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

And I don't know what it tastes like.

It is tea-fruity, tender.

I'm glad straight)))

Hurrah!!! Another tea-maker is good! It is most important! When good, then excellent tea comes out

Well, just finished the fight with thyme ((((

so the thyme won. Yes, there are few leaves, lavender has the same. But even these slightly twisted and fermented give a very pronounced unmatched note when added to mixes. So it's better to bring this tea to its logical conclusion and use it as intended.
I wrote this about girlish grapes. My whole dacha is completely braided with it, I cut the windows out of it with scissors. Naturally, I decided to try. nothing worthwhile by any method.

[1000!]

1000!
Hurrah! Hurrah! Hurrah!
Chaedely, Lyudochka, I congratulate us on the anniversary page!
Happy teas everyone!

I'm messing around this year

so the thyme won. Yes, there are few leaves, lavender has the same. But even these slightly twisted and fermented give a very pronounced unmatched note when added to mixes. So it's better to bring this tea to its logical conclusion

Scratching my turnips straight, at a loss. Should I go to pick off this botvich, in general there will be a way out from the zhmenka Probably I should try ...

us with an anniversary page!

Fig, behold ....

[elena88]

elena88, savory is another spicy flavor. Thyme and thyme are the same

Guys! With a thousandth page! Let everyone have superb tea! Good luck with creativity

1000!
Hurrah! Hurrah! Hurrah!

Oops! really! Here's how much they've done HURRAH!!!

I am sorry ... The raspberry plantation in the village has surrendered ... the dry wind has dried it all the same. One thing is good ... no berries - you can do something else!
She uprooted strawberries, which had been asking for a long time (there are many leaves, few berries). There will be tea!

With 1000 pages of all tea makers!
And I will have new tea on the occasion of the anniversary page. I made steamed raspberries with cherries the day before, and today I dried apple, cherry, vanka. I poured the first batch of dried into a pillowcase, and poured the second ... and realized that it was not in that pillowcase, but in raspberries .... Delicious tea should turn out ...

Yes, they wrote here.

[Tanuha1482]

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

Someone wrote that she smelled of herring, I was scared

All with

With a thousandth page!

Good luck everyone!

[elena88]

elena88, savory is another spicy flavor. Thyme and thyme are the same

Thanks for the clarification. And then I have a mess in my head. I thought that savory is thyme, and thyme is another herb on its own. So I'll wait for my thyme to grow. I planted it two weeks ago. And the old bush froze out from me. But I only used it for fish and meat.

In the second photo - thyme, own pErsona

Yuri, your thyme doesn't look like thyme at all. He's so tall! My thyme grew with such a short pillow. And white inflorescences with small flowers no higher than 15 cm above the ground rose. It's a pity he didn't survive our next Kuban winter ... I don't even have a photo.

and your thyme doesn't look like thyme at all. He's so tall! My thyme grew with such a short pillow. And white inflorescences with small flowers no higher than 15 cm above the ground rose. It is a pity that he did not survive our next Kuban winter ...

You tell me about the garden, cultivated, and I went for wild, creeping thyme On the Internet, you can see the pictures. It is tall because the photo was taken from the ground, and not, as many are used to, from above

My dear tea-makers - old guard and newcomers - congratulations!
This topic was the first that made us akin, brought us closer. .. we still communicate, become family, share our joys and sorrows ...
Thank you for being there, thank you Lyudochka for everything. I wish you health and new teas!

Happy anniversary page, dear tea masters! Thank you all for the information, special thanks to Lyudmila for the topic! All success and health!

CONGRATULATIONS to all! New and old!
With labor success!

And my Congratulations on page 1000!
Let the number of tea-makers grow so that Lyudochkin's work does not disappear. I am very glad that the topic lives on.
Yesterday I received a review from Blagoveshchensk. A friend treated loved ones to three types of my tea.
And in the first place was Loch-Pear-Malina.
I was surprised by this, because last year I was not happy. The granules are light; they do not hold their shape during brewing.
Tea July 2016
I brewed it today. and. stunned. with her husband, black tea, fragrant, with a slight bitterness.
So a new tea season needs to be opened.

And my congratulations !!!
And yesterday I brewed steamed Ivan-tea + bird cherry. My husband and I were stunned. The taste is nutty with sourness. Astringent, strong. But I discovered bird cherry for myself in the very first year of my tea-making and fell in love with it.
About steamed tea: I liked the technology, for working people it is itself, but my granules turned out to be small and not strong. Maybe I didn't do what I did. Girls, who makes steamed tea, when you take it out of the multi, you need to let it cool down or just twist it? I twisted right away. The leaves were pleasantly hot to the touch.

