Aromatic anti-inflammatory fermented or stewed tea

Category: The drinks
Aromatic anti-inflammatory fermented or stewed tea

Ingredients

goat willow leaves 30-32%
raspberry leaves 30-32%
hazel or alder leaves 30-32%
spicy aromatic herbs (mint, oregano, sage, lavender, basil ...) 5-10%

Cooking method

  • This aromatic, tasty tea with a long-lasting sweet-tart aftertaste and light bitterness also has an anti-inflammatory effect. You can make it fermented, then it will have a more pronounced taste and aroma, but less pronounced anti-inflammatory effect. Or you can make it stew, then its taste and aroma will be less pronounced, but the anti-inflammatory effect will be more significant.
  • In any case, collect the leaves, let them dry for several hours with frequent tedding. I made from a mix of willow leaves, hazel, raspberries and mint.
  • Aromatic anti-inflammatory fermented or stewed tea Aromatic anti-inflammatory fermented or stewed tea
  • Harden by this method... The aroma of the mix is ​​very pronounced spicy-floral-fruity.
  • For cooking stewed tea put the prepared mixture of leaves in a slow cooker or in a baking pot and simmer under a lid with an open valve at a temperature of 60-70 * C for 8 hours. I tormented in a multicooker on the "Heating" mode, I have it 60 * C.
  • Aromatic anti-inflammatory fermented or stewed tea
  • When languishing, a very pronounced spicy-floral-fruity aroma with notes of mint, raspberry and green apple is felt at first. Gradually the intensity of the aroma decreases and it changes to a sweetish aroma of raspberry jam with mint caramel.
  • Then scroll twice through the meat grinder
  • Aromatic anti-inflammatory fermented or stewed tea
  • Fry the granules in the oven at a temperature of 120 * 20 minutes, dry them at a temperature of 60 * C until a characteristic crunch. I dried in the dryer for 4 hours. Pour the granules into a pillowcase and dry in the wind for 2-3 days, pour into an airtight container for dry fermentation. During dry fermentation, the aroma begins to return. When brewing, the tea is spicy-floral-fruity with the aroma of raspberry jam with spices, sweetish, thick with a long velvety sweetish-tart aftertaste and a slight bitterness at the end. Very nice.
  • For cooking fermented tea Twice the prepared mixture of leaves through a meat grinder
  • Aromatic anti-inflammatory fermented or stewed tea
  • Put on fermentation under the lid for 3 hours. The aroma is pronounced spicy-floral-fruity, thick and enveloping, with clear notes of green apple and mint. Fry at a temperature of 110-120 * C for 15-20 minutes and dry at a temperature of 60 * C until a characteristic crunch (I have dried for 5 hours). The granules crumble easily, but generally hold. Dry in a pillowcase in the wind for 2-3 days and pour into an airtight container for dry fermentation. The aroma, although it diminishes after drying, is preserved and then it grows pronounced during the process of dry fermentation. When brewed, the color is tea, with a reddish tint. The taste and aroma are pronounced, thick, honey, spicy-floral-fruity with a very long-lasting sweet-tart aftertaste and bitterness at the end.
  • Aromatic anti-inflammatory fermented or stewed tea


Light
Hurrah! New recipe!
Linadoc, Thank you! I'll have a cup
Linadoc
Light, come on!
BabaGalya
Linadoc, Well, when do you have time for everything? As always BEAUTY !!! And I will pour a lot of tea, I love tea, especially delicious
Nadyushich
Thanks for the recipe! I will definitely make both stewed and fermented ...
Elena Kadiewa
Ndaaaa ... there are no words for you,Linadoc,
Light
Quote: Linadoc
Light, come on
Linadoc,
Linadoc
Aha, girls, let's catch up for tea! I pour tea, you have delicious
Light
Quote: Linadoc
delicious for you
Linadoc, I have roses. Yesterday baked
Linadoc
It will go! And I have pizzas on my "correct" dough, my spicy tomato sauce, my tomatoes and peppers, my sous vide carbonade and my basil. We cover the clearing!
Light
Quote: Linadoc
Covering the glade
Radushka
I will definitely do it. We must look for the goat willow. I am sure that this is not a deficit
Linadoc
Quote: Radushka
I am sure that this is not a deficit
That's it! It grows at every step, well, maybe every step!
Light
Goat willow (or willow)
Aaaaaa! clear
francevna
Linochka, a very interesting recipe.
But we have never seen alder, hazel, and even willow does not grow.
You need to look.
Linadoc
Alla, all things grows. Look alder right in the rivers, hazel in the forest, willow, it's willow (just not weeping) also near the water.
Tricia
Linadoc, Lina. Thank you! Bookmarked it. All the leaves are there, I'll come to Moscow. area in 3 days and I'll see if you can wind up such tea.
francevna
Linadoc, Lina, in the Amur region. We cut the willow for the Annunciation ourselves, but here we buy it.
Natalo4-ka
Linochka, thanks for the recipe
How can you beautifully describe the taste and aroma immediately pulls into the fields-forests.

