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

[filirina]

filirina, Irina, I also want to steam in the cartoon, I doubt everything ... and you pushed the leaves directly into the bowl? and the leaf does not burn?

[Natalo4-ka]

Natalo4-ka, does not burn. The temperature is not high there!

The sheet does not burn. He gives up his moisture.
By granules: after scrolling there was nothing, but during the drying process they crumbled as usual. Granules are not important to me, the aroma and taste of tea are important. I'm not making it for sale!

aroma and taste of tea is important

Then I'll do it too! Straight today
Irinka, how did you dry it?

[filirina]

filirina, and the sheet is pre-dried?

[mironirina]

mironirina, Ira, dried. As usual.

Radushka, dried, as always, in a dryer at 70 degrees.
Honestly, I usually don't wither in front of a guy - there is no point in this process, moisture comes out of the sheet during the steaming process. But this time it was dried up, I was not going to soar it initially, but the flu turned out to be unplanned

Virgo, how interesting about the guy. Just in the plans to make raspberries, I'll try. I understand it is not necessary in the freezer, immediately in the cartoon? And then I do everything according to the method of Zacharias, I ferment in a multitude of 40 g for 6 hours, dry in the oven with a roast and then overnight 60 g. I just made tea from irgi with 5% berries, the granules turned out to be large. Now I ferment phlox petals, then I will have meadowsweet leaves (delicious for me with fireweed 1: 2) and also Kuril cinquefoil in the freezer. There are a lot of plans!

I understand it is not necessary in the freezer, immediately in the cartoon?

Aha! Directly to the cartoon. The cartoon itself will suck the excess moisture out of the leaves!

The cartoon itself will suck the excess moisture out of the leaves!

And my cartoon is not combined with a vacuum cleaner. Not that design, probably. So you have to wither

I am ALWAYS sluggish too!

Hello girls. I was very interested in the way of the raspberry guy in the cartoon, but I don't have it. There is only an electric oven. I got a big clay pot for the occasion. And here's a question for you, tea-makers. Can raspberries be made in the same way as in the recipe with Ivan-tea at Borisenok? Will it turn out the same as in the cartoon? I really liked the raspberry tea. I would like to try another way for her. Even my husband changed his attitude to this tea after the second batch. And then everything was nothing for him. For him, the best tea is tea made from willow tea, and from any of its parts. And to the gardeners some kind of skepticism. True, we cannot accelerate with the garden ones. In the presence of only bird cherry, currant, raspberry and black chokeberry.

[Pani Tasha]

Pani Tasha, Natalochka, in the original recipe it is made in the oven, this is the people who have become perverted with cartoons
Here is:

Green tea from the leaves of garden and wild plants + Bonus - dried strawberry tails (Zachary)

] Lasto4ka [, Thank you Svetlana. I read this recipe and that's what confused me, it describes mulberry tea. There is one made from willow tea, but from the rest no one has described scent. So I began to doubt, maybe others do not fit this method. And then the girls began to write about raspberries in a slow cooker and something began to wedge in my head, an oven and a slow cooker were similar in use or a completely different product.)) Thanks again for dispelling my doubts.

Virgin, and how much did you ferment raspberries after a meat grinder?

Not at all. It's steaming instead of fermentation. Directly into the dryer. Although our gurus may ferment with multicooker not equipped with a vacuum cleaner, I don’t know!

Yes, Irochka, steaming is fermentation, only at a different temperature.

ABOUT! that's lovely! thank you very much. more and more new ways appear. Irgi I got 4 liters. The taste is tart, tonic. I read it on the internet, it is very useful.

Girls I'm upset
Today I tried to brew two mono - raspberries and blackberries, and a rustic mix.
All three brewed hay to taste and color
Immediately I didn't want to do anything else.
Where did you screw up?

[Podmosvichka]

Podmosvichka, Lena, I got a bath broom when I too rarely interfered with tea when drying in the oven and it got steamed. Now I always put tea in a preheated oven and stir every five minutes, according to the timer.
You write in detail how you did it, otherwise there may be several reasons.

