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

[Yuri K,]

Yuri K, what's in the composition? I see there is an apple tree by color)

[sweet_blondy]

sweet_blondy, oh, I will not even say, at these abandoned dachas - what not! Everything was wild, even some snags could not identify, but it is clear that it was planted and not grown by itself Surely there is a plum, there are not many apple trees, maybe a pear was caught (when freezing and thawing, the leaf turned out to be absolutely black), a little raspberry, a little bit of cherries, everything (where can we go without it?), a sucker in bloom and even a young maple leaf added Assorted, it still worked!

[Yuri K]

Yuri K,

me freezing - unnecessary movements, (IMHO)

It is so ... If you do not feel the difference, then why unnecessary movements?
But, my meat grinder refuses to twist the autumn leaves without freezing

Oh, how wrong I was! I confused the narrow-leaved sucker with the wild sea buckthorn! I picked up the sea buckthorn foliage, now I read the differences on the Internet on the sheet

[Yuri K]

Yuri K, well, nothing, well, okay! There will be SEA BUCKTHORN tea! Do you think

[Radushka]

Radushka, but here I ran to search, no one is delighted with sea buckthorn))) Unlike a sucker! And it's not scary, I didn't do mono, besides, there the proportion is quite small to the total mass
Soon the batch will go to drying))

[Yuri K]

Yuri K, I was not happy about the sucker either. A year later I just tasted it. And what he became after two years!

[Radushka]

RadushkaWell, let's see what happens. The other worries me more ... I’m not doing the first batch, but only in the first batch there was a powerful reaction - the smell was crazy, and the twist was warm almost all the time. Subsequent games, including today's one, are somehow lethargic, the smell is barely audible, there is no warmth in the cups. Although the temperature behind the "board" is more than 20 degrees, I already wrapped it up (you can see it in the photo) and put it on the balcony in the sun (but this year we have it like a traffic light - it is constantly hiding). I don’t understand the reason, I only feel that something is not going well.
It can't depend on the composition of the foliage, can it? Either it goes on, fermentation, or barely smolders ...

[Yuri K]

Yuri K, in the first, probably there were a lot of cherries?
By the way, my temperature has never risen so much in three seasons that it was noticeable.
And the smell is not intensified, but transformed. The "sourness" in the smell, which is always there when twisted, disappears.
By the way, I temper almost everything according to Zacharias, except for aromatic herbs and fireweed

[Radushka]

RadushkaBy the way, yes, there were a lot of cherries in the first batch. The foliage was hardened twice in the freezer, followed by defrosting in bags.

Should cherries already smell like cherries during fermentation?
Yesterday I dried the cherries in the fabric at 9-10 o'clock, the central vein was bent, put it in the freezer with a cloth in the package for 12 hours at night. Today, in the bag, put it in the sun to thaw, it turned out 2 hours. The leaves were both dark and green. I decided to grind, because some do not freeze at all, but I was already tuned in, took out a meat grinder from the closet) Meat grinder. By the way, I did it perfectly well, otherwise I was even afraid that I would kick. The layer for fermentation turned out to be 4-5 cm. In em. a saucepan, a damp towel on top and a loose lid. I put it at 11.30, the temperature in the kitchen was 22 degrees. now 27 degrees. I took the saucepan into the house, here it is 25 degrees.
Bottom line: it is worth it, the mass does not heat up (maybe transfer it to a smaller container so that the layer is higher?). Doesn't smell especially, maybe a little softer than immediately after a meat grinder, without sourness. And fermentation. it turns out, it's already 6 hours.
Wait until the aroma intensifies? And what is it like in cherries during fermentation?

[Svetlana Kravchenko]

And what is it like in cherries during fermentation?

Svetlana Kravchenko, she smelled like grass to me
And then in tea

I was not thrilled with a sucker either

Radushka, I threw mine. Probably overdried. The grass is grass.

I often add sea buckthorn to the mix.

