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

[Lilya34676]

And what is the minimum amount of leaves to collect, so that in dried form, you get a more or less worthwhile result?

Lilya34676, not less than 500 gr. leaves. And better - 1 kg. If there are few leaves, then fermentation is worse.

[mylik.sv]

mylik.sv, Mirtilla, lessik, Yunna, welcome to tea themes! We are very pleased to be replenished with tea-tea-makers.
Mirtilla, Margarita, thank you very much for describing my tea experience. It is felt that you are a very enthusiastic person. So everything will work out great with tea.

Probably I'm still pulling raspberries tomorrow, otherwise a lot of it climbed out, and it's a long time to wait until autumn, I want to try the tea.

lessik, Lesya, keep in mind that the tea must stand in a dry, dark place for at least a month. Better yet, until the fall. Only then will it begin to show its taste and aroma properties. And if you try it right away, it may not really impress you.

now I'm going to grind and ferment. Do good luck doing for the first time.

Yunna, Natalya, so what did you do there?

[lappl1]

lappl1, Ludmila, Thank you! It turned out yes, it ground very easily and dried immediately. I put everything in a jar with a screw cap and in a dark place. I think if not in tea, then for inhalation it will definitely fit, although I will try in tea. Now I look at the leaves in the garden, but so far there is absolutely nothing to do, and okay, now there is so much work with plantings, I come home without my back.

[natushka]

natushka, very tasty to add to tea! Very very! I will definitely do it. But a little later. We don't have very big candles yet.

Luda! My head is really bad ... Pine candles - what's this? What is yellow on top, that is, peduncles, or a young spring growth?

Yesterday I didn’t manage to make tea, today I pulled out raspberry and currant leaves from the freezer, twisted them and set them to ferment separately. To speed up the process, I put the pots in the sink and poured warm water into it. Everything is slightly warmer. Now I put it on the table closer to the radiator. We turn on the heating at night, warm up the house. I'm on sick leave, I'm cold, and at the same time my tea is warmer. Today I collected a new batch of raspberry leaves and put them in the freezer. Maybe tomorrow it will turn out with my husband to go to the forest to collect pine shoots and cones. In 80 years I made jam from pine cones for several years, the youngest son had bronchitis and jam helped him. He called it "wood jam". Now I need to cook for the granddaughters. Fermented for 4 hours. I'll go check it again.

[Yunna]

Pine candles - what's this? What is yellow on top, that is, peduncles, or a young growth of spring?

Veronichek, so called young shoots of a pine. They are in my recipe on the first page of the picture. You need to have time to break them before new buds are born in them. Then there will be no harm to the pine. and the pine will become more beautiful - fluffier. I liked them very much.

In 80 years I made jam from pine cones for several years, the youngest son had bronchitis and jam helped him.

Yunna, Natasha, I read about such a jam, but we have cones on old pines - you can't reach the cones. And I would also like to cook.

Fermented for 4 hours. I'll go check it again.

After a couple of hours, you can dry it.

only we often call him Ivan tea. Fireweed not all know the name.

We have the same way. What she has learned relatively recently.

Girls, we also call him Ivan-tea.But for accuracy, I indicated its botanical name in the recipe.

Luda, the first page does not open, there are many pictures. But I realized that this is an annual growth rate of the young. We don't have it yet, only flowers. I want to try, maybe someone will eat.

But I realized that this is an annual growth rate of the young.

Veronica, yeah, spring young shoots. I already have good shoots on the site - about 10 cm. But this is still not enough. I will wait another 7-10 days. And the main part I will collect in the forest. But later shoots grow in the forest.
Veronica, maybe the forecourt will open here? I'll insert it now.

spring young shoots.

It means that I collected 6 cm a bit early, they were still in brown "husk", then it will be necessary to collect more.

[natushka]

natushka, they will still be normal in taste and aroma. But there is very little material at this length.

Lyudochka, you are a true friend! Everything opened up. I understood that this is an increase. But the people somehow started working with him early, so I thought that something was wrong. For some reason, we have no growth yet, although it is high time. But on a pine on our second site, the first year of a cone. The pine tree has matured! The growth will go, I'll try to dry it and cook a little jam.
Luda! Violets are blooming!

