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

Melissa2, Zinaida, I will repeat once again - the plants from which tea is made by fermentation lose most of the medicinal properties. And if the plants are in the mix, then their properties can be reversed. If you want to help your health with herbal medicine, please harvest herbs in the traditional way and make up the fees. If necessary, I will help to compose.

I know. that during fermentation and subsequent drying, the plants lose some of their medicinal qualities, but the drop remains! Especially. that I played the veleriana with ivan-tea in the proportion: 20% valerian, 70% ivan-tea and 10% raspberries. I added linden flowers, motherwort, mint and hawthorn to the ready-made tea. The tea turned out to be pleasant to the taste, of a beautiful dark shade, but what about the sleeping pill effect I can’t say yet, the morning will show.
I am good at herbs and use various herbal teas all the time. In early spring, I begin to harvest herbs and dry fruits and flowers of various plants, and therefore I add them to my teas.
For example, I made tea from hawthorn and willow-herb tea and added fruits (from last year) and hawthorn flowers to the ready-made tea. I named this tea "Heart friend"
For coughs and colds, I rolled my mother-and-stepmother, raspberries, currants, willow tea, and added mint, St. John's wort flowers and thyme to the ready-made tea. It is understood that it should be used only for signs of a cold. since the coltsfoot should not be consumed for more than 2 weeks (it has a bad effect on the liver). Taking into account the fact that during fermentation some of the healing qualities will disappear, I think that with a cold, it will support the body well. Now I think that I did not make it enough: I have so many relatives

[Melissa2]

but the drop remains!

Melissa2, Zina, of course, remains. In the form of micro- and macroelements, acids and other substances. Last year, many tea-makers in our country felt an improvement in their condition from tea. even there were cases of getting rid of allergies, migraines, excess weight ...

For coughs and colds, I rolled my mother-and-stepmother, raspberries, currants, willow tea, and added mint, St. John's wort flowers and thyme to the ready-made tea.

And how does this tea taste? You really won't drink it all the time ...

[Zinaida]

For coughs and colds, I rolled my mother-and-stepmother, raspberries, currants, willow tea, and added mint, St. John's wort flowers and thyme to the ready-made tea. It is understood that it should be used only for signs of a cold. since the coltsfoot should not be consumed for more than 2 weeks (it has a bad effect on the liver). Taking into account the fact that during fermentation some of the healing qualities will disappear, I think that with a cold, it will support the body well.

Zinaida, to make the same healthy, but tasty tea, which you will be happy to drink constantly (and at the same time to carry out the prevention of acute respiratory infections, problems of the gastrointestinal tract, respiratory system, cardiovascular system, urinary ...) you can successfully from those garden and wild plants, which are listed on the plate at the top of each page. And just medicinal herbs should be used only as medicines (given the dose).

If you make teas according to the method described here, then, it seems to me, you need to separate treatment from pleasure. And again by example. Once upon a time I was taught pharmacy for 5 and a half years, that is, herbal medicine as well. And I still, too, every year harvest herbs separately and fees for relatives, who needs what.But - only in the classical way, because only in this case I am confident in the efficacy of herbs, in the manifestation of their properties. I'm not that strong in plant biochemistry. Deviations in preparation and preparation do not lead to anything good. Maybe it just won't help. And it can hurt. So, either tea for treatment, or tea for daily consumption without constant fears - what if ... but how ... Who needs it? And that is why we constantly repeat - well, you don't have to stick everything that grows into tea! The properties of many plants are not fully understood.
An example from life. Hay and silage for a cow are like the same grass. But the properties are different, the content of nutrients is different.

[Linadoc]

Linadoc, paramed1, Linochka, Veronica. thank you girls for clarification and confirmation of my thoughts! You, as specialists, always come on time!

Veronica, which is tastier, hay or silage? And more useful?

Good morning everybody! I was very lucky, yesterday I collected 870 grams of blackcurrant leaf. Now they are falling. Then I'll freeze it. And then the question arises - to make mono tea, that is. twist rolls, etc. or mix and twist in a meat grinder. Straight all at a loss. I read the whole recipe again and I can't decide. I don't think I'll get a currant anywhere else, hence the panic.

