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

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.

Outlined. I think the fermentation time also depends on the temperature, right? Here it got colder and the temperature in the house was about 24. I think my willow tea could turn sour also because it was fermented at 28 and above. And how much would you advise to keep large-leaf willow tea during fermentation?

And how much would you advise to keep large-leaf willow tea during fermentation?

Anh, we agreed on "you". I didn’t do a large leaf due to the lack of time for this meditation. I need it quickly, simply, a lot, tasty, healthy, cheap and specifically. Therefore, I use a meat grinder. Ask in the topic Vanka. But I would do 8-10 hours.

I would like to answer - yeah. But no. Here is a new person who came and immediately writes about freezing and short fermentation and the awesome taste of tea. What if a person has invented an awesome way to make tea without withering? Zakhariy also wrote that he decided to "get around", and now everyone is adopting his experience.

So I have already studied the theory, I know the terms
By the way, but pressed tea is probably made without withering, so that the mass sticks together ...

P / S / The taste is awesome for me, of course, I haven’t tried any other fruit ones until now.

Well, there is still time for experiments!
I got fireweed. Now I drank it brewed with mint - a thrill. I think: why didn't I find this forum before !!!
But the apricot came out not gushing, with a hellish smell. But they write that the infusion from its leaves removes toxins from the body, so I will drink to enemies in spite of the apricot.
Tomorrow I will bare the currants, while the leaves are elegant. She quickly deteriorates from our heat.

[always]

Why besides raspberries, currants

Because they always crumble in granules, even after high-quality drying. Therefore, it is better to do them in mixes. Immediately dry, freeze and scroll with other leaves.

Added on Tuesday 05 Jul 2016 9:30 pm

My meat grinder is antediluvian, Soviet, while you turn it over - you want to kill yourself against the wall.

I also have antediluvian, but electro, which is important. And 10, there are already 9, additional bushings to it. Everything turns perfectly and quickly.

And me faster than large-leaf. My meat grinder is antediluvian, Soviet, while you turn it over - you want to kill yourself against the wall.

And it's very hard for me to make sheet with my hands, so I twist on the antediluvian Soviet one. It's hard, but I'm satisfied with the color, taste, volume of the finished tea.

Because they always crumble in granules, even after high-quality withering. Therefore, it is better to do them in mixes. Immediately dry, freeze and scroll with other leaves.

So what if not granular, but large-leaf? I made black currants like that, sort of okay. And here they praised the wild raspberry so much that I want to make mono for a start.

And it's very hard for me to make sheet with my hands, so I twist on the antediluvian Soviet

Large leaf or rolls hard? I kneaded a pear for a large-leaved one right on the table, except for the fact that terribly pinched my eyes, everything worked out cheerfully and quickly, in a meat grinder I would twist such a volume for an hour and a half. But with the rolls, something doesn't go well for me, they unfold and that's it, well, them ...

[Lichka]

Lichka, Angela, welcome to our tea themes! We are very glad to everyone who joins us.And your appearance is a double joy - you came with ready-made tea, with different preparation options, with excellent results, and even with a beautiful photo! And you answer questions like an experienced tea-maker. It is immediately clear that you have learned the theory, confirmed it by practice, and now you are enjoying the result. Your example would be good for all beginners (and some experienced tea-makers too) - before making tea, you need to thoroughly familiarize yourself with the theory. Thank you very much for this!

[theoretical background]

what happens if you dry it with a layer of more than 1 cm? I mean theoretical background impossibility of it

Over 100 gr. moisture turns into steam if the layer is up to 1 cm. then the steam manages to leave the granules, when the layer is thicker, then it leaves only the outer ones, and the inner ones are blocked at the same time, or are simply steamed.

Over 100 gr. moisture turns into steam if the layer is up to 1 cm. then the steam has time to leave the granules,

Here, yes, everyone writes about granules. And if KRUPNOlistova, he is loosely lying? Does the centimer rule still apply?

