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

Exactly, Nastena! Lina wrote about jelly from Ivanushka. ..therefore, there is something like that in the cherry, I will write to her ...

Thank you! And have not been interested in what it turns out?

Kissel from fiber from Ivan-tea (Linadoc)

Fiber from Ivan tea (Linadoc)

They were interested, of course!
Everything is described in the recipes listed above.

[Valery]

Valery, cherry leaves contain a significant amount of pectin. It is he who, after brewing, swells, acquires a crystalline structure and forms something like jelly when cooled. The same happens with the plum and apple tree.
Cherry leaves include: pectins, fiber;
minerals: calcium, copper, phosphorus, potassium, iodine, boron;
B vitamins; tannins; fructose; antioxidants such as quercitin; a large amount of ascorbic acid; a lot of folic acid; phytoncides; essential oils; coumarin - a substance that reduces the likelihood of blood clots; ellagic acid, which prevents the development of tumors; anthocyanins, which slow down cell aging and normalize the pulse.
The composition of the leaves of all Rosaceae is approximately the same. Therefore, teas made from rosaceous leaves are tasty, aromatic and very healthy.

Thank you!

The recipe bungled out of idleness today, the day before I decided to walk along the little forest along the river, and unexpectedly cut mushrooms

Mushroom caviar \ "Coral reef" pate (Yuri K)

This positive experience

Shmyak

can be supplemented with the following with a clear conscience:
when adding (not necessarily only willow tea) dry leaves (both randomly dried and deliberately collected dry), a completely different (in my opinion, deeper, richer and more persistent) taste-aroma arises.
For those who want to consolidate the result for a longer period and are interested in adding a new one - you can try to do it by languor (oven / oven / slow cooker, etc.).

Tried twice, as a result of another epic in attempts to reproduce and refine "Ivan-chai bin cha and then
cha "-that is, a mixture of dry and frozen (I defrost with dry ones) -conducted through standard processes and passed through long-lasting heat.

If the taste is so interesting initially, there is hope that it will improve with proper storage.



As an addition: I mixed dry and frozen (naturally, in the process of defrosting, mixed more thoroughly) in order to soak the dry ones more and gain moisture.
For supporters, moisten dry ones separately, you can simply sprinkle them (water + honey, for example).

Dear fellow teachers! I congratulate you on Teacher's Day !!!
I wish you a peaceful sky, health, love, good luck, success in hard work, all the best and more!
I give you this flower:

We, in the DPR, celebrate this holiday as in the USSR - the first Sunday in October, and by tradition, a competition for compositions made from natural materials is held in my college. This is a composition from my group of skeletonized leaves, I made them myself, and invented and made together with a student.

Today I fully felt what I had read here more than once - how it smells in the house when tea is roasted! And this is despite the fact that I have a stuffy nose and now the balcony door stands next to its rightful place, that is, everything goes out through the balcony. Fried "mojito" with grapes! This is the smell !!!

[i li]

i li, Hello!
original composition, and even more so, if collectively created, even more pleasant

Did you add grapes (and in what form) to the leaves at the last stage?



It is clear where this

Fermented tea made from leaves of garden and wild plants (master class) # 21154

the idea with milk could arise:

"I came across a video of the program" On the Most Important "of the Russia 1 TV channel where
Phyto therapist Tatyana Dmitrievna Kovaleva talks about the recipe for making Koporsky tea, which has retained all its healing properties.
In short, as I understand it:
Harvesting during flowering.
Drying - 3-5 hours.
Roll the leaves tightly into tubes, put them in a pot, then add chopped carrots there (apparently put on top, or maybe interspersed, as it is not specified), according to Tatyana Dmitrievna, carrots will give the tea a certain taste and color.
Then sprinkle with milk or water and ferment for 2-3 hours at a temperature of 36-40 ° C. Then, the carrots are removed, and the rolled leaves are put on a baking sheet for drying (the temperature is not specified, but, probably, the same 36-40 ° C).
Here's a recipe, there would be normal leaves now, I would definitely try, find out the result in practice.
I'll leave it for next season. "

Unfortunately, what happens on TV ...

[Ecatch]

Ecatch, I slightly altered this recipe with berries, because I did not know when the time would appear to work on the tea, so I just chopped the berries on a blender and put them in the refrigerator (I was just worried that the grapes would not survive when I had time), and then when twisted in a meat grinder, added.
Thanks for the feedback on composition

[i li]

i liplease why not respond - if you liked it
And you chopped the berries, and after the refrigerator just mixed then with the rest, without drying?

[Ecatch]

Ecatch, when I poured the leaves into a meat grinder, from time to time watered with grape puree, so that it was more or less evenly distributed. After fermentation, once again for a meat grinder and frying

[i li]

i li, after fermentation in a meat grinder - to make the granules stronger?