[Natalia-NN]

Natalia-NN, let it cool down. BUT ... the trend continues. if the leaves do not granulate, then after steaming they are also poorly granulated. But the taste and aroma are so strong and different ... I will continue to languish.

CONGRATULATIONS WITH 1000 PAGE! I WISH TO MAKE ALL THE MOST DELICIOUS TEA! AND MORE!

[Yuri K,]

Yuri K, dry dry thyme, healthy herb! I treat my husband for coughs and colds)
is the sage that you showed recently? Or an ordinary field one?) (the one on my avatar in a wreath) I don't know if you can see it well) I'm just waiting for it to bloom - then the most useful properties. maybe this weekend I will already collect)
By the way, the place of collecting thyme is secret, no?
about a goof question - you just meticulously detach the leaves from small twigs? The last time I collected it quickly - somewhere some of the branches got but not thick ones. wilted and sent everything to the freezer. Now I think, isn't it in vain?
Radushka, the main thing is to see the positive everywhere, my strawberry bed is extremely overgrown, inherited from the past owners. I did not remove the children or cut them out in the fall. but this year I plan to thin it out considerably. already rubbing the pen. delicious tea for you!

about the sucker - so far I don't like only one thing in him - that he gives dust in granules))) light silvery dust) but the aroma from flowers is cool! therefore I make flower leaves)

congratulations to all on page 1000! all delicious teas!

[Radushka]

Radushka, Thank you. : rose: I will definitely make steamed tea. And now I want to adjust the method of Zachariah for myself. Since I work from 7 am to 4 pm. Plus the road. And only after five can I have tea.
For myself, I'll try this:
Collection of leaves - Saturday morning.
Withering on sheets until evening.
In the evening in rolling and until Sunday evening.
Overnight in a roll and in a bag in the freezer.
In the morning I take it out and leave it in the kitchen right in the bag until the evening.
In the evening in the freezer.
I take it out in the morning, leave it in the kitchen until evening.
In the evening I twist, ferment for 1.5-2 hours and dry.
Somehow like this.

[Natalia-NN,]

Natalia-NN, don't repeat my mistake - don't leave it thawed all day - fermentation will start. and when you go to the second defrost / twist, already at this point the tea will be deeply fermented.
I will not say that my tea turned out to be terrible.it's just deep fermentation with all the ensuing consequences)) although my husband even liked this. I brew a different tea every day. Recently I serve purely herbal tea for breakfast, and he says - what kind of tea was it yesterday? I really liked it))) and it was deep fermentation and not even ripe yet. just didn't fit in a container for dry fermentation - left it in the kitchen to brew immediately.
so keep in mind

[Natalia]

Natalia, I leave in a bag in the cellar, if for a long time. There he has time to defrost, but fermentation does not occur. \ I think, on the top shelf of the refrigerator, or on the door - it will be

I haven't made a single tea this season, but I hope I still have time, Advice to newcomers, add basil, marigolds, wild sage, mint and lemon balm to your tea. The teas are super !!!! Mint and lemon balm to rustic and fried, amazing aroma!

Do not repeat my mistake - do not leave it thawed all day - fermentation will begin. and when you go to the second defrost / twist, already at this point the tea will be deeply fermented.

I, I think, nothing terrible will happen if the tea lays in the roll for a day, it will not immediately melt in it. Just shorten the fermentation time afterwards. And read Zachariah's recipe, how long it took his leaves to defrost, and the tea turned out great. Why, you also like your tea, supposedly re-fermented ... And the method is really good for workers.

[On Sunday, I brought pear leaves, wilted, put them in bags and they remained in the bags overnight in the kitchen, and lay there until the next evening. I sent packages with leaves to the freezer for the night. In the morning I took out the packages and sent the leaves directly into them for three hours in the sun. Then I left the leaves in bags in the kitchen and there they lay there until the evening, because there was no time for them. Then I put the bags back in the freezer overnight. In the morning I took out and for a couple of hours the leaves in packages were warmed up in the sun. As a result, I got these leaves with a wonderful dark shade. The leaf is 100% dark.]

