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

[al_usya]

al_usya, Alla, good luck! Everything will work out! And the color of the granules in different plants is different, so it's not about fermentation. Your tea is beautiful, and the taste is even better. Go for it!

could not stand it, overcame laziness and went to photograph a birch. It is a pity that the smell cannot be conveyed.
I stuck my nose into a box of birch trees - I was amazed once again - amazing tea!


by the way, we store tea in shoeboxes. switched to them when one day the tea in a plastic container became moldy (apparently, it could not stand enough in a pillowcase). What is good about the box: on the one hand, there is thick cardboard, covered with a glossy film on top, and on the other hand, it is not completely airtight, breathes and ventilates. They stand on the refrigerator - that is, they are dry, warm and there are no smells. And for use, pour it into a tin can.

E-mine !!! People have already climbed the leaves at full speed, but here, as in Kolyma, only - they have just begun to appear. But birch - I'll try tomorrow !!! Thank you very much for the report. My hands have been itching for a long time to start the season. Tomorrow I'll go for more pine bruliks - maybe they've grown already

[Ludasik]

Ludasik, the pine also climbed out, in my photo on a spoon - coniferous rosehip jam of this season.
More about birch, but not about tea. I'm a fan of her
For many years I have been making a tincture from sticky May leaves (like "buds"). Pour a full jar, pour vodka under the neck. I roll up. It's been standing all summer until I remember. I drain, squeeze. Dark brown tincture.
helps a lot with all kinds of muscle pain: bruises, cramps, physical. overwork, and most importantly - in this disgusting state, "twists his legs." This is when you wake up at night, it seems that you don't have convulsions, and it doesn't hurt, but it hurts and you can't fall asleep. Those who have it will understand.
I have tried so many things - and pharmaceutical preparations, and a golden mustache, and all sorts of homemade lapping "from my grandmother." Only birch helps, and instantly. Like an injection of anesthetic. The main thing after rubbing is under the blanket to keep it warm.
Magic remedy. Any first aid kit is a must have. I got all my friends and colleagues hooked on her for several years.
I think it has many uses, like for cuts, colds, etc. But I need to rub ...

Today we have so rich birch here, it's cool

Good day everyone. I'm new here just signed up today.
I don't even know the forum is live or not. And yet I will ask my question:
I am now picking leaves for tea from cherries, and I have a question: am I doing harm to this tree? Maybe there are some norms of how much and where you can cut off so that the tree not only does not harm, but also brings benefits? ))

[Alexander Leonidovich]

Alexander Leonidovich, Forum is more alive than all living things, do not hesitate! Congratulations on joining the tea making team!

I am now picking leaves for tea from cherries, and I have a question: am I doing harm to this tree?

Cherry does not grow here, but I pick cherries and an apple tree next to my house, I just mercilessly scrub off young shoots in May, and after a while they grow and branch even more. So it doesn't harm the tree. When the leaves grow again, I ditch again. For two years now I have been observing, the trees have not been damaged.



But this is not my garden and not a stranger. There is nobody's garden in the park next to the house. Its own may affect the yield of berries, maybe someone will tell you who has cherries.

[Alexander Leonidovich]

Alexander Leonidovich, Alexander, welcome to us!
Sweet cherries are not quoted in tea. Only as an additive (for mass).
Look at the top of the page for the voting results.

Hello newcomer! At the beginning (or even in the midst of) the tea season, the forum cannot sleep! Caterpillars have awakened in us and are calling to the gardens and forests!
Kurdyumov says that the formation of the crown can be done all season, in spite of flowering, fruiting, and so on ...
I combine harvesting leaves with this process. I outline in advance which branches will go for pruning, which ones for removal. I'm waiting for the leaf on them to basically unfold and cut it out (I'm processing a cut thicker than my thumb) The ends of the branches (this year's growth), the branches going to the middle of the crown (thickening), tops ... well, I think, you understand ... Of course, it is better to harvest the leaves after picking the berries. But, honestly, I am slowly tearing up now. You definitely shouldn't leave a tree bald

