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

[Linadoc]

Linadoc, and also delicious mutton turns out

And you can argue a lot

I don’t argue, I’m for justice. They don’t listen, and okay, I’m not cold and hot because of this. Who is interested, they will see, the rest will simply ignore

And you can argue a lot

Yes, he is stubborn, but it's even cool. While arguing with him, you clarify something for yourself, you find arguments and information, so it's even good

Yes, he's stubborn

Stubborn ... well, you better go and drink tea, with thyme ... and a cookie.

and the mutton is also delicious

And not only lamb, I generally cook everything with spicy-aromatic herbs - meat, fish, sausages, ham, vegetables, bread, sauces, pies, cookies, homemade and processed cheese, cottage cheese, tea, jams, candied fruits ...

I'd better go and drink tea, with thyme ... and a cookie.

This is the correct approach

Friends, tell me, plz, maybe someone knows if there is any benefit from viburnum flowers? There is an opportunity to kick the hats and dry them. Does it make sense or not?

[Tricia]

Tricia, Anastasia, Recipes from viburnum flowers:
1. Viburnum-colored tea relieves nervous tension, soothes, has a slight healing diuretic properties. It is useful to drink both hot and cold, as well as to apply lotions on tired and puffy eyes.



2. Infusion of viburnum flowers. 1 tbsp. pour a spoonful of flowers with 1 cup boiling water, insist, wrapped warmly, 40 minutes, drain. Drink 2 sips 3 times a day 0.5 hours before meals. Helps with scrofula, various rashes. This infusion can be used to wash wounds. An infusion of viburnum flowers is also useful for gastritis with low acidity and painful menstruation. A decoction and infusion of viburnum flowers is a good expectorant, diaphoretic for respiratory infections. It has an astringent effect on diarrhea, stomach cramps. They use it to improve digestion, for cholelithiasis and urolithiasis. Outwardly - with skin tuberculosis, diathesis, eczema. It is good to gargle with viburnum infusion for angina, use it to wash wounds. (from)

[Radushka]

Radushka, Thank you!

Yes, I've seen Internet recipes, but they don't always believe somehow ...

And someone himself prepares the color of viburnum?

I'll cut it off tomorrow and dry it, let it be better.

I'd better go and drink tea, with thyme ... and a cookie
So I just tuned in for a break, and on you. ..

.

Does someone collect the color of the viburnum himself?

Kalina is definitely there ... and now what. ... I need it - potassium tea?



Girls - technical question! What is the best way to store tea? In the sense, is it necessary to pack each batch separately? Or the same tea (for example, Vanechka - granules and Vanechka - leaf - these are 2 containers, gradually added? Or each batch in its own container?

[Linadoc]

sweet_blondy, Eugene, well, I also have all 20 kg of tea in one 10-meter room.

I have a whole apartment - 30 sq. m.
Congratulations on finding Vanya!
Linadocwhat a beautiful seagulls! sorry I only have raspberries out of these three ingredients)))

I generally cook everything with spicy-aromatic herbs - meat, fish, sausages, ham, vegetables, bread, sauces, pies, cookies, homemade and processed cheese, cottage cheese, tea, jams, candied fruits ...

and I just can't reconfigure myself) for me all these herbs are for tea) although I often come across recipes with oregano or thyme. silly me)))
kartinka, this is as convenient for you.you can store each batch in a separate container, or you can add one type of tea to one container. here the people for the most part have been making teas for several years and pouring them into one container. Last year I put away each batch separately for storage. but I had 1 batch - almost a 3-liter jar came out, so it was convenient))

[sweet_blondy]

sweet_blondy, Evgeniya, well, I would not say that silly ... that is all coquetry, I think. And trying new things is interesting. Bread with dried dill and. leeks, tastes like butter.
Lamb simply "adores" spicy herbs. And the duck too ... In short, the sea is waiting for our Zhenya's experiments



kartinka, Marina, tea experiments, which I do for the first time and I do not know if I will do it again, I store in separate containers. Those teas that have already been tested and I know for sure that I will make more than one or two batches, I pour them into one container. I store tea of ​​different years separately. Now we are drinking tea for 16 years. On the 15th, two cans remained. One is just for experiment - how the taste will change during long-term storage. Second ... I'm not sure if I can repeat this collection. Last year it didn't work out to get the raw materials

