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

Lyudochka, she said well! But who wants "like everyone else"! It's interesting to try something new! Nothing, we will explain and talk about each plant again. It is better to tell and warn once again. I brought an old phytotherapeutic book to the dacha just in case!

I dry mulberry tea
Something somehow does not smell at all (
I will finish the process now, and then we'll see

Nothing, we will explain and talk about each plant again.

Veronicek, of course, we will. where are we going.

I am drying mulberry tea Somehow it doesn't smell at all (

Lily, I can't say anything about mulberry. it does not grow with us. And I don't remember any reviews about her.

[Lilya34676]

Lilya34676, and mulberry tea will be tasteless. And as a medicine, the leaf infusion is used to lower blood pressure. So watch your blood pressure when drinking tea. True, the medicinal properties of the leaves change during fermentation, they become much weaker. But - anyway, watch the reaction.

I didn’t want to offend anyone in any way) maybe I didn’t put it right about the reasoning. I am a beginner in the tea business, I reread the topic, the information is mixed in my head, so I ask, clarify. I prepare tea from what grows in my garden, quite a bit, for trial. I want to try everything, experiment, so I consult with you. sorry if that)

[Hang out]

Hang out, but is someone offended? On the contrary, we try to streamline the information so that it becomes easier for everyone who joined us to figure out what and how. It's good that you ask. Ask further. We're just worried about the health of our tea makers, so we explain everything in detail. Veronica is a pharmacist. We were lucky with her. always clarifies unclear points. And my 4th year went like making tea. I don't want people to waste their time on obviously not tasty or harmful plants. And we'd rather warn you once again than there will be trouble later. The plants we recommend are safe. They make delicious tea.

thanks))) without your advice so far)
your company is very warm) I'll go put the kettle on)))

[Natalia]

Natalia, yes we are not in life! We are good, quiet, but in some matters, well, very boring! Because I really want people to make tea, and then please themselves and their loved ones with the result, and so that "it would not be excruciatingly painful" for wasted time. And so that store tea was considered disgusting. And for this you need to adhere to some rules and listen to advice - the girls went through a lot last season, experimented. And I also want no one to harm themselves instead of enjoying the fruits of their hands! So read, take notes, memorize, do without fear and ask, ask!
Now the girls will catch up, the planting season will end and the period of mass extermination of leaves will begin.

thank you very much))

[Hang out]

We are good, quiet, but in some matters, well, very boring!

Veronicek, I hit the spot. Found the right word - boring. But our tediousness is fully justified. We are responsible for everyone.

without your advice so far in any way) your company is very warm) I'll go put the kettle on)))

Hang out, Natasha! That's better - tea, it always clarifies everything! And now the company is not with you, but with us. Once the tea has been made, then it's already with us.
And in general, I propose to switch to "you". Do not mind?

totally agree))))

[Lucilia]

Lucilia, absolutely did not like it, ordinary dried tarragon is better. It can be seen that essential oils have evaporated during fermentation, I will no longer do

And today I brought a kilogram of raspberry leaves from the dacha.
My husband uprooted the old one and threw it away, and I cut off all the leaves. I'll go to the beginning of the topic, re-read the materiel, and while I spread the leaves to dry.
Wish me good luck!

[mylik.sv]

And today I brought a kilogram of raspberry leaves from the dacha.

mylik.sv, Helen, congratulations on your wealth! That's right, good cannot be wasted.
I advise you to freeze the leaves after filling. Then they are easier to process. Good luck!

Oh, thanks, I'm so glad myself!
I will definitely freeze, but I decided to stick it, because the leaves are young, juicy. It is right?
And another question: can you then grind raspberry leaves in a meat grinder? Or just manually twist? There are just so many of them, but I don't feel well, I'm afraid I won't be able to cope.

Girls, but I'm in trouble, there is a little bit of tea left, I mixed it. Yesterday I opened a can, and from there 2 living creatures flew out. Stored in sealed jars.

can you grind raspberry leaves in a meat grinder later?

