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

I suffer ... I got sick with a strange sore. I don't smell, I don't feel taste (except sour-sweet-salty-bitter). Moreover, yesterday morning I still felt everything perfectly. And then they called me with a request to prepare samples of different teas. And I realized that for the first time I would have to give it just like that ... in the hope that during storage the tea remained as tasty and aromatic as it was.
I just can't make tea now. After all, without smell control, I think it's just impossible

[Radushka]

She fell ill with a strange sore. I don't smell, I don't feel taste (except sour-sweet-salty-bitter).

Radushkathis is an acute pregnancy
It will pass
Get well!

[Radushka]

Radushkawhat the hell?
My potent medicine will not help here, at least to Lina, but she's gone to the dacha. ..

[Light]

Light, Elena Kadiewa, hyzy ... just dripped anise oil from a cough. ABSOLUTE zero in the nose!

And - on the nose! - won't help?

[Radushka]

Radushka, what kind of virus?

can

[Radushka]

Radushka, let's hope it's reversible ... No allergies, it means a virus.

I don't smell, I don't taste

Actually, this is serious. The simultaneous loss of smell and taste - anosmia and ageusia - indicates the loss of the functions of special visceral afferents of the limbic system. It is necessary to be examined. A virus at best. But if there are no other manifestations of ARI, then this is not it.

she's gone to the dacha.

Aha! Had a free day, well, and flew. And there everything is in the snow. Here are some pictures. There are many more.



Well, I gained 5.8 kg of ready-made withered, hardened leaves and needles. Here is a side and top view of this "frosty tea" pile.

Divided in half and 2.9 kg right away and scrolled for 2 hours of fermentation, fry. I stuffed the second part into the freezer.

[Linadoc]

Here are some pictures.

Linadoc, how beautiful!
Flowers under the snow.
I only know physalis and fern.
And the tea mixture is beautiful

Yeah, there is still, but not yet. Then a thread. Most importantly, "frosty tea" managed to get a little natural fermentation, tasteful. I even typed this alder, already three times frostbitten. There will be a lot of it, as much as 25%. It happened

[Linadoc]

Then how-thread

Linadoc, We will wait

There will be a lot of it, as much as 25%. It happened

But tasty

Good evening! For the first time I try Berry tea made from raspberry leaves, black currant, strawberry in equal proportions. Stood for 2 months, "ripe"))) I love black currants, especially in fried tea. The aroma becomes velvety, delicate. So this seagull is precisely a tender berry, a pleasant reminder of summer. I will leave it for myself))) I will not give it to anyone))) but in my thoughts I will mark for the future, I must do it)))

I'll leave it for myself))) I won't give it to anyone)))

the caterpillar turned into a toad

[Radushka]

Radushka, hold on! I hope nothing serious
Linadoc, oh, how much snowy beauty! noble seagulls will be
Likar Nadiya, I envy - I must have so much black currant!)

[Radushka]

Radushka, yeah, toad))
sweet_blondy, currants, just the same, are in short supply. Just one bush, big truth. But I make the most of it!

I don't know how it tastes, I haven't tried it yet, but the aroma from yesterday's naturally fermented tea is simply magical! Maybe because of the high percentage of alder, or maybe by itself.Some kind of velvety, iridescent, tea-fruit-coniferous, with clear notes of alder and cypress on a thick sweet-fruity background. I have pine and cypress together 20%, blackberries and pears each 20%, alder 25%, the rest - apple, raspberry, mint.

Damn, girls, how can I get this famous alder from someone? At least in a monovariant, otherwise I don’t even know how ... You can't ship raw! Well, we do not have it, neither gray nor black, everything was covered (((
And the intrigue about it for me has remained an intrigue ...

[Radushka]

Radushka, thank you for the tip on cherries and alder, I will look for an alder (although already, probably, next season). Your soonest recovery.
Today I made seagulls from "pear and strawberries" - I was very worried that I screwed up the raw materials, and this is 2.3 kg. actually (for defrosting I put bags with leaves on the balcony), the poor ones waited for me for 5 days, until I found them in the chores of my son's birthday. My temperature there is about 10-15. So I, being reinsured, fried it all over. It turned out to be very dark, saturated in the end, though there is a little opalescence, .... but oh well .... And I also wound up "pears with apricot" - it is still being dried in the oven.
Today I took an inventory of frozen raw materials:
- cherry 165
- blackberry 210
-mint 220
- pear 325
- raspberry 515
- plum 670
-apricot 960
- cherry 1070
- apple tree 1865
-currant 3565
total 9,565kg awaiting processing

Apple trees, raspberries, strawberries, cherries can still be picked ....... and there are apricots, though they are already quite yellow.
By the way, do you take the yellow leaves, or are they no longer suitable?
For a pine tree it would be necessary to drive into the forest - I really want to try to make it very frosty, ... and berry from Likar Nadiya,

Can you throw in ideas, what else to mix from this all?

