Preparing leaves and herbs for tea at home. Tea from currant and raspberry leaves: benefits and harm

Many people in the summer like to make tea from freshly picked leaves of currants, strawberries, cherries... And they stock up on them for the winter... But tea from dried leaves is not as tasty and aromatic as from fresh ones. Fermentation of the leaves allows not only to preserve the taste, aroma and color of tea, but also to make it richer than from fresh leaves.

Fermentation of leaves involves converting insoluble substances from leaf tissue into soluble and easily digestible substances. In order for the fermentation process to begin, you must first destroy the leaf structure before releasing the juice (by rolling the leaves between your palms, twisting them in a meat grinder, or freezing them). As a result, the leaves oxidize and a fermentation process begins, similar to the fermentation of dough for our bread. Bacteria, found in abundance on the surface of the leaf and in the air, actively contribute to the fermentation process. After a certain time, the color and smell of the fermented mass changes. Having “caught” the strongest smell, we send the tea to dry.

I ferment leaves of cherry, apple, pear, garden strawberry, raspberry, black currant, chokeberry, maple, hazelnut, pine shoots, mint and lemon balm. These teas are very tasty, aromatic and beautiful. And also useful.

I divided all the plants into groups, each of which contains plants that behave approximately the same in the process of making tea.

1. I combined the leaves of cherry, apple, pear, strawberry, chokeberry, maple, and hazelnut into one group because they are well processed in a meat grinder when preparing the leaves for fermentation.

The principle of collecting leaves for these plants (except strawberries) is as follows. With one hand we hold the tree branch at the base, and with the other we pull the leaves towards us. As a result, we end up with a bunch of leaves in our hand. We try not to expose the tree.

I make tea from strawberry leaves after harvesting, when I cultivate 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 don’t really interfere.

You can collect leaves for tea throughout the season. In spring they are very tender, easier to curl and ferment. The tea turns out tender, with a subtle aroma. In autumn, the leaves are coarser, harder to curl and take longer to ferment. You can make the rolling process easier by pre-freezing the leaves. Tea made from autumn leaves is brighter in all respects - color, taste and aroma. But it is more difficult to collect high-quality leaves in the fall - they can be damaged by garden pests and diseases.

I wither the collected leaves before fermentation. To do this, I scatter them in the shade on cotton or linen fabric in a layer of 3 - 5 cm. I continue withering for 4 - 8 hours until the “crunch” of the main vein disappears in most of the leaves. The duration of withering depends on the weather. If it is dry and warm, then this process occurs faster, and vice versa, in damp weather it takes longer. To ensure even wilting, I periodically stir the leaves.

For further fermentation, I grind the leaves of all these plants in a meat grinder, as they granulate well. As a result, I get granulated tea.

I crush the resulting mass a little.

If the room is dry, then I cover the container not only with a cloth, but also with a lid, creating a small gap to allow air to access the granules.

I ferment the leaves on average 6-8 hours, depending on the temperature (maybe more or less). The smell of the mass does not change dramatically during fermentation (like fireweed), 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 signal the end of fermentation. With further fermentation, the aroma will weaken and the tea may end up with a less strong aroma.

I dry these teas in the oven at a temperature of 100*C for 1 – 1.5 hours, and then at 50–60* until ready. Stir occasionally with a wooden spatula. It is important not to miss the moment of drying, otherwise the finished tea will lose its aroma.

And now a little more about tea from each plant:

Cherry leaf tea It has a very strong aroma and a slightly tart, very pleasant taste. During fermentation, the leaf acquires a “drunk cherry” smell. 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 complements the taste of the main tea very well and gives it a deeper color and aroma.

A couple of times I prepared this tea using the freezing method. Having collected the cherry leaves, I put them in the freezer overnight without pre-withering. In the morning I took out the leaves, defrosted them and warmed them at room temperature. Then she placed it in an enamel pan 10 cm thick, pressed it down with pressure, and covered it with a damp cloth. Fermented for 5 hours at a temperature of 27*C. I dried it with constant stirring in the oven for 1 hour at 80*C, and then dried it until ready at 50*C. It turned out to be a wonderful tea with a whole leaf, very dark. And with a very rich taste. This occurs due to the uniform destruction of the leaf and, as a result, better fermentation. One drawback of this tea is that when prepared, it turns out to be very voluminous and takes up a lot of space. In general, a very simple way to prepare wonderful and beautiful tea. This way you can make tea from any leaves.

Chokeberry tea I think it’s the most delicious (I don’t compare Ivan tea to anything else). This tea is simply magical! The color is very rich and dark. The taste is tart, bright, with a slight sourness. The aroma is incomparable, very similar to cherry, but more concentrated. I drink this tea as if it were a delicacy. And more often I add it to tea mixes. I’m being greedy to myself - I just don’t cook it very much, because in our village there is only one chokeberry bush, and that one is from a neighbor. If you don’t cut it all off, it will be lost. But when the leaves begin to fall in the fall, I don’t stand on ceremony - I tear everything off. The leaves are already red-yellow and rough. The meat grinder groans when I twist the leaves, but the tea still turns out delicious. I’ll quote my friend from St. Petersburg, to whom I present various teas. When I gave him the opportunity to have chokeberry tea, he said: “Listen, I thought there was no tastier tea than cherry tea. It turns out that there is such a tea - it’s chokeberry tea.”

Pear leaf tea also among my favorites. It is very soft and unobtrusive - both in taste and aroma. But somehow deep, thick! Drinking this tea is very pleasant - it leaves a sweetish aftertaste. Its usefulness for the pancreas really warms the soul. The color of tea made from pear leaves will save any light tea, because the pear gives such a dark color that it is interesting to look at. If you make a tea mixture, then pear tea does not interrupt the taste and aroma of the main tea. I take the leaves for this tea from a wild pear tree, but you can also use an ordinary garden one - it also works well.
Once I prepared pear tea, just like cherry tea, by freezing the leaves before fermentation. The result is wonderful!

Apple leaf tea - unusual! The granules are light brown. And tea has a very beautiful color and a soft, sweetish taste and aroma. I also love this tea.

Strawberry leaf tea It turns out to be very rich in color, sweetish taste and aroma. If you wait until autumn and the leaves turn red, the taste and aroma of the tea intensify. I love mixing this tea with pear and apple tree tea. It turns out delicious! I once tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red. But by autumn all our strawberries were covered with half a meter of grass, so by the time I collected half a bag of leaves, winter had almost arrived. The tea, of course, turned out great. But I was no longer worthy of such feats.

