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

Thanks for the info on tannins. So you need to add them, mix with willow-tea leaves. or something else. Tell me where the tannins are the most. Now Ivan-tea has broken through, sprouts are 10 cm each, probably there is a sea of ​​tannins there?
By the way, the process consists of two parts, they are intertwined, but still: oxidation and fermentation. Oxidation occurs at the expense of oxygen. There tannins are not needed, oxygen oxidizes everything. Fermentation is an external process and bacteria are the main part of it.

I eat it, sleepy-snitch, like a goat, or I will be frank, like an old goat, every day, along with nettles and wood lice. Now I have to dig out from under the snow with a hoof.

But I'll make tea, others make it, so I will.
By the way, why is the photo rotated and how to fix it?
Horizontal photos are inserted normally.

I continue, with your permission, the online broadcast of my first tea collection (I hope that it will work!) After drying during the night, as I wrote above, the foliage was packed in a bag and placed in the freezer. This charm hibernated for about a day, and today I took out the greens, spread them on the fabric, disassembling them, combing the lumps with my hands. To my regret, the color has not changed after freezing, including apple leaves ... Perhaps this is how the tender young foliage reacts, until I understand? She lay with me a little, and I went to collect the meat grinder. Having collected, for certainty, I also kneaded the mass well, even if it was not an obligatory process, but ... And after that, the meat grinder almost did not show its indignation! There was not even something similar to when the meat gets viscous due to the trimming! First, I scrolled it on a grid with large holes, and then followed on a fine-mesh one. Another disappointment - the granules somehow did not work out very well, you can see in the photo. But I slightly crushed this to make the next stage more convincing, i.e. fermentation, ripening. I wrapped my cap in such a thermos, let him take a sauna for himself)) At first there was no desire to take pictures, but then suddenly I decided, and you know, after 15 minutes I opened this case for a photo shoot, and the smell is already changing! Now it's pretty cool in our apartment, it's raining, I think about 6 hours to hold the mass on fermentation, if it starts up properly at all ... I'll look further At the moment, as such, there is no fruity aroma, there is some kind of smell of fresh grass + heavy , a viscous oily aroma, I don't know how to describe it, but very cloyingly annoying or something ...

I have never even heard of such a "Stalinist" tea, and it seems that we have here, out of a dream, ground tea. Be a pioneer! (however, I don't even know how that dream looks like)

Two trinity, Seraphim of Sarov ate her for three years, when he lived in the skete.

There is a great resource on dreaming, but I cannot give a link, copy and paste into the address bar

About Stalinsky, here's a photo

[Yuri K]

Yuri K, I am following your process with interest, because I follow you on the trail. Yesterday the narwhal, dried for about a day, put it in the freezer. Meat grinder died broke when I order a new adapter yet I don’t know But I’m morally disposed to even cut it, even twist it manually

Yuri K, I am following your process with interest, because I follow you on the trail.

Thank you for your support So you can repeat my mistakes, although I have re-read almost the entire tip topic more than once as a novel

So you can repeat my mistakes,

well, we learn from mistakes: girl_wink: then I'll tell you what and how. My foliage is probably not as young as yours. Let's not rush things
Now I will rustle on the Internet, maybe while it is freezing and I will buy an adapter for a meat grinder for purity, so to speak, an experiment

buy an adapter for a meat grinder

Happy search! Mine (AXION M 41) didn't even peep, didn't think, I added very small portions from the pallet, but before that I also kneaded the foliage, so I had it completely soft By the way, we had three spare auger adapters complete with the meat grinder!




This article led me to a dead end. Everything that is here on the forum is turned upside down, starting from the temperature factor and ending with fermentation 🔗

I tried to make ivan tea from the shoots, immediately twisted it, without withering, barely coped with 100 grams, it was a pity to tear more. It turned out to be a sticky, semi-crumbly mass, the auger was clogged. I tried to do this by analogy with pine shoots. The night was fermented, but the smell was so-so. Then I went into the oven and tried this drink, I won't dare call it tea. Beautiful in color, none in taste. But I have a secret remedy for Karp Abramovich Treskunov, there was such an academician, herbalist. These are dandelion flowers twisted with sugar 1: 2. I added a spoon and at least drink the infusion of horse manure and enjoy.


