Tea made from currant leaves has a subtle note of spring rain, the amazing aroma of summer and the spiritual beauty of autumn. The aftertaste of tea lasts for a long time, and its healing properties fill you with vigor, strengthen your immune system, and warm you up on cold winter evenings. Blackcurrant bushes can be found in almost every summer cottage, but not all gardeners take advantage of the unique opportunity to harvest currant leaves for tea. If you are one of them, we advise you to think twice. After all, with the arrival of autumn, the same vitamins that you buy at pharmacies for huge amounts of money fall down onto the ground. In this article we will tell you when to collect currant leaves for tea, how to do it correctly, and why tea from currant leaves is so useful.
When to collect?
Blackcurrant leaves are most often used to make tea. This is due to the fact that such raw materials contain a large amount of essential oils, and the infusion turns out to be especially rich. But a tasty drink can also be prepared from red currant leaves.
Each plant has several developmental phases. In order for the consumption of currant leaves to bring maximum benefits, they must be collected when the maximum amount of vitamins and microelements is concentrated in the green part of the bush. The main landmark for the onset of this period is the appearance of the first blossoming buds.
The optimal time for collection is from 10 to 11 am, when the dew has already dried, but the bush has not yet had time to heat up under the scorching sun.
Leaf blades can be cut using scissors or pruning shears, or torn off by hand. The barrel should be held so as not to accidentally damage it. After harvesting, at least half of the leaves must remain on the branch, otherwise it may dry out.
What are the benefits of blackcurrant leaves?
Currant leaves are one of the richest sources of vitamin C (ascorbic acid) and amino acids. They have the following effects on the body:
- strengthen the immune system;
- help relieve inflammation;
- normalize blood circulation;
- have a disinfecting effect;
- strengthen vascular channels;
- stimulate the heart;
- remove toxins and waste from the body;
- protect the visual organs;
- contribute to the normalization of metabolism;
- prevent the development of atherosclerosis;
- tone;
- improve the condition of the skin.
Important! Drinking currant infusion or tea is possible only after prior consultation with a doctor. For some people suffering from chronic diseases of the gastrointestinal tract, heart, kidneys, currant drink may be contraindicated.
How to dry?
Both fresh and dried leaves are suitable for making tea. Therefore, you can collect raw materials all summer, and use prepared tea in winter.
To dry, the leaves should be spread in a thin layer on baking sheets and placed in a well-ventilated, dry room, for example, in an attic, on a balcony or in a gazebo. Raw materials should not be exposed to water or direct sunlight. The leaves need to be stirred frequently to prevent the appearance of dark spots. The raw material dries naturally in 3-5 days. This method allows you to preserve maximum nutrients in tea.
In addition, you can use the oven for drying. It is necessary to heat the baking sheet with leaves at 100 0C for 15 minutes, and then reduce the temperature to 60 0C and wait until it dries completely. It is necessary to mix the raw materials and ensure that they do not become dark and overdried.
Suitable for making tea and electric dryers. Modern devices have a “herb drying” mode, which is great for making currant tea.
In this video, housewife Lyudmila offers to treat yourself to a healthy and aromatic tea made from currant leaves, which she will first prepare for brewing.
What other methods of harvesting leaves are there?
An alternative to the previous options for harvesting currant greens is fermentation. The method is complex and labor-intensive, but effective. More often fireweed is subjected to it, but it is also acceptable for other plants. It is acceptable to prepare currant leaves in this way.
Lay out the sheets on a flat surface, in the shade. It is recommended to spread cotton or linen fabric on the bottom. Then the raw materials will not dry out before the due date and will not absorb anything dangerous.
The first fermentation step takes from 12 to 24 hours. The condition of the foliage will become a guideline: when squeezing, you don’t hear a crunch, which means it’s ready for subsequent actions. If the room is excessively humid or dry, then the tea is wrapped in a piece of cloth. This saves time - drying time is reduced to 6 hours.
