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

[Radushka]

Radushka, now it doesn't smell like anything ... almost

girls, why are you poisoning your soul, then ooooh wanted to go collect leaves

[sweet_blondy]

sweet_blondy, Evgeniya, Well? THE TRINITY is on the nose! The very thing! Must go.

[Radushka]

Radushka, I have not planted everything in the garden yet. I'll sit down and go!
and dandelion jam should try to prepare as much as possible, otherwise the flowers will soon leave))
by the way I looked - last year I made my first tea on June 1)

[sweet_blondy]

sweet_blondy, Zhenya, and I don't cook any more flowers. I don't cook from any. I used to cook from acacia, rose, dandelion, and lily. Now almost nobody eats. I cook cherries, a little apricot jam, apple jam, plum jam with chocolate, cherries with cherries, sweet cherries with strawberries, just a little strawberries. And so ... I just cook jelly. It is good with pancakes and pancakes, and with ice cream, and with cottage cheese, and with different casseroles. And it is not laborious at all

[Radushka]

RadushkaWhat's the matter with chocolate? And jelly?



Seberia, only now there is time to read humanly, yes .... seals .. they are. .. various. ... pussy willows look exactly like cats

[kartinka]

kartinka, Marina,

Jelly "Berry to berry" (Radushka)

Jam plum chocolate (Crochet)

Only I do not add any zhelfix

[Radushka]

Radushka, I almost do it with jelly, but with chocolate, I must definitely try it, tasty and unusual, it must be ...

So, it gets wet, it's already rustling in 2 trays, I'll take it off in a pillowcase, the main thing is not to alter it? I just don't know where to hang these pillowcases, it must have started raining in the room and somehow it turned dark

Poured into a pillowcase from 2 trays, rustled, touched 4 now, do not rustle back out?

I do not understand, or rustles




Soooo, I couldn't resist - I brewed 2 teaspoons per mug. Well, what, can I tell you about Sakhalin? : girl_manikur
Brewed for 5 minutes I liked the color

The barely perceptible smell of white flowers in the background and a slightly perceptible caramel flavor of a pear and the freshness of a green apple, a light nutmeg tint sets off the creamy tenderness of raspberries and wild strawberries - and so there is none of this.
The smell is pleasant, but complex and sooo subtle. I don’t understand. The taste is incomprehensible - there is bitterness, but not disgusting, it is bitterness that is not bitterness, and a tart, at the same time mild taste, something else, besides bitterness, a slight sweet sourness, or it seems .. I can not describe, a little sweet after sourness, the aftertaste , in general, not a decoction, but tea, but sooo incomprehensible. Yes, there is birch in the aftertaste - you can hear it directly, but the birch is somehow pleasant, the rest of the ingredients seem to be missing

They said - wait! Even 3 days in a pillowcase are already starting to show taste and aroma. And the real taste and aroma - in 4 months, because all these months tea is fermented, matured, prepared! And the proportions must be chosen for themselves - something more, something less.

[Linadoc]

Linadoc, Linochka, dear I am waiting! I walk around the pillowcase, like a cat near sour cream. I just can't wait to convey the ochucheniya more beautifully! At the same time I want to say a big thank you to all of you for guidance on the correct tea path.
Ps in an hour there will be the second part of the Marlezon ballet - languid. Already in anticipation

[Yura]

Stewed will taste even more bitter at the beginning. And then, after 4 months - nectar, bitterness only in the distance, velvety tart aroma and sweetness. Vaughn, Yura I tried it just after 4 months, so he liked it more than anyone else.

[Linadoc]

Linadoc, and (if I type enough) how much black alder with raspberries to simmer? Well, in percentage terms ...
Something I don't want to interfere with there something else

[Linadoc]

Linadoc, so I remember the theory ... but in practice, I can't stand it ...
And how else will I make Radushka a pear! !!! And your seagulls are written down - I want everything

[An]

how much black alder with raspberries to simmer?

An, well, you and I have a close perception of alder, so make yourself a raspberry: alder 70:30 or 75:25 %%. Fine.

but in practice, it’s unbearable ...

Yes it is clear! Themselves such were ... and remained We need to evaluate by tooth, al dente, so to speak

in practice, unbearable

They themselves were ... and remained

Tea addiction is a serious disease

Tea addiction is a serious disease

Aha! In winter, the breaking is straight

In winter, the breaking is straight

And in winter you need to switch to tasting.
Or freeze the leaves for the winter.
I made 2 January teas in the 16th year.

