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

[Natasha]

This thing is so ... contagious ...

Natasha, contagious - not the word! Also chronic. It is impossible to stop. The neighbor is now in trouble too!

Thank you very much everyone for your answers! I will definitely try to make tea from plums and many other things. I read the topic for a long time. I began to read in winter and was looking forward to the appearance of leaves on the trees. I have already tried cherry and currant teas! I liked both very much!

[Alla,]

Dried in Isidri. changing the temperature from high to low

Alla, why didn't you immediately dry in Isidri? ... But we started with the oven ...

[Natusichka]

why didn't you immediately dry in Isidri? ... But we started with the oven ...

Natusichka, read the recipe about the temperature regime. In the beginning, there should be a high temperature, and the dryer does not give such a temperature.

I see ... And I was planning to immediately dry in Isidri ...

In the beginning, there should be a high temperature, and the dryer does not give such a temperature.

And I don't have an oven, so I'm drying in a dryer at the highest temperature of 70 degrees. It turns out delicious, or maybe I haven't tried real tea, dried according to all the rules of temperature ...

I used plum leaves to make
really liked
The taste is such a rich color
although I did relatively recently

Plus
Last fall I made tea from blue plum sprouts
Tea is one of my favorites, very fragrant

[Natusichka]

And I planned to immediately dry in Isidri ...

And I don't have an oven, so I'm drying in a dryer at the highest temperature of 70 degrees. It turns out delicious, but maybe I have not tried real tea, dried according to all the rules of temperature regime ...

Natusichka, Ulia_M, this is also dried, but tea is better obtained at an initial drying temperature of at least 100 *. Read the recipe again, I added there the method of "roasting" the tea at the beginning of drying for 20 minutes at 125 - 150 *. I like this tea even more than with the initial drying 100 *.

[IvaNova]

Last fall I made tea from blue plum sprouts Tea is one of my favorites, very fragrant

IvaNova, I am very glad that you have a very successful plum tea!

[Lyudochka,]

Lyudochka, Thank you very much for your advice! I, according to the advice of tea gurus (to whom you belong), wait for the trees to bear fruit ... and at the very hand they will decide ... So far, I just made a little mint (through a meat grinder) and dried the acacia flowers.

[Natusichka]

Natusichka, to your health!
In general, you can do something now. The tea will be different, but also delicious. Especially from currants, cherries, apples, pears. If there are enough raw materials, then you can do it. If there are few trees and each leaf counts, then it is better to wait until fruiting. By the way, try Country tea (fermented) - seven in one done by simultaneously fermenting the leaves of different plants. This tea in any composition and proportion is always good.

[Lyudochka,]

Thank you, Lyudochka, I will definitely try!

Natusichka, Ulia_M, is also dried this way, but tea is best obtained at an initial drying temperature of at least 100 *. Read the recipe again, I added there the method of "roasting" the tea at the beginning of drying for 20 minutes at 125 - 150 *. I like this tea even more than with the initial drying 100 *.

But I was thinking, how can I get out without an oven and observe the required temperature regime, and I came up with it! I will try to start drying in a multicooker in the "Oven" mode. I will set the desired temperature and time - why not an oven!

The grape leaf is wilted, wilted well, it smells very tasty, but the leaf is very dry, can you sprinkle it with water before fermentation?

[Ulia_M]

Ulia_M, Yulia, and will not the tea be worn out in the multicooker? If the lid is closed, it will be bad for the tea. Better to dry in a pan in small portions.
Julia, if you seriously study tea, you can't do without an oven. Maybe it makes sense to look for an inexpensive mini oven. I specially bought one for my tea.

[Lucilia]

The grape leaf has withered, wilted well, it smells very tasty, but the leaf is very dry, can you sprinkle it with water before fermentation?

Lucilia, Luda, overdid it? You can also spray from a spray bottle. If you twist it through a meat grinder, can it be okay? In general, see for yourself, act according to the situation.

And the raspberry leaf "I am dying, currency", but it does not wither and is dry to the touch, so it should be ??

I've already twisted it and it's dry ...

And the raspberry leaf "I am dying, currency", but it does not wither and is dry to the touch, so it should be ??

Luda, I wrote in the recipe that raspberries and currants are dry in themselves. They can be processed through the freezer. And also raspberries and currants are well processed with other leaves such as cherry, apple, pear, fireweed. It will turn out very well. Last year I made a lot of raspberries like this, taking it as a basis. Awesome tea!

Ulia_M, Yulia, won't you run out of tea in a slow cooker? If the lid is closed, it will be bad for the tea. Better to dry in a pan in small portions.
Julia, if you seriously study tea, you can't do without an oven. Maybe it makes sense to look for an inexpensive mini oven. I specially bought one for my tea.

I will dry-oven with the lid open, stirring occasionally. And I’m already thinking about the oven, but while it’s not there, I’ll try to dry it with the devices that I have. And I will definitely try in a pan!

