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

[francevna]

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

Open page 960, where I quoted my posts over the past year. And I wrote about 120 °.

in a year it will be a completely different tea

and after two - completely different!

and after two - completely different!

Yes, Anyut, our tea is a complete surprise!

[Nadyushich]

Nadyushich, I can no longer drink any other!

[Radushka]

Radushka, but how? This is a noble virus

[Nadyushich]

Nadyushich, I can no longer drink any other!

Likewise! And the family only drinks my tea! And whom I treat, they indulge in my tea on holidays ...

The first time I came across this topic. I was surprised that all these tinctures, where there is not a drop of tea bush leaves, are called tea ... That way, chicken broth with dried parsley is also tea ...

In the meantime, tore the gap between the daily rains! I found such a landing with a young Irga not far from our summer cottage! Now for the season - it will definitely become my plantation!

Here it is, young bushes, still smaller than me!

And here are the bushes, interspersed with irga, but that's what it is, I still don't understand. It seems to be similar to Irgovye, but there are differences in the structure of the leaf, its attachment to the branch, brighter and larger, the shape of the leaf is also different. And it blooms with panicles, not like an irga. Can someone tell me? I'm afraid to confuse it with "wolfberry" (scientifically, I don't know the name of the smelly)

We came from the dacha, now lies dry! Irga + viburnum leaf + slightly cherries, there are still cherries in the freezer from the last time

[Yuri K]

Yuri K, it looks like bird cherry is with you, has faded, but I do not pretend to be an absolute truth, it can be seen badly.

[Natalo4-ka]

Natalo4-ka, very interesting, thanks !!!

[Kapet]

Kapet, tea is the name of the drink, not the raw material from which the drink is made. Just like broth (sometimes vegetable), puree (vegetable-fruit-meat). So ... there is nothing strange in the fact that we call our own hand-made product tea, no

but it seems to me that the taste depends more on the correct fermentation

I'm not special yet, but I think so.
Here's what happened to me - the very first apple + quince tea from the very beginning was very fragrant both during drying and during the first sample immediately after drying, and a couple of days ago I decided to brew ... ... the herbal taste with practically no aroma. I think I messed up with the fermentation in it, it was very cold at home and I played with it, sometimes in a cartoon, then under the covers ...
Well ... I will try again

For more than a week, a cherry leaf has been living in the freezer, I don’t want to make mono from it

I've had an apple tree for two weeks now, I just have no time yet ... I bake cakes with gingerbread

I added 10-15 percent to the mix, and then it is felt that it almost dominates.

About cherries, I wanted to ask those who have been making teas for a long time, have you noticed a laxative effect from tea made from cherry leaves (sorry)?

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.

aha .... here's another thing that can influence! It will be necessary to pay attention to this .... maybe this is the reason with my apple / quince?

I was surprised that all these tinctures, where there is not a drop of tea bush leaves, are called tea.

Konstantin, first of all this is a matter of taste, because

Tea in a broad sense can be called any drink prepared by brewing pre-prepared plant material. In the names of such drinks, an explanation is usually added to the word “tea” that characterizes the raw materials used (“herbal tea”, “berry tea”, “fruit tea”, and so on).

And the word "tincture" is not very applicable here

[Yuri K]

Yuri K,

Alexander Leonidovich, you would not go over, but read the main points of preparation well, many questions would disappear, I also went through this recently

So that's why he is a "forum" to communicate. Otherwise it would be an "article". And often read carefully at least 10 times - some most important little thing will fall out. Otherwise, everyone would only carefully read the 1st page and then brag about their results. I’m not here for this, I’m to gain experience and communicate with "experienced", who do not want to, they do not answer. This is voluntary))

I am not here for this, I am to gain experience and communicate with the "experienced"

I’m not here for this, I’m to gain experience and communicate with "experienced", who do not want to, they do not answer.

Yes, a forum for that. To find out the nuances. Those who do not want to read, they repeat the same questions
Perhaps I will only look at the results, it's more interesting to me, the rest I can read

[Yuri K]

Yuri K, and your own reports, please!

