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

[Elena_Kamch]

Elena_Kamch, yes we somehow ... do not mind

good day tea experts! let me join.
I just read from the bushes for a long time. finally decided to register.
I started to get interested in fermentation technology last year. read a lot. ran to the dacha to her parents. cherry, raspberry, plum, apple tree, wild pear. in general, everything was gone. it's August outside, more than 30 degrees of heat, but my oven with an open door is working, and in the bedroom on the window in the shade, the next leaves are fermenting. smells so dizzy. an electric dryer was purchased in September - mainly for marshmallow. But that is another story. but no less exciting.
after 2 months they began to get it out and taste it. I liked something, something not very much. the cherry leaf left the strongest impression. amazing tart aroma! in second place was plum - such a delicate floral scent.
the only "but" for me - everything except raspberries I made granulated tea. in the tea leaves it turns into dust. not really like it. not aesthetically pleasing. I like it more when the leaves are floating.
this year I have already made strawberry and blackberry leaves, rubbing leaves in my hands, crushing them in a saucepan and "kneading the dough" out of them. then twisted small sausages and cut into pieces - probably it turned out to be a medium leaf tea. if there is one.
I put a wild pear leaf in the freezer last night. collected a little. still have to go to collect. I took out packages with raspberries and strawberries - the same scheme - crumpled, kneaded, twisted and cut. the leaves are very juicy. when I twisted them, it even dripped. set to ferment overnight. wrapped in a jacket - it's still very cool here. I plan to ferment for about 22 hours, or even a day will come out - depending on what time I will be released today.
and in the fridge there is also a package with cherry shoots with young leaves. collected in a hurry - time was running out.
and more recently, at the neighboring abandoned dachas, I found either thickets of wild plums or apricots. young stems of red color pointed leaves are light green. can you tell me what it is?
and I also confused sucker with sea buckthorn. she brought her husband to identify and he says it's a date. they called him that in childhood. though we still found sea buckthorn right next door. but the goof interested. I read it, too, fermented, but you have to insist for a long time. share your experience regarding it please
oh so many things I want to tell, I apologize for the many letters

[sweet_blondy]

sweet_blondy, compatriot big hello and respect! It's good that like-minded people appear!

The next batch of fragrant is created !!! Irga + cherry + bird cherry (just a drop). And again, with the granules I have a direct disorder, as it took the first time, and continues ... they are loose, not dense. I even baked it twice after fermentation, on the smallest wire rack. Well, okay, the main thing is taste! Hanging now on pre-fermentation in a bag

[sweet_blondy]

sweet_blondy, EvgeniyaWell, 22 hours of fermentation for gardeners is a lot, as for me.
Loch mono did not. Made with cherries. After a year of storage - awesomely delicious! But, the light color of the drink.
I only do granular by the way. Well, first of all, I have very large volumes for one room. And, secondly, tea is still poured into a cup through a strainer
Glad to see the "new" tea man

[Yuri K]

Yuri K, do not bother with granules. The main thing is that the tea is delicious.

sweet_blondy, Evgeniya, welcome to the Tea Club. It's good that we wrote a lot, we love to read.I am glad that the tea is obtained, and drinking it is a pleasure.

[Yuri K,]

Yuri K, about! nice to see a fellow countryman! Big hello, but I didn't even think about bird cherry, because I have thickets in the neighborhood. tell me, are you only in the mix? do not cook separately? and immediately one more question that has tormented me since last year - do we have Ivan tea somewhere? I already know when I can visit my friends in Bashkiria
seagulls lovely sight! By the way, I haven't tried Irgu either)

Radushka,Thank you for your hospitality! I have a direct problem with tea - I understand that I can't leave the entire volume for the weekend - we are at the dacha on weekends or in nature (yeah, I collect new batches) and on weekdays there are two options - defrost, grind and immediately send to fermentation in the evening - but then I can actually return to it only by the next evening, or put it in the refrigerator in the morning, take it out and set it to ferment, dry it after work - it will turn out at least 13 hours anyway ... and I decided to leave it for almost a day because it is still cold for street. at home, in socks and underwear, I go to the 30-degree heat just would not dare. do you think it is better to set at 13 o'clock even in cool weather?
with granules, of course, much less time is spent on grinding ...

francevna, Thank you for your hospitality!

all except raspberries I made granulated tea. in the tea leaves it turns into dust. not really like it. not aesthetically pleasing. I like it more when the leaves are floating.

