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

Hello to all "old people" and recruits! I look, everyone has already gone to battle
Well, I made my first tea this year. Everything is freshly hatched. Vanka is not there yet. Therefore, birch 40%, alder 25%, raspberry 25%, currant 10%. But the currants have not really opened into the leaves, the buds are opening, but the aroma from them is soooooo that the leaves will envy. Everything is young, young. Withered for 5-6 hours, then Zakhar-style, rolled it through a large wire rack and fermented for 1 hour. The granules are loose. In order not to kill such a delicate and outstanding aroma, I roasted at 100 *, dried at 60 *. I could not resist, I brewed it right away. Aromaaaaat and vkuuuuus are excellent! The currants and the sweetness of raspberries, the tart bitterness of alder (now I know that it will significantly decrease in 4-5 months) and a clear smack of birch sap are perfectly felt. Note that the tea is without dry fermentation, freshly made. Very cool!

Aha! So a new tea component has formed, right? the only pity is that it's too late for our places. But, next year I will definitely try the birch leaves. And after the alder trees before the Trinity, it will not work out.
But I have already slowly gathering fireweed "podzaborny" (this is what I call my Ivanushka, because it grows under my fence). Have to freeze after withering. There is nothing to cook it yet

[An]

a new tea component has formed

An, well, they are all birch - alder, hazel, birch. They are close in aroma, but still each has its own nuance. Alder is the most fragrant of all, but also hazel with birch in the arms. As soon as the vanka goes, I will mix it with birch, hazel, and alder. But the currant buds were really surprised. Here they are only in the spring, apparently.

But the currant buds were a surprise.

And I noticed long ago that the buds are especially fragrant. I used to just dry it when old shrubs were cut down, so the buds retained the smell for several years, and the leaf quickly fizzled out.

Hello to all "old people" and recruits! I look, everyone has already gone to battle
Well, I made my first tea this year. Everything is freshly hatched. Vanka is not there yet. Therefore, birch 40%, alder 25%, raspberry 25%, currant 10%. ...

What would you advise to replace birch with? I'm allergic to it.

Nothing. Just don't use birch and that's it. Although, as a specialist, I note that an allergy to pollen does not at all mean an allergy to leaves, especially to tea from leaves. You have to try.

I'm suffocating. There will be no experiment.

Then you and apple, pear, apricot, cherry, sweet cherry, plum, sloe, mountain ash, spirea are also not allowed - cross allergy. These are the laws of allergology.

Then you and apple, pear, apricot, cherry, sweet cherry, plum, sloe, mountain ash, spirea are also not allowed - cross allergy. These are the laws of allergology.

I haven't tried Spirea. With everything else, the flight is normal. Hazel, ash, birch and others - pollen (May). Hazelnuts and hazelnuts. Wormwood - pollen (August). Samples were made.

With everything else, the flight is normal

Here I am about that! Pollen and fermented tea are not the same thing.

Agree. But I'm afraid.

Good afternoon, everyone, hello!
I have been reading the forum for a long time, thanks to him I chose our mother-in-law ourson dehydrator)
I also read about interesting tea. Mom brought with some of the excursions to Novgorod Ivan packaged fermented tea (handmade), but he somehow even turned me away from homemade products and the desire to make tea. And here...
Last weekend we went to visit my husband's parents, in the morning my husband and father took chainsaws and went to "do things", as it turned out to nail a couple of wild apple trees and cherries that grew on a steep slope above their city and interfered. Then I realized the scale of the tragedy, apparently the forum made it known) with a shout "I'm with you!", Picked up the package rushed after. She cut off the leaves as far as she could, the apple leaves were already well-blossomed, and the cherry leaves were only about 1 cm. And the cherry was less than 2 times. Having cut it off, laid it out in the dressing room, dried it for 8-10 hours. But since I didn’t come at that moment for the * theory “here, I didn’t remember exactly how to do what. After tightening, somewhere 1/3 decided to use a meat grinder to take less volume home (not by car, by bus and with a bunch of bags)



