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

In the city, winter is not so felt, but outside the city you directly feel the approach of the new year
Yesterday I flew to the dacha. Here are some pictures.


And this is a blackberry. Ready! But with an incredible effort of will I limited myself only to photos


And this is a barberry, so beautiful!

[Linadoc]

Linadoc, kaaakaya beauty!

[Linadoc]

Linadoc, beautiful - how!

why is this so in advance? Was she in a hurry to please you?

Lina, I have a personal Snow Maiden! Spoils me and my family and just like that! Moreover, she is as stubborn as you! Relatives of the shtolit?

[Elena Kadiewa]

Relatives of the shtoliv

Elena Kadiewa, mother alone?

Dear tea-makers and just tea lovers, I congratulate everyone on the International Tea Day!

All with our holiday!

My best wishes to tea-makers, tea-lovers!

Happy holiday, dear tea-makers! Happy holiday!

[Girls,]

Girls, Thank you!
Happy Holidays everyone!

Girls, tell me please, is it possible (necessary) to mix one tea in one can, but with different degrees of fermentation? Here I have Ivan tea with 3 hours, 5., 20 hours of fermentation. I want to mix something, I bought some cool cans for my tea the other day, I want everything to be aesthetically pleasing.

[Melissa]

Melissa, I mix any teas. At first, everything is strictly according to the jars, everything is signed. Each time I brew from different jars, and then pour it in to make room for another tea. So these mixtures give such unusual combinations.

[Olga]

Olga, I mix too. So the aroma, and color, and taste are fuller.

And today I flew to the dacha again. Well, I ran into the forest, I did not meet for 12 months, but at least I took a picture of a winter fairy tale.And really, as if it was several months at once - it snowed, and melted, and immediately froze in the form of ice floes, and the sun peeped out, and then snow clouds with a blizzard. And berries, and snow, and leaves, and green grass ...

[Melissa]

Melissa, I mix, even as, not just different fermentation, but generally different species compositions.
Linadoc, beauty

Oh, Lina has a new year at her dacha ...
Here's how you can SO see and show us a dew drop, a frozen snowflake, and berries under the snow ...

Thank you, girls and boys, so I will!

[Linadoc]

Linadoc, the beauty!

[Linadoc]

Linadoc, Lina, the barberry is flying away. Such pictures are beautiful that even I (who do not like winter) wanted to go to the winter forest. It just smelled like winter))))



Melissa, Ol, I just did that. I mixed teas from 15-16 years into a three-liter bottle and added a little of this. And Yuri sent me sage tea too ... God, the smell, you can bite off your tongue ...

Great, what deficits! )) 15-16 years old! I hope that someday I will have such persistent teas

And Yuri sent me sage tea too ... God, the smell, you can bite off your tongue ...

Well, finally, I heard a review about my present

[Lasto4ka]

Lasto4ka, Good night everybody ! I saw a link to the lovers of fermented teas and decided to look at you, I myself prepare them from tea rose (flowers and leaves), oregano, St. John's wort, mint, basil (purple and aniseed), sage and other spicy herbs.
I spend the second year of testing, as the season begins already trembling in my hands so I want to try something new, now I miss it in winter

[light alika]

light alika, welcome to the tea maker family!

My dear tea-makers, tea-lovers - with you coming!
Health to all of us! Lots of delicious and new teas!



Hello and congratulations from LUDOCHKA!

My dear and beloved tea-men, tea women and just amateurs! Happy New Year to everyone!
I have every right (like a DOG) to wish all earthly blessings in the new year! be healthy and happy!

Dear tea-makers and tea-lovers!
Happy New Year!
Health, happiness, love, new delicious teas, a lot of positive emotions from your teas, new impressions and great friends!

Friends, Happy New Year everyone! All the best to you and your families!
and yesterday I was in the role of the Snow Maiden - I gave my parents a pine tree. she was very big and fluffy! I took the lower branches for myself - they are like 4 Christmas trees)

Happy New Year to all tea-makers
Health, peace, happiness, delicious teas and creative inspiration in the New Year !!!

