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

I even wrote down on the label "the taste is harsh, empty and hard, the smell of grass", does this sound like your opinion?

Seem to be! I was afraid of this word, but I would also add: smelly. This is how the grass on the lawns is already rotted. It was like willow tea, it grows here in the clearing. Last year I missed it, it has already started running. I remembered one of my mistakes! When it was drying in ag, I forgot to open the lid, and for the first 5-6 minutes it dried in a closed grill. Could it really kill him? Probably, I will try again, but I will not twist it through a meat grinder and wrap it in a sheet, I will just wither a little and make a large sheet. By the way, when I was spinning it, it gave so much juice that I didn't even sprinkle it on it. This one, of course, I will not throw out and I will not give up the tea business, I drank my tea all winter, I especially liked cherries and pears, and this year I also set my sights on forest raspberries and blackberries - if they do not close the entrance to the forest due to sushi and heat ...

Seem to be! I was afraid of this word, but I would also add: smelly. This is how the grass on the lawns is already rotted. It was like willow tea, it grows here in the clearing. Last year I missed it, it has already started running. I remembered one of my mistakes! When it was drying in ag, I forgot to open the lid, and for the first 5-6 minutes it dried in a closed grill. Could it really kill him? Probably, I will try again, but I will not twist it through a meat grinder and wrap it in a sheet, I will just wither a little and make a large sheet. By the way, when I was spinning it, it gave so much juice that I didn't even sprinkle it on it. This one, of course, I will not throw out and I will not give up the tea business, I drank my tea all winter, I especially liked cherries and pears, and this year I also set my sights on forest raspberries and blackberries - if they do not close the entrance to the forest due to sushi and heat ...

It looks like the tea is steaming. Hence the smell .... but it can still get better. I don't like fresh Ivan tea, but a year later it tastes completely different. And Ivan really likes tea with cherries. Well, the mixes are also delicious.

it is necessary to try to ferment hours 18-20.

Or 3-4 hours, for me personally. with a longer fermentation, the smell also ceases to be liked. A tint of sourness and mustiness appears, but it is usually very hot here in summer, so I do not ferment for more than 3-4 hours.

I measured the temperature in the room where it was fermented - plus 28. And this is the coolest room in the house.

This means exactly shorten the fermentation time, or even better, make it short and long, as Lina advises. There you will see and smell it all the time. Although everyone's noses are different, I personally, cherry, nooooo, in general, nooooo

[Irina]

Irina, that is, make two options - with a short and long fermentation? I'm afraid Ivan-tea will not be enough, there is not much of it here. I'll do it with a short one, or put it on at night when it's cooler.

What is it? I cut strawberries - 2 kg of leaves, and on Tuesday cut in the village! WHERE IS ALL THIS WEALTH TO FUCK ???

Sweetheart, go to me. I have tails from strawberries and those from purchased berries

[filirina]

filirinaIrinka, I can only send you ready-made tea. BUT ... for this you need to process all these leaves!

Yes, I was joking about send. Well I must cry, the one who understands my universal grief ...

[Irina]

Irina, you have Ivanushka. Do not be sad!

[Tigger Striped]

Yesterday I dried my first Ivan-tea. I think I'll be the first who didn't like it. The smell is strange, I don't even know what to call it.Now I brewed it in a spoon for testing - the taste is just as strange. I did this: evening and night, he lay in a sheet, in the morning, scrolling through a meat grinder and for fermentation from 11:30 to 9. Drying in an airfryer - 15 minutes at 150, 20 at 100 and additional drying. A total of 9.5 hours of fermentation. I just don't know what to think.

Tigger Striped, Anya, it's a pity that your first experience with Vanechka turned out to be negative. I would draw your attention to the following:
1. It is desirable to ferment tea at 22 - 26 *. Not higher than 30 *. But 28 * is too much, this is already above the average value, so you need to reduce the fermentation time or wrap the container with tea in blankets so that the high temperature does not interfere with fermentation ...
By the way, I got my best teas in cool weather, when the house was no higher than 20 - 22 *. It was the most aromatic and delicious tea. So the container with fermented tea is always in blankets - no matter what the weather is outside the window - hot or cold. In case of heat, blankets will not allow the temperature of tea to rise, and if it is not high, it will not drop ...
2. You write:

By the way, when I was spinning it, he gave so much juice....

