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

[filirina]

filirina, I use a freezer to facilitate the twisting of a rough leaf, and they are almost all rough from the trees. Well, in order to preserve the foliage, you do not always want to immediately engage in the further process after the tedious process of collecting in the heat and with midges with mosquitoes.
But about the fireweed - I missed the moment, on the search there are rare mentions that it is also being frozen, but apparently in the future this idea was again abandoned

I call the workers the remnants of experiments, a mix: basically to runny - with Ivan tea, with an apple tree, with a pear, a little currant and raspberry.

Wow! Run away! Just think about it! I've always thought of it as a weed. Tell us in more detail, please, how does she behave in mixtures? And have you tried it as a standalone tea?

freeze

They freeze, but mostly either when it is very small and needs to be mixed with something, or because of the lack of time for its timely processing! Otherwise, it makes no sense to freeze it. And garden teas, even autumn ones (I usually have extreme teas in mid-November) twist normally and without a freezer, well, that's for sure.
Yuri, I'm ashamed to ask - how many sheets do you take at a time, what makes the collection so tiresome? It takes 15-20 minutes for me to collect a garden package weighing 2-3 kg. Am I tearing too fast?



Here are today's delights: tea rose and raspberries (Radushka, special thanks to you for this idea, you know, we have the same tea tastes!)

The same began to freeze only because of lack of time or individual positions for the stock, in addition to the village. It's easier to keep withered leaves (up to a week) in the refrigerator. It's better for my taste.

but I am ashamed to ask - how many sheets do you take at a time, what makes the collection so tiresome? It takes 15-20 minutes for me to collect a garden package weighing 2-3 kg. Am I tearing too fast?

Do not hesitate, I will easily answer! My access to the tops is too laborious, walking to the abandoned dachas takes about 30-40 minutes at a quick pace, there is no transport there. Then, while you walk in the jungle in sweat, hordes of bloodsuckers attack you, and of course the foliage breaks in more than one place, most of the trees are killed by frosts, you have to climb waist-deep in the grass and overgrown cherry trees in different areas, looking for "edible" ones. Well, then the return trip to the hut follows.

[filirina]

filirina, Irina, I steamed last season with raspberries and cherries. It's something with something! Although, cherries still "stink" to me, of course.
And, behold, I really liked the raspberry with pink petals. Now I'm going to make garden strawberries with rose petals. For comparison
By the way, I also spend a lot of time harvesting garden-forestry ones. I never blink the branches off the leaves, but pinch each one separately. probably that's why

My access to the tops is too laborious, walking to the abandoned dachas takes about 30-40 minutes at a quick pace, there is no transport there. Then, while you walk in the jungle in sweat, hordes of bloodsuckers attack you, and of course the foliage breaks in more than one place, most of the trees are killed by frost, you have to climb waist-deep in the grass and overgrown cherry-trees in different areas, looking for "edible" ones. Well, then the return trip to the house of the hut follows

Yes, you are a hero!

[Svetlana Kravchenko]

Svetlana Kravchenko, well, this is an exaggeration, of course, but it’s not easy to get tea either

And I had about 3 hours of fermentation in total, and the smell intensified after 1.5 - 2 hours.

Light, I explained that the fermentation lasted not 1.5-2 hours, but 16 hours.it lay in a bag at a high temperature all night, it was already fermented then. And then another 2 hours, and then left it for another 4 hours, when he was already overcooked and stopped smelling. That is, it fermented "with aroma" overnight + 2 hours, and then "without aroma" for another 4. And then, where did you find good reviews about the taste and aroma of tea fermented for 24 hours or more? There are none There is only a dark color and that's it. But if taste and aroma are needed, then by our collective efforts we have established the optimal fermentation period of 4-6 hours at T = 22-24 *. And the color can be enhanced by frying at 150 * 20 minutes.
But on garden scent, too, we were convinced many times that the taste and aroma depends on the variety or "wildness" of the plant, the leaves of which you ferment. For example, I compared the taste, color and aroma of tea from three different varieties of apple trees. And I was convinced, and then told about it, that all three teas were very different in all respects. And now in the mixes I use only two varieties of these apple trees, since the third variety - the summer apple tree - is completely nonexistent, neither color, nor taste, nor aroma. And there are different spireas, mine immediately smells like a green apple, and she has a fresh taste, while Lena Kadieva's is bitter and not tasty at all. So don't be guided by such an indicator as aroma immediately after scrolling. Better follow the technology - 3-5 hours of fermentation for garden sauces is optimal, and if you do it according to Zakhar, then 1.5-2 hours is normal.

