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

[Ludmila]

Ludmila,

Then you know how these leaves will spin and cut quickly

I persuaded ... just in case I will put my husband next to me ... will insure!

[Borisyonok]

Borisyonok, or maybe twist them after languor? And wither beforehand properly?

[Ludmila]

Ludmila, I will definitely dry up, and as it should.
And then - I will make several options at once. I didn't find my chugunin ... I will do it in small clay pots like Zakhari's ... there are a lot of pots - there is where to roam!
We are going to rain ... I went to the fields!

[Borisyonok]

Borisyonok, yeah, do it, then you will tell us. Maybe we can't live without this tea?

We are going to rain ... I went to the fields!

Good luck, Helen! And with us it will never end.

[Ludmila]

Ludmila, tell me, is oregano good for this tea? I brought a huge bag home, but I don't know what to do with it

Ilona, ​​read the beginning of the topic, it is also written there that such herbs (mint, oregano ...) need to be twisted and dried, there is no need to ferment, they are already very vigorous.

[Zachary]

Zachary, thanks for the strawberries, it's a pity that I've already thrown away everything valuable, and then read it in the topic.
Last summer I wrote (I have a problem with photographs) that I roll the sheet like a cigar, quickly and conveniently.

Hello! Please tell me, can anyone have tried it, but is it possible to ferment tea in a yogurt maker?

[Elena]

Elena, maybe I didn't see something, but it says about mint, lemon balm, and pine.

[Nikusya]

tell me, is oregano good for this tea? I brought a huge bag home, but I don't know what to do with it

maybe I didn't see something, but it says about mint, lemon balm, and pine.

Nikusya, Lena, I'm right now correcting the recipe. And she added that scented plants lose their aroma when fermented and dried at high temperatures, losing essential oils. Therefore, it is better not to ferment them, but oxidizeby twisting in a meat grinder and drying at a low temperature in a dryer. I messed up St. John's wort so much. And just dried was better.
And another important point. In oregano, flowers are mainly valuable. Leaves are usually attached to flowers. But we don't ferment flowers. I have had experience of eating fermented mountain oregano flowers though. But I didn't ferment them. Nature itself fermented them. In the mountains in winter the temperature is above zero during the day, and below zero at night. Flowers freeze overnight, and thaw in a day. when frozen, the intercellular membranes crack and gradually everything is fermented due to favorable daytime temperatures. I think you can try freezing your oregano and then try fermenting it. what if it works out?

[vestitoleg1]

Please tell me, can anyone have tried it, but is it possible to ferment tea in a yogurt maker?

vestitoleg1, Oleg, read carefully the conditions under which fermentation should be carried out - not higher than 30 *, but better at 22 - 24 *. if your yogurt maker can provide that temperature, then of course you can. My yogurt maker keeps the temperature at 37 *, so the tea in it can spoil.

Ilona, ​​read the beginning of the topic, it is also written there that such herbs (mint, oregano ...) need to be twisted and dried, there is no need to ferment, they are already very vigorous.

Lenusik, thanks for answering! Not all plants are vigorous. This applies to mint and lemon balm.And the rest simply lose their aroma during fermentation and drying, since the smell of essential oils evaporates at high temperatures. And if there are no tannins in a plant, then tea from such plants after fermentation and drying at a high temperature will turn out without taste and aroma ..

[Girls boys! I just finished editing the recipe. Please read it again! Now there should be much fewer questions when preparing tea, or maybe not at all, since the recipe is very complete.]

