Sea-Buckthorn dried berries for tea.
Tastes quite good really. I made mine just placed in boiling water and ate some of the berries.
Has a slightly citrus hint to its deep flavour.
I initially told some people to reuse the berries, but the delicious flavour is only from one infusion I have since found. I fill a clip tea strainer with them, and then place into a cup of boiling water.
Sea buckthorn fruit consists of sugars (fructose and glucose), sugar alcohols (L-quebrachitol), fruit acids (maleic acid, oxalic acid, malic acid, tartaric acid), vitamins (C, E, and K), polyphenols, carotenoids, fiber, catechins and procyanidins, cyclitols, phospholipids, tannins, amino acids, minerals, and plant sterols. Oil content in soft parts is 1.5–3.0%. The fruit of the plant has a high vitamin C content in a range of 114 to 1550 mg per 100 grams, placing sea buckthorn fruit among the most enriched plant sources of vitamin C. The main carotenoids are beta-carotene, zeaxanthin, and lycopene. Alpha-tocopherol is the major vitamin E compound. The most prevalent dietary minerals in sea buckthorn fruits are potassium, manganese, sulfur, selenium, zinc, and copper. The fruit is also rich in phytosterols, β-sitosterol being the major sterol compound as it constitutes 57–83% of total sterols. Flavonols were found to be the predominating class of phenolic compounds, while phenolic acids and flavan-3-ols (catechins) represent minor components. Health-beneficial fatty acids, as well as higher amounts of vitamin B12, found in Sea buckthorn.