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

[Lucilia]

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 into jars?

Lucilia, be sure to store in a sealed package, without access to air, in a dry, dark place. And no further dry fermentation will take place in the bags. Air-exposed tea will lose its aroma and taste. Therefore, store in jars tightly packed and tightly closed.

[inka_kot]

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 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 ...

inka_kot, Inessa, strange metamorphoses .. That drying oil ... That tea ... Everything will be OK. Especially in the fall.

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

Lenusik, they will gradually figure it out ...

Inessa, strange metamorphoses .. That drying oil ... That tea

Lyudmila, I've already figured out the smell.
In general, this: pear (wild) smells like real tea. And it looked like tea became straight. I have already hung it on the balcony in gauze to dry it. The whole balcony just smells like tea.
The cherries are now drying in the oven. Oily to the touch, oily and smells of drying oil.
The apple is in the oven now too. It smells incomprehensible what. It looks like some kind of herbal tea.

When can you try? Tomorrow or let it hang for three days in gauze on the balcony ???

Lyudochka, what would we do without you !?

[Lucilia]

Lyudochka, what would we do without you !?

Lucilia, Lyudochka, thanks! I'm always happy to help!

When can you try? Tomorrow or let it hang for three days in gauze on the balcony ???

inka_kot, Inessa, you can taste and drink tea immediately after preparation. But it will be in full force by the fall. and then it will get better and better - the longer it is stored, the better it becomes.

The cherries are now drying in the oven. Oily to the touch, oily and smells of drying oil. The apple is in the oven now too. It smells incomprehensible what. It looks like some kind of herbal tea.

And if you combine all this, that is, do it together, then it will turn out very, very good!

Lyudmila, yesterday she transformed "Ivanushka" and put it on fermentation. She turned on the floor harder (last time the mass was cold) wrapped it up well and went to bed, it was at 12 at night. Unfortunately, the floor turned out to be very hot, I unraveled the raw materials in the morning and the bowl was hot. now, before you work dry it. Of course there is a smell, but the pear, cherry, apple tree was much stronger. Lyud, have I ruined Ivanushka?

have I ruined Ivanushka?

Luda, of course, shouldn't have a hot bowl. And even very warm. The Chinese do not ferment at temperatures above 30 *. At this temperature, they write, the leaves do not release extractive substances that make tea tea. Yes, and bacteria that are responsible for fermentation can also die in hot environments. Luda, don't be afraid to ferment at a lower temperature - up to 18 - 20 *. If the mass is of sufficient volume, then self-heating of the mass occurs. The main thing is to wrap up the container and this heat will be enough. At this temperature, the yield of extractives is better and tea, naturally, also turns out better. You just had to put the tea on the chair. If the room temperature was 25 - 27 *, then this is very good.Maybe it wouldn't be necessary to wrap up at this temperature.
Luda, when I was making tea for the first year, I could not ask anyone anything. Therefore, there were much more mistakes than you. And ruined several batches of tea. Threw them away. And you have only one party ruined. This is so small! But they gained experience.
Do not place on the floor. Wrap and leave on a table or chair. In general, now it is getting warm, the warm floor does not need to be turned on at all.

[Lucilia]

Lucilia, Lyudmila, if you are afraid of the cold, put a container with raw materials in a bowl of warm water, 35 degrees, and immediately wrap it up with warm clothes. The desired temperature will be maintained. It is better to be underheated than overheated.

I already understood!

this is what I collected today
boast a little

Nice, it is better to dry at low temperatures (30-36), if not confused, the lowest temperature in drying.

and I tried to dry the apple blossom, so that later the beauty to add to the tea, it did not work, everything is rusty-brown. Tell me how to do it correctly?

Oksana, I dried the rose at 65 in an airfryer with a low fan speed.
Lyudmila, flowers need to be dried at a maximum of 65-70 degrees. And many of them can change color when dried. Blue, lilac, violet can turn gray or brown.

I only dried Ivan-tea flowers, but on a low one? We changed the color a little, became blue.

Today I pruned sage flowers. We will prepare flowers for blending.

girls, tell us about peach tea, if anyone did. Yesterday I twisted the leaves in a meat grinder, there was an awesome aroma of almonds, I already dried it, it is infused. what to expect from him?

inka_kot, Inessa, you can taste and drink tea immediately after preparation.

Immediately after cooking, I tasted the cherries. To put it mildly, she didn't impress me. Even toothpaste before going to bed could not remove the taste of this cherry. And the smell of paint from her was so strong that I had to close the balcony at night, where she was drying out.
All smells have changed completely this morning. Nothing else smelled like paint, but smelled pleasantly. And I decided to give tea a second chance. But she didn’t brew the cherries.
My husband and I brewed a cup of apple and pear each. Tea has very pleasant dark colors. And the taste is very much even nothing. And my husband really liked it. I'll try to mix it in the evening ... I'll report back.
Will dry up on the balcony, then I will make a photo report.

