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

Divide into three portions and dry each portion in a different mode (at 70 in the dryer, after 10 minutes frying at 100 + drying in the dryer at 60 and drying in the dryer at 70 with a short-term placement in the oven heated to 150 and off).

Well, but they just said that currants cannot be above 80 degrees ... I have very little of it, I collected what I could, now it is in the freezer. After several cycles of freezing-thawing, I really was ready to cut it and put it in the dryer on the lower mode - there are 40 degrees.

[Tiger striped]

Tiger striped, we ferment the leaves, that is, the healing properties change, weaken or disappear altogether. But others appear.
And if you eat blueberries every day during the year, a ton will come out. My ophthalmologist is a very cool specialist, so she explained to me many years ago about a ton of berries.
So Radushka conducts experiments, well, she is extreme! - Who forbids you?

[elena kadiewa]

Well, but they just said that currants cannot be above 80 degrees ... I have very little of it, I collected what I could, now it is in the freezer. After several cycles of freezing-thawing, I really was ready to cut it and put it in the dryer on the lower mode - there are 40 degrees.

Of course not. And I want to. Can?

Added Wednesday, 29 Jun 2016 03:32 PM

elena kadiewa,

[Radushka]

Radushka,

[Radushka]

Radushka, tell later what happened. Last year I clearly overdried it and now I am afraid. But I'll dry up the blueberries. I am constantly prescribed pills with blueberries from my eyes, so it’s better to have my own. I am unlikely to eat every day, but during exacerbations I will.

[Tiger striped]

Tiger striped, Anya, although we are trying to learn as much as possible about our tea, but even if the research institutes are not seriously engaged in it, then what can we? We are convinced from our own experience of the usefulness of this or that tea. No more. And it is very difficult to answer such difficult questions as you ask. Guessing is not a serious matter. So we are unlikely to be able to give a qualified answer to your question.

Rose disappointed. twisted twisted. Fermented for 4 hours. The smell of grass. After the oven, the smell disappeared. The mass turned brown. The smell of grass. I threw it out. We do not smell roses in the Urals

[about blueberry leaves (not berries!) and specifically about what exactly will remain in them after fermentation and proper (!) drying]

But I'll dry the blueberries. I am constantly prescribed pills with blueberries from my eyes, so it’s better to have my own. I am unlikely to eat every day, but during exacerbations I will.

And if you eat blueberries every day during the year, a ton will come out.

Short about blueberry leaves (not berries!) and specifically about what exactly will remain in them after fermentation and proper (!) drying.
Blueberry leaves contain minerals, tannins, pyrocatechol substances, organic acids (citric, malic, gallic, quinic, succinic, oxalic), flavone glycosides, essential oils, mucus, resins, anthocyanin glycoside myrtillin, arbutin, ascorbic acid. The anthocyanin glycoside myrtillin, which consists of galactose and myrtillidine, decomposes after fermentation, since the microorganisms participating in fermentation use galactose for their vital activity. All that remains is myrtillidine, which, being an aglucone, is capable of somewhat lowering blood sugar levels. Moreover, it is an antioxidant. This alone explains the angioprotective effect of myrtilidine, which somewhat improves blood flow in the retina and accelerates its renewal.Bilberry leaf preparations have cardiotonic, diuretic, choleretic, astringent, anti-inflammatory and anti-putrefactive effects. But all these actions persist only in the absence of heating above 70 * C. Therefore, when making tea from blueberry leaves, it is advisable to ferment for no more than 3 hours (and it seemed that there was no full-fledged fermentation, apparently due to antibacterial properties), followed by drying at a temperature not higher than 70 * C. But the tea is delicious. Only I didn't do it much. I just rolled it with the branches through a meat grinder, fermented and dried at 60 * C. I got 200 grams. Added it to my mixes.

[Lina,]

Lina, tell me, please, and can blueberries, tall, are suitable instead of blueberries for these purposes? The blueberries are already ripening and are eating slowly, but there are no blueberries either in the garden or in our forests-fields. It grows much to the north of us. I remember my dad served near Murmansk .. how many creeping blueberries, blueberries, lingonberries, cloudberries, drupes were there ... lay down on the ground as a child on her stomach and ate ...

blueberry canadensis, tall will suit instead of blueberries?

In general, the composition is close, only myrtilline in it is several times less. And if you want a healing effect, then you need to drink several buckets of blueberry tea, then several baths from blueberry. And I won't say anything about the taste.

Thank you so much!!! I still agree to buckets, but I definitely won't pull a bath. So I will not bother with mono, I will add to mixes as before. Perhaps in a year at least one bath is collected

where to get all the time and freezers?

