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

How lucky I was! I have the same story with cherry leaves. I'll put it in the freezer.

How lucky I was!

it remains to get acquainted with this sucker

I have this, right on the site, like a weed, clogs everything, even climbed into the greenhouse.

and here on you - while the fermentation was working)))
I'm confused. if fermentation has already started, which freezer is that?

This is what Zakhar's method consists in: wilted and already fermentation started a little - freeze - heat / ferment - freeze - heat / ferment - freeze - thaw and twist. And all this - when it is convenient for us! And yet a great result
This is all described in the method.

Hello tea makers! I was a little distracted from the process, I was a little busy, a little ill ... I came to ask a lot of questions. As much as everything seemed clear at first, so now I do not understand what is wrong with me.
There was an apple tree in the freezer, previously dried. I defrosted it, twisted it (again broke the adapter with my meat grinder) set it to ferment, the process of heat release was insignificant, I put the pan in the sun. I stood there for three hours, no matter how hard I tried, I didn't feel the change more / less. Maybe my nose is to blame (I treat sinusitis for the fourth time in six months)
I also noticed that my granules are very dry. Maybe we have such a climate that it is not necessary to dry or not for long? Are they initially drier than in colder regions? For some reason, it seems to me that my problems with fermentation are due to insufficient moisture in my raw materials? Or I'm wrong? Sorry for asking a lot, I want to figure it out. After my fermentation, my granules practically do not change color, although I see that they all darken a lot.
And yet such a bewilderment overtook me - my first tea, which I liked so much right after drying - apple tree + quince - brewed after three weeks, and it is generally grass-grass. What am I doing wrong?

[al_usya,]

girls, so I didn’t know that while one batch is being thawed / heated, another can be frozen for me, by the way, it’s very urgent! and I have only 1 small drawer in the freezer free - as you want and get out. I will try this method on apple and bird cherry, which yesterday began to ferment in towels)))



al_usya, I am not a great specialist, but when reading it I had a question - what is your temperature in the room where you put raw materials to be fermented? if taken out in the sun weren't there more than 30? after all

above 30 ° C, part of the soluble fermentation products that give strength and "body" to the infusion becomes insoluble, while the pleasant aroma of tea is also lost

[al_usya]

al_usya, the apple tree is always a little dry and does not wither well, but, during fermentation, the color changes. Yes, and when freezing-thawing according to Zechariah too.
And it is better not to drink tea now (after preparation). Or drink and not get upset, if it seems somehow different. I'm not overjoyed at mine, which I was going to throw away a year ago!
By the way, report! (no photo, as there is no photographing anything)
At night, I finished drying a mix of raspberries and rose petals.
Raspberries were exactly 1 kg, petals (a mixture of aromatic and non-aromatic) 700 g.
Raspberries were frozen and thawed. The petals were collected for several days. All the time after withering they lay on the top shelf of the refrigerator in a bag. Twisted it twice. The granules are homogeneous. After drying, they are smallish, but there is little frank dust.Tea of ​​excellent tea color with a distinct reddish tint. The scent of a rose is unobtrusive. Taste too. Raspberries are also well heard in the taste. Sufficiently strong astringent sensation. Fermented for 4 hours (before drying). Dried without frying. Stopped fermentation in the oven at 100⁰From 20 minutes, stirring after 5-10. Dried in a dryer at 70⁰S. Now dangles in a pillowcase. I think I will continue to make this tea. Only, now already next season. For, my roses in the right amount of petals will no longer give this year

[Radushka,]

Radushka, wrote you the roots of Ivan-tea sent by mail. tell me, were they sprinkled with something? Or were there just dug roots in the package?

