How to ferment currant leaves at home?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

From fresh currant leaves, a very fragrant and he althy tea is prepared. But what about in winter, when you can’t find them in this form? Many lovers dry the leaves, but tea from them does not give such an aroma and taste. In this case, currant leaves can be fermented for tea. Such fermentation of raw materials will give the drink a rich color, a pronounced smell and taste. In our article, we will tell you how to ferment currant leaves at home, in what ways to do it.

The concept of fermentation

If the insoluble tissues of the leaf are converted into soluble ones so that they are easily absorbed, then this process is called fermentation. This is a rather laborious work, during which it is necessary to destroy the structure of the leaves before the juice is released. Fermentation is a kind of fermentation of raw material, which determines the type of tea obtained, its taste and useful qualities. Do you want to learn how to make tea from garden leaves, like in a store? Wewe will give you tips on how to ferment currant leaves correctly, step by step.

There are many bacteria on the surface of the blackcurrant leaf and in the air that promote fermentation. It turns out quite a complex chemical process. Briefly describe fermentation, it looks like this:

• cells of the leaf are destroyed;
• juice stands out;
• fermentation begins under the influence of temperature;
• leaves are fermented in their own juice;
• raw material darkens and acquires flavor.

Some tea drinkers wonder if currant leaves can be fermented? Yes, this plant - like apple, cherry, raspberry, pear, strawberry - is an excellent raw material for making tea. The fact is that in the leaves of blackcurrant there are tannins (tannins) that give the tea a taste. Especially a lot of tannin in young leaves. Coarse raw material loses its supply of tannins. The process of making fermented tea consists of several stages, which we propose to get acquainted with. After this information, you will no longer have a question about whether currant leaves are fermented.

Collection time

Blackcurrant bushes remain green until autumn, but this does not mean that you can collect raw materials for tea from them at any time. It is important to choose the right time for harvesting. The most optimal time for collection is the time of flowering currants. In plants, then the greatest amount of vitamins and microelements is concentrated. The flowering of this horticultural crop begins at the endMay. As soon as the flowers appeared on the branches, harvest the leaves!

It is important to know what time of day is best to pick leaves. It is better to get to work in the morning, from 10 to 12 o'clock. At this time, there is no longer dew on the plant, and the sun's rays are not yet baked. It is advisable to harvest in dry weather. Excessive moisture does not contribute to proper fermentation, mold may appear.

People who follow astrology try to harvest raw materials for tea in the cycle of the moon. It is the growing moon that is the best time for harvesting tea raw materials. Whole leaves are cut off, without pests and signs of disease. The most suitable upper young shoots. Bushes in the shade are selected for collection. On them, the leaves are juicier, which contributes to better fermentation. It is not necessary to wash the raw materials so as not to eliminate the bacteria that are so necessary for the fermentation process. If you really need to clean the leaves of dirt, then they are dried.

The second period of collecting raw materials is the fruiting of currants. At this time, a sufficient amount of useful substances has been accumulated in the plant.

Wilting process

How to make fermented tea from currant leaves? This process begins with wilting. It is simply necessary for further successful processing of raw materials. The withering stage removes excess moisture in the leaves, which interferes with high-quality fermentation. Withering helps to preserve the taste and smell of the plant, the accumulated essential oils, aromatic substances.

First, the harvested raw materials are laid out on cotton or linenfabric in an even layer with a height of not more than 5 cm. Do not use synthetic materials for the substrate, because the raw materials will absorb all harmful substances from them. Periodically harvested material is stirred so that it withers evenly. The leaves should not dry out, they should wither, so do not put them in a sunny and windy place. The drying procedure lasts 12 hours. In dry weather, everything happens faster than in rainy weather.

Quality withered leaves curl well and make good tea. The remaining moisture in the raw material should be up to 65%. After 12 hours, the plant material is checked for readiness for the next stage of processing. If the central vein does not crackle when you press on the sheet, then the drying was successful, if you heard a crunch, then continue this process for another couple of hours. There is another way to check - a strong compression of a handful of raw materials in a fist. If the lump does not fall apart, then the leaves have withered.

