How to prepare fermented tea leaves of black currant and what is good and unlike the usual

Fermented tea and so good, that it is much more fragrant tea from a dried leaves. And read somewhere that in the fermented green tea no caffeine.

Pay attention, in the winter time, doctors like to make recommendations about what should be more likely to eat sauerkraut? Breakwater in sauerkraut much more vitamin C than fresh cabbage, especially if there is added cranberries. But sauerkraut - it is the fermented product. So that's the same story with fermented tea, in fact during the fermentation time there is a complex chemical process by which useful properties are enhanced.

I tried to ferment the first time and want to tell you and your experience, and how may a little different. One is sure: now I will harvest for winter teas as before, not only because of the medicinal plants, but also black currant, pear leaves, buckthorn, which are growing in the country, not only me, but also for many.

When you collect?

The fermentation is the best time - the period of flowering and fruiting. But it is possible in any other period from spring to autumn, just most of all, they say, of nutrients in the leaves of plants just when they bloom and ripen fruit.

How to prepare for fermentation?

Prior to the fold of the fermentation (before drying) it is necessary to prepare the leaves to the state where the stems of leaves will not break. I laid out for wilting leaves 4-5cm layer on a fabric of natural linen or cotton in a shady place without drafts and every 2 hours to stir. After about 12-15 hours, check whether the vein leaf breaks down, if not, and bends easily, the raw material is ready to start fermentation.

Some, instead of withering frozen. I did not try, I can not say for sure whether the taste is different. But after the freezer because any food loses its taste, even the tomatoes, soak in the refrigerator becomes less fragrant. It is for this reason I do not recommend freezing.

The fermentation process.

Felted leaves of black currant, pear and sea buckthorn are twisted into rolls separately each type without mixing. Although some I've heard they are doing everything in the mix, but I do not always want to mix these tastes. After all, fermented tea black currant can be brewed in the winter with the addition of frozen berries currants only. This flavor, believe me, with nothing compares.

Thus, the leaves are rolled by hand, not in the tube, and the like in a roll of several leaves. And strongly pressed by twisting until the juicy flavor, save. Then all such cheating, we can say the tavern with a knife, but large pieces. Why are your hands? Remember the old winemakers who crushed underfoot grapes, because the taste is incomparable with modern drinks. So here, handwork, like tea leaves gives a distinctive flavor.

If laziness, can all the leaves mince only desirable large. Now all this can be folded into a pan, or any glass or enameled container for fermentation. Top definitely something to pin to allocate more juice and concealing cloth left on for at least 8 hours.

fermentation temperature should remain at 22-25 degrees. If it is lower, the fermentation slows down or stops, and if it is higher - it is fraught prokisaniya.

Willingness is determined by a strong odor. Once realize that flavor peaked, you can interrupt the process of fermentation and put to dry in the dense natural fabrics, having covered over as natural cotton or linen from dust and flies.

Store the dried tea fermented blackcurrant in a glass jar. I note that you can keep for a long time. Those who have been preparing such teas, I was told that in a year the tea can even ripen and become much more fragrant. This year, I check it out. It is too late to collect leaves - recommend to everyone.

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