and another question about drying tea. (sorry, the farther into the forest, the more I understand how much firewood I broke during the first attempts to make tea last year) theoretically, can I dry the tea in an electric dryer?
I do this: first, fry in the oven with the door ajar at a minimum temperature (I have 170 *) for about 20 minutes, send it to the electric dryer at 70 *. after the last batch of tea is transferred from the oven to the dryer, I dry it for another 2 hours, then I lower the temperature to 30-35 *. all this happens before going to bed, so that at the lowest temperature it dries out until the morning rise, and this comes out around 6 o'clock.
I get up in the morning, set the temperature to zero - that is, I kind of ventilate, cool the warm seagulls. I put it in storage. that is, I go around the item with a bag in the bag.
are plagued by vague doubts - isn't it a lot to dry at 35 *? can even just put a blower without temperature?

well, 170, as for me, it will be so much 20 minutes. How much is dried in the dryer, I have never noticed. At 70 until the moment I see it dry. And do not ask, on what basis do I decide this? Now, it seems to me that's enough!
As far as I understand, it is difficult to dry out tea. BUT ... why do you need airing in a pillowcase? So that the dried tea draws the required amount of moisture from the air for subsequent "dry" fermentation during storage. Instead of setting it overnight at 35-40, I would turn it off and leave it unfinished, and then in the morning, while coffee-breakfast, still dry it at 70. But, that's me. I don't even know how it should be. If the tea turns out to be good, then, probably, everyone chooses the drying mode for themselves. But, you cannot ignore the hanging in the pillowcase, I know for sure

Why airing in a pillowcase? So that the dried tea draws the required amount of moisture from the air for subsequent "dry" fermentation during storage.

Oops ... inconsistency with what I read in a huge amount of materials here. Everywhere it is written that they are hung out for drying and dry fermentation. But what moisture would you take? I heard from you for the first time, interesting! I write it into a computer called a skull ...

[Radushka,]

Radushka, oh there it is! then it becomes clearer why these dances with pillowcases are needed) then it is necessary to sew and dry them. does tea pick up odors in this way? it's just warmer in my kitchen. I can hang it on a clothesline from the ceiling. but I still cook there ... or is it better to put the bags in the bedroom on the day of cooking? it's cold and humid there
I do not yet know what my tea is this season. cherries were brewed yesterday - the smell is weak, the taste is herbal. but I understand that it is better to remove it and forget about it for a while)

[Yuri K]

Yuri K, re-read the recipe ... just for picking up moisture for dry fermentation.
sweet_blondy, pay attention to the temperature mode during fermentation.
People, there is one page in the recipe, albeit a large one, but do not be lazy, read, every time you will see something new

[Elena Kadiewa,]

Elena Kadiewa, the last batch was fermented at 22-24 *.
why are you talking about fermentation?

And you read about fermentation - below 15 'does not start, over 30 irreversible processes take place ... which layer of fermented tea, how you do it, meat grinder, or how, in what you ferment ... everything is written and chewed in the recipe.

[Elena Kadiewa,]

Elena Kadiewa, I constantly look and reread. I have no questions in this part. the technology is clear.
I only have a question in drying
can you me with al_usya confused? today she had questions about the process ...

[Evgeniya]

Evgeniya, excuse me for God's sake, yes.
I don’t go into the topic practically, once, and sometimes it takes frenzy ... this is Luda's angelic patience, she answers and chews the same thing every time, and I start to get mad and ask either Radushka or Trisha to answer.

[Elena Kadiewa,]

Elena Kadiewa, nothing wrong
I also read the main recipe, do not reread.
I can imagine. I, like any newbie, had a lot of questions. I found answers to some of them on the first page, to the other part - reading the topic from the very beginning. and still some questions no no yes pop up

The following pages are very interesting ... there is practice! and mistakes, and new methods, I like to re-read them in winter ...

