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

[Radushka]

Radushka, thanks) and on the process, correctly learned?

[report on mixes]

Here I am with report on mixes... Based on my two-year experience and numerous experiments, so far the following mix and the method of its production are optimal for me. Composition in shares:
Ivanushka 1: raspberry 1: currant 1: apple tree 1: pear 1: goof 0.5: catnip 0.1 (in the future I will make modifications with blackberry 1, blackthorn 1, barberry 0.2, strawberry 0.5).
Method: withering the whole mixture at once in a sheet, preparation according to - Zakhar in a sheet, double scrolling of still frostbitten leaves and fermentation for 1.5-3 hours. Why such a range? Because double scrolling with breaks takes 1-1.5 hours. In total, the first part of the rolled granules has been fermented for about 1.5 hours by the time I set the bucket to ferment for 1.5 hours. And I do a lot at once. Therefore, while the first 2 trays are roasting, the remainder is still fermenting. As a result, I have a blend of different periods of fermentation, which gives a rich taste and color.
Drying: frying at 120 * C 2/3 of all granules for 30 minutes, then drying, 1/3 of the granules immediately for drying. Drying at 60 * C in a dryer. Dry in a pillowcase for 3-5 days. In total, I have a blend of different drying conditions, which gives a different aroma and, again, color.

Now why double scrolling. Photo of comparisons of "noodles" of the first and second scrolls and granules of the first and second scrolls. As the saying goes "feel the difference":


After the second scroll, the granules are dense, keep their shape well, do not crumble during fermentation, drying and even in tea.
Here is such fermentation, then granules in drying and, finally, brewing:

and on the process, correctly learned?

OK!

scroll of still frostbitten leaves

I did this at first, and today I decided to finally unfreeze and scroll. For myself, I noted that it is better to twist slightly frozen ones, since the mass for fermentation after scrolling has a normal temperature.
And in today's, I stuck a thermometer, and then, here I was worn afterwards, cooling with cold water and putting frozen meat
Now the drying process is coming to an end, but I had to "dance"
Tea made: 50% raspberries, 25% pears, and 25% the rest - cherries, grapes, strawberry tails.
The smell is like a perfume shop
I have already tried it, I am satisfied with the result

Sometimes I will read, I will do something, and then you have changes in recipes after personal experiments.

It seems that I haven't changed the recipes ... As I wrote in 2014, it still remains ... I just add sometimes completely new information or describe some part of the recipe in more detail after I see what arises at some points many questions.
And calmly do the turn - at least in the usual way, at least according to Zachari, at least in mixes. He gives good tea.

[Yanka]

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

Narvala cherries and currants, and after that I read this post. I froze cherries, currants - no.
(Well, we learn from our mistakes, otherwise it's not interesting.)
The result is a very aromatic tea. The scent is gorgeous. Let's see what the impression will be when we brew.

[Angela]

Angela, I didn’t say that the tea will turn out tasteless! It just seems to me that strongly fragrant plants are better either to add a little, for a note, or to use some one. And then ... neither cherries nor currants give a rich tea color.And the apple tree turns the tea into a wonderful reddish amber

Girls, accept)) I read and read Temko, on page 413 now, and you write further))) I could not stand it, climbed to the end
I got infected with tea, there are already small reserves. Not everything is really smooth, but I'm learning ...

[Lasto4ka]

Lasto4ka, Welcome! Happy tea!

Thank you)) I'm already drinking at full speed, rustic, I really like it. So far, I only make tea from the garden ones, Ivan's tea does not even know if it grows here.
I have a question about decorating a teahouse. I have a rastyushka, Virginia Tradescantia, blooming with blue "butterflies". I dried these flowers a little, but I'm afraid to throw them in tea ... On the Internet, I found information only about room tradescantia, it seems to be useful and even curative. Can someone tell me what? So I want to throw a blue one in tea, for contrast))

[Angela]

Angela, I didn’t say that the tea will turn out tasteless! It just seems to me that strongly fragrant plants are better either to add a little, for a note, or to use one or the other. And then ... neither cherries nor currants give a rich tea color. And the apple tree turns the tea into a wonderful reddish amber

Radushka, thanks for the comment! I’m just thinking about which apple tree to start outcropping. I’ll only get to the apple wild in August, when we’ll start to pick mushrooms. While the "cultural" teas will be

Yesterday they picked a whole heap of leaves from meadow strawberries. I plowed the whole family; they no longer argue with me about teas.