This indicates that you have not withered the leaves enough. When twisted in a meat grinder, the leaves should not give juice. We read in the recipe:

excess moisture in the leaves does not allow for high-quality subsequent fermentation... As a result, the tea will be of poor quality.
This stage should not be skipped, since with the withering of the leaves, reactions begin to occur that partially destroy chlorophyll and other compounds that give the leaf the taste and smell of greenery, essential oils accumulate and other aromatic substances are formed that contribute to the appearance of a pleasant smell.

So instead of fermentation, you started to rot, as Radushka wrote.
I suspect that you have dried leaves in a thin cloth and a thick layer. And I didn't change the wet cloth to dry to wither to the desired condition ... You did the wither test (non-decaying handful of leaves)? I suspect not ... For you write again:

I guess I'll try again, but I won't twist it through the meat grinder and wrap it in a sheet, just let me down a little and I will make a large sheet

What do you mean - "I'll dry up a little"? You need to dry enough - it doesn't matter what kind of tea you make - leaf or granulated. If you don't wilted enough, you can get not only a rotten smell, but also a fishy one ...
You need to leave 60% of the initial moisture in the leaves ... Especially now, when the leaves are still juicy ... That is, if you had 1000 grams of freshly picked leaves, then after drying, 600 grams should remain. If you don't have a scale, squeeze the leaves into handfuls - a great test. Evenings + nights may not be enough for the leaves to wilted qualitatively.

when I was spinning it, it gave so much juice that I didn't even splash on him.

Anya, why splash water on granulated tea ??? There and so moisture above the roof .. We do not need water by itself, but moisture in the form of leaf juice. Indeed, it is in the juice of the leaves that the substances involved in fermentation (for example, tannins) are found. Enough juice is released in the meat grinder. Why also pour water?
3. Next ... You write:

When it was drying in ag, I forgot to open the lid, and for the first 5-6 minutes it dried in a closed grill. Could it really kill him?

Easy! Your tea is steamed ... You have not yet written how you dried your tea. Confess, how many centimeters were? I think more than one ... Right?
Lenochka Kadieva likes to write that our tea is difficult to spoil. But you got it three unfavorable factors (or maybe more, but you did not write this to us): the leaves were not withered enough, dried at the very beginning with the lid closed, the temperature was high during fermentation. One "joint" could somehow "ride", but you had at least three factors negatively influenced your tea.

And the aroma of Ivanchay can be influenced by where it was going? It grows here only in the sun itself, so there are already a lot of spoiled and yellowed leaves, however, I tried to remove these.

But this almost does not affect the quality of the tea. MariV-Olya made ivan tea from autumn red-yellow leaves and the tea was a success - see the links for her recipe. Such leaves, as you write, can only affect the preparation for fermentation - they are more difficult to twist in a meat grinder. And so, tea will turn out from any leaves - young, old, yellow, green, red ... It may differ in taste, but it will definitely work if you follow all the technology ...
Anya, forgive me for taking apart your work to pieces, but I really want you to take a closer look at the process. Yes, and maybe your sad experience will help other tea-makers to avoid mistakes.
Now I will even make a link to this post in the Notes to warn new tea-makers from such mistakes.
Good luck, Anya! Still, try to make Ivan tea again. I really want you to feel the aroma and taste for which many people love this drink so much.

Oh, I think I screwed up everything I could. I dried it in a thick tablecloth, it was not wet, so I did not change it. The center vein didn't crunch, so I thought I was ready. She dried in a layer thicker than 1 cm, although there was not much tea, and she constantly stirred. Probably 3 centimeters was in ag. I dried large-leaved cherries in general in a thick layer, stirring all the time, dried out perfectly, finished drying, I'll try tomorrow, but with ivachay full ales. I will try again, but here it is not enough, I’ll be lucky if I type it on the second run.
I had an idea to wrap a bowl of tea in a blanket, but I thought that this would, on the contrary, increase the temperature of the fermenting mass ...

[lappl1]

lappl1, Luda, Girls, good day! I made granulated teas - cherry, apple, mint, as well as a mix: cherry, apple and raspberry. Excellent granules) Made a leafy currant, did not like it. The currant is the one on which the leaves are smooth, small, maybe because of this ...
I still want a pear tree, but I won't turn to anyone for the leaves, as it turns out all the trees are sprayed. I don't want to poison myself and the people, but with the washed ones, as I understand, you can't cook porridge at all, right?

[Tatyana]

Tatyana, and the wild is nowhere? Although ... where can she come from in the steppe, of course

[Tiger striped]

She dried in a layer thicker than 1 cm, although there was not much tea, and she constantly stirred. Probably 3 centimeters was in ag.

