A subject I have a little experience with, tea and coffee, finally. But I had been thinking the same thing marry JAOM with Chia tea, A couple things I would do different next time on the JAOM. I would drop the Original Specific Gravity a bit, and work on a Spices, this is where the Chia tea comes in. The original SG: 1.115, and a very violent fermentation time of 5 days, and 5 days of no activity ending in an FG: of 1.005, gave me abv of about 14% using Fleschman's Active dry yeast. It was very hot. I figure an OG: 1.080 and FG: 1.000 would give me about 10% and would be very good.
My question would be would you brew the tea strong and use as the water in the brew, or would you use the bags as the spice leaving them in during the aging process?
BTW, Bigelow is very good tasting for the price.. That would probably be my choice for the Mead.