About 12 at night we arrived home, the path was not close, and we stopped along the way. Upon arrival, I threw the leaves that had not been rolled into the freezer, but put them in a container, crushed them and left them for another 4-5 hours. After this time, the suspicion came that I had overexposed them, the smell was cherry-herbal. Fearing to ruin it to the end in the oven with the door ajar, I kept it at a temperature of less than 100º, stirring constantly for an hour and a half, a thin layer of about 1 cm. I was drying it on the windowsill. Of course, I began to try not veterans, the color was brightly one-time, it gave off the taste of cherry resin - I did not feel the apple at all, it tasted a little bitter (it turned out that it was necessary to dilute it a little and dilute it with boiling water - strong)



* tea leaves *. The next day, I took out 2 bags with leaves, lay there for 3 hours and froze again until the evening. About 6 pulled out - cherry leaves in the collection almost did not darken, but when crossing between fingers, the juice was isolated and the skin was stained. It was decided to chop one packet of leaves on a bosik, twist the second and chop it coarsely. Then she fermented for about 5 hours and was afraid to overexpose. After drying 1-5 at 100 degrees with the door ajar, and very ajar ... then I left it in the oven for another hour until the oven cooled down overnight. The bottom line!

[Nadyusha86]

Nadyusha86, Hope, welcome to tea makers!
Nuuuu, heaped up, screwed up .... I hope, not completely ruined.
Theory comes first! It's not for nothing that we have rolled over 1000 pages here. Look, there are a lot of errors:
- I'm not sure that it was necessary to wither so much time,
- then in the bag they already started to ferment, before you put them in the freezer,
- the rolled leaves were fermented from the moment they were rolled until they arrived home + 4-5 hours - this is a very long time for fruit, they are peroxidized, the aroma is gone
- those that freeze, too, strongly re-fermented - at first for several hours, while it took to the freezer, then until the evening for a few more hours, then after scrolling for another 5 hours. It turned out 18-20 hours! The scent won't be good.
- first frying at 150 * 15-20 minutes, then drying at 60-70 * until ringing, this is about 3-4 hours usually,
- then bringing to the desired humidity in a fabric bag in the breeze for about 3 days,
- then you can try, but the taste is not at all what it will be. Put in an airtight container for several months and only then try.
And mono-teas are not very interesting, and mono-cherry teas are generally not for everyone. Mixes are the best. But by the rules!

[Nadyusha86]

Bottom line: the tea turned out to be a very rich orange color, cherries are strongly felt.



I then already realized that I re-fermented the scrolled ones, I twisted them quite a bit) I left the rest with leaves. I added the photo to the gallery to myself, but here I haven't figured it out yet

Nadyusha86, Hope, welcome to tea makers!
Nuuuu, heaped up, screwed up .... I hope, not completely ruined.
Theory comes first! It's not for nothing that we have rolled over 1000 pages here. Look, there are a lot of errors:
- I'm not sure that it was necessary to wither so much time,
- then in the bag they already started to ferment, before you put them in the freezer,
- the rolled leaves were fermented from the moment they were rolled until they arrived home + 4-5 hours - this is a very long time for fruit, they are peroxidized, the aroma is gone
- first frying at 150 * 15-20 minutes, then drying at 60-70 * until ringing, this is about 3-4 hours usually,
- then bringing to the desired humidity in a fabric bag in the breeze for about 3 days,
- then you can try, but the taste is not at all what it will be. Put in an airtight container for several months and only then try.
And mono-teas are not very interesting, and mono-cherry teas are generally not for everyone. Mixes are the best. But by the rules!