[olya-s-kostopolya]

olya-s-kostopolya, cherries, blackberries, cherries are better not to combine, and there is no point in putting plums with them either. It is good to mix plums with currants, I liked how they complement each other. This is my liking.
Made raspberries + rose + cherries, nice gulls turned out, it's already over)))

[olya-s-kostopolya]

Thank you, my dear fellow tribesmen!

The taste is better every day. The scent is still in place. I am treated

olya-s-kostopolya, the mixing rules are simple. Apple, pear and strawberry produce pellets. Do not give raspberries and currants.
Cherry, cherry and black chokeberry give a "cherry" flavor. I will not say about apricot, I have not made it yet.
More than 5% cherries give a strong aroma. 20% mint makes tea a recognizable mint

cherry and black chokeberry give "cherry" flavor-aroma.

Only now I have not caught in the mixes, is it the same or different? In my area, you need to chase the blackberry, while at least collect cherries with a combine.

[Yuri K]

Yuri K, different aromas give cherry, blackberry and bird cherry.
I made the plum for the first time this year, I haven't got it yet.

[Elena Kadiewa]

Elena Kadiewa, nevertheless, next season I will make small portions of mono from all leaves, as samples, for testing. And then I caught myself thinking that in the mixes more imaginary taste has to be described, proceeding from the fact that you know the components that make up the composition))) For an inexperienced person who tries tea it is rather difficult to describe the plants included in it, he has already made sure by treating friends

[Yuri K]

Yuri Kof course, different plants have different aromas! That is why I wrote "cherry" in quotation marks!
Of all the "cherry" I like most (well, how do you like it? Smells least of all) cherry. He's so ... a little honeyed, or something. I didn’t make a blackberry in the mono version. So, I cannot judge. In mixes it gives a cherry flavor, yes.
Yura, I let all novice consumers of my teas try mono. let me try simple (two or three components) teas. Everybody says the same thing. If a person likes cherries, he likes all / any mixes with added cherries. If a person does not like black currants, he does not like teas even with a very small amount of it.

[Radushka]

I'm understood, thank you Radushka, the picture was more or less

[Linadoc]

Got it from a respected Linadoc today a parcel with variations of mixes on alder
We only had time to try "Frosty", so I made sure that different hands make different tea, that none of us will get the SAME one, even if the ingredients are one to one! My tea is completely different from Linin, she has a kind of noble-sounding notes of different components, but I turned out to be rude \ simple \ masculine Not for nothing, I defined it as "sultry hog" with notes of autumn blackberry
The rest will be tasted later, let them stand a little!
Linochka, thank you so much with a bow !!!!
I believe that without trials and comparisons with products produced by other forum participants, the picture of the recipes remains undisclosed! Now this is my personal opinion!

[Linadoc]

She's so ... This Linadoc...

Now this is my personal opinion!

Not only yours! I agree that everyone has different teas. And it depends on many things - from the type of plant to the technological nuances of cooking.
Yesterday I drove to the dacha on business, well, I collected the last leaves and needles. The apple trees, plums and pears are already bare, the raspberries have thinned out, but the blackberries are all green, you cannot peel off the leaves, although they are all in the snow:


Well, a little sunny autumn:


And the last tea this year, from 3 kg of a mixture of leaves and needles:

[Linadoc]

Linadocwhat a beauty in the country!
And here it is warm and it has been raining for hours for a week now, and I wanted to taste the frosty so much, but while it starts to freeze, all the foliage will fall off!

[Linadoc]

Linadoc, cough, cough, I found a planting here with a young pine tree! I can still walk with scissors, but there is no more foliage, all crumbled everywhere, except that the blackberry is burgundy, wild

[Yur]

Yur, I collected apple, alder and pear leaves from the grass and from the roof of the garage. Everything crumbled for me too. She only picked raspberries and blackberries.

