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

Girls, I was floating. It seems everything is ok

I didn’t wait for an answer, looked through the topic about fermentation in the cartoon, and shoved it for 7 hours at 80 *. I don’t signify how the non-frozen leaf behaves, but after freezing I liked it. Aroma, drooling as much! : girl_claping: Spinning easily, even my old, low-power grinder did it! The granules really come out! I will evaluate the taste later, in a month.



By the way, in this topic they talk about languishing at 60-80 *, and in the topic of fermentation in a slow cooker 30-50 *. Who tried it, and so tell me what is the difference, if it is? What's the best?

and I was so worried that the leaves were getting quite coarse that I ran to collect it yesterday. in the end, as if not in myself, I scored a whole large package - an apple tree, a blackberry, a dog rose, grapes, a plum, a cherry, an irga, a pear. Now I would go through all this stuff to work, I took 3 packages - I'll start trimming the petioles) my husband fights the package and I'm collecting a pear. is silent. and then it gives out - you probably cook me a job right? for a manual meat grinder huh?

So I saw the volumes yesterday - today I ran behind the electric meat grinder to the opening of the store ?!

[Katerinka]

Katerinka, nooo, he is not one of the shy ones))) says that, in principle, he is not bothered by twisting, it was just that the last time there was a heat under 40 - it was oppressive) and so in the coming days we seem to have a comfortable weather, so I think it will be easier for him ...

[sweet_blondy]

This is good about the weather and about her husband's fearlessness! Yesterday I looked at the power of my meat grinder and was surprised how it generally turns. I have an old one, one of the first that appeared on the market, took it from my mother as unnecessary, she has a new one for a long time, we can already say that it is old



sweet_blondy, and they will not rot at work, these three packages?

[Katerinka]

Katerinka, I keep forgetting to see how much power mine has - to compare with the cheapest ones that are now in the store. there is an idea to buy one for the leaves. it seems to me now that these cheapest are more powerful than the one that I gave mine for a wedding. consider it too old)

And this morning I brewed my wine yager, which I made at the end of July. Yum! My husband really liked the aroma, the taste is certainly peculiar, the grapes give sourness, I really like it. In general, I wanted to make mono grapes, but apparently already next year. I threw a couple of ice cubes into a mug, and then my husband asked me to brew with him on the road, instead of any Liptons. Om-Nom-nom! Who lives in hot climates highly recommend!



It seems to me to take a cheap one, this is a transfer of money, for the season if it is good enough. In general, here one should be guided not by the price, but by its severity. The heavier it means there is a lot of metal inside, which is good.



I have a moulinex, it makes no sense to even name the model, there is no 360W power on the market for 15 years already, I thought several times yesterday, when I was twisting raspberries, the auger stopped altogether, I will turn it off immediately, they just have a peak load in moment of inclusion, and potii quietly he began to twist sva.

Good day! I am on the forum recently. Bumped into him by accident. I was preparing Ivan tea and decided to get to the garden plants. We liked bird cherry and apple tree leaves. With conventional fermentation. Now I am conducting an experiment with a blackberry leaf. She collected the sheet, froze it, passed it through a meat grinder. Fermented for 6 hours. The granule turned out to be strong after drying. When brewed, the mono color is pale, the taste is slightly sour. It is necessary to look in a month, it may change.
I decided to torment the second game in the cartoon.A packet of leaves - fireweed + blackberry - froze. Then I kneaded it in a basin and in a cartoon at 40 degrees for 7 hours. The result is a heady fruity-apple aroma. I passed it through a meat grinder and into a dryer. The granule is strong, dries well, the smell was only at the beginning. I'm waiting for the result)
I also decided to send Vanka to the cartoon at 40 degrees. Stood 7 hours under a blanket and fermentation is weak. I spent 2 hours in the cartoon and finally the color and smell began to change. The end result is also interesting.
Zelmer 1500 meat grinder. With a new knife it grinds everything very well, even with petioles. The dryer is still Soviet, IK. I don't know the degrees. Dries in 2 hours.

