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

[lappl1]

lappl1, thanks for the advice, Lyudochka!
py. sy. the girls told me - Will you retire, when will you rest? and so it happened.

[Radushka]

Radushka, with irga there will be practically no smell of raspberries - the irgi has an almond aroma, it will overpower the raspberry one. It would be nice to have an apple or plum.

[paramed1]

paramed1,

It would be nice to have an apple or plum.

Oh thank you! In a timely manner! Only now I don't have so many apple trees. There is a plum. And more. True, not quite a drain. And what we call thorny. Small blue sour cream. Not plum, not wasted. With her I sometimes pickle tomatoes. Teroslum instead of vinegar.

[Veronica]

Veronica, and my irga turned out to be almost odorless. Rather, with a very light smell. But with an apple tree and a plum, of course, it will be better. But irga also gives good granules. In any case, the raspberry + irga tea should turn out good. Here is a mono-irga in my photo:

you can't sleep well

what the arbitrariness ?.
I mean, I sleep for five hours anyway ... I'm trying to make tea from leaves like tea ... and I'm worried about how I pass the exam every time ... but I read it, it seemed everything was easy and simple))) but no .. the most bullshit that you can't immediately understand - here are the buns, bread - baked, tried it and you know, and then wait .. and wait for this finally not for me .. I'm terribly impatient)))
but I'm terribly happy ... our fireweed began to bloom ... it's time to get ready to collect)))

Luda, my irga was young, the tree-bush had not yet borne fruit. And the smell is therefore strong. In any case, you can do it with irga, just add not half of it, but 30 percent. But the granules are actually excellent from the irga.
I did Ternoslivu last year. I did not notice a pronounced aroma. The granules are good.

Granules are good

Veronica, so I need granules! I want a raspberry aroma! And the thorny plum filled the whole garden with its shoots!
And from irgi (it will be wild, we have a lot of it. We even made jam before), perhaps, mono-tea can be made? If it turns out that there is little aroma, then mix it with something aromatic.

[Light 7 light]

Light 7 light, about lavender - flowers:
- I add when preparing Provencal herbs,
- I flavor it with powdered sugar or sugar, like vanilla,
- making a sachet - for the New Year I give it to my friends,
- I add to the dough when baking cakes, cookies
- I add to tea - a pinch, you don't need much,
- when cooking jam, compote.
By the way, about your husband - you don't say what you are adding. Mine gobbles up, but as I say, begins to come up with different things.

By the way, about your husband - you don't say what you are adding. Mine gobbles up, but as I say, begins to come up with different things.

Definitely! My (35 years old) is still sure that I don't put onions in soup. He says that he cannot stand the spirit from childhood!

and no one watched how the fermentation proceeds in rainy weather? Humidity is then present in the atmosphere itself ... Does "rain" affect the rate of fermentation?

Sorry, I was just thinking how to make you better

Lyudochka, do not apologize, it was we who "bothered" you with our questions and answers. Now I have enough time (then there was such a period) to make tea. But I don’t like the tea fried in a pan, it’s not fried, for sure. What do you think, if I put the "cartoon" on the frying mode and fry it? Probably need to try !?

if I put the cartoon on the frying mode and fry it? Probably need to try !?

frying mode - 180 degrees.This is probably a lot. If there is a master chef (manual setting of the mode), then setting 150 is not a problem

If there is a master chef (manual setting of the mode

I don't know, you can take a look, I have Polaris ...

[Anyuta]

and no one watched how the fermentation proceeds in rainy weather? Humidity is then present in the atmosphere itself ... Does "rain" affect the rate of fermentation?

Anyuta, we need to create moisture, so we put a damp cloth on the container with the fermented mass. Therefore, rain is not a hindrance. But dry weather is more troublesome - more often you need to wet the fabric. And then - we do not ferment on the street.

And then - we do not ferment on the street.

because of the climate, we have a lot of humidity and it is felt (rises) in the house if it rains outside ... .. That's why I asked ...

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

I have already prepared an alibi for my husband about this. We will taste it in a day or two, and if I say anything, I have to wait 1 month. And better to NG and continue to slip the meat grinder on her husband))) let him try.