[Anna]

Anna, Anh, how much tea are you going to make? Um ... for a large leaf pear harvested on May 1, I got 230 grams. FULL SIX LITER JAR! Considering that I am doing at least 20 kg, where is it all stored?
You can play with large leafs if you make a couple of kg
No difference. Granules or cut sheets. 1 cm point

[Radushka]

Radushka, I understand, it's awful, but also terribly delicious. I brought in a bunch of plastic boxes and a large bag a la shuttle, and I'll just shove it at home somehow, I would only take it ... 20 kilos - wow! I still can't get home that much, I'm going by train, and besides tea, there are also things, laptops, clothes, and so on.

[Anna]

Anna, you will make granular, you will understand that it is even tastier. Richer, stronger, more aromatic

[Radushka]

Radushka, so the point is that I liked the large-leaf stock much more from last year's stocks! Here is one and the same pear - I whipped out all of the large-leaf pear, the granulated one still remained. But I did the large-leaved pear the wrong way according to Zachariah, without wilting, like the cherry. I threw out the granulated apple altogether. Of course, there were still a lot of factors that could play a role ... In general, I will try everything I can, to do this and that.

Thank you so much! Everything is described in great detail, I will try to repeat it.

I will try everything I can do this and that.

Is it weak, as it is written in Lyudmila's recipe? Once, without deviating from technology?
-will (enough)
-freeze (good)
- ferment (correct)
-dry (1 cm layer)

Lichka, Angela, welcome to our tea themes! We are very glad to everyone who joins us.

Thank you for accepting!
I will be happy to improve

[Umka19]

Umka19, yes you just let me pass, for that and avatars are needed.
Radushka, I meant - I will do both large-leaf and granular!
But this morning, I also decided to get sick and concocted a new kind of tea. I took my large-leaved pear and ground a couple of handfuls in a meat grinder with a large grill. I thought it would be dust, dust, but no - it turned out something like a small-leaved one. I brewed a handful in a teapot spoon, it turned out wow, both color and taste - if this is not self-delusion.

[Ludmila]

trying to decide what to do with blueberry leaves

Anh, I wrote the information, and what to do with it - decide for yourself. Sugar will lower any option from blueberry leaves, as myrtidilline persists anyway. But we are here discussing teas

but because of your questions and answers, I don't want to go into this topic anymore.

Ludmila, the remark is correct.
Anya, I have to confirm that there is a clear manifestation of trolling in your posts

Added on Wednesday 06 Jul 2016 11:56 am

it turned out something like small-leaved.

Anya, this is how small-leaf teas and tea bags are made.So this is the invention of the bicycle. Tea retains all its properties and qualities, except for its appearance.

Anya, I have to confirm that there is a clear manifestation of trolling in your posts

Yes, you just let me pass, for this you need avatars

Anna, avatars are not needed for that!
And to foul the topic with constantly repeated questions bordering on moronism is disgusting! Do not stain where you graze!

Lyudochka, as far as I understand, you, as a moderator, have the right to clean this kind of messages, which ultimately have nothing to do with tea-making, and rather interfere with the rest of the discussion of issues in essence, and not ask the same question in different words. twenty times! I suggest you be tougher, learn from the CHEF! (he would have banned it already).

BEFORE MAKING YOUR FIRST TEA, READ ALL 800 PAGES! NOW OTHERS LEARN FROM WHO DOESN'T INTERNET! I DO EXPERIMENTS, ALMOST ALL SUCCESSFUL! thank you for being! IN THE COMPUTER I AM A KETTLE, I ASK FOR FORGIVENESS FOR MY PRINTING, LARGE FINE - PROBABLY PRESSED SOMETHING WRONG! IT DOES NOT WORK OTHERWISE!

[Lutik]

Lutik, Nina, press the CapsLock key on the left.

there is a clear manifestation of trolling

+1
((((

Miracles, thanks - it turned out!

[Merri]

Thank you so much! Everything is described in great detail, I will try to repeat it.

