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

Is this not the first time you make tea from a washed leaf?

Yeah, the climate is like that, it doesn't want to combine dry weather with my schedule of life. Well, firstly, on the reverse side, each leaf is almost dry, and secondly, during drying-withering and constant tedding, they all populate with whatever is necessary from the air and from dry leaves and I did not notice any difference with a dry leaf.

And me on "you"

[Linadoc]

LinadocThank you! I was hoping for something like that!

The path to my cherished meadow goes through such a forest

And here through this. Also yesterday I drove into the forest, but the rain did not want to stop.


And this is in the garden. It was raining too, but the sun came out for 15 minutes. Irga, rose hips, barberry, grapes on cypress.

[Linadoc]

Linadoc, ooo, wild grapes, that is, girlish?

Yeah, he's got me covered, I'm at war with him, but he wins

[Linadoc]

Linadoc, did you make tea from it?

Esessno, even 4 years ago, there were heaps of it. And she immediately wrote that it was not worth wasting time and effort on it - tasteless, without aroma and without color. But beautiful in the fall.

[Linadoc]

Linadoc, I re-read the topic from the beginning and met someone (probably you) about this grape, but I have not read about the result yet. I wanted to know, because you're right - his darkness and a small cart. I picked it up in the summer, then I read the composition of these leaves, and threw them all away - there is nothing for tea, but it's a pity ... because the leaves ...
It's also a pity that in my area he has such beautiful colors after Teacher's Day, of which it's good to twist roses for compositions.
Photos are a feast for the eyes!

[Linadoc]

Also yesterday I drove into the forest, but the rain did not want to stop.

Linadoc,
That's so beautiful! I haven't been to you for a long time!

I haven't been to you for a long time!

That's it! All you fly to Altai, dig potatoes! And I have beauty, tea and forest - the kingdom of Berendey!

[Linadoc]

Linadocwhat beautiful places! My road to the cherished places is not at all like that) I will not even show / tell))))
The grapes are handsome! I wanted to plant everything along the fence in the spring) I have a mesh-netting, a corner section. Everybody drives by and looks))) but he didn't even take root)

Tell me, I have a raspberry, plum, apple tree, pear, apricot, viburnum, blackberry, lemon balm, pine for frosty tea. Should I leave the blackberry? Will she score the mint and lemon balm? Although a handful of it ... Ah! I also have an alder) the poor fellow lies in the freezer, don't know how much)))

How good it is that yesterday I collected the leaves and dug holes near the trees and bushes! At night it got up and there it rained as promised)))

[Linadoc]

And I have beauty, tea and forest - the kingdom of Berendey!

Linadoc, yeah! The beauty!

Should I leave the blackberry? Will she score the mint and lemon balm? Although a handful of it ... Ah! I also have an alder) the poor fellow lies in the freezer, don't know how much)))

Will not score! Add boldly and alder. Each taste and aroma has its place, everything will gradually open up. Mint and lemon balm in the top notes will go, there will be a little needles in the same place, right away. All fruity notes will be distributed in the middle and slightly base notes, with pine and alder in the base.
And today I added frozen alder, peppermint, a little geranium for color and lavender leftovers to the dried leaves. Mixed weighed = 3kg 260 g. My needles are 830 g. That is, needles will be 20.3%. And I still have a lot of alder, geranium, apple, pear and plum frozen.You will need to get mint, raspberry, blackberry and pine needles for one more full-fledged "frosty tea".

[Linadoc]

Linadoc, thank you Linochka!
In general, I looked at the number of leaves and I'm afraid to do everything at once. I will probably divide it into 2-3 parties. Although I have not weighed yet, I do not know how much I have there) I will do it for the first time, I will suddenly ruin it)) so I want to play it safe. And at the same time play with the composition
3,200 ?! I don't even dream of such volume))) aerobatics!) I do 1-1.2 kg batch on average. No more than 2 games at a time. And I set aside a maximum of 1 day a week for this case)



Yura, well, your twigs will go to my tea))
By the way, I weighed my catch yesterday. As many as 2,300 and around 1,200 needles in their pure form. That's a decent catch for me. At home, everything is in bags))) something is defrosting near the battery - an imitation of greenhouses) I have a whole structure for this))) there is 33 *. Something in the fridge, something in the freezer. Cycle))
By the way, just defrosting near the battery I felt how good the alder is. Gorgeous aroma!

just defrosting near the battery I felt how good the alder is. Gorgeous aroma!