[Light 7 light]

Light 7 light, about lavender - flowers:
- I add when preparing Provencal herbs,
- I flavor it with powdered sugar or sugar, like vanilla,
- making a sachet - for the New Year I give it to my friends,
- I add to the dough when baking cakes, cookies
- I add to tea - a pinch, you don't need much,
- when cooking jam, compote.
By the way, about your husband - you don't say what you add. Mine gobbles up, but as I say, begins to come up with different things.

Oh .. mommy! This is how it should be harvested so that later such miracles can be done and so used? Can I be detailed? Pliiizzzzzz)))))

[Anyuta]

Anyuta, we need to create moisture, so we put a damp cloth on the container with the fermentable mass. Therefore, rain is not a hindrance. But dry weather is more troublesome - more often you need to wet the fabric. And then - we do not ferment on the street.

And my fabric did not dry out in 8 hours .. I didn't have to grind it .. I was even worried about it. Apparently there was a dubar in the room (((

[Anyuta]

Because of the climate, we have very humidity and it is felt (rises) in the house if it rains outside ...

Anyuta, we also have higher humidity during rains. Nothing wrong. This is not very good for drying tea in a bag. That's when you have to contrive - to heat the stove, turn on the heater, dry it in the dryer for 30 *, turning it on and off (one thing).

Girls. My neighbor at the dacha allowed me to come in and pick up strawberry leaves, and she left. And here I am standing near the bushes and then it dawns on me that I do not know how to cut them correctly? There are no more berries on the bushes. But you need to cut off the bushes and on the trail. multiplied for a year and did not die? Probably not everything can be cut .. it is necessary in a smart way .. But how is it? We rushed to the Internet and there was nothing and nothing really about the cutting technique.
Help with advice. You are all experienced here)))

[Light 7 light]

Light 7 light, in general, I heard that strawberries are mowed after they bear fruit ... I strive for this myself ... because if the leaves do not grow before autumn, then it can freeze in winter ...
on the other hand, almost in the spring all the leaves are renewed ... so is it possible to cut everything off or not even advise ... but the question is interesting .. it is necessary to rummage in the internet ...

Mowing leaves in the fall does little. Indeed, many pests have already gone into the soil or to the base of plants for wintering, and the oldest and most diseased leaves by this time are already on the ground and the scythe will not pick them up. Mowing in this case is more harm than good. Removing leaves, which in winter are a natural defense for horns and flower buds from freezing, entails a much greater risk of frost damage to plants in winter.In addition, the absence of leaves in autumn and spring will weaken them and make it impossible to accumulate enough nutrients to successfully withstand the unfavorable conditions of the winter period, and in the spring - to give impetus to new growth and development of the plant. After all, the leaves of strawberries are evergreen, after overwintering, they usually do not lose the ability to photosynthesize, and in early spring, until new leaves grow, plant nutrition is mainly due to last year's ones.

It is best to mow in mid to late July. By this time, the harvest (with the exception of late varieties) has already been harvested, and the leaves, as a rule, are quite heavily affected by various spots, and sometimes powdery mildew. However, the formation of spores that spread fungal diseases at this time either has not yet occurred, or it is minimal, so by removing the leaves, you can significantly reduce the damage from diseases, prevent re-infection and the spread of infection. Leaves will grow back rather quickly after mowing, so mowing will not cause any harm to the plants. However, if you need to get mustache and young rosettes from plants, mowing cannot be carried out, since it almost completely suppresses the growth of the mustache.

And it is generally undesirable to mow late varieties - this can significantly reduce the yield for the next year. The fact is that in early and medium-term ripening varieties, between the end of fruiting and the beginning of the laying of flower buds for the formation of next year's harvest, it takes from 2 to 5 weeks. During this time, instead of the mown leaves, new ones have time to grow, and the laying of the future harvest takes place without any disturbances. In later varieties, tissue differentiation and the formation of generative organs begins almost immediately after the end of fruiting. In addition, late-ripening varieties are usually much more productive and take longer to establish full-fledged buds next year. And without leaves, plants of these varieties will have to spend nutrients again on complex and lengthy recovery processes. This is why removing leaves from these varieties can cause significant damage to the next year's harvest, as well as weaken the plants before overwintering, especially if the conditions are not favorable for them.

