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

[Dilara]

Raspberry leaves I could not completely miss not a simple not e-mail. the meat grinder failed, I don't even know how to proceed.

Dilara, you can freeze, and then just mash (see the recipe for this method # 2).
Or you can make raspberries the base in any Rustic tea! It will be a great tea if you add the leaves of other garden herbs to the raspberries. And the granules will not crumble, and the tea will be tastier than the mono version.
How to make such tea, see the topic Country tea (fermented) - seven in one.

Oh, I also want to make tea from quince and plum. And also from red cherry plum. Painfully her leaves are attractive. But for now, I do not touch the leaves of these trees, since it is too early to collect the fruits from them and I do not want to take the power from the tree.

But I still have apple tea in mind. After the raging elements of the neighbors, a mixture (hail, heavy rain and wind) vomited an apple tree. They cut the branches and put them behind the fence. Today I already asked them for unripe apples. Today I baked them, tomorrow I will send the rest to the compote. I wonder what if you dry these sour, unripe apples in small slices and then add them to the teas. Someone is adding pieces of berries and fruits to the tea mixture. Just wondering how best to dry out for this purpose.

I also want to pick again cherry and strawberry leaves. I really like the smell of the resulting tea. I am absolutely delighted. Although you have to endure and wait, I want to try what will become of this tea in a month. By the smell, I would brew it right now, but I decided to trust the advice of experienced people)

I freeze the black leaf. But it seems to me that it will be rather weak in comparison with the cherry. But there were leaves and I decided not to waste the good. Moreover, there is such tea in the poll list. I am generally guided by this list.

[Redhead]

Redhead,

I freeze the black leaf. But it seems to me that it will be rather weak in comparison with the cherry.

I made a mono cherry. Haven't drunk yet, but the smell is delicious. Cherry compote.

lappl1 Thanks to the Tea Guru for the answer!
Impatience! Today I brewed a pinch of coffee. Bitter. We will continue the tea ceremony. Bitterness from the peculiarity of the leaf or from a mistake in technology? did it strictly according to the instructions, except for the fermentation time - 10 hours.
I decided to try making peach tea in different ways. Today I will do it like mint. Then with freezing. Winter will show which tea is best.
They decided to harvest the peach tree in the fall. We rarely bear fruit. It's a pity to throw the leaves away.

But the process is fascinating. Yesterday I brought blackberry leaves from the forest.

If someone made a peach, please respond!

[Vasyutka]

Vasyutka, Natalia, peach-apricot-plum - plants similar in structure and properties. Don't waste time and raw materials making peach leaf tea without fermentation. Get just dried herb. It is during fermentation that the processes take place that pull the ability of ordinary leaves to turn into a delicious drink to the surface. Ferment all fruit leaves. Only the content of essential oils in the leaves frees you from this process. By the way, currant leaves also contain a lot of essential oils. If you do, then fermentation is shorter and drying at a lower rate. This is indicated in the recipe.

I have already had apple and cherry leaves felting for a day (the room is dark and cool). If you open the blinds, then the rays of the sun will immediately shine on them. The sunny side and you have to not open them.Or open up and let the sun shine? Today is not very hot and sunny weather ...

And what is interesting .. the cherry leaves began to smell very aromatic at all not expected, they did not have such a smell at all when they were plucked from the tree .. But the apple trees did not show any aromatic smell and just smell like grass ... does everyone have this with Apple? It's just that I just have more apple leaves

[Redhead]

Someone is adding pieces of berries and fruits to the tea mixture. Just wondering how best to dry out for this purpose.

Redhead, add. I dry in a dryer at t not higher than 50 *.

It's just that I just have more apple leaves

Mrrr meow, add cherries and something else to the apple tree.

I can't say anything about the apple tree, I have no leaves, this year I planted some zoned ones for the sake of leaves. And I love cherries, although we just have bushes with leaves, I was worried that I froze this year, but no, the shoots are climbing. The tea is wonderful.
Today I typed Ivan-tea again, separated the upper ones into "macho", and added a bit of currant to the others (thanks to the abandoned dachas!), Lying, drying.

