Ivan tea (fermentation of fireweed leaves) - master class

- aluminum is ALWAYS covered with an oxidized "film" and cannot react with something less aggressive
- cut sausages from leaves with a ceramic knife, like me, for example

Forward!

[Semblis]

After all, food foil is made from aluminum. Food aluminum, cans for bulk products. The inside of my cans is coated with some kind of shiny yellow alloy. The tea smells great in them, the tea smells different from the containers, no matter how much I washed them and did not ventilate them on the window, I still smell the plastic. Probably for the sake of experiment, I will pour some of the plastic cans into aluminum ones.

Semblis, Marina, well then everything is OK! Moreover, you conducted such a study on this subject and made sure that food-grade aluminum is harmless.

The ability, which only aluminum has among metals, to form a dense oxide film in the open air without additional reagents makes it indispensable in many areas of technical and everyday use. The inert layer arising from direct contact of metal atoms with air oxygen molecules becomes an absolutely insurmountable obstacle on the direct path of penetration of almost any chemically active substances deep into the material ...

Thank you Marina for bringing this text here.

silently

Why then ask, steam up and steam up? Forward!

Citizen, Garik, as a moderator and author of the topic, I ask you to choose a calmer tone in dealing with members of the forum. In tea topics, and on the entire site, such a tone is unacceptable!

Hello. Need help from tea specialists.
The question is: is it worth bothering with making tea if I only got 190g? I read that with a small amount, nothing can work out. I was looking for this wonderful herb for a long time, and suddenly I found it right under my very nose, just 10 meters from the summer cottage, very close to the abandoned cottage of the neighbors.
Gathered the leaves, it is just beginning to bloom. But there is very little of it.
I put the leaves in the house to dry, but for some reason they wilted badly, maybe because there are not enough of them. Even though I put it in a thick layer. All this was yesterday, outside the heat of 30 degrees. I had to return to the city, because today I have to work.
I brought it home, wrapped it in a towel and left it on the table. In the morning I looked, and they began to dry up. I put the bundle in the bag and in the refrigerator. I thought I'd come home from work in the evening and roll the leaves. But they rustle and break, crumble when I twist them.
What to do, tell me, pliiiz. What did I do wrong? Or maybe she hurried? Maybe it's too early to twist them?
I read the instructions more than once. I thought I understood everything and figured it out. But it turns out not. Or my pens are growing from the wrong place

[k @ wka]

k @ wka, Galina, leaves, of course, not enough ... But you can do it. You have clearly dried them out. Wrap in a damp cloth, they should soften. Let them lie down at least until morning. If they remain dry, then try to moisturize again. Well, and then follow the instructions ... Good luck!

Thank you for quick answer.
You describe your teas so beautifully that it is impossible not to get infected.
I read about the beneficial properties of willow tea and really wanted to try it.
I put the leaves in a plastic bag, tied them up and placed them in the refrigerator. But, to be honest, she doubted. Considering the number of leaves collected, it's a pity if I ruin it. So I decided to ask.
I had an idea to spray them from a spray bottle, moisten them. Would such a procedure harm them?

[Galina]

I had an idea to spray them from a spray bottle, moisten them.Would such a procedure harm them?

Galina, will not hurt. Can be sprayed. Some did this when the leaves were dry.

You describe your teas so beautifully that it is impossible not to get infected.

Thank you, Galya! I just love him very much ...

Ludmila, sorry for the importunity, but I want to ask you more.
She took out a bag from the refrigerator, he was sweating, although he had not been there for more than an hour.
I shook out the leaves on a towel, sprayed it with water and what should I do now? Wrap it in a towel, put it in a bag and put it back in the refrigerator? Or leave it on the table?
The fact is that I can only work with them tomorrow night after work. Won't ruin everything again?
By the way, some of the leaves have changed color, turned brown.

[Galina]

Galina, those leaves that have already turned brown have undergone fermentation, while you crumple them back and forth, spray them ... Therefore, it is better to do after work. They no longer need a long fermentation. You put them in the freezer (in a bag). And you come home from work, take it out, defrost it and make tea .. Ferment then 3 hours, no more ...