Remember, I wrote:

I swept away honey mushrooms, and sowed oyster mushrooms. Now I cut them from apple trees, or rather from their remains. They ate them, they had to cut down four apple trees, so they grow on the stumps from them again

So, today I come to the dacha, and there ... a New Year's (!) Miracle:




The first time I see such a miracle is on January 3! Exactly there for 12 months they gathered somewhere nearby, it was necessary to look for snowdrops, but it was already getting dark

[Linadoc]

Linadoc, oh, that's lucky !!!! In January, fried mushrooms, naturally grown to crack!

[Linadoc]

Linadoc, on mushrooms!

🔗



Happy holiday!
🔗

[the final formula]

Interesting information
I bought myself a new teapot with a thermostat and I think: what temperature should I set for our tea?
And she began to delve into the bowels of the Internet, ours and not so much. And dug up! Systematized the results of the study and brought the final formula:

the longer the fermentation, the higher the frying T and the coarser or larger the leaves,
the higher the T water for brewing!

For delicate tea made from spicy-aromatic herbs or needles, teas with short fermentation (less than an hour), teas without roasting and crushed into dust, T water for brewing should be 80*-85*.
For mixes containing a significant amount of spicy-aromatic herbs, needles, components without roasting (roses, currants, flower petals), or having fermentation for 1-3 hours, or rolled through a fine grate, the T water for brewing should be 90*.
For mixes with a low content of spicy-aromatic herbs, needles, petals that have been fermented for 3-6 hours, hardened according to Zakhar, fried at T above 100 *, rolled through a medium or large nozzle of a meat grinder, T water for brewing should be 95*.
For mixes without spicy-aromatic herbs, needles, a large number of petals that have been fermented for more than 6 hours, for chopped by hand cutting in large pieces or whole leaf tea, the T water for brewing should be 98-100*.

I tested the theory and confirmed by practice, the result is excellent! Use

[Linadoc]

Linadoc, oh I don’t know who will keep it in my head, let alone measure the temperature. I make it easier, the water in the kettle boils, after 20 minutes I go to brew, I think during this time the boiling point has already evaporated to 80-90 °

Use

Thank you, Linochka!
Important and useful information.

the water in the kettle boiled, after 20 minutes I go to brew, I think during this time the boiling point has already evaporated to 80-90 °

What are you still stubborn and categorical! Try it, experiment, it's interesting. You will see!
Try it, measure at least once how the T water in your kettle falls after boiling. Most likely, after 20 minutes T is below 80 *. And oxygen evaporates from well-boiled water, as a result, the taste of tea when brewed with such water deteriorates, becomes flat and not expressive. Why underestimate your tea, but this is what happens with the wrong brewing. It is all the more interesting to try it out on different mixes.

What are you still stubborn and categorical!

Well, I got a slap, We are guys looking for easy ways, without thermometers Of course I will try, but not tomorrow

Of course I will try, but not tomorrow

That's smart!

[Yuri K]

oh I don’t know who will keep it in my head and even more measure the temperature

What are you still stubborn and categorical!

Of course I will try, but not tomorrow

Yuri K, wonderful!
I already wanted to get my mother's educational tool

[Light]

Light, well, he's ours, he grumbled, but he'll try, he's interested

I already wanted to get my mother's educational tool

Well I am aging, lubynevshy, I can’t get through! Is that with a yoke or with reins

[Linadoc]

He's ours, tea-weekly Grumbled, but he'll try, he's interested

Linadoc, persuaded.

Is that with a yoke or with reins

Yuri K, you can and reins with a yoke

[Linadoc]

Linadoc, Linochka, thank you very much for the information!
for such procedures, you need to get a thermometer) I even wondered what T I was brewing.
in general, purely fermented tea in my house is only yours. I always add dried aromatic herbs to my fermented leaves. and I brew like this - I don't let the water boil completely - only small white bubbles appear - I turn it off. sometimes I immediately pour water sometimes it will stand a little) I read somewhere that this is called "boiling with a cold key"

[the final formula]

Interesting information
I bought myself a new teapot with a thermostat and I think: should I set the temperature for our tea?
And she began to delve into the bowels of the Internet, ours and not so much. And dug up! Systematized the results of the study and brought the final formula:

the longer the fermentation, the higher the frying T and the coarser or larger the leaves,
the higher the T water for brewing!

