Koporye tea with herbs

Drinks 498 Last Update: May 30, 2022 Created: May 30, 2022 0 0 0

There are no herbs in the ingredients. By fragrant herbs, I mean Ivan-tea, lingonberry leaves, chamomile.

1. To prepare a delicious drink, we collect willow-herb (anguish-leaved fireweed) in dry weather, while it is about to bloom or is already blooming. We collect both leaves and flowers.
2. We collect lingonberry leaves.
3. We will wash the Ivan-tea, shake off the water and leave the grass to dry and tuck for a while.
4. Let's cut off the leaves.
5. To make the tea tasty and fragrant, it is necessary to ferment the herb. We take a few leaves and three between the palms as if twisting into flagella (or balls). Juice is released and the leaves darken.
6. For the fermentation process, cover the twisted leaves with a damp towel and leave for 4-6 hours.
7. Then we cut the flagella into smaller pieces and leave them to dry in a well-ventilated room, periodically stirring up the leaves. To make the tea more fragrant, mix lingonberry leaves, strawberries, mint, chamomile, or other herbs to taste with dry willow tea.
8. Brew tea at the rate of 2-3 teaspoons per 0.5 liters of water. Fill with hot water and leave for 7-10 minutes. For tea, you can serve sweet dried fruits, and honey, instead of sugar.

There are no herbs in the ingredients. By fragrant herbs, I mean Ivan-tea, lingonberry leaves, chamomile.

1. To prepare a delicious drink, we collect willow-herb (anguish-leaved fireweed) in dry weather, while it is about to bloom or is already blooming. We collect both leaves and flowers.
2. We collect lingonberry leaves.
3. We will wash the Ivan-tea, shake off the water and leave the grass to dry and tuck for a while.
4. Let's cut off the leaves.
5. To make the tea tasty and fragrant, it is necessary to ferment the herb. We take a few leaves and three between the palms as if twisting into flagella (or balls). Juice is released and the leaves darken.
6. For the fermentation process, cover the twisted leaves with a damp towel and leave for 4-6 hours.
7. Then we cut the flagella into smaller pieces and leave them to dry in a well-ventilated room, periodically stirring up the leaves. To make the tea more fragrant, mix lingonberry leaves, strawberries, mint, chamomile, or other herbs to taste with dry willow tea.
8. Brew tea at the rate of 2-3 teaspoons per 0.5 liters of water. Fill with hot water and leave for 7-10 minutes. For tea, you can serve sweet dried fruits, and honey, instead of sugar.