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

[Elena Kadiewa]

Elena Kadiewa, yes, Helen. The leaves are odorless. The berries are tasty, but also do not have a bright specific, recognizable, aroma

[Radushka]

Radushka, this is not a golden currant (garden shrub), even in the photo there is no similarity

[Yuri K]

Yuri K, I didn’t say it was golden. It looks like golden in all respects.
Who bothers to make tea in season and see what happens? Nobody. When I started, I made a lot of tea ... Of course, everyone drank, but ... I had to mix a lot with more delicious teas

Does it look like yoshta?

[Yuri K]

Yuri K, Look at the photo in the internet. One to one with golden currants. And anyway ... rewriting - Ribes don't see the similarity, do you?
Flowers, of course, are a good thing. Anyway, they won't hurt. And the leaves ... (I would not be fooled)

Added on Tuesday 28 Mar 2017 2:19 pm

Elena Kadiewa, Helen, yoshta has long fruits, like gooseberries. In golden ones, they are round, like currants. Yoshta tastes differently. The leaves are similar to them.

[Radushka]

Radushka, argue, do not respect yourself. I'm going to do the census, but deal with golden currants yourself, don't you? )

[Yuri K]

Yuri K, but I'll be glad if it turns out delicious

[Radushka]

Radushka, I will try, thanks

[Yuri K]

And about rewriting, no one will say anything? In the search I tried to search, there is no information It seems that I ... in absentia turn into a caterpillar ...

What are we talking about !!! But my thoughts are already in the process!

I'm going to do the rewriting

Yuri K, I didn’t know that the reese is a wild currant. Now I will know - thanks!
Something little information on the internet about this sludge ...
And we made tea from it many times by different tea-makers. But apart from what they wrote about collecting leaves and making tea, there was no more information from them, that is, no one unsubscribed about the result. Apparently, the tea was not impressed ...
I understand that you are interested in making tea. But currant leaves do not contain tannins, even in the wild there are none. And without them you can't get delicious tea. And the aroma, for which fresh currant leaves are so valued, evaporates at high temperatures - essential oils and phytoncides contained in fresh leaves do not withstand it. Therefore, you need to try to preserve this flavor. How? In this recipe, I wrote how. And Radushka has a wonderful recipe

Fermented tea "Currant Benefit" from black currant leaves and other garden plants (Radushka)

In general, there are a lot of nuances in the recipes. I understand that the recipes are big and maybe it's too lazy to read them. But I and other tea makers have tried to make these recipes as complete as possible. So beginners do not need to go online at first looking for the information they need. Also, reading the linked recipes and posts takes a lot of questions for newbies. For example, about the choice of plants for tea - how to choose these plants, it is written at the very beginning of the recipe and at the end (the presence of tannins and tasty fruits) ... Just the census does not fully meet these requirements. And our experience means something.
But I agree with you - you have decided - do ... Good luck!

Lyudochka, don't dissuade, of course! Remember us in the first season, they even made from carrot tops, and looked at the leaves of pumpkins and watermelons, so many raw materials! It's interesting!
Let him try, only to unsubscribe later ...

By the way, about currant teas ... They, of course, have a currant aroma, but ... I will fry some part anyway.There is some kind of incompleteness in tea without roasting ... A slight herbiness, I would say. I want TEA, not currant leaves.

I'm trying this now

Hello dear tea makers! I registered specifically to thank everyone for such an amazing work !! My husband and I have been making ivan tea for the third year, it turns out delicious, all friends ask to treat only to them)) but for a month now I have been reading tea topics here and I understand - we are not even in elementary school yet) and here is the academy! Indeed, the material has been accumulated for a whole encyclopedia "Teas of Russia"
how glad I am to have found you! I really like it here
take tea maniacs to the company?

[OlgaWing]

take tea maniacs to the company?

OlgaWing, Olga, Welcome! Very nice to meet you

[OlgaWing]

OlgaWing, Olga, VERY glad to see a new one abnormal sick with the tea business! Delicious teas!

[Yuri K]

By the way, about currant teas ... They, of course, have a currant aroma, but ... I will fry some part anyway. There is some kind of incompleteness in tea without roasting ... A slight herbiness, I would say. I want TEA, not currant leaves.

