1. It can't require a lot of aging. I want to use them as gifts, and Chinese people love to drink haha. A couple months is fine, but id doubt theyd last longer than that. From what ive read on meads is they require a bit of aging to be good. Is that true?
Mead does not have to take a long time to age. It does get immesurably better with age but a propper recipe and steps taken can be drinkable after clearing.
You want a cooler fermentation like close to 60*F.
Use yeast nutrients like DAP and Yeast hulls or Fermaid K & Go Ferm While using a stepped nutrient addition regiment.
Finally make sure to make a good yeast starter in a low gravity must so the yeast colony have a chance to strengthen before going into your higher gravity must.
2. Ive personally have never had mead, so although I have a heavy background in cooking and I can pair flavors well, its hard for me to pair a flavor im not familiar with. In my head a tea mead sounds nice, but maybe all the mead drinkers are cringing at that thought right now. Haha i have no clue.
Tea is a good tource of Tannins and can benifit a lot but too much and you end up with a very bitter flavor. I did a Chamomile mead once and it is a year old now and still pretty bitter for having too much tea.
With proper proceedures it is possible to have good mead in a short(ish) time but wine is better known for servfing more quickly.
Ginger and peach are known to go very well together. A ginger peach wine would be nice. Here are a couple gallon batch ideas you can gleen on and see if you like:
1 Gallon Peach juice
4oz fresh ginger grated and not skinned
1lb table sugar
1oz green tea leaves
1tsp Yeast nutrient
2tsp pectic enzyme
1 Camden tablet
Yeast (Red Star Cote De Blanc, Lalvin 71b are both good choices)
or if you dont have peach juice
6 lb Fresh peaches cut into 8th or smaller
4oz fresh ginger grated and not skinned
1.5lb table sugar
1oz green tea leaves
1tsp Yeast nutrient
2tsp pectic enzyme
1 Camden tablet
Yeast (Red Star Cote De Blanc, Lalvin 71b are both good choices)
Add your crushed Camden Tablet to the muct befor pitching the yeast and the pectic enzyme. 12 - 24 hours later add in pectic enzyme & then 12 - 24 hours after that pitch your yeast. It would be good to rehydrate dry yeast with 1/4 cup water and 2 TBS of your Must.