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

In general, I did everything wrong again. By the time I read the answers, I had a sheet with black currants in the freezer for 2 hours. I took it out and put it in the refrigerator. I feel you will have fun with me. ))

[Tiger striped]

I took it out and put it in the refrigerator. I feel you will have fun with me. ))

Tiger striped, I just came from the topic "I chuckled myself ..", I laughed there to tears. By inertia, here too ... And if from some serious topic I came, then

[lappl1]

lappl1,
Good day!
Don't be offended. I did not attribute the phrase "ferment everything" to you, I spoke about my impressions after reading the first 50 pages of the forum. Maybe I should have read further, but it takes a lot of time ...
Judging by the responses, this issue has already been resolved without me.
Thanks for the answer on lingonberry and blueberry. So I will not bother and just dry it, as I did before ...
Questions to all:
1. Has anyone tried to ferment Kuril tea? If so, what is the result?
2. Have you tried to make a blend of fermented teas and dried berries (rose hips, red mountain ash, barberry, etc.).
I used them as additives in dried herbal teas - and they are delicious and healthy.
3. Have you tried making fermented teas with chaga?
From experience, again, I have so far only experience with dried herbs, chaga is good as an additive. Mono chaga tea has a specific taste - not everyone likes it. My household rejected mono tea, and they drink the mix with herbs with pleasure.

[Paul]

Paul, my home people don't like herbal teas. They say that it resembles a pharmacy. Probably because all our life we ​​try to avoid treatment with pills and interrupt the beginning ailments with herbal preparations. We never add dried berries to tea. We make a steam from different berries and drink just like compote. I just planted the cinquefoil. It grows for a long time and until the time when it will be possible to make tea from the leaves of my bush, I, most likely, will not make it. Alas.

[paramed1]

paramed1,
Veronica!
Thanks for answers!
If you have questions about the combination of medicinal (they are all medicinal) herbs in teas - can you advise?
We are talking about unfermented ...

[Radushka]

Radushka,
Why such pessimism - "I will not hold out"? Collecting from the planted bush began in the second or third year. From the beginning, of course, only for trial ... Now (the bush is about five years old) I collect regularly. the only thing is that each collection (once a week) is small. For fermentation, you probably need to freeze and dig up ... otherwise it is too small in volume.

too small in volume.

Not pessimism, but realism. At our modest table 17 people gather once a week. And this is without outside guests, so to speak. So, "for trial" you need to collect a lot of leaves. And the readiness of the bush for the commodity collection occurs at 3-4-5 ten years. But the plant is beautiful. And I make tea from the garden. And I'm trying to breed ivan tea in our "zone of risky farming".

Girls, is honeysuckle worth doing like mono-tea? I'm thinking about whether to put it all in the village or leave it on mono too

[Radushka]

Radushka,
17 people is cool, there are four of us, well, guests who love the "branded" seagulls.

Yesterday I prepared mono apricot tea with peach. Apricot leaves -1640g, fresh peach -400g. The peach was cut into plates and heated in the microwave at full power for 4 minutes. I ran the apricot through the large grate, the smell in the house was breathtaking, everything was fragrant.Before that, the apricot was sweating warm for a day after the freezer. The leaves were spinning easily, but instead of granules, there was dust. I was not very upset because I was planning to scroll through the fine wire rack with the peach. The apricot was put into fermentation for 6 hours. Then I rolled it with a peach, the granules turned out to be dense.




It was so hot in the house that I decided not to turn on the oven, but to dry it in a pan. Finally, I also roasted tea, because I ran from two pans to a meat grinder. It dries very well on a ceramic one, there is a disc at the bottom in a frying pan, nothing burns there, the water evaporates quickly, you can clearly see how steam is drawn by the hood above the stove. But I have 2 ceramic pans, but I felt sorry for her. My husband came from the street and was in shock, instead of a fragrance in the house, it smells of iron and burnt.
But from the experience of other tea makers, I was not very upset, I put it in Isidri on 9 pallets and put it to dry, and this is dried separately at the entrance. An hour later I went to check, and there was again a wonderful aroma of tea. Calmed down ...
Now I will pour it into a bag and send it for airing.

