Many people like to make tea from fresh leaves of currants, strawberries, cherries ... And they are stocked up for the winter ... But tea from dried leaves is not as tasty and aromatic as from fresh ones. Fermentation of the leaves makes it possible to make a very tasty, aromatic and rich in color drink.
In the recipe Ivan-tea (fermentation of fireweed leaves)
I described in detail how to make willow tea by fermenting its leaves. By the same principle, I make tea from the leaves of various garden and wild plants.Leaf fermentation
consists in converting insoluble (non-extractable) substances of the leaf tissue into soluble and easily assimilated ones. In order for the fermentation process to begin, the leaf structure must first be destroyed before the juice is released. The bacteria found in abundance on the leaf surface and in the air actively contribute to the fermentation process.
In order to make a delicious and aromatic tea, it is important choose the right plants
for its preparation.Basic principles when choosing plants
for tea are:1. Presence in leaves tannins (tannins)
... If there are no tannins in the leaves, then the tea will turn out to be tasteless. Therefore, when choosing a plant for making tea, you should read with the chemical composition of the leaves
plants by making a request in any search engine on the Internet
... Young leaves are richest in tannin. There are more of them in delicate raw materials. In a hardened leaf, the reserves of tannins are sharply reduced.2.
We prepare tea from those plants the fruits of which we are happy to eat
- apple trees, strawberries, cherries, blackberries, raspberries, black currants, pears, plums, thorns, dogwoods, suckers, grapes, quince ... In the leaves of each of these plants, tannins are in sufficient quantities.
I make tea from cherry leaves, apple trees, pears, garden strawberries, raspberries, black currants, black chokeberries, pine shoots, mint and lemon balm. These teas are very tasty, aromatic and beautiful. I tried to make tea from linden leaves, maple, hazelnut. But this tea didn't impress me at all. Not tasty and smells like bath brooms ...
The process of making fermented tea from the leaves of various plants consists of several stages.
Every stage is important. Violation of technology even on one of them can make tea tasteless.1. Collection of leaves.
We collect the leaves in dry weather, preferably in the morning. It is advisable to choose plants that are in the shade. The leaves of these plants are more succulent and the fermentation process will be better. It is advisable not to wash the leaves, because they contain bacteria that are directly involved in the fermentation process. But if the leaves are dirty, it is better to wash them and dry them from moisture.
You can collect tea leaves throughout the season. In spring they are very tender, easier to process and ferment. The tea turns out to be delicate, with a delicate aroma. But it is better to collect the leaves for tea during the period of fruiting plants.
, then the leaves, like the fruits, will accumulate a lot of useful, flavoring and aromatic substances. In autumn, the leaves are coarse, harder to process, and take longer to ferment. And it is more difficult to collect quality leaves in the fall - they are damaged by garden pests and diseases.
You also need to consider that if the leaves are harvested before the fruit set
, then the outflow of nutrients for the growth of new leaves, which are necessary for the normal process of photosynthesis, i.e. plant nutrition, will not allow a full-fledged harvest to form
.2. Withering of leaves.
This process is needed to make the leaves easier to process in the future. Besides, excess moisture in the leaves does not allow for high-quality subsequent fermentation
... As a result, the tea will be of poor quality.This step cannot be skipped
, since the withering of the leaves begins to occur reactions that partially destroy chlorophyll and other compounds that give the leaf the taste and smell of greenery, essential oils accumulate and other aromatic substances are formed that contribute to the appearance of a pleasant smell.
We spread the leaves indoors on cotton or linen in a small layer (3 - 5 cm). It is necessary to control the process and periodically stir up the leaves so that they wither evenly. Try to keep the rays of the sun out of the leaves, otherwise the leaves will dry out rather than wither. For the same reason, leaves cannot be dried outside, because the sun and wind will quickly dry the leaves, which will complicate their processing and worsen the quality of future tea.
On average, the process takes 12 hours depending on humidity and air temperature. On a dry sunny day, the process is faster, on a rainy and cool day - longer (a day or more). The best temperature for wilting is considered to be 20 - 24 ° C at a relative humidity of 70%. Relatively strong a withered leaf curls better and produces more good teas than an unfinished leaf
... The remaining moisture in the sheet should be 60–62%.End of the withering process
we determine by folding the leaf in half. If in most of the leaves we feel the "crunch" of the central vein, then withering must be continued. If most of the leaves do not have "crunch", then proceed to the next stage. The end of withering is determined in another way - when a handful of withered leaves are strongly squeezed, the lump should not open.