[Elena Kadiewa]

if the humidity is high, it is not suitable to hang there. It should not be in the sun, in a ventilated place. I also cook in the kitchen. Someone hangs under a hinge, someone on the balcony. You can always find a place where it is not humid and there are no strong smells. Well, you don't need to hang it next to the drying clothes. I think everyone understands this anyway. The tea will take in as much extra moisture as it needs. In a pillowcase, it should rustle when you touch it. https://Mcooker-enn.tomathouse.com/in...191.0
I repeat again - read the first pages! There are links at the bottom. There - answers to all, practically, questions that beginners have. Of course, you still have to tremble over each new game as over another child. But ... you need to gain experience. And he does not exist without mistakes.
The herbal taste of tea can be due to insufficient fermentation. And the reasons for this may be different for everyone. The author of the master class on the first page gives a list of questions to which he must answer. HONEST. And then there will be a mistake that led to failure. Although, at least I didn't have any frankly unsuccessful teas. Any tea should be set aside and "forgotten" about it for a year. And then "find" and enjoy !.
Until you have developed your own algorithm for making tea, do it exactly according to the described method. Then you will try the options.
My algorithm is like this -
1 - they ripped off the raw material (I carry it from afar and for a long time, so the leaves have time to "warm up")
2 - tightly wrapped in linen (chintz, linen, cotton makhrushka, coarse calico), sprinkled with a thin layer
3 - put in a cool place. Ideally, where there is a draft. When moisture appears, swaddle in a new, dry "diaper"
4 - put in a bag (I have the usual ones, which are inserted into the trash bin. Different colors for different leaves)), roll tightly, squeezing out the air. Put in the freezer for a day
5 - take out the bag with leaves from the freezer and let it defrost without opening
6 - put in the freezer
7 - repeat 5-6 points until the time for making tea appears. Or leave alone
8 - sprinkle the frozen leaves on a dry sheet and defrost, stirring, until most of the moisture has evaporated. The hand should be pleasantly moist, not wet. My leaves stop sticking to my dry hand
9 - twist on the middle grill of the meat grinder
10 - pour the twisted into a non-oxidizing food container in a layer not less than 5 cm, not more than 10. Do not ram! And lightly tapping the bottom of the container on the table, compact the fermenting mass
11 - cover with a damp towel (soaked completely, twisted-wrung out)
12 - if the room is up to +26, you can leave it (moisten the towel as it dries). If the temperature is higher, you need to look for a cooler place, put it on the floor of the room, turn on the air conditioner, or WRAP to deprive the hot (for tea) air access. If the room is colder than +18, you must either wrap it up or put it in a slow cooker. I've tried it. Quite convenient for yourself. The cartoon did not include. Used it as a thermos just.
13 - ferment, if you used the hardening method according to Zachariah, 3-4 hours is quite enough
14 - I dry according to the same scheme for 10 minutes at +150, 10 minutes at 120, 20 at 100, drying in a dryer at 70. Any other drying method has the right to life.All of them are on the first page of the master class.
15 - after the dryer I pour the tea into a pillowcase (cotton fabric) and hang it out for 2-3-4 days to ventilate
16 - I pour it into an airtight container
17 - I have patience for at least two months



Elena Kadiewa, Helen, calm down! After a weekend with THREE grandchildren at the same time, I can sell excess patience



sweet_blondy, Evgeniya, Ivanushka was sent to me simply wrapped in paper towels. But, on sale in horticultural shops, they are sent in tyrsa

Anya, good algorithm! I do almost the same!
I think this algorithm will have to be laid out every time newbies arrive.
When I started making tea, there were also a lot of questions, I learned from other people's mistakes, when Lyudochka arranged the analysis and again went to read the recipe with a cheat sheet, because at first she missed something, and the recipe was so worked out and chewed up that it was necessary to carry out ALL points, not experimenting. Experiments can be performed when the recipe has been worked out by you to automatism and all processes are clear.

[Nadyushich]

Nadyushich, Hope, I don't want to redo anything already. I tried it in my "Currant Benefit" ... Anyway, without frying, the wrong gusto comes out!
On Saturday I'll go to the village for blackberry and pear leaves. I also want to make such a mix before the pear is hardened

if taken out in the sun was there more than 30? after all

there certainly was definitely more, but the room was probably about 20.

And it is better not to drink tea now (after preparation)

I remember this, but I try every batch anyway, and it was with that batch that I immediately liked it very much, and then the taste of grass appeared. Do you want to say that in a year it will change for the better? I remember it was written that time works to improve the taste. I'm just worried, maybe it was not right from the start and there is nothing to improve there?

I'm not overjoyed at mine, which I was going to throw away a year ago!

okay)))))
Today I picked up a whole basin of roses, did not weigh the truth. I put it in a bag and froze it. This is my climbing Chip and Dale

People, there is one page in the recipe, albeit a large one, but do not be lazy, read, each time you will see something new

:) I've only been doing this for a month now, before I go to do something I sit and reread
Well, okay, I will not ask any more since it is so annoying, sorry.

[al_usya]

al_usya, Alla, but ask, where are we going to go? We will answer
To begin with, give answers to all those questions that are in the debriefing!
I only have herbal taste in teas that have been dried at dryer temperature. Not herbs! And the shade is ... not tea, but just dried raw materials. And then, over time, it disappears. Therefore, if I am going to dry while preserving the aroma (mint, black currant), then I start drying by frying. Somewhere, a quarter of the volume. Well, or a third. And the rest of the tea is dried without frying. But it takes longer to ferment while waiting for its turn for drying.

Girls, rummaged in a search engine, and did not find a clear answer. Has anyone dried honeysuckle flowers for addition to regular tea, not medicinal teas? How does she behave? If there is a positive experience, then I collect it while it blooms ...

collect-dry-try then tell us all here!

[About pillowcase]

About pillowcase...
Sewed from old cotton fabric, without the addition of modern threads, small bags.
I hung it out on the street, but our humidity is high, the house is private, often smoke from neighbors ... In general, I almost ruined the tea.
We have large windows, sun-reflecting film on the glass, then blinds. It's warm and dry on the windows. I put bags of tea in there for dry fermentation, I can't see it on the windows, as the curtains are closed, but the aroma of tea is in the whole room.
Maybe this method is suitable for someone.

collect-dry-try then tell us all here!

There is! Collect and tell

[Radushka,]

Radushka, super cheat sheet! I will print it and hang it on the refrigerator.
I will think about a suitable place for the bags. eeeh, there is not enough space in the one-room, there is nowhere to roam)

burst out yesterday at the dacha. collected bird cherry, apple, cherry, raspberry and plum. Mom will cut raspberries tomorrow, I have already begged for "waste"

burst out yesterday at the dacha. collected bird cherry, apple, cherry, raspberry and plum.

Good composer!
And my bags are hanging along the corridor, the rope is stretched and I hang on clothespins. When I walk past, I box slightly from below to mix, but I also poke my nose ... ... aroma!

[sweet_blondy]

sweet_blondy, and I have to categorically forbid my mother-in-law to cut raspberries in my absence! So many leavestea disappears! For the third year I have a well-groomed raspberry plantation, like an exhibition

Good day. Please tell me. I collected rose petals. I want to dry for decorating gift teas. But the petals are very large. Do they need to be cut or just wrinkled, crumpled a little and dried?

[Tamil]

Tamil, can be cut, can be dried immediately. But, my petals lose color when dried. Even when the temperature is low. True, I have not dried the red ones yet. Maybe they keep the color?

Good day. Please tell me. I collected rose petals. I want to dry for decorating gift teas. But the petals are very large. Do they need to be cut or just wrinkled, crumpled a little and dried?

I cut them and dried them. It did not crinkle, the color was preserved when dried in e-mail. dryer at nazkoy temp.
But I didn't like the rose-scented tea ...

or just wither, wrinkle a bit and dry?

[Tamil]

I cut them and dried them. Did not crinkle, the color was preserved when dried in e-mail. dryer at nazkoy temp.
But I didn't like the rose-scented tea ...