Tiger striped, Anya, 3 cm ... Why? Where did you see that you need to dry in a layer of three centimeters?

I dried large-leaved cherries in general in a thick layer, stirring all the time, dried perfectly, finished drying, I will try tomorrow,

The cherries will definitely dry ... And Ivan tea too. But they will lose in quality ... The layer of dojen should be no more than 1 cm ... Therefore, people do not get tea, which is allowed different liberties.
That’s all, Anya, I’m leaving ... Or else you’ll split in something ... And it’s already three in the morning ...
But for the coming sleep, promise me to study the recipe and sacredly follow it ... Otherwise.

I had an idea to wrap a bowl of tea in a blanket, but I thought that this would, on the contrary, increase the temperature of the fermenting mass ...

How will it increase? You will protect the tea from the environment with a blanket .. It's like a thermos - what you put into it is what you get. Pour ice cold water, after a few hours ice cold water and get it. Pour hot, you get hot ... True, due to oxidative processes, the temperature will first rise. But in a few hours it will begin to decline. This, by the way, can serve as a signal for the end of fermentation. I am always guided by this - the mass began to cool, I am finishing the fermentation.
Tatiana1, Goodnight!

Made a leafy currant, did not like it. The currant is the one on which the leaves are smooth, small, maybe because of this ...

Tatyana, if fresh currant leaves have that magical smell, for which we love them so much, then it's not the variety.Read here about currants - Features of drying black currant leaves... Maybe you didn't dry it properly?

I don't want to poison myself and the people, but with the washed ones, as I understand, you can't cook porridge at all, right?

In principle, tea with washed ones will turn out if you hold the leaves in the air so that bacteria will settle on them again. But are you sure that you will be able to wash away all the poison? It also penetrates the leaf plate so that the pests, having eaten them, die ...

[lappl1]

lappl1, Lyudochka, I also read about currants. And you are right about the pear, I will not risk it, maybe I can still get some clean leaves. Do not answer, rest) Good night!

[Ludmila]

Ludmila, in the airfryer the layer is not thicker, cm? Then it will take forever to dry! This baking sheet has a large surface, but nothing at all. I'd rather interfere more often, as I did last year. During fermentation, heat is released, so I did not want to keep it inside, although at a temperature of + 28 in the house - one hell. We have passed a thunderstorm, the collection of leaves is stopped at least until tomorrow.

I now put this mesh in the airfryer (I forgot the sticker!)

[Elena]

Elena, stimmer. And I dry right at the bottom. Now I have kneaded the leaves of a young pear prepared according to Zechariah. At about 8-9 minutes, my nose stung and it became difficult to breathe. Not that the smell was strong ... But just impossible, like a tear attack. Although kneaded by the window. Hands now, like a Negro, palms are dark brown. I put it under the press to ferment, probably, you get something of destructive power.

[Tiger striped]

Lyudmila, in the airfryer the layer is not thicker than cm?

Tiger striped, I do not have AH ... I wrote it in the recipe from the words of Veronica-parameg1.

Then it will take forever to dry!

Who is it easy for now? I've been drying for ages, because my oven is not the same as you wrote:

the baking sheet has a large surface

and the mini oven ...

I'd rather interfere more often, as I did last year.

I often get in the way too ...

During fermentation, heat is generated, so I didn't want to keep it inside,

This is warmth, which is good, not harm .. It must be kept inside. it is this warmth that says that fermentation is in progress.
You know, An ... It looks like you know everything about tea yourself ... I wanted to show you why your tea stinks ... But, apparently, you don't need these advice. Well, I won't insist anymore.

[Ludmila]

Ludmila, if I knew everything about tea, I would not sit here, learning from experienced tea makers. But my possibilities are limited, I am a working single mom with a child and besides cooking and all the chores in the village house, in which we are now, I have two more jobs. So I don't have much choice and I have practically no time either, I make tea, stretching the day up to 48 hours - such is the feeling. Of course, I try to simplify the process as much as possible and often make mistakes. That's good for me, let others learn from my mistakes.

I would not sit here studying from experienced tea makers

Apparently, I am not one of them, because you disputed every advice of mine ...

I am a working single mom with a child and besides cooking and all the chores in the village house, in which we are now, I have two more jobs.

Anya, I sympathize with you.

That's good for me, let others learn from my mistakes.

Only, it seems, I am in vain sitting until three o'clock in the morning to try to correct mistakes ... Apparently, I have 48 hours in a day ...

