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

[Gal]

Luda, she reminded, would have to smell it.

Gal, smell, brew and tell us.

and why have I become so much happier?

AlenKa, oh ... And this is me very good. pleases!

smell, brew and tell us

oki

[Ludmila]

Ludmila, girls and also dried cornflower flowers. I have them in different colors: blue, blue, white, pink, lilac, cherry. They haven't changed the color at all. So cool.

Are the flowers of phlox or cornflowers just for beauty or give a taste? Especially interesting about cornflowers.

[Ludmila]

Ludmila, can the flowers be immediately mixed with ready-made tea or stored separately and added during brewing?

[Lind @]

Lind @,

Are the flowers of phlox or cornflowers just for beauty or give a taste? Especially interesting about cornflowers.

I think for beauty, although phlox is very fragrant. Maybe experts will tell you more accurately.

Good day to the whole company!
Many thanks to the author for the article.
I have been making herbal teas for several years, but until now I just dried them.
Now after reading, I began to experiment ...

So today I went into the recipe and thought, what kind of work it is on the part of Luda !!! more than one dissertation ..

I continued to study the topic by reading the forum.
Many questions arise.
Perhaps some of them have already been discussed, but the discussion has been going on for a long time and it takes a long time to review everything, so I apologize if I repeat myself.
The biggest problem is the lack of time to accurately determine the end of the fermentation process.
I only have free evenings after work, and this is a maximum of 4-5 hours, which, taking into account the time required for preparing raw materials (rolling leaves or passing through a meat grinder), is still significantly reduced.
How do you get out of this situation?

[LevaP]

LevaP,

I only have free evenings after work, and this is a maximum of 4-5 hours, which, taking into account the time required for preparing raw materials (rolling leaves or passing through a meat grinder), is still significantly reduced.
How do you get out of this situation?

In a meat grinder (electric), twist 1 kg of leaves - an hour, taking into account ALL processes from preparing the place of work to washing everything that needs to be washed. Plus 6 hours of fermentation. I have a small tabletop oven. One pallet of the dryer needs 2-3 sheets from the oven. Therefore, drying takes at least 3-4 hours. This is, if you dry it up to the "pillowcase". But, I often dry before the "dryer". That is, I pass all the fermented tea through the oven, pour it onto the drier trays and leave it for a while, when I can finish drying it. Well, not for a day, of course, for 10 hours, maximum.
And more often I free my days off and do nothing but tea.

In this chain, the problem is precisely in determining the end of fermentation. I repeat - free time is no more than 4-5 hours. I tried to leave it to ferment overnight - followed by drying early in the morning (before work), but the result is unpredictable ...

Do you have a day off?

Practically it does not happen - construction in the country.
In between, short exits for raw materials for tea in the forest or in the garden.

Maybe there are already some average fermentation time benchmarks for different types of herbs?
Then you could send to fermentation at night and set the alarm at the right time ...
The first part of Ivan-tea was ruined - it smells like hay, the second one seems to be more successful (it smells of fireweed, but I haven't tasted it yet).

Ivan tea can be fermented for up to 36 hours, but I like it from 3 to 6 hours.Gardening hours 6-8. But this again, you have to catch the smell, who likes what.
Do not throw out the first tea, perhaps in a month or two it will be infused, you will get a miracle.

Girls, store dried flowers separately, add when brewing. Phlox also gives a smell, not strong, but felt.

[LevaP]

LevaP, read carefully on the first page of the recipe. There are links-answers to all kinds of questions. Including the question "How to" fit "tea into your personal schedule?", Different situations, you will choose for yourself.
The Galina Iv experience may suit you

I do this: I freeze it, take it out in the evening and twist it, it ferments at night, there is no time to dry it in the morning, so I put it in the refrigerator and dry it in the evening.

Or maybe Matilda_81

I collect leaves at the dacha on Saturday, put them in the freezer, before leaving I take out tightly tie the bag, while we go home they melt, sweat and already begin to ferment, we come, I immediately scroll in a meat grinder and put them in salad bowls for pre-fermentation, in the morning I laid out on baking sheets and dried a little on a unit in the oven, I'll come to dry in the evening.

You decide. Tea is very individual, everyone has different tastes, some like a long fermentation, some like a short one.

Mix, the leaves are withered, then the freezer, then a little chopped on the combine with a meat knife. Dented well. Sticky as much.
Need to ram them? Under the load? There are few leaves.

