginger tea, Raspberry tea and everyone thought they were just awesome!! 12 to 14% and very clear. Very tasty also. They are also my favorites too

[@leaschmitt2496]

how sweet do they taste in the end?

[@heyporcupine]

@Lea Schmitt with the right back sweetening as sweet as you want. My end product needed about 1/2 lb of honey for the gallon and was real nice

[@aaaruelas396]

i made some with locally grown tea. it was infused with jasmine buds. i didn't have a lot of sugar, but i had some palm sugar and honey. i used all three and added a few dried roselle flowers for a reddish tint and to add acidity. I put a few home grown chili peppers and some dried mint, which i brew with the tea. i didn't brew the tea long at all. i did maybe one minute. after the first ferment, i tasted it and it wasn't good. but i kept it for another 3 months and it went dry. it was okay and missing sweetness. once i added a little sugar....omg so good. so refreshing. loved it. i'm might end up giving up on my other wine experiments and just make this one all the time.

[@CitySteadingBrews]

There are so many blends you can experiment with that Tea Wine can give you a never ending supply of different tasting brews! Glad you are having fun with it!

[@theramedita-terapeutickame8129]

Ooooh maaaan... I am brewing this one patiently. One question- would you carbonate for summer drink type? Thank you for all your great work.

[@CitySteadingBrews]

Carbonation is personal choice imo. But, once a brew passes the yeast's alcohol tolerance, you can't carbonate it naturally.

[@donniemendoza6400]

OKAY,,,,Now i'm gonna HAVETO MAKE IT...LOL..I just dread the search for when and how you made it..

[@CitySteadingBrews]

The link is right in the description as always :)

[@donniemendoza6400]

@@CitySteadingBrews Okay cool thanks..

[@donniemendoza6400]

Yep,,I found it..

[@finnw1]

I never understood the hate for Lipton tea. I'm English so have easy access to 100s of kinds of tea and Lipton wouldn't be my first choice but is perfectly drinkable

[@CitySteadingBrews]

Not hate, just I know there is better tea now.

[@phillipmclemore650]

It's this time of year I wonna see your spice punkin wine,I gonna make it,I just wanna see your version

[@CitySteadingBrews]

I don’t do pumpkin :)

[@jazzed2b]

It's a 10! In all seriousness, I have been making this with pineapple cinnamon and cloves...and it's an 11!

[@aikiemarais6676]

Hi Brian and Dereka, what if you used the same recipe, but with honey as in a mead, won't that be a kick-ass mead? Love your stuff.

[@directx3497]

Definitely want to see black tea wine 4 different ways include black tea mead!

[@tedlofland3446]

Have you tried using (sterilized)washed, baked and finely ground egg shells during the final clarification process? I have heard egg shell is used to clarify stubbornly hazy mead. Also high tannin dark red wines ferment well and become lighter in color between 75 to 79 degrees Fahrenheit.

[@LipovBog]

Do look into some of the really more quality teas. They are expensive, however it's totally worth it. I don't think brewing wine like this with those teas might be the best option just because of the price tag, but do look into it, I am sure you will be blown away by the aromas, tastes and textures. Also the tea world is incredibly diverse, from green to black, pu erh tea, oolong tea, fermented teas, like Liu Bao or Fu Zhuan ... Just a suggestion :D

[@SirGolfalot-]

Amazing what a difference a year makes.

[@skeletonkeybindery3936]

We can judge the quality of the beverage by how many refills Brian goes for. That's my score card.

[@majrovits4902]

Very captivating im definitely going to try this. I wonder if honey instead of sugar would be just as good?

[@CitySteadingBrews]

It'd be different is all.

[@SpiralCharmedLife]

Maybe try cold brewing the tea beforehand. We do that for our iced tea and it mellows the bitterness that can come from iced tea brands.

