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

[Twenty second]

Twenty second, and we are fellow countrymen?
University biologists say that there is Ivan-tea in the region. I myself saw one stunted bush on the forest road. The thicket, if not the photo that is posted here, no, I'm sure. But, there is not much of it. Know where it grows? Poultry experts go on expeditions, it seems, to the same place. I want to ask them to join the company. If they want to take me.
Last year, the tea mix, which everyone, without exception, liked, was this - apple 250, pear 250, strawberry 250 (garden strawberry), black currant 200, raspberry 200 and 50 cherries. Granulated. Fermentation 6 hours before the start of drying (the last portion went into the oven 10 hours after the start of fermentation). Drying with frying. (I did it at the beginning and at the end, I liked it more at the beginning). so, so ... 150 degrees 5 minutes, 100 degrees 5 minutes, less than 100 (I don’t know how long, I don’t have a thermometer to check. I set the regulator minimum) - up to 20 minutes. Dried in a dryer at 55 until tender. Well, I dangled in a pillowcase until I needed a pillowcase ... five days

[Elena_Kamch]

By the way, yes! 800th page! There is something to celebrate For tea friendship!

Elena_Kamch, Helen, what big-eyed! And I didn't even notice! We have anniversary pages everywhere today. In the Gazebo - 1900!
So, with tea holidays everyone! Let tea bring you health and a pleasant pastime both during preparation and during tea drinking!

are we countrymen?

Yeah)) I rode a bike, looked for Ivan for tea - and nothing, brought in different herbs, but this is not him))

I will definitely try the mix one of these days. Only, granulated (through a meat grinder with a standard small hole) I do not like the fact that it is inconvenient to brew in a cup this way (but I'm used to it), more precisely, it's uncomfortable to drink)) I did the last mix in a manual meat grinder without a knife, I just crumpled the leaves, in the largest portions I could shove, this is to crumple properly, the work is not easy, but easier than rubbing the same amount (large) with your hands. I put it to dry naturally, and on the third day it lost its smell, taste, and mold appeared. Has gone bad. Yesterday I read that you can't do this))
That only drying stops the fermentation process ...

150 degrees 5 minutes

And if you dry it for an hour or two at 150 degrees in the oven, will it go bad?

And if you dry it for an hour or two at 150 degrees in the oven, will it go bad?

It will dry up. It is necessary to constantly stir and control the degree of drying with HANDS!
In short, read the topic from the first pages!
And brewing this tea in a cup ... well, it seems to me that you should not do this
Last season I made about 20 kg of dry tea. WHERE to store this amount of NON-granulated? It is difficult to store it even in granules

Girls, how are you doing the mixes? Are you mixing raw leaves or ready-made teas?

We have a lot of Ivan-tea, but we are trying to collect it in a checkerboard pattern, otherwise the clearing was stripped off, and then it disappeared there.

[Nikusya]

and how do you mix?

Nikusya, I did this and that. I like it better when it mixes right away. Although, I mix all the "unsuccessful" (ie, those that are not oh and oh, how delicious!) Teas together, I call them "EVERYTHING." And we drink to a sweet soul!

Yeah, clearly I'll try to peel off the apple, pear, cherry, cherry plum, blackthorn and currant

[Nikusya]

Nikusya, why rip off? They will die! Carefully ... no more than 25% of the leaves! Closer to autumn, you can already rip off

[Twenty second]

And if you dry it for an hour or two at 150 degrees in the oven, will it go bad?

It will dry up.

Twenty second, the tea will simply burn out during this time!

Girls, how do you mixes? Mixing raw leaves or ready-made teas?

Nikusya, I like to do mixes at the preparation stage more. We also have a recipe for such tea. At the end of this recipe, there is a link to "Country Tea", that is, a mix of leaves from different plants. Follow the link, everything is written in detail there: Country tea (fermented) - seven in one.

I'm glad, well, I'm figuratively

Lyudmila, thank you, I went to study

In short, read the topic from the first pages!