Of course, mowing cannot also be used for remontant and neutral day varieties of strawberries, which will have a second fruiting in the fall, which lasts until late autumn.

It remains only to say that it is best to mow strawberry leaves at a height of 5–7 cm. In this case, almost completely old leaves are removed and the horns and growth points are not damaged. The mown leaves must be removed from the garden and buried or dried and burned so that they do not serve as a source of spread of diseases and pests. After mowing, a small top dressing with nitrogen fertilizers - 5–7 g / m2 or complex fertilizers - 15–20 g / m2 will be very useful.

[Light 7 light]

Light 7 light,

But you need to cut off the bushes and on the trail. multiplied for a year and did not die?

Every year after the end of fruiting, I cut off ALL the leaves, but, be careful not to damage the horn (the apical ones). Then I fertilize and irrigate regularly so that new, healthy leaves and bushes can grow leafy for the winter. I do not prune only those from which I will receive seedlings for new beds. It was necessary, of course, to ask the neighbor - to what extent does she allow to cut? But, I think, if you cut a couple of leaves of the lowest ones (they are farthest from the center of the outlet), everything will be fine. Moreover, they will still grow old before the fall and die off by themselves.

[Radushka]

It was necessary, of course, to ask the neighbor - to what extent does she allow to cut?

Svetul, and feed at the same time ...
but seriously, I think Radushka rights and from a plant of 4 leaves will not lose ...

but personally I will wait until the leaves turn red ... I still have a repair ... it breeds in October if it was warm

I made plum tea a couple of weeks ago, after fermentation it smelled like plum compote, but it almost didn’t smell dry, there was no tea in the infusion either, I left it to infuse. And yesterday I was spinning plum leaves again and decided to add 1/5 of cherries for flavor. Such a strong aroma turned out, the smell of seeds. And the dry tea turned out to be very aromatic! And today I made tea, so I couldn't drink because of bitterness. I don't know if he will grow wiser over time, otherwise he will have to add a little bit to other teas.

Girls, I want to blame the decision on you. Can? As you say, I will. Fair.
I rolled up some raspberry rolls and cut them before fermentation. I put it in a container, and on top I covered it with a raspberry-pear-cherry meat grinder mixture. Now the dilemma. Stir and dry together, or should you dry the raspberries separately, and the meat grinder mix separately?

[Light 7 light]

Light 7 light,

I dry it simply. During the abundant flowering of lavender, I cut flowers and dry in the bath in bunches, hanging or spreading them on the table. I keep dry flowers in a glass jar with a lid.

I rolled up some raspberry rolls and cut them before fermentation. I put it in a container, and on top I covered it with a raspberry-pear-cherry meat grinder mixture. Now the dilemma. Stir and dry together, or should you dry the raspberries separately, and the meat grinder mix separately?

I would dry separately - the same sheet (especially twisted) and granulated in time can dry unevenly

And I’m also wondering: does it make sense to make separately mint from lemon balm, or to combine and twist and dry together?

[IvaNova]

IvaNova,

I would dry separately

did not wait for answers and yet yes))) dry land separately. Then I'll mix it anyway.

[Radushka]

Stir and dry together, or should you dry the raspberries separately, and the meat grinder mix separately?

Radushka, of course, separately! IvaNova I told you everything correctly - they dry in different ways. Leafy faster.

[Nadyushich]

I don't know if he will grow wiser over time, otherwise he will have to add a little bit to other teas.

Nadyushich, nope ... will not grow wiser. It will become even stronger. And the plum will get better, but you don't have to expect much from it. I didn't like the plum. I don't even add it to mixes. And many people like it. Maybe we have such plums, but the girls have good ones?

[lappl1]

lappl1, leafy raspberries don't really want to unfold from the washers. That is, the top is turned into a sheet, and the inside is a dense washer. Although it dries normally. And I like the tea itself. Very dark part of the leaf (outer) and light beige (inner). From a distance, like dried mushrooms, I would say. The smell is very attractive. Dosushu - still brew, although you do not advise. Well, how can I resist?

[Radushka]

Radushka, well, let it not unfold. The main thing is to dry it well afterwards.