[@Certawin]

This sounds pretty nice. And is a fun thing to think about. I love Chai tea, and thinking about how that would turn out. I'm curious to see the room. That you age your meads and wines in. Gotta have a huge basement of bottles. :)

[@CitySteadingBrews]

We just showed it in a vide this past week. It’s just a shelf :)

[@Certawin]

@@CitySteadingBrews yeah I saw that video. :) I figured with all the fun meads and wines you make. You'd need more than the shelf. To hold your bottles that you long term age. Thank you though for showing off the brewing station none the less.

[@dragonianwolf]

so.... watching this I got idea's to make a tea mead, tea wine, tea strawberry wine, and I already made an herbal mixed mead that I want to revisit now... the herbal mix was licorice, eucalyptus and mint (my first batch was so tasty in my opinion I didn't let it age long enough to explore new flavors it was gone almost the same month it was bottled)

[@eddavanleemputten9232]

Tea wine is on my to-brew list. Wish I had a fermentation station like the one you have. Typical home brewer’s issue I guess! LOL! By the way: in a lot of languages an infusion from tea leaves (from the camellia sinensis plant) is ‘tea’ whereas an infusion made from other plant materials (fruit, leaves, barks, sticks etc) is simply that: an infusion. In other languages an infusion that wasn’t made using leaves from the camellia sinensis plant is called a tisane. Edit: would you consider making a tea mead video? Edit to the edit: I’m all for a flavoured tea wine video like you suggested! I’d love to get your reviews on the bottling, 6-month and 1-year mark!

[@nicolew8321]

I made a spiced tea wine two years ago just popped it open and it’s amazing. It tasted like shit when I made it almost dumped glad I held on lol

[@alecclarey3402]

Alright guys hope your all good I have a few meads on the go now and they need to be racked I live in England and I’m having a bad time trying to find secondary fermenting vessels around 4Litres for my first rack because I’m using 1 gallon demijohns and because it’s not full with mead and the lease at the bottom I know I’m gonna loose some Product so need a littler container to avoid head room do you guys have any suggestions also with a neck big enough for ordinary bungs thank you guys 💪🏽

[@Backdaft94]

annnnddddd it looks like I’ll be making some batches of tea wine now lol. I see some 10’s coming when you make it with additives.

[@senta2431]

Hi my name is Steve from Germany. I have been making wine for years on and off. I am 67 years of age. I remember making tea wine around 1979/1980. At this time I was serving with the British army in Germany. I worked in the gym as a physical training instructor. Around 1995 I was cleaning out our store room. I could not belive my eyes as I came across a wine Ballon nearly full of a beautiful golden fluid. There was a label glued to the Ballon written on it in my hand writing was, Tea wine 1980. The air lock wae still in position but obviously no water in it. At the bottom of the Ballon was around 2 cm of sediment. To this day I can not explain how it got in the store? Anyway I took it home carefully and tried it. Well I can't remember what it tasted like all I can tell you it was like an oral orgasum, it was amazing. Not to say it went fast. Since then I have never made it again but after seeing your video I have decided to make some again. Enjoy your wine and keep up the good work. All the best Steve

[@Nudgeworth]

Cool story :)

[@patriley6445]

Sometimes, the simplest things made, taste wonderfully good and much better than we think they are going to. And isn't it nice, when flavors disappear, and then, surprisingly, come back to slap us with a little "Love Tap"? Kind of wondering, if the herbal taste you are getting may be a basil instead of thyme? Would peaches, for the fruit work well? maybe with the fruit / spice combo?

[@evaniwhitten6437]

Been working on my own tea wine lately and remembered this as the inspo behind doing so. Did you ever end up making a black tea mead in this style like you talk about in this?

[@CitySteadingBrews]

Huh... no, we never did....