At my age, the impermissible luxury of starting things that I can't finish))

tea will simply burn out during this time!

Yes. Thank you. But I can't adapt with drying. You can't dry a lot in the oven, and as Radushka correctly says, you must constantly stir with your hands. And there is no dryer ... I don't know what to do.

[Twenty second]

Twenty second, Radushka meant that the recipe itself just needs to be carefully read. There all the answers are there to the questions you ask.
What kind of oven do you have? I have a mini desktop oven, and I dried all tea in it. And you don't need to dry a lot. Do little by little ... Last year I was drying in 3 passes (a small oven, I remind you) ... And I prepared 25 kilograms of tea in an incomplete season. And you don't need a dryer. I do not dry my tea in the dryer - only in the oven. Well, except for mint and other aromatic plants that we don't ferment .. Those yes ... In the dryer. And all fermented tea is only in the oven. If such tea is dried at the low temperatures provided by the dryer, then we can get a "greenish taste" and less pronounced aroma.

I don’t know how to be.

Twenty second, just like everyone else - dry in what you have in stock. None of our tea makers have industrial ovens. There are many different drying methods written in the recipe - from the oven to the airfryer and the frying pan. Try ..

and as Radushka correctly says, you must constantly stir with your hands.

Well, what about? Of course, constantly interfere. If you do not interfere, the tea will partly steam up and partly burn. And it is not necessary to interfere with your hands, you can also use a spatula. But it doesn't burn my hands - I wrote about this in the recipe.

Have you read the whole recipe?

What kind of oven do you have?

Also a mini oven for fifty liters, at least fifty degrees, but if you put these 50 degrees, then the impression is that it will dry for an eternity, ten hours, for a start.

Radushka meant that just the recipe itself needs to be carefully read. There all the answers are there to the questions you ask.

Sorry for the inattention, I reread it several times earlier, of course. But apparently something is slipping from memory.

When I dried it in a frying pan, I'll probably try to return to this or combine it with the oven. Thank you!

[Ludmila]

Ludmila,

[Twenty second]

Twenty second, if dried in a thin layer (as written in the recipe), it dries quickly. My oven is half the size. Dry a standard batch 5-6 times. There would be no dryer, it would dry in the oven to the end.
Don't talk about age with women! Here are ALL boys and girls! With our irrepressible energy!

[Twenty second]

Also a mini oven for fifty liters, at least fifty degrees, but if you put these 50 degrees, then the impression is that it will dry for an eternity, ten hours, for a start.

Twenty second, so you have a bigger oven than mine. And also the minimum is 50 *. But why do you insist on such a temperature? After all, tea, as a drink, must be dried at the beginning of drying at a temperature of at least 100 *. Then he will reveal all his taste and aroma properties. And about 10 o'clock, you must have been joking? You try to do everything as written in the recipe. You will see that your fears are groundless.
Or do you still want to prepare a drug collection? Then you can simply dry in bunches in the breeze in the shade, as Lina wrote yesterday
Light, something I did not understand you. Not here, not in the Gazebo ...

Or do you still want to prepare a drug collection?

Medicinal collection from the leaves, certainly and necessarily, but of course, I would like to find my own tea (mix).

But why do you insist on such a temperature?

I do not insist, of course, dried at 75 (approximately) for a couple of hours did not dry. Not dry much. But now, thanks to Radushka's hint, I realized that I was laying in a very thick layer, and this is the reason.

And about 10 o'clock, you are probably joking?

Yes, of course, but partially)

Here are ALL boys and girls! With our irrepressible energy!

This is the most important thing - irrepressible energy)

if dried in a thin layer (as written in the recipe), it dries quickly.

Well, thank you! You revealed my mistake in the drying process, I put it in a thick layer. I'm in a hurry)

[Twenty second]

dried at 75 (approximately) for a couple of hours did not dry. Not dry much. But now, thanks to Radushka's hint, I realized that I was laying in a very thick layer, and this is the reason.

