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

[Maryana]

Maryana, wilted, and then twist in a meat grinder. And the volume will turn out good. Everything should be fine.

[Maryana]

Maryana, wilted, and then twist in a meat grinder. And the volume will turn out good. Everything should be fine.

Do they live normally until morning? T 22-23 in the rooms.

Today I made a mix of apple + sucker + strawberry 80:10:10 almost according to Zakhar, fermented for 5 hours in a greenhouse (T32C). The amazing smell of a green apple immediately went. I put it to dry.

[Maryana]

Do they live normally until morning? T 22-23 in the rooms.

Maryana, and who will stir them up at night? It is necessary to evenly wilted.

[Maryana]

Maryana, and who will stir them at night who will? It is necessary to evenly wilted.

I get up to feed, so I will. I think it will be enough several times.

The amazing smell of a green apple immediately went. I put it to dry.

Lina, did you, then, also freeze and thaw several times? And according to the usual technology, you did not have the smell of a green apple?

[lappl1]

lappl1, I decided to do it in a cup because I read that they do it when there are few leaves. Like, the main thing is that the height is at least 7 cm .. And I wanted to feel each taste separately, but I can mix them and in a teapot later)) Ehhhh ... You can't return it back) let's see what comes of it and next time I will be smarter ...

Only now I am still worried about cherries and apples. Their granules are good and juicy. But I can't remember the previous smell and understand what peak of the aroma to stop at the right time their fermentation. How girls understand this is a mystery to me ..

[Maryana]

I get up to feed, so I will. I think it will be enough several times.

Maryana, just control the process. If the leaves are already wilted, then it is better to cover them with something so that they do not wither.

[Maryana]

Maryana, just control the process. If the leaves are already wilted, then it is better to cover them with something so that they do not wither.

Least of all I want to spoil. The leaves are not so easy to get. I read the topic at first, I seem to understand everything, but when it comes to valuable tea, I'm afraid to ruin it. If an apple or cherry, it would be somehow simpler for sure, but here nope. I will trust you.

[Light 7 light]

Like, the main thing is that the height is at least 7 cm .. And I wanted to feel each taste separately, and I can mix them and in the teapot later)) Ehhhh ... You can't return it back) let's see what comes of it and next time I'll be smarter ...

Light 7 light, the girls invented a new technology for themselves, but then realized that it was wrong. I also fermented in a mug. Only once, because I had very little of the plant that I fermented. In general, that tea did not work out.

Ehhhh ... You can't bring it back) let's see what happens and next time I'll be smarter.

Svetlana, oh, do not worry you so. Just think. Do you know how much more tea you will make ... And this experience is very useful. And then, don't throw anything away. Let this tea be. Weaker, but still tea.

Their granules are good and juicy.

Sveta, why very juicy? Hope this is compared to apricot and currant. And I hope you wilted the cherry and apple tree ...

How girls understand this is a mystery to me ..

Light, strong smell will not change. This is not fireweed. It will just change. And learn with experience. I still don't always know if the tea is ready or not. Ferment for an average of 6 to 8 hours. And the tea will work.

Yes, I tempered it several times. There used to be a pleasant fruity aroma, But now it smells like a green apple.

[Maryana]

Maryana, do not panic! Everything will be fine. Only next time, keep your valuable raw materials immediately for drying luggage, and not in a bag ... Although many keep it in a bag on purpose and call it double fermentation.

Lina .... Wait ... A follow-up question. are you jerky? Or, like Zakhar, put it in the freezer right away?

[lappl1]

lappl1, you understood everything correctly, wet in comparison with apricot and currant .. Lyudmila, just don't scold me for the question, maybe I can connect everything now? So that there was a lot .. already 6-7 hours at the fermentation .. Girls keep even more. Let the rest of the time together ... huh ???
Oh and I'll get it now)))

[Light 7 light]

Light 7 light, well, why scold right away? ... Get it, but the answer ... In general, you've fermented for a long time. You can dry it. But be guided by the smell. If it is tasty, then dry it ... If not, then you can combine it. But I would have dried already.

[Maryana]

Maryana, do not panic! Everything will be fine. Only next time, keep your valuable raw materials immediately for drying luggage, and not in a bag ... Although many keep it in a bag on purpose and call it double fermentation.

My father-in-law just beat me at work, went into the forest and collected it. While I came from a neighboring region. evening already. So they soar in small bags ..

[Maryana]

Maryana, with new clothes you! Cool avatar. And the father-in-law is great! Caring. You often ask him to bring you leaves.
And don't worry about the leaves. Consider that your tea will be double fermented.

[Maryana]

Maryana, with new clothes you! Cool avatar. And the father-in-law is great! Caring. You often ask him to bring you leaves.
And don't worry about the leaves. Consider that your tea will be double fermented.

