Black Currant and Raspberry Twig Tea

Black currant and raspberry twig tea is a natural, vitamin-rich drink made from young spring shoots that get trimmed off anyway when pruning the bushes. It comes out a beautiful deep red color, fragrant and invigorating, and it only takes ten minutes to brew. Enjoy your tea!

Black Currant and Raspberry Twig Tea

A natural, vitamin-rich tea made from young black currant and raspberry shoots - deep red, fragrant, and invigorating.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1 liter

Course: Drinks

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• water
• black currant twigs young shoots
• raspberry twigs young shoots
• lemon balm optional

Method

 

1. Cut young shoots from the berry bushes, rinse under water, and place in a saucepan - I use a 1-liter one.
   
2. Add water, put on low heat, bring to a boil, and simmer for another 5-7 minutes. Then turn off the heat.
   
3. Pour the tea into cups. Enjoy a good, healthy cup of tea!
   

Notes

The same twigs can be steeped two, even three times in a row - it's actually good for you.

Tips

• Use young shoots: in spring, when the bushes get pruned, that's the perfect raw material for tea.
• The twigs can be steeped again - the same shoots hold up to two, even three brews, and that's actually good for you.
• Lemon balm is optional - it makes the flavor softer and more fragrant.