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

[Olga]

Olga, and what kind of tea this is in a year - you will not know! I have some strawberry left. And this year I have already made more than a kilogram, and I also need a couple, all of mine really like it. Teas change taste and aroma, and strongly!

and what kind of tea this is in a year - you will not know!

I have more than a kilo of strawberry. And then there's a pound of strawberries and plums. Something to try while reluctant. Well, I didn't like them very much! I'll wait some more.

[paramed1]

paramed1 Veronica, thanks for the answer!
Twisted strawberries in a meat grinder twice - "worms" are just a sight for sore eyes! I put it on fermentation, while I'm counting on 6 hours, but I'll try to focus on the smell. And I will twist Vanechka in the evening with cherries and pears 200 g each and again I will go crazy with aromas!
elena kadiewa Elena, and thank you for your advice!
I made Vanechka mono one portion, though I had to scour the forest for two days in search of him (the end of the season, and you need to know the place). But I still found it and cooked it - the smell in the house was amazing, intoxicating, intoxicating, incomparable with anything. really, just for the sake of it it is worth doing!

And this year I have already made more than a kilogram, and I still need a couple

Well this is how many strawberry bushes are needed to collect as many leaves.

[Olga]

Olga, and not much! It's just that the leaves are so large, beautiful! There are 80 bushes. And now more than half have not yet been processed, so strawberry tea is ahead.

Veronica, are you making mono strawberries? And how does it spin?

Girls, tell me, please, will the meat grinder take a chokeberry (well dried) without freezing and how much is it better to ferment?

[Natasha]

Natasha, this is what a meat grinder. Try yours. But it is better, if possible, freeze. The fermentation time can also be different - from 4 to 8 hours, if you cannot yet determine the peak of the smell, then do the average time, 6 hours.

[Veronica]

Veronica Thanks for the help! The meat grinder is powerful, it's just that the leaves in the sheets already smell so much that I don't understand who is bigger: strawberries being fermented in saucepans or a chokeberry next to them in a sheet.But if the average time is 6 hours, then it's probably better to freeze ...

[above 60 ° C, their effect is terminated]

This is also a question of safety, since under the condition that some contraindications remain after heat treatment, for some users, the use of certain types of teas can end in failure.

"The optimum temperature for most microorganism enzymes used in biotechnology is in the range of 30-40 ° C.
It was found that with an increase in temperature to 40-50 ° C, the activity of enzymes increases, with a further increase, on the contrary, it decreases, and at a temperature above 60 ° C, their effect is terminatedsya ",
that is, if you want to inactivate the enzymes (ENZYMES) of the leaf, then act on it with a temperature above 60 * and you will be happy.

Oh, SOS girls!
At what temperature is it better to dry my precious strawberries - 80 like currants, or can it be cooked with frying?

[Natasha]

Natasha, can be fried. Normal for leaves without essential oils.

[Veronica]

Veronica Thank you!
I'm going to "fry"

Good day, dear tea-makers, tea-lovers. Take into your ranks one more teachable creature. Unfortunately, I only read the topic on page 130, but I was completely delighted and already managed to make several types of teas.Everything is just awesome! Huge thanks to the hostess of the topic! I found that if you read very carefully, then many questions disappear by themselves!

[Kirinka]

Kirinka, Irunchik, welcome to the tea maker family. : rose: I am very glad that everything is working out for you, I wish you good tea.

[LevaP]

I still have a lot of questions, even after digging through the links.

