4 types of fruit whose leaves are used for fermented teas

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The leaves of some types of fruit are often used to prepare fermented teas. These teas have a mild taste and a pleasant aroma. They are suitable for many health problems. They are used as an adjunct therapy against many diseases.
Fermented apple leaf tea has a pleasant taste and mild aroma.

  1. Facilitates breathing and helps eliminate (reduce) cough.
  2. Solves problems with the urinary tract and bladder. Contributes to better functioning of the gastrointestinal tract.
  3. It is used as an adjunct therapy for inflammatory processes of the kidneys (nephritis) and for the treatment of kidney stones.
  4. Drinking one cup of tea daily solves anemia and skin rash.
  5. It solves insomnia when one cup of tea is drunk an hour before bedtime.
  6. Relieves hoarseness and inflammatory processes of the throat. Tea is useful for speakers and people whose jobs are related to straining the vocal cords.

Fermented pear leaf tea has an intense aroma and unique taste.

  1. Solves chronic fatigue, relieves stress. Normalizes disturbed metabolism.
  2. Increases appetite. Regular consumption of pear leaf tea solves digestive problems.
  3. Removes toxins from the body. Helps with cold sores.
  4. Removes salt from the joints and sand from the kidneys.

Fermented cherry leaf tea has a rich and spicy taste and strong aroma.

  1. It has a pronounced antioxidant and immunostimulating effect. It helps the body in resisting negative external influences.
  2. Reduces the risk of developing cancer. It slows down the aging process.
  3. Relieves anemia. It has a positive effect on blood vessels. Relieves joint pain. Prevents the formation of blood clots.
  4. Tea makes coughing easier when you have a cold. Eliminates excess fluid and swelling (due to kidney disease). Cleans the renal canals of sand.
  5. Strong cherry leaf tea relieves diarrhea.

Fermented plum leaf tea has a pronounced plum flavor and a stronger sweet aroma.

  1. It is used as an aid against anemia and avitaminosis.
  2. Hot tea from plum leaves increases sweating (acts as a diaphoretic) and is used against colds. It acts as a purifying agent and expectorant (encourages expectoration).
  3. Regular consumption of tea eliminates digestive problems, relieves chronic constipation and strengthens intestinal peristalsis.
  4. It is an excellent means of protection for people with varicose veins. It is useful for people who have cardiovascular problems.

Fermentation of tea (from fruit leaves) at home

  1. Leaf shrinkage begins when the leaves reach full size and before they begin to age. The leaves are picked with stalks. Damaged leaves are thrown away immediately. The leaves are harvested during dry and sunny days.
  2. Withering is important for the quality of tea. The herbaceous odor disappears during this period. Aromas of essential oils are awakened. Spread the leaves on a thick and linen towel. Then roll the towel into a tight roll. Leave for 5 to 10 hours. Then gather the leaves in a handful. If the raw material remains crumpled, it means that the leaves are ready for use / processing.
  3. Freezing destroys cell membranes quickly and efficiently to obtain juice from withered leaves. Store the sheets in a plastic bag. Leave in the freezer for one day.
  4. Then manually roll the thawed leaves into rolls. Transfer to a plastic container (layer to be about 10 cm). Place a larger stone on the sheets. But first wash and dry the stone. Cover with a damp cloth. Fermentation takes 6 to 8 hours. The ideal temperature for fermentation is around 20-29 ° C. Odor change should be monitored and fabric drying prevented. Spray the fabric occasionally with cold water. When a pungent odor appears, the fermentation process is considered complete. The rolls are then cut as finely as possible (like tobacco).
  5. Tea is dried for one to 3 hours in an oven preheated to 50 ° C. He then packs them in canvas bags. Store in a dry place. When the tea is completely dried, it can be kept in hermetically sealed glass containers. Leave the tea to ripen for another 2-3 months if you like a stronger taste.

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