I grind all the leaves in a meat grinder (and raspberries as well), I like the granulated one, it brews better, the dried leaves take up less space and it takes less time to make.

absolutely did not like

Thanks for the experience!

[natushka,]

I grind all the leaves in a meat grinder (and raspberries as well), I like the granulated one, it brews better, the dried leaves take up less space and it takes less time to make.

natushka, thanks for the answer! So I will.

[mylik.sv]

I will definitely freeze, but I decided to stick it, because the leaves are young, juicy. It is right?

mylik.sv, Lena, Natushka has already answered you. Thank you Natasha . Everything is correct. Wither first, then freeze.

can you grind raspberry leaves in a meat grinder later? Or just manually twist?

Lena, of course you can. Only they will crumble a little. These are the raspberries and currants - they crumble in a meat grinder, even frozen. Last year, together we found a way out - to grind raspberries and currants with some sticky leaves - an apple tree, a pear, a cherry. Then the granules are good. And the tea, of course, is not mono, but very tasty.

[Fofochka]

Yesterday I opened a can, and from there 2 living creatures flew out. Stored in sealed jars.

Fofochka, Lena, what can I do? Apparently, some invisible larvae lurked in the jar or on the lid. I would put all the tea on a baking sheet and hold it in the oven at 60 *. Some of the flavor will, of course, go away, but the tea will be saved.

Good day! I can't cope with Temka, so I'll ask: did I break the pine shoots and now dry it immediately in a meat grinder for one hour at 60 degrees? That is, we do not ferment the shoots?

[Svetlana]

broke the pine shoots and now immediately dry it in a meat grinder for one hour at 60 degrees? That is, we do not ferment the shoots?

Svetlana, if the shoots are dry (not harvested after rain), then immediately into the meat grinder. Then you can hold it (like fermentation) at 28-30 * C for 1-3 hours, but most likely this will not affect the tea in any way, since the antimicrobial effect of conifers is so strong that no microorganisms fermenting tea will settle on them. In any case, it did not affect anything for me. Therefore, I keep it for about 60 minutes (well, while I wash the meat grinder, while I prepare the dryer and free the place), and then I spread it out to dry better at 40 * C (but exactly below 60 * C). We also make a coniferous mix, but if we make a mix of conifers with leaves of garden plants, then we ferment for 3-6 hours (the more conifers, the longer fermentation, since they inhibit it).

[Linadoc]

Linadoc,

How do you make green tea?
I only get black

Lily, I don't quite understand who the question is. All my tea is black too.Leaf tea looks lighter than granular tea. In general, to make green tea (not only in color, but also in terms of characteristics - taste, aroma), it does not need to be fermented. I have links on the first page at the end of the recipe. There is a link to a book on tea. It is also written about green tea.

I have a link to a book about tea. It is also written about green tea.

Thank you)
how you only have enough patience for such inattentive

Lily, to your health! If you have more questions, ask. We will definitely share what we know.

[Lilya34676]

Lilya34676, I prepared tea on July 25 from black mulberry, after harvest. Now I opened a jar, a very delicate pleasant fruity aroma, leaf tea, like mono tea I don't drink it, but I mix it with other leaves, it lowers blood pressure well. It turns out that mulberry leaves are used in traditional medicine for mild diabetes mellitus.

How do you make green tea?

Leaf tea is lighter than granulated tea. I like the light one more, I dried the first teas at a temperature of 100 to 55 degrees. Taste and aroma, like that of expensive green tea. If I want. to make the tea darker. then, when brewing, I add a spoonful of granular or sheet, made at a temperature of 130-150 degrees. I put the date and cooking temperature on each jar.

Girls, hello! I really want to join your ranks. It hit me this year to dry the herbs, I was looking for information and came across this topic .... and a mustache .... now I look around with greedy eyes But there is still little that is suitable, just the bird cherry blossomed.

