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

Larissa, in general, how long was each freeze? In what form (flat, lump) were the leaves in the package?

All the leaves lay flat in the bag. Fridge in the country with a small freezer. The first time they lay all night in the freezer on the edge (that is, near the freezer door) and during this time the color practically did not change and did not freeze very much. The second batch was even once in the freezer and in the second freeze changed color and froze well. I come to the conclusion that I plucked the leaves from the tops of the tree, and they are young there and, probably, there was no need to freeze again, because there was a loss of excess moisture, but this did not affect the taste of the tea in any way.

[lara55]

The first time we lay in the freezer all night

lara55,Larissa, I left it for at least a day (as much as possible), then defrost-freeze.

The first time I put the fabric together with the leaves in bags, I decided to save space. A day later I checked, in some places I felt warm. And this morning, after 36 hours of withering, I saw misted bags. Now I put all 4kg into bags and freeze. The entire fabric was wet (the leaves were dry, I did not wash them), the heated leaves changed their color and did not like the aroma. I won't do that anymore. I wonder what the tea will be.

[francevna]

francevna, Alla, thanks
On the weekend I plan to open the 2016 season of tea preparation

I left it for at least a day (as much as possible), then defrost-freeze.

The trick is that leaves that have been frozen once, have practically not lost their color and are slightly frozen, the granules, even when brewed twice, do not fall apart.

[Ludmila]

Hello girls! Hello, Ludmila! I dried the currant leaves, then they lay in the freezer for 2 days, thawed and twisted the flagella. Now under the pressure of fermentation. The diaper is wet on top, I wet it periodically. Question: The apple pellets in the fermentation smelled like that. And these currants are still very weak. Isn't it scary? And if it's okay, how long should you ferment in time?

Girls, is there a trick when scrolling cherry leaves? Very much she clogs the meat grinder. I turned the meat grinder forward and back. Fortunately, there were few leaves.

According to the method Zachariah made separately mint, separately raspberries. It was spinning easily. I could not resist brewing raspberries and ... I immediately found myself among the fans of mono raspberries. Something incredible! Amber color, aroma! Bad from the tablet, tomorrow I'll put a picture.

Immediately became one of the fans of mono raspberries.

Irina!
We accept you into our ranks with Radushka! We with her, too, mono raspberries, will not exchange for anything!

The trick is that the leaves that have been frozen once, have practically not lost their color and slightly frozen, the granules, even when brewed twice, do not fall apart.

Larissa, after freezing my leaf color changes. Maybe because I keep it in the freezer for a long time. Freeze only once and the granules are good.

Girls, is there a trick when scrolling cherry leaves? Very much she clogs the meat grinder. I turned the meat grinder forward and back. Fortunately, there were few leaves.

Yes, just a dried cherry clogs a meat grinder, but a well-frozen one (more than one day) goes like clockwork and a black chokeberry as well. In any case, I do it by hand, for the lack of an electric train ...

What about blackberry leaves? Can I add them to tea?

about blackberry leaves? Can I add them to tea?

You can only collect them ... that ... not very comfortable

[without package]

one friend was drying fresh mushrooms there. True, without package.

It does not matter of fundamental importance, moisture in the bag condenses and turns into a crystalline form, there is one convenience - it does not "strain" the refrigerator, shook it out of the bag and mustache.

You can only collect them ... that ... not very comfortable

Linochka! Gloved!

Gloved!

Apparently, the metallurgical ones. I just have such, take out bread and molds from the oven, I use them in the tandoor. So, they will go for blackberries. And then I picked the blackberries that year, it seemed like it was all sealed, so then it still looked like after a fight with a wild cat. Moreover, it is not known who won then - me or the cat

And I collected rose hips! Shouted to the whole forest: "Save, help_!" branches of wild rose with thorns constantly captured me.

I support Lina! Both the berries and the leaves are always scratched. I have a tall blackberry-raspberry hybrid. But the forest is not so prickly.

Lina, where did you get the tandoor?

[Hope]

dried cherries clog the meat grinder, and well-frozen (more than one day), goes like clockwork and blackberry as well.

Hope, thanks for the advice. The next batch I will try to freeze cherry leaves.

Added on Tuesday 14 Jun 2016 07:49 PM

after freezing my leaf color changes. Maybe because I keep it in the freezer for a long time. Freeze only once and the granules are good

Alla, when brewing, do these granules keep their shape or fall apart right away?

I dried currant leaves, then they lay in the freezer for 2 days, thawed and twisted the flagella. Now under the pressure of fermentation. The diaper is wet on top, I wet it periodically. Question: The apple pellets in the fermentation smelled like that. And these currants are still very weak. Isn't it scary? And if it's okay, how long should you ferment in time?

