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

[filirina]

Of course it will! We will wait. Write!

I have already packed in bags with locks, like Irina filirina, advised
stroked them with a pen, kissed them, walk and admire

Added on Friday 17 Jun 2016 9:57 PM

Today I brewed tea with peach leaves for the first time. I liked it very much. Now I sit and think how best to do it.

happy,
how much money on liquor will you save

[lappl1]

lappl1, Luda, I'm reporting! I dried the raspberries, cut the rolls very thinly 2-3 mm, so I have it small-leaved. Now the cherry in the bag is being dried, in granules. Who would have torn off my hands! Well I crumbled almost all the granules. I didn’t notice how it happened, it’s so exciting .... But since it’s already after the oven, I think nothing terrible happened. Apple tree and strawberry tails in the freezer. Lyuda (maybe on "you"?) And after the freezer these tails in the railway will go for bait? I think they will, we store the pressed yeast there, everything is fine

how to keep the smell of amaretto in peach leaf tea? can it dry at 80 like currant leaves?

I think that the smell does not persist, not because of the temperature, but because of the fermentation. He just transforms into another. I dry teas in a dryer at 70 degrees. I made peach last summer, after fermentation there was no longer any Amaretto. Just try to dry the leaf, someone wrote that it is the Amaretto that is preserved in the dried, unfermented leaf.

I'll just try to dry it. and I will also try in a meat grinder and immediately into the oven. In the meantime, I'm still waiting for advice.

Last year I just left peach leaves on the table on paper, it was hot in the house. The leaf is dry, but the color is retained and the coffee smells of amaretto.
But I put the leaf in a cup, and pour out the coffee brewed in a Turk.
Today I cut off all the lemon leaves and also put them on the window to dry, fresh leaves smell very nice, I want to see how they behave in tea.

Lucky you peach leaves. lemon And we only have to choke Amaretta shop

I really want tea with the scent of amaretto! I will come up with new ways, maybe it will work out! I really don't know where to start!

[francevna]

francevna, I once had a lemon tree! I dried the leaves in the air. Kept the smell great!

[Mila1]

Mila1, Lyudmila, don't grow limonne trees and peach trees too.
I buy lemons in the store, and put the seeds in pots with a fat woman. They grow in one stem, the highest was up to 60 cm. And today I renewed the pots, planted new seeds there, and these I will dry and store separately.
I don’t recognize a bay leaf. We buy fresh on the market, tied in a bundle, usually dry. Fragrant to the point of insanity. And as the dryer appeared, I decided to dry it in it, not only did the leaf turn out to be all curved, so the aroma weakened.

Girls, I don't have time to write down everything that is here for me .... The only break is to stir tea from the catnip. I have already made the first batch according to Radushka's recipe, and the second dry according to Lina's recipe. In winter we will try and compare the taste.

[francevna]

francevna, Allochka, what is a fat woman in a pot? And how long does a lemon grow? Do you grow only for the leaves?

[Mila1]

Mila1, Lyudmila, the fat woman is a money tree.
I grow a lemon only from lemon seeds, it sprouts for a long time, grows slowly.

[francevna]

francevna, Allochka, I understand I can't stand it

the humidity outside is now high

Girls, control the teas, look into them. During the first tea season, some tea makers complained that the tea was covered with mold - on the discard.
Therefore, it is better to play it safe!

Added Saturday 18 Jun 2016 03:28

Lina, I join you - we really need a spicy recipe!

[NaNya]

NaNya, Nastya, I want to make peach tea. I found reviews that the smell goes away during fermentation. Write your recipe if not difficult!

I found reviews that the smell goes away during fermentation.

And with my neighbor (I studied) cherry + bitter peach turned out. I threw it away.

my neighbor (I studied) cherry + bitter peach turned out. Threw away

And what gave the bitterness? Have you tasted the leaves? There should be no bitterness, maybe how was the leaf processed? Last summer I made peaches in mixes and cherries a bit bitter. I think it was sprayed with something.

[filirina]

can what the sheet was processed with?

filirina, IrinaWho handles them at the plant.

Yeah, maybe something from the factory? Dust, exhaust, etc. .... It's just very strange that bitter. You need to taste fresh foxes, maybe then you will understand what is the reason

You need to taste fresh foxes, maybe then you will understand what is the reason

I do not want. If only copper? Or transformer steel

If only copper

What kind of copper?

What kind of copper?

In wired, bus.

Strange ... can a plastics workshop eat nearby?

[Irina]

Can a plastics workshop eat nearby?

Irina, There is a waste heap. There I found a peach

A mystery, however!

A mystery, however!

It's not about the Terekon! just tasted a fresh leaf, it tastes awful! now we need to learn how to remove bitterness

I tried a fresh leaf, it tastes awful

Look what!

