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

[Melissa]

Melissa, do not make mono strawberries.
She's very good at mixing. Gives color, small astringency and granules with it are stronger

[Radushka]

Radushka, agree. Monochas are boring for me. I made them last year, including strawberries, and then I got in the way anyway. Only blends this year

And tell me, pliz, is there a fundamental difference - to make mono teas and then mix them, how and with what the soul desires, or immediately twist a mixture of different leaves. When you brew these different technologies - a mixture and mono of several types, the taste is radically different, or what happens? Maybe this has already been discussed, I just haven't mastered 1000 pages yet, so I haven't found an answer to my question.
And I / we have not completely mastered the strawberries. All the same, my old Moulinex does not pull leathery leaves. Constantly winds the leaf on the auger and almost stops, even the smell of burning was heard. And I don’t understand in any way - this is because the leaf may not be cured, there is a lot of juice in it, or vice versa, because it’s dry? Or is it just a little meat grinder? Continuous questions. A little, however, twisted-is fermented. Granules, by the way, are so plump, beautiful. At least I'll try what kind of tea it turned out. It smells like something out of a bowl, in general, when compared with Ivan tea, black chokeberry, for example. The temperature is 24 degrees. The rest of the leaves are in a bag in the refrigerator, I'll take it to Minsk tomorrow, I'll put it in the freezer, and I will urgently look for a new meat grinder.

Greetings to all tea-makers, tea-makers, tea-makers -...
My first big batch of Derevensky went bad! : this: All week I tempered according to Zachariah, yesterday unexpectedly I was at home earlier and wound it up. The leaves were 1 kg 930. I put it on fermentation. In the morning, no similar tasty smell (or should you have dried it anyway?). And I had to go to work, I had to take risks and leave. I ran in, sniff, and the smell is sour. Or spoiled or re-fermented, which is the same thing. But I put one baking sheet to dry.

[i li]

i li, fermented for almost a day ?! According to Zachariah, if you tempered it, then 3-5 was enough. If there is no time after that, then put it in the refrigerator.
Your deep fermentation has come out. Dry, don't throw it away, but don't repeat more mistakes))

After the meat grinder, could you put it in the refrigerator?
Yeah, I realized that the day should be free. Thank you!

[i li]

i lihardened according to Zacharias ferment for no more than 3 hours. And taking into account the time spent on twisting, even less
A tasty smell appears even during hardening.
If you did, you should at least put it in the refrigerator.
It seems that without reading the entire THOUSAND pages of the recipe and discussion, it's too early to make tea.



Melissayes, the taste of tea made from mixed mono-teas and made from a mixture of leaves is DIFFERENT
do so and so, compare and see for yourself

Thank you, my friend, I will definitely try this and that. Oh, I still have so many experiments and tastings that it becomes scary! )) An excellent substitute for a winter hobby for a summer one.

Radushka, started reading last year, read, collected recipes. Then they stole the Internet, and only a month ago I was back in touch. I read EVERYTHING this year. Quote: "On Sunday, I brought pear leaves, wilted, put them in bags and they remained in bags overnight in the kitchen, and lay there until the next evening. At night I sent bags with leaves to the freezer. In the morning I took out the bags and sent the leaves right there for three hours in the sun.Then I left the leaves in bags in the kitchen and there they lay there until the evening, because there was no time for them. Then I put the bags back in the freezer overnight. In the morning I took out and for a couple of hours the leaves in bags were warmed up in the sun. As a result, I got these leaves with a wonderful dark shade. The sheet is 100% dark. "And what about" 3 o'clock ", if many people write how they change the raw materials, because they do not fit into the refrigerator: one batch is freezing, the other is drying. I probably read somehow.

[i li]

i li, Zakhary wrote about a pear. She is, in general, an interesting plant.
It's just worth remembering - not a single garden plant ferments in 24 hours!
At the very beginning of her tea making, she experimented with her beloved raspberry. Fermentation 4-6-8-12 hours. This was no hardening, no freezing. Just wilted and twisted for fermentation. Delicious = Eight hours of fermentation from the start of twisting.
If you have specific questions, you can write in a personal.
BUT ... it has been written here many times that it is better to under-ferment than over-ferment.

