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

Today I close the tea season. I needed to free up space in the freezer. I've already scrolled the last raspberry, half red, I'll start drying soon. Summer smell at home, snow and slush outside the window. Now we will wait for the summer again.

And I mowed 2/3 of the raspberries with a scythe, outgrew all the borders, peeled them off, added leaves of apple, pear, plum and blackthorn. I put it to wither on 2 sheets with a layer of 5 cm, in a greenhouse, tomorrow I will put it outside freezing, then I will bring it into the house to warm up, then it will freeze again for the night, And then I will twist, wither and dry.

if these dried leaves were clean, it would be simple. And we had no rain for 3 months, but dust

Here !!! Everything is covered in dust. And until the 23rd we are not even promised rain!

I made tea from ash leaves. It has a slightly sour taste. On Sunday I picked some blackberry leaves and froze them in a food processor, fermented for 4 hours. It has a slightly fruity aroma and tea flavor.

The pear trees on our list already have an ugly list. Some cherries are still green. I want to taste the taste too ..

I managed to dry the fruit leaves, now let's try with fermentation, while there is still vegetation on the trees.

The question is different - when to have time to do everything, there are only 24 hours in a day.

We will keep up.

Thanks for the informative topic.

[How to “fit” tea into your personal schedule?]

The question is different - when to have time to do everything, there are only 24 hours in a day

Yes, this question arises here for many
This is probably why in the first post of the topic Lyudmila even made a reference How to “fit” tea into your personal schedule? I have interesting ideas!

in the other, when you have time to do everything, there are only 24 hours in a day.

stop rushing ... and I assure you, you will "find time" for everything that is conceived ....

It's like in a joke: "When do you manage to do everything?" - "And we work 25 hours a day" - ??? So in a day there are only 24 hours "So we get up an hour earlier!"

stop rushing ... and I assure you, you will "find time" for everything that is conceived ....

I try to adhere to this slogan = HURRY IT IS NECESSARY =

Not everything is perfect, but I try to keep up with everything, practically it turns out.

when you have time to do everything, there are only 24 hours a day.

And there is no need to keep up with EVERYTHING. Making a list of priorities. Is there something that you just can't not do? And then ... everything you want in descending order. Sometimes the latter positions fall away on their own due to lack of demand. And sometimes something is done by someone else ... by accident, so to speak.

[Question:]

Dear tea makers.
Question:
I want to make tea from the leaves of a semi-wild pear, I narwhal yesterday (I couldn't do it before).
Some of the leaves are green, some are yellowish,
and some are already straight bright red.
I wanted to do everything together, but one friend said that a pear (and other plants),
when the leaves turn red, it is no longer possible to take it, such as because this way it gets rid of its "toxins" and harmful substances.
So I am in thought: will such tea harm?
Should I take all the leaves in a row, or should I select only green ones?

And one more thing: how long will it take to dry them in a slow cooker at a temperature of 40 degrees (yogurt mode)?
And how much time is it better to keep them in the freezer?
And whether to repeat the procedure twice?
In general, if possible - give recommendations. I do it for the first time.

[CurlySue]

CurlySue, Elena, Laugh ... Take all the leaves together. Of course, there are toxins and harmful substances in the leaves. In any leaves. Depending on the place of growth. But that's not why they blush. Take leaves away from industrial areas or near highways.

[Elena]

Elena, it will not work in a slow cooker. Dry, wrapped in a linen sheet or tablecloth, or in a cotton terry sheet. Scatter in a thin layer and swaddle tightly. If the house is warm enough, it should dry out in a day. But, autumn 6, for example, were almost dry. I didn't dry them at all. Freeze immediately. You can freeze as long as you like. But, at least a day or two (I tried less on quick freezing - it didn't work out well to freeze)

you won't be able to dry in a slow cooker.

Why won't it work?
I read several recipes from the authors here in this thread, who dry in a slow cooker.
In the same place, the temperature is about 30-40 degrees ... But it's cool in my house now, we save ...
Degrees 18-20, so they definitely won't wither ...
Thanks for the advice on the leaves ... But as for how to dry - I'll wait for more answers from someone thread.

