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

[NataliARH]

NataliARH, Natasha, well, finally! Congratulations on your first tea!
You know, you don't have to wait for the weekend. You hang a bag of tea right in the apartment (away from a busy street) and each time you pass by, shake it (oh, how I like to shake a bag of tea and sniff-sniff ... Aromatherapy in its purest form). Will not get moldy! To get moldy, you need to try ... With your temperature everything will dry up quickly!

Oh, we're bazaar on the wrong topic, right now Lyudochka ayayay will make us ...

I won't ... I love this kind of conversation. They warm the soul ...

[Ludmila]

Ludmila, Thank you! thanks everyone for the online help!

there is such a thing ... as I enter the apartment from the entrance, then I feel a strong humidity, although everything is open and nothing is dried from the clothes ... just hang in the apartment? bezeshki that "wind crunch" dampened

Good morning!! Finally, I brought my first tea to the stage of fermentation. I passed it through a meat grinder and then the question arose - the mass smells of hay, bath, grass. But not strawberries. Will the smell change during fermentation?

[IrinaSakura]

IrinaSakura, Irina, will change, of course! Catch the smell-like-sushi.
But the real aroma will appear in a month, and in six months or a year, wow!

[NataliARH]

As I enter the apartment from the entrance, I feel strong humidity, although everything is open and nothing is dried out of the laundry ... just hang in the apartment? bezeshki that "wind crunch" dampened

NataliARH, Natasha ... No, no .. Where it is humid, it is better not to hang the bag. It is better to put it in the oven on parchment and periodically turn it on by 40 degrees. I was so dry in the fall, when it was very damp in the house.

I passed it through a meat grinder and then the question arose - the mass smells of hay, bath, grass. But not strawberries. Will the smell change during fermentation?

IrinaSakura, Ira, so while this grass is. For this, we ferment the mass, which allows us to change the taste and aroma of "hay". Well, Lenochka has already written to you everything that needs to be done. Do so.
I recommend to "fry" the tea at the beginning of drying for 20 minutes at 150 *.

Made the first recipe tea from this site last year. It was raspberry strawberry melissa and mint. I was pleased with the result (although I did it with deviations - I forgot to wither) Today and right now I am making raspberries and strawberries more correct, although I find small mistakes. I'm curious to know if they are significant, or you don't have to bother - I stuffed the strawberries into the freezer with raspberries after withering and now I twisted both raspberries and strawberries in a meat grinder! In particular, are you interested in raspberries twisted into a meat grinder, is it very bad or will it go away?

[Lenochka,]

Lenochka, whatever you want, but I have an association "Western Siberia" - cold-frost! But not +37 ...

Girls, who does it for the first time, my advice to you is just do it and don't try it yet. I did it last year and, as Luda advised, did not try it right away. And after 1.5-2 months I brewed it for the first time and was delighted!

Made the first recipe tea from this site last year. It was raspberry strawberry melissa and mint. I was pleased with the result (although I did it with deviations - I forgot to wither) Today and right now I am making raspberries and strawberries more correct, although I find small mistakes. I'm curious to know if they are significant, or you don't have to bother - I stuffed the strawberries into the freezer with raspberries after withering and now I twisted both raspberries and strawberries in a meat grinder! In particular, are you interested in raspberries twisted into a meat grinder, is it very bad or will it go away?

This is one way.I also twisted raspberries, though in the form of an additive to cherries. If the granules are normal, ferment it for sure. If it crumbles, you can twist it a second time with some additive.

[Alexander]

Alexander, did everything right. The quality of the granules will be better if you put several raspberry and strawberry leaves at the same time in the meat grinder.
I try to add at least a little grape leaves, because they are damp after defrosting.