[Ecatch]

Ecatch, usually they are stronger, it's just that here grape puree still made the mass more moist and I saw a lot of fine scatter when stirring on drying

[i li]

i li, I understood, thank you very much for clarification
by analogy with your version, I had currant berries with the rest of the leaves from the garden mix, but then it was a pity for the additional time (which is always not enough) required for drying when adding "berry puree", so it became interesting - if you try already then add dried berries to the finished (dry mixture)

[Ecatch]

Ecatch, exactly dried berries? So it's just an additive, like dried flower petals. If I understood everything correctly, I'm going to add dried strawberries and raspberries. Only for me the question is how to store dried raspberries correctly. Somehow many years ago, closer to winter, worms curled in such raspberries. Chamans, tell me!

[i li]

i li, I mean, before fermentation, add dried berries ... so that the dry + mass is fermented together, and then, as usual ...
but about the storage of raspberries - if they were dried, then the tightness of the packaging + the absence of high humidity ...
some only store in the freezer (even dry)

[Ecatch]

Ecatch, now I do not understand - whole dried berries in a mass ready for fermentation?

[i li]

i li, exactly...
I now have, by analogy with mixing dry leaves of ivan tea with a prepared mixture for fermentation, I wonder what can be with berries ...
the result seemed interesting to taste ..

if possible: dry leaves + mass before fermentation -
what interferes with dry berries + mass before fermentation
that's why I asked

[Ecatch]

Ecatch, well, nina ... then tell us about the results!

[i li]

i li, I would gladly, in October, only autumn leaves are available, I realized a little late with berries ...
the purity of the experiment will demand its berries, but they are no longer there ...
so this kind of crazy thought will either mature until next season, or be replaced by something else

Yesterday we were treated to tea with blueberry leaves. Sooo delicious! Maybe someone knows something, knows how, I will be grateful.The tea was bought in the market in Adjara (strange, is there blueberry there? But the leaves are clearly blueberry).

We did.
And with berries too, and there seems to be a recipe.
For me, it looks more like compote, but I have it.
Blueberries are difficult to pick and to process, I didn't like it, I didn't do it anymore. Maybe in vain ...

[Irina742]

Irina742if it helps:

this is the opinion of Lyudmila

and this

adding to it

if you come across something else about this, I will add in the message

We did.
And with berries too, and there seems to be a recipe.
For me, it looks more like compote, but I have it.

of course they did ... for so many years someone must have tried ...
I was interested in the opinion about the resulting combination (mint + grapes + cherry) with dry additions

Thank you so much! Here I am a garden head! I forgot about the links on the first page! I read everything !!! and the sour taste is very clear!

[Irina742]

Irina742, have tea with pleasure!
have a nice day off

Narwhal blackberries, he ate himself and brought home his own food, in addition to leaves for tea! Liszt took a little for a trial batch. I always made only granular, but this time I have to cut it after freezing / thawing. The leaf is hefty dry, you won't even have to wither.

Today I picked raspberry and currant leaves in the forest. A little bit of blackberries, drupes, mountain ash, strawberries. Look for cherries in the freezer. I took everything to the balcony tomorrow I will sort it out. Today mushrooms, tomatoes ...

On the advice of Iris, I robbed a garden currant 2 weeks ago. Did a type of rustic, but there are half of the currants. I liked the aroma when twisting in a meat grinder.

The girls may have already asked this, but still. Is it worth stirring tea from viburnum leaves or what?

[lily_a]

lily_awhat a wealth, variety!
the soul rejoices and sings even just from the listing, but if you imagine what will happen next ...
the main thing is to correctly calculate the strength so that there is enough for mushrooms-tomatoes-leaves-teas ...

Will you mix everything together?



tuskarora, may be,

it will help

still caught (about viburnum)

such

and

such an opinion

and

you can see the opinion here

and clarify how it happened (the author is active)

Thanks. I'll try to do a little. Maybe I will like it.

Narwhal blackberries, he ate himself and brought home his own food, in addition to leaves for tea!

Well, that's another matter! And then "tied this year"
As usual, I picked up a bag of leaves, otherwise they are already crumbling, it's a pity. I took an apple tree, the remains of Ivan-tea from a forest clearing, raspberries, alder, currants, pine, cypress, willow, mint. I added my thyme from the greenhouse, which I cleaned, washed and dug up. Everything is dried on the balcony, then it will be hardened according to Zakhar and spinning. But already now aromaaaat, Crimean mountains.

[Linadoc]

I took an apple tree, the remains of Ivan-tea from a forest clearing, raspberries, alder, currants, pine, cypress, willow, mint. Added my greenhouse thyme

Yes, stunned !!!!



Linadoc, I still can't get to the pines ... I need to go with transfers to the forest plantation before them



Linadoc, and what is this inscription? May I congratulate you, birthday girl? From the bottom of my heart then congratulations from me!

[Yuri K]

Yuri K, you can, thanks! Only this is not a reason for me to shirk tea. And it is the combination of mint and cypress aromas with notes of thyme that gives such a "Crimean" aroma.

