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

[Tatiana1]

Tatiana1, and if with gloves?

hmm I did not see that they twisted in gloves, maybe an option.

[Tatiana1]

Tatiana1, Tatyana, do you make leaf tea?

[francevna]

francevna, I hope to do it anyway))) currant leaves are in the freezer))

[Tatiana1]

to be rolled up in gloves

Tatiana1, and if you twist your arms, they also darken? I did it in a meat grinder, yes, my hands are black. Twisted green - were clean.

and if you twist your arms, they also darken?

I don’t know, I’m quite a beginner. Today I made a granulated apple cider, my hands are clean after it, and I plucked a leaf on a tree, kneaded it, my hands were green. so I thought)))

[Tatiana1]

In 2014, I did sheet work all summer, but I don't remember about my hands. Maybe depends on the sheet.
Tatiana1, it is convenient to fold the leaves on top of each other, covering by 1/3, make several layers, and then twist. It turns out a large cigar, and then it is convenient to cut.

[francevna]

francevna, thanks!) I will stay tomorrow evening)))

[Tatiana1]

and tore off a leaf on a tree, kneaded, green hands.

Tatiana1, so too fresh, juicy.

Finished the leaves of quince and grapes, 1kg. So today is a fruitful day - 4kg of leaves.

[Alla]

Alla,

it is convenient to fold the leaves on top of each other, covering by 1/3, make several layers, and then twist. It turns out a large cigar, and then it is convenient to cut.

Thanks for the tip!

[francevna]

Today is a fruitful day -4kg of leaves.

francevna, Alla, wow!

so too fresh, juicy.

Yes ... I still have a lot to learn)))

[axel23]

what could be the mistake? put in two saucepans - yoshta and cherry plums. from 7 from the bottom. Diameter 15 cm each container. As a result, it has already cost 10 hours. As a result, there are some signs of fermentation on top. and a little deeper inside, dry and unchanging.

axel23, Ilya, fermentation should already take place. 10 hours is enough time for gardening. Already need to dry. I don't think there is a mistake. you need to be guided by the smell. And the color may not change in garden plants. In general, there is little information to understand. Which tea is granulated or loose? How do you ferment, what is the temperature in the house? There are many more nuances. I would like to know in more detail how you made tea.

[Tatiana1]

I want to ask this: how do you feel about grinding currant and raspberry leaves in a blender (instead of rolling)?

Tatiana1, negative! And not only me. Have tried. There will be no porridge, Svetik. There will be dry crumbs, which means that there is not enough juice for fermentation.

[lappl1]

lappl1, oh, thanks for the warning. I don't want crumbs, I want them like you))

[Ludmila]

There will be no porridge, Svetik. There will be dry crumbs, which means that there is not enough juice for fermentation.

Ludmila, understandably

[Light]

Lyudmila, and shake out of there too

Light, well yes!!! Where you put it, from there and shake it out.
By the way, we kept the cat food in a plastic milk bottle. very comfortably.

[Ludmila]

in a plastic milk bottle.

Ludmila, wide-necked, yes. In my glass bottles. And from under the water. Neither there nor from there

[Tatyana]

I want my hands to have a decent color)))

TatyanaI didn’t do much loose leaf tea, but when I did, my hands were always clean. leaves of garden plants are not painted.

Thanks for warning.I don't want crumbs, I want them like you))

Tatiana1, to your health! And there is no meat grinder?

wide-necked, yes.

Yes, Svetik, with wide. I see ... You, it turns out, have already passed the narrow necks. What else would you advise?

[Light]

What else would you advise?

Light, but do you have small plastic buckets from under mayonnaise or sour cream? I never throw them away. Mine, rinse with water with the addition of citric acid to remove odors. Well, you can store tea in them ...

[Ludmila]

no meat grinder?

So, Ludasia, as far as I understood from your recipe, currant and raspberry leaves after drying in the freezer, then for rolling. Didn't you like them very much after the meat grinder?