Teas made from hazelnut and maple leaves I did it because I read rave reviews about them. I personally didn't like them. Tea made from walnut is bitter, but tea from maple turned out just bad! True, you need to make tea from narrow-leaved maple, but we don’t grow that kind. If you decide to make teas from these plants, the leaves should be collected in early spring, when they are still tender. I plan to add walnut tea to tea mixes for bitterness. I think he will do very well there. published

I crush the resulting mass a little.

I cover the container with granules with a damp cotton or linen napkin so that the granules do not dry out and set it for fermentation at a temperature of 25 - 27 * C. I periodically check to see if the fabric is dry. If it's dry, I wet it again.
If the room is dry, then I cover the container not only with a cloth, but also with a lid, creating a small gap to allow air to access the granules.
I ferment the leaves for an average of 6-8 hours, depending on the temperature (maybe more or less). The smell of the mass does not change dramatically during fermentation (like fireweed), 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 signal the end of fermentation. With further fermentation, the aroma will weaken and the tea may end up with a less strong aroma.
I dry these teas in the oven at a temperature of 100 * C for 1 - 1.5 hours, and then at 50 - 60 * until ready. Stir occasionally with a wooden spatula. It is important not to miss the moment of drying, otherwise the finished tea will lose its aroma.

And now a little more detail about tea from each plant.
Cherry leaf tea It has a very strong aroma and a slightly tart, very pleasant taste. During fermentation, the leaf acquires a “drunk cherry” smell. 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 complements the taste of the main tea very well and gives it a deeper color and aroma.

I've made this tea a couple of times. freezing method. Having collected the cherry leaves, I put them in the freezer overnight without pre-withering. In the morning I took out the leaves, defrosted them and warmed them at room temperature. Then she placed it in an enamel pan 10 cm thick, pressed it down with pressure, and covered it with a damp cloth. Fermented for 5 hours at a temperature of 27*C. I dried it with constant stirring in the oven for 1 hour at 80*C, and then dried it until ready at 50*C. It turned out to be a wonderful tea with a whole leaf, very dark. And with a very rich taste. This occurs due to the uniform destruction of the leaf and, as a result, better fermentation. One drawback of this tea is that when prepared, it turns out to be very voluminous and takes up a lot of space. In general, a very simple way to prepare wonderful and beautiful tea. This way you can make tea from any leaves.
Chokeberry tea I think it’s the most delicious (I don’t compare Ivan tea to anything else). This tea is simply magical! The color is very rich and dark. The taste is tart, bright, with a slight sourness. The aroma is incomparable, very similar to cherry, but more concentrated. I drink this tea as if it were a delicacy. And more often I add it to tea mixes. I’m being greedy to myself - I just don’t cook it very much, because in our village there is only one chokeberry bush, and that one is from the neighbor. If you don’t tear it all off, it will be lost. But when the leaves begin to fall in the fall, I don’t stand on ceremony - I tear everything off. The leaves are already red-yellow and rough. The meat grinder groans when I twist the leaves, but the tea still turns out delicious. I’ll quote my friend from St. Petersburg, to whom I present various teas. When I gave him the opportunity to have chokeberry tea, he said: “Listen, I thought there was no tastier tea than cherry tea. It turns out that there is such a tea - it’s chokeberry tea.”

Pear leaf tea also among my favorites. It is very soft and unobtrusive - both in taste and aroma. But somehow deep, thick! Drinking this tea is very pleasant - it leaves a sweetish aftertaste. Its usefulness for the pancreas really warms the soul. The color of tea made from pear leaves will save any light tea, because the pear gives such a dark color that it is interesting to look at. If you make a tea mixture, then pear tea does not interrupt the taste and aroma of the main tea. I take the leaves for this tea from a wild pear tree, but you can also use an ordinary garden one - it also works well.

Once I prepared pear tea, just like cherry tea, by freezing the leaves before fermentation. The result is wonderful!
Apple leaf tea- unusual! The granules are light brown. And the tea has a very beautiful color and a soft, sweetish taste and aroma. I also love this tea.

Strawberry leaf tea It turns out to be very rich in color, sweetish taste and aroma. If you wait until autumn and the leaves turn red, the taste and aroma of the tea intensify. I love mixing this tea with pear and apple tree tea. It turns out delicious! I once tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red. But by autumn all our strawberries were covered with half a meter of grass, so by the time I collected half a bag of leaves, winter had almost arrived. The tea, of course, turned out great. But I was no longer worthy of such feats.

Teas made from hazelnut and maple leaves I did it because I read rave reviews about them. I personally didn't like them. Tea made from walnut is bitter, but tea from maple turned out just bad! True, you need to make tea from narrow-leaved maple, but we don’t grow that kind. If you decide to make teas from these plants, the leaves should be collected in early spring, when they are still tender. I plan to add walnut tea to tea mixes for bitterness. I think he will do very well there.

2. Currant and raspberry leaves behave completely differently from teas from group 1. They do not tolerate the meat grinder well, the granules crumble, and the finished tea is not very tasty.
But you can still make delicious tea from these leaves! In it, the smell of fresh leaves is not only preserved, but without changing much, it becomes refined. But everything is in order...
Firstly, these leaves are somehow dry, even in damp weather.
Secondly, they are rough, difficult to roll, and they yield little juice. If you twist these leaves in a meat grinder, you get not tea, but some kind of dust. And therefore they ferment worse. And the smell goes somewhere after drying the tea.

When I made such teas several times, I decided for myself that that’s it, I won’t make them anymore. But then I remembered about freezing the leaves before fermentation. Without thinking for long, I picked up currant leaves Without wilting, I put the bag in the freezer, took it out a few hours later, and defrosted it for 20 minutes. And she began to roll it into rolls. They twisted easily and quickly.

I sent the rolls for fermentation. Fermented for 5 hours. The leaf darkened and the smell intensified. I cut the rolls into pucks 0.5 cm thick.

I put it in the oven, slightly loosening the mixture.

The temperature was set to 80*C. The smell during drying was crazy! This cheered me up, because previous attempts with a meat grinder did not give such a smell. I followed the process more often than usual. After 1 hour the sheet was almost dry. I lowered the temperature to 50*C and soon the tea was ready, I didn’t even have to dry it in a pillowcase.

