Fermentation of wild pear leaves is a process in which plant raw materials are oxidized by their own enzymes. Thanks to this, useful components will be easily absorbed by the body. Therefore, the consumption of fermented wild pear leaf tea when brewed is two to three times less than when brewing regular tea.
Brewing method: Pour 1–2 teaspoons of fermented tea with 1 litre of water at a temperature of 85 to 95 degrees and leave for 5–10 minutes.
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