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

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.

Yesterday I made tea from hawthorn, added some fireweed leaves, blackthorn and mountain ash. But they can be ignored, since there were very few. I didn't like the tea. Some sweetish taste is unpleasant. I was able to drink only a third of the glass, then there was some unpleasant aftertaste in my mouth until I drank coffee. Maybe I draw conclusions early, let's see what happens a month after dry fermentation.

[Radushka]

In any case, I really liked the smell of tea. The granules are large and beautiful. I hope the tea worked out too.

Radushkado not hesitate, the tea turned out. Take it away, but for now you will do all sorts of other different options.

Yesterday I made tea from hawthorn, added some fireweed leaves, blackthorn and mountain ash. But they can be ignored, since there were very few. I didn't like the tea. Some sweetish taste is unpleasant.

niamkaNatasha, I can't say anything about the hawthorn, since I don't have it. And I don't remember the reviews of others. I don't think the tea will taste better. But wait! Maybe later you will add to mixes.
In general, this is strange. After all, the boyarka does not have a very strong pronounced taste and aroma, and the slight astringency of the berries makes it possible to hope that the tea should be good. But its benefits are great, so let it stay.

[Lyudochka,]

Lyudochka, keep my promise, these are my dried flax flowers ...

🔗
I really liked the color! I can imagine how they will look in tea ... I also want to dry the sunflower petals.

[Natusichka]

Natusichka, it's just a FAIRY TALE !!! Very nice!
I have no flax. And in general, except for calendula and marigolds, there is nothing bright (roses are not considered, they are garden and tasteless).
Gonna dry the wild chicory flowers (Petriv batig)

[Natusichka]

Natusichka, what a beauty !!! I sowed some flax for testing this year. I'll have to collect the flowers.
Radushka, with chicory flowers is a cool idea. If the color is preserved, it will be very beautiful.

[niamka]

niamka,

with chicory flowers cool idea. If the color persists, it will be very beautiful

I hope it will continue. I didn't want sage ones because of their strong smell and, I think, taste.

[Natusichka]

keep my promise, these are my dried flax flowers ...

Natusichka, awesomely beautiful! Super! It will look great in tea! Thanks for the photo!

Gonna dry the wild chicory flowers

with chicory flowers cool idea. If the color is preserved, it will be very beautiful.

I hope it will continue. I didn't want sage ones because of their strong smell and, I think, taste.

Girls, did you drink chicory? Its flowers? It's so bitter!
But once again I draw your attention to the fact that it is NOT NECESSARY TO DRY FOR TEA FLOWERS FULLY, WITH A CUP. Dry only petals! Petals! For the third time I repeat - Petals!
Then they will not bring any smell, taste or harm to our tea. Only beauty.
Natusichka, your flax is not concerned. Its flowers are tiny and won't do the weather in tea.

[Ludmila]

Ludmila,

Girls, did you drink chicory? Its flowers? It's so bitter

The petals are not bitter.
By the way, I read somewhere here about the flowers of nasturtium. And I also thought ... I decorate vegetable salads with them. They taste like mustard.

[Ludmila]

Girls, did you drink chicory? Its flowers? It's so bitter!
But once again I would like to draw your attention to the fact that it is NOT NECESSARY FOR TEA TO DRY THE FLOWERS FULLY, WITH A CUP. We dry only the petals! Petals! For the third time I repeat - PETALS!

Ludmila, yes, I remember, some petals. Chicory is my favorite field flower. As if the sky had tipped over to the ground, such a color! But it blooms only in the first half of the day, then the flower quickly loses color and withers, this must be taken into account.

By the way, I remembered! Whole flowers of borago (cucumber grass) were once sprinkled with sugar and then put into green tea for beauty. They have a wonderful honey taste. Probably you can dry it. Only I don't have them either. Alas.

By the way, I read somewhere here about the flowers of nasturtium. And I also thought ... I decorate vegetable salads with them. They taste like mustard.

I didn’t taste nasturtium, I don’t like its smell.

