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

[Svetlana]

Svetlana, properly dried tea does not smell, the smell appears afterwards, during dry fermentation.
And the beginners have mastered the topic well, very happy!

[sveta-Lana]

sveta-Lana, Sveta, welcome to tea themes! Happy first tea to you! It's nice that our ranks are growing!
The girls have already answered your questions. That's right! Thank you, Lida, Tonechka, Lyudochka, you are smart!

Here it is interesting, while drying at 100 grams, the smell was crazy, as soon as I put it at 50 grams and the smell ended, as it should be? or maybe I've already sniffed ...

Light, well-dried tea should not smell. If it smells, then it's not dry yet. So, everything is correct for you! It is during dry fermentation that it builds up the smell. And yes ... Try to do at least 700 - 1000 grams. leaves. so the result will be better.
Oh ... While I was writing a message and Helen wrote about properly dried tea. Thank you, Lenusik!

[Elena]

Elenathanks for the hint
yeah, thin is science, TEA MAKING
well let's learn

Added on Monday 20 Jun 2016 06:57 AM

Ludmila, Thank you!
I will try to follow all the recommendations, I really want to achieve good results

Girls all my dried tea smells! I check the jars often - nothing is moldy. I'm already worried, can it dry out?

I have all the dried tea smells

Do not worry! I also have all the tea, even freshly dried, smells very strong and nothing has ever grown moldy. The main thing is that the granules "ring", so it is well dried. And the perception of smells is very different for everyone. Someone almost does not smell, but I almost stink ...

[Lutik]

Girls all my dried tea smells! I check the jars often - nothing is moldy. I'm already worried, can it dry out?

Lutik, nothing needs to be overdried. If everything is fine at first (the tea rustles, the granules do not crumble, do not smear, but break), then everything is in order. Note: only what dried tea should not smell, and in cans it should start smelling quickly. The dried tea should contain 2 - 3% moisture. These scanty percentages are invisible to us, but this is enough for dry fermentation to take place in the jars and the tea only improves its aromatic and taste properties over time.
This morning I talked with a neighbor. He comes for the weekend, but he leaves not like everyone else, on Sunday, but on Monday. But this is not the main thing. I carried mint tea to a neighbor who gave me fresh mint. I talked to a neighbor on the way. And showed him mint tea. I was surprised ... And he said that in the dashing 90s he bought a truck of tea for sale. I bought tea in China. But he couldn't sell it all and put the leftovers into the basement. Then he didn't sell - they decided to keep it for themselves. And every year I was surprised that the tea was getting better and better. He also had a box of cheap Georgian tea in the basement. Didn't sell it on time and threw it into the basement to the pile. They got to this box of Georgian tea, which no one wanted to drink, only after 10 years. I decided to try it before throwing it away. He said that he did not expect this from Georgian tea - as the best Chinese ... But at first they could not drink it - it was tasteless. Well it is, the touches to the portrait of tea in general ...

I will try to follow all the recommendations, I really want to achieve good results

sveta-Lana, Sveta, there will be excellent results - I'm sure! Good luck!

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.

Nikusyawhat a cool cast! I know perfectly well what you are talking about! You are right - the aromas of bread and tea are simply magical!

Girls I have all the dried tea smells!

I smell too. I have mixes, rustic. I collect what I come across. I burned the mulberry twice (I’ll sit at the computer, and the adies, the kettle, and the one I’m burning again). BUT! I already have the second batch of tea, in the first there are more cherries, and now there are raspberries-blackberries-mulberries, a bit of cherries and a little more leaves from other plants. The first tea, apparently because of the cherries, smells stronger. Thank you all for your comments and clarifications!

[Freshly dried tea is the tea that you just got it out of the oven and let it cool...]

I smell too.

Girls! Freshly dried tea is the tea that you just got it out of the oven and let it cool... And not the one that hung in the breeze or at least lay in a jar for a day ...
Please do not confuse people! And then they will start not to dry up after reading your comments ... But not only you need to pay attention to this, but a set of indicators - a very weak aroma (or lack thereof) + breaking and rustling granules ...

