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

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.

I love it when tea is of a dark saturated color, I got exactly this 2014, this is how much you need to prepare so that it can be preserved for more than six months ??? How much time and labor ??? I still can't handle such volumes, but there is a great desire to switch to such

I love when tea is of a dark saturated color, I got it just like that

To make it dark, it is necessary to make granulated, pear gives dark tea, and more recently it has been dried with frying, I think this also affects the color and taste. Leafy will be fragrant, but lighter in color.

To make it dark, you need to make granular, pear gives dark tea

I did so))) One thing I don't understand is why the granules did not work out for me ... I dried it, and it was frozen, and twisted it twice, and even kneaded it before twisting it.

Yuri, young leaves do not need to be frozen, they are tender and spin well. Freeze old leaves to make them spin more easily. And after scrolling, there is no need to compact the granules before fermentation. Does not give raspberry mono granules, but in mixes with other leaves, the granules are good

[Yuri K]

Yuri K, my first granules were crumbly too. And then, after fermentation, I twisted the mass again in a meat grinder, the granules are dense steel, they retain their shape even after brewing.

my first granules were crumbly too. And then, after fermentation, I twisted the mass again in a meat grinder, the granules are dense steel, they retain their shape even after brewing.

Nowhere on the forum have I seen anything like that, after fermentation, someone would twist it. And this thought has already visited me, I was looking specifically for it. I'll try the next game and do it like that!

[Yuri K]

Yuri K, I wrote in some topic and showed a photo.

[francevna]

francevna, so I looked ... The forum is not just big, it's HUGE)))

I am reporting on the first tea of ​​this year.
The leaves were collected on May 28, after drying in the freezer they lay for 12 days. She put the bags outside in the morning, but put the transparent bags in two large, tight bags. At lunchtime it was going to rain and I brought them into the room, the air temperature is +25. I laid out the packages on the windowsill, as they were cold inside. In the evening there was already a pleasant fruity aroma. But I left them overnight, in the morning it was +22 in this room.
At 9 in the morning she began to twist the leaves through a large wire rack. Not all leaves twisted equally easily. I twisted it intermittently, after 20 minutes I let the machine rest. During this time, from 400 to 600 g of granules came out. As a result, 1830 gr.
Fermented in a stainless steel bowl from a kneader. In room +25, the granules were warmed up from the meat grinder when twisted, so the fermentation was going well.
After fermentation, I ran the whole mass through the smallest grate (I ran the whole mass in 30 minutes) and immediately into drying.
I dry it at 120g, as soon as the moisture leaves, I will dry it by 65g. I'll try to dry it in the oven, I don't want to get Isidri.
There is a strong smell of prunes in the house and the granules are similar to it.
Black mulberry tea, cherry, pear, apple tree, grapes. Ratio 30 + 30 + 15 + 15 + 10%
Photos will be later.

From 1830gr 663gr of granulated tea turned out.
The granules are very dense. Let the tea sit for a few days, as I brew, I will share the result.

Here I found my message.

[francevna]

francevna, Thank you! I already see my first mistakes. Firstly, he defrosted it a little in time, while cold he twisted it. Second, it was also necessary to scroll after fermentation. Tomorrow I am going for a new batch of foliage, I will not do it as quickly as the first time!

[Yuri K]

Yuri K, now I will send my messages. to make it easier for newcomers to read. This is page 826

When I started making granulated tea, I scrolled it twice at once. Then we crush the mass for fermentation, laying it out on sheets for drying, we also break the shape of the granules. I tried scrolling after fermentation and I liked it better, such long "worms" are dense and strong. I twisted it into a bowl and immediately put it on a baking sheet.
And when drying, I don't interfere endlessly, I have two sheets placed in the oven, at first I just swap them up and down so that they dry well, and then I mix it with my hand.

everything comes with time. I remember when I did it for the first time, I almost suffocated from the unpleasant herbal smell. I thought that I would not do any more, but my husband got scared and almost threw away the bags with leaves after the freezer.
That's when I folded these packages into a double thick bag and put them in the corridor. And the foliage thawed and began to publish such a wonderful aroma. For myself, I decided to twist only fragrant leaves, and not immediately after freezing.

I remember when I did it for the first time, I almost suffocated from the unpleasant herbal smell. I thought that I would not do more

Here! I had the same feelings, I could not understand at all why everyone writes about the fruity aroma, but I have a sugary smell of grass? Apparently, after defrosting, you need to allocate a rather long time for thawing!

