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

What did he weed out that in general?

any grass crumbles when dried, and even more when frying

I just wouldn't throw this baby away zhaaalkoooo ...

that's the exact definition - large leaf tea -

any grass crumbles when dried, and even more when frying

So it is so, but for girls, and according to Vyazemsky, it turns out quite a real large-leaf, and not crumbly with a video
I will not argue, apparently the factor of rejection of the video on the brow plays in me

So it is so, but for girls, and according to Vyazemsky, it turns out quite a real large-leaf, and not crumbly with a video
I will not argue, apparently the factor of rejection of the video on the brow plays in me

Yuri, in solidarity with you
In my opinion, the quality of the pellets depends most of all on the assortment of leaves.
If a leaf, such as raspberries and currants, you will not achieve "oak" granules (maybe sage will add to this list?)
The number of frosts and defrosts greatly affects the dryness of the leaf, because in the refrigerator the leaf dries up.
Therefore, with experience, you will understand which plants do not need freezing, which one freezing is enough, while others can be exposed many times.

They wither, as I understood many, only in ways:
a) - in a twisted fabric,
b) - by unfolding and tedding open.
What you describe (packaging) is not withering. There are other processes going on there, I will carefully call this primary fermentation.

So I propose to replace one process with another. And instead of withering, do sweating. This is not reflected in the taste of the tea.

I can not find. Tell me, from the usual white acacia (leaves), the one that grows in huge quantities along the roads in the south, is tea made or not?
Has anyone tried it? Is it poisonous or not useful?
And more about the elderberry. Is she kind of like red and black? And some of them are useful and the other poisonous. Is there someone who did and understands how to distinguish it?

So I propose to replace one process with another. And instead of withering, do sweating. This is not reflected in the taste of the tea.

Well, I don't even know what to say. In my opinion, you just throw the withering stage out of the overall process. And actually "sweating" is the next stage after withering, it takes place during hardening (freezing, then defrosting in a bag with the release of moisture, that is, sweating)

Yuri and space, I shared my experience, suddenly someone will come in handy. I have both raspberries and currants always excellent granules. I don't like to argue, so you would try this method and then write - it would be a different conversation. Humans have a pellet problem and there is a way to solve it.

I shared my experience, suddenly someone will come in handy.

thank you very much

so you would try this method and then write - there would be a different conversation.

have to try, convinced

have to try, convinced

Try it, try it! At the beginning of the topic, I wrote that I dry leaves exclusively in packages! I do not know if this affects the granules, but it is very convenient and the sheet never dries out and no diapers are needed, but moisture comes out and condenses on the bag.
And about the fermentation in the bag, you, Yuri, are wrong! The leaf remains absolutely green, only becomes wilted. And the amount of juice remains in it just for further fermentation without sprinkling with water, etc., etc. I don't like unnecessary dances with a tambourine!

And about the fermentation in the bag, you, Yuri, are wrong! The leaf remains absolutely green, only becomes wilted.

Physics is not easy to refute) When the leaves are in bags, in a rather dense state - primary fermentation is in progress. You are wrong. Otherwise, there would be no heating of the mass and no change in smell, the color is secondary. These are the same processes when you tear while collecting a leaf and deliver this mass home, spreading it out - you will definitely feel warm if you do not stir.

And about the fermentation in the bag, you, Yuri, are wrong!

No, Irishka.
If I didn’t have time to sprinkle the leaf on the bed sheet, and I have them stuck in the bag, then fermentation is underway in the bag, the aroma is fruity-floral, etc., etc.! Well, thank God! Then I wither and ferment. All the same, the tea turns out to be noble.
That is, packaged fermentation is not inconsistent with the recipe, on the contrary, there were already opinions that the leaves collected and folded into a bag that underwent long-term transportation are suitable for further processing and do not lose their properties in any way.
Or maybe even vice versa, it only gets better?

Since I collect and carry the leaves from outside the city to the place of tea production, and the road takes more than two hours, and if we add on the collection ... I have the ENTIRE LEAF THROUGHOUT! Moreover, he sweats not only in packages. Even in a regular x-bash pillowcase. Because I tamp it tight. I carry myself like a camel
And fermentation begins as soon as the plant is injured. IMHO

Fermentation may start immediately after the leaf is torn off, but in this case it is not critical! It does not fundamentally affect the taste of tea! And the convenience is obvious. By the way, I don’t stuff the leaves tightly into the bags, as they threw themselves in when they fell off, they go, and I take not much, a couple of kilograms, to process at a time without any freezers.

