Methods for preparing currant leaves for aromatic tea

Not many plants can compete with currants in terms of nutritional content. Moreover, when we talk about benefits, we mean not only the berries but also the leaves. They contain vitamins, organic acids, essential oils, micro- and macroelements, and antioxidants. Products made from them can reduce inflammation, strengthen the immune system, and improve the condition of the musculoskeletal system.

There are several ways to preserve currant leaves for winter tea. Feel free to experiment, try different methods, and find the one that suits you best.

Drying

The classic method involves withering and then drying the raw materials naturally. To ensure proper drying, the coarse leaves should be spread in a thin layer on a flat, dry surface covered with a clean, natural cloth.

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If the leaves are dirty or dusty, they should be washed before drying. The leaves should be protected from direct sunlight, but still have access to fresh air. An attic or gazebo is ideal for this purpose. To ensure the leaves dry quickly on all sides, stir them periodically. Natural drying takes no more than 5 days.

If humidity is high and the weather doesn't allow for natural drying, you can use an oven. Dry the leaves at 100°C for 15 minutes, then at 60°C until fully cooked. An electric dehydrator is also suitable. During the drying process, be careful not to let the leaves dry out or brown.

Fermentation

Fermentation is a special form of raw material processing, during which the leaves are oxidized and subsequently fermented and dried.

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The fermentation process is more labor-intensive than traditional drying. However, experts still recommend this method. The beverage made from this method is very aromatic. It tastes similar to regular black tea, but unlike regular black tea, it's much healthier and cheaper.

The procedure must be carried out in the following order:

1. Place the collected leaves in the shade, spreading them out in an even layer. Allow them to wilt for 12-24 hours. If the leaf isn't brittle yet, but bends and becomes more elastic, it's ready for the next step.
2. Extract as much juice as possible from the withered tea leaves. This process must be done with particular care, as it will determine the flavor of the final drink. This can be done in several ways. To obtain small-leaf tea, stack the leaves, then roll them up and cut them into thin strips. To obtain large-leaf tea, crush the leaves in a container like shredded cabbage until the juice is released. To obtain granules, mince the tea leaves.
3. Allow the fermentation to proceed. Place the ingredients in a bowl and cover with a damp cloth. The fermentation process should take about 6 hours. It's important to note the aroma. It should have a pleasant, berry-like aroma. A sour smell indicates the ingredients have fermented too far and should not be used. The optimal temperature for fermentation is 26°C.
4. Drying. Dry the tea leaves in an oven with the door slightly ajar at a temperature of approximately 100°C. Continue this process until they are completely dry. The tea leaves are ready when they break when bent. It's important not to overdry the leaves, otherwise the tea will lose its rich flavor and aroma.

Store the prepared tea leaves in a container with a tight lid or a natural fabric bag in a cool, dark place. If stored properly, the tea has a shelf life of one year. Experts advise against storing it near coffee and spices, as it can absorb their aroma. Keep in mind that currant leaves, as well as raspberry, pear, cherry, and strawberry leaves, are suitable for fermentation. They can be used individually or combined.