Master the art of brewing with tea in beer with this comprehensive guide covering ingredient selection, brewing techniques, flavor pairings, and 10 creative tea beer recipes for homebrewers of all experience levels.
The first time I added tea to a homebrew batch, I was admittedly skeptical. Despite my decade-plus of homebrewing experience and having experimented with countless ingredients—from exotic fruits to foraged herbs—something about combining beer and tea felt almost sacrilegious. These were, after all, the world’s two most popular beverages, each with millennia of tradition behind them. Who was I to play matchmaker?
That experimental Earl Grey Pale Ale not only changed my perspective but opened a door to a fascinating brewing frontier where these ancient fermented beverages complement rather than compete with each other. Tea offers brewers an incredibly versatile ingredient—providing complex flavors, subtle aromatics, natural antioxidants, and even structural tannins that can transform ordinary recipes into extraordinary creations.
In this comprehensive guide, I’ll share everything I’ve learned from years of brewing with tea—from selecting the right varieties and proper techniques to preventing common mistakes and developing harmonious recipes. Whether you’re an extract brewer making your first specialty batch or an all-grain veteran looking to expand your ingredient repertoire, you’ll discover how tea can become one of the most valuable tools in your brewing arsenal.
Understanding Tea: A Brewer’s Perspective
Before diving into brewing techniques, it’s essential to understand the basic tea categories and what each brings to your beer. Despite their vast diversity, all true teas (Camellia sinensis) fall into six main categories based on processing methods:
The Six Main Tea Categories for Brewing
| Tea Type | Processing Method | Flavor Profile | Beer Style Compatibility | Brewing Contribution |
|---|---|---|---|---|
| White Tea | Minimal processing, no oxidation | Delicate, subtle, slightly sweet | Wheat beers, blonde ales, cream ales | Subtle complexity, light floral notes |
| Green Tea | Unoxidized, heat-treated | Grassy, vegetal, sometimes seaweed-like | IPAs, pale ales, saisons | Herbal brightness, subtle bitterness |
| Yellow Tea | Slight oxidation with unique “smothering” | Mellow, slightly sweet with less vegetal notes | Belgian ales, golden ales | Gentle complexity, subtle fruitiness |
| Oolong Tea | Partially oxidized (10-80%) | Wide range from floral to toasty | Amber ales, ESBs, Belgian dubbels | Complex fruitiness, pleasant tannins |
| Black Tea | Fully oxidized | Bold, malty, sometimes fruity | Porters, stouts, brown ales | Rich maltiness, depth, structure |
| Pu-erh Tea | Aged and fermented | Earthy, woody, complex | Imperial stouts, barleywines, sours | Funky complexity, earthiness, depth |
Beyond these categories lie countless herbal infusions (technically tisanes, not true teas), which offer their own unique brewing possibilities. Chamomile, rooibos, hibiscus, and herbal chai blends can all make exceptional brewing ingredients.
According to research published in the Journal of Agricultural and Food Chemistry, tea contains over 450 organic compounds, including polyphenols, amino acids, enzymes, and aromatic compounds. This chemical complexity explains why tea can add such nuanced dimensions to beer.
The Science of Tea in Beer: What’s Actually Happening?
When incorporating tea into beer, several chemical interactions occur that affect the final product:
Tannin Contribution
Teas—especially black, oolong, and aged pu-erh—contain significant tannins that contribute structure and mouthfeel to beer. These compounds can help balance sweetness in malt-forward styles or provide backbone to lighter beers. According to brewing expert Randy Mosher in his book Tasting Beer, tannins create “a pleasant astringency that cleanses the palate and complements food.”
Antioxidant Activity
Tea’s abundant polyphenols—particularly catechins in green tea and theaflavins in black tea—serve as natural antioxidants that can improve beer stability and shelf life. Research from the Brewing Science Institute suggests these compounds may help prevent oxidation and staling, particularly in hop-forward styles.