And it's even hotter today than it was yesterday. A mix of grapes, raspberries and mulberries has been fermenting for 12 hours already - 1750g.
Scroll through a fine wire rack and dry ...

We make a pair of different berries

And what is it? I know the broth, I know the infusion. And the "napar"?

[francevna]

francevna, Alla,

Before that, the apricot was sweating warm for a day after the freezer.

In an unopened bag or loose?

Brothers, has no one tried to grind the leaves with a blender? I have a meat grinder of Soviet times, while I played a little cherry, I almost ran out, and if there is a lot, I can't imagine how I can handle it. If you grind a little and dry like a large leaf?

almost over,

I tried it, a bad idea, something incomprehensible happened, my husband called "a bundle of nerves." I still have to work on manual cherries, I also have manual ones, I also end up with processing.

[Seberia]

Seberia, a few pages ago I already asked a question about honeysuckle.

About honeysuckle - tea is pleasant, but without a special taste, color and aroma, in mixes it is normal.

Brothers, and no one tried to grind the leaves with a blender

I chopped with a combine in a bowl, not very fine. The raspberry and the mix turned out well, in my inexperienced opinion.

I read that someone seemed to be making tea from hawthorn leaves.
What result? And what kind of hawthorn they used. The one that is a bush or the one that is a tree

[Olga]

Olga, poured boiling water over, wrapped it up. Drank and drink without sugar. Tried in a thermos, not that.

[lappl1]

Girls! If you want to rotate the leaves in a meat grinder, then they do not need to be frozen! They can crumble!
They need to be dried before the meat grinder - then they will not turn into dust in the meat grinder.

lappl1, Ludmila, and freeze the apple tree?

[lappl1]

people lived quietly for themselves, doing their own thing, and here ... BAM and I with my recipes. And the people went to gardens, forests, to their own and other people's dachas. And there is no rest for them day or night ...

lappl1, Ludmila, "Kremlin agent" not otherwise
Either bread on the railway, or teas from all sorts of things

[Vasyutka]

Vasyutka, Natalia, I don't open the bag from the freezer, but I put it in a tight big bag and warm. At my entrance now, probably at 40 degrees.

What result? And what kind of hawthorn they used. The one that is a bush or the one that is a tree

I have a big tree, cultured. Made in a mix: cherry + hawthorn + hawthorn color. The tea is delicious, slightly strange taste from flowers, I think that as mono tea it will be empty, but in mixes

I have a big tree, cultured. Made in a mix: cherry + hawthorn + hawthorn color. The tea is delicious, slightly strange taste from flowers, I think that as mono tea it will be empty, but in mixes

Thank you. So, I will wait until the berries ripen on the tree and collect the leaves.
IMHo, everything is delicious with cherries.

[LevaP]

one.Has anyone tried fermenting Kuril tea? If so, what is the result?

LevaP, Paul, I grow, but very small. Not enough for tea. Nobody made this tea. I was recently told that Kuril tea is not fermented, but dried. I don't know if this is so or not.

2. Have you tried to make a blend from fermented teas and dried berries (rose hips, red mountain ash, barberry, etc.). I used them as additives in dried herbal teas - and they are delicious and healthy.

Paul, tried, but not directly as you wrote. In my recipe, you can see red rowan in the teapot. I love her very much. But in such a way as to scientifically make up the fees - no, this was not done, because here we do not consider the topic of treatment. To do this, you need to open a separate topic. And we consider tea as a delicious drink. And what to add to tea, everyone decides for himself.

3. Have you tried making fermented teas with chaga?

Paul, no, haven't tried it.

[Light]

Lyudmila, and freeze the apple tree?

Light, frost. It will twist more easily.

Lyudmila, "agent of the Kremlin" not otherwise. Either bread on the railway, or teas from all sorts of things

Well, she took and handed me over with all the guts.

I read that someone seemed to be making tea from hawthorn leaves. What result? And what kind of hawthorn they used. The one that is a bush or the one that is a tree

Lind @, Olga, did, but few. From a tree or a bush - I don't remember either. I didn't do it myself, because I don't have it. But the reviews are not bad. True, they mixed hawthorn with other scent.

