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

[Lyudmila, Radushka]

Now I will know how much approximately a kilogram of tea should be prepared for the season for three hippos.
Lyudmila, Radushka, thanks for the advice !!!

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

Not hippos, they are not lazy, they weighed !!!

[Radushka]

they are not lazy, they weighed

And the leaves were also collected, wilted, twisted, fermented, dried, laid out in bags ...
These are hard workers ...
Radushka, don't be offended ... It's all Sveta ...

Svetiashka, not a hooligan

Added on Tuesday 21 Jun 2016 05:46 PM

It's all Svetka

Girls, how did I forget? Every year I recommend this method of storing tea - in these bags of sugar, pasta, various cereals, peas, beans, etc.



Perfectly stored tea! Everyone who tried to store it like this is happy! The smell does not evaporate, you can close it hermetically - I tuck the top of the bag inward several times and walk along the edge 2-3 times with a stapler. Since I store it in a cardboard box, the darkness is provided for the tea. Cheap and cheerful! So don't throw away the packages. Highly recommend!

[Light]

Light, Hooligan! I just, when I pour it into the bag, I immediately glue the label on it, where the weight and what kind of tea are written.
lappl1Lyudochka, I keep all the tea I made in my room. Do you understand? All. And there is no other place for him. And if it does, then not earlier than in 5 years. The last season was ... more than 20 kg. This is more than 40 packages.

[Radushka]

Radushka,

Last season was ... more than 20 kg.

Yes, strategic reserve!
Well done, no words!

[Radushka]

I keep all the tea I made in my room. Do you understand? All.

Radushkahow not to understand? My tea is also stored ALL in our 11 sq. m. And he also has nowhere else to be stored.

Last season was ... more than 20 kg. This is more than 40 packages

And this is all from the leaves of fruit trees or Ivan tea is.

Svetyashka, Hooligan!

As a doctor with many titles, Lina

I have a higher special education, postgraduate multiple education, additional professional knowledge, thirty years of practical experience, titles and academic degrees ... but there are no titles

let me be burned at the stake for this!

Well, we have the 21st century in the yard All the data about medicinal plants interested can read on the Internet. And it is not customary to burn at the stake for quoting the Internet, no matter how much you ask. But to prescribe herbal medicine, taking into account the entire history, research, health problems and characteristics of the body, should still be a specialist who has studied at a medical university for at least 7 years and has a corresponding diploma. This is so that the patient does not have complications in the future, and the therapeutic effect is.

I made the recipe here, as promised.

Fermented tea and fiber from aromatic herbs (Linadoc)

Hurrah!!!
Thank you, Linochka !!!
I went to study

But to prescribe herbal medicine, taking into account the entire history, research, health problems and characteristics of the body, should still be a specialist who has studied at a medical university for at least 7 years and has a corresponding diploma. This is so that the patient does not have complications in the future, and the therapeutic effect is.

I totally agree!!!
Not having enough knowledge and experience, you can SO harm the body, and all right, your own.

Well, we have the 21st century in the yard All the data about medicinal plants interested can read on the Internet. And for quoting the Internet, it is not customary to burn at the stake, no matter how much you ask

Yes, I understood everything. You will not burn. You just don't want to go into the gazebo for information from the Internet. Clear. And this, what age are you talking about now? Oh yes! 21st!
I am embarrassed to ask. And where did you read the information I brought about medicinal plants? Isn't it on the internet? Is it forbidden to bring data to anyone? Or just me? What is the selection criterion?

But to prescribe herbal medicine

Are there precedents? Have I assigned something to someone?

Not having enough knowledge and experience, you can SO harm the body, and all right, your own.

Whose organism was affected? Are there any specific facts?

[Lena]

Lena, yes, quote what you want and where you want. It is convenient, you can not go to the Internet. Why are you angry? You only all "thank you" will say, who is not able to climb in to see.

Whose organism was affected? Are there any specific facts?

Oooh, but this is in bulk, unfortunately. And such sad complications that horror and frustration. So it’s better not to risk it, let the specialists take responsibility for their lack of professionalism or patients who self-medicate.

[francevna]

francevna, alas, I don't have Ivan-tea.
Recipe as promised

Fermented raspberry leaf tea "Radushka" (Radushka)

Girls don't go to bed! I reread the Internet, all the leaves from which we make tea are medicinal! Cherries, thorns, apple trees and others! And this is great! And you must drink it! We've already got the flavors in the tea shop! And ours are natural and healthy, cherries help the heart, and so on. We have a fever, well, just hell. If I can make tea from spicy aromatic ones, I've been dreaming for a long time, but haven't tried it yet. I want to try melissa and add some marigolds.