I ran the apple tree and honeysuckle together in a meat grinder. Very hard, practically does not spin. The knife and auger clog up very quickly. at the exit, nothing resembled granules, the consistency of peat, some kind of moss (((although cherries, strawberries scrolled well. Is it a failure in the technology? I didn’t dare to twist it a second time. I just put it like this. It costs 4 hours already, and the smell does not change. Hay (((

[Irina]

Irinatwisted after freezing?
Has the leaf changed color? Strongly dry leaves?

I didn't dare to twist it a second time.

but in vain, Ira
Today I scrolled my first leaves by email. meat grinder.
I can't say that the meat grinder turned it with ease. After the first scrolling, the granules were not very recognizable (I decided that I had messed up somewhere), changed the grid to a smaller one and scrolled the second time - and now it is happiness, super-duper granules !!!!
Keep this in mind for the future
Now the mass is in a saucepan, but I have an ambush with temperature, it's cold outside, so I'm "dancing" with a saucepan by the heater
I also have no particular aroma, but no one promised it, they wrote that in fireweed it is clearly noticeable during fermentation.
And when, after freezing, I kept the bags on thawing, there was a VERY pleasant, unobtrusive aroma
Do not panic ahead of time, Irish, without negative experience, we will never get a positive one, because there will be nothing to compare with

Added Thursday, 09 Jun 2016 15:44

Girls who do it for the first time, my advice to you is just do it and don't try it yet.

and what to do with curiosity?

After freezing, I did everything. I tried according to the method of Zachariah, but it is cold at home, it is +6 on the street and it rains, so I defended in Zhl. oven in bags straight at 50 degrees for a couple of hours. (He heated the oven, turned it off, and left to stand). Cycle 3-4 worked. The color has not changed. Only the cherry. A negative experience is also an experience.

Added Thursday, 09 Jun 2016 15:48

Here is two saucepans on a rim-strawberry, the second is an apple, a honeysuckle, a cherry. The smell in pots is definitely different. but not tasty for my taste. Maybe I'm not expecting it

[IrinaSakura]

IrinaSakura, in my three-year memory, not a single tea has deteriorated, after a long time it gave such results!
In cold weather, I kept it near the heater, dragged it to the greenhouse, and slept with it ... don't panic!

Let me ask.
1) I have an oven from 140 C 'so I do not use it for drying. How can I dry in a pan and outside, so as not to spoil the systematics of making tea?
2) what to do with the petals? if you ferment them, then the output turns out to be incredibly small, if you dry them, then nothing really happens.
3) each plant has its own medicinal properties, is it worth observing this parameter or does the selection go to taste? because if you mix a lot of diuretics, then the trouble.
4) Which method is more effective at showing taste / odor - Alternate freezing method or conventional fermentation mentioned in this post.

[Lydia, everything will work out fine! Moreover, we dance with the mood, with the desire!]

You hang a bag of tea right in the apartment (away from a busy street) and each time you pass by, shake it (oh, how I like to shake a bag of tea and sniff-sniff ... Aromatherapy in its purest form).

Lyudmilka, well, it's written about me straight. Love about the smell. Plus, when a draft pulls in the room, the smell reaches the couch, on which I watch the TV set or, as I write from the tablet now. The pillowcases are hanging next to the sofa.
Yesterday my husband and I went hunting in the beam. I collected 2 kg of the mixture, wilted with a change of sheets and already in the freezer. Tomorrow or the day after tomorrow I will do exactly according to your recipe, Lyudmilka. Although...according to the method of Zachariah, I was forced to dry the second batch not at 100 degrees, but at 150, as you wrote. I did it without withering and dried the first batch at 100 degrees and then at a lower one from 20.00 to the beginning of the first night. The second batch had to ferment and dry longer at 150 degrees and then lower the temperature. Otherwise I would have had a full night shift. Dried in 2 hours 25 minutes. It turned out a symbiosis of two recipes, and even with "withering in bags" But I liked the result very much, the color is excellent, the granules are normal and the smell .... well, I like it very much. I am steadfastly waiting for the end of dry fermentation, I will not be enough for more.
I realized from the first experience and thanks to all your tips, advice, girls ... that even with an inaccurate manufacturing technology, tea from leaves is simply impossible to spoil. It means that improvisation in this matter is welcomed (even if I did it by force), as in all other matters in principle.
Lydia, everything will work out fine! Moreover, we dance with the mood, with the desire!

