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

[lappl1]

lappl1, Lyudochka, this year I will (hopefully) have a lot of blackcurrant. There are those who wish, and I liked it myself. I also want to try it from meadow geranium (I explored it on Monday. A lot of it not far from my country estate). I will make cherries separately. It suppresses everything in any tea. Well, or I hear it everywhere ... Cherry-mint-lemon balm-catnip-pine will go as an accompaniment with basic teas. You can add something to the mood. I also dream of a mono-forest blackberry. BUT ... if I can find at least one full-fledged game. Haven't tasted apricot yet. But, I don't have a varietal. They only got hungry. I'll try, of course, from them. What if you like it?
Remember, I talked about the fishy taste-smell of strawberry? He disappeared after NG. The tea has already been drunk. All.
And, in general, there is not as much tea left as it was thought. Easy and enjoyable to drink

[Radushka]

Radushka, you have a lot of plans! That's right, having started doing, you can't stop. I also liked black currants last year. but with berries (a little). I dried the berries in the dryer so that they did not give excess moisture, and then twisted them along with the leaves. Great tea turned out.
And apparently I like cherries so much that I add a little of it everywhere - a few handfuls.
Don't worry about the apricot. Make from a pole. will be brighter than the apricot itself, with a bitter taste.
yes, I remember about the fish in the strawberries. It's great that the smell is gone. In general, any tea straightens out over time, even if we think that it has been spoiled. If only not to spoil during storage.

I still liked the late leaf tea more

For the past two seasons, I have not tried to tea early spring leaves. So this year I have an experiment. Just all the teas were summer and autumn.

Added on Tuesday 10 May 2016 08:31 PM

and me from summer

Summer is good! But again, as part of the experiment, I made my last tea last year in mid-November from everything that still survived in the mother-in-law at the dacha with the addition of apples, frozen actinidia berries, sea buckthorn tea turned out to be awesomely rich in taste, color and aroma! of course it was dried in a dryer and for a long time because it was wet due to berries, but in the end we drank it first. Well, he was very good on cold winter days, when the temperature in the apartment was 12 degrees, and he smelled like SUMMER, with the hope that soon the frosts will end and spring will come!

[filirina]

filirina, Irina, and tea with berries reminds me of compote. This is probably why I don't like

[preheated to 150]

Need to put tea preheated to 150* oven for 20 minutes

Have you tried an alternative option, namely, first get rid of free water?

[Radushka]

Pine

Radushka, and what about her, pine? Add dried needles to tea? I missed something about pine

[Radushka]

Radushka, that is, your toad is alive and well? Just not growing strongly?
Mine also lives, but maah

[vlek]

Have you tried an alternative option, namely, first get rid of free water?

vlek, I do not really understand your question? From which one free water do you suggest getting rid of? AND when? AND as? We have already got rid of excess moisture at the stage of wilting and left just enough (60%) for the fermentation to take place qualitatively. Without this amount of moisture, there will be no fermentation. And I include 150 * not so much for "getting rid of free water", but for "frying" ... Read further in the same post:

The sugar from the plant sap will seal the granules and all the aroma and taste will remain inside. A very good method.

And in my recipe, the "frying" method is described. This method was not invented by me, but by the Chinese - experts in tea production. it is this method that gives a special taste and aroma to tea.

Added Wednesday 11 May 2016 07:27

Radushka, what about her, a pine tree? Add dried needles to tea? I missed something about pine

Elena_Kamch, Helen, read the recipe about pine. I wrote ... There is also a photo. In May we break off the "candles" -shoots, twist in a meat grinder and dry in a dryer at a low temperature. I really love pine. Only now I don't have it: girl_cray: t. She, of course, grows in the mountains. but I cannot reach the mountains. Yes, and we have very vigilant huntsmen in the mountains ... They are checking. By the way, you need to seize the moment - soon the pine will start throwing out shoots. and as soon as they grow 20 - 30 centimeters, break in half from each.

[lappl1]

lappl1, Lyudmila, what if, instead of pine, a blue spruce? so it is possible? In the courtyard, 2 are growing, one is straight asks to be made more fluffy, well, in the sense of breaking off the candles by half. The rest of the raw material is a full garden! Autumn garden trimming made little, during the winter I read your Temka ... in the spring there was almost no trimming ... all for tea !!! Now I would thin out the raspberries, but I'm waiting for the larger leaves to grow.

[Elena_Kamch]

Elena_Kamch, no. I collected young sprouts (not yet green) for jam with lemons and rose hips. There was a lot, I put some into jam, and some twisted it in a meat grinder and, without fermenting, dried it in a dryer at 70. It smells awesome, gives tea a specific aroma and taste. There is practically no bitterness. Well, I sprinkle a little, of course. The youngest son said that once he was in his department (he then worked in a supermarket in the department of elite teas and coffee) was similar. Not granules, but just ... "needles". Expensive.
Py. sy. I understand that the foreign country dries and drinks EVERYTHING. And it all costs them a lot of money. Because it's natural. It's a pity that few people appreciate our natural, which grows everywhere. Take it and use it!

