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

[Linadoc]

Linadoc, Linochka, you are the only one who continues Zakhar's method so far! Well done! As soon as I get ready to do gardening, I will definitely try this method! And the smell in your tea is all right. It is dry, but dry almost does not smell. Another smell will work up. well, you yourself know that.
Great tea in your photo. Thank you for such an informative report!

Girls, well, I became greedy.
I went to collect again wild raspberries, fireweed and robbed every last currant and strawberry in the country. She put everything to dry. I will add to tea. While the currant leaves are in the freezer, I will twist the rolls and cut them. And then add currant berries to the dried ones. I will do the same with raspberries.
Tell me, will it be okay?

it took a picture today, beauty ...



And now yesterday's fireweed is drying.

[Irina]

Irinawhat wealth! And it is better to make tea the way Veronica and Anyuta did. The tea will be more aromatic. You can see HERE and HERE

[Lyudochka]

Lyudochka, thanks for the links. I already did granules with berries (when I forgot to plant the leaves and put them in the freezer). And here I wanted to make not granules, but cut the rolls. That is why I am asking about dried berries.
If this is not AH, then tomorrow you will have to twist the granules, otherwise the berries have already adhered. Although tomorrow there is no time to do this.
How many percent of the berries is it better to take? Does it only affect the moisture content of the granules?

My mono raspberry tea after fermentation and drying, the granules remained green. I brewed a lukewarm one as it was interesting what color the tea would be. It turned out to be a beautiful tea color. The taste didn't really bother me. I will still mix it with an apple and add something else (I haven't thought of it yet). But how interesting it is to create tea bouquets.

[Irina]

How many percent of the berries is it better to take? Does it only affect the moisture content of the granules?

Irina, I cannot answer this question, since I made tea with berries only 2 times and did not weigh (about 1%). I made sure it wasn't too wet. But this is not a fact that I did the right thing.
Affects the taste and strength of the granules. The leaves do not crumble with berries.
Anyuta has everything written as a percentage:

For a given volume of leaves, I first took 6.23% of berries - this is 52 grams. It turned out to be few. I went to the garden for the second time and added 4.86% (40 grams), then the third time - 3.65% (30 grams). this is my whole raspberry
ended. I had to urgently run (or rather even go by car) to the next street to another vegetable garden. There I collected another 5.1% of berries (42 grams). As a result, it turned out 19.93%. But this is not enough - in my opinion. In order for all the granules to be strong, you need about 25% of the berries - no less that's for sure. Because at the end - just a little bit, I have already gone "dust" - that is, exactly what we here call dust in tea. I just missed a couple of berries.

But how interesting it is to create tea bouquets.

iriska3420, Ira, I agree - very interesting!

Girls boys! I just twisted raspberries with berries. I no longer have raspberries, I took some kind of hybrid gooseberry. The color of the berries is dark, almost black. The taste is sweet and sweet. It looks like yoshta with berries. I took a little more than 250 g of berries and exactly 1 kilogram of raspberry leaves. Twisted it twice. The first one - on a large wire rack, then I gently mixed everything (the granules crumbled even when wet, then into small ones. The granules turned out to be beautiful, rather dense, colored with gooseberries. I'm going to ferment for 6 hours.I will dry with frying, as I like. How to dry-try-write.

[Radushka]

Radushka, I probably have a Cumberland, very prickly and I need to tie it up.

[Loksa]

Loksa, Oksana, from it is very tasty jam. She looks more like raspberries. No need to harass. I, here, will try to make leaf tea from its leaves when I type, at least half a portion.
Look for and breed Loganberry. If you love blackberries but don't want to shoot

The reserved seat seats are running out, everything is so prettier! it must be properly cut, otherwise it fell on honeysuckle, which was already stunned by such impudence. Raspberries can be strangled, but I don’t feel sorry for raspberries, they are wormy anyway, I don’t eat them. I collect forest jam.