I also have all the tea, even freshly dried, smells very strong and nothing has ever grown moldy. The main thing is that the granules "ring", so it is well dried. And the perception of smells is very different for everyone. Someone almost does not smell, but I almost stink ...

filirina, Ira, the question is who stores the tea in what. If you store it in bags, as you do, then yes, there will be a number of things that will become moldy, because for some reason the bags are breathable. Probably observed that a closed bag of tea smells? But in a hermetically sealed jar, there is no air access. This is where mold trouble can occur.
By the way, I read a recent conversation about how many people store tea in bags. Excuse my tediousness, but this is not the best way to store tea. Such tea will not pick up the aromas that it can pick up on dry fermentation. Or maybe it will lose it ...

oh thanks calmed down! All our leaves are still fresh and smell very fresh! That year the tea smelled so bad that a cup after drinking tea drove me crazy with its aroma. It was possible, like a drug addict, to sit and sniff a cup.

(I'll sit at the computer, and adies, a kettle and that once again I am burning

a timer helps sclerosis
Now, when I turn on the oven, I start a primitive timer and put it next to the laptop, while it helps
Your situation, of course, is not happy, but it calms me a little that not only I have memory lapses

Added Monday 20 Jun 2016 11:52 AM

I read a recent conversation about how many people store tea in bags. Excuse my tediousness, but this is not the best way to store tea. Such tea will not pick up the aromas that it can pick up on dry fermentation. Or maybe it will lose it ...

Lyudochka, how do you store better in such transparent boxes? more airtight?
this is not boring, "thirst for knowledge"
I just packed tea in bags, "at a low start" before the road, it will be in the city without my supervision, I would like to do everything right
but I don't have so many iron cans

oh thanks calmed down! Our leaves are still fresh and smell very fresh! That year the tea smelled so bad that a cup after drinking tea drove me crazy with its aroma. It was possible, like a drug addict, to sit and sniff a cup.

I also noticed this phenomenon last year that a cup washed after tea continues to smell like tea. And whom I treated, they were also very surprised at this.
And about mold in tea ... I read a lot last year that someone's got moldy, and let's examine ours. I threw out three liters, suspecting mold, and then stopped (the toad did not give it), decided to watch it again, but it turned out to be raspberries in tea, its leaves are grayish. Now I have no doubt, and the dry land is good and hangs in a pillowcase for 5-7 days, it will certainly not be damp.

Please excuse my boring

Sorry, BUT ... I'm going to store it in such packages for now. No other options are foreseen in the near future.

I'm going to keep in such packages for now

Lyudok! Forgiveness for boring, but we continue to store in such packages. Surprisingly, without losing the smell!

[filirina]

filirina, IrinaWhy milk and not tea?

And, what, we have a smiley with tea somewhere? I don’t know what?

And, what, we have a smiley with tea somewhere?

Added Monday 20 Jun 2016 01:37 PM

I would like to.

[space]

Lyudochka, how do you store better in such transparent boxes? more airtight?

space, Lida, to store in containers is more airtight than just in bags, since these containers are airtight. I close the top with cling film, and then - with a lid. No smells come from the container. Even strong mushrooms (if mushrooms are in such ones) ... But plastic containers are not the best option. I would say - not important ... The best - in metal cans. I try to gradually switch to them. I collect from everyone who can. I noticed that tea, which had been lying in plastic containers and then poured into a metal jar, begins to smell brighter, tastier, stronger. Tea is straightened out in just a month. That's why I started metal jars so that I can take tea from them for daily use. Well, you read about it in the recipe

BUT ... I'm going to store it in such packages for now. No other options are foreseen in the near future.

Radushka, so I had no other options to store in metal jars ... Therefore, I purchased the most affordable option - plastic containers. But we must strive, since we are seriously engaged in tea.

