Organoleptic and chemical indicators of types of tea from the fermented leaves of various plants of the Lipetsk region

Article is devoted to quality of tea from the fermented leaves of plants from which teas aren't produced. Leaves of various tree species and grassy plants were subjected to fermentation and dried up. In article broth from the received raw materials is studied. Appearance of raw materials and broth, acidity and the maintenance of the sum painting and tannins, including tannin is considered. It is established that the best tastes and chemical indicators tea from the fermented leaves of a wild strawberry, blackberry, raspberry and other plants has.