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

[sweet_blondy]

sweet_blondy,

[sweet_blondy]

sweet_blondy, and some will dig a hole, right?

[Radushka]

Radushka, I'm afraid that there is no protection from undermining

[sweet_blondy]

sweet_blondy, I'm running to buy a sapper!

[Yuri K]

Yuri K, well you would wait for the next season or something. there you look it will grow

[sweet_blondy]

sweet_blondy,

if you met a mushroom picker and a tea master in one person on your way

It's me!
.
That would be Linu in the dense forests of Berarus! )))) From we would turn around
But seriously, now I go to the forest with a basket for mushrooms (for 20 liters) and five or six bags for leaves, I don’t bring empty ones) I make 2-3 trips to the car at a time.

look how my vanka turns green

Oh, what a beauty! Congratulations, Zhenechka! Protect him from the sun next year.

I humanely collect - I do not rip, but only take off the leaves

For those who are not sorry to cut off Vonechka's stem, who have a lot of it and the seeds are not so important:
after the July mowing, Vanyusha's shoots began to grow, collected on August 27 (50-60 cm in height) in September already growing above the belt. There is where to roam)))


Collected, capitalized.

[Natalo4-ka]

Natalo4-kahow beautiful Vanya is.
Got a lot of mushrooms?

Allochka, thanks.
This year, the mushroom season is very long. In the sense that they have been waiting for a long time. But now we are pulling boletus mushrooms, in 2-3 hours we can take a hundred or a half boletus mushrooms, and boletus and boletus boletus are good too! we do not count them, there are a lot.

Guys, I made a fermented tea from pear and apple leaves. When brewed for the first time (several days passed after drying), pear tea had a distinct aroma of dried pear fruits, while apple tea had dried apples. Joy knew no bounds. BUT after a week this fragrance was gone. The main question is: can it be saved? Or do you have to freeze the leaf and prepare the tea in small portions just before drinking?
At first, I did not pay due attention to the apple tree, I tried to collect more leaves of less common trees. But recently I tried to add dried apples to apple tea (they add sourness) and cinnamon sticks (it is always combined with an apple). The result is incredibly delicious tea. First, you smell the aroma of cinnamon, then a bright aftertaste of dried apples appears.

BUT after a week this fragrance was gone. The main question is: can it be saved?

Do not touch tea sent for long fermentation. Wait a month. All will be)))



I read one site with tips for preparing tea: swoon: To make the tea especially aromatic, the collected leaves must be fermented. Here is one of the easiest ways to do it:

1. Wash the leaves and lay them on a towel for 8-10 hours. So they will fade a little and become more elastic.
2. Knead the leaves in your palms, rolling them like plasticine, and squeezing strongly. This is the most difficult step in the entire fermentation process.
3. Put the resulting mass tightly in a jar, close the lid and put under a black bucket in the sun for two days.
4. As a result, the leaves will change color, become darker than they were. They need to dry quickly. You can do this in the oven, or in a dry frying pan.
5. Place the completely dry leaves in a dry jar and close the lid. The fragrant tea is ready.

This is how simple everything turns out to be! And we are discussing here ...

This is how simple everything turns out to be! And we are discussing here ...

))))) If only it were that simple))))))

[Karina]

turns out to be just

I understand that it is practically impossible to read the topic, there is no time, reluctant ... but all this has been passed ... and buckets, and fermentation in something ... and much more! But after all, everyone who does-do according to the recipe, which is decorated. There are changes, the process is simplified, but no one has canceled the basic rules.



Karina, properly dried tea practically does not smell, the aroma appears later.

[Bluethroat]

Bluethroat, Yeah!
AND not easy quite unlike this recipe. Moreover, with such an algorithm, you may not get tea at all

Wash the leaves

the washed leaves will simply "turn sour" during further processing, you will be lucky if they do not turn sour (read moldy).

Daughter!

[Elena]

Elena, Natalo4-ka, Mother Our and her daughter, you did not understand that Bluethroat in from this site and quotes it to show what can be found on the internet. She perfectly understands that this is written by people who are not very much in the subject. So your comments refer to these "writers"
Karina, girls write correctly. Let your teas dry ferment for a few months and the taste and aroma will return.

Warm autumn days are an extremely unstable natural state in our region. Today, tomorrow or a week +27, and then immediately uh to 10 or even lower! You need to absorb these bright September moments!
So today my daughter and I have devoted a whole day to a walk in nature, picking berries for compotes: sea buckthorn, garden hawthorn, blackberry, bird cherry. Tea was also not without herbs and foliage, and we also got a whole sack of mint! In the evening, almost at sunset, hands and faces were washed in the cool waters of the Sakmara River after the festivities. Well, happy and tired, they went home

And I collected some blackberry leaves, about a pound.I didn't find anything about her in the table of contents. Now she's wilted. Can I make tea with it?

How addictive it is! Today my friend and I were at the book market, suddenly I saw grapes in a cubbyhole between the pavilions, kaaaak groaned: "Ahh, grapes! I didn't take the scissors", and my friend "Ugh, you can think of something else!" (before that, I almost picked up calendula on the lawn). : girl_haha: It was the same for me when I got carried away with soap making and candle business - everywhere I was looking for what could be adapted to the forms.

today my daughter and I devoted a whole day to a walk in nature

What a beauty - both a daughter and nature! Congratulations on your rich booty!

And I collected some blackberry leaves, about a pound.I didn't find anything about her in the table of contents. Now she's wilted. Can I make tea with it?

Can. Go back on this forum and see her in the mixes. I also did it this season, with a berry.

collected some blackberry leaves, about a pound. I didn't find anything about her in the table of contents. Now she's wilted. Can I make tea with it?

