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

[elena kadiewa]

elena kadiewa, then I'll come to FSE weekend

then maybe I'll grab at least one cafe)

Aha! At the same time we will bake a cake for you! And the fish in the freezers will decrease, uraaaaa

Olka has been working since night

Olenka milk chocolate

Girls, boys, and we do not have the ability to search by topic?
I remember that someone told me that in the case of using the method of sweating, raspberry leaves were normally granulated through a meat grinder?
Does anyone remember?

[Seberia]

Seberia, Lena, Veronica wrote about this. She did it that way. Try it, maybe you will succeed.

Oh, Lyudochka, thanks for answering so quickly, I'll go try

[Lyoshka]

Another question: Lyudmila, do you really live in Alma-Ata? I served there (in Burunday) I appeal to EVERYONE, to ME - to YOU ​​Thank you!

Lyoshka, and to me for "you", please ...
Yes, now I am in Alma-Ata again - for almost three weeks ... And I know Burunday, of course. It's nice to know that these places are familiar not only to me.

I'll go try

Helen, try twisting the leaves 2 - 3 times, if the granules don't work out the first time.

[Marusya]

I appeal to all experienced tea-makers with a request to help me, the teapot. The garden is still full of apple, apricot and pear leaves. What would you recommend to make the first tea in my life? And how many leaves do you need to collect? And then I with a fool can at least pluck everything!

Marusya, you've already been given good advice. And me with my ... Withering is needed to remove excess moisture and make the leaves softer so that they do not crumble in a meat grinder. So, there is not much moisture in them now. Autumn leaves are very dry. Freezing will make the leaves pliable. therefore, you can not dry up.
What to make tea from? I would advise you to mix everything that is. For a batch of tea, it is better to take at least 800 grams. Then the layer during fermentation will be sufficient.
and, of course, good luck! We will keep our fingers crossed for your tea.

So, I am reporting
Initial data: raspberry leaves, autumn, hard, in places reddened.
They were dried, then frozen twice and thawed twice in a warm place. As a result, the leaves are moist, soft, slightly darkened.
I twisted them in a meat grinder, on a medium wire rack, once (they crumbled on a large one, I tried it).
The result is wonderful, strong granules.
I put them on fermentation for an hour or two and I will dry

[natushka]

natushkaWell, the jam is understandable (and so the drooling has already begun to flow), about tea, what can you say?

[Seberia]

The result is wonderful, strong granules.

Seberia, Helen, granules - mortality! I am sure that the tea will be great too! Well done!

[lappl1]

lappl1, Lyudochka, thank you, it's all with your light hand

Helen, to your health! Tell us later what kind of gull you turned out!

[Seberia]

Seberia, Such good worms - catch the smell, how richer it will be - to dry. Degrees 100-120 can be given for 10-15 minutes (to fix the "taste" and interrupt fermentation and get caramelization), then you can dry it for 80-60 * C

about tea, what do you say?

I make the leaves in a mix - pear, apple, strawberry and cherry, I really like it, sometimes I add a little bit of raspberry, currant, barberry, hawthorn leaves (literally one handful at a time, there is not much to pick off - some are very prickly, take a long time, currants 2 bushes , raspberries are pitiful-remontant, I rip off in the forest) I didn't make Mono from pears, but when I took them out of the freezer, there was a strong aroma of compote pear. If there are more of them in the mix, it also feels like bergamot

[Lyoshka]

Lyoshka, I'll go sniff it, and since the leaves, in fact, have already begun fermentation during the double defrosting, I think that you can dry them soon.

I think we can dry them soon.

Len, you think correctly ...

[lappl1]

lappl1, Ludmila, Good evening Someone made tea from Tatar maple leaves? (No one answers).From the plane-shaped (five-bladed), I did (so-so) something I did not finalize or the leaf should be taken from the spring tender, just after the sap flow.

[Lyoshka]

Lyoshka, Alexei, good evening. No, nobody did. I made from ordinary maple. And even in the recipe last year I wrote about him. But the tea never showed up for a year. Although I did just from young and tender leaves. Here is a photo of that tea:



So then I just removed the description about maple tea from the recipe.

[natushka]

natushka, It is clear, accepted. So a pear is possible, only the measure needs to be adjusted. Yes, and also plant, grow and wait until it ripens - FUCK IN FACT! We'll have to ask around for garden varieties for now and stock up on something for next year

[Rada-dms]

Rada-dms, elena kadiewa, YaTatiana, francevna, mylik.sv, lappl1, thanks to all for the advice. The process has started. I typed apple, pear and cherry leaves.

I also wanted apricot ones, but then I read about the "fishy" smell of this tea and did not pick them up. She put some of the leaves to dry, and sent some of them straight to the freezer. How many are there to hold?
Rada-dms, Olya, a special thank you for the magic kick

[lappl1]

lappl1Thank you! After all, the syrup is sweet (and juice), so you need to look for some kind of approach to it in order to caramelize maple sugar and turn it into TASTY!

[Marusya]

Marusyawhat cool leaves! Fresh! Keep them in the freezer for 2 - 3 days so that they are properly frozen. In the meantime, read about Zakhar's method (see the links). According to his method, magic tea is obtained. Good luck!

