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

[Radushka]

The most delicious is pear and raspberry! And do not argue for me here!

Oh oh ... Radushka, I do not even think to argue.

And the most delicious is Vanechka with cherries ... And blackberry, too. Well, raspberries are good too ... Only mixed with all sorts of other perfumes ... Here ... It turns out that I love everything. I also adore pine as an additive ... But now I don't have it ...

Added Monday 16 May 2016 2:58 PM

If there is an opportunity it is better to order rhizomes. Well, it's very difficult to grow from seeds. (I was)

Vasyutka, well, I myself will dig the rhizomes in the fall in the mountains. I’ll ask my son to take me there. You just need to find out where it grows in the mountains.
And they grow from seeds in pots. And then they are transplanted into the ground. I read it once. Now I'll read it in more detail ..

[Vasyutka]

Vasyutka,

[Tiger striped]

I drink tea made at the end of summer. The most delicious cherry, and it seems to me that the large leaf turned out to be much better and more aromatic than the granulated one. Does anyone else have this feeling?

Tiger stripedNot very many make leafy cherries. It is difficult for this ... Maybe who did it? Let's wait for feedback. But I am delighted with granulated ...

But I am delighted with granulated ...

I also!

Ladies, isn't it too early for cherries, we haven't even bloomed yet ... but maybe it's too early for us, but it's time for you to go south

[Mandraik Ludmila]

Mandraik Ludmila, we have already started. And even the one that is late

[Radushka]

Radushka, well, you have 1.5 thousand kilometers to the south! Maybe you're already starting to eat strawberries, I'm jealous, for good

[lappl1]

lappl1, Luda, and if you shade? Try under the awning? The winds are strong in the steppe.
I made granulated cherries, but closer to autumn. There were already few leaves, they turned yellow. I think the berries need to fill up, it will be difficult without leaves, they will dry out in the sun, but after harvesting, I will immediately pick them. I liked the cherry most of all, probably, it's just that cherry tastes better to me than raspberries and strawberries!

In general, I read your answers ... and scored a bowl of flowers. Put it to dry. I'll see what happens. The taste reminded me of a cough mixture. Only sooo weak. Nice like that. And the smell. When there are many of them. I didn't know they smelled
Thank you.

[Olga]

Olga, tell us later what taste the tea will have ... It's very interesting, when I chewed them, I didn't notice the taste of the mixture ... just sweet and that's it ..

[lappl1]

The taste is very weak there. The leaves are stronger. Licorice root flavor.
I'll tell you. It seems to me. it should be combined with strawberry tea.
lappl1, THX. I'll just dry the leaves. Only now I'm thinking about drying now or when will they be rougher?

Tiger Striped, not very many make leafy cherries. It is difficult for this ... Maybe who did it? Let's wait for feedback. But I am delighted with granulated ...

With my grinder, it's much more difficult to make granular. Here are just a sheet of space is occupied by a carriage ... I did it at the end of last summer in an abnormal heat. Now I am trying to determine what and how to harvest this year. Grapes with an apple tree did not go categorically for me, some kind of irga at all, black currant - hay, threw out the plum. In general, I only drink cherries and pears. Rather, I add a pear to a cherry for color. This summer I will start to do it somewhere in the beginning of July, otherwise in the past I cooked from a leaf incinerated by the heat, probably, that's why a lot didn't work out.

[Anna]

Anna, and our apple tree went well, but it seems to me that the apple variety still influences the taste, we made it from an apple tree with red sweet apples, harvested in the fall. The plum did not go, but my husband picked up leaves from a young small growth, which they were going to mow so that it would not disappear, and so such a plum - clearly bitter, he liked it, I did not, though after the second, the third derivative bitterness left, but there was no particular aroma was ... In general, it was wrong and not collected on time - the marriage turns out

[Ludmila]

Ludmila, I was still spoiled by the heat. Old-timers say there hasn't been such a heat for half a century, everything has withered, the leaves crunched underfoot, like in autumn. The cherry leaves are dense, so it survived, but the apple tree, raspberries, currants were burned, the apple tree was all eaten by pests and half burnt ... I don't know what varieties of apple trees there, I can only distinguish white filling and Antonovka, and the rest are all unidentified.

[Lind @]

picked up a bowl of flowers. Put it to dry. I'll see what happens. The taste reminded me of a cough mixture.

