1. Cut stems, leaves and flowers from the Misai Kuching shrub.
2. Close up of the leaves, stems and flowers of the Misai Kuching shrub.
Spoilt (those with spots and dirty) leaves are removed
and the stems cut into smaller pieces.
3. Running water on the cut stems, leaves and flowers of the Misai Kuching.
4. Soaking the leaves, stems and flowers of the Misai Kuching
as thoroughly as possible.
5. Draining off the water from the first washing.
6. A final soaking before rinsing off the Misai Kuching leaves, stems and flowers.
7. The leaves, stems and flowers of the Misai Kuching
are spread out on a tray after the final rinse.
7. Draining off the excess water by tilting one corner of the tray.
8. The leaves, stems and flowers on a tray reading for drying in the sun
for about 3 to 4 days (depending on the amount and intensity of sunlight available.
Once dry they can be brewed as tea.
9. This is the first day of drying (but only a few hours
and the sun was not all that strong).
10. This is the second drying (the sun was again not all that strong).
11. This is the third day of drying (the sun was stronger).
12. This was the fourth (not necessarily consecutive) day of drying.
The leaves look pretty dry and starts to become brittle.
13. Bottling the dried misai kuching leaves, stalks and flowers).
The salt bottle is just to give an idea of how much misai kuching material
I managed to get from one shrub of misai kuching.
14. Putting some of the misai kuching into a small pot.
The amount to put in entirely up to you.
15. After pouring hot water into the pot.
16. The misai kuching tea in the teacup.
17. Looks rather weak but you can put more misai kuching
if you want a stronger brew and a nicer tea colour.
Have fun making your own misai kuching tea.
I have tried roasting the leaves in the oven to quicken the drying process.
This gives the tea a slightly roasted taste.
There is a link to a website that describes the properties of Misai Kuching in more scientific terms here:
No comments:
Post a Comment