Fermentation of wild raspberry 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 tea made from wild raspberry leaves when brewing 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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