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

RASPBERRY! Completely full season
And it is absolutely self-sufficient even in mono version.

Last season I didn’t have a problem with raspberries, if you remember my moaning. Much better, I collected the WILD in Bashkiria, but I didn’t get the "WOW" effect ... Apparently my hands grow from another place. I'll have to try again, maybe from some garden, on occasion

[Yuri K]

oh gods, what a scent!

Yuri K, Yuri K, where do your hands grow from!

Hello everybody! The beginning of the tea season reached me. More precisely, while only collecting leaves.
Happiness has come to me! Got free access to the courtyard, half-abandoned. There, for several years, no one took care of the garden-vegetable garden in total, everything was overgrown, the leaves-berries were clean without chemicals. There is a bunch of grapes, apple trees, raspberries, strawberries, pears, black currants - this is from a favorite. To this there are also cherries, peaches, cherries. And just an unrealistic number of roses of all colors and shades! Now I would have more time))) I will not offend home-grown nurseries, I will save raw materials)))

[Likar Nadiya]

Likar Nadiya, what great news!) I'm very happy for you))
Radushka, I knew you would appreciate my ode)))

Today I poured my aromatic anti-inflammatory tea onto dry fermentation. Well, I decided to test it. And to get a full buzz already, she baked a pie with her sweet preparation and buns with drugs poppy seeds and amaretto!





The color you see. Aroma and taste with clear notes of raspberry, prune, cypress, tea-flower, tart, velvety, with honey-raspberry tart aftertaste and bitterness. High!

[Linadoc]

Linadoc, well, that's what it is? Drooling like a mad dog, sorry it started. Why hasn't teleportation been invented yet? I would beg you for a couple of dope sticks

Yur, yes she's scoffing!
I dripped the tablet with saliva. ..

Yur, yes she's scoffing!

Yes, I see Len, and he probably sits laughing at us, so sarcastically
Although no, there is no network, so carried away by the buns!

Oh, I put my tea to dry. I roasted it in the oven, poured it into the dryer and left. After a while, I went to change the pallets, and the dryer gives cold air. And my husband is on a business trip. I poured it on a tray and put it in the oven again.

[Natalia-NN]

Natalia-NN, Natalia, what kind of dryer do you have? Maybe there just a contact from the thermal sensor flew off? It was so with me. On the Veterka. I soldered and that's it.

Lina, so yes, I guess. But my husband is not present .... He will come and look tomorrow.

But my husband is not present .... He will come and look tomorrow.

Can't you see? For this, a husband is not needed.He will be useful for another

It will come in handy for another

Yeah, for twisting raw materials on a manual meat grinder

for twisting raw materials on a manual meat grinder

Exactly!

Tell me, vanechki brought me just a drop (20 grams) (the rest is not clear what) a little frozen (20-30 grams) to it: bird cherry trees, apple trees, blackberries, cherries ... Maybe something does not lie? And in general, will fermentation work with so many leaves?
There are also some fresh apple leaves and a bit of plum. Can they be added not frozen or is it better to freeze everything and Ivan's tea too?

[marishka]

marishka, Marina, I do not take a batch less than 800 g. While it accumulates, I can dry and freeze everything. Cherry and black chokeberry are very similar in aroma.I would consider them the same and add the weight. More than 10% of cherries in the mix for me is cherry tea! I don't feel anything else at all. Vanka never took less than 10% in the mix. BUT ... even in such a small amount, it greatly changes the taste of tea (for the better)

Thank you, thank you, I'll finish the rest of the apple tree and freeze it for the night.

Good day! I have started. Yesterday I was cooking black and red currants, raspberries, strawberries and a bit of apple and grapes - I wanted berry, but could not pass by large juicy leaves. The aroma, of course, of black currant, both during whole house fermentation and during drying. Yesterday I surrounded the roses, and collected apple and blackthorn foliage. The leaves are withered and in the freezer. Rose petals (oh my God, what a scent !!! there are simply no words) dried all night, took an apple tree and raspberry from the freezer to them - it turned out 50% -30% -20%. Set to ferment. And I was going to dry, opened, and there is SUCH a fragrance !!!! The smell of sweet rose jam with apple juice is just a bomb. Let's wait for the ready tea.