Added Sunday, Jun 12, 2016 10:42 PM

Ludmila, maybe I didn't read something carefully? My son is already laughing at me, he says: Mom, has a new handbook appeared?) I read it a hundred times)))

[Tatiana1]

Tatiana1, it's just that it's already 2:00 a.m. soon, here I am ...
Then what can I advise? I just wrote an answer to the topic of garden scent tea. I would add to the raspberries and currants the leaves of an unobtrusive taste like the apple tree. Or a handful of berries. Last year we did everything with berries. And we got great granules. Go to the Gazebo (link to it under each of my posts). There, on the first page in the first post, you will find a link to Natasha Koval's recipe. She describes in detail how to make tea with berries or fruits.
By the way, it is better to twist the tea twice. Then the granules are better.

Lyudochka, sorry!) I got carried away. Rest, good night!) 🌷

I just posted an answer in the Village Tea thread. I would add to the raspberries and currants the leaves of an unobtrusive taste like the apple tree. Or a handful of berries.

Lyudochka, as if it's time for you to go, bainki, the poor girl is tired of our questions, we tortured you
a

wrote in the subject of hardening by Zacharias

[space]

wrote in the subject of hardening by Zacharias

space, Lidochka ... I went to bed .. But first I'll fix it ...

[Tatiana1]

Tatiana1, Thank you ! Not tortured ... I'm used to it. But sometimes these are inconsistencies.

[axel23]

axel23, Ilya, fermentation should already take place. 10 hours is enough time for gardening. Already need to dry. I don't think there is a mistake. you need to be guided by the smell. And the color may not change in garden plants. In general, there is little information to understand. Which tea is granulated or loose? How do you ferment, what is the temperature in the house? There are many more nuances. I would like to know in more detail how you made tea.

Sheet. Bathroom. put to ferment (in the apartment) there is warm enough. it usually went well, if not on a large scale. and now it seems to me that the upper part has undergone fermentation

[axel23]

axel23, sometimes they even sprinkle the leaf and put oppression and a damp cloth on top, well, it's written in the recipe.
Svetik, are you selling plastic containers? I used them last year. And if you use buckets from under mayonnaise, then check the lids so that there is no smell at all, otherwise it will take tea.

[Luda]

Do you have small plastic buckets from under mayonnaise or sour cream?

Ludaalready applied them
And even 1 bag with a fastener and into a bag - a T-shirt he stuffed.

Made my first apple tea:
-1 entry from the leaves of one-time freeze;
-2nd entry from leaves of double frost.
Of course I tried. At the moment, the tea seemed to me the same in taste. The daughter said that it was cool, and the grandson decided that it was ordinary black tea. I liked both the color and astringency of the tea.
Explain, please, experienced tea makers:
- the granules from the first run became intact even during the second brewing
-from the 2nd run they were completely boiled down even during the first brewing.
Brewed equally in two cups. This does not affect the quality of tea, but interesting

Girls, thanks for the tips The tea turned out))) Now I think to try leaf, but it seems to me that there is more trouble with it (? Or is it worth it? Special thanks to you Lyudmila for the topic, recipes and advice)) God bless you!

[Svetlana]

Svetlana, it takes longer to mess around with a sheet, what is it worth twisting rolls, and it takes up a lot of space. But many of us only make sheets. Go ahead, it's interesting, and you need to try everything.

[elena kadiewa]

And if you use buckets from under mayonnaise, then check the lids so that there is no smell at all, otherwise it will take tea.

elena kadiewa, I covered the buckets with cling film, then a lid. I have 2 ice cream containers. They close very badly. I also tied them in bags.

But many of us only make sheet

solely because I already stole one meat grinder (tefal) .... I'm afraid to spoil another one ... and so ... I like granules better.

