Use sea buckthorn leaves to make a 100% local kombucha, or in herbal tea to enjoy all its benefits!
Its sunny little orange berries have been capturing Canadian palates for a few years now, but did you know that the sea buckthorn leaf is just as interesting?
Sea buckthorn leaf can be used as an alternative to tea for producing kombucha.
Rich in tannins needed for the good development of the kombucha scoby, it is an excellent option to make a local kombucha.
To use instead of tea in the preparation of kombucha, allow 9g of sea buckthorn leaves per litre of kombucha. Infuse the leaves for 30 minutes in a small volume of boiling water, then follow the normal recipe instructions.
Sea buckthorn leaf tea is valued for its stimulating properties on the immune system as well as its anti-inflammatory, antiviral and antioxidant effects.
These sea buckthorn leaves are harvested by hand in Montérégie, Quebec (Canada). They may contain small fragments of branches and needles.
See all of our suggestions for using wild plants in your fermented drinks.
- Weight: 100g of sea buckthorn leaves in bulk (Hippophae rhamnoides L.)
- Origin: Canada
- Harvested in a traditional way