Raspberries harvested in any way in winter are especially popular, because the berry is famous for its beneficial properties in. Not only jam or jam can be harvested, but the leaves can be confidently put to use, dried for future use and make aromatic tea from raspberry leaves.

How to make raspberry leaf tea?

To make tea from raspberry leaves, they are used fresh or dried, possibly adding other herbs. There are such recommendations for its preparation:

1. To make tea from dried leaves, 2 cl is taken. tablespoons of the crushed mixture and poured with 2 cups of hot water.
2. The dishes are closed with a lid and infused for 2 hours, but not more.
3. After receiving a useful broth, small leaves are removed from it to enjoy while drinking.
4. To sweeten the tea made from raspberry leaves, you need to add honey or sugar, but it will be more useful to enjoy the taste of the sour broth.

When to harvest raspberry leaves for tea?

In order for tea to be endowed with all the necessary beneficial properties, you need to be sure that the leaves are really collected from raspberry bushes and there are no diseases on them. To purchase a quality product, harvesting raspberry leaves for tea should be done independently. It is not difficult to carry out this process, the main thing is to adhere to some simple rules:

• the collection of leaves should be carried out in early June, when they are full of juice and not dry;
• do not pick off the leaves in one direction, because this will negatively affect the yield;
• damaged leaves will not work;
• it is best to collect the leaves in the morning, so that moisture is present on them;
• to make tea from raspberry leaves, it is recommended to make preparations before the berries appear, and then you need to stop picking.

The main step in preparing the fermented raspberry leaf tea is drying. For this, the following actions are carried out:

1. The leaves are washed and dried, and then the green leaves are laid out on a clean horizontal surface.
2. The place to dry should not be humid, but not too hot.
3. The degree of drying of raspberry leaves is determined by their fragility; in a well-ventilated area, 3-5 days are enough.
4. Whole leaves can be shredded for easy storage.
5. To preserve all the useful components of raspberry blanks, cloth or paper bags are suitable.

Tea made from raspberry, currant and mint leaves

Like raspberry leaves, currants also contain a lot of phytoncides that help a quick recovery from colds. A decoction from the currant itself has negative effects, for example, it adversely affects the tooth enamel, therefore, adding raspberry leaves, you can get rid of this deficiency. Making raspberry leaf tea with a few mint leaves will make it more flavorful and healthy.

Ingredients:

• raspberry leaves - 1 tsp;
• currant leaves - 1 tsp;
• mint - a few leaves;
• water - 1 glass.

Preparation

1. Brew all the components of the tea in boiling water. Wrap the container with a towel.
2. Tea with raspberry leaves is infused for 3-10 hours.

Raspberry and cherry leaf tea

Cherry is not inferior in useful properties to currant and raspberry leaves, it contains many vitamins and microelements. A folk remedy can increase immunity and stop bleeding. are also harvested before the appearance of inflorescences, when the maximum amount of useful components is concentrated in the leaves. They go well with raspberry leaves, especially positively such tea affects people with heart problems. Combining raspberry leaf tea at home will help you cure a cold faster.

Ingredients:

• raspberry leaves - 1 tsp;
• cherry leaves - 1 tsp;
• water - 300 ml.

Preparation

1. Chopped leaves are poured with boiled water.
2. Tea made from cherry leaves, raspberries is infused for 20 minutes, and the drink is ready to drink.

Fresh leaves are rarely used for tea, because dry leaves have a longer shelf life. However, tea with fresh raspberry leaves can be brewed with hot water, but first they must be crushed and turned into gruel, then useful components are transferred to the water faster. In addition, this gruel is used in cosmetology.

Ingredients:

• fresh raspberry leaves - 1 tsp;
• water - 300 ml.

Preparation

1. Make gruel from raspberry leaves, pour water over it.
2. Tea made from fresh raspberry leaves is infused for 3 hours.

Combined tea has many medicinal properties, it is much more useful than modern infusions. and raspberries helps to improve metabolism, drinking relieves swelling, and also acts as a diuretic. Leaves from raspberry and currant bushes have general antiviral, anti-inflammatory and immuno-strengthening effects.

Ingredients:

• raspberry leaves - 1 tsp;
• currant leaves - 1 tsp;
• water - 1 glass.

