Ivan tea (fermentation of fireweed leaves) - master class

[Elena Kadiewa]

Elena Kadiewa, thanks for the offer, but the recipe is hardly needed separately - there is little new, except for the treatment of ANY mixture (both Ivan tea itself and a mixture of anything) by languishing in soft heat - this is how the aroma and smell are "drawn out" (and even from completely seemingly dry leaves) - before and after fermentation.
It seems to me that individual recipes that simplify the life of tea making are more relevant - like freezing in Zacharias, for example, I think more than a dozen people have thanked at least mentally for this convenience (indeed, often there is simply no way to immediately take up the collected leaves, so that the opportunity typing and doing later is a great relief).
When I bring to mind the process of "tea pancakes" (by analogy with pueriks), then it is already interesting, although laborious. So far, they are not as complete as I would like. And the "forms" so far only by the diameter of the jar from under the green peas, but you can try in different ones and see what happens. But while this is in the plans, my "raw material" is the leaves of the second half of summer or autumn, the young green ones are simply a pity, much will be lost in them during the processing.
Or here's "smoked" (the most masculine, favorite type of Sherlock Holmes =) :) -that still needs to be improved ....
and so far it is unlikely that the system will allow to issue something

Ecatch, and where did you find black alder in LO?

I don't know what kind of alder it is - it grows in the area of ​​the Vuoksa lakes ...



I almost forgot to add - I put a little of this fragrant mixture in a container where red mountain ash is infused on "Latgalian" cognac "- I really liked the effect - and the color of the liquid became more honey-amber, and the smell was added, now the overall aroma is different ... so that you can even use a freshly dried mixture with success in the good cause of making homemade alcohol.

[Ecatch]

Ecatch, you need exactly BLACK alder, nothing will come of gray. Tested!

[Galina Iv.]

Galina Iv., it's too late
how much I have already collected that alder ... I did not do it in mono, in duets and mixes it behaves quite well ...

conclusion: if it is black alder, then let it be
if not, then the "pot" method is quite good, since it draws aromas and tastes from any composition ...

Seriously, I try double languor not so long ago, with a frozen composition, for the first time, and this is a revelation ...
I've seen and smelled different results in more than three seasons of training camp, but this has not happened yet ...
sorry, the smell can't be photographed - would share

[Ecatch]

Ecatch, you do not need to photograph. Gray and black alder have completely different leaves in appearance! In gray with a sharp tip, in black with a rounded

[The top photo is black, in the middle of the article there is a photo of gray

Yes, alder gives a long lasting fragrance.

Alder tea is my absolute favorite now
I add it everywhere. Previously, it was the astringency in our teas that I lacked, but now it turns out so harmoniously

I do not want to offend or offend anyone. But I just do not understand why on this forum they treat so negatively any third-party information, and to beginners the same way.

Thank you, you literally voiced my thoughts, snobbery for newcomers, I myself ran into it, it kills a good and kind deed, now I practically don't write on the site, I don't want negativity from highbrow and boorish great masters

[svetn]

tall-headed and boorish great masters

svetn, yes, practically, a compliment to the forum! The authors of the recipes are sometimes both Great and Masters! And you can only envy the patience to answer the same thing! or sympathize ...

[svetn]

svetn, yes, practically, a compliment to the forum! The authors of the recipes are sometimes both Great and Masters! And you can only envy the patience to answer the same thing! or sympathize ...

You know, I disagree .. for example, I didn't need patient answers - I was sharing information ..

and it is my firm conviction that authorship in recipes is not the basis for an attitude that will alienate people, and not attract them to the forum

business is common and interesting, of course, there is a lack of goodwill and disposition of Lyudmila during discussions, who only supported and encouraged everything new and original.

Personally, for now, I will write for those many people who simply read and collect information for themselves, sometimes without registering, and even more so, do not write themselves.
I do this simply because here I learned about a new method for myself Zacharias, for example, which greatly facilitates the process and saves energy ..
and the attitude towards people of Lyudmila and her responsibility conquered
Therefore, I feel that it is simply necessary to share my moments that I have not met here ... - just for someone to read, and a new good page of life will appear in his life ... at least, I hope so. ..

[Ecatch]

Ecatch, You make your tea, according to your recipe, share ... but few people answer here ... Lina, Radushka ... I don't have enough patience to talk about the same thing for the fourth season, that's why I don't write.
But about the relationship on the forum, here I do not agree! The atmosphere is very friendly, they will always prompt, help, support .... over the years we have all become friends and communicate, even if not here, but by phone, in a personal, but we communicate!