Thank you, I, to be honest, have already thought to do so myself. I read about shock freezing. But I'm not sure if it's right. And then, there so many times it is necessary to freeze, unfreeze ...
And I'm only at home in the evenings and I just can't stand the time regime.

[Galina]

Galina, you can and without shock - freeze once. This is especially true for Ivan-tea. It is better not to freeze his young at all (other juice in the leaves), but now it is possible, he has become dry.
You can leave it in the freezer until the weekend. Yes, even for a few months - no difference. When the time comes, take out and make tea ...

Good afternoon! All Happy Knowledge Day! Who goes to school and who goes to the Bread Maker - to learn tea making))

Lyudmila, thank you very much for the affordable recipe! Everything is very detailed, there are several options for the stages of the process, it is very inspiring to try!

In July I started doing it. I made three batches of granulated (leaves of 1-1.5 kg), slightly differently.
The first two turned out to be immediately tasty (fragrant before brewing; the tea itself is not very fragrant, the second batch is "smoky"; the taste is pleasant, tart, with sourness), and the third is not - neither taste nor smell.
Please help me figure out why this is so.

What is the main difference from the recipe for the first two batches: I underwent them.
Dried for 4 hours at home on cotton fabric, then removed it for the night - twisted it with a sheet into a tight bundle, as Lyudmila wrote, if there is no time to stir the leaves. I also tied it up with a rope. Only in the rope the leaf lay not for 5-6 hours, but for 12 hours and, judging by the smell, began to ferment. Then he unwound and twisted it in a manual meat grinder - it was difficult to twist, the mass was slimy.
But the third batch was dried as it should - about 12 hours on cotton. As a result, it was much easier to twist, the mass is drier.

Here is the cooking process in more detail:

Ivan tea, batch No. 1

collection 02.07.2016, sat., at the bank from 06.07.2016, wed.

Collected on 02.07 after 15:00 at the edge of the forest. Lots of leaves eaten by snails. Bag with handles, incomplete. I think about 1.2 kg.
Dried: 4 hours on a sheet (in the evening) + 12-14 hours wrapped in a sheet in a tourniquet and twisted. It looks like it started fermenting then.
It was turned on a manual meat grinder with a knife and a medium grate, it was hard to twist (the slimy mass got stuck).
Fermentation: 8-9 hours at 22-23 ° C in a wide saucepan in a thin layer (4-5 cm) - the smell gave, turned brown; then still in a shallow saucepan (25-26 ° C, 8-9 cm), it seems, did not change much. Didn't warm up; did not wrap, covered with damp gauze.
Drying: in an electric dryer; 2 hours at 70 ° C (max), cooled, inverted; 2 hours at 60 ° C, cooled down; then another 2 hours at 40 ° C.
At the exit, an incomplete 800-gram jar, brown-green color. Already drunk, like

Ivan tea, batch No. 2

collection 07.17.2016, sun; at the bank from 26.07.2016, Tue.

Harvested from 16:00 to 17:30, half in the field, half at the edge of the clearing. I tried to take darker, more fleshy leaves. Large bag with handles. I think about 1.5 kg.
Dried for 4 hours on a sheet; then another 13 hours twisted into a tourniquet. Fermentation has started - the tourniquet has warmed up.
Then 7 hours in the refrigerator in a bag, then unwrapped and dried it on a sheet for another 2 hours (fogged up).
Cranked on a manual meat grinder (2 hours). It's hard to twist, not dry, mucus is released, something gets stuck all the time, I had to reverse it.
then fermentation in a small saucepan, 26.5 ° C, about 20 and a half hours, wrapped in a winter jacket and synthetic winterizer sleeping bag, warmed up to 36.5 ° C at room temperature 26.7 ° C.
Drying in a gas oven for 1.5 hours, three baking sheets, on "1" (according to documents 140 °), in fact, the first 20-30 minutes was 60-80 ° (heats up slowly), then somehow sharply more than 100, and then 120-130 ... Tried to reduce, not very much, even if turned off, slowly cools down. In short, in a preheated oven at 110 C at "1", even if the door is completely opened. As a result, I set it on fire a little: the aroma with smoke, flowers, fruits and does not smell. Taste too, but pleasant. In the first batch, the tea is more astringent (knits).