[Linadoc]

Linadoc , Radushka , thank you girls for the recipes! They are gorgeous! Such a gift in the morning!
I'll go make links to the first pages! And in the Gazebo! And in the theme of garden stilts, I will make links right in the recipe text. And then you never know - they will not reach the Notes ...

[Lina,]

but no titles

Lina, give out

Good morning everybody! Tell the teapot what to do if yesterday you picked up leaves (grapes, cherries) and put them on the machine in the freezer without withering? The mustache is gone? Or do you need to save somehow?

[izumka]

izumka, already there is nothing to be done. Make tea like this. Nothing is missing, there will simply be a lot of moisture, and it will ferment a little worse (increase the fermentation time). But what to do? Next time you'll do it right.

[izumka]

izumka, not lost! When you defrost, leave to lie on the sheet and dry out. Turn it better before you cook for fermentation!
But, it is better not to disrupt the technological process!

[Radushka]

But, it is better not to disrupt the technological process!

Radushka, of course! If it were not for the head full of holes - I would have done everything right! Spread it out on a sheet in the sun.

[izumka]

I will reveal my great secret. Last year I often sent the leaves straight to the freezer. Well, how right away? While you collect it, while you do something else in the yard, and the leaves are in a bag at this time ... Then in the freezer. Normal tea. And if you consider that I like to mix different teas right into the teapot according to my mood, a pinch of one, a pinch of another, then I didn't hear the difference. Some of them dried according to the rules, who did not ... I have been fermenting tea from apple leaves for many years. Thanks to Lyudochka, it was only with other species that I began to study, but with an apple ... well, sooo long. I didn't wrap it in sheets, didn't hide it under the bed, didn't sleep in an embrace. Dried in the shade under a canopy. And without a freezer. It also made excellent tea. So that, izumka, no need to be upset that you did something wrong. Next time you will perform all the manipulations. It is impossible to spoil our teas!

[izumka]

izumka, don't dry out the leaves in the sun, you need to dry them in the shade.

[wither]

you need to dry in the shade.

That's for sure!

Added Wednesday 22 Jun 2016 10:32 AM

I found my simplified version. Even before the Lyudochka Era of Tea Magic. Luda, do you mind if I post it here?

While all of you here in this thread are waiting for your teapots, I will tell you how I make herbal tea. No, not dried raspberry leaves or dried apple peel, but real tea. - this is, like, I am so smart. We have time, in the sense not before the arrival of the teapot, but before the time for harvesting tea raw materials, so we will prepare theoretically. The teapot will thank us later that we will brew the right teas in it
You can collect raw materials for tea in the forest, in the country, in the garden. But simply dried herbs will not give us the fullness of the aroma, taste. Having collected the leaves, we wither (4-5 cm layer in the shade for several hours.). If laid in a thin layer, they dry quickly and become brittle, and we just get dried leaves.
Then we go to the stage twisting... Some of us trained in winter on newspaper tubes. Since our leaves are not dry, but withered, we crush them, twisting them between our palms.
Next stage fermentation... Put the rolled leaves in a layer of 5 cm in wooden boxes, cover with a wet cloth and leave for 6-10 hours in a warm room with a temperature of 26 degrees. For fermentation, it is convenient to use a yogurt maker, a warm, wet shower, or a cooling oven.
But now the leaves, darkened from fermentation, we will dry. AdminShe has already taught us all how to use a vegetable dryer, and we will use this dryer
After all these procedures, we will be rewarded with a delicious, aromatic tea.
On my apple tree, young leaves are already opening. As soon as the apple tree blooms, I will start harvesting.
More or less like this...

🔗

[kubanochka]

Luda, do you mind if I post it here?

kubanochka, Helen, so when was I against? I am for it ! Therefore, I bother everyone to expose the recipes. It could be prepared separately with a recipe. You dry in the dryer. Many are interested in how to do this and is it possible? This is where they will ask you.
Thank you, Lenochka, for sharing her experience with us! Think about the recipe ... And then we fry and fry everything, and you described a gentle drying mode. I would even emphasize this in the title of the recipe.
I would call it: "Fermented tea, gently dried in a dryer." It would be nice to know about the differences - from the drying method we are used to.

