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

Lena, I have no convection. But apparently yes. In general, start drying anyway make 100 *. Minutes for 20. Slightly "roasted" tea gives a funky caramel taste. The Chinese specially roast it for some types of tea. In general, this is a conventional term. As such, there is no frying. Just the top of the granules dries quickly. I often put 150 * in my oven at the beginning of the drying. I really like this tea. And you will experimentally come to the tea that you like.
Most importantly, do not make a thick layer of tea when drying, so that it does not get steamy. And don't go far, stir it constantly to dry evenly.

Luda, very interesting information about "fried" tea! Thanks a lot for the advice! You know so much! And a special thank you for sharing your knowledge!
Personally, I am very, very interested in everything you have told about!

Helen, I am very glad to be useful! And I am happy to share with everyone what is very interesting to me and what I learned about tea. I will be glad to share further information about tea, like all those who have already made tea last year.

Good morning everyone, everyone !!! I tell you what I did this weekend: I dried the blossoms of cherries, plums, thorns and bird cherry; twisted and dried pine shoots; froze and then twisted the leaves of sirgi with bird cherry and added a little fermented cold mint. On Saturday evening, I dried pine, such granules turned out to be good and a very delicate aroma (not at all resinous). On a Sunday morning, I dried a leaf of bird cherry with irga and fermented mint, that's where the aroma was (you can still feel it), my son woke up and asked why it smells so delicious. The granules turned out to be tight, dried for a total of 1.40 hours. I could not resist taking a gram of granules of leaves, pine and the color of bird cherry, mixed everything with ordinary black leaf tea and made tea at the dacha and called a neighbor. A very interesting taste, considering that we drink tea in Kazakhstan with milk, then the drink turned out to be excellent, some oily, very aromatic with a slight bitterness. A neighbor immediately asked what I had added (I took the bird cherry from her, mine disappeared two years ago). In short, I had to leave the teapot with tea leaves for her. And I also dug up young shoots of raspberries (such a hooligan climbs both in the berries and under the apple trees) and cherry shoots. True, all this had to be washed. Wrapped in clean towels to dry. Now I'm sitting worrying about whether tea will turn out from a washed leaf. Raspberries, as I understand, must first be frozen, and then fermented. Can the cherries be twisted and fermented right away?

[Mirtilla]

Mirtilla, Margarita, yes ... You have done a lot of work! Thank you for such a detailed report. It's nice that you make so much tea. Believe me, there is no need to slow down. Then there will be enough tea for the whole year. and will remain for the next years. The longer it is stored, the better. The main thing is to finish drying it better in a bag so that the tea dries completely and does not become moldy.

Now I'm sitting worrying about whether tea will turn out from a washed leaf. Raspberries, as I understand, must first be frozen, and then fermented. Can the cherries be twisted and fermented right away?

Many girls washed the leaves and made tea. The main thing is to wither the leaves, then the bacteria will have time to settle on the leaves during this time. And then you can freeze. Or you don't need to freeze it. It will be more convenient for you. But frozen is easier to twist in a meat grinder. And don't forget to wilted the cherries. And you can also freeze.The cherry leaf is very difficult to grind, so freezing is preferred. There are links at the end of the recipe. Find links there about washing and drying leaves.

Girls boys! Do not miss the moment to dry the flowers of apple, plum, pear and other scent, then add to tea. Now, I'm drying plum flowers now.

girls, can you dry the acacia flowers for tea?

Lyudmila, you have calmed me down, thank you. The leaves, of course, dried up (I dug them during the day, and I washed them at midnight). If it works out the finished product (and I am now sure of this) I will try to show it visually with the help of a photo.

[Margarita]

Margarita, will definitely work out! I'm sure of that too! And we are waiting for the photo.

girls, can you dry the acacia flowers for tea?

Hang out, sure you may. They are very fragrant and healthy. Here's what Yandex gave out about their properties:

The healing properties of acacia flowers
Acacia flowers contain the following substances:
• organic acids;
•essential oils;
• heliotropin;
•tannin;
•sugar;
• glycoside.
Due to the fact that acacia flowers have such properties and have a rich supply of nutrients in their composition, they are used in alternative medicine to treat such diseases:
• kidney inflammation;
• disease of the bile ducts;
• diseases of the digestive system (stomach and duodenal ulcers, acidity, stomach bleeding, various intestinal diseases);
• hypertension (atherosclerosis, arterial hypertension, coarctation of the aorta, etc.);
• flu, cough;
• inflammatory processes in the appendages and uterus;
•urolithiasis disease;
• uterine fibroids.

in childhood we loved to eat yellow acacia flowers, sweet. But they did not eat the white one, they said that it was impossible.

