On our website I found the recipe harvesting fireweed. I also harvested, but in a slightly different way which I will describe below. This way I make tea from the leaves of various fruit trees and berry bushes. Very tasty tea is obtained from leaves of strawberry and wild berries. Fragrant! In the photo, dry flowers fireweed.

Now I will describe the preparation of fermented tea from cherry leaves. Typed on the cherry tree leaves, with no signs of disease. Now is the time when the berries are already collected. I usually recruit two packs. My family of 4 people, just enough. How much do you need, is you decide. Sheets to wash, slightly dry with a towel. Put them back in the bag and put in freezer for a couple of days. During this time of freezing will burst in pieces, the segments, and that's what we need. The flavor of the tea will be extraordinary! Photo granules tea from the leaves of cherry, raspberry, pear, and Apple. Photo left from last year.

So, get the frozen leaves and them them in a meat grinder. THE GRILLE MUST BE WITH LARGE HOLES! And twist easier and granule will be big! Fold the mass in a glass or enamel bowl and cover tightly with a lid. From that moment, the fermentation of the future of tea depends on the taste and flavor magic drink. The room temperature should not be below 24 degrees, and the optimum is 25-27 degrees. In this photo left - granulated tea from cherry leaves, and the right of fireweed (Ivan-tea)

Fermentation occurs about 4 to 7 hours, but it depends on the room temperature and the number of twisted leaves. Leaf height in the pot should be at least 10 cm, the Fermentation will be more successful and of high quality. In this photo a mixture of raspberry leaf tea, Apple and pear. Oh, I forgot to say that I often experiment and mix different tea... very interesting work!

Then, 4 hours later open the lid and feel the aroma, when it is clear and fruity, slightly sweet, intoxicating, impossible to put down, the fermentation is in full swing. The cherry fragrance leaves the most amazing, full-bodied, with a slight hint of bones! Here the most important thing to catch and not to miss the moment when there will be a special flavor! If you long to keep the leaves, that is a long time to ferment, there will be sour smell of fermentation... that can't happen, tea will not be so fragrant! Therefore, sniff... smell 4 hours later - not something else... not smell close for another hour. As smelled special flavor - forward, start drying! Now warm up the oven to 100 degrees. Spread the mass on a baking tray lined with baking paper, flatten. To dry about 2-3 hours depending on the tea. Several times, the tea must be stirred. I do it with a spatula. Granule ready when they acquire a darker color and is dry to the touch, but not soggy. Directly on the paper transfer tea into the room, put it on the table and so he zasyhaet another two weeks. Every 2-3 days it should be stirred. If you have little space and nowhere to put tea, you can pour it into a cloth bag and hang, sometimes it is shaking.

Store the tea in plastic containers with tight-fitting lid that sign. Then poured into a metal tin of tea and put on a shelf in the kitchen. All winter my family enjoys raznoobraziem and aromas of different fruit tea!