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

[Marina]

Marina, should it stand well with honey, and how did the aroma of honey appear?
Radushka, You can and not in a personal, I am embossing myself.

[Radushka]

I will write in a personal, so that they would not be accused of ... no matter what)))

Radushka, and you come to the Tea Gazebo and write whatever you want. We all need too... This topic in winter has grown so much from conversations not on business that we decided to open a topic for these very conversations where you can write everything! So, welcome everyone here:
Tea gazebo... It's warm and cozy there! We are waiting for recipes and more!

Girls, Radushka in the "Tea Gazebo" wrote a recipe rose liqueur... Who needs it, come and see! And just come. Dearie, thank you very much!

[lappl1]

lappl1, Luda, vitamins and microelements are preserved in raw.
I got a little more than a liter, the juice is very tasty, but the petals are not yet saturated with juice.

Marina, it should be good with honey, but how did the aroma of honey appear?

Oksana, the aroma of honey is not felt, the most delicate aroma of rose prevails.

[Marina]

Marina, well, yes, that's why I try to make more raw. I especially love strawberries and black currants. Now we should wait for the rose petals.

We don't have a rose yet! Maybe try the jam?

We don't have a rose yet!

And it doesn't bloom yet.

Now we should wait for the rose petals.

And I've already waited

We don't have a rose yet!

we are already crumbling

Zachary, did you cook or dry jam? I dried a 700ml jar. But there is almost no aroma in dried. Can it appear when brewing?

[Zachary]

And I've already waited

Zachary, Thank you ! At least in the picture I will admire the petals!

thank you very much

This is YOU all my big THANKS! For the enthusiasm in such a difficult business of tea-makers. Infected with your passion.

[Ludmila]

Ludmila, tell me, please, do you need to scroll the mint in the meat grinder together with the stems or just the leaves?

[Yulia]

do you need to scroll the mint in a meat grinder together with the stems or just the leaves?

Yulia, in principle, it is possible, but there is more moisture in the stems than in the leaves. The mass will turn out to be very wet, like porridge and will dry for a very long time. So I don't usually do that.

I will write in a personal, so that they would not be accused of ... no matter what)))

I want too! you are welcome...

[Luda,]

I want too! you are welcome...

Luda, The friend in the tea gazebo wrote the recipe. Look in this thread on the previous page, I made a link, or look in the gazebo in yesterday's posts. On the first page of the gazebo, I also made an active link.

[Girls and boys!)!]

Girls and boys!)! I'll show you what I got, as I wrote earlier, I dried the leaves: wild pear, apricot, cherry, mulberry, a little raspberry, a little cherry, this is a mix. Raw leaves I got 2 kg 800 gr. After drying for about a day (a little less), we ran them through a meat grinder, then fermented in 2 pots (made of stainless steel) for 9 hours, then dried in the oven (I had a dance with tambourines, because the oven works very badly) and drying in a dryer (I have Isidri). In total, we got 1 kg 40 g of ready-made tea. It is now ripening on my balcony in a pillowcase, hanging. I will show the photo:
It is he fermented in pots: (thickness of raw materials - 7-8 cm)



It's already ready:

here you can see the quantity better:


Please tell me how to brew tea correctly? I tried it yesterday, it is brewing somehow light ...

Now tell me, please, that it has grown with me? A friend of mine gave me a lot of all kinds of seedlings in the spring, so we planted ...

[Natusichka]

Natusichkalooks like perennial asters. They don't make tea from them!

[Natusichka]

Natusichka
Natasha, it is very similar to Sentbrinks, perennial autumn asters. They come in different colors and bushes of different sizes.

Oh, Veronica has already answered.
Natasha, do you also hope to find the legendary Ivan tea in our area?

Hello everybody! Accept the newbie
I read almost the entire forum, read it like a book at night, very interesting! Thank you all for such work!)
Of course, I decided to start experimenting, and reading about the mistakes of others, it seemed to me that now I would definitely do everything right. But alas ..
Girls and boys, made tea from blackberries (it would seem a win-win option), but it did not work out (Please indicate where the mistake was, if you have any thoughts? I froze the leaves, because I don't have a meat grinder, I decided to be sure. in the freezer for a week. I took it out, thawed it, and ... passed it through a blender. As a result, I got a finely chopped mass. Fermented in a glass jar under a damp cloth for about 8 hours. The smell of grass disappeared, it smelled delicious. The teas dried up, hung in the bag for a day. Of course, I can't wait .. I understand everything and remember about the aging of the tea in the jar, but I was more interested in what color it will turn out when brewing. And here is a complete fiasco .. instead of a rich dark color, pale yellow, almost white.
I think the blender was my mistake .. I just crumbled the leaves into dust. But otherwise, I seem to have done everything right .. ((so offensive (

Natasha, it looks very much like Sentbrinks

If this is them, then this flabby quickly captures new territories, and the fight against it, when it has already grown very good. complex, it has a very strong ball of roots, so try to limit their growth every year. Then everything will be OK, because whoever is warned is armed.