[Radushka]

Radushka, so every time I post it, with a photo

that's me ... remind

that's me ... remind

Lies in the freeze irga and cherry, there will be a report. I have already posted the photo of the landing above

[Yuri K]

Yuri K, and what, there are no raspberries at all?

[Radushka]

Radushka, it’s probably hard to imagine, but it is, like the currant bushes ... Something has happened to the environment over the past five years, in the whole dacha massif with a gulkin's nose there are stunted bushes. But I personally planted six bushes of black currant varietal, the first two years there was almost a small cherry! They collected a bucket from a bush ... And they fought with raspberries, I could not grow, now there are unpresentable bushes, but the mother-in-law does not let them in
I must say right away that this is not a reason for degeneration, they tried to plant anew - they do not grow ...

[Yuri K]

Yuri Ksorry ... raspberries and pears are a safe bet

[Radushka]

Radushka, Many recipes I can not repeat described by members of the forum. So, we have to look for alternatives)) Visharnikov is full, but I don't like it especially poisonously)

[Yuri K]

Yuri K, me too. Then they swear at me, but cherry paint stinks to me. True, I am so alone in the family ... sensitive to plowing

[Radushka]

Radushka, no, I will not say what I do not like, but everything is fine in moderation, when its shade is present - then it is a scent, and a mono-mosquito repellent

[Radushka]

sensitive to plowing

Radushka, give them raspberries!

[Radushka]

sensitive to plowing

Radushkawhere did you send us?

[Radushka]

Then they swear at me, but cherry paint stinks to me

Radushka, Do you want a joke? A friend from the Krasnoyarsk Territory sent me tea from their cherries. Immediately it seemed to me a little aromatic, I decided to leave it for dry fermentation. And not so long ago I open it, and it smells soooo from the can! Well, not paint, of course, but a very strong aroma. I don't drink in its pure form, I only make mixes.
Here comes the cherry, it turns out! The warmer the region, the cooler it smells!

[Elena Kadiewa]

Darling, where did you send us

Elena Kadiewa, no, did not send. She said she was sensitive to plowing
Sensitive to odors.

[Light]

Light, Elena Kadiewa, Helen, I sometimes feel that our state sounds more accurate or something ... Or I just remember my mother
Elena_Kamch, I say, my cherry stinks! And they scold me. Not when it is dried, it smells like a rose. Naturally a rose! Ah, here, after drying ...

I also picked cherries yesterday. I'll try and unsubscribe what happens.
But it seems to me that cherry is very different.We have small bushes here, which are small and have already begun to blush, and huge trees. there the cherry is large, but it will be only in a month. I will try from small.
But yesterday I made from wild blackberries. The tea surprised me a lot! There is almost no smell, the taste is slightly bitter and sour. But the color is absolutely black! It turns out that you can add it for color to mixes - and you will not spoil it and you will get the color.
Made from viburnum a few days ago. the smell is pleasant, the color is average, but the taste is bitter. But oddly enough, he is thirsty. The aftertaste remains very interesting.

[Alexander Leonidovich]

Alexander Leonidovich, I also asked a question about the blackberry, few did it here, they write that it is not immediately impressive - the time for lying down works wonders with it (in the group search engine, type the query "blackberry"). And there were conflicting reviews on Kalina. By the way, for the first time, he himself scored a little viburnum leaf in the mix (this batch is still in the freezer), did you dry it? The leaves of viburnum and irgi seemed to me somehow containing little moisture, it really didn't work out for me, and the irrigated leaf is also hard. Let's see what happens after the freezer ... By the way, bitterness for me, as well as the search for astringency in these teas is still in the search stage, the desire is to bring these two taste qualities closer to the usual sensations of black teas, ordinary.

[Radushka]

Radushka,

me too. Then they swear at me, but cherry paint stinks to me.

