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

[Natusichka]

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, Well. And now you understand what our seagull is. Rejoice, dear ... Already, in principle, you can drink. But it will get better by winter ...

[Radushka]

Radushka, and what is your meat grinder? I really want to buy one so that it can process leaves without any problems ...

Lyudochka! So I originally knew that it was delicious, delicious! Only now you have to hide it from yourself until winter ... far, far away ... so that there is no temptation to constantly brew it ...

[Natusichka]

Natusichkawhy hide? Drink to your health! We do it for ourselves. And you can do it by winter.

[Natusichka]

Natusichka, advertising is prohibited. Wrote in a personal.

[Natusichka]

Natusichkawhy hide? Drink to your health! We do it for ourselves. And you can do it by winter.

So you, Lyudochka, said that for 2-3 months he should get to condition ... so I'm waiting ...

[Radushka]

Radushka, I also want to buy elect. meat grinder. Advise too.

[lappl1]

lappl1, Advise which electr. it is better to purchase a meat grinder.

And I, a fool, sent all the tea (3 parcels) home, even if I sprinkled it a little for a test, and now I have nowhere to stick my nose. It seemed to me that a month was so long, but it had already flown by. Now I bought small containers for test tubes and I sprinkle them with each batch, but it’s another month to wait ... And we drink fresh from the leaves with my mother, I do it often, so we taste it right away ...

[Galina Iv.]

Checkmark Eve. Look, I found Th. Last year, June was cold and the first half of July was also rainy, and then the weather improved when I went to work.

I went to the dacha-Duben here for me - at night 16 degrees. Everyone in T-shirts, I pick off the leaves in the hat.

This is how I conveyed my mood and note that I am still an optimist))

Galina Iv.,
It got cold again ...

Doesn't it look like anything? I already thought I had multiple sclerosis that it was cold on vacation. I went and read Temka, it's so interesting to read our first teas! Recommend!
Hee-hee, I wrote to the wrong Temko.

[Natusichka]

So you, Lyudochka, said that for 2-3 months he should get to condition ... so I'm waiting ...

Natusichka, read the recipe. There is a month. And it is also written that the longer the tea is stored, the better it gets.
And about 2 - 3 months I wrote in the comments for those who violated the technology and, in their opinion, the tea did not work out. So I advised you to wait 2 - 3 months and try what happened, and not throw away the tea.

Advise which electr. it is better to purchase a meat grinder.

Vasyutka, I find it difficult to advise. I don't go to stores at all. What my husband bought, on that and twist. I told him that we need a very reliable and most powerful one. So he bought the most suitable one from those that were.
I have the cheapest Chinese, but with metal bushings... works 4th year (mmm). Here is such

read the recipe. There is a month. And it is also written that the longer the tea is stored, the better it gets.
And about 2 - 3 months I wrote in the comments for those who violated the technology and, in their opinion, the tea did not work out. so she advised to wait 2 - 3 months and try what happened, and not throw away the tea.

Am I reading? Once I read what I remembered and what I thought of ...

[Natusichka]

Once I read what I remembered and what I thought of ...

Natusichka, that's exactly what I thought ...

And my tea in one jar was covered with mold. Here I made a negligence - did not dry it out and got the result. I will not be in a hurry in the future. I removed the electric meat grinder and now we are spinning it on my vintage one. She's ugly, but she turns normally. The problem was where to screw it, but they put it on the windowsill and now it has become the husband's responsibility. Today I have pear + apricot tea in my production. And she also noticed that she was greedy. It always seems to me that I have done little and will not be enough for the winter.

Today they brewed tea from barberry (it is difficult to call it tea by color, of course). Beauty, oh how I liked him. It is a pity that the color is not reddish, but light yellow. The leaf turned out to be difficult for me, in itself it was hard and dry, so it also apparently wiggled, a loose, dry mass came out of the meat grinder. (((

[Divnay]

Divnay, Irina,

, a loose, dry mass came out of the meat grinder.

today it turned out too loose. But, the aroma during fermentation is such that the structure of the tea does not bother me anymore.

