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

[Radushka]

Radushka, I realized, the forced necessity comes out, it's a pity that the quality suffers (

[Radushka]

Radushka, I report on cherries (430 g) with dried fireweed (soaked 700 g).
The soaked fireweed lay for a day, mixed with thawed cherries, which seemed a little dry to me, as a result, after the first grinder it was somehow "rotten", after the second - normal granules. Fermented for 3 hours, the smell has already subsided. I dried for an hour with a fry and turned off the oven. In the morning I dried it for another 40 minutes at 50 *.
Dry tea smells like gooseberry jam with cherry leaf
I understand that I have to endure, but I can't wait. Already brewed at work. Everyone liked it very much. The smell is delicate, it smells a little of cherry and rose hips. It tastes the same. The camera in the village, I can't show it either dry or brewed ...

BUT!! I read a lot of reviews about cherries, I expected that with such a ratio of raw materials there would be "lethal, chemical, thermonuclear" and so on. the smell of cherries. IT IS NOT! Where is he??? where have gone ???
I defrosted cherries three times, the most pronounced smell was after the first defrosting.
What I did wrong?
Or does it depend on cherries? The one with which I collected, without any ovaries at all this year ...

[Yuri K]

Yuri K, I do not know!!! I will - I will tell everyone here! I have not tried to store twisted in the freezer, and then ferment. I said that if the tea is worse, then in the mix where I have 25% cherries it is noticeable
OlgaWingof course depends on the cherry. I have four different varieties in the city, and even more in the village. The most lethal (paint and varnish) from wild growth. From smaller varietals. The most pleasant from the "Miracle Cherry" is a sweet cherry. A hybrid of cherry and sweet cherry.
I decided for myself - I will not dry fireweed on purpose, even if someday I divorce a lot, a lot (I dream). And, if somewhere I meet, like last year, dried up on the rash, I will take what God gave. And Use. It doesn't spoil the taste of tea, at least. Although, not ooh and ah

I said that if the tea is worse, then in the mix where I have 25% cherries it is noticeable

Now understood

[Radushka]

Radushka, yes, I also realized that dried fireweed is suitable for mixes, such as village. It will still give its rosehip / prune flavor, but not as beautiful as freshly cured. That is, for mono Ivan-tea, you should not bother.
I plan to dry it, because now the equipment (meat grinder / stove) cannot cope with the volume and I do not have enough time. And judging by the reviews, adding to a ready-made village ready-made IC is also not a good idea ... Therefore, I thought about drying ...

[OlgaWing]

OlgaWing, I liked it with dried-soaked. Like a great black. Fig you will guess that Ivanushka is in it! The rest ... Their words - "What's the point in tea with ivanushka, if you don't smell it?"
So ... just not to throw it away! I wouldn't dry it on purpose

[sokolinka,]

sokolinka, Welcome!

now you just don't laugh at me, okay? on a third-party resource I came across the technology of making ivan tea. for the sake of interest I decided to read and ..... it is written what to pass through a meat grinder with the knife removed... are you all so cool? I don't take off my knife

[sweet_blondy]

sweet_blondy, Zhenechka, they are doing it like that! Crumpled with auger!

it is written what to pass through a meat grinder with the knife removed. are you all so cool? I don't take off my knife

Without knives, it is granular and will not work

[Radushka,]

Radushka, so the grid remains ...won't the granules come out of it? Or do you mean that they are not so chopped at the exit will be like with a knife?

Yuri K, but I don’t understand - is it really going through the holes in this situation?

Yes, I don’t understand - is it really going through the holes in this situation?

Without a grate, if it comes out, there the auger with a body takes over the twisting function, the grate is not needed)

they did not write anything about the lattice. just about the fact that you need to remove the knife))

they did not write anything about the lattice. just about the fact that you need to remove the knife))

Forgot)) It is logical when twisting, how is the mass to be squeezed out through the grate, this is oh her load what would be on the mechanism of a meat grinder and do not understand torn as sheets! ))

oh, it's better not to read anything on the side, otherwise they sow unnecessary unnecessary questions in me

[sweet_blondy]

sweet_blondy, Zhenya, those who have large volumes of Ivanushka will always have an urgent problem of twisting ... Everyone somehow tries to facilitate manual labor

[Radushka,]

Radushka, I just understand I was scared - suddenly my granules are rotten because I don't pull the knife out of the meat grinder

a huge batch of leaves is waiting for me at home today - I took everything out of the freezer to defrost, because I had to load raspberries urgently to freeze. with horror I think what time today (or rather, probably tomorrow) I will go to bed
at the same time, the issue of dry drying is acute, because it is raining here. today I touched my Monday teas in bags - it seems to me they have become even damp than when I put them there ... apparently today I will finish drying in the night in a cooling oven ...

