Tea vs Wine Tannin in Wine Mead and Cider Making
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- Опубліковано 25 сер 2024
- The test of tea vs wine tannin. Are there differences? Is one superior? Should you use wine tannin? Should you use tea in your wine? Will I stop asking questions?
This wasn't so much about a recipe as it was a comparison between Wine Tannin and Black Tea used as a tannic addition to wine. If you are looking for a Sweet Red Wine recipe that is easy to make, check this video out:
• Easy Homemade Wine fro...
Here's the ONE YEAR Tasting of this test: • Black Tea VS Wine Tann...
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Adding tea instead of tannin might bring out some different flavors as it ages. Kinda like tea wine.
The controlability/repeatability of the tannin powder is a related advantage, if you really want to refine a recipe you can go down to the milligram if desired. I wonder if spray dried instant tea is a best of both worlds option given it should be pretty standardized at least within a brand. A mixture of the two in various proportions may also be a way to get a specific tannic profile pretty repeatably.
Re-watching this after doing a test on a tiny batch of wine I made. I GREATLY preferred using tea while fermenting both for the clarification and for the flavors. Double benefit for me.
If you got rubber grommets and the appropriate drill bit, you could easily convert those lids to hold airlocks (better than the bungs). Definitely would help keep it sealed (and could be reused in the future).
I've done that and really like it. Especially in my glass fermenters when I struggle to keep a bung from popping out. also works great for Mason jar lids. I like the 1/2 gallon wide mouth jars for splitting gallon batches.
I use a "Christmas tree" style step bit and the appropriate sized grommet (in my case, 7/16" hole), even works on mason jar lids as long as there's a spoilboard underneath. 1/2gal masons are great for test batches, super easy to clean and after primary is done you can swap out for a solid lid to let it settle out.
@@wmtarr886 I haven't personally used any yet but you can get silicone grommets of the same type, should be completely free of the "rubbery"/tire flavor since there's no sulfur involved.
@@slowdriphobbychannel732 yes, I came here to suggest using food-grade silicone instead. Either already in grommet form or squeezed out of a tube.
(Emphasis on FOOD GRADE. Many of the silicone products at hardware stores have other stuff in them that I'm certain you do not want. Read the label carefully before purchasing.)
Gotta admit, I tried this as one of my first wines. Easy, lovely, plenty of booze and I stop it after a week or so cause I like sweeter and less booze, and have no patience. Lol Flawless. Started with unsweetened, tart cherry juice. Watch Derica and Brian and you will fall in love with this hobby as I have. Thanks Guys. Love ya's!
Thanks guys as always! Really enjoyed the comparison video actually. Something different 😊 looking forward to the year comparison and see how it’s changed. I’ve found the best tea bags for the slightly smoother, less tangy mouth feel ironically are the cheapest Asda (our Walmart) savers range. 80p for 100 or something like that. The more expensive ones tend to not be as smooth. You’d think it would be the other way but every day’s a school day 😂
That was an interesting experiment. I can’t wait to see the year tasting now.
Also I made a large batch of your beginners mead for our wedding a couple weeks ago(started last fall). It was a huge hit and everyone wanted more.
I’ve done the same, but I’ve had difficulty getting the recipe right for 5gal, 10gal and 5+10 gal. I’ve had to blend it all for consistency of batch; and say that the tastes won’t matter after the 2nd glass 😂 though would love to know IF the recipe really Is the same for 1gal as for 1x10gal (that’s a lot of tea)
@@jasoneyre3424 well, i'll be honest I did some approximating, but I did use almost 2 liters of tea in my brew and about 6-8 tea bags steeped for 5-6 mins if I remember correctly. I brewed in a 23 liter carboy. I think I ended up with 27 bottles and a little bit left over for tasting.
Do you think step feeding nutrients might help for a batch that big?
I keep some starsan in a old jug between brewing sessions just to have some to fill airlocks if I have blowouts. Otherwise I make new during racking or starting up brews.
Love this video!
I love that you guys were always more approachable using things we all have. That’s what I needed as a beginner in the hobby. I loved the video guys. Keep them coming
Glad it was helpful!
Same here. I'm getting more open to buying special products but in essense I mostly use things I can actually forage around here. And that's just because it makes the hobby just a little bit more magical to me.
