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

And I arranged the analysis according to my teaching habit. I want everyone to have everything perfect.

Lyudochka, on the contrary, I am very grateful for such a detailed analysis!
Everything was laid out so clearly on the shelves.
Also, as an option, did my tea turn out to be light by the fact that I brewed weak? I put 2 tsp. with a slide of infusion for 700 ml of water. Or is it okay?

Luda, May tea is always included in a separate category - like young tea. And then you can mix it with a later one when brewing, add a little later, the aroma will remain, and the color will change. It's a pity that we have nothing in May, but I'll try to pick strawberries from the neighbors. Already packed, but rains. Tomorrow ... There are September and June strawberries (end), the color difference is noticeable even in dried raw materials.

[Lucilia]

Lucilia, did you cover the dishes during fermentation? Maybe the raw materials were dry? In the oven, it would be necessary to put dishes with water next to them, or dishes with raw materials in dishes with a small amount of water.

True, I never leave my beloved - apple, strawberry, raspberry.

Oksana, do you make tea from each plant separately and then brew all together or do you collect three types of leaves at the same time?

I also wanted to clarify, the minimum raw material for cooking should be taken at least 500 g?
Doesn't it work as it should from a smaller number?

[Lucilia]

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 ...

Lucilia, or maybe there were no mistakes. I wrote in the recipe that tea from garden plants does not radically change its smell during fermentation. And further. 12 hours is a bit too much for gardening. I ferment less. As per recipe - 6-8 hours. yours should be dried for a long time. Fermented, raw, it may not smell strong, especially when leafy. And the smell changes greatly in Ivan tea. When drying, you will smell it.

turned on the "warm floor" and put it on fermentation. After 12 hours, I did not smell any delicious smells, I moved them to a slightly warmed up oven

Or maybe you overheated it? what is the temperature on the warm floor?

[mylik.sv]

Also, as an option, my tea turned out to be light by the fact that I brewed weak? I put 2 tsp. with a slide of infusion for 700 ml of water. Or is it okay?

mylik.sv, Lena, I put more tea - 4 tsp. 700 ml. But even with a smaller amount, the tea is also dark. It's just that the aroma and taste are not so intense.

I also wanted to clarify, the minimum raw material for cooking should be at least 500 g? Doesn't it work as it should from a smaller number?

Of course, the more leaves, the better the fermentation is. Now I am withering willow-tea leaves - 1200 gr. And when I do less, the fermentation is weaker. With a small layer of leaves and a small volume, self-heating of leaves during fermentation is practically absent. And with a larger amount, the mass self-warms up and the tea ferments better.

Oksana, do you make tea from each plant separately and then brew all together or do you collect three types of leaves at the same time?

I think Oksana is talking about "Village tea", that is, the joint twisting and fermentation of leaves of different plants. I like Country Tea more mono teas. And not just me. Lena, have you seen the recipe for Rustic tea? If not, then take a look here - Country tea (fermented) - six in one... however, it describes the preparation of leaf tea, but I only make it granular - in a meat grinder.

I don't know the temperature, my legs are comfortable, I covered the raw materials with damp gauze and a plate, leaving a small crack for air flow. I'll go to dry, I'll sign off on the results

Luda, May tea is always included in a separate category - like young tea. And then you can mix it with a later one when brewing, add a little later, the aroma will remain, and the color will change. It's a pity that we have nothing in May, but I'll try to pick strawberries from the neighbors. Already packed, but rains. Tomorrow ... There are September and June strawberries (end), the color difference is noticeable even in dried raw materials.

Veronica, that's the truth they say that it is better to make tea from garden scent after harvest. I never did garden plants early. and I'm not going to now. all the emphasis is now on young fireweed. Tea is now being dried. It turned out to be very dark in granules. And the smell just knocks down. there was never such a smell from the late fireweed. smell of some other. I can't even explain which one. but delicious. I'll brew it later and see the color of the drink.

Lyudochka, everything is correct about fruit-gardening, it should be so. But there are more useful substances in them now. But we will not be treated with our tea, but enjoy it? So I'm not in a hurry, even if all the nutrients useful to the fruits and berries go away.

Oksana, do you make tea from each plant separately and then brew all together or do you collect three types of leaves at the same time?

