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

Not a hint of a camphor smell, a purely sweet floral aroma, your head is already spinning if you are near!
Apparently, after cooking, I will sculpt my recipe)))

Yura! Great idea!
The sage scent intrigued me directly.

Only, if possible, a photo of this animal in full growth, otherwise I have neither hearing nor spirit who this meadow sage is "their bin is."

[Tricia]

Tricia,

The sage scent intrigued me directly.

This scent is beyond words, I am honestly in a quiet knockdown! I didn’t expect such a disclosure at all with this scent! But with photos it is a little more difficult ... I did not take pictures of him, sage, in the field, the network is full of photos, probably in vain




P.S: the text of the recipe has already begun to sculpt Well, the photos are being baked during the process. Here is the process of defrosting and primary fermentation on the balcony, for example




Radushka, I think you would definitely like this tea, why is there such confidence

[Yuri K]

Yes, something happened that I was afraid of. The electric meat grinder did not live to see the end of the tea season. The girls wrote above about some kind of magic meat grinder. Do not share the title.

I join the question! On the strawberry-currant, another adapter was covered in my meat grinder, it was the last one! I won't do much with my hands, especially now after the operation. It so happened that in the midst of the tea (and not only) season I had to do it.
The last one from strawberries with currants somehow did not work for me, I made it through freezing, thawed it three times, then twisted it, fermented for another three hours. I dried it with frying, then dried it up at 60C and in a bag on a rope outside. Something smelled like a broom during the process. True, I have not tried it yet, now it is problematic with the olfactory taste buds, there was an ENT operation. Hopefully I won't fall out for long.
I really want advice on a meat grinder, model, power ......
I congratulate everyone on new teas, new tastes and impressions!




Yuri K, Yura, I forgot to write, I also made a rose through the freezer. I really liked him!

[Yuri K]

Yuri K, I'll go fishing someday (I hope) ... my favorite sucker grows there (the branches are low and because of the proximity to the water, the leaves are so large ...) and this sage at least singsea-spilled I hope by then the recipe will already be on HP?

[Radushka]

Yura, I forgot to write, I also made a rose through the freezer. I really liked him!

Alla, I will experiment))) I will not make a clean rose, too few petals, only 200 grams came out. I will do it with an apple tree, it is akin to mine in aroma, it smells like a sour green apple! But how to get rid of excess moisture in the petals - until I figure out, everything is already damp, it almost flows))

Hopefully by then the recipe will already be on HP?

Will be! Chess word!



Radushka, but I didn’t like the goof while cooking ... Even thawing some kind of its smell retains, does not change it at all (((And the color is as fresh, only plucked ((It seems that it does not ferment at all ...

But don't you confuse a sucker with a willow on the shore?
And there are also two varieties, narrow-leaved goose and silver goose, if it becomes interesting: 🔗

White willow, relative of weeping

Loch narrow-leaved

Yuri, no, I don’t confuse)))
I didn’t like the smell of sucker at first either. And I didn't like it in the finished tea. Too strong. Even the cherry could not drown it out. BUT ... a year later, this smell transformed into a floral honey. And no hint of goof

[Radushka]

Radushka, I completely trust your words! So let it lie in the freezer until some new mixes

But how to get rid of excess moisture in the petals - until I figure it out, everything is already damp, it almost flows

Yura, is that after the freezer?
I believe that it is imperative to dry it to a dry leaf outside (as with the first withering), otherwise all the work is down the drain. Many got burned with this and spoiled the tea with this excess moisture. Dry in a cool place so that fermentation in the heat does not end completely.

