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

[sweet_blondy]

sweet_blondy, Zhenya, when I read an advertisement ... rzhunimagu
is anyone really fooled by "hand-picked tea"?

[Radushka]

Radushka, I will not be surprised if they are))
marketing - all things)))
don't know, I'm now drinking herbal gulls and am glad that in October it will be exactly one year since we abandoned the purchased one)

Girls bought byaka
Previously, I saw black, then switched to green. But the astringency interfered with me all the time (wow, but someone is missing). I could not drink without "additives". As a result, I settled on a green one with "natural type" flavors, which now costs 70 UAH per kg: -
After I started drinking our tea, I realized that that green "natural" is not natural at all, but the chemistry is solid. Taste sensations have intensified, or something ...
And our tea is really hand-made, some leaves were even collected by virgins



Radushka, fried lemon basil after fermentation? Or partially? How about the smell?

[Lasto4ka]

Lasto4ka, fried. I don't smell the smell in dry tea. In brewed, however, too. But, the taste of the same mix without basil is different.
70 UAH per kg? WHERE have you seen this tea? It's rubbish, I'm sure! And that is probably more expensive

Oh, not per kg, per 100 g



For a pack, karoch ...

[Svetlana]

Svetlana, Lasto4ka, that's it!)))
And I read ... and wonder
At work the elder decided to drink Carpathian tea. Conveniently packaged. Like, natural herbs with berries. Well, he ripped a bag, and there ... except for herbs and dry berries, it is full of "strange inclusions of blue and white." Flavors, of course. So much for the Carpathian ...

if I am an old woman, then ... old woman Shapoklyak

In the sense of being naughty?
Well it's me always please

after I switched to herbal and fermented teas, I realized that everything that I had previously drank from purchased tea was flavors. for natural herbs do not smell as brightly as in purchased teas.

[sweet_blondy]

sweet_blondy,

[Radushka]

Radushka, at first I was already confused. the receptors are accustomed to brightness, and then something herbaceous (I'm talking about purely herbal teas). but time passed, the receptors understood what was what and now I perceive tastes differently. I wish I could somehow unlearn sugar from sugar

[sweet_blondy]

sweet_blondy, yes, sugar dampens the taste. We must give it up completely. Better something sweet in the bite, if there is no strength at all, like hunting sweet

[Radushka]

Radushkathis is my lifelong problem

all that I drank from purchased tea before were flavorings. because natural herbs do not smell as bright as in purchased teas.

now I perceive tastes differently

I agree 100% !!!
By the way, many people tell me that our tea requires less sugar than regular tea.

[Lasto4ka]

Lasto4ka, and if you drink it completely without sugar, then ... it seems sweetish

[Radushka]

RadushkaI drink like that mostly

Hello everyone for a long time I have not appeared, but I did not stop making teas. In that apple-grape mix, I added dried apples, of course, many will now begin to say that they only spoiled the tea, but no, there was an apple and it felt so. And now it looks like tea with caramel apples, very tasty! Just when I dried one sheet, I dried it to the state of apple chips, and decided not to throw it away, so to do it. The tea turned out to be very light, with a pleasant sourness, in our heat, +42 in the shade, the very thing, I can imagine what it will be like when infused !!!!



All the same, I will once again moor with the question, what can the aroma of bird cherry give if it is not there? It's about a crazy mix.



You here bragged about the size of the leaves, you can and I will insert my five cents, while the truth is without a photo. A dark mulberry grows near the mother-in-law, and so her leaf is slightly smaller than the burdock in Yuri's photo !!! next time I will definitely take a picture.



And a question to Linochka, she said that she tried to make tea from many plants, never encountered acacia? Just against the background of the rest of the rastyu, which are beaten by aphids, then rust, then dry on the vine. She stands intact, green, beautiful. Every day I walk past the acacia overgrowths and lick my lips, but while it's a pity to spend time on it, I want to dial a little from the proven ones, while there is still something!

Good day to all.
And a question for Lina. Have you tried clover for tea?

Girls, I did not try to make tea from acacia leaves, but dried flowers. Crazy flavor! I add to tea.
And they seem to have already written about the flowers of clover, someone was also drying the flowers. But I haven't heard about the leaves

[Svetlana]

Svetlana, Thank you. Well, apparently I'll try to do how the main foliage leaves

Hello. My question remained unanswered ... but I still wonder: how tightly can you fill a glass jar with tea and is it not to the detriment of quality?