Mom says she has so many apricots, she throws them out in the garden. I asked, what are you wearing so far? "So that the dogs don't eat", he eats apricots, then bites the bone and eats the nucleoli !!!!! Before that, he sniffs for a very long time and chooses which one to eat, and my mother worries that he spoils her teeth ... and drags apricots-padanka in buckets around the garden, equalizes the road

Well ... and we don't have them this year ...

[Oksana]

Oksana,

I don't feel sorry for raspberries, they are wormy anyway

Raspberries become "wormy" if not harvested on time. I collect mine every day. At the peak - twice a day. And there are no worms.
I envy everyone who can collect something WILD. This miracle is not available to me.

[Radushka]

Radushka, I am at the dacha only on weekends, every day does not come out. You have to do a lot in two days, half of the work is done on its own.

[Oksana]

Oksanawhere does mom live? We haven't had apricots for a year.
I wonder if the peach can be scrolled with leaves, cut into small pieces and added. Can anyone try to do it?
Zachari, no desire to try?

Girls and the main guru Lyudochka! Good evening! I am reporting: today I made two types of tea-1. strawberry + apple + raspberry + tsp currant + cherry. Withers for 12 hours, in the freezer - 2 days. I twisted it in a meat grinder (fine lattice): 1 time all the leaves were mixed + added a handful of black currants and gooseberries (berries% 35), 2 times - mixed everything together. The granules came out thick (as on a large grid), dense, the color is immediately dark dark brown. Fermented and 6 hours. There was no particular smell, but thrusting my nose into a saucepan, I caught a sweet, fruity, jam aroma, with hints of sour grass. Set to dry. First, for 40 minutes at 150 degrees (I have 2 baking sheets, there are a lot of raw materials on them. It should be divided into three, but only 2 fit into the oven, and I don't want to delay drying. Another tea is waiting for drying), then by 100 degrees for 1 hour. Let's see next. The color is already black - black, the granules are large, strong, do not crumble upon stirring. Now the main thing: The smell is breathtaking in the house, as if I were making strawberry-currant jam. I made a lot of mixes, but there has never been such a smell (strong, full, intoxicating, bewitching)! Is a song!!!! Compote, jam, dried currant leaf - in one bottle. I wonder when I'll brew, what will it be?
Now tea number 2: blueberry and lingonberry leaves + blueberries and lingonberries (% 30) + 2 handfuls of fireweed. It seems to me that it will not be tea, but a BOMB! One is HEALTH! Dried for 14 hours, freezer for 2 days, twisted 2 times (with berries), fermented for 5.5 hours. I will dry it in about 1 hour. The smell is fly away! Granules are black now, strong, beautiful. Let's taste the tea when it's dry.
Something like that.

[guzel]

guzelwhat a beautiful combination it turned out. I have already imagined how delicious the tea will be.

guzel, what a beautiful combination it turned out. I have already imagined how delicious the tea will be.

Exactly, Allochka, a beautiful combination. I hope it will be delicious (especially now with berries).

[Guzel]

Guzel, well done! I made such a great tea. I can imagine how fragrant and tasty it turned out. Thank you for such a detailed report.

[100 * C]

Dry in the oven with the door ajar for 1 - 1.5 hours at a temperature 100 * C.

do you put it in an oven that is already heated to 100 * or from scratch?

[vlek]

do you put it in an oven that is already heated to 100 * or from scratch?

vlek, into a preheated oven so that the tea is steamed as little as possible.

[lappl1]

lappl1Lyudochka twisted the leaves yesterday. Scrolls poorly, clogs. I put it back in the freezer. I think I got it. Yes, kitchen. the harvester is old, it's hard for him.
I'll repeat it for days.

[Anatolyevna]

Anatolyevna, no, not overwhelmed. The freezer should spin well. This is because of the meat grinder ..

[steamed up earlier]

in a preheated oven so that the tea changes as much as possiblesteamed up earlierXia.

went to the chemists (therefore the question) they answer it differently, namely-
"With regard to the drying process, the moisture of the material is classified in a broader sense into free and bound.
Free moisture is called moisture that evaporates from the surface of a wet material at the same rate as from the surface of water (respectively, on the contrary, for a bound one) ... "
To briefly summarize the calculations, at the first stage of drying, an increase in temperature to 100 * should not overtake the process of evaporation of excess free moisture from the leaf, namely, starting from 100, we steam it, that is, as if we leave moisture inside.