For delicate tea made from spicy-aromatic herbs or needles, teas with a short fermentation (less than an hour), teas without roasting and crushed into dust, T water for brewing should be 80*-85*.
For mixes containing a significant amount of spicy-aromatic herbs, needles, components without roasting (roses, currants, flower petals), or having fermentation for 1-3 hours, or rolled through a fine grate, the T water for brewing should be 90*.
For mixes with a low content of spicy-aromatic herbs, needles, petals, fermented for 3-6 hours, hardened according to Zakhar, fried at T above 100 *, rolled through a medium or large nozzle of a meat grinder, T water for brewing should be 95*.
For mixes without spicy-aromatic herbs, needles, a large number of petals that have been fermented for more than 6 hours, for chopped by hand cutting in large pieces or whole leaf tea, the T water for brewing should be 98-100*.

I tested the theory and confirmed by practice, the result is excellent! Use

Lina, hello. Interesting information. Indeed, there is such a theme for the classic tea camellia - the lower the degree of fermentation, the lower the temperature required for brewing tea. So, for some Japanese teas, about 65 degrees are generally recommended. The only thing I wanted to say is why this is important in practice. Weakly fermented tea is easy to "burn" with boiling water, which is why it will immediately go into "bitterness", which will kill the entire gamut to death. It also depends on time, of course - you must not overexpose (not for low temperatures), because instead of delicious floral aromas, you can likewise get a bitter "cough pick".
But tell me please - how did the temperature affect the taste of tea in your experiments? What happened with taste? Yes, also, what about the brewing time? When the temperature dropped, did you lengthen the cooking time or leave it the same?
PS: what company did you buy the kettle from? I myself have long dreamed of this (with a thermostat), but I am confused by the reviews about their fragility ...

[Sasha]

Hi, Sasha!

How did the temperature influence the taste of tea in your experiments? What happened with taste?

Those mixes that need to be brewed at 80-85 *, when brewed with a higher T, acquired a grassy-flat taste, the needles began to taste bitter, although the aroma was at first, but immediately left. But with the correct brewing, both the taste and aroma corresponded to the composition and lasted until the end.
Those mixes that need to be brewed at 95 *, when brewed with a lower T, did not reveal the taste at all, the feeling that you were drinking third-rate black tea. And with the right brewing, they revealed all the taste, aroma and color. And by the way, these teas and teas with T 98-100 * became even more fragrant if I previously rinsed the kettle with boiling water, filled up the tea leaves, kept it in the kettle for 3-4 minutes, and only then filled it with the required T.

Yes, also, what about the brewing time? When the temperature dropped, did you lengthen the cooking time or leave it the same?

I start drinking all teas 5-7 minutes after brewing. Time did not change.

what company did you buy the kettle?

I bought a Redmond Skykettle, I also considered Boschick and Kitforth. But Boshik is very expensive, and Kitfort met reviews of unreliability. There were coupons for a 50% discount, so the kettle didn't cost me much.

I preliminarily rinsed the kettle with boiling water, filled in the tea leaves, kept it in the kettle for 3-4 minutes, and only then filled it with the required T.

This is the foundation of the basics! True, the Chinese are even more scrupulous, they immediately pour out the first strait, thus getting rid of the dust and opening the dry tea leaves Is such a number interesting for our teas?

[Light]

Research is carried out in winter too, isn't it, Linochka?
Light, my instrument went from hand to hand, right?

Yesterday's warm family evening, son and daughter helped in the preparation of goodies. Pancakes with sweet curd mass, tea of ​​its own production, of course, with sea buckthorn jam. Have a meal

Nice and tasty as, Yur! Really family-like warm and cozy ...

[Lenochka]

Thank you Lenochka Something attacked the children, they did not get off me until it was cooked