Without waiting for the tea to dry ferment for 1 month, I immediately brewed it. And oh, miracle! The tea turned out! The smell is magical, and so is the taste. The color is not dark, but that doesn't matter! I got the tea I dreamed of!
That’s it, since then I’ve been doing it exactly like this: I don’t wither the leaves, immediately after picking I put them in the freezer, freeze them, then defrost them, roll them into rolls, ferment them, dry them and... enjoy!
The photo shows tea made from leaves dried in a dryer (the lightest), twisted in a meat grinder (slightly darker) and rolled into rolls after freezing (the darkest). Next to the cups there was tea, from which I brewed it.

I like to brew this tea with pear, apple or strawberry. The result is a beautiful color of black tea and a unique taste of currant! I recommend to all!
It is better to collect currant leaves for tea when the currants are ripening, before 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 blade.
Raspberry leaves behave in the same way as currant leaves during the preparation of tea. During collection, 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 silver in color. This color remains throughout the entire tea preparation process. The upper 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 almost crumble after drying in the oven. And the aroma is lost.
That's why I freeze them in a bag. Moreover, without pre-withering.

And then I spin the rolls. After freezing and rolling, the leaves look moldy. This caused destruction of the lower silvery surface of the sheet.

I ferment the leaves for 4-6 hours under pressure, since after rolling, not much juice is obtained. I also spray it with a little water from a spray bottle.

Since it was very cold in the house, I placed the container with the 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, place them on a baking sheet, loosen them slightly and put them in the oven at a temperature of 80*C for 1 - 1.5 hours. Then I lower the temperature to 50*C and dry until dry. Tea dries very quickly, so do not forget to stir it periodically.

To remove any 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 raspberry leaf tea is not very beautiful (in the lowest container - leaf fermented tea).

But the brewed one looks very nice. In the photo - tea made from leaves dried in a dryer (the lightest), twisted in a meat grinder (the darkest) and rolled after freezing (lower left)

Tea made from dried leaves has a weak, slightly recognizable 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 still - difficult to recognize. But the tea made from leaves twisted after freezing, although lighter in color than the “meat grinder” tea, has a delightful aroma and a recognizable raspberry taste with new shades and a pleasant sourness. It does not need to be mixed with other teas - it is self-sufficient! We really like him.
You can collect raspberry leaves all season - they only get better! And pests don’t like them (at least for me). Tea made from forest raspberry leaves is preferable to garden raspberry. So, if you have wild raspberries, go there for the leaves. At the same time, collect wild raspberries. Then dry it in the dryer and add it to any tea!
3. Mint leaves, lemon balm and pine shoots- that's a different story.
After normal drying, the leaves of these plants have a strong aroma and taste. And after fermentation, they become so vigorous that it is difficult to drink tea from them - it will take your breath away! In general, they can spoil any tea if sprinkled carelessly. If you add them to other teas, then only a few granules, no more!
That's why I stopped fermenting mint and lemon balm. And I do the following: I collect mint and lemon balm, tear off the leaves without withering, twist them in a meat grinder and immediately put the resulting granules in the dryer at 40 - 50*C for 40 minutes. Then I lower the temperature to 30* and dry it completely. The granules dry quickly.
An interesting observation: when twisted in a meat grinder, the leaves instantly change their color, i.e. their instant oxidation occurs. Due to this, their smell and taste are enhanced, but not as dramatically as after fermentation for several hours. In the photo I recorded the end of the process of twisting mint leaves. I added fresh leaves for comparison. See what a contrast.

I would say that by twisting the leaves, we ferment them slightly. And another interesting point. I put the same control leaves in the dryer along with the granules. The granules have dried out, but the leaves have not. They remained almost the same as I put them in. Miracles!

Now about brewed tea from such granules. The smell of tea is stronger than that of simply dried leaves, but weaker than fermented ones. The color is beautiful and transparent. The mint tea shown in the photo took only 4 minutes to brew. The taste of the tea is mint and very pleasant.

In general, we really like this mint and lemon balm. And this is how they can be added wherever your heart desires - to other teas, drinks, meat dishes, baked goods (convenient!). They will not interrupt the taste and aroma of the main drink or dish, but will highlight them favorably.

Pine shoots... Only this year I paid attention to them thanks to Linadoc with her pine-rosehip jam http://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=386008.0 (thanks to her). It turned out that I broke too many shoots for this jam. And I made 2 batches of jam, and there were still shoots left - a big bag. I didn’t plan to make any more jam, and it was a pity to throw away the shoots. Then I remembered what I did with mint and lemon balm. Without hesitation, I twisted the shoots in a meat grinder. And then I dried the resulting granules in a dryer at a temperature of 60*C for 1 hour. It turned out very fragrant! I've already tried adding it to teas. Tasty!

For reference: the process of collecting shoots does not harm pine trees. Vice versa! If you break off only half of the shoot, the pine tree will become fluffier next year. This technique is used specifically for forming the crown of coniferous trees. It is important to do this in May, before the shoots set buds for next year. Such shoots are called “candles”; they are very tender and have not yet acquired needles. So granular pine shoots became a discovery for me this season.

This is all! I mean, I never made tea out of anything else. I’d really like to try making tea from the leaves of viburnum, sage, oregano, and blueberries. If I lived in the south, I would definitely try to make tea from peach and apricot leaves. I think that good tea will come from the leaves of quince, cranberry, and lingonberry. You can try making plum tea. In general, my fantasy on the topic of teas is still running wild, and I won’t stop there.
Enjoy your tea!

A little about beneficial properties of plants listed in the recipe, and possible contraindications when drinking tea from them
Cherry has a wide range of medicinal properties.

Cherry leaves contain organic acids (malic and citric), tannins, coumarin, sucrose, dextrose, anthocyanins, vitamins C, B1, B2, B6, B9 (folic acid). They have expectorant, diuretic, antiseptic, sedative and anticonvulsant effects. Their infusion is used for inflammation of the respiratory tract, for anemia, as a laxative for constipation, to reduce fermentation processes in the intestines and as a general tonic.
Cherry leaves also have diuretic and astringent properties. They are used for kidney stones, joint diseases, edema, and diarrhea.
A decoction of young leaves is used for diarrhea, chronic colitis, and also in the complex treatment of intestinal atony. Vitamin tea is brewed from spring leaves, which has anti-inflammatory, antiseptic and hemostatic effects.
People with gastritis or gastric ulcer, duodenal ulcer with high acidity of gastric juice should take decoctions and infusions with caution during an exacerbation of the disease.
Chokeberry (chokeberry) has hypotensive, antispasmodic, diuretic, choleretic, anti-inflammatory, capillary-strengthening properties, and also lowers blood cholesterol levels and stimulates the homeostasis system.