Elena, I made this tea separately - I was just wondering what the taste of each of the components would be. And it so happened that they removed a huge ridge of strawberries - I dried it mono. Then the late apple tree kept the foliage for a long time - also separately, the remontant raspberry almost green in the snow) In the process of mixing, I found the optimal one for myself - about a third of these plants.
And for some reason I don't really like the mixes, although there is a couple - the crazy aroma is simple and the taste is good. Here are the mixes I gave away)) I didn't like it, but people just love it. Of course, in comparison with purchased tea, any of our unsuccessful ones is simply wonderful)
But I still have a problem that I started making teas late last year, the leaves were already falling off and it was not always a good picking time - it was damp, somewhere the leaves were already unusable ... I just had to throw out a couple of bookmarks - they got moldy ...
And you have a very good time - you will have time to try everything) and there are so many discoveries ahead)
And here I was glad that my father did not have time to remove the extra cherries - I will now collect the leaves from it, and then let it thin out) And I did not remove the wilds from the apple trees either - now I will collect the foliage from them) In general, everything is in tea, everything is in business) ). Now I will not cut the wilds when it is necessary - I will first collect the leaves from them, and then cut them out), albeit at the wrong time))

But we will not be treated with our tea, but enjoy it?

This is true! We are preparing a drink, and whether it is medicinal or not is a secondary issue. Although the benefit is also present in it.

[flete]

And for some reason I don't really like the mixes, although there is a couple - the crazy aroma is simple and the taste is good. Here are the mixes I gave away)) I didn't like it, but people just love it. Of course, in comparison with purchased tea, any of our unsuccessful ones is simply wonderful)

flete, Oksana, strange. And I made mono-teas for two years, and last year mixes. So I like it much more. Moreover, the more scent in the tea, the better.And if you add at least 10% cherries to each tea, then this is not tea, but a bomb ...

Lyudmila, apparently, this is a matter of taste. I don't like cherries at all. Yes, I like the smell, but not the taste. Therefore, I don't like mixes - almost everyone has a cherry).
But this year I will try a young one - maybe she will impress)
And I realized that for myself I need to ferment the mint - I ground it and just dried it - it didn't seem mint enough.

Oksana, indeed, everyone has different preferences for taste and color. I think that if you don't like a cherry, then a young one will not save.

Probably) But you need to try)) Moreover, she does not have such a strong cherry aroma - I rubbed the leaves in my hands, smelled them specially) I'll try, who will give it over the head))
But! From mixes with cherries, very tasty iced tea, that's strange - I don't like hot, but cold as a drink is very, very. Even without sugar. And my niece loves him very much - let it be better for a child to drink natural food than purchased filth.

[Oksana]

Moreover, she does not have such a strong cherry aroma - I rubbed the leaves in my hands, smelled them specially) I'll try, who will give it over the head))

Oksanamaybe you got a noble cherry? From the noble, indeed, weak tea. But from the wild, cool! I also once ran into varietal cherries. Not impressed at all.
And cold tea is really delicious. moreover, any!

Lyudmila, of course! On the site, varietal cherries - that's the answer) And go beyond the forest - we have stunted bushes here, I'm sorry for them, and the ticks have fun right up to the snow ... that's why I collect only on the site ...

Oksana, now everything has become clear. Yes, noble cherries are not suitable for tea. I do not know if a cherry grows in the forest, but I call it a wild one that grows almost derelictly behind fences near the village. She almost does not give berries. And if it does, then it's such sourness and astringency! But the leaves go well in tea.

Girls, I remind you that you can still pick up flowers of fruit trees to add to tea. Of course, if you have a lot of trees and peeling them will not harm the crop. I picked apple blossom today. Here's what:

Yes, we have low cherry bushes growing in the forest on the roadside - a small berry, very fragrant in jam. And her leaves are small ...
Now I will know why I absolutely do not like cherries))) it's good that I didn't pick up this year)) Thanks for the tip!)
I'll have to ask a couple to bring it, plant it on the site) I'm dragging everything there))))) Here they even brought a cedar))

And so far we have nothing to collect, leaves from a fingernail, there is no color, and there are not so many plantings to rip it off, you have to lick your lips on your blanks and wait for now.

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

And we ate like the colors of white acacia, and we were afraid of yellow! Although the distance between us was only 40 km. I am from Kommunarsk

And the sweetest are purple acacia flowers, they are large and tasty! But in our city there were few such trees ...

Well, dear tea masters, I am reporting. I here today complained that my preparations do not smell during the fermentation period, Lyudmila recommended that they start drying. Two are already dry. Made from pears and cherries, the scent pervades the whole house. Now I'm going to take care of the apple tree. By the way, they write here that you cannot ferment flowers together with the rest of the raw materials, and when I collected the leaves, I did not know this. Now the smell is awesome, I think nothing terrible happened? True, I will not dare to taste my teas, I am afraid to be disappointed, they write that freshly made teas smell more like brooms and a bath, that they need to "walk". How long does tea need to rest ???