Zechariah hardening - the essence of interrupted and resumed fermentation

Radushka, yes, I read that it is better to under-ferment, that's why I wrote that I dared to leave some more, because the smell hadn't changed in any way. And when drying, there was a very tasty smell with a cherry hint, although it was only 104 grams. Most write that they are guided by the smell, so they decided to take the risk.

[i li]

i li, the smell does not change to a stronger side if the raw material was hardened according to Zachariah. It should already have the same Smell

Got it. Some of the leaves had, especially the peach, others - not very. Now I understand more. With me, until I start doing, I don't know what I understood and what I misunderstood.

[i li]

i li, everyone's sense of smell is highly individual. I, too, rarely feel THAT MOST aroma during fermentation, maybe I just don't understand it. But the teas turn out to be very tasty, absolutely not like herbs, and each has its own flavor when brewed. Therefore, I stopped paying attention to the fragrances at the manufacturing stage, having determined for myself the priority of time (3-5 hours excluding intermediate cycles during hardening). I also noticed that any tea, even from ether-containing plants, in any case will be noble precisely with roasting during the drying process.

Yuri, thank you! That's exactly what she did. Now hanging in a bag.

[i li]

i li, everyone's sense of smell is highly individual. I, too, rarely feel THAT MOST aroma during fermentation, maybe I just don't understand it. But the teas turn out to be very tasty, absolutely not like herbs, and each has its own flavor when brewed. Therefore, I stopped paying attention to the fragrances at the manufacturing stage, having determined for myself the priority of time (3-5 hours excluding intermediate cycles during hardening). I also noticed that any tea, even from ether-containing plants, in any case will be noble precisely with roasting during the drying process.

[Radushka]

Radushka,

Finally made the first batch of tea this year 1100gr. There are many components, I recorded the weight, the ratio has not yet been calculated. The aroma is insanely delicious throughout the house, even though the door to the kitchen was closed.

[francevna]

francevna, and the components? This is the most interesting, what kind of tea is made

[Yuri K]

Yuri K, I'll write tomorrow and tell you how I did it, the smartphone is already slipping out of my hands.
I'll try to brew it tomorrow.

I made tea according to Zachariah, the most successful one turned out during fermentation for more than 10 hours, and I tried different intervals, from 2 to 17. However, I have it all successful, it seems to me. With a long fermentation time, the taste intensified, everything was done with frying. Thank you all, your recommendations and developments are very helpful, I read all the posts with great interest.

congratulate me, the meat grinder (which almost broke down) still twists the leaves, though now you need to be very careful with it - I twisted a batch of 1200 in 3 approaches - it let the unit cool down, I don't put a lot of leaves now and listen carefully to the sounds of the engine.I do not know if she will master the secondary linking after fermentation. we'll see. if not, then I will dry it like that)
and I also have joy - I got leaf raspberries for June 1. and her smell has changed. straight perceptibly so! I don't know if you can call it the smell of raspberry jam ... probably not, but some sweetness is definitely present. I was very surprised! last year's raspberries did not change so much in the smell.

[Radushka]

Radushka, why not make mono strawberries? How many reviews on the forum have read bad ones have not seen. I just want to do it too, if circumstances allow. I also want to try it with rose petals, what do you think is worth it?



Evgeniya, it's great! All the same, twist those blanks on electric. They are old ladies, it seems they are all kerdyk, and they will still work !!!

[Katerinka]

Katerinka, was glad early)))) the second link went smoothly - even easier than the first.
but with the second mix where 50% of the pear she choked. coked up so I could not unscrew it. but my husband is not at home! what do you think? took out a manual one))) twisted for 1.5 hours. shocked that I did it))
wanted to do 4 games today. in the end I only mastered 2) well, better than nothing, of course)