Preparation

1. Pour boiling water over the leaves.
2. Let it brew for 3 to 10 hours.

For those who decide to consume raspberry leaf tea, the benefits and harms of this drink should be the first question to study. It has the following properties:

1. At elevated temperatures, it is recommended to drink plenty of fluids, but if it is such a tea, then you can quickly get rid of the disease. The temperature will not only drop, but the viruses and bacteria that attacked the body will also go away. Tea helps to treat inflammation in the airways and speed up the flow of phlegm when coughing.
2. Raspberry leaf tea is considered a feminine drink, as it helps to cope with many inflammatory gynecological diseases.
3. Herbal tea helps to tone the uterus and make the walls more elastic, which helps to go through labor without complications. But it is not recommended to consume tea with raspberry leaves in the early stages of gestation, so as not to provoke a miscarriage.
4. People who are prone to poor blood clotting or in whose body there is an increased level of acidity, it is better not to resort to this method of treatment.

">Some herbs, such as mint or thyme, retain their flavor and aroma well when dried normally, but there are also those that, when dried, lose all their tea appeal and become bland. You've probably noticed that the leaves of raspberries, cherries or strawberries, which are so fragrant at first, after drying, can give the tea only the taste of hay. To preserve the taste properties of these, as well as many other leaves and herbs, it is enough to master the simple artfermentation at home.

For brewing tea, almost any herbs and leaves that have a pleasant taste and aroma are suitable for you, of course, provided that they are not poisonous. Most often used for brewing tea fermented leaves strawberries, blueberries, cherries, heather, bird cherry, tansy, sour cherry, oregano, willow tea, etc. The collection of herbs for making homemade tea can be done all summer long. Blackberry, cherry, fireweed and raspberry leaves are best harvested in early summer and strawberry and strawberry leaves are most fragrant in early fall, when red streaks appear on them.

Read more about fermentation of Ivan tea.

Fermentation at home

The process of fermenting herbs for tea takes place in several stages and will take you a couple of days. It is not difficult, but you should be patient and attentive.

1) First of all, the leaves should be wilted. To do this, they are scattered on a flat surface with a layer no thicker than 5 cm and kept in the shade for about 12 hours. It is important to protect the leaves from direct sunlight and prevent them from drying out. To do this, the leaves are periodically agitated.

2) The next step in fermenting tea is curling it. The withered leaves have become soft, but not brittle, and now they can be rolled between the palms of the hands into small sausages or smaller balls. It should be twisted until the leaves become dark from the juice that has come out. Here you can get creative and experiment with a tea bouquet by rolling the withered leaves of various fragrant plants together.

3) Now you can go directly to fermenting herbs for tea. To do this, the twisted leaves should be placed in a shallow enamel dish, spreading them over the bottom in an even layer no thicker than 5 cm, covered with a damp cotton cloth and left for 6-12 hours in a warm place. The speed of the leaf fermentation process will depend on the room temperature. Ideally, it should be no lower than 24 ° C and no higher than 27 ° C. A change in the aroma of raw materials from herbaceous to fruity-floral indicates that fermentation is complete. It is important not to overheat the raw materials and not to overexpose them, otherwise homemade tea will acquire an unpleasant smell of low-grade "public catering".

4) The final step in fermenting herbal and leaf tea is drying. The leaves are dried on baking sheets or sieves covered with parchment paper. The raw materials are distributed in a uniform layer no more than 1.5 cm thick and dried in the oven for about an hour at a temperature of 100 ° C. The degree of drying is periodically checked.

Correctly dried tea is black in color, the tea leaves break when pressed, but do not crumble into dust. When the bulk of the raw material reaches this degree of drying, you need to slightly lower the temperature and increase the draft.

Storing homemade herbal tea

Finished tea best of all retains its properties in glass jars under tight plastic lids. With proper storage, the taste of the drink will fully develop in a month, and over time, the beneficial properties of herbal tea will only improve.

Mint is a very useful plant, the properties of which everyone knows about. It was originally bred around the 17th century in England, from where it was brought to Russia in the 19th century. Today in our country you can find many mint plantations. Since its inception, this herb began to quite actively develop both the culinary and medical markets - it was added to various dishes, treated diseases, and the dried product was used to flavor the air. But most often it was used and is still used to make tea. In general, mint fermentation is a simple process, but at the same time, it takes a certain amount of time and knowledge to complete it. Let's figure out how to prepare a fragrant herb for making a delicious drink.