Girls, here's another moment on the drying-frying. I poured the granules onto a baking sheet and put them in the oven. Fry for 20 minutes.
Now how often should you stir? How many times should the granules be waxed?
This is one question and the second-
in what state should the granules be after 150 * - if you touch them with an open palm, as if on a plane? Should they be kind of dry (dried) for it to feel?

[kartinka]

kartinka, Marina, 2 thin "- this is how much? The thickness of the layer is about 1 centimeter for me. I stir every five minutes (I raised the edges of the parchment, drove all the tea to the middle of the sheet, then redistributed it again with a hand / wooden spoon / spatula in an even layer). damp granules. But, there is something with nature that dries faster. This is not critical. At 150 20 minutes I never fryed. I can’t help. I have an algorithm 150-125-100 in the oven for 5 minutes 2 times-dryer at 70 to rustle (I do not count the time)

[Radushka]

Radushka, so I don’t want to cycle for a while - the conditions are always different, recently it was hot and today it’s cool, the weather difference is striking, so I need to focus on the granules, in the heat they were dry, but today (mono raspberries languished at night) the granules are moist ... Today I want to make a welcome in the evening - while the leaves are hardened. But most likely I'll do it at night - I'll have to cut it.
By the way, it seems to me that the cut is roasted to dry faster.
By the way, I just poured stewed raspberries into the pillowcase - there was a smell (in the process it was weak) and there is no taste at all (I brewed fresh)
Of course we will wait, but the color is immediately dark, like real tea, beauty
Thinly, I lay even a little less than a centimeter so that the granules are not cramped to get granules in one layer. But I have one middle grid, although I twist it 2 times.
So again about the frying - I somehow liked it more that they were dry wad - why is a longer frying harmful?

Yes, and in Radushka the leaves are one freezer or 3-hardening? I decided to temper something

[kartinka]

kartinka, Marina, I'm tempering everything now (except Ivan-tea).
The meaning of frying is in sealing granules. A crust forms on top, like cutlets, probably. And a longer one ... Well, all the same, the temperature of 150 is too high for me for a long time. Will it not burn?

I'm tempering everything now (except Ivan-tea)

And me and him when he is not more than 40% in the mix.

The meaning of frying is in sealing granules

Not really. When frying, starch and other sugars caramelize on the surface of the granules, which significantly improves the taste and color.

for me all these herbs are for tea) although I often come across recipes with oregano or thyme

Look at my recipes - I use all of them very often. Well, what's a pizza without oregano and basil? Today I baked it for tea, oregano right in the dough, basil in its sauce and sprinkled on top.

Dear tea-makers, at the top of the vote, mulberry is indicated with a small percentage of votes - it means that someone tried to make tea from it! Point, please, where about this with us? Or confess which one of you was? Anyone who has this experience - share it, otherwise I may have an opportunity to try to make something from mulberry leaves and I want to be, so to speak, fully armed with knowledge.

[mish]

mish, Natalia, all links are on the 1st page right under the recipe! There are also links to all questions and problems. Look there carefully and often!
Here are the links from there mulberry green tea, mulberry black tea
I didn't do it myself, but he treated me to green tea Zakhar, cold, I really liked it!

Girls, the question remains open - in what form should the granules or the cut sheet after frying be wet or dry (those are like the middle of the granules are wet, and the shell is dried) to the touch?

[Marine]

Wetish, of course. That is why we dry it afterwards.
Marine, also see everything in the recipe and under it on the 1st page, all the answers are already there.

[Linadoc]

Linadoc, thank you! I missed how I looked past - I repent!

