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

[Yuri K]

Yuri K, oh what a taste!

[sweet_blondy]

sweet_blondy, so sometimes he finds a desire to cook So I don't really like to cook ...

[Yuri K]

well, for that matter)))
and I have sweets made of nuts and dried fruits) and soooo tea!




Yuri K, you can't say - either pancakes, then you cook tea, then you collect and process the thorn)

[sweet_blondy]

sweet_blondy, what a sweet tooth! And I bake small pies with salmon and pickled russula, I will not spread it - it's a clumsy job, but they promised to be delicious
And he brewed currant tea!

[Yuri K]

Yuri K, yeah) marshmallow, bagels from it with honey and nuts, candied fruits, liver from fruits and cereals / seeds, now candies. some vitamins and delicious) and also your own tea. well, just beauty!

[sweet_blondy]

sweet_blondy, now I got a cultural-sweet tooth-desirable-eating shock

you can't say - either pancakes, then you make tea, then you collect and process the thorn)

Well ... I only deal with mushrooms and fish, well, preparations, too, from tea to compotes, and that's it ..

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?

In addition to opening dry tea leaves and getting rid of dust, a small disinfection is an important factor, but this is more true for pu-erh tea, which can last for years and on which any byaka can form from long-term storage.
IMHO: given that leaf tea is usually prepared personally, it is not stored for very long and is brewed for at least 5 minutes, then such preliminary processing is not necessary.

Considering that loose leaf tea is usually prepared personally, it is not stored for very long and is brewed for at least 5 minutes, then such preliminary processing is not necessary.

I will not argue, but I make my teas without preliminary rinsing the foliage, the dust is naturally present, respectively.

I make my teas without pre-rinsing the foliage, the dust is naturally present accordingly.

This is healthy dust! It does not need to be washed off. Americans already artificially add dust and dirt to food, because allergies develop from their painful sterility. I'm not kidding, it's true
I don't think rinsing is necessary. But steaming before brewing is the very thing!
Cool goodies for everyone for tea! Well done tea makers!

Damn, Zhenya, well, I have a sweet tooth ... not for everything, of course, but you're teasing here ...

[Elena Kadiewa]

my instrument went from hand to hand, right?

Elena Kadiewa, that you sho, mom?
No, I just thought to get it.
Everything turned out to be a yoke with a reins.

Clever girl, Svetik!

[Elena Kadiewa]

Elena Kadiewa, She's a babayka, look, she frightens with rockers, reins and a terrible device Svetlana-babayka, here!

[Yura]

Yuradon't laugh! The light will easily reach you with the yoke, the reins, and the baking tool.
She can see everything from above, you know so! She works on our crane, crane operator. So sho

[Linadoc]

Linadoc, fsё, fsё ... I’ll nebuuudu more
"in a whisper"

still babayka

[Elena Kadiewa]

Elena Kadiewa, mom,

Linadoc, Yuri K, made fun

Linadoc, Yuri K, amused

which was required on these winter days! A little laughter or a little smile!

[Yuri K]

which was required on these winter days! A little laughter or a little smile!

Yuri Kbut

She can see everything from above, you know so!

Now the Chef will prescribe an educational tool for us

[Light]

Light,

but let the Chef not spy, he is still not interested in our teas

But this is a false idea! He is very interested in mixes with Vanka

Well, okay! But the topic was "pumped" a little, what a long stagnation

Aha! I had to stir you up a little, to bring you out of hibernation, so to speak

Dear tea-makers!
I congratulate everyone on the Epiphany!

[Linadoc]

Linadoc, I came out of hibernation a long time ago, or rather, I have not yet fallen into it. It's time to go to the river bank, look for young willows on the vine. And then you look, and spring - you will have to go for the birch bark, and there you will look for mushrooms, then the herbs will go!



Happy Holidays to all!

Hello dear tea makers. I would like to share my impressions of fermented pear tea. In the middle of summer, I made a three-liter jar of it. The tea gave a dark color, but no aroma. I read here on the forum that the pear is mainly used in mixes, where it gives aroma, and mono is not particularly used. Therefore, I added herbs to this tea for aroma, and used a pear leaf to add color to the tea. Half a year has passed, only half a liter of this tea remained, and what was my surprise when, opening the can, I felt the aroma of real black tea. On this occasion, there was another statement on the forum:

Mono pear tea should be tried no earlier than a month later. Our leaves were not wild, but a wild tree. My tea has a good industrial tea scent.

