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

[Elena1183]

no) I so understood from the "theory" (that is, the post itself) that you only need to freeze raspberries and currants ...

Elena1183, You understood everything correctly. But even in the first post (recipe) I wrote that any leaves after withering can be frozen. And autumn is desirable, since they are very difficult to process.

The leaves can be frozen immediately after withering. This is an optional process, but it facilitates further processing of the leaves in preparation for fermentation. During freezing, cell membranes burst and juice is released, which is what we need. The withered leaves are put in a bag and sent to the freezer for a day or two. The longer the leaves are in the freezer, the easier they will be processed later. Leaves can be stored in the freezer for several months..

The girls wrote everything to you correctly. Do not doubt. Wither the leaves and put them in the freezer for a couple of days. And better for a week. you will see that it will be easier to process and the tea will turn out better.

[paramed1]

But my raspberries this time gave out excellent granules. Without anything, and without freezing. Hurrah! I will dry it in a couple of hours.

paramed1, Veronichek, from this place in more detail ... What, how, how much ... After all, for some reason your raspberries crumbled before, but now they don't ... Interesting ..

[Seberia]

what wonderful neighbors you have. I also need everything, no one offers current

Seberia, Helen, the neighbors are the same everywhere! Nobody offers, because they do not know that leaves are needed. and if you come with your own tea and freshly baked hot bread, they will give everything. Without asking, I can go into any neighboring garden and tear up whatever my heart desires. All the neighbors gave the go-ahead for this. And only asked permission once. so, we establish contact and we will have as many leaves as we want.

[nila]

Today I got up at 5 in the morning to go hunting for wild pear leaves.

nila, Nelya, happy hunting you!

: girl_claping: Completion of the "Ivan-tea" season, we collected boxes - we will make "fluffy" tea:

[nikozay]

nikozay, Nikolay, thanks for the positive photo! The young tea-eater made me happy! Is this a daughter? Good luck to your family in making Fuzzies and other tea!

[nikozay]

nikozay, NIKOLAI, you have this plant, a real seedling. Good helper grows, delicious teas to you.

[francevna]

francevna, thanks to me, she's my oldest, she's just sick of the herbs and flowers, it's a pity that summer is over. We will drink teas and remember the summer ...

Is this a daughter?

This is my eldest, woodsman - you can't drive out of the forest

This is my eldest, woodsman - you can't drive out of the forest

Dad, I guess? It's great! Let your daughter grow up happy!

Now I'm trying to find the optimal brewing time in a tea maker by typing. There the range is from 2 to 16 minutes. First I brewed 16, then went down. Now I drink brewed for 10 minutes and I understand - we need to increase the time.

[Anna]

Anna, well, here I understand that our tea 10 minutes is not enough! And a simple teapot isn't good for him either.

Lyud, about raspberries. I went into the forest, collected a lot of leaves, but they were mostly not hard, they grew in the shade. Withered for 8 hours, then in a sheet and tightly in a bag for 12 hours. Then double linking on sparse and frequent lattices. But even after the sparse grating the granules were good. Fermented and dried. Now they are reaching. I'll weigh and pack tomorrow. I'll go again, after all, forest and garden raspberries are two big differences!
I think that packing the tightly rolled roll into a bag without air for 12 hours gave the granules.

Veronica, everything is clear! I also think that the bag made the leaves soft, so the granules turned out to be good. Thank you very much .

What's the difference between bad pellets and good ones? I mean - in boiling water they still get soaked, that they are loose, that they are dense ... Am I missing something?

[Anna]

Anna, bad granules crumble after twisting the leaves in a meat grinder. God would be with them, but in this case the leaves collapsed badly, which means that little juice was squeezed out, which means that there are few enzymes that are involved in fermentation, which means that the fermentation was worse. It has been tested more than once - the denser and better the granules, the tastier the tea. that's why we twisted the leaves twice to make the tea better.

Anna, if the granules are dense, then they do not lose their shape during brewing. When making tea, raspberry leaf often produces dust when twisted or granules, which, when fermented and dried, turn into dust again. It is extremely inconvenient to brew dust in a tea maker, and it also doesn't taste good to me. Last year we tried to achieve granular raspberry tea, but it only came out in a mixture with something else, for example, with an apple 1: 1. Or sheet. Therefore, now we are happy, as raspberry tea has become one of the favorites for many.

