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

I didn't notice coffee

Apparently I'm so alone

[Andrei]

Andrei, the leaves of Rhodiola rosea contain about the same as the leaves of rhubarb - a lot of malic acid. All active substances live in rhizomes, including tannins. There are practically none of them in the leaves, that is, when making tea, you will not get strength and taste. But - an attempt is not torture, there is nothing poisonous in them, so you can try.

[Bayun]

From the roots and did not offer.

Bayun, I immediately understood it. And she answered about the grass!

[Andrei]

Andrei, the leaves of Rhodiola rosea contain about the same as the leaves of rhubarb - a lot of malic acid. All active substances live in rhizomes, including tannins. There are practically none of them in the leaves, that is, when making tea, you will not get strength and taste. But - an attempt is not torture, there is nothing poisonous in them, so you can try.

The active ingredient is salidroside. A very strong stimulant. There is very little in the greenery. The acidity is not felt at all on the taste. I was hoping to find out the subtleties if anyone did, but if so, I will try it myself.

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.

But we do not eat the "fruits" of Ivan tea, as well as simple tea. And the viburnum is rare ... Who knows what can come of the same dream. Everything must be tried.

And further. Has anyone tried fermenting I-tea and others TOGETHER with aromatic herbs such as thyme, mint, etc.? Or just a mix?

IMHO mint and other aromas should not be fermented
Only dry and add dried to tea - either during brewing, or during dry fermentation (tea aging in a container)

IMHO mint and other aromas should not be fermented
Only dry and add dried to tea - either during brewing, or during dry fermentation (tea aging in a container)

The question was out of curiosity. On the topic - what happens if ... Suddenly someone tried

If it does not change sclerosis, then they tried to ferment mint
Didn't like it - too much

Thank God, another responder has appeared!

[Bayun]

But we do not eat the "fruits" of Ivan tea, as well as simple tea.

Bayun, if you do not eat Ivan tea, it does not mean that our ancestors did not eat it and do not eat it today ... Ivan tea is an edible plant - from roots to stems, leaves, flowers... In the recipe for Ivan tea, I wrote about this. Our ancestors ate the roots, made flour from them, baked bread. And it wouldn't hurt us. Young stems are fried, salads are made from leaves and soups are cooked, fermented, including by our members of the forum. I personally ate young stems and leaves of ivan tea in May. They are sweet and delicious. A chic "honey" is brewed from flowers - take a look in my profile - I posted his recipe.
Let me remind you that we are now talking about fermented teas from garden and wild plants. Their fruits were discussed. I have expressed my point of view as fully as possible in this recipe. Moreover, the current version of the recipe takes into account the experience of our members of the forum based on the results of the last tea season. Therefore, it is worth reading this recipe to the end, as well as opening all active links. Many of your questions have already been answered.

And the viburnum is rare ...

A moot point! But we do not write unequivocally that tea made from it is delicious! Look at the top of the page for the vote. There are over 30 plants. Tea is made of all. And not by one person, but by many. But this list does not include a lot of plants, from which we made tea last season. There was also a viburnum. Someone liked it, some - no.

Who knows what can come of the same dream

I know... And I wrote about it in the recipe. Not specifically about running away, but about the leaves of all plants in which no tannins... They are not in dreams, so you cannot get normal tea.

You have to try everything.

Are you joking? It seems to me that if you start making tea from all the plants, then life will not be enough. Or at least quit your job and focus entirely on tea. We are simple housewives and householders. We don't have enough time for this. therefore no need to try everything! We must first study the chemical composition of plants... And it will immediately become clear whether the leaves of these plants will make tea. You can, of course, open a phyto-reference book and start making tea from every plant that is there (from the letter A to the letter Z). How much time will you spend? Can i study the theoretical foundations of tea making, find out what substances make tea tea, try to find those plants in which these substances are found to the maximum and try to make tea from this limited, but accessible and correct list.
AND I tried to very briefly outline the basics of tea making in my recipe... One has only to read it carefully, then there will be no similar proposals to make tea from everything that grows.
But if you want to waste time on plants that are obviously disastrous in terms of tea, then try it.

Has anyone tried fermenting I-tea and others TOGETHER with aromatic herbs such as thyme, mint, etc.? Or just a mix?

Have you read this recipe completely? It says in the middle that fermenting the herbal leaves will not produce good tea. Explained why. Co-fermentation of willow tea or leaves of other plants with spices does not cancel the law of transformation and volatilization of essential oils in spicy herbs during fermentation and drying at high temperatures. I tried it with monarda, snakehead, mint. Raw materials are ruined, time wasted. The snakehead is even more or less, but not fermented, but simply oxidized is better.

