Step-by-step guide to fermenting currant leaves for tea at home

Fermentation of currant leaves is a great way to prepare a large amount of raw materials for healthy and very tasty tea for the winter. The leaves contain microelements, vitamins, tannins, which are found in black tea and give vigor.

With regular drying of the leaves, there will be no tannins in the raw material, and the drink will not be as aromatic and tasty. Let's figure out how to ferment currant leaves for tea at home.

What is fermentation and why is it needed?

Fermentation is a chemical process used to produce tea.

The purpose of this method of obtaining raw materials is to convert insoluble tissues of leaf plates into soluble ones. This allows microelements to easily pass into boiling water and be absorbed by the body. The fermentation process releases tannins. They add flavor to the drink and give vigor without unpleasant consequences such as increased heart rate and dehydration.

Advantages and disadvantages of fermented currant leaf

Properly fermented currant leaves have a number of advantages over simply dried ones.

Tea from such raw materials is obtained:

• without sediment and turbidity;
• beautiful rich color;
• aromatic, with the taste of raspberries, cherries, ripe apples;
• useful.

Fermented leaf, added to herbal infusions or brewed separately:

• strengthens the immune system;
• reduces toxicosis in pregnant women;
• makes it easier to fall asleep and improves sleep quality;
• reduces the incidence of inflammatory diseases of the urinary system, therefore it is especially useful for chronic cystitis;
• normalizes digestion, reduces appetite and reduces excess weight.

Due to its vitamin, cleansing and immune-strengthening properties, currant tea is prescribed to pregnant women during periods of toxicosis and colds, when drug therapy is prohibited or ineffective.

The only disadvantage of fermented raw materials is the significantly greater expenditure of time and effort for its preparation and a slight loss of currant aroma.

When to harvest currant leaves

Raw materials are harvested twice a year - at the end of May, when currant actively blooms, and in July - during fruiting.

Tea made from May leaves is tastier and more aromatic, and tea made from July leaves is richer in color and vitamin composition.

The leaves are removed only in the morning, when the dew has already disappeared and there is no heat yet. At this time, the plants have the maximum amount of juices. The weather should be dry; wet leaves will become moldy during cooking.

Important! In autumn the raw materials are not collect. The leaves become hard, dry, dense. Vitamins are lost and the fermentation process is difficult.

How to do it right

Procurement of raw materials occurs as follows:

1. The leaves are carefully torn off.
2. Damaged ones with stains and spots are removed.
3. If necessary, they are washed, but it is not advisable to do this - microorganisms necessary for fermentation are washed away along with the dust.

After collection, the raw materials are placed for primary drying or drying.

Preparing leaves for fermentation

Freshly picked currant leaves are dried - this will facilitate the process of destruction of chlorophyll.As a result, essential oils accumulate in the tissues and a characteristic color and aroma appear.

Procedure:

1. The collected currant raw materials for fermentation are laid out in a thin layer (no more than 5 cm) on cotton cloth in a dry, well-ventilated room.
2. In the morning and evening, the leaves are gently mixed.
3. The duration of the initial preparation process is about 12-16 hours. If the room is dry and warm, this will be enough. During periods of rain and cool weather, withering continues for several days.

The sheet is compressed. If it crunches, continue drying. If it is soft and does not straighten back, move on to the next stage.

Important! The ideal temperature for the initial stage of fermentation is +20...+24°C, humidity - no more than 70%.

Twisting

Pick up 3-5 pieces of dried leaves into your hands and carefully roll them between your palms into thin rolls. Grind them until dark juice appears on the surface of the raw material.

The procedure is repeated until all the leaves are twisted into dark fragrant flagella.

To obtain small-leaf tea, at this stage the leaves are cut into small pieces with a knife or scissors.

Wrinkling

In a deep saucepan, all the prepared leaves are ground for a long time and crushed by hand - just like preparing cabbage salad when you want it to release juice.

Important! The resulting lumps of leaves are carefully loosened so that in the future the fermentation process takes place evenly throughout the entire thickness of the leaf.

Grinding

The finished raw materials are crushed:

• with your hands, carefully tearing the plates into small pieces;
• scissors;
• rubbing through a large metal sieve;
• using a meat grinder.

The finer the raw materials are ground, the more aromatic the drink will be.

How to ferment currant leaves

For the process of making dry tea:

• the treated leaves are compacted well in 7-10 layers in a glass container;
• cover with thick cotton or linen cloth;
• a heavy, thoroughly washed stone is placed on top;
• The container is transferred to a warm place and left for 8 hours.

If the room is cool and humid, the fermentation process is slower and can take a day.

Stages

During preparation, tea goes through three stages: final withering, release of dark juice and fermentation, when microorganisms begin to process organic matter and sugars.

Reference. When the characteristic smell of fermentation appears, the fermentation process is considered successfully completed.

Checking readiness

The finished tea is checked by smell and color. Well prepared raw materials:

• has a pronounced smell of currants and other garden berries;
• slightly tart;
• dark color.

The finished tea is gently shaken and stored.

Storing finished tea

Fermented currant leaves are stored in glass containers covered with a cloth or plastic lid. Plastic jars, birch bark or wooden boxes are suitable.

The main thing is to leave the product stored in a dark, dry place, preferably in a kitchen cabinet, where there are no spices or foreign odors.

Reference. Loose teas, including currant tea, cannot be stored for more than a year.

How to make tea from fermented currant leaves

Preparing herbal teas is slightly different from brewing black and green analogues:

1. The kettle is washed and rinsed with boiling water.
2. Add fermented currant leaf at the rate of 1 tsp. raw materials for 1 tbsp. water.
3. Leave to steep for at least 20 minutes, wrapped in a warm towel to prevent the tea from cooling down.

From the prepared infusion, tea leaves are obtained. It is diluted before serving with boiling water at a ratio of 1:1. Dried lingonberry leaves, raspberries, cranberries and St. John's wort are perfect additions to drinks.

This is interesting:

The best ways to freeze blackcurrants for the winter in the freezer.

A guide to planting currants in the fall for beginning gardeners.

Conclusion

Fermentation of currant leaves is a labor-intensive process that allows you to obtain a truly high-quality product. Tea made from such leaves is very tasty and healthy. Its daily use will protect against colds, cleanse the body of toxins and reduce excess weight.