The properties of fermented sea buckthorn leaf tea collected in the fall are particularly pronounced due to the chemical changes in the leaves and the fermentation process, which promotes the transformation and concentration of active substances. It is prepared and tastes similar to firefly black tea with a fruity aroma.

Preparation: pour one pinch of tea with 1 cup of hot water, let it brew for 15 minutes.

The following tea properties include:

1. Stronger antioxidant properties
Polyphenols and other antioxidants, which are in high concentrations in leaves collected in the fall, become more biologically active during the fermentation process. Thus, the tea has pronounced antioxidant properties, which help fight free radicals and protect cells from oxidative stress.
2. Anti-inflammatory and antibacterial properties
Tannins, which are more concentrated in the fall, may become more available during the fermentation process, enhancing the anti-inflammatory and antibacterial properties of the tea. These properties can help the body resist infections and inflammatory processes, especially in the fall and winter.
3. Improved digestive health
The high concentration of tannins and substances formed during the fermentation process can help improve digestive processes, promoting better gastrointestinal function. Tea can be useful against stomach inflammation and diarrhea, thanks to its astringent properties.
4. Source of minerals and trace elements
Leaves harvested in the fall usually contain more minerals (potassium, magnesium, zinc), which are important for the body. Fermentation can promote the bioavailability of minerals, making tea a well-being product, especially for strengthening the immune system and supporting metabolism.
5. Calming effect
Fermented sea buckthorn leaf tea contains various flavonoids, which can help reduce stress and calm the nervous system. This property of tea can be useful for improving sleep quality and reducing anxiety levels.
6. Richer and more nuanced flavor
Fermentation gives the tea a richer flavor with light earthy, fruity or honeyed notes, making it more pleasant to drink. Tannins, which are present in the leaves collected in the fall, make the tea slightly bitter, but during fermentation this bitter taste can become softer and more harmonious.
7. Possible adaptogenic properties
Sea buckthorn leaves contain compounds that can help the body better adapt to stress and changing conditions (autumn and winter season). In fermented leaves, these properties can be expressed more strongly, helping the body to improve resistance to stress and fatigue.

In general, fermented sea buckthorn leaf tea, harvested in the fall, is rich in minerals, antioxidants and tannins, and has pronounced anti-inflammatory, digestive and immune-boosting properties.