Merri, Irina, to your health! Enjoy your tea! If you have any questions, please contact us - we will always help!

BEFORE MAKING YOUR FIRST TEA, READ ALL 800 PAGES!

Lutik, Nina, wow !!! Thanks for doing this! I am sure that your tea is excellent, because these eight hundred pages describe so much valuable experience!

I DO EXPERIMENTS, ALMOST ALL SUCCESSFUL!

Nina, I hope that you will share with us the results of your experiments!

Lyudochka, as far as I understand, you, as a moderator, have the right to clean this kind of messages, which ultimately have nothing to do with tea-making, and rather interfere with the rest of the discussion of issues in essence, and not ask the same question in different words. twenty times! I suggest you be tougher, learn from the CHEF! (he would have banned it already).

filirina, Ira, I have the right to clean ... and I will. I will delete what was previously irrelevant, and in the future I will be more serious about this kind of messages. Fortunately, this does not happen often with us ...
Thank you, Lyudmila, Linochka Irisha, for calling things by their proper names.
Tiger striped, Anna, I strongly recommend to listen to the opinion of members of the forum about the essence and tone of your messages. Otherwise, they will be deleted. If this does not take effect, then you will have to send you to the ban ...

The tea is excellent - we are already starting to try a little! We have a sea of ​​raw materials for tea, sorry there is no Ivanushka. Actually, you just have to look. Mono tea from sucker, which turned out to be green, takes on a funky honey smell. A neighbor recognized it as the most delicious during tasting!

[Lutik]

Lutik, Nina, great! Congratulations on the excellent results. I need to look for a sucker in our village. They say that it grows here ...

[lappl1]

lappl1, Lyudochka, be sure to make tea from a sucker, you will not regret it. And I can’t go after him, but I hope for the best.

[francevna]

francevna, Allochka, I will definitely do it if I find it. A neighbor said that when the sucker blooms, she suffers from allergies. She pointed in the direction from which the wind brings pollen. In general, I did not understand where this place is. And I know what he looks like only from the photo.

[lappl1]

lappl1Lyudochka, I know a sucker since childhood, we had whole alleys of it. Interestingly, I had no allergies to the bloom and aroma of the sucker, either in childhood or in 2014. When I was picking the leaves, it was in bloom and there was such a scent, I didn't even think about allergies.

I already wrote here not so long ago. A year ago, sucker tea was completely different. Now this is a song!

Well girls, if until now I was thinking coolly about a sucker, now I’ll hurt myself, but I’ll find him ...Thank you for writing so inspiringly about him.

Yes, after reading Radushka's post, I went to google - I also want to find photos of this sucker. I remember in my childhood they ate the fruits of this sucker and for some reason called them olives, it was tasty, tart and very close to the house.
When I was in the village, I tore raspberries and Radushka remembered her "song of pestney" to the leaves of raspberries.

[Gaby]

GabyVikus, and what, didn’t you make a sucker?

raspberries, of course, tastier

[Radushka]

raspberries, of course, tastier

Radushka,
Did you make the currants as planned? I'm waiting for the results of your experiments

[Radushka]

raspberries, of course, tastier

Radushka, but no one already doubts it ...

Loch I always add to mixes, which I wrote about many times. It gives a peculiar aroma and the necessary velvety astringency to tea. I don’t make mono tea, it has no color. In mixes, it looks and feels better.

no one already doubts it

I will argue, for me and my family, Ivanushka tastes best!

Added Thursday, 07 Jul 2016 08:33

I can challenge you to a duel!

I added tea rose flowers to my mono. seagulls promises to be delicious!

I can challenge you to a duel!

