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

[Svetlana]

Svetlana,

in order to preserve the aromatic smell, then it is better to dry in the oven at 100 and not higher? I noticed from my samples that the copies were made in a frying pan or at 125 degrees. for 15 minutes they are brewed darker and smell stronger.

those plants that are not essential oils smell stronger, and aromatic herbs stop smelling, or smell much less.

[Svetlana]

Svetlana, those plants that are not essential oil, and aromatic herbs stop smelling, or smell much less, smell stronger.

I'm asking about leaves from garden fruit trees

and nobody answered me .. is it quince?

[Light 7 light]

Lyudmila, that is, in order to preserve the fragrant smell, then it is better to dry in the oven at 100 and not higher? I noticed from my samples that the copies were made in a frying pan or at 125 degrees. for 15 minutes they are brewed darker and smell stronger.

Light 7 light, read carefully. This I specifically wrote about the peach, because it loses its aroma at 100 *. Each plant has its own conditions.

[Light 7 light]

Light 7 light, I have the strongest raspberry aroma at 100 degree drying, for example. And, behold, the taste is better if at first 5-10 minutes at 150 there was

[Light 7 light]

and nobody answered me .. is it quince?

Light 7 light, did not answer because the photo is completely unattainable. You can't see anything at all. All praised the quince. Make tea out of it, if you have it.

[Light 7 light]

Light 7 light, read carefully. This I specifically wrote about the peach, because it loses its aroma at 100 *. Each plant has its own conditions.

so I read that about the peach (for some reason, the quote was not fully inserted automatically). So I was scared that this applies to all fruit leaves and I can spoil my seagulls with such drying. And what other leaves are contraindicated in drying at a high temperature?

In a meat grinder, I first twisted the berries, the seeds from the cherries were, of course, removed, and on top of the scrolled berries I twisted frozen leaves.

interesting experience))
I'm just worried about whether such tea is dried well with berries? so that during storage the tea with them does not mold .. and I want to do it too)) only this moment is embarrassing.
Not long ago I dried strawberries in the oven for 2 hours until she stopped giving juice! and then dried it in the air for a long time ..
Lyudmila, what do you think? how did Natasha plan to do?

[Light 7 light]

So I was scared that this applies to all fruit leaves and I can spoil my seagulls with such drying. And what other leaves are contraindicated in drying at a high temperature?

Light 7 lightwhy be scared? Read the recipe. Everything is written there. High temperature is contraindicated in leaves and herbs, the smell of which is given by essential oils. And also, if we do not make tea, but medicinal fees.

what do you think? how did Natasha plan to do?

Great experience! It's worth trying. I haven't made garden plants yet. I still have fireweed on my agenda. Why are you afraid that it will turn sour? if dry well, then everything will be fine.

[Light 7 light]

Light 7 lightwhy be scared? Read the recipe. Everything is written there. High temperature is contraindicated in leaves and herbs, the smell of which is given by essential oils. And also, if we do not make tea, but medicinal fees.

some kind of confusion formed in my head ((I need to figure it out .. in the recipe no higher than 50 degrees.dry leaves from the series: pine buds, lemon balm and mint. Is a peach from this series? to dry it for 50 too? I remembered to myself that we dry everything except mint and lemon balm for 100. And about the peach I did not even suspect that it is in the exception of cherries, etc. fruit leaves. Explain stupid (((

[lappl1]

lappl1, Ludmila, an interesting gazebo - there is something to see and something to share. Thank you!

Hello everyone!!! I still want to ask, why don't you make tea from almonds? Are you afraid of poisoning, or there is no access to foliage?

[Light 7 light]

some kind of confusion in my head ((we need to figure it out .. in the recipe no higher than 50 degrees. we dry the leaves from the series: pine buds, lemon balm and mint. Is a peach from this series?

Light 7 light, every flavor in the recipe is impossible to describe. Moreover, our peach does not grow.
When they wrote in the subject about a peach (that the tea did not work out), I, given that it does not grow with me, approached this issue theoretically, that is, I went to Yandex and found out the composition of the leaves. There are no tannins in them. The smell of peach leaves is given by essential oils, as well as leaves of mint and lemon balm and other fragrant herbs-leaves... So I advised to take a low temperature specifically for the peach.
Just before making tea from plants that are not described in the recipe, it will not be superfluous to look at the composition of the leaves on the internet. If the leaves of this plant contain essential oils, then it is not necessary to dry the tea at 100 *... There are enough plants listed in the recipe to make tea. Get involved, Svetlana, for the analysis. Then everything will be clear in the head. You you need to understand the principles by which plants for tea are selected... These principles are described in the recipe very clearly and clearly. And you also need to use the Internet to study those plants from which you intend to make tea.