It is indicated for hypertension stages 1 and 2, various disorders of the blood coagulation system (hemorrhagic diathesis, capillary toxicosis), bleeding, atherosclerosis, glomerulonephritis, rheumatism, diabetes, allergic diseases.
Pectin substances, which are contained in chokeberry, remove radioactive substances, heavy metals, pathogenic microorganisms from the human body, eliminate spasms, and normalize intestinal function. The vitamin complex contained (a combination of vitamin P and C) helps strengthen the walls of blood vessels, improves their elasticity and firmness.
When stones form in the kidneys and urinary ducts, chokeberry leaves can exhibit anti-inflammatory properties. Its hemostatic, laxative, and diaphoretic effects are known. Tea made from rowan leaves is useful for kidney and liver diseases.
It is recommended to take chokeberry with caution for gastritis, gastric and duodenal ulcers, hypotension, increased blood clotting and thrombophlebitis.
Pears are rich in fructose, glucose and sucrose, organic acids, tannic, pectic, nitrogenous substances, carotene and vitamins of groups A, B, P, PP, C and B. Pear leaves contain a large amount of iodine. An infusion of pear leaves has a diuretic, fixative, disinfectant, expectorant and antipyretic effect, and helps normalize the functioning of the digestive tract.

Thanks to their rich chemical composition, apple tree leaves have many beneficial properties for the body - anti-inflammatory and antimicrobial properties, improve metabolism in the body, and are useful for edema.

In the leaves of the apple tree, like fruits, contain phenolic compounds that strengthen the walls of blood vessels, reduce their fragility and permeability, and promote the absorption of vitamin C. An infusion of apple leaves is used for colds, coughs, hoarseness, nephritis, bladder problems and kidney stones.
Maple leaves contain essential oil, betulorethic acid, saponins, tannins, hyperoside, carotene, essential oil, vitamin C, and phytoncides. Young maple leaves have white, sweetish, pleasant-tasting, sticky juice, rich in vitamin C, which has antiscorbutic, tonic, choleretic, antiseptic, anti-inflammatory, wound-healing, tonic, analgesic and diuretic effects.

Maple is an excellent antidepressant, relieves nervous tension caused by stress, reduces aggression, harmonizes, restores energy, and enriches the body with useful substances. In addition, this is an excellent drug for crushing stones in the bladder and kidneys. There are no contraindications for maple.
In hazel (hazelnut) leaves contains sucrose, essential oil, myricitrosyl, vitamins. Hazel is a laxative, so it is used for constipation. The plant has antipyretic and astringent properties. Hazel is used as a means of dilating blood vessels. This medicinal plant dissolves kidney stones and stimulates all body functions. Tinctures and decoctions of hazel leaves can increase blood pressure.
Infusion garden and wild strawberry leaves have restorative, sedative, vasodilator, tonic, hematopoietic, anti-inflammatory, diuretic, choleretic, antisclerotic, hypoglycemic properties. It is taken internally as a general tonic, antispasmodic for neurasthenia, leukemia, enuresis, polymenorrhea, and laryngeal carcinomas. An infusion of leaves slows down the rhythm and increases the amplitude of heart contractions, dilates blood vessels, and helps remove salts from the body. In scientific medicine, an infusion of strawberry leaves is recommended to be taken to reject necrotic masses in disintegrating tumors.

In folk medicine, an infusion of leaves is used for gastritis, gastric and duodenal ulcers, colitis, hypertension, heart weakness, palpitations, kidney disease, liver disease, edema, neurasthenia, insomnia, bronchial asthma, diabetes mellitus, gout, liver stones and kidneys, skin rashes, rickets, scrofula, hemorrhoids. The infusion is also taken for colds, which are accompanied by high fever and cough, for anemia, vitamin deficiencies, hepatitis, diarrhea, atonic constipation, and diseases of the spleen.
Externally, an infusion of strawberry leaves is used as a gargle for purulent inflammation of the mouth and throat, and as compresses for the treatment of weeping, bleeding long-term non-healing wounds.
Currants are a storehouse of vitamins.

The berries and leaves of this unique plant contain provitamin A, essential vitamins B and P, as well as pectin substances, beneficial sugars, phosphoric acid, carotene and essential oil, which are important for the body. Currant leaves contain large amounts of magnesium, phytoncides, manganese, silver, sulfur, lead and copper.
Currant leaves used to treat diseases of the liver and respiratory tract. Infusions of leaves perfectly increase immunity and resistance to colds. They have general strengthening and antiseptic properties due to the tanning and biologically active substances they contain, vitamins and essential oils. The leaves of this shrub contain more vitamin C than its berries, so they are used for gout, gastritis, and cardiovascular diseases. Traditional medicine strongly recommends the use of decoctions for eye diseases and various dermatitis.
Due to the high content of unique phenolic compounds and vitamin K, consumption of currants is contraindicated in thrombophlebitis.
Raspberries are an invaluable treasure for health.

It contains five organic acids: salicylic, malic, citric, formic, caproic. Raspberries are rich in tannins, pectin, nitrogenous substances, potassium and copper salts, vitamin C, carotene, and essential oils.
Raspberry leaves have antipyretic, diaphoretic, antitoxic and hemostatic effects. Infusions of raspberry leaves are used for colds, acute respiratory infections, flu, radiculitis, fever and neuralgia. They are also an ingredient in the preparation of diaphoretic teas. Raspberry leaves are also used for atherosclerosis, diseases of the kidneys, stomach, intestines, hypertension and cardiac dysfunction, diarrhea and bleeding. An infusion of raspberry leaves can be used to gargle the throat and mouth during various inflammatory processes. Use with caution for nephritis and gout.
Mint.