I want to ask for advice. Made a mixture of raspberries, currants, cherries, gooseberries, strawberries, plums, apple trees, irgi, barberry and black chops. I don’t know, either a coincidence or something, the pressure rushes up. Maybe there is something that should be excluded?

[Divnay]

Divnay, Irina, today it turned out too loose. But, the aroma during fermentation is such that the structure of the tea does not bother me anymore.

Yes, that's for sure.

[Divnay]

Divnay, coincidence. Raspberry-strawberry-blackberry - all help in reducing blood pressure.

[Divnay]

Divnay, coincidence. Raspberry-strawberry-blackberry - all help in reducing blood pressure.

Thank you, otherwise the melancholy has already taken. I think I cooked it, but I can't drink it. So you can continue poaching in the country.

[iriska3420]

And my tea in one jar was covered with mold. Here I made a negligence - did not dry it out and got the result.

iriska3420, Ira, yes ... It's a pity ... That is why I am writing not to rush to clean the tea. It hangs in my bag for a week. And if I see that the weather is not favorable, then I heat the oven to a minimum, turn it off and put the tea there. It dries up quickly.

I want to ask for advice. Made a mixture of raspberries, currants, cherries, gooseberries, strawberries, plums, apple trees, irgi, barberry and black chops. I don't know, either a coincidence or something, the pressure rushes up. Maybe there is something that should be excluded?

Divnay, Ira, this tea shouldn't raise the pressure. After fermentation and drying at high temperatures significantly reduce the medicinal properties of plants.
But all the same, I would advise how to study the properties of those plants from which tea is made.

Dry mix - raspberry-black currant-pear-apple tree-garden strawberry and quite a bit (10 leaves) of cherries.
I do not know what will taste, but, smell! SMELL!

[Radushka]

I do not know what will taste, but, smell! SMELL!

RadushkaI can even smell this ... Believe it? And the taste will be wow ...

[Divnay]

Divnay, Irina, last year I did almost the same composition, there was only blackberry. The husband is hypertensive for a long time - he drinks it and everything is fine. Not only that, after I started drinking my tea (and pure Fireweed and prefabricated teas), the pressure returned to normal ... so I think it's just a coincidence ...

[lappl1]

lappl1of course I've already brewed it. The smell is better. The taste is decent though. Like a delicious black tea with a hint of currant. The color is beautiful. What I wanted from tea. A reddish tint came from somewhere, even in tea color. In short, I put it in a pillowcase to dry it out (drying stopped drying, I dried it in the oven for 100, so, drying it out ... is it necessary?)

[Radushka]

A reddish tint came from somewhere, even in tea color.

Radushka, from the apple tree ...

dried in the oven for 100, so, after drying is ... is it necessary?)

It is necessary. You cannot catch the residual moisture. I noticed, maybe, how you dry apples or mushrooms until they crunch. And they stand a little, and become soft.This leaves residual moisture that is not noticeable at the beginning. So it is with tea. Did you read a message today that the tea is moldy? This is how it happened ...

[Ludmila]

Ludmila, that all my teas hung out for a week. This one will also hang. Sorry for drying. I had such plans for her. I'll take it for repairs that week. It is still under warranty. It's good that the oven is good, albeit old. (however, I also have a cast-iron frying pan, if anything, God forbid). I'll make tea anyway.

[Divnay]

Divnay- I made barberry, fermented for 2 days. The color is very intense and the taste is mmmmmmm! Try to hold it longer.

[Divnay]

Divnay- I made barberry, fermented for 2 days. The color is very intense and the taste is mmmmmmm! Try to hold it longer.

I'll try. Thanks for the advice.
Have you dried barberry? Did you keep it in the freezer after drying?

[milvok]

milvok, and only ordinary barberry is good? I have a decorative one. The berries are the same, only small. And not with a brush, but one at a time. The usual lichen overgrown in the village, I uprooted it.