[Elya]

Elya, now we need to wait for our specialists - Veronica and Lina, what will they say. But what I wrote was about white acacia.

[Luda,]

Luda, wait, maybe our parents just told us that, but in fact they are also edible. The yellow acacia grew in a friend's garden, we climbed right on it. But whites grew along the roads.

I have not tried this yet. (((That's it, you have to go to the dacha to collect leaves.)))))

and we ate white, we have no other. today I got two chic acacia branches - I'll go dry)) I also saw an elderberry bush in the next yard, can you also use flowers ?? and I plan to dry the tea rose)
and another thing: I bought essential oil of bergamot and cinnamon, smeared the inside of the jars, poured fresh tea, hid it in the closet. I will observe, then I will tell you what happens)

[Hang out]

I also saw an elderberry bush in the next yard, can you also use flowers ?? and I plan to dry the tea rose)

Hang out, Natalia, elderberry, probably not necessary. It is slightly toxic. I have a lot of it too, but I bypass it. Although, with careful use, it is used for medicinal purposes. But dry the rose. And more. She makes very beautiful tea.

bought essential oil of bergamot and cinnamon, smeared the inside of the jars,

This is, of course, good. But I would add oil to tea that is not very expressive in taste (for example, an apple tree or a pear). I would not want only bergamot and cinnamon to smell. I love the smell of the original material itself. But, of course, you can try.

I have not tried this yet. (((That's it, you have to go to the dacha to collect leaves.)))))

inka_kot, Inessa, urgently need to correct the situation. Make tea for health. It is very interesting! And, of course, useful. We no longer buy store tea. And if you have to drink it somewhere, then your nose will wrinkle. Yours is better!

[lappl1]

lappl1, gave her husband a task. Pick the leaves tomorrow. I will shaman ...

[Inessa]

Inessa, right! Get started! and we will support!

Luda, red elderberry is poisonous, but black elderberry is not; jam is made from its berries.

Using elderberry
For treatment, flowers, berries and leaves of black elderberry are usually used. They are dried in ovens and harvested for the winter.It should be noted that the benefits of black elderberry remain in fruits for 6 months, it is not recommended to store it longer. But in flowers, the properties of black elderberry can be stored for a very long time. So, flowers can be stored for 2 - 3 years, but only in a dry room with good ventilation. The properties of red elderberry in flowers are also considered dangerous, therefore they are not recommended to be used even for home decoration. Undoubtedly, the black elderberry has the greatest benefits in its raw form. Even in ancient times, people plucked young shoots and made a salad from them. At the same time, they were careful and knew how to distinguish red from black elderberry. Fresh elderberries were used to make drinks. Black elderberry juice is now mixed with lemon juice, zest and water. Thus, the original healing kvass is obtained.
Elderberries can be used to make jelly, compotes, and preserves. For sweetness, it is recommended to add honey, not sugar, to them. Due to this, the benefits of black elderberry will be preserved to a greater extent. Traditional medicine actively uses the benefits of black elderberry. Fresh and dried elderberries are successfully used for the treatment and prevention of the following diseases: Laryngitis; Hepatitis; Bronchitis; Flu; Neuralgia; Kidney disease; Bladder disease; Rheumatism; Gout. Black elderberries are dried and used to treat a rare disease of malaria. Dried and fresh black elderberries, according to medical research, have such a high content of medicinal properties that they are included in the complex of therapy for oncology (stomach cancer and skin cancer). In the case of stomach cancer, the patient is given a jam made from fresh black elderberries. Oncology of the skin is treated with a special agent: fresh berries are squeezed out, insisted on wine, and the patient is treated with the black elderberry extract obtained in this way. Decoctions and infusions are prepared from flowers and leaves of black elderberry, which have strong antibacterial and diaphoretic properties. These funds help with colds (tonsillitis, flu, bronchitis, ARVI). To obtain a healing infusion, take 1 tbsp. l. flowers and pour a glass of boiling water. This mixture is brought to a boil and simmered over low heat for 15 to 20 minutes. Then the broth is cooled, wrung out and used in a warm form, 0.5 cups, inside, before eating. Infusion can also gargle with colds.
In addition, such a drug is excellent in the fight against ailments such as arthritis, gout and rheumatism. Applying steamed black elderberry leaves to sore spots can relieve inflammation. That is why such a remedy is used for the following problems: Diaper rash; Burns; Inflammation of the hemorrhoids; Furunculosis. A widespread folk remedy for constipation is to take advantage of the black elderberry from young fresh leaves. The properties of the red elderberry in the leaves are also poisonous, therefore it is important to distinguish it when the leaves are harvested. So, for the treatment of chronic constipation, the healing properties of elderberry are used as follows: the leaves are boiled in honey, and the resulting medicine is taken orally. A decoction (inside and in the form of lotions) from the bark of black elderberry is good for various diseases: Skin diseases; Kidney disease; Arthritis; Rheumatism; Gout. In addition, the benefits of elderberry and the properties of toning and rejuvenation are widely used in cosmetology. A lotion is prepared from the flowers of the plant and used to wipe the skin of the face and neck. This lotion can also be frozen and rubbed over the skin.
Contraindications and harm when using elderberry
Elderberry, like any other medicinal plant, has some contraindications for use. So, black elderberry is not recommended for use in the following health conditions: Ulcerative colitis (enterocolitis); Crohn's disease; Chronic diseases of the gastrointestinal tract; Pregnancy (very carefully, under medical supervision). Most often, doctors warn patients against the use of black elderberry by children under 12 years of age. Unfortunately, people often confuse black elder and red elder plants.If you want to use this plant for medicinal purposes, you need to be careful and not make a mistake, since the red elderberry can be harmful to health. Red elderberry is poisonous for humans, therefore you need to be especially careful with this plant. It is not very easy to distinguish between red elderberry and black elderberry: red elderberry differs, of course, by the red color of its berries. But this is only when it ripens. But in those periods when the leaves and twigs of the plant are used for medicinal purposes, it is important to be able to distinguish red from black elderberry. Otherwise, you can get not the benefit of the red elderberry, but the poisoning of the body.