I am sorry if offended. I understand that it is not for me to compete in knowledge with people who have been engaged in tea for a long time. My extreme experience dates back to the 70s. So I have only questions so far, but if there is a result, you will know about it. I returned to the topic of my tea many years later for one reason: I doubt that there is something in the purchased one other than chemistry. This suggests a mismatch between production and sales. And at a price! From a huge peeled chokeberry bush, 1.5 kg of tea was obtained. I am silent about the "2 upper leaves". In vintage wines, the year is indicated, but tea of ​​the same brand is always the same? I do not believe. Therefore, I started looking for my tea. Sorry if I was illiterate and incorrect.
And thanks a lot for the answers.

Are you joking? It seems to me that if you start making tea from all the plants, then life will not be enough. Or at least quit your job and focus entirely on tea. We are simple housewives and householders. We don't have enough time for this. So don't try everything! We must first study the chemical composition of plants. And it will immediately become clear whether tea will be made from the leaves of these plants.

I'm not kidding at all. There can always be something unexpected, and some discoveries are completely random. Life, of course, will not be enough, but it will not be possible to reach everything. But if there is time and opportunity ...

Or you can study the theoretical foundations of tea making, find out what substances make tea tea, try to find those plants in which these substances are found to the maximum and try to make tea from this limited, but correct list.

We will teach materiel. But not today.

[Andrei]

Andrei, we all came to tea making in the same way - we want to enjoy the taste, aroma, and not think what's in your cup .... The main thing is that your tea is healthy. It also has chemistry, but natural. So we study it in practice. We share our experience, together we come up with something new. It has been collectively for almost a year now, and individual members of our company have been doing much longer. I hope that you will not leave our "handful" either. If anything - ask, tell us what you do, we are very interested.

[Bayun]

I am sorry if offended.

We will teach materiel. But not today.

Bayun, no offense! There is a desire to reach out to everyone who undertook to make tea to read the recipe. More is not necessary. Everything is there, and there is no need to go into any theoretical jungle yet. I tried to take everything into account. Believe me, here in the recipe is concentrated the experience of not only mine, but also of our members of the forum, and, most importantly, of traditional tea producers.

More is not necessary.

A person who knows is limited by the framework of knowledge. The ignorant is unlimited by nothing.

Decoding the phrase.
In engineering practice, there are many cases where unexpected and correct solutions were proposed by non-specialists. And often they themselves did not fully understand what they had proposed. But this was understood by the engineers, who completed the solution. So this phrase arose.

[Bayun]

A person who knows is limited by the framework of knowledge. The ignorant is unlimited by nothing.

Bayun, What are you talking about and about whom? If you wanted to offend me, then you finally succeeded. I laid out the recipes with joy. Because I get joy from the fact that I make tea, and that I get it. I wanted to share this joy with others. With pleasure I always answer questions in the topics.
If you have any substantive questions, then I will be happy to answer them. I will also be happy to hear constructive criticism of my recipe. And I will take part in the conversation if I see that she is on an equal footing. In the meantime, I see that for some reason you do not want to delve into the essence of my answers to you, but you are taking phrases out of context and philosophizing out of place. I understand that tea disposes to philosophy. But if you came to the topic to do only this, then thank you.

Lyudmila, I made tea from grapes, until I was impressed, I really didn’t taste it, but the smell was somehow not very good, until ... I also made tea from raspberries, it turned out ready-made for some reason green, I also didn’t try it, but the smell also not happy. Raspberries were twisted in a meat grinder twice, very dry and unstable granules. I read in the thread that the raspberry leaf is very dry. but did not expect that

A person who knows is limited by the framework of knowledge. The ignorant is unlimited by nothing.

Andrey, did not understand what, or who, is this you? Did you succeed: EXECUTE CANNOT PERMIT

[Lucilia]

I read in the thread that the raspberry leaf is very dry. but did not expect that

Lucilia, Lyuda, dry - not the right word! Very dry! And imagine how I collected it every day in the fall? The leaves were red, completely dry. But the tea turned out great, because I don't make raspberries alone. I take it as a basis, and all sorts of blackberries, cherries, pears, apple trees make very strong granules. The tea is incomparable. Do not suffer with her alone. Either make loose leaf tea, or process together with other scents.

made tea from grapes, until I was impressed, I really have not tried it, but the smell is somehow not very good

Luda, it's still too early to make tea from these scent. Not ripe. I won't say anything about grapes. It doesn't grow with me, that's why I didn't try it. Try repeating the grapes when they are ripe. And preferably several varieties at once. I have not yet heard a bad comment about grapes. Everyone likes. And further. Take it away and forget it for 3-4 months. You will see that it will change.

