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

it's time to collect the leaves

They are still tiny.

SPRING - time for action, no time to sleep

So mamos complain, Lina does not let sleep

Girls, hello! The question is crucial! Who is there? What do you think - freeze withered young pear leaves or ferment immediately?

[Radushka]

Radushka, I would freeze ... the tea turns out to be more interesting, richer, or ...

Zeamays, Svetlana, Alina will probably answer later. But from my own experience, I know that green granules are obtained by drying at a low temperature (less than 70 - 80 *).

And this will probably affect the color and taste of the brewed tea, will it be like green?

I have a little experience, 1 year, I dried at a temperature of 90-100 degrees, then I dried it at 50, exactly, as it was written at the beginning of the topic. I am very pleased with the result, I continue to comprehend the wisdom

[Borisyonok]

Borisyonok, Elena, yes I also tend to this. It's just that the leaves are tender and I thought ... can’t we freeze them too?

[Radushka]

Radushka, well, their middle is still crunching probably ...? maybe try this and that? ... unless of course there are a lot of leaves.

their middle still crunches probably

does not crunch! And a lot of leaves of THIS size - a week (you need to tear it), no less! (Sy)

does not crunch!

Well, I'm now in confusion ... but I would risk sending it to the freezer myself ...

[Radushka]

What do you think - freeze withered young pear leaves or ferment immediately?

Radushka, freezing greatly facilitates the process of twisting the leaves. And it gives more juice, which has a beneficial effect on the fermentation process. But now the leaves are so delicate that they will be processed with a bang even without freezing and will give the juice as much as needed. Decide yourself. If you are short on time, put the leaves in the freezer, and when they appear, you will take care of them. If I have enough time, I would immediately put the young leaves into processing (after withering).

And this will probably affect the color and taste of the brewed tea, will it be like green?

Zeamays, svetlana, will be very reflected. The taste will be more "grassy" and "green" than if dried at a temperature of at least 100 - 120 *. My favorite temperature at the beginning of drying is 150 *. Then the tea turns out to be very black.

Last year, out of 400g (we took together 1-1.5 hours) of strawberry leaves (or how is it right, which grows in the field on the hills?). Made mono tea. Dried (slightly wrinkled). I also froze it through a meat grinder. Fermented. Dried in a dryer at 70 g (no longer gives).
I didn’t like it. After 1.5-2 months - so-so. Well, do not throw it away.
Opened yesterday and the flavor is awesome! Light berry smell! (there is not one!). The color is not very saturated, the taste is pleasing.
Wonders!

lily_a, Lilya, yes, our tea requires dry fermentation. Now, if at the beginning of the drying, you had set the temperature at least 100 * (in the oven), then an excellent result would have come much earlier. Try changing the drying temperature first this year. You will see how the taste of tea changes.

Added Wednesday 04 May 2016 11:46 am

Well, I'm now in confusion ... but I would risk sending it to the freezer myself ...

Borisyonok, Helen, and why are you confused? You're an ace! And you know that freezing will never hurt and tea will never spoil. But, as I wrote in the recipe, this is an optional process.But it greatly facilitates the planning of work, saves our time, effort and technology (easier with a meat grinder). But with young leaves, you can not bother at all. Do you remember how the young May Vanechka was played last year? The entrance was twisted and processed. So it is with any young leaves.
But, I repeat, if there is an opportunity to wait, I would give time to accumulate flavoring and aromatic substances in the leaves. Well, they are still very weak in all respects. Now I would start doing Vanechka (if I had one) only in June. Still, I like summer Vanechka more.

[lappl1]

lappl1Lyudochka, there is absolutely no time now. So, let's go to the freezer! Well, maybe I'll add to them after the next "weekend". Then a full-fledged "big" batch will turn out. And I really don't feel like twisting these delicate leaves. Maybe roll it, wrinkle it with your hands, and send it whole for fermentation?

[lappl1]

lappl1, Lyudochka!

You're an ace!

You flatter me!
I am far from you and many Girls!
And my May tea "flew away" almost all of it, just with a bang!

