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

[Light 7 light]

because you want to just like Lyudmila so that it turns out yummy)))

Light 7 light, I don't get yummy right away, but after a month or two or three ... I never taste tea that has just been made. Even in his first year. Dry fermentation is one of the stages of making tea. I wrote that violation of the technology at least at one stage can give tasteless tea. So patience, Brightwing.
After all, this recipe is now on the blogs so that I can edit it. In general, his permanent place in the "Home Cellar", in the blanks. We will not immediately eat pickled cucumbers as soon as they are prepared. Firstly, it is still early, not prepared. we must give them time to mature. Secondly, we prepare them for future use, for the winter. So it is with our tea. He also needs to mature and undergo dry fermentation. Of course, you can try, if you really can't bear it at all. But it's better to be patient for at least a couple of weeks.

[Light 7 light]

All other teas have the smell of brooms ((

Light 7 light, we have sorted out the errors with you. Your fermentation did not go well on your first tea due to spilled raw materials and a small volume. Do you realize this? if so why be upset? Make tea according to the recipe, take into account all the nuances, collect enough leaves to have sufficient volume. Use the freezer after drying for tough flavors. Make mixes - they never disappoint. And don't forget it's too early to draw conclusions about tea. Dry it properly in a pillowcase, put it in an airtight container and put it in a dark place for a month or two. Then you yourself wonder where that came from.
I want to say that well-dried tea hardly smells. And about cherries - maybe you have some kind of hybrid? Not every cherry makes good tea. It is best to take the most common one.

[IvaNova]

IvaNova, I will try in different ways! And so too, of course. There are a lot of raspberries. Enough for different options.
paramed1, I have only the right one. I roll on my hip. Fortunately, the hips are notable, there is something to roll about. I liked raspberry-mono very much. And the daughter-in-law too. Straight, real tea! And the color is worthy. And the fact that the leaves are unusual, so they remain in the teapot. My plum is now white (green). Yesterday a neighbor gave me a little rip. I'll try with raspberries. But, it is not at all fragrant in itself. And tart plum is sour. If the acid remains in the tea, I would not like it. Maybe I'll find a wild apple tree. Or I'll still get to someone's garden before the fall.

[lappl1]

lappl1, Good day! A question about cherries. From which tree is it better to collect leaves from a young or old? Mom's old cherry Vladimirskaya grows this year poorly, there are young trees of the variety I do not know.

[Vasyutka]

Vasyutka, Natalia, collect from the old, let the young get stronger. And in the fall, anyway, you can do it with any. The leaves will fall off by winter.

[Vasyutka]

Vasyutka, and do not expose all the old cherries.

Luda, I remembered a cherry from childhood, southern. 7 meters high. I imagined how to expose it all ... It was always very sorry for the cherries that you can get from the top. And here in our village it finally does not bear fruit, there are pines nearby. But the leaves grow well.

: bravo: girls! Thank you all for your answers and support !! And delicious tea to everyone :))))

[lappl1]

lappl1, paramed1And my grandmother and I collected the harvest every year, having previously cut down three meters tops. There is no other way to get it. The Ukrainian griot has always been tall. And it grew well. Actually, there is a rule. You want it to grow taller faster, cut it short.Here, for fruiting, it is undesirable to cut more than 1/3 of the branches. Although our radical pruning did not diminish the annual harvest in any way.

[Veronica]

VeronicaI remember southern cherries. We grew up, and grandmothers in the village. Yes, this is something ... One branch was enough to make several jars of jam.
And here ... For the first year, my neighbor-granny has picked a kilo of leaves from a huge cherry. The next year it dried up. And my neighbor became greedy for the leaves. The blackberry was allowed to be ripped only in the fall, when it became all red and yellow. This granny told me it was because of me. So next to her, a huge linden tree has dried up and 2 lilac bushes. Didn't tear anything from linden and lilac ...
But at the other neighbors, I cut everything to zero. Every year the cherries are lusher than ever. They barely bear fruit. The neighbors gave them to me to be torn apart, because they are going to uproot them. So I didn't stand on ceremony. But as soon as they found out what I needed, they postponed this matter for now. They have a long construction - the palace is being built, not up to the cherries. So much for me. So I don't understand why the cherries (and my apple trees, by the way) are not doing anything? And there are many leaves, and apples on my apple trees are dark, dark ...