[baby doll]

Lenusik, and this is someone like! For me, for example, if the silage is correct, it tastes better. He has such a smell! By the way, our correct teas during fermentation should have the same. A goat, for example, likes hay more than silage. And he adds milk to the cow. And if you sleep, then it is more comfortable in the hay - in the attic or in the hay barn, fresh hay ... In our suburbs, there is both. You gotta - land!
baby doll, and you mix currant with an apple leaf and through a meat grinder. The taste of the currant will not disappear. Just do not forget that currants are dried at a temperature not higher than 75 degrees.

[elena kadiewa]

elena kadiewa, tastier? I laugh ... And this ... depends on what the hay is from and how the silage is made. The quality (class) and botanical composition greatly affect both the taste characteristics and the "usefulness", that is, the nutritional value.
Good hay is more nutritious than good silage. In hay from 0.5 to 0.9 feed units. In silo from 0.3 to 0.5. But, hay is roughage. And the silage is juicy. And in the silage there are very beneficial lactic acid bacteria that have already processed most of the fiber into an easily digestible form. The question of benefits ... is like comparing the benefits of sauerkraut to cranberries and dried greens. Laughing ...

Veronica, which is tastier, hay or silage? And more useful?

Flax, ... Ek. how did you turn the conversation! It seems to me that if I were some animal, I would love silage more!

[baby doll]

I was very lucky, yesterday I collected 870 grams of blackcurrant leaf. Now they are falling. Then I'll freeze it. And then the question arises - to make mono tea, that is. twist rolls, etc. or mix and twist in a meat grinder. Straight all at a loss. I read the whole recipe again and I can't decide. I don't think I'll get a currant anywhere else, hence the panic.

baby doll, Julia, don't panic! I've made the same amount of currants, but with Ivan-tea. The smell is still poorly captured, but it is there. More will appear over time. Veronica gave you excellent advice. Try this. The apple tree will not overpower the aroma and taste of the currant. Or make loose leaf tea. Then you will add currants wherever you want. Just keep in mind that currants need to be allowed to infuse on dry fermentation longer than other herbs. In winter, tea turns out completely different than if you give it 1 - 2 months of aging.

Hello girls.
I am reporting. Withstood its "worms" for 8 hours. Then it dried in the oven at 130 degrees for 5-10 minutes and then at 100 degrees. After 1.5 hours, all the worms broke and did not crumble. Stirred with a spatula after 10 minutes. The smell was awesome throughout the apartment, like making jam. She turned off the oven, opened it full and left it to cool. Gas oven with convection. Now hang in a bag.Smell a little caramel. I want to sniff and sniff.

I tried dry granules. Quite tasty with sourness. I brewed tea from fresh granules. The tea is light. At first it was not clear to the taste, but when it stretched and cooled down, like in summer from fresh leaves, a little sour. I liked it already. Now I will wait a month. Even in the tea the granules did not fall apart.
The rest of the leaves are still drying in the room on paper. On some, the central vein crunches. Although the fireweed will soon go to knead.
Thank you all for such a great theme. If the "wrong" tea turned out to be tasty, then what will happen with the correct preparation um ... I'm looking forward to it.

[Irina-gap]

I am reporting. Withstood its "worms" for 8 hours. If the "wrong" tea turned out to be tasty, then what will happen with the correct preparation um ... I'm looking forward to it.

Irina-gap, Irina, tea looks awesome! I'm so glad you did it! And don't say that your tea is wrong! if you like it now, what will happen next.
I haven't done it with berries yet. But after Natasha's fast, this tea haunts me. I'll go and pick some berries. I want to dry them a little in the dryer first to remove excess moisture. Thank you all for describing the experience with leafy berry tea. And the pioneer Natasha Koval - first of all.

[Irina-gap]

Irina-gap, Irina, raspberries must also be wilted before the freezer, and it is better not to ferment the currants, but simply dry them and then add them to your mix.
oh, I didn't notice, the girls have already answered you.

and which is tastier, hay or silage? And more useful?

: lol: Lenusik, the crisis seems to be sneaking up on us, we will harvest hay and silage
Irina, what cool sausages you made. Make raspberries mono, I like it very much, it stands on the same staple with Ivan tea).

Lyudochka collected a bucket of black currants. I will sort out, pinch currant leaves and also make tea with berries. Maybe I'll save the granules at least!

