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

And its taste after fermentation becomes pleasant, aromatic, not harsh. But it's still better to add something neutral - apple, plum, blackthorn, pear.

Will be done, thanks)

Here, I found one review, not very old, there just aromatic herbs were added.

[Linadoc]

Linadoc, I already realized that I would go for thyme))) Later, I will also make water mint

[sweet_blondy]

sweet_blondy,

share the coordinates where you can collect thyme. I love him sooo, I just can't find him

Come, we have this thyme like shoe polish

Linadoc Yes, and maybe those who have tried my teas with these herbs will write their own review, otherwise I feel uncomfortable to praise myself as something I just want to hug the immense these days))) I read a lot about different teas, picked mint dried it and froze it. she lay in the freezer. she lay, lay, and suddenly yesterday I thought that the mint was not frozen in the recipe. Well, I think what to do? do not throw it away! I can't sit down at the laptop. no Internet. got it. thawed. twisted with cherry leaves. set to ferment. fermented for about 5 hours. the smell is crazy !!!! divided in half. I made half with frying, half so dried. here it was dried for about 2 hours. when I was spinning the mint. juice and squirted! that's why it took so long to dry. tried it today. OOO Very tasty. It doesn't smell like mint. the tea smells like cherry. Did the mint emphasize the cherry? How is it that tea has become more noble? I did it on the basis of spoiling it so spoil it, the cherry grows nearby, the narva, the mint will grow.
and I still have lavender growing. I love her very much. I will do I will report)))

Hello everyone, thanks for the information on a new so exciting hobby, tell me who ferments currants for how long, I understand that everything is individual and there are many features, but I tried to ferment a little and a lot, and everything smells like brooms from the bath

mint was not frozen in the recipe

Well, just look at my recipe for spicy-aromatic herbs. There are two options in comparison. Here, according to the second option, I just ice it. It turns out great.

how long does currant ferment

I only make currants in mixes and only according to Zakhar, because it crumbles. Therefore, 1.5-2 hours, like everything in Zakhar. In general, there is a separate recipe "currant benefit performance" Radushka

[Tanuha1482]

Tanuha1482, does currant smell like brooms? Well, I don’t know what to do with it ... Is it really black currant? The one that still smells fresh?
I love currants. And she made tea with her. Here ... come in here, please.

Fermented tea "Currant Benefit" from black currant leaves and other garden plants (Radushka)

Thanks, I will try

[sweet_blondy]

sweet_blondy, Come, we have this thyme like shoe polish

Where? Where? More specifically, I'm here

[Linadoc]

Linadoc, thank you, Linochka!
Just want to add ... I won't make currants anymore without frying. You need to fry at least half, and, most likely, all the tea! Bright currant aroma softens. Not even so ... It becomes so ... unrecognizable, but very peculiar ... And there is absolutely no fresh currant flavor in it (such ... light grassiness)




radalina3, Yesterday (the day before yesterday) we were in Taranovka in Popova's Balka (wikimapia)

Here I read and think, what am I doing here? No thyme, no lavender, no Ivan-tea. How to live? By the way, I have red currants.Is it worth using the leaves or is it better not to bother with it? Yesterday I was picking leaves from cherry plum. It was something. Small with tough tails. Killed a lot of time. Withered, put it in the freezer. I haven't done anything yet. I procure raw materials. The large chest freezer is still free. But I feel I have a set of leaves with a neutral taste and smell. Apple, peach, sweet cherry, cherry, cherry plum, meadow geranium. Only lemon balm is spicy. Even sage grew odorless, you scoundrel!

[elena88]

elena88, Lena, nobody just sits here! Interested in seagulls? Are you collecting raw materials? Our person! Chaedel!
You also have a cherry, which will give you a scent anyway! The apple tree will give color, and some will give flavor, geranium will also give color. I added red currant for volume, it does not give aroma. You make the gulls, don't pull .... it's so exciting! It's not for nothing that so many people communicate here ... well, let's go?

[elena88]

elena88Cherries will give aroma and taste, and cherries too (my variety is Valery Chkalov, for example), only softer than cherry. The apple tree is generally wonderful! She gives such a soft taste! Do you have strawberries, which are garden strawberries?

Here I read and think, what am I doing here? No thyme, no lavender, no Ivan-tea. How to live? By the way, I have red currants.