[Lily]

this is what I collected today

Lily! Class! Dry it and then add it to your tea!

Today I pruned sage flowers.

Zachary, great harvest! Well done!

girls, tell us about peach tea, if anyone did. Yesterday I twisted the leaves in a meat grinder, there was an awesome aroma of almonds, I already dried it, it is infused. what to expect from him?

Natalia, we have few people who made a peach. But from what they wrote, I remember that he was not very impressed at first. But then, by the fall, it seemed to be better. I didn't do it myself, because peaches don't grow here.

Immediately after cooking, I tasted the cherries. To put it mildly, she didn't impress me. Even toothpaste before going to bed could not remove the taste of this cherry. And the smell of paint from her was so strong that I had to close the balcony at night, where she was drying out.

Inessa, what kind of cherry do you have? This is the first time I hear such a response. smell, yes, very strong, but not paint. In general, we practically do not make pure cherries. It is very difficult to process. But with other plants in mixes, with a joint twisting it is very good. showed herself well. And in general, it is still very early to draw any conclusions. You have to wait at least a month.

[Inessa]

Inessa, treat your friends with cherry tea, what they will say, what aroma they will feel. My husband and friends say that my country tea smells strongly of cinnamon, but I don't smell cinnamon.

[Lucilia]

and I tried to dry the apple blossom, so that later the beauty to add to the tea, it did not work, everything is rusty-brown.Tell me how to do it correctly?

Lucilia, everything has dried perfectly in the dryer. The color did not change to rusty. I dried at a temperature of 40 *. Here, apple blossomsalready dried:



And these are dried plum flowers:

I always harvest almond flowers, air dry. Very aromatic and good in teas

I always harvest almond flowers, air dry. Very aromatic and good in teas

Well, you see, Zachary, we don't have almonds. So, collect what you grow. I heard, probably, that a person benefits from those plants that grow in his place of residence. And foreign flavors do not carry such a benefit.

[Zachary]

Zachary, here's a beauty, mine is blooming too, I didn't plan, but now I will cut off the flowers and dry them.
Hang out, I made from peach, the taste is like green tea with a slight sourness, almonds are not heard when drying.

Inessa, treat your friends with cherry tea, what they will say, what aroma they will feel. My husband and friends say that my country tea smells strongly of cinnamon, but I don't smell cinnamon.

First, I'll try it myself in a couple of days. Just the husband is going to the dacha - the tea will drop. I will not touch him myself.
The husband runs to the balcony, mixes a pear and an apple - drinks! He likes. Said he was switching to this tea. I am threatening to bring mulberries from the dacha.
To be honest, I can’t say anything yet .... So far, mixed feelings. I can’t say that it’s bad (except for cherries, although today they already smell very decent) A peculiar taste. But the colors are certainly very, very beautiful.

[inka_kot]

To be honest, I somehow still can't ...

inka_kot, Inessa, and I warned in the recipe that at first the tea may not impress. let it brew until autumn. and in winter it will be better. And brew it tight.

[inka_kot]

inka_kot, I like the scent of cherries, but when there is one or many, the smell is too strong for me. Therefore, I made tea from apple, pear, strawberry and quite a bit of cherry leaves, scrolled everything at the same time in a meat grinder. Try to do it right away and with a smaller amount too, maybe you will find your own version.

[natushka]

natushka, I fully support

[inka_kot]

inka_kot, Inessa,

To be honest, I can’t say anything yet .... So far, mixed feelings.

My friends had the same opinion at first ... but now "you can't pull it by the ears"!
And yet ... here I made tea from Vanechka - so the husband who drinks ONLY OUR TEA said that THAT! last year's made of summer raw materials is tastier, but for my taste spring is also very worthwhile ...
You just need time to give the tea for the "infusion".
Now we do not understand at all how we drank purchased tea, neither taste nor smell.

And yet ... here I made tea from Vanechka - so the husband who drinks ONLY OUR TEA said THAT! last year's made of summer raw materials is tastier, but for my taste spring is also very worthwhile ...

Lenus, yes, we know that it is too early to draw conclusions about May tea! And you still have time to make your husband a summer one.

Now we do not understand at all how we drank purchased tea, neither taste nor smell.

Tea girls, and who made tea from bird cherry? What is it like? Will the flowers give aroma or taste?

[Pity]

Pity, we do, but a little. He's not at first. But by the fall it is gaining aroma. But this is not the best tea, to be honest.