Maybe that's why the peach leaf gives the coffee the amaretto flavor. Just today I put 2 leaves in a cup, and usually I put one, the aroma was amaretto, but coffee with bitterness, I also added sugar.
And my tea is an apricot leaf plus a peach fruit turned out to be very bitter, even hard to drink. I decided not to throw it away, but add it to other teas, there are some that are almost sweet.

Look what!

Here, Svetyashka, and you resisted, did not want to try a fresh leaf! And I told them ...

Here, Svetyashka, and you resisted, did not want to try a fresh leaf!

Why there are few reviews about red mountain ash! I don't watch the blackberry, but I chewed a red leaf and left a very pleasant aftertaste, especially after the peach!

I chewed a red leaf and left a very pleasant aftertaste, especially after a peach!

Why there are few reviews about red mountain ash! I don't watch the blackberry, but I chewed a red leaf and left a very pleasant aftertaste, especially after the peach!

Last year I made mountain ash in village tea, collected leaves and flowers and twisted everything with other leaves. At first, she did not appear at all in tea, but in the spring she brewed a rustic one and suddenly felt the aroma and a piquant light bitterness of mountain ash. I really liked it. This year I do not ignore the mountain ash and when there is an opportunity, I definitely add it to the village tea.

I have already stopped going into the Tea Arbor, because I cannot see what is happening there. I have already written many times that medicinal herbs are the same drugs, only not dosed and with a bunch of peculiarities, and they should be treated like drugs, and they should be prescribed only by specialist phytotherapists after all examinations and taking into account individual problems. But it is useless, they treat everyone and everything.

I can heal even here, not only in the gazebo ... Agni yoga says that touching plants, inhaling aromas and simply observing heals people, clears their aura, and has a positive effect in every possible way. And now the question ...
As a multi-titled doctor, Lina, would you let me breathe in the scent and just watch? Without recipe?

I am almost illiterate about lek. plants, therefore I agree that all this should be taken and consumed with caution, it's like mushrooms, you don't know, don't take it. It's one thing to smell (and even then, it depends!), Another thing is to take it inside.

Girls, help mi!
No Internet, I can not find the answer.
How to combine leaves in one village tea, which we freeze and, according to Zakhariy, thaw repeatedly and Ivanushka, which does not freeze?
And they have different fermentation times, right?
I already broke my brain

[Seberia]

Seberia, Elena, calculate the time when you will twist the leaves for fermentation, add Ivan-tea to the same place, and ferment together.
I would do that.

Added Sunday 19 Jun 2016 09:27 AM

Yesterday I prepared a new batch of tea - pear + grapes + quince + cherry = 2h + 2h + 1h + 1hTotal: 1280gram
The granules turned out to be strong, the aroma during drying was strong fruity, now the aroma is barely perceptible.
In the third year, I finally found a convenient algorithm for making tea.
In my oven, the temperature starts from 65 degrees. then 120, 170 ...
Preheat the oven to 120 degrees. and put 2 pallets of tea (the door is slightly open), after 30 minutes I swap the pallets, top-bottom for another 30 minutes. Then I mix and leave for another 30 minutes. That is, at a temperature of 120g for an hour and a half. I put these trays with tea on the oven, they cool down a little and excess moisture evaporates, the bottom of the oven is hot and the tea is slightly dried.
And at this time, new batches of tea are already in the oven, it turns out cleanly. There is time to do something or just relax, and not look into the oven every 10 minutes. And the pellets are getting much stronger than last year.
In the morning today, I brewed tea of ​​a week's aging, the granules remained intact during the first brewing, but they are in a metal strainer.
The tea tastes good and fragrant, and after the "marriage" there was the Tea Spirit of expensive tea in the cup.

Hello to all the "oldies"! And for beginners - hello too, hello and wish you a lot of good tea! In your hands you have a large collection container and a bunch of tools to make the cooking process easier! Mindfulness when reading recipes, scrupulous - at first, until you fill your hand - performing actions - and you will be happy with a delicious drink!
For those who smell the Amaretto aroma in tea. It has already been said in the topic many times - many plants in their parts (seeds, fruits, bark, leaves, roots) contain amygdalin - a hydrocyanic acid glycoside. It is the amygdalin that gives the almond smell. Somewhere it is more, somewhere less. Everyone probably remembers the apricot kernels? This is it. It breaks down in the stomach to form hydrocyanic acid. But when heat treated it is harmless. There is a lot of it in the leaves of the bird cherry, that's where the aroma of tea is strong.
And a little off topic. Since I have a professional attitude towards herbs, I will write my opinion in the Tea Gazebo, I will not "litter" here.

