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

[Cherry]

Cherry, I dry in the airfryer, I put 150 first, then 95, then 60.
Yuri K, thanks for answering the questions.
You see, now you send to the recipe, after all, this is the basis, and then our experiments.

You see, now you send to the recipe, after all, this is the basis, and then our experiments

Yuri, although they write that to preserve the aroma of currants, it must be dried at a low temperature, it tastes better for me when it is also fried! The aroma of tea is much less (I mean currants), but the taste ... It is not currant, but with such an incomprehensibly tasty note. Very strong. So, if it is possible to compare different drying modes, keep in mind

[Radushka]

Radushka,

So, if it is possible to compare different drying modes, keep in mind

this is just the trouble Gas stove without electronic regulators, and most importantly, I have already complained here, currants have been dying out as a species for 10-15 years, soon they will probably be included in the Red Book. They brought it from far away, where there is a different climate, forests and in general .... Figs with him, I will fry some of it I get it automatically, the lower pan takes more heat than the upper one (then I change it in places, but I already lower the temperature)

[Podmosvichka]

full of barberry

Podmosvichka, Helen, make from barberry, tasty and healthy))) My leaves are red, so it also gives a beautiful color))

[Elena Kadiewa]

Elena Kadiewa, Thank you!

Convection oven also lives in another city ...

Here's the trouble ((What to do with drying? ...

[Cherry]

Cherry, dry in a pan, stirring frequently. But, you need a divider to evenly heat the bottom of the pan

[Radushka]

Radushka, thank you!

Is it about an hour to dry like this?

[Cherry]

Is it about an hour to dry like this?

Cherry, Natasha, read here about pan drying:
Ivan tea (fermentation of fireweed leaves) - master class # 1829

What is it that all the banks have already ended. Both screw and plastic cover
In earnest, I started making tea ...
Here's another alder mix to try, and it's good. After such a heat, as it is now, the foliage of the kaput will come, and so all is already somehow unpresentable. And the grasses have faded, they are also turning brown, the dryness has begun before autumn now.

[Yuri K]

Yuri KWhen the jars-boxes run out, I fill them in zip-bags. Although, the truth is, autumn foliage is not for me. And it's a pity for the meat grinder, and somehow I like the spring-summer tea

Although, the truth is, autumn foliage is not for me. And the meat grinder is a pity, and I somehow ...

Well, I don't know yet, the newcomer is still semi-seasonal About the meat grinder, yes, there are fears, it’s too great a job, she hasn’t seen so much meat

I pack in zip bags

I'll take it on, only small ones are on sale with us

[Light]

Light, exactly what is needed! ))

Thank you !! :-)

[kubanochka]

kubanochka, namesake, thanks for the advice
What is the best way to do it?
Mix with something (what then) or mono? I have 15 different types of bushes.
I will ask the connoisseurs a question - are rosehip flowers added only for aroma or do they have their own taste? And what is the best way to do it?
If anyone has a link to the same question - the answer, please poke your nose
And more, if I may ask - today I still stole pears
After trimming the tails and the hard part of the vein, it turned out 350 grams and + 250 yesterday.
I want to do mono and mix.What is pear friendly with in teas? With a few exceptions, almost everything is growing for me.

I will ask the connoisseurs a question - are rosehip flowers added only for aroma or do they have their own taste? And what is the best way to do it?

And in my recipe, a person even wrote about rose hips, eh ...

today I stole pears
After trimming the tails and the hard part of the vein, it turned out 350 grams and + 250 yesterday.
I want to do mono and mix. What is pear friendly with in teas?

It combines with almost everything, and gives color to mixes

And in my recipe, the person even wrote about the rose hips, Ieeh.

Thank you, read it.
My pear still drew unexpectedly, right now the wind broke a three-year-old, so sorry
So you don't know which is better, the heat is like yours or the waterfalls for days and the hurricane wind almost all the time

waterfalls for days and hurricane wind almost all the time

Not fruity either ...

Yura, don't scare me - how did it all bloom? I haven’t collected thyme yet
In general, I just returned from Dolgiye Gory (Saraktash district), I'm going with Thoughts to tell and show you)

In general, I just returned from Dolgiye Gory (Saraktash district), I'm going with Thoughts to tell and show you)

But I still haven't visited Dolgikh even once, here's life ((((It's generally unforgivable for me, since I'm photographing ...

don't scare me - how did it all bloom? I haven’t collected thyme yet

How much do you need? I have mastered a two-liter can, I think it will be enough for the whole season until next summer

Yura, I also love taking pictures, but I realized that my technique does not pull all this beauty! There are so many photos on the Internet! But after seeing it live, I understand that most of the photoshop is a lot))) but the place is really gorgeous! Be sure to visit them!