And read Zechariah's recipe, how long did it take to thaw the leaves,

So the fact of the matter is that ... Words of Zechariah:
On Sunday, I brought pear leaves, wilted, put them in bags and they remained in the bags overnight in the kitchen, and lay there until the next evening. I sent packages with leaves to the freezer for the night. In the morning I took out the packages and sent the leaves directly into them for three hours in the sun. Then I left the leaves in bags in the kitchen and there they lay there until the evening, because there was no time for them. Then I put the bags back in the freezer overnight. In the morning I took out and for a couple of hours the leaves in packages were warmed up in the sun. As a result, I got these leaves with a wonderful dark shade. The leaf is 100% dark.
Well, I'm still trying to combine Linin's option. But Lina has a greenhouse, and I have an apartment with a sunny balcony, but it will be cooked on the balcony until evening.

if the tea stays in a roll for a day, it will not immediately melt in it.

Here I am for the same reasons.

[Lutik]

Lutik, I repeat once again, if you do not like the smell of something (me marigolds), then do not add, it is felt in the finished tea very, very much.

[Natalia-NN]

Natalia-NN, Natasha, honestly, I don’t time out! I just took it out, put it (not in the sun) and, when the leaves melted to the touch, I rolled it tighter in the same bag and put it in the freezer. And so on until the time appears for drying. Five to six times it turns out



Elena Kadiewa, here! I like marigolds only in meat marinade!

Girls, thanks. I will try.

Please share your experience who mixed the red rowan with what? And what happened? Some write about lilac flowers and pansies, your experience is also interesting, thanks.

friends, are there connoisseurs of linden? I got out of town yesterday in search of this tree. found. lot. forest. the trees are very tall, but there are also small ones. I don't see flowers. there are only such kidneys. are these future flowers or leaves?

Please share your experience who mixed the red rowan with what? And what happened? Some write about lilac flowers and pansies, your experience is also interesting, thanks.

I added bitter red rowan to the mixes, at first it was not felt at all, and a year later it manifested itself. I added a little, but you won't collect much of it.
For the first time I hear about lilacs and pansies from you ...

Ruzya, are there any linden connoisseurs?

Zhenya, we already wrote that you shouldn't take her for tea, nothing good will come of it.

[Nadyushich,]

Nadyushich, and I practice when brewing herbal teas. my husband and I like
so it tastes and color) but I will not ferment - I read the review

I added bitter red rowan to the mixes, at first it was not felt at all, and a year later it manifested itself.

Was it tasty or not?

Greetings to all! Well, why did I come here? Now I want everything and more! I mastered this branch a little more than half unfortunately. Now we need to sort everything out and get down to business. If anything, excuse me for being annoying, but I will ask! Girls, I didn't find anything about tornosliv: plum was, thorn too .. but I didn't find such a berry as thorny plum ... Nobody tried it ??? And what kind of amber cake is it talking about on page 932?

The thorn is the thorn (here it is called that). And the leaves of a real thorn are so small, I can't believe that someone collected them. well, and nobody complained about its exceptional pricklyness either.

And what kind of amber cake is it talking about on page 932?

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=392415.0

In general, it is better to ask such questions in the section "looking for a recipe" or use the search box if you know the name of the recipe.

[krekushka]

krekushka, talking about https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=392415.0

[Lutik]

Lutik, I repeat, if you do not like the smell of something (me marigolds), then do not add, it is felt in the finished tea very, very much.
[/ quo I, on the contrary, really like marigolds

[Nadyushich,]

Nadyushich, and I practice when brewing herbal teas. my husband and I like
so the taste and color) but I will not ferment - I read the review

Gin, herbal and fermented teas are different things. The herbal linden flowers are very tasty. And I mean fermented.

Was it tasty or not?

It tasted good to me, there was a light mountain ash aroma and a light piquant bitterness.

! I mastered this branch a little more than half unfortunately Now we need to put everything on the shelves

The whole recipe is on the first page. And under the recipe are active links to the most frequently asked questions. So study a little. And further on the topic is the invaluable experience of tea-makers. Master the recipe, and then slowly master the topic. Good luck with this exciting activity!

Yuri K, dry dry thyme, a healthy herb! I treat my husband for coughs and colds)
is the sage that you showed recently? Or an ordinary field one?) (the one on my avatar in a wreath) I don't know if you can see it well) I'm just waiting for it to bloom - then the most useful properties. maybe this weekend I will already collect)
By the way, the place of collecting thyme is secret, no?
about a goof question - you just meticulously disconnect the leaves from small twigs? The last time I collected it quickly - somewhere some of the branches got but not thick ones. wilted and sent everything to the freezer. Now I think not in vain?