Well, what ... I tried to brew my own mono-raspberries. Withered, then frozen, thawed, rolled into rolls, cut into small balls, fermented for a little over 8 hours under a layer of pear-raspberry-cherry granules. Stir-fry 150 degrees - 5 minutes, 125 - 5 minutes, 100 - 5 minutes, finished drying at 55 minutes 40. Brewed beautifully. Tea color. And tea taste. That is, completely tea. You don’t know what raspberries are, you won’t guess. Well, maybe it doesn't knit like tea. And astringency is present.
Conclusion - if I accept the need to spin rolls, I will make raspberry-mono. By the way, they were not dryish. Spun well. You need a ceramic knife (preferably)

I also want to make raspberry tea. But our grandmother came this year to cut the tops of the bushes, but I did not see. She cut it off and threw it out in a heap with weeds. And I didn’t have time to say that I needed leaflets (Our grandmother is the chief agronomist. While we are bred for the second year here, she helps. Everything in the garden that we ourselves do not finish due to inexperience, she does for us)

Today I put some dried peach leaves. Yesterday there was hail and a strong wind. Peaches were knocked off and a lot of leaves were sprinkled. Today in the morning I picked up more or less clean leaves from the ground, wiped them with a towel and set them to dry.I am all now at home. I put plastic boxes one by one. It turns out that there is air access from below under the towel and from above. But I can put several boxes one on one.

You can already get some of the leaves from the freezer for twisting and fermentation, but while there was no time, they are waiting in the wings. Until I send all the leaves to the freezer, so as not to get confused. It's just that after withering I'll try to make seagulls later. In the meantime, I'm working out the technology of withering and freezing) I noticed that strawberry leaves wither faster than cherries and pears. And apple is faster too.

[Redhead]

Redhead, my pear also withers badly. And the raspberries will soon need to be cut (extra growth), there will be a lot of leaves. Warn your grandmother not to throw it away. Better to cut it yourself.

[Radushka]

Stir-fry 150 degrees - 5 minutes, 125 - 5 minutes, 100 - 5 minutes, dried at 55 minutes 40.

Radushka, try next time start drying mono-raspberries from 80 *. And it's better to do currants like that. You will preserve the aroma of raspberries and currants.
Redhead, and you also try to dry your peach.

I noticed that my strawberry leaves wilt faster than cherries and pears. And apple is faster too.

Yes, the pear is a tough nut to crack. She goes tight in a meat grinder. Especially gardening. But freezing will help us. With her, everything is easier - both leaf and granulated tea.

What kind of silence? Is everyone already drinking tea ?!
I did a feat on the neighbor's bed) I picked up strawberry leaves and at the same time cleaned the beds from debris. She just sat down. I had to wash all the leaves ((I know it's bad, but they were very dirty.
Spread it out on a sheet, did not cover it with anything on top so that air was available for weathering from moisture and immediately felting. Already 2 times tossed. Many leaves appear to be dry already.

Took off for a long time and it seems like a lot .. there are no scales, but definitely in the end no more than 500 grams. How do you manage to gain 1 kg each? It's not real .. Leaves are light.

As a result of this, I think with what to mix it so that it is tasty and a lot for fermentation?
Cherry, as I understand it, can interrupt the taste? Thinking of adding apples and apricots? Maybe some more linden leaves?
Only in what proportions is the main thing.
Nothing else grows here ...

I remembered! There are also roses in the farm. Somewhere they wrote that its green leaves are also possible .. or am I already confusing it with rose jam !?

Sveta, we still have people working, almost everyone has summer cottages, so no one sits so late, and I reread my evening messages in the morning, I have a 3 hour difference with Moscow.
Why don't you want to add some cherries? The tea is amazing! Or currants? I practically do not make mono teas, the exception is just cherries and ivan tea, and then I add cherries a little bit to other teas when brewing, and mono strawberries did not inspire me at all, but after all, the taste and color ...
And apple trees and especially apricots do not grow here.

[lappl1]

lappl1,

Radushka, next time try mono-raspberries, start drying from 80 *

I don't have 80. In the oven, 100 is the minimum. Well, with the open one, of course, it will be less, but I think not 80 anyway. And in the dryer the maximum is 70. And there is a suspicion that, in fact, there is less.

