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

[sweet_blondy]

sweet_blondythanks for the experience. Now we will finish drying the next portion and decided to go to the collection again, we plan to take a break for up to a day

[kartinka]

kartinka, You're not working? I look at your excitement from the very beginning of the season, and you can burn out and hate the meditative process of the tea business!

[Yuri K]

Yuri K, nooooo, there will be autumn, winter and spring to cool down and yearn again - I know from myself

[sweet_blondy]

sweet_blondy, yes from myself I know too, but breaks are also needed. Again, everyday affairs, not just tea

you can burn out

nifiga ... (I beg your pardon for ...) Three seasons a continuous race - picking-hardening-drying ... "Rest" - only weeding-watering-preparation of berries-fruits-vegetables
And somehow ... did not burn out and did not hate

Three seasons continuous race
And somehow ... did not burn out and did not hate

Similarly

I found some Ivan-tea near the dacha. When I collected pine buds. Leaves for rustic tea. I put the stalks in the refrigerator - can you make fiber?



Until the grass has grown, it is very convenient to collect meadow geraniums. It gives a very rich color. I will make a part of mono, a part also in a rustic one.

And how is fiber? Apparently, she missed: poke, please, where about this?

And how is fiber? Apparently, she missed: poke, please, where about this?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=458688.0

[lily_a]

lily_a, lilyThank you for your quick answer: live and learn! I'm going to read!

[Yuri K]

Yuri K, blanks are sacred for any work. I'm starting to make tea, so I need to fill my hand and bumps quickly. But when useful tea is at stake, I will not buzz, and since I still get it slowly, all things that may be left aside.
And again the question, it seemed to run into a goat - (in any case, when I was rvpla, I thought it was her, and now I googled again and I doubt the deaosei, boys, need pricks other minds, what did I get?

The branches are very brittle, the leaves were removed, like from a vanechka, just against the grain from the edge of the branch to the beginning
The leaves themselves are quite harsh, I saw earrings, so long, it seemed like there was fluff on the ground. I picked up the leaves today. When I googled, the leaves there are not so elongated, than they even look like a gray alder, but these others
The bark was removed very easily from a finger-thick branch. Bushes, on the way to the lake, in a sunny meadow

workpieces are sacred in any work. I'm starting to make tea, so I need to fill my hand and bumps quickly.

Hello tea makers! Can you please tell me what is better to mix hawthorn with?

[Natalyushka]

Natalyushka, Nataliya, with anything. It gives the tea the taste of rosehip decoction

[Radushka]

Radushka, hmm ... have to try again, focusing on hawthorn. I did not notice the shade of rose hips last season. But I found a lot of bird cherry, I also need to read about it by searching, whether it goes into the mixes or not.

[Yuri K]

Yuri K, I actively tore it up last year. it is not faceted - once. aroma and taste of bird cherry tart stone gives - two.
in general, I did not go. I prefer something tender without bitterness

[sweet_blondy]

sweet_blondy, well, a slight bitterness does not bother me, I used to love black tart strong tea) I wonder just how much bird cherry differs from cherry. The second is easier to pick an unthinkable much) And as they write, cherries also give an almond flavor, like bird cherry, as I understand it.

[Yuri K]

Yuri K, to whom like me cherries heaps of aroma of such madness does not give unambiguously. only blackberry can compete with cherries

[sweet_blondy]

sweet_blondy, blackberry and cherry I add to the mixes unambiguously) Okay, I'll leave the bird cherry alone then)

[Yuri K]

Yuri Kwhy? try, rate. suddenly your perception will differ from mine
by the way, for me in second place in aroma after cherry is plum. I love her now more. if cherries have a stone aroma, then plums have a floral-fruity

[sweet_blondy]

sweet_blondy, let's see. This season I want to come to versatility. Everything that will be collected in one mix will go, I don't want to be sprayed. Last year, I realized that the more is included in a single mix, the tastier the tea turns out. And then these jars, labels ... you yourself get lost then. ))

the more is included in a single mix, the tastier the tea turns out

I have flavors now. Cherries, rose petals, various mint, pine "candles".
There is the main mix - apple + pear + raspberry + garden strawberry
And there are additives to the main mix - alder, ivan tea, basil, black currant, barberry.
Tea will taste different depending on the additives.
Well, of course, experiments also happen, but ... now only with new plants for me, or with such scents, the leaves of which will be few. No more than one minimum part of the main mix