I was tormented with thyme, there are no words, so I did not manage to process everything, I still plucked a small part of the pure leaves, but I just put the larger part in the freezer in the form of twigs. I will no longer deal with this weed, the labor intensity is off scale.
The gathering place is not secret, but how exactly to describe where, you need to travel around the fields. Approximate landmark with. Tatishchevo.

Sage in the same place where the thyme was cut, fat, hefty, blooming. He wilted quickly, despite the thick-looking leaves.
About the collection of sage, this is what they write: "The plant is meadow sage or, as it is also called, field sage - a perennial shrub 30-70 cm high. You can recognize it by its violet-blue curly inflorescences and a characteristic aroma. Sage has an intense aroma and a pleasant bitter-spicy Meadow sage usually blooms in the first half of summer (from May to mid-July). The best time to harvest it is before flowering; with flowering, taste is lost. "

Loch tore where leaves, where twigs fell into a bag, houses were already cleared of branches. It is easily processed, with a movement against the growth of foliage with fingers, it is well separated. So I have no twigs, this is important for a meat grinder.




Pretty good, I came across such an article on sage, or rather, apparently its variety. I began to purposefully look for him, I was horrified! How not to be confused with common species, for example, field? The risk is great to poison the family ...
🔗

[Yuri K]

Yuri K, Laughing ... loudly ...
Yuri, salvia is not growing here! Moreover, in the wild. So, don't worry about that! If she grew up, I think the junkies would have been mowed down long ago
By the way, my very favorite hyssop is still a hallucinogen! True, you should smoke it, not eat it.
Well, and parsley too ... It is even harmful to eat it. Although, in harmful quantities, no one will eat it and will not master it (about 300 g for an adult man)

[Radushka]

Radushka, Thanks for the clarification! We just have a thorn is a thorn, and ternosilv is another berry) So I go straight to the garden to my mother this weekend filirina, Yunna, thanks for the reference and sorry for writing the wrong place ... and the recipe is gorgeous!

[krekushka]

krekushka, we too. This is where the girls talked about teren, and then they put up a photo. Well, I saw the difference

[Radushka]

Radushka,

My very favorite hyssop is still a hallucinogen! True, you should smoke it, not eat it.

I'm growing. How and where can it be applied?

[Vasyutka]

Vasyutka, I just add it to food. There are a few leaves in salads (strong bitter-spicy wormwood taste), dried in stewed meat, it is possible in marinades, they say I have not tried it. I have tarragon (tarragon) everywhere.
It is slightly poisonous (medicinal). But, I have never used it as a medicine. It seems to be useful for blood vessels, and as an anti-inflammatory, and expectorant. children, however, cannot at all

Early this morning (5-45) I rode a bicycle after the chanterelles, which I scouted last night (they were the size of a pinhead). During the night we grew up a little, scored as many as 60 pieces in three places. Then I came across fireweed, which had already bloomed in a clearing (local name "plot"), but unlike Ivan tea in a young birch forest, where I stock up on willow tea, it is mostly stunted and frail, so my hand did not tremble to pick off unblown inflorescences.


I gained one and a half kilograms. I put it on the window mosquito net for drying. I will make pink and white tea for personal use and for those especially close to the emperor.




The tops were small, so mostly without stems, he just sniffed the top of the flowers, for which he was punished: some malicious midges bitten - there are such small midges with poisonous saliva - one in the lip, the second in the hand, so was carried away that I forgot sprinkle with repellent. Lip smashed, figs hand with him. I drank Optisorb, chewed a leaf of burdock and smeared it with birch tar. It's gone.

Yuri K, Laughing ... loudly ...
Yuri, salvia is not growing here!

Laughter is good, but not everything is funny. In Kazakhstan, they have already begun to cultivate, and this is the border with my region, by the way, mired in synthetic drugs. Even ordinary heroin is now considered an expensive elite drug in our animals, synthetics are cheaper and can be bought.
Here is a story about Kazakhstan:

was bitten by some malicious midge, one in the lip, the other in the hand, so carried away that he forgot to spray with a repellent.

How glad I would be to know the name of the mosquito repellent !!!!

[Yuri K]

Yuri K, cultivate is the key word.