Only not a month passed, but half a year.
I read somewhere else that the more tannins in the leaves, the more tea from these leaves looks like "real" black tea, which is sold in stores, and among the plants that grow in our latitudes, tannins are most in fireweed, therefore it was originally used for tea and more.

In this regard, the question arises: maybe someone knows where there are more tannins: in fireweed or in a pear? And which of the plants from which we make teas has the same amount of tannins?

In this regard, the question arises: maybe someone knows where there are more tannins: in fireweed or in a pear? And which of the plants from which we make teas has the same amount of tannins?

It's a good question, but who did such laboratory research? No, of course they were, but it is necessary to monitor the Internet and compare the percentage of everything that has already been tried. We focus more on the reviews and experience of those who did



Here is an interesting article on tannins

🔗 and here's another 🔗tannin

Based on the conclusions after reading it, tannins are most contained in the bark of plants, the skin of berries. But we are interested in foliage. What gives astringency (one of the actions of tannin), then the prize places are claimed by: sucker, blackberry, strawberry, cherry, and the last recently found by forum users - alder.

And you can ask a question by searching: the chemical composition of pear leaves and see, though it may not immediately be found

I really like the mono-tea from irgi, the tart taste. Made with berries about 10%.

[Florichka]

Well, we not only chat with tongues, we also discuss teas, we receive feedback.
It is impossible for Lyudochkin's Temka to stall! Here she comes back, and we are all here! We are waiting for her! With tea...

and the Chef ... will not scold her! He is such an all-understanding clever ...

Florichka, Irisha, hello!
I also love Irga, but I didn't do mono ...

Hi Elena and everyone everyone everyone! Irgi is the only tea I drank in mono. I read and checked on myself that it is still excellent at curing minor problems with the gastrointestinal tract.

I really like mono-tea from irgi

What a surprise for me! Tried and mono-tea 3.5 years ago, and in a mixture. Well, no - no color, no aroma, no taste. I stopped doing it altogether. Maybe it depends on the variety? Well, I'll try again this year, maybe something worthwhile will come out.
Found, found first impressions of irgi tea.

[Linadoc]

Linadoc, Irga also exists of different varieties. I haven’t tried gardening, but the game for windbreaks (we plant this one) turned out very well. True, I did not do mono, hardened harp. I have been in the subject for a long time at the beginning of my activity wrote about it

Oh, I also found my notes from 2014. So, in November I tried a mono-tea made from irgi: "The taste has intensified, but clearly loses to apple, pear, blackberry and barberry. Herbaceous shade, no fruit notes, so-so."
Perhaps we should try according to Zakhar. And we must also taste the autumn, maybe it is like a blackberry - delicious autumn, and summer herbaceous.

Yes, I did according to Zakhar.

I would like to share my impressions of fermented pear tea. In the middle of summer, I made a three-liter jar of it. The tea gave a dark color, but no aroma. ... Half a year has passed, only half a liter of this tea remained, and what was my surprise when, opening the can, I felt the aroma of the most real black tea.

in the summer of 2016 I made a sad mono tea and did not appreciate it. Sometimes I added it to mixes if the color was weak. One jar 300ml. preserved. Now I brewed mono 1 hour. For 2 glasses of water, the aroma is not strong, but the taste is pear (namely, the dulks - as in jam or candied fruits)! His year was gone! Pear is a local wild game - dulka. The wonders of dry fermentation!

[lily_a]

lily_a, our tea is like wine, it gets better with aging.

It was in such an environment that I collected the leaves and thought ... nuuu maniacaa ...

Finally, in this huge topic on page 756 I found the very leaves from which I drink tea today
Collected at the end of October 2015 the leaves of strawberries (pictured) and raspberries. There were much more strawberries. I just wanted to try the autumn. Withered and put it in the freezer. In March 2016 I took out and made tea. We tried freshly made and were not at all impressed and I put this tea in the cupboard. I tried it a couple of times and I didn't like it at all. Some kind of low-aromatic ...
And a few days ago, I took out a forgotten jar and brewed tea for work. And I must say, dry fermentation has done its job!
The tea became sweetish with a delicate berry aroma.
Delicious!

our tea is like wine, it gets better with aging

ABOUT! Without reading the last page, I wrote my post
I fully support!