After the required period has passed, the wilted raw materials are rolled until the juice is released. The larger the volume, the more aromatic the tea will be in the future. Roll into rolls, 8 sheets each. Then they cut into small pieces. This is how fine-leaf herbal tea is produced by hand.
It is only allowed to mash the workpieces until they are moistened - this will be a large-sheet brew. You can grind it through a meat grinder - this is a granular composition.
Then the preparations are placed in a vessel, covered with a damp cloth and removed for fermentation. The procedure takes 5-9 hours. When a fruity smell appears, they begin drying directly.
During fermentation, external conditions are important:
- The optimal temperature regime is 24-26 °C. If the room is cool, then wrap the bowl with a thick towel or blanket. When it's hot, they look for a cool place. Otherwise, the drink will have an unpleasant smell.
- After fermentation, the leaves are scattered on a baking sheet and placed in an oven heated to 90-100 °C. Keep until completely dry. It is important to grasp this point, since overdried raw materials are less rich in aroma and taste. Readiness is determined by bending the sheet and listening for a crunch to occur.
Transfer the prepared currant tea into canvas bags or glass jars. Store in the dark and cool.
The beneficial composition in currant leaves is completely preserved when frozen. However, not everyone likes the fact that after brewing the leaves are not as fragrant as those prepared by other methods.
To do this, the leaves are first washed under running water and dried on paper towels. Then they chop it into pieces and put it in bags. They are given a flat configuration and placed in the freezer compartment.
How is fermentation different from drying?
Another method of preparing tea from currant leaves is fermentation. This is a special processing technology in which plant materials that have begun to ferment are dried.
Tea made from fermented currant leaves is similar in taste and color to classic black tea, but it contains much more beneficial elements.
Fermentation is carried out in several stages:
- The collected raw materials must be laid out in the shade for 12 hours so that they become softer and more elastic.
- Dried leaves must be passed through a large grinder or manually rolled into rolls, until the juice is released, and then cut into 1 cm pieces.
- Place the raw materials in an enamel bowl and leave to ferment for 5-8 hours at a temperature of about 250C.
- Dry the tea leaves in the oven at 1000C. After half an hour, the leaves need to be mixed and put the baking sheet in the oven for another 30-60 minutes.
An infusion of fermented currant leaves is similar in taste and color to classic black tea, but it contains much more beneficial elements. There is also no caffeine in the currant drink.
Methods for processing raw materials
For tea, leaves can be prepared in two ways, which differ slightly in complexity.
The easy way is drying
Direct sunlight is contraindicated for leaves. Therefore, the raw materials are dried in the attic or veranda, in a room where there is a draft; under a canopy in the yard. The leaves are laid out on paper, but not on newspapers. Whatman paper, parchment baking sheets, a natural wood surface, and a sieve are suitable.
The layer thickness is minimal - literally 1-2 sheets. To improve air circulation and also to avoid mold, they are stirred several times a day. The more often the better.
Dried currant and raspberry leaves retain color
In damp weather, the material is dried in the oven. During the first fifteen minutes, set the temperature to 100 ˚C, then dry at 60 ˚C. The leaves dry quickly in an electric dryer at a temperature of 50–60˚C.
In my opinion, the aroma with this method turns out to be a bit bland, especially in the currant leaf.
Fermentation is also okay
Both raspberry and currant leaves are dry. Try rubbing one of them in your fingers or rolling one of them into a tube, and you will understand what we are talking about. During the fermentation process, the membranes of the cells containing the juice burst. The leaves become soft and moist.
It is easy and pleasant to work with such material. It is important that beneficial substances do not disappear anywhere. Fermented tea differs from simply dried leaves in its richer color and stronger aroma.
Fermentation at home is performed in different ways, so let’s consider the middle option, so to speak:
- Freshly collected leaves are compacted into jars up to the neck and covered with a lid. Place in a warm, dark place for a day.
