Hot fruit and berry teas are an ideal drink for the cold season. Firstly, they warm up quickly. Secondly, they contain a lot of vitamins and minerals, which are so necessary for us in the absence of fresh seasonal fruits and herbs. Thirdly, they are very tasty and can be prepared in a matter of minutes. Much faster than a smoothie or freshly squeezed juice. And finally, by adding a couple of spoons of rum or cognac to this tea, you will get a tasty and fragrant cocktail for adults.
Fruit and berry teas are prepared in different ways, depending on what is the basis of the drink. If it is water, then just pour boiling water over the ingredients, stir, cover with a lid and leave to brew for 5-7 minutes. If you are preparing tea based on fruit juice, you will have to heat it. The main thing is to do this over low heat and make sure that the juice does not boil, otherwise it may curdle or simply lose its taste and most of the vitamins. If you add a sweetener, simply heat the juice over low heat until the sugar or honey dissolves.
It is best to brew and serve such bright and beautiful tea in a transparent glass teapot. If the ingredients include berries with grains (for example, sea buckthorn) or you add loose leaf tea, then you can use a French press so that the drink gets into the cup pre-strained. Tea with apple, pear or orange can be brewed in a large mug, from which you can drink it. Pieces of fruit or berries will be an additional bonus - they can be eaten with a spoon.
Sea buckthorn tea with apple
Recipe from Sergei Eroshenko, chef of the Honest Kitchen restaurant
Ingredients (for 1 serving): 40 g of fresh or frozen sea buckthorn, 1/4 (30 g) apple, 1/2-1 tsp. honey, 250 ml water.
Instructions .
Finely chop the apple. Place sea buckthorn, apple and honey in a container, add water and heat for 15-20 minutes over low heat, without bringing to a boil. Then let it sit for 3-5 minutes.
Green citrus tea
Recipe from Artem Ushakov, head bartender of the Prozhektor restobar
Ingredients (for 1-2 servings): 70 ml orange juice, 70 ml hot green tea, 2 grapefruit slices, 1 tsp. maple syrup (or any other to taste), 1 tbsp. l. lemongrass syrup (or any other citrus syrup), 1 sprig of fresh mint, 3 cardamom seeds, 150 ml boiling water.
Instructions .
Heat all ingredients (except grapefruit) in a copper kettle, but do not bring to a boil. Before serving, squeeze and add grapefruit slices to the tea.
What are the beneficial properties of tea mixtures?
There is probably no person today who does not drink tea at least once a day. This aromatic drink is in the home of every inhabitant of the planet.
In addition to the fact that you can use the mixture prepared with your own hands for your own purposes, it can be used as a gift. For example, give it to a friend or family member for any occasion. No one will remain indifferent to such a surprise.
It must be said that the main advantage of the aromatic tea mixture is the presence of natural ingredients: • Apples; • Citrus fruits; • Spices; • Dried berries: cranberries, currants; • Mint leaves; • Rose hips.
On winter evenings, it’s nice to brew a cup of aromatic tea, wrap yourself in a blanket and think about something pleasant. And if it’s a cup of fruit tea, then you immediately remember warm summer days, juicy fruits and the sun.
Among the quality teas you can pay attention to the following:
Lingonberry tea with cranberries and mint
Recipe from Sergei Chesnokov, bar manager of the Strelka bar
Ingredients (for 1 serving): 70 g lingonberries (fresh or fresh frozen), 30 g cranberries (fresh or fresh frozen), 2 tbsp. l. honey, 3-4 fresh mint leaves, 300 ml boiling water.
Instructions . Rub the berries with honey, add hot water, boil for a couple of minutes, without bringing to a boil. Add mint before serving.
Pomegranate tea
Recipe from Evgeniy Sirbu, bar manager of the Zafferano
Ingredients (for 1 serving): 100 ml pomegranate juice, 1/4 (30 g) apple, 1.5 tsp. honey, 1 cm lemon zest, 150-200 ml boiling water. Pomegranate seeds and apple slices for decoration.
Instructions . Cut the apple into strips and the lemon zest into thin slices. Heat all ingredients without bringing to a boil. Strain into a glass and garnish with pomegranate seeds and apple slices.