About wild currant leaf tea. in the summer of 2015, when I became interested in tea making, I made tea. Collected leaves in the forest with my sister, she was interested. I didn't really like the tea made from it, the taste was bitter and incomprehensible and my sister took it for herself. She is the only one who actively supports me.
Found my post last year:"Fermented tea" Currant benefit "from the leaves of black currant and other garden plants" Reply # 5 July 19, 2016, 22:44 "
Radushka, but last year I made tea from forest currants, and somehow not very much. Well, the leaves are not fragrant in the forest. We must get it to try, tea is hidden somewhere far away. And I planted a garden one when it grows up now .... "

This winter, while visiting her, I tasted it, fragrant with an unusual fruity note and looked more like tea - there was no herb. Either I was fried or ripe, I did not understand.
I made a conclusion - what I didn't like - into the far corner. I have a peach and a mulberry tree there now.

So that Yuri K, do, and empirically determine.

[Vasyutka]

Vasyutka, Natasha, thanks for sharing! By the way, I remembered another phenomenon here. Rowan red ... It seems like he didn't like it. And one tea girl really liked it!
Mulberry, this is mulberry, right? I, too, have only one friend, which makes him go crazy. And me ... no

Today I walked around the hypermarket alone, the devil pulled to look into the department of all sorts of things in the kitchen. And then I came across what I will store tea delicacies until "adulthood"
The picture shows a container of 300 ml, but there are also 800 ml containers. Glass, tightness, shape, reusability. I remember what to keep in the dark. For 85 rubles these here.

[Radushka]

By the way, I remembered another phenomenon here. Rowan red ... It seems like he didn't like it. And one tea girl really liked it!
Mulberry, this is mulberry, right? I, too, have only one friend, which makes him go crazy. And me ... no

Radushka, as they say in taste and color - there are no comrades! Mulberry and mulberry. I didn't understand either.

I want to say a few words in defense of the meadowsweet. I read somewhere in the subject that tea-makers didn't really like it. We did it last year, though not during flowering, but later, in late August and early September. For me, she is not tasteless, she is not
but when added to ivan tea, it does not spoil the taste. And what a useful one! it is used to cleanse blood, and even with snake bites! And fresh meadowsweet smells of fresh cucumber to me

and also about wild strawberries - I did quite a bit, you will die in the grass to collect them ... The ready-made tea in a jar at first had a very strong smell of strawberries, as if the flavoring agent had been dripped. But not for long ... I smelled it for a month, and then the smell disappeared, tell me, please, is this generally a normal process - weathering? or there was nothing to open often?

[bloodroot]

Now I tried to find Kuril tea in a search engine, bloodroot, so just one mention ... Isn't this tea really not appreciated ???
Sorry, I found a little on request "Kuril tea", but still, somehow I did not meet any enthusiasm about Ivan-tea.

Yuri, in the second photo with tea cans, plastic wrap under the lid for greater tightness?

[OlgaWing]

OlgaWing, no. When I opened the lid of the house, I felt a persistent smell of rubber from the seal in the jar, I had to wash, dry, and only then pour tea there. And so that God forbid not to spoil the tea with this smell - he laid a bag with a neutral film

[Yuri K]

Yuri K, Good day!
As far as I remember, there were attempts to ferment Kuril tea (not numerous), but the main problem was the required amount of raw materials for fermentation. I have not yet undertaken for this very reason. I use dried tea as a useful and decorating addition to other teas. Bushes with yellow and white flowers are now planted. A seedling with pink flowers was promised this year. When the minimum required amount is reached, I will try to ferment.

Hello! Why are there no blackberries in the vote? I made a very aromatic and tasty tea with her. Of course, it was somehow strange, in the sense that the leaves did not fall off for the winter, so I picked it up in early spring, and when I twisted it, the mass was rather dry.
Please tell me about red currant, how best to make it, is it good tea, is it very different from black?
Thanks for the awesome topic!

[LevaP]

LevaP, I realized that the problem is in the raw materials.

Hello! Why are there no blackberries in the vote? I made a very aromatic and tasty tea with her. Of course, it was somehow strange, in the sense that the leaves did not fall off for the winter, so I picked it up in early spring, and when I twisted it, the mass was rather dry.
Please tell me about red currants, what is the best way to make, is it good tea, is it very different from black?

Vitalya On blackberries, I also asked a question relatively recently, they answered that some did, but not many. This season I will try to do it myself. So that the granules do not crumble from all types of "currant-like", you will have to add a wetter leaf of other plants, I also met a lot of questions in the topic when I read the forum and the recipes already made. That is, not mono-tea, but the mix will already be. For red currants, they also wrote that there was no point in preparing it, an inexpressive tea was obtained. The topic is felt You have not mastered everything when reading

Take a new one at tea-makers))

I have not mastered the topic yet, I have no experience of my own, there is a mess in my head.
And on the apricot flowers have already begun to open ... the smell ...
Tell me, do you need to dry the flowers? or just dry? What time of day is best to collect? And when in time - as soon as they hatched from the buds and closer to the moment when they will fade?