Lind @, Olga, and primrose is just very good for coughing. And flowers and leaves.

I'll just dry the leaves. Only now I'm thinking about drying now or when will they be rougher?

Olga, again ... What are the leaves for? As a medicinal raw material - for coughs and other things - good ... But not like tea. In general, you can then grind in a coffee grinder and add to baked goods. Fiber, aroma, benefits ...

Ladies, isn't it too early for cherries, we haven't even bloomed yet ... but maybe it's too early for us, but it's time for you to go south

Mandraik Ludmila, Luda, for me it's early ... I like late tea. But girls are tempted. Yes, and we have some early adopters. But now any leaves are very easily processed - delicate. In the middle and late summer, and especially in autumn, it will be difficult with them. Freezing will make things easier, though.

I think the berries need to fill up, it will be difficult without leaves, they will dry out in the sun, but after harvesting, I will immediately pick them. I liked the cherry most of all, probably, it's just that cherry tastes better to me than raspberries and strawberries!

Jouravl, Nadya, I subscribe to every word. And the leaves are gaining "taste" and aroma by the time the berries and fruits ripen. Although, in fairness, it must be said that there are more tannins in young leaves than in later ones.

Luda, and if you shade? Try under the awning? The winds are strong in the steppe.

Nadia, I have enough shadows on the site. I'll find a place. And you don't need to shade ...

Maybe you're already starting to eat strawberries, I'm jealous, for good

Yeah, today I picked the first berry ... And the cherry turned pink upstairs.

Grapes with an apple tree did not go categorically for me, some kind of irga at all, black currant - hay, threw out the plum.

Tiger striped, Anya, that's all that you have listed ... In general, I think this is not the best material for tea. Or wrongly done. Last year, we still achieved a divine taste from currants - with berries (a little, pre-dried). And double scrolling. And pre-frozen. Excellent granules turned out And the smell !!! Real, currant!
Irga - yes, none ... The grapes are not southern, and therefore none. The apple tree is most likely of the wrong sort, but most likely because the northern one.
And I never got a plum. Rather, it turned out, but compared to the rest of the tea, this is the most unsuccessful tea after maple, linden and hazel. You need to make from the turn. Many people like the turn. But plum - almost to anyone ...

and our apple tree went well, but it seems to me that the apple variety still influences the taste, we did it from an apple tree with red sweet apples, picked in the fall

Mandraik Ludmila, so Luda says the same thing. I have a great apple tea with late autumn sweet apples. but from Antonovka - none ... Even in the fall.

[Ludmila]

Ludmila, I made currants with freezing and double scrolling, and still - alas. And dried the berries and added.I will try again this year, because in the past it was no longer leaves, but a creepy one. By the way, when they were dried in the airfryer, they smelled great, and then they became hay.

I made currants with freezing and double scrolling, and still - alas

And my husband and I were not impressed by the currant from the leaf. But if you want the taste of natural currants, then after trimming the bushes I pick off the cut branches from the buds, some of the buds go to the "absolute chime", and some just dry - a couple of such buds, for a half-liter teapot, gives a strong aroma! Therefore, currant leaves are only preserved and salted.

[Tiger striped]

By the way, when they were dried in the airfryer, they smelled great, and then they became hay.

Tiger striped, Anya, at what temperature did you dry? Currants do not like high temperatures. There are essential oils, so at high temperatures they just fly away and get "hay".

after pruning the bushes, I pick off the cut branches from the buds, some of the buds go to the "absolute chime", and some just dry

Mandraik Ludmila, Luda, as I understand it, is it too late to do it? Should you pick your kidneys in the spring? I will remember! And I'll dry it next year. Thank you very much for your advice!
By the way, in winter I just throw currant twigs into tea - small (not dried, but cut from a bush). Also a great scent. And cherry ones are also good in winter.

[lappl1]

lappl1, yes, it is better in early spring, while the buds have not even swelled or have just begun to fill, the currants can be cut in winter, of course not in severe frosts. For tea, even slightly hatched buds will go, but for the currants itself - it's already too late to cut.