[paramed1]

paramed1, that is, with double scrolling, raspberries can be made granular, but with single scrolling - no? lappl1, and if, in the case of bad granules, they are generously sprinkled with water to compensate for the lack of juice - will not help? I remember my bummer with currants, which turned into powder. The second portion was made with rolls, but this option takes up a lot of space. I correctly understood that currants can still be made mono granular if you scroll it twice?
There are so many subtleties in the tea business, and I'm just starting out, the further into the forest - the more granules-mixes-rolls and so on ... But the result is worth it!

[Tiger striped]

and if in the case of bad granules they are generously sprinkled with water to compensate for the lack of juice - will not help?

Tiger striped, Anya, water is not juice. There are no enzymes in it. We need enzymes for fermentation. And they are only in juice. So we are happy with the granules, as Veronica rightly wrote. In dense granules, there is always excellent fermentation.

[Tiger striped]

I correctly understood that currants can still be made mono granular if you scroll it twice?

Tiger striped, Anna, that's how Veronica just wrote about raspberries, so try to make currants. So far, I have not managed to get dense granules without berries. And twisted it 2 times. but I didn't wither in the bag, as Veronica wrote. And now it's too late to try - I have no currant leaves left at all - they have dried up.

[lappl1]

lappl1, that is, we spin the berries along with the leaves? Actually, it's too late for me, I'm in the city. But I am interested in the future, I outline the most important things. They promised me to bring black chokeberry leaves from the suburbs, I hope. This does not grow in our village, and I did not find a blackthorn either. Ho. An interesting thought came to mind. Submit I will announce on the litlvan forum "I will buy thorn leaves from an ecologically clean suburb". If only they didn’t slip some nettles instead of thorns. ))

[Tiger striped]

that is, we spin the berries along with the leaves?

Tiger striped, yes, but not so easy. On the first page, look at the end of the recipe in the notes for links to tea by Natasha Koval and Zakhariya. Everything is shown there in pictures. And a lot more has been written in the topic in July. * Anyuta *, for example, Veronica, I showed it ... But I didn’t make links any more - there was no technical possibility. There will be time in winter, read ...

Hello! My progress report. I tried vacuum fermentation of black chops. The beginning is all the same according to the technology, preliminary drying, freezing in the freezer, defrosting and twisting in a meat grinder.Then the twisted mass was placed in a vacuum container, after sprinkling with water and fermented for 14 hours. Further drying 150g. 20 minutes. and 90gr. until dry, in the turned off oven left until completely dry. Early of course, but I tried to brew tea, the color turned out to be dark, rich, the taste is slightly tart, honey, but there is a bitter taste of leaves. In general, it turned out to be a good tea!
PS: I suppose, since the products are stored longer in a vacuum, then you can try to ferment longer than under normal conditions.

[vestitoleg1]

vestitoleg1, Oleg special thanks for the roses.
Beautiful granules and rich tea, I was interested in vacuum fermentation, thanks for the experience.

[vestitoleg1]

vestitoleg1, OlegThank you very much for the experiment with vacuum fermentation. A very rewarding experience!

there is a bitter taste of leaves

A bitter taste indicates that the tea is not pre-fermented. But I think it will still improve. During dry fermentation, the tea will definitely gain flavor, and it will become much softer.
Thank you again for such a cool report and wonderful photos!

Good day, my dears! What do you think, is it better to make a mono pear, or to mix it with something?

Good day, my dears! What do you think, is it better to make a mono pear, or mix it with something?

If you like the drink duchess, then yes mono)) Although it is very good in mixes. I have mono, with ivanushka and a mix: pear, strawberry, raspberry and black chokeberry. All-unmatched

[stanllee]

stanllee, Maryana, but there would be more of it, I would have done this and that. But, for the mix, I have a garden. A decent amount. And wilds with a kilo, no more. There is either a mix or mono one part.

Today I got up at 5 in the morning to go hunting for wild pear leaves.

Girls, please tell me, well, it's not very important to get up at 5 am, huh? and if you pick it up at 10 o'clock, for example ...