Added Sunday 19 Jun 2016 09:27 AM

Yesterday I prepared a new batch of tea - pear + grapes + quince + cherry = 2h + 2h + 1h + 1hTotal: 1280gram
The granules turned out to be strong, the aroma during drying was strong fruity, now the aroma is barely perceptible.
In the third year, I finally found a convenient algorithm for making tea.
In my oven, the temperature starts from 65 degrees. then 120, 170 ...
Preheat the oven to 120 degrees. and put 2 pallets of tea (the door is slightly open), after 30 minutes I swap the pallets, top-bottom for another 30 minutes. Then I mix and leave for another 30 minutes. That is, at a temperature of 120g for an hour and a half. I put these trays with tea on the oven, they cool down a little and excess moisture evaporates, the bottom of the oven is hot and the tea is slightly dried.
And at this time, new batches of tea are already in the oven, it turns out cleanly. There is time to do something or just relax, and not look into the oven every 10 minutes. And the pellets are getting much stronger than last year.
In the morning today, I brewed tea of ​​a week's aging, the granules remained intact during the first brewing, but they are in a metal strainer.
The tea tasted good and fragrant, and after the "marriage" the Tea Spirit of expensive tea was in the cup.

Repetition is the mother of learning.

[francevna]

Apparently, after defrosting, you need to allocate a rather long time for thawing!

I don't know how long it takes, but today I took out a bag from the freezer and went to plant tomatoes, came back, sniffed, and the aroma is so crazy cool that I was just like a child. The truth had to be determined again in the freezer because the meat grinder, the one in the barn, was not complete. In the evening I rented an old one from friends, and ordered an adapter for electricity instead of a broken one, but only on Monday it will come, or even on Tuesday
francevna, Thank you very much

[francevna]

I don't know how long it takes, but today I took out a bag from the freezer and went to plant tomatoes, came back, sniffed, and the aroma is so crazy cool that I was just like a child.

Well, you see, everything is very individual. I like francevna, was horrified by the wild smell of grass. But he gave only 20 minutes to thaw, and immediately began to twist.As a result, even after fermentation, the smell did not change dramatically. I really thought that nothing came of it ... And today I already poured loose tea into a jar under the lid. And in the evening I opened it, sniff it, and there ... my lovely, one-to-one aroma with the one sent to me by our forum member earlier for testing! Now I know how cherries smell when added to mixes

[Yuri K]

Yuri K, with the first Tea you!
The color is beautiful, rich! And the taste so far, I'm sure, is very delicate. Well, our tea must be infused, and it will surprise you!
And the volumes, so that it would be "2014" ... The process delays so much !!! that then you will have these volumes, and in a couple of years you will no longer be surprised! Last year I seemed to have not enough tea, but all one thing - some of it will go into a "separate shkaPik" for aging!
This year I plan to clean Vanechka, without fail with cherries, separately with a pear, Fuzzy, White-pink (this one is definitely in a large amount), and also Village (the composition will depend purely on the case).
So - good luck and patience, and so that even mistakes would not discourage you from making "our most delicious, aromatic and most importantly - our pure Tea"!

[Yuri K]

Yuri K, congratulations on the first delicious tea! May all your loved ones be happy!
The volumes are rather large, before the banks were under tomatoes and cucumbers, but now they are busy with tea.

[Borisyonok]

Borisyonok, francevna, thank you! All, once, run to get ready for the train! I planned to go to the dacha today, there a large branch of a pear after the winter broke with snow, lies on the ground. But there are a lot of leaves! My goal is probably clear to you.

My goal is probably clear to you.

I twisted my apple / quince today. The smell was simply breathtaking: yahoo: Today it became clear to me what they (leaves) smell like. Today I opened a can of my own apple juice in the morning, here is one in one smell - a rich aroma of apple juice, very concentrated. My husband still smelled like a seed or a seed there, I could not hear it. But when I twisted everything and put it in a slow cooker for fermentation, then I distinctly heard this "amaretina". It's cold at home, so I decided to use the cartoon, I read that they do this. 35C delivered and 6 hours
Completed a little later - after reading again about fermentation, I decided to take the bowl out of the multicooker and wrapped it in a warm blanket. In general, I carry around with this tea like a chicken with eggs