And I dried my first seagulls, my husband came home from work and said it smells like grass (well, okay, but I got acquainted with the process. I will take into account the mistakes and will definitely do the right thing

[IrinaSakura]

And I dried my first gull, my husband came home from work and said it smells like grass

IrinaSakura, Irina, my first tea also smelled like grass. I don't drink herbal teas. She did it with the thought: "For whom?" And after dry fermentation, everything became clear and understandable.

Hello everyone! Take the girls to the company! accidentally stumbled upon your site that year. Before the frosts themselves, I still managed to collect cherry, currant, raspberry, pear and apple leaves, but not a lot. The tea turned out to be divine! This year I made tea from silvery sucker. It turned out green, for the scent I added rose petals and a little meadowsweet flowers. And I have already made a lot of rustic tea, we have a lot!

[and 50 gras]

defended in Zhl. oven in bags straight prand 50 grasdusah for a couple of hours. (He heated the oven, turned it off, and left to stand). Cycle 3-4 happened.

fermentation from 18 and poppy. 30gr., And you are also in the oven for 50 and in the freezer, why?
defrosting is at room temperature, that is, not higher than 18 (+6 streets?)

[axel23]

axel23, and what does the oven not suit you? The fact that you need to fry at 150 ', and you have less? So fry for 140, but not all teas need this temperature, currants 80 '.
The petals are not fermented, but simply dried at a low temperature. What exactly doesn't work?
We make TEA, and do not dry medicinal herbs, and during fermentation, the medicinal effect disappears or decreases. And taste, try the compositions, experiment, but the main plants are written here.
Do both, and so, what will you like?
Lutik, Nina, welcome to the Tea Club, we are very glad to see you, all the more, already having tea!

Take the girls to the company!

Ninochka, everyone is welcome here, I think it has already been adopted
yes you are no longer a beginner

[vlek]

vlek, the conversation is about the "method of Zechariah"

Zachariah says that they were lying in a bag in the sun, which means that the leaves were hot in the bag. There is no sun, it's cold, so it imitated warmth.

Right now, raspberries are drying for 1 hour, as I wrote, and strawberries in the oven at a rate of about 50 degrees with the door ajar. The raspberries are almost ready ... I'm afraid to dry out! The question is to get it out earlier than crunches and put it in a bag, or ...

[Alexanchos]

The question is to get it out earlier than crunches and put it in a bag, or ...

Alexanchos, Alexander, need to dry

Lutik, Nina, Welcome!

..... So that it crunches easily ...

Added Thursday, 09 Jun 2016, 21:05

And another question - I fermented in a plastic container covered with a wetted but twisted rag, and from the top there was a lid, first on the street (on the thermometer 22) for about 6 hours, then I thought that the rate was low and moved it to the greenhouse there 30 degrees - for a couple of hours. So the question is how to understand (by smell, sight or ....) that fermentation was successful?

[Alexander]

Natasha, the term "ringing" was invented by Zakhar. The word "rustling" sound is closer to me. In general, in the finished tea, the granules do not crumble, but break. Do not worry. What does not dry out in the oven will dry in a bag.

Added Thursday, 09 Jun 2016, 21:07

Alexander, I wrote, Luda answered on page 817.

Added on Thursday, 09 Jun 2016, 21:08

Alexander, I determine by smell.

Girls and boys, rejoice with me
I am in seventh heaven, the tea was a success !!!!!
I made a rustic one (though so far without fireweed) by freezing, drying with frying. The result pleased me
The rest of the tea is still drying, but my husband and I have already tried it, waiting for the tasting for at least two months is not about me
It was VERY tasty for us at this stage, and what will happen next with taste
Many thanks to ALL for the kind words of support and advice
the husband also asked to convey words of gratitude
I will write a more detailed report in the "Village" tea, since this tea is not mono

[space]

space, lydia, I'm very happy for you! The tea is delicious!