[CurlySue]

CurlySueYou are confusing "dry" and "ferment". We dry to remove excess moisture, but some ferment in a mult. And yet, I would advise you to do it for the first time according to the recipe, and only then, when you get your hand and scent, do it in something else.
And listen to the advice of Radushka, no one will advise you bad here, they can only fix it.
Be sure to freeze the autumn leaves, you can several times, they are very rough and tough, my meat grinder grunted on the last leaves.

The leaves turn yellow and turn red because the chlorophyll grain is destroyed.
Dry in a slow cooker ... If you collect a kilo of leaves, spread them out in a layer of no more than one and a half centimeters ... It takes me about one square meter. You can ferment in a multit if it is possible to set the desired temperature no higher than 30 degrees.

Lenusik, you and I are on the same topic at the same time! Sister!
In the refrigerator, blackberry leaves are crying, hands do not reach. And yesterday the guest "withered" from the forest raspberry. I had to treat ... that is, to sleep with me.

In the same place, the temperature is about 30-40 degrees.

The optimum temperature for the fermentation process is between 22 and 26 ° C. Below 15 ° C, the fermentation process stops, at a temperature of 15 - 20 ° C its beginning is noted, above 30 ° C part of the soluble fermentation products, which give strength and "body" to the infusion, goes into an insoluble state, at the same time the pleasant aroma of tea is lost.

Even for fermentation, the temperature is not very suitable. For withering, even more so.

[Veronica]

Veronica, even though you don't call your mother!

[paramed1]

paramed1, Veronica, can you make tea from ash leaves?

You can ferment in a multit if it is possible to set the desired temperature no higher than 30 degrees.

Veronica, thank you, yes, I can set it to 30 degrees.

You are confusing "dry" and "ferment". We dry to remove excess moisture, but some ferment in a mult.

agrees, yes, mixed up.
We ferment. I will ferment in a cartoon. It's too cool at home now.
And there is just 30 degrees. How long does it take to ferment? about 500 grams of pear leaves.

[CurlySue]

CurlySueWhat kind of pear tea do you want to get specifically? Whole sheet, cut, granulated? After withering, you still need to rinse the leaf in any of these ways, so that the juice in the leaf starts chemical. oxidation reaction, and start fermentation at 25 * C (+ -) For 500 grams of "crumpled" leaves for about an hour and a half (if you want at 30 * C) - you open it, smell it, catch a strong aroma, as the smell begins to subside - so will sushi!

[lappl1]

Finally my eyes got to this topic
lappl1, thanks for such a detailed description, why what, but I did not think that you can make tea from what is described in this topic, I just thought to dry the leaves and add to tea.
Well, that's it, in the summer I'm going to the village, I'll pick everything up from my relatives and especially from my beloved mother-in-law
By the way, tea from the leaves of garden plants also only improves its properties and can it be stored for years?

tea from the leaves of garden plants also only improves its properties and can it be stored for years?

Yes, Denis. I don’t know how over the years, but the one that I did at the end of May became simply magical. It is a pity that it is not enough. Although, perhaps, the autumn will be even more magical in six months. They come out so different that each one seems to be the best.

about 500 grams of pear leaves

Luda has repeatedly written that with leaves weighing less than 800 grams, the fermentation process will not go as expected ... can you add something else?
But how much to ferment - no one will give you an unambiguous answer - the guideline is from 6 to 8 hours, but some girls prefer short fermentation teas (2-3 hours) - for them this tea tastes better ... And someone prefers long fermentation (up to 12 h and even up to 36 h) - it's just a matter of taste ...
Focus primarily on the smell ...

some girls prefer short fermentation teas

Anya, have you forgotten about the boys?

Have you forgotten about the boys?

sorry .. I forgot ... it's a shame - honestly ...

I don’t know how over the years, but the one that I did at the end of May became just magical

Well, I think you can store it for years if the pancake is correct, how is it far from summer, and you want to rip off the whole garden of your grandmother, you have become some kind of tea maniac

sorry .. forgot ... it's a shame - honestly

some kind of tea maniac became

Well, here everyone is sick with the same disease. My husband calls me a goose. She says that she used to look at plants from the point of view of the beauty or deliciousness of the fruit, but now ... how to kick the leaves?