Let's assume that limited people gather here. What can you do...

[Lucilia]

Lucilia, Luda, mix raspberries with an apple tree. The apple tree is the most neutral, and the raspberry flavor will remain. And the granules will be good. And wait with the grapes - it only blooms. Let the brushes form and the berries begin to grow.And the late summer raspberry is different, more saturated. I just brewed a raspberry-apple tree for my husband, but as the aroma went, I took out the cup myself.

Girls, I came across this wonderful topic and disappeared ..... I read, read, read, but I also started making tea. I do what I can find. There is no dacha. Therefore, I climbed the abandoned yards. I am writing from a tablet, the Internet is very slow. Made tea from cherries, leafy, delicious. I twisted a cherry in a meat grinder, it spun easily, the tea was delicious, but the leafy one was softer. Loved the apple tea. Sheet after freezer. I like the color and subtle caramel taste. Today I made a plum after the freezer, cut a leaf, it smelled like bones, and the fermented smell of plum compote was very concentrated. delicious. I made a mixed one, like a country one, from pears, plums, cherries, blackberries, apple trees. I froze all the leaves, and then twisted them. I am not writing in great detail, the Internet does not pull. I am with my mother to take care of her. Many thanks to Lyudmila for the tea recipes and to all tea makers for their invaluable experience.

[Nadyushich]

Girls, I came across this wonderful topic and disappeared ...

Nadyushich, welcome to tea themes! How well you got lost. We have already done so much. it is so pleasant to read that everything works out for you and you like the tea. Thank you for such a detailed report. Everything is clear, clear and understandable! For many tea makers, this will help draw conclusions about which tea is best to make.

Girls, I came across this wonderful topic and disappeared

Nadia, as I understand you !!!! In this topic, they not only make tea, but also respect each other !!!! Even if I have nothing to say today, I still start the morning with HB and go straight to our topic. Thanks to all the girls and of course Lyudmila, our ideological inspirer !!!!!

Good morning everybody! I made plum tea. I started to dry it in a multicooker with a slightly open lid at a temperature of 120 degrees. The smell was amazing - caramel. The final one I could not resist and after the final drying tried it, but the taste did not impress me. For me, so far the most delicious tea is currant and cherry (which also do not have time to mature for a month). I remove the plum for ripening. I'll try in a month. The next tea will be made from apple and pear leaves.
I also collected red clover flowers and cut off the red flowers, dried them and plan to add them to teas. After all, the flowers of the clover are sweet. I think it will be delicious and beautiful!

And why do I still write zero messages?

In this topic, they not only make tea, but also respect each other !!!!

How can it be different in this thread? Tea and everything connected with it is such a sacrament that does not tolerate quarrels of rudeness ... otherwise, it just won't work!

The next tea will be made from apple and pear leaves

I liked apple tea the most. I want to inhale the smell again and again!

And why do I still write zero messages?

Because the topic has been moved to the "chat" for editing, but there is no message counter here.
I advise everyone not to TEST the tea right away. You will see that in a couple of months (more is better!) It will become a completely different tea! It's like wine - precocious yeast smells and neither taste nor aroma, but aged is another matter.

I will duplicate my answer here ...
Yesterday I started my tea marathon! We went with my husband, collected the leaves: wild pear, sweet cherry, apricot, mulberry, cherry - only 2 kg 800 gr (is it not enough? I decided not to wash them ... I mixed everything. Here, put it for withering:

I got up at night, stirred it up. After lunch, I want to twist it through a meat grinder and put it to ferment.

Is it okay if I dry the leaves of the apple tree separately (I want to go for the wild one the other day) and then add it to this mixture?

How about a ready-made tea?

Nata, divide by 5, that is, in your case - 560g. But this is gold!

[Ulia_M]

I also picked up red clover flowers and cut off the red flowers, dried them and plan to add them to teas. After all, the flowers of the clover are sweet. I think it will be delicious and beautiful!

Ulia_M, Julia, before adding clover flowers to tea, try to brew them separately. I also dried them last year, but after trying them, I realized that it was not worth doing. The flowers are bitter. And decently. Please pay attention to all that not completely flowers need to be added to tea, but only their petals... The petals are generally harmless and don't smell too much. But a whole flower (petals with sepals and a cup) can ruin the smell of tea.
Perhaps I'll add this moment to the recipe to draw everyone's attention to this. Although I wrote in the recipe that we add petals. Fully flowers can be added only from flowering garden sauces - apple trees, plums. They behave normally.
But clover flowers are a good thing. They can be dried like a medicine at low temperatures and treated.