[al_usya]

al_usya, Alla, about our flowers?
I will write how I do. I collect fruit and berry flowers as a whole, that is, chokeberry, cherry plum, irga, raspberries, strawberries ... I think all fruit and berry flowers are so suitable to collect, you can also collect a mock orange and some meadow flowers, for example, clover, chamomile, cornflower, geranium, fireweed (by itself) ...
But I mainly cut garden flowers and vegetables and only petals. This is a rose, tagetis, lily, chrysanthemum, peony and much, much more, the main thing is that the plant is not poisonous. Garden ones can also be completely dried, these are nasturtiums, phloxes, sweet peas (peas and vegetable beans are also used whole, that is, their flowers). I dry in a dryer at 35-40 degrees. Then I mix all the flowers and store them separately in a jar, add them to tea mixes.
I sooooo love to decorate my tea, I brew it in a glass teapot and admire how beautifully the petal flowers unfold in it.

there a large branch of a pear after winter broke with snow, lies on the ground. But there are a lot of leaves!

wow, people are already harvesting tea, but so far only poplars and birches have blossomed well
in the garden there really are currants and honeysuckle, but it's a pity to tear the currants, the leaves are still small, and somehow I didn't really like honeysuckle last year
pears, apple trees, plums and cherries are just hatching and hands are already itching

[Yuri K]

Yuri K, with a start!
Our person!



Allochka, thanks for recalling your useful experience

[Natalo4-ka]

Natalo4-kaNatasha, you won't believe it, it was interesting to read it myself, as if I didn’t write.

[Natalo4-ka]

Natalo4-ka, Thank you!

wow, people are already harvesting tea, but so far only poplars and birches have blossomed well

: nepogoda: we already have apricots (survivors after a snowfall) the size of a quail's egg, although the weather also walks on the brink, you don't know where it sways, nevertheless, today the first almost red strawberry
So the procurement of raw materials in full swing
Now I checked my tea production is warm, it is wrapped in a blanket, the smell is more fruity than fermentation or herbs, for example. Five hours must have passed. I don't understand yet ... still hold?

we already have apricots (survivors after a snowfall) the size of a quail's egg, although the weather is also on the verge, you don't know where it sways, nevertheless, today the first almost red strawberry

and we in Siberia have only planted little by little in the greenhouse, and on the street garlic, onions and potatoes
but on Sunday we'll go to the forest for fir buds and cones, I really liked the jam and tincture of them
there are thickets of raspberries in the forest, but they still stand naked
boom wait until everything turns green, and then jump to catch up with you
I have prepared a lot of tea over the past summer, there will be enough reserves until the next harvest
now I read Temki, refresh my memory and look forward to the process

[al_usya]

Girls, I am mercantilely satisfied, that's what the dacha gave me today! On the left, laid out for drying: pear 70% + cherry 15% + blackberry 10% + wild strawberry leaf 5%. And on the right is pure cherry foliage. In the middle, my glorious assistant "Dad, I will help you spread the leaves!" While walking from the dacha to the train min. 20, while I was on the train for 40 minutes. in the bags the leaf warmed up to such a good tangible heat, I hope nothing terrible will happen, because in fact I interrupted the fermentation that had already begun? But without wilting, I decided not to experiment ... Tonight and night, let the foliage rest, wither, and tomorrow I'll put it in the freezer. This is how my day went today

Yuri K, with a start!
Our person!

Thank you! I am very glad to join the Chaedelov club




al_usya, glad for you, we are still such newcomers in this, but I think we will soon become mother!

[Yuri K]

Yuri Kwhat a beautiful assistant. How old is she?
The foliage is so delicate. Cherry is good to do separately, and then add a little to the teapot when brewing. So the cherry aroma won't overpower other scents.

[francevna]

francevna, 5 years old daughter.Frankly speaking, I was afraid to do without a cherry, added to the mix at a minimum

[Yuri K]

Yuri K, good Collection! And the Assistant is good !!!
And we are just starting to wake up, so I'm still in anticipation. Some of the trees have not yet woken up. I am already silent about Vanechka, he is not visible at all. Late and cold spring is here this year! And so you already want to do business, so your hands itch!

And more ... Drying Necessarily !!!!! This is an integral part of the process! I do not even advise you to experiment, many have gone through this and got burned!
And the fact that the flavors were in the bag while you got home is okay! Sometimes I carry raw materials from a distant dacha in a car for several hours in the hottest summer. Then everything turns out fine.
About Cherry ... Everyone has their own taste. For example, I just don’t make mono cherries, I like it better with Vanya or mixed with an apple tree, irga ...
Yesterday I was dismantling the chest, found a bag with a kilogram of Ivan-tea tops! The husband offered to throw it away ... Obviously later he regretted that he had been stupid!

