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

[Tiger striped]

Tiger striped, Currants and raspberries are crumbled, and I recommended you add apple leaves to it, for example. Try it.
About brewing .. The recipe says that we brew like regular tea. And what is written in the post is everyone's experience. For example, I am not at all satisfied with all the teapots that I have (10 pieces). And with a thermos is another matter. A completely different taste of tea is obtained - stronger, more aromatic, tastier. you yourself are looking for your time and your way of brewing.

I myself had the idea of ​​using extracts from currants, irgi, blackberries (it's a pity to throw it away - I also make wine).

LevaPof course add. but decide for yourself which tea you want to get - leaf or berry-leaf.

[Elena_Kamch]

I decided to share my experience a little, suddenly it will interest (though a little off topic)

We have been drinking it for several years, so if something interests you, I'm ready to tell you.

Elena_Kamch, Thank you! Of course it's interesting. Tell us how you do it?

[Paul]

Paul, wring only 4 tbsp. l. on a sheet of leaves. I'm not sure that they will greatly add flavor or color, maybe they will add a note, no more. In general, Zakhar tea does not require additional aromatization. About wine here... My extracts freeze for compote, for fillings for pies, for stewing meat, in my sauces.

I'm with the report. I made a mix of apple, pear, cherry, blackberry and forest strawberry leaves with black currant berries. Since it was suggested that the berries interfere with the normal fermentation of the leaves, I decided to add them after fermentation. After withering in a sheet, overnight in the freezer. Spun in a manual meat grinder. But it was not in vain that I suffered. The tea turned out to be full of mortality. Spun on the wire rack with large holes. Fermented for 8 hours. Then I added a couple of handfuls of dried currant berries and scrolled again on the same wire rack, since it didn't fit through the fine one. Dried for 30 minutes at 150 degrees and 30 minutes at 100 degrees. In general, I got the perfect tea for myself. The color is super! The taste of elite black tea with a very slight sourness, as if a lemon had been dropped there. The aroma of black tea, too, with a subtle floral note. In general, I am happy, I will say nothing. I will try to make more of this tea, there is still time.
These are the leaves after the freezer


Scrolled in a meat grinder


Spinned after fermentation, adding berries


Brewed tea

Another report on mono currant leaves. Withered in a sheet, then in the freezer for 12 hours.


Scrolled in a meat grinder through a wire rack with large holes


Fermented for 8 hours, then rolled with berries on the same wire rack. And the third time on fine (since the granules were not yet strong.


Dried at 150 degrees for 30 minutes and at 100 degrees for 30 minutes. The tea dries quickly and produces strong granules.


The tea turned out to be a rich dark color, but not as bright as the previous mix. Slightly with a touch of currant. The aroma, contrary to expectations, is unobtrusive, subtle, delicate, one might say the taste is the same, slightly sour. The currant is felt, but you can never say that tea is completely from currant. Tea is easy to drink, I really liked it. I will definitely do this.

I have never heard of mate being poured with cold water. Only hot. In general, the drink really invigorates better than any coffee, but you need to get used to it.
By the way, in South America, mate is often written on packets of herbal tea. for example, "chamomile and coca mate".

About shredding leaves in a combine.I chopped and then crumpled just like in the recipe for whole leaves.

About the sea buckthorn leaf. Interestingly, what the girls did during fermentation. But according to my recollections, tea from both dried fruit pomace and leaves stank terribly of herring.

[lappl1]

lappl1, Lyudochka, I supplement the story about apricot-peach tea.
Last year I made leafy summer and autumn granulated apricot tea, when brewing it was light leafy, the granulated color is darker. I dried those teas in the oven and dried them in Isidri.
Apricot / peach tea was dried in a ceramic frying pan, water evaporates much faster than when drying in the oven, it was finally dried in Isidri. The tea is dark transparent, with subtle sourness and bitterness. The tea spirit is floral-honey, the aroma is strong, but there is no peach aroma, which I wanted. (Part of the spirit - the aroma of an empty cup is checked after 3 times marriage of tea leaves). Two hours later, I tried the brew again, the bitterness intensified, but the tea is pleasant and easy to drink.
The granules turned out to be very dense, they do not crumble when brewing.

