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

What do we have in the area with currants then?

And we have the same story, it just dries up. Once trying to save, I cut the cuttings from the surviving branches, and there is a worm inside the trunk .... It looks like it somehow penetrates into the bush and gnaws the core in the branches, the bush dies. What to do?

[Nadia 2016]

Nadia 2016, to be honest, I haven't seen worms, but I can believe in everything .... Because the currants disappear from everyone as a species ((((And when I planted, and for several years I collected 2 buckets from each bush, the first years so with small cherries were ... It's a shame.

haven't seen worms

If you cut off a dried twig, then there will be a hole on the cut, and I apparently cut off and put the living part in the water, and the pest got out into the water and choked ... I planted several rooted cuttings .... I'll wait for what happens. Hunting leaves for tea ..... Not to the berries ...

[Nadia 2016]

Nadia 2016, and what is your area? It became interesting where the same trouble with currants ...



Now Ivan was making tea + pear. Awesome solid granules after the second twisting! The meat grinder worked like never before! But it was worth it! Dry the new mix in the oven

what is your area?

Saratov. Moreover, this story has long been, more than 10 years.

And yesterday, for the sake of raspberries under the freeze, they kicked me out of the freezer with three packets of mixes ala Walk in the garden (cherries, grapes, raspberries, strawberries, sea buckthorn, Ivan-tea (with trembling hands nibbled a handful of the root that grew from the root planted last year in the fall), jasmine petals (stolen from a neighbor's bush, outweighed to our site) and still don't remember what. I defrost it, twisted it, fermented it overnight and now dry it in the oven. The smell is pleasant ...... Granules are really loose, the second time "VITEK" refused to twist. nothing, pretend to be baikhov ...

Granules are really loose, the second time "VITEK" refused to twist. Well, nothing, pretend to be baikhov ...

Today I made a serious suggestion to the meat grinder, after it almost immediately choked on the initial stage of the second twisting! He began to pour in small batches after cleaning the coked auger.
And lo and behold! The granules are simply monolithic, and the aroma during drying is indescribable, prunes in their pure form, no, you can feel a note of raisins! This is the first time I get such a scent!
The color of the granules is almost gray, the yellow color is reflected by the plastic.

the aroma when dried is indescribable, prunes in their pure form, no, you can feel a note of raisins! [/ quote

I almost choked, it sounds so delicious .......

The color of the granules is almost gray, yellow reflections of the plastic give.

Beauty !!! Already enviable ....... And what kind of meat grinder do you have? My VITEK, by the way, was twisting it through the large grate quite quickly, but it was getting very warm. Stopped for cooling three times. And the second time, she did not dare to twist right away, the family began to look askance and frown ... The morning after fermentation and the departure of the head of the family, I went, as they say, to a crime and decided to twist before drying through a fine one, twists, but the granules do not come out. ... The fermented mixture seems to have played the role of a sliding lubricant. The raw materials were wet due to the juicy grape leaves ..... I left this business and laid out to dry what came out in the oven at the most gentle mode. Now I'm finishing drying in a dark room, walking around and sniffing. The smell of some kind of fruit-tea. And they didn't let me twist the rose with raspberries on the VITKA, so I started crying and went on strike, they listened and showed a shish ...... I had to twist rolls, cut and only then ferment. The raspberry is still interrupting the rose (Although the raspberries and roses were 50 * 50). It smells of well-cooked raspberry jam .... I wore last year's raspberries to work, so now everyone is wondering when I’ll bring it back.

Beauty !!! Already enviable ....... And what kind of meat grinder do you have?

I have AXION M41 2013 release, very happy with it!

AXION M41

Oh, you have to look in our markets ...
What a gorgeous color tea has !!!!

[Nadia 2016]

Nadia 2016, thanks, I like the color very much!
And here is a review of the meat grinder))))

And here is a review of the meat grinder))))

Merci deeply for your review !!!

Deeply merci you for mischief !!!

Not at all, thanks to YouTube

thanks youtube

And to him, too, a useful site, I myself often live there with a useful video.

[Nadia 2016]

Nadia 2016, Nadia 2016Are you from Lipovka, Engels District? Looking for fellow countrymen on the forum.

Yuri K, I probably missed it - is this kind of beauty brewed from currants?

from Lipovka, Engels district

Was born there.

[Inusya]

Inusya, nope, a mix of pear + fireweed!

And now I put twisted fireweed + pear + sage on fermentation. The ratio is 2: 2: 1. Following the example of Iris, now I will write (who would have doubted if I was without sage?)

and today I picked strawberries. I look at the leaves and understand - just a couple of weeks ago it was so good to collect them! and now it's just a nightmare - small, dry, and even overgrown with grass
I spent 2 hours in the field, collected 850 grams. small and shallow ... last year she was better!