I hung it up in a bag to dry in the kitchen. Day. Then upstairs. About a week.
I poured into banks on July 26, 2016 in the afternoon. It turned out to be an 800-gram jar and, probably, a 500-gram can (already less)). Now it kind of smells like something fruity. Almost drank.
Second: Second from first:

Ivan tea, batch no. 3

collection 07/26/2016, Tue; at the bank from 08/05/2016, Fri.

Collected from 19:50 to 20:40, at the edge of a clearing. Small bag with handles. I think about 1 kg.
Dried for 12-13 hours on a sheet, then wrapped it in the same sheet, put it in a bag and in the refrigerator for a day and a half. He took it out, unfolded it for half an hour to keep warm and dry.
Spun in a meat grinder, spun easily, the mass is dry, slightly damp when twisted, but does not stick to the grinder, like the first two parties.
Then fermentation in a small saucepan upstairs, covered with a wet, light cloth and a loose lid, room. pace. 26.5 ° C, about 23 o'clock, wrapped in a towel and a quilted jacket loose, did not warm up!
Drying in a gas oven for 1.5 hours, three baking sheets, on "1" (140 ° according to documents).
First, he warmed up the empty one to 130 C closed - it was stable. When I put the baking trays, it fell sharply to about 60-70, even with the door closed. And so it was for the first half hour. Agitated often, hovered. Then, about an hour later, it almost dried out, while the temperature rose to 100 °. He dried for 10 minutes for 100, then turned off the oven, cooled it down a bit by opening the door (up to 60) and left to cool with the door closed.
Before that I tried to brew it - it couldn't be worse, no smell, no color !, no taste. Because it was dry? Or under-fermented? The first two batches are much better, there was less withering (on the sheet only for 4-5 hours), and when twisting the mucus gave .. Maybe it will settle in the jar - it will appear.
After 2-3 hours, the temperature dropped to 35, took it out, poured it into a bag.
I hung it up in a bag to dry up. Days for 10.
I poured into the jar on the night of 04/05/2016. It turned out a little less than an 800 gram can. There is no smell - I will try to withstand it until the New Year. The color is black, but slightly lighter than the second batch: the stems are light gray, while in the second batch they are brick-colored. That is, he did not set fire to it, like the second batch.
Third from second:

(It's a pity that newbies can't insert links, they can be found on Google Docs)

Probably, the third batch I got the most correct - according to the recipe. Will come yet. But when there are still no reserves, I would like to learn how to make a tea that you can drink right away, without dry fermentation. And here, it seems, it happened in the first two games, only now I don't understand why I would be very grateful for any comments.

[Topic C]

Topic C, Theme, Hello! I am very glad that you have joined us and that you have started making Ivan tea.
I read your report with pleasure. How did you manage to present everything so beautifully? This is the first time I've seen such signs.
Well, now on the essence of your questions.
First. Did you dry tea with the door closed in the 3rd batch? If so, this is a big mistake. When the door is closed, the tea is steamed. It is normal that you dried at a high temperature in the beginning. Although it can be dried at 200 *, it will not burn or overdry. But if the door is closed, the steam will kill all the aroma. Further...At the end of drying, you set the temperature to 100 * in 3 batches. And this is absolutely impossible to do, and even with the door closed. It will turn out what I wrote in the recipe - the paper tastes and smells ... You don't need to measure the temperature of the tea itself (well, if you want, you can do it). When it comes to drying temperature, we mean the temperature that we set in the oven.
You think you have under-fermented your tea. No. 23 hours is more than enough. The best (for me) aroma and taste for tea with 3-6 hours of fermentation.
Actually, most likely it is your oven. I repeat - when the tea starts to dry out, you need to provide it with an oven temperature of no higher than 60 *. And watch the tea so that it doesn't dry out. Better to almost dry up. Then, with the warm oven turned off, you can dry it, but with the door ajar. And then in the bag. look for the reason in this.
In general, what you dream about:

I would like to learn how to make a tea that you can drink right away, without dry fermentation.