[Linadoc]

aromatic anti-inflammatory tea

Linadocwhat is it? I am already lost in your beneficial teas ... I want both, and ...

[Yuri K]

who seeks will always find! since last year I was haunted by the thought - how is it - I have a river on the next street and the field mint I wrote about Yuri K I can't find it ... really not ?! of course there is! you just have to go look when everything is not overgrown with weeds. collected the first bunch. we must go along the coast to explore further. now I sit in meditation - either dry and temper for fermented tea, or simply dry

[sweet_blondy]

sweet_blondy, well done!!! I did mono, fermented. True, in a dried finished form, she either gives me dill, from a strong concentration of aroma, or something else. But when you add a pinch to the mixes when brewing, the subtle aroma and taste of fresh mint comes back))) Tell me, is it really fresh, it smells very subtly like I said, and does not look like garden varieties? Or is this my perception?
To dry earlier, too, was dried, but the volume is unlike the granular version)

[Yuri K]

Yuri K, this year I planted 6 varieties of mint in the country. and they all smell differently. one is - a bit like a field, just as tender, but all the others are more menthol.
I still like the mint field mint best. a really delicate smell. in my perception, she is closer to Melissa, and I just adore her!)
Last year I did a mix of garden plants with alder and field mint. everything was tempered and fermented. the mint smell in the final tea was amazing!
I wrapped my bouquet in a towel - all the same I will dry and ferment as part of a garden mix.

the mint smell in the final tea was amazing!

I believe

Friends, Lina doesn't answer, but I'm already going to the kennel. tell me which spirea is best for tea business to take? or are they all with fragrant leaves? Help. I want to buy it for tea affairs

Future components of tea

I found an alder! Lot! I picked only 10-15 leaves, because it was drizzling with rain. Withered, rubbed, sniffed - the smell is delicious. I put it in the freezer. I will collect in the right weather.



Yes, and found a mint, though not very much. You could still walk, the rain began.

[lily_a]

lily_a, Congratulations!
I also want to go for alder, vania, oregano and other herbs. just horror as I want)) but it's in a neighboring region, and there the weather is 2 weeks behind ours - it's too early to go. but I'm already dreaming

That's the same .. People are already stocking up in freezers, and I have not yet opened the season (((Sadness sadness plus to cold weather and weather.

The girls just went home. Collected Vanechka. Left at 4 am
One package on the road changed color (lying at the bottom) opened-smell-I don't understand Coy, but not musty. The leaves are part of the green, part of the brown is already soft and if they are rubbed, watery, what to do with this package? ?? today it's hot on the side of the road, 8 degrees in the shade, maybe my husband left the package and the sun passed over to him, he is silent like a partisan, but I don't know how to be - to divide the green and throw out the brown ones? (Zhaaalko)

All brown leaves are in the trash - they burned out, the tea will spoil.

[Yuri K]

Yuri K, I went today to collect - apple, plum, blackberry, cherry, strawberry. cherry - tore root shoots. oh gods what a scent! fingered now, and the smell seemed to have already fermented))
the weather is not ice. but the main thing is that it does not rain))
tomorrow I'm going to go for a strawberry leaf

[sweet_blondy]

sweet_blondy, so far I only envy

Sadness is sadness plus cold weather and cold weather.

It was snowing yesterday. In the morning and afternoon a little.
This is the first day of summer.

[Tricia]

Tricia, what to do tomorrow again gathered and will go. And how long does the fermentation take, if you do not tie it to the smell, I am very afraid to spoil what is left, I withered, twisted the tape measure, cut them, now I put it in a roll under the load and a rag

It was snowing yesterday. In the morning and afternoon a little.