Procurement of raw materials

Before fermenting mint for tea, it must, of course, be harvested first. Moreover, this should be done at a certain time. The most aromatic and tasty drink will turn out if the raw materials for it begin to be harvested at the beginning of summer - in June or in the first decade of July. During this period, the plant is in the flowering phase, and its leaves are maximally saturated with essential oils.

On a note! It is after a summer rain, when the sun's rays fall on the mint leaves, they begin to give the air the most intense aroma! And this is the best moment to collect raw materials!

It is advisable to pluck the leaves at the initial stage of bud formation, but not earlier. Otherwise, the essential components will not be enough, respectively, tea from such raw materials will turn out to be not very saturated. A similar result will be obtained if you collect the leaves from the mint, which has already faded - the raw material will lose its freshness and intense smell.
Harvesting mint should not be carried out both in damp weather and in extreme heat. In both the first and second cases, it will quickly acquire an unattractive brown tint.

Recommendation! If the summer turned out to be dry, and there was no rain for a long time, which led to the accumulation of dust on the foliage, before collecting raw materials, the plants must be washed with a hose or watering can and wait until they are completely dry.

To begin with, we want to clarify the question that many natural tea lovers are asking and want to choose the most suitable raw material - is it possible to ferment mint? There is a lot of disagreement about this, since it is known that this plant gives the drink a rather rich aroma even without fermentation. But here, as they say, it's a matter of taste - someone prefers to drink more "calm" drinks, someone with an intense smell. However, even in the first case, fermented mint will not disappear - it can simply be combined with other herbs, each time getting a new drink in its taste.

So what exactly is the fermentation process? Its biochemistry is quite complex, and we will not delve into it. Let's just say that this is a kind of leaf oxidation process, when, after harvesting, they are somewhat wilted and twisted, as a result of which the integrity of the leaf surface is disturbed and the release of juice begins. Further, the fermentation process starts.

On a note! The fermentation process is facilitated by various bacteria that are both on the surface of the leaves and in the air, and after a certain time the mass changes its color and smell!

So, the fermentation of mint at home is carried out according to the following scheme.

Freezing

The collected raw materials must be carefully sorted out and washed. Damaged leaves, like stems, are not suitable for fermentation, so we discard those immediately. Then the mint should be thoroughly dried and divided into several identical bunches. We put them in plastic bags or wrap them in foil and send them to the freezer for a while.

Remember that the packaging must be airtight. If you are not sure of its integrity, then it is better to place the mint in a separate compartment, away from other foods, as the leaves will quickly absorb extraneous odors.

You can also use plastic containers. They are tightly closed with lids or, if it is possible to put the raw materials separately, I cover them with a clean towel.

On a note! For successful fermentation, mint must be in the freezer for at least three hours, but it is still better to leave the raw material for six hours or overnight!

Fermentation

After the leaves have spent sufficient time in the freezer, they need to be removed and transferred to a bowl.

On a note! The mint will feel somewhat damp to the touch, since when frozen, the juice contained in the leaves freezes and begins to expand. As a result, the cell walls are destroyed, and the juice is released outside!

Now the raw material needs to be crushed. You can do this with an ordinary knife or skip the leaves through a meat grinder. In the latter case, you will get small, neat granules. Then we go directly to the tea mint fermentation. We put the resulting mass in a bowl, install a press on top, for example, a three-liter jar of water. We leave everything for three hours. After this time, the crushed leaves should acquire a richer flavor. We remove the press.

Drying

Spread the fermented mint mass in a thin layer on a plastic sheet or large baking sheet.

On a note! It is not recommended to use wooden surfaces, for example, a sheet of plywood, or a drying cloth, since such materials can absorb some of the juice, which will subsequently significantly reduce the aroma of the drink!

We leave the tray in a well-ventilated room or on the street, only in the latter case it is necessary to build a canopy so that direct sunlight does not fall on the leaves. In about a day or two, the raw material will dry out, after which it can be laid out in canvas bags or small glass jars and sent for storage.
This completes the fermentation of mint leaves for tea. It is advisable to store ready-made tea leaves in a dry place under a tight lid.

This fermentation process produces a very aromatic rich tea, which for many may seem quite "vigorous". Therefore, it is advisable to pour the granules into the cup carefully or add them to other drinks.

How to get a more delicate mint tea?