Two branches of apricot, strewn with fruits, broke, at least almost ripe well. My husband is upset, but I collect the leaves and rejoice. Only, girls, tell me, please, what is better to add to apricot leaves. There are many grapes, a little pears, cherries, cherries, and raspberries and garden strawberries can be plucked. Can anyone have tried what goes well with apricot?

[liliya808]

liliya808, Lilya, I can't even remember who mixed the apricot with what. The girls tried the mono version, but the tea made from it is weak in all respects. Look in the Notes for this recipe for three links to reviews about mono apricot. Since the leaves are crumbling, it would be good to mix them with those that hold the granules well and are strong in a mono-variant in smell, taste, color - with pears, cherries, strawberries. And try to "fry" at the beginning by 150 * when drying.

[lappl1]

lappl1, Lyudochka, in my opinion, Alla was making an apricot! But, she leafy does ... it seems.

[Radushka]

Radushka, no, Alla switched to granular long ago. Nothing, she looks into the topic, will answer the question. But even from the links available, you can understand that it is better not to do apricot in mono-version.

[lappl1]

lappl1, Lyudmila, thanks, I looked at the apricot links, that's why the question arose of what to mix with. I read a lot, while the porridge is in my head. Thank you for consulting with you, you are good at sorting everything out on the shelves and you answer everything quickly! Is it better to add one of the suggested ones to the apricot, or is it possible to add a little of all?

[liliya808]

Is it better to add one of the suggested ones to the apricot, or is it possible to add a little of all?

liliya808, Lily, I put everything that was (pear, apple, plum).

[liliya808]

Is it better to add one of the suggested ones to the apricot, or is it possible to add a little of all?

liliya808, the more scent in the tea, the more interesting it is. Therefore, you can put everything that I have listed, or you can put everything that you. And you can add one thing. It's a matter of taste. Need to try. I usually mix 3 to 4 plants. But it happens, and I put more - it depends on what the narwhal is ...

Thank you for consulting with you, you are good at sorting everything out on the shelves and you answer everything quickly!

Lily, and thank you for evaluating our work! It's nice that you are comfortable with our themes! Enjoy your tea!

[Light]

Light, thanks, so I will

Added Wednesday 22 Jun 2016 4:54 pm

lappl1, Lyudmila, I am already making teas according to your master classes. Your recipes came in handy. And there are plenty of raw materials for teas, then I remove the raspberry shoot, then the grapes for my stepson, then the apricot branches broke off and this is all unplanned, but according to the plan I am waiting for the leaves after fruiting.
I looked closely at my site from the perspective of tea making and was surprised how much usefulness I lost! Well nothing! Make up for it!

I collected lemon balm and some marigold leaves. Withered and put in the freezer. What will come of this, unsubscribe!

[Nina]

I collected lemon balm and some marigold leaves. Withered and put in the freezer. What will come of this, unsubscribe!

Come onNina, cook marigolds))) While the flowers are drying for Imeretian saffron. Melissa and various types of mint dried for a whole week. I fermented them.

[liliya808]

I looked closely at my site from the perspective of tea making and was surprised how much usefulness I lost! Well nothing! Make up for it!

liliya808, Lilya, you will not only catch up, but now do not stop! Because it delays the process!

I collected lemon balm and some marigold leaves. Withered and put in the freezer. What will come of this, unsubscribe!

Lutik, Nina, let's wait! Happy tea!

Two branches of apricot, strewn with fruits, broke, at least almost ripe well. My husband is upset, but I collect the leaves and rejoice. Only, girls, tell me, please, what is better to add to apricot leaves. There are many grapes, a little pears, cherries, cherries, and raspberries and garden strawberries can be plucked. Can anyone have tried what goes well with apricot?

Lily, you can add anything to the apricot, but add the grapes
a little to improve the granules, they become denser. Apricot tea is light, and pear and cherry will give a dark color. And a little cherry for flavor.

[francevna]

francevna, Alla, thank you, the apricot and cherry are dried, and the grapes and pear are already in the freezer. Tomorrow I'll pick cherries, that's interesting, tea from cherry-cherry hybrids, I have a Miracle-cherry, is it similar to tea made from cherry or closer to cherry?

[Lily]

Lily, from varietal cherries, tea is less pronounced in taste and aroma than from the simplest varieties. I think it's good to just add them to mixes.