Wow shot! Yes, I dream of cleaning your pastures And cherries, and mulberries (mulberries) and all kinds of southern ones, besides apples, pears, and everything else!
By the way ... My soul mate barely scooped up my brain with a teaspoon, started moving for two years, it almost came to a divorce, I'm not going to move. Thank God that something finally started to work inside, I calmed down, but not quite yet - after two trips to Krasnodar, I apparently realized that beauty is beauty, parks are parks, and the climate is not fruit at all, traffic jams, and the sea will not be needed - you will have to work like here, and a lot! Loose square meters and stable jobs are also provided. In short, I will be collecting herbs and leaves for the next years!



By the way, the intermediate process, the second defrosting by the hardening method, is preparing for granulation after thawing
It looked like more than a kilogram, in fact, only a kilo when weighing

Good day!
I ask knowledgeable people to explain the term "crunch of the central vein." Honestly, I can't understand how a fresh leaf can crunch it, is it soft and elastic ??? In my opinion, it appears only in the dried one. And in the recipe everything is written the other way around: if it does not crunch, then the raw material is dried ...

[Alexander20034]

Alexander20034, it means the fragility of the vein and petiole when bent)) In a withered leaf, it is like a thread, the rope becomes when bent.

I understand correctly that the vein of a fresh leaf "breaks", and that of a withered leaf "curls"?
AAA! It turns out it is necessary to "break" the vein (bend the leaf between the handle and the top, and not the lateral parts along the vein)?

[Alexander20034]

Alexander20034, absolutely right

[Yuri K]

Yuri K, Thank you! Can you tell me more. Yesterday, on weekends, I tried to make tea from black currant leaves. The leaves lay in the freezer for a long time. They rubbed their hands cool, there was a lot of juice and the smell was excellent! Further - it gets worse (Let's just say, I'm not the fastest grinder. The process of jamming the rolls and their subsequent cutting took 5 hours))) (from the beginning of the twist of the first leaf to the last). Fermentation afterwards was tight or, in my opinion, almost did not take place, since there was almost no smell. I also did not like what I fermented in a glass container (layer height is about 7 cm), which very quickly (maybe from a moistened cloth on top) became cold to the touch.
In total, 8 more hours (night) were allocated for fermentation (I consider the moment when the last leaf is rolled up as the beginning). When in the morning my wife put the granules in the oven, only a slight herbal smell emanated from the mixture (Now I am drying the granules in the fabric in the air.
Do you think something will work or not? Is glassware acceptable for drying? What to do if the wrinkling process is very long, it does not harm the withering process?

[Alexander20034]

Alexander20034, so that questions would disappear, you need not be lazy to familiarize yourself with the vast topic starting from the first page, information is just a sea, I will honestly say, I mastered all this for more than one day ... Not even one week, until it was memorized. You will have to read the comments under the main post of the recipe, and even must! There, over time, experience and transformation of opinions goes on in discussions. So here is my opinion that you did not pass the fermentation, the reason for this is that the temperature regime was violated according to your words. And if there was fermentation, then the time interval "killed" the aroma, too much time was spent on this process. And it is not clear all the same - was the drying stage or not? It is MANDATORY. The girls will later tell you what was wrong, I did not deal with loose leaf teas, only granulated

[Radushka,]

Radushka, someone is lucky
Yuri K, I sometimes collect collect. it seems sooooo much. I can hardly carry a package, but there is just a little more kilogram, I just get tired and it seems))))
about thyme - if a friend's place is not secret, please remember the way, share.

[Alexander20034]

Alexander20034Have you withered the leaves at all? There should be no juice, but you have a lot. Read the recipe on page 1, and there it is described in detail about currants.

[sweet_blondy]

sweet_blondy, well, I'll ask him about the "secrecy" of the places But in general, in his words, it grows everywhere, well, I just won't save, go to any field and pick it up))) The true companion of thyme is feather grass, you can navigate by it

[Elena Kadiewa]

Elena Kadiewa, in the sense of juice should not be ??
"3. Preparing leaves for fermentation.
At this stage, you need to destroy the structure of the leaf before the juice is released ... "
How do you think fermentation can take place without juice at all?