[sweet_blondy]

sweet_blondy, well, yes ... it is necessary to finish drying, if so. Because unfinished tea will grow mold later during storage. And he will have to be thrown away

[Yuri K]

Yuri K, that is, can you remove both the knife and the grate? how then will the auger be fixed?
we tried to scroll the leaves through the rollers for spinning the Oka washing machine, set the limiter to the maximum, and scrolled three times ... they don't really wrinkle.
This year I liked the way to knead with my hands, like dough (described in the recipe "Hair of the Italian macho"). I thought it was a very long time - no, a bowl of half a kilo is kneaded in 10 minutes. And if the whole family kneads, then generally quickly. N this is if someone needs a sheet. Or a rollerball suggested by Azat. The husband collected it himself. Good thing.
But actually, the meat grinder is our everything!

that is, can you remove both the knife and the grate? how then will the auger be fixed?

Hmm ... I didn't think about that. So I'm wrong somewhere, although what's the point of removing the knife and tearing the leaf through the grate - I also don't understand, besides, due to the lack of a knife, the auger will also walk ...

[OlgaWing]

OlgaWing, I have a grate, which is not in a hole, as for cutlets, but with slots. Maybe they use it. In short ... I spin on a regular one. Two times as a rule. Only before twice in a row (on a large wire rack, and then not on a small wire rack), and now first on a large wire rack, then fermentation, then on a small wire rack and dry.

[Radushka,]

Radushka, how good it is that I came here in the evening! I just fermented 2 teas. twisted a second time like you on a fine grate. about a miracle! the granules are significantly compacted. I look at them and my heart is really happy - they are certainly not like those of a pear, but still they look like granules and are not rotten. even after roasting in the oven)) thank you very much for the advice!
I have a tryout of pen in mixes today
the first is strawberries, blackberries, rose hips. the second - apple tree, plum, irga, rose hips.
I like both smells very much!

[sweet_blondy]

sweet_blondy, Zhenya, I am very glad that the enthusiasm is just growing! Happy tea!

In one of the tea topics, the experience of twisting without a knife is described ... no result.

[Radushka,]

Radushka, enthusiasm is on the scale! husband laughs - this is what you got involved, even abandoned embroidery, sewing and knitting
Tell me, your one batch of tea (about 500 grams as I understand it) - how much does it take by volume? just a 3 liter jar? I got 400 and 450 grams out of 1 kg.the first one takes a 2 liter jar, the second one spread out into small ones. Thinking over which jar is better to store tea. I want 1 batch to occupy 1 can

Elena Kadiewa, at such moments I understand - how good it is that I found this topic

[sweet_blondy]

sweet_blondy, Zhenya, I have exactly the same 1.8 liter cans. With a wide mouth, screwed plastic cover made of very thick glass. They become great in my closet. You can put one on one, if that. Yes, you can't put a pound in such a jar. But, I make takes of the same composition. So, then I add sleep, mix. And especially successful mixes (as it seems to me) I still pour them into a small container, like a sample (I sign the composition, the date of manufacture and the mode, if it was different). They also collect jars of baby food for me. They are, of course, smaller, but you can make them beautiful and donate them to someone. In addition, they are opaque, which means they can stand on an open kitchen shelf. I would also like to have one batch in one jar. But, I have not met such cans, and ordinary three-liter cans for conservation are made of too thin glass. I'm afraid the edges will start to churn, the glass may get into the tea. But, then my such troubles. Can be stored in plastic containers of suitable size. It is also convenient to put them one on one. The main thing is that tightness should be maintained (especially since your humidity is high) and you need to hide it from the sun. Well, as usual. All storage conditions know, I think

ud-but

good time of the day)) I want to know if anyone has made a pleasant tea from the fermets. lindens? and tell me what to do with the flowers? I don’t want honey. we have an apiary, from the word "honey" I feel bad))))) just dry them? or also fermet.?

good time of the day)) I want to know if anyone has made a pleasant tea from the fermets. lindens? and tell me what to do with the flowers? I don’t want honey. we have an apiary, from the word "honey" I feel bad))))) just dry them? or also fermet.?

Nobody seems to have made a pleasant tea from linden, you should not use it. And then it is better to dry linden flowers and add them separately to tea.

Linden - wow! (well, I tried it in the first season. I shouldn't have listened to sensei). And the flowers, as usual ... dry them and add them to tea with a delicate taste. By the way, it's good that they reminded me! I'll have to try adding lime blossom (dried) to goose-cherry-raspberry tea! After two years of storage, tea has such a strong honey aroma that it seems to me that linden would be very appropriate there!

And someone made a fermented walnut leaf? I read that "fu", in another place that is good, in the third that is very useful ... Is there someone who tried it himself?

[Alexander Leonidovich]

Alexander Leonidovich, did not do. I make alcohol tincture from it (green fruits) and dry the leaf to collect the medicinal. I read somewhere that among the various useful components in the leaves of a walnut there is a lot of toxic substances. Since I did not intend to make tea from it, I did not remember the name of this "poison". Previously, one forum member-pharmacist (or pharmacologist) came to us, everyone asked her such things. But, for a long time she was not here.
The taste of the leaf is fucking to me, as they say ... Did you do a batch test?