[Light]

Light, true? Thank you, you calmed me down, otherwise I thought I ruined everything
Exactly, it smells like grass. Wait until the smell grows stronger? It has been standing for almost 8 hours. Although, I read from someone here, 24 hour fermentation. I don't remember, just which leaves.

And Ivan tea has been drying in the fabric for about 6 hours at 25 degrees. I don’t hear something of a fruit-honey-super smell.



Yes, a tough case. In theory, everything is simple, but how did you start doing, some questions
But how to combine medium and deep fermentation and "over-fermentation"? Lowering the temperature? For example, Ivan tea is fermented for 24 hours. What if the same scent was already there?
Should you be guided by aroma only during fermentation?



I conducted tests for Ivan-tea, after almost 7 hours of wilting, the vein breaks, the lump crumbles. There is no particular aroma.

Today I opened a container with a pear :) The smell from childhood, how my mother cooked compote from dried pears, pleasant smell of dried pears. Three weeks of dry fermentation. It turned out not much, half a container of 1.5 liters. I still have to do it, but for now I ferment the mix: pear, apple, a little cherry.

I often add sea buckthorn to the mix.

Does it give any note? Or absolutely not felt in the mix?



For the first time! Just listen! For the first time, the second twisting after fermentation was SO HARD in a meat grinder !!! The first linking behaved without surprises after the hardening method. The second was made after 6 hours of fermentation. The result was very strong, oily granules, from time to time only by applying good efforts it was possible to push the plug to the auger. Perhaps one extra body movement gave such a powerful result? Before placing the leaves in the freezer, after drying, I thoroughly rinsed them, as they do when making leaf tea, then I did everything as before, freezing followed by defrosting in two cycles. I will try to repeat this moment in the next game. Surprised, honestly!
But! The load on the grinder is simply colossal, with periodic choking to low speed! If you try, the adapter may not withstand many copies with low power!
Now I enjoy the smell of a prune-flower aroma, drying is in progress

Eh ... Yuri, I constantly twist the cherries like that ... And how terribly raspberries twist in the second half of summer!
Therefore, I only do mixes. They spin much easier due to the different quality and structure of the leaves.

[Radushka]

Radushka, this time I have cherries if I have 1%, that's good! Before that, the cherry was relatively easy to twist. Today I learned for the first time what a screw freeze is. I poured it into the throat with a spoon, and there a cork formed, and I didn't know what to call it, pushing the feeder with a force that was pretty decent even for a man))

[Yuri K]

Yuri K, break it, definitely. Is there a reverse? It is very difficult to twist the garden ones without reverse.
I played the first games by hand. Then the hands began to fall off and asked the spouse. He twisted it. He went into the yard. He returned and said that she would find an electric one, but hurry. Reverse only

[Radushka]

Radushka, there is a reverse, but it was not needed, the knives are sharp, the grate too. The cork did not form at the grate, maybe he did not quite sensibly explained it)) It was not completely solidified, but as if ... well, the very trimmed meat twists, then releases it until a new portion A very oily mass was to the touch when rubbed in fingers, what does it mean not just moisture.

[Yuri K]

Yuri K, Be careful! Do not shove a lot of leaves into the meat grinder at once! You know, how many meat grinders we have flew like that. Bushings and motors are strewn about.

[Tricia]

Tricia, I in pinches, I feel the measure, and it can be said that this is not the first time I make seagulls))) Thank you for the warning! I am warning myself! )))

[Svetlana Kravchenko]

Exactly, it smells like grass.

Svetlana Kravchenko, mine stood for 10 months.

so, what the cherry did not smell to me was grass ... NEVER

Aha! You stink of paint!

Girls boys! Now dried seagulls from garden strawberries (strawberries) + black currant + a bit of ivanushka. Well ... ICh somewhere around 100 grams, currants - 500 and 900 grams of strawberry leaves. She hardened according to Zachariah, minced twice. Fermented for 4 hours. I dry with a fry at 150-120-100 for 10 minutes and I will dry it in the dryer at 70.
The smell is awesome! The color of the granules is dark (probably, Ivan-tea gave). I wonder what the color-taste of the finished tea will be?