LevaP, Pavel, Veronica and the girls have already answered your questions in detail, as far as possible to answer (thanks, girls). On my own behalf, I will add that in the recipe I paid rather serious attention to those moments that worry you. And she warned not to make tea, which is not indicated for health reasons. I recommended to consult a doctor when choosing a particular plant for tea. She warned against fermenting medicinal plants. But most importantly, I have described only those plants, the fruits of which we eat practically without fear for our health. She focused on the principles by which plants for tea are selected. Therefore, I believe that, for my part, I did everything to draw the attention of tea-makers to these moments.
And what during the last season we were drawn to experiments, so who will blame us for that? We didn’t rush into them as if headlong. They made tea under the vigilant supervision of specialists - a doctor and a pharmacist. Constantly warned that you should not make tea from everything that grows.
About St. John's wort... Yes, I did it. Because this is an herb that I harvest every year as a medicinal raw material (as prescribed by my doctor). And if you carefully read my post, then you paid attention to this. As a mono tea, I did not recommend drinking it. And not like tea, but like medicinal raw materials. I bring here a quote from that post:

We dried it every year as a medicinal herb. But dried, it takes up a lot. I decided to save the jars and get more useful things by fermentation. The bouquet of St. John's wort was not small! Just enough for the whole winter. And the result was 250 ml. Now I think that for medicinal infusion need to take half a teaspoon per glass.

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

Paul, I remember my recipes by heart. I remember almost everything that was written in the subject (professional memory is to remember what was discussed). And I know for sure that there is no such phrase in the recipe and comments. Therefore, I am, to put it mildly, surprised by your remark.

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.

Pavel, even immediately after cooking, I was not delighted with them. And in winter it was not the most interesting tea for me. He became, of course, better - more aromatic and richer. But I decided not to do it anymore, as it is very difficult to process.

[Tyatya]

Good afternoon girls and boys! Take into your warm company a "very seriously ill" from now on and forever tea-girl!

Join your ranks with one tea-knocked creature.

Tyatya, Natasha, Kirinka, Irunchik, welcome to tea themes! I am very glad that the process of making tea has taken you so seriously that you are already "sick". I am very pleased to hear that you get teas. Well, here are these phrases:

I read everything from cover to cover about tea.At first, there was porridge in my head, and then I began to re-read and write out the main recommendations-advice of girls, and somehow everything became clear and simple

I found that if you read very carefully, then many questions disappear by themselves!

just a balm for my soul ... Thank you, Natasha and Irunchik!
let's make tea together!

[Lind @]

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.

Lind @, Olya, and by autumn-winter it will be even better.
By the way, I also began to brew in a thermos now. I rejected all my teapots.

All the best! I finally have something that I can photograph. To celebrate, I took pictures of everyone. Hopefully I can insert.
My favorite mix (apple-pear-strawberry-raspberry-currant and a drop of cherry). After defrosting after the first twist after the second twisting to a smaller lattice after drying (150-125-100-55) Brewed ... The taste is excellent right away. However, as expected. Recommend!

Greetings! Made tea from barberry leaves and grapes. While I collected the leaves of the barberry, I pricked all my hands, I did not expect it to be so prickly, but it was worth it. I hung it up in a pillowcase to dry it, I run past, I think what a delicate aroma ..., like flowers don't smell like that, I enjoyed it for half a day. And in the evening I "sniffed" the pillowcase and understood everything ....., the smell ... divine. This morning I brewed it for a test, my husband says that he smells like a pear, but for some reason ... fish for me !? I will wait for dry fermentation.

[Ludmila]

Ludmila, my plum (white renklode) smells of fish and tastes the same ... was. I don't throw it away. I'm waiting. And strawberries, already, a kilogram is the same

[francevna]

francevna, lappl1, thank you for the warm welcome!

And I have some bewilderment. There are no blackberries in the vote. Didn't anyone like it? I did it wild. Barbed, of course, but worth it. Very tasty and aromatic tea turned out. Reminiscent of the aroma of jam from its own berries. I did the same as raspberries and currants through the freezer in sheets.

[Radushka]

Radushka, Congratulations! I’m probably no less happy than you that you have something to photograph. Now you will indulge us with your tea! Thank you for the first photo reportage! You have succeeded!

my plum (white renklode) smells like fish and tastes the same ... it was. I don't throw it away. I'm waiting. And strawberries, already, a kilogram is the same

Radushka, for a year I have defended the plum ... Of course, it doesn't smell of fish at all. On the contrary - a very tasty smell. I brewed it, thinking that the tea would be the same. Nothing of the kind - a turbid greenish, albeit dark infusion with a weak taste. Made from 2 varieties of plums.