- Transfer the leaves into a plastic bag.
- Squeeze out the air from the bag (I do this using a cutting board). The edges are tied. When finished, the package looks like a briquette.
- The briquette bag is placed in the freezer for a day or two. Time is not of critical importance here, because the leaves can be stored in this form for several months.
- Take out the briquette, defrost the leaves in a bowl. This will take about half an hour.
- The raw materials are passed through a meat grinder or rolled into “cigars” in the palms. I recommend doing this manually to experience the beauty of the process. As you roll the sausages, you will notice how juicy the leaves become.
- “Cigars” or sausages are placed in an enamel bowl and covered with a damp cloth. Leave for 6–8 hours in a warm, damp place. Make sure that the fabric does not dry out. The process may take longer depending on the microclimate in the room. When the leaves begin to smell strongly, move on to the next stage.
- The raw materials are laid out on a sheet covered with paper - the twisted mass is distributed in a layer about 1 cm thick, the sausages are placed in one layer.
- Dry. And again the question arises - what is better? Some recommend the oven (1 hour at 100˚C, then at 50˚C until completely dry). Others strongly advise drying outdoors in the shade. Stir the raw materials from time to time (I do this with a wooden spatula).
- Dry completely in a natural fabric bag, hung in a dry, ventilated place. If the weather is favorable, you can hook the “tea bag” onto the lower branch of the tree. Clean the house at night.
Video: how to ferment leaves
Preparing raw materials for drying
Drying is the most popular and easiest way to prepare medicinal raw materials. After the excess liquid evaporates, the shelf life of the plant is extended and the maximum medicinal properties are retained. But for this it is important not only to correctly collect, but also to prepare the leaves.
Currant greens are prepared according to this plan:
- collect raw materials;
- sort and eliminate specimens with defects;
- cleanse from contaminants;
- dried in a suitable manner.
Important: Before drying currant leaves, it is not recommended to wash them. They must be as dry as possible before harvesting.
Currant greens should not be washed before the procedure, as it is highly likely that they will not be able to dry properly. Then drying will take longer, and the shelf life of the raw materials will be reduced. Washing immediately before drying will increase the risk of rotting of the collected sheets.
It’s good if the leaves were wet by rain 2–3 days before drying, and then there were sunny days. Then the plates will dry thoroughly and be clean. Some owners deliberately spray the bushes with a hose or watering can a few days before harvesting to clean them. The main thing is to make sure that it doesn’t rain for 2–3 days. Otherwise, everything will have to be put aside to let the greens dry.
If you collected currant leaves and it turned out that the bushes are dirty, then water procedures cannot be avoided. Then you will have to rinse them or wipe them with a damp cloth, and then dry them using paper towels. But in this case, the risk of raw materials becoming moldy remains.
It is necessary to prepare containers for drying currant greens. This can be a tray, wire rack or baking sheet. These devices also need to be washed, wiped with a towel, and additionally dried in air. Before laying out the raw materials, the container is covered with parchment paper, which will absorb excess moisture.
Healing properties of raspberry and currant leaves
Raspberry leaves contain tannins. This is a good hemostatic and anti-inflammatory agent. The raw material is used to restore the mucous membrane of the mouth or stomach.
Raspberry infusion benefits the body:
- heals gums;
- cleanses the blood;
- improves the functioning of the digestive organs;
- relieves skin rashes;
- replenishes vitamin C reserves.
Important! This drink has a beneficial effect on pregnant women. The infusion helps strengthen the walls of the uterus and prevent miscarriage. It saturates the body with potassium, iron and magnesium. After drinking tea, toxicosis goes away and sleep improves.
Currant leaves are also rich in vitamin C. They contain phytoncides and essential oils. A drink made from them neutralizes pain and has a diuretic effect. Currant tea helps with colds and pneumonia. And in combination with raspberries, this remedy boosts immunity.
