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

I already got a-ta-ta from her

Yes??? Congratulations, you are now accepted into the tea-maker squad! And I can't tell you about mono currants, just send them back to recipes)) I myself make exclusively mixes, from 5-8 components

Well, when I screw up everything mono, I'll go to the mixes

Well, when I screw up everything mono, I'll go to the mixes

And why are you only making mono-currants?
She does not like long-term fermentation or drying at a high temperature (if you want to preserve the aroma). Do with at least one partner plant (strawberry or apple or raspberry)
And I already wrote here that I will not do it anymore without frying. I'd better get not such a concentrate-currant perfume, but something more like tea.
For two and a half full-fledged tea seasons, not a single spoiled mix has been. Oh, here, mono ... were. Well, not completely spoiled, but so ... for my demanding taste, so to speak.
If black currant is 50%, then the tea is definitely currant. Even when 50% of raspberries are added.
By the way, about the duration of fermentation of garden sauces ... I checked it on raspberries (who would doubt it, right?). Did and 4 and 6 and 8 and 12 hours. 8 I liked the most. BUT ... then I had not yet used Zachariah's method! Now I prepare all my teas as he described. And then I ferment for no longer than 2-3 hours (from twisting to the beginning of drying). If you add up all the time, then, I think, at least 8 hours will come out

Hello everyone!!!
Can you please tell me if remontant strawberries are good for tea production? Today I looked at my bushes - they are so lush, with rich foliage. And something thought about tea))

Radushka, thank you, I took the bags from the freezer to the greenhouse for three hours, I will try

The same mix where they helped me determine the scent by the leaves
Apple tree + plum + maple leaf + meadow sage (identified) + leaf "some kind of rose there" + petals of this rose! Second linking after fermentation.

[Yuri K]

Yuri K, So???
I want some tea!

[Radushka]

Radushka, it is already drying, two pallets have already been poured, the last one remains. The smell of the house .... better chemistry for apartments!

[Yuri K]

Yuri K, so I also like it when the house smells of tea, freshly baked bread and jam!

I also like it when the house smells of tea, freshly baked bread and jam!

All this creates a feeling of coziness, comfort
And here is the batch, almost ready for dry pre-fermentation.

[Radushka]

I also like it when the house smells of tea, freshly baked bread and jam!

Radushka, forgot the oil

I made the first tea this year: 50% ivanushka + 50% raspberry with cherry (a little) apple and plum ..
I do not granular. It seems that I did everything as always .. but I don't like the smell at all. Some raw. What do you recommend?
Ferment more? Dry? Throw it out (plak)

I made the first tea this year: 50% ivanushka + 50% raspberries with a cherry (a little) an apple tree and a plum ..
I do not granular. It seems that I did everything as always .. but I don't like the smell at all. Some raw. What do you recommend?
Ferment more? Dry? Throw it out (plak)

Do not discard under any circumstances! Remove away! Will grow wiser and will be delicious, the composition is very good!

Girls, rejoice for me! The day has not been lived in vain !!!
The tea was amazing! When brewing, without taking into account ripening, just cooked - has a distinct taste and smell of HONEY, the aftertaste is short, fleeting. There is a slight sourness, absolutely not interfering, but rather adding some zest. I remember in childhood a straw was lowered into an anthill, this fleeting sourness caused such an association. Well, the color of the tea leaves is visible without words! In general, I am happier than ever!
I'll call it "Honey Evening"

Girls, rejoice for me! The day has not been lived in vain !!!
The tea was amazing! When brewing, without taking into account ripening, just cooked - has a distinct taste and smell of HONEY, the aftertaste is short, fleeting. There is a slight sourness, absolutely not interfering, but rather adding some zest. I remember in childhood a straw was lowered into an anthill, this fleeting sourness caused such an association. Well, the color of the tea leaves is visible without words! In general, I am happier than ever!
I'll call it "Honey Evening"

I am happy for you. Very nice tea. Tell me the approximate percentage of the components?
PS When the peony crumbles, you can use the petals.