Made tea from barberry leaves and grapes. While I collected the leaves of the barberry, I pricked all my hands, I did not expect it to be so prickly, but it was worth it.

Lucilia, Lyudochka, congratulations on a successful tea! Everyone who made barberry is also happy with it. Unfortunately, it is not growing for me.

And I have some bewilderment. There are no blackberries in the vote. Didn't anyone like it?

Kirinka, when the list for the voting was compiled, then we had not yet reached the blackberry then. And then, when the voting system was reset to zero, no one reminded about it, and I, moreover, did not remember, because I myself do not do it (it does not grow with me). But blackberries are in the links in the Recipe Notes. Everyone is happy with the tea. But as mono blackberries, few people do. Basically it is mixed.

[Ludmila]

Ludmila,

like mono blackberries, few people do. Basically it is mixed.

On the contrary, I liked the "berry" teas as mono. By the way, who tried to make tea by analogy with "yellow" teas?

Unfortunately, it is not growing for me.

Me too. I went to my neighbor, and her grape leaves are different, delicious, because the grapes are white and sweet, so I got a good taste of her.

[Kirinka]

On the contrary, I liked the "berry" teas as mono. By the way, who tried to make tea by analogy with "yellow" teas?

Kirinka, green did. I didn't really like it. I love black tea, so I have not tried yellow and white tea. But the red one wants to try to cook. but there is a very tricky technology. hands have not yet reached her.

I went to my neighbor, and her grape leaves are different, delicious, because the grapes are white and sweet, so I got a good taste of her.

Lucilia, yes, our neighbors in this matter are very good. help. Congratulations on a successful trip to your neighbor.

[Ludmila]

But I want to try to cook red.

Ludmila, I support this desire. Saw oolong, I don't know how real and high quality it was, but it differed from the usual black in both color and aroma, and tastier, in my opinion. Now, after getting acquainted with home fermentation, I also want to try making red tea, just thinking about which leaf to choose for this. There are many options. There is also an apple tree, a pear, various plums, and grapes, and blackberries with raspberries are full, and thorns, mulberries ... In short, a lot of things, I did not decide what to experiment on.

[Irunchik]

Irunchik, I wanted to try Ivan-tea, but it's too late to work with it - the castings are rough and with a low content of tannins. And from the garden I would take any of those listed by you, but I would exclude the plum. I do not like her. And many are not happy with it. You can try the mix from different plants.

[Ludmila]

LudmilaPerhaps I will do so - just a little bit. Tomorrow will not work, but from Monday I will be running around the garden with sacks. I already managed to treat almost all of my friends. Everyone is delighted, but when you tell them the technology, they say, they say, don’t load, we will not do it anyway, because we know who to go to tea.
But about Ivashka, I don't even know, he grows somewhere here, but no. We have cultivated fields all around ... Ivashka so far has only seen a picture.

I thought about red tea. As it seems to me ... Withering - as usual. Twisting - as usual. Fermentation 3-4 hours - as usual. Then I would have stood - sweated in a slow cooker (you have to think at what temperature and how long), twisted in a meat grinder and dried with a fry.

[Kirinka]

Kirinka, Radushka, brought here a description of the technology for the production of red tea. As I understood, you need to cook it only from the tender top leaves. Preferably in spring or early summer. First twist - very light - wrinkle slightly. Then - light fermentation. Next is browning. After frying - languishing at 60 - 80 * (and, maybe, higher temperature). Next - twisting again. well, and then you can dry it, but without frying ... Until I realized that now it is too late to make this tea. In late May - early June, it was necessary to do this.