The color is transparent and rich.

Perhaps I'll make another 100 grams for myself, but I'll wither and add a third to the leaves of the snow for fermentation.
Now the snow will melt, dry up a little and go ahead.

This article led me to a dead end. Everything that is here on the forum is turned upside down, starting from the temperature factor and ending with fermentation

I read an analogue, but on another resource tea-

Here is a photo of this process, as an additive to any tea is extremely useful. However, it must be remembered that dandelion flowers are a natural male contraceptive, without negative consequences, that is, they do not affect potency.


The finished product shrank, then transferred it to one jar. I have already made 2 more liters and have now bought 2 kg of sugar in the shop and I will make the third call, I can already :).

By the way, complete with a meat grinder, we already had three spare screw adapters!

I have a Bosch harvester, his meat grinder has a weak point, it only turns something not rude. I already broke it with oats (grain), horseradish and much more. Already lost count of how many of these adapters have been changed, they are sold in pairs.

I tried to make ivan tea from the shoots, immediately twisted it, without withering, barely coped with 100 grams, it was a pity to tear more.

why is it a pity? Does it grow a little for you? At the very beginning I read the topic and read about mistakes in manufacturing, now I remember most of all that it is necessary to dry!

There is nothing to dry up there, the shoots themselves, tiny leaves from a gulkin's nose.


Who can tell you how to edit a photo, how to rotate it?

Who can tell you how to edit a photo, how to rotate it?

Is it upside down on your computer too? Then, only in the editors, correct the turn, and then spread it)

No, on a computer as it should be. The horizontal format is inserted normally, and the vertical format expands

[ussr-55]

ussr-55, I can't even tell you, I see that the photo needs to be turned over in the converter, the direction of the photo is apparently automatically recognized on the computer, the algorithm is laid down ...




I continue my newbie experiments! And so, everything was fermented for 7 hours, as soon as they came with my daughter from the garden, I immediately began to prepare for drying. The aroma became slightly less saturated, I definitely caught this when opening the fabric, but I never changed the notes. So I stayed with the smell of freshly grated foliage in my fingers ... This moment somehow depresses me. And the old-timers of the forum are not online)))
And so the granules are placed in a small baking sheet, and put in an open oven for an hour at a temperature of about 100.It's hard to navigate, there is no thermometer, only by the marks on the plate itself. Stir periodically, taking out the baking sheet. The apartment has a strong smell of foliage ....




P.S: minor adjustment. Apparently due to the small volume, the drying process at 100 degrees went lively, it took less than an hour for the smell of heated strong-leaved black tea to appear. But the granules are not dry yet, they just wrinkle in the fingers. In order not to burn it inadvertently, I set the lowest position in the oven, let it dry now, I can't determine the temperature. We'll have to think about a thermometer with Aliexpress in the future ... It hurts a lot of complaints about them in the reviews



Well, it seemed to be dry, it only took about 15 minutes. As a result: the first pancake is probably lumpy, let's check it after standing for a month. I have not yet received the fragrance, the granules are not quite granules, the color is almost black, all the same, I probably dried it out. I will hang for two days in a pillowcase, put it in a jar and ... let's see what happened.

[Yuri K]

Yuri K, Yuri, I've been making tea for two years. The oven is also without a thermometer. I put the fermented tea on parchment on a baking sheet and set the fire as low as possible, the oven is slightly open, cm 1.5-2. I stir after 5 minutes, the smell is initially very herbaceous and depends on the raw material. It is not necessary to immediately evaluate the aroma of tea, it should be infused with air fermentation. And the tea needs to lie down for several months, then it will reveal its aroma.

the smell is initially strongly herbaceous and depends on the raw material. It is not necessary to immediately evaluate the aroma of tea, it should be infused with air fermentation. And the tea needs to lie down for several months, then it will reveal its aroma.

