Teas in place of just water for must

I've seen people use tea as a way to add body and flavor to mead in both primary and secondary fermentation. I've done it mostly in secondary myself. I've been looking at doing a root beer mead eventually and doing bochet as the starting point and using a root beer tea I have for the rest of the flavor.

My question is mostly tied to strength of the tea and if you leave the leaves/ spices during primary. Also any previous experience would be great!