[Ludmila]

Ludmila, I decided here to check how much the weight of the leaves decreases after withering, because I wash them. It turned out to be 25%.
And yesterday I didn’t have time to open my eyes, and the neighbor had already put grapes for me, and then our husband cut off the grapes. It turned out 2300g, the first time I did not wash it, the day before the rain passed. So here, after withering, it has decreased by 20%.

[vlek]

vlek, How interesting! Thanks for the theory. I didn't think about it. Although it would be worth it. We need to try it out in practice.

[Alla]

I decided here to check how much the weight of the leaves decreases after withering, because I wash them. It turned out to be 25%. And yesterday I didn’t have time to open my eyes, and the neighbor had already put grapes for me, and then our husband cut off the grapes. It turned out 2300g, the first time I did not wash it, the day before the rain passed. So here, after withering, it has decreased by 20%.

Alla, can you imagine, but it is necessary that the weight be reduced by 40%. I myself have never weighed "BEFORE" and "AFTER". But it is also necessary if we want to get the right tea. I noticed that tea is always tastier and more aromatic from strongly wilted leaves. Next time I'll weigh it.

Luda, I left it on for a longer time, the leaf even in the fabric begins to dry out. Maybe with fireweed is better. chnm with garden.

[Alla]

Alla, garden I also did not weigh. It will be necessary now to weigh and compare everything.

the leaf even in the fabric begins to dry out

Yes, I noticed it too. I made a mix of currant leaves + strawberries + apple trees + raspberries + fireweed, they lay in the fabric overnight and some of the leaves dried up. After scrolling, there was little juice and the granules crumbled. Then I crushed them well (in the hope that the fermentation would go better this way), and then I thought, maybe I don't need to soften too much? How hard do you knead the pellets before fermentation?
Scrolling with a berry is a very interesting idea! I will definitely use it as soon as we have at least some kind of berry ripe ...

[Elena_Kamch]

Yes, I noticed it too. I made a mix of currant leaves + strawberries + apple trees + raspberries + fireweed, they lay in the fabric overnight and some of the leaves dried up. After scrolling, there was little juice and the granules crumbled.

Elena_Kamch, Elena, girls, the leaves will crumble if they are frankly dried. Leaves in the fabric cannot dry out overnight. I wrap mine 2 or even 3 times so that they wither normally. Either insufficiently wilted leaves are scattered, or frankly dried. Or leaves such as raspberries and currants. After scrolling, there should be no juice at all. It should be just wet granules. If there is juice, the leaves are badly withered.

Then I crushed them well (in the hope that the fermentation would go better this way), and then I thought, maybe I don't need to soften too much? How hard do you knead the pellets before fermentation?

Elenado not take them down well. Lightly knock the bottom of the container on the table, and they will settle down as they need to.And if you crush them hard, then it is difficult to separate the granules before drying. There is a risk of crushing the granules when loosening the mass before drying and getting a lot of crumbs.

Girls, what are you all the same needlewomen !!! But I’m still not going to make tea. : girl_in_dreams: I'm afraid it won't work. Scary. St Only nuances .......... So far, just reading. Apparently the "magic pendel" is missing
But I even bought the bags empty, to make my own tea
If necessary, here.
🔗

[lappl1]

lappl1,

Leaves in fabric cannot dry out overnight

How can they, Lyudochka! My apple tree is somehow in the fabric and dried up. Just overnight. In a linen sheet. It was because of her that I then added currant berries (which I do not regret a bit).
I dried yesterday's raspberry-mono tea with gooseberries. Fermentation 6 hours, fry drying. I was already drying it this morning.
The granules are light, like raisins, small, strong enough, but crumbled when brewed. The dust was obtained from 1 kg of leaves and 250-300 g of berries in just two teaspoons. The tea brewed with a beautiful color. The taste is black tea with sourness (not strong).
Verdict - I like mono-raspberry without gooseberry much more. But let it hang, lie down. Let's try in a month.