I tried to leave it to ferment overnight - followed by drying early in the morning (before work), but the result is unpredictable ...

Of course, unpredictable! You did not indicate the room temperature. If it is colder, then it is possible longer, if 24-26, then less is needed. I fermented raspberries for 6 hours and 8 and 10 and 12 and 14. My favorite was 8 hours. BUT ... since the land is long, it is better to start in 6 hours. Then the last servings will be 8 hours. And then, each time you will receive a different tea. For different reasons. Either they wilted less or more, then they fermented at different temperatures, then the time, at least a little, but differs. There is only one quality criterion for tea - tasty or tasteless. And then ... different people think different tea differently.

[Tata]

Lyudmila, girls and also dried cornflower flowers. I have them in different colors: blue, blue, white, pink, lilac, cherry. They haven't changed the color at all. So cool.

Tata, Oh yeah! Cornflowers look great in tea!

Lyudmila, can the flowers be immediately mixed with ready-made tea or stored separately and added during brewing?

Tata, do not mix right away. Then, when you brew in a transparent teapot, add the petals as well. Or when you will form a gift. Then you can also sprinkle with petals.
The petals do not need to be kept airtight. They then give a strange smell. They, like all herbs, are best stored in paper bags. I store in sugar bags.

Are the flowers of phlox or cornflowers just for beauty or give a taste? Especially interesting about cornflowers.

Lind @, Olya, you need to dry not flowers, but petals... otherwise you will get such an unpredictable smell. And the petals are almost odorless, except for some flowers. I can't say anything about cornflowers - I have few of them. Anyway, you need to completely put petals in tea. Too much is not beautiful and will give an unnecessary smell.

[LevaP]

Good day to the whole company! Many thanks to the author for the article.

LevaP, welcome to tea themes! We are very glad to see you! I am glad that you are interested in tea recipes and that you have started making it.

Perhaps some of them have already been discussed, but the discussion has been going on for a long time and it takes a lot of time to review everything, so I apologize if I repeat myself.

Lind @, there are many active links in every tea recipe in the Notes! In them you can find answers to almost all questions. If you have any question, then read the list of links. I am sure that you will find the answer, including this question:

The biggest problem is the lack of time to accurately determine the end of the fermentation process.I only have free evenings after work, and this is a maximum of 4-5 hours, which, taking into account the time required for preparing raw materials (rolling leaves or passing through a meat grinder), is still significantly reduced. How do you get out of this situation?

The girls have already answered this question. Thank you, Radushka, Lenochka, Marinochka! On my own I will add that finding your own version of tea is difficult. Even I still cannot decide which tea I like more. Either I ferment for 24 hours, then 12, and recently I started to ferment for 3 hours. For me, the most important landmark is aroma. That's how I liked the aroma, and I start to dry. Therefore, you can make tea when you have time. most importantly, give it at least 3 hours of fermentation and have time to dry it. This year, decide on the time, in winter you will try, and next year you will already know how long it will take you to ferment.

Maybe there are already some average fermentation time benchmarks for different types of herbs?

LevaP, so these averaged guidelines are written in the recipe - 6 - 8 hours for any garden plants.

So today I went into the recipe and thought, what kind of work it is on the part of Luda !!! more than one dissertation ..

Galchonok,,

GalYaiv, we need 3000 times more for a dissertation, + research (150 people at least) + stat processing + a bunch of formulas (material, methods, purpose, sources, conclusions, practical use and the main part of chapter 3), but for the States or Europe can get off with a stretch. Well, okay, we know that this is real and effective work.
About decorations - you only need to dry the petals.

Good day! Please tell me, is it possible to ferment already dried (naturally, spread on newspapers at home) berry leaves? I read on the Internet that they need to be soaked for 1.5 hours, then fermented and dried ... Is this true? I just have about 15 different herbs dried, but when brewed they do not have any pronounced aroma. But if they could also be fermented and drunk aromatic tea - it would be great!

[zh_victoria]

zh_victoria, some girls did this with us. but the result has not yet been written. Try it too.

Need to ram them? Under the load? There are few leaves.

Lind @, Olya, sorry, I missed your question. And you probably already did. I didn't quite understand what kind of material you ended up with. if it is dense, then it is not necessary to put the load. But you have to crush it with your hand.

Oh, and I finally got to strawberries. The leaves had to be washed because they were very dirty. Put it to dry.
I really hope to have time to make tea tomorrow, otherwise I have to leave in the evening. I'll just come and take off the sample.