9 hours of fermentation is too much for a pear? you need to leave in half an hour 6 hours will pass. How to proceed

[Maryana]

Maryana, as it turns out, do it. Next time it will be different. There is no clear answer here. Some people like long fermentation, even up to 24 hours for garden plants, but I like 6-8 hours. You have to make different tea yourself and decide which one you like best.

mono raspberries will open later, in a month and a half, as well as strawberries with strawberries

I, too, will wait a month or a month and a half ... Well I tortured the long-suffering raspberries .. Lyudmila gave me advice every five minutes to the stupid ...
so this weekend I picked up all sorts of different leaves ... currants, cherries, raspberries, strawberries, blackberries ... well, of course, like "smart Masha", all in a bunch ... then a bunch of this in a meat grinder ... I think badly wilted .. because the granules were damp ... fermentation was 6-7 hours ... then fried at 150 degrees ... then dried at 50 degrees, probably, I have an oven from 100 degrees, I could be mistaken ... then in pillowcase ...
I was driving from the cottage, looked at the wilderness places, there will be something to do next week ...
Girls, did I understand correctly that it is better not to freeze fireweed?

[AlenKa]

Girls, did I understand correctly that it is better not to freeze fireweed?

AlenKa, yeah, I understood correctly. It turns out very juicy, especially now when I'm young. In August-September, when it is dry and hard, you can freeze it. But if you twist the rolls, then you can. But even in the rolls after the freezer, I had too much juice. But if you need to save it or put it into tea mixes, then, of course, you can freeze it.

[AlenKa]

I picked up all sorts of different leaves this weekend ... currants, cherries, raspberries, strawberries, blackberries ... well, of course, like "smart Masha", all in a heap ... then a bunch of this in a meat grinder ... I think it's bad wilted .. because the granules were damp ...

AlenKa, I try to dry the leaves for the mixes separately, because they need different times to dry. Well, then - everything in a heap, I mix it so that the leaves are evenly distributed and twist. But yes, you still need to wilt well so that excess juice does not interfere with fermentation.

[Ludmila]

Ludmila,

And my neighbor became greedy for the leaves.

that's why the cherries dried up. You can't be greedy.

[Radushka]

Radushka, yeah, I also thought so ...

wither the leaves for the mixes separately, because they need different times for withering

Luda, well I have a mind CHAMBER))) and time is running out))) .. what I messed up I already understood when I was twisting ... well, who was not mistaken ?. unless the one who did nothing)))

This granny told me that it was because of me

no, cat ... it comes out of greed for her ... for others it does not dry))) I think she just has some kind of diseases that have pounced on the garden, that's all ... just coincided with the breakage of leaves ... forget and not think over her words

[Lyudochka,]

Lyudochka, I tell:
I narwhal with my friend's granny strawberry and raspberry leaves, now they are drying with me .. I will be leaving for 3 days, so I want them in bags and in the freezer! I wanted to make them mono ... but I'm afraid there won't be enough raspberries for fermentation ... I'll have to make an assortment ...
And they also gave me some leaves of viburnum and black chokeberry, there, too, will not be enough for fermentation (for mono). What to do? How will they fit together?

And yet, yesterday I harvested my harvest of mint ... today I will cut off the leaves (they will not be enough for 1 kg either) and a little lemon balm .. but I will not have time to dry them and I will not be able to twist them, only on Monday I will be at home ... What to do with them? Can they also be together or what?

[Natusichka]

What to do? How will they fit together?

Natusichka, raspberries, strawberries and black chops together. It will turn out well. Do not put Kalina - it will ruin everything. Freeze, and when you return, you will.
It is better to make mint and lemon balm separately, they are different. Each is good in its own way. Just follow the recipe, no fermentation. But what to do with them, I will not say. I have never frozen them. But if there is nowhere to go, then try to freeze. Then you will tell us.

[Natusichka]

Natusichka, every year in October, and sometimes in early November, I cut lemon balm. Branches. I wrap the dry one in paper, and then put it in a plastic bag. And I keep it in the vegetable drawer in the refrigerator for as long as it lasts. Fresh leaves (not wilted) sometimes survive until January. I don't know how the summer one is stored. There is more moisture in it than in the autumn. And mint is more juicy, of course.

