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

Luda, why are you shouting? It's too early to draw conclusions. Yes, and it's too early to make tea, to be honest. And to understand what you are doing wrong, you need to write how you are doing.

raspberry mixes are gorgeous

Lyudmila, let me clarify one more point
Out of ignorance and stupidity, I sent strawberry leaves into the freezer a week ago. Now, having some raspberries, apple trees, cherries and strawberries, I'm thinking of making a mix. The strawberries and raspberries are in the freezer now. If everything is clear and correct in raspberries, then the question about strawberries is this: can you get it out, defrost it and let it lie down overnight? so that excess moisture comes out. Or is it too late?

[jetkat]

jetkat, it is definitely necessary to defrost, if they are wet, lay out on paper, it will absorb excess liquid. If my memory serves me, right after defrosting, you can twist and put on fermentation.

you definitely need to unfreeze

I laid it out on paper)) But I can only twist it tomorrow evening. The leaves shouldn't dry out, I think.

[Kate]

Kate, other leaves will be withered, so do it right away. And then after the freezer it is not clear what will happen to them.

how are you doing.

Lyudochka, everything is according to your recommendations. I open the topic, prepare tea and check every step. That's just dry land by eye, due to certain circumstances.

Luda, everything will be fine! Give him time. Better yet, wait for the fruit to ripen. I never do garden scent before July.

I never do garden sauces before July.

My raspberries will start to dry in July. This has been the case for the last three years at least. We already have more than 30 heat in the shade during the day.

[Radushka]

My raspberries will start to dry in July.

Radushka, the main principle is the ripening of fruits. At this time, the best tea is obtained. You have it earlier, with us - later, and some people do not have fruits at all. So we take into account local conditions.

[Luda]

Alla, does this tea differ in taste and aroma from the tea that you made without aging?

Luda, I only rolled the very first tea right after the freezer. I did not notice the difference in taste, but the aroma is stronger than tea, which is defrosted for a long time in a bag in the heat (from 12 to 24 hours), after all, fermentation is already taking place there, and I cut it and put it on fermentation. I immediately cut one of the summer teas and set it to dry, because it lay warm for a day in a bag, then in the refrigerator for a day (there was no time for tea), I was afraid it would get moldy. The tea turned out to be fragrant, the main thing for me is that there is a pleasant smell, otherwise I will not be able to drink it.

I did not notice the difference in taste, but the aroma is stronger than tea, which is defrosted for a long time in a bag in the heat (from 12 to 24 hours), after all, fermentation is already taking place there, and I cut it and put it on fermentation. I immediately cut one of the summer teas and set it to dry, because it lay warm for a day in a bag, then in the refrigerator for a day (there was no time for tea), I was afraid it would get moldy.

can you give a little more detail about this method?

what do not do with them, they still crumble

Well, I don't really know what kind of raspberry I have, but for the second year I have been making mono raspberries without freezing and the granules are fine. From my experience with raspberries: they need to stir less. I grind it immediately into a container in which I will ferment, and after fermentation I gently pour it onto cheesecloth laid out on a drier tray. During drying, I also don't touch it with my hands, only I rearrange the pallets here and there.And after drying, good strong granules remain.

Girls, are there any experienced tea makers?
Need advice. The first cherry was made from spanki leaves. Fermented for over 12 hours. I wasn’t at home, so I don’t know intermediate smells. It smelled like cherry jam when dried. It tastes the same. Light color.
And now I'm making a mixture of frozen apple-pear-cherry. But, the cherry is ordinary, garden. From the "old" varieties. The shoots were removed.
The smell, as someone here previously wrote, paint. True, 4 hours of fermentation passed and began to change for the better (although I love the smell of paint, but I won't make tea from it, at least kill me!). Here's what to do? Dry now or hold still?

