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

And I have two typewriters at work, I urgently need to check, why are they worthwhile? I almost threw it out

The thing is wonderful, moderately heavy and good length. Just wash well before use, wear gloves, otherwise you will wash your hands for a week.

if you have enough material, then you can try.

I have 49 roses, and all of them are rich in flowering, one is annoying ... can you make tea from all the rose petals, what if some flowers turn out to be ... poisonous, eh? I read that only pink petals are used for food, and yellow, purple, white ..., variegated in the end ...

Luda, today I collected some hazel and viburnum leaves. I've already read about hazel that I didn't really like the tea. Is it delicious from viburnum? Does it make sense to bother?

[olaola1]

Is it delicious from viburnum? Does it make sense to bother?

olaola1, Olga, I myself did not make a viburnum. But the girls wrote that they didn't really like the viburnum. but the taste and color, you know, we are all different. try, once you have typed leaves. maybe you will like it.

I read that only pink petals are used for food, and yellow, purple, white ..., variegated in the end ...

Lucilia, I don't know about that. Veronica must wait. She knows everything. Now I will ask her about it in the "Tea Gazebo".

Thank you, Luda! I'll try to do it.

I read that only pink petals are used for food, and yellow, purple, white ..., variegated in the end ...

This is if, after cutting, they are colored (they are placed in water with a dye and the petals change color), and if they are initially like that (that is, the result of selection), then they can be eaten.

Girls, tell me is it possible to make tea from wormwood? if possible, should it be added to other teas? I really love the smell of wormwood, just a fan of it. I also love the smell of chrysanthemums, but I think that tea is definitely not made from it. I'm already ready to make a delicious out of everything ..

[Lucilia]

Lucilia, well, do not read the Soviet newspapers before lunch, as Bulgakov wrote! Any rose petals from your garden can be dried safely. Another thing is that not all roses have a scent of petals. And there is no poison in them. Itself dried last year white, very beautifully floated in a teapot next to the calendula.
From wormwood, you can add it to other teas. It gives bitterness, do not overdo it.
The smell of fresh leaves is not always the same as that of dried leaves, especially fermented ones. This is especially true for plants containing essential oils.

Lucilia, and chrysanthemum flowers are part of elite Chinese teas. I really like this tea.

here, I'm trying tea
cherry
insisted for three days in a dark dry place

Speaking of rose petals, is it worth using rose petals that are sold in flower shops / stalls?

[natushka]

natushka, I would not risk it, one can only imagine what kind of chemicals and fertilizers they are stuffed for the sake of profit !!

Speaking of rose petals, is it worth using rose petals that are sold in flower shops / stalls

I think that if they are Dutch, then it's not worth it, because they are 100% grown on a very large dose of all kinds of fertilizers and they are treated very often for diseases, probably dangerous ...

[Lilya34676]

Speaking of rose petals, is it worth using rose petals that are sold in flower shops / stalls?

Definitely not! I have a florist friend.They sprinkle these roses there with such poison that she walks in the refrigerator only in a respirator during procedures.

Lilya34676how? And then my husband is already carrying many leaflets from the dacha.

[Lilya34676]

Lilya34676, seemingly super tea! How does it taste?

how is it?

apparently, I joined the process
it turned out so tasty, however, somewhat unusual
But this is only the beginning, now I will cut off all the leaves around

How does it taste?

the granules are so tight
but the taste
all thanks to your advice, thanks

it turned out so tasty, however, somewhat unusual

I am very glad, Lily, that I liked the tea. Yes, our tea tastes differently from the traditional one. But you get used to it quickly. And I don't want to shop anymore.

How familiar it all is! Last year in August I accidentally got into the topic of tea, and since then I have disappeared!
The same questions, the same appetite!
My advice to beginners is to do more, otherwise it will not be enough, I have a bit of the village left, and this is with my strictest economy and greed!
And we don't have leaves yet

Dear tea makers! Pay close attention to the QUALITY OF RAW MATERIALS! Only from the forests-meadows-fields known to you, from the gardens, the owners of which you know. And then many and chemicals are watered without measure. And the leaves should be clean. And there is no need to assemble high-voltage lines near roads. You are not your own enemies! And you don't need to use chrysanthemum roses from the store!