I made it from peach, the taste is like green tea with a slight sourness, almonds are not heard when drying.

thanks for the answer)) then I will mix with something aromatic).
and I have already tried strawberries with echinacea)) I liked it, I'm afraid it won't live up to autumn)
Did someone try to do figs?

and I dried jasmine buds) only they somehow do not smell delicious
and our fruit trees have long since faded (cherries are ripe, strawberries too, raspberries will be in a week), I will dry a tea rose

and I have already tried strawberries with echinacea)) I liked it, I'm afraid it won't live until autumn)
Did someone try to do figs?

Can you tell us more about Echinacea?

[Hang out]

and did someone try figs?

Hang out, I don't remember anyone doing it. He does not grow with us, and the southern girls did not write anything.
In general, tea can be made from the leaves of those edible and tasty plants that contain tannins... It is they who make the drink tea in our understanding. The plants listed in the recipe contain them, therefore, tea is obtained from almost all of these plants.
Another important point: If you like the smell of a plant and it is edible, this does not mean that tea will come out of it. Yet again, I focus on the word tea, not just a drink. The drink will be obtained from any plant. But tea, with its inherent characteristics (astringency and dark color, for example) will be obtained only from plants that contain tannins.
Let me give you an example. For example, a tangerine. There are no tannins in the tangerine leaves, but the smell of its fresh leaves is wonderful - due to essential oils... During fermentation and subsequent drying of the leaves, essential oils evaporate and no tea is obtained. The same happens with other plants, the smell of which is given by essential oils. Tea will not work out of them. It is better to dry the leaves of such plants at a low temperature (up to 60 *) and then add to tea.
Now about figs. If I want to know whether it is possible to make tea from it, I fill in the query "Composition of fig leaves" in any search engine. And I read, for example, on one of the sites:
The leaves of the plant are rich in furocoumarin, psoralen and bergapten. Also found in them tanning and resinous substances. In addition to ascorbic acid and rutin, there is an essential oil.
Doing conclusion: there are tannins, so you can make tea. But there are essential oils as well. This means that we will lose part of the aroma of fig leaves due to the volatilization of essential oils. But that's okay. if there are tannins, then there is hope that the tea will turn out.
Conclusion: we read the chemical composition of the leaves. If there are tannins, then we try to make tea.
So try it. And then tell us.

[Hang out]

and I have already tried strawberries with echinacea)) I liked it, I'm afraid it won't live up to autumn)

Hang out, strawberries and echinacea contain tannins, so the tea turned out to be delicious.

Eh ... the poet's soul could not stand it. I am reporting!

Cherry.
🔗 🔗

Pear.
🔗 🔗

Apple.
🔗 🔗

Cherry / Pear / Apple mix
🔗 🔗

Now I'll get drunk .... I have 4 cups of tea for me. Today it is much better than yesterday and the day before yesterday.
I mixed the apple and cherry, added a sprig of mint and put it in the refrigerator. I'll try the chilled version.

Girls, and I, my son poured a little bit of cherry tea (because I just dried it) honestly, I thought that the tea was still very young, and my very first experience. Today my son arrived and said that they had drunk all the tea. They especially liked the cold, already infused, like compote. And in freshly brewed notes of fresh grass still prevail.
Lyudmila, walking in the internet yesterday, came across a video about fireweed, so they just dry it in the air there? Interestingly, he does not lose its aromatic qualities from this, because as I understood the taste and aroma of tea only opens when drying from 50 to 100 degrees?

About echinacea. In all its parts, in different quantities, there are substances of tonic action. And in the leaves and flowers. So, if you make tea with echinacea, do not drink it at all before bedtime, do not add more than 20 percent of the leaves to the mix, and do not forget that there are also unpleasant moments. Those who have rheumatoid arthritis, diabetes, and liver disease should be careful. Echinacea is allergic, and severe. It is better for pregnant and lactating women to wait with tasting echinacea tea.

[inka_kot]

Eh ... the poet's soul could not stand it. I am reporting!

inka_kot, Inessa, well, just wonderful tea turned out. both dry and brewed. Well done! Congratulations !

Today it is much better than yesterday and the day before yesterday.

And what will happen in autumn and winter! Beauty will be!

[Lucilia]

Walking in the internet yesterday, I came across a video about fireweed, so there it is simply dried in the air? Interestingly, he does not lose its aromatic qualities from this, because as I understood the taste and aroma of tea only opens when drying from 50 to 100 degrees?