[Radushka]

Radushka, if you don't really like the aroma now, then who prevents you from supporting it during fermentation. But not more than 6 hours?

who's stopping you from supporting another fermentation

Formally, no one interferes. Only then I will dry with the full composition of the family. And we are a bit crowded. And if you wait until everyone has settled down, it will be 12 hours. But, since the first tea it got hotter. I'm afraid to re-ferment.

[Lilya34676]

can you give a little more detail about this method?

Lilya34676Alla wrote about this method on the previous page (I quote):

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. Now I soak all the leaves, chop them immediately or through a meat grinder and ferment.

True, 4 hours of fermentation passed and began to change for the better (although I love the smell of paint, but I will not make tea from it, at least kill me!). Here's what to do? Dry now or hold still?

Radushka, if 6 hours have passed, then you can dry it.

I only rolled the very first tea right after the freezer. I did not notice the difference in taste, but the aroma is stronger than tea, which is thawed for a long time in a bag in the warmth (from 12 to 24 hours), after all, fermentation is already taking place there, and I also cut it and put it on fermentation

Allochka, thank you very much ! I will also try this method, as the garden scent will ripen.

for the second year I make mono raspberries without freezing and the granules are normally kept.

filirina, Ira, interesting raspberry! so it's good! Congratulations!

6 hours if passed

It hasn't passed yet. Okay, I hope they won't kick me out into the street with my hot shop.

Another question. Here I have a parallel silver goose fermented. Something his color does not change at all. As it was after the meat grinder, it remained the same. The smell has changed. Unusual. There is a strong note of blooming sucker, but still different. The temptation to hold up to 12 hours of fermentation. Or will there be no color anyway?

[Radushka]

Radushka, not all plants change color during fermentation. If it smells good, then that's a good sign. I have no sucker, so I can't say anything. But the girls were happy with it. Read it, there is a little bit about it in the links at the end of the recipe in the Notes.

[Ludmila]

Ludmila, and how much time do you ferment cherries on average? I found in the comments that it can ferment for 10 hours?
I already have it for 4 hours, it smells delicious, but I'm sure it's not the limit) I crawled under the blanket with my hand, touched the bottom of the container, and it is still warm.
And there is also a tea made from cherries, raspberries, strawberries and apple trees for 4 hours. He can probably be smaller? Smells good too.

[Kate]

Kate, I ferment the garden for about 6 hours, including cherries. But more cherries are possible. For some reason she loves long fermentation - she becomes "drunk". I even fermented it for 24 hours. But last year I returned to 6 o'clock. I like it that way. For mixes, this is the best option for me. And you may like a different time. Need to try.
In general, if the mass is warm, then fermentation is very active.

Then let it stand for a couple of hours, and then we'll see her behavior! Thank you

[Kate]

Kate, yeah, let him stand!

If it smells good, it's a good sign.

Has dried already. The smell has changed during drying. But, remained pleasant.It’s just that it’s not so sharp, or something.

[Ludmila]

Ludmila, I will ask again
Have you recently been drying all teas with roasting to 150 degrees?
Try something too))

[Kate]

Kate, almost everything. I preheat the oven to 150 *, put the tea in there, immediately lower it to 125 *, stir every 5 minutes, and after 20 minutes lower it to 100 *. And then, as in the recipe.
Try it! I like.

Wow! I need to try that too!
Today I am planning to go to the "wild" apple orchard. There are leaves on the trees, like a wild apple tree, no one cares for them and, most importantly, no one sprinkles anything!

[Natusichka]

Natusichka, have a good hunting !
By the way, I have more than 20 apple trees in my garden, but I have not yet met a single wormy apple (I have been living here for 4 years). Never treated with anything. In the winter we feed the birds, and in the summer they destroy all pests.

Good afternoon, I tried to make tea from cherry leaves, but for some reason nothing came of it, when brewing, the leaves turned green and the taste is disgusting, what did I do wrong? Fermentation lasted 6 hours (

[Lyudochka!]

Thank you, Lyudochka!I hope for a successful hunt! My husband has already become infected ... He says: "Here, you need something else ... and something else ... and that ..."