If the house is very damp or, conversely, dry, or there is no time to stir up the leaves, then you can wither them in cotton or linen
... For this, it is advisable to choose a fabric as dense and thick as possible (bedspreads, towels, tablecloths, sheets). To do this, spread the leaves in a thin layer evenly over the fabric, fold it as shown in the photo and twist it as tightly as possible. The fabric will absorb excess moisture, the leaves will not dry out and will become very pliable for further processing. We check the readiness of the leaves in the same way - by squeezing a handful. If the leaves have not yet wilted after 5 - 6 hours, then they can be transferred to another dry cloth and the wrapping process repeated.
Leaves withered in this way produce stronger granules, and they are easier to process in a meat grinder. This method works especially well for tough leaves.
Immediately after drying, you can freeze leaves
... it optional process
, but it facilitates further processing of the leaves in preparation for fermentation. During freezing, cell membranes burst and juice is released, which is what we need. The withered leaves are put in a bag and sent to the freezer for a day or two. The longer the leaves are in the freezer, the easier they will be processed later. The leaves can be stored in the freezer for several months.
When the leaves are completely frozen, they are scattered on the table in an even layer, thawed for a short time and prepared for fermentation in one of the following ways.3. Preparation of leaves for fermentation.
At this stage you need destroy the leaf structure before saping
, which allows the most complete extraction of useful substances from the plant and better fermentation. The leaf juice contains enzymes, i.e. substances directly responsible for fermentation.If the juice is not enough, then the fermentation will not be of high quality, which will affect the taste and aroma of the tea.
You can destroy the structure of the leaves in several ways
.3.1. The first method is to roll the leaves by hand.
Take a few leaves (7 - 10), roll them with effort several times between your palms, until the leaves darken from the emerging juice. As a result, rolls up to 10 cm long and 1 - 1.5 cm thick will be formed.In the future, the rolls are cut and obtained small leaf tea
.3.2. The second method is kneading and crushing the leaves.
This method is similar to the process of manually kneading dough. With vigorous squeezing movements, the leaves are "kneaded" in a deep and wide bowl for 15 - 20 minutes (you can directly on the table). As a result, the structure of the leaves is destroyed and sap is released. During kneading, you need to periodically loosen the lumps and separate the stuck together leaves. In the future, from such leaves it turns out large leaf tea
... One drawback of such tea is that when finished, it turns out to be very voluminous and takes up a lot of space during storage.
Here, the leaves of the pear after kneading:3.3. The third way is to twist the leaves in a meat grinder
(grid with large holes). Let the meat grinder cool down periodically. Depending on the number of leaves, this takes 10-15 minutes. The result is granulated tea
It is quite difficult to twist the leaves of garden plants in a mechanical meat grinder. Until I had an electric meat grinder, I entrusted this process to my husband.4. Fermentation of leaves
The quality of this process determines the properties of tea - the taste, aroma and benefits of the drink. Fermentation begins with the destruction of cells and the release of juice to the surface of the leaf. Enzymes provide a continuous chain of transformations: the product formed by one enzyme is the object of action for another group of enzymes. If one of any enzymes is turned off in the chain of these transformations (due to inappropriate conditions), the processes are suspended or not brought to the desired level, which negatively affects the final result. Therefore it is important create the right conditions for fermentation - a sufficient volume of fermented mass, temperature and humidity
Leaves prepared by one of the above methods are placed in a layer of 7-10 cm in an enamel or plastic container. With a small amount of leaves, fermentation will not be of high quality. Therefore, you should collect enough leaves for a batch of tea.
If the leaves were twisted in a meat grinder, then crush them a little with your hand.
If the leaves are rolled or mixed, then we put oppression on them.
Cover with a damp linen or cotton cloth and place in a warm place to ferment. Periodically check if the fabric is dry. If it is dry, then we wet it again. If the room is dry, then we close the container not only with a cloth, but also with a lid, making a small gap for air to enter.
How long fermentation will take, you cannot say for sure - it depends on the temperature. The higher the temperature, the faster the fermentation process. Too high temperature and overexposure are dangerous - tea takes on the smell of low-grade tea
... The optimum temperature for the fermentation process should be considered 22 - 26 ° C
... Below 15 ° C, the fermentation process stops, at a temperature of 15 - 20 ° C its beginning is noted, above 30 ° C part of the soluble fermentation products, which give strength and "body" to the infusion, goes into an insoluble state, at the same time the pleasant aroma of tea is lost. If the house is cold, then I cover the container with leaves with blankets. Due to oxidative processes, self-heating of the mass occurs, the blankets retain this heat and the fermentation process of the leaves takes place in a natural way with high quality.