Tea is good with your apple jam (light) and apple-cherry-plum jam.

By the way, I forgot to mention the fermentation time according to the Zakhar method. Since I had a lot of leaves, I twisted them for a long time and only climbed into the oven 3 times. Therefore, part of me fermented for 1.5 hours, the second part for 2.5 hours, the third for 3.5 hours. The first part has the best and lasting aroma. But the third is a little darker, but there is much less aroma in it.

Therefore, part of me fermented for 1.5 hours, the second part for 2.5 hours, the third for 3.5 hours. The first part has the best and lasting aroma. But the third is a little darker, but there is much less aroma in it.

Linochka, I totally agree with you! This season, too, I realized that the less fermented after freezing the leaves, the better. Thanks for confirming this. Maybe someone else thought so?

[niamka]

niamka, with a new avka you! How pretty and young you are! Super!
I am absolutely delighted with your report - a whole master class! And what photos! Super! Thank you very much for bringing the idea with berry additives to its logical conclusion! it is this (for me, in any case) - the absolutely correct decision. Here everything turns out according to the rules - and the leaves are fermented as expected, and berries were added to the tea. But you can put as many of them there as you like without prejudice to the tea.
Natasha, you are so smart! Thank you for a new stream in our business! I highly recommend it to all tea lovers with additives. I am sure you will not regret it!

[francevna]

I supplement the story about apricot-peach tea.

francevna, Allochka, thank you for this important addition! And for the photo too! very nice looking tea. Well, you've already told us about the taste. Oksanka-Loksa would have liked it - she loves tea with bitterness. But these trees do not grow here. so, southerners, make apricot-peach tea. I am sure everyone will like it.
Allochka, thank you both for the report and for bringing my jam here to show.

[lappl1]

lappl1, Luda, Thank you! : oops: When you wrote that berries interfere with fermentation, I immediately wanted to try fermenting first, and then adding them. I compare it with tea, where it was fermented together with berries, it is also tasty, but this one is better in all respects. I did not weigh the leaves; I added a couple of handfuls of dried berries to a bowl of leaves. Quite a lot, in my opinion. But berries do not dominate, they seem to improve the quality of tea, but if you don't know that they are present there, you might not guess.

[niamka]

I compare it with tea, where it was fermented together with berries, it is also tasty, but this one is better in all respects.

niamkaNatasha, how did they write at the end of the problems at school? CHTD - which was required to prove! It seems to me that not only the result is better, but the process itself. And add these berries and fruits as much as you like (within reasonable limits, of course). Thank you again, Natasha! You're a fine fellow! I will definitely try to do this and compare the result.I am sure that according to your method it will be much better.
Yes, and I will make a link to your method on the 1st page (a little later I will ask the Chief to give me the opportunity to edit - there is no time to do it yet).

Boys girls! Finally I got to the new reports.
I made two mono-teas at the same time. From the leaves of my beloved Loganberry and from Cumberland. Both are hybrids of blackberries and raspberries. After thawing, I rolled up the rolls and immediately cut them thinner. There were few leaves, but they are very different from each other in appearance, so I fermented in the same container. Below one, above another. During fermentation, there was no strong smell like raspberries. When drying, too. Tea itself is weaker than raspberry in taste and aroma. Very similar to loosely brewed black.
We'll drink tea, of course. But, I will not do it mono anymore. Is that, for volume and so that the leaves "do not go to waste", along with raspberry. I wish I had forest blackberries. Or, at least just a blackberry, not a hybrid. I know where there is a forest and a lot, but we are unlikely to go there. Here is a photo. Cumberland after fermentation Cumberland after drying Brewed cumberland
Loganberry after fermentation Loganberry after drying Brewed loganberry

[Tigger Striped]

Tigger Striped, Currants and raspberries are crumbled, and I recommended you add apple leaves to it, for example. Try it.

