As ferment willow-tea at home
Currently, organic food connoisseurs are beginning to ferment their own willow-tea at home, getting ready component for an enjoyable and healthy tea. Fermentation is a process of drying and air oxidation of the collected plant leaves.
Instruction how to ferment willow-tea at home
Fermented willow-herb in the home should be out properly collected and sorted the leaves of this plant. It is best to collect willow-herb in June or August, when it is just beginning its bloom. Place for gathering should be far enough away from roads and other contaminated sites. Leaves of the plant, located on the shady side of the forest glades are softer, more easily served twisting and fermentation.
During the willow-herb gathering, hold the stem from the flower stalk with one hand while the other wire down to the middle of the stem, so that the bottom leaves, very rough and bitter, remained intact (whole should remain 3-4 lower tier). In this case you will not harm the plants, which in future will continue to bloom and produce seeds.
Proceed to the stages that precede the fermentation willow-herb - withering and twisting. Scatter the leaves on a clean sheet of paper or newspapers even layer whose thickness should be about 5 centimeters. Leave for one day, so that they become flaccid. From time to time, Ted leaves his hand in order to avoid excessive drying of the most extreme and the upper ones. Next, start to roll the finished sheet between two palms into small sausages until they darken and begin to secrete juice.
Start fermented willow-tea at home, placing the twisted leaves in a bowl or tray 5-centimeter layer. Cover the wet cloth and put to mature in a warm place for 12 hours. At sufficiently high temperature fermentation runs better and faster, so it is possible to consider the places of detention as a sunlit windowsill or greenhouse in the summer cottage. Finished leaves change their light grassy aroma to floral and rich. Be careful not to overdo the plant, or brewed tea in the future will have an unpleasant smell and taste.
its drying is carried out after fermentation willow-herb. Cut the leaves finely and spread a thin layer on a baking sheet, previously laid out his parchment, then place in the oven. Dry for one hour at 100 degrees. About Product availability will speak color and shape of the classic black tea with tea leaves at squeezing should break, not crumble into dust.
The dried and ready for brewing rose-important to keep the right, so it does not lose its flavor and useful properties. Packaging for storage should be sufficiently dense. For this role is best suited jar with plastic lid. Keep the product should be in a dark, dry place. If stored properly the tea after 1-2 months after fermentation becomes even more robust, full-bodied and aromatic taste.