[Yuri K]

Yuri K, Thank you. 5 percent read the topics; Well this book can be published almost 1000 pages. And your hands itch

[Vitalya]

Vitalya, I also concluded from what I had read (I will try it myself this season), to get exactly the mono tea, you can add it when twisting the berries of the same plant. Very little, 1-5%. Although not all pros approved of this option

[yawell]

Take a new one to tea

yawell, Yana, Welcome!
The flowers are dried for tea.

can be added by twisting the berries of the same plant.

And I dry them separately and then cut the drying into finished tea. Such a fruity sourness in the taste then appears. I have never fermented with berries.
And yes, the flowers just dry everything. At medium temperature in the dryer. Or at the lowest if you want to keep the flavor

How quickly the tea presented to me by Elena Borisenok ran out .... It has already managed to fit into my metabolic processes! Probably soon the withdrawal will begin?

[Yuri K]

Yuri K, Do not worry! Soon Ivan-tea will reach for the sun with might and main !!! And there will be happiness for all of us!

Good day! Tell me, please, can someone make tea from kandyk flowers?

[Natalka42]

Natalka42, good afternoon and welcome to the army of tea makers.
I hear the name for the first time, so probably no one cooked.
I read the information on the Internet and looked at a photo about the Siberian kandyk, the plant is useful and there are no contraindications, except for individual intolerance. Recommend comfort to use fresh greens.
I think the flowers can be dried and added to teas.
Maybe someone else who knows will respond.

Thank you! I also read that the flower is useful ... But I haven't found it anywhere, should I completely dry the flower or tear off the petals? I mean, stamens, pistils can I put in tea?

[Natalka42]

Natalka42, just tear off the leaves.

Good afternoon everyone! I came to say thank you to all of you! This is such a necessary topic, it's just that there is so much necessary and useful information in one place! Somehow I am not a regular on this site, I am more accustomed to another resource, but sometimes I go and just like this, I came across this topic.
Several years ago I found out what wonderful tea can be made from Ivan tea, but unfortunately it does not grow here. I recall with nostalgia the years of my life in the north, there was at least a scythe and I liked him for some reason, just by his appearance, because then they did not know and did not procure and it was not customary to somehow make homemade tea, that's all chased indian with elephants
And now there is already knowledge and desire, but Ivan-tea is not. I heard that you can make fermented teas from other plants, and fortunately I found your topic! Thank you so much again! Today I made my first attempt - from pine shoots: girl_claping: already hanging in a bag on the street. I really hope I didn't screw it up. Honestly, I didn't master the whole topic, but I read about the "three mistakes", ran to the computer, read every step. I have no drying, I dried it in an oven with convection, then opening and then closing the door.
The next in line is mint ... even this is probably melissa, some kind with long leaves of a color not bright green, but a little yellow, you know, as if you add a drop of yellow to the green dye when staining icing or cream. I just started it last year, it has grown very much and just now in that stage when it has grown, the stems have not yet become coarse and does not bloom. I'll tell you later what happened: rose:

[Alla]

Alla, welcome to the Chaedel Club. By the way, if you click on the inscription "Tea club" at the bottom of the page, you will find there many interesting recipes for making tea.

[Linadoc]

Linadoc, Thank you! I went there: yes: while I'm afraid to read a lot, so as not to get confused, I will move, so to speak, as new plants are collected: girl_wink: I have a break now from my main occupation (I make gingerbread cookies), and in summer there is always a decline in this matter and I get distracted by some interesting things to me, because from about September until Easter I drop out of everything else ... gingerbread and gingerbread are everywhere
Here is my first experience, pine shoots (can I insert pictures here?)

I would be glad if you tell me, criticize so that I know my mistakes from the very beginning. Now hanging in a pillowcase on the street. I remember that it is recommended to stand the tea for at least a month before use, does this also apply to pine tea? Or just undergoing the fermentation process? I can't wait to try ... or not in a hurry?

It is recommended to stand the tea for at least a month before use, does this also apply to pine tea?