There are a lot of leaves, I don’t know what. Gooseberries crossed with currants. These are such huge non-thorny bushes. Nobody did it out of this? I read the first message again, I didn't seem to find the info on such a wonderful tree ...

[inka_kot]

inka_kot, Inessa, this is called in different areas in different ways. In my opinion, they do not make of it.

In my opinion, they do not make of it.

that's the problem ...

[inka_kot]

inka_kot, Lina and Veronica will tell you, wait for them. Lina makes tea a lot.

[inka_kot]

inka_kot, this is yoshta. I didn't do it myself, in theory, something should work out, but there will definitely not be a currant taste, and dust, probably, not granules ...

I report on tea from YOSHTA
The tea was prepared the day before yesterday from leaves lined with frost.
The color is golden brown, close to the color of not vigorously brewed black tea. The aroma is dim, slightly caramel, reminiscent of linden. The taste is neutral, mild. So far, the impression is that it will be a good basis for something very bright, such as cherries. I'll put it on for a month, then I'll try again and compare the impressions.

It was on page 218.

[inka_kot]

There are a lot of leaves, I don’t know what. Gooseberries crossed with currants. These are such huge non-thorny bushes. Nobody did it out of this? I read the first message again, I didn't seem to find the info on such a wonderful tree ...

inka_kot, Inessa, You add yoshta to mixes. So the girls did.

I really hope to have time to make tea tomorrow, otherwise I have to leave in the evening. I'll just come and take off the sample.

Good luck! Everything will work out for you.
While answering, Marina has already answered you. means we think correctly. thank you, Marinochka!

I didn't quite understand what kind of material you ended up with. if it is dense, then it is not necessary to put the load. But you have to crush it with your hand.

Lies pretty tight. I didn’t put the cargo, but here you also confirmed that it was not necessary. It smells delicious, but cherries are of course the strongest. Let's see what happens as it dries.

[marina-mm]

marina-mm, Thank you!

lappl1, if he is like this .. this yoshtovy tea .... not very .... then probably I will not bother with it. I have almost a whole cherry - no one drinks. And the apple and pear have already been forgotten - they flew away very quickly.
And I've already set the strawberries to ferment. These are good granules. I think the tea will be no worse.

[Inessa]

Inessa, but do not mixes? Only my eldest son loves cherries. And everyone else says that it "stinks" so much that all the tea looks cherry. Therefore, I add 50 grams of it to the mixes, no more than 1 kg of other leaves.

[Radushka]

Radushka, to us she "stinked and stinks" drying oil. They added quite a gram to pear and apple. And now the pear and apple are already over, and there are still a lot of cherries. The cherry did not suit us. I will not do it anymore.

[Inessa]

Inessa, we have the "best" mix of apple-pear-raspberry-currant-strawberry and gram-cherry. Here I have run out of currants. I suffer. I will, of course, without her. Probably, I'll just take twice as many raspberries.

Good afternoon everyone!
Thanks for answers!
I still have a lot of questions, even after digging through the links.
1. For tea, herbs, leaves, etc. are used with a certain set of medicinal properties and contraindications.
Naturally, during hot drying, as has been written here many times (Veronica (paramed1) had a good comment), some properties disappear or change, new ones may appear ... Did anyone find information on how exactly the properties change?
This is also a question of safety, since under the condition that certain contraindications remain after heat treatment, for some users, the use of certain types of teas can end in failure.
2. The question adjoins the first - was the question of the safety of blends considered, because the combinations can acquire new properties.
3. A little surprised by the enthusiasm - "let's ferment everything." In my opinion, everything should be treated with caution. If the leaves of most berry bushes can be safely used in tea, at least you will not get poisoned ..., then the use of medicinal plants such as St. John's wort and incense (for example) requires special care. St. John's wort is very good in tea as a small additive, but the use of mono tea can lead, in my opinion, to sad consequences. The green leaves of badan, according to some sources, are considered poisonous and are used in tea only after natural fermentation.
Can they be used after artificial fermentation is a big question! Moreover, everyone chooses the fermentation modes himself ...
If anyone has qualified answers to these questions, I would be very grateful.