Fermentation of leaves of garden plants is carried out on average 6-8 hours
depending on temperature. The smell of the mass during fermentation does not change dramatically (like that of willow tea), it simply intensifies and acquires interesting notes - each plant has its own. It is important to "catch" the strongest smell
(with experience this will be easy). This moment will be the signal for the end of fermentation. As the fermentation continues, the odor will subside and the tea may result in a milder aroma. It is important not to overexpose the leaves during fermentation so as not to lose this flavor.5. Drying tea.
If, before fermentation, the leaves were twisted or kneaded and crushed, then they need to be cut up to 0.5 cm thick.As a result, we get leaf tea
... The finer the rolls are cut, the thinner the tea leaves will be. You don't need to cut the blended tea, then we get a large leaf tea. But it will have a very large volume. Can cut
rolls and before fermentation
... Then the mass will be denser and fermentation will be better.
If the leaves were twisted in a meat grinder - we get granulated tea
Lay out the fermented mass 1 cm thick on baking trays covered with baking paper and gently loosen it so that there are no lumps.
Dry in the oven with the door ajar
within 1 - 1.5 hours at a temperature of 100 * C. Then we reduce the temperature to 50 * - 60 * C and dry the tea until moisture is removed. The mass on the baking sheets must be constantly stirred. I mix the tea as follows. I lift the opposite corners of the paper, then the others. Tea is going to the center. Then I gently smooth out the tea on the baking sheet with my hands (it does not burn). You can also stir with a spatula, but during stirring with your hands, the tea practically does not crumble than if you do it with a spatula.
When the main part of the "tea leaves" will break, and not crush, the tea is ready. It is important not to dry the tea
... Otherwise, it will lose its taste and aroma.
We take out the baking sheets from the oven, let the tea cool to room temperature and pour it into bags (in a pillowcase) made of thin cotton or linen fabric for drying.Drying tea until residual moisture disappears
we spend outdoors in the shade in dry and warm weather or in a room in wet rainy weather. Shake the bag periodically so that the tea dries faster.
How long the tea will be dried is hard to say. It depends on the weather. It happens that in damp weather, when it is damp in the house, tea is dried for a week. And in dry weather, one day is enough. If it is impossible to create conditions for drying the tea, then you can heat the oven to a minimum, turn it off and hold the tea there until the oven cools completely (stir the tea periodically).
Well dried tea is practically odorless and produces a dry rustling sound when shaken in a bag. If the tea has a strong aroma, then it is not dry yet. Well dried tea granules do not crumble or crush, but break.
It is important to dry the tea well, otherwise it may become moldy during storage.
You can dry tea in small portions in a frying pan
- first over medium heat, and after 20 minutes - over low.
You can successfully dry tea in airfryer
... In the Hotter airfryer it happens as follows. Put the tea in the heated AG on a tray and dry first for 15 minutes at a temperature of 150 * (medium speed), stir after 10 minutes. Then dry for 20 minutes by 85 * or 105 * (depending on how the AG heats - the speed is average). Dry at 65 * (medium speed). During the whole process, periodically stir the tea to dry evenly. Be sure to keep the lid ajar - you can put a skewer.
That's it, the tea is ready for storage.
You can try drying the tea using the method used by Chinese manufacturers for certain types of tea. This method is called "fry
". To do this, at the beginning of the drying, set the temperature 125 - 150 * for 10 - 20 minutes. This temperature allows the sugar of the plant sap to caramelize on the top of the granules and, as it were, seal the rest of the juice inside. Then dry the tea as described in the recipe. This method gives an easy caramel flavor and tea flavor.6. Storage of tea.
The finished tea is stored hermetically sealed
in glass jars with polyethylene lids, in disposable plastic containers, in birch bark or metal boxes in a dark dry place
It is better to let the tea brew for about a month for the so-called dry fermentation
... If you try to brew tea right after brewing, it may not impress you. The longer the tea is stored, the tastier and more aromatic it becomes.