[Veronicek]

Veronicek, you are our caring! Yes, you shouldn't forget the precautions.

Luda, but of course! We must always remember about TB!

It's still cool to see Ollichka talk about TB.

It's still cool to see Ollichka talk about TB

The girls wrote that Kalina tasted bitter, but I didn't! I need to try lemongrass again, only later, let the leaves grow!

Oh-oh, well girls ... you will not get bored. In the morning I cooked jam from carrots, now the leaves from the trees are dry. )))) I have a full balcony and a full loggia of sheets. My husband brought a large package of apple, pear and cherry. While I was driving so tasty they opened up, especially a pear, it is a wild game. She laid everything out, opened the windows. Tomorrow I will make delicious teas.

I could not resist, tried today my tea made from raspberries and black currants. I liked the currant more, there was a slight hint of black currant, and I love it very much. Raspberry had a more intense color, while there was no raspberry aroma, there was some kind of fruity note. And in the future I will not twist so much. The currants, even in boiling water, did not want to unwind, I had to stir it several times with a spoon. I liked the teas, I will continue from other leaves.

[Yunna]

Yunna, inka_kot, girls, very happy for you! I really like your attitude! Well done! So you will make a lot of tea. Although, believe me, there is never a lot of tea, no matter how much it is made.

I liked the currant more, there was a slight hint of black currant, and I love it very much. Raspberry had a more intense color, while there was no raspberry aroma, there was some kind of fruity note.

Yunna, Natalia, but by the fall you will not recognize your teas. they will become delicious! And I will like raspberries very much. It changes so much during dry fermentation! Awesome!
Good luck with your tea! Cook for health again!

how I laughed at what Ollichka was telling us about TB
Veronicek, but look for yourself with what an important look she tells us

You see how smart dogs are! Only this is not the most vapzhny expression of the muzzle, it also knows how to do it more importantly! When the cheese smells ...
Now we were driving to Vladimir, so I almost twisted my neck, I look at the sides. There are so many cherries that did not bear fruit last year, but now they are blooming and you can see them! Make a plan of the area and mark the growing places of various trees!

Girls, hello. Yesterday after work, at 9 o'clock in the evening, I made my spouse drive into the forest on the other side of the city, beyond Cyprus. I was slightly dissatisfied, but waited while I "destroyed" Ivan-tea plantings. It's raining, the ground is wet, it's evening, and I'm picking off the leaves. I hope that when my teas are infused and he tastes them, he will help me. Although yesterday he brought me from the dacha a large package of cultural hawthorn color. In this regard, the question: the leaves of the fireweed were slightly damp after the rain. will it somehow affect the quality of raw materials? spread on withering. Lyudmila, can I put the fireweed in the freezer after wilting, the quality of the tea will not decrease?

[Veronicek]

You see how smart dogs are! Only this is not the most vapzhny expression of the muzzle, it also knows how to do it more importantly!

Veronicek, the smartest and most important dog - ardent greetings! I would love to give her cheese. Let him drive up! And the kebab remained. So, it is even more important.

[Lucilia]

In this regard, the question: the leaves of the fireweed were slightly damp after the rain. will it somehow affect the quality of raw materials? spread on withering. Lyudmila, can I put the fireweed in the freezer after wilting, the quality of the tea will not decrease?

Lucilia, Luda, well, first of all, congratulations on picking fireweed.
And about wet leaves. Of course, you need to harvest the leaves in dry weather. To keep the leaves dry. well, once collected, then dry them now and wither. And then you can safely put it in the freezer. They can lie there for six months. It will only be easier to process. And the quality of the tea from the freezer will not decrease at all. the main thing is to pre-wither normally.

