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Fermented tea made from leaves of garden and wild plants (master class) (page 303)

Elena_Kamch
Quote: Radushka
leaves in the fall are no longer involved in plant nutrition
Radushka, thanks for the information! Otherwise, at the weekend I would pick apple leaves on my little apple tree and think how bad it was for her ...
It was in such an environment that I collected the leaves and thought ... nuuu maniacaa ...
Fermented tea made from leaves of garden and wild plants (master class)
Elena_Kamch
Quote: elena kadiewa
And my amphibian grew ... and by spring it was the size of me ...
elena kadiewa, Elena, with me it was the same last year regarding Ivan-tea. And then I stepped on her throat all the same ... Or Ivan-tea got fed up and decided to share: lol:
Elena_Kamch
Quote: Radushka
only raspberry-pear more than 10 kg
RadushkaHow many trees were peeled off?
I am still far away to such a scale .... And still you drink?
NataGrig
Hello dear tea makers! I would like to share my impressions of my teas. Since I started making teas late, I only have leaves. Mono teas didn't really like it, with the exception of raspberries. Although I did not expect much from her, it turned out to be a wonderful tea, tart with a fruity taste, sourness appears in the second brew. The strawberry leaves turned out to be good-looking, the smell is wonderful, but when brewed, absolutely none, we add to others. I made mixes, almost all of them are delicious, it's a pleasure to drink.
On some site I read a good review about tea made from completely autumn leaves, they called to make only of these. I did not have to wait long, I collected yellow-red, yellow-green - pear, apple, black chokeberry, raspberry, strawberry, dogwood; a little, just a little bit gooseberries, currants, cherries.
I did it according to the method of Zachariah (thank you very much), the leaves all turned brown, twisted in a meat grinder well, 2 times, the granules are strong, fermented for 5 hours. The result is a drink of awesome yummy! We brew three times and each brew has new flavor notes. I recommend everyone to try from such foliage, you will not regret it.
Fermented tea made from leaves of garden and wild plants (master class)

Fermented tea made from leaves of garden and wild plants (master class)
francevna
NataGrig, Natasha, last year I also made autumn teas, delicious, different from summer teas. I am glad that the tea turned out delicious, enjoy your tea.
NataGrig
I also want to say a lot of flattering words about sod leaves. My sister has several varieties of it, and she encouraged me to try. I read that the derain belongs to the dogwood family, so we will live
The tea turns out with a tart taste, I didn't add much. We liked this gull very much.
I tried to ferment a leaf of a bush rose, as an additive to teas, it gives an interesting taste, such a floral taste, not intrusive.
Lyoshka
NataGrig, I am very glad that we got good teas. Summer will come and you will start up Ivan-tea. Tell me what kind of turf (turf) can turn?
Lyoshka
I looked in the internet - Derain - there are definitely such decorative shrubs, you just need to look at the composition of the leaves (what is in them)
hiacynta
The pear trees on our list already have an ugly list. Some cherries are still green. I also want to taste the taste. Today I picked up a sack of red blackberry leaves. I actually tried blackberry tea.
Lyoshka
hiacynta, My first experience just from blackberry leaves was - I roasted them in the oven in a heat-resistant saucepan, pressed down on top with a plate, they were there in their own juice and poured. The color turned almost brown, and when it dried, the aroma spread not only throughout the apartment, but also to the entire entrance
NataGrig
Lyoshka, looked right, he is a dogwood, an ornamental shrub, many varieties, there is a tree, the dogwood family. A delicious addition turns out. And I also liked the blackberry leaf, we have a garden one.The aroma is awesome and tastes good, but I mixed with other leaves.
The chemical composition of deren (svidina). The berries contain sugars, organic acids (Apple, succinic, citric), pectin and tannins, as well as essential oils. They have a high concentration of vitamins A, P, C, as well as mineral salts of potassium, calcium, iron, magnesium. Deren bones contain oil and tannins. Source mir-
I think that it is also present in the composition of the leaves.
NataGrig
francevna, Alla, yes, perhaps from the autumn foliage we have tea in our favorites, delicious. Not long ago I made the last of the freezer. It's a pity that there is no big freezer to stock up, even took it to work in the freezer, it is still empty.
MariV
A week ago - they collected a large hawthorn, the remains of raspberry leaves, sea buckthorn, everything in a meat grinder, stood in the kitchen overnight and dried it.
Fermented tea made from leaves of garden and wild plants (master class)

Fermented tea made from leaves of garden and wild plants (master class)
Vasyutka
Today I made tea from dogwood leaves, which I collected at sea in September - wilted, freeze-thaw-freeze, twist into sausages - cut, fermentation for 4 hours. drying at 120-100-70. Smell, aroma stunned! Well, very fragrant tea, And delicious!
francevna
MariV, Olya, looks very colorful.
Radushka
I read everyone, looked at everything, licked my lips at everything ... I have NO more leaves! Today I planted two blackcurrant seedlings. There were dry leaves on them. I cut it off, found a frozen sprig of mint, put in lemon zest (the other day I was making real lemonade) and poured boiling water over it. I sit here, I drink ... and I suffer. There will be no leaves until spring!
MariV
francevna, Alla , and tea, which is very necessary for my husband and me, for the night!

