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Fermented tea made from leaves of garden and wild plants (master class) (page 373)

Radushka
I perceive the teaser of lavender tea as a sophisticated bullying of those who do not grow lavender!
izumka
Quote: Radushka

I perceive the teaser of lavender tea as a sophisticated bullying of those who do not grow lavender!
Radushka, and we will visit them as we descend! And how to drink tea!
Radushka
izumka, Yes! We have no other choice
izumka
Natalo4-ka
Quote: Radushka
I perceive the teaser
Tyuuu, if someone doesn't grow anything ...))))) I'm drying on mulberry, and now I will be on lavender ... ehh, I'll have to grow all this stuff in the garden ...
Linochka, thanks for the report, everything is detailed and understandable. And I think this herb is more suitable for your "Spicy-aromatic" ones.
Radushka
Natalo4-ka, come! We have mulberries at the silk station, like shoe polish!
Elena Kadiewa
Radushka,
Some are mocked as they want! And this Linochka has been teasing me with this tea for several days already, and if you consider how much I love this herb and how far I am from Moscow, this is the most real STUDYING!
Radushka
Elena Kadiewa, and I ap chom? You see, I got myself lavender on the site! She hibernated only one winter, and then disappeared.
Linadoc
Yeah, you can't tease you - you don't. And so I made tea for myself, and encouraged others, and reported

And then some of the elders completely threw their rules


Right Zachary writes that lavender tea goes well with geranium tea. So we took note and planned the sowing of lavender.
Quote: Natalo4-ka
I'm drying on mulberry
And I tried it too. Zachary he treated him ready. Vkuuuusny, slightly sweet, pleasant, liked it.

Quote: Natalo4-ka
this herb is more suitable in your "Spicy-aromatic".
It is spicy-aromatic, I made a link to the report in the subject line.
Nadia 2016
Quote: francevna

Nadia 2016, Nadezhda, it's very nice to get acquainted with the new tea-making. Show off your teas, share your impressions and just come to chat at the Tea Gazebo.
Thank you! I'll take a look. And in the raspberries, I added the ezhimalina, which had dried on the bush (black, round sweet and medium-sized), collected a handful and put it in the already dried one after fermentation and drying in the oven. Gives a slightly reddish tint. I call my herbal tea mixtures "Liver Potion". Latent from disease.


Added on Tuesday 04 Oct 2016 07:31 PM

Quote: Radushka

Elena Kadiewa, and I ap chom? You see, I got myself lavender on the site! She hibernated only one winter, and then disappeared.
I bought lavender seeds. I'll try to grow it. I read that it needs to be insulated for the winter, otherwise it freezes and disappears. And Ivan-tea I got Siberian roots. I dropped it off in the garden. Let it grow better with it than with ambrosia. St. John's wort has already taken root in me. I breed different mint in different corners. It will not take root en masse.


Added on Tuesday 04 Oct 2016 07:33 PM

Elena Kadiewa, Well, in Western Siberia, this southerner also froze to death.


