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

[francevna]

francevna, Allochka, thank you for telling us about your tea! Very informative! Your experience will be useful to many tea-makers. Your tea is very beautiful. Granules are a feast for the eyes, like worms!
I've just started twisting it 2 times this year. I like the result very much. Indeed, the finished tea takes up much less volume. And you need to put less on the brew. You did this with girls last year, but something most of the tea-makers missed this useful information. And now I do so and am not overjoyed. The granules are so beautiful! I must again ask the Chief to give me the opportunity to edit and add this useful information to the recipe.

thank you for accepting me into your tea family !!! I will continue to make seagulls ... I regret that I did not find you earlier and did not manage to dry the color of the apple tree, pear ... Well, nothing, next year we will start from spring. ...

VikkiVel, but how can you not accept such a tea? And don't regret that you didn't start making tea earlier! So now is the right time for you to start doing it. And the tea season is still very long ahead. We didn't even finish it with snow last year. They hid all the leaves in the freezers, and made tea in winter. Some made it to spring. And Lena Kadieva collected strawberry and raspberry leaves from under the snow. And there was no need to freeze ... Len, remember?

I will definitely go to the tea gazebo !!!

Come, we'll wait!

Lyudochka, thanks for the kind words

These are the containers for tea made of five-liter bottles. She cut off the top, made holes with an awl, sewed on the top from chintz.

[LAKATA]

LAKATA, well, what are the needlewomen! Unexpected and beautiful! Only in a dark place - this time. And two - and how do you ensure a tight, practically air-tight closing in such a container?

[LAKATA]

LAKATA, Larissa, there are simply no words, how beautiful! Great idea to use 5 liter eggplants! Thanks for sharing your idea! I only join Veronica's question. Is the tea tightly closed?

Luda, thank you! I don't know what kraft paper is either. Darkness

Girls, called her daughter, asking her to make sachets from kraft paper to send us a master class, she said that in the internet this good ... like shoe polish. Fill in the search engine "Gift bags made of kraft paper," a bunch will come out, I checked.

[Lucilia]

Lucilia, it seems to me, lappl1 was referring to filter bags like those in which tea is brewed in a cup. If such, then here you can buy 🔗... Only the price seemed a little expensive to me.

Aaaaaa, maybe I'm to sell tea ...

Aaaaaa, maybe I'm to sell tea ...

For selling tea, craft bags are just the thing. Can be decorated very nicely. And they are also suitable for gifts.

Hammer in Yandex:
tea bags to buy empty.

[Lucilia]

LuciliaI was still wondering how you can brew tea in kraft paper bags? Kraft paper refers to high tenacity wrapping paper. It is made from long-fiber, slightly cooked sulphate cellulose. Kraft paper got its name from the German word "kraft" - strength. The technology for obtaining this material boils down to the following: the basis of the paper is wood, which is processed by sulfate cooking.
But I thought I didn't understand something. But no. It was about gift bags.
And for tea bags, heat sealable tea filter paper is used.The formation of a paper bag of this type is ensured by heating it to a temperature of 145 ° C with thermal rollers. Welding provides a thin layer of polypropylene, which is applied to one side of the paper web. When two layers to be welded are connected together and heated up, in a matter of seconds a strong seam is formed at the pressing points, which reliably stores the contents of the filter bag inside it. The polypropylene used for welding does not manifest itself at all when the contents of the filter bag are brewed with boiling water and does not affect the taste of the drink.

Made a small portion of granulated tea yesterday. Raspberry + apple tree 50/50. There were about 700 grams. First I twisted the raspberries and half a portion of the apple tree, and twisted the rest of the apple tree, adding 3-4 (literally) black currant berries to the meat grinder. If the meat grinder groaned on clean leaves, it twisted it with berries, like a song sang. Then I mixed both types of granules (with and without berries) and twisted again. The granules came out - lovely sight! Wish I still have nothing to photograph with.
Fermented for 6 hours. Dried, as usual, dry 150-125-100 and dried at 60. Dried for 2 hours, because the granules are dense and damp from berries. The dust was no more than a teaspoon.
She brewed tea immediately. I was afraid that currant compote would be heard. So that's it. Great black tea! No sourness, no compote. Very dark color. I have very few currants left. I'm sorry for tea. Eat with cottage cheese. And next year I will definitely do that. My hedgehog-raspberry will start, I'll try to make tea with its berries.

