Forgive me if this is out of place,but it has tea in it .
I had an idea yesterday whilst teaching. I forgot about half of a cup of very strong Lao green tea on my desk and when I came back to it it was cold. Now it was VERY bitter,but in a smooth pleasing way which resembled a few superior hops.
The idea is this; I am going to make chicha/tesguino nad had the idea of bittering it with strong green tea.
Is there anything in tea which would inhibit the yeast?
Please,all and any comments welcome.