[Tiger striped]

Tiger striped, Anya, I sometimes make tea for two days too. And I'm sure everyone does it. Take the minimum amount of leaves (exactly 1kg), dry them in natural fabric (old duvet covers are perfect, which are "shameful" to use as bedding). If you do not have time to ferment and dry, then, after withering, immediately put in the refrigerator (Ivanushka), and freeze the garden scent. The Zacharias hardening method helps a lot if there is little space in the freezer.I am swapping packages. One thaws, the other freezes. Then I change places (on all stickers so as not to confuse).
I don't have an airfryer. There is a tiny electric oven and dryer. One standard batch (I have 1200 dried leaves) dries for about 5 hours. I often dry it at night, because it is too hot during the day. For two days I could not dry, because I didn’t feel well. Today I will dry two batches. 10 hours of continuous drying and the result will be 1 kg of finished tea.
Don't you feel sorry for your own work and time? Maybe it's worth doing everything once, without deviating from a technology that has already been tested by others?
Lyudochka, do not worry! I think Anya will do everything right once, and many of her questions will disappear by themselves!

Radushka, I do this too - with withering in a sheet and with freezing-thawing. But drying with a layer of 1 cm was unrealistic for me. Last year I dried in an airfryer with stirring, and everything worked out fine, except for the currants, which I dried out, yes. Now I tried it recently dried in a dryer - that's another matter. This year I only ruined Ivan tea, but I still hope to collect a batch, I will make it large-leaf. Now I still have a batch of Antonovka in the refrigerator, but the rains have started and I will not pick up the leaves until tomorrow.
And here's another not on the tea topic, a question to everyone for filling and for laughter: who thinks it is possible to dry berries on vinyl wallpaper - on their seamy side? I so dried the cinnamon and blueberries on the remaining piece of wallpaper, and now I'm thinking if it will be harmful for the berries.

to dry with a layer of 1 cm for me is unreal

well, well ... I wash my hands, so to speak

[Radushka]

Radushka, but what happens if you dry it with a layer of more than 1 cm? I mean the theoretical substantiation of the impossibility of this. Under-fermentation is understandable. Refermentation is understandable. My Ivan tea turned sour - I understood why. But what is the point of drying with a layer of no more than 1 cm? That which is not dry inside - no, this does not happen in the airfryer with stirring, everything is dried evenly. And I never dry in the oven.

[Anya]

Anya, dry as it seems to YOU. And don't complain about unsatisfactory results.
An example, if you like ... After one twisting, the tea volume is MORE. But, it dries faster than denser double granules. As a result, drying takes exactly the same time. The only difference is in the amount of tea obtained (it takes up less space during storage).
If you apply a smaller layer, I think there will be no need for stirring. Time will be freed up for other things (nobody canceled the sound signal of the timer !!!) A thicker layer, firstly, forces you to interfere with the tea, and secondly, there is still a risk that the tea will "steam up". What happened as a result for you.
I repeat once again - do everything once, exactly adhering to the technology.

A thicker layer, firstly, forces you to interfere with the tea, and secondly, there is still a risk that the tea "steamed up". What happened as a result for you.

Got it, thanks. This applies to granules, but if large-leaf, does it lie loosely? I'll try to make a granular layer of 1 cm, say, apple, when I get Antonovka. It's just that last year I did mostly large-leaf, I missed about 1 cm, but it turned out very, very - especially in a tea maker, but if a mix of pears with cherries, wow ... But I liked the granulated less - maybe just from -for a nightmarish centimeter? (Continuation of the thriller "Tiger vs. Centimeter" follows).

[Tiger striped]

Tiger striped, Anya, have you ever done Antonovka? Then someone shared their impressions and said that Antonovka is not as good as it was thought, looking at the excellent taste of apples.
And try to make a pear with raspberries in half (granular). A very good combination!

[Radushka]

Radushka, did not do. Last year, she was already all spoiled when I got to her. It's just that it is closest to the house and the branches are low. We also have a white filling in the garden, and the rest of the apple trees are of unidentified varieties.I generally add pear to everything, the color is amazing. PS I can just be a Tiger and "you".

Girls, good evening to you! I just went to complain (or brag) for the raspberry leaves, and in the raspberry, the strawberries are small, forest! I crawled in the bushes for seven hours! I didn't have enough leaves (I didn't have enough strength anymore), five liters of berries, all scratched as if I was fighting with cats, my knees are shaking, my hands don't rise, my back is falling off, and tomorrow I'll go after this wealth again, maybe it will come to leaves. But there is a question - strawberry leaves are 30% red, why would it be? sick? Or are they already preparing for the fall? and can such tea be used?

