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

Oh, how I'm in the subject! You say your own knife chops better? Today my husband broke this into 3 parts)))) and we think we’re standing why it doesn’t climb out of the grate ... We decided to disassemble, and there are already spare parts))) and you say durable)) these are soap strawberries, raspberries and a little cherry.

I wish I could find white Ivan-tea somewhere .. I have never seen

I also heard that this exists. The people who collected it said that it was much more fragrant.

I have this:

A two-blade knife will never grind better than a four-blade one, too long feed intervals are obtained when pressure is applied to the grate. I don't know how to write it more correctly and more clearly.




Tea connoisseurs, please help! After hardening, leaves such as mint and grape leaves turned out to be catastrophically wet, or rather even wet! When kneaded before twisting, well, it just almost flows. What to do then? Fermentation will not work sensible? The first time I faced such a dilemma ...

Tea connoisseurs, please help! After hardening, leaves such as mint and grape leaves turned out to be catastrophically wet, or rather even wet! When kneaded before twisting, well, it just almost flows. What to do then? Fermentation will not work sensible? The first time I faced such a dilemma ...

Also faced with this, for a long time. I then mixed raw materials with another, "non-liquid", but I don't remember the result.

[Yuri K]

Yuri K, so take them out of the bag and dry a little. cheerleader wrote about it

[sweet_blondy]

sweet_blondy, wrote that the mass was mixed before twisting, it is logical that this was not done in packages?



kogan_, stood a little in the open air, the top layer may have dried a little. Twisted it already with a drier apple + pear leaf. Surprisingly, the meat grinder coped with the mass very easily, so that it immediately twisted it on a finer grate without allowing the meat grinder to rest! Granules are slightly friable, but keep their shape. I put it on fermentation. )

After kneading, I would give them a "rest", air out
Does stirring make it easier to twist?

Does stirring make it easier to twist?

I would not say, but foliage of different composition is more evenly distributed and the cell structure is additionally destroyed. I do not just knead, but, as it were, "squeeze a rag", that is, tear the sheet by twisting.

Today is my tea day! While we were sick, I even missed this case for a couple of days already, and I was right behind the leaves. In the morning, when we were walking, I pulled the children out of the stroller, and let me pull the mulberry myself and my boys even helped a little I want to make a rose and a mulberry. So I didn't really like her, maybe the rose will add some notes to her. And in the afternoon I put the beetles to bed, and immediately into the yard, to pick leaves for "crazy mix 2" is from each tree a couple of handfuls, even lilacs went into action, no one tried to make lilacs? Won't she ruin everything for me? And I saw that with a young growth on apple trees, you can still pick up for a "pink dance" so like Yuri has a recipe called

even the lilac went into action, no one tried to do the lilac?

Oh, yes, there are enough leaves for tea affairs, maybe you shouldn't risk it with lilacs then?

young shoots on apple trees can still be picked up for a "pink dance" so like Yuri's recipe is called

So called, right

Good evening everyone! I want to share.I love black currant very much, this year I am making it with everything, thanks to Radushka for the "Currant Benefit". But there was an idea to make "berry tea". And so, idiot's dream come true I have been collecting black currant, strawberry and raspberry leaves for a month or more - there are not enough currants, one bush in total, and my husband watches over strawberries, does not allow to cut a lot, (there was a moment of happiness during a haircut, but those leaves are already gone ... ) So I collected such leaves in equal parts, almost a kilogram came out. Tempered according to Zechariah. Twice twisted - the first time on a coarse mesh the granules were, but loose; the second is on fine, the granules are excellent. I dried it with a fry. Granules hold well, although fine dust is present. I haven't brewed this gull yet. It will be a very special mix for me. The smell was bombastic all the time, since the beginning of the twisting. And when fermented, through 3 rooms it smelled! Currants are something!

[Likar Nadiya]

Likar Nadiya, I am very glad that it turned out seagulls! It will taste good too, I'm sure! The main thing is not to rush to drink it! It will stand and become much tastier!

[Yuri K]

Yuri K, well you have enough leaves I envy white envy! From Bole less decent raw materials I have left - mulberry, apricot, lilac and acacia. I will experiment soon!



Hope, even according to the description I already wanted to try!

[Katerinka]

Yuri K, well you have enough leaves I envy white envy! From Bole less decent raw materials I have left - mulberry, apricot, lilac and acacia.

Katerinka, I meant the plants already tested in the tea business. Do not envy, you will not find many "tasty" sauces with fire during the day. In general, it’s amazing for me, the south of Russia, so much greenery! Where is the apple tree, where is the pear, the famous cherry, the plum? I am in my steppe region and somehow I get out, and the heat is no less in summer, fields and steppes burn out already in mid-July, usually, forests and gardens, respectively, are not rich, how much can you grow in the steppes?