Twenty second, and not only this! The temperature is also low. 75 * very little for tea... You need 100 * at the beginning of drying, and even better 150 * minutes for 20, stirring every 3 - 5 minutes. Further according to the scheme - 100 - 60 ... This is in the recipe. You still reread it ... Maybe many questions will be removed.

And yesterday I made tea using the Zacharias method. That's what I did.
these are granules.
and this is already dry. I could not resist, I brewed it. A very sweaty color. I didn't have time to take a photo. I sent it off for drying.

[lappl1]

lappl1, Yes. You are right, and I am wrong) I wrote it down, now I will dry it correctly.

[Twenty second]

Twenty second, I'll say my catchphrase!
AND I SAID - READ THE RECIPE!

Added Friday 27 May 2016 09:19 PM

Irina, and from what tea is so beautiful?

[businkairika]

businkairika, Irina, the granules are good, they turned out whole. : rose: What is the composition of the tea

[businkairika]

businkairika, Irinawhat beautiful granules!
Twisted it twice?
I am too lazy to turn it by hand for the second time, loose granules are often obtained ...

[Radushka]

Radushka, Our "Ivan Chai" is strawberry leaves, well, almost) So I thought of looking for fermented additives to unprocessed leaves (and twigs with fruits, perhaps) of strawberries, in order to pick up a taste for which you can get hooked and stop drinking unhealthy store tea. Ideally, these are unprocessed leaves of strawberries, raspberries, currants (offhand) and a fermented mix added to them for the taste of tea. And tasty and medicinal.

[Twenty second]

Twenty second,

Our "Ivan Chai" is strawberry leaves, well, almost)

I don’t think ... I’m going to pick meadow geranium tomorrow. If it works out and you like it ... I think it will be "our Ivan tea".
And I drink NON-fermented drink extremely rarely. Well, apart from different types of mint, maybe ...
And my FAVORITE fermented tea is mono raspberry. (and do not argue here for me!)

IRINA!!!! What is the tea from ???

Added on Friday 27 May 2016 11:01 PM

Elena_Kamch, Here! The second unscrewed ones crumble into the electric too

I think this will be "our Ivan-tea"

Everyone has their own "Ivan tea")
Does geranium taste nasty?

And I drink NON-fermented drink extremely rarely.

And in vain)

[Twenty second]

Twenty secondUnfermented drinking is a medicine. And drinking medicine constantly ... is fraught with
What geranium tastes like, I don't know. I will do - I will share my impressions

The second unscrewed ones crumble into the electric too

Ahh .. yes ?! Well then, I don't want more electro for now, since this is the case .. Later I will.
My husband twists often, I will use the moment. Otherwise, it won't work with electric

[Elena_Kamch]

Elena_Kamch, how did it come to me? I asked my husband to twist it manually.He played one game and said that I would find a suitable model in the internet

[Radushka]

Radushka, we're going on vacation in August ...
So I want to get to different leaves in warm places, But until I came up with ... well, how ... how ... to make tea not at home ... But you just can't bring the leaves in the right form ...

And drinking medicine constantly ... is fraught with

We eat all the time, and nothing, still alive) And non-fermented leaves are the same food, trace elements and vitamins. In ridiculous doses.

[Twenty second]

Twenty second, It is not that simple

It is not that simple

So I'm not talking about medicinal plants ... And the leaves of pear, apple, plum, cherry, raspberry, strawberry, etc., this is just - everything is simple)
Or what are you talking about?

[Twenty second]

Twenty second, strawberries and raspberries are medicinal plants. And the taste ... fermented teas have no herbal flavor. Absolutely. Today I opened a jar with the dust fraction. First, I threw out all the "dust" that crumbled in the dryer to the bottom. And then I felt sorry for my labor. And she began to collect in a separate jar. Sniffed today ... It's SOMETHING! The scent of exquisite black tea. Elite. Trust me, I drank very good tea for many years. Dried leaves will not give this aroma and taste. Yes, and colors won't give it

Yes, and colors won't give it

So I completely agree with you. And he only suggested adding, it is possible and a small amount that does not affect the taste of the ready-made fermented mix, untreated strawberry leaves.

strawberries and raspberries are medicinal plants.

