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

Girls who have experience in making fermented tea from badan leaves? The other day I made from old leaves - washed, dried, chopped, slightly fermented, dried.
I did the same with fresh leaves, only fermented longer.

Smell - well, for a very big fan. The taste is very tart. I read that the action is the same as that of bear ears.

Can someone share their experience? Or have you already written about this tea?

[MariV]

MariV, Olya, go to the first page in the Notes. there are many references to the badan experience. But I must say right away that no one succeeded in achieving authentic natural fermentation of tea from badan. So, collect in the spring what nature gave you. this will be the most correct tea. And in order not to wash the leaves from the dirt in the spring, properly mulch the ground under the badan.
Radushka, well, now everything is clear about your compotes ... Well, make tea in its pure form, without any additives.

To all tea lovers.

Today they brought me apricot leaves to work. I will create!

[kliviya]

kliviya, Ira, uraaaaaaaaaaaaaa! This is the first video report in a year of the recipe's existence. Thank you so much! Cool video made, you can see everything perfectly! Irochka, You are so smart! The video was made with such love! I watched with bated breath! I was especially pleased that you have created ideal conditions for tea! Straight balm on my weekly soul.
Ira, I thank you again! Enjoy your tea and new videos!

Irisha, I do not want to judge in any way, let alone spoil the solemnity of such a moment. Like a video posted on your own channel and on YouTube - it can be in this form. But as a report on the topic that I have created and have been conducting for a year now, I am obliged to say about some inaccuracies in your tea preparation. After all, many tea-makers on our forum (and not only) will now take your video into service, especially the new ones. Therefore, I simply have to write my opinion. I am sure that if you take into account my remarks, your tea will be much better. Therefore, do not be offended, please. I want everyone to be perfect!
In general, I see:
1. Not enough leaves were collected. I would like more to create enough volume for fermentation.
2. It is advisable not to wash the leaves. It is clear that they can be dirty, then this must be done. But in the video posted on this topic, I would like to hear that there are bacteria on the leaves that carry out the fermentation process, so it is undesirable to wash the leaves. After all, we do not wash the berries when we make wine ... Leaves from the same series .. By the way, I did not see that your leaves are dirty. They look very clean and fresh. I would not wash such.
3. During withering, the leaves must be periodically agitated so that they wither evenly.
4. I never saw oppression. The plate is not enough for this. Maybe you put it on later?
5. For rolls, you can take more leaves, then the fermentation process will go better. and you need to twist the rolls harder so that they do not unfold so much.
6. Rolls can be cut before fermentation, then it will run better. I added this moment to the recipe recently, so you might not have time to read it. Try it next time. You will see that the tea will turn out better
7. You dried tea in a dryer, but speaking about the oven, you noted that tea should be dried with the door open.Not open, but slightly open - a small crack for steam to escape.
8. For currants, a drying temperature of 70 * may be fine. But for other garden plants this is not enough. It is clear that you filmed a plot about currants, but if you mentioned other plants, it would be desirable to note this.

Lyudmila, thank you very much for your criticism! I needed it. The fact that there were few leaves, I also understood that, but I only have a couple of currants, I didn't want to leave them naked. And I had them really dirty, for some reason you can't see the video. In short, I will leave a link to your blog under the video, this will be the best !!!

[MariV]

MariV, Olga,

Can someone share their experience?

I didn't ferment, because the local members of the forum dissuaded me, and there are not enough leaves for the experiment. The old sheet (there was only one) washed-dried-cooked-drank. Liked. Yes, for an amateur. I will continue to collect old leaves. I sincerely regret that for 10 years in the spring I threw out "rotten" leaves.

now everything is clear about your compotes

in me the sommelier DIED?
py. sy. The eldest son considers me a true gourmet. Not to be confused with gourmet. Gourmet - Enjoy tasting. Gourmets are gluttons with snacks

Girls! Tell me, please, is it better to make tea from irgi in mono or to twist it with something right away? Who has what experience? Today I brought from the forest a package (T-shirt) of Irgi and a large package of wild apple trees. I put it down to dry. So I'm thinking: to add something to the irge or try to make one? Please advise!

[guzel]

guzel,

, tea from irgi is better to make mono

Mono seemed too weak to me. Made with cherries and raspberries. Have not tried it yet. Hanging in a pillowcase.