Dear tea-makers, welcome to your ranks
All winter I read tea topics, yesterday I brought 100 g of cherry leaves from relatives, wilted it overnight, then rolled it into rolls and immediately cut it with scissors, set it to ferment and sat down to study the topic again, it turned out to be a mistake, I took a large container for such an amount of raw materials, but to 4 hours have already passed by that time, I did not bother, the smell is delicious, I held it for 6 hours and put it to dry, I go bastard from the smell
the first experience inspired me, I plan to make different teas and more: girl_wink: I dug up a grate with large holes on the mezzanine to twist it in a meat grinder, the question arose: here some people write that they twist it 2 times, is it necessary? and for what?
And yet, please enlighten, when we collect leaves, can it somehow damage the plants and the harvest of berries / apples?
I heard that leaves are needed for fruit ripening and if you pick them off (within reasonable limits, of course) it will slow down the ripening process or is it not so?

Added Sunday 19 Jun 2016 7:30 pm

that's what I did, that's interesting, while drying for 100 grams, the smell was crazy, as soon as I put it on 50 grams and the smell ended, as it should be? or maybe I've already sniffed ...

Welcome Sveta! where did our tea makers go? I'm new too. Here everything will prompt and teach you! probably all for evening tea!

[sveta-Lana]

sveta-Lana, Svetochka smoothly join our ranks!
You can collect tea leaves throughout the season. In spring they are very tender, easier to process and ferment. The tea turns out to be delicate, with a delicate aroma. But it is better to collect leaves for tea during the fruiting period of plants, then the leaves, like the fruits, will accumulate a lot of useful, flavoring and aromatic substances. In autumn, the leaves are coarse, harder to process, and take longer to ferment. And it is more difficult to collect quality leaves in the fall - they are damaged by garden pests and diseases.
It should also be borne in mind that if the leaves are harvested before the fruit setting period, the outflow of nutrients for the growth of new leaves, which are necessary for the normal process of photosynthesis, that is, the nutrition of the plant, will not allow a full-fledged crop to form.
Everything in the Tea Club and other topics.

Added Sunday 19 Jun 2016 09:24 PM

We finish our tea. Little has been done.

[Anatolyevna]

Svetochka, I'm also a beginner, but I'll try to answer your questions, how I learned the material

brought cherry leaves 100 g, wilted during the night, then rolled them into rolls and immediately sheared with scissors, set to ferment

this amount is too small for full fermentation
Luda recommends at least a kilogram of raw materials.

here some write that they twist it 2 times, is it necessary? and for what?

I think that when twisting double, the quality of the granules is better (I did it)
you can twist it once, if the result suits you, it doesn't matter

also, enlighten, please, when we collect leaves it can somehow damage the plants and the harvest of berries / apples?
I heard that leaves are needed for fruit ripening and if you pick them off (within reasonable limits, of course) it will slow down the ripening process or is it not so?

about the timing of the collection for you Tonya Anatolyevna, already answered
collect if there are abandoned gardens or wild in the forest
and to strip the whole tree from leaves is unrealistic
do and tear, as your instinct tells you.
If in the next. once you pick up a few leaves, and the desire to make mono tea does not leave, feel free to put it in the freezer and wait until you pick up the right amount or use it in Village tea as a component.
If you wrote something wrong, please correct the more experienced "comrades in the shop"

If in the next. once you pick up some leaves, and the desire to make mono tea does not leave, feel free to put it in the freezer and wait until you pick up the required amount

Only first you need to ALWAYS !!! wither the leaves, and only then you can save up in the freezer

[space]

space, Lydia, wrote everything correctly.

Only first you need to ALWAYS !!! wither the leaves, and only then you can save up in the freezer

Lyuda is a clever girl that I corrected, I myself "got burned" on this, now I have learned it, but I forgot to write

[sveta-Lana]

sveta-Lana, Light measure measure package with handles, T-shirt package, packing package. Just choose for yourself and collect the leaves.
Be sure to dry!

I debuted with a mix of cherry and raspberry. It turned out very cool, fragrant granules Now I will try one raspberry. While she was drying the tea in the oven, the house was filled with a fabulous aroma! Now I have two favorite scents: bread and tea.

[Nikusya]

NikusyaIf you want to make raspberries mono, add a little apple tree. (The granules crumble, and the apple tree will tie)

Many thanks to everyone who responded for their comments and advice!
immediately there was a feeling of a friendly company of like-minded people and it is very pleasant to join it
hands are "itching" so I want to make different teas
for weeks they promise dry, clear weather, I will go to the procurement of raw materials
my yesterday's seagull hangs in a bag, I put my nose in there and smelled a subtle aroma, so it worked out after all!
and then yesterday, when I poured it into the bag, it seemed that there was no smell at all