Tea from blackberry, raspberry and strawberry leaves – fermented too
A mild homemade tea can be made from the leaves of blackberry, raspberry and wild strawberry – fresh, dried or fermented like black tea. A warm drink does you good in the cold and makes boiled water tastier. Here you learn which leaves to take, when to harvest them, how to wilt, roll, ferment and dry them, and why cherry and plum leaves do not belong in the teapot.
- Picking 15 minutes; fermenting 1–3 days; drying a few days
Explained simply
You can make tea from the leaves of blackberries, raspberries and wild strawberries. It tastes mild and a bit like black tea if you ferment the leaves first.
Fermenting sounds complicated but is simple: let the leaves wilt, roll them between your hands until they darken, leave them in a jar somewhere warm for one to three days, and then dry them.
You never use cherry or plum leaves for tea, because poison can form in them when they wilt. And if something goes mouldy, you throw it away.
How it works
Every leaf contains enzymes that are normally kept apart from the substances they act on. Rolling damages the cells, enzymes and substances come together and react. Tannins are converted, the leaf turns brown and forms new aromas.
This is exactly how black tea is made from green tea leaves. With blackberry and strawberry leaves the result is milder, but clearly rounder than simply dried leaves.
Drying stops the enzymes and takes away the water that germs need to grow. That is why well-dried leaves keep a long time in a tight jar.
What really matters
Young, healthy leaves from clean sites. The tender leaves at the shoot tips make the best tea. Leave spotted, chewed or fungus-infested leaves hanging.
When fermenting, pay attention to smell and appearance. A fruity scent reminiscent of tea is good. A musty smell or a coating means mould – throw everything away.
Dry thoroughly. Only when the leaves rustle and break do they go into the jar. Remaining moisture leads to mould.
Safety: what to watch out for
Cherry, plum, sloe, peach and cherry laurel belong to the same large family as blackberry and raspberry, but their leaves contain substances from which hydrogen cyanide can form. They have no place in tea.
Only take leaves you have reliably recognised. It is easiest when flowers or berries hang on the same bush.
Leaf tea is a drink for enjoyment, not a medicine. For illnesses you go to a doctor.
Step by step
Choose the right leaves
Blackberry leaves consist of 3 to 5 toothed leaflets on prickly canes. Raspberry leaves have 3 to 7 leaflets with a whitish, felty underside. Wild strawberries have three toothed leaflets close to the ground. It is safest to harvest when flowers or berries can be seen on the same bush.
- 1
Choose the right leaves
Blackberry leaves consist of 3 to 5 toothed leaflets on prickly canes. Raspberry leaves have 3 to 7 leaflets with a whitish, felty underside. Wild strawberries have three toothed leaflets close to the ground. It is safest to harvest when flowers or berries can be seen on the same bush.
- 2
Harvest young leaves
In late spring and early summer pick young, light green, healthy leaves from the shoot tips on a dry morning. Leave older, spotted or chewed leaves hanging. Wear gloves – blackberries and raspberries prick.
- 3
Let them wilt
Spread the leaves on a cloth and let them wilt in the shade for a few hours to half a day until they are soft and pliable. If you want simple dried tea, skip the next steps and carry on drying.
- 4
Roll and ferment
Roll the wilted leaves between your palms until they darken and juice comes out. Press them firmly into a clean jar, cover it with a damp cloth and keep it warm for about one to three days. The leaves turn brown and smell fruity, similar to black tea.
If it smells musty or you see mould: throw it away.
- 5
Dry thoroughly
Pull the leaves apart and dry them loosely spread out in an airy, warm, shady place until they rustle and break. Store dry in a tight jar in the dark.
- 6
Brew
For one cup use about one teaspoon to one tablespoon of dried leaves, pour boiling water over them and let them steep for 5 to 10 minutes. Fermented tea tastes stronger and rounder, simply dried tea milder and greener. It can be mixed with rose hips, lime flowers or mint.
Common mistakes
- Taking cherry or plum leaves
- Using diseased or spotted leaves
- Storing them too damp
- Overlooking mould
- Picking along roads
Quick view
Materials
Sturdy work gloves
Against prickles
When handling flood mud or chemicals, also wear waterproof gloves.
Airy collecting bag or basket
Collect each species separately so nothing unknown gets mixed in
No plastic bags for long periods – greens sweat and spoil
Fermentation jar or crock
For fermenting
Use only food-grade containers of glass, food-safe glazed stoneware or food-grade plastic – no metal containers for acidic food.
Metal pot (stainless steel, aluminium, titanium)
For brewing
Hot – scalding risk.