[Yuri K]

Yuri K, here I sit and quietly rejoice ... It's nice that it's not in vain!
It's a pity Lyuda is not yet ... But I think she feels how we are waiting for her!

[lily_a]

lily_a, "Reply # 19843 24 June 2017, 15:15", on page 993 There was no time to make up the percentage combination, fought for life (mosquitoes simply commit atrocities with midges, biting off pieces of meat from you) There is an apple tree, a plum, perhaps a pear (although it is unlikely ), maple leaf, meadow sage, rose petals and leaves



Radushka, Thank you so much!

[Yuri K]

Yuri K, congratulations from the bottom of my heart! And the title is great!
It remains in hot pursuit, at least approximately, to sketch out the composition for ourselves and the fermentation algorithm for us. And put at least a little on dry fermentation. After a few months it will bloom at all!

Yuri, what a delicious tea.
Lord ... well, how can I embrace the immensity ... I want all kinds of tea ...

[Tricia]

Tricia, Thank you so much! )) After the first brewing, my dear already pulled her handles to him, she says that it turned out to be the most delicious)) But I quickly put a taboo on him, after the pre-fermentation it will be safely hidden! )))
The algorithm is simple, as everyone writes: withering from evening to night (more than 12 hours), tedding in the evening, then the first freeze (workers left for a day), when he came home from work in the morning he laid it out on the balcony floor and he himself woke up on a bed, woke up at two o'clock, put it back in the freezer, took it out this morning, defrost it again on the balcony, and went into all the hard work on the processes)) First, I turned over the raw materials to cool it (in the bags, the fermentation went on its own, everyone knows), twisted the first once in a meat grinder, put it on fermentation, which took three hours, there is still household chores ... Then re-scrolling, and immediately on the pan into the oven. Prizharka at more than 155 - for sure I don't have the opportunity to expose, there is no electronics, about 20 minutes, then I set it to a minimum, and I won't say how much I finished drying in time, I did not pay attention, only when mixing I was guided by the degree of drying)) In general, nothing new for many tea makers here)))



ANGELINA BLACKmore, Thank you!

I have a question. I need to put tea for long-term storage (until next summer). I'm going to put it in plastic 5-liter bottles, paint them with black paint and throw it under the house. before falling asleep, can it fry and cool one more time? to be completely dry?
And another question. What is the point in the fact that after roasting and drying in the oven, the tea should hang in rag bags and ventilate? does all the aroma leave him?

Girls, rejoice for me! The day has not been lived in vain !!!

Wow! Super !!! Everything is beautiful, tasty and correct! And the composition is excellent. Congratulations, colleague! How good it is when others feel good

[Linadoc]

Thank you Linadoc, I am a little worried about only one thing)) While the stars converge, and the fees are excellent, but there will come a moment when I screw something up, because I do not have a strict algorithm, and the compositions are not repeated even once. In the meantime, a trip for thyme is scheduled for tomorrow! And thoughts are already spinning in my head in advance, how not to screw up such valuable raw materials, tomorrow they promise 32 overboard, you need to take it, and then read how to make goodies out of it! I will rely on your Linadoc recipe for spicy scents

I have a question. I need to put tea for long-term storage (until next summer). I'm going to put it in plastic 5-liter bottles, paint them with black paint and throw it under the house. before falling asleep, can it fry and cool one more time? to be completely dry?
And another question. What is the point in the fact that after roasting and drying in the oven, the tea should hang in rag bags and ventilate? does all the aroma leave him?

If you own your own private house, is there really nowhere to define bottles other than "under the house"? He "rests" in cloth bags, the processes of dry pre-fermentation and addition, or release of moisture, continue. Without this link, many have already lost their ready-made tea, unfortunately ... There should not be any aroma as such in a new, just-made tea, well, perhaps just a little, tea acquires a true aroma only when it ripens, for at least a month, and what the longer the better, as in puer teas))

there will come a moment when I screw something up, because I do not have a strict algorithm

As far as I understand, there is already! And then, here everyone was wrong and nothing, they corrected themselves and drew conclusions. Normal workflow.

a trip for thyme is scheduled for tomorrow! And thoughts are already spinning in my head in advance, how not to screw up such a valuable raw material, tomorrow they promise 32 overboard, you need to take it, and then read how to make goodies out of it!