[laniti]

Good afternoon, I tried to make tea from cherry leaves, but for some reason nothing came of it, when brewing, the leaves turned green and the taste is disgusting, what did I do wrong? Fermentation lasted 6 hours (

laniti, Natalia, hello! To answer you, there is little information about how you made the tea. Only a little to know about fermentation. You need to know about all stages, starting from collection (number of leaves), withering, preparation for fermentation (manual, meat grinder?), The conditions under which fermentation took place (layer thickness, temperature, if rolls were rolled, was there oppression), drying ( temperature, drying layer). What kind of cherry did you collect - varietal or simple? And most importantly, it's too early to judge about tea. Please answer the questions.
I will be able to answer in the evening, as I will be busy until that time. In the meantime, please answer my questions.

My husband has already become infected ... He says: "Here, you need something else ... and something else ... and that ..."

Natasha, our man! Respect to him!

Question about mixes-
the more components, the better, or is it worth collecting only checked leaves?

Question about mixes-
the more components, the better, or is it worth collecting only checked leaves?

untested - is it wormwood?
if yes, then there is a risk of spoiling the tea even with a small amount of such "additive"

[Lilya34676]

Lilya34676, mixes are quite seriously created bouquets of aromas that may not be to everyone's taste; with a small amount you can play, and if the collection is more than 10, one not careful ingredient can ruin everything. Here's an example: I made a pretty good tea and added dried willow tea for bitterness, so, it spread unevenly in the mixture, and when brewed a little less, a little more plays an important role. Therefore, I came to the conclusion that mono teas are more convenient for me: today it is sweet, tomorrow it is bitter. I mix at will and mood.

[Lilya34676]

the more components, the better, or is it worth collecting only checked sheets of paper?

Lilya34676, about the principles of choosing leaves for tea, including Village, is written in the recipe. In short - the presence of tannins in the leaves and the delicious fruits of these plants. Then the tea is always delicious. I made the maximum of 8 sauces. And from 2 too. For me, rustic is always tastier than mono. In addition to fireweed. I love him both in mono and in mixes.
Well, about unverified ones. We have so many proven ones that why waste time and energy don't know what? If the plants listed in the recipe are not enough for you, go to the active links in the Notes. There is still a lot of smelly. To do is not to remake.

My husband read a lot and said that we would go to collect the leaves of the "wild" apple trees during the ripening period! How!
And I have a question: my first tea was dry, there was a question about storage.I went to buy storage containers ... and my husband said that it is best to store in glass ...
Can tea be stored in glass jars with a closed polyethylene lid? Or is it necessary in some other way?
It confuses me that the jar is transparent, but I can wrap it up, with foil, for example. What's the best way to store it?

[Natusichka]

Natusichka, listen to your husband and ... read the recipe. There, from glass jars, a listing of what needs to be stored has begun. The main thing is darkness and tightness.

You can put dark paper inside! I keep some of them in banks. But I like square containers more, they melt smoother.

[Natusichka]

Natusichka, it's time for you to print the recipe, because each recipe has answers to your questions.

I recently found a three-liter jar with last year's "Ivanushka". I reached into the cupboard for mint and found it. Shklerosis The preservation of the tea is excellent. Screw cover

By the way, in my first tea year, I did not prepare a lot of tea. I have it all fit in one cigarette box. They are the largest, more than from under sweets and all sorts of cereals. The husband at the market asked the sellers. I put it there right in the containers. Darkness for my tea was assured. I also store dried mushrooms, apples, all kinds of dried herbs. And for tea she emptied the mezzanine in the closet. Now everything fits perfectly.

laniti, Natalia, hello! To answer you, there is little information about how you made the tea. Only a little to know about fermentation. You need to know about all the stages, starting from collection (number of leaves), withering, preparation for fermentation (manual, meat grinder?), Conditions under which fermentation took place (layer thickness, temperature, if rolls were rolled, was there oppression), drying ( temperature, drying layer). What kind of cherry did you collect - varietal or simple? And most importantly, it's too early to judge about tea. Please answer the questions.
I will be able to answer in the evening, as I will be busy until that time. In the meantime, please answer my questions.