Added on Wednesday 11 May 2016 11:09 am

elena kadiewa, my toad is flourishing)

[Radushka]

Hee hee! Radushka, it's family-friendly!

Happy new season for tea makers!
I have a question for how long leaves can be frozen. In the summer there is a catastrophic lack of time. And it's hot to turn on the oven. And in winter there is more time and pleasant aromas of summer and plus warmth.

[nadinadi]

nadinadi, I processed my frozen garden foliage until April. Over the winter, thawed a couple of times and again in the freezer. Just pay attention to the tightness of the packaging, otherwise the leaves will pick up odors from other products, and this obviously will not improve the taste and aroma of tea.

[liliya808]

Lyudmila, what if, instead of pine, a blue spruce? so it is possible?

liliya808, Lily, you can have any conifers. Do what you have. We even twisted the needles in winter. It worked well too. But there is a lot of trouble with needles - while you peel them off a branch, you will be tortured. And working with candles is a lovely thing.

Happy new season for tea makers!

nadinadi, Thank you ! And you, too, with the new tea season! May you have it more successful than the previous ones!

I have a question for how long leaves can be frozen.

nadinadiNatasha has already answered you. And my recipe says that the leaves can be stored in the freezer for several months. By the way, the longer they stay, the easier it is to recycle them later. And it seems to me that after a long freezing they become more aromatic and tastier. Just listen to Natasha's advice:

Just pay attention to the tightness of the packaging, otherwise the leaves will pick up odors from other products, and this obviously will not improve the taste and aroma of tea.

And I, you bastard, in the fall, brought a dozen leaves of badan wilted and put them in the freezer. Well, it is very interesting to try badan tea! So I'm still looking! Where did they get lost in the 9 drawers of the freezer?

And today we went back to the forest, it seemed to me that we hadn't got enough coniferous candles for the winter. What a beauty in the forest now !!!!! Quiet, the smell that makes your head spin, silence ... and the sounds of bird trills!
We took some candles, twisted it, now I'm dry.
Every evening we drink tea from them! Delicious!

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

100% agree, the most delicious
And yet, 2 goals ago I made apple tea + dried apples + cloves, cinnamon +, etc. somehow it didn't work out, but after 2 years it's so tasty, no one expected. So you don't know what the drink will be in a year or two, and 4-year-old fireweed is not the same as last year's.

after 2 years it is so yummy

and fireweed 4 years old, this is not the same as last year

Mom dear, what quantities of tea should you make so that it will last for 2-4 years? Of course, I also have stocks of hamsters, but the current is from last season. But the truth is, we have only been drinking our own tea for the last two years, so the reserves are melting quickly.

[lappl1]

read the pine recipe

lappl1, Lyudochka, Thank you! The memory has become straight maiden ... It is necessary to study the materiel anew ...
We have cedar (cedar elfin) all around here. Something I did not even consider in a tea context

Smells awesome, gives tea a specific aroma and taste

How interesting! Thank you!

Added Thursday, 12 May 2016 02:34

It's a pity that few people appreciate our natural, which grows everywhere. Take it and use it!

Radushka, it's good that we understood and came to this with Lyudochka's light hand!

leaves in the freezer can be stored for several months

I also made the last batch in April. And I collected the leaves, when the first snow had already fallen, almost out of the snow. I posted the photo on page 762.
So far, this tea has not particularly impressed me ... Maybe after a long dry fermentation, something will change.
And the leaves were kind of dry. In general, further experiments are ahead.

[Elena_Kamch]

We have cedar (cedar elfin) all around here. Something I did not even consider in a tea context

Elena_Kamch, Helen, so the cedar is super! Try it and tell us later!

We need to re-study the materiel ...

This is for sure - it will not hurt everyone! And for beginners - several times ...

So you don't know what the drink will be in a year or two, but a 4-year-old fireweed is not the same as last year's.

vera100865, Verunchik, I agree ... Our tea is like cognac - it only gets better with time.

100% agree, the most delicious

I join all the speakers on the late leaves! Excellent tea is obtained. But the most difficult. But if the method of Zechariah is applied, then everything will go smoothly. I have not yet tried to do according to Zechariah, but purely intuitively and theoretically I sense that this is so.

I posted a photo on page 762. So far this tea hasn't really impressed me ... Maybe after a long dry fermentation something will change.

Elena_Kamch, Lena, thank you for pointing this page. I have not seen this photo (I did not have my own Internet). Cool ! Well, what do you say - a maniac ... Like all of us here. Well, the fact that the tea has not yet appeared is too early. Is he only a month old, or even less? So leave it at least until autumn. Will improve ...