You make this tea leafy

Lyudochka, I made this tea leafy, I had to, well, not want to twist in a meat grinder. (I think this is really a meat grinder, after all, I bought it specially for perfumes on Avito, I was glad that it was so cheap, it was obviously bad, but you won’t test it when you buy it?) Of course, as they say all-sheet, it takes up a lot of space. I borrowed a three-liter can, but if I make tea at such a pace, then I won't have enough containers!

[Anastasia]

Anastasia, tell us in detail how you made peach tea and your impressions of the finished tea.

[olesya26]

olesya26, Olesya, share your experience of making peach tea.

[Mrrr meow]

.Mrrr meow, add cherries and something else to the apple tree.

So I wanted to make mono teas in order to understand what each type of leaf is ((((but apparently I have to connect .. I threw out the pear because of bloom on the leaf ... there are very few currants .. in a full volume, you can only pick apples, cherries and apricots.
Do you need leaves in dry form at least 1 kg?

Lyudmila, what would you advise to do: let them continue to wither in complete darkness and coolness, or open the blinds so that the lighting goes down a little and the room becomes warmer?

Girls, do you need to wash the leaves first, and then spread them out for drying? The fact that they are damp is okay? Or don't you wash?

[Mila1]

Mila1,

Girls, do you need to wash the leaves first, and then spread them out for drying? The fact that they are damp is okay? Or don't you wash?

I am not washing. I do not collect anything along the road, but from the village - is that dirt? I'll wash the strawberries, of course. She is always in the sand.
By the way, do you think the tea leaves are being washed? Something I can't believe.

So now I'm just going to make strawberries. A neighbor from the dacha brought me. At first I didn't want to wash, but then she looked all covered in some kind of dust, my hands became dirty and decided to rinse it all the same. She shook off a little water and spread it on a towel with linen. I have never done it, I try it for the first time.

Murmyau, I generally wither in the bathhouse, the doors are open in the house, there the sun does not fall on them. I understand that I want to quickly, BUT, let them wither well. And what kind of "dry" leaves are you asking about? In the sense, about withered? So do not look at the weight, the main thing is that there is a sufficient amount for fermentation, at least 5-7 cm in height. Currants, cherries are very hard to spin, so it's hard to do mono, but .... it's interesting, so you have to do it!

Pancake! People! Well, read the recipe, at least sometimes! Lyudmila repeats the same thing!

[Mila1]

Mila1, anyway, I would wash the strawberries

Pancake! People! Well, read the recipe, at least sometimes! Lyudmila repeats the same thing!

her patience can and should be learned

[Radushka]

Radushka, Thank you! I hope everything works out

separated the upper ones into "macho",

Helen, what, only the top leaves are needed for MACHO?

[Mrrr meow]

Do you need leaves in dry form at least 1 kg?

Mrrr meow, fresh.

so what do you advise to do: let them continue to wither in complete darkness and coolness, or open the blinds so that the lighting goes down a little and it becomes warmer in the room?

well, who told you that they should be dried in complete darkness? No need to go to extremes, please. If a couple of rays of the sun fall on the leaves, there will be no tragedy. No need to dry outside, because the wind and the sun dry out, not dry the leaves!

Do you need to wash the leaves first, and then spread them out for drying? The fact that they are damp is okay? Or don't you wash?

Mila1, I wrote the recipe - no need to wash. But if you have them dirty, then, of course, it is better to wash them. First you need to dry it, and then wither.
For the 4th year of tea making, I have never washed. But I live in an ecologically clean place, I do not spray or fertilize the plants with anything, I have mulch under the strawberries, so everything is clean.

[lappl1]

lappl1Thank you, Lyudochka! So I didn't want to wash at first, and then I cut off the leaves. hands became dirty and decided to wash a little. Now I laid it out on the loggia to dry it a little. Then I'll put it on a dry towel and dry it.

Someone is adding pieces of berries and fruits to the tea mixture. Just wondering how best to dry out for this purpose.

I add an apple! True, not all the apple, but only the skin. My grandchildren love red apples, and I cut off the skin with a special "cleaner", well, with which we clean carrots, potatoes, beautiful peels of the same thickness remain and I simply dry them in a dark place, and then break them with arbitrary squares and add to tea for beauty ...

I add an apple! True, not all the apple, but only the skin. My grandchildren love red apples, and I cut off the skin with a special "cleaner", well, with which we clean carrots, potatoes, beautiful peels of the same thickness remain and I dry them just in a dark place, and then break them with arbitrary squares and add to tea for beauty ...