[Elena Kadiewa]

Elena Kadiewa, so if they do not answer me, it means that this is not what these people are interested in; probably, the technique that is closer and more familiar is fine ...
I don’t need to explain something, I don’t ask, but I share what seemed interesting for my fourth season of tea preparations

and I about those people - about whom neither you, nor the others, nor myself personally - may never know; they will just read and learn something important for them personally. Previously, communication was more active due to the fact that the process was just getting started, a lot seemed new. Lyudmila was very supportive of the general atmosphere, and most of the moments stayed with her.

If the atmosphere on the forum was the one you are writing about, then apparently the posts that were written would not have arisen, after all, people were not invented out of the blue, you will agree.
The composition of people who communicated here for a long time may have become friends with each other, and this is great - are there many new ones in this company? that's what we're talking about ...
Personally, my posts are directed to those to whom they seem interesting and will be able to help in something new - and it does not matter who it will be - the one who is just starting tea-making, or the one who has been using some methods for a year, but would like to know and try again
will help someone - I will be glad (even if they do not report it)
For the second season, I make 3 types of leaves using different methods, and the results are encouraging, as soon as I divided them into groups (early leaves, mid-summer, autumn) and began to harvest them not with the same method, but with different ones - a new result appeared.
And someone does not need it and does not arouse interest, someone simply does not have the opportunity or desire to experiment, so this is a personal matter and everyone's choice.

[svetn]

But about the relationship on the forum, here I do not agree! The atmosphere is very friendly, they will always prompt, help, support ...

It's true.

For svetn personally, from a beginner so to speak:

There was a moment when they began to prick me too, I thought - what for do I need? Well, I read the main post / recipe of Lyudmila enough.However, no, for some reason it was delayed, and when the girls began to offer their help and not only with hints, it captivated me at all! Even though I do not make discoveries and revelations in this topic of teas, the main thing is that they have tried everything for a long time, but I also got something interesting! Than by the way I am obliged to think to people from this forum. And he could harbor a grudge against the "highbrowed and boorish" who are now respected by me. So, "People are not judged by themselves" are relevant words.
I've already seen waves of newcomers coming after me, and each time the questioning story repeats itself. So it will be, it is not possible to master all the material of developments from the comments, well, it is physically impossible. And I understand the irritation of the constant members of the forum for more than one year, although I don't really accept the truth either. But in personal correspondence, many questions fell into place according to recipes. So, those who appreciate communication, and just an interest in the tea business, linger here. Well, the stray ones walk by, pleading and holding the handle is not a rewarding thing. That's the whole story.

[actually]

Personally, my posts are directed to those to whom they seem interesting and will be able to help in something new - and it does not matter who it will be - the one who is just starting tea-making, or the one who has been using some methods for a year, but would like to know and try again

It is customary to formalize such things on this forum with new recipes so that there is order and so that those, for whose sake and interest you care, can find the necessary information by the table of contents. And the fact that you have laid out something in a multi-page topic somewhere will soon be forgotten and lost, in this form it is most often just a concussion of the air, and not helping beginners.
And yes, I will repeat it not the first hundred times: this is the topic of one recipe, and not a chat room, here your new information is inappropriate, because with a 99% probability it will be lost. If you actually worried about beginners, make it a separate recipe!

But I am more than sure that you will only flutter the air and proudly leave.

[Tricia]

"To respect or not to respect a person is your choice.
To be respectful is your upbringing "

I can't say for sure whose exactly this statement is, but when you begin to realize that “respectful attitude” is simply not given to some, by definition, you stop paying attention, it saves time.

the meaning of fasting (so that there is no double interpretation) - we must try not to be distracted by something that does not bring positive



Tricia, a strange reaction from a man who at one time was called "cheerful, cheerful and bright", but what really ...

and, first of all, with a separate recipe, the system does not allow you to issue (no rights not to create new themes)
secondly, what should be done separately? - that you can torment twice? - I personally don't see the point ...
here with Jerusalem artichoke, it would make sense, this is really a separate topic

and with your permission, I will reserve my assessment of my future behavior ...

this attitude is the best indicator of attitude

It's a pity there is no way to "correct" karma in the negative, only thanks in the quality of "+". Some deserve it. At least in this way to show your attitude towards arrogance on their part.

