
BREW DELICIOUS TEA WITHOUT WASTE
The best thing about autumn is the golden light, walks in the forest and... warm tea. There are countless ways to make use of the millennia-old tea culture. Tea is not only full of unexpected healing powers, but can also be a creative way to recycle supposed waste. Reason enough for us to take a look into the world of tea.
There are many legends surrounding the discovery of tea. However, the earliest tea culture can be found in Asia, especially in Japan. Here, people recognized early on the diverse effects that tea can have on people. The basic concept is extremely simple: herbs are dried and their effects are thus preserved. The same effects are then released again by pouring boiling water over the herbs.
Tea culture has now become commercialized worldwide. Teas come in all shapes and sizes, often with artificial flavors and packaged in bags.
The basic equipment of every zero-waste tea lover definitely includes a tea egg or a teapot strainer. A simple idea that avoids completely unnecessary tea bags. Most organic shops usually offer a variety of herbal blends that can be brewed with a strainer. But even beyond the commercially available tea blends, a wonderful variety of flavors can be created yourself. A list of our favorites:
• This classic tea is so popular for a reason: peppermint has a very intense taste, is wonderfully refreshing and grows like crazy on every balcony. It can be used both fresh and dried.
• Dried fruit can also be processed into wonderful teas. The best way to do this is to make it yourself. Before the apple in the fruit bowl gets shriveled up, simply cut it into small rings and either string it on a string or let it dry on the radiator or in the oven. When boiled, it makes a wonderful, slightly sweet tea. Rose hips, elderberries or wild berries you've picked yourself - there are no limits to creativity.
• Next time you use an orange or lemon, be sure to save the leftovers. The peel of citrus fruits can be used to extract wonderful fruit flavors. Simply tear the peel into large pieces and lay them out to dry for a few days.
• Be careful: It's not just the edible parts of a plant that are suitable for use. Flower petals can also taste great when boiled. Roses, lavender, marigolds, lime trees, ground ivy, but also good old dandelions and their roots taste delicious and are really good for the body.
• The same applies to normal plant leaves. Nettle leaves are probably the best known - nothing helps better against a bladder infection. But ribwort plantain, thyme, lemon balm or catnip are also suitable. The best thing to do is to hang them up on a string in small bunches and leave them to dry.
• Our next tip will make all zero-waste fans' hearts beat faster: Yes, the seeds and kernels of various vegetables and fruits also add flavour when making tea. Fennel, coriander or caraway seeds produce an exciting, intense aroma and effective healing powers. But
When it comes to tea, there are no limits to creativity. The next time you prepare a meal, think about whether you could turn the resulting waste or leftovers into a delicious, warm drink.
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