[lappl1]

So leave him at least until autumn

lappl1, Lyudochka, I also had such a thought ... Maybe later it will be super tea, but I will now drink it in vain
Moreover, autumn teas are still in stock

cedar is super!

When I'm in the forest, I'll take a picture of it. He is precisely a cedar, a huge creeping bush like that. Bears love him

[Elena_Kamch]

Elena_KamchHelen, that's right, drink while the one that you did last year. And forget about this for a while. I know that almost any tea will improve over time.

When I'm in the forest, I'll take a picture of it. He is precisely a cedar, a huge creeping bush like that. Bears love him

Aaaaa! Len, be careful! Don't fight with bears for raw materials for tea !!!

Good day everyone! Let a newcomer join your company? : Friends: I'm just getting started, and started with pine shoots. I did everything as written on the first page (thank you very much, everything is described in great detail), and after the end of the process I decided to brew this seagull - there was no limit to disappointment. I already treated myself to such pine tea, and the taste was excellent. The question is, what did I do wrong? Or does he also need to ripen for a month?

[Ksu]

Ksu, but this is not fermented tea, but simply dried, so you should not expect anything unexpected from it. But let him stand, look. It is very useful for bronchitis and vitamin deficiency.

Good day everyone! Let a newcomer join your company? : Friends: I'm just getting started, and started with pine shoots. I did everything as written on the first page (thank you very much, everything is described in great detail), and after the end of the process I decided to brew this seagull - there was no limit to disappointment. I already treated myself to such pine tea, and the taste was excellent. The question is, what did I do wrong? Or does he also need to ripen for a month?

Rather mix

[Ksu]

Good day everyone! Let a newcomer join your company?

Ksu, Oksana, welcome to our friendly tea rows! I am sure that you will succeed.
But the fact that

started with pine shoots. I did everything as written on the first page (thank you very much, everything is described in great detail), and after the end of the process I decided to brew this seagull - there was no limit to disappointment. I already treated myself to such pine tea, and the taste was excellent. The question is, what did I do wrong? Or does he also need to ripen for a month?

Oksana, well, first of all, any tea needs to ripen, even unfeatured initially. While standing in a dry, dark place, it will infuse and the aroma will appear in full glory. I now have a 3-year-old pine tree. I am absolutely delighted with him!
Well, and, most importantly, I don't drink this tea separately, by itself. a add to tea mixes - any. Very little. Any tea will benefit from this. Now my pine tea is running out, and I'm worried that I will be left without a pine tree - now it is inaccessible to me. So wait, put it off. And so, by the way, it is better to do with any tea. After all, I warned that it is better not to brew tea right away - you might be disappointed. So it happened with you.

Added Thursday, 12 May 2016, 10:37 am

Rather mix

lily_a, Lilya

[Lily,]

Lily, we are happy to drink tea from young pine shoots (through a meat grinder and dried), it is very tasty in itself (IMHO), but sometimes, for a variety of taste, I add to it separately prepared ones: either mint, lemon balm, or rose, very tasty ! Mint or lemon balm enhances the aroma of this tea, it becomes, as it were, stronger (in taste) and brighter. Rose, on the contrary, softens this taste, but at the same time adds charm.

And I got some pine candles. I made honey. It turned out very tasty. And also syrup is made. I ground 1 kg of pine candles, mixed with 2 kg of sugar and set to infuse. Should stand 3-4 weeks. I open the pan - the aroma is like in a pine forest. And the taste is much tastier than boiled honey. Today I will put on another such portion, but not with sugar, but with honey. It seems to me that it will be tasty and healthy too. And I'll just dry the rest, as Lyudochka describes.

that I will remain without a pine - now it is inaccessible to me

People, if I only knew what they could send. We have this pine like shoe polish

[t what]

vlek, I do not really understand your question? ABOUTt what free water do you propose to get rid of?

Correct, out of 60% we need to go to 5, that is, delete somewhere 55? this water is in varying degrees of cohesion. For example, those substances that are of interest to us in the cell sap are sugar, organic acids and their salts, inorganic cations and anions, hold water osmotically, and osmotically absorbed moisture is weakly bound to dry substances of products and has aproperties of free water, and when dried (with a hiss) vaporizes first of all, essno at the same time violating the cell membranes. To caramelize the same sugar, by the way, you need a drop of water, based on this, the proposed scheme: 50-60g. to stop fermentation, and then accelerate to 100 and abruptly, briefly by 150 and back to 100 for caramelization (we make a cocoon for unkilled enzymes) and then gradually down.
According to the Chinese, they should have nuances in temperature, for example, when cooking in a Russian oven - the product has boiled, it is set aside for languishing in places with its own temperature regime, for the first courses it is one thing, and for porridge it is different. Take the same pita bread.

