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Fermented tea made from leaves of garden and wild plants (master class) (page 268)

lappl1
Quote: francevna
I want to show the grape leaves after freezing, there are several varieties, so the leaves have different colors.
francevna, Allochka, thank you very much for the photo of grape tea. Very useful pictures for everyone who grows grapes. There will be something to focus on! Everything is perfectly visible and understandable!

I am very glad that you learned how to insert a photo. Now you will please us with them.

lappl1
Quote: Alexandra S
What good fellows you are! And hard workers! I care about your results, frankly, as before the moon, but I do not despair.
Alexandra S, Sasha, and thank you for the praise. Nothing, and you will have no less tea! The main thing is that you started doing it. Now you cannot be stopped. We know this well.
Quote: Alexandra S
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?
Alexandra S, I draw your attention to the fact that you do not need to dry the flowers completely, but only the petals. Then they will not kill the taste of the tea. I dried dahlias and asters. I don't know about balsam - I don't have it. I advise you to familiarize yourself with the properties of the flowers that you are going to dry on the internet. Then you will definitely choose the safe ones.
lappl1
Quote: Lyudmila
My report on May teas.
Lyudmila, Lyudmila, I have not moved away from your report on the topic of Village Tea, but came here, and here - a control shot! Such photos are wonderful! So everything is essentially described about each tea! Thank you very much for showing us your tea. looked at it with pleasure!
lappl1
Quote: Irina-gap
how many years I tried to just dry the currants and then add 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!
Irina-gap, I am very glad that you managed to get the tea you wanted! Thanks for sticking to the technology. This will make it great!
lappl1
Quote: pupsen
Thank you girls for the advice. Probably I will mix. Is it better to make raspberries with an apple tree?
baby doll, Julia, to your health! You can do raspberries with anything. I use it in the fall as a base in Village Tea (at least 50%). I add apple, cherry, black chokeberry, strawberry, pear. I won't say that raspberries are clearly felt, but the tea turns out to be very good. But if you want to get a pronounced taste of raspberries, then it is better to do it with an apple tree.
lappl1
Quote: vlek
From the advanced ones - SukhoveyM (the principle of work is the same as in Isidri), can we confuse the name?
vlek, Thank you! I already understood what was the matter. It turns out that Veterok has different models.
baby doll
lappl1, Luda want everything. But somehow badly I tune in (for reasons beyond my control) to collect the leaves. No good sounds get in the way. But hopefully we will break through. I live in a high-rise building and have no raw materials of my own. I have to look for trees away from the roads or, if possible, ask for someone to visit.
lappl1
baby doll, Julia, you take care of yourself! Better not to risk it ... May God grant peace to your land!
baby doll
Quote: lappl1
May God grant peace to your land!
Thank you very much! We are all waiting for PEACE! My friend had a lot of fun today when she found out that I make teas. And she called me Crazy (this is a print translation). I will look at her in the winter, that she will then sing.And I like to do, it distracts from annoying actions and I have the feeling that I am touching a sacrament that was previously not available to mere mortals!
lappl1
Julia, how well they said about the sacrament! And there is! How many years have I been making tea, but I still can't get used to this process. Each new batch is made with delight. And the girlfriend just doesn't understand anything. It is necessary to treat her to tea, then, maybe, you will find yourself a partner for hikes for leaves.
Natusichka
Lyudochka, I probably missed ... we asked a question about the brand of the grinder ... someone (I don't remember ...) had to answer us ... or did I miss it or haven't answered yet?
Natalia-NN
Tata, and girls sorry for the late reply. She took a meat grinder, which with a shredder. I will not say the exact name, but at the end of the name there is the number 24.
lappl1
Quote: Natusichka
I probably missed ... we asked a question about the brand of the meat grinder ... someone (I don't remember ...) had to answer us ... or did I skip or haven't answered yet?
Natusichka, go to the Gazebo. There yesterday Loksa-Oksana told about her meat grinder.
Natusichka
Quote: lappl1