Surprisingly, without losing the smell!

filirina, Irisha, how do you know how much smell is there? It would be nice to compare the same batch of tea, packed half in a bag and half in a metal jar.
By the way, have you ever seen tea sold in bags? I am not speaking from elite teas. Those are only in cool metal cans. But even the most common tea is sold mainly in a foil bag ...
If it were possible now, I would remove these containers from the recipe ... But you need to redo a lot of photos for all recipes by buying metal jars, but for me this is not yet realistic.
And in general, as a teacher, albeit a former one, I have the right to insist on the right thing ...

[Ludmila]

And in general, as a teacher, albeit a former, I have the right to insist on the right

Ludmila, also

[Light]

Light,

And in general, as a teacher, albeit a former, I have the right to insist on the right

student learned the material

I gave my husband tea jars for fishing tackle, now I will return "back"

thank you teacher

And before the New Year my husband bought a lot of metal jars for tea. They are beautiful, and I was so happy. Has freed glass jars, and the aroma in metal has become weaker than when stored in glass.
I have factory teas in metal jars, but inside the tea is sealed in foil, it can be seen that it preserves the tea best. And the jars are for aesthetics.

But even the most common tea is sold mainly in a foil bag ..

That is, the clasp foil tea bags in which the tea was sold are good. option?
I used to buy a green hour on the Internet.

And before the New Year, my husband bought a lot of metal jars for tea. They are beautiful, and I was so happy. Has freed glass jars, and the aroma in metal has become weaker than when stored in glass.
I have factory teas in metal jars, but inside the tea is sealed in foil, it can be seen that it preserves the tea best. And the jars are for aesthetics.

oh, Alla, I'm completely confused in storage
For myself, I decided to go for an experiment.
When I arrive in Moscow, I will put the same tea (for the purity of the experiment) in different storage containers and no one will open them until November. I will report the results, but my sense of smell is all right.

I tell everyone that instead of a dog I can earn money in customs

I have never seen foil bags with a fastener. Maybe they are sold separately

Added Monday 20 Jun 2016 03:26 PM

I tell everyone that instead of a dog I can earn money in customs

Lydia,

I have the right to insist

: girl_haha: And "we" - do not obey!
I'm not saying what's wrong with the jars. But, before the jars, I still have to save and save. However, before the containers, as it turned out after yesterday's trip to the market, too ... For now, I use the jars that I have for "control" samples.
By the way, I have a question. What is the maximum storage temperature in hermetically sealed containers? The minimum is understandable ... even at -30.

And I am worried about something else - where to attach the leaves of marigolds. fragrant! read that it is impossible to ferment, and hands itch.

I have never seen foil bags with a fastener. Maybe they are sold separately

Allochka, Ali has

Marigold leaves? That's what flowers use them - I know it and even use it myself, but here are the leaves ...

even as they use it, they smell like leaves and not flowers. write that a noble spice. though they don't use us. and the Caucasus respects very much. in the fall there will be a lot of greenery. maybe I can find a way to fit them.

worries, where to attach the leaves of marigolds. fragrant!

Dried marigold flower petals are Imerta saffron. Very often, under the guise of real saffron, bad people with a southern accent sell it in the markets. I know for sure that it can be used as a seasoning in meat, it is often included in dry adjika in Georgia.

Added Monday 20 Jun 2016 07:29 PM

Irisha, how do you know how much smell is there?

How do I know, how do I know - it's the third year I've been living on the balcony with these scents, especially when it's hot, I go out to the balcony, and there Chanel # 5 is bottled

Added Monday 20 Jun 2016 7:30 pm

it smells like leaves and not flowers

but they use flowers, I hear about using leaves for the first time

[filirina]

filirina, Irina, these petals

I'll do it and surprise everyone! I don’t believe it myself, but I really want it, the smell is just awesome!

So I found
Imeretian saffron - tasty, healthy, simple

Imeretian saffron Among a variety of spices and spices, a seasoning native to Central America, called Imeretian saffron, is widespread. Imeretian saffron has been used in the cuisines of Russia, Georgia, Ukraine, Morocco, Mexico and many other nations for centuries. Imeretian saffron is nothing more than ground dried inflorescences of marigolds, which are popular with gardeners for their unpretentiousness and beauty. You can cook Imeretian saffron yourself at home.

