Herbal tea in sourdough?

Most of my family would rather reach for a bottle of meds than natural remedies, but some of them are starting to come around. I want to make it easier by adding more herbs to our foods. Any time I add water to a dish, I'm thinking of replacing it with either bone broth or herbal tea.

So would there be any problem with hydrating sourdough  with herbal tea instead of plain water? I imagine some of the potent antifungal and antibacterial herbs would be a no-go, since I don't want to inhibit the fermentation process. Maybe something gentle like oatstraw infusion?
I've never heard of someone using herbal tea in place of water, so I'm wondering if I'm missing something.

Maybe one way would be to use plan water in the sponge, and add a stronger herbal decoration or tincture just before the final rise?

Mk Neal wrote:Maybe one way would be to use plan water in the sponge, and add a stronger herbal decoration or tincture just before the final rise?

That could be an option, thank you. I tend to use sourdough recipes that have a long ferment for all of the flour as opposed to starting with a sponge, since that seems to be better for my body, but I may experiment.

An article I read a while back regarding using tea in place of the water in sourdough recipes said it would not affect the rise.

Maybe try an experiment with half the dough using tea and the other half with water.