[Linadoc]

Linadoc, but we have everything ... Rains, snow, rains again ... I then walk on abandoned houses, there are no roofs At the expense of the blackberry, I'll think about it, I really liked it, forest beauty, in mono version! That's just very fragile and takes up a lot of storage space, but the aroma is honey!

I slept well under the "coniferous-alder-mint-fruit" aroma of tea, drying out on the balcony.

Here are some more photos from my garden:

[Linadoc]

Here are some more photos

Linadoc, Thank you!
Very nice

The final of the tea season, the last batch of autumn blackberries! In terms of aroma, the tea came out just bombic! By faction - long-term.



And the story is as follows. Forgot the foliage bags laid out on the balcony for two weeks! Our temperature is already slightly above zero, 0 +5 holds.
Remembering today was horrified. I brought in the packages, well, I think - pererele leaf ... for discard. However, I’m stubborn, I’ll have time to throw it out, let me think I’ll still try what happens. Having opened the packages, I really didn't feel any aroma at all. Luck is that the blackberry leaf itself is very dry, another collection in its place would definitely mold for a long time!
I decided to twist it on a large grate. The deed is done, well, and then he did not ferment, he already went through the quenching according to Zachariy, and he was lying on the balcony for a long time ...
At first, the smell did not inspire optimism, it seemed to be blackberry, but with some kind of earthy tinge. And when I started to get up to standard, that's when I gasped! A thick, tight aroma floated through the apartment, unlike any other! I can't describe it, it seems to be fruity, but it seems to be strong black tea, it seems to be raisins, and it seems to be something else! To be honest, I'm surprised and the mood is above the roof, even though the recipe is straight, but I don't seriously think it will be!
How many times I am convinced that late autumn blackberries are something !!!

[Yuri K]

Yuri K, congratulations and envy in an amicable way!

[i li]

i li, Thank you!

thick, tight aroma

So I also noticed a thick sweet fruity velvety aroma precisely from the late autumn blackberry leaf of natural fermentation. I have it with a sweet-fruit base in "Frosty Tea".

I also noticed a thick sweet fruity velvety aroma from the late autumn blackberry leaf

But there is no such thing from the summer, a completely different aroma ... I will only make the autumn one next season))

I will add on the "forgotten blackberry", described just above ... Another surprise. I brewed it after standing (pre-fermentation), there is a huge difference in the ratio of color and aroma. The color is already resinous, chefir, and the taste is mediocre, low-aromatic.
Well ... let it be infused now in a container, if it returns its aromatic properties - then it will be simple and frankly 5-point tea from all I received earlier

[Yura]

Yura, don't jump to conclusions! The minimum dry fermentation period, after which the result can really be judged, is 4 months. Better longer. Which tea of ​​mine did you like the most? The one that is almost 4 months old. It was there that the taste and aroma not only recovered, but already became noticeably pronounced. And the rest will reach this result
And yesterday I flew to the dacha, and there are so many blackberry leaves, green and so alluring. I bravely fought with myself so as not to rush to cut them off And with an incredible effort of will I was able to resist!

Well, that's right! Under my strict control!

You didn't even know about this hard battle of mine with my own caterpillar inside

don't jump to conclusions! The minimum dry fermentation period, after which the result can really be judged, is 4 months. Better longer.

Of course of course! This is what I describe my first observations At work, by the way, the queue lined up for him, brewed and colleagues reached out with mugs, just like in the films about the distribution of charitable food they show

you didn't know

I know everything!

Now I brewed a tea mix from early Vanka (35%) with raspberries 20%, spirea (30%), thorns, apple trees, pears, and sucker. June. What aromaaaat! The taste is bright, fruity-fireweed with a light fruity sweetness and astringency, a distinct aroma of dried fruits. He is 5 months old. Well, delicious!

[Linadoc]

Linadoc,
And I will indulge in tea a little later, only a light soup in mushroom broth with croutons flavored with sour cream and garlic sauce will "settle down"

Ah well! Then I'll show you too! This gull with cheesecakes on the right dough (with oatmeal and whole grain flour) with pumpkin and apple on agar agar, with cardamom and lemon.

There were 12 of them, cheesecakes

Boxing huh? Boxing?
It was a big blow, cheesecake buns are of course
We are fighting back!
Oven baked on the wrong shortbread dough! The left half is under grated cheese, the filling is absolutely not for weight loss !!! Minced pork with cabbage! The right half is boiled (that's where the broth is for soup), then autumn mushrooms fried slightly in butter!
And all this will be for dinner with blackberry tea