And to me ... I will add well, quite a bit for the assortment, so to speak

[Yuri K]

Yuri K, Yes, I dried both viburnum and blackberries. But, if you add blackberries for color, then I think it's good that there is no taste or smell in it)).
By the way, you can.
I still can't get ready to go pick the turn. his here we have whole fields. Perhaps this is the astringency you are looking for.
I have never frozen anything. I have no opportunity. Sooooo small freezer) for 1 pack of dumplings.
So for now, I just wither and twist in a meat grinder.
I advise you to try Kalina. her bitterness is cool. not like wormwood)



I have a storage question:
They write what is needed hermetically, and write what is in disposable plastic containers. But they are not at all hermetic!
What to store so as not to spoil it for a long time? the humidity here is high ((

add blackberries for color

Geranium is good for color, that's where the color is! Only no color, no fragrance Therefore, in mixes for color. The apple tree has a beautiful amber color and gives good taste and aroma.

the astringency you are looking for.

Astringency is excellent for sucker, but it will stand on dry fermentation, and the aroma is exquisite too.

never froze anything. I have no opportunity

It's a pity, the taste, color, aroma and strength of the granules are greatly improved after the Zahar Method.

[Linadoc, Linochka]

Astringency is excellent sucker

Linadoc, Linochka, Hi!
Now I remembered what you said about the sucker. I was going to write, and you got ahead of me

And I have two magnetsky bags in the sucker's freezer since last year. The husband threatens to throw it away, but I'm waiting for other leaves

What to store so as not to spoil it for a long time? the humidity here is high ((

Yes, who is what, what inspiration will tell))





And my hands will never reach the collection of the sucker, I come across some rare bushes on the way to the dacha, so there is no time to go to the dacha!

Blackberry will show itself in all its glory AFTER YEAR! Loch ... at least six months later. Better also in a year.
If you add very little geranium, then there will be no bitterness, and the color and "tea" taste will remain

[Yuri K]

Yuri Kcollecting sucker leaves during flowering. The 2014 leaf sucker has the same aroma, although there is not much of it in the mixes.
Last year I made granular, the aroma of the sucker was weak ...
Especially now I opened the container, 07/18/2016
Pear-loch-raspberry, ratio 20/40/40%
The aroma of the sucker is very delicate, the granules hold, do not crumble, but not dense. I think they will disperse when brewing.
The granules are dense when grape leaves are added.

[francevna]

francevna, Thank you! And today, after defrosting, I twisted the cherry + sirga + bird cherry 30/60/10%. And whether bird cherry, it is questionable, above I laid out a photo of a young forest plantation)) But I realized late, now I don’t know what happens with fermentation, I finished twisting at 10 in the evening and of course it will stand the whole night now, and you won’t start early morning, the meat grinder yells to be stunned as the neighbors go nuts! And that somewhere only at 11 am I will twist again. I don't even know what will happen now ...

[Yuri K]

and you won't start early in the morning, the meat grinder yells to be stunned, the neighbors will go nuts

Yuri K, put in the refrigerator in the morning. Twist at 11.

[Yuri K]

Yuri K, everything will work out! To spoil our tea - we still have to try

[Light]

Light, a good idea, I'll think about it now! It will be necessary to set an alarm, thanks!

In the freezer lie - cherry, apple, pear, currant, barberry and quite a bit of ivanushka. Probably, I won't take cherries yet. And the rest will go to work. Well, tomorrow there will be more raspberries. What about without raspberries?

[Radushka]

Radushka, rich collection!

[Yuri K]

Yuri K, on Sunday I'll go to check the place where last year Ivanushka collected. And watch the blackberries. And irgu. And a wild pear. And the wild apple trees. And on Monday I will ask my spouse tearfully to take me to a sucker out of town. I really don't want to tear up the city

[Radushka]

Radushka, wow, what already rich plantations you have there! In our area, only the edges of green leaves on poplars appeared and yesterday the snow fell like a wall

[Elena_Kamch]

Elena_Kamch, and we also have strawberries in the forests and fields and meadow strawberries. Just collecting these leaves you will suffer

That's it ... it's time for me to go to you ... Forever!