Girls, hello everyone! With the opening of the tea season! About the currant leaf, I want to say - it turns out very well, the aroma is excellent! He collected the leaves in a transparent plastic bag, then tamped them - and into the freezer. After the freezer, I thawed and crumpled right in the bag until the leaf gives juice - and again in the freezer. Then again in the same way (that is, two frosts and two defrosts + kneading the leaves) the smell from the package is awesome! After that, simply drying at 45 * - and EVERYTHING! Did not ferment and did not keep warm; I just tore up the leaves and into the dryer (you can also go into the cooling oven - it also works). Forest currant is more fragrant than garden currant!

[Lyoshka]

Tea season has opened and our boys are returning.
Lyoshka, Alexey, we've lost you. Welcome back!

Anya, at what temperature did you dry it? Currants do not like high temperatures. There are essential oils, so at high temperatures they just fly away and get "hay".

I don't remember at what temperature. I have written down what and how I did, but I did the currants on the penultimate day before leaving and in my haste forgot to write it down. Maybe overheated.

Added Monday 16 May 2016 10:36 PM

About the currant leaf, I want to say - it turns out very well, the aroma is excellent! He collected the leaves in a transparent plastic bag, then tamped them - and into the freezer. After the freezer, I thawed and crumpled right in the bag until the leaf gives juice - and again in the freezer. Then again in the same way (that is, two frosts and two defrosts + kneading the leaves) the smell from the package is awesome! After that, simply drying at 45 * - and EVERYTHING! Did not ferment and did not keep warm; I just tore up the leaves and into the dryer (you can also go into the cooling oven - it also works). Forest currant is more fragrant than garden currant!
More details: https://Mcooker-enn.tomathouse.com/in..._smf&topic=389380.new#new

An interesting way. That is, it turns out large-leaf? I would never have thought about a dryer. And how long should you dry? And it is fermented, it turns out, right in the freezer, then it is not kept at room temperature and under pressure?

Hurrah! Leshka is back! And on time! I want currant tea! And then I only used last year in the mix!

[Mandraik Ludmila]

Mandraik Ludmila, Luda, thanks! Took note!
Lyoshka, Hi! Thank you for sharing how you make currants. And don't be lost anymore. You see how the girls are happy about you.
.

An interesting way. That is, it turns out large-leaf? I would never have thought about a dryer. And how long should you dry? And it is fermented, it turns out, right in the freezer, then it is not kept at room temperature and under pressure?

Tiger striped, Anya, this Zechariah's way... Look at the first page of this recipe for links to his method. Any tea can be done this way. Everyone who has done it is very happy. You can do this with any tea - both leaf and granulated.

[Zechariah's method]

I'm on Zechariah's method whole country tea did. I am very satisfied. Kadieva his saw, can also confirm - aromatic, tasty, rich. This year I will do all the mixes this way.

[Zechariah's method]

I used the method of Zechariah to make all the village tea.

And I teas all over Zechariah's method did. All delicious and cherry-plum, and apple-plum, and apple. Something raspberry - not very strawberry, but I drink.

I remember that I tried to do something according to Zechariah ... But I don't remember how it ended. I was in amok then, was it a joke - to prepare teas for the whole coming year in two weeks! ))) But in the dryer, absolutely nothing of the teas was dried, only in the airfryer.

I am by the method of Zechariah

How is it? Is it multiple freezing? Or am I missing something?

[Zechariah's method]

I'm on Zechariah's method whole country tea did. I am very satisfied. Kadieva his saw, can also confirm - aromatic, tasty, rich. This year I will do all the mixes this way.

Girls, poke me where this method is!

[Natalo4-ka]

Natalo4-ka, izumka, girls, there are 2 links at the end of the recipe on the first page. are called like this:
The method of hardening the leaves in preparation for fermentation is the alternate freezing and thawing of leaves (Zachariy) 1 (pear), 2 (cherry and apple).
Go through them, read. Further on the pages there is still information, but I did not have time to make links. if something is not clear, ask!

Made my first tea today! Made from strawberry leaves.
Dried by this method

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.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0
Zechariah Method.

