Nettle tea is made by steeping dried nettle leaves in boiling water. Drying and hot water deactivate the stinging hairs on fresh leaves, so the tea does not sting; wear gloves while gathering and drying the nettles. The flavor is herbaceous with a mild grassy note, and lemon makes it more refreshing.
Crumble the dried leaves in your palm; larger leaves expose less surface area to the water. Remove any stems and woody pieces.
Bring the water to a boil and remove it from the heat. Wait half a minute, then pour it over the leaves. Cover the vessel while the tea steeps; uncovered tea cools and loses its aroma.
Strain the tea through a fine-mesh sieve and divide it among cups. Serve with a lemon slice. Do not pour the leaf pieces settled at the bottom into the cups, as they make the tea astringent.
Steep for 8–10 minutes; this resting time is not included in the recipe duration. Do not gather nettles by roadsides, in treated fields, or where animals roam; pick only the young tips that emerge in early spring. Store dried leaves in an airtight jar for up to 1 year.
Limon dilimini bardağa koyunca renk açıldı, tadı da yumuşadı. Uzun demlerseniz otsu bir buruk tat geliyor, beş dakika yetiyor.
Yaprağı ufalamak demlemeyi kolaylaştırıyor, bütün yaprakla renk zor çıkıyor. Yalnız toz hâline getirmeyin, süzgeçten geçiyor ve bardağın dibinde çamur gibi birikiyor; elde kabaca kırmak yeterli.
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