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

[Love,]

Both raspberries and currants - there are no granules!Love,, mix them with something like an apple tree, a strawberry.

Girls, I heard about that. that if at the fermentation stage, 3 hours before the end, pour the granules with baked milk, and then dry them as usual, you will get tea with the taste of milk oolong. Have you tried this?

[Katenysh]

Katenysh, so no one poured milk with us! And then how to dry it? porridge ... and there will be no pellets ...

Yuri recently wrote that after fermentation he adds some water, kneads and re-scrolls. then dries.
I am confused if it will turn sour, will it smell later

I myself have not seen or tried, but my niece did. On Thursday, she scooped up the remaining leaves from the willow tea, wilted, fermented and, 3 hours before the end of fermentation, began to add baked milk drop by drop so that the granules were saturated with it. After the time has elapsed, dried. Ivan tea granules did not fall apart. Dried normally, as well as without milk.



Yesterday I transplanted raspberries, picked up a packet of leaves, wrapped them in a diaper for the night. Today I opened it, and from there the smell of linden blossom))) I made tea from raspberry leaves in the summer, but there was a fruity smell. Looks like autumn leaves differ in aroma from summer ones. I want to try making milk oolong from raspberry leaves.

Milk Oolong is the name of a group of low to medium fermented hemispherical oolongs flavored with artificial flavors with a milky (and related - creamy, caramel and similar) aroma.

Almost all milk oolong on the market is flavored tea. Its unflavored prototype is often mentioned in advertising texts, lined up according to the scheme "all flavored - but there is also a real one, without additives, here it is with us" and offering to buy a version of milk oolong for a lot of money, flavored slightly more delicately than the market average ...

MILK OOLONG IS FLAVORED with a specially designed flavoring agent. It is not poured over with milk or steamed over it, it is not sprinkled with sugar or mixed with milk powder. I will note, by the way, that all these versions are easy to check at home - our milk is a massive and familiar product (unlike China, by the way). So if someone tells you about steaming tea leaves over milk, ask them to replicate the experience at home by holding unflavored tea over a bowl of milk and then report the results.

There are quite a few flavors used to flavor milk oolongs. They differ in flavor nuances: milk, caramel, toffee, milk with chocolate, and so on - modern food chemistry is wonderful. The intensity of aromatization is easily adjustable, so the intensity and character of milk oolong aromas can be very different.

IN GENERAL AND IN GENERAL ALL STORIES ABOUT THE USEFULNESS OF Dairy Oolong can be ignored.

[Linadoc]

Linadoc, I also read articles about milk oolongs somewhere))

And he also imagined how a tea soaked in milk would smell when frying, even theoretically it shuddered))) Remember the smell when milk escapes))

Yesterday I transplanted raspberries, picked up a packet of leaves, wrapped them in a diaper for the night. Today I opened it, and from there the smell of linden blossom))) I made tea from raspberry leaves in the summer, but there was a fruity smell. Looks like autumn leaves differ in aroma from summer ones. I want to try making milk oolong from raspberry leaves.

All leaves in the fall smell more intense, I have been convinced for several years now that much depends on the weather: after this rainy summer, the leaf behaves differently. From what I have worked out, I can say for sure that nothing is stronger than clay pot languishing in the oven for the night in the oven. Perhaps you can try in the oven or the like, but to be honest, nothing more persistent, rich and does not disappear over time, no other methods were given.
Namely, there is a requirement for oolongs - they must necessarily be without stems and whole-leafed; if you make a whole sheet of raspberries, you need to take this into account when drying, you will have to cook a lot of storage space, and wrapping each sheet is a laborious process.
And flavored teas in China are made for sale to foreigners, in China itself they appreciate the taste of the leaf and the way it unfolds when brewing, this is more important for us the taste of the infusion, and the appearance is already secondary. Certain leaves serve as raw materials for a certain type of tea obtained. , most of all are appreciated by high-mountainous oolongs.
If the autumn aroma seems a little, you can add a lot of everything already during brewing - flowers, honey, homemade syrups, etc.
And the niece, apparently, tried to reproduce the descriptions from some online stores (it is stated that Ivan tea is processed with milk whey / fresh cream, etc.) - this is everyone's right, it is interesting to experiment, the final result is important. If for aroma it is easier to brew with milk and masala-tea, if for taste, it is a well-prepared tea with a smell in itself, and milk tea is not so noticeable.
In a word, taste and color ...