Do they add aroma or taste to tea? Only beauty

Do they add aroma or taste to tea? Only beauty

I have not tried it yet, but beautifully, for sure!

Lyudmila, Nastya did it from young leaves in May, so I selected the young upper tender ones separately.
And the scent will add, last year we made skins.

Hello everyone! I'm a newbie. My name is Natalia. Usually I add fresh peach leaves to coffee when brewing - they give the taste of amaretto. The dried leaf does not give this taste. Today, having studied the master class, I made tea from peach leaves. The smell was delicious when dried. Immediately I brewed something, I did not understand - there is a taste of amaretto or not. Does anyone have experience in making peach leaf tea?

I would never have guessed to put peach leaves in coffee. Thanks for the idea. Today we brewed coffee with a peach leaf, the aroma is very tangible, really amaretto. Direct focus) Moreover, my peach is growing right under the window. I haven’t harvested the leaves for fermentation yet, since so many peaches were beating the leaves with rains, I don’t want to injure the tree. I wanted to wait for the peach picking season. Just collect the leaves with fruits.

I add an apple! True, not all the apple, but only the skin. My grandchildren love red apples, and I cut off the skin with a special "cleaner", well, with which we clean carrots, potatoes, beautiful peels of the same thickness remain and I simply dry them in a dark place, and then break them with arbitrary squares and add to tea for beauty ...

This is just what suits me. True, the peel is green. The apples are unripe. Today the narwhal came off these broken neighboring branches with more apples and some leaves. With leaves, the weather let us down, it started raining, so we didn't manage to collect much. I chose the most waterproof and beautiful ones from the lower branches in the heap.

While I close the compotes with the addition of apples, I made mashed potatoes with honey and cinnamon, tried coffee with a peach leaf and put apple leaves and some cherry leaves on wither. And in the freezer, pear and cherry are waiting in the wings. I also want to pick strawberries and cherries, the first test batch pleased me, but there was very little tea, and here everyone is already waiting for the treat))))

Amaretto - the smell of almonds. Stone fruits contain amygdalin, which gives this smell. The same effect, even greater, I think, will give the addition of apricot leaves or vents.

[Veronica]

Veronica, went to try coffee with apricot leaves. I'll cook-try-unsubscribe

[Radushka]

Radushka, and I'll try with a leaf of bird cherry. There is the sea of ​​the Amygdalin sea! Only tomorrow I’ll finish before the dacha, otherwise in Moscow the whole periodic table is in the cherry tree and even more. Do you cook with leaves or add to ready-made ones? And then I cook in a coffee machine ...

[Veronica]

Veronica,

Radushka, and I'll try with a leaf of a bird cherry

nope, boil with the leaves, of course, not in the coffee machine. By the way, I didn't hear a special taste. Although, she put a lot of leaves. The coffee itself is very aromatic. Then it will be necessary to cook with robusta, and not with arabica.
Distillers say that it is not the leaves of the bird cherry that should be used, but the core of the annual growth (more green twigs).

[Radushka]

Radushka, the largest content of amygdalin, which decomposes and hydrocyanic acid is obtained, is found precisely in the bark, wood and roots of bird cherry. Although when heated, the acid is neutralized and decomposes into harmless elements, but I would not advise using bird cherry wood for food. In winemaking - yes, the chemistry there is completely different. But not in coffee, which in itself is not the healthiest drink. But - delicious ...
And tea made from cherry leaves is delicious. I add it to the apple tree. Moreover, the taste and aroma are not revealed immediately, but about three months later.

I would not advise to eat bird cherry wood

Yes of course!

[Mila1]

Mila1Ludmila, I wash all the leaves, then in the manual drying for vegetables I remove excess water, lay it out on the fabric in a thin layer and roll it tightly into a roll, lie for 24-36 hours, and then in a bag, squeeze out the air well and into the freezer for a day or more.

Hello everyone, I spent the hardening process with a cherry plum leaf. Well what can I say, of course, such is the effect of darkening the leaf like with a pear, I did not achieve. I can note that on the second day after thawing, a pronounced smell of almonds appeared. The leaf darkened slightly. I made tea in granules. Stir-dried



After drying, the smell of almonds was gone, a pronounced fruity remained.



