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

[Light 7 light]

And if the tea turned out for more than 2 times, is it not scary for the rest of the tea to wait until 2 times for 1.5 hours will dry? or leave them under the covers? what to do with them if everything does not fit into the oven at one time.

Light 7 light, nothing bad will happen. I can dry the tea in 2 - 3 passes. One is on dry land, the other lies under the rugs.

my husband tried currant tea (now this is the only tea that does not smell like brooms in dry form) and said that it is better than purchased!

And this is the most important thing when our loved ones like what we do. Let the husband drink tea for health and as he likes. The main thing is that he drinks with pleasure.

My all said Fuuu, except for the father-in-law) 0 he will not offend the daughter-in-law))) Well fuu so fu, I'll drink it myself, I still can't do much). So, there is no need to get upset)) (I console))

[Maryana]

My everything said Fuuu,

Maryana, oh, many have heard this ... And I, including, from my mother. I gave her freshly prepared Ivan tea. Then on the phone I ask whether I liked it or not. She said she didn't like it at all. And only six months later, she tried to drink it again, when the store house was gone. In general, she was shocked. Since then, he has not recognized any other tea besides mine. So it will happen to yours, you'll see. They will also scold that she did little.

[Ludmila]

Ludmila,

maybe your cherry is so special?

special. Smells like a rose when wilted. Delicious tea came out. Not dark. Mixed with pear and apple. With them, the color is normal.

[Radushka]

Radushka, well, I remember your rose ... Well, okay, the main thing is that the tea is delicious.

[Ludmila]

Ludmila,
special. Smells like a rose when wilted. Delicious tea came out. Not dark. Mixed with pear and apple. With them, the color is normal.

the main thing is that it is tasty and fragrant .. you feel more sad when there is color and the rest is not)) but we believe and wait!

Hello girls) Today they gave me a multicooker and it has a Yogurt mode. I read that many ferment in this mode in the multitude. But the instructions say the temperature of this mode is 36 degrees. Are you doing at this temperature? Or is the temperature in my model too high? it seems, according to the recipe, you need to ferment no higher than 30 degrees ... or can you put it at 36? waiting for your advice.

Svetlana, all multicooker is different, measure the temperature with a thermometer on the Yogurt or Dough program. If the temperature is above 30C, try not to close the lid tightly or remove the valve. You can also first warm up the multicooker on the same Yogurt program, turn off the multicooker, load the tea for fermentation, close the lid and leave it in this form to ferment. Only the time will need to be increased, I put it this way from evening to morning, at 10-12 hours, excellent tea turns out.

Svetlana, all multicooker is different, measure the temperature with a thermometer on the Yogurt or Dough program. If the temperature is above 30C, try not to close the lid tightly or remove the valve. You can also first warm up the multicooker on the same Yogurt program, turn off the multicooker, load the tea for fermentation, close the lid and leave it in this form to ferment. Only the time will need to be increased, I put it this way from evening to morning, at 10-12 hours, excellent tea turns out.

I had such a thought, but if you leave it inside with the program turned off, then the bowl cools down quickly ..and it turns out that will bring it closer. the first hour of the pellet is warm and then not ((and you need constant heat .. I have nothing to measure the temperature

Lyudmila, I'm drying tea .. and now I understand what a fruity intoxicating smell for the whole apartment is)) such deliciousness !!! only after 15-20 minutes as the moisture left, the smell disappeared and now it smells like grass .. I understand that everyone has a smell until the granules are dry?
And I'm worried so as not to overdry .. my oven is a beast! :)) instead of 100, it drives all 125 as I draw conclusions on baking .. can I reduce the drying time in this? for example for 100 minutes 30-40 and then for 50 minutes 30?
Even now, it takes another 30 minutes and the granules are already dry and break .. I'm afraid to dry out and lose the aroma ((

[Svetlana]

Svetlana, you must take into account the characteristics of your oven. The tea has dried, so it's enough to dry. Do not overdry.