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

Hope, thanks for the tip! It really smells like iodine when the loose leaves under the tree begin to rot under the autumn rains. And now - I plucked it again, sniffed it, a hint of iodine is definitely present, but the main smell in my perception is some other, I can't catch what it looks like.
But during fermentation, iodine will most likely come to the fore)

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

Radushka, I read about the juglone, thanks for the warning.

Girls, beauties, I share with you my observations and best practices. Let some of you grin, and I just don’t miss anything! So: already repeatedly experimenting with obtaining good, strong granules on liquids that obviously poorly hold granulation, I began to add water before the second scrolling on a finer grate. And the result suits me very much! Yesterday I did probably the fourth or fifth batch with such flavors, in particular, in yesterday's mix there was a good portion of 60-65% blackcurrant leftovers with the addition of blackberries, pears and apple trees.
I do it this way, everything is as usual in the main stages: picking leaves, wilting, hardening (at least three times I personally do the stages), punching (breaking) the leaf, the first twisting on a large wire rack, fermentation. And then I add pure water to this mass by eye, for my volume of two cups with a photo I take a glass of about this volume (a table spoon for visual orientation in size). Then I knead the mass well to distribute moisture and let it stand for a while to absorb. After kneading, when you wash your hand under the tap - as if soaped with soap, such sensations. Well, then I scroll on a fine wire rack and dry. Although the granules are airy, not dense, when dried with frying in the oven, they become definitely strong, similar to such small popcorn.There is practically no dust fraction, well, if only the one that is formed when the granules are destroyed during mixing and distribution on the baking sheet during drying, but these are still grains, parts of the granules and not dust
The first time I mentioned this case in one of my recipes, then I repeated the process several times to confirm my observations. Maybe someone will dare to repeat my experience, then unsubscribe, was my observation useful to you

[Yuri K]

Yuri K, besides the heat, we still have a lot of all kinds of insects that damage plants. I am from Siberia and I don't even know half of their names! Not talking about how to fight them! Plus the heat and the absence
rain all summer. I still have no opportunity to get out into the forest, children are small. And you read your reports and rejoice! That you find so many wild plants.



Yuri K, and can you specify the volume of the glass? It is not clear from the photo. And I remember this experience of yours and I even thought to use it.

[Katerinka]

Can you specify the volume of the glass? It is not clear from the photo. And I remember this experience of yours and I even thought to use it.

Katerinka, I put a tablespoon (not a dessert one) next to it for comparison)) I wanted a pack of cigarettes at first, but I thought it was not aesthetic)) Probably a glass of 150-200 grams, but you look at the volume of the caps. Basically, I add water by eye, here for clarity I just photographed

Quote: Katerinka on Aug 26. 2017, 16:18
young shoots on apple trees can still be picked up for a "pink dance" so like Yuri's recipe is called
So called, right

And I have all the leaves on the wild apple trees moose and roe deer hamster ... and on the hawthorn too ... they all stand almost without leaves ..

I love black currant very much, this year I am making it with everything, thanks to Radushka for the "Currant Benefit". But there was an idea to make "berry tea".

Likar Nadiya, and I make currant leaves with currant berries, for about 1 load of a meat grinder 2-4 berries, depending on the size. Then I ferment. Granules are not obtained, a dark red super-aromatic powder is obtained, an addition to any tea. The aroma is just magical !!! At work, everyone is delighted.
Maybe granules can be obtained if you twist 2 times, but I twist 1 time and then loosen them.

lilac and acacia.

Katerinka, what kind of acacia can you make tea? yellow, white?

The first time I mentioned this case in one of my recipes, then I repeated the process several times to confirm my observations. Maybe someone will dare to repeat my experience, then unsubscribe, was my observation useful to you

Yuri K, according to my observations, water also does not always harm fermentation, sometimes on the contrary .. but the granules must be tried .. suddenly it will help ... I have many half-asleep nights planned for this week) more than days a week

Yesterday I made new tea, today I finished drying it a little more.
Ingredients: grape-goof-raspberry-pear-cherry
30-28-17-15-10% - 1450g worked.
The granules are good, but there is a little tea dust.

Probably I will no longer make tea this year, I made 3.1 kg. I checked my supplies, and there it was like a hamster.