We touched on an interesting topic! I will continue! The bottom line is that mono cherries are quite poisonous in terms of saturation and aroma, you all know this, and what would be used to dilute it with benefit and to obtain the volume of a batch of tea, what neutral flavorings will go to this? We don't have cherries close, it does not grow in our area, and other fruit trees are also very difficult) Steppe, heat and infertile soil

[Yuri K]

"Cherry is not quoted in tea" ... Well, I don't know. I made a mix of cherry + goof + raspberry. A year later, it turned out that still how is quoted

my quoting has ceased to function

Yuri K, the apple tree goes great. For cherry tea lovers, I mixed the cherries and raspberries in half. The aroma and taste of cherries, and the raspberries gave their excellent color and "wilted" before the "stinking" cherries

just don't hit!

[Yuri K]

to dilute it with benefit and to obtain the volume of a batch of tea

Yuri K, apple, plum, pear, mulberry.

Look at the top of the page for the voting results.

Choose from those plants for which fewer votes.



Radushka, you have there RASPBERRY

mulberry.

Dream))) Like cherries)) We have virgin lands, those who are older probably remember that it is wheat, rye, etc. Previously, there were always transmissions who had prepared how many grains)) But with trees we are tight))




I'll think about Irga, our landings are mainly from it, but it's bad that along the railway line mostly ((It will be low-ecological ...

I have a question right away. why is cherry not quoted? I have not tried it in tea yet, but the smell is very tasty after drying. Maybe it's just that few of the voters are growing? For example, we have problems with currants and raspberries.
Someone made tea from cherries, tell us how it is?
A question for connoisseurs: from which trees should you start and make more tea?
I live in Anapa. Accordingly, the trees are southern)



Another question for the experienced ones: I found jasmine and linden near the site. What can be done from them?

[Alexander Leonidovich]

Alexander Leonidovich, now someone will tell me. My first apple.
I won't say about jasmine, but the author of the recipe wrote about linden Ludmila - lappl1... The broom turned out. And in my opinion nutty too.

A question for connoisseurs: from which trees should you start and make more tea?

There is still a matter of taste. I make a lot of country tea, the composition of each batch is different, depending on the collected raw materials. Raspberry, apple, cherry, bird cherry, pear, blackthorn, plum, mountain ash, Ivan tea, strawberry. This is what is available to me. I really like apple tree 60-70% and cherry 30%. And I really liked the apple tree, Ivan tea, cherry.
And about what to do when the trees bear fruit, last year the first tea was made on May 16 from 8 different leaves. It turned out to be a very tasty tea with a delicate aroma. So I think that you have to start as early as possible and finish as late as possible ...



Still with what to dilute the cherry. Very tasty ivanushka with cherries. Cherries added 20 to 40%. But this is also a matter of taste, who likes what ...

[Alexander Leonidovich]

Alexander Leonidovich, I make cherries, but in mixes. Mono tea is bitter.

I tried cherry tea today. I cooked it according to the recipe, dried it, through a meat grinder, fermentation, oven and dry it.He lay in the bank for a month and a half. The smell of dry tea is even more pleasant than cherry, sweeter (it's not for nothing that cherry in English is sweet cherry), the smell reminds me of vanilla. Brewed tea smells less bright. The taste is delicate with woody notes (not in the sense of wood, but pleasant - spicy bark)

Brewed 4 tsp. for a kettle of 500 ml. Tried 3h. l-color light tea.

Alexander, there are many varieties of cherries, so the taste can be different.
In this topic, at the end of page 1, links are given to the questions that we asked Lyudmila, the author of the recipe. There are also references to various teas.

[Alexander Leonidovich]

Alexander Leonidovich, and what do you have, in general, available, except for cherries and irgi ?.
Loch, by the way, is a southern plant. really no?