It's just that this year I started making tea for the first time and I want to cook everything possible in its pure form, without a mix, to appreciate the taste. What then to lean on more, what less. With brewing, you will also need to get used to it, I never brewed an ordinary black for more than 5 minutes (I often take by weight from one company, they always write 4-8 minutes there), green - 2. At home I have a tea maker where you can set the time from 2 minutes to 12, there are only two teapots - a ceramic one and a glass one, someone resisted the thermos. Today I will try to brew my currants in a mug under a saucer for 10 minutes to begin with.

[Radushka]

Radushka, it is a pity that the tea was not impressed. I have thorny raspberries arranged a thicket-bowl! As for forest raspberries, last year I did: forest, homemade red, homemade yellow. Home yellow won. The most fragrant. But I will add the berries of forest dried raspberries.
For Paul: I was all exhausted with the badan, he did not want to change the color. In the end, I brewed what happened, and ..... not tasty. I decided not to bother with him.
Alla, good tea came out of you! Peach!!!!!! How I love.

[Loksa]

Loksa, and I'm sorry. Especially time. But the experience is worth a lot. Once again I was convinced that there is nothing tastier than raspberry-mono in the available proximity. The older daughter-in-law told me not to bother and, when there is nothing to make a mix from, I would stupidly make a meat grinder raspberry. The fact that it turns into dust does not bother us. But TASTY!

I brewed my powdered raspberries. After 15 minutes of brewing, a wonderful smell of freshly cut lawn. I poured it into the jar, let it stand, maybe later it will get better. I collected everything that was left of Ivan-tea - boxes, leaves - to make fluffy tea from a different theme, after withering, I turned it around, stands under a wet rag for the sixth hour, it also smells wonderfully fragrant with a lawn and a bit more silage.

Dearie, thanks for the advice and for the tea report. By the look

I still managed to make strawberries on Friday. Twisted it in a meat grinder - the granules are feast for the eyes. Fermented for 4.5-5 hours approximately. And the aroma started good, that would have been fermented for another 30 minutes - but I was already late, decided to dry it. On drying, too, a little underdried. Also some 15-20 minutes would be ... But time was running out, I poured everything into a pillowcase and hung it on the loggia. There I have Tashkent now. Probably under 40 degrees. And she left ...

Arrived today. For three and a half days, my tea dried itself on the loggia. I tried both the beautiful color when brewing, and the smell. And even I liked the taste (although I tasted the apple and pear only a month later). So I think the tea turned out great! I'll take another picture tomorrow. For advice from experienced tea makers.

forest, home red, home yellow

And for some reason I was not impressed at all with raspberry tea. Made from home and from wild. I also have a yellow one, now I'll try from it! Thank you, Oksana for the hint, I somehow didn't think that different raspberries can have different tastes!

[Radushka]

Finally I got to the new reports. I made two mono-teas at the same time.

Radushkamaybe your tea will still be infused? Or let it be good with other leaves for volume. Thank you for the report and the photo. It looks great!

still managed to make strawberries on Friday. So I think the tea turned out great!

inka_kot, Inessa, well, we have added strawberry lovers. I am very glad that you succeeded! can you imagine what it will be like in winter! Do more if there are leaves. In winter you will thank yourself.

I have the last one: a wild pear + a little raspberry, strawberry and blackberry. divine taste and dark color. I can imagine what it will be like a month later.
And my mother also noted that a month later, very pretty teas began. Although at first, I probably doubted. We are discussing over the phone, I heard notes of disappointment. But now, there is no time, and the tea has become prettier))) and I want to do more. Tells neighbors and relatives, but people are lazy. And they have a pure nature there, a sea of ​​good leaves. Oh, how I envy. I can't get even half of that here .. They don't appreciate and don't understand that they are losing)))

Mono-raspberry didn't really impress me either. In mixes, it gives a fruity sourness.

