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

[Zachary]

Fixed fridge to freezer

Zachary, Thank you ! Now everything is clear! I made a link on the first page to your post, calling this method a shock! Can you suggest another name? Then I will change.

[Radushka]

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

Radushka, has already made a link. You and I came up with the same name.
And after reading about the pear in the recipe, don't you realize that it is very promising. I love her very much. Wonderful how good it is. So, do it with or without shock. Like it anyway.

after reading about the pear in the recipe, don't you understand that it is very promising

understood. Therefore, hunting is different ways to try. It also turns black! I want dark tea!

[Radushka]

Lyudmila, is it possible to somehow put together the shock method of Zakhariya? Well, what if you want to repeat? The pear seems very promising to me.

Radushka, put together. Look, will it suit?

Good evening everyone, everyone! I really wanted to do tea too! Until it's too late I would like to dry the peony flower petals. What is the best way to dry them just with petals or scroll through a meat grinder first?

[Valyushka]

Valyushka, welcome to tea topics! I am glad that you also decided to make tea.

Until it's too late I would like to dry the peony flower petals. What is the best way to dry them just with petals or scroll through a meat grinder first?

We add petals to tea for beauty, not taste. The petals practically do not give aroma and taste to tea (except fireweed, phlox, tea roses and real jasmine). I haven't tasted the peony. I would just dry it with petals. It is not known what the granules will give.

I didn’t find real jasmine, only mock orange .... Can you add its petals to tea?

[Valyushka]

Can you add its petals to tea?

Valyushka, it is possible, but they are unlikely to give aroma. Only beauty.

[Valyushka]

Valyushka, Ludmila,

I didn’t find real jasmine, only mock orange .... Can you add its petals to tea?

I dried some of the mock-orange buds. Looks very nice in sucker tea. And yet, they add a touch to the taste. Pleasant. It is a pity that there were very few buds. I'll dry more next year. I will add. added 4-5 buds per cup

[Zachary!]

Zachary! You are just great, you are doing such a creative business! I liked how you skillfully collect all kinds of plants in the photo! And how do you describe all this! It is very pleasant to be with you in the same "group" of interests! Really, girls ?!

[Natusichka]

Really, girls ?!

Natusichka, true true! Zakhar has been communicating with us for a long time in the Tea Gazebo. And you come to us! And all come to us!

Luda, I made some wild pear tea. The husband twisted them with a rolling pin, then into rolls and for fermentation. The result is black - black leaf tea with a fruity aroma. When brewed, a great color is obtained.

[Marinochka]

MarinochkaIt's great that my husband helps! And the rolling pin is our everything! Lenusik Kadieva will confirm this.

In the fall, I will definitely reread the whole topic carefully, but for now I am chronically short of time. I want to try tarragon fermented tea. You've probably done it before. Tell me, it's worth sending it to the freezer, or twisting it up, the leaves seem to be soft and tender. And according to what recipe is tea with tarragon tastier. I will be very grateful for your help.I have already prepared the leaves, washed and dried.

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 its color and withers, this must be taken into account.

we have not grown this for a long time

[Darina-T]

I want to try tarragon fermented tea. You've probably done it before. Tell me, it's worth sending it to the freezer, or twisting it up, the leaves seem to be soft and tender. And according to what recipe is tea with tarragon tastier. I will be very grateful for your help. I have already prepared the leaves, washed and dried.

Darina-T, specifically about tarragon in the recipe is not, but there is a text that says that do not ferment leaves that do not contain tannins, but there are essential oils (this is plant group # 3 in the recipe). The tea will not be tasty. You just need to twist it in a meat grinder and dry it at a low temperature. I do not remember the reviews about tarragon, in my opinion, if they did it, they were not impressed. And so I would remember and make an active link to the first page of the recipe.

Petals practically do not give aroma and taste to tea (except for fireweed, phlox, tea roses and real jasmine

So phlox can also be dried and added to tea? How interesting...

[AlenKa]

AlenKa, phloxes just very much retain the smell after drying. Moreover, it is so delicious. So, sush them for tea.

[Ludmila]

Ludmila, and what temperature should be ?. How for medicinal herbs? my dryer is a breeze, I think it can handle it ?.

[AlenKa]

AlenKa, I also have a Veterok! Copes perfectly. I dry all the herbs and petals at 40 *. Dry quickly.

[Darina-T]

Darina-T,

I want to try tarragon fermented tea

It's very fragrant! Maybe not make tea from it, but add to teas? Well, like mint, for example.

I cut roses today, decided to just boil the petals in water, see what happens. The color is very beautiful, but when I tasted the water, I was shocked, it is very bitter. But I made jam from these petals, maybe you can't cook from these roses. I don't know what to do, I still have a lot of petals in my freezer.

[francevna]

francevna, two years ago I cooked fragrant jam from rosehip flower petals. Such bitterness! We couldn't eat.