[Borisyonok]

Borisyonok, it got colder here too, the rains periodically intensify despondency, but today I just grabbed an amazing day! It was 14 degrees, the heat did not interfere with the training session

And more ... Dry it Necessarily !!!!! This is an integral part of the process! I do not even advise you to experiment, many have gone through this and got burned!

Accepted for execution!

Yesterday I was dismantling the chest, I found a bag with a kilogram of Ivan-tea tops! The husband offered to throw it away ... Obviously later he regretted that he had been stupid!

Oh wow! As if I had never drunk your tea works!

For example, I just don’t make mono cherries, I like it better with Vanya or mixed with an apple tree, irga ...

Here lies my problem ... There is absolutely no shortage of cherry overgrowth, but with other plant trees ... difficult about

While walking from the dacha to the train min. 20, while I was on the train for 40 minutes. in the bags the leaf warmed up to such a good tangible heat, I hope nothing terrible will happen, because in fact I interrupted the fermentation that had already begun?

my apple foliage also warmed up while I arrived from the dacha

This is how my day went today

great "catch"! (y) yes with such an assistant: girl_claping: I'm sure the tea will be exceptional!
I still cannot understand whether it will be enough for me to ferment my tea, or even let it be worth it. In fact, it's already 8 hours. She took it out from under the covers and the bowl became noticeably colder. Perhaps this is a signal for the end of fermentation?

we are still so new to this, but I think we will soon become mother!

I hope I'm very interested in trying. True, today my hand almost fell off while I was turning it on a manual meat grinder, but nothing, I did it.

Late and cold spring is here this year!

it is this year for everyone, it's just that we are geographically much farther south, but spring is not like itself and in general is not like anything. My neighbor, grandmother, 85 or maybe even 87 years old, I don't even remember how old she is. I remember once she told me that she was 85, so I don’t remember when it was, already several years have passed since then, and so she says that she doesn’t remember anything like this this year

Here lies my problem ... There is absolutely no shortage of cherry overgrowth, but with other plant trees ... difficult about

I feel that I am already beginning to maniac ... today I covered the aisles in strawberries with straw, and I myself think how I will collect leaves for tea when they bear fruit
a little more pine shoots today, we walked with the dog and came across such a successful place

[Yuri K]

Yuri K, and what kind of cherry do you have?
Wood or shrub, tomentose. In the Amur region. my felt grew, in Karaganda too. But in Alma-Ata it is already real. Therefore, the aroma will be different.

[al_usya]

al_usya, do not overdo it with fermentation! The local professional tea makers identify it by its scent, as soon as it goes down - that's all! Otherwise, they write after drying, the smell of cheap, non-aromatic black tea will be. I managed to read all this on the very first page, where there are many links to different versions of tea and its production



francevna, oh, I don't know the variety, it grows with shrubs, but overgrown with cherries all over the garden well, you can directly compare it with a weed, it's almost useless to fight.

The local professional tea makers identify it by its scent, as soon as it goes down - that's all!

and I read it and reread it endlessly, but so far I am at a loss to say whether it is declining or not. In general, dry land.
I'll go pick something else tomorrow

[Yuri K]

Yuri K, take a closer photo of the cherry and leaf. We have specialists here, they will determine.
I wonder what flavor it gives.

Yuri K, take a closer photo of the cherry and leaf. We have specialists here, they will determine.
I wonder what flavor it gives.

I can take a picture, but what flavor it will give, it will be difficult to describe)) Cherries and cherries!

[Yuri K]

Yuri K, why am I asking about the aroma. I came across the fact that from one tree the scent of cherry is felt immediately, and from another tree there is no scent at all. The aroma manifested itself six months later.

[francevna]

francevna, no, no, I immediately got the aroma a day after dry pre-fermentation and then pouring into the container. Moreover, in terms of saturation, it was as if the year stood (compared with the sent one) Today I will try to remove these cherries)

brought her apple and quince. It seems to me not as concentrated in color as Yuri's, but the taste, in principle, has already pleased me, especially if it is such a taste now, and with aging it will become even more interesting, then it's worth doing it


Now I think that I probably overexposed it on fermentation. I will train.And the weather will get better, it will get warmer and things will go

[al_usya]

al_usya, Alla, congratulations on delicious and healthy tea!
I wish to make as many different teas as possible, the whole summer is ahead.

[al_usya]

al_usya, well! The most important thing suits the taste, then everything is done correctly !!! Congratulations!