Girls, I am to you for advice !!! If the day before yesterday everything went like clockwork for me, I even got granules which were not yet in density! That is complete hell today! The mass after the first twisting and fermentation did not go into any re-twisting. Instantly, like plasticine, hammering the auger, even strong physical pushing by the pusher did not give success. Five times I disassembled, cleaned, assembled, and tried to feed the mass at least in a spoon, at least in large quantities, everything immediately became plastic ... Washing all this and my hands too, it felt like everything was smeared with soap. The last time it was almost the same, but apparently the mass was a little drier. How do you get out of this situation, tell me and ???

Good evening everyone! I remember that someone wrote about dogwood tea, but I could not find it. Tell me how best to do it? We went for a walk today, I saw a dogwood, I liked the smell on the sample, I pulled a little, but I don’t know how to do it.

Girls, I am to you for advice !!! If the day before yesterday everything went like clockwork for me, I even got granules which were not yet in density! That is complete hell today! How do you get out of this situation ???

I had this yesterday) on a mono pear. I took an old meat grinder, but it is weak, and even the knife turned out to be dull. So I took off the second time when I began to twist the knife, try it out mli no. And oh gods such worms climbed for the first time I had it like that!

the second time when she began to twist the knife she took off, try it out mli no. And oh gods such worms climbed for the first time I had it like that!

The miracle did not happen, even with the knife removed, what the ...?






In short, I didn’t wait for help, everyone is resting))) He doesn’t want to be granulated, so it’s going to be baikhov, and to hell with this torment

All the best!
Doesn't want to be granulated? I don’t granulate ... I’m twisting so much tea now that I just don’t have time to twist it a second time.
Black currant - on the cut of the branch is black and a worm? GLASS Read the control measures on the internet. Writing here for a long time and is not a place in this topic.

Sick bushes are culled by me without options. The plantation of 30 bushes disappeared in one season. I breed everything in a new way. In the village where the plantation disappeared, I am not planting anything yet. Those bushes that have not died survive there. But, I will not lay a new one.And in the city I planted it in another place. So far (mmm) so good. I process with preparations of organic farming

Experiments are an interesting thing! Today I will go a completely different way of making tea, I want to try another gag, why not?
We have: fireweed (1 part) + raspberries (1 part) + narrow-leaved elk (1 part) + pear (1 part)
Pear and elk have already gone through repeated stages of freezing / thawing, raspberries and fireweed only once. Today I took out the packages from the freezer, slightly thawed them, poured them into a bowl, mixed this mass well with my hands, put them back in the packages. Now we will go with my son to collect fresh foliage, let the oxygen-free fermentation processes take place in the bags during this time. After that, I will twist this raw material in a meat grinder, I will look at the condition and aroma, it may still require additional. fermentation after twisting. Well, further along the knurled, drying

[Yuri K]

Yuri K, oh, an inventor!

and I'm not making tea now. I just collect it a little and put it in the freezer. the berries are gone ...

and I'm not making tea now. I just collect it little by little and put it in the freezer. the berries are gone ...

That's why I want to reserve part of the freezer with new foliage, otherwise my dear one will quickly take over everything with berries and all kinds of greens

Yuri K, oh, an inventor!

Experimenter!

did anyone make fermented tea with berry juice? I found two women here who do this. Of course, the subtleties of cooking are not told. in general, everything is clear. but they have special equipment - a press. I wonder if anyone tried to make tiles here and what they pressed

[sweet_blondy]

sweet_blondy, at Vyazemsky, see how easy he makes tiled tea under yoke. Can be adopted without expensive presses and other things))
The berry is not worth it, but the cake is completely from it. We get rid of excess moisture? Do not forget about it))

[Yuri K]

Yuri K, I defrost the refrigerator this weekend - I prepared for the new season. I look and understand - there is no place for berries at all! well, I'll go ask my mother in her freezer with berries)
by the way, one thought haunts me - you can get some leaves and put the same in the freezer - what I don't have time to do now in the summer, maybe in the fall my hands will reach, although mushrooms will start there ... oooh how can I manage everything?

went to get acquainted with Vyazemsky. nothing complicated) only then it is not clear - how to combine fermentation and the production of such a slab tea - he kept young shoots for more than 2 days. and if, after the freezer, you get the leaves and put them under the press for 2 days ... then the very deep fermentation will be well, or how to do it - put fresh leaves under the press and in 2 days the fermentation will probably begin ... but then the question is - but what about withering?
in general, a lot of questions)

did anyone make fermented tea with berry juice?

Yes. And the recipe is already there. Zhmyak.

Fermented tea made from garden leaves with fruits and berries (Fruit tea) (Natalya Koval)

People read the first page! There is a huge amount of information and a bunch of developments!

[Yuri K]

Yuri K, those ladies use the juice from the berries. or rather, they put the leaves in the press, on top of a few berries and everything under the press. then they get it into the dryer. and dried at a minimum temperature of -40 * in my opinion. that is, without frying ...
It's not that I really want to try it - I probably won't have free time for experiments) it's just interesting. for the future so to speak)

Radushka, Natalo4-ka, Thank you! but I even got acquainted with this recipe, I apparently do not correctly express the idea - I was more likely interested in the tiled one ...