[Radushka]

Radushka, gourmet tea!

[Yuri K]

Yuri K, not enough for gourmets, however
too many of them

Yuri, yes, we all, regardless of the experience of tea making, through a meat grinder or a sleeve, but it flew. I've already stopped chasing pellets. And, mostly, I twist it by hand. But these are my cockroaches, I control fermentation in this way, I track smells, the viscosity of raw materials, etc. With my hands somehow it turns out better - through labor and sweat - to happiness and tea

[Tricia]

Tricia,

Hands somehow get better - through work and sweat

It looks like the method of touch and becomes the main thing for me




Well, that's it! The tea, to my inexperienced taste, turned out to be noble. The taste is difficult to describe, of course, again, notes of woody, prunes, a little almond, something else that is barely perceptible, but the aftertaste caused delight! After a sip, suddenly there is a fleeting honeyiness, very interesting sensations! So far, I can only imagine what shades the tea will acquire after aging!

[Light]

Light, true? Thank you, you calmed me down, otherwise I thought I ruined everything
Exactly, it smells like grass. Wait until the smell grows stronger? It has been standing for almost 8 hours. Although, I read from someone here, 24 hour fermentation. I don't remember, just which leaves.



:

I'll say about cherries, I don't have Ivan-tea.
Fermentation can take me a day and a half, in the kitchen just on the table. In less time, "the same flavor" was not obtained
Svetlana Kravchenko, be patient, periodically raise the towel and sniff
I would describe the smell as "the scent of young almonds" or "broken cherry pits", these are my cherry associations .....
Make sure that the mass does not dry out and that the towel on top is wet.
I'm sure everything will work out, you will definitely understand when a wonderful metamorphosis will happen

Thank you) I decided to leave the cherries in the kitchen overnight) Only the towel will need to be checked. During the process, I re-read the topic, so many write that long fermentation does not even harm very much) I hope everything will work out.

long fermentation does not even harm

But it leads to acidification of raw materials! This must also be taken into account! Otherwise, instead of tea, you can get something with a scent ...

[... Did you do a batch test?]

... Did you do a batch test?

What is a batch test?

[Radushka,]

Radushka, my strawberry leaf gives a dark color, so it could be her
Yuri K, Congratulations on your successful tea! and I'm afraid to try tea immediately after preparation. I'm afraid to be disappointed, because I'm doing I'm doing I'm going to get it in the fall
Alexander Leonidovich, there is a link on the first page
------------
I have tea according to plan today. I hope I will have time to do everything in the evening and will not go to bed late)



Yuri K, read about water mint. tell me, have you met her this year? is it worth going to look for?
and still after - collecting lime blossom?

"batch test" - put the leaves in a bag, remember them a little and stick your nose in the bag. You will immediately understand whether it is worth doing or not.

Everyone, threw away my cherry tea
Cherry turned out without taste, color and smell, from the word at all.
And Ivan tea will probably go there too.
The first experience is unsuccessful, I will reread the topic again and try

A question for experts. If I want a strong medium-fermented tea, ferment for 10-16 hours. And in the house 25 - 26 degrees. And if an aroma appears after 2-3 hours, then what to do?

And then Ivan-tea has a pleasant aroma after 2 hours of fermentation, and after an hour it was gone. I did not dare to keep it longer and dried it. Accordingly, neither the smell nor the color of the tea remained after drying.
And should the fermented mass be self-heating? Otherwise, neither the cherry in the pan on the table, nor the ivan tea under the pillow on the sofa got hot

[Svetlana Kravchenko]

Everyone, threw away my cherry tea
Cherry turned out without taste, color and smell, from the word at all.
And Ivan tea will probably go there too.