[@timlarsson]

I'm so curious to make this, or a variation of it, and it would be intersting to make a few different batches with different teas. If I can get my hands on PG Tips I'll do that, but I would also want to go for loose leaf black teas from various regions of the world. And I read something that maybe Brian would be interested in about Darjeeling tea (from Wikipedia): As Darjeeling teas are low in malt and bitter characteristics and are appreciated for delicate floral and fruit aromas, milk and sweeteners are typically not added. Their high tannin content allows them to be paired well with carbohydrate-rich foods, such as baked goods and pasta. Darjeeling teas are best known for the muscatel flavour, described as a "musky spiciness", "a unique muscat-like fruitiness in aroma and flavour", that develops in the second flush and is present to a lesser degree in the subsequent autumnal flush. They are described as possessing a flowery fragrance and fruity (grapes, plums, apricots, peaches, pineapple, guava, or citrus fruits), flowery and woody aroma notes, and a little more astringency than their Chinese counterparts.

[@mildredtoepfer7897]

I really want to three way with add-ins comparison video.

[@paulschwartz2464]

Is that a Costco sangria bottle I see??? Best value out there. Costs the same as just buying the bottle and you get the sangria for free!

[@CitySteadingBrews]

I don't think so? On the bottle anyway, but I agree it's good value.

[@davidryan3995]

Derica, you were talking about how cloudy this wine is. (Time 3:30). Brian said there is a video to detect bad fermentations. Which video is that? Thank You.

[@reneaclark7689]

I have an earl grey mead going and am super excited to try it. I wonder how it would change your tea wine to make it a mead? (Other than the obvious)

[@reneaclark7689]

I also would love try a tea wine/mead with market spice tea.

[@fishnado7914]

I so want to make this!!! I want to add honey tho. How much honey would you recommend? Maybe part honey and part sugar? And I'll probably add some lemon peel. No pith!! Haha You guys are awesome!

[@CitySteadingBrews]

We did not use honey bit go for it if you want to.

[@johnjackson9629]

John from England next time try youising normal yeast and that one put some glycerine in and shake my tea wine is so clear x all the best

[@CitySteadingBrews]

We do not use glycerin or other clearing agents.

[@shannoncraig509]

Maybe you could make video collections based on your ratings of the final product? For example, our nine and higher brews with the original instructional videos? It is easy enough for people to find them on your youtube channel but might draw in more views?

[@trinityzaku]

Have you thought about doing this again but as a mead? Just something where the only two things in the container are honey and tea.

[@davegreen9155]

Wow...I never even THOUGHT of making "Tea Wine",...... I'm struggling to perfect my "Salad Spork".

[@fakiirification]

have you tried green tea? im curious to try now.

[@CitySteadingBrews]

We have not. Should work well though, maybe more subtle in flavor?

[@nobody4248]

I have two ideas for variants: tea mead (substuting sugar with honey) and green tea wine.

[@CitySteadingBrews]

Sure, those should both work.

[@markphillips7538]

Perhaps an experiment with different brands of black tea might eliminate that bitterness.

[@Mezox13]

You should try making this with rooibos tea and or honeybush tea

[@CitySteadingBrews]

We made rooibos mead….

[@aveno971]

Inspirational video -- very curious how a nice loose leaf black would work. Very exciting as there's 10000s of varieties of black tea let alone the greens, pu-erhs...

[@Nudgeworth]

Apparently tea wines were originally made with loose leaf tea. Teapots were emptied into a demijohn until it was full of discarded tea and tea leaves. Then it was brewed.

[@osutuba]

I wonder what it would be like to make this with Earl Grey Tea?

[@maryhartman73]

Just a thought, when you have added tea for tannins maybe the tea was the thing that brought the nice back notes that you could not figure out where they came from?

[@CitySteadingBrews]

It’s totally possible :)

[@definitelydelish]

The tea wine sounds like it was very good, I don’t know if I could wait a year, I’m having a hard time waiting a few months for my different brews to get to bottling

[@CitySteadingBrews]

Brews get better in time. Every single time we've tasted a brew in a year, it's improved, sometimes drastically.

[@nicholaswhitman4620]

I'd love to see this concept done with a green tea

[@nicholaswhitman4620]

In fact, I think next paycheck I'm getting a pound of sugar and trying it out.

[@CitySteadingBrews]

Go for it :)