[Natalia]

Natalia,

Chicory is my favorite field flower

and mine! This plant is heavenly! slightly roasted root ground and drank with milk. Yummy)

[niamka]

niamka,

Didn't taste nasturtium

but try it! She is very good in cabbage salads. And I salted the buds instead of capers.

By the way, I remembered! Whole flowers of borago (cucumber grass) were once sprinkled with sugar and then put into green tea for beauty. They have a wonderful honey taste. Probably you can dry it. Only I don't have them either. Alas.

I don't grow Borago, for my taste leaves with a fishy flavor. What flowers I don’t know. It's strange, I'm not picky about food, but I don't like it here, I don't like it.

[niamka]

niamka,

I don't grow Borago, for my taste leaves with a fishy flavor

you have some strange fish! With cucumber flavor

you have some strange fish! With cucumber flavor

I tried this for a long time from my mother's garden. Maybe the wrong kind of borago she grew up with?

I am reporting.
I just poured a bit of mono grapes. Didn't freeze. Fermentation - 6 hours. I dried it with a fry. Light, well, dark beige. Beautiful. Granules are small, but persist. The smell is raisin. By the way, there was a smell while hanging in a pillowcase. Immediately after drying, it was not so strong.

By the way, flax flowers are also open only in the morning, then they close ... so I sent my husband to collect them early in the morning!

[Natusichka]

By the way, flax flowers are also open only in the morning, then they close ... so I sent my husband to collect them early in the morning!

Natusichka, thanks for saying. I didn’t know that, flax does not grow anywhere in our country. Last time I saw him about 35 years ago, but I remember how beautiful it is

All! I don’t understand why my cherry smells like a rose? I decided to make a mono cherry. I'll see what she smells later?

All! I don’t understand why my cherry smells like a rose? I decided to make a mono cherry. I'll see what she smells later?

Oh, it's a pity my cherries are small, it's a pity to rip off. I wonder if it will be possible to cut the leaves after the berries ripen, or should we wait for autumn?

[Radushka]

All! I don’t understand why my cherry smells like a rose? I decided to make a mono cherry. I'll see what she smells later?

Radushkaapparently the sort that smells like a rose.

flax flowers are also open only in the morning, then they close ... so I sent my husband early in the morning to collect them!

The Smolensk region has always been famous for its flax, and I saw it for a long time. And now I don't know where to look for him? For 4 years I have never met ...

I wonder if it will be possible to cut the leaves after the berries ripen, or should we wait for autumn?

niamka, Natasha, of course you can. Just a little so that the tree does not dry out.
I picked cherries even after the first snow - there were no leaves, but the cherries were still holding on. The tea was good! But the leaves were very difficult to process, only through the freezer.
Natasha, if we don't have something, then we go to our neighbors! And you go, they won't be kicked out.

[Luda]

Luda, for some reason I did not see a cherry nearby from anyone, from those with whom I know. Plums, apple trees, yes.

from those with whom I know.

Found a problem ... So meet me! When I started making tea, almost no one in the village knew me. Especially Moscow summer residents, who come for a couple of days, and they have no time to talk with their neighbors. And it was they who had cherries, So I met and began to tear their cherry leaves on an ongoing basis.

Found a problem ... So meet me! When I started making tea, almost no one in the village knew me. Especially Moscow summer residents, who come for a couple of days, and they have no time to talk with their neighbors. And it was they who had cherries, So I met and began to tear their cherry leaves on an ongoing basis.

And I am just that same Moscow summer resident who comes for a couple of days, and has no time for talking with neighbors. And around me, too, are the same summer residents

Hello tea makers! I got an idea, what if the fermentation of the leaves in the fermenter is carried out on the wine program, it seems that the temperature should be suitable. Your opinion of experienced tea makers. And now everyone has bought a fermenter, maybe it will fit here?

[niamka]

And I’m just the same Moscow summer resident who comes for a couple of days and has no time for talking with neighbors. And around me, too, are the same summer residents

niamkaNatasha, well, they found time for me to talk. And they will find for you. for the sake of cherry leaves, you can get to know each other. And even to introduce them to our tea faith.

