Herbal Fermented Tea Summer Flavors

Hand-made fermented tea cannot be compared with ordinary herbal infusions! Brewing the untreated herb imparts a pale color and pulp flavor to the beverage. But tea made from fermented greens will give odds to many elite varieties of tea - it has a deep color, bright taste and honey aroma - this is a whole summer meadow in a glass! In addition, unlike black and green varieties, fermented tea does not contain caffeine and is rich in easily digestible, water-soluble nutrients. The most popular herbal fermented drink is, of course, Koporsky tea - a traditional Russian tea made from fermented leaves of fireweed (ivan tea).

Ingredients

• a mixture of fresh green leaves (ivan tea, currant, cherry, apple, sea buckthorn, strawberry, etc.) leaves - 1 kg.

Directions

1. To prepare the raw materials - I took a mixture of currant leaves, cherries, apple trees, sea buckthorn and ivan tea. Rinse and dry the greens from excess moisture - they should not be wet.
2. Grind the herbs. You can use a meat grinder, chopper, or even just chop the herbs very finely with a knife. You can, in the old fashioned way, first rinse the greens with your hands, twist them into lumps and keep the day warm before drying - then you will get a very magical tea saturated with energies. But I am using a blender. If the herbs are not damp, they can be easily chopped in the bowl of the S-blade Combi-Blender.
3. Place the chopped greens in a suitable container, rinse a little with your hands so that the juice stands out, and remove in a dark, warm place.
4. Depending on the temperature, it will take more or less time for fermentation - from several hours to two days. It is necessary to periodically stir and stir the greens to give oxygen access to the inner layers of the grass mass.
5. The success of the enterprise will be evidenced by a change in color (from green the grass will turn dark, brown or even black), and a characteristic sourish, but pleasant, fruity smell.
6. Spread the fermented mass to dry and dry until tender in the open air out of direct sunlight. It is possible both in an open oven and in a dryer, but it is important not to overdry - it is better to alternate between open air and a dryer (oven).
7. Pour the dried fermented tea into a suitable container and store like a regular tea. Brew with water no higher than 60C at any time when you want to plunge into the magical aromas of summer again. Enjoy your tea!