Added Thursday, 14 Jul 2016 09:49

Thank you)) I'm already drinking at full speed, rustic, I really like it. So far, I make only from garden ones, Ivan's tea does not even know if it grows here.
I have a question about decorating a teahouse. I have a rastyushka, Virginia Tradescantia, blooming with blue "butterflies". I dried these flowers a little, but I'm afraid to throw them in tea ... On the Internet, I found information only about room tradescantia, it seems like it is useful and even curative. Can someone tell me what? So I want to throw a blue one in tea, for contrast))

Exactly! An interesting question! We want everything at once
What flowers can you dry?
Well, Ivan-tea has already dried.
The rose is very fragrant, also dried (the smell became even more intense after drying, you need a couple of petals to make the tea smell like roses.)
And what else?

[Lasto4ka]

Lasto4ka, it seems to me that you can use flowers. It would be good, of course, if our experts could advise. Maybe they will run ... I add the petals of blue cornflower and sunflower. You can dry the petals of marigolds and majors (PETALS!)

so that tea smells like roses

I will disappoint, but tea even from pure pink petals does not smell like roses. Delicious, with a pleasant scent, but not roses!

I will disappoint, but tea even from pure pink petals does not smell like roses. Delicious, with a pleasant smell, but not roses!

It means that expensive teas are stuffed with flavors, supposedly with the smell of a rose

[Lichka]

Lichka, Angela, so I found it and copied it here
Prepared tea from any plants can be decorated with petals, berries and peels of a wide variety of plants - from flowers of garden plants (apple, plum, for example) to various flower petals (roses, marigolds, phlox, chrysanthemums, chamomiles, nasturtium, zinnia, asters, Jerusalem artichoke, sunflower, peonies, etc.). You can also add dried raspberries, lingonberries, mountain ash, chokeberry, blueberries, strawberries or thinly sliced ​​peel of apples and pears to the finished tea ... Dried lingonberry leaves look good in tea. When dried in a dryer, they hardly change their color and remain green.
To store petals, unlike tea, you need, like herbs, in paper bags or boxes, in a dark, dry place. It is better to add petals to tea when pouring it into boxes for daily use. Or, when forming a gift version of tea.
I draw your attention to the fact that you should not collect the flowers whole. You only need to collect flower petals. The petals are practically odorless, even from such fragrant flowers as monarda and marigolds.And if you collect them together with the cup and sepals, then this smell will remain and can interrupt the smell of the tea itself. This remark does not apply to flowers of garden plants (apple, plum). They can be collected with whole flowers.

All the information is there! A lot of work!
Glad if I helped.

[Lichka]

Lichka, Angela, I found it and copied it here ...

Thank you !!!

expensive teas are stuffed with flavors

Uh-huh! Because soaking tea with natural rose extract would be even more expensive.
By the way, if you really want a pink flavor in your tea, add my pink liquor there! It can also be prepared from dry rose petals, although, of course, fresh is better https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415592.0

[Radushka]

Uh-huh! Because soaking tea with natural rose extract would be even more expensive.
By the way, if you really want a pink flavor in your tea, add my pink liquor there! It can also be prepared from dry rose petals, although, of course, fresh is better https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415592.0

Radushka, thanks for the recipe.
I have a bottle of alcohol ... roses also promise the next wave!

Virginia Tradescantia, blooms with blue "butterflies".

Add it to your tea. It's okay!
Welcome! And on the first page there are active footnotes, there are also about petals and tea decoration.