This year I will definitely do it, and I will definitely put it in the freezer. In the past, I missed a lot due to lack of time ... there is no time to collect, then to do ... Now my son even promised to come to help collect raw materials for Fuzzy (he impressed him very much with both taste and smell) and for a pear with cherry.
Well, your absence of Vanya does not mean anything, no one has canceled the mail yet!

lappl1, I try very hard not to spoil the beautiful leaves
Zeamays, we had a holiday with us, we worked in the garden. Pellets photos are raw, from a meat grinder. After drying, they turn black. I dried them in a gas stove oven. The first hour is about 150 degrees, after less, because I turned off the gas.

Without fermentation, I dried the granules with cones.


The leaves and flower buds of the apple tree began to change color already leaving the meat grinder, they were inserted for drying or after 2 hours of fermentation.


And this is the effect of a mixture of apple leaves and cones:

Fruit and lemon flavors because of the sour taste, suitable granules from dried buds

[Borisyonok]

You flatter me!
I am far from you and many Girls!

Borisyonok, Helen, I'm telling the truth. You are smart with us. And you have a lot to learn. I am very glad that you found your tea from Vanya. We are all different and we also have different tastes. And Vanechka, it turns out, grows with us, but high in the mountains. You need to think about how to get there. And then you can do it yourself. How, I will decide later. Now I have other tasks on the agenda. I'll be with tea. I have a lot of garden sorts growing. I love tea of ​​them no less than Vanechka, especially the Village one. I even have three varieties of grapes. But no one plants cherries in our village, because by the time it ripens, Afghans arrive - such birds - peck everything up. But there are apple trees, pears, strawberries, raspberries, blackthorns, and apricots. So I won't be left without tea. But thank you kitty for the offer. If anything, I will definitely ask you to send Vanechka.

I try very hard not to spoil the beautiful leaves

hiacynta, Alina, it is clear that you are trying. Your tea is very beautiful. And I'm sure it's delicious. You are well done!

Lyudochka, there is absolutely no time now. So, let's go to the freezer! Well, maybe I'll add to them after the next "weekend". Then a full-fledged "big" batch will turn out. And I really don't feel like twirling these delicate leaves. Maybe roll it, wrinkle it with your hands, and send it whole for fermentation?

Radushka, this is exactly the case when the freezer is the way out. Of course, do as you like. And I think that now the loose leaf tea will turn out great - you can easily process the leaves with handles, especially after freezing.

Nobody plants cherries in our village

Lyudochka, try my way of fighting the Afghans! I save cherries and spanish cherries from starlings by hanging old CDs. They are enough for a couple of years. Only for the winter you have to shoot

Girls, I welcome you! I saw fermented amaranth tea in the online store. Expensive - 350 rubles for 50g. I sowed vegetable amaranth for salads and borscht in the garden. And if you can also ferment it for tea, then you need to plant more. Girls and boys, did anyone try to ferment amaranth or at least drink tea? Tasty? Is it worth bothering?

[liliya808]

liliya808, someone did, but for a long time. I don't remember any reviews. I’ll ask the girls at the Gazebo, maybe they will respond. Come back later.

Lyudochka, try my way of fighting the Afghans! I save cherries and spanish cherries from starlings by hanging old CDs. They are enough for a couple of years. Only for the winter you have to shoot

Radushka, wow ... gotta try. There are enough disks. How often should you hang them? A lot for one tree?
Damn, I don't even have a staircase - everyone stayed in the same house. But we'll think of something. Thank you, Radushka.

[liliya808]

Someone did, but who? Now you will not find it, and all are occupied with summer cottages.
liliya808, hammer its composition into a search engine, is there tannin there?

[Lena]

Someone did, but who? Now you will not find it, and all are occupied with summer cottages.

Lena, here Lina did everything. Maybe from amaranth too?

[lappl1]

has anyone tried fermenting amaranth or at least drinking tea? Tasty?

I did not like! I tried to drink purchased. As my youngest (so far) grandson says ... ugh! cocoa! and be!
I think it's better to do it yourself, then evaluate and ... already next year ...
When I read Temka, I also met a negative review.

