Staining moonshine with tea: how? why? How much?

You have obviously heard that many distillers add tea to it to refine moonshine.

Why do this?

In fact, there are two reasons:

—Firstly, tea perfectly absorbs the specific taste and smell of moonshine, although it does not completely remove them.

— Secondly, giving a more noble shade improves the perception of moonshine.

For coloring, both dry leaf tea and already steamed in a teapot are suitable. It should be noted that if you add a brew, then the moonshine will have a richer color, but a couple of degrees will be lost.

You can add any tea you want: black, green, karkade and even Ivan tea can improve the tincture. The shades of the finished drink will vary depending on the amount of tea leaves you have added. The main thing to remember is that the tea must be of high quality!

Even in such a simple matter, there are several rules:

—Moonshine should be double distilled.

—Do not use tea bags, only natural, good tea.

To color the moonshine, prepare approximately 2-4 teaspoons of tea per 1 liter of moonshine. Knead and insist for about a week.

If you want to diversify the taste, spices such as citrus peel (without the white part), nutmeg, cinnamon and vanilla are perfect. In some cases, peas, red pepper, coriander, cloves, cumin, bergamot and basil are added.

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