[Angela]

Angela, if mine gives a wave, I'll try to issue it with a separate recipe. But, she's too young. While I am making from the petals that I collect all summer, where I will see. My old rose for liquor is lost

[Angela]

Angela, if mine gives a wave, I'll try to issue it with a separate recipe. But, she's too young. While I am making from the petals that I collect all summer, where I will see. My old rose for liquor is lost

Lord! Give us strength for everything!

[Anatolyevna]

Anatolyevna, thanks for the useful information) so I dried the petals of zinnia, heliopsis, marigolds in my tea. But they are all red and yellow. And blue is very beautiful in contrast. Now I can't get cornflowers ((lingonberries don't grow here either
By the way, there are zinnias with green petals (rather light olive), and also cream with red risks. It is beautiful and does not lose color when dried.
And with a tea rose, yes ... it does not give aroma to tea. I made a tea rose in a meat grinder and dried it. It smells very much on the bush, it is dried in a box - you know how it smells! But in tea, the aftertaste only gives. Nice, pink))
Linadoc, thanks! I'm still running to Narva while it's blooming!)))

Added Thursday, 14 Jul 2016, 10:35 am

Oh, exactly, even on the first page I'll look at the links, maybe I missed something, or didn't finish reading ...

marigold petals

Here at HP we had a recipe for Imeretian saffron from marigold petals, as I understand this is a very fragrant "spice", is it good to add it to tea? For my taste: I would not put any saffron in tea, as it seems to me, its taste does not go well with tea
Well these are my personal tastes.

I do not like marigolds and calendula in tea, I immediately feel them.

I feel them right away

And I feel. I associate calendula with a pharmacy. And my husband likes marigolds.
The taste and color, in short ...

And I love the scent of marigolds. In the fall I'll put it all around!

I don't like marigolds and calendula in tea

I would not put any saffron in tea

Agree . I don't add it to tea. I add petals of roses, peonies, phloxes, cornflowers, Jerusalem artichoke, pelargonium, chamomiles, vanka to the tea. Everything is dry just in the wind in a basket covered with gauze. Then they retain their color and aroma. Here.

I add rose petals to tea

With the Internet at the dacha, it's a real disaster, I'll go and pinch the roses a little.
We opened the granulated cherries and realized what it was like to go through dry fermentation. I have it a little bit, but twisting it on hand-made leaves is beyond my strength. Today I picked cherry leaves and make a leaf. Probably, it will not be so concentrated, but we'll see.I make very small batches of sheet.
I sniffed other leaves, but I don’t understand the difference yet.

With the Internet at the dacha, it's a real disaster, I'll go and pinch the roses a little.
We opened the granulated cherries and realized what it was like to go through dry fermentation. I have it a little bit, but twisting it on hand-made leaves is beyond my strength. Today I picked cherry leaves and make a leaf. Probably, it will not be so concentrated, but we'll see. I make very small batches of sheet.
I sniffed other leaves, but I don’t understand the difference yet.

Larissa, I twist all the teas in a manual meat grinder, freeze the cherries well and go like clockwork.

[Hope]

I twist all the teas in a manual meat grinder, freeze the cherries well and go like clockwork.

Hope, I tried to freeze the cherries twice, but I don't have it.
Well freeze is what you mean?

[lara55]

lara55, Put the cherry leaves in a bag and crush so that all the air comes out - then into the freezer. When we take the time out of the freezer, wrinkle the leaves right in the bag, put them in a warm place (on the window under the sun) - it will sweat on its own. We open and smell; if the result is not satisfactory, you can release the air from the bag and into the freezer again. How many times is not important, as long as a powerful smell appears. After that, even for a meat grinder, at least wrap the rolls - and for fermentation! Power is obtained - straight "cologne" You can achieve the aroma and drunken cherry

[Alexei]

Alexei, twice so frozen the cherries and thawed (just on the windowsill) I put it in the bag not lumpy, but flat. It clogs very well on a manual meat grinder, twisted it back and forth. The knife in the meat grinder is sharp.
Okay, don't bother with my cherry troubles.