[sweet_blondy]

sweet_blondy, compote, as for me ...

I wrote earlier that I mistakenly poured a mix of ivanushka, apple and cherry into stewed raspberry and cherry tea. I liked the result, now in a rustic one from different leaves, I preliminarily simmer the raspberries, and then I scroll everything together.By the way, different varieties of raspberries smell differently. I chose the raspberry that smells like raspberry jam mixed with honey when languishing, such an unobtrusive aroma ...

[Nadyushich]

Nadyushich, yeah! Stewed raspberries - awesome SWEET raspberry jam!

There is a lot of red clover, has anyone added it to the fermentation mix? The search does not taxis.

I just dry it. Flower heads.
Yur, probably the chemical composition should be looked at for the presence of tannin.

Red clover is a very useful flower, especially for women, but men are not forbidden too. I always dry flowers. I have not tried the leaf for tea.

[sweet_blondy]

sweet_blondy, Natalo4-ka, I will add heads to the next mix, perhaps. I dialed from ten and a half, two

I really like the smell of flowers, I wonder if it will change after freezing

I really like the smell of flowers, I wonder if it will change after freezing

Undoubtedly. After culture shock with sage, or rather, with a radically changing aroma - I will not be surprised at anything

Hello, I have been reading the topic for a long time and doing various things with vegetable raw materials. I noticed that there are people who refuse mint in the proposed recipes because they do not like it. Just like other mint plants, there are many varieties and some of them do not have a characteristic "mint smell", that is, do not contain menthol. In such cases, you should pay attention to apple mint, banana mint, sweet pear, etc. I myself do not like traditional mint, but I drink these with pleasure.



By the way, regarding sage, varieties with an interesting smell have recently appeared. So, pineapple sage - with the smell of pineapple, melon - with the smell of melon. I myself have not yet tried to ferment them, but I add them to teas and the result is pleasing.
The same goes for the basilica. The varieties with lemon aroma, cinnamon and caramel smell are pleasing.

[irian]

irian, any mint is good. But in quantities for the manufacture of mono tea, not everyone has such an amount for collection. I just typed - a half-liter jar of ready-made tea came out. I will add pinches to other teas if desired.

It's good that you like any. For example, I just can't stand the usual and there are many of us.

about sage, varieties with an interesting smell have appeared recently.

Personally, I collect everything in the wild, I do not grow varietals, I take what Nature offers
But the girls might be interested.

[Yuri K]

Yuri K, tell us about the mint tea, please. I have a lot of lemon balm. Maybe something will work out too. Everything as usual or some other rules?

[Irina742]

Tell us about the mint tea, please. I have a lot of lemon balm. Maybe something will work out too. Everything as usual or some other rules?

Irina742, Fermented tea and fiber from aromatic herbs

[Irina742]

Irina742, there you Light already gave the link! I really do a lot in my own way, in the case of mint, I first wilted it and knead it like dough, then in the freezer, then defrost it, then granulate it in a meat grinder. Then fermentation (I can't remember the time) and drying. When I kneaded, twisted and dried, my eyes were already filled with tears - well, exactly like a caramel factory)))) After drying in a linen bag on the balcony, I fermented it for two days. And in a jar under the lid in a dark place.
For a long time in the apartment there was still the smell of mint caramel, my mother-in-law arrived and asked, what are we doing lollipops for sale? Pinned type

b] Katerink
The leaf reminded me of raspberries and currants in texture, crumbling. This year I put in mixes, but only after the freezer.



About sweating. On the first page, under the recipe, the author Lyudmila created active links. There is also about sweating, and more than one page. There are also links to Wu Wei Xin's book on making tea (highly recommended!), Which describes each stage of making different types of tea, even yellow and red. The matter is small, choose what you like more and how it is more convenient to cook.

[Yuri K]

Yuri K, I want to ask everything - but does the field or water mint smell the same as the usual garden mint? or other notes? I just have a bloom on the site. grew like a weed. by description it is similar to the field mint. the leaves smell like something menthol, but it differs greatly from ordinary mint) I'm thinking - I'll meet her in the field and suddenly I don't understand that it is mint?)

and there was also a curiosity last weekend. we have a dacha near the river. I once tried to examine the shore for the presence of water mint. in general, she earned herself a huge bruise on her thigh and multiple mosquito bites. found nothing else. and then went swimming. I was looking at some stunted bush near the shore. the leaves are suspiciously familiar ... let me think I'll see how it smells ... and this is mint! I don’t even know water or ordinary, but I recognized the mint smell. I sent my husband for a shovel - quickly moved a new tenant to her bed of grass, I was being pursued just the same)

[sweet_blondy]

sweet_blondy, water mint smells different, subtle delicious smell. It is unlikely to grow on the site, it requires a lot of moisture, including in the air, it is not for nothing that it grows only along the banks
Varieties of mint, a large number, I myself hardly distinguish them. Only by smell is more like it, or not very (sharp). But I always collect water with pleasure, it usually grows in small glades.