Hello, which cherry was I don't know, but how to distinguish them? It grows in the yard, ordinary cherry, sour), there were not many leaves, dried up, froze and twisted rolls, though I did not put oppression: (, it just came out into a container of 5 cm and covered with a damp towel, then cut it and dried it in the oven at 100
Temperature in kv 25-27 degrees

[Lyudochka,]

and ... read the recipe.

It's time for you to print the recipe, because each recipe has the answers to your questions.

Lyudochka,my Internet is working so badly now that flipping through 1 page ... it's a whole business ... that's why I asked ... well, I'm sorry

[Natusichka]

Natusichka, and you turn on the "print recipe" button - the button in the upper right on the recipe page. The Internet will give you a recipe version without pictures. It will open faster. And don't apologize, I just want you to do just fine.

[laniti]

which cherry was I don't know, but how to distinguish them? It grows in the courtyard, ordinary cherry, sour), there were not many leaves, dried up, froze and twisted rolls, though I did not put oppression :(, it just came out in a container of 5 cm and covered it with a damp towel, then cut it and dried it in the oven at 100 Temperature in sq. 25-27 degrees

laniti, Natalia, 2 points - few leaves and no oppression. All this can negatively affect the result. The recipe says it all. And how were the rolls rolled? With enough effort? You need to do this very well so that the rolls are well moist.
And, again, little time has passed - there was no dry fermentation for 1 - 2 months.

Finally, I continued to make tea (we had no water for several days). Thawed the leaves, twisted them in a meat grinder. Now they are fermenting for 4 hours. I touched the container, but it is not warm. Does this mean that the process is not going right? The bucket is in a shady room, because it's very hot, I'm afraid to overheat. Or do you put it out in the sun?

[laniti]

laniti, Natalia, 2 points - few leaves and no oppression. All this can negatively affect the result. The recipe says it all.And how were the rolls rolled? With enough effort? You need to do this very well so that the rolls are well moist.
And, again, little time has passed - there was no dry fermentation for 1 - 2 months.

T e need to lie still for 1-2 months, the tea is ripe? Thanks for the answers, today I will try again, I twisted the leaves with effort, until juiced.

I also store dried mushrooms, apples, all kinds of dried greens

Purely speaking about dried herbs. Somehow, dill bloomed very quickly in our country, and autumn dill ... every year I am afraid that I will not have time to dry (freeze), and we dried the flowering umbrellas as soon as they set the seeds. They were still very tiny, green. Then they ground it in a coffee grinder. The result is a small bright salad grits with an amazing aroma of dill. It doesn't smell like greens at all. Since then, I always make this seasoning. Although, I also ice green tea.

Can tea be stored in glass jars with a closed polyethylene lid?

I store both in polyethylene jars with a screw cap and in glass and disposable containers and in metal cans for tea. I liked the screw cap better. And for darkness - I put it in a box and on a wardrobe in the corridor or just in a dark room. True, I didn't have a lot of tea, I saw Temka in August of that year and it was enough only for my relatives, but this year I want to do more so that I can present my friends and acquaintances.

Well? I poured my first mix into jars (apple-pear-cherry), which, during the fermentation process, smelled like "paint" (freezer - meat grinder - 6 hours of fermentation - frying at 150 degrees 15 minutes - drying at 60). Of course, she could not resist and brewed it. And she gave her daughter-in-law a try. To say that it is delicious is to say nothing. Delicious. The daughter-in-law says that she does not understand how she can become even tastier in two months? (where is it better?) The color is good, beautiful. Not dark, but not light either. The leaves are probably still young. I will do this again.
Although, it is clear that there is a lot of this cherry in tea. It is probably worth making it mono and adding it to other teas in dosage.
And here is a wonderful mono tea from spanish cherries.