I use such a strainer when brewing, a very convenient thing, it just reaches the glass and the kettle almost to the bottom, the volume of the infusion is well distributed. And I take it out, I squeeze it out a little - in the kettle, a clean tea leaves, the holes are very microscopic

[Evgeniya]

Evgeniya, we usually have a heat in the tea season. I twist it in the morning, dry it at night. I sleep in transport, if anything
How cold is it indoors? Anyway, it's better to ferment less. I dry in the dryer after the oven. Start drying when fermenting for 4 hours, for example, and finish ... from 8 to 10 hours



Boys girls! I remind you! Who Loves Pink Flavor-Flavor? ROSE FLOWERS START !!!

Fermented rose petal tea (kubanochka)

I didn't even think about bird cherry, I have thickets in the neighborhood. tell me, are you only in the mix? do not cook separately? and immediately another question that has tormented me since last year - do we have Ivan-tea somewhere? I already know when I can visit my friends in Bashkiria

I will not say anything about bird cherry, I added it to the mix for the first time, I don’t do anything separately, only Ivan tea mixes and for me a headache, I don’t know from anyone near the city. Only near Bashkiria, but I don't know places yet! I, too, is practically new to tea making, a couple of times I posted reports with photos

[Yuri K,]

Yuri K, I saw a similar kettle. thought it was a very convenient option! but in the end I took another, simpler one. but there were faddles for that. I needed a teapot in the form of a jug or something like an all-glass one. to ... photograph the tea leaves and the color of the tea itself. but with such a metal cone it would not work out what I need. time passed. and I think I need a second teapot - as in your photo))) I have to go buy. indeed, the problem with tea leaves will be solved! I would like to figure out how to get rid of them in a thermos. otherwise I always make tea for myself at work)
ivan tea and my headache) I have his seeds. I tried to plant both in the garden and at home in a pot - it does not germinate! I'm just obsessed with the idea of ​​digging it up somewhere and propagating it with a rhizome) so we will look together, I was interested in yayuushki in the green market - they are bringing it from Bashkiria. So, apparently we have a road there))) I have a friend in Meleuz - she says you need to come to them in July. so if anything we can cooperate

Radushka we have always been hot since May. this year, it’s some strange, I still don’t remove the covering material from vegetables - at night it drops to +5 everything sometimes ... yesterday it was only +16 during the day. today it's true right up to 26.how much in the room I can't say - the thermometer only hangs outside. probably it is necessary to hang at home too))) otherwise I am so, by eye))) you dry in the oven and dry in the dryer?
last year I dried in the oven with the door open - my temperature is less than 170 and it does not allow me to set the temperature. Dryer this year at 75 degrees. just a couple of hours and the seagulls are ready. and somewhere here I subtracted the dry land from the residual moisture - about 10 minutes in a slightly open oven, then I turn it off and leave it to cool all night. in the morning I lay out the bags.
sleep in transport is our way) though it won't work for me - I'm driving))) so Kimar is at work))

I have a friend in Meleuz - she says I need to come to them in July. so if anything we can cooperate

With both hands FOR !!!

I think I need a second teapot - like in your photo)))

It's just a strainer that fits anywhere, even in a mug, even in a teapot.

[Evgeniya]

Evgeniya, I have a tabletop oven. the minimum temperature there is 100. But, in the ajar, I think, it's less all the same.
I wrote here that just in the dryer at 70 (I have it), the tea comes out not so tasty. Less like "familiar", and more like rich "green flavored". Well, this is, of course, an exaggeration, but ... I think that at least a short-term heating at 150 (five minutes), with a layer of no more than 1 cm and stirring a couple of times, and then into the dryer, there will be the very THAT

[Yuri K,]

Yuri K, Yes? I just saw the teapot with such a strainer and why it is convenient - in my opinion it was a liter volume. if not more. I now have 600 ml - this is for me and my husband to drink tea once)) but the guests will come and that's all - the dancing begins - I will pour tea for two and pour more tea. I stopped diluting the tea leaves with water. pour only from the teapot.
Well, that's all, if we don't find a vanka in our district, then we'll go) in the company, tell me more fun, but where is your dacha? read you write about loam. my parents have the same soil, but I have sand)))) I don't even know which is better)) have you tried to plant ivan tea seeds? or didn't you bother?

Radushka, thanks for the advice! I will try to dry as you say. more hassle, of course, but whatever you do for the sake of delicious tea)

[sweet_blondy]

sweet_blondy, cottage in Grebeni)) There is also a limestone one and a half meters under the soil, we could not even break it with a crowbar .... Therefore, almost nothing of fruit trees grows there ((I myself have not tried to plant Cypriot yet, it does not have me, they promised to transfer the rhizomes from another city - until, unfortunately, it did not work either ...



I ordered a strainer from China, here)) I deleted the reference, they said that there was ata that))) On Aliexpress in general.