Great experiment ... glad to hear that the tea is as good as the tannins.. as I try to not spend more than I have too
I am looking forward to the one year comparison!
I thought this video was freaking awesome. Thank you for doing it. I can't wait to find the one year version.
ua-cam.com/video/gyWjNKBoBrs/v-deo.htmlsi=JJ6Az0DKLVNDFPn-
I loved this! I’ve always used tea (with one batch being an exception) and I was curious if there really was a difference. I’m definitely interested in seeing a one year check up!
Tea brings more to the table than just tannin I suppose. 🧐 I love doing fruit bottle mini experiments 😆 Looking forward to the 1yr test too!
I have drilled holes in caps and used rubber grommets, stick the airlock through the rubber grommets, reuse the original caps. still not perfect the grommets need to have a groove that matches the thickness of the cap. but keep spraying the cap with StarSan every day and it works.
Thank you for doing this. Great work !! You are right, it is sometimes difficult for us in South America to get some of the ingredients, never mind the varieties of yeast and nutrients. Tips like this are encouraging for home brewers
We try our best to keep our international viewers in mind!
Interesting experiment. Glad somebody finally did it.
Thank you! We were honestly a little surprised at how similar they were. It took a bit of searching to notice the subtle differences.
Thanks for the experience! It comforts me in my use of tea! To be truly scientific, however, you might have considered brewing a third batch with neither tea nor wine tannin, as a "control batch".
Why? It was to see the difference between tannin sources and… honestly we don’t need a third batch lying around :)
@@CitySteadingBrews To truly see the impact of wine tannin versus tea on a wine, you must also be able to compare them with a wine that has neither. As you found out during your experiment, the difference was not so significant between the two. So how can you be sure that the results you have is truly due to the adjunct of tea or wine tannin, and would not have occurred regardless? Having a control witness is simply part of the scientific method. But then again, you are a home-brewing channel and not a bio-chemical research center! Rest assured that I did enjoy the video all the same!
@@princevesperal I concur. This experiment should be done with something with less natural tannins as well. But a control would have helped this experiment.
Absolutely love the experiment videos! This was interesting to see. I'll be sticking with black tea for now since they're so similar. Can't wait for the one year taste test!
I had hoped that you'd have revisited these after allowing the aging to mellow. Hope you have done that! Yayyyyy! At the end it says that you'll update!
We did... ua-cam.com/video/gyWjNKBoBrs/v-deo.htmlsi=h8vswv6axlYjbE22
Would love to see y'all do the same thing but make a 3rd one without any tannins
Why? It’s not about what tannins do, it’s a test of types of tannins.
Because grapes have their own tannins, and would make a great control. Science!
I love your videos and this was great. It really makes it feel like wine making can just be simple. You can make it technical and get specialty ingredients, but you can also just use what you can get your hands on.
Absolutely! Thank you so much for understanding our intent!
Appreciate the tape reference. I also have been doing my own tannin experiments the last few months, so this episode is very timely
I love this... I'm waiting for a brew to finish, I used white oak and cherry twigs and brewed a tea out of them after wrapping them in foil and toasting them in a fire... Hoping it turns out well...
Great video, I've tried both but prefer the tannin mainly for convenience.
The thing with storing ethanol in plastics is it depends entirely on the plastic. Some will dissolve immediately on contact while others will last years with no issues. As long as you have the correct plastic it should be okay but I fully understand not wanting to risk it
I really find these experiments fun. I dont drink but find the process very interesting.
Me too
I like doing the second fermentation to make bubbly stuff tho thats pretty cool
Cool video. I thought for sure you’d combine them at the end to see if you’d get the best of both worlds.
That does sound like something Bri would do, but we were trying to focus on any differences we could detect. I can't think of a reason we would use both in one brew unless we started off with tea and after tasting we decided it could use more of a tannin feel then we might add wine tannin due to the simplicity.
I love you guys! Thank you for all your awesome videos!
Thanks for watching!
Princess Bride.
What I’m taking out of this experiment is that if a brew lacks tannins post fermentation, it’s convenient to have tannin powder on hand to adjust. No dilution. Allow the brew to sit for a bit, then bottle. Job done. Or with a strictly no-water brew, use tannin because again, no dilution. Otherwise, use whatever is convenient.
As far as the tea version being fruitier: pure tea wine does have a fruity note. That makes sense!
