The discovery of the month for me is the bilberry leaf tea, which has a so delicious flavor that rivals the fruit teas. The tea can be prepared both from bilberry (Vaccinium myrtillus L.) and cranberry (Vaccinium vitis-idaea L.) leaves. The only "problem" with them is that they are endangered or protected in Hungary, but they are frequent and harvestable in Transylvania, Harghita area. The leaves contain mainly tannins and flavones. You can use it alone, or in combination with strawberry (Fragaria vesca L.), raspberry (Rubus idaeus L.) or blackberry (Rubus caesius L.) leaves.
I did not think that a herbal tea can taste even finer, until I have not tried the same tea...with milk ! The milk gives it a silky smooth flavor in addition to its lovely sweet aftertaste.
Encouraged by this experience, I added milk to the herbal tea prepared from the common agrimony (Agrimonia eupatoria L.) leaves, which also caused a pleasant surprise.
For the preparation, use a bit more than the usual 2.5 g of shredded leaves per mug. Let it infuse for approx. 10 minutes. After filtration, leave several hours to "relax" to achieve more intense flavor. Add milk and serve reheated or with ice, both are excellent choices !