To do this, in July, during flowering, during the period of the highest concentration of essential oils, marigold flowers are harvested. They are dried in the shade in a ventilated room, spread out in a thin layer or strung on a string. Dry marigolds are ground into powder and Imeretian saffron is obtained. The finished seasoning has a pronounced floral-spicy and fruity aroma, a specific taste, so it should be used in small doses. When added to dishes, Imeretian saffron gives it a yellowish sunny hue and an unusual fruity taste.

Imeretian saffron differs from real saffron in taste and richness of aroma and is somewhat inferior to it in this. However, it is much cheaper than the "king of spices". This is due to the production of saffron. For real saffron, only crocus stigmas are used, and for the production of Imeretian saffron - whole marigold inflorescences.Although the beneficial properties of Imeretian saffron are inferior to real saffron, it has been proven that the use of this spice in food regulates metabolism and has a beneficial effect on the functioning of the stomach and intestines, cleanses the blood and blood vessels and stimulates brain activity.

Very often, unscrupulous sellers fake Imeretian saffron, replacing it with a mixture of turmeric with red ground pepper, or just turmeric. Those who do not understand the intricacies of choice should know that turmeric is an inexpensive spice, very similar to Imeretian saffron, but with a richer color and aroma, as well as a more pungent taste. Imeretian saffron is lighter, has a light sandy hue and a more neutral taste.

Imeretian saffron is especially popular in Georgia, where it is used as an independent seasoning or mixed with other spices and is added to almost all dishes, both hot and in salads and snacks. For example, it is impossible to achieve the classic taste of satsivi or kharcho soup without the addition of Imeretian saffron. Pure Imeretian saffron is added to pilaf, and in a mixture of spices it is used to prepare meat, fish dishes, as well as poultry dishes. An unusual taste and aroma gives spice to dishes with walnuts. No soup or sauce is prepared in Georgia without the addition of Imeretian saffron.

these petals

Of course they, and immediately found Imerta saffron! Molodechik! Thank you! (People will soon finally get lazy with such an assistant like you!)

Yes, I will dry the flowers! Thank you! no need to reinvent the wheel! sorry how much spicy herb is gone! I already see tea in every herb! you need to heal yourself!

[filirina]

with such an assistant as you!

filirina, Irina, this is me from doing nothing. I miss you so to speak.

[Lutik]

Lutik, Nina, in marigolds, the ALL aerial part (including leaves) is important and useful

🔗

And here 🔗

And let me be burned at the stake for this!

Class, Lenochka will conduct experiments in the fall. they grow until the very frost.

Girls, I've been in your ranks for a long time! Many thanks to all for the experience. Making tea is cool creativity! I want to put in a few words about storage. The most expensive tea is sold not in tin, but in porfor. Therefore, I prefer to store in glass, in a closet, without access to light. Plastic is an extreme option! But I will not write about this in detail, if you are interested, enter it into the search. The whole truth about plastic dishes or their dangers. We are all for environmental friendliness and health.

And let me be burned at the stake for this!

I store tea mainly in cans. But this is the stock that lives in the kitchen. That is, different varieties in one can. Strategic stock in glass jars. It is clear that it is better in porcelain, since glass transmits light. That's all the difference from porcelain. I saw various cans with a black painted stripe in Uuterra's store. On this strip it is "fashionable" to sign in white pencil what you have in your bank. So I thought, why, in fact, not paint the jar with completely black acrylic paint. No sooner said than done. Then I got cans painted over black, white, pale blue. Faded. Fashionable (shebo-chic however), beautiful, just what you need to store tea. Such a jar prompted the idea


I'll take a picture of mine later, it's lazy now to go down to the basement.

[Lind @]

That is, the clasp foil tea bags in which the tea was sold are good. option? I used to buy a green hour on the Internet.

Lind @, Olya, of course, is a great option. Some of our girls made bags for storing tea from food foil for baking. We were very pleased.

What is the maximum storage temperature in hermetically sealed containers? The minimum is understandable ... even at -30.