Hello! I was lucky today to pick the leaves of a wild pear)) I'm going home and rejoicing at my prey) and then suddenly I remembered that many wrote that a pear is a difficult option for processing and the whole process ... like the leaves are tough and something girls and boys have found some way to facilitate the process with her .. But how I can’t remember (I didn’t need to and didn’t remember much) And now I rushed to look for messages on a pear and of course I didn’t find among 633 pages ((

The recipe says that it grinds well in a meat grinder. What is so special about her when making tea?
Remind me pliz .. so I don't make mistakes. I want to twist in a meat grinder (I can't stand it with handles))
Thank you!

My oven is old. I am now thinking about the airfryer. The recipe says about this drying method. I found an airfryer that can be used with a multicooker or any other cookware. It says that the temperature regime can be set from 60 to 250 degrees. On the site I found two models of these grills. Temperature is difficult in my oven. And I want to know exactly at what temperature I dry my tea. Who has these grills? I have acquaintances who have, but they do not live close and do not make tea. The description was impressive. And the company is reliable, I also have a Redmond multicooker, you can use it in the kit) But I want to know how good it is for tea.

[Light 7 light]

What, then, is the feature with her when making tea

Light 7 light, there are no special features. There are also harder pears. Freeze after withering and then twist. And what Zakhar came up with was not to facilitate the process. There is the same freeze. Find the Zechariah method in the links and read.

[Redhead]

But I want to know how good it is for tea.

Redhead, no one wrote about such an airfryer. Only about Hotter. But I think that airfryer has one principle of operation.

[Redhead]

Redhead, no one wrote about such an airfryer. Only about Hotter. But I think that airfryer has one principle of operation.

I just never used it. This principle is not yet familiar to me. Just thinking about buying. Is it better to dry in an airfryer than in an oven?

[Redhead]

Is it better to dry in an airfryer than in an oven?

Redhead, I don't have an airfryer, so I won't tell you. I wrote this method at the request of the girls who are very happy with it. They made up the text, and I inserted it into the recipe.
Wait a little, the girls will come back from the dachas, maybe they will advise you.

[lappl1]

lappl1, thanks) I read everything .. with what to mix a pear for aroma and taste? and then I read that it gives a darker color than a bright taste .. we have a field full of strawberry leaves (but very few berries themselves are left .. that is, the leaves are already from non-fruiting sprouts). Can I connect a pear with it? that's just what a hassle to collect them .. I can get cherries and apples.

What experiences did anyone have with mixing with a pear and what did you like? I understand that it is a matter of taste, but all the same, it is the experience of those already doing that is interesting

[Light 7 light]

Light 7 light, the pear is delicious. And you can mix it with any flavor. I don’t do less than 3. But mostly - 5 or more.I write constantly in the comments, and in the recipe, including that any composition and proportions in mixes are good. Try and seek. Maybe you can find your favorite line-up. For me, any mix is ​​my favorite.

[lappl1]

lappl1, thanks) I read everything .. with what to mix a pear for aroma and taste? and then I read that it gives a darker color than a bright taste .. we have a field full of strawberry leaves (but very few berries themselves are left .. that is, the leaves are already from non-fruiting sprouts). Can I connect a pear with it? that's just what a hassle to collect them .. I can get cherries and apples.

What experiences did anyone have with mixing with a pear and what did you like? I understand that it is a matter of taste, but all the same, it is the experience of already doing

I would have a field with strawberries. I would not be too lazy to pick the leaves. And then it's problematic for me to get there. I'm waiting for someone to go in that direction, where there are strawberries.

I would have a field with strawberries. I would not be too lazy to pick the leaves.

And I'm lazy. And you don't have to go anywhere - there is a meadow with strawberries 200 meters from the house. But everything is overgrown with grass, and the leaves are so small. When I compare with my strawberry burdocks, I decide that I will do with strawberries ...

[Light 7 light]

Light 7 light, I make pear + garden strawberry + cherry + raspberry + apple tree (when 3 types of leaves, when 5), I really like it. Sometimes I add a few leaves of others - currants, hawthorn, barberry, rose hips, plums, or change something for something. In general, the options are often different, there is no specific percentage, how many narv, then okay. It always turns out amazing tea, everyone likes it - relatives, friends, acquaintances. And I always remember with gratitude Lyudmila, who taught me how to make tea.