Thank you. I cut and dried. I want to add to tea not for smell, but for beauty))) the rose slightly changed color, but remained pink. I also dried the purple flowers (petals) of the field burgundy (sokirka), a little peony, a bit of blue and white cornflowers (petals), now I want the petals of calendula and red marigolds. and in winter I will add very little to gift teas for friends and relatives))) I think it will be delicious and beautiful. in July I want to dry some more sunflower petals

Tamil, can be cut, can be dried immediately. But, my petals lose color when dried. Even when the temperature is low. True, I have not dried the red ones yet. Maybe they keep the color?

I tried this drying method: the petals for 15 minutes at 30 degrees in the dryer, then opened (be sure to cool down faster) for 20 minutes, then again for 15-20 minutes at 30 degrees, I removed the trays again, stood open (they are almost dry steels). then dried it out at 40 degrees for 30-40 minutes, poured it out and left it alone. in a couple of days I will put dark red leaves in a jar. sorry, I can not upload the photo to the computer (((

[Tamil]

Tamil, keep in mind - the petals of marigolds give the tea its own smell, and not everyone likes it. Calendula too.
LTD! Zachary has appeared! and why are we silent?

[Elena Kadiewa]

Zachary showed up

Elena Kadiewa,
Also with a new avatar

Girls and boys, where should I go with questions about sage?

[elena88]

elena88, tea bitter strongly

I planted a bush, such a burdock has grown! the leaves don't smell at all. No smell. Above the rose bush. I wanted to uproot it, but decided to wait for the flowers. But the flowers are very fragrant. Today I disassembled a couple of inflorescences into flowers - there is a smell throughout the kitchen. Hands in a resinous fragrant bloom. It is not washed off with soap the first time. And from the second, in fact, too. I wanted to post pictures so that people would look with a well-trained eye. What kind of beast is this? Leaves, even during flowering, do not smell or taste

[elena88]

elena88, well, what does the Internet say? Is there something similar there?

Yes, it is definitely similar!
Here is a photo

I bought it at the supermarket in the greens section. They sell these in tiny pots. I suppose normal people use greens, and the roots are in the trash. And I planted it in the ground.The pot had Sage written in Russian and white. I was also surprised that it didn't smell like anything. Well, I think it might be small, and therefore odorless. Such is the story.

[Elena Kadiewa,]

strangely, the eagle leaves should smell very fragrant. I planted in the country last year - the leaves smelled true at a certain "age" and not all. in the first year it did not bloom with me. I'm waiting for it to bloom this year. his leaves are harvested during flowering. sage leaves always smell - even before flowering.

I got out into the grove yesterday - I picked up rose hips, apple trees, strawberries, blackberries, and irgi. so happy. until I got home. I packed everything into "diapers" and then realized that there were not enough rags to swaddle ... and in the evening my mother thinned out her raspberries a lot - I took such a huge armful - I barely brought it to the car! sorry, so much tea! although I myself carry it and think - I have all the sheets are busy, the freezer will soon be filled, even according to the method of Zacharias ...
can you do something with the crimson branches? or just to throw?

Elena Kadiewa, and I am now reading, gaining experience. when you have a minute at work) very interesting, I like it :-)
Nadyushich, I generally have a flat-trouble in terms of humidity and ventilation. not only that until we redid the floors from the basement in the spring and autumn, the humidity rose through the cracks (first floor), so a one-room apartment - two windows on one side. you open them for airing and ..... the air practically stands. the breeze starts to blow only if you open the front door. and it's not just me who opens it - the whole floor here does that. I will think, reflect.
Radushka, I adjusted to my mother - she cut it out, I immediately came and took the raspberries) she was still standing watching me put everything in a neat sheaf and asks - is it too much for you? of course a lot! but I won't give it away)

[sweet_blondy]

of course a lot! but I won't give it away)

sweet_blondy, Zhenechka, as I understand you! She herself is. For a while, leaves torn off from branches can simply lie on the shelf in the refrigerator (in a bag). Not sure what you can think of with branches. I throw them away.
I think it's time for you to make tea! A couple of sleepless nights and an empty freezer again! Not?

