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

I made peony tea after an article from the Internet. A popular drink in Tibet. Made for the sake of "sports" interest. The leaves of the herbal peony (white, pink, burgundy) were dried, ground in a meat grinder, fermented for 24 hours, dried in "Veterka". It turned out a liter jar, that's enough. I liked the tea, clear, dry has been for two weeks, fragrant, from time to time I smell. Drank at night, slept like a baby. The taste is tart, no bitterness. I won't do it anymore, I want to try other scents. My opinion is only CYPRUS, this is the king of teas !!!

[Larissa]

The leaves of the herbal peony (white, pink, burgundy) were dried, ground in a meat grinder, fermented for 24 hours, dried in "Veterka".

what a beauty!
Larissa, directly in the dryer? Without an oven? I generally have drying temperatures, I think is it possible or not?

[GruSha]

directly in the dryer?

GruSha, it's a master's business, but drying tea in a dryer ... I wrote many times about the temperature less than 76 * (extracts from a Chinese book about tea are in the recipe and in the note in the links about drying). For tea in the understanding, it is tea, and not just a drink, this is the wrong temperature (IMHO ...)

I collected a goof, I don't know how to do it further
Someone will have reviews on ready-made tea from a sucker?

[Lily]

Lily, there are many reviews. Take a look at the first page in the notes ...

[Ludmila]

Ludmila, I was just clarifying. I will dry it according to the rules;) I also collected raspberries in the morning

Take a look at the first page in the notes

Oh sorry,
thanks for the hint

Made fireweed honey according to Lyudmila's recipe.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=391208.0
Very tasty and beautiful !!! Pets appreciated !! The broth turned out a little sour, when at the end of cooking I added citric acid, the sourness did not go away, but gave a delicious shade. The syrup turned out to be thick and stringy, just like honey. Thank you, Lyudmila, for your recipes and advice !!!!!!

[LAKATA]

Made fireweed honey according to Lyudmila's recipe.

LAKATA, Larissa, I am very glad that you tried to make this "honey". Indeed, very tasty. And, most importantly, it contains a sea of ​​benefits in the form of trace elements and various acids that the body needs. Girls, while you can, cook at least one batch. you will not regret.
Larisa, thank you for trusting the recipe and photos! cook for more health (while the fireweed blooms)!

Hello to all tea makers, experienced and not so much! Can you please tell me, maybe I got stuck, I want to make tea from apple and black currant. We dry the apple tree at 100, start, and the currants at 80, and together at what temperature do they dry? And how long to give for fermentation? In mixes of 6-8 types of leaves, I do not think about it, but here I want to make granular and so that the currants feel good. I also, like some, cannot navigate by smells, and the tea after drying turns out to be fragrant. Apparently, my sense of smell is not very good, so it's easier for me to navigate in time.

Hello. I read how you make teas and also decided to try, the first thing that came to my hand was raspberries, dried up, frozen, twisted well, the leaves changed the color, put it on fermentation and waited until the smell appeared, but it was like a fruit more) and remained, stood in the room for 7.5 hours at 28 degrees and did not change much, dried it, hung it in a bag to dry it, the smell is still the same. Tell me, what should tea made from raspberry leaves smell like?

[Nadyushich]

Nadyushich, it is advisable to dry all mixes first at 100 *. I'm not sure you will feel the currants well, but the tea will be delicious. Ferment for an average of 6 hours. And how much exactly is hard to say. It depends on many factors. I sometimes garden and ferment for three hours. And in general, you have to make several batches of tea to determine for yourself which fermentation tea tastes best. I have not yet decided on this. For example, I ferment fireweed for 12 hours. And I like it. Then suddenly - 24 hours. And I decide that I will do this, because it is delicious. And then suddenly I go for 3 hours. That is, I can't even decide for myself, making tea for the 4th year. How do you advise? You must find your own time.