[DOBA]

Hello tea makers! I got an idea, what if the fermentation of the leaves in the fermenter is carried out on the wine program, it seems that the temperature should be suitable. Your opinion of experienced tea makers. And now everyone has bought a fermenter, maybe it will fit here?

DOBA, Olga, Hello! To answer your question, you need to know what the temperature is on the "Wine" program. If it meets the conditions under which the tea should be fermented (t - 22 - 26 *, layer of mass 7 - 10 cm), then, of course, it can also be fermented in a fermenter.
In general, I refused to buy this device, since I make wine in 20-liter bottles, you cannot put the dough in it, I think that it is not very suitable for tea either because of its volume - 1 - 2 liters. I ferment in pots and 3 liter containers. Then the layer and volume of the fermented mass turns out to be decent. Moreover, I ferment at the same time 2 - 3 containers. But who makes a little tea, then, of course, you can indulge. You can't make a lot of tea in it.

[lappl1]

lappl1Thank you for your answer, but the temperature there is within 25 degrees. If a small batch of leaves will fit. And the fact that everything is sealed there will not be bad for the leaves?

[Olga]

OlgaIn general, we cover with a cloth so that there is air access and oxidative processes, except for enzymatic ones, take place. Therefore, I cannot say anything. Need to try.

[method of shock preparation of leaves for fermentation]

HELLO EVERYONE!!! I was here on a copper in a mountain range to collect iron, but today we are not talking about it. I came across a wild pear, I could not walk past, I picked up a couple of packages of leaves.





I decided to go away a little by freezing and strengthening the leaf. An excellent dark sheet came out for further use in granulation, or rather grinding for a meat grinder and drying. We must now think so as not to be mistaken. On Sunday evening, I brought a sheet, it remained in bags overnight in the kitchen, and lay there until the next evening. I went to the freezer for the night. In the morning I took it out and sent it to the sun, I don’t remember exactly here, but for about three hours somewhere he basked in the sun. Then I left it in a bag in the kitchen and there it lay until the evening and again in the freezer. In the morning he took it out and for a couple of hours he basked in the sun. After already in a meat grinder .. in the end I got a sheet of this color with a wonderful dark shade. Sheet 100% dark



Then everything is as usual a meat grinder and scrolling. (the color turned out to be saturated black) After it was left for a couple of hours in the sun for the final fermentation.







Then everything is as usual, shrinkage and the first welding after shrinkage.





And so the TOTAL. Already at the first test brewing, the tea has a pleasant aroma of duchest, a mixed fruity taste with notes of pear and apple. I am very pleased with the tea. Wild pear is something

+++++++++++++++++++++++++++++++++++++++
For completeness, the following posts from the discussion have been added to Zechariah's post method of shock preparation of leaves for fermentation:

Total hardening (withering + fermentation) 2.5 days (about 36-40 hours). Clear. You have to think, try, observe. Well, "FF" - I fix the FSE, for evaluation and conclusions.

Zachary, the sheet was not frozen? Apparently I missed this moment.

Was two whole nights. Fixed fridge to freezer

a After all, I often get tea like this: it defrosts in the heat, there is no time to make tea, I put it in the refrigerator, then I return it to the warmth, and the leaves in the bag become darker and darker, the aroma is getting stronger, I have to put it in the second bag so that less aromas are carried around the house.

I did not return it to the freezer again, but left it in the refrigerator in the vegetable compartment after a long defrosting in the warmth, everything turned out well. I was very worried that the leaf would disappear, but it only got better.

[Zachary]

Zachary, I'm shocked by such beauty! I, of course, know that the wild pear is "something". And I even know that the leaves turn black great when you remember them. But I didn't have that! Your way of cooling-heating the leaves before fermentation amazed me! We must try to make other leaves as well.
Listen, what are you grinding with? Such cool granules!
Thank you, Zakhar, for the report and photos! I'm amazed !

Listen, what are you grinding with? Such cool granules!

I bought this vintage miracle at a flea market. Now I use it for tea.