Natusichka, go to the Gazebo. There yesterday Loksa-Oksana told about her meat grinder.
Natalia, but can you see the exact name?
Thank you, I went to look.
Natalia-NN
Natusichka, Belvar KEM-36 / 220-4-24
Lilya34676
I am a little upset
Made tea from a sucker, and it (tea) smells like dry grass
(cooking method - 1 kg of raw material first simply evaporated in a bag (about 1 hour), then dried for a day, in the freezer for a day, and then cut and fermented for 14 hours; drying - 100 ° min 10, and 50 ° the rest of the time)
Maybe the leaves are burnt?
True, the bag for drying smelled very VERY chocolate 0_o
and the brewed herb is herb and tastes and smells;
And the smell disappeared in the bag
lappl1
Lilya34676, I don't have a sucker, but read the reviews in the links, how other tea makers prepared it. For me, like this:
1. Superfluous evaporation procedure in the bag.
2. You didn't knead them after the freezer. No juice - no fermentation.
3. At 100 *, tea cannot burn.
4. Loch is better to mix. Few of us did it mono.
5.If you smelled like chocolate, then this is a positive sign.
6. Fermented a lot. Sadovy takes less time (see the recipe).
7. Most importantly, YOU FORGOT ABOUT DRY FERMENTATION. Let it brew for a couple of months.
Vinokurova
Quote: lappl1
Let it brew for a couple of months.
my long-suffering first tea turned a month ... like a toxicomaniac I walk around and sniff out ... it smells awesome ... I already wanted to try ... but if I have to wait two months, I'll wait ... and don't tell me in a month what to wait it would take three months
Radushka
AlenKa, my month is already ENDED! I barely managed to pull out 50 grams to hide in the locker.
lappl1
AlenKa, in secret, just in your ear:

drink right now ... You could drink in a month, and immediately brew. Just think, prohibitions ... Spit on them. You will simply have something to compare with in autumn or winter.

Vinokurova
Ludmila, I've heard....
Loksa
Lilya34676, the flavor can return!
Lilya34676
Quote: Loksa

Lilya34676, the flavor can return!
I hope so
Lyudmila
September leaves. Collected only colored ones. from all of the following.

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

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

Fermented tea made from leaves of garden and wild plants (master class)Pear
Fermented tea made from leaves of garden and wild plants (master class)The granules did not turn into dust after pouring boiling water.

Fermented tea made from leaves of garden and wild plants (master class)Pear made of green leaves. The tea is lighter.

Fermented tea made from leaves of garden and wild plants (master class)Pear. For comparison, I took green leaves.

Fermented tea made from leaves of garden and wild plants (master class)I looked for dust.

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

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

Fermented tea made from leaves of garden and wild plants (master class)Apple tree
Fermented tea made from leaves of garden and wild plants (master class)Melissa
Fermented tea made from leaves of garden and wild plants (master class)Mint