[Tricia]

Tricia, yes, after the freezer, the color of the petals did not seem to have lost, but they were also noticeably moist to the touch, it felt that it was too much! I will dry it, of course, but I can't imagine how yet, there is still condensed moisture formed after freezing, all this leads to an uncontrolled process, let's see while we are busy with sage, and the petals are resting in the freezer

Yura, I have a special for raw materials from the freezer. sheet: linen, washed until soft and almost holes, very absorbent. I spread a sheet on one half with a thin layer, cover it with the other half. It dries well.
In general, like many, I froze a sheet with a towel or sheet: I lay the withered sheet on cotton or linen kitchen. a towel, I roll it up with a roll and a snail in a bag and in a freezer. Then, when defrosting, the condensation in the towel leaves. I defrost it once without unfolding, but next. I unfold it once and dry it so that the excess moisture leaves the towel.
But this is only for garden dense leaves, ivan tea in a sheet froze once immediately after withering and there was not much condensation.

[Tricia]

Tricia, thanks Anastasia, I read about all this. But it seems to me that this is not very suitable for the petals, they are tender in themselves, they consist of one juice, then separate the films from the fabric, if only shake them off like dust? I'll think of something! Perhaps I'll just dry them, and even add to the heavily dried leaf, compensate for the moisture)) I won't do mono, I'm afraid to get jelly)) I'll twist it like sage with a sour apple leaf!

But how to get rid of excess moisture in the petals - until I figure it out, everything is already damp, it almost flows))

You know, I also thought there was a lot of moisture, but to my surprise, everything turned out great. Petestkov was a wash basin, but in the bag it looked something like yours. Frozen unfrozen but two times. I twisted it with a manual meat grinder once on a fine wire rack. The granules are gorgeous, thick black color. The taste is very pleasant, a small shade like a rose hip, who does not know what is from a rose and will never guess.

yes, after the freezer, the color of the petals did not seem to be lost

and I lost




I don’t understand about the goof, I don’t know such a plant ... maybe I saw it, but I don’t understand which one ... also with fruits

[al_usya]

al_usya, well, after the first freezing, the color is still preserved, let's see what happens next.Weighed with an electronic canter - only 200gr seems

I don’t understand about the goof, I don’t know such a plant ... maybe I saw it, but I don’t understand which one ... also with fruits

You know, if yours is growing! In childhood, we called him dates, tartly knitting such small berries with a bone, it looks like bird cherry))) Any video about goof look, you will immediately understand everything and remember))

I don't understand about a goof,

The leaves are straight silvery, blooms with yellow flowers and stinks it smells suffocatingly sweet and ...

just awful stench! Forgive me loha lovers! All my youth was turned on from the soul - some clever guy planted these, God forgive me, bushes on the embankment in one city in Moscow time. region, it was impossible to walk.

The only plant that I don't add to tea.

[Tricia]

Tricia,

The only plant that I don't add to tea.

But what about the astringency? The girls wrote that he is one of the few that gives astringency and a feeling of strength, and in addition, the saturation of color to teas.Although others give color, but here is astringency ...I myself have not tried to add it myself, lies in the freezer, does not want to change either color or smell in any way (((By the way, I did not collect blooming anymore, there is no smell you hate at all))

But what about the astringency?

Eh, yes, I'm chasing tartness. But not at the expense of a sucker for sure. Yes and no it in Len. areas especially. In Moscow time. region the parents also have a little - as a decorative or feral, but I bypass it by any side ... here sea buckthorn is normal, but a goof. Too sweetish-oily-honey smell ... I can't drink my own Macho either - it's too sweetish-honey, damn it, and here it is even trickier

[Tricia]

Tricia, this is how it happens ... How did you try to fight the sweet honey? The frying method doesn't help?

[Yuri K]

Yuri K, duck I have a brutal fry there! Oh, a young, milky leaf, it is he who gives such a sweetness-honeyiness, fry it at least. An adult leaf is needed for strength.

[Tricia]

Tricia, useful information for me, thanks! Now I will chase after autumn leaves. In my teas, I lack 100% strength, nostalgia presses for black strong varieties

In my teas, I lack 100% strength, nostalgia crushes for black strong varieties

Drukh and brother!