[Radushka]

Radushka, so I am now drying a currant leaf - unscheduled, a neighbor cut off the bushes and gave me the twigs - with a berry. Conveyor grill, 80 degrees, bye. The smell is extraordinary. I don't eat currant berries, but I love tea very much, I have ordered it from England until now. Last year I did it with an apple tree, not quite what I wanted. Now the berries are great granules. I hope for a good result.
But when the berries run out, I'll try to scroll an ordinary apple, it will also give juice. And then in September to cook currants and raspberries, the granules must be fastened with something. And the apple will not overwhelm the taste of the leaves.

[Veronica]

Veronica, exactly! I’ll have to play with apples too, I guess.
And the tea mix with currant leaves is fabulous, yes! But, for some reason, my meat grinder refused to twist the pellets a second time. I had to dry "one-off". The dust came out decently. But, I wrote above. Dust brews even better than granules. And the taste is the same, extraordinary!
Next year I will definitely make granulated currants-mono with berries!
By the way, when brewing, the granules did not disintegrate at all.

[Radushka]

Radushka, why don't they spin the second time? Clean the meat grinder, let it rest. The second is easier! And the mix with currants - something doesn't pull me to do it. Dry at 80 for a long time, and you raise the temperature, so there are currants there, but not. Now, after fireweed, raspberries are next.

Rustic tea with double twisting was poured into jars, a capacity of 900ml -260.270g turned out. And with one twisting, only 160,170 g. included.

[Lucilia]

Lucilia, Ludmila, yes, I meant disposable tea bags. I want to make these for my son to work. He only drinks my fireweed + cherry tea. It would be very convenient. And I looked at kraft paper in the internet. Thanks, everyone, girls, for your tips. I will definitely use them. Now I have guests. They live in Moscow. I ordered them. They promised to buy.

[Irina-gap]

Irina-gap, Irina, Thank you ! So they explained everything sensibly.
Radushka, Veronica, Alla, however, such cool granules after the second linking. They only dry longer, especially if they are dried at low temperatures - currants and Fuzzies, for example.

Girls, what a huge thank you for this site!
During this time, I dried a mix of granules from different leaves (strawberries, plums, cherries, apple trees, gooseberries, blackberries, wild strawberries), mono-currant (rolled after freezing), raspberries, grapes (granules). Now they are hanging in bags, drying up.Can't wait for September now to try.

But with Cyprus, something is not working out for me. I tried again with the method of sweating and according to your recipe to compare. But I didn't get a strong fruity smell. I did everything according to the recipe, the smell was barely perceptible. The fruity smell only went away during drying. Also hangs to dry.

And I also tried this: my husband loves raspberry jam, but does not like the small bones in it. Then I tried to cook him like jelly. She brought the berries to a boil, rubbed them through a sieve, and spread the squeezes in a thin layer on a plate and put them on the loggia to dry. When they dried up, I ran them through a meat grinder and dried the granules in the oven. At 100 degrees, about an hour.
I tried to brew it. Faint raspberry and slightly sour taste. I like it. And most importantly, I used waste. I will add granules to my tea.



You can just dry the raspberries, but I don't have much of it, everything is overestimated by children and grandchildren.

[Everything, the day was a success - I gathered leaves]

On Saturday I made mono cherry. My cherry tree itself is very old and collecting leaves on it is not very convenient - more precisely, even difficult.
But still - I picked up the leaves and started cooking.
Withering leaves in the night. I also took a mug of cherries, separated them from the seeds and also left them to wither overnight. In the morning, I froze the leaves for a couple of hours and started twisting. The first time I just twisted the leaves and sprinkled them with berries.

the second time I twisted the mass with the berries, that is, it turns out that the berry was distributed throughout the mass. I took 9 percent of the total weight of berries - maybe this is a lot, but I decided to try.
I got this mass after the second scroll ..

I twisted it a second time immediately into the container in which fermentation was supposed to continue - so the granules remain intact. Previously, I twisted it first into one bowl, then into another, then transferred it to a fermentation container - the conclusion is that all the same unnecessary movements also damage the not yet dry granules.
I liked the smell from cherries more than from mono raspberries - I set it aside for a bit.
In general, I leave the remnants of the meat grinder for myself for testing - I collect what remains in the grooves ... (it's a pity to throw it away)

I also ferment, dry a little - and you can try what happens ...
And yesterday we were visiting - at the dacha - there are a lot of plants around - by the evening I begged the hostess to peel the cherries - the cherry is young - the leaves are large - they are easy to assemble ... And I ended our "guest gatherings" with the phrase: "Everything, the day was a success - I gathered leaves"... everyone laughed at me ...
She promised to come again for foliage when the cherry grows ...