It is interesting to know who has already made how much tea, I spent a week on the site and made 500 grams, a terribly exciting activity I found in my garden just a wonderful set of garden plants for tea (apple, cherry, pear, irga, bird cherry, viburnum), I think for country tea is enough. Thank you very much everyone for the valuable information and the richest experience in making tea.

[Alexandra S]

It is interesting to know who has already made how much tea, I spent a week on the site and made 500 gr.,

Alexandra S, at the end of May I already had 6 kg. Now, I think, there are 12 kilograms. did not weigh.

I found in my garden just a wonderful set of garden plants for tea (apple, cherry, pear, irga, bird cherry, viburnum),

Alexandra, for all of us, the viburnum did not go - not tasty ... Try to make it separately first. if you like it, then you will add it to Rustic tea.

Lyudochka collected a bucket of black currants. I will sort out, pinch currant leaves and also make tea with berries. Maybe I'll save the granules at least!

Veronicek, and I, too, already picked up currant leaves. and berries. I threw the berries into the dryer. I'll dry it a little.

I would also cross out the bird cherry from Alexandra's list

[lappl1]

lappl1, Galina Iv., thanks, I will experiment, but most likely I will trust your experience and exclude these plants.

[Vasyutka]

Vasyutka, I brought you the roots of fireweed, as I promised. I am writing here, you can see. I wrote to you by mail, but there is no answer. I don't know how long the roots can lie in the moss. If you still need them, write, I will send them to you.

[Ludmila]

Ludmila, on which page you can see Natasha Koval's recipe for tea with berries? And if I don't have a dryer, is it worth making such tea.
Lyudmila, I also asked a question about the BELVAR Belarus meat grinder, power 1000 watts. Will it cope with leaves?

a question about the meat grinder BELVAR Belarus power 1000 watts. Will it cope with leaves?

A week ago I bought one for the dacha. Twisted the leaves every day. Copes.Only when I turned the blackberry, I had to clean it several times, but it’s fine. Do not push a lot of leaves at once and everything will be fine.

[Natalia-65]

Natalia-65, Thank you. What is your model? I am now at the dacha and we have only these meat grinders for sale nearby. From 2500 to 4000 rubles Now I'm spinning black chops in a manual meat grinder. Even with an apple, the knife broke in half.

[Alexandra S]

Alexandra S, the first tea was made on May 25, the last on July 14. Only 9 kg with a hook. BUT ... already taken away from the kilogram. Don't want to wait ...
Raspberry-mono is my favorite. Both color and taste. One BUT ... the granules are very weak even after double twisting. I haven't done it with an apple tree yet. I'm just going to.

[Tata]

on which page can you see Natasha Koval's recipe for tea with berries? And if I don't have a dryer, is it worth making such tea.

TataPlease read the list of references in the Notes at the end of the recipe. There you will find a link to Natasha Koval's tea. I myself could see and write you the number, but I would very much like you to familiarize yourself with the list of links. There is a lot of useful information there.
I did not understand the question about the dryer. I don't use a tea dryer at all. Absolutely. The temperature given by the dryer (maximum 70 *) is not suitable for tea. Therefore, feel free to dry your tea in the oven.

I also asked a question about the BELVAR Belarus meat grinder, power 1000 watts. Will it cope with leaves?

Tata, I saw this question. But I am not familiar with this model and have not seen any reviews about it. Here, Natasha answered you. Thank you, Natasha!

[Ludmila]

I did not understand the question about the dryer.

Ludmila I meant that the berries should be dried in a dryer and rolled with leaves.

Quote: paramed1 from Today at 11:49 am
Lyudochka collected a bucket of black currants. I will sort out, pinch currant leaves and also make tea with berries. Maybe I'll save the granules at least!
Veronichek, and I, too, already picked up currant leaves. and berries. I threw the berries into the dryer. I'll dry it a little.

And about the meat grinder, I'm at a loss. You wrote that you chose a more powerful meat grinder. So I doubt 1000 watts. Although Moulinex from 2000 Tue. do not praise.

[Tata]

I meant that the berries should be dried in a dryer and rolled with leaves.