Red tea production

Red tea (oolong), like yellow tea, is produced almost exclusively in China. It is made mainly of stubs (shoots without buds). The leaves are harvested from April to November, and the spring harvest is considered the best, the quality of the leaf harvested in the summer is lower, and the autumn harvest gives the raw material of the worst quality.
The technology for the production of red tea resembles the technology of black, but with specific features that give the finished product the distinctive properties of red tea - an original taste and excellent aroma.
In the production of red tea, the depth of oxidative processes is much greater than that of yellow tea. Here, the action of oxidative enzymes and heat treatment is used to a greater extent.
The production of red tea consists of the following processes: withering, rolling, fermentation, toasting, secondary rolling and drying.
In contrast to the production of black tea, the green leaf is withered in the sun on bamboo or paper braids, sometimes heated over a fire or in a room with heated air. After drying, the effect of enzymes does not stop: the raw material is slightly damaged and kept at a certain temperature for the development of oxidative processes and enhancement of aroma formation. Under these conditions, fermentation begins at the damaged edges of the leaf blades, and not in the entire mass of the leaf.
Rolling and fermentation of the leaf is carried out according to a shortened scheme: the processes are suspended when the tips of the leaves acquire a reddish-brown hue and a characteristic aroma. The optimal twisting time is 30 minutes, fermentation time 2.5–3 hours.The purpose of the first twisting and fermentation of the leaf is not so much to give the leaf a twisted shape, but to partially damage the cells of some parts of the flush (up to 30–35%). The first curl destroys the delicate parts of the flush, in which deep oxidative transformations take place, giving the leaf all the properties of fermented tea. The rest, most of the leaf blade does not undergo significant changes. Thus, red tea combines in one leaf parts with normal fermentation and parts with intact cells, where the enzymatic oxidation of substances has not been completed.
Subsequent processes - heat treatment in the form of toasting, drying, holding for many hours after heating in closed boxes or hot boilers - also endow the tea leaf with some characteristic features.
The purpose of the process of toasting a fermented leaf is to change its chemical composition, develop specific properties and stop the action of enzymes. The second twisting after frying the leaf is carried out once, while deformation of the elements of the tea flush is observed, the crushing of those cells that were not destroyed during the first twisting, the release of cell juice on the surface of the leaf. At the same time, the tea juice of newly destroyed cells is mixed with the juice of previously destroyed cells, which were subjected to enzymatic oxidation and roasting. The result is a mixture of substances that give the infusion the properties of black and green tea.
The next process is drying, which in the production of red tea is carried out in the same way as in the production of black tea.

Good day everyone.
Got to civilization and rather check my teas. I prepared 5 cans of 3-liter Ivan tea and tamped them, dried for a long time, but the cans are not full. Here I sit and think, either the shrinkage occurs on its own, or the husband here is engaged in tasting without me: girl_haha: The rest of the teas, as they were in the original volume after the bookmark, have remained.
And I also noticed that I don't really like tea where there are cherries. You walk past the trees after the rain, when the sun is shining, so at least gnaw on these leaves and the tree itself smells deliciously like jam, but there is no tea, probably a lot of bed

[Divnay]

Divnay, Irina, yes, most likely a lot of cherries. I began to add 50 grams of cherry leaves to 1 kg of leaves and that's it. The tea is just magical!

[Ludmila]

Ludmila, will definitely try next year! I would have tried it now, only there will be very few leaves of grown young ones. Well, and I don't feel like touching Ivanushka at all, so that he will winter well. Unfortunately, we have snowless winters. I read the article. Thanks for the information! It turns out that the cartoon is suitable for aging. There is heating +45, there is +80. Remove the valve and let it stand. I will definitely try! I like oolong the most of all teas!
Of the garden ones, the apple and pear are probably the most suitable.