I sort of ran into a goat - (in any case, when I was rvpla, I thought it was her, but now I googled again and I doubt

Rightly doubting, this is not her. This is a weeping willow, it is bitter and tasteless. And that one is a willow, it is soft, sweetish and tart. The leaves are more rounded, the trunk turns red if scratched.

[Radushka]

Radushka, bravo! That's how I plan! Main mix for daily, weekly intake, and Additives: thyme, mint, cherry, etc.

and I like a bunch of jars and variations

[Yuri K]

Yuri K, Yuri K, no ... I didn't mean it. During fermentation, the main mix will be mixed with either alder, or willow-tea, or black currant, or barberry.
By the way, the pear with 10% addition of monarda turned out to be too ... "bergamot". I think it's not worth putting more than 5%. Probably, I will also cook monarda separately, like all my flavors



sweet_blondy, Evgeniya, Zhenya, my minimum batch of tea is made from 1.5 kg of raw materials. Somehow a bunch of jars ... takes up too much space. And my jars have grown to the size of six-liter containers

[Radushka]

Radushka, Ltd! I will remember about the monard! I just put her in for divorce last year. I really love bergamot!
By the way, about a pear - I made almost a 3L jar last year - and never went. the color is amazing, but neither taste nor smell ... even, apparently, I overlooked the technology. that's how it stands - I don't know where to apply it. I just don't feel like drinking - already spoiled by all sorts of fragrant seagulls



Radushka, ooooo ... I'm far from such a scale)) I basically have 1-1.2 kg at a time. more - it's hard for me.
I am switching to plastic buckets this year. 3x l. banks turned out to be very impractical! and so 2 jars of 2.2 liters in a pyramid take up space as one 3 liters. in a single room, you need to use the space to the maximum)

[Radushka]

Radushka, well, I'm kind of cunning too) Each batch will naturally contain certain plants and the ratio of components. That is, tea will no longer be the same. But the strong-smelling components will be mono, then I will add portions at will to the main mix: (pear, apple, oleagus, plum, strawberry, blackberry, maple, viburnum, sea buckthorn, sage)

[sweet_blondy]

sweet_blondy, Evgeniya, well, I also have all 20 kg of tea stored in one 10-meter room (well, not 20, of course. We drank a lot)
I pour the same type of mixes into one large container. Therefore, I decided - there will be four main tea mixes. Alder, fireweed, currant and barberry.



Yuri K, and on Saturday my husband and I found Ivanushka's meadow! It is necessary to go not far into the forest and we are on the way to the train. You just have to go out an hour earlier.The meadow is small. And Ivan-tea in our places grows very low, but ... 350 g of dried raw materials are waiting for their turn

[Linadoc]

Linadoc, soooo, and I'm already drying it (so that I don't waste time) means a miscarriage? Or as a medicine for which broth will go? I'll google it. ... by the way, thin stalks are already fermented for fiber - the smell is sweet, with compote. .. bliiin, also for a miscarriage. ....

[kartinka]

kartinka, Marina, try it, if it's not bitter, then it will go. Because aspirin in its pure form, and even sweetish, is still good. I didn't do it, because I make tea for pleasure, delicious and aromatic, and not just healthy.

[Radushka]

Radushka, and what is monarda I soooo love berngmoth is it a garden or forest flower?

on Saturday my husband and I found Ivanushka's meadow! It is necessary to go not far into the forest and we are on the way to the train. You just have to go out an hour earlier. The meadow is small. And Ivan tea in our places grows very low, but ... 350 g of dried raw materials are waiting for their turn

I can't help but congratulate you on this!