Added Thursday, 05 May 2016 08:17

lappl1, Lyudochka, the number of disks depends on the size of the tree. A lot - not a little! It is clear that it is better to hang higher so that they can play in the sun. And right on the tips of the branches

Try changing the drying temperature first this year. You will see how the taste of tea changes.

"so this is it cho"
That is why I was lacking in flavor and color, the initial drying temperature was not sufficient ...
And for sure, Lyudmila, a deep fruity aroma and taste appeared only after a long dry fermentation (at least 7-9 months).
Then the question is: how long should you keep the temperature at 150 degrees, at least approximately? What a sign the leaves will give, or just a shock for ten minutes, all the same high temperature ...

[Zeamays]

Then the question is: how long should you keep the temperature at 150 degrees, at least approximately? What a sign the leaves will give, or just a shock for ten minutes, all the same high temperature.

Zeamays, svetlana, and you read the recipe, where I wrote about drying. this is the so-called "frying" method. Many people loved him. You need to put the tea in an oven preheated to 150 * for 20 minutes for 20 minutes. Stir once during this time. The sugar from the plant sap will seal the granules and all the aroma and taste will remain inside. A very good method.

[lappl1]

lappl1,

You need to put tea in an oven preheated to 150 * for 20 minutes

Lyudochka, unknowingly, for the first time it happened with May tea, I thought I had burned out, and last week I opened a 3-liter jar !!!!!!!! (I had it rolled up in it), and he so fragrant, straight ... prunes and some soft notes of flowers ... delicious ... ... and the color is so rich, velvety!

[Zeamays]

Zeamays, Svetlana, do not forget to keep the oven door ajar.

and you read in the recipe, where I wrote about drying. this is the so-called "frying" method.

So I missed it, inattentive, I will fix it
For me, this topic became a discovery when I first made fermentation and heard the "correct" fruity smell, it was a real euphoria, a powerful release of endorphins "I did it, I'm great!"
Thank you, Lyudmila, every time I taste my tea. And also for Temka "Tea Substitute"

[Lena]

Lena, here Lina did everything. Maybe from amaranth too?

Found, she not only made tea from amaranth, but also amaranth oil. By the way, for tea - she did not feel the taste and aroma, but she liked the color very much, she decided to mix it.

elena kadiewa, there is tannin in the leaves of amaranth, so I will try.

Thanks to everyone who responded. I've been reading you all for a long time. But I'm more of a reader than a writer.

[Lily]

Lily, we also started with reading. Join us, share your developments, we are also interested in reading.

[Lily]

Lily, right francevna said, share with us! One head is good, but a lot is better! We've done this here! There were discoveries, there were mistakes - you need to write about everything, the hostess does not swear!

[Lenusik]

There were discoveries, there were mistakes - you need to write about everything, the hostess does not swear!

Lenusik , the hostess is only "FOR".

There is tannin in the leaves of amaranth, so I will try.

liliya808, Lilya, then be sure to share the result. Will wait.

By the way, for tea - she did not feel the taste and aroma, but she liked the color very much, she decided to mix it.

The barberry leaf gives a very beautiful color. And tastier than amaranth. I use amaranth only for oil, tinctures and dry for uptan. Amaranth tea is not good enough ...

Lena, do you make a tincture from leaves, flowers or seeds of amaranth? And what is the purpose of the tincture?

what is the purpose of the tincture?

