Tea Tips

  • Processing tea at home  Pick early in the morning about a barrow load, chop it up and let it rest all day then she puts it through her garden mulcher and she puts it through 3 times, then put it back into the tub and let it ferment overnight (no water) then the following day, put it out to dry and cover with plastic so the wind won’t blow it away and it’ll be wettish. You need 2 days of hot sun so at the end of the 2nd day you put it through a sieve and it comes out fairly fine and that evening, pack it in tightly into large ice cream containers and clamp the lid on and it’ll last for 2 years and it will never go mouldy.  Ref:  John Marshall’s mother’s recipe - Cairns