Fermented herbs have a greater effect, and you get a greater yield of the active substances. During fermentation, a membrane is broken down so that the active substances can be more easily recovered.
Fermented mandarin peel has among other things. a high content of antioxidants, acts antibacterial and is good for stomach, liver and digestion.
This bag gives tea for 40 days (100-150 cups)
Remove the kettle from the heat as soon as the water starts to boil so that you do not boil the oxygen out of the water.
Let the water cool to approx. 80 degrees.
Use 2-4 grams for 400 – 800 ml
Let the mandarin shells soak for about 1 min at the first pull-out + 1-2 min. by 2. & 3rd extraction. The tea can be drunk cold and hot. Make evt. a pitcher and place it in the fridge.