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

[Radushka]

Radushka, I have collected a little raspberries, I will make this batch with a fry. Probably better to collect the greenest leaves? And then here in the sun some raspberry bushes seem to be tanned, like the leaves of autumn strawberries.

[Radushka]

I do all the manipulations with plants according to the lunar calendar. All my garden life.

Radushka, how will you sculpt a new tea recipe, write about the manipulations It is interesting that it is necessary for the full moon, that for the new moon Especially if personal experience is so rich!

[Elena_Kamch]

Elena_Kamch, ElenaThe internet is full of lunar landing calendars

do not think, I am not "sending" anyone

all colors and sizes. And the rules are simple. If you want to remove the excess (sick, interfering, old) - you prune on the waning moon (after the full moon), if you want to stimulate growth - prune on the growing one (after the new moon). On the days of the new and full moon, it is better not to touch the plants (except for the preparation of medicinal ones, but there are different rituals, I do not know them). On a growing moon, all the power of the plant accumulates in the aboveground part. You can do cuttings. Decreasing - in the roots, in the tubers. You can transplant and divide the bushes. I did not notice this - you pick dill-parsley, and after a couple of days of storage in a bag in the refrigerator, WERE / ROTT? it's all the moon! She was in different signs of the zodiac. Sometimes they dry up, and sometimes they rot in a day. Science fucking explains nothing. And it works!

[Radushka]

Radushka, well, vooot ... so much useful information will be lost
The internet is full of everything, but personal experience ... is power!
It happens ... that's urgently needed! Do you remember, somewhere you saw ... and you rummage like a hungry coyote and you cannot find it. And at the beginning of the recipe in the note and will not get lost, put the recipe where it should be and always at hand
I’m not urgently needed, but even very much for the future!

I have drained a whole garden. Are there any special tricks for making plum tea? (Poke your nose if already discussed)

[Lichka]

LichkaThe plum in tea tastes bitter, it is better to add a little to the rustic one.

[Lichka]

LichkaThe plum in tea tastes bitter, it is better to add a little to the rustic one.

Thank you! We'll have to make a mountain of country tea, otherwise I now look at all the trees with one thought, how much tea will be obtained from their leaves. And the plums are so elegant ...

[Lichka]

Lichka, we also have the whole garden overgrown with plums. Self-seeding - small dark blue elongated fruits. Last year I tried it, but it turned out to be definitely disgusting. Maybe it makes sense to do a little mono first, what if your plums also turn out to be o-her?

Girls from the trees that have not yet borne fruit. Ok young. Although their variety bears fruit, you are picking up the leaves.

[Barquentine]

Barquentine, Nataliya, Collecting leaves from cherry sprouts. I don't see any difference. And the plum ... it categorically did not go to me! I tried only one - white renklod. I will not repeat the experiment. Time is a pity

[Lichka]

I have drained a whole garden. Are there any special tricks for making plum tea? (Poke your nose if already discussed

Lichka, Angela, I can't poke my nose, but I can easily share my experience.
Girls, don't waste time on mono-drain... I made from different things - from white, from blue. No tea turns out. Also slightly cloudy. I did it several times to check if I had messed up. Dry tea is very beautiful, but brewed and ugly, and tasteless, and non-aromatic. Only the turn gives good tea.
But feel free to add to the mixes.
Yes and look at the voting ballot - the plum is not in the best positions... By the way, it's not superfluous to look into it more often. Voting is a very good guideline for choosing plants for tea.

[Elena_Kamch]

Radushka, how are you going to sculpt a new tea recipe, write about the manipulations I wonder what is necessary for the full moon, that for the new moon Especially if personal experience is so rich!

Elena_Kamch, Len, don't worry, I will link to this post by Radushka:

the rules are simple. If you want to remove the excess (sick, interfering, old) - prune on the waning moon (after the full moon), if you want to stimulate growth - prune on the growing (after the new moon). On the days of the new and full moon, it is better not to touch the plants (except for the preparation of medicinal ones, but there are different rituals, I do not know them). On a growing moon, all the power of the plant accumulates in the aboveground part. You can do cuttings. Decreasing - in the roots, in the tubers. You can transplant and divide the bushes. I did not notice this - you pick dill-parsley, and after a couple of days of storage in a bag in the refrigerator, DRY / ROTT? it's all the moon! She was in different signs of the zodiac. Sometimes they dry up, and sometimes they rot in a day. Science fucking explains nothing. And it works!

Radushka, thanks for such valuable information. Never bothered with the lunar calendar. but in vain ... Now I will. I promise.

We'll have to make a mountain of country tea

Lichka, by the way, this is not a bad idea. Mono teas are not as tasty as mixes. With rare exceptions - ivan tea, cherries, raspberries (Radushka, do you smell sycophant?).