[Yura!]

Tricia, a strange reaction from a man who at one time was called "cheerful, cheerful and bright", but what really ...

Fuuuh, let's not substitute concepts, a person can be cheerful, and light, and cheerful, and, at the same time, follow the rules of the forum and try to save new information, advising you to draw up your method for beginners with photos, explanations, calculations with temperatures and time, that is, with the fixation of the entire process. It is this approach to new information that I consider constructive and useful for beginners. And your two paragraphs in the middle of your message will not be of any use to almost anyone, I assure you, it has happened a thousand times already. You, as I expected, will not make the recipe, therefore, for my part, I stop communicating, so as not to clog the topic even more.

Yura! Don't waste time and nerves, let them.You yourself know that those who are interested will not see anything offensive in our words for their own sense of self-importance, but will really bring a link to their recipe or recipes, as you did yourself! For which one more tremendous thanks to you!

calculations with temperatures and time, that is, with the fixation of the entire process. I consider this approach to new information constructive and useful for beginners.

- How will you measure the temperature of the cooling stove? and during the night? why do you speak for everyone? need-people ask, and they are answered; there is no universality by definition - questions will ALWAYS be

because, for my part, I stop communication, so as not to clog the topic even more

- they would not write here, but in a personal message
- the recipe would not have been able to issue (I repeat it for the third time, because the system resets)
And about clogging, chattering huts and substitution of concepts, so the exchange of views in the next branch (last posts) is not clogging, this is a productive discussion ...
I can only wish you more recipes according to your personal views and recommendations - apparently, you have no overlaps

Yura! Don't waste time and nerves, let them. You know yourself that the one who is interested will not see anything in our words offensive to his own sense of self-importance.

Yes, I already understood everything, and I will do so, especially as a showdown and other things blah blah I have enough on other forums

recipes like you made yourself! For which one more tremendous thanks to you!

Thank you for the good!

Comrades tea makers. No one accidentally met information on the manufacture of tea leaves from Jerusalem artichoke leaf. And it seems like it blooms with might and main and the leaf is good. I heard about the extraordinary usefulness of Jerusalem artichoke tea leaves.

the experiment, in my opinion, was a success ...

by the method of double freezing-defrosting, a mixture of leaves was obtained, which are easily kneaded and even more easily curled (for adherents of manual rolling) - but a lot of brown juice is released.
Further, the standard technique, the taste of the brewed fresh mixture resembled a mono-pear, only the color is much darker.
How will it behave further, time will tell.
Most likely, for a trial it makes sense to make the first batch small in order to understand your attitude.
Basically, you can make tea, or you can use it as a base for additives (as with mono-Ivan tea).
I am glad for Jerusalem artichoke, and for the opportunities that it gives ... perhaps, in the future, it makes sense to chop and fresh green stems (by analogy with using willow-tea stems), but this is definitely until next season.
So I think the lack of feedback was due to the fact that they approached the usual method, without double freezing.
Good luck to everyone!

Ecatch, Thank you! It's a pity that I didn't know about double freezing before. I prepared a granulated one for testing, but))) I don't dare try yet. There was such a smell (not very pleasant).

[Citizen]

Citizen, when I twist green stems, I also don't like the smell. But, cooking is normal

Ecatch, Thank you! It's a pity that I didn't know about double freezing before. I prepared a granulated one for testing, but))) I don't dare try yet. There was such a smell (not very pleasant).

To your health! nothing, then you can still try ...
but as for the smell, it decreased from the first freeze, but remained ... I thought for a long time what it resembles, then (when the chopped tubers were dried in the steam room), I realized that it was a “beginning” smell of dry mushrooms; I opened a container with dried parts at home tuber two years later, just dry mushrooms, when added to vegetable soups, there is a clear feeling that mushrooms were added.
I don’t know yet how important it may be - I try to do contrasting defrost-freeze, I like the result more.
Good luck and success!

And to me the smell of Jerusalem artichoke leaves somehow reminded me of the smell of sleepy leaves when twisted, only sleepy smells delicious. I will muster the courage - I will have some tea, I will share my impressions.And what about dried tubers, then yes, a little mushroom smell, I add powder of tubers with stevia or so simply add to bread.

[Ecatch]

Ecatch, You need to draw up a recipe so that those who want to do it according to your algorithm, it will still get lost here.