I have not found alder this season

[Yuri K]

Yuri K, I have not seen her anywhere in our city either. this bag is from Bashkiria. as much as 500 gr!



I couldn't get the jam aroma out of raspberries, it smells, but not jam at all ...
this time I did not temper it, I just put the withered leaves. cartoon on heating, the valve is open. and still does not come out.
my raspberries do not want to give that very flavor. well, okay, I still love her very much)

Good afternoon to members of the forum! I haven’t written or reported for a long time, but I read the forum all the time. The harvest season is closed, there is more time for tea, but there are fewer leaves ... I stock up on foliage for future use, everything is in the freezer.
I want to share my workpieces)))



This tea is apple + currant + grapes. While I was going to write about him, I stood for 4 months. I liked the apple tree with black currant last year. In this - I wanted to add sourness to it, added grapes. I prepared everything according to the recipe, scrolled it. I roasted it in the oven and dried it. Bottom line: the granules are loose, more than half even in bulk. Color as pictured, slightly opalescent. The aroma is more like apple, black currant is not felt brightly, but it gives interesting notes. On the palate, currants add a little astringency. But the grapes were lost. Here is such a seagull.

I also experiment with acorns - I try to make acorn coffee according to the Omella recipe, here is the link
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=395854.0

But the grapes were lost. Here is such a seagull.

My grapes only give sourness, and I did not feel any other shades.

This tea is apple + currant + grapes. Bottom line: the granules are loose, more than half even in bulk.

Quite naturally, currants and grapes practically do not granulate. Depending on the amount (%) of the apple tree, you received the average granules

Yuri K, I haven't seen her anywhere in our city either. this bag is from Bashkiria. as much as 500 gr!

Oh, and why can't you make tea from elm, aspen and poplar, we have this stuff in bulk

[Yuri K]

Yuri K, the absence of granules did not surprise me at all and does not bother me. Currants - dust, grapes - semi-dust, and this particular apple tree - gives loose granules.
Mono grapes have the taste and aroma of "blooming vineyard", very subtle)

[Yuri K]

Hello everyone!
I haven't finished the season yet. There are leaves in the freezer and not everything in the garden tatteredflew around.
Yuri K, yes, forest blackberry gives astringency, aroma - its taste is not similar to raspberry. But, I don’t make mono-teas already. Mixes are much more delicious, as for me. I think if the raspberry-pear is good, then the blackberry-pear will be no worse, but it may well be better.
Yuri K, Hope, I was not impressed with grapes at all. I use it only for "mojito" of two variations - with mint and with lemon balm "Lime". Non-alcoholic guests drink these teas cold (strong brew + highly carbonated mineral water)
I want to try to cook another currant mix with 20% alder. Fortunately, there is still alder in quantity, just for one batch (pear + currant + alder). Well, there will be a tea mix of everything that is "lying around" in the freezer. Tea - "The remains are sweet".
For the next season, I made a conclusion for myself - alder should be added to all mixes.

forest blackberry gives astringency, aroma-its taste is not similar to raspberry. But, I don’t make mono-teas already. Mixes are much more delicious, as for me. I think if the raspberry-pear is good, then the blackberry-pear will be no worse, but it may well be better.

There is no talk about mixes, I realized for a long time that this is the best solution! But the blackberry pleasantly surprised me in mono version. To be honest, in the mixes it is completely lost, I tried it already.

Yuri K, Nadezhda, the grapes did not impress me at all.

Likewise. For myself, I concluded that I will not spend more time on it.

For the next season, I made a conclusion for myself - alder should be added to all mixes.