Since I am a novice tea supplier, I have a lot of questions. Of course, I understand that all the processes are described, but all the same, this is such a delicate matter that apparently you cannot do without your tips.
I'm a fan of loose leaf tea and this thing happens here. Apparently my leaf is withering (although I don't have it for 6-12 hours, but less), that when kneading I can not get enough juice from the leaves. You have to twist it in a meat grinder to save at least something. When you twist the leaves, the mass heats up a little due to the friction of the mechanism, here the twisted mass lies warm, but as smart as it is, there is no heat. I already heat up the saucepan with a hairdryer and rolled it with everything I can. Due to the low temperature of the mass, fermentation does not occur accordingly (as I understand it). Here's what to do? How strong is the twisted mass to take? And if after the specified time of fermentation the smell does not change, what should be done?
And another question, I was the first to make cherries, the smell of tea is very good, and you brew bitterness. Why? The color of the infusion is not dark.

[Divnay]

Divnay, Irina, is your temperature below 15? You don't need to heat anything. I wrapped up the container and that's it. I made three parties of raspberries in rolls. Perfectly hand crumpled (rolled on the thigh. Left hand non-working). Do you freeze the leaves?
The color is cherry and mine is not dark. There is no bitterness, really.

[Divnay]

Apparently my leaf is withering (although I don't have it for 6-12 hours, but less), that when kneading I can not get enough juice from the leaves.

Divnay, Irina, for this we freeze the leaves after withering, so that later they are easier to process. But don't expect juice to drip. The leaves should be just slightly damp, darkened from the juice that has come out.
In general, garden leaves are very difficult for leaf tea. It takes great strength to deal with them. Freezing makes the process much easier, I repeat.

Due to the low temperature of the mass, fermentation does not occur accordingly (as I understand it).

Irina, if you have at least 15 * in the house, then you should not worry. I have already written many times that your temperature is 36.6 *, the mass has room temperature. This gives the feeling of the coldness of the mass. If your house temperature is more than 20 *, and even you are wrapping the container, then you should not worry at all. Follow the link to the tea book in the Notes on fermentation. And take it easy once and for all. I almost never have more than 18 * in my house. I do not heat it up with anything, I just wrap it up. And if the temperature suddenly becomes 22 *, then I do not wrap anything at all.

How strong is the twisted mass to take?

I just knock the bottom of the container on the table and the mass is compacted. All!

And if after the specified time of fermentation, the smell does not change, what should be done?

If you read the recipe carefully, then you noticed what is written there - fermentation of leaves from garden herbs does not radically change the smell.This only applies to fireweed.
About the time indicated ... I wrote down my preferences. Yesterday one of the girls wrote that they fermented garden ones for 2.5 days. And I'm happy. I found time for myself. To find out what you like best, you need to make several batches of different fermentation times.

I made cherries first, the smell of tea is very good, and you brew bitterness. Why? The color of the infusion is not dark.

It would be possible to answer you this question, but I do not understand at all how did you make this tea at each stage... If the tea is loose, it is unlikely to be dark. And the bitterness? Well, then this is not your tea. Add 2 - 3 handfuls of cherries to any tea, but don't do mono.

[temperature]

Lёlka, if for vegetables and fruits, then there should temperature regulated, which is the most for tea.

Constant, about 55 gr.

the tea is moldy

Here is the question
but you can see mold on the tea when you open the jar?

[completely]

I wrote above about raspberries. Now I show how it looks:
here is the raspberry that grows on my eastern side - the sun has access to it both day and evening.

And this is the raspberry, with which I made tea. Here is the sheet size:

Raspberries with such leaves grow in only one place. She completely in the shade - it grows between my grandmother's house and neighbors and is closed on both sides by a barn, and behind my back is a garage (I show the photo on purpose):

put the sheet next to the phone so that they don't think that my palms are small

And here are raspberries from another garden. Yellow color. The raspberries themselves are VERY large (these are already leftovers), but the leaf is also small - I don't think it will be fleshy ...

[vlek]

Constant, about 55 gr.

vlek, for drying a little. For finishing drying - just right.

but you can see mold on the tea when you open the jar?

