Fruit tea is a drink made from a mixture of dried or fresh fruits, berries, herbs and flowers. It can be made with water, juice or tea. Each of these methods has nuances in cooking.
- Fruit tea on the water is brewed from dried fruits and herbs. Tea is usually not added (such a drink does not contain caffeine). But if you just pour boiling water over the dry mixture, you get a compote. Water must be boiled and cooled to 85-90 ° C. The teapot must be warmed up, and the drink should be allowed to brew for 8-10 minutes.
- Fruit tea on juice is made both with and without additions. In the first case, the juice must be heated, but not brought to a boil. In the second case, the juice is simply diluted with brewed tea. You can drink both hot and chilled.
- If the basis of fruit tea is black, green or white tea, then you must first brew and let the latter brew, and then add a fruit blend to your taste. Such a drink perfectly quenches thirst, relieves fatigue and tones the body.
10 fruit tea recipes
liz west / Flickr.comGrind 1-2 small pears with a blender. Brew jasmine tea (2 teaspoons per 0.5 liters of water). Add pear puree, juice of half a lemon and cinnamon stick to it. Let it brew for 10-15 minutes.
Gihan Dias/Flickr.com Brew strong black tea (0.5 liters of water for 2-3 teaspoons of tea). Strain. When the tea has cooled, mix with half a glass of pineapple juice and the same amount of orange juice. Add a couple tablespoons of lime juice, as well as fresh lime wedges and mint sprigs. Sugar can be added if desired.
Garry Knight/Flickr.com You can use any berries: your favorite or available in season,. For example, you can take a couple of tablespoons of raspberries, currants and wild strawberries or a few strawberries. Mash the berries and mix with any fruit puree (3-4 tablespoons) and honey (2-3 tablespoons). Pour the berry mixture with hot water and leave to infuse for 5 minutes.
Dominique Archambault/Flickr.com Mash mint leaves slightly to give juice, add a tablespoon of green tea and pour boiling water over. Select the proportions based on the desired volume of the drink. An interesting flavor shade can be obtained if you add lemon balm to mint during brewing. This tea is best drunk hot.
In summer it can be cooled down to room temperature and refrigerate for a few hours. After that, strain, add a little honey and fresh mint sprigs and drink with ice.
Sherwin Huang/Flickr.com Brew chamomile tea (2 tablespoons of dry chamomile collection per 0.5 liter of water). Add 2-3 cups of orange to it. Cover with a lid and let it brew. Once cool, refrigerate for a few hours, preferably overnight. Before serving, strain the tea, add chopped strawberries and sugar.
Nhã Lam / Flickr.com Brew white tea (2-3 teaspoons per 0.5 liter of water). Strain and let cool. Then mix it with half a glass of peach juice. Add a couple of fresh, diced peaches. Send the drink to the refrigerator for several hours.
Twinings.co.uk Brew 0.5 liters of black flavored tea with strawberry flavor (you can use bags). While it is hot, melt 3 tablespoons of honey in it. In a cooled drink, add coarsely chopped strawberries (5-6 pieces) and mango (1-2 fruits). Send it to the refrigerator for several hours. Drink with ice and mint sprigs.
Personal Creations/Flickr.com Mix 0.5 liters of strong black tea with a glass watermelon juice with pulp. Leave to cool for 1.5-2 hours. Before serving, top with chopped large slices and garnish with a sprig of fresh basil.
Emily/Flickr.com Make 0.5 liters of hibiscus (this is tea from Chinese rose flowers - hibiscus). Add sugar to taste. You can drink hot right away, or when it cools down, pour in a glass of apple cider and add slices of fresh lemon with ice.
myrecipes.com 0.5 cup freshly squeezed lemon juice bring to a boil with currants. Simmer for 5 minutes, then remove from heat and strain the berries through a sieve. Mix the resulting currant puree with 500 milliliters of black tea. Add sugar, ice and fresh currants. Garnish with lemon zest and enjoy.
The catalog gives an idea of the products of the Soviet tea industry - one of the youngest branches of the food industry in the USSR. The purpose of the publication is to give the necessary idea of the assortment of tea produced in the USSR in 1956 and its production ...