[Nadyushich]

Nadyushich, I do not go cherry "clockwork"! Even with raspberries or apple trees ... somehow it turns out

[Hope]

Hope, I tried to freeze the cherries twice, but I don't have it.
Well freeze is what you mean?

Freeze for several days, and it is better to do it according to Zechariah. Spins very well. Leshka described everything correctly. I don’t know why you’re not spinning, for the second year I have only knives in a meat grinder ...

I don’t know why you’re not spinning

I have a FAT cherry!

I have harvested my mint, I want to try to ferment it tomorrow.
We've already discussed this here ... remind me, please!

[Natusichka]

Natusichka, I have never fermented. Dried-twisted-dried at 45

remind me please!

You are welcome - Fermented tea and fiber from aromatic herbs

[Natusichka]

Natusichka, here Lina designed the recipe especially for us, everything is very intelligible.
Fermented tea and fiber from aromatic herbs

Added Thursday, 14 Jul 2016 10:23 pm

[Natalo4-ka]

Natalo4-ka, Natasha, but will immediately find

I have a FAT cherry!

Yes, and I'm not thin!

[Linochka! Natasha!]

Linochka! Natasha! of course I already found it! Thank you, devulki !!!

[Girls!]

Girls! I just went for apple leaves. Of course, from the heat they are already quite sickly. Among the trees I found a young one, which this year does not bear fruit, well, in general, not a single apple. But it has good bright green leaves, though a very tight tail. How do you say to tear them? I want to mix with the turn.

[Tatiana1]

Tatiana1, it's definitely not worth cutting off everything. For now, at least. But a little thinning, I think, will not hurt.
The fact is that each leaf feeds a bud, which is in the axil of the cutting. No leaf - the bud does not receive nutrition, does not develop - there is no harvest next year. (Leaves including)

Added Friday 15 Jul 2016 10:52 AM

I do not like marigolds and calendula in tea, I immediately feel them.

And I dried the petals in the dryer at the maximum, about 60-70 °. They don't smell at all. Marigolds
I even just brewed it as an experiment. With strawberry. I do not feel, neither taste nor smell. Essential oils seem to fly away at high temperatures. Well, that's why they are ethereal.Although I fully admit that my nose is simply not sensitive enough ...
The truth is, I think, useful properties, probably, also evaporate ... Today I put the dryer on a test at 40. I will unsubscribe what happens

[Lasto4ka]

Thank you, Lasto4ka! And then I would have drank))))

[Tatiana1]

Tatiana1, you're welcome! Glad I could help!
Yes, I myself am like this: I walk, I look at the leaves, I lick my lips, I figure out how much more I can rip off, so as not to

I was twisting the leaves of the wild blackberry + a little bit of raspberry now. Withered like good, lump holding on. I froze it every day, carefully defrosted it scattered on the fabric before scrolling. At the exit, no granules at all, dust. The second time it was not possible to twist it, the meat grinder is clogged, but even before the granules are clogged, the same dust did not climb. I set it to ferment as it is. Will it ruin the tea badly? All the same, fermentation partially took place during defrosting and freezing.

[Catrin]

Catrin, raspberries always crumble, blackberries - most likely too. It was necessary to do it with an apple tree, ivanushka, strawberries, so that the granules would bond. Ferment as is. And read the links on 1 page about raspberries

[Catrin]

Catrin, Lena wrote correctly - read the original recipe, everything is written there. It has already been written many times - raspberries, blackberries, currants are best done in a mixture with other leaves that give good granules. If making mono tea, then don't count on good granules by any method.

Yes, and read, I did not expect that they are SO bad (I don't have them at all). how they opened the tea bag and poured it out. When you read, everything is not so scary) Yes, and in the recipe for mono raspberry, there are granules even after the first twisting. The absence of granules does not bother me much aesthetically, it was interesting how it affects the output - the result is much worse or not.