What is included in the chemical composition of currant leaves?
The chemical composition of the leaves does not differ from the fruits. They also have useful substances:
- vitamin C, or ascorbic acid, is a powerful antioxidant;
- terpene alcohol is widely used, especially in cosmetology and pharmacology for the production of natural biological preparations;
- carotene strengthens the immune system and effectively fights infections, has restorative properties;
- phytoncides destroy bacteria and fungi that develop in the human body;
- essential oils cleanse phlegm and other harmful secretions, improve digestion and the entire system as a whole.
It should be noted that currant leaves are more enriched in ascorbic acid than the fruits themselves. Therefore, it is better to brew tea from dried raw materials, especially during the winter period.
Contraindications for use
The product has several contraindications:
- Do not use by persons with serious diseases of the cardiovascular system (blood clots, increased coagulability).
- Stomach problems: ulcers, gastritis, high acidity.
- Not recommended for pregnant women or people with allergies.
- You should drink herbal tea with caution if you have liver problems.
The many beneficial properties of blackcurrant leaves are a reason to prepare the plant for the winter. This way you can provide yourself with a tonic and anti-inflammatory remedy almost free of charge.
Tea Recipes
The herbal drink can be brewed in several ways. Each of them has its own characteristics:
- Fermented tea. The teapot is rinsed. 1-2 tsp is poured into it. dried mixture and pour 1 tbsp. boiling water Cover the top with a lid and leave for 10-20 minutes.
- Vitamin drink. Raspberry and currant leaves are mixed in equal proportions with rose hips. For 1 liter of water, 30 g of this mixture is enough. The tea is infused for 15-20 minutes. Drink warm or chilled.
- Calming infusion. 2 tsp. the blanks are combined with 1 tsp. hop cones. Pour 1.5 tbsp. boiling water and leave for 25 minutes. It is advisable to use a thermos for this.
You can add honey or lemon to tea. It is not recommended to pour sugar into it.
Preparation and storage rules
No less important than the collection is how the drying of the raw materials will be carried out. Even properly collected leaves can easily be ruined if you choose the wrong place. Although there is nothing complicated here. The main conditions that must be met are:
- warm;
- dryness;
- lack of direct sun;
- Fresh air.
That is, it is enough to find a place where the tea will not be exposed to the rays of the sun, but at the same time it will be warm and dry enough so that the leaves do not become moldy. Now you need to lay the workpiece on a clean cloth or sheets of paper. But under no circumstances should you use newspapers for this, since printing ink contains toxic substances. Drying on such a substrate will change the properties of the leaves not for the better.
Periodically, the raw materials need to be stirred and checked for mold. As soon as the leaves become brittle, you can send them for permanent storage. Dried currants should be stored in fabric bags or in jars with tight lids. The place where the preparation for healthy tea will be located should be dry, cool, and well ventilated. In addition, there should be no spices or other products with a strong smell nearby.
Another way to dry leaves is in the oven. It is good when there is not enough space to spread out the raw materials and dry them naturally. You can dry it in the oven, but you should know that at high temperatures in the workpiece, some of the beneficial substances disappear. With this method, the leaves need to be laid out on a baking sheet in one layer and placed in the oven on the shelf where the heat is weakest. The door must be left slightly open. The raw materials are brought to full readiness at a minimum temperature.
Answers to frequently asked questions
Is it possible to freeze currant leaves?
Yes. To do this, the currant greens are cut into pieces and placed in portions in bags. It is important to release the air from them or create a vacuum with a special device (vacuumizer). Then put it in the freezer. After freezing, the plant retains its beneficial properties, but becomes less fragrant. Therefore, drying is preferable.
Are there any contraindications to the use of drinks made from currant leaves?
Greens are rich in biologically active substances, so its use is best avoided by patients with the following diseases and conditions:
- allergy to components;
- gastritis with high acidity;
- ulcer;
- blood clotting disorders;
- thrombophlebitis.