[Bluethroat]

How tightly can you fill a glass jar with tea and is it not to the detriment of quality?

Bluethroat, I pour in full. I will pat on the bottom to make the tea sit down. I fill up on top. All.

The problem is with the container. It fits so little. Therefore, I want to fill the can tighter))

[Bluethroat]

I want to fill the can tighter)

Bluethroat, you can't

never encountered acacia?

question to Lina. Have you tried clover for tea?

I didn't make it from acacia and clover, by the way they are from the same family - legumes. There are tannins, tea is possible. Need to try.

How tightly can you fill a glass jar with tea and is it not to the detriment of quality?

No need to ram, the appearance will be lost. Poured and closed. All.

Got it. I will temper the ardor ...

[small report]

Now small report according to my secret research.

I found her, black alder. She grew in the wilds and right in the brook that feeds the pond near the dacha. We have a really fabulous jungle there. It grows straight out of the water and up. Therefore, either collect it from the water, or jump up and soar


I should have found it earlier, but I only found it when I was wearing a swimsuit. Just like the very first time. Maybe this secret will help those who cannot find it?

In search of alder, I stumbled upon hazel all the time. It is very similar to alder leaves, because they are from the same family. Only instead of bumps, nuts and leaves are not sticky and thinner.

In short, I ran a "batch test" and it was great. Close to alder, but weaker and with a distinct green apple note. I picked it up, dried it, hardened it like Zakhar, scrolled it, the granules were loose, crumbled, fermented for 3 hours, fried, dried and brewed. During fermentation, the aroma was very good, obviously apple-floral, very pleasant. The color of the tea inspired, it was tea-like, slightly reddish, quite pronounced. The taste was also good, very close to alder, but weaker, fruity-floral and clearly sweet, with a long tart aftertaste and bitterness at the end. Not as pronounced as in alder, but also very "tea".



I also tried willow. The one that I'm looking at in the photo. The weeping willow was very bitter. But this one also passed all the tests.

I collected it, wilted it, hardened it like Zakhar, played it, it immediately became a monolith and my meat grinder was hammered repeatedly with this mass. The granules were dense, but I do not recommend doing it mono. Fermented for 3 hours, the aroma was so-so, herbal-unexpressed. I fried it and then I felt the aroma of caramel, dried it and brewed it. Tea color, but rather weak. The taste is mild, floral-herbal.But what a velvety sweetness that goes into a tart aftertaste and there unexpectedly at the end bitterness appears right against the background of sweetness!



Naturally, I had the idea to combine these tastes and aromas. And yet, after tasting the willow tea, I got a little hot. Which is natural, since willow contains a significant amount of salicylic acid (i.e., aspirin). Therefore, the idea of ​​adding raspberries to them seemed to me very correct, since raspberries also contain salicylates. This is how a new tea was born with an excellent taste and aroma and a pronounced anti-inflammatory effect.



I'll make a recipe soon

[Linadoc]

Linadoc, Hurrah!
We are waiting for the recipe

[Linadoc]

Linadoc, hazel is also suitable ?! Hurrah!!! I've been looking at her for a long time ... Boom to try. And what kind of willow is this, with round leaves?

[Linadoc]

Linadoc, thanks for your hard work! so many interesting things! only if some have it at hand, others hard to reach))) hazel does not grow here just like that. I just planted myself last year - wait until it grows up for a long time))
the photos are wonderful!



by the way, I completely forgot to brag - I’m Irina IrVas Ivan-chai's roots sent, for which she bows low! I also brought a package of Bashkir roots from a weekend trip. on Monday everyone was seated. now I'm waiting for shoots. so I hope that they will ascend!
I wrote to myself in my notebook that it was necessary to bring alders from the next trip. well, how long can you drive past?)
***
I catch myself thinking that one dryer is not enough for me - here I want to put the last cherry on the marshmallow, and the dryer dries herbs every night

Girls, I have such a question! Basically, everyone makes tea according to the algorithms described on the first page. And there is also a method of fermentation (fermentation without oxygen) of Ivan tea in a jar. Who has not tried this with wild garden plants? It's very interesting to hear the results, if any.