[Zachary]

Zachary, I have this! And not one! But my strength is not enough for such a miracle! Although, if twisted in such a meat grinder, then the granules are cool.

And so I sent the sheet to the refrigerator for 10 hours (everything is folded in a plastic bag) After leaving it in the sun for 3 hours, then I put it back in the refrigerator and so on twice.

Zakhar, how long did the sheet hardening time take in general?

I bought this vintage miracle at a flea market.

In, I have the same, family born in 1937. It's a great thing, just hard, you need more muscles on the biceps.

Alla, Radushka was interested in the color of grape and cherry tea (dry). Are you light too?

I looked through grape tea for 08/25/2014, a mixture of 9 varieties, all tea is dark green, but there are blotches of light (the color is like an apple tree), granulated tea. The cherry is all dark.

Zakhar, what a beautiful tea and an interesting method! Lyudochka will you make a link to this version of leaf processing? Please, even I often ask Well, I'm leaving until tomorrow evening.

Scold tomorrow!

[Oksanchik]

Oksanchik, break a leg ! Wait tomorrow - your ears will burn!
I will make a link. Ask more often, otherwise I don't always understand what to do.

[Zachary]

Zachary, very nice tea turned out.
Lyudochka, but I often get tea like this: it defrosts in the heat, there is no time to make tea, I put it in the refrigerator, then I return it to the warmth, and the leaves in the bag become darker and darker, the aroma is getting stronger, I have to put it in the second bag so that less aromas are carried away around the house.

Hello to all tea makers! I would like to express my gratitude for the interesting topic to Lyudmila and everyone who shares their experience.

Zakhar, how long did the sheet hardening time take in general?

We must now think so as not to be mistaken. On Sunday evening, I brought a sheet, it stayed in bags overnight in the kitchen, and lay there until the next evening. I went to the freezer for the night. In the morning I took it out and sent it to the sun, I don’t remember exactly here, but for about three hours somewhere he basked in the sun. Then I left it in a bag in the kitchen and there it lay until the evening and again in the freezer.In the morning he took it out and for a couple of hours he basked in the sun. after already in a meat grinder.

Total hardening (withering + fermentation) 2.5 days (about 36-40 hours). Clear. You have to think, try, observe. Well, "FF" - I fix the FSE, for evaluation and conclusions.

[Alla]

But I often get tea like this: it defrosts in the heat, there is no time to make tea, I put it in the refrigerator, then I return it to the warmth, and the leaves in the bag become darker and darker, the aroma is getting stronger, I have to put it in the second bag so that less aromas are carried around home.

Alla, you and Zakhar independently came to a very interesting way. I will definitely try! Maybe tomorrow. I wasn’t going to make tea from garden sauces yet, but now I have to. Or maybe I'll try to do it from Ivanushka.
Thank you, Alla and Zakhar!

[Zachary]

Zachary, the leaf was not frozen? Apparently I missed this moment.

[Zachary]

Zachary, the sheet was not frozen? Apparently I missed this moment.

Was two whole nights. Fixed fridge to freezer

[Dilara]

Hello to all tea makers! I would like to express my gratitude for the interesting topic to Lyudmila and everyone who shares their experience.

Dilara, welcome to tea themes! Join us and make tea for health!

Was, for two whole nights

I reread the message again, first it says freezer, and then refrigerator. I did not return it to the freezer again, but left it in the refrigerator in the vegetable compartment after a long defrosting in the warmth, everything turned out well. I was very worried that the leaf would disappear, but it only got better.

[Allochka]

I looked through grape tea for 08/25/2014, a mixture of 9 varieties, all tea is dark green, but there are blotches of light (the color is like an apple tree), granulated tea. The cherry is all dark.

Allochka, Thank you !

[Alla]

Alla,

all tea is dark green, but there are splashes of light

Thank you! And my grapes (one variety) are light beige. Brighter than the apple tree. But, not green.

[Ludmila]

Ludmila, but you can somehow combine the method of shock Zachariah? Well, what if you want to repeat? The pear seems to me very promising.