[Light 7 light]

Light 7 light, I make pear + garden strawberry + cherry + raspberry + apple tree (when 3 types of leaves, when 5), I really like it. Sometimes I add a few leaves of others - currants, hawthorn, barberry, rose hips, plums, or change something for something. In general, the options are often different, there is no specific percentage, how many narv, then okay. It always turns out amazing tea, everyone likes it - relatives, friends, acquaintances. And I always remember with gratitude Lyudmila, who taught me how to make tea.

Yes Yes! our Lyuda has no price!

[Redhead]

Redhead, I'm drying this in the airfryer. I dried it in the oven too, but I like it more in AG. Yes, the portion is smaller, but faster, and the time is the same. The principle of operation is the same for all. If there is an opportunity to exhibit 150, 100, 80, 60 - everything will work out. But I often have a grill, two multi, a bread machine and something else work at the same time. Therefore, each unit is in itself.
Lid-AG has some drawbacks if you want to use it for drying tea. The first - a full-fledged airfryer with a larger diameter, that is, more raw materials will fit on the pallet. The second is the impossibility of adjusting the height, since the airfryer has grills of three heights, and you can dry on two at once. The third - the flask of the airfryer has a volume of 12 liters, and it has full convection, and in the same multit has a volume of 5 liters. For example, I have worked out the collection of leaves for two bookmarks of raw materials in the AG, this is about 220 g of finished tea. Drying time for both batches takes an hour and a half or an hour and forty, each for about 45 minutes, if it's on one pallet, I won't bring the second one. In the same cartoon with a lid, you will spend exactly twice as much time for the same amount. So think!

I would have a field with strawberries

And me. And that there would be no rain.

Test number 2 - oregano tea.
The husband brought a bag of oregano, distributed part of it, hung it in bundles in bunches to dry in the bath. And some - for tea. Usually we brew dry oregano herb in a thermos in winter, or add it to tea. We throw out old stocks in June. Having studied the recipes and experience of members of the forum, I decided to make tea.
She cut off the leaves and flowers, and immediately into the meat grinder. The granules oxidized before our eyes - they darkened immediately. And immediately in the oven for 60 gr. Well, I think how I can dry everything quickly and sleep in an hour. Dried for 3 hours! The result is a type 3 tea.The smell is pleasant - my husband said something like Ivan's tea (bought ready-made), but with a predominance of oregano.
Conclusions and mistakes - while I figured out the meat grinder, some of the raw materials turned out to be unsightly, and then beautiful granules went. I dried everything together. So the view is not very good.
The tea took a long time to dry because it was a thick layer, and I also think it was due to the fact that there was a lot of moisture in the oregano (because of the rains). And the temperature in the oven - was it 60 or not?
But time will tell. Of course I brewed tea - the taste is soft oregano. But the cooking process is addictive! In the freezer, cherries, grapes, blackberries.

[Vasyutka]

Vasyutka, Nataliya, congratulations on tea! It's good that we made conclusions for ourselves. Next time, consider your experience and the tea will be wonderful.
Please note that it is better to wilted the leaves. N, of course, take a small layer for drying. I myself was convinced several times that the desire to dry quickly, pouring more tea on a baking sheet, does not speed up the process. And besides, it makes tea worse, because due to the large layer, the tea is steamed and loses its aroma.
Good luck to you!

[Veronica]

I’m early in the morning about the airfryer

Veronica, Thank you ! I will make a link to your post, so that if something happens, find this useful info.

Sorry, Veronicek, but I have combined 2 of your posts so that all the information about AG is together.

[lappl1]

lappl1, Lyudmila, decided not to dry like lemon balm, mint and St. John's wort. But I have had half a basin since yesterday. I'll try it tonight. Maybe put the temperature higher?

[Vasyutka]

Vasyutka, Natasha, you know, this part of the recipe, perhaps, I will also correct by adding wilting for herbs. In general, it is better to dry everything. Over the past year, we have all seen this. And for the granules it is better, and the tea will dry faster and the taste will improve.

Lyudochka, thanks for the edit! You yourself know that you can't reload the page once again ...

