Blackcurrant Twig Tea: How to Brew Young Shoots with Buds
Since blackcurrant tea has nothing to do with real tea, it should rather be called a decoction or an infusion. But tradition is tradition. Setting conventions aside, we often call decoctions of various plant parts “tea”: hibiscus, herbs, buds, twigs and leaves. Although they taste different, these are usually very healthy drinks, full of beneficial substances and with a delicate aroma.
When I was little, on winter evenings my grandmother would brew blackcurrant twigs with unopened buds, and raspberry canes, which turned purplish-grey after the frosts, in a big kettle on the wood stove. It was delicious, and we drank these brews from big mugs with great pleasure. I especially loved blackcurrant shoots steeped in boiling water.
Blackcurrant is an amazing plant. All its parts contain beneficial and aromatic substances and vitamins. The plant is very good for blood vessels, has anti-inflammatory properties and helps a lot with swelling. Blackcurrant tea improves metabolism and boosts the body's resistance to viruses. If you have the chance, it's worth brewing young blackcurrant shoots often in winter.
The main advantages of blackcurrant tea are its unusual, pleasant taste, its great health benefits and, which matters to me, the absence of caffeine. Besides, it's an excellent antioxidant, and the drink can help regulate metabolism and hormones. I remember my grandmother saying that blackcurrant is a cure for all ills. And people used almost every part of the plant.
Traditionally, we make this drink at the end of winter and the beginning of spring. At this time of year the bushes are pruned quite hard for a better harvest. That leaves a lot of young shoots with well-formed buds. They are the best raw material for the brew.
Young shoots left after pruning can be stored in a cool place. Don't wrap them in plastic, or they will start to rot and darken. It's better to tie them in a bunch and hang them in the cellar. Or, alternatively, wrap them in paper and put them in the fridge. For a 1.5 l kettle, 5-6 young twigs 35-40 cm long are enough to make an excellent drink. Besides, you can brew them a second time, and the tea will be even tastier.
Ingredients
1.5 l
- Young blackcurrant shoots (35-40 cm) 5-6
- Water 1.5 l
- Honey optional
Step-by-step recipe
- Healthy and tasty blackcurrant tea is very easy to make, though there are a few tricks. The best result comes from freshly cut twigs with buds that have formed but not yet opened. Such shoots are light grey, with no sign of woody bark. Sort through them and wash them before use.
- Pick a few fresh young twigs with buds. If you see woody or damaged parts, it's better to cut them off. Although, to be honest, they won't spoil the taste of the tea: every part of the blackcurrant is healthy and fragrant. Cut the twigs into pieces 6-8 cm long. They are easy to cut with a knife or kitchen scissors.
- You can brew blackcurrant tea in a kettle or a small pot; a saucepan will do. Pour in 1.5 l of clean drinking water. My grandmother always used well water for tea: in the village it was very tasty. Many people prefer spring water if they have it. Drop the pieces of blackcurrant shoots into the pot of water.
- Put the pot of water on the heat. As a rule, this amount of water heats up in 8-10 minutes. Try to catch the moment it starts to boil. Boil the twigs for no more than 1 minute: everything the blackcurrant has to give will pass into the brew during this short boil. Besides, all these substances tend to oxidize.
- Cover the kettle or pot with a lid and leave the blackcurrant tea to steep in the hot water. 10-15 minutes is enough for the drink to taste its best. I recommend pouring the tea into cups through a strainer, as bits of bark, loose bud scales and so on often get in.
- I prefer to drink this hot, fragrant tea without anything added. Although as a child I loved it when my grandmother added a little honey to my cup. Give it a try, you'll like it. Honey often brings out the flavor of the drink. It's best to make the drink for one sitting, without leaving it for long or reheating it.
- When I was a child, my grandmother brewed the shoots a second time. That tea turned out darker and richer. But I think most of the beneficial substances went into the first brew. This tea is simply a drink; there's no need to serve pastries or sweets with it. A slice of lemon would probably go well with it. And finally, remember that blackcurrant tea is a potent drink: it can lower blood pressure. It is also quite a strong diuretic.
Yield: 1.5 l Calories: 1 kcal per 100 g Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Category: Desserts and Drinks Cuisine: European Rating: