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

[Tashenka]

Tashenka, can. But mostly as a filler for mixes, not mono. In my opinion, he does not have special taste, he added to increase the mass.

So, I found out that on the first photo I had aquilegia, threw it out, the onion too, in short, there was only one peony left.
Questions remain about fireweed and its name differences from a similar poisonous plant.

[kartinka]

kartinka, look for Vyazemsky's videos on YouTube, he has a very detailed video on this topic.

[Yuri K]

Yuri K, I looked through it, only until they found at least with small flowers - I'm afraid to confuse something

[Yuri K]

Yuri K, Yuri K, Thank you. The question arose because in our village this maple is like weeds. We cut down, we dig in, we cut the roots, but he is tenacious _infection... We feed the goats. They eat it with pleasure. So I thought: "What if!"
Tell me, is it better to use the apical, softest leaves, or others that are not chilled? What is the best way to cook from them?

[Tashenka]

Tashenka, apparently we are talking about ash-leaved maple, it has long been ranked among quarantine plants, parasites. It is almost impossible to get rid of it. I take all the foliage, since it is tender in spring. I will not advise any individual recipes for it, I use the main methods of making tea as part of mixes.

And who asked his name? The leaves are carved, beautiful. Red in autumn. Eye-catching. We have one huge one growing near the fence. My daughter wanted to uproot it, then they decided to leave it, regretted such beauty, and make a recreation area near it. In the neighboring abandoned areas of this beauty, slightly less than nettles. Still, to freeze it several times or what?

freeze it several times or what?

Yes, the same procedures. Wither, temper, etc.

Thank you!

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.

I wonder what the result is. Write please show.

Very interesting what result

The result is excellent, as always! Stability is a sign of skill! Not modest, I would even say impudently, but a fact. It is very aromatic and all the rules of fermentation of various components are followed, while maintaining the safety of their medicinal properties. Quite a complicated process, but I thought everything through and calculated the time, sequence, and temperature conditions. Composition: 30% Ivan-tea with fermentation for 4 hours + 50% raspberry-alder-willow-birch hardened according to Zakhar (in this percentage sequence) + 20% fresh pine candles and cypress paws. Twice scrolled, co-fermentation 1 hour, frying at 100 * 15 minutes, additional drying for 4 hours at 50 *. The aroma of pine needles, Vanka, raspberries and alder is clear, thick, balanced, creamy raspberry, with honey and fruit notes, Mediterranean, like spicy needles warmed up in the sun. The taste is honey-coniferous, with notes of dried fruits and floral-fruity notes, tart, with sourness, aftertaste and sweet bitterness (for now). Anti-inflammatory, antimicrobial, sedative and antipyretic effects.
I won't make a new recipe. I already have similar ones, they are not interesting to anyone. I shared with you everything, I will continue to do for my own, and not only, pleasure and health.

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%.

So I have collected my first tea this year. But since it is already the end of May, then the currants already have normal leaves and Ivan's tea is already a little bit. And I even found an alder, although I thought that it does not grow with us. My husband is already joking at me: from which trees you haven’t made tea yet, and have already reached birch and alder.
I make tea on one tab of two kg. leaves. My composition is as follows: 800 gr. birch. 400gr. Ivan tea. 300 gr. raspberries. 300 gr. alder. 200 gr. currants.

Now I'm doing mix 3 - pear 40-alder 20 apple 15 blackberry and mint 10 each, I was afraid the mint would survive longer, we will see. Scrolled, stands in a bowl. Have a question - cover with a wet towel in contact? I'm not expecting a special smell - the raw materials are almost ready - a little mint happened yesterday - I couldn't stand it. I want to fry 1/4 part by 150, the rest I will immediately put at 70 because of the mint in the dryer.
I didn’t try the first 2 teas, but I’m smelling the smell today. As long as there is willpower

[kartinka]

kartinka, MarinaDespite the fact that you lost about 5%, I want to note that mint is only 10%. Therefore, this mix should not be prepared according to the rules for aromatic herbs. That is, you can fry the whole mix by 150 *, and dry by 60 *. You should always cover during fermentation.

[Linadoc]

Linadoc, Linochka, has already transferred it to the dryer at 65 with the frying. I'll take it into account next time. Regarding the closure, they passed with a towel - this is understandable, but - how much to leave a gap between the towel and the mass itself - that's what I wanted to know
Pear not 40, but 45%

I generally leave it to ferment in plastic buckets with lids.