[Yuri K,]

Yuri K, clarify about the secrecy because there are those who keep their secret. my parents and I have such a mushroom place. people of course there are other than us, but we do not disclose it to anyone.
yeah, feather grass, I’ll have to get out. I just examined the Zauralka for its presence - I did not find it) but naturally there is no feather grass there)
Alexander20034, it could not be juice, but some water after defrosting. how did you defrost it, to a semi-moist leaf?

[Alexander20034]

Alexander20034, You skip the most important stage, this is the wilting of the leaf, at this time the excess moisture leaves the raw material. The mass should never squish, the liquid ferments it, and fermentation is a slightly different process. Without withering, no one has yet received a good result, just in the presence of abundant moisture, later, when drying, it all smells like hay, but not tea))



sweet_blondy, and after Cyprus when? I recently found out quite accurate places, I even pledged to meet the Tyulgansky district with a show of places, closer than Bashkiria!

[Elena Kadiewa]

Elena Kadiewa, thanks for the support! I'm not ready to start spinning raw materials yet. I hope that the weather and work will finally bring you back to nature. I want to dial a sucker, wild blackberries. Maybe something else will come across. Then I will start doing mixts.

Damn, naroooooo! After all, I never wrote anywhere that I missed the withering, there were just doubts about the vein))) And so naturally, before freezing them, I "dried" them for about half a day ...
The mass by no means "squished" - it just stood out well ...

[Yuri K,]

Yuri K, undoubtedly, Tulgan will be closer! my friend and I are texting, she found out the places near Meleuz.
but they say that it does not bloom yet - we must wait for the middle of July. I definitely don’t recognize him without flowers)

[elena88]

elena88Cherries will give aroma and taste, and cherries too (my variety is Valery Chkalov, for example), only softer than cherry. The apple tree is generally wonderful! She gives such a soft taste! Do you have strawberries, which are garden strawberries?

Yes, I froze garden strawberries. But for raspberries I will have to beg from the neighbors as I collect a gentleman's set, and I will start by praying. At the same time, the weather will improve.

In short, I will be collecting grass and leaves for the next years

You know, Yuri, you are right. Needed where was born. It is good everywhere where we are not. We have a lot of "come in large numbers". They go to the south to live without thinking.And then they start to find fault. And we are Kugut Kuban, and mean, inhospitable, and the weather is not the same as it seemed to them on vacation. It's a shame! And we, because of the holidaymakers, cannot get to our own sea. You stand in traffic jams longer than driving on the highway. And on local TV they say: dear residents of the Kuban, do not poke your nose at the sea in summer and in Krasnaya Polyana in winter. Give the guests of the edge a break. Show hospitality. So we sit in the city like fools. Last year, we escaped to the sea once, stood in a traffic jam for three hours and spat. Let the tourists stand if they enjoy it. But this is a cry from the heart and a lyrical digression. I think your seagulls made from local sauces will be even better than my Kuban. the main thing is to do it with pleasure.

[The remaining moisture in the sheet should be 60–62%]

For beginners, Lyudochkin quote,

A relatively heavily withered leaf curls better and produces more good teas than an unfinished leaf. The remaining moisture in the sheet should be 60–62%.

From 1 kg. fresh leaves should remain, before processing for fermentation, 600-620 gr. This is in conditions of about 70% indoor humidity. In drier climates, you can dry less (if the raw materials are initially dry), but these numbers greatly simplify the preparation of the initial batches, when there is still no experience.

[Alexander20034]

Alexander20034, I don’t know about you, but it’s humid enough now. And my veins wither all night long.

[elena88]

elena88, I also began to make my first batches when it rained every day, and the temperature "overboard" was no higher than 15 degrees))) I also dried the foliage starting in the evening, into the night) While there were still negative batches, ugh, ugh

[elena88]

elena88, my apartment is dry, so not very long ...



Natalo4-ka, but the leaf does not consist of moisture alone, it's not a cucumber))). And 600-620 g from 1 kg is if the sheet were 100% liquid at all)))))

The process of jamming rolls and their subsequent cutting took 5 hours)))

Fermentation afterwards was tight or, in my opinion, almost did not take place, since there was almost no smell.

In total, 8 more hours (night) were allocated for fermentation (I consider the moment when the last leaf is rolled up as the beginning).

The fermentation process begins at the beginning of the rolling / rolling, not at the end. Fermentation of garden sauces optimally lasts 3-5 hours, after which the smell disappears irrevocably. Your fermentation lasted 5 hours + 8 hours = 13 hours. Therefore, the smell was gone. Further, did you do it with a single freeze or using the full Zakhar method? Freezing once is ineffective. Again, see Radushka's recipe "Currant Benefit", everything is described there. Link on the previous page and on the first.