Radushka, and I already have no leaves for tea.
Radushka
Olga, MariV, and how to live now?
MariV
Radushka, oh, everything is very simple - to smell the prepared food!
Light
Quote: MariV
Radushka, oh, everything is very simple - to smell the prepared food!
hiacynta
Leshka, I did it as you advised. Blackberry and bird cherry leaves were grounded in a meat grinder and then in a container in the oven. After 2 hours I started drying. The smell is very strong.
Thank you very much
Elena_Kamch
MariV, Olga, just beauty, not tea!
Olka44
Quote: MariV

Radushka, oh, everything is very simple - to smell the prepared food!
oh, Olya, not an option! I, on the contrary, from this "sniffing" desire to tear the leaves intensifies the breaking straight
Elena Kadiewa
Diagnosis: "tea man"!
MariV
Quote: Olka44

oh, Olya, not an option! I, on the contrary, from this "sniffing" desire to tear the leaves intensifies the breaking straight
Duc if there is nothing to tear. .... however, there are still rooms. ..
Lyoshka
MariV, Olga, Exactly - withdrawal!
Quote: MariV
large hawthorn, remnants of raspberry leaves, sea buckthorn, everything in a meat grinder, stood in the kitchen overnight and dried
- I saw and almost sniffed the screen !!!
Radushka
Elena,
Quote: Elena_Kamch
Are you all drinking?
I do not know. We'll probably drink earlier. As fast as it is now. There are too many roosters.
Radushka
Quote: MariV
sniff the prepared!
Horror! To annoy yourself even more?
MariV
Lyoshka, Alexei, I can't say that the smell is knocking down. It may take time for the smell to intensify.
And then, I don't like mono-teas - I always make a mix, only in Nenets, from chaga, I don't add anything, and from badan.

Radushka, no frustration! Spring is just around the corner!
Lyoshka
MariVAt one time we were selling syrup-balm "Birch" on fructose (chaga + oregano), for diabetics and prevention of cancer; and in the taiga I know chaga is boiled in buckets on blanks (wood, cones) to raise the tone and as a stomach
MariV
We collect chaga closer to autumn, dry it, then grind it for tea in a coffee grinder. The tea has a neutral taste, the color is very rich, the tea is long-lasting and is brewed and can be consumed for three days. Toning, yes!

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

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

b] Natalo4-ka [/ b], that's how I grew up by the spring
Elena Kadiewa
Yeah ... love ... right now the little one is sitting, keeping her mouth shut!
Lyoshka
elena kadiewaIs there enough tea for the winter? So as not to grow such a toadosaur, here's how I save - the first day Ivan tea for 3 spills, on the second day - good black tea for the same brew - and sets off and adds taste, great
Natalo4-ka
Lyoshka,
Quote: Lyoshka
good black tea
is this coca?
Lyoshka
Natalo4-ka, Assam (India), Red (China), Krasnodar (Matsesta), Ceylon. I don't interfere with pu-erh
Natalo4-ka
Lyoshka, forgive me, I do not really, or rather, do not understand these names at all. Are these tea leaves?
Lyoshka
Natalo4-ka.Yes, tea, tea bush, tea tree
Lyoshka
Natalo4-ka, But we also prepare Ivan tea and other leaves according to the same method by which tea is created (Chinese, Japanese, Indian, Ceylon)
Natalo4-ka
Lyoshka, I was confused by the wording
Quote: Lyoshka
good black tea
I never liked tea until I tried Ivan-tea.
Sorry, Lyoshka, good tea for me is Fireweed! And if you add to it
Quote: Lyoshka
Assam (India), Red (China), Krasnodar (Matsesta), Ceylon
this will spoil the tea (in my humble opinion).
Lyoshka
Natalo4-kaWell, I'm a tea-lover, and I'll always try good tea
Elena_Kamch
And I took out one of the last batches of mono-raspberries after dry fermentation, I drink and understand: mono-raspberries are LOT!
It's time to start a mono-raspberry tea club!
Elena Kadiewa
Elena, you are not the first already, Galya and Radushka seem to be crazy about raspberries!
And I was not particularly inspired, delicious, but not Ivanushka.
Elena_Kamch
elena kadiewa, Lena, yes I know that it is not the first After their rave reviews and moved to raspberry mono. Before that, she did not inspire me. And now I realized that YES ... it's delicious!
But this, of course, is not Ivan-tea! They are different. But sometimes you want one, and sometimes another
Just mono-raspberry is now a favorite too
This year, I don't have enough fireweed tea ... I feel ... that ... the big-eyed one in your picture will soon get to me
vera100865
before they just brewed currant leaves, I liked it, they made mono tea from currants, even with berries, norms. but after country tea it doesn't roll
Seberia
Elena_Kamch, Lena, did you ferment for a long time? I'm talking about dry fermentation?
I have it for now, waiting in the wings.
And, can you imagine, Ivanushka-mono did not go fresh for my taste, here in the composition of the village - what you need

Girls, I also wanted to ask, does the granulated coffee get soaked into the dust? Or did I do something wrong?
Elena Kadiewa
Seberia, yes, it remains like granules for me, but I brew it 1 time, and if several times it is normal that it gets soaked, because these are ground leaves.
But Ivanushka is my favorite!
paramed1
Seberia, the granules do not soak if the tea is properly dried, that is, not overdried. Residual moisture must be present.
If ivan tea is mono fresh, increase the fermentation time to at least 18 hours. Better up to 24.
Seberia
This raspberry is falling apart
I showed somewhere above that I managed to granulate it mono, but when brewing it crumbles

I will take into account the fermentation of Ivan tea, thanks to this I fermented for 14 hours.
Elena Kadiewa
And raspberries do not have normal granules, they always have porridge after brewing.

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