Hmm, it's a pity that there will be no recipe, and Jerusalem artichoke will not be looked for in the subject of Ivan tea either, it's a pity. But, apparently, it just so happened.
On the topic question: they write that dried willow tea should not smell, but mine, even after two months of aging in a pillowcase on the balcony, clearly smells of compote ... prunes and rose hips. Something went wrong? Or could this be the norm?

[Alexandra]

Alexandra, yes it smells, it smells! Not always, but it happens.
We never got to the bottom of it, why does this happen ... You definitely dried it well?

[Alese]

Alese, apparently dried without frying? Then there is a place to be. Whatever looks like a secret, I'll tell you. I had one, dried at "low speed" young Ivanko, June. Subsequent, and there were catastrophically few of them due to the inaccessibility of such, two subsequent parties, turned out without aroma after drying. The third and last, by the way, sent already from Togliatti by a wonderful person from the forum, smelled amazingly when drying, and in the last minutes its aroma strongly resembled strong leafy black tea, the autumn leaf was practically there.

[Alese]

Alese,

Hmm, it's a pity that there will be no recipe, and Jerusalem artichoke will not be looked for in the topic of Ivan tea either, it's a pity. But, apparently, it just so happened.

- it was not about Jerusalem artichoke, but about my observation that the night languor in the oven in the clay draws out the smell well from the leaves, but Jerusalem artichoke is my answer to the one who asked the question.
If you are wondering about Jerusalem artichoke, then there is just a double freezer-steam room - that's the whole recipe, since everything is further according to the general scheme, I don't think that it makes sense to draw up these two lines separately, the resource is not rubber, and overload it with a stretched experience shows that text pages are either saturated with what is called “non-informational flood” or they don’t look at all. They will always ask, even with the most detailed recipe, and the "pillars" of Lyudmila's recipes on this forum are an example ... a more detailed recipe is difficult to come up with, and they still ask, ask, and will ask, because understanding people are different, and people themselves are different.
If you need more clarification, you ask, I will answer you, if only it would help.
Good luck

And to me the smell of Jerusalem artichoke leaves somehow reminded me of the smell of sleepy leaves when twisted, only sleepy smells delicious. I will muster the courage - I will have some tea, I will share my impressions.

Sneak is generally good for you, that you are doing it ... and in the monasteries they respected her, and this is an indicator ...
be sure to tell later, how do you like tea, you can add / use something familiar for greater courage to make it easier ..

[Elena Kadiewa]

Yuri, with frying, that's just the point. And dried ... Granular. There is also one that is without frying - it smells quite a bit of prunes + the smell of dried grass. I am inclined to think that this is influenced by the growing conditions and the age until the moment of harvest ... This is how honey, for example, lime: Permian and Bashkirian - different in taste. In Bashkir there is more sun, it is richer; Perm has more pungency, it tastes more intense ... And then, for sure, year after year does not happen.
This year we experimented with Ivan-tea, we signed everything: with short fermentation, and with deep, and with frying and without ... It is interesting to try what will taste with it in a year.
Elena Kadiewa, thanks, so I will not bother).
Ecatch, thanks for the clarifications! My opinion remains the same: a separate detailed step-by-step recipe is power))). But I already understood that you have no technical capability. And, so, all cooking, in fact, is nuances and shades.

[Alese]

Alese, and did you try Ivan-tea in the "can" way? I came across a description several times, but I can hardly imagine, but I forget to try every time ...
and about the difference in what it turns out is the result of the fact that the leaves become completely different, therefore, the technique should be applied in a similar way ...
therefore I share for myself -
early foliage, medium, autumn (from this year, completely dry leaves were added with respect to willow tea).
Therefore, I process the fees for each species, with my own method, it seems to me-
it's like a driver alone, but he will behave differently while driving an SUV or a Zhiguli, tired or happy ... well, etc.

Namely, your collection-it, perhaps, over time (after a year, for example) will seem to you different, more suitable ... again, where and how you will store it ... in the cold you will remove it, the smell will almost be preserved, and the composition is a little side will go away ... with warmth, almost the opposite .. humidity again ...

[Ecatch]

Ecatch, not even in the subject of the "can" method))). We are "ivanchains" for now, this is our first tea summer.

