Olive leaf tea, refreshingly good

My wife's first attempts at olive leaf tea are encouraging. The tea from Campo-Remo olive leaves tastes fresh as well as pronounced olives and is digestible. North of the Alps, olive leaf tea is no longer so well known, but we also became so familiar with us in the Middle Ages of Hildegard von Bingen in the 12th century. It was recommended in the 19th century. In the olive leaf, the somewhat bitter oleuropein occurs in an even higher concentration than in the olive. However, due to the duration of the pulling letting, the bitter taste can then be influenced. For the tea, the dried olive leaves should be finely sliced or pushed. The amount should be significantly higher than with other herbal teas (5tbsp per litre), overflow with hot water and allow to be pulled for a long time, as the active ingredients are difficult to dissolve from the leaves (10-20 minutes). The duration also depends on the personal taste, as more and more bitter substances are dissolved from the leaves over Time. If you prefer a thin sweet tea, you should not let it draw for more than 5 minutes and can also be sweetened with honey.