almost unrealistic. Dry fermentation is required. I repeat this every year to beginners who complain that the tea turned out to be no. I warned about this in the recipe. Now I drink tea in 2013. That is, 3 years have passed since the time I made it. I drink and do not believe myself that this is possible. Well, last year I drank from this box. It was very tasty and aromatic. Better than the year I made it. But now - this is something !!!
So, without dry fermentation, it is difficult to get a tea that you will be completely satisfied with. It will be tasty, fragrant, but then it will become BETTER ... And the longer it is stored, the better and better it will become.
True, I managed to make tea, which I enjoyed drinking almost immediately (after 3 weeks). This is the best tea I have ever made. This is a tea that I made with ruble (link to ruble info in Recipe Notes). Unfortunately, I was no longer able to make such tea, because we left the region where fireweed grows. But that tea turned out to be such that after a couple of weeks I could not get drunk on it - incredibly delicious. But the tea was loose leaf. Plus - fried at the beginning of drying.
Theme, the tea in your photo is very beautiful! Be patient. And the last one will be straightened out, if you didn't kill him too much by steaming with the door closed and high temperature at the end of drying.
I can recommend first drying in the oven (always with the door ajar), and as soon as it starts to dry, then finish drying it in e-mail. dryer.
If you have not answered any of your questions, ask more. But so far I see the situation exactly like this.

[lappl1]

lappl1, Lyudmila, thanks for the answers!

How did you manage to present everything so beautifully? This is the first time I've seen such signs.

Thank you, I tried. But in terms of design, I am far from you. Your recipes are beauty! Such that I immediately want to try and do
Signs (hidden), this is probably a tag spoiler, you need to select the text and press the button Sp in the message editing menu, where Add BB code... It turns out, for example, like this:

[spoiler] Example 1 [/ spoiler]

Example 1

For some reason, if after spoiler put = and some text, then the background of the text under the spoiler is light:
[spoiler = text] Example 2 [/ spoiler]

Example 2

Did you dry tea with the door closed in the 3rd batch?

I dried it with an open one, but when drying it out, when I had already turned off the oven, I closed

There is no need to measure the temperature of the tea itself (well, if you want, you can try it on). When it comes to drying temperature, we mean the temperature that we set in the oven.

This is exactly the problem. In the recipe you write that you need to dry it at 100 * C, dry it at 50-60 * C, and I have a minimum 140 * C, you cannot set it less. Therefore, I measured the temperature inside so as not to overcook. Yes, I did not write, I even turned off the oven three times on the third batch, so as not to overcook, like the second (the temperature inside went over 110 * C).

I repeat - when the tea starts to dry out, you need to provide it with an oven temperature no higher than 60 *.And watch the tea so that it doesn't dry out. Better to almost dry up.

Now it is clear. Will be experimenting on gardening this weekend.

But that tea I got so that after a couple of weeks I could not get drunk on it - incredibly delicious. But the tea was loose leaf. Plus - fried at the beginning of drying.

To be honest, I couldn't get drunk with Ivan tea either. Especially when the heat was in June-July. Even though he first drank a purchased one (VDNKh, pavilion 5), and then his own early ripening, without dry fermentation. It is unlikely because I did it very well, I, of course, are still far from the beauty that you make and experienced tea-makers here. Just somehow immediately fell on my soul. And on the inside) I really like the taste. And the scent. What you need, in a word. Thank you!

If you have not answered any of your questions, ask more. But so far I see the situation exactly like this.

Questions, of course, remained. There is still little experience.
1. On fermentation: how to understand that the process has started? Is 22-26 * C enough? And if the mass is dry (tossing), or a draft in the room? Can fermentation fail? In the second batch it was clear: wrapped up the container, the mass warmed up - it means that it wanders. The first and third batches were not warmed up during fermentation, maybe fermentation did not start there either. Although, there was a flower-fruity smell, and the mass turned brown ..
2. By twisting the leaves in a meat grinder. In the recipe, you wrote that you need a large grate, and somewhere in the discussion you read that you do not need to put the knife. I don't have a large grate - I put the middle one and the knife. Poorly? Maybe because of this, the structure of the sheet is not destroyed enough?