[Radushka]

Yesterday I tried cherry tea that I made myself. True right after drying. Not letting him lie down.
I really liked the tea! The taste and aroma are intense. does not taste bitter. The color is really not black. Apparently it actually depends on the cherry variety. I also tried pear. I also liked it very much. The color is dark. aroma and taste are very delicate. I thought to compare which cherry or pear tastes better - it didn’t work (Absolutely different drinks



Radushka, from what I grow (which immediately comes to mind) apple, sweet cherry, cherry, plum (many varieties), cherry plum, rose, dog rose, blackberry, quince, persimmon (little), blackthorn, jasmine, linden, oak, walnut walnuts and hazelnuts, dogwood, peach, apricot, juniper, Chinese date, mulberry, acacia, lilac ...

Loch - I don't know. have not met yet. Most likely I am millet I do not know what it is I'm a beginner

[Alexander Leonidovich]

Alexander Leonidovich, You (or maybe you, eh?) Have a huge selection of raw materials for tea! Well, besides linden, oak, walnut, acacia and lilac, Jasmine and linden are flowers. I think acacia plants will work too. Quince and persimmon don't grow here, so I don't know. Do it, try it and tell us.
Juniper, like, can, like pine, for aromatization, but here I am not special. The first page has links to different teas. This is our accumulated experience. The girls show only those recipes that they like.
I didn't like the plum. For some reason, there was a fishy taste. But, perhaps, either the variety I had was not the right one (rennlode is white), or I messed up with the fermentation.
I no longer make mono-teas, except for cultures that are used as flavorings. Various mixes are much tastier. Do you have grapes? And the mint?

I no longer make mono-teas, except for cultures that are used as flavorings. Various mixes are much tastier.

How quickly I realized it, sorry for intervening

[Yuri K]

Yuri K, everything is fine It's always nice to see someone support

I'm for mixes too!
From fillers: red-fruited mountain ash (they scold me for it, but 5-10% do not dispute), blackberries, rose hips (in the Crimea, probably also roses, they made separate tea from them)

mountain ash red-fruited (they scold me for it

From now on, can you get more details? Are they scolded here on the forum? And why?

From now on, can you get more details? Are they scolded here on the forum? And why?

I made up to 50% of the leaves of the red-fruited mountain ash. The most successful was a mix of 50 mountain ash, 50 blackberry - very decent taste and color. I wrote reports last summer. The people unsubscribed there. I don't remember the reports of others about my personal experience. All types: it's empty, useless, etc. Look at July-September.

I'm finishing it. I found a report dated August 5 there for three species at once.

[Alexander Leonidovich]

peach,

Alexander Leonidovich, bitter leaf. The tea had to be thrown away.

Made mountain ash in the mix, 10-15 percent. It was not immediately felt, and in April I felt its aroma and light piquant bitterness in the tea. So when there is an opportunity, I ditch the mountain ash into tea.
I made plum mono, bitter tea turned out. I take a little into the mixes. But maybe different varieties of plums behave differently ...

[Radushka]

Radushka, Of course you can)
Yes, there are grapes, mint and lemon balm too. But there are few of them on the site in the wild, I have not looked in the forest yet.
But I picked the grapes. he cured for almost 2 days (he didn't want to) then really fermented for only 4 hours. But after drying, very little of it remained ((. Apparently the leaves are very juicy. I have not tried the tea yet. But what is delicious?



I don't think about mixes yet. Not all at once. First, I want to know the pure taste))

[Alexander Leonidovich]

Alexander Leonidovich, I didn't like mono grapes. Sour. And the color is poor. And, here, "Mojito" ...

Fermented tea "Mojito" from mint leaves, grapes and cherries (Lasto4ka)

Cold, but in summer heat ...

I have a question for the experienced)
What happens from viburnum leaves? Tea or muck?
And yet, is the drying process in the oven at 120 degrees mandatory or not?
I have a dryer (which is for herbs and dried fruits)
(How to insert a picture here?)
Maybe you can live in it without going through the oven? there is 70 degrees and the air is blowing.

[Alexander Leonidovich]

How to insert a picture here?

Alexander Leonidovich, if the photo is your own, then click the Preview button, then Insert author's photo.
From the Internet, copy the image address and paste it here via the icon

Now, really, the fourth year of tea making, only in the dryer and dry! But gurus will throw slippers, and it seems to me that the taste depends more on the correct fermentation than on the drying method, but this is purely my personal opinion!

Yes, I got a lot of cherries. while it was cured, everything was fine) then twisted it and set it to ferment. and went fishing. 7 hours later I remembered and called my wife, she began to dry in the oven. and as a result, this process was delayed for another 4 hours. and it turned out that the last batch was fermented for almost 10 hours.
it turns out it is necessary either to twist too with pauses, or the oven is larger, or to remove the oven from the process)
Tomorrow I'll try it in a dryer without an oven. I have a pear and viburnum there.

Damn it ... What a day the rain is tormenting, viburnum and irga are waiting for me, but I can't collect. For more than a week, a cherry leaf has been living in the freezer, I don’t want to make mono from it

[Yuri K]

Yuri K, What do you want to mix the cherry with?

[Alexander Leonidovich]

Alexander LeonidovichWhen a large batch, it was possible to put the fermented raw materials into the refrigerator, the fermentation will be interrupted.
As for the viburnum, the reviews were not very good ...
And about the drying temperature ... Try different options that you like best. I like frying more ...

[Alexander Leonidovich]

Alexander Leonidovich, Irga and viburnum. I need a lot to dilute cherries, it is always very vigorous. I added 10-15 percent to the mix, and then it is felt that it almost dominates.

[filirina]

filirina, Irish, I'm not a guru, but ... all the same, the taste of tea depends on drying!
That season I dried my currant mixes at 70. And they had such a light, but ... herbaceous taste. Not even herbaceous, but ... a currant leaf. No tea. And, here, after a light, not even frying, but just a five-minute exposure in the oven at +100, this aftertaste turned into a delicious



Nadyushich, I ALSO like it more with frying!

Sweetheart, dear, I will not argue about the frying, everyone tries and chooses for himself, you know that I am a supporter of light and soft aromas and tastes, and I am also a supporter of the fact that you need to achieve maximum taste with minimal effort! Therefore, the dryer drives!

[Irina]

Irina,

maybe then just fry in the oven for 150 minutes for 10-15 and not until completely dry, and then dry it out in the dryer?

And who made tea from bird cherry? I decided to try drying the flowers this year. the aroma during drying is abalde. I will try as an additive. we'll see.

[Alexander]

Alexander, for me 150 ° is a lot, so I chose 120 °. Everyone does it to their taste.
The first teas were dried in the Isidri dryer, I liked the aroma, but the color of the tea leaves is light. My husband asked me to make it darker, so I bought a portable oven especially for tea so that it could be taken out of the house in the heat.

A package with a cherry leaf in the freezer will celebrate the year in July. I'm waiting for the right leaves for the tea mix.

[francevna]

francevna, and how much do you keep in the oven? at 120?

[Alexander Leonidovich]

I have a question for the experienced)
What happens from viburnum leaves? Tea or muck?
And yet, is the drying process in the oven at 120 degrees mandatory or not?
I have a dryer (which is for herbs and dried fruits)
(How to insert a picture here?)
Maybe you can live in it without going through the oven? there is 70 degrees and the air is blowing.

There is an option for frying in a pan and air drying. I use it at the dacha (away). Or in the heat when you really don't want to turn on the oven.
People make green tea without frying at all. I didn't do it myself.
There was an option to fry in the oven, air dry. This is what I usually do. I bake a cupcake or pie. I put the fermented tea on a baking sheet or skillet. I turn it off immediately.
I am not a guru. So little experience.