Ladies, and I to you, with my questions. My husband studied your recipes last year and we made some fermented teas from fireweed, currant, strawberry, apple and plum. I liked everything, of course it was not without mistakes the first time. A new season has begun. The bird cherry blossomed. The husband wants to dry the bird cherry color. We are going to dry in a dryer at the lowest temperature. Do you think this is correct, or can you advise some other way. We cannot afford natural drying, there is not a lot of space in the house, and the cat can scatter with decomposed raw materials ... Flowers don't seem to ferment, do they?

[Mandraik Ludmila]

Mandraik Ludmila, Lyudmila, you decided to dry the flowers correctly, at the lowest temperature. You will succeed!

[Mandraik Ludmila]

Mandraik Ludmila, Ludmila, I also dried different flowers and rose / rosehip petals at the lowest temperature. Personally, I really like adding flowers to tea!
And the bird cherry color will probably be very fragrant
Write later how he is in your tea

Added on Friday 13 May 2016 00:18

Len, be careful! Don't fight bears

Lyudochka, I'm terribly afraid of them, I definitely won't climb into the thicket of cedar ... Because of them, I'm minimally in the forest

People are eaten every year

[Elena]

Elena, unsubscribe, I hope my husband picks cherries, but I need to go to the city for a couple of days. Last year we dried the linden blossom this way, and still drink it sometimes. I like to brew a mix: fermented fireweed + apple and add lime blossom to it, drink at least 4 derivatives

so the lime blossom was dried

Yes, he's so sweet too! Especially when assembled by hand
Linden trees don't grow here
A bird cherry flies around quickly, right?

It will last a week, but I want it to be completely fresh, but it has been blooming for the third day, and the second night we have frost!
My husband is great in this regard, he is interested in all this, he wants to try everything, so he comes up with something new, now bees, now tea, now he studies Russian ancient architecture, the man went out on a dog and began to live!

My husband is doing well in this regard, he is interested in all this

Great! And life is not boring!
Mine also helps me with tea And cherishes a dream, maybe someday in retirement, we'll get bees in a favorable place in the country

fermented fireweed + apple and add lime blossom to it

Thank you for this!
This year I am looking for a linden tree (it missed flowering last year).
I will definitely try this mix

[filirina]

filirina, Irina, I did badan. Just don't ferment it! Will not work. If you find it, you need to defrost and freeze several times. Defrost COMPLETELY! Without getting out of the package. I think at least 8-10 times. Then he will start to smell a special smell. Well, I dried it at 60-70 in a dryer. A whole sheet. On the first page, it seems, Lyudochka gave a link to my "experience" with badan

Has looked now at the plate above, is there a horse sorrel there? Why did you look? Yes, here's an interesting recipe opened https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=401963.0

And there, for use, this very sorrel (if there is no ready-made one) must be fermented! means to study your favorite topic again.
And again in the fields, in the meadows ... and we have no rest

[Zeamays]

Zeamays, so I am hooked on this recipe. Only it seemed to me that it was dried, not fermented. In general, you need to raise "national" acquaintances, ask

Now is the time to collect it, we have a rough perennial weed. Fermentation will probably soften the leaves and give it a mushroom flavor.
Whether I need it or not, I must try at least once

Whether I need it or not, I must try at least once

h-yes ... sick WE are all here on the head

I did badan. Just don't ferment it!

Thank you for the advice, my friend! If I find it

[Elena]

let's get bees in a favorable place

Elena, especially since now a hectare seems to be promised to everyone for free ..

promise to everyone for free ..

Yes, it is in the Far East. We distribute in such places that people joke that there you can only breed bears in a square-nesting way
We want to go to warmer regions.

[Elena]

Elena, Yeah

bears in a square-nesting way to breed

it is strong!
Although, we also have bears here, and this is 70 km from St. Petersburg! Thank God, I have never met, but our mushroom pickers and hunters periodically meet, and not far from the village. Well, we generally have a lot of animals, in winter, wolves came to the doorstep. For that, our places are clean and we collect grass for tea calmly - without fear. Last year we missed a meadowsweet, and we have a lot of it, and it smells like honey when it blooms - but the bees are not interested in it - not a honey plant

We want to go to warmer lands

In warm regions and 6 acres you will not get it for free

In warm regions and 6 acres you will not get it for free

There were times that they received ... for nothing ... Where I live, these are just plots received in 1995. True, we bought from the chairman of the cooperative, but we needed two plots nearby. Bought for $ 2,000 for 8 acres. We have plots of 8 acres. Then they sold them for a thousand dollars (we didn’t sell them), there were no people willing ... Now the site here costs under 100,000 of the same dollars. But nobody sells. You need such a cow yourself ...

In warm regions and 6 acres you will not get it for free

About nothing and no one spoke. Lyudmila said that there is now a land distribution program. And I replied that where they give, such land is not needed for nothing ...