[Oksana]

Yes, we have low cherry bushes growing in the forest on the roadside - a small berry, very fragrant in jam. And her leaves are small ...

Oksana, here from such cherries will be good tea. I didn't have any cherries on the plot. but 2 years ago I planted it - I took it from my neighbors. Blooms this year.But they are still small, you can't pick leaves for tea. I will, as always, tear up from neighbors.

And we still have nothing to collect, leaves from a fingernail, there is no color, and there are not so many plantings to rip it off, you have to lick your licks on your blanks and wait for now.

natushka, yes, we, too, have small leaves on the garden scent. And don't worry. the summer is long. We will have time to do everything.

I call a savage one that grows almost derelictly behind the fences of the village. She almost does not give berries. And if it does, then it's such sourness and astringency!

Oh, I have one!

[Lucilia]

Well, dear tea masters, I am reporting. I here today complained that my preparations do not smell during the fermentation period, Lyudmila recommended that they start drying. Two are already dry. Made from pears and cherries, the scent pervades the whole house. Now I'm going to take care of the apple tree. By the way, they write here that you cannot ferment flowers together with the rest of the raw materials, and when I collected the leaves, I did not know this. Now the smell is awesome, I think nothing terrible happened?

Lucilia, congratulations on your first tea! You see, everything turned out well. So it will continue. You will see. And what they did with the flowers was okay. They don't make the weather in tea. They are probably not visible. But if you dry them separately, then there will be more sense. And the tea will look more beautiful.

True, I will not dare to try my teas, I am afraid to be disappointed, they write that freshly made teas smell more like brooms and a bath, that they need to "get through". How long does tea need to rest ???

Luda, and in vain! You can try it. The first year I made tea, I drank it right away, without waiting for it to be infused. Now I drink last year's teas, but I don't touch the fresh ones. I just warned because everyone was aware that aged tea is much better than freshly made. We have made many of these discoveries for ourselves this year. were very surprised how the tea changed! So, drink to your health! While you drink the first batch, the second is already infused. It's better than a store drink.

and someone harvested a quince?

[Lucilia]

Lucilia, I brewed tea immediately after drying, there was no smell of a bath. It was interesting to look at the color and determine the taste. But in a month it will be different, and in a year you will not know at all, it becomes so rich and aromatic. Just keep it right, I have it in glass jars and with screwed metal lids.

Oh, I have one!

Hello Ksyusha! So you're in luck. The tea is superb. Last year, I added cherries to all country tea, at least a little. Haven't you made tea yet? Or is the son watching - he won't let his mother work?

that freshly made teas smell more like brooms and a bath, that they need to "get through". How long does tea need to rest ???

Oh, and I didn't answer about that. Luda, if tea smells like a bath, then it is not made correctly - either at the stage of fermentation, or during the drying process. And if done correctly, it will smell good. By the way, he would smell like a bath already during drying. So your tea is made right! drink to your health!

I brewed tea immediately after drying, there was no smell of a bath. It was interesting to look at the color and determine the taste.

Hello, Allochka! You speak the truth!

I have in glass jars and with screwed metal lids.

Can't be stored in plastic jars?

Lyudochka, good evening!

Luda, I’m still at home, the weather is bad .. tomorrow I’ll go to the dacha, but I haven’t made my tea yet… it’s a pity to peel off my leaves… I’ll have to walk through the neighboring cherry trees.

[Lilya34676]

Can't be stored in plastic jars?

Lilya34676, I store in ordinary disposable plastic containers. The main thing is to ensure tightness and a dark dry place. Then everything will be fine. so keep in your jars. but close them tightly.

I'm at home for now, the weather is bad ..tomorrow I will go to the dacha, but I haven’t made tea yet ... it’s a pity to peel off my leaves ... I’ll have to walk through the neighbor’s cherry after all.

Ksyusha, tomorrow the weather will be good. So the dry leaves will be waiting for you in the country. And wait a little with cherries. Very small leaves. Start them at least from mid-June. by this time they will collect tannins. And the tea will be better. But the fireweed will now turn out to be noble.

Luda, thanks for the advice, I'll wait with cherries, I'll start with fireweed.) At the same time, I'll open the cycling season.

