Tea Wine Recipe (Homemade Fermented Tea)

Water: The base liquid for the tea wine, essential for brewing the tea and dissolving the sugar.

Black tea: Provides the primary flavor profile for the tea wine. Use good quality tea bags for the best results.

Sugar: Acts as the fermentable sugar that the yeast will convert into alcohol, giving the tea wine its alcoholic content.

Yeast: The microorganism responsible for fermentation, converting the sugar into alcohol and carbon dioxide.

When dissolving the sugar into the tea mixture, ensure it is completely dissolved before allowing it to cool. This helps to create a consistent fermentation environment for the yeast, promoting a smoother and more even fermentation process.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the fermentation process.

• black tea - Substitute with green tea: Green tea provides a lighter flavor and different antioxidants, which can result in a unique taste profile.

• sugar - Substitute with honey: Honey can add a richer flavor and additional complexity to the fermentation process due to its natural enzymes and floral notes.

• yeast - Substitute with champagne yeast: Champagne yeast can produce a cleaner, more refined taste and is often used in sparkling wines and ciders for its ability to ferment more completely.

• Ensure your tea wine is fully fermented and aged before considering storage or freezing. This guarantees the best flavor and stability.

• For short-term storage, keep your tea wine in a cool, dark place. A pantry or cellar works perfectly. Ensure the bottles are sealed tightly to prevent oxidation.

• If you plan to store your tea wine for an extended period, consider using dark glass bottles. This helps protect the wine from light exposure, which can degrade its quality.

• Label each bottle with the date of bottling. This helps you keep track of aging and ensures you consume the oldest bottles first.

• For freezing, use plastic bottles or containers. Glass can crack or shatter when frozen. Leave some space at the top of the container to allow for expansion as the liquid freezes.

• When freezing, ensure the tea wine is fully cooled to room temperature. This prevents condensation inside the container, which can dilute the wine when thawed.

• To thaw frozen tea wine, transfer it to the refrigerator and let it thaw slowly. This gradual thawing process helps maintain the wine's flavor and consistency.

• Once thawed, consume the tea wine within a few days. Freezing can slightly alter the taste and texture, so it's best enjoyed soon after thawing.

• Avoid refreezing tea wine. The repeated freezing and thawing process can significantly degrade its quality.

• If you notice any off smells, flavors, or signs of spoilage, discard the tea wine. Proper storage and freezing should prevent this, but it's always better to be safe.

• gently warm the tea wine in a saucepan over low heat. Avoid boiling to preserve the delicate flavors and alcohol content.
• use a double boiler method by placing the tea wine in a heatproof bowl over a pot of simmering water. This ensures even heating without direct contact with the heat source.
• microwave the tea wine in a microwave-safe container. Heat in short bursts of 10-15 seconds, stirring in between to evenly distribute the warmth.
• if you have a sous vide machine, set it to a low temperature (around 120°F/50°C) and place the tea wine in a sealed bag. Submerge in the water bath until warmed through.
• for a quick and easy method, pour the tea wine into a thermos and fill the thermos with hot water. Let it sit for a few minutes until the tea wine reaches the desired temperature.

• Large pot: Used to boil the water and steep the tea bags.

• Tea bags: Contains the black tea leaves needed for the recipe.

• Stirring spoon: Used to stir the sugar into the tea until it dissolves.

• Fermentation vessel: A container where the tea mixture will ferment; it should be able to be sealed with an airlock.

• Airlock: A device that allows gases to escape from the fermentation vessel while preventing outside air from entering.

• Thermometer: Used to check that the tea mixture has cooled to room temperature before adding the yeast.

• Siphon: Used to transfer the fermented tea wine into bottles without disturbing the sediment.

• Bottles: Containers where the tea wine will age for an additional two weeks.

• Bottle caps or corks: Used to seal the bottles after siphoning the tea wine into them.

Boil water in advance: Boil the water ahead of time and let it cool while you prepare other ingredients.

Use instant yeast: Opt for instant yeast instead of active dry yeast to skip the activation step.

Batch steeping: Steep multiple tea bags at once to save time.

Pre-measure ingredients: Measure out the sugar and yeast before starting to streamline the process.

Use a large vessel: A larger fermentation vessel can handle more liquid, reducing the need for multiple batches.

Label bottles: Label your bottles with dates to keep track of aging time easily.