[Ludmila]

Scary

everyone is afraid ...
You never know what you can do till you try....
a Ludmila, what a master class I laid out ... the same go and shake - to teach us, boyak too, I think it's scary ... the Guru has such a responsibility!

[SinichkaV]

Girls, what are you all the same needlewomen !!! But I’m still not going to make tea. I'm afraid it won't work. Scary. St Only nuances .......... So far, just reading. Apparently the "magic pendel" is missing

SinichkaV, Valentine, and you do not read the whole recipe at once. Read about the first stage - do it. While the leaves are drying, read about the second step. And so on. Everything will work out! Make the tea until the leaves are completely dry. Good luck!

Lyudmila, there was a master class I laid out ... I was also shaking - to teach us, boyak too, I think it's scary ... the Guru has such a responsibility!

AlenKa, Thank you ! To be afraid - I was not afraid, apparently the teaching experience makes itself felt. But I didn't think that so many people would make tea with me. And this is very inspiring.

How can they, Lyudochka! My apple tree is somehow in the fabric and dried up. Just overnight. In a linen sheet. It was because of her that I then added currant berries (which I do not regret a bit).

Radushkaeverything seems to be happening much faster in your climate. And the leaves on the trees are drier, and through the fabric they dry through and through. You, southerners, need to dry rolls with leaves in the refrigerator. So someone does (Lina and Alla, it seems). Satisfied.

[lappl1]

lappl1, yes, Lyudochka! I was so dry mint. There was not much of it, I was afraid that I would dry out. I wrapped it in a towel and stuffed it in the refrigerator. TWO DAYS later I remembered. And she turned out to be the very THAT!
Yes, everyone adapts the recipe to their specific conditions. Therefore, we all have different teas. The main thing is that they are delicious! (everyone who tried it agree!)
I already have almost 11 kg of tea. Already on different shelves is the one that we will drink with our spouse, which will be distributed according to our clan, and the one that we are not ashamed to brag about.
All mono, except for blackberries (I have not done it yet), currants (there is nothing to do) and apricot (reluctant to do something for now, maybe later) have tried. There is nothing tastier than raspberries. And the leaf is good, and in granules, and even in "dust"! I want to make a blackberry for testing.
By the way, my Ivanushka is slowly growing. It grows better in tinned plants than in a city garden. But, the soil is lighter there. Even though I was in the ditch when planting, the soil with sand and ash was everywhere. And, the most interesting thing is that in the city its leaves are green, and in the village they are reddish. And she planted rhizomes from one bush! The sprouts, of course, are not tall, but it's not spring now. I hope that it will have time to harden itself well before the frost. On Sunday we will visit our mother-in-law in the village. The children promise to take a picture of my precious. Maybe we can show it here.

here I came to show you granules from dried tea (mono raspberry with berry) ..

and here, in a small rosette, the remains of malon tea from a meat grinder - here it is how well you can see what kind of rot it produces without berries ...

Girls, made black mountain ash with blackberries, mountain ash about 70%. I ran it for the first time, the granules were not completely filled, because I felt sorry for the meat grinder, I put the leaves a little bit. I decided to scroll a second time, because the ivan tea was so very beautiful. It didn't work. The meat grinder is clogged. The first time I was hammered, I decided to try again. The result is the same. The knife is spinning, and everything inside is stuck to death. With difficulty she disassembled the meat grinder. I cut with a knife what I got out of it.
Stands, fermented, the smell is a readable mind. It's a pity, there will be a lot of dust.