[Natalo4-ka]

Natalo4-ka, izumka, girls, inattentive. They wrote about this method all that year. I took this method as a basis with minimal modifications. I collect the leaves all at once, lay them dry for 6-8 hours on a sheet, wrap them tightly in a sheet, put them in a plastic bag and in the freezer for 6-8 hours, take them out and, without unfolding, put them in the greenhouse for 3-4 hours , then back to the freezer for another 6-8 hours, then back to the greenhouse, here sometimes I add the cake of berries and apples (I twisted the juice for wine), again into the freezer, I take it out, defrost it a little in the greenhouse (1-1.5 hours) , the smell is already awesome, and I scroll some more frozen leaves through a meat grinder. I put the already slightly fermented leaves to ferment in a greenhouse in a bucket for 1-1.5 hours and then dry in the oven at 110 * 30 minutes, at 60-70 * C until they ring, dry them in a bag in the wind for 2-3 days. Super pp aroma, taste and color

thanks, I somehow missed this method too

[Zakharu]

Me and Zakharu sent her tea to his method ... He also really liked this tea, right, Zakhar?

[Lina]

He also really liked this tea, right, Zakhar?

Lina, with delight Zakhar swallowed his tongue! I probably didn’t expect that his ideas would be realized so well!

[lappl1]

lappl1, Lyudochka, Zechariah's method is a simple find! Especially when there is NO space in the freezer. I swap the packages. When some are ready, I make tea. And I throw the next

Hello everybody! I went to read Zachariah's method again. Maybe I didn't understand something, there is no withering of leaves? Or is it always the default?
And now a question for Lina, (for the stupid), do the leaves with a sheet go to the freezer? Or do we put them in packages?
Last summer I made a lot of tea, and now I decided to repeat the lessons and here are the questions ...

[Nadyushich]

Nadyushich, I wither EVERYTHING. In the freezer without a sheet)

[Hope]

Hope, also an inattentive girl! She wrote that at first they wither on the sheet, and then they are tightly wrapped in the sheet and in the bag. Further according to the scheme

Thank you, enlightened stupid. There are problems!

[Linadoc]

Linadoc, Lina, I'm sorry, but now I'll ask a question. Since I and many girls work, I am trying to adjust your method for myself. At the last stage of defrosting, you get 1-1.5 hours. I get about eight hours, but at room temperature. The question is whether the sheet will deteriorate? Or the taste of tea?

At the last stage of defrosting, you get 1-1.5 hours. I get about eight hours, but at room temperature. The question is whether the sheet will deteriorate? Or the taste of tea?

I defrosted completely (more than 1-1.5 hours). Then it is easier to twist. And in unfrozen moisture there is more, but it is very difficult to twist, or even not possible at all (it does not come out of a manual meat grinder).

Lyudochka, Linochka, that's what I did gardening. I just missed that this method was called "Zakharievsky".
True, this year I may not be able to freeze the leaf, I hope to fill the freezer with mushrooms. This was in the last, dry year, there were few mushrooms and there was still a place in the freezer, I defrost and frost until spring, took out the dried, played in general

At the last stage of defrosting, you get 1-1.5 hours. I'll get eight hours, but at room temperature

Natasha, you can do the last step on a weekend. Let the bag lie in the freezer for now. 8 hours is a lot, the taste and aroma will be lost. In principle, you can defrost the bag slightly in the microwave for a few minutes.

I defrosted completely (more than 1-1.5 hours). Then it is easier to twist.

My unfrozen ones were better twisted to the end, they just need to be pushed into a meat grinder in small portions.

Linochka, the fact of the matter is that on the weekend I will only collect it. It turns out something like this: Saturday morning picking, dry until evening, night in the freezer, on Sunday while we go home defrost, night in the freezer. And then Monday morning to work ............... and then the whole week.

My unfrozen ones were better twisted to the end, they just need to be pushed into a meat grinder in small portions.

Lina, thank you, I know. But my grinder is not good

Saturday morning picking, dry until evening, night in the freezer, Sunday while we go home defrost, night in the freezer

After work on Monday, defrost, then into the freezer until Tuesday after work, then in the micra for 5 minutes, hold for 30 minutes at room T and scroll in a meat grinder, fermentation for 1.5-2 hours, fry for 30 minutes and in the dryer overnight for 50- 60 * C.

This weekend I have already found a clearing with Ivan tea, the leaves are tender, but I myself have grown up to adulthood, but the tenacious claws of the dacha plantings did not allow me to pinch them, these leaves. I also walked across this field with a shovel and dug up a cow parsnip ... eh, it would have been the most fragrant, most useful, one leaf would be enough for the whole winter))).

Linochka, thank you, I understand.
Eh, Checkmark, provoked Ivanushka. I look forward to Saturday and run to the fields. And you also need to collect dandelions, pine shoots and do not miss the cones.