[Sheala]

Sheala, Tatyan, I seemed to do everything as written
Withered until the vein stopped cracking when broken.
Then in the refrigerator, I took it out 3 times.
Scrolled, fermentation for 5 hours, then in the oven for 100 for half an hour, then reduced it and about another hour.
Drying.
I read that this could be due to overdrying, my oven is not very good, the thermometer does not understand how it shows.
It seems to me that the withering process is somehow not going well.
The leaves are not dried, but some dry at the end.
I tried not to scroll, but to roll it into rolls, but nothing happened.
They do not curl at all, unfold and no juice is released at all.
In general, the pancake turned out to be lumpy, and I can fix it only for next year, if now I want to, why did I lose my desire

[Podmosvichka]

Then in the refrigerator, I took it out 3 times.

Podmosvichka, Elena, and why in the refrigerator after withering? Or is it in the freezer?

I tried not to scroll, but to roll it into rolls, but nothing happened. They do not curl at all, unfold and no juice is released at all.

It's simple. No juice, no fermentation. No fermentation - tea won't work.
The leaves are already dry, so it is better to grind them in a meat grinder.

[Elena]

like I did everything as written

Elena, and where is it written (I mean the refrigerator)? It is in this recipe that nothing is written about the refrigerator.

Added Saturday 20 Aug 2016 10:07 PM

It seems to me that the withering process is somehow not going well.

Elena, and how did you wither?

[lappl1]

lappl1, yeah, in the freezer
Twisted through a meat grinder, these turned out just like butter.
I read about defrosting and freezing not so long ago, one of the girls wrote.
Withered on the sheet, on the bed in the guest room.

Radushka, did as planned today steamed cherries. I haven't scrolled it yet, but the first impressions are already there: only the grave will fix the Gorbatoy ... It stinks, even worse than unboiled, maybe because it is still hot, but I am already nude, that the smell has not transformed, but remained blockbuster-varnish-and-cherry.

[Podmosvichka]

Podmosvichka, Helen, my first raspberry also did not work out, no one knows why. Here, most importantly, do not give up. Well, hope for dry fermentation. What if the tea is still running?

Girls I'm upset
Today I tried to brew two mono - raspberries and blackberries, and a rustic mix.
All three brewed hay to taste and color
Immediately I didn't want to do anything else.
Where did you screw up?

I still have the taste of grass if I keep a little on fermentation. Therefore, I decided at least 8 hours, 16-20 is better and I definitely smell.

I still have the taste of grass if I keep a little on fermentation.

If I freeze-defrost, I get a fruity aroma immediately after the first freezing. Helen, was it like that?

[Podmosvichka]

PodmosvichkaLena, however, take away the tea. let it still infuse. At least a couple of months. How long did you keep it on dry fermentation?

I read about defrosting and freezing not so long ago, one of the girls wrote.

Lena, it is better to read the primary sources. Detailed instructions are given there. And they may miss something in the comments.
Here is the original freeze-thaw source.

Method of hardening tea leaves in preparation for fermentation (Zachary)

Withered on the sheet, on the bed in the guest room.

It is better to wither the garden scent in the fabric. So they will not dry out. And in the recipe to which I gave you a link, Lina wrote that she is in the fabric and freezes. I am very pleased with the result. Read it.
Don't give up, Lena. Everyone makes tea. And you will succeed.

I still have the taste of grass if I keep a little on fermentation. Therefore, I decided at least 8 hours, 16-20 is better and I definitely smell.

lily_a, it seems to me that 16 - 20 o'clock is too much for garden sauces. 3 - 5 hours is enough for me.
The taste of the herb depends not only on time, but on many other factors. Very little information is usually given by people who ask why their tea did not work out. Therefore, it is difficult to give an answer like this, at a distance, not knowing how a person made tea. I gave the link at the end of the recipe with a list of questions that need to be answered so that we understand the reason for the failure. then one can speak in more detail. And so more and more fortune-telling turns out.
Here is that link. It is advisable for everyone who has questions about making tea or the results to look into it and describe our actions in detail. And then ask questions.
Tea problems. What should be done to find the error?