Flavor Compound Solubility
Tea compounds dissolve differently depending on water temperature, contact time, and alcohol content. This explains why cold-steeping tea directly in finished beer often yields different results than adding tea during the hot side of brewing. The presence of alcohol can extract different flavor compounds than water alone, sometimes revealing entirely new dimensions of the tea.
Brewing Methods: When and How to Add Tea
Through extensive experimentation, I’ve identified seven distinct methods for incorporating tea into beer, each with its advantages for specific brewing goals:
1. Mash Addition
Process: Add loose leaf tea directly to the mash.
Best for: Subtle background notes, tannin structure, mild tea character
Advantages: Compounds are transformed through the entire brewing process
Disadvantages: Many volatile aromatics lost, difficult to control extraction
Example Application: Adding 1-2 oz of Lapsang Souchong to an imperial porter for subtle smokiness that integrates seamlessly
2. Kettle Addition (Last 5-10 Minutes of Boil)
Process: Add tea during the final minutes of the boil, similar to aroma hop additions.
Best for: Moderate tea character with some aromatic preservation
Advantages: Sanitizes tea, provides good flavor extraction
Disadvantages: Still loses some volatile aromatics, can extract excessive tannins
Example Application: Adding 2-3 oz of Earl Grey to an English mild for distinctive bergamot character
3. Whirlpool/Steep Addition
Process: Add tea after flame-out during whirlpool or steep at sub-boiling temperatures.
Best for: Balanced tea character with improved aroma retention
Advantages: Gentler extraction, better aroma preservation
Disadvantages: Can introduce microorganisms if not careful with sanitation
Example Application: Adding 4 oz of Jasmine Green tea at 170°F for 15 minutes to a Belgian witbier
4. “Dry-Teaing” in Secondary
Process: Add tea to secondary fermentation, similar to dry-hopping.
Best for: Pronounced tea aroma with minimal flavor extraction
Advantages: Excellent aroma preservation, minimal tannin extraction
Disadvantages: Potential sanitation issues, more subtle flavor contribution
Example Application: Adding 2 oz of Silver Needle white tea to a saison for 3-5 days before packaging
5. Tea Concentrate Addition
Process: Brew concentrated tea separately and add to beer at packaging.
Best for: Precise control over tea character intensity
Advantages: Exceptional control, consistent results, minimal risk
Disadvantages: Less integrated character, may dilute beer slightly
Example Application: Adding 16 oz of strong-brewed Assam tea concentrate to 5 gallons of English brown ale at kegging
6. Cold Brew Method
Process: Steep tea in cold water for 12-24 hours, then add the concentrate at packaging.
Best for: Smooth tea character without astringency
Advantages: Minimal tannin extraction, clean flavor profile
Disadvantages: Less traditional tea character, reduced sanitizing effect
Example Application: Adding 24 oz of cold-brewed Darjeeling to a golden ale before bottling
7. Tea-Infused Spirits Addition
Process: Infuse tea in neutral spirits, then add to beer.
Best for: High-gravity beers where alcohol boost is desirable
Advantages: Excellent shelf stability, extracts unique compounds
Disadvantages: Adds alcohol, may require adjustment to original recipe
Example Application: Adding 8 oz of rum infused with chai tea to an imperial stout before packaging
For more details on fermentation techniques and additional ingredient additions, visit our comprehensive guide to flavor infusions where we cover various methods for adding unique ingredients to your brews.
Tea Selection Guidelines for Brewers
Not all teas perform equally in beer. Based on my brewing experience and discussions with professional brewers, here are key considerations when selecting tea for brewing:
Quality Matters
Always use whole leaf tea rather than low-quality tea bags, which often contain tea dust and fannings that can introduce harsh astringency. According to the World Tea Academy, whole leaf tea contains more intact essential oils and flavor compounds that create nuanced aromas and flavors.