I store tea in disposable plastic containers. On each container I glue a self-adhesive tape (for gluing windows) and make on it an inscription in which I indicate the type of plant, the time of fermentation and the date of tea preparation
.7. Brewing tea.
Fermented leaf tea is brewed in the same way as our usual tea. Rinse the teapot with boiling water, pour tea into it at the rate of 1 - 2 tsp. on a glass of boiling water, pour boiling water, close the kettle with a lid and let it brew for 10 - 20 minutes. For better brewing, you can cover the kettle with a towel. Then pour the tea into cups, without diluting with boiling water, and pour the kettle over and let it brew for about 15 minutes. This tea will also turn out delicious and aromatic. This tea can be brewed up to 3 - 4 times.Added on 06/22/2016. A wonderful way to prepare leaves for fermentation invented Zachary... According to his method, tea turns out to be more saturated in all respects! Recommend!Method of hardening tea leaves in preparation for fermentation
Now let's take a closer look features of making tea from different plants
... I divided all the plants into groups, each of which contains plants that behave approximately the same in the process of making tea.1. Leaves of cherry, apple, pear, strawberry, black chokeberry, I combined into one group
because when preparing the leaves for fermentation, they well processed in a meat grinder
The principle of collecting leaves for these plants (except for strawberries) is as follows. With one hand we hold the branch of the tree at the base, and with the other we pull the leaves towards ourselves. As a result, we have a bunch of leaves in our hand. We try not to expose the tree. If there are few trees in the garden, it is best to carefully cut the leaves with scissors so as not to harm the trees.
I make strawberry leaf tea after harvest, when I process the beds. I remove the cuttings from all cut leaves as they are very rough. And I leave cuttings on the leaves of other plants - they do not really interfere.
Now a little more about tea from each plant
Tea from cherry leaves
has a very strong aroma and slightly tart, very pleasant taste. During fermentation, the leaf takes on a "drunk cherry" scent. I really love this tea. And my son says that he is a fan of him. But I rarely brew this tea alone (although it turns out very tasty). More often I mix it with other teas - it sets off the taste of the main tea very well and gives it a deeper color and aroma. Better to take simple cherries for tea. Some cherry hybrids make tea weaker in all characteristics.
Tea from chokeberry
just magical! The color is very intense, dark. The taste is tart, bright, with a slight sourness. The scent is unmatched, very similar to cherry, but more concentrated. I drink this tea like a delicacy. And more often I add to tea mixes. I'm greedy for myself - I just don't cook it very much, because in our village there is only one black chokeberry bush, and that one is from my neighbor. You can't cut the whole thing - it will disappear. But when the leaves begin to fall in the fall, then I don't stand on ceremony - I cut everything off. The leaves are already red-yellow, rough. The meat grinder grunts when I twist the leaves, but the tea is still delicious. It is better to take the simplest blackberry for tea, and not cultivated varieties.
Tea from pear leaves
also among my favorites. It is very soft and unobtrusive - both in taste and in aroma. But some deep, thick! Drinking this tea is very pleasant - there is a sweetish aftertaste. The color of tea made from pear leaves will save any light tea, because pear gives such a dark color that it is dear to look at.If you make a tea mixture, then pear tea does not interrupt the taste and aroma of the main tea. For this tea, I take the leaves from the wild pear, but it is also possible from the garden one - it also works well.
Tea from apple tree leaves
- unusual! The granules are light brown. And the brewed tea has a very beautiful color and soft, sweetish taste and aroma. I love this tea very much.
Tea from strawberry leaf
it turns out a very rich color, sweetish taste and aroma. If you wait for autumn and reddening of the leaves, the taste and aroma of the tea intensifies. Once I tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red. But all our strawberries were covered by half-meter grass by the fall, so while I collected half a packet of leaves, winter almost came. The tea, of course, turned out to be noble. But I was no longer qualified for such feats.2. Leaves of currant and raspberry
behave quite differently from teas from group 1. They do not tolerate a meat grinder, granules crumble
, and the finished tea turns out to be weak. But you can still get delicious tea from these leaves! In it, the smell of fresh leaves, changing, becomes refined. But everything is in order ...
Firstly, these leaves are somehow dry, even in damp weather.
Secondly, they are rough, difficult to twist, and they give little juice. If you twist these leaves in a meat grinder, then you get not tea, but some kind of dust. And therefore they are less fermented.