Lily, mold is always visible. So you're lucky if you didn't see it. I never had a tea (mmm).

[* Anyuta *]

* Anyuta *, in my garden, raspberry leaves are as large as yours. And in wild raspberry trees like in the bottom photo. I don't make tea at all from garden raspberries, because you have to stand on ceremony with it and cut it off carefully so as not to expose the bushes. And I ditch a bunch of leaves at once in a wild game. It turns out quickly and, most importantly, a lot.

We went for a walk with the children and I stumbled upon a clearing of strawberries. the strawberry itself has already gone, but gave new leaves. it was the "young" and collected.

The leaves after withering turned out to be only "nothing" by weight. I don’t want to add to the mix - I want to do mono all the same, but our weather has deteriorated - it rains - now I’ll go to the camp, as the weather improves.

[Anyuta]

We went for a walk with the children and I stumbled upon a clearing of strawberries. the strawberry itself has already gone, but gave new leaves. it was the "young" and collected.

Anyuta, good youngster! Collect more, if possible. Or leave the clearing until autumn. You will collect it when they blush.

[* Anyuta *]

* Anyuta *, I always have such large and juicy leaves. But, only on the raspberry that grows for next year's harvest. From her and collect leaves for tea. And on the one that is now bearing fruit, the leaves are dryish immediately after the end of flowering. And now they, in general, are already drying up. I will cut it soon.
By the way, my currant leaves begin to dry out after harvest. Early varieties. They leave in autumn either completely without leaves, or with leaves on the growth of this season. Here, I decided to start late currants again. Her yield is small, but the leaves are until the very frost. And the berries of such varieties simply dry out on the bush, without crumbling.

Lyudochka, don't stand on ceremony with her !!!
How many new trunks do you leave in the bush? Leave more than necessary until autumn and tear from them from the beginning of summer. First, break the tops, then, when they give the branches, leaves from the branches. And then cut it out anyway. I, too, only from the undergrowth that will go under the knife, tear the leaves.

[Radushka]

no need to stand on ceremony with her!

Radushka, thanks for the advice.But it's easier for me to go to the meadow and pick leaves from the wild. I still follow Ivanushka.

[Ludmila]

Ludmila, I have two hours to go to the forest. Alas and ah ...

[Radushka]

Radushka, and I have 10 minutes to reach the "seas" of raspberry ... And I don't have so much garden garden to make enough tea.

[lappl1]

lappl1,
Thanks for the answer. I put the leaves in the freezer, but in the country it is such that they just cool well.
Yes, apparently you need to make more than one kilogram of tea in order to understand all the nuances and reveal your preferences.
There are still many leaves, half summer ahead
The husband asked to make tea from one plant now, and then he says we will test it in the composition.

[Divnay]

I put the leaves in the freezer, but in the country it is such that they just cool well.

Divnay, Irina, it's not about cooling, but about bursting the cell membranes of the leaves during freezing. Then it will be easier to process the leaves. Hold the leaves in the freezer longer, maybe they will freeze. Or take it to your neighbors in the freezer. I sometimes do this when there is no place in my place.

Yes, apparently you need to make more than one kilogram of tea in order to understand all the nuances and reveal your preferences.

Irina, here I have been for 2 years and have been identifying these nuances, and then I have laid out the recipes for the court of the Khlebopets. As it turns out, my preferences match those of most tea makers. And what is placed in the recipe, and the voting roll talk about it.

[Luda,]

Luda, I wrote that the last time (for today!) I did this: after freezing, I cut the leaves of an apple tree, strawberries (due to a breakdown of the meat grinder) to a thickness of about 0.5 cm, and then put them on fermentation under a heavy load for 12 hours. And then dried it. I am now worried if it will not be worse than cooked through a meat grinder? So I want to taste delicious apple!

I made barberry, fermented for 2 days. The color is very intense and the taste is mmmmmmm! Try to hold it longer.

So barberry leaves can be used in tea? I read somewhere ... that the barberry leaves are not safe ... or what am I confusing?