Svetlana Kravchenko, and how long was your tea aged? Dry fermentation.

I have read all the local things of the last days and this tea is yours I tried to brew an hour ago. I did not wait for the planned week until it ripens.
Everything worked out, however. The taste and bouquet are good. The taste of Sheremetyevo airport is also not felt.

[Countryman]

I did not wait for the planned week until it ripens.

Countryman, Konstantin, my seagulls after 2 weeks only began to show a smell.

Countryman, Konstantin, after 2 weeks my tea only began to show a smell.

Yes, I know. Ivan tea at the end of winter became more intense for me. In color and taste, but more sluggish in smell. Apparently, it depends on too much concrete. But to withstand a little each, however, it is necessary.

But I am planning the main gathering at the dacha, but for now it was just a technology development. Still, when (the short-range drive zone) at an altitude of 180 m above you planes every three minutes to land, let tea leaves ... although I was born here ... somehow I didn't ...

[Countryman]

Everyone, threw away my cherry tea
...
And Ivan tea will probably go there too.

But this is absolutely in vain !!

from the word completely

The only excuse for you is if you are waiting for the taste of regular black tea. It won't be in our teas. Otherwise, the tea would have miraculously become good over time, the only thing I thought was that you burned it a little, but even this tea was not worth throwing away, it was worth putting it in storage.

________________________ ______________

Countryman, and a vegetable garden and a garden in your country house?
I have no trick, I'm interested for information)

[Light]

Light,

How long was your tea aged? Dry fermentation.

not at all, I just dried it. I read that cherries smell already when dried, even when fermented. And mine has no smell at all. It smelled like grass during fermentation. And, after almost a day of fermentation, I didn't even paint over the water during brewing.

[Svetlana Kravchenko]

Svetlana Kravchenko, my cherry also smelled of greenery. And then
Cherry is weak in color. Apple and pear give color.

[Natalo4-ka]

Natalo4-ka,

The only excuse for you is if you are waiting for the taste of regular black tea. It won't be in our teas. Otherwise, the tea would have miraculously become good over time, the only thing I thought was that you burned it a little, but even this tea was not worth throwing away, it was worth putting it in storage.

Yes, I was expecting at least some taste and color (24 hours of fermentation, albeit at 25-26 degrees), and especially waiting for the smell.

[Natalo4-ka]

Natalo4-ka, Yes, I was waiting for at least some taste and color (24 hours of fermentation, albeit at 25-26 degrees), and especially waiting for the smell.

Was it really a cherry? Normal? which they put in dumplings? (she will not have a color, at least ferment it!)

[Radushka]

Radushka,

Was it really a cherry? Normal? which they put in dumplings? (she will not have a color, at least ferment it!)

Cherry is weak in color. Apple and pear give color.

Cherry, common. About color - thanks, I will keep in mind



Light,

my cherries also smelled of greenery. And then

And when drying?

For some reason, some already smell right after drying.

In general, yes, it seems I was in a hurry

[Svetlana Kravchenko]

For some reason, some already smell right when drying

Svetlana Kravchenko, my poor neighbors did not know where to escape while I was drying teas with cherries.

[Svetlana Kravchenko]

Svetlana Kravchenko, I will share my experience. I also made cherries for the first time a week ago. I was also expecting a "thermonuclear" smell. And it turned out to be weak, tender ... Although everyone around them recognized the cherry during tasting)
Radushka said to this that the smell depends very much on the type of cherry. Wildlife smells the strongest, and garden varieties are much weaker. I haven't found the game yet, so I can't compare. And I left the tea for dry fermentation - I hope that the very smell will still appear!

Don't throw anything away. The girls wrote many times that in a year any tea, even the most unsuccessful one, simply cannot be recognized.
Good luck with tea making and tea making!

[Light]

Light,

my poor neighbors did not know where to run while I was drying teas with cherries.

I mean, it smelled like grass or cherries?