Thank you for this comparison video! I’m already looking forward to the 1-year video!
That was a similar thought that we had, Edda. It is always good to have options and to use what works best for you with knowledge on how, when and why to use it! :D
@@CitySteadingBrews - I couldn’t agree more! It’s good to be aware of options, and nice to have them on hand. Before I got powdered tannin, I’d fond myself mixing up a mini-batch of the original recipe with strong black tea as the liquid, and add that. It’d re-start fermentation but had the advantage of not diluting the flavour. It did involve some maths, which I’m not a fan of as I have discalculia. Cue my maths-whiz daughter who’d often do the calculations for me.
@@TigerPat_9180 - I guess it depends on the recipe at hand. I’m never worried about dilution of alcohol percentage. Mine usually are ‘strong’ enough, and one cup to a gallon won’t change much. I’m extremely finicky on flavour though, and that means when I like the intensity of fruit (or other flavours) but only want to affect the tannic level post fermentation, I either go for a proportionate mix involving all the ingredients but substituting tea for water, or I go for powdered tannin… or I oak. But then I’m a bit of a control freak and want to be certain I’ll be able to reproduce a recipe consistently, or eliminate as many variables as possible when tweaking a recipe the next time I make it.
@@TigerPat_9180 - Thank you for sharing that. I never drink alcohol alone either. That being said: Wether to drink alone or not is a personal choice, and one each and every adult has to make on their own, based on what they know about themselves and how they handle it. Same goes for anything a person feels it’s not good for them. Choosing to limit one’s exposure to it can be a very smart thing to do.
The reason why I ask people to help me balance the sweetness of a drink isn’t exposure to alcohol whilst alone though. It’s more to do with getting a second opinion on whether the level I’d go for is in balance with the other elements of the brew. It’s surprising how often both people who gravitate towards a sweeter brew and people who gravitate towards a drier brew will agree on when a brew is ‘at its best’ simply because the drink is balanced.
The grosory mead resepy of yours, was just fantastic, its simple, and just amazing, like i have never tasted somthing that good before, you can feel the lemon and the raizins, did not have to sweeten it, i like wiskey and all, but im the same ass brian, i like my brews sweeter, so i was so suppriesed it was good and done after only 2 weeks, its too young i dont understand how its that good allready
Love this kind of content, experimenting with this vs that. I appreciate the diversity of content
Thank you!
i drill holes and fit rubber grommets to the lids when making supermarket cider.
Indeed, I liked this comparison, and look forward to the update in a year.
Hi B & D,
Love all the great information that you produce. So far, the results of my wine and mead based upon your guidance has proved out fantastic!
I recently read that “tannins” contributed to headaches associated with wines. Also “histamines,” followed by a recommendation of, “If you don’t want a headache, drink plenty of water and take an antihistamine before opening a bottle of wine.”
What the heck? Like you, I like brewing without sulfites which I’ve known can contribute, but have you ever delved deep into the synapses surrounding headaches?
And I’ll just close with this. As a 62-year-old man, I watched one of your recent D&D videos and I didn’t understand a bit of it, but I enjoyed every bit of it, because you two are just so entertaining to watch! Keep up the great work!
Tannins are plant chemicals that impart flavor to red wines and contain antioxidants. But they also spur the release of the neurotransmitter serotonin, which at high levels can cause headaches in some people. If you are sensitive to tannins then we strongly suggest you limit your consumption. However, the connection between tannins and headaches is not universal. Just like other things, different people react differently to food substances. Regardless of your personal situation, hydrating is ALWAYS a good idea when consuming alcohol. I hope we can continue to keep you entertained Tom! Thanks for watching!
This was a most excellent comparison test!
Trying it again with a different juice like apple might have a different experience.
I wonder if they even sell tannins in Japan? Tea has always worked great but you are both very correct in that you never can taste the tea.
Great video 👍.
Can't say much more 😁
I enjoy simplicity, that's why I like your channel 👍
Thank you!
Very enlightening. So if one is absolutely consistent with brand, steeping temperature and time, one might be able to approach the controllability of wine tannin aditives, if the tea method is preferable to you for whatever reason.