Lenok, I would agree, but nobility and love for you does not allow me

knowing your sores and your capabilities, it will be pure murder

[Elena_Kamch]

Elena_Kamch, nope. Helen, she's still not enough for experiments. And Lina actively urges NOT to do so (says that the smell will go away). In fact, I don't want a strong smell. I want a recognizable aftertaste and light aroma. Like my raspberry tea. In both wine and tea, I don't like the strong aroma and taste. And everything that is strong and everything that drowns out ... Well, I'm not interested in that, that's all.
I dried two batches of tea at night. Raspberry-apple-pear and raspberry-strawberry. Haven't tried it yet. The granules are great. Raspberry-strawberry made for the first time. Last season, strawberries smelled like fish to me. Well, this fish swam away by March and we drank the strawberries safely. True, without enthusiasm. Regular tea.
If the raspberry-strawberry shows itself well (this year it is clean, I didn't have to wash it at all), then I will make the currant-strawberry. I’m afraid I’ll spoil the golden currant leaves with strawberries!

Added Thursday, 07 Jul 2016, 09:54

elena kadiewa, but who is against it? I DO NOT HAVE IVANUSHKA! NO!

well, not enough to duel

Added Thursday, 07 Jul 2016, 09:56

no one already doubts it

and some (I will not point fingers) protest!

Thinking that it would be too small in a meat grinder, I put a large-leaved pear into a blender and ground it. Half a minute - the volume is halved. It turns out like a medium leaf tea, the taste remains the same.

I made tea for the first time. Spun a meat grinder on the Kenwood KM. 4 times she stopped due to blocking of the motor, but 1 time she twisted it all the same. When I tried to scroll the second time, everything in it was terribly compressed and I picked it out for half an hour. Therefore, I set to ferment with one scroll. The granules, of course, crumble (((I did it with freezing-defrosting, so the smell is already delicious right away. I will hold it for two hours on the balcony. Today it is cloudy and damp. Girls, can there be any secrets of twisting in a meat grinder? Otherwise there is no time to make sheet (( (I want some tea.

are there any secrets of twisting in a meat grinder

Of course have!
Don't try to push many leaves at a time
Allow the engine to cool according to the instructions for the meat grinder, if the meat grinder is not industrial, then this is 10 minutes. work, 10-15 minutes. recreation.

In a whisper: because of the porridge that clogs the meat grinder and makes me nervous, I never twist the leaves twice, well, these granules, nerves are more expensive.

[shlyk_81]

shlyk_81, Evgeniya, there are two questions
What leaves did the tea come from? A meat grinder without a reverse, as I understand it?

Added Thursday, 07 Jul 2016 11:42 am

filirina, Irina, I have not industrial. Reverse.There is also a pick stick (they bought sushi). I twist almost everything twice with a little rest on "change the grate and clean the auger before the second scroll" There are, so to speak, three secrets. The first - yes, shove a small beam ... the second - more often use the reverse. And the most IMPORTANT - before starting to twist, I do not just defrost the leaves, but stir until the humidity becomes very low.
Only raspberry-mono and cherry are indignant at the second scrolling. Raspberries are too dry and cherries are too oily. Together they twist one or two

I switched to leaf tea, because my old electric meat grinder immediately stops and flatly refuses to twist the leaves. Hand twisting is suicide. Made a leafy currant and really liked the taste. Cherry + apple tree next. I prepare raw materials according to the Zacharias method and it turns out very easily, I roll it with a rolling pin and knead it a little with my hands, but I make small volumes.
Girls, hard workers, how do you manage to do everything ..... many thanks to all the authors of the recipes.

(y) Girls, I have adapted to my electric meat grinder a grill from an old manual one, just a circle with two large holes. I do not know what it is for, never used it anywhere. The first time I skip on it, and the second on an ordinary medium size. It's a pleasure to work! Song!

shlyk_81, Eugene, there are two questions
What leaves did the tea come from? A meat grinder without a reverse, as I understand it?

Tea apple, pear, cherry, currant, grapes and tails of meadow strawberry. Kenwood meat grinder without reverse (
Thank you girls for the instructions! Next time I will shove less)))

how do you manage everything

We are aliens (trumpet bass)! We sleep a little. We'll die without work!