[Lichka]

Lichka, we also have the whole garden overgrown with plums. Self-seeding - small dark blue elongated fruits. Last year I tried it, but it turned out to be definitely disgusting. Maybe it makes sense to do a little mono first, what if your plums also turn out to be oh-ee?

Our plums are very good, large and sweet. All the same, I'll try to make a little mono. Suddenly there will be a pleasant surprise.



I made my first tea from not very good cherries. There was also tea
But from the other, early and super sweet, the tea turned out to be delicious.

Girls from the trees that have not yet borne fruit. Ok young. Although their variety bears fruit, you are picking up the leaves.

I have the best pear made of leaves from shoots that appeared in place of the old felled one.

[Ludmila]

Lichka, by the way, is not a bad idea. Mono teas are not as tasty as mixes. With rare exceptions - ivan tea, cherries, raspberries (Radushka, do you smell sycophant?).

LudmilaThanks for the tips! I am very grateful to you for my tea hobby!

do you smell the sycophancy?

I can smell

Added on Tuesday 12 Jul 2016 02:33 PM

I have the best pear made of leaves from shoots that appeared in place of the old felled one.

Aha! And you can vomit while sitting in a sun lounger next to it!

[Radushka]

Radushka, you hear, you say?
Well, don't grumble!

Kind to all tea-lovers! Take a neophyte! I did not master the whole topic, I confess right away. I read in fits and starts, trying to grasp the basic principles, as a result, a mess formed in my head ... I lost sight of the fact that wilting of leaves is an obligatory stage in all cases. I decided that freezing could replace wilting. Or either...

The first experiment with a pear: narwala, freeze it, thawed it, rolled it into rolls, as it turned out, cut it, fermented it overnight - 9 hours, dried it. Mine liked it. I somehow didn't understand yet ... the photo should be dark, mine is much lighter ...

The second experience is a cherry, just like a pear, only by that time they brought me a meat grinder, and we played it. Fermented for 9 hours. Interesting tea, so bitter, pleasant. Everyone liked it, I want to do a little more, and ferment a little longer.

The third is an apple tree. Oooooo, here I hit the bull's-eye! Semi-culture varieties - Ural liquid and Ural ruddy in approximately equal proportions, fermented for 12 hours.The granules were not very strong, and a lot of dust turned out when drying. But the tea turned out to be wonderful - soft, slightly tart, dark. What you need.

And today ... we went for brooms, taking this opportunity, I kicked a two-bucket basket of ivan-tea leaves - I decided to do this one according to all the rules. Wilted - we haven't had normal rains for a long time, and it's very hot, so the leaves are not very juicy, wilted quickly. The crease test passed. Twisted them in a meat grinder, almost full 7 liters. the basin turned out, the layer is just 10 cm, it is now in the bath, fermented, it is cool there, 23 degrees. And I'm sitting here nervous, I'm afraid to ruin everything, I decided to write here ... Leave it, perhaps, with slippers ... On the last pages I already caught that drying is a must - everything, any leaves, right?

to dry - everything is obligatory, any leaves, right?

Right, right!
Try to ferment Ivancha at different times. The volume allows, like

[Yanka]

Yanka, You already understood about withering. And also a little advice. Make apple tea with a pinch of cherries, that's where the buzz will be. Last year I also made a lot of mono teas to try. And this year I'm already making mixed ones right away, it's tastier ...

[Radushka]

Radushka, Thank you! With this moment it is clear.

And Ivan tea, probably, will work out that way, I will dry some in the morning, some in the evening. I have a question about fermentation - are there any other guidelines besides the smell, can the color change? I do not distinguish smells, there is no sense of smell. So with a pear, cherry, apple tree, I chose the time almost at random.

Nadyushich, I'm just at the beginning of the journey, and mine are still skeptical ... I want the next mixed make - cherry + apple tree. And cherry + currant. And ... and ... I'll think of something else ...

[Yanka]

Yanka, Tatyana, cherry-currant is not worth doing. Both plants are very aromatic. Cherry-apple and currant-apple

And I could not resist. I brewed some fresh cherry tea. Vkuuusno!

[lappl1]

lappl1, Lyudmila, somewhere out of the corner of her eye grasped that tea is good to store in a bag and in foil. Can I remind newbies? ..

Today I tried to brew the last brainchild: pear (wild) - raspberries (wild) - turn (wild) - wild strawberries, plus some raspberries and yoshta. Something divine! The thorn just gives an extraordinary taste and aroma, and also raspberries ... All the ingredients are felt well, we still need to do this.)

And I also got wild cherry leaves. After withering, she unfolded the sheet, and they smell like honey! We survived one freeze, the next in turn and everything else on the weekend. I want to make a mono-tea of ​​them and add some of them to the mixes. I'll tell you about the result.)

[Lichka]

Our plums are very good, large and sweet. All the same, I'll try to make a little mono. Suddenly there will be a pleasant surprise.