[Olka44]

Olka44, but tear the leaves when it is convenient for you! It's just that everyone adjusts to their personal time, weather, etc.

[Olka44]

Olka44, In the morning and in the afternoon, the temperature outside is different and to whom it is convenient. It is desirable in the morning and in time to anyone. In order to wither and have time for everything, if the day off.

[Olka44]

Olka44, I collected Ivan-tea in the evening, because it rained every night. Excellent tea turned out

thanks girls! I didn’t vomit in the morning ... but I tried to get out of the shady areas, wither day and night ... well, then, normal.

And I vomited both during the day and in the heat, because the quality of the leaves was not very good. Tea turned out

So with such an accompaniment, he would have tried not to succeed, yes, Svetik ?!

If he tried not to succeed, yes, Svetik ?!

[Olka44]

Olka44I got up early to pick leaves and attract less attention. The pear grows on a distant, strange street, where I don't know anyone. Although the tree grows not in the yard, but on the street. So I wanted to try tea from wild pear, and nowhere else have I met such a pear. We have no forests, planting does not grow, and planting along the route.
And so I tear the leaves either early in the morning or in the evening. To avoid the sun.

I got up early so ........... to attract less attention.

smiled) imagined how I walked along the neighboring streets from the morning with a bag) ... it's me about myself) no offense, not a gram

[Olka44]

Olka44, Ol 'I also tear in the morning

attract less attention.

So it's okay for us!

[Radushka]

Radushka, Mono pear tea seemed so-so to me. The aroma is like factory tea and the color is dark but not bright. Maybe my pear is not clear what kind. And the union with the apple tree is excellent. I don't want to add anything else to this mix, so everything is perfect for me.

Lyudmila, girls who prefer mono raspberries, tell me how much mono raspberries should be fermented optimally? Is it too long for the night?
I wanted to find it quickly, I didn't find it, but maybe I didn't see it somewhere ...

[Elena_Kamch]

Elena_Kamch, night for raspberries a lot. The optimum is 6 hours, sometimes I get less, 4 is also good. In general, someone fermented raspberries for a long time, like they liked it. I haven't tried for so long.

[Olka44]

Olka44To get the maximum amount of tannins in the leaves, they are harvested from 6 to 10 am or from 19 to 21 pm. If there is a possibility ... And it doesn't matter whether they are in the sun or in the shade.If the leaves are sunny, they will wither faster, since they gain less moisture, the stomata are closed earlier.

[iriska3420]

iriska3420, but I did not do mono. My pear is urban early varieties. Behaves superb in the mix. Tea with raspberries turned out to be just a song.
Elena_Kamch, ElenaI love raspberry-mono. Fermented for 6-8-10-12-14 hours. The most delicious was the 8-hour one. But, this is me about the grinder. I think a sheet can be 10-12 hours. And, already, 8, so it's not less. I ferment mixes with raspberries for at least 6 hours. But, all my tea consumers love tea more for its taste than for its smell.

On weekends I made strawberry tea. Was struck by the structure of the granules. From the first scroll, all the granules were perfect - I forgot the camera with photos at home today - then I'll show you ...
Now I'm harvesting pear leaves ...

[paramed1]

paramed1, Radushka, thank you very much!
With this work I get either less than 4 hours of fermentation or overnight. So I am suffering ...
Radushka, I have a meat grinder, there is not enough enthusiasm for a sheet. By the way, today I played it much more successfully, nothing got stuck or slowed down. I just reduced the volume of the bunches folded into the meat grinder. I used to stack such large and dense piles, but now they are loose and small. It turns much easier! I was even surprised

[Elena_Kamch]

Elena_Kamch, good tea! Raspberry-mono - I-I-I!

Thank you! I also want to add raspberries to it Now I also thought, but when ... If you leave it overnight

[Elena_Kamch]

Elena_KamchDo not ferment the leaves with berries. And for a long time. I would twist the leaves once and put them on fermentation. And the raspberry berries have dried and dried a little. Well, that would be less juice. And before drying the tea, I twisted everything together a second time. And the granules will be good, and the berries will retain their aroma, and there is no risk that the tea will sour during fermentation.

Yes ... Ideally it should be. Just early in the morning to work. I'll try to make it