A source: 🔗

Luda, red elderberry is poisonous, but black elderberry is not, jam is made from its berries.

Elya, and mine is just red. Actually, I'm still the botanist. Therefore, I do not risk using unfamiliar perfumes.

I'm a little afraid of elderberry, although I've heard good reviews about the jam.
tea with essential oils made a little - to try. my husband is very fond of tea with bergamot, and drinks only it. we'll see if homemade tea is drunk - it will be just great)

[Natalia]

Natalia, the husband will drink tea, you'll see. And if you love with bergamot, then of course do it. Only earlier than a month later, I do not recommend drinking tea. Let it dry ferment. Compare and see for yourself. And by winter, the tea will be superb.

yes) already hid it - do not disturb until winter)))
I, like a squirrel, jump through trees in search of tasty things, and make supplies for the winter)))) Today my mother will bring apple growth to me, and my godfather - strawberry and raspberry leaves)

Dry the acacia. Elderberry can also be used, but it can be used by adding a little to tea. And then if there is no allergy to flowers, and not often. In general, flowers often contain more active ingredients than leaves, or others altogether. Especially if the flowers of the plant are used as a medicine. If you want to add flowers to tea, then either look about them on the internet (but in trusted sources, and not in popular magazines), or ask. Lilacs can also be dried, chubushnik too, but, I repeat, add a little! And don't forget that many nets lose or change color when dried, especially blue ones.

[Natalia]

Natalia, if not a secret, where you come from. Maybe from the places where I lived?

the acacia is already drying, the elderberry has plucked 2 branches, there will come out a little flowers. the lilac has already bloomed with us. I will not risk using unfamiliar plants. dry tea roses - and delicious and beautiful)))

[Natalia]

Natalia, if not a secret, where you come from. Maybe from the places where I lived?

Odessa region Kiliya

[Hang out]

Hang out, wrote in a personal.

[Hang out]

Hang out, Natalya, as a child, I rested in boarding houses near you! And on the estuary.

I came back to tell about the elderberry. The red elderberry in the bark, leaves and unripe fruits will contain a substance that turns into hydrocyanic acid. But fully ripe berries do not contain it. The flowers do not contain it. So both elderberries are acceptable as an additive to tea.

Good time to all tea maniacs)
Lyudmila, can you please tell me if it is possible to make tea with apple flowers? Just today I had to cut off the branches that interfere with walking along the stationary paths, I collected half a packet of apple inflorescences. And there are leaves and flowers just in bloom ... I think so. And the smell from the bag is already fantastic ...)
And another question - maybe someone has already tried blooming irgi tea? I really liked the leaves, but with the flowers, how will it be ...

[Hang out]

Hang out, Natalya, as a child, I rested in boarding houses near you! And on the estuary.

