How is autumn tea different from summer, winter or spring tea? Take a look at the window. The answer suggests itself. The chilly weather causes sadness and memories of a warm, sunny summer. In the fall, the season of colds and spleen begins. The best cure for these ailments is a good hot tea with herbs, dried berries and honey. If you look at how autumn tea looks in a cup (the photo is in front of you), then the soul immediately becomes more fun. It heals not only with its warm amber color, but also with a delicious aroma. And pragmatists, deprived of imagination and not giving importance to their appearance, drink autumn herbal teas because of their healing properties. And they are right. Properly brewed autumn tea is not only beautiful and fragrant, but also extremely useful.
This article will discuss how to brew autumn teas. Recipes contain black tea and various herbal supplements.
Brewing Recommendations
Brewing tea is best in a thermos or a special teapot with a piston. It is called a French press. In this teapot, tea leaves and other additives are retained by a filter attached to the piston. Before pouring herbs, both a thermos and a French press must be doused with boiling water inside to warm it. Then put the ingredients, pour boiling water and leave for 20 minutes to insist. In a thermos and a good french press, he will not cool down during this time, but will acquire an incomparable aroma and beautiful color.
The grass is poured with boiling water and immediately tightly clogged.
Honey or sugar is added to each cup separately according to personal taste.
Ginger
Brew black tea at the rate of 1 teaspoon of tea leaves in a glass of boiling water. Grate 30 g of ginger. Pour boiling water over the lemon so that the wax comes off the peel. After this procedure, he immediately begins to exude a strong aroma. Cut the lemon into circles - one or two cups per glass. Lemon, ginger, tea and a few mint leaves (a couple per glass) should be folded in a thermos, pour sugar (a tablespoon per glass), pour boiling water and leave for 20 minutes.
This delicious autumn tea can be drunk in unlimited quantities throughout the day. Then brew fresh.
Strawberry
This tea needs dried strawberries, cornflower flowers, mint leaves and black tea. For each glass of drink, one teaspoon of tea, cornflower, mint and wild strawberry is taken. All ingredients are laid in a prepared French press, poured with boiling water. Insisting is carried out in a warm place. In 20 minutes, all the nutrients from dry plants pass into the water and form a unique bouquet of aromas. Autumn tea should be drunk hot, adding one or two tablespoons of honey to the cup.
Rosehip
Vitamin C, contained in rose hips, easily passes into a solution of tea. It does not break down even when boiled. In order for the berries to give all the healthy substances to our healing autumn tea, it needs to be boiled for several minutes in a water bath.
Two tablespoons of rose hips pour a glass of boiling water and hold in a water bath for about 15 minutes. Then pour into a French press, add 1 teaspoon of tea leaves and leave for 5 minutes. Tea is ready. Sweet rosehip berries allow you to drink it with a very small amount of honey or sugar.
September and October - the time when the rosehip ripens. For autumn tea, it does not need to be dried. Fresh berries are much healthier and brewed much faster - 5 minutes, and the tea is ready.
Sea buckthorn
In autumn, another berry ripens - sea buckthorn. There is no need to talk about its benefits. Everyone knows that sea buckthorn is a real storehouse of vitamins and minerals.
Make plain black tea. Put fresh sea buckthorn in a large cup and mash with a spoon, adding a spoonful of sugar to the berries. Transfer the berry puree to a French press and pour boiling water over it. After a couple of minutes, pour into cups, adding the required amount of pre-cooked black tea and honey.
This autumn tea will be a good prevention of colds, and will also help to recover faster if the virus has already settled in the body.
Viburnum
Red clusters of viburnum attract the attention of not only birds. Connoisseurs of medicinal plants claim that viburnum cures respiratory diseases, that is, colds, better than all autumn berries.
The taste of viburnum berries is very few people like. They are bitter, and they also have a pungent smell. After frosts, bitterness softens. To improve their taste, it is not necessary to wait for winter. It is enough to freeze the berries in the refrigerator, and then thaw.
Autumn tea with viburnum must be given to children and adults who are engaged in mental work, as well as those who spend a lot of time behind the wheel of a car. Guelder-rose improves memory and promotes concentration of attention. And what do children most need in the fall? Do not get sick when all classmates around sneeze and cough, as well as carefully learn lessons. Kalina is an unsurpassed assistant to all mothers with schoolchildren in their care.
The trouble is that persuading a child to drink viburnum tea is a big problem. You can level out a specific taste by adding mint leaves to the drink.
Viburnum tea is brewed directly in a cup. A piece of 10 berries should be kneaded with sugar, pour boiling water, put two sheets of mint, wait 3 minutes and strain. Add the usual tea leaves, boiling water and honey. It needs to be taken a little more than for ordinary tea.
Have a nice tea party and good mood!