________________________ ________________________ ________________________ _______________

About 5-7 years ago, I brought willow twigs home from Church on Palm Sunday, I remember that it was a very early spring, and they are so beautiful, well, I put them in a vase of water and put them. They stood for a very long time, and when I was about to take them out, lo and behold, there were roots. I poked at the shed, where no one tramples, the branches are all lit ... well, now I have my own willow every year on Palm Sunday, gee))) I stretched out 5 meters.

But what would her tea?
I'll have consecrated tea, here.
Linadoc
Quote: Natalo4-ka
I will have consecrated tea
Aha! The most useful and healing will come out Well, aromatic and tasty - that goes without saying!
Mandraik Ludmila
Linochka, a very interesting seagull It is the goat willow that does not grow here, although the stream flows, but there are a lot of other ones, and the goats love it very much.I think so, because there is aspirin in all willows, he can still try to make this on our narrow-leaved willows "collection" What do you think?

The data from the tyrnet are alarming: "Traditional medicine has long recommended the bark of young branches of white willow as an antipyretic agent, for example, for preparing a decoction. The bark has also received recognition from doctors under the name Salicis cortex. However, all existing therapeutic agents from willow bark had a very serious side effect - they caused severe abdominal pain and nausea. "
I hope the decoction of the leaves does not give this

Linadoc
Quote: Mandraik Lyudmila
try to make on our narrow-leaved willows such
Luda, I tasted narrow-leaved, the bitterness is terrible, but there is no taste and sweetness. Therefore, either look for another, or do raspberries + alder (or hazel), well, spicy-aromatic there. Especially sage and mint are good. But temper everything according to Zakhar! Only then is it so tasty and aromatic!
Mandraik Ludmila
Linadoc, Linochka, thanks, I will take into account Hazel (hazel) we have our own, and alder, thank God - thickets, and with willow, namely goat - a bummer. So I'll break the sage and mint, again my own. And I want to add an aspirin, "no, we will search"
Yuri K
Quote: Mandraik Lyudmila
And I want to add an aspirin, "no, we will search"
What to look for, raspberries are the same aspirin
RODA
I did it with 30% alder, along with raspberries and Ivan-tea - threw it out ..
True, I did not do it in a slow cooker, but according to the usual recipe .. very strong bitterness ..
Is the multicooker destroying it somehow?
Linadoc
Quote: RODA
very strong bitterness
Yes, there is bitterness. But I did not feel strong. True, I did it with hazel, and not with alder. In stewed tea, bitterness generally appears more than in fermented tea. Reduce the percentage of alder, there will be less bitterness. Me and my friends liked the tea in this composition that I described very much.
Radushka
I did not make this tea with 30% alder, but an alder mix. Bitterness is light, almost at the last sip appears. Very nice.
And I haven't reached Rakita yet
Natalo4-ka
Linochka, brought you THANKS!
I made this seagull. Hazel and alder, though not at hand, added currants. Did the stewed one.
Not only did it turn out to be delicious (my favorite tea now), but also the healing properties are very pronounced, it has already been tested this fall many times. As soon as I hear a sneeze in the house, I immediately brew two three-liter cans of this tea and sing abundantly with honey. There were no sick leaves, Thank God, yet. Thank you dear, from the whole family
Linadoc
Natalo4-ka, I'm glad that you like this gull too! Enjoy and heal!
dalida
Good day. Since I have not found sucker, hazel and alder, at least to break off the goat willow. Grandma called her delusional. I hope it does not give a strong bitterness? Separately, probably no one did, what taste does it give?
Linadoc
Quote: Delilah
Doesn't it give strong bitterness? Separately, probably no one did, what taste does it give?
Before using it in tea, I conducted not only a "batch" test, but also prepared a mono tea for testing. It doesn't taste bitter at all. Mono-willow tea is sweetish, slightly tart, without bitterness. But not pronounced taste, color and aroma.

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