Lucilia, when dried at 50 *, the tea will not turn out good. Initial drying should be at least 100 *. There are links to theory at the end of the recipe. We've also written about drying. If you violate the drying conditions, you can spoil the tea. Read it.
In a couple of days I watched a bunch of videos about Ivan-tea. I practically did not come across a video where tea was completely prepared correctly. They either dry the leaves in the sun, then ferment for 2 weeks, then dry at 180 *, then ferment at 35 - 40 *, then some other miracles that cannot make tea good. And only in some videos the tea is done correctly. Therefore, we watch the video, but we also study the materiel. I have specially posted excerpts from a book about tea written by a Chinese. And the Chinese can be trusted more than homegrown tea makers. Unfortunately, not everyone turns to theory. And without this knowledge, it is difficult to understand the essence of the process and make good tea.

About echinacea.

Veronicek, thanks for the theory you need. And I also read that echinacea should not be drunk by men of childbearing age, because it affects the activity of sperm. And men of the same age are not allowed, because prostate adenoma can form.

When the leaves are dried in the sun, you get medicinal raw materials, a completely different taste and with a different effect on the body. And then with a big stretch, since when exposed to direct sunlight, most of the active substances are lost or change their composition.
Lyudochka, it is. This is a powerful immunomodulator. But not categorically, but undesirable - the action is not fully understood. And women who are going to get pregnant, too, echinacea is undesirable. Oh, our body does not always behave correctly and does not understand everything correctly. And when the immune system is stimulated, it begins to reject everything that seems alien or unnecessary to him.

Can you tell us more about Echinacea?

What exactly? they brought me a small packet of leaves mixed with strawberries and echinacea. Well, I twisted them together. Echinacea is useful:
"Echinacea purpurea is a perennial plant, native to North America, with beautiful purple inflorescences. Echinacea has a specific taste and smell. It is cultivated in Ukraine as a medicinal and ornamental plant.
For medicinal purposes, the roots and flowers of the plant are mainly used, preferably fresh, as well as leaves.
Echinacea purpurea has a bacteriostatic, fungicidal, virostatic and anti-inflammatory effect, inhibits the formation of hyaluronidase, enhances deicopoiesis, is a strong activator of macrophages, granulocytes and lymphocytes (especially T-lymphocytes), increasing the body's defenses, immunity and thus belongs to herbal stimulants immune system modulators. "
🔗

I read your arguments about echinacea and got completely confused ((seems to be useful, but it seems not, but maybe a little bit can be added to tea?) a small percentage of the mixture (for example, cherry, pear, apple tree), and drink not constantly?

Chinese people can be trusted more than homegrown tea makers

I agree 100%

tarragon has a pleasant smell, it seems not very sharp. It is a pity that it does not grow in your area, good grass, and suitable for meat, salads, and compotes-teas. So I'll try with fermentation

Elya, how did you try it with tarragon, how is the experience? I also want to..

[Hang out]

Hang outNatalya, I have no reasoning about herbs and all their parts, but medical and pharmacological indications and contraindications. A huge number of plants are very useful and have medicinal properties, but - in certain quantities and with a certain method of harvesting. It is not recommended to add many plants to tea as a drink for permanent use, or add, but little by little.And most importantly - an allergy can happen to ANY plant. So keep an eye on your health when trying herbal teas. Organisms are different for everyone!
Echinacea is a powerful immunomodulator. This means that it can exacerbate certain diseases. Add something other than strawberries to your tea with it.

I have no reasoning about herbs and all their parts, but medical and pharmacological indications and contraindications

Veronica, the new season has arrived! and again we talk about what is allowed and what is not.
Girls, last year I also talked about plants for tea. I will repeat my thoughts.
We are preparing tea - a delicious drink. We do not prepare drug charges. For tea, the leaves of those plants that are listed in the recipe are quite enough. Well, if only 3 - 4 plants are added, but no more. For our tea, there are enough those plants that are understandable, accessible, not exotic - apple, cherry, pear, dugout strawberry, currant, raspberry, blackberry. The fruits of these plants are delicious. Tea from their leaves is also tasty. To do is not to remake tea from them. That's all that I made new from plants last year, I practically did not drink. Because it all turned out worse. Why did I do this? Yes, because after laying out the recipe, such a boom began. Everyone began to make tea from everything that grows. But in the end they calmed down and returned to tasty leaves, not medicinal ones. My words are confirmed by voting. I did it for a reason. For a beginner to look at her and see from which plant to start making tea. And when there is a lot of tea, then you can experiment. But I am sure that it will hardly be possible to find more delicious plants-leaders than in the voting system. Perhaps the only plant I would now add to the recipe is grapes. But she did not make tea herself, and all southerners praise it very, very much. And more this year, no masterpieces for tea were found.
Therefore, following our specialist - Veronica, I warn all newcomers. Try not to use medicinal plant leaves for fermentation. They usually do not produce tasty tea. But problems can be brought with an inept approach. The leaves of the plants listed in the recipe did not bring any damage to health to almost all tea-makers in a year.