For those who prefer a more delicate mint tea, you can ferment the leaves in the following way:

• we collect mint leaves at the beginning of summer, carefully sort them out, rinse them under cold water and dry them thoroughly;
• we twist the raw materials in a meat grinder or grind it with our hands;

  On a note! When twisting the mint through a meat grinder, you can see how its color changes instantly. It is oxidation that enhances the aroma and flavor of the product, but not as much as in the fermentation process described above!

• we lay out the raw materials on cling film, wrap it on all sides;
• preheat the oven to 60 °, turn off and send the prepared mint, leave it for several hours or overnight;
• then we unfold the film, lay out the leaves on a baking sheet and dry them at a temperature of no more than 90 ° for an hour.

Advice! Here you can use the dryer, setting it to about 40-50 °. The exposure time is no more than 40 minutes if it is granules, and about half an hour if the leaves have been rubbed by hand. Then lower the temperature to 30 ° and dry the mint to the end!

Whether you need to ferment the mint for a long period of time or use the second option is up to you. Weakly fermented leaves will smell no less intense, but at the same time the color of the drink will remain the same beautiful and it will certainly be transparent. You will need no more than 4 minutes to brew it, and as a result, you will get a very tasty and healthy mint tea.

In recent years, the term "fermentation" has been used very often, especially in relation to willow tea (fireweed). What is it and why is it needed.

Fermentation is the process of fermentation under the influence of enzymes contained in the processed product itself. Since we are talking about plant fermentation, we are talking about a technology in which the plant leaf itself is destroyed, juice is released, oxidized and the fermentation process begins. Subsequent roasting of raw materials stops the process.

Let's take a well-known tea for example. Roughly speaking, green tea and red tea can be obtained from the same bush. The only difference will be in preparation - for dark tea, the fermentation process will take much longer. The most famous, really called black tea, is Pu Er. Incredibly healthy physically and energetically, expensive and highly regarded. Has a peculiar smell. The process of making classic pu erh tea can take up to ten years or more. The older this tea is, the tastier it is.

By the way, what is true for our fireweed - Ivan tea. Its taste only improves over time. And after its production, tea masters recommend at least a month of aging in a glass jar or paper bags.

Why ferment herbs at all? And the thing is that if you take the same fireweed, dry it and brew it, it will be completely, absolutely tasteless. While rubbing in your hand, you will clearly feel a strong aroma. Fermentation will release the smell without disturbing the beneficial properties of the herbs, making the drink aromatic and persistent.

What herbs can be fermented. Here, apparently, the list can be very long, so I will list those fermented herbal teas that I drank or made.

Blooming Sally- the traditional first place. It is considered an ideal substitute for Chinese tea, has no contraindications, however, the plant is sedative, therefore, with a low tone, you need to carefully monitor the condition.

Black currant leaves- retain a wonderful smell during fermentation!

Cherry leaves- very tasty!

Apple tree leaves- I really like! Delicate aroma.

Walnut leaves- also a peculiar taste, aromatic!

Raspberry leaves- delicious, no worse than Ivan tea, as many say.

Blackberry leaves- I like it very much. Even with light fermentation, the blackberry retains its flavor. I make herbal teas based on blackberry leaves (both fermented and unfermented).

There is such a plant - Badan, I have not yet managed to get it, it is very useful, this time. And second, it ferments itself. And in winter you can dig it out of the snow and drink tea. That is, its leaves do not die off or rot, but are fermented. In order not to dig out of the snow, just collect it in the fall.

How to ferment at home. There are several options. The basic principle is that we need
destroy the cellular structure of the leaf, so that the juice goes. You can rub in the palms (but this is only for a small volume, if you take 5-10 kilograms of palms, it is clearly not enough)).

I am doing as follows. I take the desired leaves, put them in a large plastic bag and wither a little in the sun. Let the air out of the bag, tie it up and leave to dry for several hours. The smell is breathtaking! From time to time I go up and press the bag. If a lot is collected and far from home, it is quite possible that the leaves will begin to wither themselves.

We somehow filled a bag of 10 kg of Ivan-tea and put it in the car, went to bed, they began to sweat so much, these leaves, that the humidity was crazy in the car.

Then these leaves must be rubbed in any way. In the hands or folded into a bucket and "washing" them until the juice is released. The more juice is released, the stronger the oxidation and fermentation will be. There is such a way - put the leaves in the freezer, then thaw them - the leaf will be destroyed, crumpled in your hands and dry. I have not tried this method.