[Topic C]

Topic C, Hi! It was very interesting to read you! Regarding fermentation, 22-26 degrees is the ideal interval for fermentation, and Lyudmila writes about the same. The colder, the slower the process, below 15 degrees, fermentation stops. Accordingly, the warmer, the faster, and the tea can sour. I fermented in a bath at 23 degrees, did not crap anything. I touched the bottom of the basin - it was a little warm. "The mass is dry" - this is better than "the mass is wet, that is, it is better to overwind than underwhelm - I was convinced from my own experience. Even if some leaves from the edges are practically dry, knead them in a common pile and twist, everything will be fine.

About the meat grinder - something I can't imagine how the leaves will spin without a knife ... Of course, a knife is needed. And about the lattice, I would not bother, since there is an average, well, it means there will be an average. Have you tried twisting twice? The granules are much better after the second try. True, manually scrolling twice is a feat!

Everything will come with practice, the main thing is that you like your teas! Good luck!

manually scrolling twice is a feat!

It's you, Tanechka, doing something wrong with absolutely no problems, I twist the mass for the second time in a manual meat grinder

[Natalo4-ka]

Natalo4-ka, I don’t know, maybe we have such a meat grinder, maybe the knife is already dull, it’s older than me ... maybe it depends on the scale ... Together, my dad and I twisted a two-bucket basket of Ivan-tea leaves, it took us an hour and a half. I'm not a weak girl, my dad is not weak either, but it was hard. Due to my obstinacy, I would have played it a second time, but I realized that I could not cope with it alone, and I didn't have enough conscience to ask my dad. And plus another hour and a half of time, again, I decided that we were not ready for such feats, and bought an electric meat grinder - that's where there is no limit to happiness ... just push the leaves ...

[Tatyana]

Tatyana, Hi!
I understood about fermentation, I just can't see it, I sat and wondered if it had started or not, and whether it was time to stop

"The mass is dry" - this is better than "the mass is wet, that is, it is better to overwhelm than to undervalue - I was convinced from my own experience.

And what happens if you are undervalued? So far I only know that it's harder to twist this way.

twisted a two-bucket basket of Ivan tea leaves, it took us an hour and a half

Wow!! I envy, in an amicable way) I do not undertake to do such volumes yet, I am afraid to spoil it and there is not enough time.
I'll try to scroll through the garden a second time.
But in general, of course, I also thought about the electric meat grinder - I will buy it next year.

[Ludmila]

Tyoma, the tea in your photo is very beautiful! Be patient.

Ludmila, thanks, you were right! Today, after a month of dry fermentation, I tried to brew it - color, taste, and aroma appeared! Soft, slightly tart, sour, wow, great! It would be enough patience to postpone at least until the New Year ..)

I apologize for not being in the subject, but no one answered the varantovoy topic (maybe they did not notice), but here every day can count. When to collect amaranth?

[Veleslog]

Veleslog, now it's too late, but you can. Leaves are harvested when they are 5-10 cm long, starting from the bottom. Old leaves are rough, hard to handle. The stem is cut off the top 20-25 cm long. The panicles are just time to collect. Cut them and lay them out on a sheet under a canopy for a week to ripen for collection. Then you rub it in your hands, pouring the seeds into a bowl.

[Topic C]

thanks, you were right! Today, after a month of dry fermentation, I tried to brew it - color, taste, and aroma appeared! Soft, slightly tart, sour, wow, great! It would be enough patience to postpone at least until the New Year ..)

Topic CWell ... I knew that it would be so! And it will become even better for NG! I am very glad that you have made tea! I think that next year you will make more tea so that it will last for the whole year.

And what happens if you are undervalued? So far I only know that it's harder to twist this way.

If the leaves are underwired, then, firstly, they will crumble during manual processing and crumble when twisted in a meat grinder. In addition, excess moisture will inhibit fermentation. And the process may slow down at some stage. After all, what is fermentation? It is a continuous and sequential process of transformation of some substances into others. If there is a lot of moisture, then this chain of transformations may stop, and the tea will turn out with weak fermentation. This is one of the reasons why many Ivan-tea turns out to be light. And weak in taste and aroma. This is nothing, it can mature in a year. Worse, if it gets moldy during a long fermentation or gets some undesirable aroma such as bath brooms or fish ... How many times have I been convinced of this in practice.