[Little Kapitoshka]

Little Kapitoshka, Welcome

RODA, and how do you ferment in packages? 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 when I get home to put it in a cartoon, otherwise my child and I 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. The classic 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!

Katerinka, at least I’ve learned the basic recipe by heart, but I don’t have an oven (in a rented apartment) or a meat grinder ... somehow I didn’t need it .. I don’t eat meat .. Therefore, granulation by default disappeared by itself .. although I understand that the fermentation in granules will be of better quality ..

I didn't even think about what to ferment in ... right in those bags that I brought the leaves and rolled them. And the technique is simple .. withering, then 2 options - either I wrinkle a whole leaf with my hands or cut it into pieces and then again wrinkle it with my hands ..
After juicing, I wrap it in a bag, make such sausages so that there are no voids anywhere, several times I take it with my hands already in the bag and then twist it tightly, etching out all the air if possible ... and that's it, that's how they ferment during the working day. In the evening, if desired, either dry it or in the refrigerator for preservation, or further ferment if you want a different shade of aroma.
But yesterday I didn’t want to wither, I collected ivan tea from the morning dew, brought it home in the evening already with an awesome fruity aroma .. When I wither, this aroma disappears and the usual willow tea remains, but I wanted to keep the fruit, so I try without withering, sausages are already lying))

[RODA]

RODA, a hedge living on a small plot does not want to land ... for some reason
Everything sits and grows with me. Only ... the growth of Ivan-tea is about 40 cm. And the leaves are hard from dry wind and heat. Well, and small, of course.
I have studied agricultural technology for a long time. Beekeepers helped me a lot on the beekeepers forum

RODA, a hedge on a small plot does not want to land ... for some reason
Everything sits and grows with me. Only ... the growth of Ivan-tea is about 40 cm. And the leaves are hard from dry wind and heat. Well, and small, of course.
I have studied agricultural technology for a long time. Beekeepers helped me a lot on the beekeepers forum

Radushka, because they are small because it is hot and dry) In the middle lane, of course, it is not so extreme, but even if gardens are planted in the desert, then you can also do something .. if of course you really want to))

[RODA]

RODA, up to one and a half meters high, Ivan-tea cannot be grown here, even if you have any desire

I steamed my pear.
At 60 degrees it stood for 10 hours.
I don't put it in the bag. I put the leaves in a cartoon, put the package on top, the raspberries have dried up a bit, but with the package it's okay. Then put the steaming rack on the bag and close it. As with raspberries, there was no smell when closed. And when I opened it ... tadam ... remember Do you remember the smell of dried fruit compote from childhood? This is what I got at the exit. I played it with difficulty, but I could, hurray !!! The first time it turned out just cut foliage, after the second scroll, the strong granules Dried in the dryer until they crunch. The aroma is weak. I brewed a little, the infusion is light, the taste is light sourness with a pear accent. Long aftertaste.
I liked it very much, it was not in vain that I wanted to do it so much.
The heat will subside, maybe I'll dial it again, and then I'll try to steam it right away.

Made some more lemon mint. The hardening was one-time. After the first scroll, we got a powder with a not very pleasant smell. I added a bit of water, but after the second scrolling of the granules, it still didn't work. I did not fry, immediately put it in the dryer. And the smell showed itself, well, very pleasant. Like a cat for sour cream, I go to the hole to sniff. I poured it into a paper bag, tied it up in gauze. Let everything dry in the attic.

[Podmosvichka]

Podmosvichka, and if you just cover the leaves with a grate for steaming? I just did it and the leaves were wet
Little Kapitoshka, Welcome!
Katerinka, at the expense of packages - no leaflets are there. it's cool in our office. I have done this more than once)
at the expense of a meat grinder, the question is still open. I'm storming from side to side. I want expensive, then cheap. in the end I don't buy any, because finances do not allow any

[sweet_blondy]

sweet_blondy, my raspberries dried a little on top without a bag.
I had to turn the whole pancake over to get a little wet.
Have you steamed strawberries? I want to try.