[Alla]

I cut roses today, decided to just boil the petals in water, see what happens. The color is very beautiful, but when I tasted the water, I was shocked, it is very bitter. But I made jam from these petals, maybe you can't cook from these roses. I don't know what to do, I still have a lot of petals in my freezer.

Alla, here I am not an assistant. I have no roses to make jam. It is necessary to ask Lena-Kubanochka in the gazebo. She's a rose jam specialist.

I have a liter jar of jam in the refrigerator, opened it yesterday, treated my friend, it turned out very tasty. There, I immediately added leaves to the sugar syrup, did not try anything, but then I decided to check the taste.

[Alla]

Alla, when I boil fireweed "honey", I first make a decoction of flowers, insist, cool, filter, and only then add sugar and cook "honey". So, this broth is very bitter, but then, when I cook it with sugar and lemon, where does that go? Maybe it's the same with roses?

I want to try tarragon fermented tea

No need to ferment tarragon, as well as basil! Complete nonsense turns out! Instead of fragrant herbs - a bath broom! Last year, in a fit of tea-making, I got so pierced. They are still lying around. They haven't gotten better in a year. (although I will say for the sake of completeness that fermented mint was not at all impressed, although they wrote in the subject that it turns out well)

[Irina]

Irina, so I selected all these plants, aromatic due to essential oils, into a special group. For those unwilling to believe, you can check. But it is better to delve into the meaning of what has been written and understand why you should not do this. Thank you, Ira, for confirming my words by describing my experience.

[Ludmila]

Ludmila, oregano will bloom soon. I usually dry it in bunches under a canopy. And how to dry for tea in order to preserve the color as much as possible? (if possible)

[Radushka]

Radushka, I used to dry oregano like you, but now I don't have it. But I think that like all herbs - in a dryer at a low temperature.

[Ludmila]

Ludmila,

but now I don't have it

Where did you go? I planted the one brought from the village in the garden. There it is, at least eat it, of course, but we already like to put a leaf or two in tea. Hunting to be near. And the plant is beautiful. We have a corner house and the long side of the fence is 15 meters. Along the fence ten meters is a taboo for other family members. I only have herbs growing there. Different mint, oregano, lyubystok, tarragon. Against the background of the ever-green magonia (also from our forests), everything looks very beautiful.

[Radushka]

Where did you go?

Radushka, oregano has not gone anywhere - it grows beautifully in the mountains of the Zailiyskiy Alatau near Alma-Ata. Like other herbs that we collected every year and then dried.
But I'm gone - now I live in Russia. I never found it in the nearby meadows, and I didn't get to plant it on the site.

[Ludmila]

Ludmila, here "suddenly" I remembered about a cornflower ... it has already bloomed in the country ... its petals can be dried and then added to tea or garden cornflowers are unsuitable for this ?.

[AlenKa]

AlenKa, you can garden cornflower. Only it needs to be dried and immediately removed into the dark, otherwise it can quickly change color.

[Ludmila]

Ludmila, you know all the subtleties about plants !. I admire ... and very grateful for the topic ..

Hello everyone! I'm at the dacha)) I barely waited until all the trees begin to bear fruit and you can stock up on leaves for tea)))
I went and picked up a couple of different leaves and rubbed them in a bag to check the smell of future tea .. but something doesn't smell delicious and there is no berry aroma leaves for tea?

And another question .. I found a plant .. look pliz photo .. what kind of plant is it and can you make fermented tea from it? or just dry in the oven and add to tea? Purple flowers, if rubbed with your fingers, have a very rich smell

Oh .. how to add a photo here? I'm writing from my phone ..
And hair on roses for drying for tea: after drying, will they also not give a smell in tea, but only beauty?

[Luda]

Luda, boiled rose petals, whipped with an immersion blender, added 1 kg of sugar, boiled well, added the juice of one lemon and 1 hour. l. citric acid, it turned out more than a liter. It turned out jam or dense jelly, after cooling, I put it a little in the refrigerator. There was a lot of light rose, but the whole mass became dark crimson and sooo tasty, no bitterness. After all, it is written that rose petals have a positive effect on the liver and gallbladder, which is why bitterness is needed. I won't cook any more jam.

Yesterday, a neighbor cut Isabella, puts all the branches in the gazebo, so we had to deal with grape leaves late in the evening. Weighed dry, exactly 1kg. I didn't want to wash, seemed clean after the rains. It's good that I did wash it, the water was muddy and there was a lot of sand at the bottom of the tank. Now withering in fabric, a lot of it turned out.