The more the better. In winter, we save ourselves from colds with this grass. And a gorgeous addition to tea.

Be sure to visit them!

It's not just without a car)))

a gorgeous addition to tea.

So, I prepared for these purposes, but it seems that I gave myself up, work at the level of fiction

What is it that all the banks have already ended.

I have adapted cans for baby food, which are fed to children if there is not enough milk. They are metal and there is poastic. They are hermetically closed, stored compactly (one on one). There was not much left of mine, but now my friend gave birth and the milk was gone in two months. Now she is my supplier) and in the fix price store they sell special for tea, liter, metal.

Vooot! How many has already been written here that the most delicious VILLAGE tea. And people are still tempted to try mono ... and it is a pity for time, and energy, and raw materials ...

I'll tell you about myself why I focus on mono. I would like to know the taste of each individually, what are the pros and cons of each flavor after fermentation. And you can mix when brewing, especially if you brew in a thermos like me. And then more variations can be obtained if initially a little raw material is very relevant.



But still I do a few mixes. Mojito, with a rose according to Yuri's recipe, and a crazy idea came to my head - to make a crazy mix of everything that grows in the yard by a few, in equal proportions. I will get three of them, from my mothers-in-law, from my own and from my parent. But everyone will get different things because different trees prevail.

[Katerinka]

Katerinka, I'll think something! In the meantime, this is how Glorious is the hunt!

a crazy idea came to my head - to make a crazy mix - of everything that grows in the yard by a few, in equal proportions.

Great idea!

Glorious hunting is in progress!

Oh wow !!! So far this year, I have 5 liter metal containers. A friend bought for the occasion at a discount price of 70 rubles a piece. Such beautiful ones in sunflowers.

[Nadia 2016]

Nadia 2016, beautiful, for the shelves in the kitchen! And the banks in the storage room, let them stand
Well, in the absence of such, I have a tin can from under Krasnodar tea))

[Katerinka]

KaterinkaYou will then compare and understand that a mixed mix and prepared from mixed raw materials are two BIG differences

I adapted baby food cans

Great! And I liked it for giving away or just bringing a drink to work, using jars of Danone thermostatic yogurt. I buy it there and the darkness of the jars remains. I put spices there, tea, herbs.

for kitchen shelves

I keep it in the closet. And at work they give me cans from tea too. In short, I beg where I can ...

I haven't written for a long time, my husband is more engaged in tea, and I'm on the sidelines. Just in case about storage, maybe someone will come in handy, for the third year I have been storing teas in paper bags made from sugar like this, this year's harvest:


In Len. obl the suffering continues We have everything a month later than usual, the linden is not blooming yet

[Katerinka]

KaterinkaYou will then compare and understand that a mixed mix and prepared from mixed raw materials are two BIG differences

Yeah, there's such chemistry going on ....!

[Tested gray alder leaves:]

Did anyone make tea with catnip?

I did, about it in the recipe "Fermented tea and fiber from aromatic herbs" written. The aroma disappears very quickly, after six months there is almost no aroma.

About an hour after the start, there was a very strong pleasant smell.

An hour from what moment? It should be counted almost from the beginning of the scrolling, depending on which party. The day before yesterday I was spinning Ivan-tea with a mix, I had 3.2 kg of raw material, so the first scroll took 1.5 hours. That is, the leaves, rolled at the beginning, were fermented for 1.5 hours. Then I played it a second time, it took 50 minutes. That is, fermentation has already been going on for more than 2 hours at this point. And I counted exactly from the beginning of the damage to the leaves, and not from the end of the second scroll.



I already wrote in the subject of "Alder Mix", but I will duplicate it here.
I have not yet found black alder in my area, but I found the gray one right away, in my area. I just knew where to look.

Tested gray alder leaves:
I collected the leaves, wilted them, twisted half of them at once, and tempered half in Zakhar's way. Fermented for 2 hours (it happened). Fried, dried, brewed. The taste and aroma are close, but an order of magnitude weaker and there are "herbal" notes. There is no bitterness at all, moreover, there is a velvety sweetness. Astringency and aftertaste similar to black alder, but also less. The Zakhar-hardened version is significantly more aromatic than without hardening.
Conclusion: it will perfectly go into tea mixes to give exactly the tea taste and long aftertaste, although not as pronounced as in black alder. Better to freeze. Be sure to fry.