Suitable for
- May to July: young leaves
- A warm drink without bought tea
- Stores for winter
Not suitable for
- Wilted leaves of cherry, plum, sloe or peach
- Diseased, spotted or mouldy leaves
- Leaves from roadsides
Prerequisites
- Recognising blackberry, raspberry and wild strawberry reliably
- Clean sites away from roads
- A dry, airy place for drying
Safety
- Only take leaves from plants you have reliably recognised – ideally when you see the berries on the same bush. Do not brew unknown leaves.
- Mould can form during fermenting and drying. If the leaves smell musty or you see a white, green or black coating, throw everything away.
How it works
Young leaves of the rose-family plants blackberry, raspberry and wild strawberry contain tannins and aroma substances that make a mild, slightly tart tea. During fermenting the cells are damaged by rolling, and the plant's own enzymes change the substances – the tea becomes darker, rounder and reminiscent of black tea. Drying stops the process and makes the leaves keep.
Advantages
- Easily recognised, common plants
- Keeps for a long time
- A warm drink without bought tea
- Tastier than boiled water
Disadvantages
- Hardly any calories
- Fermenting takes patience
- Prickles when picking
- Risk of mould when damp
Deep knowledge
Background
In times when real tea was expensive or unavailable, people in Central Europe made "German tea" from native leaves. Fermented blackberry and strawberry leaves were considered the best substitute for black tea.
The most important rule is the same as for all wild plants: only use what you have reliably recognised. With tea there is a special rule as well: leaves of cherry, plum and their relatives have no place in the teapot.
Variants
- Fresh leaf tea
- Wash a handful of fresh young leaves, tear them roughly and pour boiling water over them. Tastes grassier than dried, but is ready at once.
- Wild herb blend
- Mix dried blackberry leaves as a base with dried lime flowers, rose hip shells or spruce needles. That makes your own house tea.
Common mistakes
- Taking cherry or plum leaves
- Using diseased or spotted leaves
- Storing them too damp
- Overlooking mould
- Picking along roads
Limits and risks
- No medicinal claims
- No amounts for medicinal purposes
- Applies to Central Europe
Material alternatives
Derived from material properties: a substitute must have all relevant properties. Observe the notes on the substitute.
- Airy collecting bag or basket
- Metal pot (stainless steel, aluminium, titanium) (Hot – scalding risk.), Single-wall stainless steel bottle (Heat only single-wall bottles without paint/plastic; remove the lid before heating.), Double-wall insulated bottle (Never heat directly.), PET bottle (clear, max. 2 litres) (Do not heat or place in a fire.), Food-grade water container (Only use containers that never held chemicals or fuel.), Airtight food-grade storage container (Fill only when clean and completely dry; never use containers that previously held chemicals.), Collapsible water container or bag (Protect from sharp objects.), Measuring jug, Food-grade water bag (Use only for drinking water, never for chemicals or fuel.), Fermentation jar or crock (Use only food-grade containers of glass, food-safe glazed stoneware or food-grade plastic – no metal containers for acidic food.), Resealable food bags (Use only bags intended for food; do not use with boiling water unless the manufacturer explicitly allows it.), Rigid collecting container (box, basket or mug) (One species per container – never mix in anything unknown)
- Fermentation jar or crock
- Single-wall stainless steel bottle (Heat only single-wall bottles without paint/plastic; remove the lid before heating.), Double-wall insulated bottle (Never heat directly.), PET bottle (clear, max. 2 litres) (Do not heat or place in a fire.), Food-grade water container (Only use containers that never held chemicals or fuel.), Airtight food-grade storage container (Fill only when clean and completely dry; never use containers that previously held chemicals.), Collapsible water container or bag (Protect from sharp objects.), Food-grade water bag (Use only for drinking water, never for chemicals or fuel.), Resealable food bags (Use only bags intended for food; do not use with boiling water unless the manufacturer explicitly allows it.)
- Metal pot (stainless steel, aluminium, titanium)
- Single-wall stainless steel bottle (Heat only single-wall bottles without paint/plastic; remove the lid before heating.)
Results come exclusively from structured entries. No improvised instructions are generated.
Sources (3)
- Bundesinstitut für Risikobewertung (BfR) (2017): Risiko Pflanze – Einschätzung und Hinweise · Cherry laurel and other stone-fruit plants with cyanide-forming substances
- Ray Mears und Gordon Hillman, Hodder & Stoughton (2007): Wild Food · Blackberry, raspberry and wild strawberry as common wild plants
- Headquarters, Department of the Army (USA) (2002): FM 3-05.70 Survival · Tea from wild plants only from reliably identified plants