Once I had five kinds of mint and oregano near my house. Used for grog, for mulled wine. Here, I think, to make a mixture of granulated mint (as soon as I restore my collection). The so-called "Mint Paradise".

[Radushka]

thanks for the edit! You yourself know that you can't reload the page once again ...

Veronica, it's not difficult for me at all. But all infa will be together.

Here, I think, to make a mixture of granulated mint (as soon as I restore my collection). The so-called "Mint Paradise".

Radushkaof course you do. I also made different varieties of mint together - meadow mint and some other neighbors.

Hello dear tea makers !! I have been reading in good faith for the second year. I've been making teas for the second year. I pampered myself all winter. Made three three-liter cans. I thought it was a lot, but ... gifts, boasts, and after the New 2015 I decided to slow down. By the spring, only memories were left. I have a fifty-year-old dacha from my parents. Apple trees are growing. cherries. plum, irga, black and colored currants, hawthorn and grapes. And from this abundance she made teas. This is a fairy tale, not teas. Smell, taste, mmm !!!
I want to tell you about grape leaves. In October, they were caught in a frost and they hung like rags. I quickly chipped them with a pruner, twisted them in a meat grinder. fermented for hours 10. I dried it in the Veterok dryer (by the way, I dried all the tea in it), the tea from the grapes turned out to be slightly aromatic, but sour, in combination with other teas I liked the taste.
Now I want to ask about peony leaves. Respond who did. How are your impressions? here are articles about peony leaves.
"Peony leaves contain a lot of flavonoids, vitamin C, starch, tannins. The inhabitants of Altai and Siberia treated headaches and toothaches with decoctions from roots and stems. A mixture of flowers and leaves was used to prepare a soothing tea. And crushed dry rhizomes were used as a spice for meat dishes.
"

[LAKATA]

LAKATA, Larissa, Hello! I read your review about tea with interest! glad to be carried away by this process.

Now I want to ask about peony leaves. Respond who did. How are your impressions? here are articles about peony leaves.

Larissa, nobody did it.In any case, there were no reviews about him. You described the medicinal properties of dried peony drink. But fermentation reduces medicinal properties (see recipe). We are preparing tea (a delicious drink), not medicinal raw materials. And then, for me personally, the peony does not fit the second principle by which we choose plants for tea (see the recipe) - we do not eat its fruits. They, in principle, do not exist, these fruits. And even if there were, they would hardly be tasty.

Lyudmila, (I'm talking about a peony) but badan, meadowsweet, mint also do not give tasty fruits? ........

Thanks for the fast reply!!!!!!!!!

[LAKATA]

LAKATA, Larissa, these are not fruit trees. These are herbs. And Luda wrote about trees and shrubs from which we collect delicious fruits and berries.
The infusion and decoction of peony leaves have a bitter taste. During fermentation, the bitterness does not go away. And the sedative effect should remain, judging by the chemical composition.

paramed1 thanks for the tips on the Airfryer. The fact that the volume of the flask on the other grill is 12 liters is what scares me. I just have a shortage of space. There is nowhere to put and store. We are still finishing the construction, the place itself is not enough. I don't even have a full kitchen right now. That's why I'm looking for a compact version. I thought maybe someone has just such an airfryer, as I noticed. There, in the description it is written that there are three gratings for it. I thought it should be enough for small batches of tea.

[medicinal properties of peony]

but badan, meadowsweet, mint also do not give tasty fruits? ........

Larissa, the recipe contains plants from which I made tea PERSONALLY. It was then, last year, through joint experiments that we came to the conclusion that it is worth fermenting and what is not. Added knowledge about the effect of fermentation on the medicinal properties of plants, about the principles of plant selection. I added these moments to the recipe this year. By the way, they never let me down. and those who tried to neglect them were disappointed as a result of the finished tea. This is what I tried to tell you.
About the plants you listed ...
First, there are exception plants. Badan is used by the peoples as a tea that has undergone natural fermentation. Almost no one managed to prepare tea from it on their own. Tavolga was tried last year and was convinced that it turned out to be nonsense. Mint has been used as food for a long time and by all peoples.
Secondly, that's why I returned to those plants for my tea, which I described in the recipe. I make only of them. It's a shame to waste time on obviously failing plant options. If you are reading the topic for the second year, you could see that I removed hazel and maple from the recipe this year. When I was making them, I did not yet have knowledge about the principles of choosing plants for tea. And my experience (and other tea makers) only confirmed the theory that I am trying to convey to everyone.
Thirdly, your question was about medicinal properties of peony... I repeat that the recipe contains a description of the effect of fermentation on the medicinal properties of plants. If you are interested in this, then harvest the peony as recommended by pharmacists and herbalists. But having made tea by fermentation, you are unlikely to get a drug with all the properties you wanted to get.