Mint leaves have antispasmodic, sedative, choleretic, antiseptic, analgesic, and weak hypotensive properties. It improves appetite, enhances the secretion of digestive glands and bile secretion, reduces the tone of the smooth muscles of the intestines, as well as the biliary and urinary tracts.
Infusion or tea from mint leaves is indicated for nausea of various origins, vomiting (including in pregnant women), gastrointestinal cramps, heartburn, diarrhea, flatulence, spasms in the gall bladder, biliary and urinary tracts, cholecystitis, cholangitis, hepatitis, cholelithiasis , states of nervous excitement, insomnia, heart pain, cough, to increase appetite.
Also, mint infusion and tea inhibit fermentation processes in the digestive tract and, by relieving spasms of the smooth muscles of the intestine, promote the free passage of food. Due to the fact that mint stimulates the bile-forming function of the liver and enhances the secretion of other digestive glands, its preparations (infusion or tea) will be useful for those people who have difficulty digesting fatty foods.
Contraindications. For some people, the strong smell of mint preparations can cause respiratory distress, bronchospasm, and pain in the heart area. When treating the upper respiratory tract in children under 5 years of age, medications containing menthol should not be used, as this can lead to reflexive cessation of breathing! Peppermint should not be used by people with increased nervousness or insomnia. Mint should not be used by people with low blood pressure (hypotension). It is not recommended for use by men either, as it can reduce male libido. People suffering from drowsiness should avoid mint. If you are infertile, you should not use mint either.
Melissa.

Melissa leaves contain essential oil, tannins, bitterness, sugar, succinic, oleanolic, ursolic acids, and mineral salts. Melissa has sedative, antispasmodic, carminative, anti-inflammatory, diuretic, and analgesic properties. It stimulates appetite and the secretion of digestive juices, relieves tension in the smooth muscles of the intestines. In folk medicine, lemon balm is used for nervous excitement, insomnia, hysterical attacks, poor digestion, palpitations, vegetative-vascular dystonia, anemia, painful menstruation, dizziness, delayed menstruation, gout, as an antiemetic for pregnant women.
Despite the low content of toxins, taking lemon balm is not advisable in case of hypotension. Also, when using lemon balm for treatment, you should avoid those serious activities that require a good mental reaction, maximum attention and concentration. Possible side effects of using the plant include vomiting and nausea, muscle weakness, fatigue, dizziness, drowsiness, diarrhea, cramps, heartburn, lethargy and loss of concentration, itching, constipation, etc.
Pine is truly a healing tree.

It is rich in chlorophyll, carotene, vitamin K, phytoncides, tannins, alkaloids, and terpenes. Infusions and concentrates are prepared from it for the prevention and treatment of hypo- and vitamin deficiency. Also, infusions of pine shoots are used as a disinfectant, expectorant and diuretic.
Swollen and not yet blossomed pine buds (pine shoots) are accumulators of biologically active substances - resins, essential oils, starch, bitter and tannins, mineral salts. Decoction and infusion of pine buds have long been used to treat rickets, chronic inflammation of the bronchi, rheumatism, and old rashes. Infusions of pine shoots help remove stones, they have diuretic and choleretic properties and reduce inflammation in the bladder. Pine bud extracts kill pathogenic microflora of the nasopharynx and oral cavity. The decoction is used for inhalation for pulmonary diseases.

A very aromatic and healthy tea is prepared from fresh currant leaves. But what about in winter, when you can’t find them in this form? Many fans dry the leaves, but tea from them does not give the same aroma and taste. In this case, you can ferment currant leaves for tea. This fermentation of raw materials will give the drink a rich color, pronounced smell and taste. In our article we will tell you how to ferment currant leaves at home and what methods to do this.

Fermentation concept

If insoluble leaf tissues are converted into soluble tissues so that they are easily digestible, then this process is called fermentation. This is quite labor-intensive work, during which you need to destroy the structure of the leaves before the juice is released. Fermentation is a kind of fermentation of raw material, which determines the type of tea obtained, its taste and beneficial qualities. Do you want to learn how to make tea from garden leaves, just like in the store? We will give you tips on how to ferment currant leaves correctly, step by step.

There are many bacteria on the surface of the blackcurrant leaf and in the air that promote fermentation. It turns out to be a rather complex chemical process. To briefly describe fermentation, it looks like this:

leaf cells are destroyed;
juice is released;
fermentation begins under the influence of temperature;
the leaves are fermented in their own juice;
the raw material darkens and acquires an aroma.

Some tea lovers are interested in whether it is possible to ferment currant leaves? Yes, this plant - like apple, cherry, raspberry, pear, strawberry - is an excellent raw material for making tea. The fact is that black currant leaves contain tannins (tannins), which give tea its taste. There is especially a lot of tannin in young leaves. Coarsened raw materials lose their supply of tannins. The process of making fermented tea consists of several stages, which we suggest getting acquainted with. After this information, you will no longer have the question of whether currant leaves are fermented.

Collection time

Blackcurrant bushes remain green until autumn, but this does not mean that you can collect raw materials for tea from them at any time. Choosing the right time for harvesting remains important. The most optimal time for collecting is the time of currant flowering. The largest amount of vitamins and microelements is then concentrated in plants. The flowering of this garden crop begins at the end of May. As soon as flowers appear on the branches, prepare the leaves!

It is important to know what time of day is best to pick leaves. It is better to get to work in the morning, from 10 to 12 o'clock. At this time, there is no dew on the plant, and the sun’s rays are not yet hot. It is advisable to collect in dry weather. Excess moisture does not promote proper fermentation and mold may appear.

People who follow astrology try to prepare raw materials for tea during the Moon cycle. It is the waxing Moon that is the best time to prepare tea raw materials. Whole leaves are picked off, free of pests and signs of disease. The most suitable top young shoots. Bushes located in the shade are selected for collection. The leaves are juicier on them, which promotes better fermentation. There is no need to wash the raw materials so as not to eliminate the bacteria so necessary for the fermentation process. If you really need to clean the leaves from dirt, then they are dried.

The second period of collecting raw materials is currant fruiting. At this time, a sufficient amount of useful substances has accumulated in the plant.

Withering process

How to make fermented tea from currant leaves? This process begins with withering. It is simply necessary for further successful processing of raw materials. The withering stage removes excess moisture in the leaves, which interferes with high-quality fermentation. Withering helps preserve the taste and smell of the plant, accumulated essential oils, and aromatic substances.

First, the prepared raw materials are laid out on cotton or linen fabric in an even layer no more than 5 cm high. Do not use synthetic materials for the substrate, because the raw materials will absorb all harmful substances from them. Periodically, the harvested material is turned so that it wilts evenly. The leaves should not dry out, they should wilt, so do not place them in a sunny and windy place. The drying procedure lasts 12 hours. In dry weather everything happens faster than in rainy weather.