)))) wherever you look - one relative))

[Lyudmila,]

Lyudmila, I want to thank you once again for your support and help in making my first tea! Your advice was very timely and valuable to me!
Here is my firstborn:



The tea was made from 228 g of apple leaves and 315 g of cherry leaves.
The raw material dried up at 14-15 hours.During this time, the leaves of the apple tree wilted perfectly, but the cherry leaves are left a little damp. I twisted everything into a meat grinder and fermented for about 7 hours in an enameled 1 liter mug. The height of the tightly rammed pellets was about 10 cm. (Now I think that it was not necessary to tamp the pellets too hard.)
She covered the mug with a damp tea towel and wrapped it in two terrycloths. But since it was cold in the kitchen, and I constantly dropped in to smell how my future tea smelled, I'm not sure that the fermentation was successful. The mug was cold. Granules, however, changed color and the smell was pleasant, but freshly cut grass, and not floral-honey. Didn't understand if this is bad or normal?
Then I dried it according to your advice, Luda, on convection for 20 minutes. at temp. 100 C, 30-40 minutes at 80 C and about 30 minutes. at 50 C. I interfered all the time, drying the seagulls quickly.
And the smell in the apartment, as promised, was crazy!
Then she poured the tea into a pillowcase and hung it up to dry. (Although he was already rustling loudly for me.)
Today, like everyone else, I could not resist making this tea. I put 2 full tsp. for 700 ml of water. The result is a beautiful and tasty tea with a pleasant aroma of fresh leaves. I like it! Let the dry fermentation take place, then we will fully appreciate it.
Thanks everyone for the help, clarification and hints!
Lyudochka, personal gratitude to you for the science and introduction to such an exciting and useful activity as making tea!

[Hang out]

Hang out, so I finally was born in Bendery, and therefore rested in your area. There are a lot of ours here!

[flete]

flete, Oksana, flowers of all plants must be dried separately. They are not fermented. And then you can mix the already dried raw materials. Do not get carried away with irgi flowers, like bird cherries, add a little. Irgi flowers have a very close aroma to bird cherry, slightly less almonds and more fruit.

[Svetlana]

SvetlanaLast year all my tea was drying pillowcases on the window, the windows warmed up well through the roller blinds, there was a very strong aroma in the room, but I slept perfectly. I dried it several times outside, but we often have smoke outside, so I decided to dry it in the house. Good luck with your tea !!!

[Margarita]

Margarita, I wash absolutely all the leaves, dry, wither and freeze everything. All tea turned out wonderful and the longer it costs, the more aromatic it becomes. Tomorrow my tea leaves for the Kaliningrad region, my friends love herbal tea, they just dry the leaves, and now they will drink fermented tea, introduced me to our Bread Maker and tea topics.

[flete]

Lyudmila, tell me, please, is it possible to make tea with apple flowers? Just today I had to cut off the branches that interfere with walking along the stationary paths, I collected half a packet of apple inflorescences. And there are leaves and flowers just in bloom ... I think so. And the smell from the bag is already fantastic ...) And another question - maybe someone has already tried the tea from the blooming irgi? I really liked the leaves, but with the flowers, how will it be ...

flete, Oksana, flowers are best dried separately. When twisted in a meat grinder, they will mix with the leaves and will not have the beauty that they intended. And if you just add them to the twisted leaves, then when dried, they dry faster than the leaves. and may burn and simply lose flavor. After all, flowers are not dried at a temperature of 100 *.
Oh, it turns out, Veronica answered the same. But nothing, let my answer remain.

[mylik.sv]

Here is my firstborn:

mylik.sv, Lenochka, congratulations on your first child! It looks very beautiful. Only for some reason light tea turned out.

Granules, however, changed color and the smell was pleasant, but freshly cut grass, and not floral-honey.

Lena, a flower-honey aroma during fermentation is obtained from fireweed. And cherries and apple trees definitely shouldn't smell like grass.

The height of the tightly rammed granules was about 10 cm. (Now I think that it was not necessary to ram the granules too hard.)

Lena, don't tamp it tightly. You need to lightly press the mass.

Then she poured the tea into a pillowcase and hung it up to dry. (Although he was already rustling loudly for me.)

Lena, tea still needs to be dried. It often happens that the granules are dry on top, but still moist inside. therefore, it is better to play it safe and dry in a bag longer.

Lyudochka, personal gratitude to you for the science and introduction to such an exciting and useful activity as making tea!

Helen, to your health! Enjoy making tea!

[lappl1]

lappl1, Lyudochka! I dried pine shoots today. Today we will obviously sleep "in a pine forest"! A scent for the whole house!
I will twist Ivanushka at 6 in the morning ... so that after work I will start drying.