[Linadoc]

Linadoc, hazel is also suitable ?! Hurrah!!! I've been looking at her for a long time ... Boom to try. And what kind of willow is this, with round leaves?

This is a goat willow, we have whole thickets of it, like birches)

[Linadoc]

Linadoc, is a hazelnut a hazelnut? Or I'm wrong?



Evgeniya, do you still have cherries?!?!?! we have already forgotten what it smells like. You can't even get enough leaves. I want to do mono, but apparently only next year.



Yuri K, do you mean when, after collection, immediately to the bank, for at least a day? Or how? I just tried to make raspberries this way, and my mother-in-law did all the tea last year. After collecting the sheet, tamp it tightly into the jars. You put it in a warm, dark place, and you catch the aroma, opening them periodically. Then you spin and dry it. The result was not impressive. The color is not pronounced, the taste is also weak, even in bright aromas such as sweet cherries. I still like freezing according to the Zacharias method. Ivan's acquaintances order tea from Perm, they make it according to the same principle, about how many times they have drunk, I have never felt those shades of taste that they talk about on the forum. Of course I would like to make Ivanushka herself, but there is nowhere to take the raw materials.

Yuri K, do you mean when, after collection, immediately to the bank, at least for a day?

Yes, that's what I meant. With Ivan tea, this is done by the same grass, and the leaves of trees and shrubs are completely different raw materials, so I decided to take an interest.

Of course I would like to make Ivanushka herself, but there is nowhere to take the raw materials.

The same story....

Yesterday I wanted to make a little mono from pear.
But the number failed, alas.
Spun several times .... and the whole meat grinder stalled.
I barely made it out. The screw had to be knocked out with a hammer. And inside is plasticine.
And someone makes a pear separately?
I really wanted to try it

And someone makes a pear separately?

I did. All OK. It seems to me that there is a problem with the knives, stupid ones, maybe? So they piss in one place

Tomorrow my husband will be puzzled, let him sharpen it.
A meat grinder is a hundred years old at lunchtime.
In general, the beloved ordered to look closely at the electric one.
Maybe someone will advise a model - which one will cope with the leaves once or twice

[Linadoc]

Linadoc, Lina, thanks for the hazel. I did not find alder with us. But this hazel (aka hazelnuts) is like shoe polish. I will try.
And now about my tea suffering. I dried my raspberry + rose tea in a pillowcase. In the process of processing raspberries did not show themselves in any way, but the rose smelled like crazy from the oven! By the end of drying, almost no smell remained, after two days in the pillowcase, the result did not change. I poured this case into the bank. A couple of teaspoons didn't fit. Brewed in a cup. What can I say? The color of a good strong tea. The taste is unpretentious water with a hint of a pink scent. The aftertaste is sour, from which a sore throat. I put this jar in the pantry out of harm's way. I'll try it in winter. Maybe it gets a taste?

[Podmosvichka]

Podmosvichka, Helen, I have a zelmer, the most common, with a reverse. I bought it last year when I realized that I’d ditch my hand. It seems to be doing it so far. But I am on her bank: 7-8 minutes working, 15-16 minutes resting. And then, it creaks and heats up, poor thing.
I am drying tea with currants (currants, apple trees, cherries, strawberries). The part is fried, it smells like candy, and the one that dries without frying on low smells of linden! Wonders...

[Yuri K]

Yuri K, you can try for the sake of experiment. But the better is the raw material that is not a pity, in the sense that it is easily extracted and of which there is a lot. You have the great spirit of an experimenter in you! you will like it!



Podmosvichka, when I said that I want to make a mono pear, some of them are here, I just don't remember who, I wrote that in the mixes it is gorgeous, but the mono pearl is not worth the candle! Now I absolutely agree with them, she was not impressed in mono version!
My, though very old Moulinex, and the knives are dull, coped with it with a bang. Did you wither well?
Watch the meat grinder with good performance, so that it is heavy, and always with a reverse. I would recommend mulinex, but see for yourself.

[Katerinka]

Katerinka, yes, there is no such raw material, everything is now collected with difficulty, the heat, pests, the foliage is not the same as in the spring)) Today I collected a pear leaf, the state acceptance was th ... All the foliage with black dots, in places withered ... I even had to for the mass to tear a leaf of bird cherry, no one chomps it for some reason, unlike an apple tree and a pear. Even look for a cherry leaf and it's all already damaged. So it's not up to experimentation yet.

