Originally Posted by BobTheAverage
What is the black tea for?
Tea is a nice addition to meads for a couple of reasons.
First on a larger scale you can use it to infuse a specific flavor to make a tea metheglin.
Second on the smaller scale like mentioned above is the tannic properties.
Tannins added to any mead or wine have a lot of benefits. They are natural antioxidants and preservatives. Flavor/Mouth feel are effected because it give a bit of astringency and even brightness, which adds a nice character, especially to heavy fruit meads. They also combine with proteins and when they drop out of solution take the protiens with them helping to expidite the clearing process.
Yeast also seem to really like tea/tannins as everytime I have used them the ferment was very strong, very early. That's more an observation than about anything I have read.