.

[Linadoc]

Linadoc, Hurrah! there was a hope that not everything is so bad))) you made me happy! I was already prompted where you can look for details) it's up to little - to get there)

in light of recent discussions - tell me. Does sweating help solve the dry leaf problem? I collected an Irga yesterday. and it grows in the sun. the leaf is incredibly dry. I'm afraid if I dry it, it will immediately begin to dry ... recently there was the same parsley with an apple leaf. the pear leaf is also not juicy. when I wither all the time I'm afraid to miss it and will start to dry.

[excess moisture in the leaves does not allow the subsequent fermentation to be carried out qualitatively.]

Many of the last pages have left the righteous path, I'm kidding of course
But, in every joke, as they say, there is some joke. But what about the developments that:

"Withering of leaves.
This process is needed to make the leaves easier to process in the future. Besides, excess moisture in the leaves does not allow the subsequent fermentation to be carried out qualitatively. As a result, the tea will be of poor quality. From leaves, withered, stronger granules are obtained, and they are easier to process in a meat grinder. This method works especially well for tough leaves. "

This is not my idea, this is in the main recipe post lappl1 spelled out. You are deliberately trying to saturate the mass with moisture.

I collected an Irga yesterday. and it grows in the sun. the leaf is incredibly dry. I'm afraid if I dry it, it will immediately begin to dry ... recently there was the same parsley with an apple leaf. the pear leaf is also not juicy. when I wither all the time I'm afraid to miss it and will start to dry.

For such options, there is a method of tissue withering, where it is unlikely that it will be possible to dry out the leaves as in the open method.
The pear and spring leaves are very dry in themselves, I dry them in the usual way, only turn them more often. Separately taken leaves still turn out to be overdried, we have a dry and hot climate, I don't see anything terrible in this, because after drying I send everything to the freezer, where the unfinished leaf gives off moisture, and the overdried one gets it. More precisely, this happens when, after the freezer, I lay out the bags for defrosting.

[Yuri K]

Yuri K, I am all dried in the fabric. and there, too, the leaves dry up)))

an unfinished leaf gives off moisture, and an overdried one acquires it. More precisely, this happens when, after the freezer, I lay out the bags for defrosting.

this is the answer to my question in essence. Thank you! I will dry as usual)

Meanwhile, the reserves of curcul are slowly but surely replenished.

Many of the last pages have left the righteous path, I'm kidding of course

For me personally, there are no dogmas! I take any recipe only as an idea, and then I modify it for myself! Therefore, I consider cooking and tea making art, creativity, flight of thought!
And making it strictly according to the recipe is boring and not always logical! Luda described the process while living in central Russia. I live in Ukraine and believe me, our temperatures are quite different in summer! It's hot and dry here, as a rule, the leaf is already dry on the tree. If I still dry it in the fabric, then there will be nothing to grind and there will be no fermentation, I will have to sprinkle it with water or freeze it, in general, engage in unnecessary body movements, which is why the option of batch grafting appeared.
We are not writing here for mutual criticism or criticizing one or another option, but sharing all the possible developments in tea making.

We are not writing here for mutual criticism or criticizing one or another option, but sharing all the possible developments in tea making.

Yes, please, I'm not hitting your hands with a ruler, especially since I'm doing enough ad-libbing myself, departing from recipes! Our climate is not "lovely", the proximity to the Kazakh steppes affects, in fact, we ourselves live in the steppes where it happens in the summer for 40 plus, and in winter for 40, only with a minus. And I have every right to express my opinion, the truth is where you see groveling, these are your problems.

after drying, I send everything to the freezer, where the unfinished leaf gives off moisture, and the overdried one gets it. More precisely, this happens when, after the freezer, I lay out the bags for defrosting.

that's for sure! I did not wither the leaves that I tore a week ago, but as soon as they cooled down after transportation, I put them in the freezer. They were as dry as late autumn. There has been no rain for more than a month in the places where I procure raw materials

I will join the discussion. The first time after withering, I sometimes interrupted the process and put the withered leaves in the refrigerator (+ 2 + 4) for 1-5 days. Since different leaves wilted at different speeds, I noticed that the moisture in the bag was leveled. The taste is kind of improving. Now I do it on purpose.
Yes, there was a case came with leaves (both freshly harvested and withered), and I urgently went to work without arriving home. The car was closed in the sun for 3.5 hours. The leaves have not disappeared, although the color has changed. The tea was quite tasty. Fermentation was very short.