Added on Tuesday 04 Oct 2016 07:35 PM

Radushka, Yes, here it clogs me and does not pull. Weak and old. And it's a pity for the new one, I make minced meat in reserve on it and ice it with pancakes.
francevna
Nadia 2016, Hope, in what area do you live? Tambov or Sverdlovsk.
Yanka
In the south of Western Siberia, lavender can grow! I grew up for several years, last year it disappeared, I think it got out, and the bush was already quite old ... and the winter was rotten this year. Of course, as in the south, it does not grow, but it still grows and blooms.
Nadia 2016
francevna, In Saratov.
Ninacor
:) Thank you for your answers, I also want to ask you, I also thought that my tea season was over, but today they offered to pluck a gorgeous cherry! What kind of tea did anyone make from it or what to mix with, a lot more that turns green with us ??? !!!
francevna
Ninacor, here the girls even made mono from cherries and they like it. Maybe it depends on the variety of cherries, I didn't like the tea, but I do it in mixes, any. Usually that is at the moment. added grapes, quince, raspberries, pears.
Ninacor
Alla, thanks for the hint, I'll try to mix it up - I want to mix it with the turn, and I'll type something else!
Nadia 2016
Interestingly, but now you can pick raspberry leaves for tea? They already turn yellow like that ..... Nobody made tea from autumn raspberry leaves?
Elena Kadiewa
Nadia 2016, I did it from the leaves already frozen right on the bush. But with something, I don't remember.
i li
Hello sorceresses! Yesterday I stumbled upon your branch by accident! : wow: Abaldela! Read out! Such a warm, homely communication! Today I have reached page 200 ... Even in the morning I dared to collect cherries and apricots near our high-rise buildings. I'll try ...
But I'm talking about something else. When I read up to talking about packaging, I got this idea, I blinded it in a quick way (don't judge strictly, I like to do it with my hands, but they are a little crooked)
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)
If interested, I'll tell you.
Zachary
Quote: I am Lee
If interested, I'll tell you.
Hello i li, tell us, share your experience.
lappl1
Nadia 2016, Ninacor, i li, welcome to our tea themes. We have a lot of them, you can follow the links (at the end of this recipe in the Notes).
Quote: Nadia2016
Interestingly, but now you can pick raspberry leaves for tea? They already turn yellow like that ..... Nobody made tea from autumn raspberry leaves?
Nadia 2016, I, like Lena, tore raspberry leaves even after frost. I like tea from these even more than from summer ones.
i li, of course, show and tell how you did it. We need! Thanks for the photo! We are waiting for more!

Quote: Linadoc
And now the report on lavender tea.
Linadoc, thanks for the lavender tea report. Beautiful ! I will link to your post on 1 page.
i li
I made this bag from the remnants of the packaging material that was made to pack my candles for the New Year. Fermented tea made from leaves of garden and wild plants (master class)
Even earlier, I bought a sheet of shiny packaging material, and I thought of making a packaging cardboard out of it (they already wrote about it here), but. ... ... nothing comes of the foil. Then it came to mind to use self-adhesive wallpaper. There were only leftovers under a light wood at hand. Koneshno, it is difficult to glue thin foil, I had to use 2 more pairs of hands.
After the New Year, there is still a little left, and when I read about tea packaging, I thought that they could be used in this way. But, even better, buy a self-adhesive already foil (we now have a problem with this - not the salary) and attach either office paper or thicker paper to it. Although dense may not be convenient to perish. You will have to glue the sides not with PVA, but with a more serious glue (I glued the sample 88 with a universal one). I hope I understood it
Nadia 2016
Well, I'll go today and pluck everything that hasn't fallen out. The more I make tea, the more it seems that I have little of it. Excitement. Such a beautiful hawthorn stands (some kind of garden variety, grown from a bone bought from my grandmother, such a large sweet and sour and bright red), I look at the neighboring plot, where our sprouts of cherries, plums and apricots flourish ... .. But I'm afraid to stumble upon a snake. The cat has already brought two and ate. It looks like it is not poisonous, but not a snake. Silver gray, on the Internet identified that either a copperhead or a snake.
How can I insert a picture?
Light
Quote: Nadia2016
How can I insert a picture?
Nadia 2016, Hope, click the "Preview" button at the bottom of the message. Then "Insert author's photo". And there according to the prompts.
Nadia 2016
Light, Thank you