Luda, I wrote in the recipe that raspberries and currants are dry in themselves. They can be processed through the freezer. And also raspberries and currants are well processed with other leaves such as cherry, apple, pear, fireweed. It will turn out very well. Last year I made a lot of raspberries like this, taking it as a basis. Awesome tea!

raspberry tea is one of my favorites, along with apple, pear and plum
through freezing the sheet is excellently obtained
color brown to olive, delicate taste

[IvaNova]

raspberry tea is one of my favorites, along with apple, pear and plum

IvaNova, oh yes, raspberries are very good!

Probably it was said about it, but you won't be able to read everything at once. Therefore the questions:
- how many kg or liters of raw material of one plant species is at least?
- can you make tea from maple and linden leaves?

[from 1 kg of raw materials]

how many kg or liters of raw materials of one plant species is at least?

This is still said in the recipe itself - the ingredients say that from 1 kg of raw materials... Then the layer during fermentation will be sufficient and the fermentation will be of high quality.

can you make tea from maple and linden leaves?

lily_a, only 5 days ago I removed hazel and maple from the recipe. Last year I made this tea alone. he wasn't impressed at all. Therefore, I removed these flavors. I also made tea from linden and reported about it in the topic. I didn't like it either. still need to make tea from leaves of edible and tasty herbs... Their leaves will also be tasty and fragrant.
Please read it. once again the recipe, namely its part on how to choose plants for tea. The leaves should have tannins, then tea will turn out.

[lily]

Probably it was said about it, but you won't be able to read everything at once.

lily, while the guru and headman are not there, I will write for them: "Read the first page long and thoughtfully!" There EVERYTHING is there!
Oh, Lyuda has come ... and I'm already quietly indignant here.

Thank you!!
Two years ago I made Ivan tea - the taste of grass remained. A friend's saw is very tasty. I'll go further.

[lily_a]

Two years ago I made Ivan tea - the taste of grass remained. A friend's saw is very tasty. I'll go further.

lily_a, read the recipe carefully Ivan-tea (fermentation of fireweed leaves) ... If you do everything as it is written there, there will be no grass taste. Exactly. Apparently, you have violated the technology somewhere.

Is the process of self-heating of Ivan-tea going on during fermentation, or should 22-28 be provided? Three trials with one result. It almost does not darken, only a little on the surface. Green inside. I dried it - the tea seemed to be normal, but the question remained. Apple tree, chokeberry - everything is fine.

[Bayun]

Bayun, the recipe says that there is a self-heating process if the temperature conditions (22 - 26 *) are met and the leaves are packed tightly enough. And if a container with a fermented mass is wrapped. Only it won't be hot there. There will be enough warmth for fermentation. And then, the first three hours with a sufficient layer of the fermented mass. Then the warmth leaves.
Not all leaves change color during fermentation, so don't worry too much about that. It darkens not from fermentation, but from oxidation with atmospheric oxygen. Like a cut apple. Your top layer has darkened because oxygen has oxidized it. Don't worry about darkening. worry about the scent. This is the main thing to be guided by. Moreover, you have made tea.

lappl1 -Thanks. And after 3 hours to warm up?

The same story with raspberries, currants. Themselves hardly warm.

I'll go try.

And I read that the color also depends on the drying temperature.

[Bayun]

Thank you. And after 3 hours to warm up?

Bayun, nothing needs to be heated. Fermentation at 18 * is going well. But heating can kill the whole process. It is enough if containers with fermented mass are wrapped in cool weather.

And I read that the color also depends on the drying temperature.

lily_a, everything is correct! Drying at a low temperature produces a light tea. Therefore, it is advisable to observe the drying conditions described in the recipe.

[Lilya34676]

Lilya34676, I made tea from Hungarian plum, but mixed with other leaves.
Today I put a pear for withering, 1300 dry, maybe I'll make a mono tea.
Now I was checking the leaves, so the fabric got very hot, in the room +26, it also blows the split.

[Natusichka]

Natusichkaand Yulia, who does not have an oven yet, it may be worth trying a little dried tea at a low temperature, fry it in a pan, see what happens.
Oh,Ludmila I will now be scolded for such advice.

[Natusichka]

Natusichkaand Yulia, who does not have an oven yet, it may be worth trying a little dried tea at a low temperature, fry it in a pan, see what happens.

Dried tea will not change color. I tried it with Ivan-tea. If only to coals.
A high temperature is needed at the beginning of drying.

Dried tea will not change color. I tried it with Ivan-tea. If only to coals.

Oh, I read it inattentively. You can dry it, but you can't do anything with already dried - you just spoil it. Thank you, Lilya, for your attentiveness.

plum tea

Maybe I'm the only one who thinks so, but tea from plums is very similar in taste (and in smell) to instant coffee,
although the family does not agree
How do you like it or did you only make mixes?

Today I put a pear for withering, 1300 dry, maybe I'll make a mono tea.