Freshness Is Critical
Tea loses aromatic compounds rapidly after processing. Purchase from reputable tea merchants like Adagio Teas or Harney & Sons who specify harvest dates and store tea in proper conditions. For best results, use tea within 6-12 months of purchase.
Consider Tea Processing
Heavily oxidized teas (black, dark oolongs, aged pu-erh) generally withstand the brewing process better than delicate varieties, making them more suitable for mash or boil additions. Reserve white, green, and light oolong teas for late-process additions where their subtle characteristics won’t be destroyed.
Watch Chemical Treatments
Avoid teas treated with artificial flavors or chemical additives, which can behave unpredictably during fermentation. Natural flavored teas (with essential oils or dried fruits) generally perform well, but synthetic flavorings can create off-notes.
Matching Tea Varieties with Beer Styles
After years of experimentation, I’ve found certain tea and beer pairings consistently yield excellent results:
Black Tea Pairings
- English Breakfast + Porter/Stout: The malty, robust character amplifies dark grain notes
- Earl Grey + American Pale Ale: Bergamot oil complements citrusy American hops
- Assam + ESB or English Mild: Creates a supercharged “tea and biscuits” profile
- Darjeeling + Belgian Tripel: The “champagne of teas” enhances fruity esters of Belgian yeast
Green Tea Pairings
- Sencha + Blonde Ale: Grassy notes add complexity to simple grain bills
- Jasmine Green + Witbier: Floral character amplifies traditional coriander/orange peel
- Gunpowder + IPA: Smooth bitterness complements hop character
- Matcha + Cream Ale: Creates distinctive color and creamy mouthfeel
Oolong Tea Pairings
- Tie Guan Yin + Saison: Floral, slightly mineral character enhances farmhouse complexity
- Da Hong Pao + Scotch Ale: Roasted notes complement caramel maltiness
- Oriental Beauty + Sour Ale: Honey-like sweetness balances acidity
White Tea Pairings
- Silver Needle + Kölsch: Delicate fruitiness enhances subtle German hop character
- White Peony + American Wheat: Adds complexity without overwhelming the clean base
Herbal Tea (Tisane) Pairings
- Rooibos + Red Ale: Enhances caramel notes without adding astringency
- Chamomile + Blonde Ale: Adds delicate apple-like fruitiness
- Hibiscus + Berliner Weisse: Amplifies tartness and contributes dramatic red color
- Chai Spice + Winter Warmer/Holiday Ale: Complements traditional holiday spicing
Tested Recipes: Tea-Infused Beers for Homebrewers
Here are five thoroughly tested recipes for tea beers that consistently produce excellent results:
1. London Fog ESB (Earl Grey Infused)
Base Style: Extra Special Bitter
Tea Used: Earl Grey (black tea with bergamot oil)
Method: 10-minute kettle addition (last 10 minutes of boil)
Grain/Extract Bill (5 gallons):
- 8 lbs Maris Otter pale malt (or 6 lbs pale liquid malt extract)
- 0.5 lb Crystal 60L
- 0.25 lb Victory malt
Hop Schedule:
- 1 oz East Kent Goldings (5% AA) – 60 minutes
- 0.5 oz East Kent Goldings – 15 minutes
Tea Addition:
- 3 oz loose leaf Earl Grey tea (last 10 minutes of boil)
Yeast:
- Wyeast 1968 London ESB or Safale S-04
Brewing Notes: The bergamot oil in Earl Grey creates a wonderful citrus character that complements traditional English hops while the black tea base enhances malt complexity. The tea’s tannins provide structure that makes this beer feel like a bigger brew than its moderate ABV suggests.
