Koporye tea (or Ivan tea) has long been famous for its healing properties and pleasant taste. Therefore, it is important to know how exactly this drink is prepared, that is, what is the recipe for Kopor tea, and how to take it.
To begin with, we learn about the useful properties of tea, which has been consumed since ancient times in many countries of the world. Koporye tea is rich in many vitamins, especially there is a lot of vitamin C in it, so this drink is an excellent tool for preventing viral infections and strengthening the immune system. Knowing the Kopor tea recipe, you can also help yourself and your family with diseases of the gastrointestinal tract, blood diseases (contains iron and copper), as well as with the formation of tumors, both benign and malignant. It is also useful in combating headaches and the effects of intoxication. Those who suffer from constant changes in blood pressure should also drink Koporye tea.
So how to make Kopor tea? First, you need to know what Ivan tea is going to be in July and August, that is, during the initial flowering period. The collected tea leaves, as well as the flowers, need to be washed and decomposed so that they dry well, and the withering process occurs. To do this, it is important to regularly sort through the leaves and maintain a certain humidity so that they do not dry out too much.
The next process is that the leaves are flexed in the hands and curled. It is necessary to achieve that the leaves are a little darkened and begin to secrete juice. And after that you can put them in banks or in a basin and cover with a damp cloth. The container with tea should be put in a dark place for two days.
In fact, there is more than one recipe for Kopor tea. For example, there is another interesting method. Its essence is that the leaves of the plant are laid out in a small layer on linen canvas, which is then curled and tied with a bundle. Such a formed “sausage” must be thoroughly kneaded for half an hour. After leaving for another two hours. This process allows you to speed up the fermentation, as a result of which the leaves begin to produce a pleasant aroma. The smell is a signal that the contents can already be rammed into cans. After the dishes have stood in a cool place for two days, it is necessary to subject the leaves to final drying in the oven (temperature 100 0 ), while it is advisable to constantly stir them.
Although, at first glance, the Kopor tea recipe is quite simple, in fact, you must adhere to all the necessary rules so that the beneficial properties are not lost. An interesting fact is that the longer the tea is stored, the more valuable and useful it becomes.
Koporye tea, the recipe of which is presented, can become a permanent drink on the table. It will also be a wonderful treat for guests. Someone will fall in love with a stronger and richer taste, while someone will love a weaker one, someone will like to drink tea with sugar, someone without it. The main thing - there is no doubt that everyone will like it.