Pear tea with jasmine
Recipe from Oleg Kashin, bar manager of the Il Forno
Ingredients (for 1 serving): 100 g pear, 1 cinnamon stick, 1 lime wedge, 1 pinch of jasmine tea leaves, 200 ml boiling water.
Instructions . Finely chop the pear and mash into puree. Brew jasmine tea and add lime juice, pear puree and cinnamon. Let it brew for 10-15 minutes.
Kinds
On the market today you can buy fruit drinks, as well as tea with fruit additives of different types and in different packages. It could be tea:
- pressed;
- in granules;
- in pyramids;
- bagged;
- loose
The larger and more expressive the ingredients in the tea, the higher its quality.
Generally, there are fruit and flower teas, cold and hot teas, with spices, berry teas, and so on. There are many types of this drink due to the richness of its components.
There is also a baby tea that can be formulated to both solve certain problems and provide an additional source of vitamins and minerals. This could be tea with fruits, such as apple and pear, herbs, such as fennel and chamomile, or berries, such as cranberries and blueberries. The composition of such products must be natural, without chemical additives or preservatives. In the photo below you can see the appearance of good fruit tea.
Bora Bora
Brazen fruit
Hawaiian cocktail
The most popular brands of fruit drinks that can be found on store shelves are:
- Lipton;
- Greenfield;
- Tess;
- Ahmad;
- Wriston;
- Princess Nuri.
The world's best producer of fruit teas is Germany. Here they strictly monitor the quality of the product, and the raw material is purchased from the best farmers and planters from all over the world.
Berry tea
Recipe from Andrey Vakarchuk, head bartender of the Noah's Ark restaurant
Ingredients (for 1 serving): 1-2 strawberries, 2-3 blueberries, 1 blackberry, 2 raspberries, 1-1.5 tsp. sugar, 1 tbsp. l. any fruit puree, 1 tsp. flower honey, 200 ml boiling water.
Instructions . Place the berries (fresh or defrosted) in a large glass, add fruit puree, sugar and honey, crush the berries with a spoon, pour boiling water over everything, stir, cover and let steep for 3-5 minutes.
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Hot tea “Pumpkin head”
Recipe from Ilya Doronin, head bartender of the gastrobar “We’re not going anywhere”
Ingredients (for 2-3 servings): 300 g pumpkin puree, 50 g strawberry puree, 1 tbsp. l. lemon juice, 25 g ginger, 1 grapefruit slice, 1 cinnamon stick, 1 pinch ground red pepper, 25 g ginger root, 200 ml boiling water.
Instructions . Grate the ginger on a fine grater, place all the ingredients in a kettle, pour boiling water, cover with a lid, let it brew for a couple of minutes, then pour into cups.
Apple sbiten
Recipe from Alexey Ponedelin, bar manager of the restaurant “Fedya, game!”
Ingredients (for 1 serving): 150 ml apple juice, 1/2 cinnamon stick, 1 star anise, 1 clove inflorescence, 1 apple slice.
Instructions . Place all ingredients in a container and place over low heat. Boil for 2-3 minutes, without bringing to a boil. Then pour into a serving container and let sit for 5-7 minutes.
Hot Chili Tea
Recipe from Vlad Mozgovoy, head bartender of the Ribambelle
Ingredients (for 1-2 servings): 2 tsp. black tea, 1/2 apple, cut into pieces, 2 cinnamon sticks, 1 pod of hot red pepper, 2-3 mugs of lemon, 2-3 cloves, honey to taste, 400 ml of boiling water.
Instructions . Place all ingredients in a kettle, pour boiling water, cover with a lid, let steep for 5 minutes, then pour into cups.
Fruit tea “Moscow Autumn”
Recipe from George, mixologist at Siberia
Ingredients (for 1 serving): 1 pinch of fruit tea leaves, 2 pinches of dry hibiscus tea, 1 cinnamon stick, 1 star anise, fruit to taste, 200 ml of hot boiled water.
Instructions . Pour hot but not boiling water over fruit tea and hibiscus and leave for 4 minutes. Pour into a glass, add anise and cinnamon. If desired and to taste, add 1 tbsp. l. chopped fruit. Stir.
