Mix honey with about 1/2 gallon of hot water, slowly bring to boil and boil for 2 minutes. Pour into you pail, add citric acid and tea, and make up to one gallon with boiling water. Cool to about 65 degrees F, add yeast and nutrient. Ferment as with beer in a warm place for 10-14 days. Then pour into a gallon jar leaving as much deposit behind as possible, leave in warm place with fermentation lock until all fermentation has ceased (may take several months). Once fermentation is done and mead is clear siphon to a jar and bung or bottle and age for a year. May improve further with age.