[Tricia]

Tricia,

You know, if yours is growing! In childhood, we called him dates, tartly knitting such small yag

I grew up in a different climate, I began to live here as an adult, so maybe I don’t know the local flora. There is a tree, which some call olives. It has such bluish narrow leaves and small fruits that are remotely shaped like an olive. Maybe this is a goof? It will be necessary to examine it more closely and compare it with the pictures
I read about your pursuit of fortress and I understand that the main thing for me is taste, color and aroma. I am now in a somewhat uncomfortable postoperative state and sleep badly. Yesterday I did not fall asleep in any way and remembered how well I slept after tea apple + cherry and added mint. At least get up and brew in the middle of the night. Today I will brew it specially, I will check that such a soporific effect on me has survived and now

[al_usya]

called olives

al_usya, Alla, this is probably a silver goose. Such?

It has such bluish narrow leaves and small fruits that are remotely shaped like an olive. Maybe this is a goof? It will be necessary to examine it more closely and compare it with the pictures

Most likely he is)) Only sea buckthorn still looks like him, and willows))

Such?

oh, no ... that one has narrow leaves and small fruits, but this one has small apples. I will see it take a picture, I saw it planted near the school. If he then I will look for one outside the city later
should thorns be on it or not? how on sea buckthorn?

should thorns be on it or not?

In some places, they are huge, and therefore unobtrusive, more like twigs. It was planted near and on the territory of schools in the old days))) It was a narrow-leaved goose with small "lemons" in the shape of a berry, the same color with leaves while unripe)))

[al_usya]

should thorns be on it or not? how on sea buckthorn?

al_usya, Alla, Yes.
Then this one.

[Yuri K]

Yuri K, at the risk of incurring the righteous anger of old-timers, I will share how I suddenly made a mono tea from a rose. Grateful customers gave me a huge bouquet of dark red roses. He stood with me for a week, as if alive. Then he began to "get tired". I decided to throw it away already. Took it in my hands, and he smells so nice! It was a pity for me to throw it away. I cut off the petals and decided to dry them. And then, casually, I typed "rose petals" in the Bread Maker's search engine and he gave me a link to tea. I immediately grind the petals and dry in the oven. These granules are wonderful! And they smell good. In finished form, it turned out 50g in total. I did not dry them (they were already grafted), did not freeze, did not ferment (there were not many of them for this). So, now I store it in a separate box, dreaming of how I will brew on long winter evenings and remember about pleasant customers. And now, purposefully, I collect petals a little, and stick them in a bag in the freezer. I already collected 800 grams. I'm thinking about what to mix them with ...

at the risk of incurring the righteous wrath of the old-timers

From, damn

I just wanted to say that if the roses are from the store, and not from the donor's cottage-garden, then the flowers are necessarily treated with chemicals both from above and through food. Be careful not to get poisoned.

[elena88]

elena88, a touching story I walk past the flower stalls and think, I would have all this in my hands, then I catch myself that I would hardly turn these Dutch people into my tea, there is chemistry for a year of embalming my mortal body

[Tricia]

Tricia, Anastasia,
elena88, I mixed with raspberries. Twisted together, fermented, then twisted and dried again. It turned out great! The second time I guessed so that by the end of the multicooker languishing of raspberries, the fermentation of the rose petals was over and twisted together (while I only hear the smell of steamed raspberries, I haven't brewed them yet). Going to make a fermented strawberry mix. And Yuri is going to do something with an apple tree.



Yuri K, exactly! Here I am gradually transferring my garden to organic farming just because of the terrible "dominance" of chemistry in our life

[Radushka]

Radushka, Radushka, where can you read about multi-cooker languor? I met it somewhere, but now, having prepared tea in the usual way, I wanted to try this one too, I can't find it. Tell me, help, please ...

[spring]

about multicooker languishing

spring, Elena, Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker

[Lyudochka]

So this Temka has reached 1000 pages.
Congratulate everyone!
Hurry the author of the topic—Lyudochka, returned to us.