[Yuri K,]

Yuri K, I can share the seeds. if you want to try. Of course, I still do not lose hope - I water the garden, but it seems to me they will not rise ... 2-3 weeks have passed ...
By the way, it somehow strangely happened with these seeds - last year I planted them for interest in July in a pot - just check if they germinate or not. ascended! but naturally they were small, it was useless to plant them in the ground. but this year I planted it in a pot - nothing grows ... just strange somehow!
Combs - oh, it's a little far away) I have behind Sheepskin Town

Thanks for the link! I'll come home and see the dimensions - will it fit my current teapot)

will it fit my current teapot)

Will do! Anyway, you will pour the teapot up to the top, and the flask itself will be in boiling water))
The seeds have apparently dried up, how much germination they can maintain, such capsules? It would be nice to plant fresh ones right away, but I read from the seeds for a long time a clearing is formed, mainly it is propagated by rhizomes)

[Yuri K]

Yuri K, sweet_blondy, I will try to bring you the rhizomes, but this is only in September and I don’t know how they will stand the road.

[IrVas]

IrVas, you wrote to me about relatives at the Mayak, I remember If it works out, great! But to all the question: are they worth planting in the winter?

[sweet_blondy]

the cherry leaf left the strongest impression. amazing tart aroma!

sweet_blondy, Evgeniya, our person!
And - then raspberries, raspberries!
Welcome to our friendly family of tea makers!

or put it in the refrigerator overnight in the morning and take it out and ferment it,

sweet_blondy, Evgeniya, first fermentation, then refrigerator. Do not ferment after refrigerator

[IrVas]

IrVas, will normally survive. They sent me in a parcel (four days) and everything took root and began to grow. BUT ... from rhizomes, too, it grows at first not as fast as we want. BUT ... anyway, better than seed. The soil should be modeled as in natural conditions - sandy loam with a large amount of wood ash



Light,

[IrVas,]

IrVas, I will be immensely grateful! my parents live at the lighthouse and I moved from there literally 5 years ago only

Light, I understood about the refrigerator, thanks for the warm welcome!

By the way, about strawberries and raspberries 24-hour fermentation - I came home, opened the saucepans - the smell is amazing! even my husband liked both. and he is still mischievous. before drying, the dryer sweated in the oven for 10 minutes on the advice Radushka... the flavors soared amazing
By the way, I have a question for those who use the electric dryer. do you dry different types of tea at a time? I had 3 upper pallets of strawberries, 2 lower pallets were raspberries. purely intuitively, it seems to me that there is nothing wrong with that

[sweet_blondy]

sweet_blondy, Evgeniyadifferent at a time. Nothing to worry about. The only thing ... when I dry spicy herbs, I put them on the lower "floor". Because the dusty fraction wakes up and can give its taste-aroma to other raw materials

by the way about strawberries and raspberries 24-hour fermentation

All this has already been passed and written about it many times. Next time try 3-4 hours of fermentation or according to Zakhar, then you will understand what aroma can be!

a question for those who use an electric dryer. do you dry different types of tea at a time?

I have a dryer, I dry there all the time. But I don’t make mono teas, the mixes are much more aromatic and tasty. Therefore, if it is not spicy-aromatic or coniferous, then first fry for 15-20 minutes at 150 *, and then at 60 * C in the dryer for 4-5 hours, hang it up in the wind in bags for two or three days and pack it in an airtight dish ... Yes, in the links that I gave a couple of pages ago, everything is there.

[Radushka]

Radushka,

Girls (and boys, of course), good afternoon everyone! Since spring I have been observing the topic (in parallel, I have been observing the Ivan-tea topic). Question: what is the smallest volume / weight of raw material needed to make something more sensible? I collected a little birch leaf, worked on the technology for the sample, and at the exit - the taste and smell of ordinary broth. In principle, I collected it to dry and drink, I just decided to make a "sample". Dried granules are more convenient to brew, as it turned out. And another question: can a lingonberry leaf be prepared in this way? in our pine forest a lingonberry leaf has climbed ...

Warm greetings to everyone from Krasnodar! I have been reading the topic for a long time and periodically rush to start preparing teas. For what is sold in the store is absolutely impossible to use. I have a question about sage. I specially planted a small bush for culinary needs. A huge fool has waved. The leaves are almost the size of burdock. And the most important disappointment - they are completely odorless! What should I do now? Ferment, in the hope that some smell will appear, or not bother? And I wanted to ask about the yarrow. Someone fermented it for tea. I'm thinking, it grows on the site. Can I use it in small amounts? Painfully bright smell.

[Alese]

What is the smallest volume / weight of raw materials needed to make something more sensible?

Alese, Alexandra, gram 700 - 800.