[Linadoc]

Linadoc, should there be an air gap between the fermented mass and the lid (wet towel)? After all, fermentation is anaerobic, in theory, there should be an air gap, or between granules or cut rolls, then the question is, when twisting and cutting the leaves, cover with a wet terry towel in contact and another load on top? and what's the difference? In mass density? I'm confused

[Linadoc]

Linadoc, Lina, oh, how you write! I wanted to try))) only I will dry the needles and add a little to the finished tea. thanks for sharing!
kartinka, I did it during fermentation. and I cover it with a wet towel (without a lid) and just close a lid (without a towel) - if it's twisted tea. when I made a plate cut on top of the raw material, then it bends and on top with a damp towel.
Yuri K, congratulations on such a significant event!



and yesterday I cut out raspberries (I decided to leave the plantation for berries this year), I brought such an armful of branches home) now it is necessary to pluck)

the air gap should be between the fermented mass and the lid

Of course! Because fermentation is both aerobic and anaerobic. There are many microorganisms taking part in it.

only now I will dry the needles and add a little to the finished tea

And I only do this with cherries, and the needles - they are organically and intelligently woven into the overall aroma, so they are together.

needles - they are organically and intelligently woven into the overall aroma, so they are together.

It’s you a seasoned tea-maker and a tea-lover, and your family members are accustomed to various incredible teas, and sometimes they ask us why tea smells like a funeral hall with Christmas trees ...
Eh, because conifers go separately and in specially designated vitamin-anti-cold mixes.

[Alexander]

your family members are accustomed to different incredible teas

No, this is not home, and not accustomed. These are completely different people who are interested in their health, they just breathe in the scent, they immediately want it. And as they brew, they still want a lot of additives. True, I don't make Christmas trees, I make pine and cypress. Vaughn, Alexander or Yura, or Lena Kadieva, or Zakhar, or a bunch of people, can confirm how fragrant they smell, heated in the sun Sicilian pine, cypress, rosemary

a funeral hall with trees smells

But this effect is given by over-fermented tea, like pu-erh tea, which smells like a grave mossy rose. And I do not overexpose, I take it at the peak of aroma and taste, until the leaves pass into the silage, so I have Ivan-tea about 4 hours of fermentation, and the rest of the leaves according to Zakhar and 1 hour of fermentation.Then the taste and aroma of the substrate with fruity-floral notes, as well as with notes of prunes, honey, fruit jam ...

So I have mostly pine. But

Since it smells like some kind of cemetery, the Sicilian pine tree won't be able to convince there, I think

I don't offer anything to anyone, we drink with my husband quietly ourselves
Yes, I believe and know that it is tasty and healthy!

I don't offer anything to anyone

So do I. They ask for a lot

therefore, Ivan-tea I have about 4 hours of fermentation, and the rest of the leaves according to Zakhar and 1 hour of fermentation.

Linochka! did I understand the whole alignment correctly? + raspberries-to languish and Vanka to play?

[Lina]

Oh, girls, don't argue! Everyone, literally, tastes very different! And the manufacturing methods vary too. Example, here at Lina the composition includes many components that are not typical for growth in other regions. From this, the taste of her teas is very different from the taste of teas made by other hands and in another area. She knows that in her tea compositions, for example, I was repelled by the taste of lavender, or maybe cypress ... So, when discussing in a personal, they did not understand exactly what. Her tea of ​​"Frosty freshness" according to the sensations and tastes of many turns out, and I got tea of ​​"pine forest heated in the sun" So I once concluded that everything is VERY individual, starting from the area, the hands making the tea, the time of collection, subtleties and preparation, components and much more.
All teas are delicious, but they are perceived differently, therefore there will NEVER be a consensus

Tricia, but does not lavender give such a perception of taste interesting?

why tea smells like a funeral hall with trees

Or did you not make tea with lavender?

[Yura]

Yura, in our northern bog near Moscow, lavender refused to grow, so without it. Yes, and I do not like her from the beginning for the persistent association with antimol.
In the near future I will try to make Chinese lemongrass pine + mint + ivancha for coupling granules. Here are just a cone jam.

[Tricia]

Tricia, and cones are still good for jam? I only have a Christmas tree deo, from the plot, I have to look at the sea, look at the pines, I’m all lvmay-late already, they should be green?