When I made such teas several times, I decided for myself - that's it, I won't cook them again. But then I remembered about freezing leaves
before fermentation. I typed black currant leaves
, wilted, put the bag in the freezer, took it out a day later, thawed it for 20 minutes. And she began to roll it into rolls. They curled up easily and quickly.
I sent the rolls for fermentation. Fermented for 5 hours. The leaf darkened, the smell intensified. I cut the rolls into 0.5 cm thick washers.
I sent it to the oven, slightly loosening the mass.
The temperature was set to 80 * C. The smell during drying was crazy! This cheered me up, because past attempts with a meat grinder did not give such a smell. I followed the process more often than usual. After half an hour, the leaf is almost dry. I reduced the temperature to 50 * C and after 1 hour the tea was ready.
The tea turned out! The smell is magical, the taste is also. The color is not dark, but it doesn't matter! I got the tea I dreamed of!
That's it, since then I have been doing it this way: I wither the leaves, freeze them, then defrost them, roll the rolls, ferment them, dry them and ... enjoy!
In the photo, tea made from leaves dried in a dryer (the lightest), twisted in a meat grinder (slightly darker) and twisted after freezing into rolls (the darkest). Next to the cups is the tea from which I brewed it.
I like to brew this tea with pear, apple or strawberry. It turns out a wonderful color of black tea and a unique taste of currant! I recommend to all!
It is better to collect currant leaves for tea at the time of ripening of currants, until they are destroyed by aphids and other pests. Otherwise we won't get anything later. It is advisable to cut off all the cuttings, leaving only the leaf plate.Raspberry leaves
in the process of making tea, they behave in the same way as currants. During harvesting, it is advisable to tear the leaves without cuttings - they are as rough as those of currants and strawberries. It should be noted that the reverse side of the raspberry leaf is silvery. This color is retained throughout the entire tea making process. The top side of the leaf changes color during fermentation and drying, so you need to focus on it.
Through a meat grinder, raspberry leaves spin a little better than currant leaves, but they also crumble. Yes, and the aroma is lost.
Therefore, after drying, I also froze them.
And then she rolled the rolls. After freezing and rolling, the leaves look moldy. This was the destruction of the lower silvery surface of the sheet.
I ferment the leaves for 6 - 8 hours under yoke, since after twisting, not very much juice is obtained.
Since it was very cold in the house, I put the container with leaves in the greenhouse, covering them not only with a damp cloth, but also with a plate.
After fermentation, I cut the rolls up to 0.5 cm wide, put them on a baking sheet, loosen them slightly and send them to the oven at 80 * for 1 - 1.5 hours. Then I lower the temperature to 50 * C and dry it until dry. Tea dries very quickly, so remember to stir it occasionally.
To eliminate residual moisture, I pour the tea into a bag made of thin fabric and hang it in a dry place.
The color of the finished dry tea made from raspberry leaves is not very beautiful (in the lowest container - fermented leaf tea).
But the brewed one looks very cute. In the photo - tea made from leaves, dried in a dryer (the lightest), twisted in a meat grinder (the darkest) and twisted after freezing (bottom left).
Tea made from simply dried leaves turns out to be weak, slightly recognizable in taste and aroma. Tea made from leaves twisted in a meat grinder has a stronger taste and aroma than tea made from simply dried leaves. But all the same - it is difficult to recognize. But tea from leaves twisted after freezing, although lighter than a "meat grinder", but has a delicious aroma and recognizable raspberry flavor with new shades, with a pleasant sourness. It does not need to be mixed with other teas - it is self-sufficient! We like it very much.
You can harvest raspberry leaves all season - they only get better! Yes, and pests do not favor them (at least for me). Tea made from forest raspberry leaves is preferable to garden tea. So if you have wild raspberries, go there for the leaves. At the same time, collect the forest raspberries. Then dry it in the dryer and add it to any tea!
Update as of 06/22/2016. Our tea-maker Radushka managed to get the recipe for granulated raspberry tea with strong granules.Fermented raspberry leaf tea "Radushka"
3. Leaves of aromatic and spicy plants (mint, lemon balm, pine shoots ...) - that's another story. The aroma of the fresh leaves of these plants is given by essential oils. If you prepare tea from them, as described above, i.e. ferment and dry at a temperature of 100 *, then you can get an unpredictable result. During fermentation, the smell of essential oils is transformed, and when dried, it evaporates. Therefore, the aroma for which we love these plants is lost. It is better not to ferment them, but to oxidize them. To do this, you need to wither the leaves, twist them in a meat grinder and immediately send the resulting granules to the dryer at 40 - 50 * C for 40 minutes. Then reduce the temperature to 30 * and dry to the end. The granules dry quickly.