[francevna]

Yesterday I prepared apricot and peach mono tea.

francevna, great tea. it's great that you still got the pellets. Thank you for sharing this information. Many southerners will be useful. They will no longer think about how to cook peaches and apricots.

[Tiger striped]

Brothers, has no one tried to grind the leaves with a blender? I have a meat grinder of Soviet times, while I played a little cherry, I almost ran out, and if there is a lot, I can't imagine how I can handle it. If you grind a little and dry like a large leaf?

Tiger striped, Luda has already answered you. Quite right. The fact is that the blender grinds the leaves, but does not press until the juice is released. And no juice - no enzymes - no fermentation. The result is poor tea.

[IrisKa_B]

IrisKa_B,

a few pages ago I already asked a question about honeysuckle.

thank you very much, apparently I missed this message

[lappl1]

lappl1, Ludmila, Thank you .
I tried a dry leaf, it turns out the horror of dust is falling, although maybe the knife is dull. Then I put it in the freezer. Only tomorrow there will be no time to do it.

Well, she took and handed me over with all the giblets

How could I not have guessed right away? Well, okay

[Light]

I tried a dry leaf, it turns out the horror of dust

Light, I wrote to you or not - you would need to dry the leaves in a roll (fabric) in the refrigerator. It's so hot here that everything dries up instantly.

[lappl1]

Svetiashka, I wrote to you or not - you would need to dry the leaves in a roll (of fabric) in the refrigerator. It's so hot here that everything dries up instantly.

lappl1, Ludmila, no, did not write. Already put it in the freezer.

[Light]

Light, which means she wrote to someone else. Then keep in mind next time.

Then keep in mind next time.

Sho, again I haven't done this one yet

[Light]

Light, and what, you decided to get off with one tea? It won't work! You haven't pestered the office yet ... As you pick leaves, your tea factory will start working in full force.

Girls, share the link where it says about sea buckthorn leaves, I can't find it, only 1 post, which I didn't really like. And since that time no one has tried more? And is it possible to recall from what it is not too late to rip off leaves in the garden?

And now here is a small report on teas. Made 80/20 raspberries / pears with 15 raspberries and 2 small pears on a sheet of leaves.I did it according to Zakhar, the aroma was super (before drying), the granules crumbled very little.
Then I made an apple / pear / blackberry / goof 70/15/10/5, again according to Zakhar, because this is the only way I get such a pronounced fruity aroma. Added 4 tbsp. l. pressing an apple with black chokeberry (I made wine) again on a sheet of leaves. I did not weigh, but the finished dry tea turned out to be more than a kilogram. Well, the aroma is simply awesome all the way (green apple with tints of tropical fruits), the granules are reinforced concrete, the aroma is preserved even after drying. I'm afraid to guess what it will be like after dry fermentation. Here are the pictures: on the left, a raspberry with a pear, on the right, an apple with a pear, blackberry and sucker.


In short, Svetka, make an apple tree the way Zakhar, you won't regret it!

[Irina]

Girls, share the link where it says about sea buckthorn leaves, I can't find

Irina, it is practically impossible to do this - among 700 pages to find information about sea buckthorn. That was what I made a link to. And so the girls added it to the mixes. Mono has not been made since then.

And is it possible to recall from what it is not too late to rip off leaves in the garden?

From everything you can. Only the ivan-tea season has ended, and for garden sauces it is in full swing.

[Linadoc]

And now here is a small report on teas.

Linadoc, Linochka, cool report! And what granules! You're doing fine! I also want this tea according to Zechariah ... But later.