Publisher: Ministry of food industry of the RSFSR. Year: 1956 
The tea industry in the USSR was widely developed. Tea is cultivated in the Georgian and Azerbaijan SSR, in the Krasnodar Territory.
The first industrial plantations were established in Chakva and Salibauri. From China, India, Japan, Ceylon and Java, seeds and planting material of a tea plant of almost a hundred names were brought to Georgia, due to which a significant number of hybrid forms were formed.
According to the botanical, morphological and biological properties of Georgian teas, they can be grouped into five groups: small-leafed Chinese (Japanese), medium-leaved Chinese, large-leaved Chinese, Indian-Chinese and Indian. 
Cold-resistant Chinese teas growing in all tea regions of the union (small-leaved, medium-leaved, large-leaved Chinese) have acclimatized well. Only in warmer regions (Adzharia) are hybrids of Indian-Chinese tea common. The Indian group, due to unfavorable climatic conditions, was not developed in the USSR.
Of the varieties imported for acclimatization, the most interesting were those classified as the best varieties: Kimyn, Darjeeling and Kangra. By cross-pollination of Chinese and Indian varieties, new varieties of tea plants were created - Georgian No. 1 and Georgian No. 2 with high yields and quality.
Tea leaf of the Adlerovsky district ( Krasnodar Territory) in its own way chemical composition- the content of extractive and tannins and caffeine - belonged to the best domestic teas. 
The composition of fresh tea leaves mainly includes: water, tannin (theotanine), caffeine (theine), essential oils, proteins, carbohydrates, pectin, pigments, enzymes, ash elements, vitamins, etc. The largest percentage by weight it is water - 72-87%. Dry matter contains from 13 to 28% (the content depends on the botanical variety of the plant, the age of the leaf, the location of the plantation, the time of year and a number of other important factors).
In the most tender young apical shoots of the bush (flushes), which are the main raw materials for industrial processing, the water content is somewhat higher than in the old coarsened leaves. After drying the leaves, the percentage of water drops sharply (up to 3-6).
Due to the hygroscopicity of tea, the moisture content further increases somewhat again, in commercial varieties of black long leaf tea, it can reach (without deterioration in quality) up to 9%. 
The quality of tea, its aroma, strength, color of the infusion, and the ability to act on the human body are mainly affected by compounds that are easily extracted from dry tea, i.e., dissolve in hot water and turn into tea infusion.
These are tannin, caffeine, essential oils, vitamins and a number of other substances. Moreover, the richer the tea with these substances, the better it is and gives a more valuable infusion. 
The aroma of tea depends on the essential oil contained in it, the individual components of which have the smells of roses, jasmine, citrus fruits, honey, lily of the valley, bitter almonds, etc. During the processing of green tea leaves (withering, fermentation, drying), the smell of fresh green grass disappears and new, more pleasant.
The peculiar and refreshing aroma of tea is especially fully revealed when it is properly brewed. Teas grown in the highlands, such as Darjeeling from West Bengal in India, Kimyn in China, Kangra on the southern slope of the Himalayas, having an exceptionally pleasant and strong aroma, are often used to flavor other high-grade teas that do not have sufficient aroma.
AT foreign countries teas, mostly green, are sometimes artificially flavored. In the USSR, artificial aromatization was not used. 
Types of Indian and Chinese tea, as well as their varieties, differ not only morphologically, but also in their chemical composition. The leaves of the Indian species and its varieties contain more valuable substances such as tannin and caffeine.
The homeland of the tea plant is the highlands and foothills of the southern regions of China, where tea consumption was known for several centuries before our era.
In addition to China, tea culture has become widespread in India, Japan, Ceylon, Java and Sumatra, and in the USSR. 
grown in China a large number of different varieties of tea, differing in taste, aroma, color and other quality features. Black, green, yellow, red teas (oolongs) are produced. There are several hundred names of black teas alone.
Teas grown on mountain plantations, in particular in Anhui province, Kimyn, Tongchi, Longjing counties (the largest region of green tea), are of higher quality and have a particularly delicate aroma and soft taste.
A characteristic feature of Chinese teas, a pleasant aroma and mild taste, is explained by the relatively small amount of tannins (tannin) in tea leaves. 
India - in the mid-fifties of the last century, the largest tea producer, produced about 1/3 of the world's tea production, 80% was exported.
