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

[Elena]

Elena, always believed that 24 hours in a day would not be enough

[Elena_Kamch]

Elena_KamchLena, do not break your brain then, ferment for 3 hours, only so that the temperature is 25-27 degrees, not lower, then the fermentation will go faster. Yesterday I packed mono raspberries, 535 grams of dry tea. This is the second batch, I will make one more kilogram.

For the time being, I am a tea amateur, but I am beginning to come to the conclusion that the more different varieties are mixed, the better the tea. Now I drink pear + apple + grapes + cherry. I remember how, according to eyewitnesses, Vysotsky prepared tea, everyone said that they had never tasted such delicious tea in their life. And he just took teas at random from different jars and mixed them. So I threw all the leftovers that did not fit into the bowl - and I drink. I will call this mixture at random Vysotsky's tea.

Now I drink pear + apple + grapes + cherry

Anya, will you have seagulls for the winter?

So, after listening to the "old people", she prepares kilograms! And rightly so! It won't be enough!

Anya, will you have seagulls for the winter?

I’m thinking about the same. But I am not touching the main reserves. Only not fit into containers.

As I wrote earlier in one of the topics, the husband is engaged in making tea in our family. My help is in collecting raw materials. We read reviews about cloudberry and blueberry mono tea, decided to try to make a mixture. I describe all the technology according to my husband.
The leaves were taken equally: cloudberries, and blueberries with a small addition of lingonberry leaves. Most of the leaves were frozen. The rest did not have time to sort out in time. First frozen leaves were twisted in a manual Soviet meat grinder, then the remaining, just withered leaves. Even cloudberry stalks and blueberry stalks were twisted almost the same way, without much effort. After the first spin, the granules did not work out at all, but due to lack of time, they were put for fermentation. Fermented for 10 hours. After fermentation, they ran again.

The result is granules.

Although it was necessary to twist it a third time, because during the drying process, the granules partially crumbled.
The oven was heated to 120 degrees, dried at 80 degrees. After drying, a test brew was made.

The tea has a beautiful dark color, a very rich tart taste. Bitterness was not noticed, cloudberry flavor with coniferous notes prevailed. I liked the tea very much. Of all the previously made teas, my husband liked this one the most. We have already added cloudberry, blueberry and lingonberry leaves to garden mixtures (raspberries, currants, blackberries, etc.). A mixture of cloudberries with blueberries and lingonberries will be harvested for the next year. This year the cloudberries have already wilted.

A mixture of cloudberries with blueberries and lingonberries will be harvested for the next year.

Thank you very much for the description! It's late this year, but next year I will definitely try! I understand your husband, enjoying the process himself.

[O_lush_ka]

O_lush_ka, Olya. Thanks for the detailed description and photo of the tea. I can imagine how delicious it is. It's good when your husband helps, he's done with you, hello to him. I wish you new delicious teas.

nikozay, Nikolay, francevna, Alla Thank you for your attention Yes, the tea is very tasty. I advise you to make it next year.

The tea has a beautiful dark color, a very rich tart taste. The bitterness was not noticed, the prevailing cloudberry flavor with coniferous notes. I liked the tea very much.

so appetizing that I wanted to drink tea! Olya, respect and respect to my husband!

[Elena_Kamch]

Elena_KamchI like more teas that have been fermented for 6 hours. These are raspberries and other teas. But it's very hot here and I think that's enough. Yesterday I brewed raspberry tea and when I drank the one that was brewed for up to 10 minutes, I was literally in seventh heaven with happiness. The time was very late and there was no one to praise me. Well, I had to praise myself for such tea. And brewed for a long time was just delicious.

[paramed1]

paramed1, nooo ... we're not looking for easy ways! Breaking your brain is a joy
As a result, it was left to ferment overnight. Today I got up at 05:50 and galloped off to twist. I thought, the second time quickly, naive ... But then I twisted it with raspberries and almost dried it. Probably, if you get sick with teas, then this is no longer cured
I'll try what this tea will turn out to be (fermentation worked for 11 hours), and next time I will plan in advance and make an 8-hour one.
We have early cold weather this year, we need to make more teas

[iriska3420]

iriska3420, Thank you! I'll try to do this too. But we have a house temperature of 20 degrees from the force, so your 6-hour fermentation turns into our 8-hour one, I think ...