And why do I still write zero messages?

Julia, Lina is right. I am currently editing topics and so they have been moved to Blogs. Then, when I fix everything, I will return them back.
Natusichka,

Is it okay if I dry the leaves of the apple tree separately (I want to go for the wild one the other day) and then add it to this mixture?

Natusichka, I do not quite understand - do you want to dry the leaves of the apple tree or make tea from them? If you just dry it, you won't get anything special. And if you also cancel, that is, you make tea, then add them wherever and whenever you want.

I advise everyone NOT to TEST the tea immediately. You will see that in a couple of months (more is better!) It will become a completely different tea!

Yes, I know that in a few months the tea will become tastier, but I want to drink tea now, that's why we drink what we just made. They refused store-bought tea half a year ago. We drank tea from pine twigs - delicious and healthy, but now the leaves have appeared. I will make teas and harvest them until the next harvest.

I ask everyone to draw attention to the fact that you should not add flowers completely to tea, but only their petals.

Yes, yes, I did not write correctly - I left only the pink clover petals, and threw away the entire green part.

About "decorations"
The eye lay on Jerusalem artichoke and monarda - I will definitely dry these.
Regarding calendula, marigolds and asters, I doubt whether they will taste bitter?
What other plants can be used to decorate tea with petals? (do not offer fireweed, I don’t pick its flowers ideologically - let it multiply)

What other plants can be used to decorate tea with petals?

Sunflower, mallow

[IvaNova]

IvaNova, fireweed propagates mainly by rhizomes, and it has so many seeds, well, like a dandelion. So you won't be able to collect all the color.

[Ulia_M]

Yes, yes, I did not write correctly - I left only the pink clover petals, and threw away the entire green part.

Ulia_M, Julia, well then, everything is all right. Oh my God, how did you peel it? There is such a small thing!

Regarding calendula, marigolds and asters, I doubt whether they will taste bitter?

IvaNova, will not. Checked! There is no smell from the petals of calendula, marigolds and asters themselves. Jerusalem artichoke and monardu also dried - very nice and does not smell. The only flowers, that is, the petals smelled like phlox. But they smell so good! And then, we add a little. Checked, tea does not suffer from this! in general, I advise not to mix petals and tea at once. only when you make it for gifts, well, and drink it yourself.

What other plants can be used to decorate tea with petals? (do not offer fireweed, I don’t pick its flowers ideologically - let it multiply)

IvaNova, I wrote in the recipe everything that I dried. And fireweed - it's in vain! Nothing will happen to him! Moreover, its seeds will not be eliminated from you, they will fly away to someone else. And there are many more on the way to meet. And then, you will not tear everything in a row. Even if I had set out to cut off the flowers of all the fireweed, I would not have succeeded.Do you know how many seeds are in one plant? 30 thousand! If you want, you won't kill its population.
But these are the most delicious flowers. Tea with them is simply stunning. And Veronica has already written that he reproduces by rhizomes. So, do not deprive yourself of such happiness!

But I failed. Here I am crooked. Yesterday I dried the leaves of the plum shoot after withering and freezing. After 8 hours of fermentation. The aroma was very pleasant during drying. When they dried up, they began to smell weak, but also nothing. I decided not to wait a month, to brew today for a test. It turned out to be gray, muddy and a little even jelly-like rubbish. Maybe this is due to the fact that the volume was small, about half a glass during fermentation?

[niamka]

niamka, Natasha, while reading your message, I had the thought in my head to reassure you that everything would be all right, you need to give time for dry fermentation. But when I read to "half a glass", I almost fainted! Natasha, dear, of course, this is very little! Not only the layer, but also the volume of the leaves must be sufficient for fermentation to proceed normally.

If you are not able to immediately collect a large amount of leaves (1 kg), then dry what you have and put it in the freezer. When you get the right amount, then make tea. At the same time, freezing will improve the quality of future tea.
But don't throw this tea away! Take it away. You will try it in autumn. Perhaps it will come out!

[lappl1]

lappl1, Luda, thank you, I'm impatient, I can't go to the village now and collect as much as I need. And the handles itch. This is complete nonsense. Of course, I will leave this "tea" until the fall, but I doubt that something worthwhile will come of it. Hurry to break free into nature and turn around in full!

Let's assume that limited people gather here.

I really like YOUR limitation!