[francevna]

reached 1000str

francevna, Alla, yeah
For the second time

[francevna]

francevna, the most popular and "do-it-yourself" theme from the teahouses There are more experiments here than with Ivanka

[elena88]

elena88, I would hardly have turned these Dutchmen into my tea, there chemistry for a year of embalming my mortal body

We now sell a lot of local roses. And the bouquet was so fresh that I thought, what if it's our Kuban? Do you know the story about Korolev, who by a willful decision ordered the surface of the moon to be considered solid, because at that time no one knew what it was. So I ordered the roses to be considered local and, crossing myself, made tea. It turned out a little bit. I think I won't get poisoned. And I'm already collecting my own, summer cottages. By the way, they did not change the color in freeze. Let's see what happens after defrosting.

Guys, is it possible to make something like that out of peony petals? Or not worth it?

I grow my own roses. I have 15 bushes. Not many petals from them. BUT I will try to freeze in batches.

That's how they are with me all, different.

,

Alla, yes.
Then this one.

this one looks like it! Yeah, I'll pay attention. You have to try what it is. And then I still have an apple tree around for the masses))))) Something went wrong with strawberries. I think I got it re-fermented during the defrosting process, I don't know what else to think about. Yesterday I brewed this strawberry-currant, I do not smell the smell, my nose only somehow breathed today, the color is good, rich, the taste is slightly herbaceous. I'll try in a while. I did quite a lot of it

[ANGELINA BLACKmore]

By the way, they did not change the color in freeze. Let's see what happens after defrosting.

Good for you, you can grow rosaries in your area! )) By the way, the color did not change for me, until I started defrosting, now they are slowly becoming this way .... not very aesthetically pleasing, but the smell, mortality!




ANGELINA BLACKmore, here's a theme on rose petals https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460042.0

Guys, is it possible to make something like that out of peony petals? Or not worth it?

About peonies here they said that they were not happy. They are very bitter. Even for adding to tea is not advised. But what's stopping you from trying? What if you have different peonies?

By the way, the color did not change for me, until I started defrosting,

Oh, but in my opinion someone wrote here that he twisted the rose petals without thawing? True, with something in the mix. Or I dreamed about it ... but the feeling is that somewhere there was such information.

[elena88]

elena88, there is a theme for rose petals, above your post the link was given for ANGELINA BLACKmore... And I'm just going to mix with an apple tree, you didn't dream

[Light]

Light, Thanks!

who asked to show the field sage? just went to collect on the weekend. wanted to dry the leaves and flowers. but there are so many aphids in flowers! just cut the leaves

and at my dacha such a handsome sage bloomed. the flowers are fragrant, but the leaves are none. you need to see what kind of plant you planted.

[sweet_blondy]

sweet_blondy, walk around the flowers with boiling water from aphids, shake off the water, and you will be happy. Well, how did you want to collect honey plants, sterile? I didn’t bring anything with the color of roses, even a small bumblebee, or who could mow under it? And as for bugs, bugs - generally keep quiet!

[Yuri K,]

Yuri K, last year I collected it, it seems to me there were no animals, I will mean thanks!

walk through the flowers with boiling water from aphids,

no guys, no boiling water! You will wash off the entire layer on the surface of the leaf required for fermentation!
When withering, aphids will fall off the leaf by themselves, it is checked, we have Ivan-tea regularly in the hordes of aphids. Fall on the withering sheet. Only you need to stir more often.

Zhenya! Thanks for the photo, I asked for it.

Yes, it’s a pity to spoil the whole game with aphids and animals in general ...

the flowers are fragrant, but the leaves are none. you need to see what kind of plant you planted.

Exactly! I have exactly the same. Flowers dried, and the leaves were cut off completely. Now the new ones are leaving.

[Yuri K]

Yuri K,
Deep fermentation long tea "Apple Sage Sonata" (Yuri K)


That would be SO better, right?

Or like this!

Deep fermentation long tea "Apple Sage Sonata" (Yuri K)

sweet_blondy, elena88, on the lower Zhenechkin photo clary sage!