Thanks for the support! Indeed, when you constantly read "fruity aroma", then you expect something like that. But it was not)) For this I doubted, all the same the very first time - it is difficult, then the hand will get full, an understanding will come when and what is better to do I had an oven open at all, there was too little raw material, I was afraid to burn it, it hurts quickly everything was drying me

[Yuri K]

Yuri K, Yuri, at first I also looked for all the scents and did not find, and then I just started doing everything according to the recipe and everything went well. The main thing is to wither the raw material well, and it should be enough, at least 1 kg. I've always had more. In an open oven, I think the temperature will be insufficient. I only opened it when the tea was almost dry. It should not burn, it will be visible on the parchment. My oven heats up unevenly, on the one hand it is stronger and when it starts to burn, the parchment turns brown and I turn the baking sheet. In general, they wrote here many times that it is difficult to spoil our tea, it should be allowed to lie down for several months, or better a year and you will not recognize it.

In general, they wrote here many times that it is difficult to spoil our tea, it should be allowed to lie down for several months, or better a year and you will not recognize it.

I read it)) But this is not yet available to me, I will try to hold it for a maximum of a month. There are no volumes yet to have time to lie down))

And the tea needs to lie down for several months, then it will reveal its aroma.

And I had it for 8 months, and how it smelled like hay remained
No taste, no smell, alas
Somewhere messed up, but I will not do more

and when it starts to burn, the parchment turns brown and I turn the baking sheet

The parchment turns dark brown at 215 degrees.
This is what the people on the Internet write: "Take an ordinary sheet of white paper - it is with its help that we will determine the temperature in the oven. Preheat it and put a sheet of paper on the wire rack. If after 10 minutes, the sheet of paper turns yellow, the temperature inside oven not higher than 125 degrees, while the fire is not large, and the heat is low.

If within 10 minutes a sheet of white paper turns light brown, it can be assumed that the temperature in the oven is at a maximum of 180 degrees. The fire is not great, and the fever is also moderate.

If in 3 - 5 minutes a white sheet of paper has acquired a dark brown color, then the oven temperature reaches 225 degrees, which in principle is suitable for cooking and baking. "
You can put a pinch of flour on a baking sheet. If flour retains its original appearance for a long time, then the temperature is minimal (140-150˚С).

[Podmosvichka]

Podmosvichka, Elena, all my tea has its own smell and aroma. We like!

[Podmosvichka]

Podmosvichka, it's not so bad with hay, but what they sent me from the factory with Mari El ("Yandar"), pure horror! The real taste and smell of silage, those who have been to the countryside probably know this smell of silage. And the people praise in all ...

I can send you mine
It's a pity to throw it away.

[Podmosvichka]

Podmosvichka, I don’t need Len!

I can send you mine
It's a pity to throw it away.

You contradict yourself, but it's a pity to throw out the hay. If there is such an opportunity, send me, now, for comparison, nothing would hurt me!
Elena Borisenok sent me phenomenal tea, here is my standard of tea at the moment !!!!! This is something with something !!!

[Yuri K]

Yuri K, When we lay down the aroma was.

Yes, easily
All of you? I have a lot of different things.
Throw the address in a personal. Next week I'll go to town and send it.

Contradict yourself, hay, but it's a pity to throw it away

So much time spent. And what no - natural product, all raw materials from their site.

Yes, easily
All of you? I have a lot of different things.
Throw the address in a personal. Next week I'll go to town and send it.

Good! I promise you to honestly unsubscribe what impression your tea will make, do you mind?

I'll wait, maybe my taste is perverse

Yuri K, We had a scent when we lay down.

Well, I'll probably write now, it's probably no secret to anyone, like all newbies, I also go, smell, torment)) Well, I put a spoon in the glass, there is an aroma, brewed, impatient to try, probably this is a natural desire

[Yuri K]

Yuri KWhen they started making tea, it was exactly like that.

Well, I put a spoon in the glass, there is a scent, brewed it, impatient to try, probably this is a natural desire

And you know, it seems to work! There is both taste and color! With a tighter aroma, I haven't lain yet Well now I can call myself a full-fledged tea-maker of this wonderful forum

[Yuri K]

Yuri K, beautiful tea! Congratulations! The first pancake is not lumpy!