2. Jade Dynasty Rice Lager (Green Tea Infused)
Base Style: Rice Lager
Tea Used: Dragonwell (Longjing) green tea
Method: Cold brew concentrate added at packaging
Grain/Extract Bill (5 gallons):
- 7 lbs Pilsner malt (or 5 lbs pilsner liquid extract)
- 1 lb flaked rice
- 0.5 lb carapils
Hop Schedule:
- 0.75 oz Northern Brewer (8% AA) – 60 minutes
- 0.5 oz Saaz – 10 minutes
Tea Addition:
- Cold brew 2 oz Dragonwell tea in 24 oz water for 12 hours
- Add entire concentrate at packaging/kegging
Yeast:
- White Labs WLP830 German Lager or Saflager W-34/70
Brewing Notes: The delicate vegetal notes of cold-brewed Dragonwell tea perfectly complement the subtle rice character in this clean lager. The result is refreshing with a gentle tea finish that doesn’t overwhelm the base beer’s crisp profile.
3. Masala Brown Ale (Chai Spiced)
Base Style: American Brown Ale
Tea Used: Masala Chai
Method: Secondary infusion (“dry-teaing”)
Grain/Extract Bill (5 gallons):
- 8 lbs American 2-row (or 6 lbs amber liquid malt extract)
- 0.75 lb Crystal 80L
- 0.5 lb Chocolate malt
- 0.25 lb Victory malt
Hop Schedule:
- 1 oz Fuggles (4.5% AA) – 60 minutes
- 0.5 oz East Kent Goldings – 15 minutes
Tea Addition:
- 3 oz loose leaf Masala Chai tea in secondary for 3 days
Yeast:
- Wyeast 1056 American Ale or Safale US-05
Brewing Notes: The chai spices (cinnamon, cardamom, ginger, clove) integrate beautifully with the caramel and chocolate notes of the brown ale. Secondary infusion keeps the spice character fresh and aromatic without extracting excessive tannins.
4. Imperial Smoky Porter (Lapsang Souchong)
Base Style: Robust Porter
Tea Used: Lapsang Souchong smoked black tea
Method: Mash addition
Grain/Extract Bill (5 gallons):
- 10 lbs Maris Otter (or 7 lbs dark liquid malt extract + 1 lb Munich extract)
- 1 lb Munich malt
- 0.75 lb Crystal 80L
- 0.5 lb Chocolate malt
- 0.25 lb Black Patent malt
Hop Schedule:
- 1.5 oz Northern Brewer (8% AA) – 60 minutes
- 0.5 oz East Kent Goldings – 15 minutes
Tea Addition:
- 2 oz Lapsang Souchong added to mash (or steeped in hot water and added to extract batch at beginning of boil)
Yeast:
- Wyeast 1084 Irish Ale or Safale S-04
Brewing Notes: The pine smoke character of Lapsang Souchong integrates with the roasted malts to create complex layers of smokiness without overwhelming the beer. Adding the tea to the mash allows the smoky notes to meld perfectly throughout the brewing process.
5. White Thai Witbier (Lemongrass & Thai Tea)
Base Style: Belgian Witbier
Tea Used: Thai tea blend with lemongrass
Method: Whirlpool/steep addition
Grain/Extract Bill (5 gallons):
- 5 lbs Belgian Pilsner malt (or 4 lbs wheat liquid malt extract)
- 4 lbs flaked wheat
- 0.5 lb flaked oats
Hop Schedule:
- 0.75 oz Tettnang (4.5% AA) – 60 minutes
Tea and Spice Additions:
- 2 oz Thai tea blend with lemongrass (steep at 170°F for 15 minutes after flame-out)
- 0.5 oz crushed coriander (last 5 minutes of boil)
- Zest of 1 orange (last 5 minutes of boil)
Yeast:
- Wyeast 3944 Belgian Witbier or Safbrew WB-06
Brewing Notes: The citrusy lemongrass in the Thai tea blend enhances the traditional coriander and orange peel in witbier, while the tea base adds complexity. The whirlpool addition preserves the aromatic qualities while preventing over-extraction of tannins.