And again, I remind you that we are on "You"

While I have time. Happy birthday Linadoc! Happiness, good luck, health, success!

[lily]

lily, Thank you!!! I did it!

[lily_a]

lily_awhat a wealth, variety!
the soul rejoices and sings even just from the listing, but if you imagine what will happen next ...
the main thing is to correctly calculate the strength so that there is enough for mushrooms-tomatoes-leaves-teas ...
Will you mix everything together?

Leaves all together into tea. There is about 1 kg. By the way, there are 20-25 pieces of viburnum leaves. I often add it to mixes.
Pomodors with zucchini https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391511.0... She put out the mushrooms in sour cream. To disassemble the rest of the mushroom platter for tomorrow.

By the way, there are 20-25 pieces of viburnum leaves. I often add it to mixes.

I wonder how ... and when you add viburnum, does the overall taste change so that you like it?
Or is it the viburnum in the mixture that behaves differently?

how well you remembered about its leaves ...



For those who will be able to help and if "those who are at the origin" appear:

here is the question

And it is the combination of mint and cypress aromas with notes of thyme that gives such a "Crimean" aroma

Well ... these bold combinations are not available to everyone. We are bosyatski that we found, plucked, and are happy about it

And this is all in my garden and grows and a lot of everything and in large quantities. You don't have to go anywhere. Narwhal and glad. In addition to alder, esessno.

Right now I'll go to bed and to spite you I will die of envy in front of your eyes!

[Elena Kadiewa]

Elena Kadiewa, it will not work))) You will lie down, and then you will remember that such a tea has not yet been prepared, such a jar is not twisted! We'll have to get up and go do it!



Linadoc, we only dream of peace ... I hobbled to study the recipe for "Frosty freshness"





By the way, how is it lappl1, Lyudmila? For a long time nothing has been written about her, will she appear on the forum again someday?

I'll lie down and to spite you I'll die of envy

Drop it! I’m busy, I won’t see it anyway, so you’ll just wallow in vain

We'll have to get up and go do it!

Absolutely right.

I hobbled to study the recipe for "Frosty freshness"

Oh, child prodigy!

will appear again on the forum someday?

Constantly in touch with our headman, there is no Internet, the computer is broken, there is often no light. Well, a bunch of other life problems. But we are not losing hope. She is aware of the problems. Now I am collecting a parcel for her, including tea.

Oh, child prodigy!

What is that? Pff Long thought I sat down, but there weren't any firs around, today I scattered only three pines in the forest. We have them exotic, mixed deciduous forests, or rather loudly said - planting. A decent basin of needles after a haircut turned out
I’m thinking, is it worth combining a blackberry leaf with needles ... all the same, the needles will score.

Because immediately the pelvis turned out, therefore the child prodigy
I don't really like blackberries. Although it is overgrown with me. You pick this blackberry, then all grimy, your hands are not washed, and as if after a fight with a wild cat. And there is little taste. Nothing in the total mass, but it is better to add raspberries, apple trees, pears, plums. And mint is a must.

[Linadoc]

Linadoc, ahh ..., here is my garden head

It is necessary to rummage through the gardens, abandoned and with friends. Collect the addition to the basin, especially the raspberries. And preparation for Zakhar is required! Because the needles, with their bactericidal properties, will not allow the rolled mass to ferment. But if you freeze and warm, then everything ferments well, then just scroll, an hour and a half for ripening and dry at low T.

[Linadoc]

Linadoc, so under the basin in the photo there is a blank made of leaves of an apple tree, blackberry, hawthorn and something else, pinching what else you can pick. Everything is already crumbling, or dry, or just a little reddened, and crumbling. Less, of course, by weight than needles. All this (except for the needles) went into the freezer for the first cycle

especially raspberries.

But with this - a bummer. "You will have to do it without it, but for this case you can apply a blackberry leaf
I've read in your recipe that:

Despite the fact that it is useless to ferment needles, I still left the bucket for 2 hours to ferment because of the leaves. And she was not mistaken - the aroma clearly intensified, the bucket was very foggy due to active fermentation and self-heating.

Or fermenting deciduous ones separately? And then connect with a second twist, with separately scrolled needles? Your thoughts on this matter, Lina, would be welcome!

Everything is already crumbling

And you can also collect the crumbling. I collect. Alder is especially good, it is tall, you can't get it, and below I have already stripped everything. Well, now there is a heap of leaves from above, I calmly collect the top layer, although under it on the grass they are absolutely clean and fresh.

And then connect with a second twist, with separately scrolled needles?

A good idea! Has the meaning. Although everything is already fermented in the process of hardening, while there is no frost. And after frost, natural fermentation is already. And you can not twist the needles separately, but add to the mass of leaves after the first scroll and twist everything together a second time.

Okay, I'll try to do something today