Wild Sumac & Hemlock Teas

In mid July the bright red staghorn sumac berries will be ready for some delicious and nutritious "pink lemonade".  The staghorn sumac is much different from the poison sumac which has white single berry clusters in the fall.  Be sure to pick them before the rain washes the sticky resin off though since that is what makes tea.  Put about 4 nice sumac bobs, (the bright red berry clusters) into a container of cold water and crush them by hand.  You can also place them in a pan with a little water and mash them with a masher or bottle, then add the water.  Let sit for about twenty minutes, as you would when making sun tea.  Strain through a fine filter to remove fine hairs present, taste and maybe add a bit of sweetener if you like.  Do not boil unless you like bitter high tannin tea.
Hemlock or white pine tea is made by steeping the tips of the branches but in the spring, when the new growth needles emerge, you may want to try hemlock "sun tea" which does not contain as much of the bitter tannins that hot water tea produces. Try to collect the freshest and newest growth for your tea and don't overdo it - some say it affects the skin of their mouths.  These drinks contain a lot of vitamin C.  Also, pregnant women shouldn't drink this.