[Ecatch]

Ecatch, not even in the subject of the "can" method))). We are "ivanchains" for now, this is our first tea summer.

yes, there is just again - people put freshly collected raw materials into ordinary three-liter bottles, and then someone else ... who closes it tightly, someone with a rag ...
well, if tightly following the logic, most likely, it's just that fermentation is proceeding differently in terms of timing and quality ...
then the end of fermentation is determined by the color and dried
I haven’t happened to try it yet, it’s a pity to experiment with young raw materials ... and when it comes to average, the rest of the classes take a lot of time, and with late leaves - most likely, it will not be ...

[Ecatch]

EcatchI don’t understand why you have 0 posts worth it, because the topic is profile.

[Ecatch]

EcatchI don’t understand why you have 0 posts worth it, because the topic is profile.

this mystery is great ...

it's good that the answers don't fly away from the second time, so progress is evident ...
Yes, to be honest, what's the difference, I'm talking ...

[Alese]

Alese, Alexandra, it smells in my pillowcase on dry after frying, and after complete drying, and in cans on dry fermentation. I don't bother either, on the contrary, I go sniffing and getting high.
And the sheet is made of flax. region and from the Moscow region of different months (May, June, July, August, September).
My tea is all roasted and granulated.

Maisky, well, the one that collected in June, unmatched, and rolls and granulated. I drank almost all of it, preserved the rest as a keepsake. July rolls - delicious, granular, so-so, not for everybody. This season there are only six collection dates, I got to the fourth (could not stand it), all are different.

[Citizen]

Citizen, it's good that there is enough willpower to have time to postpone ...
then the result will be more obvious - and the difference is easier to feel ...
if you can find still dry willow tea - lucky ... I will try to add it to the ready-made ones from this season, I wonder if it will change the taste or not, and you can also try again in a slow heat, just leave dry ones, look at the results
Are you doing granular out of space?

Granular really saves space. I have been making it for the first year, I have not tried it before, I tried to prevent the raw materials from coming into contact with the metal during the preparation process. But here on the forum I read the girls' recipes and decided to try it. Moreover, the time this season was not much and the hands ached to twist the rolls. In short, everything to that ... tried it. Seems not bad. But the early one turned out better, although the technology was no different.

But the early one turned out better, although the technology was no different.

-in early plants, the juiciness is higher ...
but just "knead" and then leave small / large-leaf, do not like it? or the brewing is not satisfied?
if there is storage space - can save energy

Information has come across the network that the taste of the harvested green tops of willow tea (the "panicle" part, before flowering, but not seed pods) already now, in autumn, resembles the taste of Japanese green tea "Tea Forte" - (aka - "Sencha", "Senya", etc.).
It was not specified which of the sub-varieties of this very worthy drink, but the experience itself is interesting.
Admirers of the taste of green tea (namely the Japanese version) can (if desired and able to prepare) - add this type to their stocks. The technology of making Japanese tea is rather complicated and time-consuming, so there is an additional reason for joy from domestic Ivan tea - collection and easy fermentation will take less time and require less effort.

Addition:
-Chinese type "sencha" no
- it is quite natural that the properties of "senchi" in the prepared raw material of Ivan-tea, respectively, are absent
- you should refrain from brewing with steep boiling water
- for those who like to drink tea, preparing it by the method of "spills" - one should hardly hope for multiple



Until it is forgotten and ran away - there is evidence that the happy owners of tea, named here "Fluffy"

Ivan-tea "Fluffy" (from unripe seed bolls)

(however, it was not specified - they prepared themselves or purchased already ready-made) have every reason for pride and joy - not only is there a tangible financial saving, many of those who used it note many positive improvements in well-being.
Clarifications from the reviews - you should not drink the usual "tea" volumes, i.e. this drink is not for "background" daily use, you do not need to drink liters every day, as well as brew for a long time.
(the information was read in the blogs of both tea lovers-gourmets and just supporters of healthy lifestyle).

Yapoptsi are still gourmets. We tweaked the Bulgarians' national treasure - Pirin (also known as Mursal / Rhodope / Trigrad) tea, and, well, grow it here. My daughter drank it several times and Ivan-tea now does not want to drink (((

My daughter drank it several times and Ivan-tea now does not want to drink (((

She will definitely return to Ivan-tea, over time ...
Well, they were puzzled about Pirin - we will have to go through an educational program, look for a technique, try on us - what if something useful is already there, it will only be necessary to adapt it to our interests.
thanks for the information

It is only if someone rides to Bulgaria, then bring them in small batches. Pre-packaged shopping bag from 2 leva to 2.60. The sachet is enough for 4-6 infusions in a thermos (if at the rate of 3 spikelets per thermos for 3 glasses).

