Adding botanicals to wild ale

[pursuit0fhoppiness]

Hey all, I've got my base mixed ferm golden sour fermenting (Sacch/Brett/Lacto co-pitch), and plan to add oak cubes as well as hibiscus, rosehips, heather and elderberries. I'd just like those flavours to come through subtly. Would it be best to add small amounts of each directly to the fermenter, or make a tea of them and add the tea?

Thanks!

 

[RPh_Guy]

I recommend using tea, added to your taste at packaging.