Lyudmila, girls. I have a question. I treated my employees at work with tea (well, I bragged about) cherry with hawthorn flowers) One employee's mother really liked the tea and she wants to buy tea from hawthorn (she has pressure), tell me if you need to mix it with something to make it delicious , or can you make mono tea? In my garden, I have a large hawthorn tree growing.

she wants to buy hawthorn tea (she has pressure), tell me, do you need to mix it with something to make it tasty, or can you make mono tea? In my garden, I have a large hawthorn tree growing.

Luda, I would not put the question like that - is it necessary? I would say that it is possible. And the more the better. And you can not count on tea as a medicine, because (read in the notes to the prescription).

[jetkat]

where was the mistake, if there are thoughts?

jetkat, Katya, we are very glad to welcome you on tea topics. Make lots of good and tasty tea.
Now about the mistakes. Firstly, I did not see the words about leaf wilting. It was?
Secondly, with a blender you will not achieve sufficient juice release and, as a result, fermentation will go very badly. Better to twist the rolls or use method number 2 described in the recipe. And best of all - a meat grinder.
Third, wait at least a month. it is too early to draw conclusions. But I can definitely say that a blender is the most unsuccessful option for preparing leaves for fermentation. I recently ruled a recipe. please read it again.

[Natusichka]

Please tell me how to brew tea correctly? I tried it yesterday, it is brewing somehow light ...

Natusichka, do you read all the comments? I wrote to you yesterday that read about brewing tea in the recipe. everything is there.
And light tea could also be obtained due to the low temperature during drying. You yourself say that your oven is not working well.

Thank you very much for the detailed answer!

did not see words about wilting leaves. It was?

I froze them. I thought I'd probably ... freeze it. I didn't dry out.

blender is the worst option

And I sin against him .. well, experience is the son of difficult mistakes. I'll go buy a meat grinder. And the main post to re-read. After reading it 10 times, it seemed to me that I already knew by heart, but I missed about the blender. Thank you!

Today I'm going for apple and plum leaves. The experiments continue.

[jetkat]

I froze them. I thought I'd probably ... freeze it. I didn't dry out.

jetkat, Katya, I repeat that I ruled the recipe and removed the freeze as a way to prepare the leaves for fermentation. Now freezing is a way to facilitate the preparation of leaves for fermentation in any way, including twisting in a meat grinder. Please read all the recipes again. Please forgive me for the misunderstanding. But I'm learning myself. And last year I realized the fallacy of this approach. not withered leaves give worse tea than withered leaves. Why, it is written in the recipe and in the comments in the topics that can be accessed by clicking on the active links (at the end of the recipes in the Notes).
There is also a variant of your failed tea. This is a cultivated blackberry variety - Michurin's variety. Tea turns out from it worse than from ordinary blackberry.

Please read all the recipes again

So I will. thanks again! Hopefully the next experience will be more successful

I'll go one page again! Every time I read in a new way!

[Natusichka]

Natusichka, the plant looks like the septenchins that I grow, but I really want it to be Ivan tea.

Girls, you won't be left without work. Collected 250g of rose petals, went to cook jam.

I really want it to be Ivan-tea

No, this is 100% not Ivanushka, this is Goldenrod or perennial phlox ...

I'll go one page again! Every time I read in a new way!

Yeah, Lyudochka, read it! And read those girls who have not looked into the recipe for a long time. Yesterday I did the last edit there - I added active links to notes.

[Alla]

Girls, you won't be left without work. Collected 250g of rose petals, went to cook jam.

Alla, that's right! Warm up, dear! In winter, it will be the most for our seagull.

[Lyudochka!]

I read everything today, thanks, Lyudochka! (I don't have a computer at home ... my husband doesn't want his wife to be at home)
The drying temperature was even slightly above 100 degrees (about 110), I put a thermometer inside and looked through the glass. And some of them were dried in the microwave on the "oven" mode, without microwaves, but only hot air with convection. Therefore, I am completely sure of the temperature! Did I understand correctly that the color of the tea will not change even after aging?
After reading the brewing rules in the recipe, I realized that I put in little tea ... I put about 1 table. l. in a glass of boiling water.
I was absolutely not upset, because I will give him time to "mature", and then, because color is not the most important thing ... and taste, I am sure, will be what you need!
Thank you so much for all the advice and guidance! I will do further (and "annoy" you all with my questions ...)!

[Natusichka]

The drying temperature was even slightly above 100 degrees (about 110), I put a thermometer inside and looked through the glass.

Natusichka, and your oven is ajar during drying? Tea may steam out if dried with the door closed.

Therefore, I am completely sure of the temperature! Did I understand correctly that the color of the tea will not change after aging?

It should darken a little by winter.

I was absolutely not upset, because I will give him time to "mature", and then, because color is not the most important thing ... and taste, I am sure, will be what you need!