Do as I do lavender. I climbed the mountain monasteries with her in my backpack all day in the heat. Excellent, everything has dried up during this time. Arrived, cut off and immediately in the freezer. Then I described everything. The result is amazing. And they are with thyme from the same family. Only I don't drink it as an independent tea, I add it to ready-made mixes. And I get magic notes

Do as I do lavender.

Accepted, I will read it now!

[Yuri K,]

Yuri K, what a noble gull turned out! Congratulations! have a good trip for thyme)
and I'm going for a lime tree today

and yesterday I went to the dacha. watering failed. was upset. went to pull raspberries and pears

[Yuri K]

Yuri K, unsubscribe later how the thyme turned out. We just dried last year - there is no strong smell, but when brewing tea, everything is very good. But of course not perfect.



Unfortunately, the dried linden flowers were disappointing. The smell has all evaporated. When brewing tea at high concentration, of course, a sweetish taste is added. But I want more.
Dear forum users, please share your secrets on linden and thyme.

[Alexander20034,]

Alexander20034, you are probably indifferent to thyme?)) because I am glad and dried - such aroma and taste gives mmmm
at the expense of linden - and in what container did you store it?



comrades experts, maybe you looked through my message? or can't you tell me?

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)

No, thyme is a favorite herb since childhood! I just thought it could be improved. I store linden in a 3-liter jar in a kitchen drawer under a plastic lid.
I began to try to collect thyme on my own only since last summer. It is so interesting that in one meadow, bushes located a few meters from each other can smell differently (one is almost inaudible, the other is very strong).

Who Tried Sea Buckthorn Leaves? Is it worth trying? And is it possible to use mock-orange leaves?

[sweet_blondy]

sweet_blondy, about girlish grapes: I could be wrong, but it seems that somewhere here they wrote that it is not suitable for tea, for some reason I will not say for sure
but from the leaves of ordinary grapes. even from isabela, they got good teas, again I'm not sure, as if a good green tea turns out, I would, for example. if I had not enough of it, I would make a mix for example. with cherries. but that's my opinion. I will try to make mojito myself, since mint is like a weed)))
Yuri K,
noble tea turned out !!! Bravo!!!
lily_a, about peony leaves.
like they also wrote that he is not very good for tea? or am I wrong?

Boys and girls, I've read in the subject here that savory and thyme are different people. And Yandex gives out savory, thyme and thyme - the same Maryivanna. Where is the truth?

[elena88]

elena88,
Yeah))) and also Bogorodskaya (?) Grass)))

savory and thyme are different people

You speak the truth Thyme, thyme, Bogorodskoy grass, pine pepper, motherboard, incense, all the name of this herb.
Savory does not know yet which of itself and how it grows.
I brought myself a headache, small grass, it is cut off with all the grass nearby, and already at home I’m sorting out ... You can knock ...

Well, here's a tea that you can be proud of, right, Yuri? And Linados herself praised it, and it costs a lot ...
They wrote about sea buckthorn a few pages ago.
Alexander, read the recipe, it says, why it is MANDATORY to dry in the air in bags. About the container too.

This morning, until the sun ran away behind the clouds, we ran after a raspberry leaf. They collected 1.1 kg. Ruined to wither. We also collected 2.2 kg of fireweed. Some were also placed on a dry, and some decided to start researching the Vyazemsky cooking option (they pushed it tightly into a jar) Yesterday at night they dried granulated tea in the oven (in our outdated oven that does not have low temperature conditions) I liked much more than in a frying pan ... And now two pillowcases with teas are hanging on a rope and both of these teas smell differently (the other tea is dried in a pan) And the teas are different in appearance. From the frying pan it turned out to be small-leaved, since the granules crumbled with stirring. And yesterday's, spiritual, in the bulk of good, even granules. So far we are satisfied with our work.
But then I read about mold during storage and the couple are so scared to pour from pillowcases into containers.