AMARANTH. Mara is the goddess of death, "A" - negation, literally means one who denies death, or rather, one who grants immortality. A symbol of immortality, amaranth inflorescences never fade. The Indian name for amaranth is Ramadana (bestowed by God), and the divine drink AMRITA is literally the same (mrita - death, "a" - negation). Mustache thanks to squalene - a unique substance that is part of amaranth.
In the body, the most common source of oxygen is water, squalene easily reacts with it, releasing oxygen and saturating organs and tissues with it. Oxygen deficiency and oxidative damage to cells are the main causes of aging in the body, as well as the emergence and development of tumors. Entering the human body, squalene rejuvenates cells, and also inhibits the growth and spread of malignant tumors. The highest content of squalene in amaranth grains.
In addition, squalene was found in the sebaceous glands of humans and caused a whole revolution in cosmetology. After all, being a natural component of human skin (up to 12-14%), it is able to be easily absorbed and penetrate into the body, while accelerating the penetration of substances dissolved in a cosmetic product. Once inside the body, squalene also activates the regenerative processes of the tissues of internal organs.
Seen on animals, amaranth is a wonderful food for pets and poultry. If you feed its green mass (up to 25% of other feeds), piglets grow 2.5 times, and rabbits, nutria and chickens - 2-3 times faster, cows and goats significantly increase milk yield and fat content. The green mass of amaranth is fed to pigs with a small amount of litter, and the animals grow rapidly, gaining up to 60 kg of live weight in 4 months. A large amount of vitamin C and carotene makes amaranth feed especially valuable and has a good effect on animals and birds, so that they do not get sick ... ... write a lot.

Lena, do you make a tincture from leaves, flowers or seeds of amaranth? And what is the purpose of the tincture?

Lilia, a couple of years ago I posted a recipe for making amaranth oil and tincture here.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393532.0

The tincture is effective for general depletion of the body, hypotension, diseases of the genitourinary system and diseases of internal organs. It should be taken 3-4 times a day for 1 tsp. And for general strengthening purposes for 1 hour. l. Also, as an antiseptic, wipe all sorts of pimples.

With the light hand of Lena (Kubanochka) I have been making amaranth tincture and amaranth oil for several years. As practice has shown, amaranth tincture is an excellent immunomodulator! The husband, who has caught any flu before, has not had it for two winters. Takes 10 ml every morning. tinctures during the winter flu season. And it is very tasty to dress salads with butter, add it to bread. I also really liked the bread with the addition of amaranth meal (pomace after oil infusion). So, another thanks to LENOCHKA-KUBANOCHKA FOR SO VALUABLE EXPERIENCE IN USING AMARANTH!
(and also, as a small addition - from young amaranth leaves, wonderful and tasty fillers are obtained in pies, omelets, etc.)

Ira, is amaranth growing here?
And where can you find these recipes: tinctures and oils?

Shaw grows dumb! We call him a shchyrytsya. And the recipes two posts above Lena kubanochka gave a link - click!

[Natusichka]

Natusichka, just above Lena kubanochka, gave a link to her recipe.

[vlek]

vlek, I hope you don’t mind, I copied your post into my topic about amaranth oil.