I made tea from lingonberry, it was the first green plant with us, I suffered with it, I cut off the leaves for a long time, then froze it, after defrosting the smell was very strong, lingonberry, the leaves were tough, I decided to twist them on a combine, the meat grinder would not cope. In principle, after the combine, it was possible to dry it, the smell was good, and the mass was almost dry, fermented somehow ... it is not clear how. I dried it first in a frying pan, and then dried it in a dryer. It turned out to be a small-leaved tea, when brewed it is light, tastes pleasant with sourness and light bitterness. Just dried lingonberry is not brewed like that.

Now I'm thinking, what else to do? Maybe pine? Or from a bird cherry? Which teas do you make?

[olma]

olma, Olga, welcome to our ranks.
Look at 1 page in this thread, scroll it almost to the end, there you will find responses about bird cherry tea, and only recently girls wrote from pine.

[olma]

olma, Olga, hello! Welcome to our tea topics!

I made tea from lingonberry, he is the first green plant with us, I suffered with him

Oh my God! Well this is necessary! You have chosen the most difficult tea! There is no tea made from lingonberry and blueberry leaves more difficult.
Olya, pine shoots, of course, need to be done - now is the time. Then you will add to other tea - it is very tasty and healthy. And you are unlikely to drink one pine tree. Cherry cherry tea is not the most delicious. He's not bad, but nothing more. The tastiest teas from the garden plants listed in the recipe. Tested by all Bread Maker. Look in the voting - you will see preferences. But these teas are best obtained from leaves harvested during fruit ripening and later. And now we all started to study Ivan-tea. is it growing with you? And we also make "Country Tea" - from several plants at once. The recipes can be viewed HERE:
- Ivan tea (fermentation of fireweed leaves) - about Ivan-tea;
- Country tea (fermented) - six in one - about creating tea mixes at the stage of making tea.

I read the topic, read, and those nearby with it also read

Ivan-tea just got out, and you need to make tea from it when it blooms, right? Spring has just begun, and little else is blooming, but there are no leaves at all, and our hands itch

[Olga]

Olga, read the last few pages in the topic of Ivan-tea (from the 48th). there we exhibited a photo.You will see how delighted we are with young Ivan-tea. He is the best. And you will do the garden scent later. They will be tastier in summer and autumn. Believe me, it is better to do Ivan tea now.

[olma]

Ivan-tea just got out, and you need to make tea from it when it blooms, right? Spring has just begun, and little else is blooming, but there are no leaves at all, and our hands itch

olma, Olga, and how high is Ivan-tea? If the centimeters are 30 - 40, then you can already start doing, In the topic of Ivan tea, we write how we do with such a young fireweed.
And if it's very small, then what can you do? We'll have to wait when he grows up. Until then, read us. there is a lot of useful information in the comments.

Good morning everybody! Take a newcomer to your ranks! Draining my first pine shoot tea. I understand that it goes as an addition to other teas? Still who would have suggested whether nursing mothers can drink it.

Still who would have suggested whether nursing mothers can drink it.

You can calmly. It is excellent for treating infections of the mouth, gums, intestines, urinary tract and bronchi. It is little transmitted through milk, and what gets only good will do.

[Linadoc]

Linadoc, thanks, I will try.

I completely forgot to say about tannins. But, in principle, this is not very important for us, we do not extract them from plants. Their content in raw materials depends on the time of collection. Morning and evening - maximum. In the stems of Ivan tea, by the way, they are practically absent. They are found in the roots, rhizomes, bark, leaves and skin of the fruit.

[Lanochka007]

Take a newcomer to your ranks!

Lanochka007, Svetlana, welcome to our ranks! Let's make tea together!

I completely forgot to say about tannins.

Veronica, thanks, so we don't bother with the stems.