[francevna]

francevna, but I understand and distribute. There is already nowhere to store, but I know for sure that there will not be enough for everyone until next season

[RODA]

RODA, thanks for the idea with currants. I did this last year for chokeberry - there were granules, the taste became a little tart. I wanted the currants as well, but I’m kind of bewitched - sometimes they will give her sisters, then they will scatter the collected ones, then something else. And it is not enough, unfortunately ... like this. And I really like the idea.

I also wanted currants like that, but I’m somehow enchanted - sometimes they will give her sisters, then they will scatter the collected currants, then something else. And it is not enough, unfortunately ... like this.

I don't have much of it either - a colleague brings leaves from the dacha, but I buy berries) I bring a little to work and drink at home. I do not drink this currant powder in its pure form, but in a mix with re-fermented willow tea, which is almost odorless, but the color and saturation are the same as in ordinary strong tea.It turns out strong currant tea, sour and very tasty) It is possible with honey, but it can be so)

francevna, and I understand, it is distributed

Anya, when she started making tea, treated all her friends and relatives. Everyone liked the tea, but no one wants to cook. They said that so much trouble and time is a pity when the store has a large selection of tea. She offered to pick the leaves for me, and I'll make tea for them.
They didn't want to, but they have a very nice clean area.
So I'm sorry for my time, too, now I’ll do better knitting.
Only one friend makes tea.

Everyone liked the tea, but no one wants to cook. They said that so much trouble and time is a pity when the store has a large selection of tea. She offered to pick the leaves for me, and I'll make tea for them.
They didn't want to, but they have a very nice clean area.

How familiar to me! A good friend in the village helps to pick the leaves when she has time. Well, and children, if they suddenly come to the village with us. And so ... except for a spouse, not a single soul. But, I give a lot to the DR to my friends-girlfriends-buddies ... to my coach for teacher's day, for example. We "change" with the masseur ... he gives me a massage - I give him tea. An osteopath for tea has not raised my tariff for his services for two years. Well, I sell it sometimes.
A close friend constantly says that I would give her better than my tea. than bought what she, in principle, does without. Well, we ourselves drink a lot. We have a big family

[Radushka]

Radushkaas I understand you. I do the first year, it already seems like a lot, but there, so I understand that it will not be enough until the next season.



francevna, my friend is going to collect linden with me for the third year already, and as the time comes she has a thousand reasons not to do this. And how not to treat, friend. And as this year I tried my tea and let's sing serenades, which also wants, but again a thousand and one reasons. And me with twins one and a half year old, apparently there is nothing to do, so I'm doing



RODA, Acacia has not yet been made of any. I looked about white, I don't have yellow, on the Internet and I want to experiment. In conditions of normal raw materials, I will be a pioneer, but I will free it like a freezer from the available one

People! What is this? At first she mistook it for sage. A distinct smell. But a friend who hates this smell claims that it is not so ... I found it more than once in different places on the banks of rivers.
img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/144026/2017-08-27_16-01-54.JPG





THAT Sage that grows in dry places certainly looks different. Isn't it dog mint? Black hound?

Girls, beauties, I share with you my observations and developments

For "girls of beauties" offset! But I haven't figured it out yet with the "best practices". I didn't understand why to pour water, and then evaporate and dry it. For pellets? But this is optional. Do they sell camellia granulated tea? No, in bulk. And nothing, nobody suffers. Getting granules is not an end in itself, but simply a way to present the tea. Taste, color, aroma, benefit - these are our main goals. And the appearance is desirable, but not required. For the vast majority of amateur tea-makers and professionals too.

I make currant leaves with currant berries

Fermented tea from garden leaves with fruits and berries (Fruit tea)
And in general, if you go to Tea clubthen you can find a bunch of tried and discussed tea recipes. The Tea Club hyperlink is at the top and bottom of every page of this topic.

which acacia can be used to make tea? yellow, white?

Not from any. Leaves "batch test" failed. Also, flowers and leaves are not the same! If acacia flowers are still used for ingestion, albeit with caution, then the leaves are not used at all due to the large amount of toxic alkaloid robinin.
And because of the unequal struggle with the harvest (there is a lot of it, and I am alone), in which it seems to be winning, I was forced to "take work home." Since I make tea at the dacha on the weekend,and now all the weekend is devoted to turning a ton of fruits and vegetables into a hundred different-sized cans and jars with healthy and tasty preparations, as well as carrying out electrical installation and other work to prepare the chicken coop, cellar and other parts of the dacha infrastructure for the winter period, then only night remains for tea or Here is Monday evening (because I collected Vanka and other leaves of mixes last night, wilted at night and jumped all night with hardening according to Zakhar). And here I do not have a middle grill grill. Only large and small. Small granules are denser and better hold, but here's the aroma .... The aroma of large granules is deeper and more honeyed, almost without grassiness. I used to make only such tea, and then I decided to make it more beautiful and scrolled it a second time through the middle grate. But now I feel that I will return again to large granules. Although the fermentation and drying of such granules is longer than the smaller ones. But the scent

even the lilac went into action

Lilac can not be used, it is poisonous (although there is a recipe for jam from its flowers, but I would not risk it !!!).