[Paul]

Paul, I will try to answer.
During fermentation, the medicinal properties of plants are weakened. New ones - I think they have not seriously dealt with this issue, but if we proceed from pharmacognostic knowledge, new active substances in plants in a process in which sugars, oxygen, carbon dioxide are involved, there is nowhere to come from. And naturally, they cannot apply to these opposite properties.
About St. John's wort as a mono-tea - I do not remember that someone did this ... Petals for beauty - it was, I do not argue. Badan has been used as a raw material for teas for a long time, we did not come up with it here, and only the one that went through freezing in winter. And not all types of bergenia are poisonous.
Blends - you need to focus on the plants included in the set. Medicinal fees are compiled according to the principle of combination of actions. Again, fermentation is not the right environment for complex chemical reactions. And many poisonous substances do not withstand heating, that is, they will not harm in any way.
Of course, if you drink tea from the leaves of chokeberry five times a day to a person who has problems with blood pressure, blood formation, health may deteriorate. But after all, people monitor the state of their organs, and do not eat foods that are not recommended for them, if something is wrong with their health. So it is with plants for teas. And the individual reaction of the body also takes place.
And where does it come from to "ferment everything"? On the contrary, I have repeated many times since last summer, I repeat and will repeat - do not pull everything into your mouth, like small children, do not make tea from everything that turns green! Was it a joke? We always discourage unnecessary experiments.
Fermentation is carried out by all who adhere to the author's recipe within the temperature recommended by professional tea makers. There are deviations in the processes of withering, drying, but fermentation, in order to achieve the desired result and the reaction of the active substances contained in the raw material, is carried out according to the recipe. Raise - we get by-products of fermentation. If we lower it, fermentation will either slow down very much, which can also lead to the development of foreign elements, or will stop.

[LevaP]

LevaP, Pavel, good afternoon! A more qualified answer will be given to you by our pharmacists, I will write as an ordinary person and an amateur tea-maker, there are a lot of them in the world. I do not trust the manufacturers of the products that are on the shelves of our stores, so I always gain experience here from forum users with great desire, for which I am enormously grateful to them and I am already doing a lot myself. I do not trust the producers of tea, any, even the most elite, no one knows what is there and how it is made. (eh, how incredulous I am).
I am somewhat touched by your post ...

I was a little surprised by the enthusiasm - "let's ferment everything."

We do not ferment Belena, although it may change its properties to completely polar ones during fermentation). I don’t drink the same tea all autumn-winter, today is Ivan tea, tomorrow is raspberry, and then there is an apple tree, a strawberry or a mix. I ferment 5-6 leaves of different plants, no more. I drink the teas that my body likes, so it needs them. I want herring today, which means I’ll crack it to the bone, I don’t drink or smoke, so my body doesn’t need it! Animals in the meadow do not eat all the herbs, but only those that they like, I guess they do not understand their composition and medicinal properties
I never get hung up on this, I have already lived to a quite respectable age and do not have

ugh ugh ugh

no sores, never complain of stomach, pressure, liver, etc.

I wrote more than once that my dad worked all his life as a forester and they all their lives in the forest, without any restrictions, drank tea from various herbs, in winter, chaga, and none of them until very old age complained of stomach. Although, as they say now, chaga should also be drunk with caution. Over the winter, he used more than one basket of cranberries and lingonberries for fruit drinks, he never drank tea and does not drink now. Dad is about 90 years old now and he says that nothing hurts me, only I have no strength ...

I'm not at all sure that anyone ever did professional research on fermented teas, in general, Lyudmila has the greatest information here, she did a huge job !!
Maybe someone will think my post is too irresponsible, but I like it for that, I drink and eat)). Good luck everyone !!
My personal beliefs should not be put into practice, everyone should have their own)).

[paramed1]

paramed1,
About St. John's wort - I read the forum from the beginning, but so far I have reached 48 pages (not all interesting things are reflected in the links). Offhand I found a link to the fermentation of St. John's wort by the author. Later, somewhere further (no link), someone complained that the tea made from St. John's wort turned out to be bitter ...
About badan - link Badan (1,3 - by Oksana (Loksa), 4,5 - by Rada-dms).
But this is by the way.
I saw your calls for caution, and in fact I join them.I was hoping that there are some more detailed works on the properties (useful and contraindications) of fermented teas.
I myself, in many respects, act with herbs guided by the literature and, unfortunately, by an experimental method on myself, and after such "peculiar" tests, I treat my family and friends. The thought is disturbing on the one hand not to harm anyone, since everyone has their own characteristics of the body, and on the other hand, to make tea not only tasty, but also to preserve its useful properties to the maximum.