[Lasto4ka]

Lasto4ka, Svetik, there was no fruity smell at all, at no stage, at all, it smelled like hay from the very beginning
I brewed it immediately after drying. Hope for dry fermentation.

lappl1, Lyudmila, studied the method of Zakhariya.
The leaves changed color, darkened.
The granules are not very pronounced, the meat grinder is completely old, but they were dark and moist.
You can still pick up the leaves on the black chokeberry.
I'll try to hang it in the sheet.
Another question - when the mix withers, some leaves were already ready, and some were not.
What to do in this case?

Brightness, there was no fruity smell at all, at no stage, at all, it smelled like hay from the very beginning

It's strange, honestly ... even if the fresh leaves in the bag stand up, they start to smell ... And after the freezer - I just want to eat them! Did you freeze well? Because for me, if the leaves are strongly pressed, and even dryish, it takes at least a day to freeze well.

when the mix wilted, some leaves were already ready, and some were not.
What to do in this case?

Well, I never wither mixed, I always wither the leaves separately, and then I mix. After all, they behave differently from different flavors.

[Elena]

there was no fruity smell at all, at no stage, at all, it smelled like hay from the very beginning

Elena, the feeling that your leaf is dry at the stage of withering.

And after the freezer - you just want to eat them!

This is really so! The smell fills the whole room! I wither in a terry sheet, so it becomes very wet from the fact that the sheet evaporates moisture, and at the same time I am not afraid that it will dry out, there is no contact with fresh air.

[filirina]

filirina, Thanks for the information! Then I won't try! And the steamed raspberry is a miracle, how good it is!

Well, I never wither mixed, I always wither the leaves separately, and then I mix. After all, they behave differently from different flavors.

Elena, the feeling that your leaf is dry at the stage of withering.

Added Sunday 21 Aug 2016 12:50 PM

Pani Tasha, currants (black, I hope?) and raspberries with black chokeberry - quite enough to increase the variety of man-made teas!

[Elena]

Another question - when the mix withers, some leaves were already ready, and some were not.
What to do in this case?

Elena, I wither the leaves separately for the mixes, they are different and, accordingly, they have different withering times. They meet me only near the meat grinder

[Irina]

I made rose tea with raspberries (3: 1 approximately and petals from a couple of flowers) and, apparently, ruined it. The rose leaves were collected gradually, as the old bushes were dealt with. The leaves were dried and kept in the freezer. This was how a pretty packet of pink foliage was gathered. I added a little raspberry there. When the leaves were defrosted, they smelled so (!!!) richly of tea rose (fermentation had already begun). I twisted everything in a meat grinder and decided to leave them for a couple of hours. They stood for 4 hours. I opened the container, and there was almost no smell. Barely smells like fruit (apparently raspberries). I quickly put it in the oven. But the expected rose did not work. I diluted the tea with dry rose petals and sent it to the jars, let it stand, it might show up somehow ... I hope I didn't ruin it ...

Added Sunday 21 Aug 2016 03:10 PM

Irina, and to me lacquer-colored mulberry stinks both steamed and ordinary ...

[Hope]

Hope, a rose should not smell like a rose. Moreover, they were dried at temperatures above 50. Essential oils, even if they were, are destroyed at temperatures above 40. Brewed? What taste?

Hello tea-makers and tea-lovers! Whoever has the opportunity to dry the rose hips! Additional flavor and benefits in herbal teas! The fruits are perfectly ground on a coffee grinder. I add them directly to the tea jar, brew them in a thermos. Super vitaminization! No dietary supplements are needed.

[Radushka]

Radushkauntil brewed. I'll wait at least a week.

Girls, thank you all for your answers and advice.
I'll try to collect something if possible.
And wither in the fabric.
And what to do with it, throw it away?