So the freezer is crammed to capacity, there are different preparations, vegetables, fruits and other non-core products, you can't stick a leaf

[Linadoc]

the freezer is packed to capacity, there are different preparations, vegetables, fruits

Linadoc, I haven't visited you for a long time
Light up the lights.
I will now

I will now

It's too late. I managed to significantly free the freezer from non-core products, I'm getting ready for the profile

[Linadoc]

I managed to significantly free the freezer from non-core products, I'm getting ready for the profile

Linadocso I'm on fruits and vegetables.

I'm on fruits and vegetables

So I freed from them

Girls-boys, I can’t be silent, only put Linin stewed into the dryer - I did not expect this smell at all. Going crazy is to say nothing. Now, the truth is less. I made this tea in a closed kitchen - first, all the windows were wide open (maybe I didn't feel such a smell, that's why). Do not swear, I just pulls dry land into ffs-ffse molecules and hide

[kartinka]

kartinka, Marina,

[Radushka]

Radushka, tomorrow I'm for raspberries with a big bag. The next step is Radushka

[An]

Here, An, see, u Marina it turned out alder 33%. So 30% alder is fine. And the rest is already individual. I myself will do 33-35% for myself.

Tea masters, congratulate me! Today I got into the "Best recipe of the week" I'm proud, well, and the bonus for the cell phone did not interfere!

[Yura]

Ooooooo! Yura, Congratulations!!! Worthy, very worthy!

[Yuri K]

Yuri K, Congratulations!

[Yuri K]

Yuri K, Yuri K, CONGRATULATIONS!

Thanks to everyone who congratulated me. I'm very glad that I found this forum and learned a lot of interesting things here!

DD! Tell me, there is one pear tree from friends. Now they won't let you peel it off ... When it is painless, but a lot and for tea it is good to tear off more leaves? Is it possible in August or is it too late and the sheet will be too old?

[marishka]

When you can painlessly from it, but a lot and for tea it is good to cut off more leaves? Is it possible in August or is it too late and the sheet will be too old?

marishka, Marina, you can when the fruits are removed.
And in August and September.

Thank you, otherwise I doubted it would suddenly be old. I'm going to make you happy that you don't need to rip off yet

[marishka]

I'm going to make you happy that you don't need to rip off yet

marishka, Marina, and now you can.

[marishka]

marishka, Marina, and now you can.

It's just young, so I'm worried so as not to bent and you won't rip off a lot from the baby now .. I'd better have patience and wait

[marishka]

I'd rather be patient and wait

marishka, Marina, then it's better to wait.

Good day to all! Gathered here leaves, wilted. I threw it into the freezer, and then attacked the robotic - washed all the freezers. I accidentally forgot one bag - it stood for 20 hours, it smelled great, but the color of the leaves is not quite dark yet. When I spent hardening with the previous tea, I didn't leave it in the defrost for so long, now I threw it back into the freezer. Bkdu to harden. The question is about the time of further fermentation after the meat grinder
Ps tea has already poured in today, but did not try it - willpower trains

[kartinka]

kartinka, Marina, something I did not understand the question. Or did you understand?
How long has the bag been defrosting?
The more times it has been frozen and thawed, the shorter the fermentation after twisting. In any case, it doesn't cost more than 2 hours, I think.
Not all leaves darken. And in general, not everyone darkens like pears!

[Radushka]

Radushka, I understood correctly, after the first, consider, freezing, I pulled them out, and while tula-here, I forgot about them. The package itself was lying around for almost a day. That's just in the morning today I found it - I put it in the freezer (for the second time)

And how many leaves did you have in defrosting?
I don’t remember where I read that we were long (on the road), like Lina wrote. ..
I think I will ferment a maximum of 1-1.5.

[kartinka]

kartinka, Marinawhat has happened in my three tea seasons!
And only one tea was spoiled. The strawberry leaves were very dirty. I washed it. Probably poorly dried. The tea came out with a fishy smell. But, at that time we did not freeze hardening yet.

[Radushka]

Radushka, I made tea last year, but ... I did not temper, this time, I had one freeze, defrost -meat grinder-fermentation (here I could mess up - I went and smelled everything - I still could not catch the strongest smell - I am still guided more for a while), drying, too, was afraid to dry it out, and I did not fry it. And just now I tried the languor. The tea that year turned out to be different - (but I did everything mono), there is no smell of some strongly aromatic, but the taste is normal, although grape - I smell like henna