You can still find time, but the freezer is a problem

[Linochka]

Linochka, thank you for describing in such detail about blueberries. I'll go add a link to the recipe notes.
That's why I didn't like my blueberry tea, that I dried it at 100 *. And I also had a sheet of it that could not knead it in any way - the leaves turned out to be intractable. Now there are no blueberries, otherwise I would definitely repeat it. And I would not have peeled the leaves from the twigs. And I would make it granular. But where are those blueberries now, and where am I?

[About drying tea from black currant leaves.]

About drying tea from black currant leaves.
The leaves contain ascorbic acid, phenolic compounds, phytoncides, essential oil, which gives a specific aroma and has a bactericidal effect. A specific vitamin J (aka C2, antipneumonic factor) was found in currants, which is believed to protect against pneumonia. So all this evaporates and collapses at temperatures above 70 * C. Therefore, it is inappropriate to fry and dry black currant leaves at a high temperature, if only in order to preserve their aroma.

Oh, and I'll make a link to the currants ... Thank you, Linochka, for such a valuable information!

Linochka, thank you))
I still dry tea at 70 * maximum. But I already want to try even Vanechka with the frying, but there is nothing. Last year I tried a plum in a frying pan, burned ((

[Natalo4-ka]

Natalo4-ka, Natasha, there are so many teas that you have to make with frying. The same Vanechka, apple, plum, blackthorn, pear, goof, raspberry, blackberry, cherry ... fry - I don't want to. It's a pity when there is nothing. The frying of these teas greatly improves their taste and color. But where it is inappropriate to fry, so as not to spoil the taste and aroma, I note this.

[Linadoc]

Linadoc, thanks a lot for the info on blueberries, I will do it! As far as I understand, we must hurry with this - everywhere they write that the collection of leaves for drying is May-June. Leaves for tea, probably, should be picked at the same time, tomorrow I will go. Did you make blueberries without freezing-thawing, just withering, and then for fermentation?

We must try at Štebka. Of course, a lot will not work, but at least I understand whether it is necessary to suffer for frying.

[Anna]

collection of leaves for drying May-June

Anna, this is because then it becomes tough. But if you only take the tops, then you can later. It is convenient to simply cut into a bag with scissors.

without freezing-thawing, just withering, and then for fermentation?

Then Zakhar's method had not yet been worked out. I think you can try to do it according to his method. Fermentation is not going well - there are a lot of antioxidants and bactericidal substances. And when you do it according to Zakhar, the fermentation process is facilitated and accelerated. Only blueberries are more suitable for reducing sugar than for the eyes. For the eyes, this is an advertised and highly exaggerated therapeutic effect (commercially).

Added by Wednesday 29 Jun 2016 9:00 PM

Must try in Stebka

Wo, an interesting idea

[Linadoc]

Linadoc, the more I will do - my mother has diabetes. Hopefully fermentation won't kill the health benefits.

Girls, tell me. please, what can you do with lavender? Just dry? Can I add it to tea? Will it be delicious?

Added Wednesday 29 Jun 2016 11:58 PM

Or else something can be done with it (except for the remedy for moths)?

[Linadoc]

About drying tea from black currant leaves.

Linadoc, Lina, do you need to ferment it? Yesterday I walked around my bushes and looked at the neighbors (such leaves have climbed through the fence!), It smells like a treasure right for me! I want to do it as well as possible And I really want to keep the smell. I understood about drying, but I think about fermentation ... If you make it according to the method of Zacharias and after the last thawing, twist it and immediately dry it, should it turn out well?

Added Thursday, 30 Jun 2016, 01:05

I've been waiting for three days. Probably I'll try today

Zhannptica, Zhanul, the tea is just excellent! And you won't say that the first
And I always try.I have no patience ...

will help to collect the cherished kg

You know how fast he is going! And you won't have time to blink an eye Here, on the contrary, the main task is not to rebuild

But then we made currants with the whole topic.

Lyudochka, I will look here in the subject, if I find anything, I will hang. I never had a currant, so several leaves fell. And then there are bushes! I want - I can not now this tea

[Elena_Kamch]

Lina, do you need to ferment it? Yesterday

Elena_Kamch, of course, you must! Otherwise, you will get hay, not tea ... Lina wrote about drying, but everything remains as it was ...

Girls, tell me. please, what can you do with lavender? Just dry? Can I add it to tea? Will it be delicious?

Mila1is it an aromatic plant? So, you need to go to Lina's recipe and do it according to the principles that she described.

[Ludmila]

what can you do with lavender?

Ludmilatea, of course. It belongs to spicy-aromatic herbs, so you can safely make tea from it according to this recipe, especially since it is listed there at the very beginning

do you need to ferment it?