there are rare mentions that it is also freezing

I have done and now do mixes with Ivanushka exactly in Zakhar's way, I ice-thaw. Everyone who has tried my mixes, and there are many of them, will all confirm the awesome taste and aroma of these teas, pleasant astringency and a long aromatic honey aftertaste. That's just for that weekend I made 1kg850g of ready-made dried mix with Ivanushka according to Zakhar.

Eh, my dream is to get fireweed. I do not go so high and far into the mountains where he lives with us ...

[Linadoc]

Linadoc, Thank you!

and the aromas are not at all the same as on fresh raw materials, and I don't like this soft-nasty frozen mash! But again, this is my personal opinion, different from the generally accepted one! But I personally like steamed teas from Zacharias! Soaring transforms mulberries especially beyond recognition and soaring is very friendly with raspberries!

Ira, of course, is a matter of taste! Some people like only leafy teas, some like granulated teas, some with frying, and some without ...
I also like steamed teas, but their consistency is less than defrosted and it does not bother me. And their aroma is stronger for my taste ... So there are many options for making tea, a matter of taste, who likes what.

[Nadyushich]

Nadyushich, so ... again you force me to poke around, what kind of vaping is that, I'm chasing after taste, of course)))

[Yuri K]

Yuri K, everything is very simple! ALL !!!
Listen here, if you are too lazy to look in the subject (I'm too lazy). I make my favorite raspberries, raspberries with cherries (for cherry tea lovers) and mulberries (mono and with added cherries) so constantly. In autumn, I do this for large-fruited hawthorn. I haven't tried others yet.
I take the leaves (I take the withered ones, because the not withered ones are badly compacted) without any freezing-thawing. I put them in a polyethylene bag (probably now someone will say that it is harmful, but I have not yet figured out how to replace it), tamp it tightly and shove it into my multicooker. I leave the package open on top. I put the saucer on as a slight oppression (prevents the bag from sticking to the steam release valve) and turn on the "languor" mode (I have 80⁰C for 5-6 hours, or at the master chef temperature +60⁰From for 10-12 hours. By the way, I did not notice much difference in the taste of the finished tea.
Then take out - twist in a meat grinder and dry without frying, wherever it is more convenient for you. I immediately dry in the dryer at 70
The aroma of raspberries, for example, is absolutely "jam". And unlike fermented in the "normal" way, steamed raspberries produce pellets. True, they are still small.

Method of hardening tea leaves in preparation for fermentation (Zachary)

While looking, Anya has already answered. But here is a link to Zechariah's recipe for anyone interested.By the way, he has a birthday today! All the best to him!



Anh, I took the bag for baking.

[Radushka,]

Radushka, thanks for the detailed description!

and yesterday I was so upset because I ruined so many leaves with my 12-hour repeated defrosting ... I came to my husband to cry, and he says - don't even think of throwing it away, make tea, everything will be drunk. still better than purchased.
in the morning I brewed the one that I cooked the day before yesterday (bird cherry, blackberry, strawberry) - the color is sooooo rich, the aroma is barely perceptible, bird cherry. did not raise his hand to throw away. she scolded herself of course that she was inattentive. but it's still an experience. decided to take the tea to her parents - let it be brewed instead of ordinary black tea - it will certainly be more useful. and looks like a familiar one. otherwise I somehow let my mother try my herbal, so she wrinkled and said too natural

Hello everyone! I rarely go, I am a little busy now with health issues, but I make tea, harvest raw materials!
In the freezer there is a strawberry leaf, yesterday I took a full tamped bucket of currants.
Made rose petals. I was very afraid that it would be "not mine", I was very surprised that the taste impressed and even very much. It's just that I don't like rose jam, wine ... even cometic rose oil is not that not pleasant to me, but even disgusting in smell, and jam and wine to taste too.
But tea was on top! Dark strong granules, very thick and rich taste with the slightest hint of rose hips. Yesterday my daughter came to visit, she liked the apple / cherry more, even asked to give it to her. So the cherry will be this year, but later, now everything is not in time and the cherry has not yet departed. it's a rose. It was mostly soft pink, even coral rather in color and a couple of dark red buds

I liked apple \ cherry more

I also like this tea sooo much. And last year, Ivan added tea to cherry with apple, the taste became even richer. This year I will do a lot of this.

