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
Expliqué simplement
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.
Comment ça marche
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.
Ce qui compte vraiment
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.
Sécurité : à quoi faire attention
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.
Pas à pas
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.
Erreurs courantes
- Taking cherry or plum leaves
- Using diseased or spotted leaves
- Storing them too damp
- Overlooking mould
- Picking along roads
Aperçu rapide
Matériel
Gants de travail robustes
Against prickles
En cas de contact avec de la boue d'inondation ou des produits chimiques, portez en plus des gants étanches.
Sac ou panier de cueillette aéré
Cueillir chaque espèce séparément pour qu'aucune plante inconnue ne se mélange
Pas de sacs en plastique pour longtemps – les plantes vertes transpirent et se gâtent
Bocal ou pot de fermentation
For fermenting
Utilisez uniquement des récipients alimentaires en verre, en grès émaillé adapté au contact alimentaire ou en plastique alimentaire – pas de récipients en métal pour les aliments acides.
Casserole en métal (acier inoxydable, aluminium, titane)
For brewing
Chaud – risque de brûlure.
Convient pour
- May to July: young leaves
- A warm drink without bought tea
- Stores for winter
Ne convient pas pour
- Wilted leaves of cherry, plum, sloe or peach
- Diseased, spotted or mouldy leaves
- Leaves from roadsides
Prérequis
- Recognising blackberry, raspberry and wild strawberry reliably
- Clean sites away from roads
- Un endroit sec et aéré pour le séchage
Sécurité
- 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.
Comment ça marche
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.
Avantages
- Easily recognised, common plants
- Se conserve longtemps
- A warm drink without bought tea
- Tastier than boiled water
Inconvénients
- Presque pas de calories
- Fermenting takes patience
- Prickles when picking
- Risk of mould when damp
Connaissances approfondies
Contexte technique
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.
Variantes
- 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.
Erreurs courantes
- Taking cherry or plum leaves
- Using diseased or spotted leaves
- Storing them too damp
- Overlooking mould
- Picking along roads
Limites et risques
- Aucune promesse de guérison
- No amounts for medicinal purposes
- Valable pour l'Europe centrale
Alternatives de matériaux
Déduit des propriétés des matériaux : un substitut doit avoir toutes les propriétés requises. Respectez les remarques sur le substitut.
- Sac ou panier de cueillette aéré
- Casserole en métal (acier inoxydable, aluminium, titane) (Chaud – risque de brûlure.), Bouteille en acier inoxydable à simple paroi (Ne chauffez que des bouteilles à simple paroi, sans peinture ni plastique ; retirez le bouchon avant de chauffer.), Bouteille isotherme à double paroi (Ne jamais chauffer directement.), Bouteille en PET (transparente, 2 litres max.) (Ne pas chauffer ni placer dans un feu.), Bidon d'eau de qualité alimentaire (Utilisez uniquement des récipients qui n'ont jamais contenu de produits chimiques ni de carburant.), Boîte de conservation hermétique, adaptée au contact alimentaire (Ne remplir que lorsqu'elle est propre et complètement sèche ; n'utilisez jamais de récipients ayant contenu des produits chimiques.), Bidon ou sac à eau pliable (Protéger des objets pointus.), Verre doseur, Poche à eau de qualité alimentaire (À utiliser uniquement pour l'eau potable, jamais pour des produits chimiques ni du carburant.), Bocal ou pot de fermentation (Utilisez uniquement des récipients alimentaires en verre, en grès émaillé adapté au contact alimentaire ou en plastique alimentaire – pas de récipients en métal pour les aliments acides.), Sachets alimentaires refermables (N'utilisez que des sachets destinés aux aliments ; ne les utilisez pas avec de l'eau bouillante, sauf si le fabricant l'autorise expressément.), Récipient de cueillette rigide (boîte, panier ou gobelet) (Une espèce par récipient – ne jamais y mélanger quelque chose d'inconnu)
- Bocal ou pot de fermentation
- Bouteille en acier inoxydable à simple paroi (Ne chauffez que des bouteilles à simple paroi, sans peinture ni plastique ; retirez le bouchon avant de chauffer.), Bouteille isotherme à double paroi (Ne jamais chauffer directement.), Bouteille en PET (transparente, 2 litres max.) (Ne pas chauffer ni placer dans un feu.), Bidon d'eau de qualité alimentaire (Utilisez uniquement des récipients qui n'ont jamais contenu de produits chimiques ni de carburant.), Boîte de conservation hermétique, adaptée au contact alimentaire (Ne remplir que lorsqu'elle est propre et complètement sèche ; n'utilisez jamais de récipients ayant contenu des produits chimiques.), Bidon ou sac à eau pliable (Protéger des objets pointus.), Poche à eau de qualité alimentaire (À utiliser uniquement pour l'eau potable, jamais pour des produits chimiques ni du carburant.), Sachets alimentaires refermables (N'utilisez que des sachets destinés aux aliments ; ne les utilisez pas avec de l'eau bouillante, sauf si le fabricant l'autorise expressément.)
- Casserole en métal (acier inoxydable, aluminium, titane)
- Bouteille en acier inoxydable à simple paroi (Ne chauffez que des bouteilles à simple paroi, sans peinture ni plastique ; retirez le bouchon avant de chauffer.)
Les résultats proviennent exclusivement d'entrées structurées. Aucune instruction improvisée n'est générée.
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