Ephedra can not be fermented, dried at T not higher than 60 * C, preferably lower, and you can immediately drink it. Store under a tightly closed lid in a dark place. Here here about conifers is described a little. And so here on coniferous jam and tea from pine shoots.

Feather test started The first stage after collection went, withering! Harvested pear, apple, a little cherry, garden strawberry leaves, a little currant tops.

[al_usya]

al_usya, Alla, I am always glad when new tea-makers appear on the site. Very nice tea turned out.I wish to prepare a variety of teas and more, the longer it stands, the tastier it becomes.

[Yuri K]

Yuri Kwhat a wonderful collection! I will collect these a little later, our trees have faded and now they are bearing fruit, and after collecting I will pinch them)))
francevna, Thank you for your hospitality! I finished the mint, it started raining outside and it got cold, so I hung it up in a bag to dry it right in the house on the clothes dryer. Tomorrow, if it's dry, I'll post it out on the street
I’ll go to my mother’s dacha, maybe I’ll do something else in the forest there, cultivated trees cannot be ripped off yet, although I’ve put my eye on a neighbor’s pear, it’s half-wild with him, it grows next to the fence in no one's territory

Yuri K, what a wonderful gathering! I will collect these a little later, our trees have faded and now they are bearing fruit, and after collecting I will pinch them)))

Wow!!! We only have only greens growing in growth. Cherry growth is already sticky, very young leaves!

Wow!!! We only have only greens growing in growth. Cherry growth is already sticky, very young leaves!

I went to my mother's dacha and found an apple tree that did not bloom and a large number of overgrown quince, well, it sniffed
I'm dying!
... where is the gallery ... by some miracle I found the last time ... I don't know how to use this site .. tell me

[Alla]

Allato download photos, click "Preview" at the bottom of the message. In the window that opens at the top right, insert the AUTHOR'S photo into the message in red. You press, choose, copy the first or second link and paste it into your message below.

[Linadoc]

Linadoc, Yeah thanks!
I show that yesterday it turned out from lemon balm, though I had to change the technology, my meat grinder covered itself on the second bunch of grass put in there, survived the shoots, and the mint knocked it down.Therefore, I cut the rest of the mass, having previously twisted it into cigars. I assume that the required oxidation did not occur.

here a bunch in the distance is what the meat grinder managed to twist, and in the foreground there is a cut
that's all mixed up

and now after the oven

I brewed a pine tree today, that's how it looks
I do not know whether it is right or not, it tastes pleasant with a light aroma of needles, very unobtrusive and with a gentle sourness in the taste



and here is my apple tree + quince

Greetings old-timers and newcomers! Well? With an initiative, as they say!
I saw the question about the blackberry. My little report. Last year I made a granular mix of forest blackberries with summer varieties of apple (they have the most neutral taste, I think). We tried both immediately after drying, and after two months ... We decided that blackberry leaves were too hard to get, and tea ... "raspberry is better!" It's good that I didn't give it to anyone! Recently I did an inventory of leftovers, accounting for empty containers and the degree of demand for various tea mixes ... The turn came to blackberry.
MAKE! Definitely! A completely different taste and aroma!

Good evening.
People, tell me, who tried to ferment whitewash?
I have already tried 5 options, but so far only got to the taste of bread kvass. Best of all is not twisting, but rolling through a meat grinder and drying at 120 * for a short time, and then drying at 60 * some scraps are obtained on the roller. (I made a roller from a grooved ash board, I'm getting ready for the season).
I asked the tea-makers, so some of them have generally bad words only about sleepiness, but in Siberia they make tea for sale under the name of Stalin's. It looks like it's passed through a meat grinder. Tried it in the freezer, the same fate. It is oxidized, but instead of fermentation and heating - cold, nasty mucus. I was told to ferment for 3 to 9 hours. I drink tea, where do you go, once I have done it, but I add dandelion flowers, ground with sugar, and pine shoots. It tastes good, but it is no longer faint, with the same success you can twist any grass. and add dandelion.
Why am I clinging to her? It can be made from snow to snow and is healthy and useful, I eat it three times a day in salads, cereals, stew, etc.Now I will ferment with Jerusalem artichoke, carrots and cabbage. I would like to make some more tea.
The guys who make Stalinsky said that they had been going to the recipe for 7 years and wished me luck :)

[ussr-55]

ussr-55, Snipe is an umbrella and does not contain tannins. Therefore, tea will not come out of it. Can be dried like grass. Only is it necessary? Eat fresh like dill, celery, parsley, carrots, cilantro, and other umbellates.