my wife drinks an organic pepermint tea. basically ground up leaves of the pepermint plant. seems like i should be able to soak in a PG/VG mix for a while and get a good minty flavor.
any reason not to?
on the same note, she has some Chai tea that is basically clove, ginger, cardimum, star anise, etc..
same question, can I just soak a tea bag for a while and steep the flavors into the PG/VG and use?
I did search and see that you can do it with the basic spices, figured the tea bag had the right mix of flavors and would be an easy win.
thanks.
It's... Well, it's possible. You'd want to do a long-term thing to properly get a flavour infusion...
I'd just research the ingredients carefully to make sure you're not going to be inhaling anything that is known to be dangerous to inhale. So I'd say look up all of the ingredients in anything you plan to use for a flavour base kind of thing and see.
Another thing is that you should look up how to do a proper herbal infusion as sometimes you need a good amount of the herb in question. There was something I saw on it a while back that had good instructions and recommendations and you basically ended up with flavour concentrate that you could use in DIY recipes as you saw fit. Quick google search didn't turn up PG/VG based infusions but I'll take a bit to see if I can find it again for you.
Yep.
Have done with earl grey, wikl be doing with better loose leaf green teas soon.
I've been thinking about making a green tea extract but I'm a bit clueless as to where to start. Do you have any suggestions on how much green tea should be used in a given amount of PG or VG? How long it should be left for, or any tips to speed up extraction time? Or is this all just trial and error?
for two teabags i used somewhere between 15-20ml of pg but lost some jn the process because i ddint want to bruise the tea by squeezing it out of the bag.
Loose leaf id say something like a teaspoon for 10-15 ml, basic conjecture on my part based off mymky experience. Steep for a few days or however long you want in a sealed container.
I think the Chai tea will be interesting and I've thought of doing it myself. I acquired a taste for it on a business trip to India last winter (I'm a westerner working for an Indian company).
I think that the ingredients may extract at different rates and that would be interesting; I'm thinking of extracting the tea then using a bit of Bavarian Cream and some EM to round it out.
If you do the Chai please be sure to post results - if I do it I'll do the same.
cheers -