I got to my cloudberry. According to numerous recommendations on the Internet, I did not do mono, but with a strawberry leaf (I need strawberries, but I can't get strawberry leaves anywhere). The proportions of cloudberry-strawberry are 3: 1 or 4: 1. Leaf tea.
The tea came out with strong bitterness. I don’t understand the reason. For the first time such a straight spoiled tea ((

The only thing is that I constantly checked the fermentation by smell - everything seemed not enough, in the end it turned out 20 hours.

There remained a handful of cloudberry leaves, made with fireweed already in a ratio of 1:10, more fireweed. Everything is leafy, it costs 5 hours, I will dry it now.

[Tiger striped]

It's just that this year I started making tea for the first time and I want to cook everything possible in its pure form, without a mix, in order to appreciate the taste.

Tiger striped, I really understand your desire, but to fully appreciate the taste, make a couple more mixes. Then the picture will be completely complete.

I brewed my powdered raspberries. After 15 minutes of brewing, a wonderful smell of freshly cut lawn. I poured it into the jar, let it stand, maybe later it will get better. I collected everything that was left of Ivan-tea - boxes, leaves - to make fluffy tea from a different theme, after withering, I played it, stands under a wet rag for six hours, it also smells wonderfully fragrant with a lawn and a little silage.

Tiger striped, I am very surprised by the smells of your tea and fermented mass. You are doing something wrong ... Well, it shouldn't smell like a lawn or silage ...

[stanllee]

I have the last one: a wild pear + a little raspberry, strawberry and blackberry. divine taste and dark color. I can imagine what it will be like a month later. And my mother also noted that a month later, very pretty teas began. Although at first, I probably doubted. We are discussing over the phone, I heard notes of disappointment. But now, there is no time, and the tea has become prettier))) and I want to do more.

stanllee, Maryana, well, it's great that you and your mom finally saw your tea in full glory. That is why I tell everyone - do not try tea earlier than in a month ... you see, otherwise my mother would have made more tea. But nothing, but now he will know that next year you need to start making more tea early.

[Mary Poppins]

I got to my cloudberry. According to numerous recommendations on the Internet, I did not do mono, but with a strawberry leaf (I need strawberries, but I can't get strawberry leaves anywhere). The proportions of cloudberry-strawberry are 3: 1 or 4: 1. Leaf tea. The tea came out with strong bitterness. I don’t understand the reason.For the first time such straight spoiled tea ((

Mary Poppins, I can’t answer you anything, except that the strawberry itself does not give bitterness, and I won’t do anything about cloudberries. apparently, this is a feature of cloudberries, since the internet recommends not to make it with mono tea. Well, now try with fireweed to draw conclusions to the end.

Yes, Lyudochka!

next year you need to start making tea early and more

I have already written a list of what I will do, what and what new things to try! (I'm about red)
Well, and what I will not do more, of course. (although others praise)

[stanllee]

stanllee, Maryana, well, it's great that you and your mom finally saw your tea in full glory. That is why I tell everyone - do not try tea earlier than in a month ... you see, otherwise my mother would have made more tea. But nothing, but now he will know that next year you need to start making more tea early.

No, I couldn't do more, there is no time. I just didn’t love everyone at once. I made the last apple tree, the class said. Now he will do more, if possible. They have a belt, a cow, pigs, a vegetable garden, but not like in a city, a little. Everything is a large village there, in one word
But, I tell her, the leaves will last for a long time, with a little time.

[Tiger striped]

Tiger striped, I really understand your desire, but to fully appreciate the taste, make a couple more mixes. Then the picture will be completely complete.Tiger striped, I am very surprised by the smells of your tea and fermented mass. Something you are doing wrong ... Well, it should not smell of either lawn or silage ...

Is it because of the heat? On the street 36, houses 32. The raw materials are all appropriate. I did another stupid thing - I forgot to insert a skewer into the airfryer when drying my ivanchay silo. The child was distracted, and I caught myself only on dryness. The smell of silage has disappeared, now it just doesn't smell at all, it hangs in a bag in the yard. Tomorrow I will pick an apple tree and a wild pear.