Thank you!!!!!!

Lyudochka, my yesterday's research: the first tea right now smells very tasty of willow tea, and the second, fried, nope, generally a strange smell))))

Gal, then you don't need to fry. And it smells good for me. in general, give me time, I must brew. you know. I wrote recently that I burned tea and wanted to throw it away. But she threw away the coals and left the rest. Now delicious tea. so wait.

yes, Lyudochka, I remember about the insistence, no, I didn't have it burnt out! boom wait

no, I had it not burnt! boom wait

Well, then it's okay. It will be delicious! Take it away and forget it until autumn.

Luda, Nastya treated me to spring Ivan tea (she was also treated by someone), then I wondered how you can make such tea? The tea leaves were like thin sticks, Nastya asked ... how ?? Now I understood - from young thin leaves

forget it until autumn.

easy to say

[Lily]

easy to say

Lily, easy - this is for us, who have been making tea for several years. And in order to say so, you need to make a lot of tea this season. Then next year you will say the same. In the meantime, of course, you can drink fresh. Where to go? By the way, how much is that much? Well, at least 10 kg of dry tea. I made 17.5 kg last year. Therefore, I calmly drink last year's. and this year I will drink tea next year. because the longer it is stored, the better it gets.

Lilya, when I started making teas last year, I also tried everything, I liked something, I didn't, I put it aside. And then, in autumn, in winter, these are completely different teas, no comparison with those just made! But try, try, so that later you have something to compare with.

Luda, Nastya treated me to spring Ivan tea (someone also treated her to her), then I wondered how you can make such tea? The tea leaves were like thin sticks, Nastya asked ... how ?? Now I understood - from young thin leaves

Yeah, Checkmark, I know how to do it. These leaves need to be kneaded like dough. And for a very long time. In some trough. But my right hand went out of order last year - due to twisting of tough autumn leaves in a manual meat grinder. Until now, it has not returned to normal. I can't even carry a bucket of water in it. Therefore, I will do it my own way. Moreover, I do not look at the leaves. They are still brewed in a sealed container. And I like loose leaf tea less than granulated tea.

[Gal]

Luda, Nastya treated me to spring Ivan tea (someone also treated her to her), then I wondered how you can make such tea? The tea leaves were like thin sticks, Nastya asked ... how ?? Now I understood - from young thin leaves

Gal, so if you twist it on a small grate, it will all be so small. Vaughn in the passage on the Chernaya Rechka saw different grates for meat grinders: 0.2 mm, and 0.3, and 0.4. Maybe on this and twisted, xs.

Yes, these are Moscow people, also enthusiasts of Koporsk tea. Only spring they twist with stems. And sometimes the summer is right with inflorescences. And the smell of this tea is awesome. And the fermentation mode is carried out at a higher temperature - about 30-35 gr. Hmm, we are writing about Koporsky in the wrong topic ...

[Tricia]

Tricia, Neeeee, Nastyush, her, dear, it was not meat grinder tea! and which handles!

Galya, we are talking about the wrong topic about Ivan tea.

Galya, we are talking about the wrong topic about Ivan tea.

Nastya, it's okay. This applies to any tea. And so much has been said about the Ivan-tea theme. and we will speak more.

Now there will be such confusion, we are writing everything in the wrong topics, where we have to, okay, our Luda suffers everything!

My tea is fermented from cherries, apple trees, pears. The husband came in and asked: is there someone painting? Really smells of drying oil. Not grass for sure. Only cherries smell like grass. And the pear also became black as a Negro's child.

Complementing: put the pear and apple tree to dry. It smelled like real tea! Well, a miracle is not otherwise ...

for at least a month he still needs to stand in a closed jar in a dark place for dry fermentation.

Lyudmila, is it necessary to pour into the banks? I sewed special bags so that the teas were aired and dried and I wanted to leave them in them for a while .... Is it better to pour them into jars?