[Redhead]

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

this year did not have time to warn. And yet they themselves did not know what to cut. We're novice gardeners. Well, nothing, soon we will give everyone tea, they will bring the leaves themselves)))

Redhead, and you also try to dry your peach.
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.

Thanks for the advice. The main thing for me to understand in my oven is what level of fire it is, so that 80 degrees. Our stove is still old. The oven is not bad, but I determine the temperature at random. My husband taught me to determine the temperature to a hundred or more than a hundred) I put a cup of water, if it boils, then above a hundred.

So, as for the peach, freeze it or dry it right away. I have it lying dry. Almost ready. So I think in the freezer or directly on the baking sheet? The leaves are so delicate.

And I already wrote that I ferment both mint and lemon balm for 3-4 hours. Then they have a fruity aroma, and the mint decreases and it turns out to be an excellent addition to any tea.

[Linadoc]

Linadoc,

And I already wrote that I ferment both mint and lemon balm for 3-4 hours. Then they have a fruity aroma, and the mint decreases and it turns out to be an excellent addition to any tea.

Linochka, do you twist it after withering or what?

But how! All steps are required. They just wither very quickly - in 2-3 hours.

All steps are required

thanks for the info! I always have decent mint. If you don't cut it, it rolls around and rot. And so, always a lot and I don't know what to do with it. And in winter I like to put it in tea and mulled wine.

And I even made a liqueur from mint tea for apple shampoos (but we drank the leftovers with pleasure anyway).

I even made a liqueur from mint tea

Alcohol tincture?

Look here apple champagne, it is described there. And for any berries I have homemade liqueur.

[Linadoc]

Linadoc, thanks, definitely!

[Redhead]

So, as for the peach, freeze it or dry it right away. I have it lying dry. Almost ready. So I think in the freezer or directly on the baking sheet? The leaves are so delicate.

Redhead, stop ... It must first be wilted, then frozen, then rolled, fermented, and then dried at 80 *. When I wrote what to dry, I meant that it should be dried at a low temperature, and not about the fact that it should not be fermented.
I don't have a peach, so I'm thinking theoretically. If it loses its aroma, then it is not necessary to dry it at 100 *. And so you have to try ...

I spent this week in the fight against the harvest of cherries, which I dried and froze, cooked jam. And for a whole week, grape and strawberry leaves have been in the freezer. Tomorrow I will deal with them. But, already in the first jar, aromas begin to wake up. Strawberry has an unusual wonderful smell. This fragrance cannot even be compared with anything. And I still can't believe that this is the creation of my hands. And for the hundredth time I thank our tea guru for sharing with us her tea making skills.

What a smell when drying and a pear-wild mmmm ... sweet-honey-caramel.
Father-in-law brought a batch of pears and Ivan tea again ..

Father-in-law brought a batch of pears and Ivan tea again ..

golden at Maryana's father-in-law!)

[Maryana]

Maryana, well ... And you were afraid! You see how great it turned out! Congratulations ! Father-in-law - respect!

[Irisha]

But, already in the first jar, aromas begin to wake up. Strawberry has an unusual wonderful smell. This fragrance cannot even be compared with anything. And I still can't believe that this is the creation of my hands. And for the hundredth time I thank our tea guru for sharing with us her tea making skills.

Irisha, oh, so I'm glad that you succeed! Here I also sometimes do not believe that I am doing all this ... But it is so pleasant to see the result of my work. Prepare, Ira, tea with pleasure!

So I started drying raspberries-mono after 6 hours of fermentation in three different drying options ... and I already see that I don't like it without frying. Although, I understand that the final result will be visible after a while, but ... Probably, I will still be 5 minutes at 125, and then with an open oven for 100 minutes 20 (there probably will be 80), and dry it in the dryer

[Radushka]

Radushka, then the sushi is the same as last time. Start at 150 * and beyond ...
But we didn’t have a "frying" at the beginning last year. And I did the first two seasons without her. And only at the end of the last season, having read about the traditional technology of making tea, I found only one "frying" in one place. I tried it too. liked. By the way, few have tried it last season. And now almost everyone has started doing this, especially the new ones. So I still don't know - is this correct? But I like the result.