Yes, there was a case came with leaves (both freshly harvested and withered), and I urgently went to work without arriving home. The car was closed in the sun for 3.5 hours. The leaves have not disappeared, although the color has changed. The tea was quite tasty. Fermentation was very short.

Quite to myself, the main fermentation has passed))) I do this artificially, laying out packages from the freezer on the balcony, often they eventually end up in the sun, steamed)) And lie for a long time, the smell and color are intense))

[Yur]

Yur, stocks of tea ... what a beauty !!!!!!!!!!!!!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Thank you! This is not the whole battery, and it will still be replenished, the fireweed is waiting for its hour of processing

I have dried almost 4kg. tea ... where to put something ................. Look zero in the closet where the strategic stock of tea is stored ... shut down ... the place is decreasing ... What will I do next?! ... I say to my husband - well, there were beds before ... put as many beds under them as you want, and even in 3-liter cylinders .... We'll have to do the great resettlement in closets))))

I have dried almost 4kg. tea ... where to put something ................. Look zero to the closet where the strategic stock of tea is kept ... get lost ... the place is decreasing ...

I bought for the sake of these teas screw cans, 1.5 l each))) It seems that the pantry is doing it right now))

I have three-ruble banks) and a one-room apartment)) I have a great relocation in the dressing room, most likely, there will be banks there so far)

Comrades ... where to live now?
I don't need a lot of tea ... I should dry 6-7 kilograms, and okay .... Although ... time will tell how much tea we need until next season. I really want to stop drinking store tea.

I already have 2.7 mono and 4.2 mixes) without taking into account the Friday party)

[sweet_blondy]

sweet_blondywhat mono (1,2,3 ...) and mixes. Interesting, then I will ask questions if they arise according to taste, color and other



Today, for the first time in his life, Ivan began the trial part of a batch of tea.
I did it not according to the "classic" (recipe), as always I do gag ...
Brought it, wilted the evening and all night (stirring only in the evening).
Packaged in food bags and in the freezer.
Today I took out some of the packages and thawed them.
After pouring out of the bags, I mixed it manually.
Placed under a damp cloth, tamping down a little. Top hermetically covered with a lid.
I'm going to ferment for 16 hours. Then twist and dry.

I already have 2.7 mono and 4.2 mixes) without taking into account the Friday party)

Wonderful. And it rains so often in our country that we don't even have to go for the raw materials for tea. So it would have been a lot already.

Somewhere I saw information about oregano, I can't find who did it? Ferment or just dry, what is the best mix?

Yura, took out her notebook, I'm writing))
Mono - strawberry, blackberry, raspberry, plum, cherry, apple tree, bird cherry
Mixes - apple tree, plum, irga, rosehip
Cherries, strawberries, raspberries
Raspberry, bird cherry, blackberry
Apple tree, plum, cherry, rosehip, goof
Blackberries, strawberries, irga
Rosehip, apple, cherry, strawberry, raspberry
Plum, rose hips, apple tree, sea buckthorn
Pear, grapes, raspberries, blackberries
I just want to make a pear from mono.
One of the mixes tastes like dried fruit. I can't remember which one) and this despite the fact that we tried it after drying. I can't say anything about the others yet - the taste is not expressed. We are waiting for a couple of months.

Natasha, I also collected half of May and June in the rain. We were also glad that there was no need to water the beds))))



Yura, good luck with Ivan tea! Waiting for your review)

Tatyana, I'm just drying oregano. I add to herbal teas. Not fermented.

We were also glad that there was no need to water the beds))))

Yes, Zhen ... Not a tea summer ... not a tea ... But as a motherfucker, what God had mercy on ...

[sweet_blondy]

sweet_blondy, powerful! This is what I understand

Wow, what good fellows! And so far I'm just filling the bins. Rather, a freezer. Either hands do not reach, or it’s just scary to start.