Thank you))
Yes, my father-in-law is what I need. May God grant health. will never refuse anything. Unless, that the star from the sky will not reach, and so .. So I load a little, although it is inconvenient and I know that there is no time too much.

[Light 7 light]

Light 7 light, well, why scold right away? ... Get it, but the answer ... In general, you've fermented for a long time. You can dry it. But be guided by the smell. If it is tasty, then dry it ... If not, then you can combine it. But I would have dried already.

Already 45 minutes as dry) oven with a convention and put it immediately on 2 levels 2 with different tea. The oven door is ajar. Am I doing everything right? The husband argues that there will be no moisture during convection and the oven must be closed .. and scoffs, says: well, pour it! Let's see what you have been doing all day)))

[Svetlana]

Svetlana, right. What temperature? What smell? Tasty? Dries quickly with convection. Do not overdry.

The husband argues and scoffs, says: well, pour! Let's see what you have been doing all day)))

And what is he arguing about? You explain to him that it is too early to pour. Only after a month or two. But, of course, you can try ...

[Svetlana]

The husband argues that there will be no moisture during convection

Svetlana, a little crack won't hurt. The faster the moisture evaporates, the better. In production, tea dries up in 20 minutes in special drying drums. A tea-eating dream.

[Svetlana]

Svetlana, right. What temperature? What smell? Tasty? Dries quickly with convection. Do not overdry. And what is he arguing about? You explain to him that it is too early to pour. Only after a month or two. But, of course, you can try ...

Temperature 100 ... did not take into account that during convection it was faster and kept it for an hour on drying .. again bothered (((already switched to 50 degrees. And set it for 10 minutes. How to understand that there is already enough to dry ?. and forgot the mat. part.
There is no particularly aromatic fruity smell .. just how the herbs are dried (((even currants no longer smell practically. I hope the smell will manifest itself over time. Otherwise I will consider myself completely crooked)

[Svetlana]

Svetlana, a little crack will not hurt. The faster the moisture evaporates, the better. In production, tea dries up in 20 minutes in special drying drums. A tea-eating dream.

Oh..bliiiin !!!! And I have a slit with a 5 cm towel put twisted

[Svetlana]

Svetlana, are you stirring the tea while drying? It is necessary ...

How to understand that it is already enough to dry?

Get the granule, if any, and try to break it. If it is wet inside, then dry it a little more. Do not overdry. Better then let it dry in the bag.
And don't panic. What happens is fine. And dried tea has almost no smell. He will begin to appear in a month. Or a little earlier.

And do not say all sorts of bad words to yourself ... No way ... Thought is material.

Oh .. bliiiin !!!! And I have a slit with a 5 cm towel put twisted

Calm ... Only calm ... You have a good oven. Therefore, you can. This should not be done with my mini oven - the tea will take longer to dry. Next time, consider everything.
I put in a chip.

Luda, of course, was sluggish, it turned out 11-12 hours. Then I rolled everything into a sheet, into a bag and into the freezer, in the morning to the greenhouse for 4 hours, then back to the freezer, in the morning back to the greenhouse, for 2-3 hours, I played it. The color of the leaves is different - brown, gray, and green, the smell appeared already when scrolling. I put it in a greenhouse, where I have a thermometer, 32C. 5 hours (I wanted less and will do less next time, 2-3 hours).

I think if you just often change the damp towel with which to wrap the pan, there will be a cooling effect from the evaporation of water.

[Radushka]

I think if you just often change the damp towel with which to wrap the pan, there will be a cooling effect from the evaporation of water.

Radushka, is that you giving Lucilia advice? It is possible, of course, but she will have no time to do this. Here we figured out how to work for her, so as not to work, that is, how to wilted the leaves so as not to stir them up. Because she has no time to look after them. So she won't use this option with towels. But other southerners can take this method into service. Thanks for the idea .

[Svetlana]

Svetlana, are you stirring the tea while drying? We must ... Get the granule, if there is one, and try to break it. If it is wet inside, then dry it a little more. Do not overdry. Better then let it dry in the bag.
And don't panic. What happens is fine. And dried tea has almost no smell. He will begin to appear in a month. Or a little earlier.

And do not say all sorts of bad words to yourself ... No way ... Thought is material.

The tea was stirred every 15 minutes. There are granules and they are dry inside.
Thank you for support. Tomorrow, with new strength and intelligence, I will pounce on the leaves))) I'm generally a coffee lover. But now I want so much tea !!!! I've been waiting for this for so long

[Light 7 light]

Light 7 light, well then, turn it off, take out the baking sheets, cool and pour into a pillowcase. And take a break from the stress. Everything will be OK.

I'm generally a coffee lover. But now I want so much tea !!!!

Oh, Sveta, I'm also a coffee lover ... But I can't do it without my own tea. We drink a lot. So one does not hurt the other.