RODA, we cannot grow Ivan-tea up to one and a half meters high, no matter how strong a desire you have

Radushka, desire really won't help here, but certain actions on earth can help. Until you yourself believe in this possibility and start looking for ways to realize it, nothing will change ... so you will be from 40 cm.

[Podmosvichka]

Podmosvichka, apparently we have different multicooker)
I only tried steaming raspberries and then the other day)

[Lasto4ka Svetlana]

Old-timers of the forum, poke me, I can't find something myself. Has anyone made full-fledged tea from grape leaves? Except as "Mojito" from Lasto4ka Svetlana did not come across information. Narwhal today a good portion of the leaf while it is drying.

girls, tell me, please, what is better to do with a peach? 3 trees grow in the yard, such beautiful leaves on them)) how to keep the almond aroma? freeze, soar? which is better, more efficient?

[Yuri K]

Yuri K, the first page has links to mono
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0



Hang out, on the first page there is a link about traditional fermentation
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0

[sweet_blondy]

sweet_blondyThank you from Zhenya! I didn't remember the first page at all!

sweet_blondy, thanks))

[Yuri K]

Yuri K, I myself think about mono) while saving up "material". at the weekend at the dacha across the road (abandoned a long time ago) I found whole thickets of grapes! before that, I only met small ones) and here everything is straight around in the thickets. and berries) so while I collected the leaves, I noted for myself that I would come again. and by autumn I'm going to pick berries
Tussya,

Can you tell me yet? I only hang out in the tea club ... maybe where recipes flash about what you can do interesting with chokeberry (black chokeberry) berry, except twist with sugar. I gained one and a half kilograms today.

[Yuri K]

Yuri K, if not a secret, where did you find chokeberry? last year I bought from grandmothers) this year I planted mine, but when it starts bearing fruit
I made "raisins" out of it last year, but I didn't like it. all the same, traditional raisins taste better) but in general everyone around me told me to make liqueur. the color from chokeberry is really gorgeous!

Yuri K, if it's not a secret, where did you find the chokeberry?

At Grebenevoy dachas, also abandoned, I'm not interested in nalivka, I drink beer occasionally, nothing else ...



And also found an awesomely fruiting sea buckthorn bush, when is it harvested? There are a lot of berries, yellow, but sour like ...

[Yuri K]

Yuri K, for the same reasons, I did not make liqueur

[Yuri K]

Yuri K, sea buckthorn will never stop being sour))))

It is necessary to collect before it begins to crush-burst in the hands during collection

congratulations on the sea buckthorn! I read that in September-October
I also have a sea buckthorn on an abandoned place - a boy and a girl. but this year they give me only leaflets))

[Radushka]

Radushka, if you pick it up unripe, will it be deplorable? I have never collected it, so I'm afraid to miss the moment of overripe, or collection by other amateurs

what can be done interesting with the chokeberry (black chokeberry) berry

I don't know how interesting it will be for you, we really love blackberry raisins.
Cooking example

[Yuri K]

Yuri K, better a little underneath than over ...
I stopped making raw jelly. He needs a lot of sugar. And for freezing, or sea buckthorn "honey" it is better to pick a little unripe berries. If the sea buckthorn grows far away and there is no way to monitor the degree of maturity on a daily basis ... collect it while you can. Different varieties ripen in different ways. We have it in late July and early August, and in late September. As soon as a little juice appears during crushing, it's time. I even had a couple of branches overripe and the berries dried up in our sun (the berries first brighten ... turn white, like boiled ones, then dry up

what is the difference between fermentation and steaming .. and there and there they restrict access to oxygen ..

Fermentation is a process of biochemical transformations in damaged leaves under the influence of microorganisms (microbes and yeast) in the presence and without oxygen at temperatures up to 30 * C. The process is creative and transformative. Sweating is a biochemical process of decay in leaves without the action of oxygen (anaerobic lysis) and at elevated temperatures. Leaf destruction process. Completely different processes. And the result is different.
But fermentation for several days, as some "amateurs" do, leads to fermentation and souring of the leaves. And this immediately affects the taste and aroma, or rather, leads to their disappearance and the appearance of the taste and smell (and not aroma) corresponding to the rotted and peroxidized grass. And this is no longer tea.

