Will be using this recipe as a starting point: https://www.homebrewtalk.com/threads/tea-wine-recipe.689093/post-9056427

Must will be a bit more than a gallon – Use the 5L fermentor

Must:

• 12 teabags (Lipton Summer Fruits with Hibiscus) – This post recommends using the same ratio of tea:water as you would normally make tea
• 250g chopped raisins
• Mug of strong black tea
• 1 kg sugar
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1/4 cup lemon juice (added at around 1.050SG – or 3 days after noticeable fermentation begins)
• Wine yeast or slurry from compatible recipe batch

Boil 4 litres of water and pour into sterilised fermentation bucket with sugar.
Dissolve the sugar; add the tea bags and leave to infuse overnight along with 1 campden tablet and all other ingredients except yeast. Wait 24 hours, however in the morning remove the teabags.
Pitch yeast.
Leave for 1 week, then strain into demijohn, top up if necessary. Once ferment has ceased, stabilise and leave to clear, use finings if you prefer, then sweeten to taste.