[axel23]

axel23, IrinaSakura, the girls answered everything correctly: it is advisable to twist 2 times, or even 3 times to obtain granules and wrap the container with the fermentable mass with blankets, then the oxidative processes will cause self-heating of the mass. this temperature is sufficient for fermentation. I wrote about this in the recipe. And more ... Temperature at 50 * is high for our process. After 30 *, the substances that give the taste, color and aroma to tea become insoluble and the fermentation process can no longer take place. This is what the recipe says. Why did you choose this temperature regime? About 50 * like there was no talk anywhere.
ABOUT! While I was writing, vlek said the same thing. Thank you!
axel23, You asked me the same questions in a personal. I answered you in great detail. Have you seen my answers? It's a pity if not ... I tried to clarify the situation ...

1) I have an oven from 140 C 'so I do not use it for drying. How can I dry in a pan and outside so as not to spoil the systematics of making tea?

This recipe has links in the Notes. In one of them GalinaIv. describes how to dry tea in a pan. Please find this link. There is still a lot of useful information. Read the list of links, maybe you will find answers to questions that have not yet been asked, but I want to ask.

2) what to do with the petals? if you ferment them, then the output turns out to be incredibly small, if you dry them, then nothing really happens.

This is also written in the recipe and in my reply to you in a personal. We dry them exclusively for beauty.

3) each plant has its own medicinal properties, is it worth observing this parameter or does the selection go to taste? because if you mix a lot of diuretics, then the trouble.

There is no trouble ... Well, no ... She also answered this question in a personal. Yes, and in the Notes to the recipe, she wrote that fermentation significantly softens the medicinal properties of plants. And so far no one has felt any harm ... And then - why collect several diuretic plants in one recipe? And we do not ferment medicinal herbs, but the leaves of delicious plants. Of course, they have medicinal properties. But FERMENTATION REDUCE THEM .....

4) Which method is more effective at showing taste / odor - Alternate freezing method or conventional fermentation mentioned in this post.

axel23..... And to this question, I answered you in detail in a personal. Please go there, read my answers to you ...
I am always happy to answer questions ... But now I am at a loss - why did I answer you 5 days ago?
space, Lidochka, from your posts you will never say that you just recently started making tea. You answer so thoroughly and competently! Clever girl!
Borkovna, Helen, and you're smart! Doing everything right! You need to take into account the situation and use it to your advantage and your tea. The main thing is that you like the result. In general, I did not find any deviations from the recipes. everything is fine. 150 * is the temperature that the Chinese also use. and how are we worse than them?

And I dried my first seagulls, my husband came home from work and said it smells like grass (well, okay, but I got acquainted with the process. I will take into account the mistakes and will definitely do the right thing

IrinaSakura, Ira, freshly dried tea shouldn't smell anything. If it smells, then it is not dry.
Lutik, Nina, welcome to our ranks! We are glad to everyone! stay with us! Let's make tea together!

the conversation is about the "method of Zechariah"

Zachariah says that they were lying in a bag in the sun, which means that the leaves were hot in the bag. There is no sun, it's cold, so it imitated warmth.

Ira, 50 * - it's not warm, but heat ... For our leaves too. Dont be upset. Dry the tea in the bag and remove. Tea will still show itself ...

Girls and boys, rejoice with me

space, Lidochka, if you saw me now, you would see how glad I am. So you are doing everything right! Good girl! Hello to my husband!

I honestly didn’t smell the difference in smell ...

Dear ones, do not pass by!
Support at least a kind word!

[Alexanchos]

the question is how to understand (by smell, sight or ....) that fermentation was successful?

Alexanchos, Alexander,

by smell

[Alexanchos]

I honestly didn’t smell the difference in smell ...

