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The most delicious herbs for tea
Tea herbsTea herbs These are herbs that taste good when brewing. The plant can use leaves, twigs, buds, flowers, and in some species - roots.
Some plants reveal their taste only when fermenting leaves, and in dried or raw form they have a pale and herbaceous taste, such as strawberry leaves and strawberries. Or they taste weak without fermentation, like maple leaves.
Such plants as Ivan-tea, You can ferment, or you can brew dried upper leaves and flowers. When fermented, the taste changes to a more saturated one, with coffee-chicorean notes. Fermented ivan tea is one of the most intense to taste tea drinks. Comparison with it in color density and bright taste can be brewed bark of oak or alder cones, but this medicinal raw material is drunk not as tea, but as a remedy.
It has a very bright taste and aroma. Tavolga. However, it is so fragrant that not everyone will be able to drink tea only from its leaves and flowers, because its taste is bright to the point of lust. But it is very good as an additive to other herbs, giving the aroma of honey to the tea setting.
Cherry leaves Good as a separate tea and with additives. They have a sweet, slightly tart taste. But if you use them without the addition of other herbs, there is a small shade of herbal taste, which is not everyone likes. Therefore, cherry leaves (and cherries) can be combined with leaves of oak, maple.
Currant, mint, melissa, sage, raspberries, chamomile These are the queens (and kings) of herbal teas in taste, vitamins, benefits, aroma. These herbs can be drunk fresh, dried and fermented.
Of the forest plants, the main tea plants areblueberry, heather, lingonberry. Blueberries and heather make magnificent, tender, sweet, fragrant teas. Branberry gives tea infusion sour. And pharmacy lingonberries are generally bitter and sour, perhaps because they collect it together with a lingonberry, which is the same with her family and similar properties, but gives the tea bitterness.
If you want to prepare the most delicious herbal tea, then you need to collect it with your own hands. Or buy (to receive as a gift) from good people who treat herbs with care, with love, as with our smaller brothers / sisters. published
List of tea herbs (leaves, flowers): 1. Ivan-chai (Cyprus).
2. Tavolga (labaznik).
3. Currant.
4. Raspberry.
5. Blueberries.
6. Cranberries.
7. Mint.
8. Melissa.
9. Cattleman.
10. Clear.
11. Lipa.
12. Cherries.
13. Strawberries.
14. Oak.
15. Maple.
16. Blackberries.
17. Rosehip.
18. Sage.
19. St. John's wort.
20. Nettle.
21. Thyme.
22. Chamomile.
23. Clover.
24. Badan.
25. Lemonberry.
26. Jasmine.
27. Issop.
28. Sweetie.
29. Lavender.
30. Pear.
31. Weather.
32. A snakehead.
33. Fennel.
34. Tarragon.
P.S. And remember, just changing our consumption – together we change the world!
Source: //www.medved-centr.ru/kopilka/poleznoe-pitanie/chainye-travy-listja-derev-i-kustarnikov.html
Some plants reveal their taste only when fermenting leaves, and in dried or raw form they have a pale and herbaceous taste, such as strawberry leaves and strawberries. Or they taste weak without fermentation, like maple leaves.
Such plants as Ivan-tea, You can ferment, or you can brew dried upper leaves and flowers. When fermented, the taste changes to a more saturated one, with coffee-chicorean notes. Fermented ivan tea is one of the most intense to taste tea drinks. Comparison with it in color density and bright taste can be brewed bark of oak or alder cones, but this medicinal raw material is drunk not as tea, but as a remedy.
It has a very bright taste and aroma. Tavolga. However, it is so fragrant that not everyone will be able to drink tea only from its leaves and flowers, because its taste is bright to the point of lust. But it is very good as an additive to other herbs, giving the aroma of honey to the tea setting.
Cherry leaves Good as a separate tea and with additives. They have a sweet, slightly tart taste. But if you use them without the addition of other herbs, there is a small shade of herbal taste, which is not everyone likes. Therefore, cherry leaves (and cherries) can be combined with leaves of oak, maple.
Currant, mint, melissa, sage, raspberries, chamomile These are the queens (and kings) of herbal teas in taste, vitamins, benefits, aroma. These herbs can be drunk fresh, dried and fermented.
Of the forest plants, the main tea plants areblueberry, heather, lingonberry. Blueberries and heather make magnificent, tender, sweet, fragrant teas. Branberry gives tea infusion sour. And pharmacy lingonberries are generally bitter and sour, perhaps because they collect it together with a lingonberry, which is the same with her family and similar properties, but gives the tea bitterness.
If you want to prepare the most delicious herbal tea, then you need to collect it with your own hands. Or buy (to receive as a gift) from good people who treat herbs with care, with love, as with our smaller brothers / sisters. published
List of tea herbs (leaves, flowers): 1. Ivan-chai (Cyprus).
2. Tavolga (labaznik).
3. Currant.
4. Raspberry.
5. Blueberries.
6. Cranberries.
7. Mint.
8. Melissa.
9. Cattleman.
10. Clear.
11. Lipa.
12. Cherries.
13. Strawberries.
14. Oak.
15. Maple.
16. Blackberries.
17. Rosehip.
18. Sage.
19. St. John's wort.
20. Nettle.
21. Thyme.
22. Chamomile.
23. Clover.
24. Badan.
25. Lemonberry.
26. Jasmine.
27. Issop.
28. Sweetie.
29. Lavender.
30. Pear.
31. Weather.
32. A snakehead.
33. Fennel.
34. Tarragon.
P.S. And remember, just changing our consumption – together we change the world!
Source: //www.medved-centr.ru/kopilka/poleznoe-pitanie/chainye-travy-listja-derev-i-kustarnikov.html
