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

[lily_a,]

lily_a, the whole pear that I saw before is different ... a mystery tree))

Natalo4-ka, I doubt that it will turn out to surpass someone. I still have flaws in the production process

Yuri K,

Radushka, and the smell of cherry pits is straight to me, the wild reminds me. how do we perceive smells differently) and are pink petals a rose? or rose hips? I plucked rose hips - oh what a scent! just can't imagine how many flowers need to be picked in order to collect the required amount for fermentation

[sweet_blondy]

sweet_blondy, Evgeniya,

Fermented rose petal tea (kubanochka)

[sweet_blondy]

I plucked rose hips - oh what a scent!

sweet_blondy, Evgeniya, after drying, the smell disappears.

[Radushka,]

Radushka, Thank you! went to read it. I was glad that the rose hips would also do) I have been guarding him for a week - it has been blooming on the streets of the city for a long time, even in my opinion it has faded in places, but in my grove only the buds are gaining color) I hope they will bloom by the weekend and I just wanted to dry the petals. and now I will probably do 50/50) they are very fragrant!
By the way, I got useful information for myself - you can twist the raw material a second time after fermentation. I will try. and then the second perkrutka immediately after the first did not give me anything yesterday

Light, quite quite? even glass containers won't help? then you need to ferment everything)

[Light]

Light,

sweet_blondy, Evgeniya, after drying, the smell disappears.

I went and sniffed freshly made tea from some rose petals (fragrant and non-aromatic). The tea SMELLS! Well, less, of course, than fresh petals.

[Radushka,]

Radushka, I think it's just dried petals

[Radushka]

rose petals

Radushka, I'm about

rose hips

just dried petals

And Lina wrote that they did not pass the batch test.

[Light]

Light, I did on Saturday. The color of the granules is red. The second time did not twist. It was a trial batch. Small. Brewed freshly dried. Light, but tea-colored. Light pink aroma and taste. Astringent. Very nice.
The ratio of fragrant petals (from a "tea" rose) and non-aromatic ones ... somewhere around 25/75. Non-aromatic ones began to smell slightly even when dried. Fermented exactly 4 hours after twisting. Oven dried (100 ⁰ - 10 minutes) in the dryer at 70⁰

[Radushka]

Radushka, you have a rose. I wrote about rose hips. Not fermented. Just dried.

And this is forest geranium, there is almost no taste and aroma, but the color of the tea is then excellent. I add it to color mixes.

I will continue a little about geraniums.

Most of our tea-makers did not like sweet cherry, I am no exception, I use it only in mixes. But you try, suddenly you get something extraordinary

I've already made a bunch of tea from cherries. I add it to many mixes ... We all really like it. Both color and taste are simply gorgeous. Cherry is real, large on huge trees up to the sky. I think that most likely we brew different varieties, and try to compare).
And I made cherries - early game. She is already ripe. And it smells delicious from the can. And as you brew it, everything disappears.

I took out blackberry leaves from the freezer yesterday. there were a lot of them, but there was no time and effort to turn the handles. decided to make granular. and in vain a lot of juice and lack of granules. twisted and cried. there will be a batch of dust for the bags.and I dried the leaves ... that means I didn't dry them well. pancake somehow does not add up for me with granular.
but there is also a positive - I brought a thermometer from the street to see how many degrees are in the kitchen. it turned out to be 23-24. I thought less. tell me, do you need to wrap at this temperature? Or can you just leave it in the room? I wrap ...

Dear tea makers! Look at the picture, pliz! Does it look like geranium?

[sweet_blondy]

sweet_blondy, Evgeniya, blackberries like raspberries in mono-form crumble. That is why it is better to mix it. It will turn out a little better with full-fledged hardening according to Zakhar, and not just shove it into the freezer. And yet mixes are better in all respects.
Zakhar, beauty, as always! Here you have a meadow geranium, I have a forest one, and the result is similar - the color is excellent, the taste and aroma are not expressed. Still, it's better to mix it too.



elena88, it seems, but for reliability, I would have waited for the flowers.

Does it look like geranium?

It looks like a meadow!
By the way, she made tea from meadow and forest tea. Meadow has a good color and aroma, but I did not like the forest one. Here are two geraniums, but the taste is different ...
So for cherries and other trees, varieties give a different taste!

And yet mixes are better in all respects.

I agree 100%. Then there will be no disappointments in granules either in taste or in color.