Helen, yes, there is such a smell from pine! And I start to cough from such an intense! So I put the oven and dryer on the veranda. dry land with the door open to the street.

I will twist Ivanushka at 6 in the morning ... so that after work I will start drying.

And rightly so. you need to adjust tea to your schedule. Everything will turn out well.

yes, the smell of pine is!

Tomorrow evening Ivanushka will correct it!

And don't tell me ... You can go crazy with Ivanushka. Moreover, from the young. And I'll dry in the morning.

And I'll dry in the morning.

Happy! And now I have a break for three days ... fortunately, it does not bloom yet! And then you go on the train - and your eyes are looking for flowers outside the window!

Judging by your debriefing, Lyudochka, my tea came out wrong, right? Or "let him live," insists?

Ladies. Thank you) Initially, beauty was simply not thought of - I still brew it in a tea maker or in a thermos, there it is not visible ... And the toad presses to give, although it presented several liters of tea)
Lyudmila, thank you for the recipe - we drank all winter and remembered you). Well, it's very tasty, the aroma just stands on the entire first floor when you brew it. And yes, the farther, the stronger the aroma) True, I never leave my beloved - apple, strawberry, raspberry. I can brew something else for the guests, but this one only for myself)
Thank you very much for the recipes!

... All tea turned out wonderful and the longer it costs, the more aromatic it becomes.

Thank you for calming me down, but it seems to me that I stuck the cherry. Twisted in a meat grinder and fermented overnight, early in the morning to dry. But she tamped it hard and if it was so dark on top, like that of girls, then the middle and below it was still light, of course it smelled like cherry, but not much (when I just dried the leaves, they smelled brighter).

Lena, don't tamp it tightly. You need to lightly press the mass.

It seems to me that I ruined the cherry with a strong tamping (there was nowhere to use the silushka at that moment). Apparently it was not my day. Anyway, I'll taste it in the evening.

[mylik.sv]

Judging by your debriefing, Lyudochka, my tea came out wrong, right? Or "let him live," insists?

mylik.sv, Lena, wrong tea is when it smells like a bath or sour. And so you have a light fermentation tea. But he will definitely get better. You won't recognize him in the fall - it will be infused. And I arranged the analysis according to my teaching habit. I want everyone to have everything perfect. I was just confused by the light color of the brewed tea. I have a black cherry-apple tree. By the way, many girls also make light tea. And they are happy. I'm just wondering myself, why is this happening? It seems that according to the description, everything was done normally, well, except that they strongly rammed it.

It seems to me that I ruined the cherry with a strong tamping (there was nowhere to use the silushka at that moment). Apparently it was not my day. Anyway, I'll taste it in the evening.

Margarita, you have not spoiled anything, like Lena. You will see that the tea will be great. Give him a time limit. Almost any tea in the first weeks - none. At least a month he needs to brew.

So, Lena, Margarita, do not panic, the flight is normal. We are with you.Can you imagine what it felt like when I threw away my first teas - rancid and moldy? And there was no one to ask. And now there are so many of us, tea-makers, that at any moment we will tell you what is going on and how. Make tea. Everything will be OK. You will see!

Lyudmila, thank you for the recipe - we drank all winter and remembered you). Well, it's very tasty, the aroma just stands on the entire first floor when you brew it. And yes, the farther, the stronger the aroma) However, I never leave my beloved - apple, strawberry, raspberry. I can brew something else for the guests, but this one only for myself)

flete, Oksana, you cannot even imagine how pleased I am that you make tea and you like it. And my favorite composer was also named. I also love all these flavors in tea. Make tea for health!

Luda, spring tea will always be lighter than summer tea and especially autumn tea. Cherry passed by itself. June cherry is much lighter than October cherry. The tannins have not yet accumulated. And the leaves of the apple tree from trees of different varieties give a different color of tea. Well, taste too, of course.

Hello girls. So, I came back to tell you that, unfortunately, I can't do anything. I collected three types of leaves separately: cherry, pear, apple tree. I froze it, thawed it a day later and rolled it up (all brown hands) turned on the "warm floor" and put it on fermentation. After 12 hours, I did not smell any tasty smells, I moved them to a slightly warmed oven ..., there is no tasty smell ... what am I doing wrong? More than 15 hours have passed, but I don't see any progress. Girls, please help, analyze my mistakes ...

Veronica, of course, I didn't make tea in May, but my June tea is also dark. And from the apple tree and from the cherry. In fact, it will darken during storage if you keep it in the dark.