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.

Sveta, I collected Ivan tea along the Zhytomyr highway, we drove to a village about 30 km from Kiev, so this fireweed while driving, its pink flowers are visible from afar. And we went to the forest, there is also a lot of growth near the forest, and the leaves are even more juicy than those of the field.

[Ludmila]

Ludmila,

So I still don't know - is it right?

Now, after 5 minutes at 150, I now transfer it to drying at 70. So the smell is raspberry with a characteristic sourness.
And the second container will be, as I did yesterday. 150-125-100 and drying at 70. Then we will try when it ripens and, if anything, mix two or three different ones.

Girls, good time of the day, I came with gratitude to Tussa (Natasha) for the idea of ​​scrolling pink petals in a meat grinder. Send me tea roses here. I tied them down (they lay for about a day) and rolled them into granules, and then fried them in a pan. I say I fried it, because the smell came out specifically pink-caramel. a little they dried up in my pillowcase, well, I could not resist brewing a teaspoon. So - the color is completely tea (medium-dark), the smell is caramel-fruity and the taste is the same. Interesting experience. You can drink it yourself, you can mix it in teas for effect.

Interesting experience.

Yes, very interesting! The only pity is that it's late for me. Well, next year I'm using the recipe!

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.

Hello Lyudmila! And I have excellent granules made from raspberries, they do not fall apart. I do it through freezing, then I scroll it twice in a meat grinder and fermentation in a slow cooker. Drying in the oven. Excellent tea turns out. This is how I make all teas. I brew tea immediately, very tasty. I like making mixes more, I have been doing it for more than one year, I got all of my people hooked on homemade tea, there was no store next to it)

[Natalia Koval]

Natalia Koval,

fermentation in a slow cooker

and in what mode? On yogurt? not hot? Or just closed, not included?
And what kind of meat grinder?

[Redhead]

Redhead, stop ... It must first be wilted, then frozen, then rolled, fermented, and then dried at 80 *. When I wrote what to dry, I meant that it should be dried at a low temperature, and not about the fact that it should not be fermented.
I don't have a peach, so I'm thinking theoretically. If it loses its aroma, then it is not necessary to dry it at 100 *. And so you have to try ...

Oh. I probably wrote something wrong. I didn't mean not to ferment. I mean freeze or not. That's what I thought to spin the rolls, ferment. I just thought that once the leaves were so tender, they might not freeze.

[Natalia Koval]

Natalia Koval, and in what mode? On yogurt? not hot? Or just closed, not included?
And what kind of meat grinder?

On yogurt, I have 30C, and there is also a multi-cook, you can manually set the temperature.
Meat grinder is an ordinary manual metal, I use only for tea.
I collect the leaves in the country, they lie in plastic bags for a day until they get to the house. Then I wither and in the freezer.

[Natalia Koval]

Natalia Koval,

there is also a multi-cook

my manual adjustment starts at 40. But, there is a yogurt mode. I'll have to try to do that too. How long do you ferment?

[Natalia Koval]

Hello Lyudmila!

Natalia Koval, Natasha, Hello! So nice to meet an experienced tea maker. It's very interesting to know that someone else came to tea in the same way as you ..

And I have excellent granules made from raspberries, they do not fall apart. I do it through freezing, then I scroll it twice in a meat grinder and fermentation in a slow cooker.

We thought of twisting it twice last year. But I didn’t try to do mono-raspberry that way, because I began to take it as a basis in mixes. You can try, but I practically don't make mono-teas now, because I like the mixes more. And the mixes always have great granules. And you are right, our tea is not even worth comparing with store tea.
Thank you Natasha for the tip about double-twisting raspberries. Many will like it. Do you also get strong granules with mono-currants?

I brew tea immediately, very tasty.

I agree that it is delicious, but after a month or more it is even tastier ... And in a year or two - a masterpiece!

[Maryana]

Maryana, well ... And you were afraid! You see how great it turned out! Congratulations ! Father-in-law - respect!

I was afraid to spoil)))) Everything is valuable, it’s not easy to get it))) although I don’t have the time and energy, but I’ll regret it if I don’t, so I can’t do it through))
And if you mix a pear and fireweed and put it on the crusts? What do you say Lyudmila?