Natasha, this is the most important thing! Well done! Good mood!

Thank you so much for all the advice and guidance! I will do further (and "annoy" you all with my questions ...)!

To your health, Natasha! Make a lot of tea and delicious!

[Luda ...]

Natusichka, is your oven ajar during drying? Tea may steam out if dried with the door closed.

Luda ... Of course, closed ... But I opened and mixed every 10 minutes ... Not so, right?
Here I am a fool ...

[you need to keep the door ajar]

Of course, closed ...

Aaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa! Natasha, if I would be there now, I don’t know what I would do .... Read the recipe, honey! Right now. And with a handle, so that at home there was something to see.
Of course, you need to keep the door ajar! I put in a sliver so that there is a good gap. And with a closed tea, it will be steamed, cooked, and not dried. And a light identity can be from this, because at the very beginning there was no seizure of the "crust" from the juice on the granules.

Well, nothing, I will still do ... I will try !!!!

[Natusichka]

Natusichkaof course you will! I'm sure! And everything will turn out great for you.

[Ludmila]

Ludmila, I want to write for those who have allergies, can anyone help. I made my first tea, everything as you wrote, but when rolling the leaves for fermentation after freezing, for me there was a very strong smell of grass, a bath broom. Even the bandage didn't help. And so it turned out that the leaves remained warm all day after freezing in a tightly closed bag, and when I opened them, there was a fruity aroma. There were no more problems with allergies. Now I soak all the leaves, chop them immediately or through a meat grinder and ferment.

Natusichka, but I really like light tea, the main thing is that it is aromatic and tasty.

[Alla]

AllaThanks a lot for your experience! It will come in handy for those who, too, smell causes a reaction.
I wonder how it turns out. To be honest, this concentrated smell also makes me cough. But I do not roll the rolls, but immediately process it in a meat grinder. And I wither, ferment and dry on the veranda with the door open. That's better.
Alla, does this tea differ in taste and aroma from the tea that you made without aging?

There is also a variant of your failed tea. This is a cultivar of blackberry - Michurin's variety

By the way, I don't know this. My husband's grandmother has a vegetable garden, everything is abandoned there, only there are many such trees. Therefore, what sort .. I do not know.

Lyudmila, I will clarify one more point for myself. Do you dry raspberry and currant leaves first, then freeze, and then through a meat grinder? Did you get the sequence for these leaves correctly? And if so, with such a sequence, the leaves in the meat grinder no longer crumble?

Today we went and bought a meat grinder) With a capacity of 1500 watts. Spun a large bunch of mint, granules - lovely sight! The smell in the apartment is crazy now!)
And laid out the leaves to dry)

Tested quince
brewed and got a little upset - the color turned out to be very light and the smell is not very strong
But when I tried it a little cheered up, the taste is not grassy, ​​sweetish, similar to linden flower tea, and with astringency in the aftertaste
But he will still be infused!
In general, I really like

[jetkat]

Today we went and bought a meat grinder) With a capacity of 1500 watts. Spun a large bunch of mint, granules - lovely sight! The smell in the apartment is crazy now!)

jetkat, Kate, congratulations on your assistant! Good power! Well, now there will be tea ...

Do you dry raspberry and currant leaves first, then freeze, and then through a meat grinder? Did you get the sequence for these leaves correctly? And if so, with such a sequence, the leaves in the meat grinder no longer crumble?

Kate, but this moment I missed something in the recipe. I'll correct it now. Thank you for your attention.
Yes, I wither all the leaves. Even autumn, very hard and dry. Last year I made a lot of "Country Tea" in which raspberries were the base. I dried everything, then froze it, and then twisted the mixture of leaves in a meat grinder.
Katya, whatever you do with them, they still fall apart. Therefore, last year we found a way out - to make raspberries and currants mixed with other scents - apple, plum, cherry, pear ... It turns out gorgeous tea.

[Lilya34676]

Tested quince

Lilya34676, the girls' quince, it seems, was also light. Many made it in a mixture with other plants. Very much praised. And yours will still be infused. You will see.

Girls! On the weekend we picked strawberry leaves (in the forest near a wild strawberry). Withered, twisted in a meat grinder (the granules are plump, do not crumble), fermented. Now it is drying. We loved the scent! Delicate and fruity. Let's see how it will smell after dry fermentation.

Let's see how it will smell after dry fermentation.

It will smell good. Strawberry tea is very good.

what do not do with them, they still crumble

I expected something like this .. well, that means we need to make a mix) Or twist the sausages))

[Kate]

Kate, I repeat that the mixes with raspberries are gorgeous! Better than just mono raspberry. Both the granules are strong and the tea is delicious! Well, for fun, of course, you can try making mono tea as well.

Lyudochka, guard! Today I smelled all my teas (and there are already quite a few of them) and realized that they do not smell much and do not have an individual smell, they smell almost the same. All the same, I am doing something wrong!