[zoya]

Tell me, what should tea made from raspberry leaves smell like?

zoya, Hello! I am glad that you have joined this interesting and useful activity.
There is very little information on how you made your tea. According to your description, it is difficult to draw any conclusions.
I will say that freshly dried tea practically does not smell. If it smells, it means that you did not dry it well. it gets a smell after dry fermentation.
In general, in order to answer your question, I need to know how you made tea at every stage... In the Notes for this recipe, I gave a link to the instructions. You are welcome, answer the questions in this manual... After reviewing your answers, I can help you. Please open this link:
Tea problems. What should be done to find the error?

Lyudmila, thanks for the answer! I realized the main thing is that mixes should be dried at 100, and mono is already at its own temperature. And with currants, I wanted to simplify the process a little, the rolls take a long time for me, so I thought that the apple tree would not greatly interfere with the aroma of the currants if they were twisted together. I made a lot of apple trees with cherries (4 cans of 3 l), I really like this tea and color and taste, I made 60% apple and 40% cherries), well, I did a lot of different mixes, they have different tastes, it depends on the composition, where it works nip, but all delicious.

Thank you for responding. Tea made from raspberry leaves, dried for about 8 hours at a temperature of 24 degrees, with a layer of 3-4 cm, I checked for crunchiness of the vein - there was no. Then they went to the freezer for 14 hours, took out the leaves, they were already darkened, twisted the tubes, the hands and tubes were damp when twisting, and by the end, the hands became slightly sticky, the tubes were noticeably darker than the leaves, cut the tubes somewhere 0.5- 0.7 cm. (Diameter of tubes approximately 1.5 cm) was placed in a glass cup, with a layer of 4-5 cm, on top of a press, covered with a damp towel, left in the room, the temperature was 28 degrees. and smelled, from a purely herbal one distantly appeared notes of fruit or something, I stood for 7.5 hours, I was already afraid to hold on, I was waiting for the herbal smell to go away, but did not go away. Then drying in the oven for 1 hour at 100 degrees and a slightly open door, and then I don’t know at what temperature, my oven is not less than 100, I opened the oven, put the sheet on the door and went stirring every 10 minutes, for another 40 minutes it dried like this hot oven on the door, there was only one layer on the sheet, that is, less than a cm, somewhere 0.7, then it seemed to me that everything was dry and I put it in a cloth bag, hung it on the balcony, sniffed the same smell in the morning. But at night we had rain and although it did not hit the balcony (glazed), it was apparently damp, maybe I could smell it from this, now I brought it home, the tea is dry to the touch, but there is a smell. I cannot say that it is not a pleasant smell, somewhere even pleasant, I just expected the herbal smell to go away. Maybe I want a lot? that's why I'm trying to understand what it should smell like.

Well done that you tried !!!!! So a start has been made! I recently made raspberry tea. Fermented it 2nd !!! days !!! I even wanted to leave for 3, but did not dare. So it is sooo tasty, without a herbal smell, the color is rich brown, although the tea itself is greenish. Next time I will keep it for 3 days. Maybe you should try.
I also made tea and apple trees from Ivan, I also keep it for 2-3 days, and my grass-grass is less ... Maybe due to the fact that it rains in the Urals and wash off all bacteria from the leaves. BUT the tea is AMAZING !!!!!! THANKS GIRLS ALL !!!!!!!!!!!!

Made raspberries for 6-8-10-12-14 hours of fermentation. Sheet and granular. Not a single batch smelled like grass. The smell is candy-fruity. Tea taste with raspberry aftertaste. At 6-hour fermentation, it is more guessed that you are not drinking black tea.
Starting from 8 o'clock it is harder to guess.
By the way, when I washed the leaves of garden strawberries (strawberries), the tea turned out to be tasteless.

And today, after withering and freezing, I twisted the leaves of pear, cherry and grapes in a meat grinder, now I'm waiting .... So I'm in the ranks of tea makers!

[Mihalovna]

Mihalovna, Elena,

I'm in the ranks of tea makers!

CONGRATULATIONS!

Girls, thank you, apparently because of the rains I should have left more for fermentation, in vain I was afraid. I will try further.

Thank you! Found a wild pear tree, but it grows near the vineyard, and it is sprayed, sorry. Can still taste a little, we buy grapes, and fruits from the market are also with chemistry.