People! What is this? At first she mistook it for sage. A distinct smell. But a friend who hates this smell claims that it is not so ... I found it more than once in different places on the banks of rivers.

maybe this is one of the types of catnip? look in Yandex, I wanted to throw a link - it does not work ..

which acacia can be used to make tea? yellow, white?
Not from any. Leaves "batch test" failed. Also, flowers and leaves are not the same! If acacia flowers are still used for ingestion, albeit with caution, then the leaves are not used at all due to the large amount of toxic alkaloid robinin.

Linadoc, thanks for the clarification about acacia) I won't even try now ..

RODA, acacia has not yet been made of any. I looked about white, I don't have yellow, on the Internet and I want to experiment. In conditions of normal raw materials, I will be a pioneer, but I will free it like a freezer from the available one

here it seems they write that acacia is poisonous, be careful !!!

[Bluethroat]

Bluethroat, the flowers look like budra (aka dog mint), but the one I met had rounded leaves ...

Hello forum users. I came across your recipes and spent the whole summer making teas. I realized that at first I made mistakes: I didn’t dry the leaves - I wanted so much to get to work as soon as possible that there was no time to read the recipes. Now I'm trying to do everything right. By the end of the season, she made quince leaves using a recipe. I did not find any mention of this plant on the forum. So I want to ask if anyone made tea from it. This was the first sheet that I made using the correct technology. Quidonia has small leaves above the thorns and there are still individual leaves, so it was easier for me to collect it: I didn't have to think about which leaf to pick off and which one to leave to the plant, I picked off all the individual leaves, and left the greenery above the thorns. This foliage smells incredible. If you split a cherry pit and try to bite through the seed, you will feel this aroma, the same as that of the leaves of the quince. This aroma is also present in tea. A slight sourness is felt in the aftertaste of the tea. I would call this tea self-contained and does not require mixing with other leaves. Only for me the question remained: are these leaves not harmful (poisonous), like acacia leaves.

I also have one find, I have not met on the forum, so that someone did this, so I will write myself. At first, I crumpled the leaves with my hands, but when I began to collect them, I realized more that I couldn't do without a meat grinder or a rolling board. I found an ordinary manual meat grinder, BUT it is incredibly difficult to twist and it is constantly clogged with me. It was impossible to get any granules at all. I can't afford a good electric grinder. Therefore, I came up with this: I removed the knife and strainer from the meat grinder, only the central part remained.I twist the leaves, they wrinkle and partially break, twisting is quite simple. If it broke a little, then I scroll again. Granules certainly look prettier, but when they don't work out, this option is faster than crushing with your hands.

The forum mentions mulvar fermentation. Where can you read more about this? Put a sheet already crumpled or whole in a multicooker?

Now I'm trying to do everything right. By the end of the season, she made quince leaves using a recipe. I did not find any mention of this plant on the forum.

KameJIia, quince is a Japanese quince

there is a topic about a multicooker

PLIZZZ !!! Tell me how to make links at least to other topics of the bread machine ...

By the rules of the forum, it is forbidden for NEWCOMERS (up to a ban) to post any external links.

BUT it's not external links - it's just on a different topic ...

[Bluethroat]

Bluethroat, the flowers look like budra (aka dog mint), but the one I met had rounded leaves ...

The only thing that I understood is that the family is luciferous. And then I don’t understand. Yes, the leaves are elongated. Maybe Zyuznik is European. It is also popularly called: Zyuzik, Forest hemp, Marsh nettle, Krapchatka, Wolf's paw, Heart grass, Water shandra, Wolf's leg, Wild mother plant, Chistets, Bashmetnik, Dragolyub, Zhuzhnik, Zhura, Motorcycle worker, Naryshnik, Tsval, Shushnik



 KameJIia, Karina. "I came up with this: I removed the knife and strainer from the meat grinder, only the central part remained. I twist the leaves, they wrinkle and partially break, twisting is quite simple."
And she did the right thing. This is how I process leaves too.

[Linadoc]

there is a lot of it, but I am alone

Linadoc,

“I came up with this: I removed the knife and strainer from the meat grinder, only the central part remained. I twist the leaves, they wrinkle and partially break, twisting is quite simple.