Radushka, you need to look ... Something has not yet met this infa. But if you think logically, then not higher than 30 *, but better 22 - 26 *, as in the fermentation process.After all, as long as our tea is stored, the fermentation process will take place there. above 30 * is already bad !!!
In China, elite tea is sold in shops equipped with freezers. Otherwise, sellers say, no one will buy tea from them.

How do I know, how do I know - it's the third year I've been living with these scents on the balcony, especially when it's hot, I go out to the balcony, and there is Chanel No. 5 in bulk

filirina, Ira, which was required to prove - the bags are breathable, that is, they are not airtight. Is that bad! If it smells like tea, then the smell disappears through the bags. What I wrote to you. We need such a container so that there is no smell at all next to our tea. This is a guarantee of tightness. And so the smell disappears. That is, your tea smells. But not in a cup, but on the balcony. That is why I say, how do you know how much smell is preserved in your tea?
conclusion: we wrap our bags in foil ... and everything will be OK.

But, before the jars, I still have to save and save. However, before the containers, as it turned out after yesterday's trip to the market, too ... For now, I use those jars that I have for "control" samples.

RadushkaYes, I myself am in the same conditions ... I have prepared a lot of tea, but there is nothing to put it in ... So I understand you like no one else ... I have too little jars. Moreover, any. And glass ones too ...

Girls, and if you do not paint over transparent cans with dark paint, and then direct the beauty ... but just wrap it with foil for baking? The light will definitely not penetrate, and the dense cover itself will be additionally covered with foil. How do you like this option? Or have you already tried to do this, but the result is not impressive?

[Borkovna]

Borkovna, Elena, I store it in coffee cans and in ordinary plastic containers, BUT in a dark place!

[Borkovna]

Borkovna, Lena, I wrote about foil, meaning storing tea in bags so that the aroma does not escape through them. In general, no one wrote about jars and foil. It will be good, do not hesitate! But I think this is necessary if the banks are kept in the light. And if in a dark place, then it will be superfluous. After all, the bank is already sealed. By the way, tea in jars can be put in a box. I now have tea in containers in large boxes. The box is closed, and on top there is a blanket for reliability, so that the color does not penetrate. But if the jar can be put in a dark cabinet (I used to store it in the mezzanine), or even better - in the pantry, then you don't have to bother with foil. It's dark in the closet.

[Elena]

Elena, Thank you! I bought bags with zip fasteners, but they really let air and moisture through. Tested for keeping expensive and coveted seeds in the refrigerator door. Now I store it in a glass jar with a lid in a vegetable box. Ah ... after reading that they store tea in the cellar ... well, zip bags in a corton box are definitely not suitable for this. Therefore, I decided to switch to cans with lids, and insure myself with foil.
But since storage goes well in room conditions, I will not break my head
Lyudmilka, now my tea is packaged in zip bags and folded into a cardboard box. But most likely I'll switch to jars with lids and glass bottles with screw caps and wide necks.
Thanks for the advice !!!!

I just have nowhere to put banks. Packages even with a box are possible. And on the closet.
And to evacuate? Or just solder the bags? Although, the coffee bag is sealed, but it smells anyway.

There is only one way out for me. DISTRIBUTE tea, leaving only the amount for yourself. Then ... maybe ... fit in cans that I can squeeze into a cupboard. My husband and I together drank more than 6 kg during the season from October to the present day.

My husband and I together drank more than 6 kg during the season from October to the present day.

Hippo

[Radushka]

Radushka, handing out tea, of course, is a good thing. I always give out a lot myself - more than half of the cooked. But you don't have to give everything away. How do we know what tea will be in 10 years? You need to leave yourself a few kilograms from each year.
Together with my husband we also drink 6 - 7 kg per season. And I cook well over 10 kg. Last year I made more than 20 kg. I gave out half. but it also left itself decently, taking into account last year's reserves.
Sweetheart, I'm sure you can think of something. Throw a cry for friends - everyone has several metal cans for coffee, for example, or tea.

I just have nowhere to put banks. Packages even with a box are possible. And on the closet.

Lind @, Olya, wrap each bag in foil. And the problem is solved.

Hippo

Light, not a bully ...