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

[Yuri K]

Yuri K, yes, about the quality of the leaf, I completely understand you, we even devoured bird cherry, it seems to me that such foliage in the bank will not work, it has become too rough. But in the spring or in the first half of summer, when it is still soft, juicy

[Radushka]

Radushka, I'll try to get it to defrost today.

[Katerinka]

so sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo, the raw material ends up worth it it's time to visit your abandoned cottages. at least I will fill the freezer once to prepare tea itself

Katerinka, on Monday I collected the last batch of berries. Today I will go to study the thickets of abandoned dachas for the presence of leaves acceptable for tea. we'll see)
LinadocThank you very much for the recipe!

The problem is with the container.

I kept tea in sugar bags. Some used cereal bags. Maybe this will help.

I kept tea in sugar bags. Some used cereal bags. Maybe this will help.

I don’t even risk keeping it so easy. I'm afraid to "lose the smell". Last year I packed them in zippers - packages, the smell was near the cabinet! I just didn’t sob from grief that he was lost in vain. But I didn't think to pack them in two or three bags ((This is how I store bell peppers in the freezer.
And once I had a chance to drink store tea stored in kraft paper bags. The taste of a caked product (((So hope only for glass jars.

So the only hope is glass jars.

But we didn't try to buy plastic buckets with lids, it's a good way to store it.

I also store in such plastic.

And I am in them. And in other plastic jars. Here, for example, is the first shelf that comes across from many.

Hello everyone. We found such bushes in the vicinity of our town. Dear tea-makers, can anyone know what this shrub is?

It looks like a viburnum. But it's better to wait for the berries.

[Pani Tasha]

Pani Tasha, Natalie, it is a bladderwort.

[Podmosvichka]

PodmosvichkaElena, thank you very much for the definition!
Linadoc, it turns out it is a bladderwort. I read that "Bladder leaves are rich in a variety of phenolic compounds, including phenylbenzo-y-pyran derivatives (flavones, flavanones, flavanols, isoflavonoids, O-monoglycosides, and methylated derivatives), coumarins, as well as an oxystilbene derivative and phenol carboxylic acids."
Lina, do you think it can be used for tea?

do you think it can be used for tea?

Not worth it. These are all compounds that are not suitable for the body.

Wow how much is there
I have such wealth in the yard, but I did not know
I have 3 types - Gold, Red Baron and Devil.

Good evening everyone))) I want to ask your opinion about lemon leaves. I noticed a lemon tree at work for a long time, standing in a corner, not bothering anyone. I can get a small amount of leaves from it, but does it make sense?

[Hang out]

Hang out, Listen, Zine Nat, don't touch brother-in-lawwood!
I once grew a lemon. When the leaves dried up, I put them in a cup of tea. Pleasant lemon flavor

[Linadoc]

Linadoc, Lina, thank you very much! So we will only admire.)

[Pani Tasha]

Pani Tasha, Natalochka, somewhere in the depths of Temka someone has already written about "exotic". I don't remember about lemon, but the tangerine leaves were fermented for sure.As a result, the smell disappeared and it turned out to be nonsense. We decided that such trees should not be fermented.

ud-but

Recently I started making teas, so it's not entirely clear how fermentation differs from steaming .. both there and there they restrict access to oxygen ..
I would like to hear the opinion of experienced tea-makers-practitioners)

[RODA]

RODA, Tatyanawhat do you call steaming?

[RODA]

RODA, Tatyanawhat do you call steaming?

Radushka, so I want to understand what is called steaming .. I beg your pardon .. sweating))) I've met this method many times on the forum .. but I don't see a fundamental difference between fermentation ..

[RODA]

RODA, I don't see either. I get this sweating and it turns out when I take about three hours of raw materials from the village home to the place of tea production. BUT ... I ferment anyway. After hardening according to Zechariah (freeze-thaw).
There hasn't been a single spoiled batch yet (mmm)

[RODA]

RODA, I don't see either. I get this sweating and it turns out when I take about three hours of raw materials from the village home to the place of tea production. BUT ... I ferment anyway. After hardening according to Zechariah (freeze-thaw).
There hasn't been a single spoiled batch yet (mmm)

I'm not talking about this forced sweating, but when the leaves are specially put in bags and kept for up to several days. I just started fermenting in bags, it's more convenient for me, but now I think maybe this is sweating ... it's not the container that distinguishes these processes ..
The aroma is delicious, it's a sin to complain, but I want to try different ways, so I'm trying to figure it out ...
It's just that Lyudmila lappl1 has repeatedly emphasized in her recipes and comments that these are different methods ..