Yesterday I started experimenting with white mulberry leaves. I will divide the process into several stages, since I have a huge tree where to roam.
I plucked the leaves before fruiting, we will repeat the same thing after and compare. I froze some of the leaves for 6 hours and put some of the leaves to wither in a bag.
After 6 hours, he took the first part of the leaves out of the refrigerator and gave them a little warmth, twisted them by folding 5 pieces on top of each other. The rolled leaves were left in a container under a damp cloth in an airtight bag for 9 hours. The leaf darkened, cut into rings. I did not particularly fluff the whole thing. I dried it at 100 C for 1 hour, then warmed up the upper grill in the oven to 250 C and sent it under the nengo literally for half a minute to fry it. This is what happened with the first batch.



First impressions are good taste, pleasant fruity, the smell gives off a little smoke but it does not spoil.
The color from the first brew can be seen in the photo.

The next sheet will turn the report into a meat grinder later.

P.S. Yes, nevertheless, it was probably necessary to increase the fermentation in time, since when cutting into rings, some of the leaves inside were still green, not darkened

Luda, those who have entoy fireweed like some mulberries, naturally, should not bother! We have enough leaves above the roof.

Hello lovely girls! In winter I wandered into this site, I saw this topic ... I got sick .. everything was written very appetizingly. Now I'm knocking, and accept me into your ranks, if I succeed. I could not resist, yesterday I climbed the entire nearby forest. As a result, I have leaves of cherry, apple and bird cherry - everything is very tender, small and young (the weather is very cold with us today). I dried them up, put them in the freezer. I would like to make loose leaf tea from this small piece, a whole leaf. Therefore, I ask for advice - during fermentation, is it really necessary to twist them and is it worth putting them under a press or is it enough to press only?
I was upset about the leaves of the bird cherry - they are still lying around, but there is such a crazy aroma throughout the house that in my dreams it was to repeat this in the finished tea ...

[Zachary]

Zachary, your tea turned out to be exemplary - from rolls and washers to dry and brewed tea. Very nice! keep it up! Thank you for such a detailed report.

Yes, nevertheless, it was probably necessary to increase the fermentation in time, since when cutting into rings, some of the leaves inside were still green, not darkened

Zakhary, in general, garden sauces do not ferment for a long time. And it's okay that the little green ones remained. This is normal. Loose tea can be made perfectly black by burning it.Do we need it? And the unfermented leaves give a very good aroma. Sometimes it's better than fermented. So you're all right.

[MixElla]

MixElla, welcome to our tea rows! Make tea with us!

I was upset about the leaves of the bird cherry - they are still lying around, but there is such a crazy aroma throughout the house that in my dreams it was to repeat this in the finished tea ...

Why be upset? By autumn, the bird cherry will infuse and the aroma will return. Not very strong, but it will be.
Eleanor, during the fruiting period, the leaves of garden sauces are better for tea than young ones. so keep the leaves for summer tea too.
Eleanor, is your ivan tea growing? Now is the time to make tea from it.

Luda, those who have entoy fireweed like some mulberries, naturally, should not bother! We have enough leaves above the roof.

Veronicek, here I am about the same ...

Good day everyone! Today my husband cut off the branches of the cherry, so then they cut off the leaves, added quince and raspberry leaves. The leaves are all large, but very delicate and fragrant; summer and autumn leaves did not have such a smell. So I went to wash it, the east wind was constantly blowing, and it was bringing dust from Kalmykia.

[Zachary]

I dried it at 100 C for 1 hour, then warmed up the upper grill in the oven to 250 C and sent it under the nengo literally for half a minute to fry it.

Zachary, if I did the opposite, that is, I first made a high temperature, and then dried it, it would be better. The Chinese call this technique "frying". It gives a caramel flavor to the finished tea. When frying, the juice on the surface of the granules (washers) dries out and seals the inside. But, of course, 250 * is extreme. Not more than 150 * and 10 minutes. This tea is great. and you got smoked. Try to do as I wrote. You will see the result will be better.

[Allochka]

Allochka, good tea!