Something I stepped yesterday
Narwala cherry leaves and threw them into the freezer immediately, without withering. I have absolutely no time to deal with them, the day after tomorrow there is a long road, what should I do, take them right in the bag, or wrap them in a sheet right from the freezer?
I leave at 6 in the morning, I'll be home by nightfall, I certainly won't have the strength to make teas.

[Twig]

Twig, I would wrap it up in a sheet and in a bag along with the sheet. And the excess moisture will go away and thaw on the way, and then into the freezer again until better times.

Hello everybody! Can you please tell me who made tea from Potentilla or Kuril tea? Very interesting! But I could not find it in the topic.

[ANGELina BLACKmore,]

ANGELina BLACKmore, that's for sure! you need to learn to look at everything philosophically. I'm trying to calm myself down after a week without a car. I say to myself - it's nothing, if they don't fix it, then you will go by bus to get the papers

Yuri K, Thank you! I plan to prepare all mixes up to 1.5-2 kg. and if there is still time, then come up with other compositions. but in general I really want to make mega-component tea like Radushka - straight from everything that is

Irina742, I also have Potentilla! but very small so far for collection) as far as I understood, reading third-party resources, they collect twigs, leaves and flowers (cut 15 cm) and simply dry.
here is my beauty. planted 2 varieties this year, one is already in full bloom

[sweet_blondy]

sweet_blondy, Yes! Quite a baby! I already have very large bushes - 1.7 in height and cannot be embraced with my hands. It could be done. And there are 10 of them. Now I will rustle the Internet.

[Irina742]

Irina742, you are lucky! Well, nothing, I will also try this tea someday) I have just begun to ennoble dachas.
I also planted a chubushnik, which is called jasmine. my handsome man went full length

[sweet_blondy]

sweet_blondy, I'm following in your footsteps))) Today minus one adapter on the meat grinder! It's great that the Belarusians are so responsible, they immediately complete their products with dopas, I have three of them complete from the factory!

[Yuri K]

Yuri K, ohhohoho! I sympathize! Is this Vanka so reluctant to spin?
and yes, the Belarusians are probably still of the Soviet temper - they approach their goods responsibly!
I have not yet gone to look for my sleeve. I hope by the weekend I will solve this issue, because there is nothing for the sheet to lie idle

elena88, do not put off cooking on the back burner! make it faster 2 months of minimum dry fermentation will pass))

[sweet_blondy]

sweet_blondy, he did a stupid thing ... I began to twist it a second time, and it is so sticky that in one fell swoop the whole auger coked up to the ribs. Here, the reverse does not help, there is nothing to return, well, I (man, I myself know that this will happen!) - poked a spoon handle there, quickly, but the meat grinder reacted faster

[Yuri K]

Yuri K, did you chew the spoon? I ate a Chinese stick for the first time)) after that I began to stop the engine, poke it with a stick heartily and only then turn it on. here are the consequences when we first do it, and then turn on the brain completely)

[sweet_blondy]

sweet_blondy, I was not tired of chewing, it was bombed right away, I apparently got close to the edge, I created a lever))))) I am writing, the fool himself, I knew that he was not the first one. , with which you can safely twist twice))
By the way, the party is finished drying, the smell is awesome, I repeat, everyone here knows this smell))) It turns out at the end of drying like the smell of thick black tea leaves lying in the sun with a delicate aroma of dried fruits!
Well, as always, I have a problem with granules. Apparently mine is making small-leaf tea. It turned out like a purchased "Indian elephant", with tea leaves, the same black!



I will mix the next batch with raspberries, so that it at least takes some form))

It was not possible to prepare from the garden foliage, so I don't know how it scrolls, but I always scroll Ivan tea 2 times. There were no particular problems. Meat grinder 20 years ago.

[IrVas]

IrVas, maybe I broke some process by combining two methods of destroying leaf cells (kneading and then still rolling after fermentation). After the first twisting, the mass was like with an admixture of syrup, it stuck to hands strongly, but I won't say that it was wet. But the space between the auger turns has become a single blank.



Yes, and figs would be all with this, but what a gull it turned out, with the aroma of good strong black tea, slightly flavored! I'm happy! I'll post a photo in the subject of Ivan Chai now))