Girls boys! I just finished editing the recipe. Please read it again! Now there should be much fewer questions when preparing tea, or maybe not at all, since the recipe is very complete.!
Why was he like that? It's just that last year I posted it right after the Ivan tea recipe. And everyone who started making tea using this recipe was already familiar with the technology of making fermented teas. And since the recipe was very long, I decided to reduce the repetitive moments. Last year, everyone understood everything. And this year, the brand new tea makers did not even see the recipe for Ivan tea, so a lot of questions began to arise.
I asked the Chef to give me the opportunity to edit the recipe and supplemented it with all the necessary information. I think that now everything will fall into place. And there will be practically no questions. Of course, the recipe text has become longer. But those who seriously decided to start making tea will not be scared.
So, dear tea makers! New and old! Please read the recipe again. I just completed it. And she changed something. The old ones will see it.
Thank you all for your attention. And please excuse me for the inconvenience caused.

[Ludmila]

Ludmila, my dear! This is not an "edit" ... this is a MASTERPIECE !!! This can be read every day!

[Borisyonok]

Borisyonok, honey, thanks! Read, my dear! And make your tea even better and more!

I read an interesting article hydrangea tea, I want to try it, have you had any experience with this tea?
Hydrangea tea is a ritual drink among Buddhists. During the Hana Matsuri, the celebration of the birth of Buddha, the Small Hall of each temple called Hanamido is colorfully decorated with flowers. A swimming pool is installed in the middle of the hall. There is a statue of a newborn Buddha in the pool, and people who come to the temple pour sweet Amacha tea brewed from hydrangea leaves on the Buddha's head.
Priests of the temples brew tens of liters of such tea for the holiday and offer it to temple visitors, who take the tea home and drink it with relatives and friends. Previously, people believed that this sweet hydrangea tea had magical properties.

[vestitoleg1]

I read an interesting article hydrangea tea, I want to try it, have you had any experience with this tea?

vestitoleg1, Oleg, but we definitely did not make a hydrangea. I wonder what the Buddhists make this tea from? We make tea from leaves, but what do they make from? I suspect it is from flowers. They are so curvy and cool. Flowers do not usually ferment. They are dried at a low temperature. We, again, make fermented teas.

Also from the article:
Hydrangea leaves are found in the synthetic sweetener Dulcin, also known as Phyllodulcin, and is 250 times sweeter than sugar.
Phyllodulcin in the plant mostly appears as a glycoside and is produced by hydrolysis. It is clear that if the leaves are fermented, they become even sweeter. But it is enough to hold withered leaves in a slightly humid place for 1 to 5 days at a temperature of 20-25 ° C to maximize the sweet "impact".
In Japan, hydrangea tea is dried in the sun, then rehydrated and fermented in wooden barrels for about a day. But the easiest recipe to preserve is to grind the leaves and dry them in this consistency.

[vestitoleg1]

vestitoleg1, Oleg, well, since the Japanese fermented the leaves, then we can try. It doesn't grow with me. If yours grows, then please try. And you will tell us later. Dry the flowers at the same time. It should turn out well.

I will definitely try, but it is still too early to collect the leaves.

[Oleg]

I will definitely try, but it is still too early to collect the leaves.

OlegI hope that you will share with us the results of your experiments.

Of course I will share, I have been studying your forum all winter, now it's time to experiment. Thank you for your interesting recipes and experiences, I learned a lot of new and useful things.

[Oleg]

Oleg, to your health! Enjoy making tea!

Yes, I forgot, but what will pharmacists say about hydrangea, are there any contraindications?

what will pharmacists say about hydrangea, are there any contraindications?

We have our own pharmacist - Veronica. I'll ask her at the Tea Gazebo. She will appear there tomorrow, and she also comes here every day. By the way, Oleg, you come to our "Tea gazebo". We have a very interesting conversation there - the company is warm. We talk about everything. Active link to the "Gazebo" at the bottom of each of my posts.

We still need to read the literature, it seems that not every hydrangea can be used in tea, so until we know for sure it is better not to risk it!

Good evening. A trial small batch of apple-tree tea was made. Narwala leaves, wilted for about 6 hours, twisted in a meat grinder and put on fermentation for 4 hours. It smelled delicious. When dried in the oven, it smelled of steamed birch brooms. Dry tea has almost no smell. But it tastes bitter when brewed. Does it just take time or is there a mistake? Thank you.