Elena, but of course! Necessarily! But since the granules crumble from it, I prefer to do it in mixes with apple, pear, sloe, raspberry and sucker. Kadieva tried it, she liked it.
lappl1, Lyuda, how have you the patience to explain everything a million times! After all, everything has already been discussed ten times only on the last previous pages

[Lena,]

I have never had a currant, so several leaves fell. And then there are bushes! I want - I can not now this tea

Lena, as I understand you ... yesterday I collected 1.750 grams of black currant from my neighbor (it had time before the rain!) and has already wilted and just sent it to the freezer. What wealth !!! With my 3 bushes, you can't walk like that for sure.
Lina, do not be offended by us ... we are as sick (only with tea at the moment), like your patients. Patients ask and ask again 100 times ... and we ... But progress is obvious, in my granary book, specially set up for tea, a lot has already been laid out on the shelves (written down). The Internet is not always there at the right time, and the book is always at hand.

Yesterday I collected 1.750 grams of black currant from my neighbor (I had time before the rain!) and has already wilted and just sent it to the freezer.

Opachki, and I crumpled mine and immediately into the freezer, I'm going to take it out and leave it in a bag ...

[Anna,]

Anna, This is how I made my very first tea, without withering. And now, as "Our Father" I know that it is necessary to wither! Excess moisture comes out of the leaves, and only 50-60% of it is needed for fermentation in the leaves, and not 100%, as when it comes off a bush or tree. I really like to do it in sheets, bedspreads! No hassle with tedding leaves, shook it for the night, and in the morning everything is ready,

[lappl1]

lappl1, Linadoc, girls, thanks a lot! There are not so many flowers, but I want to try something of them. This is at my friend's in the country. She gives them to me. Probably I'll try to collect it dry first

Added Thursday, 30 Jun 2016 11:45 am

And also tell me. Please collect some grape leaves. Is it better to make them mono, like in Zacharias or add them to the mix? Do they give something in the mix or for the mass? Thanks in advance for all the advice.

Kadieva tried it, she liked it.

What I don't remember lavender ... exacerbation of sclerosis? Loch, grapes, pear, apple ... remember, and lavender? I don't even know the smell of it!

And also tell me. Please collect some grape leaves. Is it better to make them mono, like in Zacharias, or add them to the mix? Do they give something in the mix or for the mass?

I added to the mix. They give sourness. I didn't like mono. Not very sour and smell. But I have some kind of grapes near Moscow, the variety is unknown. The berries are black and bony

[Lyudmila,]

Lyudmila, went to read .. and I can answer your question a little .. I am too much in the subject today. Ludmila wrote that we have a specialist for grape leaves Alla and in the Tea Gazebo I asked her questions about them. Here is her answer ..

I made grapes with the leaves that were at the moment. I didn't really choose anything. I grow cherry, cherry plum, Hungarian plum, quince, raspberry, pear, apricot, apple tree.
It was just that there were more grape leaves than everyone else, the husband, brother and neighbor cut off. Grades 9-11 at once.
I do as it is written in the topic of fermented tea.
I freeze the leaves once, but for a long time, at least a week. In the morning I take out the bag, try to defrost it in a warm place, and hold it until the evening, until the fruity smell starts to fade. At night (if the room is +30), I put the bags in the refrigerator.
In the morning I twist the leaves, ferment for 2-4 hours and dry. I did not use other methods, I like tea.

[Borkovna]

Borkovna, Helen, and you already have two "5,"
Congratulations on two buns.
Thanks for the answer about grapes.

Anna, this is how I made my very first tea, without withering. And now, as "Our Father" I know that it is necessary to wither! Excess moisture comes out of the leaves, and only 50-60% of it is needed for fermentation in the leaves, and not 100%, as when it comes off a bush or tree. I really like to do it in sheets, bedspreads! No hassle with tedding leaves, shook it for the night, and in the morning everything is ready,

A discussion in the package does not go for withering? I use this recipe: "I collected the leaves in a transparent plastic bag, then tamped them - and into the freezer. After the freezer, I thawed and crumpled right in the bag until the leaf gives juice - and again into the freezer. Then again in the same way (that is, two frosts and two defrosts + leaf kneading) ".

[Lind @]

Lind @, Borkovna, francevna, GIRLS, everyone is very grateful for the information. So I will do it in the mix. Is it okay if it is larger in volume than the rest of the leaves? No, there are also many omtal leaves, and in general there are more of them than grape leaves, but individually they are still less

Remind the sclerotic woman, is it better to wither loosely on the fabric, or wrapped in a tightly twisted fabric?

I prefer to wrap it in fabric.

[Lind @]

Lind @, thanks, I did just that.

[Tiger striped]

Remind the sclerotic woman, is it better to wither loosely on the fabric, or wrapped in a tightly twisted fabric?

Tiger striped, Anya, go to the recipe, everything is written there ...

A discussion in the package does not go for withering?