you won't mind

no, of course, I can add current.
As for squalene, it is able to increase the strength of the body's immune system several times, thereby ensuring its resistance to various diseases. Until recently, squalene was extracted exclusively from the liver of a deep-sea shark, which made it one of the most scarce and expensive foods. But the problem was not only its high cost, but also the fact that there is not so much squalene in the shark liver - only 1-1.5%. The unique antitumor properties of squalene and such great difficulties in obtaining it forced scientists to intensify their search for the discovery of alternative sources of this substance. Modern research has found the presence of squalene in small doses in olive oil, wheat germ oil, rice bran, and yeast. In the course of biochemical studies of squalene, many other interesting properties have been discovered. So, it turned out that squalene is a derivative of vitamin A and during the synthesis of cholesterol it is converted into its biochemical analogue 7-dehydrocholesterol, which becomes vitamin D in sunlight, thereby providing radioprotective properties. In addition, vitamin A is significantly better absorbed when it is dissolved in squalene.
According to history,
some facts about the economic importance of amaranth for the last Aztec empire ruled by Montezuma in the early 16th century AD. The emperor received 9 thousand tons of amaranth as a tax. Amaranth became an integral part of many ritual actions in which paint made from it was used. Obviously, this was the reason that the Inquisition declared the plant a devilish potion, as a result, the Spanish conquistadors literally burned out the crops of Huatli, destroyed the seeds, punished the disobedient with death. As a result, amaranth disappeared from Central America. European civilization trampled on an alien, unknown culture, often much higher in intelligence. No fear of the conquerors could force the Indian tribes to abandon the cultivation of Huatli. Especially in hard-to-reach mountain villages. And it's not even a matter of lingual rituals. Maize (corn) crispbread suppressed hunger, but caused intestinal inflammation and pain. The addition of huatli to the dough deprived the peasants of suffering. "Reforms" of Peter I, among other things, banned the cultivation of amaranth and the use of amaranth bread, which was previously the main food of the Russian people, thereby destroying the longevity on Earth, which then remained in Russia; (according to legend, the elders lived for a very long time, even the figure of 300 years is mentioned ..).
Cooking,
amaranth is also a wonderful product. It is good and tasty to make bread and add to soups, especially in mushroom - you will lick your fingers, you are full from a small plate as it is very satisfying, but you do not get better from it, but on the contrary there is a feeling of lightness in the body. It is used in the first and second courses, dried, salted and fermented like cabbage, marinated for the winter, prepared soft drinks that are more expensive than Pepsi and Coca-Cola. Amaranth oil has the highest price among vegetable oils and animal fats, in all respects it surpasses sea buckthorn oil by 2 times and is used during the complex treatment of radiation sickness, and germinated seeds are similar in composition to mother's milk. Scientists have found that amaranth also has effective medicinal properties.Scientists explain this by the fact that especially strong biofields are inherent in amaranth seeds, which determine its miraculous healing properties. Or such a fact. Rickety chickens after two days of feeding with amaranth remains from seeds (chaff) immediately recovered. And further. All the owners of rabbits in the neighborhood had a death of animals - both adults and young animals. And those who used amaranth as food, none. Amaranth is especially effective for successful beekeeping. Pantry protein, culture of today and the future - this is what biologists of the world call this plant. Experts from the UN Food Commission recognized it as a culture that will help provide the growing population of our planet with high-quality protein. It is advisable to sow amaranth on green mass with a row spacing of 45 cm, then thinning the crops after they reach a height of 20-25 cm, leaving 10-12 plants per running meter. If for seeds - then with row spacing of 70 cm, leaving 4-5 plants per running meter. Sowing times are the same as for corn, when the soil warms up to 8-10 grams. C heat. After sprouting, the main concern is to prevent the weeds from drowning them out. Leaving is needed for three weeks, then amaranth itself oppresses all its "opponents". Its roots are strong and can penetrate to the soil waters, taking from there not only moisture, but also the necessary mineral elements, which contributes to the formation of a huge biomass. Thus, amaranth can play the role of ameliorant and provide valuable feed with high quality protein. For regions with risky farming, it is very promising, because in drought conditions it is capable of producing constant yields, and under optimal conditions - high yields of biomass and grain. When collecting amaranth for medicinal purposes, it must be borne in mind that it can be used for greens even when the plants reach a height of 25-30 cm; leaves can be collected from the lower tiers of plants throughout the summer until late autumn, while it is still growing, consumed, harvested for the winter and for the manufacture of medicinal preparations. Grain should be harvested when the top leaves are creamy and the seeds show slight shedding. It is necessary to dry greens under a canopy, in drafts, without access to sunlight. Store amaranth in a dry, dark and well-ventilated place, preferably suspended in linen or paper bags. Amaranth leaves contain a lot of vitamin C, carotene, tannins, flavonoids, calcium, potassium, zinc, manganese salts. The seeds and leaves of the plant are used to treat pancreatitis, gastritis, diabetes mellitus, for tumors, kidney and liver diseases.

, I can add current.

And it took away)) Thank you!

[vlek]

vlek, valuable information, I learned so much new for myself. A friend had grown a lot before, but next to the road, she said that it suppresses weeds. But it was impossible to use the plant for food there.
I wanted to grow it.

Good day to all, here and your ranks of tea makers and tea lovers have replenished in my face. I found your topic, immediately understood what I was missing in my life, and, of course, I was simply stunned by such a generalization of experience, thank you all very much.
I'm starting to make teas with you, it seems that summer is slowly beginning in Siberia (though it was snowing yesterday, but nothing, we'll break through).
The bird cherry gained color, I want to start with it, dry the flowers, and then tackle the leaves.