[Divnay]

Divnay, Irina, what a decent supply of tea you already have. but what is decreasing in the bank - you can understand. How can you resist trying it? And, having tried it, it is difficult to drink another tea.
About cherries. Apparently, this is not your scent. Or put a lot. Although we love both mono cherry and adding it to any mix. My last tea is 50% cherry. Ira, you try to add quite a bit of cherry - as Radushka said. And there will be no obsessive taste, but there will be such a light cherry shade.
Radushka, yes, oolong needs to be postponed for next year. Damn, but I wanted to do it, I planned it back in the winter. in the topic discussed how to do it better. But something got in the way. Okay, not the last year we have been making tea. Let's try again.

[lappl1]

lappl1,Radushka, Yes, probably a lot of boxes. I already wrote earlier. My husband threw me and the child to the dacha and bought geese as a gift for growth. Here we are with him in between teas and are engaged. Each time we get a different composition, when we ferment in the house, when in a greenhouse, and you can't set the temperature on a brick oven. About the% ratio, I generally keep quiet about how many narwhal, from which I made the scales are not available there.
Please know what? My husband is happy to help, twists, puffs, takes the leaves home for freezing and teas are ready, he runs around to buy jars at the bases. And then he calls and asks, can I take something? And he said that the store tea is now not tasty at all. I understand that I still have to study and learn more. But I already like something, especially since some teas have already been allowed to stand for more than a month.

Hello tea makers! I read a ton of information, but did not overcome all the pages, of course. I'm in Belarus now, there is wild dry land and plus 34 in the shade. The leaves dry on the trees, like in autumn, but I still cut off some of the cherry leaves from the one that grows in our shade. Dried, rolled it into a sheet, then into the freezer, then felled it again ... I could not find time for fermentation. Finally yesterday I ran the leaves through a meat grinder. At first I wanted rolls, but they did not hold, they were so hard and dry. In the meat grinder, this mass got stuck more than it got out with sausages, and since there were not enough raw materials, I picked out the jammed one and just cut it with a knife. The result is a mixture of granular and large-leaf. I stuffed it into a 250 g glass of ice cream, covered it with a wet rag and set it overnight. At first, closest to the window, there is even a little cooler, the house was 32 degrees. In the morning, the rag was all dry, I wetted it again and kept it for another three hours. A total of 12 hours. There was no new smell, the leaves smelled of cherry even during the drying process. Then she stuffed it into a glass casserole and into an airfryer. I wanted it according to the scheme cleaned here: "dry first for 15 minutes at a temperature of 150 * (medium speed), stir after 10 minutes. Then dry for 20 minutes by 85 * or 105 * (depending on how the AG heats - medium speed). at a temperature of 65 * (average speed). " There is no gear change in my grill, I kept it for 15 minutes for 150, then I turned it down to about 100 (there are no symbols below 125), but then it became so dry that I only held it for 7 minutes, poured it into a linen bag and hung it under a canopy. Tea kirdyk, right? He's dry as tinder. Fermented or not, I don't know. I wonder: in such a dry place, is it possible at some stage to spray the leaves with water to add moisture? During drying or before fermentation?

[Irina]

Irina, You are just smart! And not weigh it too, I think. Just look at the peephole. It is clear, after all, where is more, and where is less. My cherry leaves are large. After withering, even 1 gram, one sheet weighs (approximately), so you can count.
And smaller, two or three leaves per gram will go

[Tiger striped]

Tiger striped, the tea drying scheme in AG is given on a full pallet with a layer height of about 1 cm. If there is less raw material - reduce the time! And the initial tempo can be set lower, 125. But further it must be reduced. In a different way, the tea will dry out.

[Tiger striped]

Tiger striped, the tea drying scheme in AG is given on a full pallet with a layer height of about 1 cm. If there is less raw material - reduce the time! And the initial tempo can be set lower, 125. But further it must be reduced. In a different way, the tea will dry out.

So, my tea is kirdyk. Can I sprinkle it with water during fermentation? And another question - there are practically no leaves without a flaw. If I pick wild pear and apple leaves with tiny brown dots, is that okay? Otherwise, I won't see tea this year.