[Elena_Kamch]

Elena_KamchOf all the teas I made in the summer, strawberries and strawberries disappointed me the most. Strawberries also turned out to be as small as dust, and when brewed, tea is obtained with a decent suspension that does not settle to the bottom. Once I tried to brew it and spat for a long time: no taste, no aroma, no color, and the sediment floats all over the cup. I told myself that I will not make strawberries and strawberries anymore, and after your last message I doubted that I could try again. I'll see if the aroma will change after prolonged dry fermentation.

[KameJIia]

KameJIiaI am a leaf of a garden berry in general, according to scientific, it seems that it is called strawberry, but out of habit I will call it strawberry mono also did, only late autumn. The impression now when brewing is twofold. If we evaluate from the point of view of aromatics, then yes, it is not the brightest, there is no fruitiness as in other teas. But it very much resembles strong leafy teas in astringency, taste and color. Color is another story, it is already resinous. In mixes, along with geraniums and whatever else it gives color, forgot, gives an excellent juicy tea color.
I have this tea perfectly granulated, one of the "purest" in terms of the suspended component, almost without dust fraction.
For myself, I concluded that it is a worthwhile component for tea.

With the beginning of the carnival, everyone! Happy spring!

[The author of the theme Lyudochka, lappl1 has a husband who died. If anyone can help, please help!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456621.1340]

The author of the theme Lyudochka, lappl1 has a husband who died. If anyone can help, please help!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456621.1340

Spring is not far off! Girls, the very first thing that can be collected is probably dandelions! Does anyone have any experience with this solar plant? (Search only for jam, etc.) And in terms of our tea? I know about roots and flowers, this is a separate topic. And the leaf and stem mass?

I don't remember what someone would write about dandelions.
But the first will be the birch. Young, still sticky leaves. There were very good reviews about her.

[Natalo4-ka]

But the first will be the birch. Young, still sticky leaves. There were very good reviews about her

We have strained with a birch, you need to go 200-250 km near Bashkiria. But I thought about dandelion fields.



Natalo4-ka, personal question) Are you a mushroom picker? In PM, the details can be about the motley (scaly tinder fungus), the time of collection, the beginning of the juveniles, the view in the photo, if any, the places of collection, otherwise there is one thing on the internet, but a personal example is completely different.In late autumn, I saw a lot of rotting but resiliently soft hats knocked down. I think there were pestles, according to residual signs.
In May, I plan to collect more sulfur-yellow, I noticed a place.

Mushrooms for tea!
Original raw materials!

[Elena Kadiewa]

Elena Kadiewa,

In May, I plan to collect more sulfur-yellow

The tree chick is a constant and obligatory trophy for me. Deffchonki know, I present photo reports to them, collect straight in kilograms. Then soup, "chops" in breadcrumbs, mushroom caviar, rice and vegetables, buckwheat and onions.

dandelions! Does anyone have any experience with this solar plant?

I didn't, I'm allergic to it. But in terms of composition, it can be suitable, only not in the main, but in mixes. Since there are very few tannins. But a huge amount of vitamin K, which is a coenzyme of hemostasis, increases blood coagulation. Someone is good, but someone is not very well.

birch will be the first

Yeah, and alder with willow. Then currants and coniferous candles.

[Linadoc]

Wood chick is a permanent and must-have trophy for me

And for me, the opening of the last autumn season was (like picking mushrooms in general), naturally I cut off specimens that were no longer dairy ripeness But even then, I tried the "cardboard"

in composition it can be suitable, only not in the main, but in mixes. Since there are very few tannins. But a huge amount of vitamin

I've read it too, decided to consult, there are a lot of vitamins, not only K. I think to add it separately to the mixes after fermentation and drying at low temperatures



Linadoc, and didn’t try the pest? They write a very tasty tinder fungus in the stage of milk ripeness

Lordaaaa!
I put one more on toadstools. ..

[Elena]

I got another one on toadstools

Elena, so delicious.
I can't enter the gallery.
There was a fungus.

Yuri K, I had such