But in general, of course, I also thought about the electric meat grinder - I will buy it next year.

Theme, of course, a meat grinder is needed if you are going to make a lot of tea. And also look at these devices.
Rubel - a device for grinding leaves for loose tea - lappl1.
Roller - a device for grinding leaves for loose tea - Mandraik Lyudmila
The process of grinding leaves on a roller
I am very pleased with the ruble. If Ivan tea grew in the area where I now live, I would make most of the tea with it - quickly, simply and very tasty and aromatic tea is obtained.

I advise everyone to make and apply the ruble, but so far few have tried to make it ... It's a pity! Cool stuff.

Added Wednesday 07 Sep 2016 07:19

I don’t undertake to do such volumes yet, I am afraid to spoil it and there is not enough time.

Topic C, I agree that it is difficult with large volumes. Therefore, an electric meat grinder and a ruble greatly facilitate the process. You can playfully prepare a lot of tea. But spoiling Ivan tea is very difficult if you adhere to the technology. So don't worry, tea is almost always obtained ...

Good health to ALL tea-makers !!!
She sent almost all the tea made to the city apartment, and we will live in the village for almost 2 more months.
I looked at the jar of tea, and there was not much of it, and I began to feel akin to panic.
What will I drink ??? the remaining store tea is no longer interested
But I am a thrifty woman and found Ivanushka in the freezer, added 5% cherries, as a result, a gorgeous tea with a pronounced cherry taste (sometimes the smell is akin to perfume).
Has ceased to be nervous, until the end of October it will be enough
Lyudochka, I never cease to thank you for the science of tea making !!!
THANK YOU !!!

What will I drink ??? the remaining store tea is no longer interested

A very familiar state!

[space]

space, Lidochka, eh ... They said that there is never enough tea. Nothing, but next year you won't be caught off guard. I guess. that in May you will run after Vanechka into the meadows.
Lidochka, I am very glad that you have comprehended this science of tea making. Thank you for your kind words!

I looked at the jar of tea, and there was not much of it, and I began to feel akin to panic.
What will I drink ???

Ooooh! So familiar !!!!
My mezzanines are filled with this year's cans of tea, BUT .... now I have nothing to brew ... well, almost everything went to my beloved for presents.
This year, Ivan-tea has made, but everything seems to be small, not enough, it would be necessary more ...... I do everything, I do, I do .... my sister laughs, says it is necessary to squander less and then there will be something to drink. But, how can you? Everyone just wants to present with a bag of "our" good-humored-yes-useful))) how can I get such a charm? a?
But!
Indeed, it is necessary to scatter less tea, and it is better to teach the thirsty how to make it. Otherwise, I'm afraid I won't pull such a crowd myself ...

you need to scatter less tea, but it is better to teach thirsty people how to make it

This is yes. Only those who are eager to receive a present are much more. For example, I haven't managed to meet a single student in a year. They drink with pleasure, ask for more (for themselves, for children, employees to treat), but not a single person tried to do it himself

[Irsha]

[Irsha]

Irsha, in the second video, at the ninth minute, the uncle tells how he dried in pickled bags.
I have a template break. Like the point of withering is to remove excess moisture from raw materials?
And then he stuffed the leaves into a bag and took them to a warm room for 12 hours a day.
And then knead in the machine.

[hawk]

hawk, Twig, the essence of the roller is in the machine, and we have our own technology here, Lyudmila described and chewed, we don't have any other technologies. But the stanochek is just awful !!!

[Natalo4-ka]

Natalo4-kayes i know local technology
I thought she was the only one right

Irsha,

girls, I am not engaged in fermentation, I just have enough dried leaves - raspberries, sea buckthorn, currants, apple trees in recent years, Ivan tea, I mix everything and drink very sometimes, for the last 5 years I have been brewing more natural coffee

and before that - they carried leaves from the garden in bags, dried a lot

Added Saturday 10 Sep 2016 10:33 AM

But the stanochek is just awful !!!

that's what the machines attracted me, I don't know technology, only by hearsay

I thought she was the only one right

What can I say? Lyudochka justifies her recipes, and before composing them she read a lot of literature, which is why her recipes are so much trusted. But a small Einstein lives in all of us, try it, maybe you will like it better, although it will not be the "correct" technology, but the main thing is to make the suit fit I liked tea. )

Nene, I will not experiment. Why reinvent the wheel when everything is already planned step by step

Yeah...