[marika33]

marika33, Thank you so much!

[Yuri K]

Yuri K, and I have been drinking Ivan tea from this manufacturer for the second year, I bought a lot at once. I didn't like it only with black currant. I brew it alone or with my fruit leaf teas.
Store in glass jars with screw caps. I treated the neighbors, they also bought 3kg of tea, everyone likes it.
The girls sent me their ivan tea, it is more aromatic than yandar, but I can't say that yandar is bad.
But in a tea store I bought granulated at 350r per 100g, then not only could not drink it, but also had to ventilate the room.
But the leaf I bought was very tasty, but I did not find it in the store again.

Dear tea makers, tell me, did anyone dry cherry flowers for tea? or can they be dried-frozen with leaves, etc.?

[francevna]

francevna, so it seemed strange to me. This Yandar praises a lot of people, but I am disappointed. After the comparison with the forum one sent by Elena Borisenok, I could definitely make a comparison. It seemed to me absolutely peroxidized (probably over-fermented)

[Yuri K]

And I had it for 8 months, and how it smelled like hay remained
No taste, no smell, alas
Somewhere messed up, but I will not do more

Lena, everyone whom she treated, liked the tea very much, the only thing is too lazy to make. And they cherish my tea, brew it only on holidays. My cousin's sister has a strong allergy to green tea, so I tried mine with caution.No allergies, now he drinks with pleasure. Can really, or somewhere a mistake was made or something with a taste.
Yuri K, Congratulations on your first tea! It looks beautiful, I think that the taste did not disappoint. While you are mastering this business, write down the whole process in a separate notebook: the composition of the leaves, the time of fermentation, at what temperature it was dried, at least approximately the date of manufacture. And then you will taste some kind of tea, but you can't remember how you did it.
Rustic tea can be drunk right away, if there is nothing else, it will still be tasty, but when it lies down, it will be even tastier. But it is better not to try Ivanushka right away, you can be disappointed. But at first I tried it anyway ... but then there was something to be surprised at. And I am still amazed at these magical transformations. Well, in the village it is important to choose your own line-up, that's why you need records. I really liked the tea made from 70% apple and 30% cherry. And when I added Ivan tea there, it was divine! Well, I make 6-8 different leaves, but without exotic (otherwise some people have a desire to drag everything that turns green into tea).

[Nadyushich]

Nadyushich, Thank you! I think I will try to make two-component ones, when there are many different (I have four types of foliage there) some presenter will still hammer the rest of the tastes In mine, the predominance of cherries turned out, although knowing from the members of the forum about its vigor, I added a very small amount, nevertheless, it is possible then it gave the tea leaves a feeling of "readiness" of the tea, since the rest of the components are poorly traced, yet.

About taste and aroma. Last year I treated relatives with a bag of 100 grams of village tea. They really liked it. Cherry has been identified, but they say a lot more, but we don't understand! Rustic mincing tea with about 10 plants. I drink it myself with pleasure. I keep purchased tea only for my son-in-law, just in case.
I do not know why, but country tea wins me in taste and aroma in comparison with ivan tea.

I do not know why, but country tea wins me in taste and aroma in comparison with ivan tea.

Perhaps I will succeed in this situation, most likely Ivan tea will be as the main filler, and there will already be all kinds of flavors for the taste aromas. It seemed to me that the mono tea of ​​fireweed is not very expressive in taste, astringency.

[Yuri K]

Yuri K, there is a health food store — greengrocer. rf, they liked Vyatka Ivan-tea with cherries very much, now it is not available.

The quality of tea is different for me every time, even from the same batch, if I ferment a lot at once.

[lily_a]

The percentage of different leaves must also be selected. And the aroma of different varieties of cherries is different and different in terms of growth zones. The apple tree is also different in varieties to taste, well, and the rest of the scents as well. That is why it is good to write down in order to know what to combine with what and in what proportion.lily_a, The multi-component rustic is more often brewed. Delicious and subtler aroma from many scents. Ivan tea by mood, but I also love it. But I love the apple-tree cherry Ivanushka very much and give it more often. I also noticed that the cup washed after tea still smells like tea, a subtle aroma is present.
Little by little bird cherry was added to the village and Ivan made tea with it. A lot will taste bitter.