Recipes
Preparation
Ingredients
This fruit goes well with any type of tea. Depending on your taste, you can choose apples that are sweeter or more sour.
It can be brewed on its own or used to prepare various tea mixtures.
It is better to let the tea brew for about a month for the so-called dry fermentation. The longer this tea is stored, the tastier and more aromatic it becomes.
The result is worms like this.
What can fermented tea be made from and what is it anyway?
They need to be placed in a container for subsequent fermentation. I chose a glass jar - the thicker the layer of tea mass (at least 6 cm) - the better the fermentation will be. The jar should be kept in a warm place.
And since I really liked the fermented berry tea, next year I will start making it from other fruit and berry leaves that I have in my garden. I really want to try tea made from quince, plum and strawberry. I will definitely brag about my experiments.
I am a very big tea lover. Previously, I already talked about how I stopped buying flavored teas and started making tea mixtures with my own hands . And this summer I discovered fermented fruit tea. It turned out that you can use the leaves of fruit trees and herbs not only in dried form, but also to make healthy aromatic tea.
Lemon - to taste
To prepare and enjoy tea to its fullest, you need to prepare everything for the tea ceremony. Prepare fruit and teapot. The water for cooking must be boiled; it is boiled only once. If you boil water again, you can lose all its beneficial properties. The water temperature should be no higher than 80 degrees. Fruit tea is usually infused for about 10 minutes, this time is enough for the taste of the fruit to fully develop.
1/2 ripe mango;
Blackcurrant tea with basil
Recipe from Peter Rabchevsky, chef of the Burger Heroes
Ingredients (for 5 servings): 150 g blackcurrants (thawed), 75 g sugar, 1 large bunch of purple basil, 1/4 lime, 1 liter boiling water.
Instructions . Separate the basil leaves from the sprigs, place in a teapot (leave a little for decoration), add blackcurrants and sugar, mash until the berries release juice. Fill with hot water 75-80°C. Let it brew for 5-7 minutes. Pour the tea into cups, squeeze a lime into each wedge and garnish with basil leaves.
Most popular components
Herbal teas are not subject to any standards - there are countless of them. But if you analyze their composition, you will find a list of the most popular plants, the benefits of which are universal. In herbal tea you can most often find strawberries, raspberries, currants, rose hips, hawthorn and juniper (young leaves, flowers and fruits), stems of St. John's wort, sage, thyme and oregano, nettle leaves, mint and lemon balm, senna grass, chamomile and hibiscus flowers , pieces of dried fruit and citrus peel. The best properties of tea are achieved by mixing several plants, and in this sense, herbal tea is an art that gives real scope for experimentation.
However, herbal teas cannot be prepared thoughtlessly, because the benefits of one component can be offset by the spectrum of action of another, and such a cocktail of herbal tea can be harmful to health. In a properly selected tea composition, all plants should enhance each other’s beneficial properties or not interfere with their manifestation.
Sea buckthorn tea with ginger
Recipe from Evgeny Gizatulin, head bartender of the Scottish Cell restaurant
Ingredients (for 1 serving): 5 g ginger root, 100 g frozen sea buckthorn, 1 tbsp. l. honey, 1 tbsp. l. passion fruit syrup (or any other syrup to taste), 1 sprig of mint, jam to taste, 180 ml boiling water.
Instructions . Slice the ginger thinly. Place sea buckthorn, ginger, honey, syrup and mint in a French press, pour boiling water over it, leave for 5-7 minutes. Then pour into cups and serve with jam to taste.
Another recipe for detox tea with honey and spices from Oleg Goncharov , bar manager of the Banka cafe - in our social networks.
Tonic fees
Tonic teas are suitable for daily use; they not only taste pleasant, but also have a positive effect on the body. In the collections they put juniper, hawthorn, black currant, rowan, rose hip, oregano, blueberry, St. John's wort, calamus, mallow, cherry, valerian, calendula, mountain arnica, fireweed, coltsfoot, blueberry, plantain, drupe and bergenia.
Such preparations should be consumed hot in winter, and chilled in summer. Iced teas with a slice of lemon or zest, raspberry and blackberry leaves quench your thirst well and invigorate. In hot weather, you can add mint to green tea.