[Marusya]

Marusya, So your process has started! Good business of the seagulls!

We'll have to ask around for garden varieties for now and stock up on something for next year

You can also collect from wild non-varietal.

[Lyoshka]

The syrup is sweet (and juice), so you need to look for some kind of approach to it

Lyoshka, the fact of the matter is that the syrup is sweet! Our neighbor is stocking up with flasks. I drank it. But the leaves themselves are not tasty. I've tried it. I thought fermentation would save them, but my trick failed.

[natushka]

You can also collect from wild non-varietal.

natushka, Lyoshka, so I just took it from the wild. The tea is great from it.

[lappl1]

lappl1, About 5 years ago I took black tea of ​​the "Tee Teng" company - Maple, it was very rich (or soaked with syrup), but the tea was strong and pleasant. Can the juice be collected in the spring, and then the leaves are soaked with it (almost dry) - and to dry?

[Lyoshka]

Lyoshka, I read that tea is made from holly maple. And what I had, I never figured it out. I had tea from such maple, only from the more tender May leaves.



Still, I think the type of maple is important.

[Marusya]

I also wanted apricot ones, but then I read about the "fishy" smell of this tea and did not pick them up.

Marusya, I have no fishy smell. I made a mixture of pear, apple, apricot, cherry.

[Light]

Light, that's good, so I'll try. The apricot leaves are still in very good condition. Did you do it from one apricot?

I also wanted apricot ones, but then I read about the "fishy" smell of this tea and did not pick them up.

I have no fishy smell. I made a mixture of pear, apple, apricot, cherry.

Girls, the fishy smell is not due to the type of plant, but due to a violation of technology. As a rule, due to slight underdrying. There is little moisture to mold, but enough to oxidize proteins and turn them into "fish". Therefore, you just need to dry the tea very well.

[lappl1]

lappl1, Norway maple or plane-leaved maple - we have the same growing (so-so tea), and it does matter from which tree and when to collect the leaves and WHAT to do with them then!

[lappl1]

lappl1, Luda, did you have to tear off the petioles? Silly question, I guess, but it's important to me

[Lyoshka]

Lyoshka, I agree ... In general. this year is no longer time for maple tea. But over the winter, you need to look for information and think about how to make the right maple tea.

[Marusya]

Luda, did you have to tear off the petioles? Silly question, I guess, but it's important to me

Marusya, a normal question. If they are thick and rough, like raspberries and strawberries, then it is better to remove them. And I do not remove from cherries and apple trees. In a meat grinder, they will still grind. By the way, when last year in the fall I made Village tea, which was based on raspberries, I had no time for that. And I didn't pick anything off, although the petioles were too rough. And nothing, this did not affect the result at all. So do whatever is more convenient for you.

[Marusya]

Marusya, yes there is no fishy smell in apricot. I have sheet and mono granular. This year I made granular - apricot leaf and peach (fruit). All the tea Urgently tear the leaves! !!

[Luda]

Luda, Thank you! Easier)

[lappl1]

Lyoshka, I agree ... In general. this year is no longer time for maple tea. But over the winter, you need to look for information and think about how to make the right maple tea.

lappl1, "And you do not have the same, only with mother-of-pearl buttons?" "We will search, we will search"

[francevna]

francevna, Alla, I have two adult trees, tomorrow I pluck everything) The leaves are all green and juicy enough

When the raw material passes the stage of fermentation, it is IMPORTANT not to miss a moment of strong aroma, then a decline of a pleasant floral smell follows, then the sugars pass into PROTEIN and SILOS is obtained. That is, you can fill the granules with water and eat - it should be absorbed and the increase in meat (muscle mass) is ensured, but TEA will be ...

[Marusya]

Marusya, did in a mixture. Cherry overpowered everyone. I love her.

[Marusya]

Marusya, I and my neighbors have different varieties of apricots and the taste of tea is also reflected, but not much. It has a good diuretic effect.

Aha, all our tea gives a good diuretic effect! It, unlike the store, you drink and drink and it is impossible to stop such deliciousness! Straight drugs, not tea! And then the diuretic effect!

[Radushka]

Radushka, thanks for the advice to mix raspberries with pears.
Despite the fact that I don't like the pear at all, the tea turned out to be simply excellent !!! This is my favorite tea at the moment.
(Mixed mono raspberries and mono pear when brewing). If I still get some leaves, I will definitely make a mix.

[s_vet_lanochka]

s_vet_lanochka, very glad that you like it! The mix will be no worse. And the granules, if twisted in a meat grinder, are good, very strong. I twist it twice. The first is on a large grid, the second on a smaller one. Tea looks very nice in a transparent container. For the mix, I always take equal parts of pear and raspberry leaves (by weight, not by volume).
By the way, if you freeze and thaw several times (like in Zachary), then fermentation is enough for only one and a half to two hours. The smell is drop dead.

this year is no longer time for maple tea.

I was not impressed at all

[lappl1]

lappl1,

natushka, Lyoshka, so I just took it from the wild. The tea is great from it.

We don't grow wild, maybe wild, in an abandoned garden if

[lappl1]

lappl1, Ludmila, Girls who are Teachers, I congratulate everyone on their professional holiday! Health, happiness, love! More joyful Tea Troubles, delicious and healthy homemade preparations!