[Natusichka]

after freezing, it was cut into a thickness of about 0.5 cm, after which it was put into fermentation under a heavy load for 12 hours. And then dried it. I am now worried if it will not be worse than cooked through a meat grinder? So I want to taste delicious apple!

Natusichka, did you knead the leaves after the freezer? I should have ... It won't get any worse. Only weaker in color and taste.

So barberry leaves can be used in tea? I read somewhere ... that the barberry leaves are not safe ... or what am I confusing?

Lucilia, we even have links to barberry on the first page. Lina did. And she is a doctor ...
I am transferring information about barberry here, and you can read the reviews on the links.
Common barberry

Shrub of the barberry family 1.5–2.5 m high. The branches are studded with thorns. Leaves are small, elongated, with serrated edges, growing from the base of the thorns. Blooms in May and June. The flowers are light yellow with a peculiar smell, collected in a brush. The fruit is bright red, oval, with brown seeds, has a sour taste, and is poisonous when unripe. Ripens in August-September.

Common barberry is common in the European part of Russia and the Baltic states, up to the Crimea and the Caucasus. It grows in river valleys, forest edges, on sandy hills and hilly mountain slopes. Photophilous, drought and frost resistant.

In the national economy, lemon-yellow wood is used as an ornamental material. The bark is used to dye wool and leather in yellow and yellowish red color. Inflorescences of ripe berries with the addition of alum give woolen, linen and cotton fabrics a pink hue. Ripe berries are edible, they are widely used as a seasoning for meat dishes, for the preparation of drinks, compotes and jellies, dried, pickled and salted, harvested for the needs of the food industry.

Leaves serve as medicinal raw materials, roots and berries.Leaves are harvested during the budding and flowering phase of the plant, rejecting sick and damaged pests. Dried in the shade or under a canopy. Raw materials have a peculiar smell, sour taste. Store in bags in a ventilated area for 3 years. The roots are harvested in spring or autumn, cutting down or digging in a bush. If the root system is fully utilized, it is necessary to leave a root cutting 10–15 cm long. For every 10m2 of barberry thickets, it is necessary to keep one intact bush.

The prepared raw material is chopped into pieces 10–20 cm long, thoroughly shaken off the soil and the decayed and blackened parts are removed. The bark is very easy to peel off, so it is necessary to underlay a tarp or other material so that the raw material is not lost. The berberine contained in the raw material dissolves well in water, for this reason the roots are not washed, but dried in a ventilated room or in a dryer at a temperature of 45-50 ° C, periodically turning over. Store in bags, protecting from dampness, for 3 years.

The roots contain alkaloids (berberine, palmitine, etc.), tannins, essential oil, carotene and vitamins C and E. A large amount of vitamin C, organic acids (malic, tartaric and citric), pectins and carotenoids are found in berries.

Barberry has anti-inflammatory, diuretic, choleretic, antimicrobial, astringent, hemostatic and antispastic effect.

Barberry preparations are used for chronic diseases of the liver and gallbladder, gastric ulcer and duodenal ulcer, inflammation of the upper respiratory tract, tuberculosis and uterine bleeding in the postpartum period. They are used in the complex treatment of tumor diseases and morphinism.

Barberry is an integral part of the fees used to treat the liver. Decoction of the root, infusion and tincture of leaves are used internally and externally in the form of lotions and rinses.

The tincture is prepared with 40% alcohol or vodka. To do this, 20 g of leaves are poured with 100 ml of alcohol, insisted in a warm place for 15 days until a transparent dark yellow liquid with a slightly sour taste is formed. Take 20-40 drops 2-3 times a day. The course of treatment is 2-3 weeks.

For the preparation of infusion 2 tbsp. l. crushed leaves are poured with 1 glass of hot water, boiled in a sealed enamel bowl on water for 5–10 minutes, filtered through 2-3 gauze, squeezed and brought to the original volume with boiled water. Take 1 tbsp. l. 3-4 times a day before meals or used for rinsing and lotions.