Good afternoon girls and boys!
Take into your warm company a "very seriously ill" from now on and forever tea-girl!
Huge THANKS to the author-Lyudmilochka for amazing recipes for making teas !!!
I "got sick" immediately and for a long time .... because all the stages of making homemade tea, from collecting the leaves to tasting (which I courageously postpone for the allotted time for dry fermentation), bring incomparable pleasure !!!!!! !! Thanks again!!!
I read everything from cover to cover about tea. At first, there was porridge in my head, and then I began to reread and write out the main recommendations-advice of girls, and somehow everything became clear and simple (except, of course, "catching" the strongest smell, I hope it comes with experience)! But I still want to consult ...
Dried (in the sheets) precious 720g of wild strawberries (I just didn't have enough for more ...). Is it possible to make mono (granular) or add an apple tree (as the most neutral one) for the correct weight-volume, and for now freeze the apple tree and freeze the strawberries? Or is it better to make loose tea out of it (through freezing) and in this case add something for volume?
Ivanushka is still drying in the amount of 550 grams in total (the leftovers are sweet, I am madly glad for that). Is it possible to add cherries (available in the freezer) 450g for the correct weight, or is there a lot of cherries and she will "score" Ivanushka? Dilute again with an apple tree (you need to look for it), a pear (available)? And I want a very cherry Ivanushka ...

[Natasha]

Natasha, good day! Come on in! We are very happy!
Make strawberries mono - the taste will be extraordinary! You can also granular, it keeps its shape well. And weight is an optional value. Make from 720. Just make sure that the layer during fermentation is not less than 5 cm. You can add cherries to fireweed, it will give a taste, and an apple tree, which will give a beautiful color, pear flakes and color and taste. First, try adding cherries and apples or pears equally - you may not like a lot of cherries. And if a gram of 250 - then the fireweed taste will not be hammered, and the cherry will be present.

[Girls]

Girls I have an apple tree all over the point. Only on young shoots are they still clean. But this is not enough. Do you collect such leaves?

[LevaP]

LevaP, Do we make medicinal teas ???? They are made using completely different technologies. We have delicious, aromatic fermented tea !!!! Although it does not contain caffeine, no one considers it from a medical point of view.

[lappl1]

lappl1,
Lyudmila a question for you - have you tried your fermented lingonberry and blueberry teas after storage?
If so, what is the result?
Saw your harvesting posts last year.

[Paul]

Paul, I don’t remember about St. John’s wort, but they tried to make the berry green, did not go.
Fermented tea made from plant leaves is an unexplored topic. About 20 years ago, if an idea had arisen, I would have gladly dealt with it at a serious level, maybe I would have defended something on this issue, a new thread would have come up with something. And now, alas, there are other concerns, and we are doing this here at the user level. But we try to turn on the brains mainly in a professional way.
And if there is anything about herbs as a medicine, we will always keep the conversation going. But here - tea for the soul, delicious, well, and healthy.

[Tyatya]

I made badan, but not from green leaves, but simply collected the blackened leaves in the spring, fermented by Mother Nature, quickly washed and dried, put it in a jar. Compared to our fermented teas - no, although healthy, but healthy - not always tasty.Making from green leaves was not even considered after the ban by our doctors.Tyatya, Ivanushka I would make mono, it is unique.

[lappl1]

lappl1, Thank you! I made! I mixed the leaves of blueberries, strawberries and rose hips in approximately equal proportions and added dried rose hips there. I don't know what will happen when it is infused, but now the aroma in the jar is already magical! Only I didn’t curl all the leaves. I twisted the strawberries and slightly squeezed the blueberries and rose hips. Blueberries just didn't know how to twist normally)

Oh, and I forgot. I also made ivan tea. True, I already did it, as in the subject - first dried it fresh, then fermented it ... I dried it in the oven with the door open. I had very little of it, so it dried faster than 1.5 hours. Flowers, however, dried first naturally, and then a little in the oven. Mixed flowers and tea. Poured into a jar. It is a pity that only in a month or six months there will be full-fledged tea. It smells so delicious, I can't wait to try. But no) I will endure until the "bouquet opens" completely. Thank you very much for such a detailed description of the process! Everything turned out to be not as difficult as it seemed. I think next year it makes sense to collect a lot more leaves and flowers :-)

Thanks to those who said don't throw the tea out right away. try in a month.
Only made from strawberry leaves seemed almost none. And now it is clearly tastier.
But here's what I noticed, for me to brew everything in a thermos is tastier than in a teapot.