[Linadoc]

Linadoc, so I just wound up a thin stem and put them, then where to attach? And how much? I did it by the type of fiber from the vanechka (it smelled very brightly when dried with raspberry jam)

[kartinka]

kartinka, Marina, try them brew, what taste? What scent? Is there any bitterness? If everything is permissible, then use it as fiber from Vanka.

[kartinka]

kartinka, Marina, garden. It can be different. Annual-perennial ... with red flowers, with lilac

Today I poured my green stewed tea Vanka: alder: raspberries in equal proportions for dry fermentation. Granules at the expense of Vanka are not bad. The aroma is still much more pronounced than the taste, but this is still. Aroma with a predominance of alder and raspberry, sweet-fresh floral-raspberry, like green tea with raspberries. The taste is clearly tea, namely green tea with raspberry-herbaceous-floral notes, tart, velvety-sweet, simply expressed sweet, with bitterness and a long aftertaste. Vanka is still little felt in the aroma and taste. Alder tart-sweet aftertaste is felt in the mouth for an hour. Green tea color. It will be super cold!

[Radushka]

Radushka, and which one is needed for the bergamot taste?



Linadoc, with soooo heaps of leaves, twigs came out in a scrolled form, a faceted glass. .. I'll try.
Another question - in the same prize-winner I saw currants in the forest, but there are only leaves, without a few, I rubbed it - there is no taste .... maybe it's red, or it's not currant. I will ask my husband to go again. .. at least take a picture. But I have very few currants, I need to take care of it, dumpla, there is such wealth in the forest and I found it and I need to look for a goat willow. ...
And what would have already put everything - pink leaves and a peony where to add? In mixes or to vanechka?

what do you need

any ... they are all the same for my taste. The plant is unpretentious and not aggressive, like mint. mint can quickly braid an entire flower garden. Oregano is also good as a flavoring agent - meadow marjoram. Well, and thyme (not to be confused with savory) But, for me, all fragrant herbs are very ... intrusive, or something. Therefore, I will only use them, sometimes adding them when brewing. Depends on the mood

oregano - meadow marjoram

I don't know how much I know, but marjoram is a perennial from the Oregano genus. But Oregano itself is Oregano, also from the same genus and a perennial. I apologize if I confuse something

I saw currants in the forest

It is red, she will be "born herself" there, hence the name. Sour small berries and not at all fragrant leaves.

Oregano itself is Oregano

Yeah, right!

Oregano, meadow marjoram and oregano are different names for the same plant.
The marjoram that Yuri, you mention, does not grow in the wild in our area

[Linadoc]

Linadoc, so leave this forest currant alone? And here I was already delighted, but I was in tune
I'll look for Monarda in the bazaar, since there should be a garden one. ..

[Radushka]

Radushka, no, I don't really know anything about marjoram. But oregano (Origanum vulgare), or as it is called in Europe - oregano, is a distant relative to all of us well-known mint, lemon balm, sage, basil and other spicy herbs. Marjoran even gives Latin a different scripture (Lat.Orīganum majorāna). So apparently these are different plants belonging to the same genus and even family.
But I will not argue, in different areas there may be different numerous names for one plant. So, just recently I heard that oregano is also called Matryoshka

[Yuri K]

Yuri K, well ... we call her that! meadow marjoram!

[Radushka]

Radushka, I even looked at Wikipedia, it became sooo curious)) The names are well known, and marjoram and oregano

[Yuri K]

Yuri K, Oregano vulgaris is a perennial herb of the Labium family. Its other names:
oregano;
wild marjoram;
meadow oregano;
dushanka / stuffy / douche;
incense;
motherboard.

[Radushka]

Radushka, I believe more Wikipedia and Latin names. Sorry.

[Yuri K]

Yuri KWhen they say that they collected dog mint, everyone knows what kind of grass they are talking about. So what if it's not mint at all? Just like with oregano. And you can argue a lot

so leave this forest currant alone?

Yeah, let it grow further

Its other names:

Yes, God take it off, with names, linguists. The main thing is that we understood what it was about, and okay. They are all from the Yasnotkov family, spicy-aromatic, teas from them and with them are all fragrant, tasty and healthy