Added Sunday, 09 Oct 2016, 01:21 PM

And nobody added dried pear skins to tea? The skin of my pears was painfully thick, cut it off on a marshmallow, and threw it away, decided to dry it and add it to tea from pear leaves.
Likar Nadiya
Nadia 2016, I strongly advise you to cut off the hawthorn)) as a mono, and in a mixture. I did mono for testing in the summer, I liked it very much, it resembles rosehip tea, but almost without acidity. It's really hard to twist it, everything sticks. But worth it !!!
Nadia 2016
Likar NadiyaThank you if you can stand until next weekend, I will not be able to break it ...
SvechkaSt
Girls, good afternoon.I still made tea from Jerusalem artichoke. I will report back, suddenly someone will come in handy. The leaves wilted for about a day. Scrolled through the meat grinder, immediately went awesome very rich smell. The granules are good and strong. They immediately turned black. Fermented for about 6 hours and then dried in an electric dryer at 60 degrees. I tried to brew it. The result is a rich dark brown tea with the smell and taste of sunflower seeds. So far, let's see what happens next, in a month I'll try another and unsubscribe.
Thank you all for sharing your experience.
Lichka
Probably the last mix I will do this season. There have already been several good frosts, and the elegant leaves are now on one cherry and apple trees.
The tea has probably 10 kg. I look and cry - not enough! Now we are drinking our tea with the whole family and my girlfriends. And even in the spring I couldn’t believe that it was really so wonderful.
I open a box with some tea and each time I look forward to the pleasure of magical aromas. Day by day the bouquet becomes more interesting and thinner or something.
At first I was very disappointed with the apricot, the pungent smell was from the tea. And the last time the son tore leaves from a pear and apparently still hooked leaves from a new apricot that grows nearby. He also has an unusual taste and smell of lemon. During drying, I was upset - again the sharp notes of apricot. I thought the tea was ruined. I didn’t even start pouring it out of the dryer trays. Once and not really wanted ... A couple of weeks passed. I went into the room where the dryer stands and was stunned. What a wonderful scent ?! And this forgotten tea exudes such a fragrance. That was a surprise to me

Radushka
Lichka, AngelaAnd I made LITTLE tea again! Because I already know how much is needed for our family. And those willing to beg turned out to be too many!

and she asked - who needs which one, order in advance! The tea season is short! You could have done twice as much. Just nowhere to store at all.

Lichka
Radushka, we have raspberry tea in almost all mixes. But it's very recognizable, so I try to put it in not very much, so that it doesn't interrupt the taste at all. On cherry already two friends got hooked "specifically". I think they won't get off
lily_a
Quote: Radushka

... [/ spoiler]
I tried last year's cherry tea. And I felt different from the rest. It doesn't stink of fish to me, but it tastes different. For various mixtures, I concluded that I like the addition of bird cherry leaves - at least 3-5%. And more raspberries, yeah.
Radushka
Quote: lily_a
And more raspberries, yeah.
Florichka
This year I made a lot of tea from Lapchatka Kurilskaya. Delicious tea, both mono and mixed. There are many useful properties in it, no less than in fireweed. I have this shrub growing in the country, it blooms with yellow flowers.
MariV
Florichka, Irina, did you do it from leaves and flowers?
Linadoc
Who said that all teas have already been made this season? No
Two days ago I made a wonderful tea from conifers with a handful of leaves, already prepared according to Zachariah by nature itself. The result is a fragrant, beautiful, tasty and healthy tea
Composition: pine + cypress + juniper in a ratio of 1: 1: 0.5 and frozen already fermented leaves of apple, spirea and mint, right out of the snow (so to speak, for the lazy). I cut the needles straight with scissors together with the ends of the branches.

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

Since it is not necessary to wither the needles, and the leaves were already prepared, I simply shook off the snow and dried them. I ran it twice through the meat grinder. After the first time the granules were loose and inhomogeneous, after the second time they were strong and uniform. At the same time, the aromaaat was stunning - the New Year's smell of frosty pine needles with notes of a green apple. Despite the fact that it is useless to ferment needles, I still left the bucket to ferment for 2 hours because of the leaves. And she was not mistaken - the aroma clearly intensified, the bucket became very foggy due to active fermentation and self-heating.
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)

Dried at 50 * -53 * From 5 hours, dried in a bag for 2 days. A scent for the whole house! Mint gives the pine needles a frosty note in the aroma, and apple and spirea give a hint of green apple.Here are the finished tea granules and tea leaves. The taste of the tea is clearly coniferous, with a chill of mint and apple aroma. You can drink and brew immediately.
Fermented tea made from leaves of garden and wild plants (master class)