Veronichek,. And we also have small pine shoots in the forest. These are decent ones near my house, because the pines are protected from the wind and grow on the sunny side. So, I will also make the bulk of pine tea later.
Veronicek, thank you for the reminder of the violets! I'll go look.

girls, hello)) will you accept a newbie? I live in the south of Ukraine, in the Odessa region. I started making tea last fall, making a mix (like "Village" is called) - everything from my garden: cherries, raspberries, blackberries, currants, pears, apple trees, quince, echinacea, strawberries. I liked it very much) I also add dried mint (I love it very much). I plan to try making tea with Bergamot EO. today I'm going to make a small batch. the question arose - no one tried to put banana peels in tea ?? (I bought a couple of bananas today for the kid, there is such a beautiful juicy skin, it's a pity to throw it out))

[Hang out]

Hang out, Natasha, welcome to tea topics! we are very glad to see you! It's great that tea has already been made. so you will do more this year.
Natasha, I think what if u do bergamot, then it is better not to ferment it. And do not dry at high temperature. Otherwise, essential oils will evaporate, for which we so appreciate the smell of tea with bergamot. I would twist the leaves in a meat grinder and dry them at a low temperature in a dryer.
And about banana I will say the following. Tea is obtained from the tannins in the leaves. There are no tannins in the banana peel. Therefore, it is unlikely that it will be possible to make tea out of it. Also, before making tea, we dry the leaves first. Otherwise, the tea will not work. How to wilted a banana peel? Before fading, it will simply turn black. I would advise you to familiarize yourself with the topic "Liquid yeast based on fruits, vegetables, herbs, tea". Banana peels produce very active liquid yeast. And the bread is delicious. The topic is here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0

Lyudmila, thanks for the advice) I'll read about yeast, I often bake homemade bread) I thought to add banana peel when twisting the mix of leaves in a meat grinder. well, no, no (you can still fertilize roses). and bergamot is not a herb, but at the pharmacy I want to buy an essential oil, the walls of the jar in which I will keep the tea lightly grease with oil, and pour the dried ready-made tea mix there. I'll try on a small volume for now

[Natalia]

Natalia, yes, the fertilizer on the banana peel turns out to be notable. I always add the peel to the fertilizer, if there is one. The fermentation of the chatterbox becomes more active.

bergamot is not a herb, but at the pharmacy I want to buy an essential oil, lightly grease the walls of the jar in which I will store tea,

Ahhh, but I thought that he was growing with you. The oil should work well. A friend once gave me a matchbox of bergamot seeds.One grain was enough to convey the smell of a whole packet of tea. But I haven't tried it with butter. It should be interesting.

unfortunately, it does not grow ((we love tea with bergamot. out of all industrial teas that I bought, the tastiest is not with a flavoring, but with essential oil. so I think that it certainly won't be worse

[Hang out]

Hang out, there are different essential oils. I once bought in the Crimea and mint, and orange, etc., and dripped into the finished tea. "Indescribable sensations", then on the packaging I read that only for external use. There are oils for the pastry chef, you can try them, I don't know if there is bergamot among them, it would be nice, I have an orange, lemon, almond. I didn’t think of trying them in tea, I only use baked goods and cream.

thanks for the hint) I didn't even think. I once had an uh orange, I used it for soap making. I will look for food))

But there is very little material at this length.

While the half-liter jar came out. I still want to do it. I dried a few whole ones.

[Hang out]

Hang out, for example, this is a store in Odessa

🔗

But in the first one I came across I found bergamot, the instructions contain an indication: Enrichment of wines and dry tea: 5-7 c.
Internal use: 1-2 k. With honey, butter or jam 2 times a day

🔗

Wow, thanks))))

[natushka]

While the half-liter jar came out. I still want to do it. I dried a few whole ones.

natushka, so it's okay! Because you will hardly drink tea only from pine. I add it to other tea, more often to country tea.

there are different essential oils.

Elya, thanks for clarifying with essential oils. we will know!

Girls! Can you please tell me, is it worth making tea from barberry leaves or not? I have a hedge made of barberry about 40 meters long, now it blooms, it will be possible to dry flower tassels and tea, if it turns out delicious. Or maybe dry the flowers for now, and make tea from the leaves in the middle of summer?

I forgot to write, I dried currant and raspberry tea in the oven, dried it simultaneously on one baking sheet, on different sheets of paper. Or is it correct to dry each tea separately? While drying from the smell just baldela. Although it didn't smell like raspberries or currants.