Nadyusha86, Hope, welcome to tea makers!
Nuuuu, heaped up, screwed up .... I hope, not completely ruined.
Theory comes first! It's not for nothing that we have rolled over 1000 pages here. Look, there are a lot of errors:
- I'm not sure that it was necessary to wither so much time,
- then in the bag they already started to ferment, before you put them in the freezer,
- the rolled leaves were fermented from the moment they were rolled until they arrived home + 4-5 hours - this is a very long time for fruit, they are peroxidized, the aroma is gone
- those that froze, also strongly re-fermented - at first for several hours, while it took to the freezer, then until the evening for a few more hours, then after scrolling for another 5 hours. It turned out 18-20 hours! The scent won't be good.
- first frying at 150 * 15-20 minutes, then drying at 60-70 * until ringing, this is about 3-4 hours usually,
- then bringing to the desired humidity in a fabric bag in the breeze for about 3 days,
- then you can try, but the taste is not at all what it will be. Put in an airtight container for several months and only then try.
And mono-teas are not very interesting, and mono-cherry teas are generally not for everyone. Mixes are the best. But by the rules!

it was a spontaneous entry) if I knew in advance that we would go, that they would cut ... I would write instructions for myself) or immediately threw it into the freezer 🔗

Just look at the beginning of this page how I did what and how much I fermented. But study the theory and write yourself a cheat sheet until the theory settles in your head.

[Nadyusha86]

Just look at the beginning of this page how I did what and how much I fermented. But study the theory and write yourself a cheat sheet until the theory settles in your head.

thanks, and I'm going to do so. The main thing is that tea tastes like cherries and not the taste of brooms, so I hope not everything is so bad



Nadyusha86,

We also do not forget about young needles
Will go great in mixes

[Seberia]

We also do not forget about young needles

Seberia, Elena, absolutely right! Clever girl that reminded me!

It is not mono cherry, but about 70% apple, the rest is very young cherry leaves> = 1cm

30% cherry - a lot, it interrupts all aromas and tastes. But it's ok for the first time.
In general, I do not like to add cherries, and if I add, then no more than 5%. Better yet, make a mono cherry and then add a little bit of it to the mixes for an amateur.

30% cherry - a lot, it interrupts all aromas and tastes. But it's ok for the first time.
In general, I do not like to add cherries, and if I add, then no more than 5%. Better yet, make a mono cherry and then add a little bit of it to the mixes for an amateur.

what happened
If you then add this tea to others, it will not spoil it with its imperfect aroma if you mix it?

If you then add this tea to others, it will not spoil it with its imperfect aroma if you mix it?

It will not spoil, we can say that you have got just almost mono cherry. You will add it to the newly made, already correct, future teas.

It will not spoil, we can say that you have got just almost mono cherry. You will add it to the newly made, already correct, future teas.

Well, at least it's good ... Otherwise I was all upset, even though the tea turned out to be delicious

Well, my first tea this year went to dry fermentation



Now I’ll think over another version of the composition, I’ll go to the dacha, collect it, do it. So far, no vanya. Although he may have already appeared in especially sunny places, I'll check.

[Linadoc]

first tea this year

Linadoc, with the opening of the tea season!
Delicious teas!

- those that froze, also strongly re-fermented -

I have never made this tea, rolled in a meat grinder, I don't know anything about it. But the whole leaf, hardened according to Zachariah, kneaded by hand, like dough, to moisture, and then cut with a knife, fermented for 12-14-18 hours, and it turned out perfectly. The leaves were late, though not spring leaves.

The photo does not convey the color so well, especially in the latter it is yellow-beige and in the rest it is also brighter than in the photo

fermented and for 12-14-18 hours

What for?

[Nadyusha86]

Nadyusha86, Hope, look very nice!

What for?

Sometimes due to circumstances, sometimes she waited for the very best smell. The tea was not really over-fermented, very tasty and aromatic. I think, perhaps, the season of collecting the leaves plays a role, the late leaf is dense, even coarse, and what I do not scroll through a meat grinder, it gives less juice, fermentation is slower.

Linochka !!! Envious!
And I will have the first only TROITSIN. Well, it just doesn't work before!
I won't add more cherries to mixes either. Will go mono for flavoring for the mood and for amateurs.
And I will add alder everywhere. If only I could collect raw materials

[Karamelko]

The tea was not really over-fermented, very tasty and aromatic.

Karamelko, Alyona, have you read the recipe carefully? No, maybe there are some reasons for such an outrageous fermentation, and even after hardening according to Zakhar, but it seems to me that you simply have nothing to compare with. It has been checked many times, and this is noted both in the recipe and in the topic in general, that fermentation for more than 3-4 hours leads to a deterioration in both the taste and aroma of tea from garden plants. And the amount of juice has nothing to do with it. There is more dependence on the fermentation temperature. Camellia leaves have the same structure and amount of sap as our garden leaves. And fermented for 90-120 minutes. Anyway.