[kliviya]

Lyudmila, thank you very much for your criticism! I needed it. The fact that there were few leaves, I also understood that, but I only have a couple of currants, I didn't want to leave them naked. And I had them really dirty, for some reason you can't see the video. In short, I will leave a link to your blog under the video, this will be the best !!!

kliviya, Ira, I am very glad how you reacted to the comments. This means that everything will be correct in the future. I also love to be corrected, if I do something wrong.
And about the link ... Decide how you will be better. I'm already used to the fact that my tea topics are often re-posted. Most often without links. But it doesn't matter to me. It is important that as many people as possible learn about this tea.
Ira, good luck in tea making and not only. It's a good thing - videos. I myself like to watch recipes on videos.

[Guzel62]

Tell me, please, is it better to make tea from irgi in mono or to twist it with something right away? Who has what experience? Today I brought a package (T-shirt) of Irgi and a large package of wild apple trees from the forest. I put it down to dry. So I'm thinking: to add something to the irge or try to make one? Please advise!

Guzel62, although I wrote in hot pursuit an enthusiastic review about irga (see the Recipe Notes for a link with a photo and description), but later on I did not like this tea. And not just me. It is better to mix irgu with something.

To all tea lovers.

nadinadi, cool boxes! Thank you very much for the photo! I will link to them on the first page so that such beauty will not be lost.

in me the sommelier DIED?

Radushka, it is never too late to start a new business ... Consider that you have not died, since you are such a specialist for your family.

[Lucilia]

Today they brought me apricot leaves to work. I will create!

Lucilia, we will wait for impressions. Although judging by last year's reviews, it would be good to mix it with something.

Hurrah!
I tried my breeze, dried a mixture of apple-plum and some strawberries

Although not according to the rules, they drank today. Delicious!

Lyudochka, thank you, kind soul!
I'm going on vacation, I'm taking your seagulls and spinners

Lyudmilochka! In the note to the recipe, I just looked at your review about Irga. So I decided to collect it. I understood, it's better to mix. Thanks for the tip. During.I'll pick the cherries now, the raspberries are in the freezer.
And with a wild apple tree? Better mono? Or maybe add to irga and raspberries? What do you think?

[Guzel62]

Guzel62, since last year I practically do not make mono-teas (except for Ivan-tea). Any mix tastes better to me. I would twist everything together. But decide for yourself. You may want to try each plant separately.

I tasted my breeze, dried a mixture of apple-plum and a little strawberry, although not according to the rules, but today they drank. Delicious! Lyudochka, thank you, kind soul! I'm going on vacation, I'm taking your seagulls and spinners

Pity, Ira, well done! I am very glad that you liked the tea. And what are you doing my gingerbread. Do more for your health.
Have a great vacation!

[Guzel62]

Guzel62, do not mix irgu with cherries - cherry irgu will completely score. Better with apple and raspberries.

Greetings girls! Registered just for this recipe, you might say)
I have such a question: is tea made from strawberry leaves only red, or can it be green? I just gained about a kilogram, so I want to try that it's hard to wait until autumn)

Veronica! Thank you very much for your advice! I thought so myself, but I was afraid to ask, so all the time I get bored with questions. I will make it with apple and raspberry. Thank you!

[new_game]

new_game, You mean blooming leaves? Then from any. Make it, delicious tea turns out! Just observe the temperature regime, otherwise when overheated, the smell will not be so thick.

[new_game]

new_game, Hello! Glad to see you on tea topics.
You can, of course, still make strawberries. A lot of water will drain before autumn. Try to do it in the fall.

[guzel]

guzel, but not at all! Ask, if we know and have already passed in practice, we will help with pleasure! And we like Irga Mono. Just put in a little more when brewing. Last year I mixed irga and fireweed. It ended long ago ...

[before]

Veronica! And tell me fireweed and irgu in what ratio did they do? How many hours did you ferment? At least approximately? (After all, fireweed usually takes longer to ferment than garden and forest oysters) Granular made? And if cut, then cut before fermentation?

[Girls]

Girls, and who made tea from Japanese quince ?. Share your impressions and if there are nuances of cooking. How good is she, alone or a mix?

[Tata]

Tata, made from quince Alla-francevna and Omela, but among this number of pages I did not find reviews about tea when I made links. We are very pleased with the tea. Alla mainly mixes with other scents. Well, maybe they will answer themselves. Or write to them in a personal - it will be faster.