And the different taste of purchased Ivan's tea, I think, differs in batches, where it was re-fermented, that's sour, that's why opinions are different.
And I also really like Ivan's tea with cherries. My cherry does not dominate in it, but pleasantly complements it.

[francevna]

francevna, the information will come in handy, thank you)) But I don't plan to buy anymore, I want to do it myself, tinker, is there some kind of uh ... joy or something? Unfortunately, I don't have a huge amount of fireweed, I'll have to go to look for it, but garden scent is a treasure everywhere. I will gain experience on them first of all))

It seemed to me that the mono tea of ​​fireweed is not very expressive in taste, astringency.

Here I would not agree. Not enough astringency, make it white pink and fluffy.Sooooo tart! When you want more astringency, I add white pink, and the aroma is also added. I won't do a fluffy one, but a white pink one is obligatory. I also liked the mix of leaves, flowers, boxes of Ivan tea. Very tasty!

And you know, it seems to work!

aaaaaaaa! What a beauty! Can I really do that too? Oh, now I'll finish the cake and run to prepare my raw materials for fermentation
I went to the light of day to get a manual meat grinder from the bowels of the barn

(otherwise some have a desire to drag everything that turns green into tea).

* JOKINGLY * began to notice this behind herself ... while busyness and cold weather hold back, and while daisies, primrose and pansies are blooming. Then there will be more flowers. Is there somewhere to read, or share here which flower and fruit additives are most preferable in terms of experience and taste?

It seemed to me that the mono tea of ​​fireweed is not very expressive in taste, astringency.

I was treated to two different people in Vologda with their Ivan = tea, and I also bought two types in the store there. One is really a little bit peroxidized, but I still like this one. I just don't smell of hay

is there somewhere to read, or can you share here which flower and fruit additives are most preferable in terms of experience and taste?

The first year, too, like a caterpillar looked at everything with a hungry gaze ... and dried different petals. I didn't like the rosehip, it smells strongly of a rose. Ivanushka's flowers smell like honey, but the tea leaves are ugly rags ... In my opinion, these additives look good in gift teas, but for myself I stopped making them, the tea is so tasty and aromatic that improvers are not needed.

In my opinion, these additives look good in gift teas,

so I think in this case.
Found another topic you have here about fermentation from rose petals ... I thought to just dry them, but here everything is serious In general, I also turn into a caterpillar

Here I would not agree. Not enough astringency, make it white pink and fluffy. Sooooo tart! When you want more astringency, I add white pink, and the aroma is also added. I won't do a fluffy one, but a white pink one is obligatory. I also liked the mix of leaves, flowers, boxes of Ivan tea. Very tasty!

I will definitely listen. I had both Fuzzy and White Pink, Elena sent Borisyonok - everyone's understanding of strength is different, of course, and the male perception is probably even stronger. It may also not get rid of the stereotype of ordinary black tea in me

aaaaaaaa! What a beauty! Can I really do that too? Oh, now I'll finish the cake and run to prepare my raw materials for fermentation
I went to the light of day to get a manual meat grinder from the bowels of the barn

It should work out For me from the first time, they appreciated mine, my wife said that she would take me to work!

I just don't smell of hay

I already understood the smell of hay just dried herbs and fees. But if fermentation has been carried out, no matter what, there is hardly a hay smell.

[francevna]

francevna, the information will come in handy, thank you)) But I don't plan to buy anymore, I want to do it myself, tinker, is there some kind of uh ... joy or something? Unfortunately, I don't have a huge amount of fireweed, I'll have to go to look for it, but garden scent is a treasure everywhere. I will gain experience on them first of all))

Yuri, fireweed does not grow here, so I make tea only from garden tea.
I still have tea from 2014, that year I made mostly leaf tea. It becomes more and more fragrant, and in color, like green.
To make it darker, I add to it granulated from garden or Ivan-tea.