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I make black currant tea every year, it is very good (and good for you). I
harvest the leaves in May when they are growing rapidly and tie them in small
bunches, much like some tobacco is managed to air dry. I hang them in the barn
until they are completely dry and brittle. Then they can be crumbled and stored
in fruit jars in a cool dark place. The tea is made just as you would regular
tea, by steeping, it can be sweetened with sugar or honey and flavored with some
spice such as cinnamon or allspice. I got this recipe from a Russian scientist
when I inquired about the medicinal value of black currant. This tea is very
good either hot or iced, I served it at my open house gatherings for several
years.
Ed Mashburn
Z 5/6 - Central PA
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