I just twist it in a meat grinder and spread it out in a thin layer to dry. Then I dry it in the oven.
Or directly into the oven, if the room is damp, the tea can become moldy.
The temperature in the oven should be low, about 50 degrees (depending on the oven), the door should be opened so that the tea does not burn out. Toasting tea takes several hours.
If the plant is dry, like a blackberry, you can sprinkle it with water and crush the leaves right in the bag.

Health 10/16/2018

Dear readers, today our topic is the fermentation of raspberry leaves at home. We often forget about the benefits of berry leaves, which we use to make healthy and aromatic jam, compotes, but in vain. Many garden plants are useful for more than just their fruits. And the fermentation of raspberry leaves allows you to reveal on the other hand the benefits of this plant.

We are all used to the fact that raspberries are used as an antipyretic agent. It is worth drinking a cup of tea with a spoonful of raspberry jam, as sweating immediately begins, and the temperature drops noticeably. But many have not yet tried to drink fermented tea from raspberry leaves for colds, but thanks to a special preparation technology, it turns out to be incredibly fragrant and as if "alive".

After brewing, such an aroma stands in the room, it seems as if the drink is made from fresh leaves. Let's figure out together why this tea is so good and how to ferment raspberry leaves at home in order to enjoy the benefits of raspberry tea even in winter.

When to harvest raspberry leaves for fermentation

Fermentation of raspberry leaves can be done during any warm months. But it is best to harvest the leaves when they are soft and elastic, full of nutrients - in the spring.

Choose a sunny and dry day to avoid rain. Leaves are plucked as carefully as possible. Pay attention to the absence of insects and signs of disease. The harvested leaves are not washed before fermentation, but even if you are using raspberries from your site, hose down the entire bush with water the night before harvesting to remove the dust.

The mechanism of fermentation of raspberry leaves involves the destruction of potentially dangerous microbes during the heat drying process. Therefore, decide for yourself whether to wash off the dust from the bush on the eve of breaking the leaves - even if you do not, the high temperatures will kill possible pathogens.

Important! When harvesting raspberry leaves for fermentation, remember the importance of keeping the bush alive. Tear off no more than 7-10 leaves from each branch.

It is better to immediately pick off the raspberry leaves, and not pluck off the branches. It just seems like a time consuming process. It is more convenient to pick off the leaves from each branch separately - this way they are not damaged and do not lose juices. The leaves that are closer to the top of the bush are considered the most tender and suitable for fermentation.

The best way to ferment raspberry leaves is with a freezer fermentation. Preparation includes withering for 6-8 hours. The finished sheet during this time should become soft and less elastic.

After that, fold the leaves into a bag and put them in the freezer for 2-3 days. After this time, remove the package and let it thaw.

Further fermentation of raspberry leaves includes the following steps:

1. Mash the thawed leaves well in your hands. Freshly plucked leaves have small thorns that can be uncomfortable when manually kneaded. Therefore, it is better to slightly crush the raw materials after defrosting. Then place the leaves in an enamel pot or glass container. Plastic is not suitable for fermentation.
2. Cover the container with the leaves with plastic wrap so that the moisture that naturally forms during fermentation does not evaporate, but remains inside. This will prevent the raspberry leaves from drying out, which are not very juicy anyway. Leave the raspberry leaves for further drying for 3-4 days. In the container, they will noticeably darken by the end of this period.
3. The final stage can be carried out in the microwave, oven or dehydrator. The temperature should be in the range of 40-100 degrees.

The second way to ferment raspberry leaves using a meat grinder

This method of fermentation of raspberry leaves allows you to get leaves in a compact form, as they are twisted through a meat grinder. The collected leaves are left on a diaper or tray for 10 hours. But the first preliminary drying is done not in direct sunlight, but in the shade, preferably at room temperature in the house.

When the leaves are ready for fermentation (they do not break when crumpled). We collect them in a bag, squeeze out the air and place them in the freezer in order to destroy the membrane bonds in the raw materials. After 3 days, the leaves must be twisted until granules are obtained through a coarse mesh of a meat grinder. We put the raw materials in a container under the press and remove for 1-2 days for fermentation and natural fermentation. You will feel the enhancement of the natural scent.

You can dry the granules in the oven on a tray lined with parchment at a temperature of 40-100 degrees. Drying time will take 2 hours. It is not recommended to exceed the temperature above 50-80 degrees. The granule layer should not exceed 3-4 cm.

You can also microwave dry the leaves for 2 minutes. The cycles should be at least 3-5 for several minutes. Focus on the degree of dryness of the granules and aroma. If you took the top leaves for fermentation, which are more juicy, then their final drying will take more cycles.

Since there are many ways to ferment raspberry leaves, choose the one you like best. Twisting the raw material still takes time, but this method is more aesthetic and practical - ready-made granules are easier to brew and filter the drink after brewing is also easier. But remember that when leaves come into contact with the metal of a meat grinder and with strong heating, when the temperature exceeds 50 degrees, vitamin C is destroyed, which is so important for preventing the development of ARVI, colds and a speedy recovery from illness.

What are the benefits of fermented raspberry tea

Raspberry leaves contain a large amount of nutrients:

• flavonoids;
• organic acids;
• antioxidants;
• vitamins and minerals;
• tannins;
• essential oils and resins.

Flavonoids and tannins have an antiseptic effect, destroy pathogenic microorganisms, including those that disrupt the normal intestinal microflora and contribute to the development of dysbiosis. Raspberry leaves are rich in ascorbic acid, which is directly involved in maintaining the activity of the human immune system.

The antioxidants in raspberry leaves remain active after fermentation. These substances destroy free radicals that cause cell aging and can promote the growth of malignant tumors.

The main health benefits of fermented raspberry leaf tea are:

• decrease in high temperature, increased sweating;
• activation of the immune system due to the entry of antiseptics, natural antioxidants and vitamins into the composition of raspberry leaves;
• cleansing the intestines from toxic compounds;
• softening of the throat with ENT pathologies, which often complicate the course of ARVI;
• prevention of frequent exacerbations of colds;
• relief of well-being with fever and dry cough with difficult sputum.

To get the most out of tea with fermented raspberry leaves, it is best to collect raw materials from your own summer cottage or site. You can drive into the forest belt, which is located away from chemical plants, industrial facilities and roads. Collecting leaves near the tracks can be harmful to your health. Plants absorb exhaust gases, tar, radioactive compounds. A drink made from such leaves cannot be called useful in any way.

We offer you to watch an interesting video about the fermentation of raspberry leaves.

Storage features

The leaves after fermentation (as soon as they have cooled) can be placed in a storage container. It is good if it is made of glass with a ground-in lid. This is ideal for storing fermented raspberry leaves and other berries. It is better to keep the finished product at room temperature, but away from the stove and drafts. A kitchen cabinet remote from high temperatures will do. Fermentation makes the leaves resistant to mold, provided they are well dried.

After leading the fermentation, not everyone knows how to prepare fermented raspberry leaf tea correctly, so that it is both tasty and healthy. Feel free to experiment. Raspberry leaves go well with currant, cherry. They can also be fermented in advance to drink delicious tea in winter and treat them to friends and relatives.

Many people believe that today it is easy to buy natural tea, including raspberry leaf tea. But in fact, manufacturers often add flavors and not useful substances in addition to natural ingredients. Homemade tea is ten times healthier and safer.

Soothing tea

Take equal proportions of fermented raspberry leaves and hop cones, which are easy to buy over the counter. Add a teaspoon of chamomile if desired. Brew all the ingredients with boiling water in a teapot and let stand for 20 minutes. The prepared drink soothes the nerves well. It can be drunk at night, especially for those who do not fall asleep for a long time and sleep anxiously.

Vitamin tea

Take a teaspoon of fermented raspberry leaves, 5 dried rose hips, rowan berries (fresh or dry), a spoonful of natural honey. Boil everything with boiling water, let it brew for 20 minutes. Can be cooked in a thermos for a more concentrated healthy drink.

Toning tea

Brew a teaspoon of green and fermented raspberry tea with boiling water. The drink will be ready in 10 minutes. It invigorates with the caffeine in green tea, and at the same time has a positive effect on health thanks to the rich vitamin composition of raspberry leaves.

Cold tea

In the cool season, rarely a person does not get ARVI. To quickly get in good shape and not start the disease, drink several cups a day of tea against a cold.

To prepare it, boil fermented raspberry leaves with boiling water, add a teaspoon of ginger root and a tablespoon of honey to them. After 20 minutes, strain the drink and when it is slightly hot add a slice of lemon and squeeze 5-10 lemon drops on top.