[YuLi]

lappl1, Lyudmila, an interesting gazebo - there is something to see and something to share. Thank you!

YuLi, Julia, yes, we are very interested there, warm and comfortable. join us!

why don't you make tea from almonds? Are you afraid of poisoning, or there is no access to foliage?

Zachary, just like you have no access to ivan tea ... we didn't bother with its toxicity, since there is nothing to bother with. But he is from the bird cherry series, which also has enough hydrocyanic acid. Veronica reassured us about this - that at 100 * it collapses.
In general, Veronica would be better, as the pharmacist explained ...
Zakhar, try to do it. And tell us. Then we will all remember everything about this tea. I will also link to 1 page on your experience with almonds.

Zakhar, where can I find almonds for you in the taiga? Or Luda in Vyazma? You look where the main tea-makers live, but some of the southerners seem to have made almonds, I don't remember who, senile sclerosis on the menu.

[lappl1]

lappl1, thanks for the explanations and advice))) I would also like to clarify the point: do you always have the fermented mass self-heating? Here I always have it cold inside and the bowl outside too (although it is well wrapped in blankets. Is it worth worrying about this moment? And noticed that the strong smell immediately after the meat grinder and after 30 minutes it greatly decreases.

[Light 7 light]

Light 7 light, I, twisting the leaves, put them under the blankets-jackets. And I don’t touch them again before drying. Once I tried a lot. It remained warm for 3 hours. Relatively warm. Note that your temperature is 36.6 *, the mass is less. It is because of the temperature difference that it seems cool to you.

[LAKATA]

LAKATA, Larissa, and the peony is herbaceous or tree-like?

Herbaceous peony, has already bloomed. I came across an article in the internet about peony tea. In Siberia and Altai, they have long been drinking tea from peony (from leaves), the roots are dried, ground and added to flour. I got interested and decided to make tea.
In my opinion, the king of tea is from fireweed, no other can compare with him.

[Light 7 light]

Light 7 light, our large quince does not grow, we cannot answer. Tea is dried at a standard temperature of 70 to 100 grams.Celsius, we tried a higher temperature to create a different taste, but not the fact that you will like the end result: taste or aroma. Therefore, we must try, do not forget, everyone has different tastes!
.Zachary, -no access to leaves, planted-unsuccessfully so far. I think it would be interesting to dry almond flowers and add them to tea.

About almond leaves - Are you sure there is no hydrocyanic acid in them? In the branches, leaves and green fruits of elderberry, hydrocyanic acid is present, but in flowers and blue fruits it is not.

Taste and preferences in making tea vary a lot, sometimes. And it's not clear why. Maybe for an addictive reason, sometimes you want leaf tea, sometimes pressed in a stronger way. You drink black tea, then green, and sometimes - Coffee! You know, it's like gnawing apples, then dreaming about strawberries! Also in making tea, you have the right to try different leaves to ferment, and how far you deviate from the proposed recipe is up to you. There will be an interesting result, share your experience, it will be useful to everyone, even if we do not have such leaflets, we will read it with pleasure and be glad for you. Tea from one plant, sometimes it comes out different, And suddenly you get an amazing taste - it's like wine, one vineyard, and the wine is different every year. Good luck everyone. Here I have a cherry, again dropped the fruit, I will have to cut off the leaves, and I will dry it at 70 degrees.

[handy]

handy, I don’t know, I have to read the Old, maybe Veronica knows, we’ll wait. The recipe offers options for leaves of plants and trees - for making tea, we tried other plants, carrots, I personally, Jerusalem artichoke is a terrible thing, by the way, and I even liked the carrots, I don't remember the author, I'm sorry. It is necessary to prepare for new flies, read about the presence of toxic substances, etc., Karoch, "you don't need to eat fly agarics if you don't know how to cook them."
Choi, I got in here, they'll get me out,: girl_manikur: sorry.

Well done, Oksana, she answered very well.
I made carrots (tops), after a month and a half of dry fermentation it was very tasty, the smell was caramel, and then after a while, tops, tops, phew! I didn't brew it anymore, although now for the sake of interest you can try, but this tea remained at my place, and I live in the country.

[elena kadiewa]

elena kadiewa, so you and I collected the marrow-tops? in i _{sclerosis i}, sorry, I have a girl's memory, I don't remember where I put it? Lina also conducted an experiment with thuja, etc., maybe you need to write a list of plants you didn't like? I'm leaving, I'm leaving.

Xu! Where to! While the specialists are busy (and today almost everyone is busy, do you remember?) And until Luda we will be dispatchers, okay? Don't go!