Lichka, Angelaof course try it! Maybe plum tea will suit you. Although I also had an excellent plum - large and very sweet. I also thought that the tea would be excellent. It was not there ...

I can smell

Radushka, Well done!
Yanka, Tatiana, welcome to tea topics. And although you screwed up a lot, I praise you - I figured out my mistakes myself and realized that you still need to try to make tea according to the recipe. I understand that the recipe is great, but I tried to take into account everything that can be encountered when making tea. Yes, you obviously screwed up the pear. Well, by definition, it cannot be light, especially after freezing. Try to twist it in a meat grinder. See all the blackness she can do.
Well, I decided everything correctly with Ivan-tea. Do as you intend. Good luck!

PS We will not throw slippers. Such thoughtful tea makers will come in handy ...

On the last pages I have already grasped that drying is a must - everything, any leaves, right?

Yanka, that's right - any leaves and with any method!
Yanka, the color changes, but not in all plants. In the recipe I tried to show what tea looks like after fermentation. for example, pear turns black, raspberry turns silvery, willow tea darkens slightly ... Try calling someone to smell it. Ah ... yes ...By the way, at the beginning of fermentation, the mass heats up due to the self-oxidation process. As soon as the temperature of the mass decreases (check by touch), the fermentation can be ended.
In general, be guided by the time. For garden sauces, 4 - 6 hours are enough, for ivan tea from 3 hours, up to 1 - 2 days.

I have a question about fermentation - are there any other guidelines besides the smell, can the color change? I do not distinguish smells, there is no sense of smell. So with a pear, cherry, apple tree, I chose the time almost at random.

Lyudmila, somewhere out of the corner of her eye, grasped that tea is good to store in a bag and in foil. Can I remind newbies? ..

Sonya Mitina, Yulia, there was such a thing ... I will not say that it is good, but not bad either ... This is a way out for those who have nothing to store tea and if there is no way to purchase a normal container for it. You cannot store in ordinary bags - they are breathable - we lose the aroma. And if you wrap the bag in foil, the smell does not escape through the bag. So this is a simple, but successful method.
I like to store tea in sugar bags, pasta, cereals (transparent and airtight). A very secure storage method. I cook a lot of tea, but I don't really like disposable containers. So, such bags are an excellent solution if you fasten them with a stapler.

Today I tried to brew the last brainchild: pear (wild) - raspberries (wild) - turn (wild) - wild strawberries, plus some raspberries and yoshta. Something divine! The thorn just gives an extraordinary taste and aroma, and also raspberries ... All the ingredients are felt well, we still need to do this.)

Ooooh! And Julia about the turn confirms that it is delicious! Julia, I am very glad that the teas are good! Well done, you're doing everything right.

And I also got wild cherry leaves. After withering, she unfolded the sheet, and they smell like honey! We survived one freeze, the next in turn and everything else on the weekend. I want to make a mono-tea of ​​them and add some of them to the mixes. I'll tell you about the result.)

Interesting! And I look skeptically at my cherries ... She did not pass the batch test for me. I don't want to make tea out of it. Let's wait until you do!

So cherries are wild! But I really liked the berries, so almost black, small, with an interesting bitterness, I even froze a kilogram without a bone for pies. Tea leaves from the cultured are probably not impressive, although what I am talking about - there is no tea from these either.
Time will tell.

Girls, in the Ivan-tea theme, Lyudmila Mandraik showed a wonderful device for grinding leaves for loose tea. Her husband made this device similar to an industrial roller.
I made links to Luda's rollerball in garden scents, in the willow-tea theme and in the Arbor on 1 page in the first post. Go and see, you won't regret it! Perhaps you will want to do this.
Roller - a device for grinding leaves for loose tea - Mandraik Lyudmila.
The process of grinding leaves on a roller.
Keep in mind...
Thank you, Lyudochka, once again!

[lappl1]

lappl1, Thank you for your hospitality! I originally planned to make Ivan tea according to the canons, but with garden ones, yes, I got confused. I will improve!

Part of Ivan went to dry, put it under my dad's nose - he said it smells delicious. Let's assume that everything is going according to plan. I'll dry the next part at lunchtime, and the rest in the evening ... Something like this ...

[lappl1]

lappl1, the roller is brilliant, but I have neither the skills nor the tools. Has anyone tried to chop leaves with a blender? Small portions? I tried blueberries, but they have completely indestructible leaves, I had to twist them in a meat grinder.

Has anyone tried to chop leaves with a blender?

We wrote about this last summer. The girls tried to make a blender. Garbage is garbage. The blender chops into porridge, so normal fermentation after the blender will not work. It seems to me that you shouldn't reinvent bicycles! For three years of the tea theme, everyone has already tried everything and shared their experience. One has only to listen carefully!

