I did an experiment with Pineapple Kona Pop/Passionfruit tea blend into a pale ale and divided up into 6 growlers for fermenting:
G1-no added tea, the "base beer"
G2-base beer + steeped tea added post fermentation
G3-base beer + a tea "dry hop" for 2 days
G4-base beer + tea in during entire fermentation
G5-base beer + tea made from boiled wort, cooled, in for all fermentation
G6-G5 + a tea "dry hop" for 2 days
I had my homebrew club judge and then had a smaller judging panel at my house the next week and results were consistent.
Overall, favs were:
Surprisingly, many people thought G4 was the most balanced, but the dry hopping really made the tea aroma pop.
Since I used a very fruity tea blend, this worked well. I'm not sure with a more bitter tea if you'd want to leave it in the whole time. I personally liked the wort tea with dry hopped tea at the end the best.