Why doesn't anyone answer me? ((😥😥

[Tatyana]

Tatyanahow much is already fermented? Is there 6 hours? Put it to dry, just do not fry and keep the temperature low, otherwise the whole smell will go away.
However, everything is written in the recipe.

[Natusichka]

Lina, where did you get the tandoor?

Natusichka, carried from the forest

[Elena]

Elena, I did just that, otherwise I fermented from 9 in the morning. I run and stir in the oven. I was just so impressed by the aroma of apple leaves, but we did not make friends with currants by smell. Well, nothing, I will mix with something)

From 9 am is a lot.
But do not worry, dry and put away for dry fermentation, let it stand for several months.
We write teas almost never disappoint!

You can only collect them ... that ... not very comfortable

I got 0.5kg of blackberries today and didn't even scratch my hands. And 1kg of narwhal cherries. Everything is dry. The rains keep the leaves from picking up.

[Irina]

Irina, we also have it pouring every day 😔 they say another 2-3 days and it will be +30. Then we'll get to our leaves))))

Added on Tuesday 14 Jun 2016 09:14 PM

Those who are going to oxidize the mint!) It must be collected when the color is tied, but not blooming. Well, like everyone else, in the morning in dry weather. Then it is especially fragrant 🌿

where did you get the tandoor?

Natasha, I made myself a New Year's present. And here is a small report on it look here.

who is going to oxidize the mint!)

I oxidize it all the time, I mean, ferment it. And at different times of her age, and when she opens up, and when she does not open up (and only I am dissolved), I did not catch the difference in the aroma. I ferment for about 3 hours. She reminds me of a mint candy later. It will be necessary to make it according to Zakhar's method. I have a lot of it, even a sideways mow. Next weekend I will go to it with a scythe.

After reading that Helen (Kubanochka) was making tea with rose petals. I decided to do this too.I have a huge climbing rose bush with such roses .
Gathered from a bush two buckets of petals. Wilted After withering, weighed - 1kg. Twisted not on the middle grate. These are the granules. The color of the granules was tourmaline. There was a pink scent when twisted. Fermented for 6 hours. The smell was also pink. When the pellets dried, they turned dark. I could not resist, I brewed it. The color is very dark, the taste is clearly not rose, although something honey is present, but very strong and tart. There is a bitterness. I think if added to mixes it will be interesting.

Alla, when brewing, do these granules keep their shape or fall apart right away?

Larisa, even after the second brewing, they remain intact, but these are granules passed twice through a meat grinder.

but only I am dissolving

Also how

[businkairika]

businkairika, Irina, last year I made jam from petals, roses are different, but bitterness was present everywhere, and after adding sugar and citric acid, it was not felt.

[Linadoc]

Linadoc, I just dried. this year I will do as Luda recommends: oxidize without fermentation. I would not mind fermenting, but she wrote that it is not worth it.

[Tatiana1]

Why doesn't anyone answer me? ((😥😥

Tatiana1, excuse me ... But I just got free from business and got to the computer (and it’s soon one in the morning). And everyone, too, was probably busy. But the girls seem to have already answered you.

the apple pellets in the fermentation smelled like that. And these currants are still very weak. Isn't it scary? And if it's okay, how long should you ferment in time?

In general, I wrote in detail about currants in the recipe (fermentation for 5 hours, drying at 80 *). I will not say anything new about her. Currants do not ferment for a long time and are dried at a low temperature.
Although, according to last year's experience, I can recommend making it with a handful or two of a little dried berries and scrolling twice in a meat grinder. The granules are normal (see the link in the Gazebo on the first page for Natasha Koval's recipe about tea with berries).
And I can also advise you to make currants with unobtrusive scents such as apple and strawberries. I really liked the currants with Ivan tea. Only tea with currants ripens not earlier than six months later.

I just dried. this year I will do as Luda recommends: oxidize without fermentation. I would not mind fermenting, but she wrote that it is not worth it.

Tatiana1, the recipe was written 2 years ago. I was stewing in my own juice. there was nowhere to get information. This was my personal experience. And in the time that has passed since then, other tea-makers have made so many discoveries! For example, I made my first mint tea this year. I was about to ferment it. Half an hour later, I realized that I stopped liking the smell. And began to dry quickly. So I recommend trying different methods and choosing the best one for yourself.

[lara55]

Girls, is there a trick when scrolling cherry leaves? Very much she clogs the meat grinder. I turned the meat grinder forward and back. Fortunately, there were few leaves.

lara55, Larissa, Nadia has already answered you about the cherry. Yes, it is very difficult. Only deep freeze will save. Or the Zechariah method .... Or twisting with the leaves of other plants. I always add some cherries to any tea. She pulls the blanket over herself everywhere, even in small quantities. And we do not suffer, and the cherry aroma is present ...