[Podmosvichka]

Podmosvichkawhy throw it away? Is there a lot in volume there? Put it so that the eyes are not callous. And on the phone there is a reminder AFTER A YEAR. Try it in a year. If you do not like it, then it will not be a pity to throw it away

[lily_a]

lily_a, it seems to me that 16 - 20 o'clock is too much for garden sauces. 3 - 5 hours is enough for me.

This year I made about 4 kg, 20-40 different batches. 3-5 hours for me (maybe the climate, maybe something else) is not enough for me. Maybe my taste is like that.

[Podmosvichka]

Another question - when the mix withers, then some leaves were already ready, and some were not.

Podmosvichka, Lena, while I got to the topic, the girls have already put everything on the shelves for you. Thank you girls!
Indeed, all plants need to be dried separately. I always do that. I cover those that have already wilted slightly with a cloth and they wait for others to fade.

And what to do with it, throw it away?

Lena, what are you? You don't need to throw anything away. Every time I ask tea-makers not to taste the newly made tea, so that there is no disappointment. They try it anyway. Take it away before November - October ... And you don't need to wait a year. But after a year you will not recognize him at all - checked! Even the weakest teas are straightened ...
Elena, and what is your blackberry? Maybe you have it in your garden? From the garden mono-tea is not very good. turns out. It is better to use it in mixes. And in general, in the recipe I wrote (at the end) that the best teas are mix teas. It doesn't matter at all in what proportion and what leaves you put. The more varieties of rastuff, the better. Mixed tea is always a win-win.

And now I am drinking tea from irgi. Fortunately, I made it 4 liters. Yesterday I ate mushrooms all day and my stomach started to seethe, and Irga helps in such cases. Pleasant slightly sour taste. I did mono, I will drink it like that, and mix with others already in the teapot. I also really like meadowsweet, but not mono. And I brew for about 1 part of meadowsweet 2 parts of fireweed or any other of the garden sauces.

Everyone, everyone, everyone, a good day! Many thanks to all for advice, recommendations and a kind atmosphere in the topic.
She returned from the dacha. The last tea I made is from blackcurrant leaves. Dried, twisted rolls, walked on rolls with a rolling pin, fermented overnight and half a day. There was no smell either at the beginning or at the end of the fermentation. Dried at min. temperature in a gas oven is also odorless. She regretted not putting it in the freezer. For myself, I concluded that the leaves should be put in the freezer, since this gives a more saturated fermentation.
All tea is dry fermented, we are waiting. If we still go to the dacha, then I will pick up the leaves and make them in a multi-steam room.

[Larissa]

Larissa, and the leaves themselves smelled? Well, when they were picking them up ... Black currants have some diseases when the smell disappears.
Soaring currants is not worth it. She even, if at first she has a smell, after such a temperature, she will stop. And you don't need to ferment for so long either. This is not the right plant

I made the following conclusion for myself - to do all garden scent by the method of Zacharias. But I'll try to soar the current raspberries.

[Radushka]

Radushka,

did the leaves themselves smell? Well, when they tore them up.

certainly smelled and very good.

Soaring currants is not worth it

Shit, but I was dreaming. Thanks for warning.
Raspberry leaves are a bit dry on their own and probably really need to be frozen before fermentation.

Larissa! Here, Radushka and I recommend trying to soar! Well, very good! We raspberries loved it!

[lara55]

lara55If the currants smelled from the very beginning, it is not clear why they stopped smelling afterwards? My frozen one smells awesome, and when twisted it drowns out everything (except for cherries). Then, yes, then the smell is less. Therefore, it dried at a low temperature. But, the tea smells. And the taste is currant. I ferment garden little. No more than 4 hours. And if it has frozen and thawed several times, then 1.5-2

[Radushka]

Radushka,

If the currants smelled from the very beginning, it is not clear why they stopped smelling afterwards?

My currants smelled good when I rolled it with an apple tree through a meat grinder, and the taste in the tea felt, and after withering, I immediately rolled it into rolls and the smell at the very beginning of fermentation disappeared somewhere. Fermented for about 12-14 hours due to the fact that I thought the process would go and the smell would appear.