Yesterday I made tea, the composition is grapes, an apple tree, a cherry, a gooseberry, a raspberry, a currant (a black berry, but a leaf like a red one), a pear. Ratio in% —26-20-15-11-10-9-9
Withering, freezing, defrosting three times for 18 hours at a temperature of + 30 ° to + 35 ° (there was such heat in the corridor)
Twisted on Zelmer through a large wire rack, fermented for 3 hours, the aroma was strong, twisted through a fine wire rack. Frying at 150 °, but I doubt it, the voltage is low, it's good if it was 130 °. Dried at 100 °, dried at 65 °.
The granules are good, but at the same time there is a little dusty fraction.
The infusion color is lighter than that of black tea, transparent, not cloudy.
I tasted the tea leaves — there is sourness, it can be seen the grapes gave, the bitterness is well felt, for some reason there is an astringent sensation.
Then I added boiling water, so it is more pleasant to drink, there is no mint, but there is an aftertaste.
I'll check it after dry fermentation, while the aroma is weak, but I didn't know where to go during drying. And the hood worked, the window opened and the split worked.

After each defrosting, I weighed all the packages, each time the weight decreased.
From 2730 grams of foliage, 1100 grams were obtained.

[francevna]

I made tea yesterday

while the aroma is weak

francevna, Alla, delicious and aromatic tea for you!

I made another tea today.
Cherry-apple-tree-goose — 37-35-28%
The granules turned out to be dense, there is no dust at all. Hope it will be fragrant and delicious. From 1320g after the third defrost, 550g came out.

Interestingly, the cherry did not develop its cherry flavor in the bag until after the third defrost. Her leaf, like my cherry, I no longer believed that it was a cherry.
But the cherry that our forum member gave me has a completely different leaf. The package lay in the freezer for a year and after the first defrosting through the package the intoxicating cherry almond aroma stood.

[francevna]

I am all day with open windows and a door in the apartment - this is the only way there is air movement. I was preparing 2 batch of mixes all day. The husband comes home and laughs - it smells of your tea on the way to the house. Good)))))

francevna, delicious tea!

[sweet_blondy]

sweet_blondy, this is heroism! Why didn't she like the pear so much? My pear has gone with a bang! 4 parties per day is a lot! I somehow did three half a day, it took only drying.



francevna, 18 hours of defrosting is it all together or for that much time each time?



Interestingly, after such a heat, leaves will remain on something? Everything dries up right in the trees

[Katerinka]

Katerinka, that's my guess. It's just that there was a pear, raspberry, grapes, blackberry in the composition. Pears 50%. She cut off the cuttings ... and still did not want to twist it. Leaves are dense leathery.
I also had 3 parties) but I make small ones - 1200-1400. Some do even more))) I still had free all day.

[Katerina]

Katerina, three times in the morning she took out the bags for defrosting in the corridor and put them in the freezer before going to bed. They lay there for two days, it just happened for me.



sweet_blondy, Evgeniya, 1200gr is the weight of the finished tea?

[francevna]

francevna, Alla, no, this is the weight of a withered leaf. Tea turns out 350-550, depending on the composition of the mix

this is my guess. It's just that there was a pear, raspberry, grapes, blackberry in the composition. Pears 50%. She cut off the cuttings ... and still did not want to twist it. Leaves are dense leathery.

This grape leaf gave such an effect.

My grape leaf scrolls well, but I straighten it, but the stalks from the cherry and apple tree twisted a little.

This is the real problem - petioles. I try to cut them off. But it takes so much time!

[Bluethroat]

Bluethroat, I always cut the petioles, and then my son brought the leaves and said that the petioles are tender. Most scrolled, but I will not experiment any more, sorry for the meat grinder. At a time, with breaks for cooling, I twisted 4 kg of leaves, and even again on a fine lattice.

Good evening everyone! Honestly, I haven't mastered the topic yet, but I'll read it. I just want to ask a question before autumn comes, I will be grateful for any answers.

Walnut - I have already read about hazel, which did not meet expectations. Has anyone tried a walnut?

I didn't have to smell hazel, but I have a walnut, and I really like the smell of its leaves, very specific, I find it difficult to describe. And they have a lot of tannins. So I thought that I should try it, but maybe someone had already done it before me, and told me what happened, well, maybe some pitfalls.

I know that this is a form of disgusting, to ask questions without having studied the topic in advance, so I ask all participants in the discussion to excuse me, and the moderator, if the walnut has already been discussed, delete my question (just show me where it was discussed)

Thank you!