[Anyuta]

Anyuta, your reports are always so detailed! It's a pleasure to read them! Moreover, with a photo ...
You know, cherries are very easy to granulate. Due to the large amount of mucus in the leaves, the granules are strong and without a second twisting. I noticed that if you add cherry leaves to any mix, even in small quantities, it always strengthens the granules, even raspberries and currants.
And the fact that you do not throw away the "waste" after twisting is right! It is not good to be lost.
Anyuta, thank you for continuing to share your work with us.

Anyuta, thank you for continuing to share your work with us

Oh, Lyudochka, your "kind word" is nice ...
By the way, I forgot to finish writing.
Drying tea, even with so many berries, went faster than I expected. I thought that about 3 hours would definitely be dried in the oven, because the granules from the berries themselves were initially a little slippery, but literally in about 1 hour and 45 minutes (with roasting) the tea was completely dried. Now it weighs on the street to dry.

[Anyuta]

Anyuta, I only once made tea with berries, moreover, thoroughly dried in a dryer (currants), but my tea dried much longer than usual. We still need to experiment.

made tea with berries, moreover, thoroughly dried in a dryer (currants),

I read that you added only 1% of the berries, so adding (cautiously) your own about 9% and thought that the tea would take a long time to dry. But my cherries were already pitted all night, and another 2 hours in drying at the maximum temperature. I would not say that the berry was completely dry, it was not at all, but it clearly lost about 30-35% of its original weight in volume
And I, in general, liked the idea of ​​using berries in tea. Now I want to make exclusively mono teas (since this is only my first experience of tea making), and then I will "create" the mixes. Mono strawberries are harvested, but without berries. But there is still a lot of smelt waiting in line for me, and I will try to add some berries to each one - I wonder what will turn out ...

By the way, now I have a problem ... WHERE, well, WHERE do so many tin cans? But in 2008 (when I moved from my parents to a new house) I took out so many of these jars as unnecessary and left only one - the largest ...
Now I frantically remember in which of the boxes I left or did not leave these cans ...

Lyuda, yesterday she spun currants with berries, which she almost completely dried up in the grill on the first floor under the tea drying there. I cannot say that the granules were dried for a long time. I dried it at 80, then at 65. We'll see what happens, but the smell was stronger than when drying just a leaf. I don't specially pick berries from a bush, a late variety, I will repeat again.

the smell was stronger than drying just a leaf.

So it also seemed to me that the berry itself gives a subtle, but more pronounced smell ...

[Anyuta]

Anyuta, of course, it does, the juice has a different composition, different from the composition of the leaves. But soon the berries will go away. We will add apples-pears and the like. I like the result visually and tactilely. The main thing is that granules are formed from everything. All hands will not reach raspberries!

Yesterday I made two versions of tea in order to achieve the taste and aroma of currant leaves. First, I fermented the currant leaf 6 hours after freezing. I rolled and cut the rolls. Then I dried it at 80 degrees. half an hour and 50 degrees. some more. I combined it with ready-made tea made from wild apple and mountain ash in half. There is no currant aroma in the finished dry tea, and in the brewed one there is a very distinct pleasant currant taste.

I also made a mix of pear leaves, garden apple, cherry and chokeberry. When scrolling in a meat grinder, I added a little withered currant berries. Scrolled twice in a manual meat grinder, not without problems. I had to disassemble and clean it 6 times. Scrolled first through the lattice with large holes, then with small ones. The granules turned out to be strong and black. Fermented for 8 hours, dried at 100 degrees for 1 hour and a little at 50 degrees. The aroma of dry tea was insanely pleasant, but without a hint of currant. In the brewed tea, currant berries were felt, and there was also a pleasant sourness from them.

Having drawn conclusions from this, I want to try to scroll a leaf of mono currant with berries in a meat grinder. I would like to achieve just such a currant-currant tea. So after all, it will also be incredibly useful. How much vitamin C! Hope the drying doesn't kill him.

[Natalia]

Natalia, with berries the currant leaf will be the very thing! Naturally, dry no higher than 80 degrees. I haven’t tried it yet, I only did it yesterday, but today I’ll brew it - I really want to!

Veronica, you dried the currants, then twisted them with leaves, and did not fry them later when drying, do I understand? For the bestolochi, in more detail, please, I want to make a mono.

All hands will not reach raspberries!

similar ...
For tomorrow (without guessing) I also plan to make mono raspberries, until the remnants of the berries disappear ... otherwise, I will have to create further without berries ...