Look in the search bar at the top of each page.
This is how I found links here, here, here, here... This is for a moment.

I found a very interesting document on teas, dated 1942.
Mention of Koporsky tea in Soviet Russia in besieged Leningrad. A small book was published, compiled according to the works of the professor of the Botanical Institute Palibin: "Tea and coffee from cultivated and wild plants of Leningrad region"

[Yuri]

Well Yuri, an irrepressible tea expert. At seven in the morning, he already dug up the story

[Bluethroat]

Bluethroat, You forget the time difference)) I already had it 9, took my daughter to kindergarten and sat down at the computer))

Yes?! All the same, well done. A very wide range of tea interests. ))
And what about coffee, other than chicory, is it said?

And what about coffee, other than chicory, is it said?

I don't know how to attach a PDF file here. In a nutshell: from carrots, dandelion roots, oats, acorns. In general, all this is known, it was just that the document itself in its natural format bewitched))

Yuri, you are such an inquisitive experimenter, there is an opportunity to become the founder of the Coffee Gazebo!

Yes, understand.

I read the letters of the writer Viktor Astafiev, as he very often raised the question of acquaintance of schoolchildren with edible wild plants. In our country, do not renounce hunger. Yes, very few people heard him. He was very happy when, when they met, the children could clearly tell about such things.

[i li]

i li, , I'll think about it. I'll try to make coffee from chicory, maybe then

acorns

We have a recipe here. Here is:
Acorn coffee

Maybe someone knows what kind of tree it is?

I didn't pay attention to them before, but they say there will be black berries. It doesn't look like chokeberry, the leaves are not the same

[i li]

i li, it looks like a hawthorn
collected at the weekend:





there is such
Acorn "coffee" (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=395854.0
but I'm especially interested in
Kava (seven-ingredient coffee drink) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396561.0

[i li]

i li, this is a hawthorn garden variety. He will not be black. I even froze a kilogram, but mostly I added compotes to mix compotes.And the girls on the forum do not do anything with it, right down to the marshmallow

I have another find. It's getting colder on the street now, at home too, the leaf is fermented longer. To speed up the fermentation process, I take a larger bowl, pour warm tap water into it and put a smaller bowl with leaves for fermentation inside it. The scent of the leaves comes on faster and smells brighter. I think this option can help those who do not have a multicooker. If it takes a long time to ferment the leaves, the water can be changed to a warmer one when it cools down.

[KameJIia]

KameJIia, what is your temperature in the room? do you temper the leaves?
as for me, in any case, the temperature in the room is more than 19 - and this is the minimum condition for the start of fermentation.
and hardening solves the problem of long fermentation. I ferment for 3-5 hours and do not sit or smell) immediately to dry later)

[KameJIia]

and I don’t sit, I don’t smell) immediately for drying later)

And what, there are those that are overexposed after fermentation? By the way, KameJIia this is out of the question))

KameJIia, how much is your room temperature? do you temper the leaves?

I don't have a thermometer in my room, so I don't know the temperature, it feels cool.
I harden the leaves, twist them in a meat grinder that are not completely defrosted and the bowl with them has been cold for a long time. In summer, in hot weather, the leaves themselves quickly became warm, but here, even after the freezer for the first two hours, there is no smell at all, and with warm water 3 hours for fermentation is enough for me.

[i li]

Maybe someone knows what kind of tree it is?

i li, Lily, this is a mountain ash.
In my opinion, intermediate.

[sweet_blondy]

Thank you sweet_blondy , Yuri K , Light you! One of the watchmen said that this is a crossing of mountain ash with hawthorn, and yes, they will be red. So I think the leaves will go into tea. And about berries - you need to think

And about berries - you need to think

And what is there to think then? In their compote and all is short!

Sorry, the question is not in this topic: how to calculate the volume of a figure as a form for bread?

how to calculate the volume of a figure as a bread pan?

It's simple:
length x width x height = V cm³
1L = 1000 cm³
For example, 19 cm x 6 cm x 7 cm = 798 cm³, i.e. approximately 0.8 l: girl_cleanglasses: For irregular shapes can be made easier. Pour water along the edge, and then pour this water into a measuring container

[sweet_blondy]

Thank you sweet_blondy , Yuri K , Light you! One of the watchmen said that this is a crossing of mountain ash with hawthorn, and yes, they will be red. So I think the leaves will go into tea. And about berries - you need to think

I like boiling 1kg of red rowan berries to hold for 5 minutes. in boiling water and put on a sieve. Rowan berries + 1-2 apples (cut into cubes about a pea without a core, peel optional) + 1kg sugar sand + 200ml water. Let it boil and cook for 5 minutes. Cool down after 8-12 hours, cook again for 5 minutes. And so 3-5 times, until the desired consistency.

And where is the organ-leptic description? We cannot live without it.

We cannot live without it

we can! It will be delicious! With a mountain ash aroma, but without bitterness. I also love mountain ash wine.

Tell me, I made tea from currant leaves for the first time, did everything according to this recipe.The aroma turned out to be delicate, tasty, but the tea leaves disintegrated, it turned out such a coarse dust, if I may say so, I processed the leaves through a meat grinder, everything was fine at first, but when I put it on a baking sheet, I noticed that the mass was disintegrating. What's my mistake? Help please, because I want to do more, the leaves are in the freezer.

[Love,]

Love,, Read on the first page of this topic how currant leaves behave. You have no error.

Hope, thanks.
I read everything, I thought that such large loose granules should turn out, which ones flew out of a meat grinder.
Today I will make raspberry leaves, but I'd better twist the "sausages" and then cut the "snails", I prefer when the pieces of leaves are larger.
I tried to brew tea, beauty and deliciousness, let it come.