Good day! I also got infected with the tea virus. I read, studied, everything seemed to be elementary and understandable. And today I got to the cherry, narwhal leaves, and now I sit in a stupor and think, what's next? All of a sudden, all the information got mixed up. Naturally, I will re-read everything again and I will write it down. Please point me on the path.
Here, all the same, the cherries must be wilted first, then into the freezer, then cut or minced, fermentation and drying. Or you can freeze it without withering. How does she do it better? Or maybe the Zechariah method? And is it better to cut or through a meat grinder? And is it necessary to remove the knife from the meat grinder? Today I just got information. Very, very much I ask you to prompt.

[wither first]

all the same wither first, then into the freezer, then cut or grinder, fermentation and drying.

Absolutely right!
Choose whether to cut or grind it yourself, but I warn you, the cherry has already "eaten" more than one grinder, a very heavy sheet for a grinder.

Thank you!

[Svetlana Kravchenko]

Svetlana Kravchenko, dry-be sure! And it's good, according to the recipe.
And already there ... as you like, but I minced cherries, really, with Ivanushka.

Thank you!
Do you need to clean the knife in a meat grinder?



I'm going to risk a meat grinder))) I want more rich tea)

I'm going to risk a meat grinder))) I want more rich tea)

Then a meat grinder. And it is advisable to mix the cherries with ivanushka or an apple tree or with all of them together, otherwise one cherry may not like either color or taste. And how to do it, twist the dried raw material or according to Zachariy, decide for yourself. For me, according to Zachariy, it tastes better.

Do you need to clean the knife in a meat grinder? I'm going to risk a meat grinder))) I want more rich tea)

Well, if you remove the knife, then why the meat grinder?
And so that the leaves do not "eat" the meat grinder, you must not stuff too much of them and observe the operation of the grinder according to the instructions! 10 min. works, 15-20 min. resting. And also, it is advisable to regularly sharpen both the knife and the grinder mesh, so the sharpening leaves "eat" instantly!

[Nadyushich]

Nadyushich, Thank you!



filirina, filirina, and today I saw somewhere in Temko. It seemed to the most strange.

"When I was discharged from the hospital, I carefully listened to what I shouldn't do, and then I went and broke it all."

I did the opposite. After last year's tests with Ivan-tea, when everything worked out well for me, I skimmed over this topic with my eyes, decided that I already knew everything and immediately got down to business. But not on a large scale. Because I won't be able to go to the dacha before the end of this week, and I'm not very inspired to pick leaves on Skhodnya - airplanes in Sheremetyevo land / take off up to 500 boards a day overhead. So, one hell, it was just a test. From what was.

Tore everything that came to hand in the garden. Cherry, blackberry, including currants, raspberries most of all, some more sea buckthorn. But all the fresh leaves turned out (weighed - was surprised) - 340 g, although the package seemed voluminous. I even thought that with such a weight ensiling fermentation will not work. But, it seems - everything turned out as it should. Withered, scrolled in a meat grinder and fermented. Two hours ago I finished drying in the airfryer.

And (if we go back to the first phrase) only after all this began listen read carefully about the intricacies and features. And to understand that somewhere in something I was wrong and did wrong. But it turned out that way.
Let it ripen for a week now - then I'll try this assortment.

[Countryman]

Countryman, so I wrote about this, every time you find something new in the recipe, although I already make tea on the automatic.

"When I was discharged from the hospital, I carefully listened to what I shouldn't do, and then I went and broke it all."
somewhere in something I was wrong and did wrong

All the same, the cherries must be wilted first, then in the freezer, then cut or minced, fermentation and drying. Or you can freeze it without withering. How does she do it better?

Svetlana, I make cherries like this:
pluck the leaves,
must be wilted,
then through a meat grinder once, the withered ones are scrolled without problems onto the largest grid,
then add to fermentation,
after drying.
Here is the result of this year.

Thank you! And I wilted, the vein does not break already, it bends, but it's too late, I don't want to bother in the night. I decided to spend the night in the freezer, and tomorrow I will continue to study. Have you ever compared how best to freeze or not?

[Svetlana Kravchenko]

what is better, freeze or not

Svetlana Kravchenko, freeze by the method of Zachariah
Fermented tea from leaves of garden and wild plants (master class) # 12010

Thank you! I was also inclined to this method.

Thank you! And I wilted, the vein does not break already, it bends, but it's too late, I don't want to bother in the night. I decided to spend the night in the freezer, and tomorrow I will continue to study. Have you compared how best to freeze or not?

If you are doing it for the first time, then it is best in the simplest way to understand the individual processes and sequence. I know from myself: despite the reviews, you still try this and that, the main thing here is that I could, I did it!
I've already tried everything, freezing for me - unnecessary movements, the main thing is to catch the moment of the end of fermentation, catch the desired aroma and fix it. ... (IMHO)

Thank you!
Yes, you have to try and adapt. The main thing is that a start has been made)

summer has finally come to us. now a series of watering and weeding ... and when to have tea? the freezer is packed with two batches of leaves - I heat it alternately, I don't even remember how long it is time to make tea. give me some free time?

The next party of "Derevensky" is being prepared, fermented