But now I want so much tea !!!! I've been waiting for this for so long

Do it for your health! The next teas will be better. Don't forget the Village Tea. With him, sheer joy - very tasty.

[lappl1]

lappl1,

is this you giving Lucilia advice?

I was thinking about the high temperature in the room during fermentation.)))
Lyudmila, I have a question. Can? I was breaking raspberries in the village today. It was a pity to throw out the tops. The mother-in-law cut off the leaves. It turned out more than 2 kilograms. But, I drove home in the heat for 4 hours. They, of course, heated up in the bag and smelled. Now dried to dry. What to do next with them? Some have already died well. But, if half still crunches. Something so hunt to try to twist. The leaves are very young. Not dry, it seems. What if you get granules? Something rolls are not smiling at me. Or go to sleep, and in the morning with new strength, but for torsion? Huh?

[Radushka]

Radushka, do not even hope. Will crumble. Even the young ones. Do you really want to make raspberries with mono tea? Add apple or pear to it ... Or both. And there will be granules, and you will get delicious tea.
And you still can't spin the rolls now. You must first wither, freeze. 2 kg will freeze for a long time - 2 - 3 days. During this time, you collect other leaves.

Add apple or pear to it ... Or both. And there will be granules, and you will get delicious tea.

And how many other leaves are needed for this amount of raspberries to preserve the taste and smell of raspberries? It smells really good now. So hunting the raspberry scent leave

[Radushka]

Radushka, I did 50% raspberries and 50% - all sorts of different. I will not say that the raspberry flavor remains directly. It became very tasty, a mixture of aromas.
But if you only want raspberries, then dry, frost and roll the rolls. By the time you do this, you will have rest. Dry is a must. Tea with not withered leaves is always worse than withered ones.

[lappl1]

lappl1, of course. I will roll. I'll just sleep off. I haven't slept for 20 hours. Horror) Good night! (I'll cover the leaves with a sheet. I can't stir.)

[Radushka]

Radushka, good night! Rest!

[Light 7 light]

Light 7 light, well then, turn it off, take out the baking sheets, cool and pour into a pillowcase. And take a break from the stress. Everything will be OK. Oh, Sveta, I'm also a coffee lover ... But I can't do it without my own tea. We drink a lot. So one does not hurt the other. Do it for your health! The next teas will be better. Don't forget the Village Tea. With him, sheer joy - very tasty.

I would very much like it, but I do not know where near Kiev (Ukraine) to look for Ivan tea? Maybe there are fellow countrymen and tell the place.

I'm sorry, but just separately linden tea according to this recipe through felting and freezer and with fermentation can you do? They say linden och saves cough from cold. I've dried the leaves on the table, but the smell disappears completely with such drying. And the linden is very fragrant and it grows so much everywhere)) I want to save the smell.
If everything is already described in the recipe, then send me there)) otherwise I have relaxed and I feel so good with you that it is easier to ask than to go looking ..

[Light 7 light]

Light 7 lightRustic tea can be made from any garden plants in any proportion, not just willow tea. When the fireweed ends, we make it out of everything.
Light 7 light, is in the recipe for linden. When it comes to leaves. You shouldn't do it for 2 reasons:
1. Not tasty, it smells like a bath.
2. Medicinal tea from any leaves, including linden, cannot be made, because (quote from the Notes to the recipe):

Important! Do not ferment herb-leaves of medicinal plants for making tea (for example, chamomile, St. John's wort, yarrow, Rhodiola rosea, Echinacea, etc.). Neither delicious tea nor medicine will work... First, the properties of medicinal plants during fermentation can either weaken, or disappear altogether, or even change. Therefore, when preparing fermented teas from medicinal plants, those useful substances that are present in properly prepared medicinal raw materials do not always work. Secondly, the taste of tea made from fermented medicinal herbal leaves is very far from the taste of the drink that we consume as tea. It is tea, not a medicinal infusion. Therefore, if you want to prepare something for medicinal purposes, then it is better to do it as recommended by herbalists-pharmacognosts, that is, dry the raw material at certain temperatureswhich are different for different types of medicinal raw materials.

For medicinal purposes, it is better:
1. Dry the flowers in a dryer at a temperature of 35-45 *.
2. Cook lime "honey" according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197660.0

[lappl1]

lappl1, thank you very much! I forget this idea and look at your links.
But I have one more idea - fix)) someone tried to dry and add lavender to tea? My husband is shocked by my fantasies, he thinks that tea with a remedy for moths to drink .. in general, my emerging ideas already scare him)) everything I see, I want to rip and throw in tea .. afraid of me)))

Lavender is far from a moth cure! It is a very valuable medicinal and essential oil plant. It is used in cooking.The French make ice cream with lavender. The only thing for my nose - the smell is still harsh in the tea. But I have a scent like a watchdog.

[Svetlana]

Someone tried to dry and add lavender to tea?