Envious!

Anyuta, she herself is happy, I could hardly wait, I didn’t let my hands go to sleep for tea making. Did it, sighed as much: "Well, thank God! Let's go!" - and waved her hand

Friends, this is how gray alder grows here. From her, I think everything will work out too! Need to try. Most likely the taste and aroma will be similar. Any alder grows along rivers and reservoirs. Look there. Natasha, there is a ready-made recipe, even two, no, three! We will try to make them with Zacharias in the near future.

It's just that nobody canceled the work. I only managed to write a report between the patients.

Now you will see, immediately tear off the leaves, and you will happiness awesome in taste and aroma tea

We have a lot of these trees, they grow along the banks of ponds .. there are along the Volga. They, as I do not like them for these cones, which dry out and cut very painfully when stepping on them) I hope that after trying tea made from alder leaves, I will change my attitude

I hope that by trying alder leaf tea, I will change my attitude

It is better not to add more than 20-25% of the total mass - it is bitter and has a very bright aroma. The bitterness, however, goes away after 4-5 months, but the aroma remains.

[Linadoc]

Linadoc, Linochka, if you remove your own preferences, which tea is faster / better for infusion? Chopped or minced? My children assure me. that the whole sheet (if small) or cut. And it seems to me that twisted

Good morning everyone and good mood. Something I got lost in the subject (I haven't looked for a long time). Poke your nose where you started to write about alder and into Zakhar's method. And then soon to the village. Vanya grows there instead of weeds, she also made tea from garden leaves, now I want something new.

[Tashenka]

Tashenka, start reading here you can't go wrong))
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=495128.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=495126.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=495196.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=457680.0

[Natalo4-ka]

which tea is faster / better in infusion? Chopped or minced? My children assure me. that the whole sheet (if small) or cut.

Definitely a meat grinder! Moreover, on a fine grid.
Natalo4-ka, Hi,, haven't seen you in the topic for a long time! Well done for throwing links

[Natalo4-ka]

Natalo4-ka, Thank you! I will definitely read it in the evening. And to me on "you". Age is not what the passport says!

Hi, Linochka.
I'm all in the bushes, there are more leaves)))

Good evening everyone! first I got sick, then a trip and on the way back I collected the leaves. I found near the rivulet - gray alder, black-sticky nowhere - I touched everything ... and the trunks are the same - gray beige, and with earrings and bumps, as if she tried it, it immediately tastes decently bitter But in the field there was a small bush - maybe alder? Several branches are all leafy rather densely. There is very little bitterness and even then in the aftertaste. I will try to attach a photo for identification by experienced juniors. The leaves are elongated, the skeleton is embossed and sharper than the toe. The gray leaves are rounded and the skeleton is less pronounced and there is no cape ...
And there is no such accumulation on the branch, although they are tall near the river - they broke off only from below. In addition to the leaves of the one on the field, there is nothing - no bumps, no earrings (although the bumps are from last year ..? ..)
I also typed in a sticky (should-not?) Pear-wild, raspberry, birch (no longer sticky and with earrings - do something with them? Or throw them out?)





Turnover


I wrapped them (unidentified leaves) separately
until I wrapped everything to dry. There is no strength to read the branch today, everything is tomorrow. Something the tablet is buggy, everything is soooo slow ...
I plan to freeze everything tomorrow 3 times and defrost 2 times. After 3 freezes, I will ferment after a meat grinder for 3 hours.
I want a mix, a mono-raspberry Radushka and a mono-pear.
For the mix, there is already frozen - blackberry, black currant, cherry (I probably will not lay it down) birch - sticky leaves, wild pear, apple, I will add raspberries, alder to the mix. There is a gram of strawberries.
As the blackberry, birch and alder understood - add a little, 10% each will be okay?
Something after the road the head does not really understand, but it seems to have withered correctly, tomorrow, freezing 3 times, defrosting, scrolling and fermentation for 3 hours. Drying with frying. It's like that?
In the mix - chernopodka-5%, black currant, raspberry, wild pear, strawberry (a drop came out so far) apple, alder and birch sticky leaves.
Question-time Both alder And birch - take 10% each, what would be only 20% or more alder?