Who has not combined hardening and languishing of raspberries?

I wrote repeatedly both here and in other tea topics that I like to darken raspberries, and then add to the already seasoned Zakhar-style mix of other leaves or wilted Ivan-tea and scroll all together. Then I put on fermentation, which will go on in this case, since the microbes will remain on other, not steamed, leaves, and the aroma will clearly appear in raspberries.

about simmering at 60-80 *, and in the subject of fermentation in a multicooker 30-50 *. Who tried it, and so tell me what is the difference, if it is? What's the best?

Any languor 60-70-80 * C leads to caramelization of sugars and sterilization of the leaf. The result is one. I like it more at 60 * C, this is "Heating" for the multi, because the sugars do not burn, namely caramelization. And the valve of the multi is open, but it itself is closed, then there is not a bath, but languor occurs.

Can you tell me yet? I only hang out in the tea club ... maybe where recipes flash about what you can do interesting with chokeberry (black chokeberry) berry, except twist with sugar. I gained one and a half kilograms today.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=462449.0 candied fruit

what can you do interesting with chokeberry (black chokeberry) berry, except twist with sugar.

I made apple wine, champagne and black chokeberry cider. Delicious!

[Linadoc]

Linadoc, tell me, what else besides raspberries do you like to torment?

If the sea buckthorn grows far away and there is no way to monitor the degree of maturity on a daily basis ... collect it while you can.

We’ll go with our son tomorrow. I read about "honey".Then I want to insist on the oil cake.



I didn’t torture Mosk, I added the blackberry berry to the jars of apple + cherry compote. The color turned out to be amazing!

So far, only raspberries, blackberries and pears. Alder is also possible, but I like it more in Zakhar's way. And in general, according to Zakhar, I like almost all the leaves, but raspberries are definitely better than stewed ones, pears and blackberries, depending on the variety. It is important that there are a lot of sugars, then it is delicious.

And in general me on "you"

[Lasto4ka Svetlana]

Old-timers of the forum, poke me, I can't find something myself. Has anyone made full-fledged tea from grape leaves? Except as "Mojito" from Lasto4ka Svetlana did not come across information. Narwhal today a good portion of the leaf while it is drying.

Yuri, the first one to make mono-tea from grape leaves at the forum. I wanted to write, but the girls have already given links.
Probably a lot depends on the grape variety, because one variety has a soft, tender leaf, the other is hard, even hard. Therefore, I simultaneously have leaves from different grape varieties. And since I was making leaf tea for the first year, the grape leaf was very helpful, it could be twisted into it
any small leaves.
Grape tea is delicious, the color and taste of expensive green tea.

The color turned out to be amazing!

Yeah, I do this pink champagne
And for compote, I just ice cream. Then I add in a mixture with other berries and fruits and cook in Shteba for 1 minute. Super!

[Linadoc]

Linadoc, Linadoc, I have already attached the photo above



francevna, I will do it by fermentation and frying, green teas are somehow not very ... for me personally

But like this my champagne looks with blackberry:

And this is how my champagne looks like with black chokeberry:

A sparkling wine

Yeah, very sparkling! How many exploded ... playfully

How it plays:

[Linadoc]

Linadoc, not for nothing the bottles for such wine are thick

[Hang out]

Hang out, it's better not to do anything with a peach. Very strong almond odor and very bitter infusion. If you just add a couple of leaves to the mixture, if there is no cherry, chokeberry, sweet cherry, but you want such a flavor. Although, everything depends on the variety. Maybe some won't be bitter.

thanks, Nadezhda)) I want to try to keep the smell of almonds, can I add some neutral leaves? I will probably try to prepare it by hand from each tree separately, so as not to drive the meat grinder

Yes, and cider do with blackberry.

exactly the smell of almonds I want to try to keep

The smell of almonds in the leaves of young shoots are thorny, in the bird cherry, while they are without bitterness and are tasty.