[zoya]

Maybe I want a lot? that's why I'm trying to understand what it should smell like.

zoya, like they did everything right. Except one. You haven't had dry fermentation for 1 to 2 months. Wait. Tea will still show itself. Although the smell of grass should not be there now. By the way, not a single garden plants, including raspberries, in their raw form (leaves) smell of grass. Maybe you have some kind of special raspberry? Try to mix. Add a couple of raspberries and twist everything. Tea will be very good.

[Elena]

Elena,

Found a wild pear tree, but it grows near the vineyard, and it is sprayed,

- how close is a pear to a grape?
- it depends on what is sprayed?
- pear taller than grapes?
Any drug has a waiting mode (how many days after the last treatment can be eaten)

[Mihalovna]

And today, after withering and freezing, I twisted the leaves of pear, cherry and grapes in a meat grinder, now I'm waiting .... So I'm in the ranks of tea makers!

Mihalovna, Lena, welcome to tea themes!

Can still taste a little, we buy grapes, and fruits from the market are also with chemistry.

So what can you do? Wash the leaves for a safety net and dry them from moisture. And then wither and then follow the recipe.

A pear across the road on which the tractor is driving. The pear is higher and sprayed about two weeks ago (I live nearby and hear when work is going on there). Then it rained several times. I don't know what they are sprinkling with.

By the way, not a single garden plants, including raspberries, in their raw form (leaves) smell of grass. Maybe you have some kind of special raspberry? Try to mix. Add a couple of raspberries and twist everything. Tea will be very good.

yes, it seems like an ordinary raspberry, my nose may be "special", although who knows what my parents put in there, I'll leave it, let me stand and see what happens, if I mix something with others, I will not stop anyway. You infected me with this good deed!

[Mihalovna]

Mihalovna, Elena, try to find out what is sprayed with? Although, no drug has more than three weeks of waiting. I think you can safely collect the leaves. (I would collect)

(I would collect)

thanks for the support

Wash the leaves for a safety net and dry them from moisture

So I will, in the end, if we eat chips, then we will digest grape chemicals.

[Tea No. 5 forest blackberry, grapes and 3 sprigs of thyme.]

I continue the tea ceremony.
Tea No. 5 forest blackberry, grapes and 3 sprigs of thyme.
Withered, frozen, twisted. Fermentation for 5 hours. Drying at 100 * and 60 * 1 hour 45 minutes.
The smell and aroma are extraordinary! I made tea and breathed it! I ate it in sips. Exquisite aroma! Sour tea. But, after reading the recommendations, I was afraid that the smell after drying is bad. Now drying in a pillowcase under a canopy.
I think that the refinement of the aroma comes from grapes. When grapes are in bloom, such a smell comes from him - subtle, sensual, it is impossible to breathe, for some reason it reminds me of kenzo of old years.
Conclusion - Fermentation for 5 hours is good, the thyme came with the blackberry by accident, hardly added flavor.
I have a blackberry weed in my raspberry bush, bought as a garden one, but in fact it is a forest one, I will be indulgent to it - let it weed. I'll try it next time.
Tea No. 6 cherry. First batch.
Withered, frozen, twisted. Fermentation for 6 hours. Fermentation aroma was good. Drying 100-60 * 2 hours. Dried tea has no smell. I brewed (I know, not an indicator, but I want to.) The taste of a green cherry leaf, somehow not very good. Gives off licorice and mucus. Tea leaves are slimy. Light color. Second batch the same leaf was fermented for 17 hours. (So ​​it happened - I had to leave for the night). The smell after fermentation is herbal. Drying 150 * 20min, 60 * 1.5 hours. Better when brewed, with a caramel flavor. Will wait.
Conclusion - we'll wait and see, or rather we'll try, It seemed to me that for cherries, the fermentation time needed more, the cherries were old, the leaves were large. Well, in mixes, tea is probably more interesting. But until you try, you don't find yours, you don't know.
In the plans a peach tree that will be cut down in the fall. I'll try to make teas from it in different ways until autumn. Well, everything else - irga, mulberry (mulberry), grapes, strawberries, raspberries, apple trees, this is what is at home, and the dream of a wild apple and pear in the field. Well, Ivan tea in the long run, when I plant and grow. Or I’ll find it with us.