High-quality withered leaves curl well and give the remaining moisture in the raw material should be up to 65%. After 12 hours, they begin checking readiness for the next stage of processing. If the central vein does not crunch when you press on the leaf, then the drying was successful; if you hear a crunch, then continue this process for another couple of hours. There is another way to check - tightly squeezing a handful of raw materials in your fist. If the lump does not fall apart, it means the leaves have withered.

Preparing for fermentation

We continue to figure out how to ferment currant leaves for tea. After drying, the juice is extracted from the leaves. It is in the juice that tannins are present, which are responsible for fermentation. An insufficient amount of juice affects the taste and aroma of tea. There are three ways to destroy the leaf structure. Meet them:

Fermentation of raw materials

The taste, smell and benefits of tea depend on this stage. This requires the right conditions: amount of raw materials, temperature and moisture. Currant leaves destroyed by one of the above methods are placed in a layer of no more than 10 cm in a plastic or enamel container. The more raw materials are prepared, the better the fermentation will be. The leaves, scrolled in a meat grinder, are lightly pressed with your hand.

The leaves mixed or rolled into rolls are placed under pressure. The dishes are covered with a damp cotton or linen cloth and placed in a warm place for fermentation. Check the moisture content of the napkin from time to time. If necessary, wet it again. In a dry room, the dishes are also covered with a lid. The exact fermentation time cannot be determined. The temperature should not be too high or too low, the best option is 22-25°C. At temperatures below 15°C, the fermentation process stops. Fermentation takes about 8 hours. The signal for the end of this procedure is the strong smell of the plant. It is at this point that fermentation must be completed.

Drying and storing tea

You've already learned how to ferment blackcurrant leaves, now let's talk about drying them. After fermentation, curled or crumpled leaves are cut into pieces up to 0.5 cm. This will be loose leaf tea. The fermented raw materials are laid out on baking sheets in a thin layer (up to 1 cm) and carefully loosened. The oven is heated to a temperature of 100°C, baking sheets are inserted into it and left with the door ajar for an hour and a half. Then the temperature is reduced by half and, with constant stirring, brought to drying.

How to check the readiness of tea leaves? If they break when pressed, then the tea is ready. The baking sheets are removed from the oven, allowed to cool and poured into linen or cotton bags. In them the tea is sent to dry in the fresh air. If the tea has dried well, it rustles in the bag.

Dried tea is poured into glass jars and covered with plastic lids. You can store it in plastic containers or tin jars.

How to make fermented tea from currant leaves?

Another question may arise next. It’s already clear how to ferment currant leaves for tea, but how to brew it? The procedure is the same as for a regular drink. The teapot for brewing is rinsed with boiling water, 1 teaspoon of tea is poured into it and a glass of boiling water is poured into it. Cover the kettle with a lid and infuse the drink for 10 minutes. Then the tea is poured into cups, boiling water is added and allowed to cool slightly. The result is a fragrant and healthy blackcurrant drink!

Benefits of currant leaf tea

Tea made from currant leaves is very useful. It contains high levels of vitamin C. The tannins, antioxidants, and nutrients present in blackcurrants stimulate the immune system. Frequent consumption of this tea stimulates the heart. An infusion of currant leaves helps with good digestion. It is also an effective diuretic that gets rid of kidney stones.

Currant tea helps get rid of colds and has a calming effect on the nervous system. The drink energizes you throughout the day, and is especially useful after mental overload.

What should you be wary of?

Pregnant women should be careful when drinking currant tea because it contains a lot of caffeine. It should be used with caution by elderly people and children. It does not hurt to exercise caution for patients with hemophilia and hypertension. This tea increases blood pressure. Currant tea should be drunk in small portions to avoid problems with the gastrointestinal tract.

Other types of leaf treatments

There are other types of processing of currant leaves. They can simply be dried without fermentation. This drying is carried out in a shaded but dry place. Some tea lovers dry the leaves in the oven. It is important not to heat the stove above 100°C. The drying time is 1.5 hours, then the temperature is reduced by half and brought to full readiness.

Any method of preparing currant leaves has its own effect, but it is better to use the fermentation method.

Fermentation of currant and raspberry leaves involves their special processing. It includes withering of raw materials, fermentation followed by drying. If everything is done correctly, the taste and aroma will be even more pronounced than that of a fresh leaf, and most of the beneficial properties will be preserved. The procedure includes collecting leaves at a certain time of the year, cleaning them and further processing. Almost everyone can drink such teas, with the exception of a small list of contraindications associated with the increased content of vitamin C in the leaves.

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Fermentation of currants and raspberries

During the summer, many people brew tea at home from freshly picked leaves of fruit trees and bushes. Raspberry and currant leaves are especially popular for such tea drinking. They are brewed freshly picked and also left to dry over the winter. But dried tea supplies are not as aromatic and tasty compared to fresh leaves. Fermentation allows you to preserve not only the color, aroma and taste of tea, but also make it more intense.

Fermented tea

The method of fermentation of leaves is that insoluble tissue substances are converted into easily digestible and soluble substances. During the fermentation process, the structure of the leaf is destroyed until the juice begins to be released.

Fermentation methods

There are three ways: twisting in a meat grinder, freezing and rolling the leaves between your palms.

With this treatment, the leaf oxidizes, and fermentation starts. Bacteria that are in the air and on the surface of the leaves begin to contribute to the process. After some time, the color and smell of the fermented leaves begin to change. When a rich and strong aroma appears, they are sent for drying.

Tea leaves are collected throughout the season, but in early spring they are more tender and juicy. They are easier to roll and ferment better. Autumn leaves are coarser and take much longer to ferment. In this case, you can make curling easier by freezing. But tea from raw materials collected in the fall is richer and brighter, it has a different color, aroma and taste.

When collecting, you must pay attention to the quality of the sheet. They are damaged by garden diseases and various insects.

It is recommended to wither the leaves before fermentation. To do this, you need to lay them out on linen or cotton fabric, in a layer no more than three to five centimeters. Wither for about four to eight hours, until the “crunch” of the main vein disappears in most of the raw materials. In warm and dry air, withering occurs faster, and in damp air it takes longer. In order for it to occur more evenly, it is worth periodically stirring the leaves.