And who made tea from bird cherry? I decided to try drying the flowers this year. the aroma during drying is abalde. I will try as an additive. we'll see.

I add 5-10 percent of the leaves. Almost like a cherry dictating taste. Look for reviews.

Alexander LeonidovichWhen a large batch, it was possible to put the fermented raw materials into the refrigerator, the fermentation will be interrupted.

From personal experience. It seems to me that if you do not freeze, then the fermentation slows down, but it goes on. There were situations when I urgently needed to leave for 1-2 days.

[lily_a]

People make green tea without frying at all.

lily_a, Lily, here I would argue. I made my first teas without roasting, and the tea turned out to be good both in taste and color! With frying, of course, the tea turns out different!
Although - how many Chayedels, so many opinions!

how much do you keep in the oven? at 120?

Alexander LeonidovichAlexander, I do the frying in different ways, from 15 to 30 minutes, and I can increase the temperature to 140-150 degrees (well, of course, at high temperatures I try to keep an eye on the time). It does not depend on anything ... sometimes I just can not keep track of, sometimes I can put a big layer (it can just seem). After the oven, I transfer it to an electric dryer, then I dry it at 70 * to "explosive". In any case, the tea turns out to be different in taste ... after all, every day the scents themselves are "different", and each "collection" ... I do not hang anything up to grams and do not write anything down for myself - as it is, it is!
But with frying, I like tea more because of the "acceleration" of preparation, and of course to taste.

[Alexander Leonidovich]

Alexander Leonidovich, I keep at 150 minutes 5 (no more than 10), at least once during this time you need to mix. Then 10 minutes at 120, then 20 at 100, then transfer to the dryer and dry until tender. This is me about those mixes where there are no aromatic herbs. This season, these herbs will be dried separately. Just in the dryer. And use like natural flavors.
After frying, raspberries acquire the aroma of unsweetened raspberry jam. Pear - the aroma and taste of dried pear.
Frying at 120-150 caramelizes the tea. It even seems sweet to me afterwards.
Yes, and it is IMPORTANT to keep the oven ajar! And then the tea will be worn out like a bath broom. Well, and the layer is not more than 1 cm

[Alexander Leonidovich]

In general, the tea making process is creative, it will not work here strictly according to the recipe. But the main principles described in the first message of the topic are almost like dogma. I was lucky, before my first experience I was able to try tea from large producers of Ivan-tea (from which I have only one bewilderment), and from our members of the forum (without trying which I probably would have abandoned this venture). And now I "pay" for my delight, people are keenly interested in what kind of tea it is in my photographs, I mean on other resources. Now, for the second time on Monday, parcels will go to different cities with small samplers, people are asking to try this business. Although my cat cried out already prepared for it.But to refuse, somehow it does not work, it is too painful to ask to send at least a little bit



Alexander Leonidovich, You would not go for a run, but read the main points of preparation well, many questions would disappear, I also went through this recently



And yesterday I still made "mint honey", it turned out cool, though the taste turned out to be quite peculiar

in any case, the tea turns out to be different in taste ... after all, every day the flavors themselves are "different", and each "collection" ... I do not hang anything up to grams and do not write anything down for myself - as it is, it is!
But with frying tea I like it more because of the "acceleration" of preparation, and of course to taste.

I also do not hang anything, but I write approximately what percentage of which leaves were. And then suddenly I'll brew a very tasty tea and wonder what the composition is. But with a set of experience, I think it will not be necessary to write down, you just need to collect delicious leaves, and not everything in a row for the masses.
I fry it by eye, as soon as the tea is slightly dried, I lower the temperature, and dry it in a completely open oven, due to the lack of e-mail. dryers.
Well, we all have different tastes, someone loves it stronger, someone loves it softer ... so work out different options and be sure to write down so that you know under which mode and what composition you like tea more, but do not forget that in a year this there will be a completely different tea. Then you will once again return to the drying mode and composition.

[Yuri K]

Yuri K, are you slowly infecting with tea?