[Linadoc]

Linadoc, thanks for the answer. There are flowers, but they are extremely small. With a match head. Maybe a little more.




Nadyushich, look at these, if I may say so, flowers. By the way, if you chew a leaf, the aroma is pleasant

[Linadoc, Nadjusic,]

Linadoc, Nadjusic, girls, thank you very much for your advice! the mixes will certainly have a list ready, but the collection of raw materials has not been made. learning to dry. tell me about the question please

how many degrees are in the kitchen. it turned out to be 23-24. I thought less. tell me, do you need to wrap at this temperature? Or can you just leave it in the room? I wrap ...

[Alexander Leonidovich]

And it smells delicious from the can. And as you brew it, everything disappears.

Alexander Leonidovich, let the tea brew

[Light]

Lightand my family gurgles it only the noise is worth it. There is no talk of any insistence even in six months, but I really want to withstand it

[Yuri K]

and I really want to endure it

Yuri K, you need to hide

[elena88]

elena88, The geraniums that I tore, the flowers were larger, and this is probably some kind of subspecies, maybe someone from the experts will say more precisely.

tell me about the question please

I think you can wrap it up, and if you don't wrap it up, then just fermentation will take longer.

[Nadyushich]

Nadyushich, Thank you. The herb smells confidently of geranium. Therefore, I collected as much as 1.5 kg. Until the husband mowed

[Yuri K]

Yuri K, you must hide WELL!
The daughter-in-law is now drinking a mono whole-leaf pear last May. This is SOMETHING with SOMETHING! It was delicious last year, but now ... if you don't know what it's made of, it's safe to say that it is elite black tea! Unlike fermented ripe pear leaves, there is practically no duchess aroma. True, the pear was a growth of cultural
sweet_blondy, Zhenya, her temperature is normal. No need to wrap up. It is enough to cover with a damp towel.
Blackberries, no matter how sluggish, will not give granules. I mix it with an apple tree. The apple tree is the best ingredient for pseudo-mono tea. It gives strong granules, wonderful color (from light amber to amber-reddish) and completely unobtrusive taste and aroma. And further. My "blackberry" tea was delicious after six months of storage. Before that I thought that I had pricked my hands in vain. (we are talking about wild, forest, blackberries. I categorically did not like garden hybrids)

[Radushka]

Radushka, can you answer about geraniums? Zakhary writes that it is not very good as mono tea. And with what to mix it? And how is it better to do it: immediately twist it together with something through a meat grinder or make a mono-tea and only then mix it ready-made?

[Nadyushich,]

Nadyushich, Thank you

Radushka, I agree, the color of the apple tree is something fantastic! Last year he struck me as the smell of a cherry leaf) I also collect forest blackberries, but so far there are no problems with prickly - young fresh shoots are climbing - they are collected without problems. and how they will be prickly - I have rubber gloves know ours! I brew a blackberry and just brew dried it - of course, almost all the aroma is lost, but there is a sea of ​​usefulness, so any blackberry will suit me
I must urgently go to collect a new batch, otherwise I turned 1 kg into dust yesterday
thanks for the advice. I won't wrap it up now. but I keep the thermometer ready. I will check)

[elena88]

elena88, I didn't like the geranium at all. Is that only color. I think it can be added to any tea for color. I've got a pound of mono geraniums since last year. So, I won't do it this year. Of course, it's best to mix a small amount into mixes right away. But, in almost all teas, I have at least 30% raspberries. And she gives an excellent tea color.
A win-win mixing option - raspberry + pear + apple + strawberry (forest or garden) + black currant
Cherries are for amateurs. Barberry gives sourness. Mulberry (mulberry) - fresh sweetish taste and low color. Grapes replaces my lemon (I want to try in combination with lemon balm "Lime"). By the way, "Mojito" goes well in the summer heat with ice.
Hawthorn in mono version has a pronounced taste of rosehip decoction and an "empty" color. But, all these leaves go well with each other!

[Radushka]

Radushka, here's thanks for the detailed answer! And then I freaked out this year. It became completely impossible to drink purchased teas! It costs a lot of money, but you brew it like straw. I decided to try to make tea myself. Already I have a lot of dry, freezing. What am I worried about that there will not be such a tart taste as the usual black tea ...



And I also have a question about black currant. Is it a fragrant currant or another that does not smell like a leaf?