[residual]

It is necessary to try out in practice

The best pan for this purpose is paper on the bottom (I have tracing paper). Guideline theory -
"Heating from 20 to 40 ° C increases the rate of evaporation of water 3 times, from 20 to 60 ° C - 9 times, and from 20 to 80 C - 20 times."
The first stage, the initial temperature from 40 (warming up the biomass, reducing its moisture and weight), then step by step with acceleration in time - 60, 80,100 - light steam, raise the pan (its thermal inertia and slip to 120, caramelization).
Subjectively, we focus on reducing the weight of the granules, their prickly (fingers do not burn at 120).
The second stage - we also lower the temperature stepwise, the gas to the minimum. and put the pan on the divider, then a stand under it, then turn off the gas, reach the room, and a pillowcase. Stir regularly.
Theory - "Evaporation residual quantities of moisture require significantly higher costs of heat (by 40%) compared with the evaporation of its first portions ", ie, approximately 40% is needed and time for this.
In my experience, at 120g. The final product (mix) takes me about 1.5 hours (after 2 days of fermentation) the color of the brew is much darker than the store one, everything is moderate for me (astringency, aroma, aftertaste, richness), there is little dust, the granules are strong.

[Radushka]

Yes, everyone adapts the recipe to their specific conditions. Therefore, we all have different teas. The main thing is that they are delicious! (everyone who tried it agree!)

Radushka, this is so, the main thing is to be guided by your conditions. Well, and the fact that all teas are delicious is the best confirmation of this.

There is nothing tastier than raspberries. And the leaf is good, and in granules, and even in "dust"!

Radushka, you are so in love with your raspberries, you write so contagiously about her that you will persuade me to use raspberries-mono ... But I turn my nose from her. I only do Village with her, as with the main scent. But I decided that while there was fireweed, I would do it. And even so I run to the oven for half a day. Eh, to get hold of a large oven for 5 - 6 trays ... And then my oven is too small - it does not allow to roam.

By the way, my Ivanushka is slowly growing. It grows better in tinned plants than in a city garden.

Uryayayayaya! I got accustomed, dear! It's all your worries. Well, it means that he is growing.

[vlek]

Girls, made black mountain ash with blackberries, mountain ash about 70%. I ran it for the first time, the granules were not completely filled, because I felt sorry for the meat grinder, I put the leaves a little bit. I decided to scroll a second time, because the ivan tea was so very beautiful. It didn't work. The meat grinder is clogged. The first time I was hammered, I decided to try again. The result is the same. The knife is spinning, and everything inside is stuck to death. With difficulty she disassembled the meat grinder. I cut with a knife what I got out of it. Stands, fermented, the smell is a readable mind. It's a pity, there will be a lot of dust.

vlek, strange! Blackberry usually does not crumble and gives excellent granules. Try adding a couple of handfuls of chokeberry next time. even green It should be cool.

here I came to show you granules from dried tea (mono raspberry with berry) ..Fermented tea from leaves of garden and wild plants (master class) Fermented tea from leaves of garden and wild plants (master class)

Anyuta, thanks for continuing the raspberry story! Cool granules turned out. So everyone should do that.

[vlek]

The best pan for this purpose is paper on the bottom (I have tracing paper). The guideline of the theory is "Heating from 20 to 40 ° С increases the rate of water evaporation by 3 times, from 20 to 60 ° С - 9 times, and from 20 to 80 С - 20 times." The first stage, the initial temperature from 40 (warming up the biomass, reducing its moisture and weight), then step by step with acceleration in time - 60, 80,100 - light steam, raise the pan (its thermal inertia and slip to 120, caramelization).

vlekThank you for continuing to explain the physics of the drying process to us. Only I have questions:
1 .. How do you measure the temperature in a frying pan? Do you dry in the oven in a frying pan or on the stove?
2. I didn't quite understand exactly what temperature you start to dry - from a cold oven (frying pan) or from 40 *. When you get to 40 *, how long do you keep at this temperature? Or do you turn on 100 * right after 40 *? In general, something I got confused.
By the way, today I put it in a cold oven to dry. but immediately set the temperature at which I begin to dry. 10 minutes after dialing t, I reduced it to 100 *, and then according to the usual scheme.
I would very much like to understand the essence of the process. But so far I have not really understood the algorithm by which you are doing. I would be very grateful if you describe this process again.

you are so in love with your raspberries

Lyudochka, I think, even when I divorce Ivanushka, I will "spoil" him with raspberries anyway!

[measure the temperature]

1 .. you are like a frying panmeasure the temperature? Are you drying in the oven in a frying pan or on the stove?

Thermometer with a scale up to 120 *, on a gas stove, heat-resistant glass over the burners.