All good afternoon.
I read both the recipes and half of the topic, approximately. I even tried to do something.
The questions are:
1.Can you make tea from the leaves of grapes growing in the Moscow region?
2. You are writing here about granulated tea. Has anyone ever tried to make a tiled one? And is it even possible?

[Lind @]

Lind @, Hello, you can make grapes, why not? Tiled tea has not been made yet, it is pressed there, but how do we press it? it is difficult.

[Veronica]

Veronica, I also think it will be very tasty.
Lind @, last year she made something like tiled tea. Fermented fireweed flowers and tamped them into ice molds. The result is tight little tiles. The tea is delicious, it smells like flowers, brewed with a bright yellow color. I think you can also make large tiles from leaves.

[niamka]

niamka, can you give more details. How was it tamped, how was it dried? No meat grinder. There is an idea to grind the mixture of leaves finely in a blender and then, after fermentation, form something like tiles and dry. I don't know how real it is.

I think that any berries can be used as a supplement to get dense granules in non-granulating leaves. My raspberries are gone. But there is ripe yoshta and, similar in taste, gooseberries. Neither yoshta nor gooseberry have a special aroma. This means, in theory, should not in any way affect the taste of raspberry or currant, or blackberry tea.
I will try!

niamka, or more details. How was it tamped, how was it dried? No meat grinder. There is an idea to grind the mixture of leaves finely in a blender and then, after fermentation, form something like tiles and dry. I don't know how real it is.

She tamped it down with her fingers. The flowers are delicate, easily wrinkled. I dried it in a mini oven without a form. If I made a tile from leaves, I would definitely scroll it in a meat grinder and tamp it into some kind, for example, a silicone mold, then I would pull it out and dry it as expected. Here the girls wrote that a blender was a bad idea. Then the leaf will not ferment well.

Here the girls wrote that a blender was a bad idea. Then the leaf will not ferment well

And if you ferment a whole sheet or cut, or rolls, and then grind in a blender before tamping? It's fast. Should not degrade tea.

And if you ferment a whole leaf or cut, or rolls, and then grind in a blender before tamping? It's fast. Should not degrade tea.

I didn't do that, but something tells me that there will be a lot of small crumbs, undesirable in tea.

[Natalia]

Natalia, I already wrote about dust here. Collect separately. The taste-color-aroma of "dusty" tea is no worse than quality tea. It would be in bags ... there would be no price)

Natalya, I've already written about dust here. Collect separately. Taste-color-aroma of "dusty" tea is no worse than quality tea. It would be in bags ... there would be no price)

It is quite possible to collect in bags, they are sold. But about the blender: after all, it seems to me that there will be tea leaves of different sizes, maybe I'm wrong.

In principle, with a blender / combine, you can break it as finely as with a meat grinder, kmk. Hence the idea of ​​crushing and then compacting.

after all, it seems to me that there will be different-sized tea leaves

most probably. Suitable for tiled. And I found the bags. A little expensive for me. But, for my dear girlfriends, I think I will.

I think I'll risk trying to do it.

I think I'll risk trying to do it.

And write a report. Will wait.

[Lind @]

Lind @, Olga, Good day!

1.Can you make tea from the leaves of grapes growing in the Moscow region?

The girls did it, but not mono, but in mixes. It gives a good sourness.

2. You are here writing about granulated tea. Has anyone ever tried to make a tiled one? And is it even possible?

It is possible to do, but I read reviews on the treasure hunters forum (there are serious men preparing tea) that they have it moldy in the middle during storage. I think that it is problematic to properly dry such a tile at home. It will be difficult to understand - is the tea dry? And if you dry it for a long time, then there is a risk of overdrying the tea and getting paper instead.This could be done in a Russian stove, where tea is dried using the infrared spectrum of radiation coming from bricks made of regular clay. So in Russia they did it before.

[niamka]

Yesterday I made two versions of tea in order to achieve the taste and aroma of currant leaves.

niamkaNatasha, well done! Nice tea! She did the same. But something has not yet understood what I have succeeded. The smell is not strong, but I have not tried to brew it yet.

[Veronica]

Lyuda, yesterday she spun currants with berries, which she almost completely dried up in the grill on the first floor under the tea drying there. I cannot say that the granules were dried for a long time. I dried it at 80, then at 65. Let's see what happens, but the smell was stronger than when drying just a leaf. I do not specially pick berries from a bush, a late variety, I will repeat again.

Veronica, I will wait for impressions from this tea. I still have berries, but we are transferring them from terrible strength to biscuits.

I read reviews on the treasure hunters forum (there are serious men making tea) that they have it moldy in the middle during storage.

And what is this forum and where is the discussion?