De-glazing with tea???

Saw this the other day. It is an old Quebecois kitchen habit to use strong black tea, which has tannins similar to red wine, to deglaze a pan. After the meat has been browned, remove to a rack. Add 1/2 cup strong black tea and an acid 2TB fresh lemon for poultry or 2TB red wine vinegar for red meats. Cook, scraping browned bits from pan until thickened. Remove from heat, stir in 2TB fresh cold butter. Season with sugar, salt and pepper. Makes about 1/3 cup.