I have some tea I brewed a few months ago and left in the fridge. It was filtered at the time, but a significant amount of sediment has fallen out the to bottom of the jar. I’m aware there is an egg white reboil method to remove tannins, my question is should I just try to pour the tea without the sediments before I reboil and prepare for the equinox ceremony tonight..........appreciate any advice you can provide. For reference, 75g yellow caapi vine ground to a fine powder, simmered for tea and then strained through a coffee filter. Refrigerated for several months. Roughly 1/2 inch of sediment in a 2 quart jar with 1 quart total volume.  Thank you friends! At the center of this existence, it is everything and nothing, all of us and each of us and none of us. My light is now lit, and it cannot be extinguished.
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I would filter it, even if this allegedly loses a fraction of potency within the solids discarded. Just to spare the stomach from irritation. The egg white will catch some, I would still filter it before the egg white tek. You can't do wrong either way, but catching sediment can become a reflex. Happy trials 
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Thanks! I will follow this advice it is where I was leaning, just wasn’t sure if it was safe to presume most of the actives would be in the liquid at this point since it was previously filtered. At the center of this existence, it is everything and nothing, all of us and each of us and none of us. My light is now lit, and it cannot be extinguished.
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Are you sure it’s still good if it’s been sitting in the fridge for months?
Freezer might have been a better choice for storing it months.
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Smells ok, no visible mold or nastiness. What would I look for as far as “good” goes? Do you mean actives degraded or something else? At the center of this existence, it is everything and nothing, all of us and each of us and none of us. My light is now lit, and it cannot be extinguished.
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I just mean it might have spoiled in there. You may want to reboil it real quick just to kill anything growing in there, I suppose that would work.
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Yeah I was gonna reboil and do the egg white trick on the tannins then reduce it to a cup or so........it should be plenty clean! At the center of this existence, it is everything and nothing, all of us and each of us and none of us. My light is now lit, and it cannot be extinguished.
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If it's thick it'll stay good in the fridge for years. The alks don't seem to degrade either. From the title of the thread it sounds like it's a vine only brew? If so there's no need to do egg white fining, since vine only doesn't taste that bad. If there's chacruna in there then egg white fining will tone the tannins down for sure. I already asked Alice.
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Correct vine only. At the center of this existence, it is everything and nothing, all of us and each of us and none of us. My light is now lit, and it cannot be extinguished.
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