Cabbage is also a "medicinal plant") And apples, and plums and pears) And celery, beets? )

It is something! The scent of exquisite black tea. Elite.

Ay I envy)

add, you can and a small amount that does not affect the taste of the ready-made fermented mix, unprocessed strawberry leaves.

By the way, I liked the tea with the addition of these leaves to the fermented willow tea. And there were some dried berries. The tea was not mine, they bought it then ...

[Radushka]

And yesterday I made tea using the Zacharias method. That's what I did.
these are granules.
and this is already dry. I could not resist, I brewed it. A very sweaty color. I didn't have time to take a photo. I sent it off for drying.

businkairika, Ira, ay, what a beauty! How sturdy granules! It's clear about the color, but what taste? Although, of course, it is still very early to talk about taste. Thank you, Ira, for the photo and report! Pleased!

Added Saturday 28 May 2016 06:11 AM

Twenty-second, I'll say my catchphrase! AND I SAID - READ THE RECIPE!

Radushka, honey, let me give you !!!

Does geranium taste nasty?

Twenty second, so the geranium is not from the windows, but the meadow! This is heaven and earth! we have a recipe for tea from Zakhar from meadow there are geraniums. I reminded about it last week. Did not see? Then go here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0

How did I get an Electro? I asked my husband to twist it manually. He played one game and said that I would find a suitable model in the internet

Radushka, our husbands are not relatives, by any chance? My husband, however, gave up after the 3rd attempt ...

And not fermented leaves are the same food, trace elements and vitamins. In ridiculous doses.

Twenty second, don't tell me ... Oh, how can you harm yourself with these "ridiculous doses" ... And not know why it suddenly started problems. You need to be very careful with dried herbs ... By the way, vitamins - yes, they decrease in dried leaves, but micro- and macroelements remain in full composition, including in fermented teas.

Thank you all very much for the kind words about my tea. The composition is as follows: strawberries, raspberries, blackberries (very prickly), pear, apple. Twisted it twice. The first time on a large grid, the second time on a small one. It is still difficult to talk about the taste, there is no astringency.But the color, I have never had such a saturated one. Now I will try to do all the teas this way. Thank you very much Zakhariya, and all of you lovely tea fairies, but what I have learned from you

[Elena_Kamch]

But you just can't take the leaves in the right form.

Elena_Kamch, and if frozen?

[lappl1]

By the way, vitamins - yes, in dried leaves they decrease, but micro- and macroelements remain in full composition, including in fermented teas.

So, it seems to me that even in the fermented leaves there is a lot of everything (I feel that way). And then, in your opinion, you can do harm with this. Only, of course, there can be no harm from such an amount of fresh or fermented leaves.
Or what harm did you mean?

I reminded about it last week. Did not see? Then go here:

Thank you! I have not seen, it seems)

lappl1And who tried to make fermented tea from alfalfa? Also a super healthy herb.

Added Saturday 28 May 2016 1:30 PM

By the way, I liked the tea with the addition of these leaves to the fermented willow tea. And there were some dried berries.

I brewed for the third time and taste the fermented pear (wild) with fresh strawberry leaves. Quite a pleasant shade of taste.

dried in a pan,

The good thing about the frying pan is that you can control the whole process directly, I use the usual "cast iron" (although there are two el. Isidri and "samobranka"). 100g of the original product is obtained within an hour, I am satisfied with the results.

Added Saturday 28 May 2016 04:34 PM

loose granules are often obtained.

try the first time on a large and the second on a smaller wire rack.

Added Saturday 28 May 2016 04:40 PM

Cabbage is also a "medicinal plant") And apples, and plums and pears) And celery, beets? )

The topic is about tea, and tea is a drink made from leaves that have undergone a fermentation process.