[lappl1]

lappl1, Thank you, Lyudmila, for the answer) I am, you know, like children: "and my mother told me to do this") So I, as you say, only then, when I fill my hand, I will experiment)))

Added on Tuesday 14 Jun 2016 10:04 pm

Chot I can not insert a picture. I don’t understand how (

[businkairika]

After reading that Helen (Kubanochka) was making tea with rose petals. I decided to do this too.

businkairika, Ira, thanks for the report on the fermentation of rose petals. Very beautiful photos and beautiful granules!

By the way, last year we already made such tea and there is a link to it in the comments.

[Tatiana1]

Chot I can not insert a picture. I don’t understand how (

Tatiana1, you need to type a message, click on the preview, in the upper left corner of the form there will be a red button "Insert author's photo into message". Click on this button and then follow the prompts.

[Ludmila]

Ludmila, it's already night for you) Good night! Thanks for answers!)

Good luck, Tanya!

And I made mint according to the method of Zachariah, froze it twice, fermented it for 2 hours. Spun in a meat grinder 1 time. Drying in a pan, constantly stirring and on / off. I could not resist brewing it yesterday and tried it. I liked it very much. The taste and smell is not at all the same as that of dried. Very refined, refreshing. The tea in the jar smells like caramel. Now let it stand, and now I know how to make tea from mint, and from raspberries.

[Irina]

Irina, Ira, can you write a detailed description of the process before fermentation? I want to go and break it now and do it.

[lappl1]

Only deep freeze will save. Or the Zechariah method .... Or twisting with the leaves of other plants. I always add some cherries to any tea. She pulls the blanket over herself everywhere, even in small quantities. And we do not suffer, and the cherry aroma is present ...

lappl1, Ludmila, thanks for the detailed clarification. I will freeze.

[Florichka]

And I made mint according to the method of Zachariah, froze it twice, fermented it for 2 hours.

Florichka, Irisha, congratulations! I also need to try to make tea according to Zechariah! Something I still can't manage to take on it in a new place. And the freezer is all full. I have a little one.

Ira, can you write a detailed description of the process before fermentation? I want to go and break it now and do it.

Tatiana1, please go to the Tea Arbor (red active link to it under each of my posts). There on the first page in the first post there are a lot of active links to fermented tea recipes. Maybe you can find something else for yourself. Including there is a link to the method of Zechariah. According to his method, very good teas are obtained. Well, I'll give you a link to the method here.

Method of hardening tea leaves in preparation for fermentation (Zachary)

Also how

Do not envy, but join us, we will disband together

The taste and smell is not at all the same as that of dried. Very refined, refreshing. The tea in the jar smells like caramel.

Ira, I also like fermented mint more and my taste and aroma are also caramel. I wrote about this a year ago. This weekend I will do it according to Zakhar, I will compare. I will ferment for 1.5 hours. I will share my impression Although I know that it will turn out super, I have all the mixes according to Zakhar super, whether with or without berries, aromatic and tasty.

Here Lyudochka recalled everything. In general, I realized that I had to try, use all the tips, but select the modes to suit my taste, because everyone has different ones. I do not tear in kilograms, leaves are always in my garden, there is not enough space in the freezer. Attracts in the method of Zacharias that the leaves in the bags are already beginning to ferment at the stage of the 1st and 2nd defrosting. I also played with the temperature, in the fermenter I put it on kvass - a lower temperature, then on yogurt, where it is higher. Directly in bags and before and after rolling in a meat grinder. The mint was fermented for only 2 hours.

Added Wednesday 15 Jun 2016 08:07 AM

I now have lemon balm and bergamot next. For the sample, I brewed 2 tsp mint yesterday. 350 ml. The color is not dark, of course, but rather saturated not light with a slight golden-greenish tint. In the evening I'll put a photo of both mint and raspberry.

[lappl1]

lappl1, Lyudochka, thanks! I read. Many people simply simplify and get good results. I like to read different opinions and apply))))
And in general, I want to say, I am delighted with the forum and the information that I receive from you and the girls девочек

[Linadoc]

LinadocPlease tell me if you use only the leaves or the whole stem in mint tea. You talk about mint tea in such a fragrant way that I also wanted not just dried mint, but tea.I have two varieties of mint growing, it doesn't matter which one to make?

I'm not Lina, but I will answer. I also have 2 types of mint, pepper p high spikelet. I did it with izikoloskovy, only leaves.

[Florichka]

Florichka, Thank you!!! I went to collect mint