Good evening, warm tea company) I have been reading this thread since winter, the punishment is something else, I will report to you - there is not a single leaf on the street, and the handles itch. But I am very grateful to you for your help in distraction from our sometimes sad realities. It helped a lot.
Now the question is: I already made granulated tea (I was fastened, fastened, waited for the leaves to grow, but I saw not far from the house how the car broke off a hefty branch on a cherry - not to waste the good), and it was already drying in a pillowcase. And how long should it air dry? Even this moment flew out of my head. I do not want to be underdone and spoiled.
Thank you in advance.
Lyudochka, special thanks for the following topic and the systematization of the material:
I came out on this topic because I was looking for a gingerbread recipe. I found a recipe for gingerbread on burnt sugar, made gingerbread cookies, and at the same time got sick with tea). Thank you)

Is it worth making tea from barberry leaves or not?

I did it, but together with the leaves of other trees, it gives sourness and the color is very beautiful for tea, but I added a little and my leaves are burgundy. You can try more, but it is very prickly, and the leaves are not large.

And also, I think I rolled the leaves very tightly. When I cut it and dried it, I got wheels like tablets, I did not gut them. So they are dried. Can you twist them a little or twist them less tightly before drying?

[Hang out]

Girls, I'm now starting a trip to the "World Wide Web" by watching this topic ... how interesting you have here! ..
Tell me, has anyone tried fig leaf tea? This plant is becoming more and more popular with us ... it also grows with me, but so far only the first year, still young ...
I have already started this year, a mix of: cherries, cherries, black currants, strawberries ...aroma is beyond words! But, as it seems to me, my favorite cherry is still in the lead.
Hang out, Natalia, where are you from? I am also from the Odessa region. (Belgorod-Dnestrovsky).

[Pancake]

Girls, I'm now starting my trip to the "World Wide Web" by watching this topic ... how interesting you are here! ..

Pancake, and you still come to the "Tea Gazebo". It’s interesting there too. We share everything that is not related to tea.

Tell me, has anyone tried fig leaf tea? This plant is becoming more and more popular with us ... it also grows with me, but so far only the first year, still young ...

Svetlana, nobody wrote about figs yet. But you can try. I tried to look for the composition of the leaves - are there any tannins in them? Did not find. But the plant is very useful, so you can try it!

I have already started this year, a mix of: cherries, cherries, black currants, strawberries ... the aroma is beyond words! But, as it seems to me, my favorite cherry is still in the lead.

Wow ... And we are just licking our lips at the leaves. All are small. And cherries are favorites of many. it is very good to add to "Country Tea". With her, any tea will be delicious.

And also, I think I rolled the leaves very tightly. When I cut it and dried it, I got wheels like tablets, I did not gut them. So they are dried. Can you twist them a little or twist them less tightly before drying?

Yunna, Natalia, it is not necessary to gut the "pancakes". So tea will take up less space. And for fermentation, the tighter the better. The main thing is to dry well then!

dried simultaneously on one baking sheet, on different sheets of paper. Or is it correct to dry each tea separately? While drying from the smell just baldela. Although it didn't smell like raspberries or currants.

Yunna, you can dry together, it's okay. And the smell changes during fermentation. so we will get the initial series. Then, after a few months, it will appear, but still in a changed form.

I have a hedge made of barberry about 40 meters long, now it blooms, it will be possible to dry flower tassels and tea, if it turns out delicious. Or maybe dry the flowers for now, and make tea from the leaves in the middle of summer?

Yunna, Natushka has already answered about barberry. We don't have it, so I won't tell you my opinion. But I believe that one should try to make tea from everything. At least a little bit. And then draw conclusions. I would make tea later. The leaves, while young, have not gained strength. During the harvest season, the best tea is obtained. And the flowers, of course, can be dried. They will give additional taste and aroma. And tea will become beautiful with their addition.

[vertrana]

Good evening, warm tea company) I have been reading this branch since winter, the punishment is something else, I will report to you - there is not a single leaf on the street, and the pens are itching. But I am very grateful to you for your help in distracting from our sometimes sad realities. It helped a lot.

vertrana, Sveta, I am very glad that our tea themes help to distract from sad thoughts. And we are always happy to support. Brace yourself! We are with you. Come back to our "Tea Gazebo". It's good there - you can talk about everything.

And how long should it air dry? Even this moment flew out of my head. I do not want to be underdone and spoiled.

