The process for creating an alcoholic beverage infused with the flavors of Camellia sinensis leaves involves steeping the tea, typically green tea, in a high-proof spirit along with sweeteners. This infusion method extracts the characteristic grassy, vegetal notes and subtle bitterness of the tea. The final product yields a spirit with a distinctive green hue and flavor profile, often enjoyed neat, in cocktails, or as a digestif.
Homemade versions offer control over the tea variety, sweetness levels, and spirit base, resulting in a personalized product. The practice aligns with both traditional herbal infusion techniques and contemporary mixology trends. Historically, infusing spirits with botanicals has served as a method for preserving flavors and creating medicinal remedies, while modern applications focus on crafting unique and artisanal beverages.