[Elena_Kamch]

Elena_Kamch, Lena, so your tea is so interesting that the field for experiments is endless! If you have time, raw materials - try it! After all, everyone has different tastes, to whom what will fall on the soul and on the tongue. And sometimes you have to adjust to the work schedule, and this can be the main factor, and you sacrifice a little taste. I'm a free person, it's easier for me. So wait for the dry fermentation time to expire.

Suddenly I noticed that a cherry was growing in the next yard. I could hardly resist, I didn’t get it. Even though it is in the yard, a yard in St. Petersburg is like a road. "The eye sees, but the tooth does not."

[Elena_Kamch]

Elena_Kamch, I'm sure the 10 o'clock will love it! The berries will return to him the aroma slightly lost during fermentation. But the astringency will be excellent. Or maybe nothing was lost. The room temperature is low.
I have a forced strain. We urgently need to empty the freezer for borsch-soup-grub and other dressings. So ... tea! Tea! TEA!

Probably, if you get sick with teas, then this is no longer cured

Every day I come to the room where my teas are stored and smell them.
Exactly - not treated

We have already tasted the newborn tea! We really liked it! The husband is delighted! Now I don't even know how to hide it for dry fermentation. We decided to continue playing with raspberries!

[Elena]

Elena, I support about raspberries, very tasty tea. And what it will be like in a month ... While the leaves are there, harvest them! I, too, will go to the woods today, pluck a couple of kilograms.

[Elena_Kamch]

Elena_Kamch,

I don't even know how to hide for dry fermentation

- do more and that's it. If you try fresh every day, it's easier to keep the old one intact. (experience! in!)

[O_lush_ka]

We read reviews about cloudberry and blueberry mono tea, decided to try to make a mixture. I describe all the technology according to my husband.

O_lush_ka, Olga, thank you very much to you and your husband for the experience in making tea. Well done, your husband. Say hello and respect to him from us! It's great that he took the preparation of tea into his own hands. Thank you for giving us all the information!

If you try fresh every day, it's easier to keep the old one intact.

Yes, the idea is correct! I only get to the leaves once a week. Immediately cut off the floor of the plot or something
And you can't go to the forest alone for Ivan tea. We have bears

Mono-raspberry mine, fermented for 11 hours, did not darken after drying. The granules are green. Or is raspberry always like this?

[Elena_Kamch]

Mono-raspberry mine, fermented for 11 hours, did not darken after drying. The granules are green. Or is it always like this with raspberries?

Elena_Kamch, in the recipe in the photo after fermentation, raspberries are also not dark.
Drying gives color to tea.If the drying temperature is initially 100 * and higher, then the color is darker than when drying at lower temperatures.

[lappl1]

lappl1, are there any leaves that can't stand frying? I always started drying in the airfryer at a temperature of 150 minutes 15-20, then reduced it to 125, then to 100 and dried it at about 60. But with currants, for some reason it seemed to me that the frying was unnecessary, the leaves were very thin, and I started with 125. Yesterday I tried it - no special taste or smell. I think maybe overcooked?

[Tiger striped]

Tiger striped, Anna, on the first page currants are highlighted according to the drying mode as containing essential oils. It must be dried at a temperature not higher than 80 degrees.

[Tiger striped]

Tiger striped, Anna, on the first page currants are highlighted according to the drying mode as containing essential oils. It must be dried at a temperature not higher than 80 degrees.

I reread it. I did not find about essential oils in relation to currants, here about mint and lemon balm, etc. I noted at myself. So I ditched the currants? The first batch smelled a lot, and I tried this from the second. Maybe it will still lie down ...

[Tiger striped]

Are there any leaves that can't stand frying?

Tiger stripedVeronica has already answered the question about leaves containing essential oils (such as mint). Indeed, they need to be dried at a low temperature. And for currants and raspberries, a special temperature regime is recommended in my recipe - 80 *. But nothing will happen with your tea. It's just that the aroma will not be the same as at low temperatures.

