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View Full Version : Thai Iced Mead anyone?



Dmntd
06-27-2005, 11:51 AM
Got to thinking last night about a metheglin made from thai spiced tea (Thai red leaf tea & star anise seed) and honey.

I'd want to serve this as you would the tea; 2/3 galss of mead over cruched ice, with evaporated milk floated on top to fill the glass.

It would need to be very sweet to work right.

Any: thoughts, comments, suggestions?

Anthony

Fortuna_Wolf
06-28-2005, 11:49 AM
I have a jar full of loose thai tea. I love the stuff, but its chock full of food colouring. Soooo much food colouring. The tea dust on my tea spoon can leave a huge orange stain on anything it gets onto. I think the recipe is actually 50% tea, 10% spices, 40% red orange #540.

Anyhow, Its not just anise. There are other spices in it, I think, including vanilla, orange, cloves, and cinnamon. But, hell if I know. It tastes to me like it also has chicory.

I would try mixing up your own "thai tea" blend out of plain BOP tea (assam?) and maybe a touch of lapsang souchong. Then experiment with the spices. This way you won't get any food colouring.

Also, if you plan to serve it like thai tea, definitely make it cloyingly sweet so that it can be watered down. Maybe use a champage yeast and get it to 18% ABV with 5% sugar?

Dmntd
06-28-2005, 02:16 PM
18% ABV with 4% - 5% sugar is what I was thinking too.

The thai tea I use is a premium blend of;

Thai red leaf tea
start anise seed
vanilla & cinnamon &
annato, a natural red color.
It's about $18.00 a pound.

I've used the stuff thats $3.99 a pound, it cheap because they use black tea not red leaf tea, and they use man made colors.

I live 10 minutes from Thai town in Los Angeles, thats where I shop for fish and when cooking thai food.

Greenblood
06-28-2005, 02:56 PM
This sounds realy different. I am interested to hear how it goes, and hope you keep us posted. There seems to be a mad tea mead party going on around here, and while I have not yet experimented with teas myself, I think that I may need to do so in the near future. I look forward to reading more about this experiment of yours.

Greenblood

Brewbear
06-30-2005, 01:20 AM
I love Thai tea. Never looked for it in thai town..DUHHHH!! Where abouts do you buy it at? I work in Burbank/Glendale area so Thai town is close enough. What brand do you get?
Ted

Oskaar
06-30-2005, 01:56 AM
Mmmm, Thai Iced Tea and Sweet/Hot Thai Sausages. Drool.

Cheers,

Oskaar

JamesP
06-30-2005, 02:00 AM
....There seems to be a mad tea mead party going on around here....


Only Mazers with buck-teeth, white fluffy ears, a crazy look in their eye, and a top-hat need apply (with apologies to "Alice in Wonderland") :D

Brewbear
07-01-2005, 01:10 AM
Thai sausages.MMMMmmmmm!!!!
How about yucateca sausages ( made with habanero chiles) *gulp*

Ted

Dmntd
07-01-2005, 08:40 AM
Where abouts do you buy it at? What brand do you get?
Ted


Hey Ted,

One market I've found it at is on Hollywood Blvd. across from Sizzler. Couldn't tell you the name as I don't read Thai, and only speak food. There's another thai market on Fountain just east of Western, they have it sometimes as well. A 4oz package cost $4.00 - $5.00. If it's more for less, get someone to read the package and tell you whats in it.

I have a link for an online market that has the good Thai tea on my other computer, I'll post it later.

Anthony

Lagerman64
07-02-2005, 03:06 AM
Gotta find me some yucateca and thai sausages :P

Dmntd
07-27-2005, 08:59 PM
Desided to take a crack at it from scratch. Have collected half a dozen recipe's for thai ice tea, ordered the tea and whole spices this afternoon. Will brew a pot of each recipe, deside which I like and brew it up on mead day.

Michael_Ng
07-27-2005, 10:21 PM
Mmmm, Thai Iced Tea and Sweet/Hot Thai Sausages. Drool.



Silly question... What do the Thai Sausages look like???

I only ask since my parents are from Thailand, I've been there 4 times, I shop in a Thai grocery for specality items once in awhile, and I've never seen one... ;D

Michael

Oskaar
07-27-2005, 10:38 PM
They looked like straight kielbasa, medium brown to dark brown, flecks of red peppers, with a very shiny skin when cooked. They were sweet/hot and kind of fatty. A girl I used to date made them for dinner along with some other specialities. May not have been authentic or indiginous "Thai" sausages, but she didn't say they weren't. Concidentally, I met her at a Thai restaurant where she was a waitress.

Cheers,

Oskaar

Michael_Ng
07-27-2005, 11:08 PM
Okay, maybe I just didn't know to look for them...

(Looks like I've got a quest this weekend.)

Michael

Dmntd
08-01-2005, 07:39 PM
The tea & spice, are placed in bags then boiled in the water for two hours, topping up the brew pot at 1 hour then again at the end of the boil, this makes the strong spiced tea used for thai iced tea. Once this cools the honey is blended in. Using D47 (providing it stops at 14% ABV) should leave it around 8 Brix, 15 Brix is about average for the thai iced tea I've tested (no ice, no 1/2 & 1/2), so I plan on making about 2 gallons more then will fit in the fermentor and using that to top up after racking in the hopes it will both sweeten and reinforce the spiced tea flavor.

Anthony

MsWillow
08-25-2005, 05:08 PM
Interesting. I've been pondering brewing up a chai sweet mead, using jasmine green tea, black tea, cardamon, cinnamon, ginger, cloves, vanilla and galangal. I'd have to use a beer (well, as it's going to be cooler by the time I start, lager) yeast, so the alcohol won't be excessive. Any thoughts?

Dmntd
08-25-2005, 06:35 PM
Hello Ms Willow,

I guess a lot depends on exactly how you plan to serve it.

My intention is to server this mead in the same manner the thai iced tea is servered. After the first fermentation this mead taste more like fruit puinch then thai iced tea, so adding fresh "overly" sweet thai iced tea (must) was needed to start the second fermentation. come the end of secondary sweetening my still be needed.

Anthony