The main areas of tea plantations are Northern India with its warm and humid climate. Particularly famous for their aroma are teas from the highland region of Darjeeling in West Bengal, mainly hybrids of Chinese and Assamese varieties are grown here.
Mostly black tea is produced. Indian teas are characterized by a full tart bitter taste and strong infusion. Due to the high saturation of caffeine, they have a stronger effect on the nervous system. 
Ceylon produced mainly black tea, which was almost entirely (98%) exported. Cultivated mainly Assamese variety of tea and Assamese-Chinese hybrids.
High-quality teas ripen on mountain plantations, in the foothills teas have a weak aroma and taste, on plantations located in the lowlands, teas are of lower quality. 
In Japan, teas differ in quality from Chinese ones. Consumed mainly domestically in the form of green leaf tea; many varieties retain their qualities for no more than a year, after which they take on a reddish tint, acquire the smell of drying oil and the infusion turns dark with an unpleasant taste (somewhat fishy, partially floury).
The bitter taste of this tea is reduced due to the increased use of nitrogen fertilizers and the adopted technology for processing tea leaves. Tea gives an average infusion, a very weak aroma, and therefore it is recognized as empty, that is, "devoid of body and taste." Japanese black long leaf teas have no industrial value. 
On the Indonesian islands of Java and Sumatra, the Assam variety of tea is cultivated. Climatic conditions make it possible to collect green leaves of almost the same quality throughout the year.
Black tea is mainly produced, which is characterized by high astringency, fullness of taste, good color of the infusion, but has a weak aroma. The quality of Indonesian tea is lower than Indian and Ceylon. 
Tea plants were imported to Russia in 1833 from China and planted in the Crimea in the Nikitsky Botanical Garden. The conditions of the Crimea turned out to be unfavorable, and in 1848 the bushes were transported to Georgia to the Sukhum Botanical Garden and partly to Zugdidi and Ozurgeti, where they took root well.
fruit tea- mixtures various kinds fried vegetable raw materials with the addition of refined molasses and fruit essences.
Fruit tea is used as a tea substitute. When brewed with boiling water, it gives a pleasant fruity infusion of a sour-bitter taste, brown or dark brown, consumed with sugar and usually without milk. It has a high extractivity, easy and complete digestibility; in terms of its nutritional value, it is almost not inferior to natural tea, but does not contain alkaloids(tannin and caffeine), acting excitingly on the body. Contains a large amount of vitamins C, B1 B2, PP.
Fruit tea
For production, wild varieties of apples and pears are used (cultivars have less acidity, necessary for the fullness of the taste of fruit teas) and chicory; they form a flavor-aromatic bouquet, infusion and color. The remaining fruit and berry components create the fullness of the bouquet and aroma.
Since the sixties, Soviet fruit teas have been produced 14 items, nine of them with the addition of fruit essences: apricot, orange, pear, strawberry, strawberry, lemon, raspberry, honey, berry and five items with the addition of dried berries and fruits: pear , raspberry, apricot, bird cherry, apple. The specificity of individual teas lies in the flavor of the fruit essence or a pronounced characteristic component (dry fruit).
Depending on the recipe and production technology, teas are divided into two groups: I - pressed (with the addition of molasses) and II - loose (without molasses). Refined molasses plays a cementing role and has nutritional properties (contains sugar).
The manufacturing process is carried out according to the following scheme: cleaning and roasting of raw materials, crushing into grains and mixing in accordance with the recipe. To prepare pressed tea, the mixture is mixed with hot molasses and pressed into rectangular briquettes weighing 100, 150, 200 and 300 g. The main process of fruit tea technology is the roasting of raw materials, during which herbal products there are profound changes in substances: loss of water, caramelization of sugars, decomposition of proteins and other substances, as a result of which the products acquire a brown color, aroma, and the amount of substances soluble in water increases. In fruits (especially apples), the concentration of malic, citric, acetic, and caprylic acids is more pronounced. Under the influence high temperature in chicory, inulin (polysaccharide, the main substance of chicory root) is hydrolyzed and partially converted into fructose, which caramelizes, coloring the semi-finished product in Brown color. The bitter substance, its glucoside indibin, is destroyed. The bitter taste of roasted chicory depends mainly on the breakdown products of inulin and other substances. Volatile acids are removed. Essential oils are formed from carbohydrates and chicory proteins, which impart a pleasant specific aroma to fruit tea.