[sweet_blondy]

sweet_blondy, Zhenya, don't be upset! And your "over-fermented" tea will go great, you'll see! And the one that "prepared the day before yesterday" LEAVE DRINKING NOW !!! You yourself will not believe how delicious it will become when it has been in the jar for at least a couple of months! Better six months! Better yet ... YEAR! It will become completely different! And your parents will completely give up shop teas!
I also don't like herbal teas. even those that seem to be delicious ... They all remind me of medicinal fees, honestly

[Radushka]

Radushka, thanks, interesting method! But I already somehow got used to it with freezing and drying)) To force the multicooker and the power grid is something without tea)) Just kidding! But I will remember, just in case))

[Yuri K]

Yuri K, do it once. Just to know what it is and what it is eaten with. I, too, mostly do not steamed

[Radushka]

Radushka, well, I will definitely try))



And here's an interesting question for me, during the park process all bacteria are probably killed, those who are also responsible for fermentation. How does the process go then? As usual?

[Yuri K]

Yuri K,
Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker

[Light]

Light, thanks, I read))

Hello everyone!!!
I also made tea for the first time yesterday !!!
Made from the leaves of raspberries, currants, wild pears and domestic pears of summer ripening. Davolna is like an elephant !!! Probably everything worked out. There were very few raspberries. I don't grow, but you can't pick a lot through the fence))) weighed before drying, it was only 220g, after drying it turned out to be 180))) I didn't weigh any more narwhal currants. Raspberry has got granules, while smordina has practically no granules.
Pear --- the smell of the mind can be moved !!! Granules are also good))) the only color is lighter than it wanted. I think the point is either that the variety is summer (Bera Slutskaya) or a little * fried *. I was afraid to overexpose, (there is no thermometer in the oven) and just do it all quickly dried out. True, the oven was preheated (baked), the leaves were in the freezer for 4-5 days. But I didn’t have any juice at all (!). We have such dryness, maybe that's why? I collected the leaves in the morning. I didn't wash, I took the best ones.
I want to say thank you all !!! For sharing, discussing ALL the nuances. For your patience in answering seemingly simple questions !! Having started to do it, I did not even think what would happen. I was afraid to start doing) (I remembered dancing around the leaven) But the leaves were torn off, the freezer was not rubber, I had to do it))) (there are also cherries and mint * freezing *. I will do it on the weekend). And there will definitely be photos !!!
Sorry for a lot of letters. For mistakes too. I am writing at work, from the phone. Yesterday I didn't have the strength to brag here, and I'll come home, I can change my mind to brag)))
Delicious tea for us☺☺☺

and I'll come home, I can change my mind to brag)))

No, well, this is not a conversation! I'm very interested in the pictures)) So we are waiting))

[Pani irina]

Pani irina, Irina, good fellow! And for what she did, and for what she reported.

[Pani irina]

I also made tea for the first time yesterday

Pani irina, with the first tea!

Greetings to all tea makers from the author of tea recipes, Lyudochka!

[Elena Kadiewa]

Elena Kadiewa, Thank you! Hello Lyuda too!

[Pani irina]

Pani irina, Thanks for the braggart! You have no idea how important it is for all of us!
If you have grapes (of any variety), make MOJITO! It's great chilled! I hope it will still be hot

Fermented tea "Mojito" from mint leaves, grapes and cherries (Lasto4ka)

[Yuri K]

Yuri K, I'll try a photo through a laptop. insert, something does not work through the phone))Radushka, I will definitely do it. While I'm saving up the mint. Let's hope that the grape leaves will grow without any pain. Because pears are probably% 30 already damaged by some kind of disease. And the grapes --- last year they swore at this time that they cut off the whole thing, it was mainly planted for the shade, this year there is not enough foliage (((There are no cherries too, so you can not be afraid to tear the leaves.