In the test brewing, the taste is richly fruity with a pleasant aftertaste, the color is golden yellow.



Summing up, I can say that nevertheless this method seemed to me tastier and more aromatic than just drying the leaf and fermentation

described above HERE

Well, after observing the experiments of Zakhariya, I made a conclusion for myself that I will not do this on purpose, but ... now I see that if there is no room in the freezer for everything that I got from greed, then you can safely change places, if that. We put one and thaw the other. We swap places for tomorrow

[francevna]

francevna, Allochka, thank you very much! This is what suits me!

[Radushka]

Radushka, and I'll try with a leaf of a bird cherry. There is the sea of ​​the Amygdalin sea! Only tomorrow I’ll finish before the dacha, otherwise in Moscow the whole periodic table is in the cherry tree and even more. Do you cook with leaves or add to ready-made ones? And then I cook in a coffee machine ...

And I cooked in a Turk. We tried it twice today. I plucked 5-6 leaves, then sugar, coffee into the Turk (I stirred them with a spoon), then I added the leaves, just in case, I took them in a pile and tore them in half, just to be sure) Then I cooked as usual, stirring a couple of times to form a foam. When she poured coffee into cups, she pressed the leaves with a spoon to the bottom so as not to fall into the cups.

Help !!! For 1.5 days, cherry and apple leaves have been drying.Most of them have not darkened in appearance and crunching center is felt when crumpled. veins. But surprisingly, with a strong clenching into a fist, then the leaves practically do not straighten ..

What to do with them? That's not for long? I'm afraid to dry too much .. how can I then dry them through a meat grinder?

[Zachary]

conducted a hardening process with a cherry plum leaf. Well what can I say, of course, such is the effect of darkening the leaf like with a pear, I did not achieve.

Zachary, gorgeous tea! Thank you for continuing the experiment. Gave a link to the first page.
And blackening is a feature of pear leaves. With others, this effect cannot be achieved.

Summing up, I can say that nevertheless this method seemed to me tastier and more aromatic than just drying the leaf and fermentation

Did you do the same as the last time? How many hours did you ferment?

[Mrrr meow]

But surprisingly, with a strong clenching into a fist, then the leaves practically do not straighten ..

Mrrr meow, nothing surprising. 1.5 days is more than enough for your climate.
In the recipe, I gave 2 ways to test the readiness of leaves for wilting. The second method worked. Twist already.

Hello everyone, I spent the hardening process with a cherry plum leaf. Well what can I say, of course, such is the effect of darkening the leaf like with a pear, I did not achieve.

Cherry plum is just what interests me) True, I'm staring at the red variety. The leaves are so interesting, they are also reddish. I wonder if this will affect the color of the tea or not. I also want to make green, but I thought I could wait for the fruit to ripen. And just as long as there are other leaves at the ready. So I try to collect everything in the course of the rest of the garden affairs.

Did you do the same as the last time? How many hours did you ferment?

Lyudmila did everything exactly the same and endured the same time. I want to do this procedure with all the garden ones that I can get, and then we'll see what's better.

[Mrrr meow]

Mrrr meow, nothing surprising. 1.5 days is more than enough for your climate.
In the recipe, I gave 2 ways to test the readiness of leaves for wilting. The second method worked. Twist already.

then I will fold the leaves into a cotton cloth and they will have to lie like this for 3 more days .. I will be at home later than planned yesterday (((I hope the leaves will not deteriorate like that.

then I will fold the leaves into cotton cloth and they will have to lie like this for 3 more days .. I will be at home later than planned yesterday (((I hope the leaves will not deteriorate like that.

Put them in the freezer and then warm them up and use them as directed. Believe it won't get worse

[Mrrr meow]

then I will fold the leaves into cotton cloth and they will have to lie like this for 3 more days .. I will be at home later than planned yesterday (((I hope the leaves will not deteriorate like that.

Mrrr meowwill go bad! Do as Zachary said:

Put them in the freezer and then warm them up and use them as directed.

[Zachary]

Lyudmila did everything exactly the same and endured the same time. I want to do this procedure with all the garden ones that I can get, and then we'll see what's better.

Zachary, Thank you . As I start gardening, I will definitely do it and compare.