And in general, I noticed that the "black" subspecies of plants have a more pronounced taste and aroma of leaves in tea production: black currant, chokeberry, black alder ...

[Katerinka]

KaterinkaYou will then compare and understand that a mixed mix and prepared from mixed raw materials are two BIG differences

I thought about it. But since I do not have the opportunity, this year, to collect a lot of raw materials for different experiments, I will try this way. The next time the boys grow up, and they will help, we will already create together

Glorious hunting is in progress!

Great job! Well done!
And I took mine all for storage. It even became interesting how much it would be if we put it together.
I have a lot of raspberries mono 3.5 kg, and linden, but it does not ferment, so I do not take into account. A little bit of the rest from 500 to 1000gr: mojito, mulberry, stewed mulberry, prunes, currants, pear, mint, now she has straightened the dogwood for drying. But I'm not going to close the season yet

Wow!!! I would like to come to you, although this year the linden is very well stocked



I want to write a report on dogwood, so far only about the process, taste characteristics later, at the end of the day.
While driving home (about three hours), they either withered or sweated in a bag, without air access. But when I looked at many, the vein did not crunch, so they went into the freezer. I defrosted it three times, which surprised me - the color of the leaf practically did not change, I would even say it did not change at all. After twisting, the mass also did not darken. Spins disgustingly, worse than raspberries. For the first time, I twisted it. The second time I wanted to go through a fine grate, but it was not there, squeezed out the remaining juice, the mass clogged everything. On a large grate, without a knife, at least some granules turned out, but weak. After the second twisting, dry without frying. Between the first and second spin, fermentation is 2.5 hours, and again the color practically did not darken. As far as I understand, there will be light tea when brewing? There was no time for the photo. Maybe tomorrow I'll take a photo, I found a transparent mug
She immediately swore to evaluate the aroma, it changes very much after a couple of days. Only pleasant or not for me. It is pleasant here, I did not regret the effort spent.

[Yuri K]

Yuri K, I remember reading about zip packages the other day. they can be bought in a wide variety of sizes in the proletarian packaging empire. there are even huge packages))

and I have tea in three rubles) takes up all the space that is free in the dressing room. I plan to put things in order there closer to autumn and remove all the cans on the top shelf

By the way, here is the third recipe. I will note here so that they will not miss it.

Fermented black alder tea. (Zachary)





I keep tea in jars, plastic and glass. Two shelves on the glazed balcony.

My daughter went to Crimea for a week. I ordered her black alder and lavender. She did not find either one or the other. Although she swears that she climbed the whole district. Maybe she climbed in the wrong area? In short, I'm upset.

Maybe she climbed in the wrong area?

It is necessary to climb the mountains, to mountain monasteries, to the Grand Canyon and generally around Bakhchisarai. And to look for alder along the rivers, and lavender, sage, oregano, thyme and mint in mountain meadows and fields.

Girls, what's the best way to make mint tea?
I didn’t get much, it’s dry.
Twist-ferment, or twist and dry immediately?

[Twig]

Twist-ferment

Twig, Veta, it tastes better.
Linadoc in my opinion she wrote. Then it looks like mint candy.

[Light]

LightI want mint candies in my tea

Friends! I read you from the rainy bushes in Len. area. managed to make a very successful mix: grapes 30%, raspberries 30%, apple tree 30%, irga 10%. Freezer 2 times, meat grinder, fermentation for 8 hours, drying for 20 minutes 150 g C, drying in a pillowcase.
Well, stunned what flavor! The mother-in-law said that she smelled expensive perfume. Delicate, fresh, fruity. We go sniffing either Ivanchu or these mixes.

Next in line is a mix of alder + Japanese quince + strawberry. According to preliminary tests, it was this combination that I liked the most.
If I have time, I will do something with a handful of medicinal sage, rose hips and basil. Alder + apple tree, maybe