Only remains to envy

[olya-s-kostopolya]

olya-s-kostopolya, my eldest son also says that all my tea compositions remind him of herbal tea (except for cherry tea). I think these are peculiarities of perception. For example, in white tea I feel a light oily taste, similar to sunflower petals, and my son only has an exciting effect - "I understand that I was not drinking water." I think for the spouse it is necessary to prepare mixes with alder and cherry. Cherry will give aroma and taste, and alder will give the necessary astringency and "tea" flavor. Only cherries are not more than 10% (I would take 5-7), and alders 20-25% (30 already gives a rather strong bitterness)

in mixes it is completely lost, I tried it already.

nope. After a year you have to try

[Radushka]

Radushka, I have identified another "friend" for black currant - this is a plum. I made currants and a handful of raspberries (just left over from some kind of mix). I tried it right away - I really liked it. Plum and currant complement each other well.
For me, plum is the best amygdalin-containing plant. Cherry, chokeberry, bird cherry, sweet cherry - pleasant, but in very small doses. And the plum is different from its fellows))) I recommend making friends with currants)))

[Likar Nadiya]

Likar Nadiya, it didn't work out for me with the plum ... I did it twice and both times ... (my husband drank tea with plums)
And, here, the thorny plum (small, round, blue, sour) goes into action. Maybe it's the sort, or maybe it's me wrong

[Radushka]

Radushka, but for me to collect thorn leaves is a continuous flour) I remember only in June it turned out - when I found young thickets. the fruits were still small. and it rained. then there was something to collect) after that only wild plum is used) but somehow I did not guess to compare their tastes))
Most interestingly, I brought my teas to work last winter. brewed. drank in the department. Then she stopped wearing - the stocks ran out) recently, DR brought her teas of this year. already multicomponent and not mono) brewed. and she tried the girl and said - oh! if there is a plum, right?))) I was sooo surprised) and she is calmly so - so it is clearly felt, everyone will understand) well, don't tell me, don't tell me)))

[sweet_blondy]

sweet_blondy, Evgeniya, thorny - not thorny

[Radushka]

Radushka, well, yes) he's a thorn, right? we always call it that)
here are small thickets near my dacha) in the fall I collected berries there)

[sweet_blondy]

sweet_blondy, no
blackthorn is a hybrid of plum and blackthorn. It grows like a tree. There are no thorns like thorns. The leaves are much larger, the berries are also large, they ripen much earlier than the thorns, there is not so much astringency, not so sour

[Radushka]

Radushka, so I have not yet met such a variety)) our hardy relatives call what is actually a thorn



Lina, itself means I am surprised how many leaves you collect at a time. I say that I'm not that kind of her ... and then I decided to weigh the last Saturday catch, and then bam and more than 3 kg
I decided to make frosty tea from all my leftovers. Well, I think I will type 2 different in composition. well, so that the total mass of the batch was within 1.5 kg ... I just had enough needles in the region of 1.4 ...and then there were 3 batches of frosty tea after counting ... and each for a total weight of about 1.9 bliiin, you will have to go further in the rain to peel your pine tree. I don't even know if it will have the required number of needles. after the last training camp, she decently bald, but I'm not sorry - anyway, we are going to completely cut her down next year

[Radushka]

Radushka, I made mixes with thorns, with thorny and prunes, like (neighbor's natyreny) - he has very large leaves. And I like all of them. And I made currants with a neighbor's prunes. And indeed, maybe it's all about the variety ...

My husband turns frosty tea in a meat grinder for almost an hour. Smells throughout the apartment)) but not pine forest, but sour so) nice. We are getting disinfected. otherwise both were ill)

Hello everyone. I came to Temka to report for birch tea. I don't know, maybe someone has already done it. This year, for the first time, I made a mix Ivanchai + birch 1: 1. Now I brewed it ..... I don't even know what to compare with. The taste is moderately tart, black color. The aftertaste, I don't even know how to describe it. In general, I liked the tea very much. Although the first brew immediately after drying, the experience was not ah. I wanted to throw it away, but I remembered about dry fermentation and decided that I would always have time to throw it away. In general, this year I have all the teas mixes with Ivanvshka.

[sweet_blondy]

sweet_blondy, smelled the same! But now everything has changed!