[lappl1]

Somehow my doctor prescribed mate tea for me

lappl1, Ludmila, today I read your message about mate. I decided to share my experience a little, suddenly it will interest you (though a little off topic)
Drinking mate is not prepared in the same way as tea. It is poured into dried pumpkin (calabash) in the amount of 3/4 of the calabash volume. The whole mass of mate is well moistened with cold water, inserted into the center of the bambilia (and drunk through it) and insisted for about 10 minutes so that the leaves swell. Then add cold water to the top of the calabash and insist for 5-10 minutes (depending on the variety). Then the resulting infusion is drunk and again poured with cold or warm water. And so you can carry out 5-8 fillings. This is a very, very invigorating drink! No coffee beats! It raises both tone and mood. And as you read about the benefits, it becomes even more joyful. We have been drinking it for several years, so if something interests you, I am ready to tell you.
It’s a pity that the real broadleaf holly grows only in Argentina It’s impossible to do it yourself. And so it was possible to ferment it and taste it

Svetiashka, what have you decided to get off with one tea? It won't work! You haven't pestered the office yet ... As leaves are picked, your tea plant will start working in full force

but the finished dry tea was more than a kilogram.

Like you girls have tea factories

Good morning!

Yesterday I ran through the meat grinder the leaves of red and black - there were more of them - currants. If the cherry turned out to be granules, then the currants just crumbled into dust. Before that, I dried and lay in the freezer. I dried it in an airfryer for 20 minutes at 125 degrees, then quite a bit by about 100, dried it in a dryer on sheets for 20 minutes at low power, now it dries up in a bag. Well, I'll drink the dust, and it smells delicious, but the question is: how to brew such homemade tea? I read, someone even brewed in a thermos for 40 minutes. I'm used to keeping the purchased one strictly according to the recommendations, no more than 6 minutes, more often - less. How about this one? Currants, cherries and so on?

[Linadoc]

Linadoc,

Added 4 tbsp. l. pressed apple with black chokeberry (made wine)

Good day!
Have you already tried tea with squeezes?
I myself had the idea of ​​using extracts from currants, irgi, blackberries (it's a pity to throw it away - I also make wine).
But haven't tried it yet. Share your impressions.
By the way, and from wine too ...

Drinking mate is not prepared in the same way as tea. It is poured into dried pumpkin (calabash) in the amount of 3/4 of the calabash volume.The whole mass of mate is well moistened with cold water, inserted into the center of the bambilia (and drunk through it) and insisted for about 10 minutes so that the leaves swell. Then add cold water to the top of the calabash and insist for 5-10 minutes (depending on the variety). Then the resulting infusion is drunk and again poured with cold or warm water. And so you can carry out 5-8 fillings.

Darrell wrote that in Argentina mate is drunk "at the temperature of molten metal." It is unclear how then to fill it with cold water. He described how his Argentine friend pulled this thing through a calabash tube and gave it a try and what came of it. "You can cool him down a little," the friend said uncertainly, "but then it won't be the same."

[Tigger Striped]

Tigger Striped, and you don’t read the first page in principle? Everything is written there. And about crumbling currants and how to brew tea. By the way, I collect the dust that remains in the dryer at the bottom in a separate jar. Once brewed ... Mmm ... a bomb!

[Tigger Striped]

Tigger Striped, and you don’t read the first page in principle? Everything is written there. And about crumbling currants and how to brew tea. By the way, I collect the dust that remains in the dryer at the bottom in a separate jar. Once brewed ... Mmm ... a bomb!

The first one I not only read in principle, I basically copied it and pasted it into reminders ... But then so much information went that the important was lost among the unimportant. And as for brewing, that post with a thermos confused me - and also that when I tried brewing cherries in the usual way, something strange happened ...

[Tigger Striped]

Tigger Striped,

when trying to brew cherries in the usual way, something strange happened ...

Me too. Almost colorless liquid with a very strong taste and aroma. It doesn't look like tea, as for me. And, here, the elder son really likes it!
I brew my teas for testing in a cup. I cover with a saucer when insisting. And so ... we tried different methods of brewing - in a glass teapot, in a teapot with a press, in a thermos. My favorite is the regular large-capacity earthenware teapot. I fall asleep as many teaspoons of tea as there will be glasses of boiling water + 1 extra spoon. I measure the boiling water strictly (I immediately boil exactly as much as necessary). I cover the kettle with a towel on top. Infused for at least 10 minutes. Better - longer. I suspect that it would be even better to get a teapot made of thick, porous, unglazed earthenware. Well, like village pots. "Let's look for" (c)
The younger one brews for the guests in a kettle with a press. And myself in a thermo mug.