Here are just a cone jam.

grandfather a lump in the brain surfaced as an association! What does daily work do to people! Brrr ...
Your parcel in the mail yesterday was broken! Now I'll cheer up a little, I'll run to get it! Damn intrigue!

In the near future I will try to make Chinese lemongrass pine + mint + ivancha for coupling granules.

Yesterday I thought that all the most fragrant scents were collected in the mix, I wonder what happens! Who will pull the blanket over himself

[kartinka]

kartinka, Marina,

Tricia, are the cones still good for jam?

Write in your profile where you are from. We have a wide country, somewhere there is snow, and somewhere the cherry is ripe.
I take green pine cones 1-2 cm and young pine shoots that grow nearby, and what kind of cones have already grown around you - I don't know.
According to Linadoc's excellent recipe and recommendations in the comments to the recipe, follow the link

Coniferous Rosehip Jam (Linadoc)

Yura! Stunned how fast! Is Orenburg somehow enchanted or something? I was told that 2 weeks will go!
At the post office, when they were packing the parcel, they even asked what smells so good, I hope you will at least like something

Yes, it’s not right for a day!

Stunned how fast! Is Orenburg somehow enchanted or something? I was told that 2 weeks will go!
At the post office, when they were packing the parcel, they even asked what smells so good, I hope you will at least like something

Nastya, the post office has started to work better, and much better than in those years. I say this as a regular user. With Aliexpress, something goes, and not only. I myself often send small parcels
I undertake to honestly unsubscribe what I liked, what caused questions, and in general!

[Tricia]

Tricia, Anastasia, Kaliningrad, we are in the same zone -seaero-west, that's why I wrote


I could not stand it, today I again smelled the first collection and the stewed raspberry mix, the second tea, I decided to try it, this is mix 1 - the one with a large collection. Especially I poured it into a glass - something in a cup is not so beautiful (I brewed 1 teaspoon for a cup, insisted under a saucer for 5 minutes - what color!) It smells not very bright, there is some kind of herbal taste, as my husband said, but yesterday it was the first row comes out, today I am clearly clearly compote something. The taste is again incomprehensible (not to recognize the ingredients) for me, but the bitterness is pleasant, the taste of tea, as a store, is not cheap. If you saw somewhere, I would not say that this is the collection that I did, I would decide that some new taste of tea. I liked it, my husband too, we will wait for dry fermentation. (Today my husband agreed to go for raspberry leaves)

(Today my husband agreed to go for raspberry leaves

This is the most expensive! So I liked it!
The light herbaceous taste will disappear after aging for a month, two, three, six months, a year.
1 teaspoon per glass is not enough for me. I pour three on half a liter. Do not dilute afterwards.
It is necessary to brew for at least 10 minutes (preferably 20) under the "blanket"

[Tricia]

Girls, for me a discovery quite recently that became, I didn’t believe my feelings! I brewed my tea at work, poured it into a glass, added sugar (I only use my own, I stopped taking completely purchased ones), and then a call, and I left for a long time. I arrived at the station only for lunch. The glass was at the window covered with a net, it is cold now, in the afternoon 12-14 degrees in total. So what am I talking about? How delicious our cold tea is !!!! The aroma is okay, but the taste is intensified in my opinion several times exactly, on the other hand it is revealed! In the form of hot tea, I honestly do not feel such richness. This discovery stunned me! Try in the summer MANDATORY by putting the infusion in the refrigerator for a while!



Tricia, Nastenka, oh, well, I can’t help but boast and thank you in public! I got a package here, a whole wealth for me! Now I will stretch the tasting for a while, so that the taste does not smear, I will alternate after a couple of infusions of my tea. "Macho" generally did it outright in appearance, tea leaves are one to one, in the photo in your recipe with an increase, it gives the wrong impression. The work is amazing! And even our famous mail could not turn it into miserable torment
A huge bow and thanks to you!
It's a pity I didn't think of Linin the same way at one time Linadoc take a picture of the parcel ... It seems Xia. Girls, what are you needlewomen! Learn me from you yet, but learn!

