Part of the Emperor Series. A tea inspired mead using a delicious Rose Dianhong tea.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 25 g Rose Pouchong loose leaf tea*

  • Steep tea 195 degrees Fahrenheit for 5 minutes. Remove leaves immediately . Let cool completely than add to must. (use a portion of the 96 oz of water)

  • 1/2 packet Lalvin 71B

  • 1/4 tsp Go Ferm

  • 1/2 tsp Fermaid O

Secondary

• 1/2 madagascar Vanilla Bean, split

  
  

  and/or

  
  

• 2 oz Light Toast American Oak

Back sweeten with Wildflower Honey to taste if desired.

Pasteurize (I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .

Bulk age 2 months minimum, 5-8 months ideally.

*Rose Pouchong loose leaf tea. theteaspot.com