[filirina]

filirina, have you tried everything in just three years? I myself only recently thought of grinding a large leaf tea, already dried, with a blender, which halved its volume. Until I have an electric meat grinder, the sheet processing stage is the most terrible for me, and I want to somehow ease it.

[Anna]

Anna, you have to be careful with an electric meat grinder! I just brought an old, simple, mechanical one from the city on purpose, otherwise I almost burned the electric one on the first batch of Ivan-tea, it heats up just instantly, I didn't expect it, I noticed it well in time!

[Mandraik Ludmila]

Mandraik Ludmila, Ludmila,
- throw a LITTLE
- use REVERSE more often
- you twist 10 minutes - 15 you rest

[Radushka]

Radushka, yes, I already understood - experience, it will teach anyone you want! I brought a mechanical one - let my husband twist it Even faster, the husband and a mechanical meat grinder can scroll a single portion without rest

[Tiger striped]

Tiger striped, read the topic!
We tried all and all types of meat grinders, and blenders, and rollers, and manual processing. So really what you have in mind, we have already done. Don't consider yourself a pioneer.
And one more thing: here everyone gives advice from a pure heart and based on their own experience, so there is no need to argue. You need to be at least grateful for the fact that they answer ALL questions, and even more than once the same thing.

I am generally amazed at Luda's patience, sometimes obscene words come up in my mind.

husband and a mechanical meat grinder can scroll a single portion without rest

When I started making tea, I didn't have an electric one. I twisted a couple of garden parties on the usual one. And then ... the cherry became coarse and I asked my husband to twist it for me. He twisted it. And he said - pimples on the Internet - pick up a suitable electric one! All. Since then ... hyhy

Girls and on my mechanical everything turns perfectly. I assigned my son to this case. I twist the leaves into a tight bundle and stuff them in small portions. Everything is fine!

[Yanka]

Yanka, Welcome!
Where from Siberia?
Lenusik, delicious tea! Cherry rules!

[tuskarora]

tuskaroraHave you twisted the autumn cherry already?

But! after Ivanushka!
Yes, Radushka?

[elena kadiewa]

elena kadiewa, no
Raspberry!

Radushka, where did the autumn come from? It's still summer. Osenyuya will be already in Kharkov and then on the electric. Here I just don't have electro. In general, this year I was like some kind of confusion - I was going to the dacha, getting ready and in the end I forgot half. The worst thing is that I forgot the mixer.

Added Wednesday 13 Jul 2016 5:07 PM

Lenok, thank you! I have not only cherries, I already have raspberries and pears. Then I'll start making mixes.

Anna, you have to be careful with the electric meat grinder! I just brought an old, simple, mechanical one from the city on purpose, otherwise I almost burned the electric one on the first batch of Ivan-tea, it heats up just instantly, I didn't expect it, I noticed it well in time!

Okay, I will. Of course, I will not throw away the old one. But to twist on it, say, blueberries with their twigs and veins, that's ohh!

So really what you have in mind, we have already done.

Well, I'll think of something else "Should we stand still - in our daring we are always right!"

I already have raspberries and pears. Then I'll start making mixes.

Raspberries and pears!

I'll think of something else

Forward!

Just don't reinvent the wheel for us, it's better to re-read the topic, maybe you will find something new. For yourself.

Yanka, welcome!
Where from Siberia?

Thank you! From the Forge, I ... And you? I see - also Western Siberia.

Added Wednesday 13 Jul 2016 7:47 PM

Regarding the meat grinders - we have an old mechanical one, yesterday my dad and I twisted a two-bucket basket of fireweed leaves in an hour. Hunting is worse than bondage.

Added Wednesday 13 Jul 2016 7:56 PM

Raspberries and pears!

Soooo, raspberries and pears - I wrote them down! I will make mono-raspberries too.

Regarding the meat grinders - we have an old mechanical one, yesterday my dad and I twisted a two-bucket basket of fireweed leaves in an hour. Hunting is worse than bondage.

Mine is old and terrible. The corn from the mincing tea is cracked and bleeding a little today. Fitness is resting. When twisting 200-300g of dried leaf, I have time to sweat all over.

[Girls]

Girls I want to make the turn. Sometimes I will read, I will do something, and then you have changes in recipes after personal experiments. I want it like you))) without errors and straight to the point: girl_red: There are not many leaves. Give advice. I plan like this: to dry, freeze three times according to Zachariah, in a meat grinder 2 times, fermentation and drying. And leave as mono tea. So? Or mix it with something? Apple and cherry are also available to me.

I also twist all the leaves myself on the old one, only the knives often have to be changed - 3 knives per season. It's hard to twist, but you want your own tea and it's interesting, every time is different.

[Tatiana1]

Tatiana1, mix with an apple tree can be spoiled without fear. And the cherry ... she herself is very aromatic