[Yura]

blackberry pleasantly surprised in mono version. To be honest, in the mixes she is completely lost

But no !!! I made it in "frosty tea", with cypress and alder, it should not be heard at all. But! Tea is hanging in a pillowcase now and the aroma from it is amazing! Well, cypress and alder solo, of course, but at the same time the background of warm fruit jam, sweet and thick! ... Summer blackberries did not give this, and neither did raspberries. But the autumn blackberries and autumn raspberries gave such a velvety sweet scent! Moreover, I have 2 times more blackberries than raspberries. So it was she who tried. So that Yura right - blackberries should be picked in the fall, then they are really sweet fruit!

decided to weigh the last Saturday catch, and then bam and more than 3 kg

nuuu, "appetite comes with eating," said the tea caterpillar! Now this is a serious approach! Clever girl!

I came to Temka to report for birch tea

And well done for reporting! Since the alder is from the genus of birch, I also made for testing from gray alder, and from hazel, and from birch. But little by little. Gray alder is almost like black alder - tasty and aromatic, with astringency and a long aftertaste, but all this is much less pronounced. Therefore, it must be put in more, however, then the bitterness is added. Hazel is even less fragrant, birch is generally in third place. But! After dry fermentation, all of them are aromatic, tasty, tart and with bitterness. But the severity of all this is precisely in this descending sequence: gray alder - hazel - birch.

[Natalia-NN]

By the way, about blackberries in micms. I have blackberries, strawberries, rose hips. I smell only blackberries)) so that its activity depends on its neighbors)))

Natalia-NN, thanks for the information! Oh, I would find Vanya)) there are no problems with a birch)))

Yuri Khow did you change? Even when dry, I only feel pine)))) and there is not even a hint of mint and lemon balm)))

Linadoc, this is probably my last breath before the finish line))) yesterday we made the first batch of tea at about 2,600. The husband did not twist everything in the evening))) he twisted it today. After it, I twisted it 3 times on an electric one) the granules were getting better and better)) alas, lemon balm and mint, I had very little tea for that. I don't feel them. And in general, I only feel pine))) added 50% of it. It seems a lot. I want to add less to the next batch.

[Linadoc]

Linadoc, Linochka, I have nothing to compare with, I have neither alder nor hazel, so for me birch is a pleasant discovery.

added 50% of it. It seems a lot. I want to add less to the next batch.

Yeah, I've done 20-25% now, okay. But I have a bright, fragrant cypress. And the pine is not so audible. I think if only pine, then 30-33% is needed, that is, 1/3 of the mixture.

[Linadoc]

Good evening! I want to show such a seagull



This is an assorted garden rose - climbing, hybrid tea, Austin, from white to black. The petals, although tender, passed them through a meat grinder. Fermented for 2-3 hours, roasted in the oven and dried. The result is a super-rose tea both in smell and in taste, also with decent astringency. The gulls are girlish))). Moreover, 2-3 infusions can withstand the taste and aroma.
She cooked the same way from fragrant tea rose. The result is a megaconcentrate. A pair of granules for a mug of any tea is enough for the scent of these gorgeous roses. Recommend)))



Linadoc, Lina can you please tell me if I have a spruce, like blue, is it suitable for frosty tea? And what is the best way to collect, only needles or with shoots? Thank you))

roasted in the oven

Doesn't frying reduce flavor? There is also rose oil, it just evaporates when heated. I would not fry such a treasure.
In general, a miracle is so beautiful! Only now I have no roses, at all. And if they were, I did.

I have a spruce in stock

Spruce has a heavy, muffled aroma, and you can't eat a lot of it - it is very bitter and can irritate the stomach. You can, of course, add a little, but it's better to look for other conifers. And all the conifers are better to twist with twigs, there is more aroma

I have a spruce in stock

And I have a pine!

So Yura is right - blackberries should be picked in autumn, then they are really sweet fruit!

True true! It is also worth paying attention to the gathering place. In shaded, thickened places - it is not at all as fragrant as it is collected in the meadows open from the crowns of trees! Apparently the summer sun gives her a positive charge for the accumulation of aromatic components

Yuri K, how did you change? I only feel pine even when dry))))

This is exactly how it was transformed, the taste of a sultry summer in a pine forest is intense!

