Ah, autumn. That time of year when we put on a fluffy blanket, turn on the TV and pretend we're part of a Scandinavian minimalist commercial for hygge. And what's missing from this scene? Of course – a cup of hot tea. Preferably homemade, made with rosehip, mint, chamomile or that wonderful set that we "spontaneously" picked up on a mountain trip in the summer (and then forgot in the kitchen drawer).
But here comes the harsh truth: most of us tea prepare it the same way you prepare instant soup. Too fast, too hot and – completely ineffective. Which is a shame. Natural teas are a real treasure trove of vitamins, minerals and antioxidants… until we kill them with boiling water.
So what are we doing wrong when making teas?
First, let's get one thing straight: tea is not an instant drink. If you think that making a natural herbal tea should take less than two minutes, then we have a problem. This is not coffee from a vending machine - this is an ancient art. extracting the essence of a plant. And this art requires a little patience.
Take rosehip tea, an evergreen favorite of our grandmothers and health enthusiasts. Rosehips – a small, red fruit packed with vitamin C, flavonoids and antioxidants – are quite sensitive to high temperatures. Pouring boiling water over them (read: 100°C) destroys most of their valuable active ingredients. Bravo, we just made… a warm fruit compote with no benefit.
Proper preparation: slow is the new healthy
So – how to avoid this? Let us introduce you to slow brew philosophy. Rosehip (or any other dried fruit or herb) is placed in cold water, then the liquid slowly warm up, almost romantic – without the wild boiling. As soon as the water starts to bubble slightly (somewhere around 70–80 °C), the container remove from heat and let the matter settle down. Ideally – covered – 20 to 30 minutes.
During this time, the natural active ingredients are gradually released, and the tea develops its full aroma, taste and healing powers. This is not just cooking - it is almost meditation. And if you are used to living in the fast lane - this will benefit you in more ways than just your health.
The most common mistakes when preparing natural teas
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- Boiling water: The main destroyer of vitamins. Especially vitamin C, which is the most sensitive.
- Too short a soak: If you strain the tea immediately, you will get flavored water, not an infusion with medicinal effects.
- Poor quality of raw materials: An old, brownish pomegranate from the lowest shelf of the store? Thanks, next time.
- Too much sugar: Natural teas don't need sugar syrup. Try honey (in lukewarm tea!) or a little lemon.
Rosehip, mint, chamomile, elderberry... each with its own story
Although rosehip is the star of this story, the same rule applies to other natural teas. Mint is refreshing, but over-brewing it loses its ethereal freshness. Chamomile is soothing, but brewing too quickly robs it of its tenderness. Elderberry tea, on the other hand, deserves a slow, respectful brew – like a good fireside story.
Natural teas are not just medicine – they are a ritual
Nowadays, when everything is measured in seconds and "instant" is considered a compliment, preparing natural tea is one of the rare moments when we can say to ourselves: now take it slow. Let the leaves steep, let the aroma develop, let the warmth envelop the body.
And maybe something unexpected will happen in the meantime – instead of just strengthening our immune system, we will also strengthen our relationship with time. And with ourselves.
A cup of tea will become more than just a drink. It will become a statement. About how sometimes the best things really do take time.
