How should LEKRASET raspberry leaves be brewed?

Dried raspberry leaves (Rubus idaeus) are brewed in the same way as most single-herb teas: measure out the required amount, pour hot water over it and leave it to infuse for a few minutes. The exact ratio of leaves to water and the recommended infusion time are given on the manufacturer’s packaging — follow these, as they are calculated for the particular cut and degree of drying of this plant material.

A few practical points to bear in mind:

• Water temperature. Leafy herbal infusions are usually made with water at about 90–95 °C rather than water straight off the boil — this helps preserve the flavour profile and keeps the infusion from becoming too bitter.
• Infusion time. The longer the leaves stay in the water, the more pronounced the astringent taste becomes — this is due to the tannins they contain. If you prefer a mild taste, start with a short brewing time and adjust it to suit you.
• Utensils. An ordinary teapot or a mug with a strainer will do. Remove the leaves after infusing so that the drink does not turn bitter.
• Re-brewing. Herbal material is usually brewed only once: a second brew has a noticeably weaker taste and aroma.

The ready infusion is drunk warm. You can include it in your evening routine as an alternative to ordinary tea or use it in home-made herbal blends — raspberry leaves go well with other neutral herbs.