[guzel]

guzel, 1: 1 ratio, fermented for 7 or 8 hours - fireweed begins to ferment after 4 hours, granulated, dried in an airfryer as usual. I do not do sheetfed "for technical reasons".

Hello everyone, tea business. Continuing the theme of shock experiments with garden scents. I will focus on two experimental subjects today, a sweet cherry and a wild apple tree.
I described the method of influencing the leaf above, if anyone is interested, you can find it in the description of the recipe.

And so actually what I want to say is the effects of shock therapy on the sheet.
1. Sweet cherry. After two days, the color of the leaf changed, the granules after drying fell apart a little, I was too lazy to scroll a second time in a meat grinder. the color of the tea is not saturated but acceptable, the aroma is weaker than that of cherries, but this does not spoil it, it has its own specific taste.







2. Wild apple tree. Well, here, of course, everything is completely different. Aroma from the beginning to the very end of all processes. The sheet has completely changed color 100%. The sheet was rolled in a meat grinder twice, the granules are dense and hold the structure well after drying. The taste and aroma are fruity, well, an apple and an apple in Africa. This time, together with the leaves, the shocked and young apple fruits were scrolled to give a more astringent taste of the tea.

Chaedels! Do your strawberries granulate well?

[Radushka]

Radushka, very well. And I scroll once, on a fine grid.

[Zachary]

Zachary, I'm shocked by your shock experiments! Very nice! I was especially impressed by the apple-tree pellets - like worms.
Thank you ! I will make a link.

[Radushka]

Do your strawberries granulate well?

Radushka, strawberries I have the most unpretentious of all garden - and granulate perfectly, and easily twisted.

[Veronica]

Veronica,Ludmila,

I scroll once, on a fine grate

I'll try it on fine. Take two strawberries. If it doesn't work out now, I won't do it again. It turned out to be too laborious for me. It's much easier with raspberries. At least you don't need to wash it.

[Radushka]

Radushka, and I make strawberries in August, and I have them with the leaves up, the varieties are like that, and the leaves are large. The main thing is to tear the legs off the leaves, they are very tough. Here are different flavors behave in our south!

[Radushka]

Radushka, and I also have all the leaves clean. And berries. The leaves stick up, and the berries lie on the mulch. Probably, we have different strawberries, Veronica is right. It is very easy to process both in summer and autumn ...
By the way, I'm twisting through a large grate.

And my sockets are flat on the ground. There were once varieties with tall bushes, but they were extinct.
Well, but my raspberry turns out pretty well twisted mono.
And I will no longer qualify for the feat with the collection of forest blackberries. While she collected 500 grams, she pricked all her fingers, grabbed a couple of ticks and was mercilessly bitten by mosquitoes ... Although ... if the tea works out, then ... Let's see, in short.
It is possible that the cultured ezemalina will be no less tasty.

Yes, I completely forgot to say that tea made from grape leaves is wonderful cold as a heat and thirst quenching product. Excellent full-bodied taste with a slight sourness, all you need for a good tonic drink. An excellent replacement for all the supposedly teas from Coca-Cola and Nestle.

[Zachary]

Zachary, are you, by any chance, a sales manager? Amazing advertising!

[Zachary]

tea made from grape leaves is wonderful cold as a heat and thirst quenching product. Excellent full-bodied taste with a slight sourness, all you need for a good tonic drink. An excellent replacement for all the supposedly teas from Coca-Cola and Nestle.

Zachary, great photo !

Finally, the man appreciated the taste of grape tea.

a little off topic, but I want to brag)))) I recently treated the girls at work with tea, which this year I prepared in early May. already 5 people came to me for a recipe)) and also my mother-in-law and sister-in-law (they came back in winter, treated me to tea) they also asked how to do it))))

I report on strawberry-mono (take-2).
Ice cream granulated on a fine wire rack (excellent). Fermentation for 7 hours.
The fermentation smell changed from herbal to ... I don't know what. It has no strawberries, no flowers, no honey. There is no fish smell during drying (which means, after all, the first time there was a re-fermentation at a high temperature).
Dosushu, I'll try. If you don’t like it, I will not do more.
It seems that the leaves cannot be washed categorically. And it’s impossible not to wash your own.
I poured strawberries-mono from the pillowcase (take-1). I brewed it. There is not even a hint of fishy smell-taste. Tea color and taste. Aftertaste ... guessed I taste strawberry. Has the right to live, however. Laughing ...