[Redhead]

Redhead, if there are grids, then one problem is removed. And if you dry it a little. Or it is possible, if there is a dryer, the initial stages are under the cover-AG, and dry in the dryer. And the lack of space in the kitchen is familiar to me - I lived with a 6-meter ... Yes, if there are grates, then do not forget about the pallets on these grates.

[Redhead]

Redhead, if there are grids, then one problem is removed. And if you dry it a little. Or it is possible, if there is a dryer, the initial stages are under the cover-AG, and dry in the dryer. And the lack of space in the kitchen is familiar to me - I lived with a 6-meter ... Yes, if there are grates, then do not forget about the pallets on these grates.

I still need to buy first. Yes, I have not only a deficit, but also the kitchen is not yet properly equipped. Only two lockers, and even those are thin. We are not ordering the kitchen yet, but for the second year now we have been living in anticipation. After the move, everything is unusual. Previously, everything was convenient, everything was at hand.And after the move, we can say we start all over again. I buy every little thing. I have already acquired most of the spoons and scoops I need. But the problem with space has not been solved yet.

Now, with these rains, such dampness is everywhere. And in the house. So far, I haven't even collected new leaves for withering.

By the way, another question arose. Can the tea become damp after drying in the oven? After the oven, I looked good dry. It did not crumble by itself, but if you squeeze it properly with your hand, it crumbled. And hung in a bag, it seems that it has become wetter. Something I'm afraid of such humidity (

Yes, if there are grates, then do not forget about the pallets on these grates.

I didn't think about pallets. I haven't seen this grill with my own eyes yet. So far, I've only admired it on the Internet. But the location of the grates is not visible there. I wonder if, instead of pallets, you can cover it with baking paper?

[Redhead]

Can the tea become damp after drying in the oven?

Redheaddepending on the humidity in the house. You need to dry well. You can heat the oven to 50 *, turn it off, hold the tea there for a while. You can repeat the procedure several times, focusing on the tea. If there is a dryer, then by 30 * you can dry a little.

Everything and I with leaves, yesterday brought a pear, raspberry (tops) and an apricot from the village. Thank you, Rada, for advising you to cut off the tops of raspberries, cut off the most delicate apical leaves, and dry the twigs just like that in tea for medicinal purposes. Last year, I didn't want to make pear leaves, but this year it's the other way around. Yesterday I tore leaves from a pear and decided to stick my nose in a bag, and there it smells like pears, it's so amazing. Narwala apricot leaves, they didn’t show me super thin this year, not thinner than cherry leaves from young growth, which I twisted through a meat grinder last year, I’ll try to portray granules.

girls, and no one tried to make from linden leaves? I've dried the flowers. I think I can also use the leaves?

[Inessa]

Inessa, tried it. It's not tasty. Moreover, it is completely tasteless. Don't waste your time!

[Redhead]

Redhead, the fact is that, in addition to heating, they work in an airfryer, and the air flows are quite strong. I myself have not tried it with paper, but will it blow off at the end of drying, when the granules lose weight? In the dryer, I cover the trays with paper, but when the greens are drying, at the end the paper tries to fly up.

[paramed1]

paramed1, Thank you! Then I'll go and cut off the strawberries.

Hurray, 500 g of strawberry leaves! More precisely, 400 and 100 g of drupes could no longer - mosquitoes flew in from all over the area. This will be tea for special occasions!

I think I can also use the leaves?

Empty lesson, I made a 2 liter bottle. Nothing !!!!

Wrote in the wrong place