In accordance with the requirements of TU 25-58 for "Pressed fruit tea" and TU 22-59 "Loose fruit tea", teas were named according to the food essences used. The range and recipes of fruit teas are shown in the table.
Assortment and recipes of fruit teas
quality requirements. Taste and aroma should be characteristic of normally roasted products and essence corresponding to the name of fruit tea, without foreign smell, musty and moldy taste. Humidity not more than 12%, ash content not more than 5.5%, ash insoluble in 10% hydrochloric acid, not more than 0.5%. The amount of extractive (water-soluble) substances is not less than 35%. The color of the infusion is from brown to dark brown. The degree of crushing for pressed tea is the passage through a sieve with a mesh diameter of 7 mm, the exit from the sieve is 121 cells per 1 cm². For loose: exit from a sieve with a mesh diameter of 7 mm - no more than 1%, exit from a sieve with a mesh diameter of 5 mm - no more than 40%, passage through a sieve with a mesh diameter of 3 mm - no more than 0.5%. The content of metal impurities per 1 kg of pressed fruit tea is not more than 10 mg, and the largest linear size of individual particles of metal impurities should not exceed 3 mm; the content of organic impurities is not more than 0.1%, mineral impurities are not more than 0.05%. The presence of stalks of fruits and berries is allowed no more than 0.5%. Deviation in net weight is allowed: for briquettes weighing 100-200 g ± 3%, weighing 250-300 g ± 2%.
Pressed fruit tea was wrapped in a sub-parchment paper and an artistically designed label. Loose fruit tea was packaged in paper boxes of 200, 250 and 300 g. Stored in dry, well-ventilated rooms with relative air humidity not exceeding 75% for 6 months from the date of manufacture.
One of the main delicacies in our kids time there was slab fruit tea. A dark brown sweet briquette was wrapped in paper, and some unusual woody smell was coming from under it. You go and gnaw it, the whole muzzle is black, but it's so tasty! Grandmother broke the briquette and threw it into a large teapot. The tea tasted like dried fruits, but when brewed, it still looked like tea, and not like compote. We did not like tea from a briquette, but to chew it - oooh! especially pear.
Now many have forgotten about this delicacy of Soviet children, there is almost no information about it. I dug this out:
Fruit tea is a mixture of various types of fried vegetable raw materials with the addition of refined molasses and fruit essences.
fruit teas
Under the name "fruit tea", peculiar dry mixes appeared on sale, prepared from dried and crushed fruits and berries, sometimes with an admixture of chicory, with the addition of chopped fruit peel and crushed (crushed) seeds. The brewing of this “tea” gave a brown-colored drink that had a sweetish, rather pleasant taste when hot, although it had nothing in common in aroma and taste with real tea.
Cheapness and relatively good taste (compared to the cheapest, often falsified Chinese teas) made "fruit tea" quite popular among poor customers, and the simplicity of the technological process - grinding and drying in an oven - made it possible to establish its production in mass quantities. In several provinces in late XIX For centuries, these "teas" were so popular that there was not enough packaging for their production.
Studies conducted in the capitals of samples of "fruit tea" showed that manufacturers use almost any dried fruit with a high sugar content for its production. The researchers who conducted the test pointed out that the consumption of such "tea" in large quantities can, in some cases, provoke health problems, given the presence in the composition of the peel from the fruit, seeds, as well as possible improper heat treatment. However, it was generally recognized that fruit mixtures had a right to exist, although from 1888 a ban was introduced on the use of the term "tea" in their sale.
Fruit tea is used as a tea substitute. When brewed with boiling water, it gives a pleasant fruity infusion of a sour-bitter taste, brown or dark brown, consumed with sugar and usually without milk. It has a high extractivity, easy and complete digestibility; in terms of its nutritional value, it is almost as good as natural tea, but it does not contain alkaloids (tannin and caffeine), which have a stimulating effect on the body. Contains a large amount of vitamins C, B1 B2, PP.
For production, wild varieties of apples and pears are used (cultivars have less acidity, necessary for the fullness of the taste of fruit teas) and chicory; they form a flavor-aromatic bouquet, infusion and color. The remaining fruit and berry components create the fullness of the bouquet and aroma.