I know, the neighbors are almost .... We had hail. The houses are cold, the panels have cooled down, the summer has begun great ((

We now have something quite warm in the evening +18 and in the afternoon +28
Girls-boys, what about Vanechka's fermentation? ?? ,, it is familiar to everyone, but we just found it, went to hell and one more package burned down - how much to ferment? I focus on other teas more for a while, I asked in the subject of ivpnkshki, it's also quiet there, but it's already 2 hours for me, I'm afraid

[kartinka]

I plowed at the dacha, just returned. The frost was, no matter how covered, he grabbed the leaves of zucchini and pumpkins. But small tomatoes have already appeared in the greenhouse. I made two teas along the way - pure Vanka for amateurs and stewed Vanka + alder + raspberry. Stewed smells much more aromatic and tastier than pure Vanka. I hung it up in bags.
kartinka, Marina, you won't hear anything concrete about the time of Vanka's fermentation - this is the most controversial issue here. They argued and swore a thousand times over who were in that much, did not come to a consensus. I tried all time slots, stopped at 4 hours from the start of scrolling. For me, it is the most fragrant and delicious. By the way, Luda also prefers 4 o'clock more than anyone else.

I made two teas along the way - pure Vanka for lovers

Oh yeah, I'm an admirer of pure Ivanka! But in the absence of, I do and drink village

[Linadoc]

Linadoc, ruler, thank you, we found it with such difficulty, and moreover, by chance, I recognized him, until now it was incomplete - I read so many descriptions and pictures - that's what happened. Google writes-has-traveled around the region - it does not bloom yet, but where they looked, there is not even a similar one, but here we were lucky. Today in the night we went after him and raspberries - and then fermentation and suddenly turned up for me to somehow navigate. Until I do 4 hours, and tomorrow we want to go again. Another question - I kind of kneaded it, then I rolled it up pretty big twists and cut it - will it be okay?

I kind of kneaded it, then the stingrays and pretty big, twisted and cracked, will it be okay?

Translate! What are you doing his whole leaf?

[Linadoc]

But now I can recognize him from afar, even a little one



Linadoc, ruler, I write quickly, it is necessary to check. Yes, it turns out meoko-medium sheet, cut



Now the raspberries are drying-steaming-frying, and tomorrow I will Vanechka tightly do it-tomorrow in a meat grinder

For example, in white tea I feel a light oily taste, similar to sunflower petals,

This is how I would describe the taste of Jerusalem artichoke petal tea

Girls, about the slightly open oven, I have it 0.4-0.5 cm. Is that enough or take a tambourine and dance? How open should it be? I have a desktop, small



Now roasted for 150 I want 20 minutes. The smell-deer has already gone pleasant.
I never even tried Vanechka

How open should it be? I have a desktop, small

I have a small one too \ I am a desktop
I insert a sharpener-rule for knives. Convenient to me so

[Radushka]

Radushka, and how much is the width of the opening?

[kartinka]

kartinka, Marina, I do not know. No sharpener or something? Probably 10 millimeters Well, I won't go for a caliper

[Radushka]

Fried in 4 batches. The smell of honey, still some.I'm sitting all in the aroma of the dryer already 4 trays are worth, this is the last batch from the oven. One tray has already been removed from the dryer - it seems like it crunches. Everything is somehow fast, even strange, probably because of a thin layer



Radushka, I approximately understood, I will adapt something. Once again I want to thank: rose: for the description of the fireweed skeleton - it was these 90 * veins that I paid attention to. So now I'm with Vanechka. And raspberries have picked up a bag today, it’s necessary to go again tomorrow -mowed malieu-we urgently need to pick off the leaves



Yuri K, and we opened - so we opened. We climbed the nettle thickets, then the crimson windbreaks and at the end a small dog, the main observer and collector of ticks - during these days we took off 9 pieces of them, just a huge number) fell into the pond-ditch. It's good that it was hot (usually we have a maximum of 25, but here it's been 28 days in the shade for several days already. But we found Vanechka and collected it among all this bedlam, piece by piece, and I also want to make fiber from the stem.
I'll take a picture tomorrow for identification, a goat willow, their two willow-goat weeping willows? If this is her, you need to take her (I have pills for greed, but more ...)

Girls! Need some advice! !! I don’t have time to dry Vanechka tomorrow after the fermentation. Can I put him in the refrigerator and stop the process? And how long can he stand like that?

[kartinka]

kartinka, yes you can. I think until the day is bold. I bet for a few hours