[RODA]

RODA, there is practically no air access in the bags, as I understand it. And with the method described in this recipe, there is air access. We do not close the container tightly, but simply cover it with a damp cloth. So ... the processes are really different. And several days of sweating, it seems, in the case of Ivan-tea, and not with garden ones. I am sure that the garden ones will be acidified. And Ivanushka is different. Spring leaves or those harvested in wet summers will be more tender and may well begin to rot instead of fermenting. Is that, autumn, tough

[RODA]

RODA, there is practically no air access in the bags, as I understand it. And with the method described in this recipe, there is air access. We do not close the container tightly, but simply cover it with a damp cloth. So ... the processes are really different. And several days of sweating, it seems, in the case of Ivan-tea, and not with garden ones. I am sure that the garden ones will be acidified. And Ivanushka is different. Spring leaves or those harvested in wet summers will be more tender and may well begin to rot instead of fermenting. Is that, autumn, tough

Where is the air in the 7-10 cm layer of granules, and even crumpled ones? Is that from above through the fabric and that's all .. but it's a drop .. And the bags also have a little air, since you can't squeeze out all of it, still a little remains between the raw materials ..
Therefore, the questions ..
And if there is no difference, then why are they so distinguished ... confusion is only for newcomers ..

there is - there is a difference! Wrap in polyethylene completely or partially in a damp cloth. Can't you feel the difference?

Yes, everyone does, as it suits him ...

there is - there is a difference! Wrap in polyethylene completely or partially in a damp cloth. Can't you feel the difference?

Radushka, well, maybe only this one is the difference in a tiny inflow of air from one side of the fermentation ... I don't know if there will be a difference, but I will definitely try !!!
Thank you!!!

Yes, everyone does, as it suits him ...

It's not only about convenience, but also a different result)

[RODA]

RODA, the result will be different in any case, regardless of the fermentation method. Even if you use only sweating, only from certain leaves. Somewhere the time varies, somewhere the source of raw materials, the temperature regime.The forum provides various ways to achieve results, and you should choose the one that suits you best.

I met somewhere here recently information about tea with lavender, but now I can not find it. Maybe someone has kept a bookmark, I will be very grateful, because I got a bunch of my favorite herb, I don't want to spoil it

the result will be different in any case, regardless of the fermentation method. Even if you use only sweating, only from certain leaves. Somewhere the time varies, somewhere the source of raw materials, the temperature regime. The forum provides various ways to achieve results, and you should choose the one that suits you best.

Quote: Lasto4ka from Today at 02:14 PM
the result will be different in any case, regardless of the fermentation method. Even if you use only sweating, only from certain leaves. Somewhere the time varies, somewhere the source of raw materials, the temperature regime. The forum provides various ways to achieve results, and you should choose the one that suits you best.

I guess I'm an experimenter at heart, and I want to try options with different oxygen supply. The encyclopedia of tea generally says that oxygen is really necessary for fermentation .. but for me it ferments at the very minimum and not bad)
I also want to keep the strong apple aroma of Ivan tea, if possible ..

[RODA]

RODA, the most powerful experimenter is Vyazemsky, what he did not do with Ivanka

[RODA]

RODA, the most powerful experimenter is Vyazemsky, what he did not do with Ivanka

Yuri, thanks for the reference, I haven’t seen his work yet)
I'll have to fix my laptop, I don't even have a sound at work ..

[RODA]

RODA, it's good when there is so much Ivan tea that you can experiment ...

I guess I'm an experimenter at heart,

Tanya, well, all the more so for you and the cards in your hands! Run the experiment with the same introductory but different ways. And write to us if there is a difference

[RODA]

RODA, it's good when there is so much Ivan tea that you can experiment ...

And you multiply it in your own quantity)

Tanya, well, all the more so for you and the cards in your hands! Run the experiment with the same introductory but different ways. And write to us if there is a difference

actually I was going) but in a week .. in the next I will work on the apple aroma) it is too pleasant and unexpectedly smells

And you multiply it in your own quantity)

At a temperature of + 37 + 39 in the shade, he somehow ... refuses to grow. especially if the wind is constant and the clay is such that you can simply dry the bricks in the sun. without firing

At a temperature of + 37 + 39 in the shade, he somehow ... refuses to grow. especially if the wind is constant and the clay is such that you can simply dry the bricks in the sun. without firing

Radushka, there is always a way out - plant a green fence, trees, and then the temperature will be lower and the humidity will be higher and the wind will not dry up the earth so much ..
and dilute the clay with sand in spring, now the conditions will appear ... sprinkle the earth with ash

[Hang out]

Hang out, here Lina shared her experience on lavender.

