Peach and Green Tea sour

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I'm going to brew Greg Hughes' peach and green tea keytle sour, and was wondering how best to add the peach puree and green tea. The recipe says after fermentation, so could either:

1. add it to to the keg then rack on to it,
2. or add to the fermenter and leave a few days befor kegging.

Either way, I plan to steep the tea as I would when making a cup of tea to both sanitise and avoid astringency from the tea.

If it makes a difference, I have a floating dip tube on my 23L keg.

 

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In case anyone has similar questions, this is what I ended up doing (I never brewed it last year. Finally got round to it).
Make 1L of green tea at 80°C using 50 tea bags (100g). Remove tea bags and add the tea to the keg, along with 200g of Funkin Peach Puree. Rack beer on top, seal, add spunding valve and put back in to fermentation frdige for a few days so the sugar in the puree gets fermented out.