Forest Floor Tea

SERVES: 4 Cups

INGREDIENTS

FOR THE PINE NEEDLE OIL

• 50g washed green pine needles

• 300g grape seed or canola oi

FOR THE TEA

• 50g forest floor pine needles

• 1 litre water

• 5g dried porcini or slippery jack mushrooms

• 5g salt

• 4 sprigs of fresh green pine needles, washed

Method

FOR THE PINE NEEDLE OIL

1. Place the washed green pine needles in a food processor with the oil, blitz on high speed for 10 minutes

2. Once the oil has turned green, strain through filter paper or muslin cloth. Allow to settle and cool in the fridge

FOR THE TEA

1. Thoroughly wash the brown pine needles, then steam above boiling water for 15 minutes

2. Dry the pine needles right out in your oven on it's lowest setting, or in a de-hydratotor

3. Bring the water up to the boil in a pot, making sure there's room to add the other ingredients

4. Once the water is up to the boil, turn the heat off and carefully add the dried brown pine needles, dried mushrooms and salt. Allow to steep for 5 minutes

5. Serve poured over a sprig of fresh pine needles, finish with a few drops of the pine needle oil