Tata, and, I understood ... I made the confusion, excuse me ... Natasha did not dry the berries in the dryer. And I wanted more berries in the tea, and they will give excess moisture. By the way, Zakhar did not dry either. And those who repeated Natasha's tea did not dry the berries either. It's just my quirk - I wanted to dry it so that the berries would give less juice. I have never made this tea. Today I collected leaves for him and berries for the first time. While the leaves in the tissue wither, there is time to remove excess moisture from the berries. Then (in my opinion) the fermentation will go better. But this is only theoretical speculation. In practice, I need to check it all. Then I will know for sure and will share my observations with everyone.
You can do as Natasha did. She did it. And you will succeed.

[niamka]

Vasyutka, I brought you the roots of fireweed, as I promised. I am writing here, you can see. I wrote to you by mail, but there is no answer. I don't know how long the roots can lie in the moss. If you still need them, write, I will send them to you.

niamka, Natasha, you are great for taking care of our girls.
And you, in gratitude, strike her a couple of phrases, she will respond. And then suddenly, she will not be in the subject for a long time.
The roots can lie in the moss in a cool place for a very long time - they will definitely lie until autumn. I read this in a clever article about how people kept the roots of fireweed until autumn - in the basement in the moss (from July to September).

[Tata]

And about the meat grinder, I'm at a loss. You wrote that you chose a more powerful meat grinder. So I doubt 1000 watts. Although Moulinex from 2000 Tue. do not praise.

Tata, I instructed my husband to buy a meat grinder with such parting words - more powerful and more reliable. He bought the most powerful (1500 W) of the cheapest, a Chinese one with metal bushings. It has been working for the 4th year (mmm). This is the first email in my life. meat grinder. There were no others.So I have nothing to compare with. And there are also few reviews in the topic of meat grinders - they did not leave in my head. Wait, maybe someone else will advise you something.

niamka, Natasha, you are great for taking care of our girls.
And you, in gratitude, strike her a couple of phrases, she will respond. And then suddenly, she will not be in the subject for a long time.
The roots can lie in the moss in a cool place for a very long time - they will definitely lie until autumn. I read this in a clever article about how people kept the roots of fireweed until autumn - in the basement in the moss (from July to September).

Luda, thanks for the advice. I will write now. And then the roots will have to be removed in the refrigerator.

I want to show the leaves of grapes after freezing, there are several varieties, therefore the leaves have different colors.

Here is a bag of grapes and a bag of cherries, I twist one by one.

[niamka]

niamka, Natalia, I'm here!

Hurrah! Thank you! On e-mail and in a personal wrote.

.
These are grapes

And these are grapes with cherries, differ in color, both raw and dried.

[lappl1]

lappl1,

at the end of May I already had 6 kg. Now, I think, there are 12 kilograms. did not weigh.

Radushka,

the first tea was made on May 25, the last July 14. Only 9 kg with a hook.

Thank you! What good fellows you are! And hard workers! I care about your results, frankly, as before the moon, but I do not despair.
Can you please tell me if you can dry peony, dahlia, aster, balsam flowers as a supplement to tea (for beauty)? Nasturtium, marigolds, sunflower are already being dried. In general, what kind of plants is it in principle or just to make it beautiful?

My report on May teas.
Cherries after fermentation for 5 hours. The smell is pleasant fruity.
Drying 100,, 50 Tea smell.
The odor was fruity on rolling and drying. The dry smell is pleasant.
Irga. After fermentation, the smell of dried bird cherry berries.
Drying 100.50
The color is amber, the taste is something like a weak bird cherry, pleasant.
Bird cherry smell of dried fruit.
All May teas are not worse than the others, a little softer. They dried until the crunch disappeared, then in the freezer for 2 days. I tried only tea from irgi because the teas were taken to Karaganda to my daughter.

Good evening everyone or afternoon or morning, everyone has their own time. I want to ask you a little. So I decided to learn how to make Ivan tea! But there is so much information on the Internet that your head swells. Here they write that tea can be fermented at 18-20 degrees and it will be fermented. I picked the leaves of Ivan-tea - until I came home I scattered them - about four hours and it passed and they became soft. In some places they write that it is necessary to dry the day a little by stirring them up. I tried to dry it for a day - they do not dry in my apartment in the sun. So they completely dried up after a day. Well, then, after a little withering, I twisted them in a meat grinder, the mass became warm. I put this mass in a stainless saucepan. He covered the whole thing as described. I have 18 degrees in my apartment. And again, as it was written above, I took a sweatshirt from the old days. And he wrapped the saucepan in a sweatshirt. It stood for a day and there was no sense - the whole mass cooled down. I periodically looked checked the mass. I have an electric fireplace, so I set the heating to a minimum, the temperature will be somewhere in the range of 29-30 degrees. I will now put the saucepan in the niche of the electric fireplace and see what happens next. And even here above they wrote that fermentation takes place in 6-8 hours. WHAT IS THAT OUTSIDE IN ANY WAY? There is also a forum about Ivan Chai " 🔗"So there basically everyone writes that a high temperature is needed during fermentation. And fermentation takes place within 24-36 hours.