[kartinka]

kartinka, Marina, I didn’t like the grape one at all in the mono version. And I don't like the meadow strawberry so much liked by many either! Mono only suits me raspberries and pears. Everything else is just a mix.
The smell during fermentation of garden ones does not increase in any way if the leaves have been hardened. Even during freezing and defrosting, it changes to floral-fruity. Therefore, focusing on time is the right decision.
Since I twist it for a long time, and dry it even longer (small tabletop oven), then I ferment for two hours and begin to fry, dry and transfer to the dryer for drying at 60-70. Until I dry everything, the last portions have been fermented for about 6 hours. Therefore, I may not fry the first portions, but start drying at 100, in about half of the batch I already fry. I repeat once again - mix, temper, fry, dry until ringing, "ventilate" in a pillowcase, store in an airtight container without access to light, and do not rush to "cross" the tea until aging, at least two months. Better yet ... stick the tea you don't like for a year and "forget" about it.
Then there will be a MIRACLE!
As with my mix, where there was a silver goof. real, fantastic, honey, taste and aroma appeared in it only after a YEAR of storage

[Radushka]

Radushka, and how much good tea is stored in general? Some people write: a year or two, someone three or four? Of course, in the dark and in a cool dry place

[kartinka]

I didn't like grape at all in mono version

Anechka, did you have several grapes? I have different batches of seven and nine varieties. This is tea of ​​2014, the aroma is wonderful and the color of the infusion has become richer, but the taste is sour, as if lemon was added. Therefore, when brewing, I add other mixes to the kettle.
Now such tea will not work, a lot of grapes froze out in our country and our neighbors.

kartinka, Marina, I have tea for the fourth year, but it only becomes tastier. The main thing is to store it correctly.

[francevna]

francevna,

[kartinka]

kartinka, Marina, the first tea was mono-raspberry and mix with goof. They are stored. There is also raspberry + pear. There is also. Well, and a couple of cups of mono-ivan tea left. The taste just got better.

[kartinka]

The question is about the time of further fermentation after the meat grinder

kartinka, Marina, the second and third cycles of freezing / defrosting are minimized directly for 2-3 hours, quite enough. You already have it almost ready, fermented.After a meat grinder, 1 hour from the start of scrolling is enough, there will be no more aroma enhancement, you can not ferment too much. I had a maximum of 8 hours - when I was taking it from the Crimea, then I did it that way.

And I went to the dacha and made 2 teas - mono Vanka and stewed raspberry-birch-alder. At the same time she watered the garden and greenhouses, loosened and weeded the beds, annoyed cucumbers and zucchini, washed and cleaned all the drinking bowls and feeders for the chicks and then mowed grass and weeds for 5.5 hours (I pump up muscles). So tea does not interfere with the rest of the agricultural load. The stewed tea immediately after drying had the creamy aroma of milk oolong. Moreover, experts say that only flavored oolong is on sale, the real one is only in China and for a lot of money, and here its own, natural and with a pronounced aroma! But I know that the scent will only intensify and unfold over time, so I'm waiting for even more
And now I started to make the third, complex, combined aromatic anti-inflammatory mix with Vanka, raspberries, willow, birch, alder and coniferous candles. Everything is complicated here - different degrees of fermentation and combination of ingredients at different stages for maximum taste, aroma and benefits.

[Radushka]

Girls boys! When we went looking for an alder outside the city, I looked at Ivan-tea. I didn't see him. (I haven’t seen it, and I don’t know his face yet) Lupine is growing a lot, the spike is already blue, but what about fireweed, when the pink flowers begin to appear, soon is June when they become visible? I understand, look for him in a sunny meadow. Does something usually grow next to him? In some places I saw a hundred long-stemmed ones, but they say there is something poisonous, very similar to fireweed, so I'm waiting for flowers -that's not to be mistaken, and maybe the fireweed has some main difference? What is his smell and taste, if you rip it right away, try it?

Everything is complicated here - different degrees of fermentation and combination of ingredients at different stages for maximum taste, aroma and benefit.

looking forward to the new recipe
I understood about the rest, I will be mustache according to the instructions.
Today, I collected peony petals from the children in the rain (which began to crumble. I still collect - I don’t know what, probably burdock - blue, soooooo petals like arrows and some other flowers, now I'm trying to insert a photo - you can use them for decorating tea- I asked the children, what is it, except for a peony, they also don’t know


And then, maybe that has collected poisonous?
And just to dry, if you can for tea? Everything is dry at home, so I'm thinking - where - to tea or to the trash



I collected more heads, it looks like a bow
try, well, very similar, but the smell is pleasant, with this, what to do? Will it go to tea? I was torn just in case, but now I think




Radushka, 🌷🌷🌷

Maybe they already wrote, then I apologize. But I am very interested in whether maple leaves can be used to make tea.