If, during further fermentation, the leaves are twisted in a meat grinder, you will get granulated tea. After this, you need to cover the mass with a linen napkin. This is done to prevent the tea granules from drying out. Then put them to ferment at a temperature of approximately 25-27 degrees. At the same time, you must not let the napkin dry out.

In a dry room, it is worth leaving a gap under the lid for ventilation of the granules. The fermentation process takes six to eight hours. A good, rich smell will signal that fermentation is complete. You need to dry it in the oven at 100 degrees for about one hour. It is important not to forget to stir with a spatula made of natural wood. The main thing is not to overdry the tea, because then it will lose its aroma and taste.

Fermentation of currant leaves

Many people in the summer like to drink tea from freshly picked currant leaves. This is an excellent replacement for store bought. Anyone who has this berry growing in their garden knows how many beneficial properties currants have.

For the winter, the leaves can be dried, but it is best to have them fermented. Thanks to this method, the aroma and taste of tea is enhanced, and all beneficial properties are preserved during brewing.

Useful properties of currant leaf

The unique properties of the drink help in the treatment and prevention of many diseases. Currant tea is beneficial for high blood pressure; during the cold season it is an excellent remedy for maintaining immunity. The composition contains essential oils, tannins, phytoncides and a set of vitamins necessary for the body.

Tea can promote good sleep, reduce toxicosis, and improve the functioning of the immune system. He:

prevents kidney diseases;
strengthens the nervous system;
treats respiratory organs;
fights colds;
has a general strengthening effect;
improves the functioning of the urinary system;
improves digestion;
is a preventive agent for Alzheimer's disease and cancer;
enhances metabolism;
treats diabetes mellitus;
has a beneficial effect on constipation, anemia, gout.

Black currant leaves have an excellent diuretic and diaphoretic effect, and also stimulate the functions of the adrenal cortex well.

Contraindications

They are not suitable for everyone. There are contraindications for pregnant women when consuming currant leaves. But if you coordinate its intake with your doctor, then such a drink will not cause any harm to your health.

The main reason for refusal to take it is individual intolerance and increased stomach acidity. You should not take this tea if you have thrombophlebitis and a tendency to it, as well as with ulcers and inflammation of the duodenum.

Making tea

When preparing raw materials for fermenting currant leaves, certain requirements are met:

The currant bush should grow in a slightly shaded place.
Raw materials should be collected early in the morning, in good, dry weather.
The leaves should be collected in the spring.
After harvesting, they should not be washed for better fermentation.
If there is dirt or dust on the currant, then after washing the leaf should be dried with a towel.

The first stage is withering, during which essential oils begin to accumulate. The mass should be spread in the shade, in a layer of no more than five centimeters. Cooking time: twelve hours. To check the prepared raw material, you need to squeeze it in your fist. If it is of high quality, it should not fall apart.

After withering, the mass is placed in a bag for a day, then in the freezer. This is done so that juice is formed. The sheets are stacked in piles of four or six, rolled with force between the palms into a tight roll until it is moistened. After fermentation, they are folded into any container in a layer of up to seven centimeters, then covered with a cloth soaked in water. This process lasts eight hours. Before drying, the rolls are cut into pieces.

Another simple recipe - the leaves are not withered, but immediately after collection they are sent to the freezer, frozen, then defrosted, rolled into rolls, fermented and dried.

Leaf rolls

The final stage is to spread paper on a baking sheet, the mass is laid out in a layer of no more than one centimeter, the temperature should be 100 degrees. Then the mixture cools with the door open for about 1.5 hours with constant stirring. Store in a jar with a tightly closed lid.

Fermentation of raspberry leaves

Raspberry leaves have quite strong medicinal properties. They are added to various healing infusions, decoctions, and aromatic tea is prepared. Such leaves are very useful for residents of large cities where there is a high level of air pollution, because they contain a lot of ascorbic acid. Helps with various diseases:

bleeding;
hemorrhoids;
gastrointestinal pathologies;
weak immunity;
inflammation of the appendages;
sore throat and bronchitis.

They have the following actions:

hemostatic;
expectorant;
anti-inflammatory;
diaphoretic;
antipyretic;
restorative;
immunostimulating;
antitoxic.

If you have a large amount of toxins in your body, you should drink a glass of raspberry tea. It is recommended for female inflammation to take baths while sitting in a decoction of raspberry leaves. Treatment of infertility and ovarian dysfunction is done by douching with a decoction of the plant.

Raspberry leaf is used in the treatment of colds. It facilitates coughing, lowers body temperature and all inflammatory processes. The product is suitable for the prevention of viral infections, especially during their exacerbation. It can be used for severe suffocating cough and other respiratory diseases. Raspberry tea is used for gargling, it perfectly relieves swelling and eliminates pain.

Contraindications

It is very important to know that pregnant women can drink raspberry decoctions and infusions only from the 36th week and strictly after consultation with a doctor.

Also, teas have contraindications for use:

individual intolerance;
allergy;
chronic constipation;
nephritis;
gout.

It is prohibited to take herbal remedies, including those based on raspberries and currants, when treating with aspirin.

Preparation

Raspberry fermentation is carried out in different ways:

1. Take several fresh sheets and roll them with a little effort between your palms - they become a little darker. The resulting rolls are cut into several parts.
2. The leaves are placed in a bowl and intensively kneaded with your hands. During the process, juice will begin to release, and the plates will become thin and slightly curled.
3. Raw materials are passed through a meat grinder with a large grid

Preparing granulated tea

But still, grinding the leaves by hand is considered a more correct preparation for fermentation. Leaf tea is obtained using the second method, and granulated tea leaves are obtained using method No. 3.

Then the workpiece is sent for fermentation. The thicker the layer, the better the process. Cover the top with a piece of damp cloth and send it to a warm place. From time to time you should check to see if the fabric is dry and wet it if necessary.

Fermentation

Fermentation must occur at a certain temperature from 22 to 26 degrees. If the room where the fermentation takes place is cold, then the container with the mass should be wrapped in a blanket. Since fresh raspberry leaves contain a lot of moisture, it is not recommended to dry them in cloudy weather, because the raw material will simply rot. But you can’t even expose it to direct sunlight - in this case, most of the beneficial substances will be destroyed.

You can collect raspberry foliage throughout the season because it is not heavily damaged by pests. Freshly picked leaves should be dried in the fresh air under a canopy, laying them out in an even thin layer on a piece of burlap - this is the best way of drying. In order for the raw material to dry evenly, it must be stirred regularly.