Love the data, you guys are great
I ferment with tea and then use tannin if and when I need to adjust tannins after. I feel the complexity of tea can add something else to the brew, while tannin is a controllable addition. It may be in my head, but I feel I can taste a difference between types of teas used like you mentioned. A better whole leaf tea seems to add a smoother edge if the brew is a bit dry, but doesn't overcome nor clash when a brew is a bit acidic. The same can be said when just drinking the tea, so use one that when its heavily steeped you feel has a good aftertaste.
I appreciate these comparison videos. Very helpful.
Super helpful!
Please do more like this.
So I'm thinking there needs to be a Dr Mead t-shirt! Awesomely educational vid!
Hmm...🤔🤓
Truly interesting & intelligent instance of an investigative informational instruction into inventing imbibements.
And just plainly entertaining.
Cheers 🥂
A years a long time to wait, maybe 6 months. Maybe bottle a third one equal parts of each. Love your videos!!
Shows how consistent Concord Grape juice is. I just started a concord grape wine with Walmart's home brand, and it was exactly 1.064 pre-sugar. I just priced wine tannin made only from grape skins and seeds, and oh my god the price. Scott Labs Uva'tan is over $200 for a half kilo (which is more than any of us will ever need, but GEEZ), but they clearly cater to big professional vineyards.
Love these experimental vids. Keep em comin!
Thanks! Will do!
Love these types of videos. Would love to see a recipe book from you guys, would buy that in a heartbeat. Although, I do enjoy watching the videos anyway and writing them down myself. Thanks for the content, keep it up!
A book is in the works! Also, I try to write the ingredient list for all our recipes in the description of the video. This might help a bit before that book gets published. ;) Thanks for watching!
@@CitySteadingBrews fantastic, thank you!
The finished standard cup of tea is 6 oz as the tea leaves absorbs about 2 oz of liquid if made under the ISO 3103.
For big batches (i have 2 7.5 gallons stainless steel fermenters) is good to use tannins, but for smaller batches tea is great.
ahh I love this, but if you deep dive in this you can find Many more tannins than the standard chestnut wine tannin that is easy to find. I have 8 on hand now but I still have 3 or 4 teas at any point as well because it all you need sometimes. Very awesome video... though I do not recommend deep diving into this subject and going nuts unless you are insane and like to experiment a little too much(like me haha). I have a few that are from some really strange trees/bushes and they have strange instructions on their uses, BUT that said they have neat properties that seemed like fun to play with for at least one batch.
Thanks!
Thank you!
You should do a brew comparison when regular tea vs green tea is used
We have never used green tea for tannin. It’s not going to give as much result as black tea.
We like these kind of videos!
Very cool
Thank you! We are glad you enjoyed it!
Could you use the tannin additive in secondary or conditioning, if while tasting to see what the brew still needs, you determine it didn't have the desired mouth feel? Also, on an unrelated topic, do you remember your coffee mead video? Have you considered adding cacao nibs or chocolate and vanilla extracts to make it a true mocha mead? Is there anything one could add to give it a caramel flavor? Also, thanks for these videos. I continue to learn soooo much!
You can add anything in secondary/conditioning phase as you see fit to adjust the flavor, taste, and feel. The same goes for adding in fruit during secondary to impart a stronger fruit flavor. Of course, these things will all change subtly over time so many brewers err to the side of caution to prevent over punching anything into a brew unless they know it is really desired that way.
You could add caramel flavour extract!
Lovely people.x
Mistakes were made, left out where the morning sun could hit it. At about 8 months old found out airlock had broke, looked like it had been broke a couple of months (the air did get to it). Smelled it smelled fine, after a taste could be the best mead I've made. (It also looked fine and 15 to 20% abv).
Should've tasted the tannin water... FOR SCIENCE :P
thanks for the video. this was fascinating
Thanks for watching, Rita!
Ever try the cold brew tea. I wonder if you could drop them into a fermenter for a given amount of time for repeatability and avoid dilution.
Same as any other tea really. Just a different preparation of extraction.
I'm glad to hear they're so close, cause the fewer powdery things I can throw in a brew the better :D how much tea do you use in a brew on average to get a perceivable result in the end product?
One teabag in a gallon normally works. Like we did in the experiment.
INCONCEIVABLE!!!
It is very ironic that I asked you this question 2 days before you posted the video. That must be why my wife says I am psychotic.
