Coffee leaves, often overlooked, can be brewed for tea, offering a unique and less bitter alternative to traditional coffee. Many countries, including Ethiopia and Indonesia, have long used the leaves for brewing. The preparation involves drying, crushing, and steeping the leaves, resulting in an antioxidant-rich beverage with health advantages. The flavor of coffee leaf tea varies significantly, influenced by farming practices and regions, but generally resembles herbal teas with less caffeine than regular coffee. Coffee leaf tea can be enjoyed sweetened or unadulterated for its earthy taste.
Coffee leaves, an underrated component of the coffee plant, are brewed into tea in several countries like Ethiopia and Indonesia, offering unique flavor profiles and health benefits.
Unlike traditional coffee, which has a strong, bitter taste, coffee leaf tea is generally milder and can be likened to green and black teas, featuring less caffeine.
Coffee leaf tea is prepared by drying the leaves, crushing them, and steeping for up to 30 minutes, and it can be sweetened or enjoyed plain.
Farming practices, soil conditions, and region influence the unique flavors of coffee leaf tea, making each brew distinct, much like different coffee beans.
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