Made it a separate post


Fermented Geranium Meadow Leaf Tea (Mullah Herb)

[vlek]

The topic is about tea, and tea is a drink made from leaves that have undergone a fermentation process.

vlek,

[Zachary]

Zachary, well done for making a separate recipe for geranium tea. True, I haven’t found it yet, but I’ll look for it.

And now a small report on coniferous tea... Considering my mistakes in the past, this time I did so. I collected pine candles, added to them some larch candles, young cypress and thuja paws (for juiciness). I scrolled twice through a meat grinder - through a large grate (everything then crumbled) and through a finer grate (there were excellent granules), immediately put it to dry at T 50 * C, in 45-50 minutes everything dried with frequent stirring, but I left it up to 1 hour, then poured into a bag and hung in the wind for 2 days. The aroma persisted both during drying and after. I haven't brewed it yet, but I'm happy with the result. The granules did not crumble, they remained intact. I will add to mixes with anti-inflammatory broncho-pulmonary slopes. Here is the sequence: after the first scroll, after the second, before drying, after drying.

[Linadoc]

Linadoc, very beautiful granules .. I envy you, and larch, and cypress. I only have a pine, and the thuja is already old, but many bumps have appeared. Can they be dried and used in tea?

Can they be dried and used in tea?

It is possible, but there will not be much taste and aroma.

[Zachary]

Made it a separate post

Zachary, thank you, thank you and many more thanks! We finally waited for your geranium tea recipe.
I will make the link in the Gazebo on the first page!
Zakhar, I'm sure that you still have something from the developments. Can you share it?

And now a small report on coniferous tea.

Linadoc, Linochka, great report! Granules are super! I can smell the aroma! Thank you so much! By the way, the report on a new topic pulls! Immediately, all questions will be removed about different types of conifers. Even with such expert comments on the field of application! Linochka, please make a separate recipe!

[Ludmila]

Ludmila, Luda, what's a new topic ?! You have everything in your recipe. Make a reference, but no more.
Right here I made a report on conifer jam from fresh coniferous granules. Half of the granules went to drying, half to jam.

[Twenty second]

what harm did you mean?

Twenty second, everything I meant, I wrote in the recipe itself in the Notes 2 years ago:

Important! * If ivan tea can be consumed by almost everyone without restriction, then teas from garden and wild plants may have contraindications. Therefore, when choosing plants for tea, it will not be superfluous to consult a doctor. And further. You should not drink only one tea for a long time. I'll tell you about myself. I prepare teas from a large number of plants, I constantly alternate them, so I did not observe any problems from their use.
Important! You should not ferment the herb-leaves of medicinal plants for making tea (for example, chamomile, St. John's wort, yarrow, Rhodiola rosea, Echinacea, etc.). You won't get a tasty tea or a medicine. First, the properties of medicinal plants during fermentation can either weaken, or disappear altogether, or even change. Therefore, when preparing fermented teas from medicinal plants, those useful substances that are present in properly prepared medicinal raw materials do not always work. Secondly, the taste of tea made from fermented medicinal herbal leaves is very far from the taste of the drink that we consume as tea. It is tea, not a medicinal infusion. Therefore, if you want to prepare something for medicinal purposes, then it is better to do it as recommended by herbalists-pharmacognosts, that is, dry the raw material at certain temperatures, which are different for different types of medicinal raw materials. 0

So what I mean is that before you do something or eat / drink, you need to think, but will it harm? And I repeat again: fermentation greatly smooths the healing effect. And so far for 4 years I have not felt any harm from our tea - only benefit. And for 2 years after I posted the recipes for teas on the website, I practically don't remember that someone complained about the deterioration of health. quite the opposite ... Only beneficial influence.

Added Sunday, May 29, 2016 10:45 PM

Luda, what's a new topic ?! You have everything in your recipe. Make a reference, but no more.

Linochka, I will make a link, but as experience shows, not everyone reaches them.

Here I made a report on conifer jam from fresh coniferous granules. Half of the granules went to drying, half to jam.

Oh thanks ! I ran to read ...