[Radushka,]

Radushka, I think it's time for my husband and I to eat up everything that lies in the freezer, otherwise we are such eaters))) today I got bird cherry, apple and strawberry for defrosting. I have frozen them three times already. I think yes, you can make tea. I'll see if there will be strength by the evening after giving (* as if they remain with me after garden exercises *)
some of the raspberry leaves will definitely have to be stored in the refrigerator, some can simply be dried - I add these to tea when I make herbal preparations. but I still want to ferment most of it. and even decided to mix
at the expense of the branches, I thought to skip in a meat grinder. in general, I read that tea from raspberry branches is very good for colds. the last batch (small) I cut with scissors and dried. but the pleasure is still. the arm hurt from the scissors. I’m thinking I’ll probably twist them all the same. and dry immediately. in any case it will be less labor intensive than cutting. and then we'll see what happens)



I am incredibly grateful to my husband that he not only allows me to do tea, but even helps. is a company for the study of abandoned summer cottages, the bag / bag will always hold. I'm a coward. I'm afraid to climb alone in the jungle)))
Yesterday he says - damn, no matter how I look in the refrigerator in search of food, and there are bags with leaves on all the shelves. I will close. I sit and chew bread. sometimes I even feel ashamed that I forget to cook absolutely loves me and my adventures

[sweet_blondy]

sweet_blondy, my husband also supports me. Well, he drinks tea for a sweet soul! Raspberries do not granulate! It is either only in mixes (with apple-strawberry-pear-cherry) or ... do not suffer that it will turn into dust when twisted. Raspberry dust is just as good as brewed into wonderful tea!

[Radushka,]

Radushka, my husband hasn't appreciated fermented yet.maybe because last year I didn’t quite use the technology and as a result the tea was not as chic as it should have been. or maybe just because I made mono teas. but when I got carried away with herbs - dried all sorts of different ones and began to combine everything from the book - that's when I saw sparks in his eyes! although to be honest I didn’t expect not so long ago I heard a revelation - I am so grateful to you that you bake bread yourself and brew herbal tea
about the fact that raspberries are not granulated I remember but thanks for the reminder! I think there will be both leaf and mono dust (I ordered tea bags for a reason) and mixes thanks for listing the leaves with which you can mix it

[sweet_blondy]

sweet_blondy, Evgeniya, I sift all the ready-made teas and collect this dust in a separate container. (And let Radushka not argue with her!) So in winter my husband said that this combined tea is the most delicious! And it really is the most fragrant! and in bags with Ali express it brews well!

[Elena Kadiewa]

Elena Kadiewa, Helen, why would I argue? This "dust" seems to me the tastiest! And it brews faster and the aroma is great!
The day before yesterday I was drying the mixed tea that I collected for Trinity! Girls, this is SOMETHING with SOMETHING!
sweet_blondy, Zhenechka, do you have a slow cooker? If so, try making stewed raspberries. I'm sure my husband will like it very much! It is not necessary to freeze it. So simmer with uncut leaves, and after languishing, twist and dry.
A completely different drink turns out! Temperature mode "languishing" - 60-80⁰ S. and the time ... I don't even know. I languished for 6 hours and 12 (at 80). I didn't notice the difference. Less electricity is better, probably. At 60, probably 12 would be better.
Herbal teas are good, but there is one big BUT ... They are all, practically, medicinal, which means they have contraindications. Fermented is just a delicious drink

[Radushka]

Not sure what you can think of with branches. I throw them away.

Radushka, crimson?
Sushi for tea !!!
Yes, you need to cut.

hand hurt from scissors

Maybe pruning shears are better than scissors.

[Light]

Light, I have almost 2 hundred square meters of raspberries. I don't have time to cope with the leaves. Where should I also have branches?