[Tiger striped]

Is it because of the heat? On the street 36, house 32.

Tiger striped, likely. You can wrap a container with a fermentable mass with blankets and jackets. But not in order not to freeze, but in order not to get warm.

[Tiger striped]

Tiger striped, likely. You can wrap the container with the fermentable mass with blankets and jackets. But not in order not to freeze, but in order not to get warm.

Perhaps, in this case, you need to change the fermentation time? Ivanchai stood at my place for about 6 hours. Would it be necessary to leave more wrapped or less?

[lappl1]

lappl1, Luda, what is characteristic, all my childhood I drank dried sepals (or cup?) From cloudberries with my pyelonephritis. The leaves were not collected, because these sepal-cups were enough. Tea made from them is much tastier and more aromatic than from lingonberry leaves.
The leaves, in theory, should not be very different in taste ...
Therefore, the bitterness of tea is a big surprise for me. Next year I will type, I will experiment - just drying, without fermentation and tea with different fermentation periods.

[Lucilia]

Lucilia, Luda, you didn’t have a candy aroma in raspberry tea or don’t like this candy smell?
Nastya, ay? what does yellow raspberry smell like ???

[Paul]

Paul, it is difficult to go online from the dacha, our village is deaf. If necessary, I will try to help. I'm talking about unfermented herbs, naturally. Knock on the PM.

But if I am not there, then no one will congratulate Luda with eight hundred pages ?! Lyudochka, sunshine, thanks again above the sky for what you have done and continue to do! There are already so many tea-makers!

Our Lyuda three times Hurray! Hurrah! Hurrah!

[Radushka]

But if I am not there, then no one will congratulate Luda with eight hundred pages ?! Lyudochka, sunshine, thanks again above the sky for what you have done and continue to do! There are already so many tea-makers!

: swoon: Mom dear! Here you are not, Veronicek, and I did not notice that the eighth hundred pages have already gone! Thanks, sunshine !

Our Lyuda three times Hurray! Hurrah! Hurrah!

Radushka, thanks three times! And even more! You joined us this year, and you bring us so much joy!
Girls boys, congratulations everyone with the next anniversary of this topic! So soon we will reach a thousand! Indeed, so many new tea makers have been added this year. Every day I am amazed at how big our army is! And this is only registered and writing in the topic. And how much each tea-eater pulled! I've brought three people to the tea business from my village in 13 houses. I am especially pleased with the last "infected" - a neighbor, wise by experience. Only this year he started making tea. and after 3 weeks he told me that he became calmer and was sleeping well. Lord, I was so happy about it and I am so glad.
so make tea, my dears - a lot and good health!

[Mary Poppins]

Therefore, the bitterness of tea is a big surprise for me. Next year I will type, I will experiment - just drying, without fermentation and tea with different fermentation periods.

Mary Poppins, we will wait for next year with you. Apparently, you are the only one with the cloudberries. And I'm very curious to see what happens. Indeed, this year people from the north began to come to us. it means that we need to know everything about cloudberries.

[Radushka]

I have already written a list of what I will do, what and what new things to try! (I'm talking about red) Well, and what I will not do anymore, of course. (although others praise)

Radushka, the right approach! as it turned out, we forget a lot during the year. And sucking it will be useful to make notes about each tea - from what, how much, how ...

[stanllee]

No, I couldn't do more, there is no time. I just didn’t love everyone at once. I made the last apple tree, the class said. Now he will do more, if possible. They have a belt, a cow, pigs, a vegetable garden, but not like in a city, a little. Everything there is a large village, in one word, But, I tell her, the leaves will be long, with a little time.

stanllee, Maryana, most importantly, the process started and my mother learned that you can make delicious tea from the leaves. Next year, everything will be much more serious for her, especially after she finally tastes her tea in winter and compares it with the store one.