[Vasyutka]

Vasyutka,

reminds kenzo of old

Here! And I thought - what does the smell remind me of?
What grapes, by the way?
Thyme also added its own! I just twisted the raspberries after the mint. The admixture of the smell is very noticeable.

Tea No. 6 cherry. First batch.

It seems to me that it was necessary to dry at a higher temperature. This would not add color to the tea, but, well, the taste would change.
Ivanushka ask someone to send or convey with an opportunity. In your latitudes, it only in culture, it seems to me, can grow.

Girls, though early, but ... I opened my tea bags (I keep the tea in plastic bags with a "zipper") and SNOOKED!
Everybody smells ... (censored). I'm sure the taste is the same. The family of the eldest son drinks my apple-pear-cherry tea-mix, without waiting for the end of the dry fermentation, and DEMAND to give them a bag with a hidden one.
Py. Sy. Unwashed leaves of garden strawberry smell so nice when withering that I understand that they do not need to be washed. It is necessary to mulch the soil under them. Anything, just so as not to wash.

[Vasyutka]

I continue the tea ceremony.

Vasyutka, I read your report again with pleasure! You are so smart - your reports will remain both on your site and on the topic pages. will help in which case you then decide what kind of tea to make. Well done! Keep it up! Thank you very much for your report!
Radushka, and your teas make me happy. The fact that loved ones appreciated the tea says a lot!

It is necessary to mulch the soil under them. Anything, just so as not to wash.

you speak directly in my words. Of course, it is best not to wash if you can collect leaves in a clean area. Passed, I know ...
Radushka, and I also drink fresh tea. Well, relatively fresh - a month for him. And what if there is no last year's Ivan tea. But I see that he is not at all the same. Although the infusion is cool, so is the taste, but the aroma has not yet worked up.

It seems to me that it was necessary to dry at a higher temperature. This would not add color to the tea, but, well, the taste would change.

I would also add. Tea dried at a higher temperature produces a darker tea. But the insufficient wilting of the leaves of Vasyutka could give such an effect of greenery and mucus. I have never had this in a cherry - the tea is transparent and dark. We need to work on this tea. I once wrote that cherries can be fermented for a day or more. Maybe Vasyutka, try it? She then becomes drunk. And delicious.

[lappl1]

lappl1, Lyudochka, I'm happy with my cherry tea. There is no slime. The color of the granules is dark. But, the color of tea is still weak. Tea-colored, but not dark. It may take longer to ferment. And, most likely, the leaves were still young. Here, I have already collected my cherries. Now it would be possible to tear the leaves, only two hands. And the time in a day, unfortunately, is only 24 hours. First strawberries, then raspberries, and then there will be cherries. (it's still "good" that I have lost three currants for three years. I am renewing the plantation)

[lappl1]

lappl1,

insufficient leaf wilting in Vasyutka could give such an effect of greenery and mucus.

I think undefreeze, not complete defrost. I noticed frozen green leaves inside the bag (there is a quick instant freezing function in the refrigerator). Some of the leaves darkened when thawed. Twisted the leaves at the sister-in-law by email. grinder, her husband was in a hurry, and the frozen leaves spun better. It was necessary to thaw them to turn black. And I don't think fast freezing was needed.
I'll try thawing another time.

[Radushka]

Radushka,

What grapes, by the way?

Some kind of white round. The husband does not know the name. And I only know kish-mish. I think all grapes smell like that when they bloom.

[lappl1]

lappl1,

I once wrote that cherries can be fermented for a day or more. Maybe Vasyutka, try it? She then becomes drunk. And delicious.

I want drunk. We will try.

[Radushka]

The color of the granules is dark. But, the color of tea is still weak. Tea-colored, but not dark. It may take longer to ferment.

Radushka, long fermentation will not really affect the color of the brew. Maybe this variety is such that the color is weak. I get a dark color in brewed cherry tea.