The result is a super-rose tea both in smell and in taste, also with decent astringency. The gulls are girlish))).

Pf ... Why is it girlish? I have a very noble masculine turn out By the way, yes, the color and astringency are obtained at a height!

Fermented tea "Pink Dance" (rose + apple tree) (Yuri K)

I think if only pine, then 30-33% is needed, that is, 1/3 of the mixture.

So I think, but mono from pine will not turn out to be of high quality to taste? The aroma is understandable, the lack of granules too. Soon, only needles will remain from our "foliage"! I found a forest belt of a young pine tree, so ... I think

Doesn't frying reduce flavor? There is also rose oil, it just evaporates when heated. I would not fry such a treasure.

I fry my tea, the aroma has not gone anywhere, perhaps it has slightly changed. In the process of dry pre-fermentation, all the same, the etheric component mournfully decreases, it seems to me (the experience of making from rose petals, mint, sage)
And mono from mint causes bewilderment in me, even so. It seems to me that the smell of dried green dill in storage, at least burst)))

[Zhenya]

and mono from pine will not turn out to be of high quality to taste?

It turns out, but purely pine for me is boring. You can just add to other tea.

I fry my tea, the aroma has not gone anywhere, perhaps it has slightly changed

And you try not to fry. You will see, the result will be much better!

In the process of dry pre-fermentation, the etheric component mournfully decreases anyway

Therefore, all teas containing essential oils should be kept in tightly closed containers. I generally seal many of them with a vacuum cleaner, but without a vacuum. Here ask Zhenya, she received tea in such a package. How is her scent there?

[Linadoc]

Linadoc, in my tea, the roasting did not kill the rose, apparently varieties with a high content of oils.It seems to me that frying makes our tea tea, not herbal tea. This year I almost burned one batch in the oven, but left it, did not throw it away. So this "overcooked" apple-strawberry tea turned out to be good black, both in taste and in color. Also tart! Plus pleasant fruity notes. But after 2 months I appreciated all this, I didn't even try it right away. In general, Lyudmila wrote here, read for a long time, about overcooked Ivan tea, she also liked it. So the heat is good.



In the morning I cut spruce branches. There was almost no frost yet, so I put the cherished bag in the freezer for a couple of hours. There were hardened leaves of apple, pear, raspberry, dogwood, a little grapes and mint. I read that spruce gives bitterness, put 10 of the total mass. Twisted everything twice. Seagull fermented for 3 hours. Now it is drying. The smell of takai is interesting, unobtrusively coniferous with apple sourness and fruity. Even the smell of fried potatoes interrupted. I'll have to try the tea right away, maybe I'll do it)))

frying and makes our tea tea, not herbal tea

Fermentation makes tea tea. Frying caramelizes the carbohydrates, which enhances the color and gives a certain flavor, but can reduce the amount of essential oils.

[Linadoc]

Linadoc, Lina, your tea is very fragrant! Appreciated this storage method

Schavarila her frosty. Muddy came out very much. As I understand it, the pine tree made itself felt. The smell of the new year))) but again I cannot identify anything except pine in this tea)))
The husband says it will go well in winter))

Good day! I tried to brew my own frosty tea - apple, pear, raspberry, dogwood, mint, spruce. It turned out as expected - a gorgeous tea color (apple + pear), fruity taste / aroma, barely perceptible coniferous (spruce 10 percent total). There is no bitterness. Nice to drink. And if you stand, it will be even better. We still need to do and boldly put more food)

[Likar Nadiya]

Likar Nadiya, did you freeze the needles too?

[Radushka]

Radushka, yes, we still have no frosts. It froze a little and that's all. So I put spruce branches in the freezer.

And I ice the needles only when I mix everything at once. Everything and ice then. Or you can mix and freeze the leaves separately, and add the needles right before scrolling and do not freeze. Although it doesn't matter anymore. Three days of frost-thaw! Now you can just collect and scroll

Or you can mix and freeze the leaves separately, and add the needles right before scrolling and do not freeze.

That's how I made my first "Frosty", it turned out "Sultry-coniferous or borovoy"