Preparation for fermentation

We continue to figure out how to ferment currant leaves for tea. After drying, the juice is extracted from the leaves. It is in the juice that tannins are present, which are responsible for fermentation. An insufficient amount of juice affects the taste and aroma of tea. There are three ways to destroy the structure of the leaves. Get to know them:

1. Twisting raw materials by hand. They take 10 dried leaves, roll them strongly with their palms, as if scrolling. The leaves should darken with the release of juice. Thus you haveyou will get some kind of rolls. Then they are cut crosswise into small pieces to obtain leaf tea.
2. Kneading raw materials with hands in a container. Have you ever kneaded dough? So they do the same with dried raw materials. It is vigorously squeezed in a bowl for 20 minutes. Lumps are constantly loosened, and sticky sheets are separated.
3. Processing of raw materials in a meat grinder. They take a grate with large holes and scroll through all the withered material. As a result, tea in granules is obtained. An electric meat grinder is perfect for this operation.

Fermentation of raw materials

The taste, smell and benefits of tea depend on this stage. This requires the right conditions: the amount of raw materials, temperature and moisture. Destroyed by one of the above methods, currant leaves are laid in a layer of no more than 10 cm in plastic or enameled dishes. The more raw materials are prepared, the better the fermentation will take place. Leaves rolled in a meat grinder are lightly pressed by hand.

Stirred or rolled leaves put under oppression. The dishes are covered with a damp cloth made of cotton or linen and placed in heat for fermentation. From time to time check the moisture of the napkin. If necessary, moisten it again. In a dry room, the dishes are also covered with a lid. The exact fermentation time cannot be determined. The temperature should not be too high and too low, the best option is 22-25°C. At temperatures below 15°C, the fermentation process stops. Fermentation takes about 8 hours. Signalby the end of this procedure is a strong smell of the plant. It is at this point that fermentation should be completed.

Drying and storing tea

You have already learned how to ferment blackcurrant leaves, now let's talk about drying them. Twisted or crumpled leaves after fermentation are cut into pieces up to 0.5 cm. This will be loose leaf tea. The fermented raw materials are laid out on baking sheets with a thin layer (up to 1 cm), gently loosened. The oven is heated to a temperature of 100 ° C, baking sheets are inserted into it and left with the door ajar for an hour and a half. Then the temperature is reduced by half and, with constant stirring, brought to dryness.

How to check the readiness of tea leaves? If they break when pressed, the tea is ready. The baking sheets are taken out of the oven, allowed to cool and poured into linen or cotton bags. In them, tea is sent to dry in the fresh air. If the tea is well dried, then it rustles in the bag.

Dried tea is poured into glass jars and closed with plastic lids. You can store it in plastic containers or tins.

How to make fermented currant leaf tea?

Then one more question may arise. How to ferment currant leaves for tea is already clear, but how to brew it? The procedure is the same as for a regular drink. Rinse the teapot with boiling water, pour 1 teaspoon of tea into it and pour a glass of boiling water over it. The kettle is closed with a lid and the drink is infused for 10 minutes. Then the tea is poured intocups, add boiling water and allow to cool slightly. The result is a fragrant and he althy blackcurrant drink!

Benefits of currant leaf tea

Currant leaf tea is very he althy. It contains a high level of vitamin C. The tannins, antioxidants, nutrients present in blackcurrant stimulate the immune system. Frequent intake of this tea stimulates the work of the heart. An infusion of currant leaves helps in good digestion. It is also an effective diuretic for kidney stones.

Currant tea helps to get rid of colds, has a calming effect on the nervous system. The drink energizes for the whole day, especially useful after mental overload.

What to be afraid of?

Currant tea should be used with caution by pregnant women because it contains a lot of caffeine. It should be used with caution in older people and children. It does not hurt to exercise caution in patients with hemophilia and hypertension. This tea raises blood pressure. Currant tea should be drunk in small portions so that there are no problems with the gastrointestinal tract.

Other leaf treatments

There are other types of processing currant leaves. They can simply be dried without fermentation. Such drying is carried out in a shaded, but dry place. Some tea lovers dry the leaves in the oven. It is important not to heat the oven over 100°C. The drying time is 1.5 hours, then the temperaturehalve and bring to full readiness.

Any method of harvesting currant leaves has its effect, but it is still better to use the fermentation method.