[Natusichka]

Natusichka, nooo, many just like the sheet

I am reporting the first tea of ​​this year.
The leaves were collected on May 28, after drying in the freezer they lay for 12 days. She put the bags outside in the morning, but put the transparent bags in two large, tight bags. At lunchtime it was going to rain and I brought them into the room, the air temperature is +25. I laid out the packages on the windowsill, as they were cold inside. In the evening there was already a pleasant fruity aroma. But I left them overnight, in the morning it was +22 in this room.
At 9 in the morning she began to twist the leaves through a large wire rack. Not all leaves twisted equally easily. I twisted it intermittently, after 20 minutes I let the machine rest. During this time, from 400 to 600 g of granules came out. As a result, 1830 gr.
Fermented in a stainless steel bowl from a kneader. In room +25, the granules were warmed up from the meat grinder when twisted, so the fermentation was going well.
After fermentation, I ran the whole mass through the smallest grate (I ran the whole mass in 30 minutes) and immediately into drying.
I dry it at 120g, as soon as the moisture leaves, I will dry it by 65g. I'll try to dry it in the oven, I don't want to get Isidri.
There is a strong smell of prunes in the house and the granules are similar to it.
Black mulberry tea, cherry, pear, apple tree, grapes. Ratio 30 + 30 + 15 + 15 + 10%
Photos will be later.

From 1830gr 663gr of granulated tea turned out.
The granules are very dense. Let the tea sit for a few days, as I brew, I will share the result.

[scrolling after fermentation]

After fermentation, I ran the whole mass through the smallest grate (I ran the whole mass in 30 minutes) and immediately into drying.

Alla, I thought it is advisable to scroll 2 times before fermentation
I did it wrong
or your option scrolling after fermentation is the second way to make good pellets?
I need to put this moment in my head

I am reporting the first tea of ​​this year.

with initiative

[lydia]

lydiaWhen I started making granulated tea, I scrolled it twice at once. Then we crush the mass for fermentation, laying it out on sheets for drying, we also break the shape of the granules. I tried scrolling after fermentation and I liked it better, such long "worms" are dense and strong. I twisted it into a bowl and immediately put it on a baking sheet.
And when drying, I don't interfere endlessly, I have two sheets placed in the oven, at first I just swap them up and down so that they dry well, and then I mix it with my hand.

I tried scrolling after fermentation and I liked it better, such long "worms" are dense and strong. I twisted it into a bowl and immediately put it on a baking sheet.

so I liked this option
and for the grinder there will be time for rest
thanks, Alla, for the science
I will definitely try, then I will report back

[lydia]

lydia, everything comes with time. I remember when I did it for the first time, I almost suffocated from the unpleasant herbal smell.I thought that I would not do any more, but my husband got scared and almost threw out the bags with leaves after the freezer.
That's when I folded these packages into a double thick bag and put them in the corridor. And the foliage thawed and began to publish such a wonderful aroma. For myself, I decided to twist only fragrant leaves, and not immediately after freezing.

... For myself, I decided to twist only fragrant leaves, and not immediately after freezing.

I'll try that too, although mine smelled pretty well, my hand was cold

[axel23]

Sheet. Bathroom. put to ferment (in the apartment) there is warm enough. it usually went well, if not on a large scale. and now it seems to me that the upper part has undergone fermentation

axel23, if the tea is loose, then maybe the leaves were not crumpled well enough before fermentation? If there is not enough juice, then the fermentation is worse. And the dark upper part indicates the oxidation of the mass. But I think that dry fermentation tea will improve.

and the grandson decided that it was ordinary black tea.

lara55, Larisa, well, if the grandson appreciated the tea so much, then it was clearly a success! Congratulations!

Explain, please, experienced tea-makers: - the granules from the 1st pass, even during the second brewing, became whole; from the 2nd pass, they completely boiled down even during the first brew.

Larissa, I thought, I thought ... And nothing came to my mind ... Riddle ... Maybe the double twist had that effect? Although usually the granules become stronger during the second twisting ... Maybe you mixed up the saucepans? And on the first tea you thought he was the second?