Ksyusha, happy start - bike and tea!

the first batch of cherry tea is done
for some reason I thought it wouldn’t work
I wanted to try the tea so much that I almost didn't wither, and fermented for about 4 hours,
but started to dry, AND SUCH SMELL STANDED IN THE HOUSE
incredible
the family said it smelled a little cherry jam
now I'm waiting for a few days to just stand alone
I'm waiting for the first try now
here)

Girls, I also unsubscribe. overdried everything. Cherry brewed, it turned out so dark, rich, slightly tart. But I liked apple more, of a beautiful reddish color with a slight acidity. I didn't brew a pear. Thank you, everyone who gave us advice, corrected, comforted. I have so much strength that I want to dry KamAZ tea, from everything that can be picked ... What a happiness that I accidentally got to your site in February ... what happiness that summer is ahead ... and you can create, create, create. Lyudmila, and one more question. Is it possible, instead of withering, to use a freezer on an ongoing basis for all types of raw materials?

[Lilya34676]

the first batch of cherry tea is done

Lilya34676, congratulations on your first tea! Now the process will go. It's simple, right? Soon they will make tea without hesitation.

Girls, I also unsubscribe. overdried everything. Cherry brewed, it turned out so dark, rich, slightly tart. But I liked apple more, of a beautiful reddish color with a slight acidity. I didn't brew a pear.

Lucilia, Luda, and I congratulate you on a successful tea! Well done, I did a lot!
Lilya, Luda, I am very glad, girls, that you liked the tea. And it will stand for a couple of months, it will become even better.

Is it possible, instead of withering, to use a freezer on an ongoing basis for all types of raw materials?

Ludmilaif the leaves are not withered, then fermentation may be worse. Now the leaves are very juicy, so excess moisture will worsen the quality of the tea. I reread my recipe and realized that I needed to make an edit. Still, it is better to wither the leaves before the freezer. Freezing and withering have different purposes. Withering removes excess moisture from the leaf and improves the fermentation process and the quality of the tea. Freezing breaks all the cells of the leaf and its processing is improved.

[lappl1]

lappl1, Lyudochka!
Now I have made my Firstborn! Zaaaaaapah !!!! Floral, so tart! : girl_dance: Plump granules! Wonder how good! It turned out dark, I'll brew and try it tomorrow evening after work.
I want to try to collect the tops of my heads and cut these tiny leaves and roll them with a rolling pin, I'll try to make a sheet one once.

Not here it was necessary to report! Confused! But the tea did not suffer from this!

[Borisyonok]

Borisyonok, Helen, I am also delighted with the first batch of tea. Wonderful! Congratulations on the start of the season.

[Lucilia]

Lucilia, fellow countrymen! Whom did their parents scare, so they ate different acacia

cut the leaves and roll them with a rolling pin, I'll try to make a sheet once.

By the way, I, too, after the freezer with a rolling pin "went" on the leaves, my husband made a rolling pin from an old typewriter, the element on which the letters hit, a plastic rubber coating, very convenient to use. So I rolled all the tea, and then it was very easy to roll them by hand.The apple tree turned out great in general, I think because I cooked it separately from the first "heap" of teas and it became a beautiful amber color already at the stage of fermentation.

Lyudmila, but how to make tea from a tea rose? Ferment or dry rose petals? Can the leaves from the rose be used? they are so tough ...

[Lucilia]

Lucilia, LudmilaThe petals were fermented and even the tip was very interesting and the rose itself is better dried. As I remember, Lyudochka will write more! Who fermented the rose? maybe Helen-Kubanochka? I don’t remember, excuse me. And I have two typewriters at work, I urgently need to check, why are they worthwhile? I almost threw it out

You can try to spin a rose leaf in a meat grinder, the girls wrote about leaf tea from a rose.

[Lucilia]

Lyudmila, but how to make tea from a tea rose? Ferment or dry rose petals? Can the leaves from the rose be used? they are so tough ...

Lucilia, I would dry the petals in a dryer at a temperature of 40 - 50 *. They will look very beautiful in tea later. And the flavor will be added. And the leaves are not tougher than cherry leaves. I would have dried them first, and then put them in the freezer for a couple of days. Then I would twist it in a meat grinder and ferment it as usual.
In general, there was infa that the petals also ferment. But apart from the leaves. I don't know how many roses are needed to have enough petals for fermentation. It seems to me that there is no need to ferment the petals. They do not contain the tannins that make tea tea. And in the process of fermentation and drying at a high temperature, you can lose that magical aroma that is in the rose. I observed this on St. John's wort. After fermenting the flowers, she lost the awesome aroma of St. John's wort. but just dried made me happy. This can happen with a rose.
but if you have enough material, then you can try.