Bergenia

Bergenia crassifolia

infusion · leaf

Leaves that have overwintered on the plant and turned black, steeped as a mild, tannic tea.

Origin

Siberia and Mongolia

Where to find it

In the Altai and the Sayan Mountains, the blackened leaves are gathered as the snow melts for “Mongolian tea”, or Chagir tea, sold in bags in Russia.

Season (United States)

all year round

Preparation

One teaspoon of crumbled black leaves per cup, five to ten minutes in barely simmering water; it is strained and drunk.

Did you know?

Only leaves that have seen several winters are drunk: the green ones are too harsh.