Anya, no, it doesn't. Discussion in the package eliminates the removal of excess moisture, and we need to leave 60% of the mass from the initial weight. The debate in the package is, in fact, fermentation .. Well, you are quoting last year's text. This year, in the recipe, Zakhar again forgot to write about wilting. We added it later. You better go to the recipes. There it is more accurate. The link at the end of this recipe is to the Zakhar method.

[Tiger striped]

Tiger striped, when I carry the leaves for a long time, they sweat in a bag. They become, it seems, lethargic, and, at the same time, wet. And fermentation begins, judging by the smell. I bring it home - I sprinkle it on a sheet-stirring, until they become wet (this is not long). And then I put it to freeze.

[Girls who haven't looked at the Notes at the end of the recipe yet, take a look. There are such colorful links to all our recipes. Made for you. but it seems that few people look there ...]

The link at the end of this recipe is to the Zakhar method.

Girls who haven't looked at the Notes at the end of the recipe yet, take a look. There are such colorful links to all our recipes. Made for you. but it seems that few people look there ...

I don't remember lavender

I don't remember either. Have you read the text? There, about black currant leaves And about lavender, I only dream

Added Thursday, 30 Jun 2016 3:06 pm

I have some kind of grapes near Moscow, the variety is unknown. The berries are black and bony

This is a girlish grape, it has braided my whole house, I cut out the windows with scissors. I tried it 2 years ago and wrote to everyone - NOT TASTY, DO NOT DO!

Made for you. but it seems that few people look there ...

Note that I constantly add links in the Notes. For example, only yesterday I added three ... Girls, for you, dear, I am doing ... Maybe you don't need it at all? And then something I did not notice that they are actively used. How did you notice? Questions are asked, and the answer can be found there ... So you tell me, I will no longer ...

Girls! Exactly a YEAR has passed since I made the goose-cherry mix. Loch was going at the time of its massive flowering, the cherry just started to sing. The tea turned out to be quite aromatic, but weak in taste and very light. The other day, having discovered that the teas loved by the family came to an end, I began to re-register what we do not drink yet. Hm ... The smell of sucker with cherries has become GREAT! The scent of the blooming sucker has changed to the scent of flower honey! The taste is great! The aftertaste is soft, long-lasting. It is a pity that the color does not change with storage

This is a girlish grape, it has braided my whole house, I cut out the windows with scissors. I tried it 2 years ago and wrote to everyone - NOT TASTY, DO NOT DO!

No no. Girlish I know.
And these are grapes. The bunches are real, dense. Looks like Isabella. He's just a little unkempt, to put it mildly.

Good day everyone.

Note that I constantly add links in the Notes. For example, only yesterday I added three ... Girls, for you, dear, I am doing ... Maybe you don't need it at all?

Lyudmila, dear, I really, really need, as a beginner in this matter, they help a lot. I constantly turn to them when I remember or clarify something. There is simply not always time to wait for an answer. Thank you very much for such work.

[not thawed enough]

... Girls, for you, dear, I'm doing ... Maybe you don't need it at all? And then something I did not notice that they are actively used. How did you notice? Questions are asked, and the answer can be found there ... So you tell me, I will no longer ...

Lyuda, please forgive us
I use these links all the time
have you noticed, gone "underground"?
two days ago, made tea "Country", the granules turned out to be good-looking, and when brewed, they began to turn into porridge
I wanted to ask right away, but I began to figure out what the reason was and found it. Just me not thawed enough leaves and got as a result of marriage in work
Yesterday evening I went to the "plot" to collect a little and also constantly analyzed the recipe and all the tips.
Tiger striped, Anechka, read carefully and write down. I just like Lena Borkovna, I try to take notes, because sclerosis gets stronger and the other, how to write it down. I do not find an option, unfortunately
I read at the computer, everything is clear, I reached the kitchen, a blank sheet in my head
Anya, for God's sake, do not be offended by me
Borkovna, Lenus, now I will also outline you
I want to thank ALL experienced tea-makers for their advice and patience with us for beginners

[should disintegrate when brewing]

the granules turned out to be good-looking, and when brewed, they began to turn into porridge

Lida, they and should disintegrate when brewing, this is normal! When you brew granulated black tea, Ceylon for example, does it remain in the granules or does the granules disintegrate? They disintegrate, everything turns into a mess. It should be so.

they should disintegrate when brewing, this is normal!

Lina, does it mean that all my tea was previously defective?
I am now drinking White-Pink tea, looked in the mug: the granules swelled, but did not disintegrate.
By and large, if it doesn't affect the taste, then I don't bother with the form, but in the initial stages I make myself a perfectionist

Girls-boys, come in and see, suddenly, someone will like it!

Jelly "Berry to berry" (Radushka)