[niamka]

niamka, Natasha, I understand about "unbearable"! I don't spend the day without tea. Nothing, the season hasn't even started properly yet. you will have time to do everything.

, of course, I will leave this "tea" until autumn, but I doubt that something worthwhile will come of it.

Oh, last year we had such initially failed teas that showed themselves in all their glory in the fall, that everything can still be improved.

[Lyudochka!]

I didn't quite understand - do you want to dry the leaves of the apple tree or make tea out of them?

I misspelled ... exactly tea to make ... but later ... because I have not yet collected the leaves of the apple tree ...

Nata, divide by 5, that is, in your case - 560g. But this is gold!

Lyudochka! God grant !!! I really hope that I will succeed!

Girls! I have new questions:
1. Can I ferment in a stainless steel pot?
2. Cover the milled plants or the pot (top) with a damp cloth?

[Natusichka]

I misspelled ... exactly tea to make ... but later ... because I have not yet picked the apple tree leaves ...

Natusichka, I then realized it. As you make tea, then add it to other teas already made.

I really hope that I will succeed!

Natusichka, of course it will work! If you do everything as it is written, then there is no chance that your tea will not work.

1. Can I ferment in a stainless steel pot?

It is possible, she is not aggressive towards everything that is put into it.

2. Cover the milled plants or the pot (top) with a damp cloth?

Natusichka, close the pan. Look at the photo in the recipe. It can be clearly seen there.

[Radushka]

I really like YOUR limitation!

Radushka, yeah, me too!

Girls-boys (if any), I have an overriding question! Tell me, how do you think, with what can berry leaves be mixed? I mean, send it to fermentation at the same time. I have a badan. But, there won't be a kilogram, even if I cut off all the leaves. I'm not sure if I can pick up over the season without harming the plant. And further. Badan, first wither, and then freeze, or can you immediately freeze?

[niamka]

niamka, Natasha, while reading your message, I had the thought in my head to reassure you that everything would be all right, you need to give time for dry fermentation. But when I read to "half a glass", I almost fainted! Natasha, dear, of course, this is very little! Not only the layer, but also the volume of the leaves must be sufficient for fermentation to proceed normally.

If you are not able to immediately collect a large amount of leaves (1 kg), then dry what you have and put it in the freezer. When you get the right amount, then make tea. At the same time, freezing will improve the quality of future tea.
But don't throw this tea away! Take it away. You will try it in autumn. Perhaps it will come out!

I have the nerve to argue
I made trial batches exactly half a glass - a glass - poured it into a wide cup, covered it with a bowl on top, put a bottle of water in the bowl as oppression. Leafy turned out to be quite edible

I have a badan. But, there won't be a kilogram, even if I cut off all the leaves. I'm not sure if I can pick up over the season without harming the plant. And further. Badan, first wither, and then freeze, or can you immediately freeze?

Look at the first page of the topic for links to badan. Not everything is simple with him

[Radushka]

Radushka, go to the recipe, to the first page and find active links at the bottom of the recipe. there is a lot written about badan. Read it. But I remember that it is better not to touch him now. you cannot do it yourself, as nature does in winter. Collect it in the spring, black. This will be the very thing. And to keep it clean, cover the ground with hay or at least newspapers.
I went myself and brought you links. Read it.
- Badan 1 2 3 4 5 6

[IvaNova]

I have the audacity to argue I did the trial batches exactly in half a glass - a glass - poured it into a wide cup, covered it with a bowl on top, put a bottle of water in the bowl as oppression. Leafy turned out to be quite edible

IvaNova, after all, these are not the best conditions. But if there is no way out and there are few leaves, then where to go?

I went myself and brought you links. Read

Thank you. I have already read everything there. You can't imagine how upset I was! Every spring I removed and discarded the dark lower leaves!

Ulia_M, Julia, well then everything is all right. Oh my God, how did you peel it? There is such a small thing!

It is very easy for the petals to come off the clover, and the kids helped me too. We will also collect clover and dry the petals. Our whole family takes part in the preparation of teas! And my husband cut the trees today, so I gave up all my business and began to pick off the leaves - an apple tree, a pear and a cherry, now everything is dried. Tomorrow I will twist and put on fermentation!

[Yulia]

Our whole family takes part in the preparation of teas!

Yuliawhat good fellows! So you will make a lot of tea, enough for everyone!

And my husband cut the trees today, so I gave up all my business and began to pick off the leaves - an apple tree, a pear and a cherry, now everything is dried. Tomorrow I will twist and put on fermentation!

Right! Goodness cannot be lost.