Good afternoon, dear accomplices and accomplices!
Your help is very much needed, because this year for the first time I am making my own tea and experience is not enough. They sent me a packet of cherry and pear leaves this weekend. I processed the pear without any problems, but there were some difficulties with the cherry. At the beginning of September, I already made a small sample of the teas and the cherries were then spun with my manual meat grinder without any problems. This time, when washing the leaves (they were dusty), the fermentation process had already begun and the smell was actively felt. Apparently due to the fact that they were torn by moving them from the branches, the sheets were slightly damaged, and then it was not possible to immediately process them and they stood for 2 days in a bag tied on the balcony. I thought for a long time whether to wither the sheets, whether this would affect the fermentation process that had already begun, but I decided to waddle it in the sheet, rolling it into a roller, while not drying the sheets after washing, but letting them just run around a little. After almost a day of withering, I began to twist them, and then a rather unpleasant surprise awaited me. The cherry almost immediately hammered into a meat grinder, strombated into wet pieces, similar to tight plasticine. I had to freeze the sheets, because I was not at all ready for such a turn. Now I am trying to understand why the leaves from the same tree were scrolled in early September, but not yesterday. And I think what should I do with them now. Curl in rolls or, after several cycles of freezing and thawing, will the cherry still go through the meat grinder? After withering, the leaves seemed a little dry to me, I tried to twist them a little (1 piece each), and no juice came out of them at all. But I have never made tea using the twisting method and I don't know, maybe this is how it should be? The aroma from the leaves is amazing, I really don't want to spoil them, so I really hope for your help. Sheets this year are already last, there will be no more opportunities to type.

[misterious]

misterious, clogging a meat grinder is a common occurrence for cherries))
was the leaf withered enough? all moisture after rinsing is gone?
harden and twist in a meat grinder. will have to suffer. it's nothing you can do. I push the stuck raw materials in front of the grate in the meat grinder with the next batch of leaves) there is no other way.

[misterious]

misterious, clogging a meat grinder is a common occurrence for cherries))
was the leaf withered enough? all moisture after rinsing is gone?
harden and twist in a meat grinder. will have to suffer. it's nothing you can do.I push the stuck raw materials in front of the grate in a meat grinder with the next batch of leaves) there is no other way.

I think that I have withered enough, the veins do not crunch, but my lump always opens a little after compression. If you continue drying, the sheets begin to dry out and break.
If hardening does not change the passage through the meat grinder at all, then it will not scroll. Everything there is clogged in general tightly, the next batch of leaves is simply pressed in the grooves of the meat grinder, nothing comes out of the holes at all (((The reverse also does not help in any way ...

[misterious]

misterious, maybe you just need more effort when scrolling? I just put on new leaves constantly. stuffed stuffed. then with difficulty I twist but the worms climb.
your grill is very small? I bought myself a bigger one - it went much more fun!

[misterious]

misterious, everything is very simple. Long ago I found out that foliage strongly blunts the knife of a meat grinder. It just needs to be sharpened more often than after other products, such as meat. Much more often! I do this now after two or three rounds of twisting. Otherwise, in the same way, I get plasticine on the auger in front of the knife. Of course, the juiciness or wilting of the leaf also affects, when dried, it behaves like a tissue (moisture leaves, and the veins and substance of the leaf become, as it were ...)

[Yuri K]

Yuri K, but I don’t sharpen mine at all, of course I didn’t have a lot of games on it, but there were already 10) brute physical strength (as far as possible in my hands) and voila, worms climb willingly
I generally switched to a manual meat grinder. everything turned out to be not as scary as I thought at the beginning. from granules to the bastard - they are much better than on electric

Good afternoon, dear accomplices and accomplices!
Your help is very much needed,
....
Sheets this year are already last, there will be no more opportunities to type.

Now, if I added currant or raspberry leaves as much or more, I think the problem would be solved. Rowan red, strawberry, viburnum are also suitable.

About cherries. From the freezer it was easier to spin. The easiest way is to mix the cherry with other leaves. As for the knives, for two years I twisted the leaves in a manual meat grinder (20 kg of tea per season), I did not sharpen the knives.