Dry tea has almost no smell, it will then appear when brewing, but wait at least a month, do not throw it away. Maybe fermented a little? I just don't have apple trees, I didn't, but the girls really praise apple tea.

Good evening. A trial small batch of apple-tree tea was made. Narwala leaves, wilted for about 6 hours, twisted in a meat grinder and put on fermentation for 4 hours. It smelled delicious. When dried in the oven, it smelled of steamed birch brooms. Dry tea has almost no smell. But it tastes bitter when brewed. Does it just take time or is there a mistake? Thank you.

I also made apple tea
the smell when drying was (smell of baked apples mmmmmmm)
And tea, like apple kampot, really tastes a little dried
I did it recently, just dried it yesterday
but do not throw it away, maybe it will lie down - it will improve

[Nikusya]

Nikusya, Ilona, ​​oregano is Oregano, an excellent seasoning for meat, soups and any second course. I just dried it without fermentation and then added it where I wanted it to tea too. Like Thyme, it is a versatile herb for both tea and meat.

[SvechkaSt]

When dried in the oven, it smelled of steamed birch brooms. Dry tea has almost no smell. But it tastes bitter when brewed. Does it just take time or is there a mistake? Thank you.

SvechkaSt, SvetaHave you read the links at the end of the recipe? It says about the smell of a broom:

Bath smell, like from brooms, indicates overexposure at fermentation or too high a temperature. Since your place is cool, then, most likely, the mass was fermented for a long time. I have never had such a smell from fireweed. Always a very pleasant aroma - fruity-floral. There is also a suspicion that the mass was highly crushed and fermentation was faster. In general, it is difficult to judge without seeing the tea or hearing the smell. Now you need to finish drying. Galina Iv. also one batch smelled like grass at first. A few days later, a fruity-floral aroma began to appear. Let us hope for the best.

It is very difficult for you to answer without knowing the conditions under which you made the tea - how did you dry it (enough?), Time and temperature during fermentation and drying, number of leaves, layer thickness during fermentation and drying. Lena has already told you that dry tea has almost no smell. If it smells, then it is not dry enough and will become moldy during storage.
And where are you in a hurry? Read in the recipe:

It is better to let the tea brew for about a month for the so-called dry fermentation. If you try to brew tea right after brewing, it may not impress you. The longer the tea is stored, the tastier and more aromatic it becomes..

Little time has passed - the tea has not been brewed even for a month. And it is desirable to leave it until autumn. And in winter it will be even better. Fermentation is desirable longer - 4 hours is not enough.And the recipe also says:

It is better to collect leaves for tea during the fruiting period of plants, then the leaves, like the fruits, will accumulate a lot of useful, flavoring and aromatic substances.

Wait until summer, the leaves, which means the tea will become tastier.

If it smells, then it is not dry enough and will become moldy during storage.

And I have a smell: with

[Lilya34676]

And I have a smell: with

Lilya34676, in principle, it smells, but so weak ... And it is better to check the tea now - try to break the tea leaves. if it breaks, the tea is well dried. If crushed, then the tea is not completely dry. Last year, we had many girls' cases when tea became moldy due to insufficient drying.

About hydrangea. Most importantly, all parts of the plant are poisonous and contain cyanides. Contraindicated for use in food. Further. The main application is for the root of the plant. Infusion and decoction are used in the treatment of urolithiasis, to excrete uric acid, to relieve bladder spasms, that is, they act on the genitourinary system. The active ingredients, but in much smaller quantities, are found in the leaves and flowers. In Russia, there are no medicinal fees with hydrangea. So think for yourself, decide for yourself ... it's me about tea. Do you need it?

[Veronicek]

Veronicek, thank you dear ! We don't want this!

My husband's parents have a dogwood in the country. Here the father-in-law suggests making tea from dogwood leaves. Is it actually used for making tea?