So, ladies and gentlemen, thank you for the science!
And to be continued☺☺☺





Pani irina, with the first tea!
[/ quote]
Thank you

[Radushka,]

Radushka, tease with interesting recipes, especially in my condition - when I sit and think about the girlish grapes that grow in an abandoned cottage nearby))) but I read not very good reviews about it ...
about my tea - thanks for the kind words! passed several stages yesterday - alternately throw it out and leave it. decided to leave. sorry for the work. always have time to throw it out. let him lie in the closet)
at the expense of herbal teas - I was already convinced that someone is on with a bang, and someone gives medicine. I can say about myself - I have favorite herbs, even a harmful husband has favorite herbs. just add them to tea. and only by prescription. acquired a very useful book in the spring. I take from there. by the way, there are also about our fruit leaves. and casually written about fermentation, I take recipes for mixes from there. Well I said that I am a mathematician, creativity is beyond my strength
Irina, with the initiative!

Well I said that I am a mathematician, creativity is beyond my power

Nooo ... making tea is CREATIVITY! there is no ready-made recipe. There is only a basic technological process with many variables. And very few prohibitions, so to speak ...
Everything will come with experience. More tea (good and different) and you will also improvise so that your own recipes are like baking pies!

[sweet_blondy]

sweet_blondy,
Thank you.
And you know, I'm not at all a mathematician, but when there are grams-kilograms in the recipe, it is much easier for me.

[Pani irina]

Pani irina, about! Hello fellow countrymen! With a start, Irina.
I am reading a post about the lack of ovary on cherries, let me think I'll see where it is, just like we won't have cherries this year, and yes - we do)) in Belarus. Our frost beat this year, walked right through the flowering (

But mine didn’t appreciate Mahito (I like it alone, but ... it’s not hot yet, summer will come then they will ask for

[Natalo4-ka]

I wrote it and thought, maybe this is the mathematical structure😞.? here zhezh ...



Natalo4-ka,
🙋🙋🙋
And not only cherries😭😭😭

Here in a neighboring village there is an ownerless pear 10 meters high, I don’t know the variety, small, thin, glossy leaves with a thin stem, so they gave such aromatic tea, it looks like a simple rural pear, without clan and tribe.

It looks like a wild pear. Not only is this whole tree (fruits, leaves, branches) used in folk medicine "from everything", so, according to the description, the chemical composition of its leaves is similar to a tea leaf.
So your tea is a success! I'm also looking for such a tree))).

I finished the walnut tea. fermented first 4 hours, then 6 ..... horrible smell. then I forgot about him and went to bed. in the end, when I remembered it took about 20 hours, and the smell miraculously changed and became very pleasant. fried - dried .... now granules with a pleasant smell .. only I'm afraid to try. Do you think I won't get poisoned? ))

You will try and find out.

[Elena Kadiewa]

only I'm afraid to try. Do you think I won't get poisoned?

You will try and find out.

What a kind GlavMotherNasha!
Elena Kadiewa,

Svetiashka, uh-huh, she is!

[Elena Kadiewa]

Elena Kadiewa, for which we love

Now granules with a pleasant smell .. only I'm afraid to try.

* JOKINGLY * I don't even know what to say, to be honest, I can't imagine walnut tea. Although until this year I did not imagine tea at all, either from an apple tree, or from pine shoots, or from everything else that we do here
Today I took out my deposits from the freezer, sent them there again. They already smell nice, darkened a little.

Hello dear tea makers! Help me find information about pine shoots! I know what to twist and dry, and then what? Just like tea? It is necessary to break off the shoots, but it's a pity to throw it away! Thank you!

[Irina742]

Irina742, Lina's recipe

"Frosty tea" from conifers and leaves of natural fermentation (Linadoc)

[Anatolyevna]

Anatolyevna, Maybe I didn't understand something. I read this recipe, but it says about the end of the season. Wonderful tea, I think. But it is the young shoots of the pine that interest me.

[Irina742]

Irina742, I prepared the young. DO NOT FERMENT! Simply twisted and dried in a dryer at 40.
I sometimes add it to any tea when brewing. An unusual note appears

[Irina742]

Irina742, Irina, on the first page Luda wrote how she did it.

[Irina742]

Irina742, I also made according to the recipe from the first page, the tea itself from them is certainly peculiar, but delicious. I think as a vitamin supplement for the winter and as a flavoring additive for other teas will be used