Olive leaf tea is made by drying young olive leaves, gathered after pruning, in the shade, then steeping them. The leaves are firm and release their flavor slowly, so start with a brief boil and then steep them in a covered pot. The tea has a distinct bitterness that lemon and honey balance.
Crumble the dried leaves in your palm and remove the pieces of stem. If they look dusty, rinse them in a strainer under cold water and drain.
Put the leaves in a saucepan with 1.2 l water and bring to a boil. Cover and simmer over low heat for 5 minutes; the water will turn light amber.
Turn off the heat and let the tea steep, covered. Strain through a fine-mesh strainer and pour into cups. Serve with a lemon slice; add honey once the tea has cooled to lukewarm.
After boiling, steep the tea covered for 10 minutes; this waiting time is not included in the listed cooking time. Gather young leaves only from trees that have not been treated with pesticides; do not collect them from roadside trees. Dry the leaves in the shade; leaves dried in direct sun darken and lose their aroma.
Limon dilimini bardağa attım, rengi açılıyor ve yaprağın otsu tadını yumuşatıyor. Yaprakları da fazla koymayın, bir bardağa bir tutam yetiyor; ben iki kat koyduğum demlikte içilemeyecek kadar buruk bir su elde ettim.
Yaprakları uzun kaynatmayın, tarifte kısa kaynatma yazılmış ve sebebi anlaşılıyor: uzattığımda demleme koyulaştı ve buruk bir tat aldı.
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