Alexanchos, well, there is no strong difference in smell ... This is not fireweed! And the recipe also says about it. The fermentation process will last for a long time - several months.
8 hours is enough for gardening. I have been fermenting for no more than 6 hours lately. You already need to dry the tea. Then you will feel the smell ...

So I wrote ... already dry!

Added Thursday 09 Jun 2016 09:43 PM

The raspberries are ready ... light smell! The strawberries are still wet .... dry ..

I'm very happy for you! The tea is delicious!

thanks, Tonechka

Lidochka, if you saw me now, you would see how glad I am. So you are doing everything right! Good girl! Hello to my husband!

Lyudochka, dear, but how glad I am, even emoticons cannot convey this
thank you for the warmth and support
I conveyed my regards to my husband and gave the task to come up with a kind and touching name for your tea

Last year he came up with the good words "Beloved with love" for our gift jars (this is in addition to the name of the content.)
We gave our friends, relatives and just acquaintances a set of goodies and these words conveyed our attitude

[Lydia]

Lydia, Congratulations!!!!! I was sure that everything will work out for you and you will like it !!!

[lappl1]

lappl1, Lyudmila, thank you again for your patience and detailed answers to all the questions that we, beginners, ask the same day after day and still do everything in our own way
Girls, thank you for your support, I will still try, it should turn out that

Congratulations!!!!!

thanks, Lenus
I have already drunk three glasses (not cups) and I didn't even need "raspberry" jam
I will weigh it today, tomorrow morning and then I will report in detail

Lyudmila, thank you again for your patience and detailed answers to all the questions that we, beginners, ask the same day after day and still do everything in our own way

I join and subscribe to every word

, I will still try, it should turn out that

everything will be fine, and all discoveries in the world are the result of some mistakes, everything is fine and without mistakes only for those who do nothing
Irisha,

everything will be fine, and all discoveries in the world are the result of some mistakes, everything is fine and without mistakes only for those who do nothing
Irisha,

In other words, live and learn and die a fool!

Live and learn and you will die a fool!

A fool but with knowledge

I made almost the same composition, but twisted it in a meat grinder with a knife and a grate, and the taste is generally not the same ((The last one, twisted in a manual meat grinder without a knife and grate, and slightly rubbed by hand turned out wonderful, but this one probably needs to be closed and put months by five, then suddenly the taste will pick up ... It's a shame.

I made almost the same composition, but twisted it in a meat grinder with a knife and a grate, and the taste is generally not the same ((The last one, twisted in a manual meat grinder without a knife and grate, and slightly rubbed by hand turned out wonderful, but this one probably needs to be closed and put months by five, then suddenly the taste will pick up ... It's a shame.

How will he pick up !!! Don `t doubt!

Hello everyone! I found this forum on the Internet by accident, but it became so interesting! Straight on fire to make your tea! decided to try with cherries. already done 2 times. both times the finished tea turned out to be dark in appearance, with a very pleasant sweet smell, but for some reason it is brewed like grass (((very disappointing !! the infusion has almost no color at all, but it smells nice, the taste is a little astringent, but also pleasant. now we drink it only with black.
Please tell me why this could be? what to do?

[Maryanne]

Maryanne, cherry practically does not give tea color, if made mono, you will add it to other teas, it is very vigorous after dry fermentation. We add it a little to the mixture of other leaves. Set aside for dry fermentation.

[Maryanne]

Maryanne, cherry gives tea not color, but aroma. I got apple black.

[elena kadiewa]

elena kadiewa , Light Thank you very much for your answers! So cherry is more like an additive, of course. And I was worried that I did something wrong)
Light I also want to try to make an apple tree. How much did you ferment to get a bright color of the tea leaves?

In other words, live and learn and die a fool!

I prefer "Live and learn !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!", more optimism, Alexander!

[Maryanne]

Maryanne, the apple tree has color, but there is practically no aroma, it also needs to be done with something.