[misterious]

misterious, everything is very simple. Long ago I found out that foliage strongly blunts the knife of a meat grinder. It just needs to be sharpened more often than after other products, such as meat. Much more often! I do this now after two or three rounds of twisting. Otherwise, in the same way, I get plasticine on the auger in front of the knife. Of course, the juiciness or wilting of the leaf also affects, when dried, it behaves like a tissue (moisture leaves, and the veins and substance of the leaf become, as it were ...)

The knives were sharpened directly in front of the cherry. After an unsuccessful attempt to scroll it, I began to twist the pear without additional sharpening and no problems arose.

misterious, maybe you just need more effort when scrolling? I just put on new leaves constantly. stuffed stuffed. then with difficulty I twist but the worms climb.
your grill is very small? I bought myself a bigger one - it went much more fun!

Evgenia, the grille is not small, but perhaps not the largest. Mm 6 if my memory does not fail me (now at work, I can’t see it for sure). I, too, constantly added new rather voluminous bunches of leaves. After 5 bunch and not a millimeter of worms that did not crawl out, I gave up this activity, afraid to spoil the cherry leaves completely.



Nadezhda, Yuri, Evgenia, does the season in which cherry leaves are harvested have no effect on scrolling? Could late foliage picking be the cause of scrolling difficulties?
There are also strawberries, currants and raspberries in the freezer (the latter two are in much smaller quantities). But since I am just starting to make tea, I planned to make only mono-variants in order to get acquainted with the taste of teas and try to mix next year

Nadezhda, Yuri, Evgenia, does the season in which cherry leaves are harvested have no effect on scrolling? Could late foliage picking be the cause of scrolling difficulties?

For me, the "ripeness" of the foliage with a sharp knife did not affect the twisting of both spring and late leaves. Before that, I periodically suffered, everything was coked, I had to disassemble, clean, and reassemble.

And I'm soaring hard autumn leaves in the cartoon.
Then I make a cut with a submersible blender and scrolls with a bang
Today I made almost mono from strawberry leaves. Added a pinch of cephalophora to sample. For the scent. Already hanging on the battery. It smells delicious.
Strawberries are not yet plowed. I will do more for the prevention of colds, and mainly as a diuretic.

It’s quiet like that in the twig, everyone’s stocked up with teas: lol: In such a cold weather as the last week, I don’t even want to go out, but I’m on fire! You are here, do not turn sour, eh? I'll go collect the blackberry leaf for my distant lands today

[Yuri K]

Yuri K, I have a full freezer of leaves) and I make marshmallows and candied fruits) and I process the last vegetables and fruits)
I somehow got the mood that I would process everything in the freezer and also tea according to Lina's recipe (the one with leaves and needles) and that's it, that's enough for me. already and so 14 kg of tea "annoyed"

[sweet_blondy]

sweet_blondy, but I have already reworked something)) Yes, and I feel too late ... the vacation will end soon. Now I'm spontaneously going to the evening looking, and my daughter asked for it! How can you refuse? Let's go already

[Yuri K]

Yuri K, vacation must be used to the fullest! good luck!)

And I make tea every weekend. The most shocking time - the fruits have been removed, now you can remove the foliage. Vanka had just finished, turned yellow and withered. And the rest of the leaves in bulk. It was already frosty and tomorrow it will be, so you can already make "Frosty tea"

I have no place either in the refrigerator or in the chest ... there are 2 batches of foliage, but my hands do not reach ...

there are 2 lots of foliage, but my hands do not reach ...

And you try to walk with your feet And why do you need the night? What are you going to sleep?

Well, here's to you and collected the leaves I followed one, and ran into something completely different, well, how to get past it? My daughter actively helped, despite the frozen hands. Compote theme again tomorrow

Oh, granny, don't wave to the teacher, it's too late! And the daughters and granddaughters are SO unbelted, do not gird the taperich

Yura, what a lovely berry! Happy trip to you and your daughter! Well done earners!

Yura, what a lovely berry! Happy trip to you and your daughter! Well done earners!

Thank you

[Yura]

Yurawhat good fellows you and your daughters are!
Is it a rosehip and plum / thorn / miracle berry or what? Do not recognize in makeup ...
What are you going to do with them?