When twisted in a meat grinder, the leaves instantly change their color, that is, they are oxidized. Due to this, their taste is enhanced. In the photo, I recorded the end of the process of twisting the mint leaves. For comparison, I put fresh leaves. See what a contrast.
Now about the brewed tea from such granules. The smell of tea is stronger than that of simply dried leaves. The color is beautiful, transparent. The mint tea shown in the photo was brewed for only 4 minutes. The taste of the tea is mint and very pleasant.
In general, we really like such mint and lemon balm. And just like that, they can be added wherever the heart desires - to other teas, drinks, meat dishes, pastries (convenient!). They will not overpower the taste and aroma of the main drink or dish, but emphasize them favorably.
Pine shoots ... I drew attention to them thanks to Linadoc with its coniferous rosehip jam (thanks, Linochka). It so happened that I broke too many shoots for this jam. And I cooked 2 batches of jam, and there were still shoots left - a large package. I no longer planned to make jam, and it is a pity to throw away the shoots. Then I remembered what I had done with mint and lemon balm. Without hesitation, she twisted the shoots in a meat grinder.
And then she dried the resulting granules in a dryer at a temperature of 60 * C for 1 hour.
It turned out to be very aromatic and tasty!
For reference: the process of collecting shoots does not harm pines.On the contrary! If you break off only half of the shoot, then the pine will become fluffier the next year. This technique is used specifically for the formation of the crown of coniferous trees. It is important to do this in May, until the shoots have laid buds for the next year. Such shoots are called "candles", they are very tender and have not yet overgrown with needles. So the granulated pine shoots were a discovery for me.
I also recommend doing with other fragrant herb leaves that smell delicious due to essential oils. Fermentation and drying at high temperatures will "kill" these aromas and flavors, so a delicious tea with pronounced characteristics will not work out of them.
Update as of 06/22/2016. Fermented tea recipe made from aromatic plants made by Linadoc. The result is great! I leave the information originally placed in the recipe so that tea-makers have the opportunity to compare both options. Personally, I will now only make fermented tea from such plants.Fermented tea and fiber from aromatic herbs
Prepared tea from any plants can be decorated with petals, berries and peels of a wide variety of plants - from flowers of garden plants (apples, plums, for example) to various flower petals (roses, marigolds, phlox, chrysanthemums, chamomiles, nasturtium, zinnia, asters, Jerusalem artichoke, sunflower, peonies, etc.). You can also add dried raspberries, lingonberries, rowan, chokeberry, blueberries, strawberries or thinly sliced peel of apples and pears to the finished tea ... Dried lingonberry leaves look good in tea. When dried in a dryer, they hardly change their color and remain green.
To store petals, unlike tea, you need, like herbs, in paper bags or boxes, in a dark, dry place. It is better to add petals to tea when pouring it into boxes for daily use. Or, when forming a gift version of tea.
I draw your attention to the fact that you should not collect the flowers whole. You only need to collect flower petals. The petals are practically odorless, even from such fragrant flowers as monarda and marigolds. And if you collect them together with the cup and sepals, then this smell will remain and can interrupt the smell of the tea itself. This remark does not apply to flowers of garden plants (apple, plum). They can be collected with whole flowers.
This tea turns out to be very beautiful and more aromatic and tasty. Having packed such tea in beautiful boxes or bags, you can present it to your friends and acquaintances. It is only necessary to dry the petals, berries and peels at a low temperature in a dryer or oven (40 - 50 *) so that they retain their appearance, aroma and taste as much as possible.
So, we examined the basic principles of making delicious tea from the leaves of different plants. You can diversify this list, but I remind you that it is important to choose leaves for tea, which contain tannins. It is also important to choose the leaves of plants, the fruits of which we are happy to eat. There are enough such plants to make tea in large quantities throughout the season.
This topic describes the process of making mono teas. But you can ferment the leaves of not one plant, but several at once. Experience has shown that such teas are very tasty, more often tastier than mono teas. Moreover, it does not matter what composition and what proportions are taken. In addition, the joint twisting of the leaves in a meat grinder almost always gives very strong granules and the tea looks very beautiful. You can read more about how to make such tea in the topic. Country tea (fermented) - seven in one.
Join, dear bakers, to this exciting and useful activity!