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

Fermented tea made from leaves of garden and wild plants (master class)Currant
Fermented tea made from leaves of garden and wild plants (master class)Created by nature. This is the taste!
Report.
The granules are strong. The color is dark. The smell is stronger than that of green leaves. It smells like fruit and candy. Generally, the smells are delicious. Processed well. Drying 100.80.50. The dried one had the smell of tea. And dryness.
lappl1
Quote: Lyudmila
September leaves. Collected only colored ones. from all of the following.
Lyudmila, Lyudmila, thank you for confirming my words that autumn tea is stronger and tastier than young! And, of course, thanks for the photo report!
Radushka
lappl1Lyudochka, my currants will stand naked by August.There are no late varieties, and mine all shed their leaves early. Raspberries will also dry out by this time. It happens that the leaf of the apple tree is dropped. I think that after August there will be nothing to even make tea. Now I'm filling the freezers with raw materials.
lappl1
Radushka, correct my words according to your conditions and everything will be OK. The day before yesterday we were talking about late leaves. Like, they are already harmful and are worse processed ... t, your autumn comes earlier. but the leaves are just that - old and tough ...
Valkyr
lappl1, Lyudmila, your position is clear!
There was no talk of using rhubarb and sorrel in tea; exclusively as an example of changes in the biochemical composition of a plant during the growing season.
The statements of doctors are convincing, but there is no practicing phytotherapist on the forum.
Tata
Natalia-65, bought a meat grinder Belvar KEM-36 / 220-4-31. What alarmed me, the knife is exactly the same as my manual one in which 2 pieces have already broken. when scrolling through leaves.
Fermented tea made from leaves of garden and wild plants (master class)
Do you have the same?
Radushka
To date, according to a survey of family members, the best mix is ​​250 g of raspberries, 200 g of black currants, 250 g of strawberries, 250 g of an apple tree, 250 g of a pear, and 50 g of cherries. Fermentation (granulated after freezing) 8 hours. Drying with frying. ! 50-125-100-50
lappl1
Quote: Valkyr
The statements of doctors are convincing, but there is no practicing phytotherapist on the forum.
Valkyr, Maria, just one of the responding doctors is a practicing phytotherapist. Note that we are not on the "Help Yourself" website, but on the culinary forum. And I didn't write an article, but just a recipe. And we do not set ourselves a goal - to be treated (although this effect is present from our tea). We prepare delicious tea for pleasure that is harmless. It is checked by a practicing phytotherapist, and by numerous forum people on themselves, their relatives and friends.
lappl1
Quote: Radushka
To date, according to a survey of family members, the best mix is ​​250 g of raspberries, 200 g of black currants, 250 g of strawberries, 250 g of an apple tree, 250 g of a pear, and 50 g of cherries. Fermentation (granulated after freezing) 8 hours. Drying with frying. ! 50-125-100-50
Radushka, noble composition, I confirm!
And for me, any mix is ​​good, in which there is a cherry. Just a little bit!
Radushka
Ludmila, unfortunately, the currants are coming to an end. And pears will not be enough. Quite a lot of only raspberries and apple trees. I will interfere 50/50. Moreover, I really like raspberry-mono.
I have not yet made hawthorn and black chokeberry. But, I have very little blackberry.
lappl1
Radushka, and without currants, you can make great teas. The main thing is that there are raspberries and apple trees. Throw in them a handful of what is available, and the composition will always be different. Last year I have been making teas since August - based on raspberries and apple trees, because I have endless abundance of them. And I have no cherries and blackberries at all. But I always, collecting raspberries and apple trees, then went to the neighbors and tore first blackberries, then cherries. Oh, yes ... I still have a lot of pears, but I stopped making tea with it early, since she is 50 years old. And getting the leaves is problematic.
Radushka
Ludmila, here I have such a pear. And nobody has a blackberry in our village except us. If you like it, I will breed mine.
Loksa
Lyudmila, I didn't understand what is in the last photo? Chagir? what it is?
Radushka
Oksana, this is badan
Loksa
Radushka, thanks, I guessed, but could not cope with curiosity. What if something else?
Giraffe
Quote: Lyudmila

I tried only tea from irgi because the teas were taken to Karaganda to my daughter.
And my daughter is flint, she just sniffs and waits ... But the smells are awesome And to be honest, my daughter, while the season, brews fresh leaves of garden plants ...
Giraffe
Quote: lappl1

Thank you very much for showing us your tea. looked at it with pleasure!

Thanks me? Well, I kicked it on Skype, otherwise Mom is too lazy to press buttons.
Elena Kadiewa
Tatyana, thank you for "kicking on Skype", otherwise we would not have seen such beauty!
lappl1
Tanyusha, and I suspected that you were a partner .... Thank you for that!
Ёlenka
My first teas ...
Cherry
Fermented tea made from leaves of garden and wild plants (master class)

Raspberry (twisted it in a meat grinder and only then finished reading that it is better not to do this)
Fermented tea made from leaves of garden and wild plants (master class)

Grapes, at first there was a smell of a broom, but after 3 days of drying, a pleasant smell breaks through the pillowcase.
Fermented tea made from leaves of garden and wild plants (master class)

Thanks for such a great topic and help!
Radushka
Ёlenka, but I still like raspberry-mono the most. And the small fraction does not bother. Let's drink rooibos. There is also one dust)
lappl1
Quote: Ёlenka
My first teas ...
Ёlenkathe tea looks great. Congratulations !
lappl1
Plants recommended for the production of tea substitutes (prof. Cerefitinov)


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

a source - 🔗

So guys, we're on the right track ...
Radushka
I just thought ... blackberries also need to be mixed with an apple tree, probably?
Linadoc
I especially liked the last 3. I need to think about how to make tea from pumpkin, carrot and cranberry pulp.
lappl1
Quote: Radushka
I just thought ... blackberries also need to be mixed with an apple tree, probably?
Radushka, yes, we must do with it. Look at the links. There Mistletoe reported. And there is a photo.
Quote: Linadoc
I especially liked the last 3. I need to think about how to make tea from pumpkin, carrot and cranberry pulp
Linochka, yeah, you have to ...
Radushka
The carrot cake is dried after the juice has been squeezed out. This is "tea". Granny was drying in a cooling oven. Probably, he also languished there. I didn't like the taste.

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