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

Tea is not only made quickly and easily, but also has an amazing taste, aroma and color, and also helps in the treatment of respiratory injuries after ARVI.
These were the leaves from the apple tree and from the spirea when I collected them:
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)
Gaby
Linochka, what a smart girl you are. The photos are beautiful, you are a fairy, a sorceress, you got everything out of the snow and made tea, I remembered the fairy tale "Twelve Months".
Elena_Kamch
Linadoc, Lina, be stunned! What a fun experience! I can imagine how delicious it is!
Did the mint stand so green before the snow?
I found mint "legs" -branches in the freezer. I made tea according to your recipe, but forgot about the stems ... Do you think you can mix them to the leaves? Raspberries are still waiting in the freezer for their time
Florichka
Lina, inspired by your post. I'll go to the dacha tomorrow and try to collect everything for frosty tea. Question. Do you have spirea blooming with pink flowers? I have pink and like leaves, like in your photo. There is still a spirea with white flowers, is it possible? There is also a fieldfare, I read that it is a shrub relative of meadowsweet, it seems it is also possible. There is cypress, pine, mint. Kuril Potentilla is still growing. In the summer I made teas with her mono and mix. I liked it very much, I will definitely add it to the frosty tea.
Lichka
Linadoc, Wow! Wonderful tea! Well done!
Linadoc
Quote: Gabi
I remembered the fairy tale "Twelve Months".
Yes, Vikus, I had exactly the same feeling! I shove the snow, and there .... ready tea
Quote: Elena_Kamch
mint just so green stood before the snow?
Elena, so I got it out of the snow so green-frozen and took it out. See, it's all in the snow. I didn’t defrost it, I just shook off the snow and ran it over. Mint stalks, I think, will do, but they won't give such a scent.

Quote: Florichka
Do you have spirea blooming with pink flowers? I have pink and like leaves, like in your photo. There is still a spirea with white flowers, is it possible?
Irina, I have small white flowers blooming. Very pronounced apple flavor in the leaves.
Quote: Lichka
Wonderful tea! Well done!
Angela, Thank you, ! Get ready, you won't regret it.
Angela,
Elena Kadiewa
Again!
And when will you calm down,Linadocand stop teasing?
Linadoc
Quote: Elena Kadiewa
when will you calm down, Linadoc, and stop teasing?
I'm not planning yet
Lichka
I cut off twigs from chrysanthemums yesterday, they bloom so well! Can you add petals to tea or not? It seems like the Chinese are brewing something special, Indian.

Linadoc
Angela, chrysanthemums can be tea, even good. Only she has a calming effect, so it is better to drink such tea in the late afternoon.
Light
Quote: Elena Kadiewa
And when will you calm down, Linadoc, and stop teasing?
Quote: Linadoc
I'm not planning yet
Right, Linochka,
Elena Kadiewa, prepare the tea, Lenochka, and I'm trying to shoot
Elena Kadiewa
No really ... I seem to have finished making tea ... everything has been covered with snow for a long time now, but I won't look for snowdrops!
Light
Quote: Elena Kadiewa
and I will not look for snowdrops!
Elena Kadiewa, and I hoped so
Then I go to Lina
Lichka
But I still could not stand it, went to the garden for leaves, knee-deep in snow. The cherry and apple trees have not thrown off their foliage yet. They gather from cherries just in a moment from the entire branch, with one movement below the top - a bunch in hand. And I had to pluck from the apple tree one by one. My favorite variety is "Kuibyshevskoe". Its leaves are hefty. So in half an hour I have a 12 liter bucket of narwhal leaves.
In a greenhouse, a gorgeous lemon balm branch has grown in a rose pot. Her, too, in winter tea! So it is already fermented !!!
Thank you, Lina !!!
Radushka
And we have all the leaves flew long ago. Except for the raspberry ones. But, my storage container ran out long ago. so ... the tea season is over!

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