By the way, soon I will have currants. And hopefully a lot. There are not so many of her own, but the younger daughter-in-law promised to bring her from her grandmothers. If you mix it with a wild pear, also 50 to 50?

[Radushka]

By the way, soon I will have currants. And hopefully a lot. There are not so many of her own, but the younger daughter-in-law promised to bring her from her grandmothers. If you mix it with a wild pear, also 50 to 50?

Radushka, there are no rules here. Try to start like this - put the flavors in different piles equally and take a handful from each. if the granules go, then leave it that way, if it still crumbles, then increase the pear.

[Light 7 light]

Maybe some more linden leaves?

Light 7 light, do not need linden. Read what I wrote about her in the recipe.

Only in what proportions is the main thing.

This is not the main thing.Read the recipe - no matter what the composition and what proportions, it will still be delicious. And then - everyone has different tastes, so try different options and choose the best for yourself.

There are also roses in the farm. Somewhere they wrote that its green leaves are also possible .. or am I already confusing it with rose jam !?

And again I'm talking about the recipe. There are references to the rose in the Notes.
Light 7 light, I already asked you. And I ask you again. Stop for 10 minutes and take a look at the 1st page. Reread everything carefully. Not just a recipe, but Notes and a list of references. Many questions will be removed.

I drank raspberry-mono tea, which stood brewed overnight and realized that, yes ... I’ll twist the rolls! Delicious! And you probably have to dry it right away in drying at 70.

[Radushka]

And you probably have to dry it right away in drying at 70.

Radushka, if it's tasty now, then continue to dry as you did. But in the dryer you can try to dry it and compare the result.

[lappl1]

lappl1you are probably right. I will try different drying temperatures. Immediately at 100 - then dry at 55. Immediately at 70 to the end. Well, and the way it was drying this time (maybe only without 150 at the beginning) If anything, you can mix everything later. Raspberries will still be oh, how many!

I would roast it in the oven at 150, then put it in the dryer at 70 and dry it like that until it's completely dry
strictly IMHO

In the morning I made tastings of my teas (cherry, apple, apricot, currant). Cherry, which has the most beautiful granules and looks so dark, brewed the worst and lighter. And I bet on it most of all (((
Apricot and apple brewed very quickly and with a beautiful color. Apricot as a rich green tea. The currant turned out to be a little darker than the cherry and there is a subtle hint of fruity smell. All other teas have the smell of brooms ((

[Radushka]

Radushka, mono raspberries will open later, in a month and a half, as well as strawberries with strawberries. There will be a raspberry aroma, but not a berry one to one. I also really like raspberries, but I can't twist the rolls - my thumbs hurt. Therefore, I mix with an apple tree, it is neutral, or it is possible with a plum, which gives a little sourness. Last year I made one and a half kilos, there was only one can of 200 g.
And I didn't like the clean plum either. And I tried 3 varieties - not only in mixes, and then for granulation. But - the southern leaves are different from ours. And you have to try everything, try everything. There are no axioms here at all - everything is comprehended only through experience, and individually.
Svetik, take your time! Cherries, by the way, will not be too dark. The apple tree gives the color, so you can add a little to the cherry. And the taste will taste, but not immediately. And strong.

[paramed1]

paramed1, I just hope for this)) and then the mood fell to be honest. Although I read that it happens to many people and the smell later manifested itself, but you want to immediately like Lyudmila so that it turns out yummy)))
But I won't give up so easily thanks to your support)) all the same, now I will go into battle again for new leaves.
This time I will mix all these leaves from the previous one + strawberries. I hope it will turn out deliciously.

Svetochka, above your nose! All will be! For me, the lack of taste was immediately clear, after all, there is pharmaceutical education, botany with other purely special subjects has not completely forgotten, and I am collecting medicinal herbs little by little. But it was still very interesting how the process would go. Made a little, 50 grams dry, wild strawberries. No smell. But after 3 weeks it began to appear ... And it appeared completely after 5. So I rejoiced very loudly and shoved this jar under everyone's nose. Wait! And make tea, do it!