Cooking herbal tea For the first time with herbal teas, I met many years ago with my grandmother's grandmother. She did not recognize any other drinks except herbal tea, kvas and mors. I still remember the bunches of dried herbs and linen bags, where she kept them. Since then, every summer, visiting relatives in the village, I also prepare various delicious herbs for tea, since the area there is clean, far from the city and roads. I suggest you try vitamin tea with a mild soothing effect. Brew herbal teas better in a porcelain or ceramic teapot, as they keep the heat well. My glass kettle is presented solely for the sake of presenting the brewing process. I usually brew whole branches and leaves, not crushing, as did my grandmother. In this case, we get a really fragrant tea without bitterness, characteristic of herbal medicinal broths and infusions. The brewed tea is drunk immediately without dilution with water. Long insistence will have a completely different orientation of the use of herbal teas. And yet, despite the popularity and taste of herbal teas, they should not be misused, because the plants used in them are almost all considered medicinal.
Ingredients:- Boiled water 1 l
- St. John's wort dried 10 g
- Mint dry 2 g
- Leaves of black currant dried 3 g
- Cherry leaves dried 3 g
- Step 1 Prepare for tea filtered water, sprigs of St. John's wort and mint, currant leaves and cherries.
- Step 2 Boil the filtered water in the kettle to the "white key" state. It is better to use water from a regular kettle (or at least a pot) for brewing, rather than an electric one, which makes the water hard because of intense boiling.
- Step 3 Let's rinse the kettle with boiling water, put the herbs in it and fill with boiling water.
- Step 4 Close the kettle with a lid and cover it with a napkin or a heating pad for the kettle. Leave to infuse for 5 minutes. The tea must have an amber color.
- Step 5 Pour tea over the cups and enjoy a fragrant drink. You can serve honey for tea.