[Linadoc]

Linadoc, you praise so much that you just want to try but did frosty and swore. although I may have gone too far with the needles just) but the dried shoots are going with a bang. I have one seagulls. I call it "waiting for the holiday" a lot of fermented leaves + field mint (also fermented) + dried pine candles + dried orange and apples. smell and taste - well, just a delight! in general, this is my most gorgeous gull at the moment
Radushka, so much? that's really true we are all different))) I have my maximum 2 tsp. 0.5 l) and then I can dilute it later)) although trying my teas this winter and reading the forum, it began to seem to me that I was too frying my tea) this year I will only fry a third in the oven, the rest goes straight to the dryer)
kartinka, beautiful!
Yuri K, this is daaaaaaaaaaaa: girl_claping: congratulations on the package!



By the way, Lina, I finished your tea. at first, only on a special occasion got it, and then got hooked)))
I saved the leaves, I'll try to repeat it))) although I don't have spirea, but you do)
I also have a plan for this season - I have to somehow make it stewed. I did it last year, but I didn't get anything even close to what everyone describes - I was upset!

[Yuri K]

Yuri K, Yuri K, and we have been drinking our tea for a long time in a cold, and even ice, form! And instead of lemonade, we use it, mixed with carbonated mineral water!
sweet_blondy, Evgeniya, I roast all my tea. BUT...only 10 minutes at 150 degrees (stirring after the first five minutes), then 10 minutes at 125, then 10 minutes at 100. Then I transfer it to the dryer and dry it at 60-70.

and we have been drinking our tea for a long time in a cold, and even ice, form! And instead of lemonade, we use it, mixed with carbonated mineral water!

Now I’ll definitely try the summer heat!

Excellent how we have it! The parcels are sent, and even what valuable ones - already Macho of 2015, seasoned. Have a nice tea!
And I put Vanka Maysky on dry fermentation, but already! notes of prunes and some kind of berry, was surprised. Tomorrow I'll shift the stewed one, it has a "cream and raspberry" aroma, also unexpectedly. Apparently, young leaves give completely different notes. And the complex mix will hang for a day or two. And yes, I also like cold more, especially stewed, here it is super cold.

and even what valuable - already Macho 2015, aged. Have a nice tea!

Thank you so much! And Nastya is huge, I didn't immediately pay attention for a year, too much information at once Here big-eyed - they saw everything
I hope Nastya will not scold me in full for declassifying ...

And yes, I like the cold one better too

for me it was nonsense yesterday, now I know about it too

And I put Vanka Maysky on dry fermentation, but already! notes of prunes and some kind of berry, was surprised.

Here are the lucky ones who have this "weed" growing!

Here is the first Ivan-tea result.


Yesterday I collected fireweed in an open space, the sheet is shorter and a little harder. I twisted it in a meat grinder and already fermented it. Now it is in the oven at 100 degrees.








I am in combat gear - mosquitoes, however.

Nifiga yourself a fireweed sea!

Nifiga yourself a fireweed sea!

[Radushka]

Radushka, the same feelings, my eyes burst when I see this

[Radushka]

Radushka, Yuri K, I join and envy black and white: girl_pardon: with envy, this is where such a boHality can be?

this is the Minsk region

[kartinka]

kartinka, I saw on the Internet stunning photos of wilderness steppes to the horizon, like a fantasy! Almost everywhere it grows, only some are unlucky, we are outcasts

only some were unlucky

Yes? And who has a sage that no one else has?

[Radushka]

Radushka, at least something! Well, if in truth, then fireweed cannot be replaced by anything, this is really a really successful herb, and full-season, from spring to autumn - do not want to

full season

RASPBERRY! Completely full season
And it is absolutely self-sufficient even in mono version.
Well, we have no fireweed! Let's drink raspberry!

Speaking of raspberries!) Yesterday I plucked the stems that I cut out on Sunday in the country. some of the leaves have already withered and fermentation has begun. oh gods, what a scent! I felt as if I would make my first tea every now and then buried my nose in a bag with collected leaves. smell - honey, slightly sour and fruity. here I sit and think - either last year my raspberries did not smell like that ... or over the winter I have already forgotten what smells come from our leaves

[ussr-55]

fireweed in an open space, the leaf is shorter and slightly tougher

ussr-55, oooh! For me, this is the most valuable and delicious leaf! Congratulations on your find.

Colleague ussr-55, bring your report to our profile topic on Ivan-tea!

Ivan tea (fermentation of fireweed leaves) - master class (lappl1)

PS And if possible, please add a name in your profile, otherwise it’s just not humanly possible to use nickname.