2. I didn’t quite understand from what temperature

2. I didn’t quite understand from what temperature

I heat the pan to 40 *, add the product and stir it until it warms up evenly, see the thermometer, it will not stand still. Algorithm - fixing the position of the gas regulator, select the speed of "movement" T up after about 20 * to 100 (evaporation takes away energy with it, adding gas you increase the evaporation rate and thereby "slow down" the movement of the thermometer reading upward), control of the readiness of the transition to the next step is purely subjective (moisture and weight reduction, prickly pellets ..). Light steam at 100 is an ideal case of the chosen algorithm (IMHO).

if you describe this process Once againh.

no problem, ask (this is the only way to eliminate the disadvantages of virtual communication)))).

[Radushka]

Lyudochka, I think, even when I divorce Ivanushka, I will "spoil" him with raspberries anyway!

Radushka, but you won't spoil it! With Ivanushka, only cherry is felt. And so at least give him something, he is in the first roles. And he will make your favorite raspberry even better.

[vlek]

no problem, ask (this is the only way to eliminate the disadvantages of virtual communication)))).

vlek, thank you very much ! Now everything seems to be clear. I will check it in practice. Only I do not yet have the opportunity to provide tea drying in a frying pan with a thermometer. But I seem to have understood the algorithm and will try to apply it to drying in the oven. I love theory! I really missed this knowledge. You made me very happy that you explained the essence of the process. I would like you to continue to be with us and share your knowledge and experience. Thank you !

Good evening, tea-makers - needlewomen!)) I got carried away with this topic and even made tea with Cyprus. Tomorrow I will run apple trees and peel raspberries with currants)). And I also have a huge jasmine bush, but unfortunately it has already faded, I didn’t have time to pick flowers. Please tell me whether it is worth collecting leaves from jasmine and what to combine with.I looked in the topic, but did not find an answer, if anyone knows, tell me where to look

[macaroni]

macaroni, Irina, Goodnight! Do you have jasmine? Or mock-orange - false jasmine? We almost never find jasmine ... But they didn't find it because they tried it from the leaves. The tea was not tasty.

So I finally renewed my work on creating such a miracle as my homemade tea. My first attempts did not end in luck, my old meat grinder Elbe, which served me for more than 10 years, could not stand it and got stuck. I had to suspend my production, I wound the remaining frozen leaves from the freezer with rolls and cut them. But even I didn't really like this process, and I began to choose a new, powerful meat grinder, taking into account the fact that I would turn my teas on it.
And then I bought myself a Zelmer 984.84.
I collected a new batch of leaves, froze them, and now I started grinding in my new meat grinder. The truth got a little excited and thawed a large batch. Weighed 4 bags in a frozen state, it turned out 1,650 kg. I haven't played that much yet.
The composition of this batch: grapes, raspberries, black currants, cherries, apple, apricot and pear. I thought I'd be stuck twisting the leaves for half a day. But in less than an hour I have already twisted exactly half. She twisted the first package with care, throwing a few leaves and stopping and cleaning the meat grinder all the time. The second package has already gone bolder and faster.
I twist it at once on the 8 mm wire rack, add a few raspberries and black currants each. The leaves twist easily and when the grill is unscrewed, almost nothing remains.
I didn't weigh raspberries, I bought 2 cups, but I took a little for biscuits, I bought 300 g of black currant.

This is what I managed to grind, now I left the grinder to rest.
I will twist it a second time, but I don’t know which grate is better. At 4 mm, the holes seem to be too big, and at 2.7 mm, very small granules will probably be
Who grinds again on what grid?

[nila]

nila, Nelya, congratulations on your new assistant! Now you'll make a lot of tea.

I will twist it a second time, but I don’t know which grate is better. At 4 mm, the holes seem to be too big, and at 2.7 mm, very small granules will probably be

No need to twist on the smallest. I only have 2 bars. I like large tea more. After drying, the granules are reduced by a third. if you twist on such a shallow one as yours, then they will become completely strings. Although this should not affect the result. Choose the grate, after which you like the granules more.