[Radushka]

besiege a green hedge, trees, and then the temperature will be lower and the humidity will be higher and the wind will not dry up the earth so much ..
and dilute the clay with sand in spring, now the conditions will appear ... sprinkle the earth with ash

Radushka,

Natalo4-ka, thanks)))



what if apple leaf is added to lavender (for quantity and beautiful granules)?

But we didn't try to buy plastic buckets with lids, it's a good way to store it.

Plastic, as I read, is divided into toxic to a greater and lesser extent. The most acceptable plastic for use No. 2 and 5. Its lettering is HDPE (LDPE) and PP.
No. 2 - this is low pressure polyethylene (high density) used for the production of semi-rigid containers, it is one of the safest plastics, can be reused. # 5 - Reusable polypropylene is often found as a material for food containers. It belongs to the group of the safest plastics along with material 2 (HDPE).

You can see the symbols on the bottom of the dishes, the numbers inside the triangles indicate the type of material from which the packaging is made.

All these markings put a young saleswoman in a shop of disposable tableware into a stupor. She shouted that she had been working for three years and was hearing about it for the first time. I reassured her that everything in life happens for the first time. She also showed documents in which I did not find anything about marking.
I use such buckets with markings on the bottom for fermentation, very convenient.
And for storage I will use glassware, especially this year the retail network is packed with it.

And for storage I will use glassware, especially this year the retail network is packed with it.

Solidarity as never before

Found a black alder today. BUT did not tear the foliage. The fact is that it grows near a spring, which, although not particularly equipped, has steps dug up to it, a wide pipe is inserted ... That is, people use it. And the tree is still young ... why am I going to violate the beauty of the coveted place. He will condemn the people, he will send curses ... And the spruce stands beautifully in the small-leaved bush: the foliage is wide, with a notch at the top of the leaf, with sticky twigs and light lenticels on the bark. Classic alder. Nearby, another grows, one branch lies on the wet ground.
And I picked up gray alder foliage. There her sea is poured along the river Stav.

and today I cook stewed raspberries. finally got there)
put it in a slow cooker at night. alas, there is no smell of raspberry jam - it means that the wrong variety is growing in my dacha. but the smell is nice. I can't even describe. stand up to compare with fermented mono. let's see who you like more)

[RODA]

RODA, and how do you ferment in bags? I understood you correctly, you just ram a sheet into a bag, not twisted? Just above in the subject, Yuri asked the question just on the topic of this method, can you describe how you are doing? And as a result?



I tried this method, on the one hand, it is very convenient, there is less hassle, on the other hand, it has a lot of disadvantages for me. Uneven fermentation, for example, and, in my opinion, the playing of taste and aroma before the method described by Lyudmila + hardening according to Zachary! thanks to them for the work that they shared



Girls and boys tell me pliz! Who has not combined hardening and languishing of raspberries? I just picked a raspberry leaf for a long time and put it in the freezer, my mother had it, but today we arrived and she asks to empty the freezer. So I think upon arrival home to shove it in a cartoon, otherwise we and the child cannot recover from an enterovirus infection yet, we will not have enough strength for the classical method. Or at home it is better to put it in the freezer again. In the classical way with hardening, raspberries mono, I have 2 kg, but not stewed, but I want to try. Or is it better not worth it once ice cream?



And fermented 1.5 kg in jars. More, at least raspberries, I won't do that!

and today I'm cooking stewed raspberries. finally got there)
put it in a slow cooker at night. alas, there is no smell of raspberry jam

I created in the night today
With the lid closed, there was no scent at all. And when I opened ...
This is something extraordinary. Like Radushka, the aroma of jam, but not purely raspberry, but a mixture with plum. The windows are all plowed open, the neighbors are probably choking with saliva. Scrolled - dries in the dryer.
Has anyone tried steaming strawberries? The heat will subside, I will put the beds in order, and the leaves are already large and tough.
And I also want to put a hardened pear for the night. I'll see what happens. I really want to make a mono pear for a sample. Maybe after steaming, the meat grinder will cope with it.

[Katerinka]

Katerinka, agree with the question, can seasoned raspberries soar? tell me who knows?