I think undefreeze, not complete defrost. I noticed frozen green leaves inside the bag (there is a quick instant freezing function in the refrigerator). Some of the leaves darkened when thawed. Twisted the leaves at the sister-in-law by email. grinder, her husband was in a hurry, and the frozen leaves spun better. It was necessary to thaw them to turn black. And I don't think fast freezing was needed.

Vasyutka, you can twist completely frozen leaves. the granules will be stronger. But it is precisely the underdevelopment that gives green tea. Also drying at a low temperature. You can read about this in the book about tea, links to excerpts from which I gave in the Notes to the recipe.

I wonder if a lot of bacteria are washed off the leaves by rain if you wash your hands from them (bacteria) with soap? And the rain is also not sterile, there must be something there.

[lappl1]

lappl1, I have different varieties. And morel and amorel. And everyone gives that color. I'll see what happens with mature leaves.

[goof]

Good evening girls! Typed goof, put to dry. It turns out to be growing with me (4 huge bushes), and I didn't even know what it was. The daughter-in-law allowed to plant. I planted it, it grows beautifully, and now it turned out that it makes good tea. Let's try.Do you need to freeze after withering?How do you recommend? Can it be fermented with something else right away? Or better mono?
I also typed plums and cherries... Dry. Do you think them too freeze?(I didn’t freeze the cherries when I made them. Immediately after drying, I twisted them). I want to turn them together. Anything else you can add? I have already read 400 pages of Temko, in my head there is a mess of what to mix with. Confused. Pom ogite, ass-tea-makers!
I also brought 2 huge (Ashanovsky) packages of Vanechka. Dry. Tomorrow to the machine.

[Guzel62]

Guzel62, I also typed a sucker
after withering and freezing, nothing happened to him
chopped finely and put on fermentation at room temperature
I don't know, however, the results of my labors

[Lily]

Lily, then you froze after withering? How long? You won't mix with anything? Will you do mono?

[Guzel62]

Guzel62, about sucker, you can read the reviews in the Notes at the end of the recipe by following the appropriate links.

I also collected plums and cherries. Dry. How do you think to freeze them too?

It is always better to freeze garden ones after withering. I wrote about this in the recipe. Decide for yourself how to do it. And to add or not, also decide for yourself. I wrote that the more plants in tea, the better. Everyone has different tastes, the composition is difficult to advise. I don’t have cherries, I don’t like plums, so I’m not an advisor in this matter.

[guzel]

guzel, there are different varieties of plums, so everyone will have different tea, be sure to freeze it.

Today they will bring a second refrigerator to the dacha, I will also freeze the garden ones, otherwise I will remember last year! ... I twisted it after withering, without freezing, in a manual meat grinder! But I did and did, my husband and son helped, and then they bought an electric meat grinder for the dacha and so far everything is fine in this place, although I have not done gardening yet, so far only Ivanushka.

[Elena]

Elena, congratulations on your assistant. , now you will prepare a lot of tea.

[elena kadiewa]

elena kadiewa,

so far, everything is fine in this place

FINE! Good luck in the development of new "territories"!

Something sucker doesn't impress me yet
I dry in the oven, and the smell at home is potatoes baked in a fire o_0

I made tea on Friday from: apple leaves, strawberries, blackberries (everything after freezing). I began to twist it through a meat grinder, there was such a strain in the work of the meat grinder ..., before that, the first meat grinder of the "ugral", so I decided not to risk it, everything was cut, put for fermentation under load (oppression) for 12 hours. Then drying at 100-120 degrees in the oven for an hour. Now tea is in a pillowcase on the balcony.
Next on the line is a leaf of grapes (thinned out the leaves), wilted and now they are in the freezer.

I could not stand it, I tried my first tea, which I made in late May and early June. I opened the lid of the can and almost fell, it smells so delicious !!! Brewed ... Awesome tea! Such a scent!

[Natusichka]

Natusichka, but for me, thank God, the meat grinder does it. True, I haven't played cherry and pear yet. But, irgu has been reworked at once.
And my first tea has already been taken away. I left a little on "hide-see in a year."