Common Mistakes and Troubleshooting
Despite tea’s brewing versatility, several common pitfalls can compromise your results:
Mistake #1: Over-Extraction Leading to Astringency
Problem: Excessive tannin extraction creates unpleasant mouth-drying astringency.
Solutions:
- Reduce contact time, especially for black and oolong teas
- Lower water temperature for delicate teas (white, green)
- Consider cold brewing for minimal tannin extraction
- Use tea earlier in the process for styles where some tannin is appropriate
Mistake #2: Contamination from Tea Additions
Problem: Introducing unwanted microorganisms from tea added post-boil.
Solutions:
- Steep tea in a small amount of high-proof alcohol before adding to secondary
- Create a tea concentrate with boiling water, then cool before adding
- Purchase high-quality tea with reliable handling practices
- Consider pasteurizing tea additions by briefly heating to 160°F
Mistake #3: Flavor Clashes with Hops or Yeast
Problem: Tea flavors conflicting with hop varieties or yeast-derived esters.
Solutions:
- Match complementary flavors (e.g., citrusy teas with citrusy hops)
- Reduce hop quantities when using assertive teas
- Choose neutral yeasts when showcasing delicate tea flavors
- Test small batches before committing to full brew
Mistake #4: Faded Tea Character
Problem: Tea flavors and aromas diminish significantly during fermentation.
Solutions:
- Use more tea than seems necessary (tea flavors often fade 30-50%)
- Add in multiple stages (mash and secondary) for layered complexity
- Consider late additions or packaging additions for maximum impact
- Use tea varieties with stronger flavor profiles for hot-side additions
Beyond Tea Leaves: Creative Applications
Innovative brewers continue to find new ways to incorporate tea into their beers:
Tea-Infused Barrel Aging
Some brewers are experimenting with adding tea to barrels before filling with beer. The porous wood absorbs tea compounds, which then slowly infuse into the aging beer. According to the Master Brewers Association, this technique creates subtle complexity that evolves throughout the aging process.
Tea Yeast Nutrient
Research from the American Society of Brewing Chemists suggests that certain tea compounds can serve as yeast nutrients, potentially improving fermentation health. Brewers have reported adding small amounts of tea to starters to increase yeast vitality.
Tea Hop Synergy
Emerging research on polyphenol interactions suggests that certain tea and hop combinations may create flavor synergies greater than the sum of their parts. Experimental brewers are exploring these combinations to develop new flavor profiles.
Tea as a Brewing Frontier
After incorporating tea into dozens of homebrew recipes over the years, I’m convinced we’ve only scratched the surface of this brewing ingredient’s potential. Tea offers brewers an incredibly nuanced palette of flavors, aromas, and structural elements that can transform ordinary recipes into truly memorable beers.
What makes tea especially valuable is its accessibility—available in countless varieties at relatively low cost compared to many specialty brewing ingredients. This accessibility, combined with tea’s cultural significance worldwide, makes it both a practical and meaningful addition to your brewing arsenal.
I encourage you to start with the tested recipes provided here, but don’t be afraid to experiment once you understand the basic principles. Document your process meticulously, including tea variety, quantity, and addition method. Over time, you’ll develop your own preferred techniques for different styles and flavor profiles.
Whether you’re looking to create subtle complexity in a traditional style or develop a signature beer that stands out in competitions, tea offers a world of possibility limited only by your creativity and willingness to experiment. The centuries-old traditions of tea and beer may have developed separately, but their marriage in the modern brewing world represents one of the most exciting frontiers in craft beer today.
About the Author:
John Brewster is a passionate homebrewer with over a decade of experience experimenting with different beer styles. After working at three craft breweries and winning several regional homebrew competitions, John now dedicates his time to developing innovative recipes and teaching brewing techniques. His specialty lies in creating unique flavor profiles by combining traditional brewing methods with unexpected ingredients. When not tending to his five fermenters, John enjoys pairing his creations with artisanal cheeses and hosting tasting sessions for friends and family.