Speaking of the wife, she wants to know if you ever made a Moscato, which is her favorite wine. Is that just a specific type of grape? Anyway, keep up the great content. I did not realize you had the other channels. I just notified my son about your D&D channel
Moscato is one of my favorite wines as well. Moscato is made from Muscat grapes. Muscat grapes and wines almost always have a pronounced sweet floral aroma. The breadth and number of varieties of Muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety. If you haven't made it already, I would suggest our Sweet Red Wine. It is super easy and has a similar sweetness to Moscato, though of course not the same. ua-cam.com/video/XHtWgNBM8A8/v-deo.html
Crazy question. What if you mixed the wine tannin and tea together and made wine? Would you end up with a more balanced wine with taste, aroma, body being influenced by the combination?
They are honestly so similar that it’s not going to change much imho.
Should do a chest nut tannin vs oak tanning🤔
I wonder if the tannin needed to sit longer. I have heard it can take a couple weeks to absorb into the wine and give the desired effect. I also sometimes wonder if using boiling water to dissolve the tannin would speed up the process. Kind of like the tea.
I should order some air locks... Been using the cap method for months now 😅 6 odd gallons of bottles worth!
Yes, order airlocks.
Never go up against a Sicilian when death is on the line!
I would be inclined to use the tea just because it's more convenient to get. The grocery store is less out of the way than the homebrew store (am I lucky my small town even has a homebrew store?) 🤷
I have another unrelated question, about clarity: I have two brews, bottled a couple of days apart at the end of July. They are both ginger-jalapeno flavored very low ABV brews (I was going for kind of a soda). The only difference in the recipe was the amount of jalapeno; I made the first one, realised there was too much, and made a second batch with less. I added nothing to either one to affect the fining. #1 is translucent; pretty hazy but okay. Not pea soup. #2 is so clear I can almost read through it. What in your greater experience accounts for the difference? I've only been at this for a couple of months, so I don't yet have the tools to figure it out. Thanks! :)
i just bought some tannin form north mountain
The manufacturer of Starsan actually recommends not using it if it's been in solution for more then an hour.
Wow, you're right. I just saw on their own website. Funny, others who market it say 3-4 weeks!
I’ve used a 5L plastic water bottles and drilled a hole through the cap and it worked perfectly for a mead brew. I didn’t know that the alcohol can leech into plastic and plastic into the alcohol though 🥺
Yeah plastic is chemically similar to fats and can break down and leech into liquids.
As you wish!
One tea bag per gallon? Do you have directions for tea brewing and adding? Thank you!
Perhaps teabag+water = standard 6oz cup finished?
So, let me say first this was a fun video. I was pretty impressed with the actual rigor you put into conducting your experiment!
However let me also ask a question about a mead we made because my wife and I are a little confused. We made a pear mead (pear juice and honey + nutrient) with a OG of 1.124 and a current reading of 1.014.
Reason I’m asking is because the air lock stopped bubbling after a week and then we let it sit for another week before we checked it, so it’s two weeks old. It also had some weird white things on top that made me nervous. Did we do something very wrong or very right?
It is possible that the weird white things on top are Kahm yeast. There are many articles on Kahm yeast as it is common both in brewing and food fermentations. It isn't necessarily a bad thing nor a good thing, but rather a thing. As long as it doesn't smell bad or look like mold you "should" be fine.
@@CitySteadingBrews we did go ahead and do a small and taste test. It was very very green but once past that it was pure sweet pear. I gave it a good swirl to mix up the yeast things. We’ll see if they come back.
Thanks for the help guys! It means a lot
Shouldn't you have taken the specific gravity after adding the water?
You guys make some great videos but I wonder if you mixed the powered tannin with the tea how would that be,since you mentioned the different qualities in each one.
You can if you like, but they aren't that different in reality.
Thanks for this! Great vid. This comparison of tea vs tannin would have been even better if you had done a 3rd bottle with no addition. What does tannin add and is it worth it? Is it necessary?
Mouth feel, yes and yes.
Can you add tannin after fermentation? Thanks guys. Love the channel ❤ UK
You sure can. I think that is when the wine tannin will be extra helpful.
I prefer tea as well. I think the flavor adds complexity and taste to it….. how’s those reapers tasting?
Squeee! We haven't done anything with them yet and I keep the box out so we can thank you! So... thank you! 😍
I would think this would be easy for you since you usually use tea when making your brews. The tannin brew should taste different enough to not fool you.
