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Has anyone thought of 'brewing' tea in the same way as beer? Answered

I know that tea leaves are sometimes used as a yeast nutrient in other drinks but I was wondering if you could get a "stronger" and fizzy ice tea thing going on?


An interesting idea, as an avid brewer this is something that has passed my radar (though I did have an idea for a steeped tea infused vodka.. hmm perhaps for another instructable).

Your idea is not without merit though, and even better someone has already tried it, so it's possible to complete. The real question would be if you wanted it carbonated, or just alcoholic. If you were to brew with yeast (and with some love to ensure the right pH) you'd get an alcoholic version, take it a step further and you can carbonate your tea beer. However if you are aiming to just carbonate your tea then that's a whole separate process.

Does that answer your question?

I know this is going against the grain and theme of -ibles, but a company has already marketed a "Hard Iced Tea" that you may want to sample to get an idea as to what their marketing has determined to be good enough for public consumption. Your local adult beverage emporium should have something to the effect of "Mike's" various flavored beverages that you can sample to get an idea. But remember, marketing has determined that to be 'good enough' and not 'Excellent!' or 'Great!'. You can do better!

that might not be fermented tea, but tea with alcohol added to it. not sure what kind of difference that would make, but i'm sure they would be completely different. but i dont really know how its made.


8 years ago

Has anyone thought of "brewing" tea. Hmm in all the thousands of years that humans have been on the planet, and all the billions of people that have existed, nope not a one thought of it!! You are the first you little innovator you. Yes of course it has been thought of before sheesh. Some street kids in Africa even invented a way to ferment human feces and get high off that, so yea.

Tea in itself will have very little sugar. If you don't add some flavor of fermentable sugar to the batch, the yeast won't be able to work their magic. The above referenced instructions in mikeasaurus' post uses malt extract. You could certainly experiment with others. I'm thinking that a honey/tea meade is starting to sound delicious. Thank you for the idea. Cane sugar, or any selection of other sugars could certainly do the trick as well. The Sacred and Herbal Healing Beers is a great reference, I believe that I have two copies of it on my shelf, one which is stained to within an inch of illegibility, and the backup, along with the Homebrewer's Bible (also in duplicate for the same reasons)


9 years ago

the tea plant 'Camellia sinensis' has been used in many recipes over the years. tea has tannic qualities and adds a bitter taste to the final product.

check out a book called 'sacred and herbal healing beers.' it will give you a great idea of what can be and has been incorporated into beers, ales, etc.

this book will give you a perspective on the process that is much more open and enlightening than any out there. check it out.

Nice reference, thats a good book.

yes, it is a very cool book. it has helped me see beyond the 'basics' and try new things and entertain new ideas. i have even contacted the author with questions and was answered personally, promptly and very courteously. i would recommend his book to anyone interested in producing alcohol or even just learning about the history of alcoholic beverages.