Wash the leaves and sprinkle them on clean paper to dry.

The main reason for getting this tea, not just dried herb is fermentation. To do this, take a little of the leaves and twist them manually between your hands until the juice and light Browning of the leaves. The leaves begin to change and the smell, it becomes grassy and floral.

Crushed leaves placed in a suitable container, cover with a damp towel and put on top of oppression. Leave the leaves to ripen for a day.

At the end of the day the pages or scrolling through a meat grinder, receiving the granulated tea or finely chop and get a large leaf. I want to note that to determine that the tea is "ripe" can be changed the smell, he was floral and fruity, it seemed to me that even a little citrus...

Ready chopped leaves spread on a baking sheet in a layer of 1-1,5 cm and put in the oven at 100 degrees for 30-40 minutes. Here fermentation is completed and the leaves turn brown. Next, make the fire a little more and doculive tea ready. The leaves should break, not crumble, it means that the tea is ready. Don't forget the tea, stirring continuously, so that the process is uniform. Better to keep the oven open.

Here such it turns out tea, black and flavored. It must be stored in glass jars in a dark place. I would like to note that the longer it is stored, the tastier it becomes, so a tasting is better to postpone for a day or two, although we could not resist and tried immediately! Very tasty, never be distinguished from normal, except for a barely perceptible fruit taste... have a NICE TEA party!!!