I dried rosehip petals, they turned out very beautiful - white-pink and very fragrant. But after lying for 2 weeks in a tightly closed container, they became off-white and the smell became oily, as if starting to turn rancid. Everything was dried well in the dryer, the temperature was correct, and dried to a rustle. Why is it so incomprehensible. Yesterday I picked up petals from another rosehip - bright pink and completely fragrance-free, dry. I wonder what happens

[Alla]

Alla, I have an isabella grade Alpha. It will sing a couple of weeks earlier and sweeter. And so ... isabella-isabella.
So that's it. The tea turned out to be very light. The smell of light raisins. Taste ... sour. Delicious, but sour. Like tendrils of grapes.
I wonder if the taste changes by autumn?

[Natalia]

Natalia,

after lying for 2 weeks in a tightly closed container, they became off-white and the smell became oily

I dried a wrinkled rose for many years, and then we lost it and began to dry the Crimean rosehip (Crimean, because it was brought from the Crimea) - the largest flowers, very fragrant, bright pink. The fruits are soft, do not harvest. I make liquor from the petals and just dry. I store them in an ordinary cardboard box, that is, with air access, in a dry, warm room. In the dark. The smell lasts a year, for sure. The color does not change. Maybe we would have kept it longer, but we will use it earlier.

[Radushka]

Radushka, thanks, I'll try to store it in a box, I think it also happened due to the fact that it was tightly closed.

Tell me a link to a master class on making jam from garden roses? I now have a lot of bushes in my dacha and they are crumbling from the wind .. so sorry (((can you cook from such petals or need a special rose?

[Mrrr meow]

but something does not smell delicious and there is no berry aroma (((only the smell of leaves like herbs .. why? Garden trees are not suitable or is it too late to collect leaves for tea?

Mrrr meow, it's time to collect garden ones! We make them before falling leaves, even yellow-red ones. And they don't smell like grass at any time. Maybe you have such a perception. Make tea, we'll see. Just pick up enough leaves. If you collect a couple of leaves of each plant, then you may not feel the smell.

Oh .. how to add a photo here? I'm writing from my phone ..

In my opinion, from the phone it will not work to insert a photo. Although I'm not sure, because I never sent it from the phone. But it seems that the girls wrote that they couldn't send from the phone. Only from a computer.
It is better not to use unfamiliar perfumes. God knows what it is?

the whole mass became dark crimson and sooo tasty, no bitterness.

Alla, which means, as with the flowers of fireweed, this trick with the rose has passed. Great! The main thing is that it is tasty and healthy.

I dried rosehip petals, they turned out very beautiful - white-pink and very fragrant. But after lying for 2 weeks in a tightly closed container, they became off-white and the smell became oily, as if starting to turn rancid.

them in an ordinary cardboard box, i.e. with air access, in a dry, warm room. In the dark.

natushka, so I also store the petals not in a tightly closed container, but in a paper bag from sugar. For some reason, I thought it would be better this way. Either your rosehip is not the same, or really, keep it, as all medicinal herbs are kept. They are never tightly sealed.

you know all the subtleties about plants !. I admire ... and very grateful for the topic ..

AlenKa, Thank you for your kind words. But I don't know everything. Veronica, Lina and GalinaIv know everything here. And we harassed them all year. and I read on the internet about what interests. And from personal experience, a little information.

[Mrrr meow]

Tell me a link to a master class on making jam from garden roses?

Mrrr meow, any topic of interest can be found by entering keywords in the search engine on the site (at the top left of any page). That's how I just found recipes for rose jam. Recipes here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150623.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68656.0

after lying for 2 weeks in a tightly closed container, they became off-white and the smell became oily

We urgently need to pour ours into a box

We urgently need to pour ours into a box

And I urgently need to write this in the recipe. I went to edit.

Thank you all for the answers)))
Something I'm scared to cut off a lot of leaves at the time of growth of fruits .. I will not spoil the trees and the harvest? Then my mother-in-law will eat me
And yet .. I so understood from the vote that apricot leaves should not be made? Delicious tea will not work .. but delicious from maple?

[Mrrr meow]

Mrrr meow,

and delicious from maple?

Maple should be sugar, or black, narrow-leaved. He has a three-bladed leaf.These are the types of maple from which maple juice is extracted for the famous maple syrup (I personally don't like maple syrup, but this is a matter of taste).
I don’t think we have such maples. Although, maybe in some botanical gardens and there. I'll have to ask around

Something I'm scared to cut off a lot of leaves at the time of growth of fruits .. I will not spoil the trees and the harvest?

there is a way to form-correct trees in the summer, namely, by pruning. Read on the internet. You can combine this process with harvesting leaves. For example, I pinch raspberries (break off the tops) on those shoots that will bear fruit next year. And there is a breakdown of unnecessary, unnecessary, shoots (weak, or crooked, or lying). And after harvesting, in general, it is necessary to cut out those that bear fruit on time, so that the new ones have time to gain strength before winter. On trees, tops are removed all season. All this makes it possible to prepare the leaves. The mother-in-law will understand if you approach wisely.