[Linen]

Linen, I need tea, coffee, drip into a mug and until the rain is drawn, cut off the cherry leaves. The girls praised the scent, but the mnu had no leaves. Yesterday I saw the aphid settling again, we must catch it ahead, kunkurenKa-mlyn!

Okay, come on, but I have an unplanned day off, it is raining, the leaves cannot be collected, there is no work on the site, there is something to bake?
Cherries are class! After Ivanushka, the best tea for me.

[handy]

handy, we have discussed this issue many times. First, not pure hydrocyanic acid, but its derivative, amygdalin. Secondly, when heated above 70 degrees, both hydrocyanic acid and its compounds completely disintegrate. They don't like heat, they don't like glucose. We run a much greater risk when we eat apricot kernels. We made tea from bird cherry, the leaves of which also contain amygdalin. Everyone is alive and the tea is delicious. Don't worry, make tea!

I make tea from quince, leaves are large, fleshy, I cook in mixes.

I make tea from quince, leaves are large, fleshy, I cook in mixes.

What's your favorite mix?

Yesterday I made a pear 60% + an apricot 25% + a cherry 10%
After felting, the pear was in the freezer for 1.5 days, the rest were just dried. The pear in the bag smelled like Zechariah's description (strongly duchess with a heady aroma). I was already happily rubbing my paws from how delicious the tea would be.And so I wanted to get dark tea at the expense of a pear. I dried batches in 3 versions: in a frying pan, in the oven, starting from 125 degrees and then lowering (in general, drying was 45-50 minutes) and according to the recipe starting from 100 degrees (also only 30 minutes). As a result, there is no aroma and all tea is light and poorly brewed. Fermentation was 8h. Expectations were not met, I was upset ..

[LAKATA]

LAKATA, Larissa,

Herbaceous peony, has already bloomed. I came across an article in the internet about peony tea. In Siberia and Altai, they have long been drinking tea from peony (from leaves), the roots are dried, ground and added to flour. I got interested and decided to make tea.
In my opinion, the king of tea is from fireweed, no other can compare with him.

If I have fireweed, there will be a king of teas.
In the meantime ... I will do from what is available (and not very) close. I want to try peony.

[Light 7 light]

As a result, there is no aroma and all tea is light and poorly brewed. Fermentation was 8h. Expectations were not met, I was upset ..

Light 7 light, let the tea brew for a couple of months. It's too early to draw conclusions.

Xu! Where to! While the specialists are busy (and today almost everyone is busy, do you remember?) And until Luda we will be dispatchers, okay? Don't go!

Oksanchik, Helen, Veronica, Allochka, thank you, my dears!

[Light 7 light]

Light 7 light, let the tea brew for a couple of months. It's too early to draw conclusions.

Thank you for your support) I read both in the recipe and in the reviews that you have to wait. This is my 4th batch already, so I wouldn't do so much without faith)) I believe and wait, I just sometimes come across messages that they immediately feel aromas and fruit tastes, so I envy them with envy it's so nice to immediately feel the result and be inspired )) So I think: maybe it's something with my hands, well, and I need to talk to someone

[Tea problems. What should be done to find the error?]

Tea problems. What should be done to find the error?

Dear tea makers! It may happen that the tea, in your opinion, did not work out for you. Don't get upset right away.
First, you need let the tea mature within 1 - 2 months on dry fermentation in a dry dark place.
Secondly, violation of technology at one of the stages can ruin tea, and even more so on several. Therefore, I recommend:
1. Read carefully whole recipe... Perhaps you missed some moment (or several) and violated the technology, which negatively affected the quality of your tea.
2. Read carefully active links in the Recipe Notes. Maybe, such a question has already been asked, and the answer has been given... Please follow these links and read the answers.
3. Read carefully excerpts from the book about tea, which are referenced in the Recipe Notes. Perhaps a more detailed description of the technology for making tea will help you understand the essence of the process better and avoid mistakes in the future.

If, nevertheless, you did not find the answer to your question, then I recommend describing the whole process of making tea by you along with the question. Without this, it is impossible to answer your question and find errors. The following questions should be answered.
1. What was the tea made of (if not fireweed)? If the plant, the leaves of which you took for tea, is not in the recipe, have you familiarized yourself with its chemical composition (the presence of tannins, is the plant fragrant due to essential oils)?
2. What kind of tea did you make - leaf (rolls or mixed) or granulated?
3. How many leaves were collected - is it enough?
4. How did the leaves wither - the thickness of the layer, the temperature, where did they wither, how often did the leaves wither, did the lump of withered leaves open after compression?
5. How well was the structure of the leaves destroyed when preparing the leaves for fermentation (for leaf tea), did the leaves darken from the released juice, did they darken evenly, were they moist?
6. Have the leaves been frozen (fireweed leaves do not need to be frozen)?
7. How the tea was fermented:
- temperature during fermentation;
- a layer of the fermented mass; is there sufficient volume:
- how long fermented;
- whether the smell changed during fermentation;
- did you put oppression (for loose tea)?
8. How was the tea dried - what, is there convection in the oven, by what layer, temperature regime at all stages of drying, stirring frequency, smell during drying, was the tea in the bag dried?
9. How do you store tea - what, where (darkness, dryness), is it tightly closed, how long has passed after preparation?
10. How do you make tea - how much do you put in 1 glass of water, what water do you make, how long do you make it?

