Redoing the egg clarified it, though it is more of a golden color now and doesn't have the red ting. Hope that is a good sign, maybe I actually was able to remove all the tannins. Cooking the volume back down as I write.

the milky color sounds normal to me. It turns a lighter color when egg whites are added. Though I don't think adding egg really changes the nastiness of the drink, and it may affect actives, as the tannin balls might form around some actives. If you want you could just reduce your tea to such a small amount that it could be taken in one, or a couple nasty sips and chased with something. Another idea is to add some baking soda to the drink to reduce its acidity. Not a lot. Baking soda also doesn't taste very good.