Extremely excited to learn this ...I am low carb big on tea an health benefits new to wine I've found a piniot grigio at 70 cals and 4 carbs( popular wine,under $10.00,begins with a B) wondering if u guys know how they do that?? I would love to learn thanks !
Probably with artificial sweeteners.
Just my opinion... search UA-cam for low carb /keto many,many have half mil viewers or more some way more check out dr. Berg. If u could come up with the recipe your channel could blow up big time!! Wishing u well.
Hi, just wondering why you guys are using 135 instead of 131.25 in your alcohol calculations?
Cheers,
Thomas
Have you made a chokecherry (chokeberry) wine?
How do you know if you need tannin? I'd like to see that experiment also done with a control gallon of non tea, non tannin. Then critique all 3 .
Without tannin we would pick it out instantly as it would taste totally different. Tannin is a personal preference but adds mouthfeel, and richness to a brew.
@10:42 a ghost moves the notes near Brian’s elbow.
The Princess Bride
I'm 4 days into my fermentation and didn't add tannins to it. Is it too late to add black tea to it? Can I add it into the secondary fermenter and not get a tea flavor?
Some reason the glass switching reminds me of the Princess Bride Iocane powder scene.
Ding ding!
I like the informative videos, but I prefer the recipe and tasting videos more. I enjoy getting the info I guess but the recipe and tasting videos are more entertaining to me I guess.
Now please do one about natural/scavengeable things that could be used to provide tannins. Since the whole covid mess, I'm always interested in stuff I can use when the supply chain is all kerflooey.
Most organic material has a tannic nature, just be sure that it isn't toxic and that any flavors it may impart work with your recipe.
I'm thinking about trying white pine needle tea
Hey quick question I don't know if you've made a video yet but I'll search after this comment but using raisins for tanning is there really a difference to chopping to throwing them in whole and maybe do a comparison along with black tea vs the raisins thanks in advance guys
Raisins are mostly flavor but a little tannins. Tea is more tannins. There’s really no comparison.
Will any black tea work
Going Off topic..though I did also enjoy this video. Would it be possible to make wine or meade with canned fruit/mixed fruit.
It's absolutely possible! Just keep an eye out for any added preservative that may affect fermentation or create off flavors. The other thing to consider is how the fruit is packed, ie if it's in syrup, you can drain the fruit or keep the syrup in for additional flavor, but if you do that you have to account for the added sugars so may want to reduce the amount of honey or other sugar used. Hope any of that helps! :)
PPS: lol two words! Earl Grey!!!
I have a theoretical question, having just started a brew of Welch's Grape Juice and some WIld Turkey 101. I didn't add any sugar and was trying to calculate how much WT I needed to add to achieve an ABV of around 12%. A bottle of Welch's has 8 servings with 35g of sugar per serving, or 280g of sugar, which is a little over half a pound, so I assumed this was adding a specific gravity of about 0.028 (-ish). But you got an SG of 1.064, which would correspond to well over a pound of sugar. Why is there such a discrepancy? Why is a calculation based of the sugars listed on the label so off from what I would expect using the hydrometer?
I wouldn’t have added the whiskey until it finished with fermentation as it likely won’t start or won’t ferment well with that much alcohol in there to start. The gravity of the juice would be based on a gallon of juice. We used actual readings to know for sure.
@@CitySteadingBrews It's an expermental batch, I wanted to see how the vanilla and oak flavors from the whiskey tasted after mixing with the grape juice for an extended period. I also have some WT I'm trying to get rid of. :) But yes, I think you nailed it, my mistake was that I was basing off a 64oz bottle of Welch's, I should have doubled it to 128oz, or a full gallon, to use the sugars on the label as a guide for rules of thumb intended for a gallon.
Also, thanks for the quick reply and love your channel.
I was wondering, guessing you have a lot, what assortment of carboys and fermentation buckets do you have?
Glass carboys in five gallon, three gallon, 1.4 gallons, 1 gallon, 1/2 gallon and of course quart and pint sizes. Buckets in 2 and 1 gallon sizes. I'm sure I'm missing something, lol!
What about tea helps the brew? Could you replace it with coffee lol
Tea has more tannins than coffee and won't change the flavor as much. In theory you can use coffee though.
@Nathaniel Miller thanks great explanation :)
❤