[Tiger striped]

Tiger striped, yes, nothing kirdyk, try to brew, you will feel whether there is a taste or not. And don't throw it away! If it's hot, then fermentation goes faster, and about drying - who can get it out - a frying pan, an oven, a dryer.

[Tiger striped]

Tiger striped, I told you this for the future. And take this one away, wait a little, let it stand and drink. It will still be delicious. The leaves may have damage that will not interfere with making tea. But make sure that there are no insect clutches. It is not necessary to spray during fermentation, cover the container with a damp cloth.

I tried to brew it - I liked it! Not as strong aroma as it was when dried, but still delicious.Thank you for your support, I will continue to look for pear, apple and cinnamon leaves that were not burnt by drought. Found out thickets of juniper, can it somehow be used in tea except to dry berries? The smell from it is awesome coniferous. Say, spin the needles in a meat grinder and dry - has anyone done that?

[Tiger striped]

Tiger striped, Hello! glad you! join and stay in our company.
Initially there were few leaves. with such a volume, fermentation will not go well.

Dried, rolling it into a sheet, then into the freezer, then felting it again ...

In such hot weather, I recommend putting a roll of leaves to wither in the refrigerator. Then they will not dry out for you. I have a question: why did you dry the leaves 2 times - before and after the freezer? You don't need to do this. You only need to dry it once. The leaves in your freezer were prepared for processing in a meat grinder, they began to process well, and you began to dry them again. What for? There is no such thing in the recipe. And in general, you already have dry leaves on the trees, and you dry and dry them ...

There was no new smell, the leaves smelled of cherry even during the drying process.

What scent do you want from cherries? It will smell like cherry. This is not a fireweed that changes the herbal smell to a floral-fruity-honey smell. So that's okay.

Fermented or not, I don't know. I wonder: in such a dry place, is it possible at some stage to spray the leaves with water to add moisture? During drying or before fermentation?

Of course, fermentation took place. It starts from the moment of collecting and destroying the leaves and continues later. But due to the small volume, it is not as good as it could be. Do not spray with water. Excess moisture interferes with enzymatic processes. Don't worry, there is enough moisture in the leaves, unless you dry them yourself, like this time after the freezer.

So, my tea is kirdyk.

Nothing kirdyk. Maybe not the best, but he will still show himself. give it time.

I tried to brew it - I liked it! Not as strong aroma as it was when dried, but still delicious.

Well, you see, everything worked out ... And there can be no such aroma as with withering. You didn't make tea from fresh leaves.
In general, everything is fine, do not worry. Consider all the nuances that we told you about and the next tea will be much better. Good luck to you!

[lappl1]

lappl1, nice to meet you! I dried-freeze-dried, because I still could not find time for fermentation. I'm here alone with a hyperactive child and still work. And I also read here that it is better to dry and freeze, and not just dry. Now I have red currants in my freezer for a long time, a little, now I have collected black ones, can I cook them together? If I roll them up together in a sheet and stuff them in the freezer? Very few leaves this year, all burned off.

[Tiger striped]

Tiger striped, dried in a cloth, then leaves in a plastic bag and in the freezer.

[Tiger striped]

Tiger striped, dried in a cloth, then leaves in a plastic bag and in the freezer.

In principle, I know this, but here lappl1 recommends drying the spices in the freezer.

[Tiger striped]

Tiger striped, read again, Luda writes about withering in the refrigerator, not in the freezer.

[Tiger striped]

Tiger striped, you read everything correctly. First you need to wither the leaves. Then - freeze. And then, after the freezer, immediately twist in a meat grinder. If there is no time for fermentation, it is better to let the leaves lie in the freezer until they are free.
Red currants don't make delicious tea. But you can add it to black for the mass. It would be nice to add apple trees (cherries, pears, strawberries ...), since the currants are crumbled in a meat grinder.

If I roll them up together in a sheet and stuff them in the freezer?

Tiger striped, not in the freezer, but in the refrigerator. This is provided that you are hot. put withered leaves in the freezer.They will not be able to wither in the freezer. They will only freeze.