One screw left? And how does it hold up if you remove the strainer? Explain pliz, in more detail, interested. We must first try to scroll like this, and then as usual.

Now I was making a quince with a rose, I thought I would be left without my old woman, in the sense of a meat grinder. I went to grind the street with a blender, the children sleep at home. While all this was done, the leaf was dry, not dry, but it seems to me that there is not enough juice for fermentation, I added water. The raw materials were also well dried. That's how I used the advice of two members of the forum in one recipe



I look and here another option for processing rough autumn foliage has appeared!

One screw left? And how does it hold up if you remove the strainer? Explain pliz, in more detail, interested. We must first try to scroll like this, and then as usual.

The screw is held by a handle, which in turn is tightened by a small screw inserted into the tail of the main screw. If it is clear)))

[kogan_]

kogan_, on the topic of lilac it was a joke, I did not look at information about it. And before making a plant out of a plant, I dig up the entire Internet in search of it. Thank you for saying about her, I won't even waste time.

The screw is held by a handle, which in turn is tightened by a small screw inserted into the tail of the main screw.

Okay, I'll try.
Thank you.

[Tatyana]

Tatyana, a batch test is an individual perception of each. Yes, acacia is really poisonous, but the branches and roots, and the leaves are used for many purposes, for example, they make a decoction at high pressure, they take it, and all kinds of tinctures there. I liked the scent after hardening the acacia leaves, but I probably won't do it, it all depends on the time

Formative currant pruning gave me 1,400 “waste” in the form of leaves. I will also make black alder with currants, pears, apple trees and raspberries.
If we continue to have this kind of weather in the summer, the haply currant will come, it seems. Watering with dry winds does not help

[Radushka]

Radushka, today I tried currant + raspberry tea, waited 2 months. It's just perfect !!! Such a rich currant! Both taste and aroma!
And about the bushes, I agree.For the second year I have been trying to save and multiply what is. Nothing turns out, it is expressed.

[Bravo]

I also have one find, I have not met on the forum, so that someone did this, so I will write myself. At first, I crumpled the leaves with my hands, but when I began to collect them, I realized more that I couldn't do without a meat grinder or a rolling board. I found an ordinary manual meat grinder, BUT it is incredibly difficult to twist and it is constantly clogged with me. It was impossible to get any granules at all. I can't afford a good electric grinder. Therefore, I came up with this: I removed the knife and strainer from the meat grinder, only the central part remained. And I twist the leaves, they wrinkle and partially break, it is quite simple to twist. If it broke a little, then I scroll again. Granules certainly look prettier, but when they don't work out, this option is faster than crushing with your hands.

Very good find, Bravo!!!

And this has already happened! A couple of years ago! Only the meat grinder was very old-fashioned, without a knife and with a clamping screw on the side of the mesh with large holes. Everything is new, this is already forgotten by someone, old ... sorry, I don't remember the innovator's nickname and he hasn't been hanging out here for a long time.
But the most effective, especially for large volumes of raw materials, in addition to an electric meat grinder, according to Lyudmila, was a device for grinding leaves.
So study the theory so you don't have to reinvent the wheel!

Clever girl, Irina!
But here, usually, everyone steps on their own rake anew. .. rarely anyone listens and hears ...

[Likar Nadiya]

Likar Nadiya, Yes! I also really like currants in mixes. And frying, it seems to me, only changes the taste for the better. Removes grassiness completely

By the way, I wanted to speak about the granules. For me, the presence of granules, if not mandatory, then a desirable condition.
During this tea season (the second for me), a lot fell into place in my head.
I do Mono very little and purposefully. Imbued with mixes. I tasted it.
And I made a conclusion for myself - if I need granules, then I need to make a mix in such a way that the granules are. And it is not at all difficult to know which leaves give granules and which do not. A little math in proportioning and I get the desired granules))) after all, it is stupid to wait for granules from such a mix as raspberries, bird cherry and blackberries. I make this tea leafy and am happy) as well as mono raspberries.
And I wish everyone who wants granules the same

I ran to wither the raspberries)) it dawned on me yesterday - many tell how raspberries smell like raspberry jam. Alas, mine does not give such a smell. If he does not want to - we will force)))) there are frozen berries in the freezer. If I make a batch of mono with berry juice, it will definitely smell like the desired jam))

[sweet_blondy]

sweet_blondy, good luck! Will you report back later, ok?

[Radushka]

Radushka, Thank you! of course I'll tell you, but how is it - you are here about jam through one, I also want this

[sweet_blondy]

sweet_blondy, and what, steamed raspberries did not smell like jam? I think she must smell! By the way, steamed and forms granules better. Small, of course, but granules