Well, that's the recipe. Help yourself!

aromatic anti-inflammatory fermented or stewed tea (Linadoc)

Then I had a mix of apple-strawberry-garden cherry-red currant, which smelled of ordinary grass from the beginning to the end of the process. Some strange smell was mixed with it, but I decided not to pay attention to it, because it couldn't be worse anyway. Completed the process, poured it into the jar and that's it. And yesterday I still got to the geranium. I remember discussing the deep, dark color she gives in tea. I found a scent with a characteristic odor at my place, and we brainstormed it and determined that it was meadow geranium. To celebrate, I typed it as much as 1.5 kg. Dried very meticulously, and laid it out in a layer on a sheet, and wrapped it in a roll. In general, she stuck with me wonderfully. Tempered according to Zachariah three times. She did not change the color. However, like the smell. But when defrosting it was very wet. I grind all the raw materials in a manual meat grinder. Self-sharpening knife. In principle, everything was more or less milled normally, but geranium broke all records. I lost seven sweats in five minutes. My husband took pity on me, and with his help things went much more fun. One hundred percent bright green dust poured out of the meat grinder. The liquid dripped onto the floor and wherever it got. The second twisting did not improve the result. My husband twisted about half, and at some point I said stop. I sent the ground for fermentation, and threw the rest to the devil's grandmother. Drying for a very long time. About a day, I guess. Because it was a very raw mass. The color has become light marsh. So I won't have dark geranium tea.I'll dry it in a pillowcase and send it out of sight into the closet.

[elena88]

elena88, but what a bad guy!
Linadoc, The recipe is super!



elena88Incidentally, it’s strange that strawberries and apple trees smelled like grass. I have a fruity smell from them already when I start to dry

So today I am again for tea. The mood is gone. But the freezer must be emptied! This time I decided to make cherry-cherry-plum-forest blackberry and the remains of garden strawberries. And then, when defrosting, I again smelled this extraneous smell that bothered me in the previous mix. I smelled all the packages. It turned out that garden strawberries stink. I don’t know how to define this fragrance, but I got the feeling that it carries shoe polish. Gave her husband a sniff. He said that the smell was definitely unpleasant, but he didn’t understand what exactly it smelled like. And only after a while it was decided - the smell from childhood, dried fruits for compote! Wow shoe polish! In general, I threw out these strawberries. Later it turned out that the forest blackberry has the same smell. I put it back in the freezer. Sorry to throw it away. I collected it with such enthusiasm in the forest. I replaced the blackberry with a pear. While my cherry-plum-pear mix is ​​fermenting, I like the smell. Let's see what happens when drying. While cherry plum stands out with the brightest smell. It's strange. I thought it would be a cherry.

[elena88]

elena88, the smell of dried fruit dash shoe polish? Wow comparison ... Apparently this is a personal intolerance to dried fruits.

[Lasto4ka]

Lasto4ka, Svetochka, Katerinka, Katerina, thanks for the information.
I wilted it well, and tempered it twice according to Zechariah. The leaves turned brown.
I won't twist it separately. I'll add apples.

elena88, by the way, it's strange that strawberries and apple trees smelled like grass. I have a fruity smell from them already when I start to dry

I, too, when withering, smelled very pleasantly of them. Already during hardening, the apple tree smelled much weaker, and the strawberries had an extraneous smell, which my husband called the smell of dried fruits. It doesn't remind me of this smell at all. More of a chemical compound. I called him the smell of shoe polish.

[Podmosvichka]

Podmosvichka, made a pear-mono (I have a customer). I cooked according to Zechariah. Nothing was hammered

[elena88]

elena88, I put the leaves in special bags for freezing, they are much denser than usual, I squeeze out all the air, I tie it tightly. I put all packages in a separate drawer so that there are no foreign odors.

Today I took out all the packages from the freezer for the second time, the aroma is stunning. I will freeze it again, it will just get cooler and it will be possible to make tea.

But I have the "simplest" mix - pear-apple-raspberry-strawberry (raspberries about 50%, the rest in equal parts, or more). No unpleasant smell or taste. Consistently pleasant. If you replace some of the raspberries with black currants, then the taste will only improve.