Special thanks to you Lyudmila for the topic, recipes and tips)) God bless you!

Lamp, Light, health! Let your tea always turn out to be "five-plus"!

Now I'm thinking of trying a leaflet, but it seems to me that there is more trouble with it (? Or is it worth it?

Sveta, I always liked granulated tea more ... But now I understand why - I just didn't have the strength to knead the leaves with my hands. My loose leaf tea is not as strong and aromatic as granular tea. And when I got a ruble, the leaves began to fray cool. And tea turns out better than granulated. However, so far I have tried this only on Ivan tea. This year I will try it on garden sauces, but after deep freezing.

already applied them And even 1 bag with a fastener and into a bag - a T-shirt he stuffed.

Light, poor thing you are ours ... What else can I advise you? You know, I was left completely without cans for canning - we did not take them with us when we moved. And I began to think, wonder where to get them? In Russia, banks are sold on the market. New. Any. But here - no. Then I went to OLX and found that people sell cans very cheaply. I even found it at 5 tenge apiece (1 ruble). Do you have such a resource? Maybe someone sells banks cheaply with you?

I am reporting on the first tea of ​​this year.

francevna, Allochka, thank you for such a detailed report! Directly the instruction turned out how to make tea! Then write down the result, please. It's very interesting what kind of taste such a mix will get.

-1 entry from the leaves of a one-time freeze; -2nd entry from the leaves of a double-freeze.

Freezing is the same process of freeing leaves from free / excess moisture to a level that provides an optimal concentration of cell sap (which in turn creates conditions for an optimal course of fermentation). With natural drying, we control the moisture level by crushing the leaves, and after freezing it is difficult to determine, you can easily go into under-aging or, on the contrary, dry the leaf (+ a large spread in the moisture content of plant leaves from 50 to 97%), this mustache leads to poor-quality fermentation, the result is an increase dusty fraction of tea.

[vlek]

vlek, really !!! Thanks for the science!

... Maybe the double twist did that? Although usually on the second twisting the granules become stronger ...Maybe you mixed up the saucepans? And on the first tea you thought he was the second?

I didn't mix up anything. Can double freeze do that? With a one-time freeze, the leaf froze very little, but with a double one, the color changed and really froze.
Today I put a cherry leaf in the fabric. I will report.

Maybe someone sells banks cheaply with you?

and in our country near the "trash bins" they sometimes put

Freezing is the same process of freeing leaves from free / excess moisture to a level that provides an optimal concentration of cell sap (which in turn creates conditions for an optimal course of fermentation). With natural drying, we control the moisture level by crushing the leaves, and after freezing it is difficult to determine, you can easily go into under-aging or, on the contrary, dry the leaf (+ a large spread in the moisture content of plant leaves from 50 to 97%), this mustache leads to poor-quality fermentation, the result is an increase dusty fraction of tea.
More details: https://Mcooker-enn.tomathouse.com/in....0

"and the chest just opened," thanks

After fermentation, I ran the whole mass

Alla, how much time did you ferment?
And cool notion about re-scrolling after fermentation

[lara55]

I didn't mix up anything. Can double freeze do that? With a one-time freeze, the leaf froze very little, but with a double one, the color changed and really froze. Today I put a cherry leaf in the fabric. I will report.

lara55, Larissa, but in general, how long was each freeze? In what form (flat, lump) were the leaves in the package?
vlek I wrote everything correctly - in the freezer the leaves dry out. I myself saw how one friend there dried fresh mushrooms. True, without a package.

Alla, how much time did you ferment?
And cool notion about re-scrolling after fermentation

Elena started twisting at 9 am with interruptions, the whole mass was fermented for 5 hours.
Dried at 120g, dried at 65g.
From 1830gr 663gr of tea was obtained.

[Ludmila]

Ludmila, do not worry. I made tea. Last year's still there. Enough for now.