Source: J. Hunter Heinlen (STBLEZA@grove.iup.edu)
Based on a wine recipe by Tom Gressman
Mead Lovers Digest #171, 10 July 1993

Ingredients:

4 gal. grape juice
8-10 lbs. honey
4 largish oranges, sliced into eigths or sixteenths
other citrus fruits usable to taste
8-12 packets of Earl Gray tea
Your Favorite Wine or Mead Yeast (I use Montrachet)

Procedure:

Simmer juice and honey together until honey is dissolved (skimming
dross, etc.) If you normally boil, then, by all means, boil. When you
turn the heat down, add the oranges and tea in a clean hop bag or
something similar (I used a clean cotton sock). Let them steep in warm
must for five minutes. Transfer into carboy, let cool to a comfortably
warm temp, add yeast, and lock the carboy. Let ferment as a normal wine
at a cool temp.