[Tricia]

Tricia, oh, did you write something? We stumbled upon a thorny plum, but so large! Over there in the hands of his daughter it looks as if he is being looked after hourly, but in fact, all the same abandoned dachas, overgrown and with completely destroyed houses. There are no longer dachas, but a forest mixed with once planted shrubs. I decided to look, what flashed there
I will cook compote today, gained almost 5 kg
And my daughter and I went to pick the leaves of the blackberry until they flew around. They returned in the dark and without leaves ...

and without leaves ..

How familiar! Either you stumble upon mushrooms, then an apple-tree game, or a wild rose
We do not drink compotes, I make different sauces from thorny plums. Tkemali type

[Yuri K]

Yuri K, great find!
we also have thorny thickets near the dacha) right not far from the road. and nobody collects, nobody needs it. but I really need to be smaller. but surprisingly all the trees are strewn! but little ones

How are photos now added to the message? Was there any update? after uploading to the gallery, 2 buttons came out - a picture and a preview. I click on any - nothing is inserted anywhere.

Radushka, mushroomsyyyyyy I want very much for mushrooms! I must give everything to push back to jerk

[Radushka]

Radushka, well, I still have a masculine clan of the tribe, I don't have much craving for the kitchen. But what I get myself (fish, berries, leaves) I have to process ... My half does not seek to deal with blanks, I have to, sorry, will disappear. ..

mushroomsyyyyyyy I want very much for mushrooms! I must give everything to push back to jerk

Comrade mushroom picker, crying that after the rains it's cold. No mushrooms lament ...

[Yuri K]

Yuri K, sauces are absolutely "masculine" product! Teach?

[Yuri K]

Yuri K, well, maybe your mushroom picker collects elite mushrooms? I’ll be glad to the underprivileged people, and last year I collected them from under the snow

[Radushka]

Radushka, thank you, I love tear squeezers, this is Chile, well, and crap (I don’t know how to call it correctly), it’s horseradish + tomatoes + garlic I did it myself, I know how to do that would not ferment, now I stopped



sweet_blondy, oh, I hardly understand them ... I'm afraid

[Yuri K]

by the way about the sauces. never did. purchased did not particularly like. I made and ate the maximum type of tomato paste, well, you can add mayonnaise)
and this year I decided to make two (both recipes by Lina), both so specific in taste and smell. I rolled it up and at first got scared that we might not eat ... I decided to open one (the one that smelled the most specific) and you know what? my husband and I are both just delighted with him! my husband generally rejoiced - well, nakoneeeets, then you started making sauces, I've been waiting for this for so long!



Yuri K, I have 1 season of experience myself, but I know exactly what podpolniks look like (they are all called russula), oyster mushrooms and mushrooms. all. I don’t collect the rest.

[sweet_blondy]

after uploading to the gallery, 2 buttons came out - a picture and a preview. I click on any - nothing is inserted anywhere.

sweet_blondy, Evgeniya, left-click on the Picture and right-click the link to the message. It is copied automatically.

[Light]

Light, constantly visiting me I looked at all the photos, there are almost 3.5 thousand pieces! Did you like it?

[Yuri K]

constantly visiting me

Yuri K, I
I never came.
Photos looked that my friend liked

[Light]

Light, pardon ... Such coincidences are simply unique! Her name is Svetlana, the avatar is one to one, and the place of residence It happens ... Sorry again!

[Yuri K]

Yuri K, so I didn’t go in, but looked at the photo.
And clicked ok.

[Light]

Light, Well, okay, thanks!

[Yuri K]

Well, okay, thanks

Yuri K, agreed

Good morning! Can you please tell me, do you have tea from cherry leaves, too, when it stands, acquires a viscous consistency? Thank you!

[Valery5]

Valery5brewed? Yes.

[Elena Kadiewa]

Elena Kadiewa, I wonder ... And what kind of substance in such a quantity does this effect give? Other teas do not behave this way. Tannin, pectin?

[Yuri K]

Yuri K, well, you, doctors, know better ... but if you brew one cherry and let it brew, then it’s like a little jelly! The same happens with cherries, bird cherry, but less. They have oily leaves.
I need to ask Lina, or Veronica ...

like a little jelly!

ogogo! I am cherry, a sinful deed hate not very much, because I only add a pinch and not to my cup. Maybe that's why I didn't notice?
But with cherry tea salted cucumbers regularly, there is no such effect.
And what can give such a slimy effect? This is how fiber from young stems of ivan tea behaves after brewing - it becomes jelly after cooling.