[Elena_Kamch]

Elena_Kamch, Helen, raspberry green granules, and when you brew them - a beautiful amber color. This tea has a personal name * Swan Song *

[iriska3420]

This tea has a personal name * Swan Song *

iriska3420, Ira, how beautiful !!!!

The inscription was made by an unknown author on the wall

The inscription was made by an unknown author on the wall

The inscription was made by an unknown author on the wall

Zakhar, thanks! Apparently, this is also tea!

And I roughly guess who the author is

guess who the author is

And Galya said that at work ...

She rested yesterday

rested yesterday

Nuuuu, now it's clear where she was resting!

This tea has a personal name * Swan Song *

What a mesmerizing and romantic title! And love, it seems, for this tea also turns out to be swan, for life
And the color of the brewed tea is, indeed, a rich color. Even people who drink black tea can be given, I think ...

[Elena_Kamch]

Elena_Kamch,

Even people who drink black tea can give

... Dangerous. Very dangerous. They will quit drinking black, and they will have to do it.

[Elena_Kamch]

Even people who drink black tea can be given, I think ...

Elena_Kamch, Lena, we give, they drink with pleasure! And that's why we make a lot of tea ...
So that, Radushkayou are right saying that

have to do and their share.

we do for them too. They are already waiting ...

Eh, well, here's what to do ... ((((Yesterday I picked cherry leaves, a lot, long and dreary. Remembering how I did them last year, I immediately put them in the freezer - and ran to do other things. And today I was going to take out tea to do, I went to the topic to see the fermentation time - and I read that the leaves had to be dried first.
As I understand it, you can twist the leaves that are not withered with your hands, but through a meat grinder it will turn out completely liquid, right? Well, in general, there is no time now to manually roll them, and a whole bag of leaves. (((

Dangerous. Very dangerous. They will quit drinking black, and they will have to do it.

Oh, I agree! Now I don't want store tea at all, I'm hooked on Ivan tea with additives from other leaves.)) And varied, and tasty, and healthy. And even my husband, a lover of everything that is in store, was imbued with (I really did not expect), he also drinks such tea now.

Remembering how I made them last year, I immediately put them in the freezer

When I did the same, they told me that it was - but - but. I even have a label marked "erroneous pear". So you can immediately freeze without withering or not?

[mumra]

mumra, Tiger striped, girls, well, you are torturing me straight ... Is it possible or not? In the recipe, I said and explained everything, and everyone has "wrong" teas. If not faded, then what to do? And to do as it already happened. Now the leaves are tough, drier than in early summer. Maybe it will ...
Tatyana, freeze them longer. You can use the Zechariah method (link at the end of the recipe). It does not dry out, but the process is longer.

A friend calls me from China today and says that she is bringing me a present - tea. And I really don't know why I need foreign Chinese, if I have my own garden

[Seberia]

Seberia, Lena, it turns out, to Tula with her samovar ...

can I transfer?

[lappl1]

lappl1Lyudochka, I'm now drying a raspberry-pear and I understand that ... according to the method of Zachariah, it is more fragrant. And it is not longer at all. It only seems so. In fact, withering takes even longer than freezing and thawing. The main thing is not to get confused where they have already been defrosting, and where not yet.

[Radushka]

Radushka, I have not yet done the method of Zachariah, but from his description it follows that he freezes several times for several days. And the leaves are drying at most for a day.

[lappl1]

lappl1, I have a lot of leaves freezing in parallel. One bag in the freezer. Another is defrosting. Then I changed places. Very comfortably. It turns out that twice as many leaves can be prepared for fermentation. And the fermentation itself is very short. Two hours at most. The same "accidental" batch according to the method of Zacharias is still the most fragrant of the latter with the same composition. Today I dried a 3-hour fermentation ... Not that. Probably, I'll do the next one according to Zechariah.

[Radushka]

Radushka, theoretically, I have long been ready to make tea using the Zakhar method, but practically, alas ... I cannot yet. Sorry. I'm sure the tea will turn out great.