1 dried blackcurrant leaves
1 dried mint
1 chinese green tea
For every 2 parts dried blackcurrant leaves add 1 part dried mint and 1 part Chinese green tea.
Crumble the dried leaves slightly and use your hands to mix them together with the tea. Store in air-tight tins and use 2 tablespoons per pot.
The authors mention that this is a calming and refreshing tea and it's for people who prefer tisanes to a strong tea. They say to pick the blackcurrant leaves on a dry day in early May, after the blossoms have faded and the fruit is just beginning to form. Be sure to shake off the bugs. An early crop of mint should be harvested and they suggest spearmint or apple mint. Dry the leaves by spreading them out on a flat basket and leaving them to dry in a warm place.
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