I have a "rustic" jar since last year, they are completely different from the current one. I think you can store it for a long time, but I'm not sure what will happen

I just poured granulated tea into jars (8L), all my hands did not reach. Three cans were closed by Wax. It has already become so fragrant. Since last year, I still have a lot of tea, it has become completely different, the aroma manifested itself very strongly and the color became darker when brewing.

Yeah interesting. I read about storage, well, good tea gets better over time, and tiled tea has been stored for decades, and of course such tea is worth a lot of money. By the way, it is interesting to try to make tiled tea from garden plants. I read that the Chinese had (or have) such a tradition - how a daughter was born in a family, the father made tiled tea and kept it until the daughter's wedding, and the tea was then passed on as an expensive dowry, cool

[Alla]

Alla,

I still have a lot of tea since last year

And it seems to me that there will be no tea left for next year. There are too many pussies. Maysky has already been drunk. I left 20-50 grams in small jars for the reference. I literally took it out of my mouth!
Tea made decently. did not count the total, but, only raspberry-pear more than 10 kg.

You have to be more economical, dear. By the spring, my toad had grown up, I almost drank it on the sly!

[elena kadiewa]

elena kadiewa, no toad. It's time to start, I guess.

Well, so I have to New. year appeared!

You have to be more economical, dear. By the spring, my toad had grown up, I almost drank it on the sly!

I thought I was the only one like that, when I was born I didn’t pinch anything, but then they had little time to prepare, I think they’d drink my tea, and then they’ll start shopping, but what will I drink then ??? Mmooooooooooooooooooooooooooooooooooooooo ...
Then she slapped my hands 🔗

and put all the supplies in a prominent place, look!

No, well, I have a lot this year too. Until...
And last year I attacked the topic a little late, so there weren't very many. And my amphibian grew ... and by spring it was the size of me ...

That you sho? Will it inflate mine too by spring? We must put on a chain.

My husband calls me a goose.She says that she used to look at plants from the point of view of the beauty or deliciousness of the fruit, but now ... how to kick the leaves?

and my mother drove me away from the cherry yesterday (((says that the tree will die ... I, of course, understand that in a week the leaves themselves may crumble, but this is my mother, a venerable age and all that ...

[Olya]

Olya,

venerable age and all that ...

educate mom ... leaves in the fall are no longer involved in plant nutrition. Tear gently without damaging the kidneys (I pinch off without a stem)

[Radushka]

Radushka, vooooot it is that !!! I didn't tear like that - I held a branch with one hand, and with the other I drove along it, tearing everything in a row ... together with cuttings, well, buds, probably ... (
live and learn and die a fool, grandmother used to say that all the time

[Olka44]

Olka44, Olya, I tear like that too. I tighten it.

[Olka44]

Olka44, Olya, and I pick off every leaf, and more often I cut it off with ordinary scissors, the leaves are all beautiful and the tree will not be harmed.

(Beginning with rustic tea) I stirred a plate of cherry leaves by 10-15 leaves from a mixture of rustic + added a PERFECTLY DRY leaf of fireweed (brown, autumn) so that the mixture did not stick together, twisted it 2 times. Fermentation - 3 hours at 25 * C, drying in a dryer 1 hour - 70 * and 2 hours - 50 * C Drunk cherry smell + caramel

Along the way, currant leaves in a dense roll were fermented for 1.5 hours, then this fragrant "sausage" was cut into 3-4 mm, gutted and dried in a dryer for 2 hours at 50 * C I will add it to other mixes or Ivan tea; smell - concentrated currant

I tear like that too. I tighten it.

so you harm the kidneys too? ayayay

and I tear off each leaf, and more often I cut it off with ordinary scissors, the leaves are all beautiful and the tree will not be harmed.

so it's so long! well, yes, pretty,
and then I cut off the handle when I already stuff it into the meat grinder