Thanks for the clarification

very amusing plant, it turns out (from the photographs) ..

it seemed to me that it is similar to what happens in the Crimea ...
if you understand that it is growing very close, you can not waste your energy on searches abroad
if there is information, I will send it by message

[Zachary]

Pirin (aka Mursal / Rhodope / Trigrad) tea

Prepared from a plant of the Lamb family. We have it Zachary constantly cooks, as he wrote about many times. Prepared using technology for aromatic herbs. This summer Zachary cooked it with other aromatic herbs, garden plants and alder. He writes that it turned out amazingly. He described it below my alder tea recipe and even below there is a photo of the iron.

So it will now become clear that it is possible to receive benefits from Crimea (nevertheless, closer than Bulgaria) ...
sorry, in more northern latitudes, most likely, it will hardly work ...
although ... if in the greenhouse ..- but there will be little sun ... and there were also requirements for the soil of the plant, in my opinion,

Well, suppose that Zacharius commits a crime by collecting an iron pot, since not only collecting it, but also k-l activity is prohibited in the places of its growth. As for the benefits, Pirin tea (I repeat) for 3 glasses is enough 3 branches, and Crimean 30 branches, since the concentration of nutrients is negligible.

Thank you for preventing the massive booking of tickets and bulk purchases of "mowing" accessories

[Zachary]

since the concentration of nutrients is negligible.

We make tea, not herbal infusion. Fermentation significantly reduces all the properties of the leaves.But the taste of tea improves many times over. Here the taste of tea made from iron is very aromatic, it interrupts the tastes of all other components of tea. AND Zachary makes exactly tea. But the infusion or broth of the iron is not so tasty, so-so, but there are some medicinal properties. But these properties are easy to obtain from the infusion of other aromatic herbs of the Yasnotkovy family, which are not rare in our strip. Yes, you can buy and infuse these herbs in the pharmacy. Only this is not tea, neither taste, nor aroma.

Somewhere I came across information that it is the fermentation process that makes the beneficial substances of Ivan-tea practically completely assimilated by the body, just the dried grass is not perceived by the body. I even made a printout to my neighbor, so I wouldn't argue. But this is so ... I did not work in secret laboratories, therefore "for what I bought, for that I sold."

We collected dry (brown) leaves of willow-tea, if someone has the opportunity to add to them previously frozen (with fresh green ones I have not tried) "garden" (apple-raspberry-pear) - a new taste-aroma can be obtained.
Since more Ivan-tea was collected, I placed it here, but considering the garden ones in the composition:

Tynts-klats

From the discussions / reviews of those who have been drinking Ivan tea for more than a year (both constantly and periodically), many confirm from personal experience that these mentions of the properties of Ivan tea:

"Antibacterial properties are used in the treatment of pressure ulcers and wounds (by applying crushed leaf gruel), this promotes their rapid healing.
Blooming inflorescences of fireweed steam and treat sore joints and muscles.
Koporye tea is used for diseases of the oral cavity, such as tonsillitis, stomatitis.
It also helps in the treatment of inflammatory processes (ARVI and colds).
It is used in the prevention of caries.
It is important that with regular use it helps to get rid of the addiction to alcoholic beverages and relieves food and alcohol poisoning "- absolutely true.
It's good when you can after the tea-creation later

see such results in loved ones

- and this is another reason for joy and pride!



If it is difficult for someone to prepare the harvested leaves of ivan tea for fermentation, and there are no global volumes for processing (or it is permissible to divide them into separate batches), then you can use not only

in the way shown in the picture

and fold the natural fabric and roll it with a rolling pin, until the juice is released and the structure of the sheet is disturbed.
This method is suitable for early or summer foliage, autumn becomes denser (may break).
As mentioned before:
early leaves-method / method / methods of drying and storage for early foliage-recipes respectively
summer leaves - by analogy, techniques and new recipes for more "mature" raw materials

and an example in different results when drying

autumn leaves - see above
dry leaves (late) -fermentation has already passed, can be used as additions to another mass (for example, previously frozen) / or for use as a separate broth.
If this is taken into account, then

answers to such

and such questions will be found by themselves