Svetlana, no, haven't tried it. Because tea from aromatic herbs, the smell of which is given by essential oils, will not work, including lavender. The answer to this question is also in the recipe:

3. Leaves of aromatic and spicy plants (mint, lemon balm, pine shoots ...) is another story. The aroma of the fresh leaves of these plants is given by essential oils. If you prepare tea from them, as described above, i.e. ferment and dry at a temperature of 100 *, then you can get an unpredictable result. During fermentation, the smell of essential oils is transformed, and when dried, it evaporates... Therefore, the aroma for which we love these plants is lost. It is better not to ferment them, but to oxidize them. To do this, without withering, twist the leaves in a meat grinder and immediately send the resulting granules to the dryer at 40 - 50 * C for 40 minutes. Then reduce the temperature to 30 * and dry to the end. Granules dry quickly[/ size].

Besides, What are you going to make tea from? Of leaves or flowers? Do not ferment flowers! Only leaves.
Besides, no tannins in lavender leaves... This is also said in the recipe:

The main the principles for choosing are:
Principle 1 - the presence of tannins (tannins) in the leaves. If there are no tannins in the leaves, then the tea will turn out to be tasteless. Therefore, when choosing a plant for making tea, you should familiarize yourself with the chemical composition of plant leaves by making a request in any search engine on the Internet. Young leaves are richest in tannin. There are more of them in delicate raw materials. In a hardened leaf, the reserves of tannins are sharply reduced.
Principle 2 - we prepare tea from those plants, the fruits of which we gladly eat - apple trees, strawberries, cherries, blackberries, raspberries, black currants, pears, plums, thorns, dogwood, suckers, grapes, quince ... In the leaves of each of these plants, tannins are in sufficient quantities.

Svetlana, read this recipe please... The whole, from start to finish. I am not asking you to read all 619 pages of the topic, but only the first page, where the recipe is posted. Read carefully. Then there will be no mistakes. And many questions will be removed.

[lappl1]

lappl1, Thank you

And dried tea has almost no smell. He will begin to appear in a month. Or a little earlier.

goodness, glory to you ..... mona sleep well for a month in anticipation of the aroma ... otherwise I thought I dried the hay)))

[AlenKa]

AlenKa, you can’t sleep well ... what are you doing? We need to make tea. And more. You will sleep in winter.

[lappl1]

lappl1, Good day to ALL! Didn't get enough sleep, but got up. I have already rolled some rolls from the raspberries that I had frozen before. And I realized that I will not do this anymore, even kill me! Either it’s not my destiny to make a mono-raspberry, or I’ll spit on the dust and still grind it, even if it’s a kilogram. Because we have heaps of raspberries and there will be many more leaves. There are not as many pears and apple trees as raspberries, however

[Radushka]

Radushka, here you are wrong! Although you did not get enough sleep, read yesterday's posts. I wrote to Sveta about currants and apricots. It's the same story with raspberries ... There is no juice in the dust. No juice - no enzymes found only in juice. No enzymes, no fermentation. No fermentation - you get the smell of grass or broom instead of tea. Do you need it? I also have enough raspberries that the whole Bread Maker will have enough for several years to come. That's why I wrote to you, add something to it (as much as you can). And you will have Happiness.

It is possible, of course, but she will not have time to do this.

Lyudmil, well, I'm not that lost, I'll take the Council into service. Yesterday, until the night, I overcooked all the tea, the smell is weak ... can I throw it away? no! let it stand better, maybe it will be infused ... Although, I think it will be low quality tea.

[lappl1]

lappl1,

add to it (as much as you can) something

I'll bring the Irga on Friday if it doesn't rain. Also a lot, most likely. Maybe try with her? They said somewhere not so far in the forest in the village there is a wild apple tree. But, then on Monday next I can go.
Raspberries, by the way, smelled so stupefying after withering that I wanted to eat them SO, with leaves. Much tastier than berries, as for me.
We always brewed raspberry sprigs in the country in winter. It was delicious, but it never smelled like that.
Where about the apricot? This is still ahead of me. There are three poles in the old section (to go far, though). We do not collect fruits, because it is very difficult to transport them from there. And we go for the bones. Two trees have seeds as sweet as almonds. No bitterness at all. Train in the morning - back in the late evening. We will clean the bones in a day. Well, we'll pick up some leaves (there will be sweating again - I can't do it any other way with my distances)

Luda, I don’t think it will take less time to wrap the container with a wet towel than to turn the leaves. There you absolutely did not have time. And then suddenly it appeared? Sorry, I was just thinking how to make you better. Even wrapping up advised where nothing needs to be done at all, ...

[Radushka]

I'll bring the Irga on Friday if it doesn't rain. Also a lot, most likely. Maybe try with her?

Radushka, here it will be good with her. Try it.

Where about the apricot?

Here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0