[lappl1]

lappl1By the way, Lyudochka, here we had a professional holiday with my bosom friend ... and I uncorked my treasured jar with 91 grams of granulated willow tea. We brewed and drank ... and I realized that he became even more like an elite black. Gentle, no bitterness, moderately tart. Amazing color and light fruity aftertaste. The friend drank sweet. He says that the fruity flavor is even stronger. And sugar suppresses everything for me.
What am I doing? Besides, it is made of completely low-quality raw materials. Still delicious.
So ... now I'm tearing the gnawed leaves. Since THEY gnawed, it means they will work for me! No clutches and good.

[Radushka]

Radushka, well, Duc ... Those who gnaw the leaves, you will not be fooled. I collect currants so scarce in our village. I make sure that there are no aphids. And it doesn't matter if it's gnawed or dried up.

I uncorked my treasured jar with 91 grams of granulated willow tea.

Oh, indeed, the holiday was great, once such a jewel was discovered! Happy belated! How well you described your tea! That's right, that's how he is! And tell your friend that our teas are not sweet. They get sugary. For example, I cannot drink my tea sweet, although I can easily add sugar to the usual one.

[lappl1]

lappl1, Thank you!

[niamka]

I'm with the report. I made a mix of apple, pear, cherry, blackberry and forest strawberry leaves with black currant berries. Since it was suggested that the berries interfere with the normal fermentation of the leaves, I decided to add them after fermentation.

niamkaThank you for your such detailed reports! A very valuable experience! We must try that too!
Do you dry immediately after the last spin with the berry?
There are a lot of plans, and there is so little time left for creative ideas after work ...
Yesterday, after reading admiring reviews, for the first time I played mono raspberries. This is something! She shook her biceps and consumed calories. After the first scroll, I added some twisted purchased cherries (raspberries are still all green, and the thirst for experiments does not allow us to languish in anticipation) and scrolled again on the middle grate. The granules were stronger than I usually got, but not perfect in my opinion. Fermented overnight and set to dry early in the morning. Soon we will taste mono-raspberries
And as raspberry berries will go, so I will try a separate fermentation of the leaves, followed by the addition of berries.

[lappl1]

Girls-boys, I congratulate everyone on the next anniversary of this theme! So soon we will reach a thousand!

lappl1, Ludmila, I also join in congratulations! A very useful and, as time shows, very popular and inspiring topic! And when so many creatively enthusiastic people gather, very interesting ideas are born!

[Elena_Kamch]

Elena_Kamch, Elena, dried immediately after scrolling with a berry, but I think if this is not possible, you can put it in the refrigerator for now, and then dry it.
Probably, a raspberry leaf with cherries will be delicious, and even if with raspberries: girl_love: beauty in general!
I made leafy raspberries, and then added dry berries there. Not particularly impressed with this tea. If I have time to grab more forest raspberries, I also want to make granulated with the addition of raspberries after fermentation. I will add a little apple leaf to make the granules stronger. After all, raspberries and currants are very crumbly. When the currants did mono, they scrolled three times. Although there were berries, but still the granules were not perfect.

[niamka]

niamka, Natalia, I also made tea with the addition of dried raspberries last year. And also not particularly impressed. Therefore, the hope that the taste of the new tea, dried together with the berry, will be more memorable
And if strawberry leaves are added to raspberry leaves, does it strengthen the granules? Although after withering, after withering, many strawberry leaves are very dry There are tender leaves of fireweed, although they are thin, and next to them are dense strawberry and some kind of "paper" ... But I still twist the mixes

[Elena]

Elena, I don't know about strawberry ones. Luda advised adding an apple tree or a pear to make the granules strong. Probably, the fireweed will also go

I usually mix raspberries + strawberries + currants + fireweed + a little apple tree. But the leaves did not freeze after withering.
Now it's frozen. I'll start another experiment in the evening

[Elena_Kamch]

Elena_Kamch, Elena, after freezing, all leaves are easier to process. I'm freezing everything now. It will be interesting to know the results of the experiment.