Uraaa! My countrywoman is with us! Natasha, welcome, I'm from Strezhevoy!
Our weather, of course, is different, we are closer to Vartovsk. All these 5 days are minus day and night.

Uraaa! My countrywoman is with us! Natasha, welcome, I'm from Strezhevoy!
Our weather, of course, is different, we are closer to Vartovsk. All these 5 days are minus day and night.

Elena, thank you very much)) Great, you can also consult by region on how the teas are obtained, otherwise we somehow apricots and so on do not grow very much, but birches, etc., are in abundance ..Yesterday I studied the issue of teas and found information that in England teas from birch, willow, ash are very popular .. I definitely want to do it, but I think it will go as an addition to Ivan-tea. Still, I'll take it as a basis, and I'll add the rest according to my mood. Oh, my hands are itching already, I have a forest zone behind my house, now it seems I won't get out of there.

[Amita]

Amita, Willow tea? She's bitter!

Apparently they add these plants to the main tea, at least I want to try it this way ... I also read about the willow that it gives inspiration to enter our life. I wonder if anyone here can share their experience of picking herbs and leaves, taking into account the phases of the moon and so on?

[Amita]

Amita, Natasha, welcome to tea topics! Great, our ranks are growing and multiplying. Let's try to make different teas together and share the results. Your optimistic attitude pleases me very much. Until the season begins, read carefully all the recipes - far and wide. One reading does not understand everything. Also, check out the links at the end of the recipe. There are so many important, useful and interesting things that many questions will be removed. And further. Only through practice comes an understanding of the process.
You wrote:

Yesterday I studied the issue of teas and found information that birch, willow, and ash teas are very popular in England ..

Interesting information. Do they ferment the leaves of these plants? Or is it just dried? From what you have listed, I have not tried to make tea, that is, just ferment. And made from such wild trees as linden, maple, hazel. And you know, this is such nonsense ... Maybe they are useful these teas, but the taste was not at all, not at all impressed after Ivan tea and garden scent. If I didn't have any other raw materials, I still wouldn't make this tea.
Please read carefully the principles of choosing plants for tea.
1. The presence of tannins (tannins).
2 We make delicious plants from the leaves.
You have such a field of activity - unplowed - our beloved and precious Ivan tea. This is the king of all teas. And if you have it, you can not bother at all with the choice of other plants.
I posted this recipe precisely because many do not grow Ivan tea. Although I really like Rustic tea - from the leaves of various garden herbs.
And what you have listed is most likely very useful. But is it tasty ??? It is a pity to waste time on obviously tasteless tea, but to miss Vanechka. Look in my profile to see how many fireweed tea recipes I put on the Bread Maker.
Natalia, and also come to us at the Tea Arbor. Such wonderful people have gathered there! And it's very interesting there. Active link to the Gazebo under each of my posts.

Happy New Tea Year, dear tea-makers! Tea is a contagious disease spread over the internet.
Young leaves opened up and I was already carried away (so if only me - my husband already walks and sniffs what else to put in tea)
In general, our playful tea hands have already stripped the surrounding ones: pear, mulberry, cherry and a little apricot. The aroma in the apartment is simply stunning - tea from all this wealth to dry! I keep repeating: Thank you, Lyudochka!

But I still liked the tea made from late leaves ...

[elena kadiewa]

elena kadiewa, and me from the summer. It just wasn't springtime yet. The tea that after August is not at all the same as June-July. And I didn't like the October one at all. People drink and praise, but I know that they did not get the most delicious!

[filirina]

Happy New Tea Year, dear tea-makers!

filirina, Irisha, to your health! Congratulations on the opening of the tea season! Itching? Well, right! Do, share the result. May this tea season be successful for you. Preparing a lot of delicious tea!

But I still liked the tea made from late leaves ...

elena kadiewa, Lenusik, and me, and me ...

and me from summer

Radushka, we are so different! Well, thank God that you found your tea! Making your health the way you like it.