I do not take less than 1 kg 200 g. The output is about 500 g of finished product. It's easier for me to count. Two lots - 1 kg. Although, I did it from a smaller amount. A whole leaf of pear last year (MAY FIRST) only 260 g at the output turned out. I don't know how many raw materials were there. I didn't weigh it. Well, half a kilo, I guess

[Radushka]

Radushka, Light, Thank you!

did and from a smaller amount. A whole leaf of pear last year (MAY FIRST) only 260 g at the output turned out

So you have EXPERIENCE! And I have it - zero

[Alese]

Alese, Alexandra, Experience is a gain! But, I would not take less than a kilogram. And more than one and a half too, by the way. But, a lot depends on the technical characteristics of your "cars"

[Radushka]

Radushka, "machines" - is it a meat grinder-oven? Remarkable characteristics) It's about the gasket ... between the raw materials and the machines Thank you! I will train on a kilogram)

I picked up the petals of park roses today. One is still young "grandmother's". Well, light pink. It is also called a teahouse. And the bulk is lemon-colored, not fragrant. The petals began to wither and smelled so wonderful! Gently tender ... with a citrine like. There will be pink tea!

I took a picture today to show my friend how the supply of tea is replenished, and he laughed all over! When I realized what was the matter myself, I almost died laughing too! Named the photo "Tea Capelin Caviar. Congratulations!"

Yesterday I picked up currant and raspberry leaves, brought it home, laid it out on a sheet, twisted it tightly, 18 hours have passed, but a dense lump does not form when compressed, but opens. Don't know what to do, wither more or put it in the freezer?

[Eugene]

Eugene, Evgeniya, can you have a photo?

a dense lump does not form during compression

Or check the central veins of the leaves for crunch.

Named the photo "Tea Capelin Caviar. Congratulations!"

Yuri K,

[Eugene]

Eugene, for me, as a rule, a dense lump does not form in raspberries. I practice when defrosting before twisting, give a little "shake". Well, so that excess moisture goes away

When squeezed, the lump does not last long and opens

[Eugene]

Eugene, Evgeniya, but I think dried up. A

crunch of the central veins of the leaves?

If there are more soft ones (check 10 leaves), then you are ready.

While I was transferring the photo to the computer, the lumps fell apart completely, and the central vein of the leaf was soft.

[Eugene]

the central vein of the leaf is soft.

Eugene, Evgeniya, which means you can in the freezer.

[Light]

Light, Radushka, thanks for the advice, I will put the leaves in the freezer.

[Evgeniya]

Good luck, Evgeniya,! And I'm sniffing my fermenting rose petals. They smell not at all like roses, by the way!

I didn't really like the cherry + sirga tea made the day before. Something I did wrong, everything suits my taste, but the type of brewing ... Muddy, some kind of grayish with a huge amount of suspensions, weakly brewed. It looks like sleeping tea for some reason. It's a shame

everything suits your taste, but the type of tea leaves.

By themselves, cherries and irga do not give color to the tea leaves. It was necessary to add an apple tree to them and then everything would be fine.

[Nadyushich]

Nadyushichthat was available, the experiment failed. We'll have to mix it up with the previous one, but the dregs are not happy at all in this game.

[Yuri K]

Yuri KIf you continue to experiment with mono teas, you will get a lot of disappointments. I also wanted to try everything separately for the first year, now I feel sorry for the time and effort.
Lina gave good advice, only that no one listens, people from their own experience came to the conclusion that the most delicious multi-component tea and especially made according to the recipe of Zacharias.



Do not rush, save the leaves in the freezer, then the result will please. And made from many leaves at once tastes better than separately mixed.

[Nadyushich]

Nadyushich, where is mono here? Two types of foliage (a little more bird cherry was added, quite a bit). Zechariah's method - is it through freezing? So I do! I probably did something stupid, twisted it twice after fermentation, hoping that the granules would be stronger. Now I know, this is unnecessary nonsense. I have friable granules in any variations.



Okay, I'll try further, with more foliage)

[Yuri K]

dregs

Yuri K, this is some kind of foolish leaf.
The girls wrote that plums also give cloudy tea.
And mine is not cloudy with a plum.

[Light]

Light, perhaps. I did it for the first time, I still have to try.The turbidity is actually due to the fine dust fraction, like from bad tea, when it gives a sediment from microparticles.

Zechariah's method - is it through freezing?

Read about the method in recipes. In general, Lina has painted everything in detail, do not be lazy and read, and make a batch of 5-7-8 types of leaves as Lina painted and you will be happy.
And the composition of the last tea, in my opinion, you have chosen poorly. I understand your impatience, but try to get creative with the selection of leaves.