[Yulia]

Here the father-in-law suggests making tea from dogwood leaves. Is it actually used for making tea?

Yulia, I don’t know about dogwood - I don’t have it and I don’t remember anyone doing it. And I have a big request for you and all the girls: read the recipe again... I supplemented it yesterday. There and about the choice of leaves for tea is written. In my opinion, I have already answered this question. The most important criterion is the presence of tannins in the leaves. And, of course, delicious fruits on this plant.

Girls, dear ones, please read not only the answers to your questions, but all the comments in the topic, preferably every day. It happens that I even answer similar questions on the same page. The tea season has begun. The questions are the same. And the answers, of course. If you are serious about making tea, it is not enough to hear only yourself. You can learn a lot by reading the comments of others and the answers to their questions. Please be careful. I'm sorry if my post sounds harsh to you. I am always happy to help everyone. And not only me. But I would not like it to be a one-sided game.

[lappl1]

lappl1, Lyudochka!

It happens that I even answer similar questions on the same page.

I'm sorry if my post sounds harsh to you.

You wrote everything correctly! It seems to me that on the first page, after the title of the Topic, you need to write in capital letters:
Reading the first page for beginners is MANDATORY! (Well, for oldies - as a repetition).

And, of course, delicious fruits on this plant.

Lyudmila, dogwood jam is very tasty But how to find out about tannins?

And where are you in a hurry?

No, I'm not in a hurry. I read that you need to wait a few months, I just wanted to try it once. Confused by the bitterness in the brewed tea.

Yulia, well, put in the search engine the chemical composition of the fruits and leaves of the dogwood, you will find out if there are any tannins there, you will tell us.

[Yulia]

But how to find out about tannins?

Yulialike everything else - on the Internet. In any search engine write: "The composition of dogwood leaves." Which I did now. Yandex issued me immediately, without hesitation:

Medicinal properties of dogwood. Dogwood treatment
Dogwood leaves are rich in tannins - tanninswith astringent, anti-inflammatory, diuretic and choleretic properties[/ size].

That's it, we calmly make tea. We remove it for a month or two. Let's try. If you like, then we take this plant to ourselves and do it again this year or next.

[SvechkaSt]

No, I'm not in a hurry. I read that you need to wait a few months, I just wanted to try it once. Confused by the bitterness in the brewed tea.

SvechkaSt, Sveta, I understand that I want to try. But then you have to be prepared for the fact that you may not like the tea. I answered your questions in great detail in that post. I asked many questions to find out the reason for the smell of brooms. If you want to figure it out, please spend a little time and answer my questions. After all, you have tea and you made it. I will not be able to help you if I don’t get answers to the questions that I asked you.

[Ludmila]

Reading the first page for beginners is MANDATORY! (Well, for oldies - as a repetition).

I think that this inscription should appear when opening each page, highlight it in red, if possible.

Ludmila, lay my leaves in packages (cherry, quince, raspberry) for almost 3 days in the refrigerator, twisted in a manual meat grinder, is fermented from 14.30. These leaves roll easily, not like summer and autumn leaves.

Luda, of course, a lot of work has been done to improve the recipe! I looked until there were no questions about clarification. Clever girl!

And I was about the dogwood last season looming! But nobody responded. I think the tea will be good. It's a pity we don't have ...

And I was about the dogwood last season looming! But nobody responded. I think the tea will be good. It's a pity we don't have ...

I wait until it bears fruit, I will definitely make a dogwood.

Luda, of course, a lot of work has been done to improve the recipe! I looked until there were no questions about clarification. Clever girl!

Linochka, thank you for reading and for the praises. Well, now the Chef invited me to leave our tea topics in blogs. So that I can always edit or make links. So, if anything, I will add what is needed along the way.

[Veronicek]

And I was about the dogwood last season looming!

Veronicek, I also think that it should turn out.

I wait until it bears fruit, I will definitely make a dogwood.

Zachary, we will wait for your feedback. And the Yulins too.