[kartinka]

kartinka, Marina, I don't know anything about birch, so ... I can't advise. Alder, if gray, gives less bitterness than black (and the bitterness disappears after 5 months). Does birch give bitterness?
But, I would take 20% alder calmly.
Unidentified leaves look like euonymus. We have a lot of it

[kartinka]

Unidentified leaves look like euonymus. We have a lot of it

Nope, near the euonymus the leaf is somehow nondescript, flat, as in the pictures below. And the leaves have kartinka if not alder, then they are very similar to elm, structural, veins are strongly marked.

[Yuri K]

Yuri K, Radushka, it was the second day of identification. .. now there is no time, in the evening I will google the leaves too and if I don’t recognize, I won’t live anywhere, it got colder and it was cloudy and rainy. The leaves have checked, something else is crunching
Ps about the elm - there were several branches, they grew like a bush. ..
Eh, I should have taken a picture

[kartinka]

about the elm - there were several branches, they grew like a bush

kartinka, Marinaelm most likely.
The leaves are similar to alder, but without cones it is.


And he can grow as a bush in childhood

[Light]

Light, looks sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo, I still don’t know the elm by the last name and in the face - I’ll definitely look at this and the bush is, apparently, a child, and I .... leaves in vain: girl_cray: cut off. ...
All the same, probably not in vain, I looked about the elm, I will also add it to the tea-I will make a linden-raspberry-currant-birch-alder-rosehip and elm will go here, you need to think about sea buckthorn-I will conduct a smell test
Damn, how many more leaves I need! !!!

[kartinka]

kartinka, linden is not good for tea at all. Broom will

[Radushka]

Radushka, in the mix will linden also interrupt everything with a broom? Even in a small amount (10%) Do you understand correctly? and I was already thinking about winter-preventive tea, well, okay, then I'll throw it out, I picked it up a little, but there will be a place in the freezer
And another dilettante question to experienced gardeners - why do I have smooth leaves from two pears (more or less) and from one pear-like velvety? Different varieties? In the first two, I'm sure that pears have been collecting wild game from them for several years already, and with one, they said pear, I just now noticed the difference to the touch: girl_red: my daughter and I are still those gnomes from the city
Today we specially went to the park - we found elms, and, by the way, some already have big brooms (as in the photo), but next to them, on the same tree, they are not. The trees are sooo mature, there is a whole alley of them, and one and the other are interspersed.

But, thanks to the forum, I already see alder right away. Everywhere only gray, and we have it ... just like shoe polish, it turns out

we have it ... just like shoe polish, it turns out

Well, that's great! Lina says that gray gives less bitterness than black (although less taste and aroma), but still very tasty! I don't have gray yet, there is a little black. I did the first mixes with 30% black. It seemed too much. And with 20% - that's it!
Maybe 30% sulfur is possible. Try it. You will tell us later.

[Radushka]

Radushka, well, that, yesterday in the night I have already reported the leaves in the freezer, today I will temper. I put it on the first defrost. Today the weather is excellent, we still have to go for burdock. But I'll try to get to tea faster
Ps something my gray alder stuck to the towel, so what, is it black? Although the trees were the same in appearance and were not lilipi when they were collected. And when withering, you squeeze into a fist, and you feel that it sticks together a little

[kartinka]

The leaves are elongated, the skeleton is embossed and sharper than the toe. The gray leaves are rounded and the skeleton is less pronounced and there is no cape ...

kartinka, Marina, these are more like hazel or gray alder. But the black one - it is along the rivers, the leaves are more rounded and without a toe, on the contrary, there is a notch there. But along the river, you apparently collected black alder. If the bitterness is only in the aftertaste, then most likely it is gray. 15-20% alder and 20% birch can be safely put. Birch also tastes a little bitter.