Dear tea makers !!!
Today I was incredibly lucky !!
I came across a clearing with fireweed. It would seem that there is happiness! But .. Now I don’t know what is better to make mono tea or a mix ???
Its gr. 500-600 (leaves and flowers). and I’m unlikely to be lucky enough to meet him. so I come to you - what should I do? And if you mix what is better? what would you do? After all, you have more experience

Its gr. 500-600 (leaves and flowers)

Not enough, of course, you may not get a good fermentation. I would add other leaves. Raspberries, such as pear, apple. In general, I like mixes with Ivanushka more than pure Vanka. But this is my opinion, but the taste and color, as they say ...

[Linadoc]

Linadoc,
Oh, thank you very much!!! That's why I asked, I understand that it is not enough, and then accidentally came across. I have a pear and an apple and a cherry and raspberry for the mix it freezes. It's just that I'm completely ignorant here, that's why I decided to consult with you.

[Irina]

Irina, if you mix Vanka with the rest of the leaves 1: 1, then it will be excellent, tasty, fragrant and good color. Then you can not freeze Vanka, but only wither. But it is better to defrost the mixture a little, freeze it again and scroll with Vanka.

[Linadoc]

Linadoc,
Yeah))) understood. So I will. Today I'll defrost it and I'll freeze it again tomorrow, probably an apple tree, Vanka will dry up until tomorrow, and tomorrow I'll do it
Thank you

Currants, this is a separate topic, I tried to twist and ferment manually in a meat grinder and ferment for different times, the smell is still herbaceous and sharp, I have such conclusions about currants, it is better to roll by hand than in a meat grinder, although it is possible, I don’t crumbled, ferment for no more than 4 hours, in a glass container or in another it is not so important who likes what, fermentation is not very visible on the currants, I stood once for a very long time, but it did not darken much and it is still better to use it in mixes, than in pure form. in any case, not even a successful batch became tastier after a week, so let it still be worth it.

[Radushka]

Radushka You Tanuha1482 I have not read it yet. She will give the heat for such a review about currants and raspberries!

Vanka will dry up until tomorrow

Don't overdry! You can now defrost in the sun or in a greenhouse without unrolling, just a couple of hours, then freeze for a couple more hours, then take it out to unfold so that the leaves thaw and the ice evaporates, for an hour and you can twist it. In total, 5 hours will turn out, enough for Vanka to wither. Or you can then wrap Vanka in a cloth, in a bag and in a refrigerator (not a freezer!) Until tomorrow. And tomorrow then turn everything together.

[Alexander20034]

Alexander20034, 60-62% of the original. I have little idea how it is possible to measure the moisture content of a leaf at home, so I take the weight of freshly harvested raw materials as 100%, and further in the text ...
However, I do not pretend to be an absolute truth, I will wait for the author's explanations of the recipe.

Lyuda, we miss you

[Linadoc]

Linadoc,
I am at work
At home only 20-30 approx. I will. and there is no one to ask (((((and I’m now in a diaper and wrapped it up!

Your friend Tanuha1482 hasn’t read it yet. She’ll give the heat for such a review about currants and raspberries!

Comment on what is wrong, we are learning, help us learn from mistakes

I recently came across a wild grape. rubbed the leaf - liked the smell. the package was immediately found quickly) only the plantation was small - there was nowhere to roam. in general, after withering, only 350 grams was sent to the freezer. tell me which is better - to gain up to 1.2 kg gradually or to make a mix all the same? I read the links on the first page - they speak well about mono there. I'm just worried whether my grapes will be so good - it's still wild. and does it granulate well? girls write about leaf tea only ... just don't offer mojito please - I don't have mint and don't know if it will be in that amount at all
By the way, I looked at the maiden grapes - its sea! but rubbing the smell in my hands did not like it at all! bypassed)

[Tanuha1482]

Tanuha1482, yes this is a joke))) It's just that Iris is jealous of these leaves, and gets very famous teas from them!

I already got a-that from her, but what is wrong, I am doing this, no one from the pros can tell, I am trying to find what the mistake is, because the apple tree and strawberry turned out great, but I have no contact with currants