Report on herbaceous peony (the flowers were fragrant). I do not regret what I did. Because I love peonies and I was hunting.
Granular (unfrozen). fermented for 8 hours. The smell was light during fermentation with a floral note. The granules are not bad. but not large. The color of the granules is dark and beautiful. Tea color ... greenish. Fairly strong opalescence.
Taste ... if you don't see what you are drinking, it can be confused with milk oolong.
I won't do it anymore. I would if it was a normal color. Although, perhaps, you can mix it with something. But, opalescence ...

[Radushka]

Radushka, well, that turned out to be strawberries! Wait, the taste will be. Moreover, it goes well just mono, without other flavors. Yes, a little mint can be added to the cup, the tastes are harmonious.

[Veronica]

Veronica, compared to raspberry-mono, strawberry ... well, NO COMPARISON! Raspberry drives, however)))

[Hang out]

a little off topic, but I want to brag)))) I recently treated the girls at work with tea, which this year I prepared in early May. already 5 people came to me for a recipe)) and also my mother-in-law and sister-in-law (they came back in winter, treated me to tea) they also asked how to do it))))

Hang outNatasha, how is it out of topic? Very much even in the subject. For us, the result is the main thing for which we make tea. And if so many people appreciated it, then the tea turned out to be correct! Congratulations .

I report on strawberry-mono (take-2).

compared to raspberry-mono, strawberry ... well, NO COMPARISON! Raspberry drives, however)))

Radushka, glad that the strawberry turned out. But I'm in doubt - are we talking about the bottom and the same plant? Apparently, our strawberries are like heaven and earth ... Because I am more delighted with strawberries than with raspberries.
But I am glad that you found your tea in the form of raspberries. Do it, then ...

Peony herb report

But, opalescence ...

Radushka, why are you swearing with incomprehensible words? Or am I so dark that I don't know common terms? Googled ... I understood what you mean ... But I understood about the peony faster. Veronica and I are talking, we are talking about how to choose perfume for tea ... They don't believe ...

[lappl1]

lappl1Yes, Lyudochka, I also read about strawberry tea and they write that not all varieties give the same quality.
And I really liked the taste of peony. I say - classic milk oolong. Only the view is not tea.
Most likely, I will drink it in splendid isolation. Because milk oolong no one but me in my huge family understands (and even less understand why such money is being fought?)
By the way, those varieties of garden strawberries in which flower stalks grow above the leaves have a completely different origin. And the taste of such berries is more nutmeg. Like meadow strawberries (white strawberries), which we call a half moon, but unlike the forest, red, sun.

[Radushka]

Radushka, I learned so much from you in the morning ... I'm still that botanist ... For me there is one sort of strawberry - the one that grows with me. I don't know the name. And it was not I who planted it, but the former mistress. Every year I make a new bed of children. The next summer there is a bountiful harvest on this bed. And I clean the oldest bed. I have 4 beds in total. Well, I also know the one that grows in the meadow and in the forest. But I don’t have the patience to collect the leaves from them. And my strawberry has a lot of leaves, the berries are sweet and grow abundantly, so I'm not looking for a new variety. This suits me.
And I never drank oolong ...

[Ludmila]

Ludmila,

And I never drank oolong

And nothing like that. For an amateur.
I have a biological education. Therefore, "curses" often slip through. And I learned about the varieties of garden strawberries when I was picking up myself.
All the same, the most delicious of those that I ate was Mizzeschindler. And poor harvest, and berries grow close to the ground, and not early. And I didn’t eat better. We need to breed it again. There is a suspicion that very tasty tea will be made from its leaves.

the most delicious of those that I ate - Mitszechindler.

we will know ... on occasion I will try to plant this variety.

she has one more plus. Comes off, being removed from the stalk, like a raspberry. And a feature. When it is green, it is red. And when ripe, then ... as rotten in color. Very dark. Excellent keeping quality and transportability. I think you can dry it.

As for the strawberries, which finally can be garden strawberries. There is a big difference between southern varieties and varieties of the Middle Lane. In the south, the fruits of a different taste, and the plants themselves are different, I remember what grew in our garden. My plants, however, like my neighbors, give tea of ​​excellent taste. Raspberries are also tasty, but mono - you can't spin the rolls due to the health of your hands. I do it with an apple tree, I also like it very much. But the taste and color ...It is necessary to make tea from all the plants that are available - of course, from those that are suitable for this, and you will definitely find your own tastes.