I ask you to, do not neglect the answers to these questions if you ask for help. This will save time for unnecessary correspondence..
I ask the same do not neglect repeated careful reading of the recipe... Experience has shown that questions are often asked, the answers to which are in the recipe itself or in the comments, which are actively referenced in the Notes.

Who made the grapes, tell me, is it better to freeze it after drying, or can you immediately twist it?

Who made the grapes, tell me, is it better to freeze it after drying, or can you immediately twist it?

I do it according to my method, freeze and then warm up, then freeze and then warm up and either twist or granulate. At this point, as your heart desires.

[Serenity]

Who made the grapes, tell me, is it better to freeze it after drying, or can you immediately twist it?

Serenity, Olga, first wither, and then look - if they curl well, then you can not freeze. If bad, freeze it. Read the links in the Recipe Notes. There are also 3 links to grapes.

[Zachary]

Zachary, lappl1, Thank you!

What's your favorite mix?

Svetlana, I especially bother with the mixes that are available at the moment, then I do it. The tea is different every time, but my family and I like it. Here I make only mono cherries, and then add them at will when brewing. I remember how I made cherries for the first time, and the tea after drying had no smell, and everyone praises it. I put it in a jar and put it away, and a month later I decided to brew tea, and from the jar there is a very strong cherry aroma. So do not worry if there is no aroma right away, be patient, let the tea infuse.

I have 3 questions
Has anyone made chrysanthemum tea? I have a lot of flowers and foliage. what is better to collect?
Can jasmine leaf tea be made? from which one? I have many varieties.
Read that someone made fig tree tea? What technology?
I also have many roses. What is the best way to pick flowers or leaves?

[marhel]

marhel,

Has anyone made chrysanthemum tea? I have a lot of flowers and foliage. what is better to collect?

No, they didn't. Only dried petals for beauty.

Can jasmine leaf tea be made? from which one? I have many varieties.

We didn't, only dried the petals.

Read that someone made fig tree tea? What technology?

I don't remember the review. There was only a question. But we have one technology. Try it.

I also have many roses. What is the best way to pick flowers or leaves?

The recipe notes have links to comments on rose petals and leaves. Check them out, please.

marhel, judging by the first three questions, you did not carefully read the principles of choosing plants for tea (the presence of tannins in the leaves and the delicious fruits of plants). Please read this part of the recipe again.

[Serenity]

Serenity, I did not make mono tea from grape leaves, but mixed with apple, strawberry leaves. After the freezer, the aroma was incomparable, but in the jar the aroma is the most modest. But if I want to brag about what a cool tea leaf master I am, then I treat it with my grape tea. Very beautiful amber color in grape and apple. With lighter strawberries.

[Serenity]

Serenity, Olga, I made grapes and unfrozen and ice cream. Both gave equally fine granules (twisted in a meat grinder)

[iriska3420]

iriska3420, Irina, how does he taste?

[Radushka]

Radushka, of course, then I will not freeze.

[marhel]

marhel, as I understand it, the question about the leaves of the mock-orange, which we call jasmine. In my opinion, someone tried, but nothing good happened. I don't think you will get jasmine-scented tea. There will be grass. But everyone is free in their actions ... Almost all garden flowers do not make good tea.

[Serenity]

Serenity, Grape tea - tea with a slight sourness. This is for now. And I will definitely write how the aroma and taste will change in a couple of months. And the leaves, it seems to me, still freeze. After the freezer, I was stunned by the scent of the leaves. I left the large leaves for dolma, and the small ones went into tea. But in the box of granules after three weeks, there is no fruity aroma, but the smell of good black tea.

Girls boys! I have a question. And urgent enough. Is there anyone here? There were a lot of blackberries yesterday. Already wilted. Freeze, no? There is a desire to do it right away, but it will most likely be impossible to repeat it with freezing. I found only one clearing.

[Radushka]

Radushka, wither, and there you will see what to do with it.

Already wilted. Freeze, no?