peppermint tea black and white developer
peppermint tea. first experiments using polyphenol chemistry with ilford multi-grade resin coated paper. the above image by @gseatonart uses tea leaves, vitamin C, and washing soda. all information on formula and developing times was extracted from an article by daniel keating 35mmc ![]() ‘as we see from the table above coffee is ranked #36 and cloves #1. peppermint tea #2. one of the standard caffenol formulas calls for 15g sodium carbonate, 2.5g ascorbic and 10g instant coffee for 300ml of water for a single roll. so how much clove might be needed? If we divide the 214mg/100g content of the coffee into the 15,188 of the clove then we might need 1/70 the amount of clove to coffee. keep in mind that using home methods of hot water steeping/making tea of the desired substance we cannot extract EVERY drop of the goods from the target item. 10g of coffee divided by 70 is roughly 0.15g of cloves. I made an educated guess and used 0.2g cloves , and the same 15g carbonate and 2.5g ascorbic acid (vitamin c) with the 12 min caffenol time and achieved this: ![]() the amounts are as follows 10g coffee 5g sodium carbonate (washing soda) 2.5g ascorbic acid (vitamin C) ‘ we worked out from this the formula for peppermint tea double amounts for 600mi water plant based formulations: three extraction methods were used:
the differences across the results of these three methods were imperceptible, so it was decided to steep the plants in hot water for a day, as that was the easiest method to carry out. |