[svetn]

svetn, Svetlana, congratulations on a successful foray into the forest!

strawberry leaves are 30% red, why would it be? sick? Or are they already preparing for the fall? and can such tea be used?

This is the natural state of the leaves. Such tea will be better than green tea. I wrote in the recipe:

Once I tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall when they turn red..

Even if it's not autumn, but in summer there are such. These are fruit-bearing bushes. And those who grew up in the summer turn red in the fall. So make tea and don't hesitate. Good luck to you !

I wrote in the recipe: Quote: lappl1 from 24 June 2014, 02:16 I once tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red.

Luda, I somehow didn’t look at the recipe about strawberries, because I didn’t know where to pick them, today it’s just a good case. Thank you so much for repeating for the "Losers" several times.

It's raining again. And I just found a place full of wild raspberries and willow tea. Guys, how long should you wait after the rain so that you can collect the leaves?

[Anna]

Anna, yes there are many people like you, busy. In general, I am a working mother with many children, at two jobs + house + dacha with a farm. Therefore, we share our best practices to make life easier for others. Try to heed the advice of more experienced tea makers. Correctly the girls advise, try to make the fermentation time long and short. For fruit flavors, 3-4 hours are enough for the standard recipe and 1.5 hours for Zakhar. For Ivan tea, a long fermentation is also possible.

how long should you wait after the rain so that you can collect the leaves?

Just to dry out. For about 3 hours, but then wither all night or more.

Just to dry out. For about 3 hours, but then wither all night or more

Thank you! Then, if it doesn't rain at night, I'll go tomorrow for raspberries. But something rumbles again ...

Girls, tell me, please, how best to make the leaves of the bone? through a meat grinder or rub?

The next morning ... I just discovered that Ivan tea is growing in our garden! In the wilds where the mower never reaches. There is not much of it to make something of it - but the fact itself! I got the leaves of Antonovka, I will try to make a bit on trial, large-leaf. The second portion is drying, the first is waiting in the refrigerator, but I just can't decide whether to freeze this good later or not? Yesterday, a neighbor treated her to her Ivan-tea, her fermentation turned out to be a long night, then dried in a dryer, as a result, something indistinct, similar to green tea

Added on Tuesday 05 Jul 2016 15:01

For fruit flavors, 3-4 hours are enough for the standard recipe and 1.5 hours for Zakhar.

Tell me, pliz, does the fermentation time change depending on whether it is large leaf tea or granulated? I here made a young pear according to Zachary, kneaded and kept for about 7 hours on fermentation. In principle, it is difficult to spoil a pear (although everything is subject to me in this regard) and, it seems, it turned out well ... But maybe it would be better to keep it less? And one more wild question from a completely stunned tiger: with the Zacharias method, withering is replaced by withering in parquet floors, right? That is, you don't need to dry separately? I shoveled all my notes, didn't find him mentioning withering, but maybe I just forgot?

with Zachariah's method, withering is replaced by withering in parquets, right?

no

That is, you don't need to dry separately?

need

Added on Tuesday 05 Jul 2016 03:43 PM

Can you please tell me how best to make the leaves of the bone? through a meat grinder or rub?

I think it's better through a meat grinder, but that's my opinion.

Added on Tuesday 05 Jul 2016 03:46 PM

I shoveled all my notes, didn't find him mentioning withering, but maybe he just forgot?

the recipe on the first page says about wilting (edited a long time ago)

with Zachariah's method, withering is replaced by withering in parquets, right?
no
Quote: Tiger Striped from Today at 14:56
That is, you don't need to dry separately?
need

At what stage ?! "On Sunday evening I brought a leaf, it stayed in bags overnight in the kitchen, and lay there until the next evening. I went to the freezer for the night. In the morning I took it out and sent it to the sun, I don’t remember exactly here, but for three hours somewhere he Then I left it in a bag in the kitchen and there he lay until the evening and again in the freezer. In the morning he took it out and warmed himself in the sun for a couple of hours. As a result, I got a leaf of this color with a wonderful dark shade. usually a meat grinder and scrolling. (the color turned out to be rich black) After leaving it for a couple of hours in the sun for the final fermentation. "

Added on Tuesday 05 Jul 2016 3:56 pm

Found it. In the version that I copied, not a word about withering, so I did not dry out - not last year, not this year. "I brought a sheet - it stayed in packages for the night." Life is full of surprises.