Girls, there is a question! And then I stuck in the wrong place, well, I'll repeat here. To dry the flowers of the chubushnik or not? Can I use in tea? How much per 100 g of tea?
Well, and a question to the experts: are there any reasonable restrictions when using dried peony petals, based on its medicinal properties. That is, how much do you want to brew or just add a couple of leaves to a jar of tea for beauty preparation?

[Rada-dms]

Rada-dms, Olya, we do not dry flowers, but petals. You can dry the whole flower with a chubushnik. The girls were drying. And for a peony, only petals from flowers are better. not leaves. I don't know about them. We'll wait for the specialists. I did not dry either one or the other. And I wrote about the petals in the topic exclusively, as an addition to tea for beauty, not treatment... The petals themselves, with rare exceptions, almost do not smell, even in marigolds. The entire aroma is concentrated in the cup. And we don't use it.

[lappl1]

lappl1, exactly, I described myself, I mean the petals, they are all around and in mass quantities, including on my site. Guzelka treated me to delicious tea, peony petals were present there, giving a smack and aroma. But the peony plant is not easy, so I'm interested. And so I have already dried a lot of pink and rosehip petals.
It is very difficult to pick petals from a chubushnik without damage, they crumple very immediately. Let's wait for advice! Thank you, Lyudochka!

[Girls]

I'm glad I collected and dried the jasmine not the petals, but the whole flower. The petals are very small, and when you dry the whole flower, then when brewing it looks very beautiful in a mug. The smell is very light when dry.
Girls, made two kinds of tea from the catnip. Now they have been drying in a pillowcase for 5 days. One kg was made according to Radushka's recipe, without fermentation, and the second kg with fermentation according to Lina's recipe. Lina's tea smell (fermented for 3 hours) is more pleasant at the moment. The final comparison will be made after 2 months of dry fermentation in zip bags with foil.
Radushka, Lina, thank you very much for the recipes at the right time !!!

Again the tablet indulges ... everything is highlighted correctly, but writes all the text highlighted ... again to correct Lyudmilka ...

[Borkovna]

Borkovna, Lena, congratulations on the mint tea!

One kg made according to Radushka's recipe, without fermentation

Lena, and where is Radushka's recipe? Poke your nose, please. I probably missed her comment somewhere. We will now quickly force it to post it separately.
Radushka, prick ... Where did you write? It seems like I'm trying not to miss messages - I can't find it in any way ...

Lina's tea smell (fermented for 3 hours) is more pleasant at the moment.

Oh yeah! I realized it too, finally!

dry fermentation in zip bags with foil

Lena, write later if the tea smells through the foil. Good?

and where is Radushka's recipe?

But he is not! Then I once wrote that I just wilted, twisted and dried the mint right away, without fermenting. I like. And not me too. Perhaps, if I fermented, I would like it even more. I do not know. Need to try. I and catnip, and lemon balm, and my mint all do this.

To dry the flowers of the chubushnik or not? Can I use in tea? How much per 100 g of tea?

Olya, sushi, sushi just in the wind in a bag. You can use it in tea, I don't know how much per 100g of tea, I haven't measured it. It will not give a special aroma, there is no harm from the petals. Mainly for beauty.

reasonable restrictions when using dried peony petals

Ol, there are reasonable limits, but not expressed in grams or pieces, since no one has done this. Again, use more for beauty than taste or scent. Drying again is better in the wind. I dried it in a wicker basket, closed it on top with a net so that it would not blow away. And yet, it is advisable to cut them with smaller scissors, it's more beautiful and more convenient. Personally, I added 1 whole flower (petals) per 150 g of dry tea, everything is fine, I have tested it on myself

But he is not! Then I once wrote that I just wilted, twisted and dried the mint right away, without fermenting.

Aaaaa! So it seems that I have the same recipe in my recipe:

To do this, you need to wither the leaves, twist them in a meat grinder and immediately send the resulting granules to the dryer at 40 - 50 * C for 40 minutes. Then reduce the temperature to 30 * and dry to the end. Granules dry quickly.

... Or not? Maybe you dried at a high temperature?

[lappl1]

lappl1, not. Dryer until done. It seems at 60. I don't remember already

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.
More details: https://Mcooker-enn.tomathouse.com/in...om_smf&topic=389380.16700

This is for comparison of granules: on the left are granules of the store Ivan-tea, on the right are granules of my fruit tea