Good afternoon, dear tea-makers. As often happens, I accidentally found myself on the forum, in search of information about Ivan-tea. Lyudmila simply fascinated me with her story about Ivan tea and other teas from our gardens, so that year I made teas from pear, apple, cherry, grape and plum. I especially liked the grape tea! Live vitamin C! I didn't have time to make Ivan tea, but this year I prepared 5 batches with different degrees of fermentation. Experimenting. Many thanks to all the girls for their science, goodwill and infectious enthusiasm in this exciting business! This is what I want to ask ... I, according to Lyudmila's description of the teas, was impressed with the black chokeberry tea, but there was no point in ripping off my dead and stunted bush, for some reason it was completely bald. And this year, in my favorite meadow, collecting St. John's wort, I found a piece of an abandoned garden - and there, on the edge, I found apple trees, pears, and 4 blackberry bushes! Of course, my husband and I picked a sack of leaves and I happily took my prey home.Since on the way I also picked Ivan-tea, already on the way I began to think about how I could handle all this wealth? I have only one small Simfer oven at my dacha, where I can dry my teas. I decided that the leaves of Ivan tea are more tender, I have much less of them in quantity than blackberries and I will ferment them first, and having dried the hard leaves of the blackberry from 13.00 to 21.00, I wrapped them in a dense cloth and put them in the refrigerator overnight with the intention to tackle them in the morning. In the morning I squeezed a handful of leaves into a fist and it seemed to me that they did not quite wilted, the lump somehow opened and the individual veins still crunched. But I tried to pass some leaves through a meat grinder. Spun a little and then the meat grinder began to boggle, puff and sniff tightly. I had to turn it off, disassemble, and everything was in one monolithic sticky, hard bunch of leaves. I cleaned it, washed it and decided to wait for the leaves to wither better. I went up to them in a couple of hours. In general, the situation is the same. Several more times I tried to scroll through them, the scrolled leaves squeezed a little, but the sweat was stuck again. By the evening, I had already started to coincide - maybe they were just the opposite - they were wrinkled and became completely dry that they did not want to twist? I still didn't keep the leaves in the refrigerator like that. Upset, of course, tomorrow I will go again for the leaves and I would not want to spoil the scarce production again. Will someone with black chokeberry leaves tell me if there is any special secret that I did not take into account when processing these leaves?

[Melissa]

Melissa, Olga, Welcome!

I still didn't keep the leaves in the refrigerator like that.

You didn't save in vain, try it, and your leaves will sparkle with new colors

[Melissa]

Melissa, Olya, prepare the leaves according to Zechariah's recipe, the leaf will be more fragrant and easier to spin. And it is better to mix the blackberry with other leaves.

[Anastasia]

Next in line is a mix of alder + Japanese quince + strawberry.

Anastasia, please tell me in what ratio you will do it, do I have it all?
The husband brought two hefty branches of alder from the river
Said he didn't know which leaves I needed
Tomorrow morning I will pluck, and the wood will go to chips for the smokehouse
Does anyone know what the flower is called, and can its petals be dried for additions
Like a cornflower, only pink-purple

Today my son brought me a kg of cherry leaves, the leaf is clean, beautiful. I put it to wither, I'm happy ...

[Elena]

Elena, this is the meadow cornflower, you can dry the flowers (petals), it is a good honey plant, so the sweetish taste should be

Thanks to everyone who responded, I will study and improve my tea-making skills.

[Podmosvichka]

Podmosvichka, Elena, I will take no more than a quarter of alder, a quarter of quince, the rest - strawberries, so that the tea does not come out too tart. And, perhaps, I will add a couple of handfuls of ivan tea for viscosity and granules, otherwise the leaves of quince are dense, they will not be granulated for sure.

[Tricia]

Elena, this is the meadow cornflower, you can dry the flowers (petals), it is a good honey plant, so the sweetish taste should be

That's great Today I'll dial, everything is strewn around the house
And can you dry it just on a rag or in a dryer, so that you can quickly?




Tricia, Anastasia, thanks for the advice
I'll wait until my husband is not at home, pick a quince, otherwise he has a quirk, we swear for every leaf in the garden

Will someone with black chokeberry leaves tell me if there is any special secret that I did not take into account when processing these leaves?

The secret is very simple: you need to sharpen or change the grinder knife, and preferably the grate too. Carry out the first scrolling on a large grate, the second on a familiar, small one.



Vyazemsky's answer about St. John's wort. I met while reading the forum, there were questions about this weed. You can ferment it and you need someone who grows it in sufficient quantities

The secret is very simple: you need to sharpen or change the grinder knife, and preferably the grate too. Carry out the first scrolling on a large grate, the second on a familiar, small one.

Yuri, blackberry and cherry leaves spin like that regardless of the sharpness of the knives. Their composition can be seen as follows. Fresh can not be scrolled, and ice creams are like butter. In the first year, there was also a quirk for mono teas, I made both cherries and mono blackberries.