[elena88]

elena88, fragrant. Odorless tea does not work. My husband and I quickly got used to the almost complete absence of astringency. Garden strawberries (strawberries) give a fairly strong astringency. Well, and a pear, of course. But, the pear has its own taste. Recognizable

[elena88]

What am I worried about that there will not be such a tart taste as the usual black tea ...

elena88, for several times on the last pages they wrote that goof gives excellent velvety astringency. In Krasnodar, he definitely is. I prefer to add about 5-7% sucker to mixes to obtain the necessary astringency.

[Linadoc]

Linadoc, it remains to get acquainted with this sucker

Here, too, is not familiar with the sucker. There are bushes similar to sea buckthorn and berries they have like sea buckthorn, only bluish color, mealy. Is it a goof or something else?

[Nadyushich]

This is a goof

Nadyushich, Hope,
Some kind.

Nadenka, then a real goof! And it smells like nothing else

girls, I honestly looked for the answer to my question on the first page, but did not find it. tell me, help.
wilted bird cherry since Saturday. I collected it almost in the rain + the house is not so dry, in general, the process is taking a long time. for the night I left it in a sheet tape measure, in the morning I opened it, turned it over, checked the veins - they crunch. spun back. come home from work now. I open it, and the towel is very warm inside. accordingly, the foliage is also lukewarm. I opened everything - I decided until the evening at home I will stir this business, because the veins are crunching. not all leaves, of course, but still.
what is the thermal effect? is it ok right? wait until most of the veins stop crunching?

the towel inside is very warm. accordingly, the foliage is also lukewarm.

This is fermentation. Instead of drying, the leaves went into the process.

thermal effect - fermentation has started
Want an honest answer? I'm not waiting! A little dried up (no more than a day) - in a bag and in a freezer! And when I defrost it before twisting it, I spread it on a sheet and stir it until it dries (well, not quite, of course, dry).Here only by trial and error

[Yuri K,]

Yuri K, I actually wanted to send them to the freezer

[sweet_blondy]

sweet_blondy, and you will do the right thing)))

[Radushka,]

Radushka, what to do? is not worth sending to the freezer then? in a meat grinder / twist sausages then?
I hadn’t dried at all before - straight into the freezer. I read that the granules from this can crumble and the quality deteriorates. decided it is necessary all the same in the right way. according to the canon, but here on you - while the fermentation was working)))



Yuri K, I'm confused. if fermentation has already started, which freezer is that?

[sweet_blondy]

sweet_blondy, an ordinary freezer, nothing will be terrible, then fermentation will start again. Without a freezer, it's not a fact that the tea will turn out delicious, the color will probably be pale.

[sweet_blondy]

sweet_blondy, Evgeniya, right, for a meat grinder and fermentation.

[Light,]

Light, scary to cook without a freezer)) I have never tried it)

I understand correctly that since the fermentation process has gone by itself, then the leaf has already wilted normally?

[sweet_blondy]

sweet_blondy, Evgeniya, it doesn't matter now.
I cooked the first apple without a freezer.

[sweet_blondy]

sweet_blondy, Zhenya, everything will be fine! Repack it in a bag, squeeze all the air out of it and let it freeze! Today my bags from the freezer on the veranda at +40 were hanging out! Wrapped it tight again and back in the freezer! And tomorrow I'll make tea. I will only keep it after twisting for 3-4 hours, no more



Light, I did without a freezer. My tea came out worse. And she froze the warm leaves, and then she made tea ... it turned out great tea!

[Radushka]

Radushka, is it the express method, twice in the freezer? Which is according to Zakhar?

[Radushka]

I did it without a freezer. My tea came out worse

Radushka, persuaded

[Yuri K]

Yuri K, Yes. It suits me, because you can freeze twice as many leaves. While part is freezing, the second is defrosting. Then I change places

[Radushka,]

Radushka, you calmed me down, thanks! put everything in the freezer
but I kept thinking what are the advantages of this method according to Zakhar. for me it's so very confusing, but it turns out that

Sveta and Anya! Thanks for the advice on sucker. As a meeting, I'll pick it up and make a batch test. But I have no idea what it smells like ...

I kept thinking what are the advantages of this method according to Zakhar. for me it's so very confusing, but it turns out that

A very clean method! And it saves space in the freezer and you can do it when there is time, and if there is no time, again in the freezer. And the tea turns out delicious.

and you can do it when it's time

even in winter.