Tea fermented from blackcurrant leaves

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   Place the collected blackcurrant leaves in a bag and put them in the freezer for a day. This is necessary so that the leaves subsequently release more juice. The next day, pass the leaves through a meat grinder. These are the granules you get.

2. STEP 2

   

   Cover the contents with a damp cloth and make sure that it does not dry out. This is where the fermentation process begins, this is a vivid example of a natural miracle! Thanks to it, seemingly simple leaves turn into real tea with a unique taste. Fermentation can last from eight to eighteen hours. And here is the most important thing!!! You need to catch the moment when a characteristic aroma begins to emanate from the granules, similar in smell to dried fruit. That’s it, fermentation is over!

3. STEP 3

   

   Now lay it out to dry. You can dry it in the oven at a temperature of fifty degrees, stirring occasionally. You can do it outside in the shade, just spread it out in a very thin layer. Another option, you can dry it in a slow cooker in the “yogurt” mode. After drying, put the cooled tea in glass jars , with a tight-fitting lid. Our tea will still ripen for one or two months, then it will reveal its berry aroma in all its glory!

Comments on the recipe

Brusnika

11.12.2023

4.8

I'm so glad I came across this recipe! It never occurred to me that the process of tea fermentation is so soulful and fabulous! I think I felt a little like a magician 🙂 I’m not friends with blackcurrants, so I repeated all the steps of the recipe with raspberry leaves. This is simply fantastic! I never thought that a tasteless leaf could exude such a sweet, garden, berry aroma with a slight sourness after fermentation. There are not even words to describe this tea fermented from blackcurrant leaves. Thanks to the author of the recipe, now I have tea plans for the whole summer😄