Ready raspberry tea should have a brown-green color and a strong fruity-floral aroma. It should be stored in glass containers or plastic containers with a tight-fitting lid. Fermentation occurs:

Mild: after three to six hours. The tea will have a delicate and soft taste and a strong aroma.
Medium: after ten to eleven hours. The tea will be aromatic and slightly sour.
Deep: after twenty to thirty hours. There will be a tart taste and a light aroma.

To brew tea from raspberries and currants, you need to put a spoonful of the dried mass in a cup and pour boiling water over it.

Fermentation of leaves involves converting insoluble substances from leaf tissue into soluble and easily digestible substances.

In order for the fermentation process to begin, you must first destroy the leaf structure before releasing the juice (by rolling the leaves between your palms, twisting them in a meat grinder, or freezing them). As a result, the leaves oxidize and a fermentation process begins, similar to the fermentation of dough for our bread. Bacteria, found in abundance on the surface of the leaf and in the air, actively contribute to the fermentation process. After a certain time, the color and smell of the fermented mass changes. Having “caught” the strongest smell, we send the tea to dry.

I ferment leaves of cherry, apple, pear, garden strawberry, raspberry, black currant, chokeberry, maple, hazelnut, pine shoots, mint and lemon balm.

These teas are very tasty, aromatic and beautiful. And also useful.

I divided all the plants into groups, each of which contains plants that behave approximately the same in the process of making tea.

I combined the leaves of cherry, apple, pear, strawberry, chokeberry, maple, and hazelnut into one group because they are well processed in a meat grinder when preparing the leaves for fermentation.

You can collect leaves for tea throughout the season. In spring they are very tender, easier to curl and ferment. The tea turns out tender, with a subtle aroma. In autumn, the leaves are coarser, harder to curl and take longer to ferment. You can make the rolling process easier by pre-freezing the leaves. Tea made from autumn leaves is brighter in all respects - color, taste and aroma. But it is more difficult to collect high-quality leaves in the fall - they can be damaged by garden pests and diseases.

I wither the collected leaves before fermentation. To do this, I scatter them in the shade on cotton or linen fabric in a layer of 3 - 5 cm. I continue withering for 4 - 8 hours until the “crunch” of the main vein disappears in most of the leaves. The duration of withering depends on the weather. If it is dry and warm, then this process occurs faster, and vice versa, in damp weather it takes longer. To ensure even wilting, I periodically stir the leaves.

For further fermentation, I grind the leaves of all these plants in a meat grinder, as they granulate well. As a result, I get granulated tea.

I crush the resulting mass a little.

If the room is dry, then I cover the container not only with a cloth, but also with a lid, creating a small gap to allow air to access the granules.

I ferment the leaves for an average of 6-8 hours, depending on the temperature (maybe more or less). The smell of the mass does not change dramatically during fermentation (like fireweed), 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 signal the end of fermentation. With further fermentation, the aroma will weaken and the tea may end up with a less strong aroma.

I dry these teas in the oven at a temperature of 100 * C for 1 - 1.5 hours, and then at 50 - 60 * until ready. Stir occasionally with a wooden spatula. It is important not to miss the moment of drying, otherwise the finished tea will lose its aroma.

And now a little more about tea from each plant:

Cherry leaf tea It has a very strong aroma and a slightly tart, very pleasant taste. During fermentation, the leaf acquires a “drunk cherry” smell. 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 complements the taste of the main tea very well and gives it a deeper color and aroma.

I dried it with constant stirring in the oven for 1 hour at 80*C, and then dried it until ready at 50*C. It turned out to be a wonderful tea with a whole leaf, very dark. And with a very rich taste. This occurs due to the uniform destruction of the leaf and, as a result, better fermentation. One drawback of this tea is that when prepared, it turns out to be very voluminous and takes up a lot of space. In general, a very simple way to prepare wonderful and beautiful tea. This way you can make tea from any leaves.

Chokeberry tea I think it’s the most delicious (I don’t compare Ivan tea to anything else). This tea is simply magical! The color is very rich and dark. The taste is tart, bright, with a slight sourness. The aroma is incomparable, very similar to cherry, but more concentrated. I drink this tea as if it were a delicacy. And more often I add it to tea mixes. I’m being greedy to myself - I just don’t cook it very much, because in our village there is only one chokeberry bush, and that one is from the neighbor. If you don’t tear it all off, it will be lost. But when the leaves begin to fall in the fall, I don’t stand on ceremony - I tear everything off. The leaves are already red-yellow and rough. The meat grinder groans when I twist the leaves, but the tea still turns out delicious. I’ll quote my friend from St. Petersburg, to whom I present various teas. When I gave him the opportunity to have chokeberry tea, he said: “Listen, I thought there was no tastier tea than cherry tea. It turns out that there is such a tea - it’s chokeberry tea.”

Pear leaf tea also among my favorites. It is very soft and unobtrusive - both in taste and aroma. But somehow deep, thick! Drinking this tea is very pleasant - it leaves a sweetish aftertaste. Its usefulness for the pancreas really warms the soul. The color of tea made from pear leaves will save any light tea, because the pear gives such a dark color that it is interesting to look at. If you make a tea mixture, then pear tea does not interrupt the taste and aroma of the main tea. I take the leaves for this tea from a wild pear tree, but you can also use an ordinary garden one - it also works well.

Once I prepared pear tea, just like cherry tea, by freezing the leaves before fermentation. The result is wonderful!

Apple leaf tea- unusual! The granules are light brown. And the tea has a very beautiful color and a soft, sweetish taste and aroma. I also love this tea.

Strawberry leaf tea It turns out to be very rich in color, sweetish taste and aroma. If you wait until autumn and the leaves turn red, the taste and aroma of the tea intensify. I love mixing this tea with pear and apple tree tea. It turns out delicious! I once tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red. But by autumn all our strawberries were covered with half a meter of grass, so by the time I collected half a bag of leaves, winter had almost arrived. The tea, of course, turned out great. But I was no longer worthy of such feats.

Teas made from hazelnut and maple leaves I did it because I read rave reviews about them. I personally didn't like them. Tea made from walnut is bitter, but tea from maple turned out just bad! True, you need to make tea from narrow-leaved maple, but we don’t grow that kind. If you decide to make teas from these plants, the leaves should be collected in early spring, when they are still tender. I plan to add walnut tea to tea mixes for bitterness. I think he will do very well there.