[Natalo4-ka]

Natalo4-ka, clarification.
Not Einstein, but Edison. And also Henry Ford with his motto "You can always do better!".

[Countryman]

Countryman, Konstantin, to your health, Edison may also be in the room, in me it is definitely a little Einstein

I don't ferment, just dried leaves are enough for me

Then this is not tea, but just herbal medicine. Moreover, uncontrolled, with an unknown dose. Hopefully no complications. I must say right away that given the listed components, problems with the stomach and heart may occur. Well, okay, a man is responsible for himself.

[Linadoc]

Linadoc, wow! is everything so serious?
Is this how dry leaves can backfire?
nope .. then I vote for tea with my hands and feet ..

dry leaves can backfire?

These are the same drugs, only underdosed, without taking into account their effect on existing diseases and with their complications

Linochka, and if fermented, is that another case?

[Olga]

Olga, of course! Then it is tea, not medicine. Of course, some of the medicinal properties remain, but much less. Overdose is unlikely only if consumed in liters. In addition, fermentation improves the microbiocenosis in the intestine, which stimulates nonspecific immunity, improves the absorption of vitamins, trace elements and minerals.

Girls, please tell me. I don't have an oven yet (repairs in the kitchen), but there is an airfryer, can I dry tea there. I just want to make apple and pear leaves. Since the fireweed just dried with leaves and flowers.

You can successfully dry tea in an airfryer. In the Hotter airfryer it happens as follows. Put the tea on a tray in the heated AG and dry it first for 15 minutes at a temperature of 150 * (medium speed), stir after 10 minutes. Then dry for 20 minutes by 85 * or 105 * (depending on how the AG heats - the speed is average). Dry at 65 * (medium speed). During the whole process, periodically stir the tea to dry evenly. Be sure to keep the lid ajar - you can put a skewer.

Alena, the recipe contains everything.
And about the apple and pear here.

Fermented tea made from leaves of garden and wild plants (master class) (lappl1)

[alena40]

Tell me please. I don't have an oven yet (repairs in the kitchen), but there is an airfryer, can I dry tea there. I just want to make apple and pear leaves. Since the fireweed just dried with leaves and flowers.

alena40, Alyona, Marina has already answered you about AG. You can, and many girls like drying in AG more than in the oven.
Marinochka, thanks!

Since the fireweed just dried with leaves and flowers.

Alyona, as Linadoc wrote a little higher and in great detail, just dried leaves and flowers do not make tea, but a medicine that must be handled carefully, like all medicines!

Thank you very much Lyudmila. In the summer, I made Koporsky tea according to your detailed recipe. The husband stopped drinking other teas altogether. This inspired me - today I went to pick mushrooms, I saw such young stalks of Ivan-Tea. Collected, could not resist. And now I will start making granulated tea. Last time, there was no meat grinder at hand. Now I'll try to chop it in a combine. In general, take two, in the autumn version. I'll try the red leaves later.

I saw such young stalks of Ivan-Tea. Collected, could not resist

Is the tea still green in Sunny? Then we go to you!

I brought home a priest on Vanyusha))) Such a beauty Today only (on the second day) I found it in a sheet in the refrigerator. Sat, poor fellow, with an armful of Cypress twigs.

Released home ....

And I keep bringing in raw materials. Still in the Alevskoe region, I collect the young, though now I drive little by little, there’s no time, a lot of mushrooms this year

but I have to be in time for everything, I'm going to follow the leaf again ... and pick mushrooms too

[Natalo4-ka]

Natalo4-ka, how do you want such mushrooms, such handsome men! Happy mushroom hunting!

[francevna]

francevna, Alla, Thank you! We haven’t gotten into the mushrooms yet, this year we go for aspen mushrooms and for aspen mushrooms, and honey mushrooms are still very hot ... Aida with us !!! And by the way, Cyprus still has the SEA!