Girls, does it make sense to try to do something with viburnum? The neighbors in the country (abandoned) have a great bush! There is a very small percentage of those who do in the voting. And what a bush!

[francevna]

francevna, thanks, Alla! I really hope that I will make different, strawberries for sure! Cherries and a little blackberry, I have a small tree, planted a couple of years ago. From her and the berries will go into business .. and raspberries, and currants .... maybe I'll remember something else.
And, I also have a badan planted, I read that they make tea from it

There is a very small percentage of those who do in the voting. And what a bush!

what good to waste I think it's a matter of taste, but I want experts to suggest

Congratulations!

Thank you, Yura

[viburnum]

Well, I made it out of viburnum. It took about 15 hours to dry the leaf, the crispness still didn't want to go away. Further, it seemed to be spinning well into the meat grinder, it did not crumble. I fermented for 6.5 hours, and when I put it on a baking sheet, for some reason everything began to crumble ((. I dried it for almost 2 hours, the smell was ..., this despite the fact that I can't stand the viburnum berry.) for ten minutes, the smell did not go anywhere, but the taste turned out to be bitter, I had to pour a new mug of boiling water and add a little tea leaves (as we usually do with black tea), the bitterness slightly decreased, but did not disappear at all. long aftertaste, I like it.

I found about tea from viburnum



Yuri K, al_usya, do not look that when voting is low, this does not mean that the tea is bad. I voted for mulberries, narrow-leaved elk, grapes, so that they know that you can make tea from them. But they are good to mix with other teas.




See the end of page 1 for all useful information.

[francevna]

francevnaI keep my promise, to shoot the species of cherries growing in my area. Almost everyone has such a cherry, shrub.

And there is one, like a tree

But the shoots give everything just horror, every year they fight, they cut it down, but things are still there, as they say ...
I marked the shoots in red

Cherry leaf is some kind of standard in all species, so it is unlikely to help in determining the species, here

[Yuri K]

Yuri K, never met a cherry shoot. We don't grow like that. I have a problem with cherry leaves, and I love tea made from it. Sweet cherry is full, but there is no aroma from it.
I wonder if the cherry itself is what, small or large, and how it tastes.

[francevna]

francevna, thanks for the post about Kalina !!! Inspired, she does not place bitterness when switching from ordinary strong teas, these are those who are used to strong ones)))

never met a cherry shoot. We don't grow like that. I have a problem with cherry leaves, and I love tea made from it. Sweet cherry is full, but there is no aroma from it.
I wonder what the cherry itself is, small or large, and how it tastes.

Well, here we are, we don't know what to do with this cherry))) I don't like it, I mean the berry, it all seems sour to me Oh, but how we all love cherries !!! Could probably absorb it in boxes! But here it simply does not grow, only imported ... to the tridoroga (((You are happy people who are rich in cherries!

Girls, does it make sense to try to do something with viburnum? The neighbors in the country (abandoned) have a great bush! There is a very small percentage in the voting system who does.

I added viburnum to the village 5-10% of the weight.

The grass in the last photo is a familiar Chuvashka (they usually understand herbs) when she came to my dacha she cooked it in a saucepan for 5-10 minutes from boiling and we drank this drink like tea. I don't remember the name.

Cherry makes a delicious jam. It’s strange that you don’t like it. Cherry jam or dumplings are much tastier than sweet cherries. Fresh cherries are good.

But the shoots give everything just horror, every year they are afraid, cut down, but things are still there, as they say ...
I marked the shoots in red

We also have such cherries, the berries are not very large, but not small, sweet, the jam and dumplings are delicious, we freeze them for the winter, they dried it last year, it turned out so tasty that no raisins are needed
and we immediately mow the shoots as soon as it starts to climb out, so there are no special problems

and we immediately mow the shoots as soon as it starts to climb out, so there are no special problems

I have now assigned her another purpose, tea! During the whole season it climbs, so during the season I will have young foliage!




Here are my leaves, tanned like after a freezer! )) I'm going to knead, twist, ferment!

It's amazing, with such a volume as in the photo above, nothing at all turns out, and after drying it will be even less!

Well, they determined for fermentation, what clothes they wrapped the bucket in! And this kid from the top, promised to protect the future deliciousness from other people's encroachments and unkind looks! And they will definitely be, the children did not really like the viscous smell of the foliage, and now, even through such a fur coat from a terry blanket, the aroma makes its way into the apartment!




Wow, the forum moderators will soon scold me, I fill up the topic with my photo reports ...

No, they will not scold, this topic is special, tea, here everything about teas and spread it!