I ruined my pear (
Well, nothing, gardeners will poison their trees and in a week I will start to cut off the casting from my pear

[Lilya34676]

Lilya34676, I didn't like the plum, so I stopped making it. In principle, it is not bad, but I like other flavors more. Maybe my plum is wrong? But that's great - you don't have to buy coffee now - make more plums.
In general, since last year, I practically do not make mono teas. Rustic only. And in the mix everything is good that you don't put it down.

[Lilya34676]

I ruined my pear (

Lilya34676how ruined? It doesn't seem to be spoiled. Take it away and forget it until autumn. You will see, everything will be all right.

Maybe I'm the only one who thinks so, but tea from plums is very similar to instant coffee in taste (and smell),
although the family does not agree
How do you like it or did you only make mixes?

Plum tea smell - like plum liqueur, almost like plum jam, but without a sweet note
Taste with tart, woody and "green" notes
I didn't notice coffee
Deep brown, no ocher or olive
For me - very harmonious
But in this case, everything is extremely subjective. I don't like cherry and black fruit tea - the smell is too cloying

Regarding mono teas.
I do mono in two cases
1. fireweed
2. a new plant for me. In this case, I look at how it behaves during fermentation and evaluate the resulting tea for smell / taste / color. I do this solely in order to decide on the mixing - is it worth using this plant, in what proportions and in what modes.
Mixes (with the exception of fireweed), in my opinion, are definitely richer than mono-tea.

[IvaNova]

Regarding mono teas. I do mono in two cases 1. fireweed 2. a new plant for me. In this case, I look at how it behaves during fermentation and evaluate the resulting tea for smell / taste / color. I do this solely in order to decide on the mixing - is it worth using this plant, in what proportions and in what modes. Mixes (with the exception of fireweed), in my opinion, are definitely richer than mono-tea.

IvaNova, one to one with my thoughts and beliefs. I also like mixes more than mono-teas, except for fireweed. And I really like to add cherries with blackberries in small quantities to any mix.

[Dear tea-lovers and tea-makers! Once again, I edited the recipe - added information, changed a few things and made a clearer systematization. We kindly ask you to familiarize yourself with the new version of the recipe.]

Dear tea-lovers and tea-makers! Once again, I edited the recipe - added information, changed a few things and made a clearer systematization. We kindly ask you to familiarize yourself with the new version of the recipe.

I apologize in advance if it was already in the branch, but I cannot overcome 580 pages now.
Has anyone tried tea FROM Golden Root, aka Rhodiola rosea. From the grass, not the roots. By the way, if anyone needs gardeners for planting, I can provide. Since autumn, two packets of roots have not been distributed. In any case, I'll go try it tomorrow.

[Lily]

Lily, I didn't smell coffee, my husband almost everything smells of cinnamon, the smell is pleasant fruity, the color of the tea is dark, I did a little to decide, I like it more in mixes.
We didn’t poison anything, but aphids and ants are overwhelming, we have to wash the leaves well.

Oh, they wrote something about Rhodiola, but in my opinion, they did not. You can unsubscribe later what happens, please.

[Bayun]

Has anyone tried tea FROM Golden Root, aka Rhodiola rosea. From the grass, not the roots.

Bayun, no, nobody did. Is it (the grass) tasty? We are preparing a delicious drink, not medicinal raw materials. Although, of course, we also benefit from our tea. But the emphasis is on the taste, and not on the medicinal properties of plants. Let me remind you: we use plant leaves for tea, the fruits of which are delicious. Then the tea will turn out delicious.

oh, girls, what did I do))) a week ago I got a packet of tea rose petals. I love her very much)) dried they take up a lot of space, so I twisted them in a meat grinder) dried them in the oven, dried them in the air, put them in a jar (it turned out to be a 50 gram coffee jar). granules are dark, strong, very aromatic. I add several pieces to the cup when brewing (when they are steamed, they fall apart ugly), very tasty, they will "decorate" any tea.
I also made a mix: strawberries 80%, raspberries 10%, currants + cherries + grapes 10%. I've already tried it - it's delicious for me)) I need to go for strawberries (here it has almost borne fruit)

[Hang out]

Hang out, that's lovely ! Nobody fermented rose petals in our country yet. You are the first. very valuable experiment! Anyone who has enough roses to grow should definitely try making tea.

I also made a mix: strawberries 80%, raspberries 10%, currants + cherries + grapes 10%.I've already tried it - it's delicious for me))

Great mix! I am very glad that the tea turns out! Enjoy cooking! And, of course, if the strawberries are already ripe, then tea can be made from them.
Good luck!

[Bayun]

Bayun, no, nobody did. Is it (the grass) tasty? We are preparing a delicious drink, not medicinal raw materials. Although, of course, we also benefit from our tea. But we focus on the gustatory, and not on the medicinal properties of plants. Let me remind you: we use plant leaves for tea, the fruits of which are delicious. Then the tea will turn out delicious.

From the roots and did not offer. What is obtained from them is added to tea in 5-8 drops per 0.5 l. Greens contain a hundred times less active ingredients. The leaf tastes like a salad with a slight bitterness. What happens with tea - I don't know yet. There is grass, but curiosity gnaws. I'll try.