Added Tuesday 05 Jul 2016 4:03 pm

And here's another from my notes: "You can prepare the leaves for fermentation by freezing for 8 - 10 hours (you can overnight and longer, until the time appears), without prior withering. Then, defrost the leaves, let them warm up and send them for fermentation. With this method, a large leaf tea is obtained, very dark and with a rich taste and aroma. This method is good for especially busy people. For me, this method has one drawback - such tea is very large and takes up a lot of space during storage. I made this tea a couple of times - from cherry and pear leaves. It turned out very good. This season I plan to repeat this method of making tea. "
It's no surprise that your head is sometimes dizzy with such a variety of recipes ...

[be sure to dry ALWAYS]

Found it. In the version that I copied, not a word about withering, so I did not dry out - not last year, not this year. "I brought a sheet - it stayed in packages for the night." Life is full of surprises.

Anya, anyone can make mistakes and describe themselves, you know that someone who does nothing is not mistaken.
I started making tea this year, and as soon as Zakhariy laid out his recipe, I copied it in the same form as yours, but then they clarified this moment and Luda edited it.
One tea I didn’t wither, but now for the rest of my life I will remember that it is necessary to dry it.

It's no surprise that your head is sometimes dizzy with such a variety of recipes ...

she goes around everyone, it's you while young, and then with age and sclerosis, the circles will go
Since there are many new developments and reviews about teas, try to edit your entries
I wrote in mine be sure to dry ALWAYS

[Tiger striped]

Tiger striped, Anna, yes, do you according to the classic recipe that Lyuda described! Fill your hand, and only then do according to other recipes, then your head will not go round!
And write 4 rules in big letters:
wither
twist (or grind - what kind of tea will you make)
ferment
dry!

Added on Tuesday 05 Jul 2016 5:00 pm

ABOUT! Lida wrote the same thing!

[Elena]

Elena, and freeze when, at what stage - only AFTER withering? I did it last year for all options, with and without withering. Without - that's how I just quoted, pear and cherry, it turned out great. Now I'm drying Antonovka and blueberries. Antonovka - wrapped in a sheet, chenika - in bulk.I never thought that it was so difficult to pick blueberries, when I went for berries, I came across solid bushes without berries, and when I went for leaves, there were solid berries all around!

Added on Tuesday 05 Jul 2016 07:49 PM

lydia, and which tea did not dry up - it did not work? What was the result?

Dear members of the forum, I am very glad that I came to this wonderful forum!
I read tea topics and just got sick with my tea.
I started my tea epic with cherries. Collected young leaves. Didn't freeze. Fermented for about 6-8 hours. After fermentation, the smell seemed pleasant, but when the drying began, I was very upset. I went to such a bath, absolutely not a tea spirit. In general, the first experience was not very successful.
The second tea was made from "adult" cherry leaves. Now I have frozen and fermented them for literally 3 hours. When the drying began, I just jumped about joy - the smell went pleasant, right amaretto. I liked the brewed tea very much too. The taste is thick but not heavy. Light cherry sourness in the aftertaste.
I drank a cup in one breath. My tea! Definitely!

Added on Tuesday 05 Jul 2016 20:03

Here, I was able to upload a picture of my first

The second tea was made from "adult" cherry leaves. Now I have frozen and fermented them for literally 3 hours.

In the voice of a professional bore: did you dry them before freezing?

[Drying is a must for any method of making tea!]

Did you dry them before freezing?

Anh, you will not get bored with you! Drying is a must for any method of making tea! And fermenting teas from fruit leaves is really better for less than 6 hours. Here I like the taste and aroma most of all during fermentation for about 3 hours with the usual method and about 1.5 hours for Zachariah. But I already wrote that. But the fact that tea, so much fermented, is very pleasant to all those whom I treated them and to whom I gave it, I have not yet written. Now I wrote.

Added on Tuesday 05 Jul 2016 8:51 pm

In, elena kadiewa, Len, confirm that you liked Zakhar's tea! I fermented it for 1.5 hours.

and freeze when, at what stage - only AFTER withering?

are there other options?

I did it last year for all options, with and without withering. Without - that's how I just quoted, pear and cherry, it turned out great.

if great, and you like the taste, then it is logical to continue

and which tea did not dry out - it did not work? What was the result?

it's hard to judge, I had nothing to compare with, time will tell, I will definitely let you know

In the voice of a professional bore: did you dry them before freezing?

Anh, are you testing our stress resistance?

In the voice of a professional bore: did you dry them before freezing?

wilted.
I really wanted to get good tea. I think the first time the young leaves were led, there are too many "herbs" in them.