Under medical supervision, currant leaf drinks can be taken by pregnant, lactating women, children, the elderly, patients taking anticoagulants, etc.
How long can currant leaves be stored?
It depends on the condition and storage conditions of the raw materials:
| Condition, storage conditions | Shelf life |
| Fresh leaves in the refrigerator | 5 – 7 days |
| Frozen product | About 12 months |
| Dry greens | 2 – 3 years |
Video on the topic:
Use of dried currant leaf
The most common purpose of dried currant leaves is to use them as tea leaves. In addition, their infusion can also be used for medicinal purposes.
In cooking
Currant leaves are used in many canning recipes. It is added when pickling cucumbers, tomatoes, zucchini, apples, and mushrooms. It is preferable to use fresh currant leaves for these purposes, but nothing prevents you from using dried ones instead if there are no greens on the bushes at that time. Dried currant leaves are often added to berry fruit drinks and mousses, as well as to alcoholic drinks infused with berries and herbs.
However, most gardeners who prepare dried currant leaves use it for brewing instead of traditional tea. This drink is a wonderful tonic; it is not only tasty, but also healthy.
Useful tips
Tip #1
Store dried currant leaves in a clean, dry container. Glass jars, paper bags, and bags made of natural fabrics are suitable for this purpose.
Tip #2
You need to choose the right room to store the workpiece. It should be dark, with air humidity up to 50 - 60%, temperature - from 20° to 25°C.
Tip #3
Dried currant leaves should not be stored near spices, as they will absorb a pungent odor.
Sources
- https://vosadu-li-vogorode.ru/kogda-sobirat-i-kak-susit-lista-smorodiny-cem-polezny-sfera-primenenia/
- https://ChayExpert.ru/travyanoj-chaj/kogda-sobirat-listya-smorodiny-dlya-chaya-rukovodstvo-dlya-novichka.html
- https://osmorodine.ru/kogda-sobirat-i-kak-sushit-smorodinovye-listya
- https://puercha.ru/prigotovlenie/kogda-sobirat-listya-smorodiny-dlya-chaya
- https://edaTuristu.ru/prochee/kogda-luchshe-sobirat-listya-smorodiny
- https://vasha-teplitsa.ru/sovety/kogda-sobirat-listya-maliny-i-smorodiny-dlya-sushki-na-zimu.html
- https://GukKur.ru/gibridy-i-sorta/kogda-sobirat-listya-smorodiny-dlya-sushki.html
- https://ufermer.com/sad/smorodina/pravila-hraneniya-i-sbora-listev.html
- https://organic-fertil.ru/gibridy-i-sorta/sbor-listev-smorodiny.html
Composition and calorie content
If we talk about the energy value of currant leaves, then it is practically non-existent. So, it is 0.1 kcal. Fats, proteins and carbohydrates are at the level of 0.01 g per 100 g of product.
But as for vitamins and minerals, the picture is the opposite.
Vitamin C is one of the most important for the human body. It is involved in the absorption of iron, as well as in cell repair and growth. In addition, it activates the body's protective functions.
Microelements:
- Manganese is an extremely important element. It directly affects blood sugar levels. A sufficient amount of it in the body is a natural prevention of diabetes. It is also involved in cell division and reduces the effects of bad cholesterol. Manganese also promotes the growth of connective and cartilage tissue, which is important especially in childhood.
- Magnesium is a regulator. It affects the production of more than 300 enzymes, which are responsible for the normal functioning of the muscular system, as well as for the transfer and storage of energy.
- Copper is another fairly important element. Like manganese, it is involved in the body's absorption of iron. Promotes energy production and also binds and neutralizes free radicals, which prevents premature aging.
In addition, currant leaves contain tannins, essential oils and phytoncides. The latter are somewhat less than in garlic, but enough to completely provide the body with them.
We recommend reading:
composition and calorie content of chamomile tea
Read