[Lyudmila]

Lyudmila, good teas, will become more aromatic over time. Does your daughter live in Karaganda itself?
Where are you living?

[wasabi]

wasabi, then you are in the subject of Ivan-tea. This is the first thing.
Secondly, read carefully the recipe and topic about the fermentation of Ivan tea. Everything is described there in great detail and accessible and there are answers to all your questions.

There is also a forum about Ivan Chai " 🔗"So there basically everyone writes that a high temperature is needed during fermentation.And fermentation takes place within 24-36 hours.

And, thirdly, what is the point of asking on this forum about algorithms and techniques from another forum? Better to ask the authors - that is, on the site where you read it. Here we do not heat anything on purpose, we are content with the natural heating of raw materials.

[Alexandra S]

Alexandra S, about flowers - of course, in principle. They can be poisonous ... If they are not poisonous, then look at the color - when dried, blue and blue flowers can change, and whites can turn dirty cream.

I, too, used to live in Kazakhstan not far from the busty there is such a town Arkalyk. Now we live in the Sverdlovsk region

The apple tree dried for a day, in the freeze for 2.5 days. Thawed it, twisted it 2 times. It tasted like apples, possibly some wild apples.
Fermented 5.30
Drying in an airfryer

Good granules do not crumble. The layer was thin, immediately to dry on the street + 34
The smell is pleasant, there is a faint smell of apples, the color is amber.

Raspberries, blackberries. The leaves dried for 14 hours, until the crunch disappeared, then in the freezer for 2 days. Spun 2 times, after the 2nd granule is better. The smell of dried fruits. Oven dry 150 -20 minutes
, 80, then 50. The smell of tea. The granules are good ... better than last year's.
The grapes watched how much juice was released. Almost not.
Ready for fermentation. Fermented for 12 hours.
Drying 150,100,50. in the oven

Freeze-dried grape tea.

This tea is made from just dried grapes. Both tastes good. Spun well.

[Lyudmila]

Lyudmila, good teas, will become more aromatic over time. Does your daughter live in Karaganda itself?
Where are you living?

Yes, in Karaganda. Here on the forum she is the Giraffe. And I live in the Kostanay region.

[paramed1]

paramed1, Thank you! So I'm trying to find out if you can add peony, dahlia, aster and balsam to tea. Peony is definitely possible, I re-read the technology again, there Lyudmila writes that it is possible, but all the rest ...? Maybe the craftsmen have already done, share your experience!

[Galina Iv.]

Galina Iv.How many years I tried to just dry the currants and then add them to tea - it does not give its taste. As, however, and mint. But fermented currants, even with raspberries, gives exactly the real taste of currant leaves. Although the granules are still fresh, not matured.
I have already learned about the fact that everything needs to be dried up and applied in practice. Thank you!

I will try raspberries-mono and currants, it is already freezing. Then mint is next.

[paramed1]

paramed1, lappl1Thank you girls for the advice. Probably I will mix. Is it better to make raspberries with an apple tree?

[Lyudmila.]

Lyudmila., I know Tatiana from the forum. Saran is my hometown.
Do you only make granulated teas?
wasabi, hello fellow countrymen.

[promoted]

Probably, you, Veronicek, have some more promotedI'm a dryer than ours and Irina.

From the advanced - SukhoveyM (the principle of work is the same as in Isidri), can the name be confused?

[francevna]

francevna, Alla, and my mother lives in Saran in the 1st district. And I lived at the RTI in the 3rd district.

[Lyudmila.]

Lyudmila., I know Tatiana from the forum. Saran is my hometown.
Do you only make granulated teas?
wasabi, hello fellow countrymen.

Leafy with raspberries and Ivan made tea. I like. I did it from raspberries last year, and this year from Ivan. I crumpled it with my hands. Rustic like it.

[Lyudmila]

Lyudmila,