Light, the tea should dry well. If it's sunny and dry outside, then a day or two is enough. If damp, it is better to dry in the house and longer. A sign of tea readiness - the tea leaf breaks, not crushed. The tea also seems to rustle in the bag. Not dried tea will not rustle. In general, it is difficult to describe. Experience will come with time. The main thing is not to rush. Let it dry longer than moldy later.

Lyudochka special thanks for this topic and the systematization of the material: I came out on this topic because I was looking for a gingerbread recipe. I found the recipe for gingerbread on burnt sugar, made gingerbread, and at the same time got sick with tea). Thank you)

Svetochka, to your health! I am very glad that I was able to "infect" with such a good, useful and interesting thing. And I'm glad that I liked the gingerbread. I love them very much too.

[lappl1-Lyudmila,]

lappl1-Lyudmila,, today at the dacha they picked cherry and apple leaves, but, due to inexperience, there were very few of them. At home, I weighed them and it turned out to be together just a little more than half a kilo. That is, cherries a little more than 315 g and an apple tree 228 g.
What is the right thing to do now? Can I cook separately or can I cook all together? I'm worried about the quality of fermentation.
Tell me please!

[Elena]

Elena, do not worry! Everything will work out! The tea will be delicious! Twist everything together. Only take a not very large container for fermentation, so that the layer of leaves is at least 10 cm.Then the fermentation will pass qualitatively. Sometimes, when there are few leaves, I ferment in a glass. And everything turns out well. Wrap the container with something warm. And ferment not very long - 6 - 8 hours. For garden plants this is enough.

Lyudmila, thank you very much for your prompt reply!
I'll put it on withering for the night, and tomorrow I'll conjure!

[Elena]

Elena, good luck!

Thank you very much! Honestly, I'm afraid of something ..

Helen, everything will be fine. If anything, ask! I am in touch almost always. Let the leaves dry calmly now. And in the morning, twist the leaves, and everything is already very simple there.

Thank you, Lyudochka, for your support!
I can't wait to make my first tea and learn all the intricacies of its preparation.

[Elena]

Elena, be sure to explore! The main thing is the desire is there. And with us, a big tea company, it will definitely work out.

[Ludmila]

Thank you, Ludmila!
An interesting observation, the leaves of the apple tree wilted beautifully overnight, they are soft, such steel, but the cherry leaves do not give up! A lot more with a crispy vein. I'll wait some more.

[Elena]

Elena, the apple tree can still be rolled into a cloth so that it does not wither. Just don't wrap it tight. Let the cherry wait.

Oh, and I've already twisted everything in a meat grinder. Well, it will already be so.))
And one more question along the way: how to understand that the leaves have been overexposed on withering? They will be completely dry, right?

[Elena]

Elena, well, if you twisted it, then everything is fine. And in order to wiggle, you need to try - they won't wiggle in a day. And even if they are dry, it's also okay - you can sprinkle it a little with water. I think that you are not overwhelmed yet - not much time has passed. The main thing is to look at the central vein of the leaf - so that it does not crunch when breaking. And also a sign of wilting - when you squeeze a handful of leaves in your fist, they lie in a lump and hardly crumble. The under-dried leaves will crumble after opening the cam.

[Lyudochka,]

Lyudochka, You have explained everything very clearly and intelligibly, thank you very much!
True, some of my cherry leaves crunched, although they dried for 14 hours. The weather here is rainy and cold, maybe that's why? But I hope it doesn't have a big impact on the end result.
And what this mixture smells like!

Tussya, Natalia, where are you from? I am also from the Odessa region. (Belgorod-Dnestrovsky).

so we are neighbors)) I'm from Kiliya

Helen, to your health!
And the fact that some of the leaves crunched is okay. It is very difficult to wither them equally. in general, in damp weather, withering and 2 - 3 days can go. So, watch the center vein of the leaf and the handful of leaves. In general, unfinished garden leaves give normal tea. They themselves are rather dry. But Ivan tea may not turn out very good due to underdevelopment.

And what this mixture smells like!

Oh yeah ... the smell is crazy:! And when you dry, the whole house will be enveloped in such a smell that you can eat it with a spoon ...
Damn ... And we are still far from tea - the leaves are tiny!

Luda, can this tea be dried on convection?
If yes, then at 20 C pace. reduce, huh?