[Elena Kadiewa]

Elena Kadiewa, sorry to be stupid, I'm recently on the forum, but where is the recipe? I did not find recipes for thyme and linden flowers in the header (

[Alexander20034]

Alexander20034, the first page is the recipe! It is common to all leaves.

Well, here's a tea that you can be proud of, right, Yuri?

Of course, it says loudly about pride, But the tea really turned out to be unusual and very tasty, I will put it on rest before the New Year holidays, while there are others for every day

[Elena Kadiewa]

Elena Kadiewaand grass and flowers are made like leaves !!! ???

[Alexander20034]

And I was the first to rush with my Teas, like that fool with a sack! And she was incredibly proud!



Alexander20034, read the links under the recipe.

And I was the first to rush with my Teas, like that fool with a sack! And she was incredibly proud!

I have already calmed down a little, and I gradually come to understand what is needed and what to do in my own way, the teas turn out - this is the main thing!
-----------------------------------
Today I learned what the labor of processing Borogodskaya grass is. This is something with something ... On the left - production wastes, on the right a stack that has not yet been sorted out, in the background a narrow-leaved oak tree in the processing stage
In the second photo - thyme, own pErsona More precisely, what will be thyme, after sorting this stack!

If you own your own private house, is there really nowhere to define bottles other than "under the house"?

Yes, of course there are more places. just under the house it is coolest in summer, in winter it is not as cold as outside .. the shadow is always, there is no direct sunlight and it is rather dry. What place do you think would be better suited? This is just the first time I am going to store tea for so long, so I ask. Someone has probably kept it longer.

Alexander, read the recipe, it says, why it is MANDATORY to dry in the air in bags. About the container too.

It says that you can store it in plastic containers ... But it seems to me that it is not a suitable option for long-term storage outside. They are not sealed. In our wet autumn-winter, tea will stretch so much moisture - that it seems to me that I won't have to brew it anymore. Therefore, I ask that it will be a pity if it deteriorates.

[Alexander Leonidovich]

Alexander Leonidovich, well, if you think this option is suitable, then keep it like that, maybe it's nothing wrong with that))) And to seal the paraffin when tightening the lid, use it. Then tell me how your tea will survive at least a year in such conditions, it will be interesting!

I found information about sea buckthorn, they write that it is not very good, but did anyone try to add it to the mixes or is it better not to risk it?

[Tanuha1482]

Tanuha1482, I added while it was blooming, now it makes no sense. The taste is decent, there was some honeyiness in the mix, I liked it. But according to reviews I no longer collect, narrow-leaved goof (a relative or even an ancestor, read somewhere) - here it gives excellent results, the girls have already written, you can find it in the search for the forum.

Yuri, thank you, I understand.

Well, just finished the fight with thyme ((((And what's so delicious in it? Tea, as an additive to mixes - you can't do it, this herb is definitely not for a meat grinder, the stem is hard like wire, and if you pinch the foliage, then with a gulkin's nose So-so, only if for drying. It is unlikely that I still qualify for such a feat with this weed, the experience gained - and waking up!



But the sage, the same yes! Go to the freezer in the morning, let the night wither, the leaf is powerful, tight! I'll make a monk out of it, for adding to the mixes.

[Tanuha1482]

Tanuha1482, I often add sea buckthorn to the mix and not only blooming.

[Linadoc]

And I'm here with another thanks for the tea science)))
Yesterday we came across a clearing with fireweed, there was very little of it! By adviceLinadoc, wrapped it in a towel until the evening, put it in the refrigerator overnight in a bag. I decided to do it with raspberries 50/50. In the evening, I took out the leaves from the freezer, completely thawed it, turned over the leaves, and back to the freezer until morning. thawed raspberries in the morning, mixed with vanka and twisted in a meat grinder. set to ferment by adding a few whole flowers. constantly came up and sniffed, so did the cherry and apple. And she smells like crazy !!! dried with frying. The granules turned out to be even, neat, nice to look at !!! It tastes delicious. Raspberry is felt. And I don't know what it tastes like.
I'm glad straight)))