Answers.Body: <p>It will vary based on the quantity of tea as well, but a day or two should be plenty. I have not done tea in rum but I did 4 teabags of Lapsang Souchong in a bottle of bourbon, and that only took a day or two.</p>
  <p>You can always infuse for longer if you need to, I would recommend tasting after 24 hours.</p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2021-03-02T20:53:04.343Z
Answers.Text: Yes, I see... as an update, I removed the tea after about 10 days and I think I waited too long. The rum is good but the tea flavor is VERY strong.
Answers.UserDisplayName: Tim Burnett - Bassist
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2021-03-01T17:23:34.243Z
Answers.LastActivityDate: 2021-03-01T17:23:34.243Z
Answers.UserDisplayName: user3553242
Body: <p>Since the quarantines and lockdowns, I have picked up the hobby of infusing alcohol. Various sources give various advice as to the length of time in which to let a &quot;Rhum Arrangè&quot; set... some say 2 days, some say 2 weeks, some say 2 months. The basic tenet being 'when it tastes good to you, it's ready.'</p>
  <p>I also understand that the higher the proof, the faster and more efficient the dispersal of the flavors...</p>
  <p>My question has to do specifically with tea infused rum - I recently bottled some <a href="https://en.wikipedia.org/wiki/Genmaicha" rel="nofollow noreferrer">genmaicha</a> in white rum with a couple spoons of honey and a dash of lemon. Realizing that tea will infuse in water in just a few minutes, I am worried that letting it sit for more than just a week or so could make the rum too bitter... Does anyone have some experience with this? How long should I let it sit, accordingly?</p>
  
Tags: <rum>
Title: Timing for Rum infusions
UserDisplayName: Tim Burnett - Bassist
ThreadText: # Timing for Rum infusions
  
  (Asked by: username_0 on 2021-02-18)
  
  Since the quarantines and lockdowns, I have picked up the hobby of infusing alcohol. Various sources give various advice as to the length of time in which to let a "Rhum Arrangè" set... some say 2 days, some say 2 weeks, some say 2 months. The basic tenet being 'when it tastes good to you, it's ready.'
  
  I also understand that the higher the proof, the faster and more efficient the dispersal of the flavors...
  
  My question has to do specifically with tea infused rum - I recently bottled some [genmaicha](https://en.wikipedia.org/wiki/Genmaicha) in white rum with a couple spoons of honey and a dash of lemon. Realizing that tea will infuse in water in just a few minutes, I am worried that letting it sit for more than just a week or so could make the rum too bitter... Does anyone have some experience with this? How long should I let it sit, accordingly?
  
  **Tags:** rum
  
  
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  ## 1 answers
  
  ### Answer by username_1 on 2021-03-01. Score: 3
  
  It will vary based on the quantity of tea as well, but a day or two should be plenty. I have not done tea in rum but I did 4 teabags of Lapsang Souchong in a bottle of bourbon, and that only took a day or two.
  
  You can always infuse for longer if you need to, I would recommend tasting after 24 hours.
  
  > **Comments:**
  > **username_0**: Yes, I see... as an update, I removed the tea after about 10 days and I think I waited too long. The rum is good but the tea flavor is VERY strong.  
  
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