Since the sixties, Soviet fruit teas have been produced 14 items, nine of them with the addition of fruit essences: apricot, orange, pear, strawberry, strawberry, lemon, raspberry, honey, berry and five items with the addition of dried berries and fruits: pear , raspberry, apricot, bird cherry, apple.
The specificity of individual teas lies in the flavor of the fruit essence or a pronounced characteristic component (dry fruit). Depending on the recipe and production technology, teas are divided into two groups:
I - pressed (with the addition of molasses) and
II - loose (without molasses).
Refined molasses plays a cementing role and has nutritional properties (contains sugar). Pressed fruit tea was wrapped in a sub-parchment paper and an artistically designed label. Loose fruit tea was packaged in paper boxes of 200, 250 and 300 g. Stored in dry, well-ventilated rooms with a relative humidity of no more than 75% for 6 months from the date of manufacture.
One of the main treats in our childhood was slab fruit tea. A dark brown sweet briquette was wrapped in paper, and some unusual woody smell was coming from under it. You go and gnaw it, the whole muzzle is black, but it's so tasty! Grandmother broke the briquette and threw it into a large teapot. The tea tasted like dried fruits, but when brewed, it still looked like tea, and not like compote. We did not like tea from a briquette, but to chew it - oooh! especially pear.
Now many have forgotten about this delicacy of Soviet children, there is almost no information about it. I dug this out:
Fruit tea is a mixture of various types of fried vegetable raw materials with the addition of refined molasses and fruit essences.
fruit teas
Under the name "fruit tea", peculiar dry mixes appeared on sale, prepared from dried and crushed fruits and berries, sometimes with an admixture of chicory, with the addition of chopped fruit peel and crushed (crushed) seeds. The brewing of this “tea” gave a brown-colored drink that had a sweetish, rather pleasant taste when hot, although it had nothing in common in aroma and taste with real tea.
Cheapness and relatively good taste (compared to the cheapest, often falsified Chinese teas) made "fruit tea" quite popular among poor customers, and the simplicity of the technological process - grinding and drying in an oven - made it possible to establish its production in mass quantities. In several provinces at the end of the 19th century, these "teas" were so popular that there was not enough packaging for their production.
Studies conducted in the capitals of samples of "fruit tea" showed that manufacturers use almost any dried fruit with a high sugar content for its production. The researchers who conducted the test pointed out that the consumption of such "tea" in large quantities can, in some cases, provoke health problems, given the presence in the composition of the peel from the fruit, seeds, as well as possible improper heat treatment. However, it was generally recognized that fruit mixtures had a right to exist, although from 1888 a ban was introduced on the use of the term "tea" in their sale.
Fruit tea is used as a tea substitute. When brewed with boiling water, it gives a pleasant fruity infusion of a sour-bitter taste, brown or dark brown, consumed with sugar and usually without milk. It has a high extractivity, easy and complete digestibility; in terms of its nutritional value, it is almost as good as natural tea, but it does not contain alkaloids (tannin and caffeine), which have a stimulating effect on the body. Contains a large amount of vitamins C, B1 B2, PP.
For production, wild varieties of apples and pears are used (cultivars have less acidity, necessary for the fullness of the taste of fruit teas) and chicory; they form a flavor-aromatic bouquet, infusion and color. The remaining fruit and berry components create the fullness of the bouquet and aroma.
Since the sixties, Soviet fruit teas have been produced 14 items, nine of them with the addition of fruit essences: apricot, orange, pear, strawberry, strawberry, lemon, raspberry, honey, berry and five items with the addition of dried berries and fruits: pear , raspberry, apricot, bird cherry, apple.
The specificity of individual teas lies in the flavor of the fruit essence or a pronounced characteristic component (dry fruit). Depending on the recipe and production technology, teas are divided into two groups:
I - pressed (with the addition of molasses) and
II - loose (without molasses).
Refined molasses plays a cementing role and has nutritional properties (contains sugar). Pressed fruit tea was wrapped in a sub-parchment paper and an artistically designed label. Loose fruit tea was packaged in paper boxes of 200, 250 and 300 g. Stored in dry, well-ventilated rooms with a relative humidity of no more than 75% for 6 months from the date of manufacture.