[Walnut Dormouse]

but maybe someone has already done it before me, and told me what happened

Walnut Dormouse,
Welcome to the ranks of tea makers!

[Light]

Light, thank you, very glad to fellow countrymen!

It seems that Yuri K made from walnut. Wait for him.
And then they still made hazel, like good tea, slightly less aromatic than from alder

[Lasto4ka]

Lasto4ka, Svetlana, I didn’t do Nut, hazel, cherry, mulberry, apricot and much more exotic for my places

Today I brewed cherry-apple-tree tea, the color is pure amber. The aroma is still weak, but when checking for the aroma "marriage" was satisfied with the tea.

[Lasto4ka]

Lasto4ka, thanks, I'll wait!

I can't figure out where you are thanked for messages, I don't want to look impolite, but I'm also reluctant to flood in the subject.

[Walnut Dormouse]

Walnut Dormouse, zhmyak "Thank"under the nickname of the author of the message you liked.

Regarding the walnut, there were several discussions and a few more questions similar to yours, but I did not find anything about making tea from this nut
Go for it and share the results.

ABOUT! Thank you Natasha, I didn’t guess that "thanks" is a hyperlink) Walnut, if my hands reach it, I will try and tell you!

Today I brewed cherry-apple-tree tea, the color is pure amber. The aroma is still weak, but when checking for aroma "marriage" was satisfied with the tea.

Alla, I really like cherry with apple, and the color and taste. And when it is infused, in general, the aroma is abalde! Only I didn't do it with a sucker, I haven't found it yet, but I did it with Vanka, it's even tastier ... I think the sucker will add its own note. This year I make only apple-tree with cherry and Ivan tea and village ones from 6-8 components. And I liked to add alder, the aroma is extraordinary and the tea is very tasty.

Walnut, if I reach my hands, I will try and be sure to tell!

I don't know how a batch test for walnuts, but the leaves smell like iodine ...

I don't know if Juglandin breaks down at high temperatures? All the same, it is a poisonous alkaloid

With such labors, I collected strawberry leaves, but I never made tea ..... I twisted it a little and that's it .. My meat grinder died on strawberries ...... It's sad, but what can you do. I have already chosen a new one, dear, but the characteristics are good. Girls, but we do not have a separate topic about meat grinders, who has what, and the rest of the utensils that help make teas? And I also want to ask, I want to try to make a mix, as they recommended to me, and not mono - cherry, strawberry, black chokeberry, maybe an apple tree or a pear. Has anyone done such a mixture? Nothing will work out or what will happen? It would be nice if somewhere in one place you could read about the girls' favorite mixes. In the topic, it seems like someone slips what is doing, but it's unrealistic to look for a huge topic.
My old lady ....
I want this one -

Regarding the meat grinder - I adapted this way - first I grind the leaves with a blender. It's not difficult for a blender. And then I twist it in a meat grinder. And the granules are obtained and the meat grinder is happy.
We somehow got out with her))

Please tell me about dry fermentation. How long and in what mode? In the shade or should you hang in the sun?
What to focus on? And I'm afraid that the smell will disappear ((

[Melissa]

Melissa, Olya, "favorite mixes" are themed teas. Available in links on the first page.
The essence of mixed teas is the simultaneous fermentation of all components. Cherry, sweet cherry, black chokeberry give a strong aroma-taste that can turn any mix into "cherry" tea. Therefore, if you add these leaves to the mix, then no more than 5-10% of the total weight. Someone thinks that cherries can be used to ennoble any tea ... For someone (for me) she is too dominant.
The simplest mix that I like, pear + raspberry equally. The mix that is consistently in demand by my guests is pear + apple + strawberry + black currant (fragrant) + raspberry (for cherry lovers, I separately make fermented mono cherries and add them simply to the cup when brewing).
All other information ... There is a lot of it. Always reluctant to retell. If you make some "new" topic, I am sure they will not read it in the same way, if you do not read what is "acquired by back-breaking labor" over the years of the tea theme's existence



yawell, Yana, I have it hanging from the ceiling in the kitchen, in the path of the airing flows. If the weather is dry, I hang out for a couple of days, if it's damp, it can hang out longer. The smell cannot disappear during dry fermentation. Will only intensify