Now I fry it just like that, with a moist middle, it turns out in one layer of granules from 10-12 to 20 minutes (like the weather)



I looked - there is no such thing in time, I invest, therefore, the question about the dryness of the shell of the granules, if they dried out in 12 minutes, they snuggled, and the temperature should be reduced immediately

sweet_blondy, Eugene, well, I would not say that she is silly ... that is all coquetry, I think. And trying new things is interesting. Bread with dried dill and. leeks, tastes like butter.
Lamb simply "adores" spicy herbs. And the duck too ... In short, the sea is waiting for our Zhenya's experiments

Zhenya is completely lazy - I practically don't prepare for some kind of inspiration, we don't have enough for me

Look at my recipes - I use all of them very often. Well, what's a pizza without oregano and basil? Today I baked it for tea, oregano right in the dough, basil in its sauce and sprinkled on top.

Lina, the temptress! It looks so delicious that I sit and think - why haven't I made pizza for so long ?! need to be corrected)

[sweet_blondy]

sweet_blondy, Evgeniyaperhaps you need to rest for inspiration. No wonder that inspiration is consonant with rest
Linadoc, Linochka, I have a question. Here, you and the fermented raspberry-alder-chegotam tea for granules made and stewed. What do you think is more fragrant?

[Radushka]

Radushka, my stewed raspberry-alder-pear from 22.05 smells already hot-jar, though do not close it, but the taste is still bitter, you have to wait, but the bitterness, though strongly felt, is pleasant.

[kartinka]

kartinka, Marina, here! Bitterness PLEASANT! Lina says that she then leaves. We haven't had last year's tea yet. Can not say. Although, I take 20% alder. It turns out and not bitter like

inspiration you need to rest.

But for inspiration, I need a magic pendel. I look at Lina's sweets - soooo I wanted pizza, but so lazy. ... Moreover, 1. what to do, you will have to eat everything, 2. and we save. ... and 3 full belly is deaf to work, 4. and I still need to collect leaves

[kartinka]

kartinka, Marina, I cook a lot of food preparations during a busy time. But rarely.

A large pot of lean borscht, or okroshka. Kulesh on the fire at once a large pot. A full multicooker pan of stew. If I cook potatoes for dinner, immediately more ... the next day there will be something to add to the tomatoes in the "cold" salad

[Radushka]

Radushka, went specially to stocks - alder 40% - wild pear and raspberry 30% just brewed yesterday, taste with bitterness, I drank it myself, and my husband diluted with boiling water and put another lemon, I tried it - it turned out delicious.

Only I didn't get enough of this tea - 150 grams, I probably still need to make it, apparently the tea will be tasty.

[Radushka]

Radushka, I went specially to stocks - alder 40% - pear length and raspberry 30% yesterday just brewed, tasted with bitterness, I drank it myself, and my husband diluted with boiling water and put another lemon, I tried it - it turned out tasty.

Only I didn't get enough of this tea - 150 grams, I probably still need to make it, apparently the tea will be tasty.

Alder is needed less. 40% - a lot

[Radushka]

Radushka, I did another mix - there are 30 and 25% - we will then compare now we will eat again, we need to collect leaves and look for goat willow



Monarda is nowhere to be found ,,,,

Monarda is nowhere to be found

seeds can be bought

Good day! Please tell me which rosehip leaves to take? Which fruit is long or round (decorative, with large flowers)? Or is it anyway what?

[Natalyushka]

Natalyushka, no matter what the fruits. the main thing is that it was a rosehip

[sweet_blondy]

sweet_blondy, Thank you. And then in our country house they changed the electric poles and broke the chic thickets of wild rose. I picked flowers there ... I'll go and peel the leaves.

[kartinka]

kartinka, Marina, I cook a lot of food preparations during a busy time. But rarely.

A large pot of lean borscht, or okroshka. Kulesh on the fire at once a large pot. A full multicooker pan of stew. If I cook potatoes for dinner, immediately more ... the next day there will be something to add to the tomatoes in the "cold" salad

This is normal!
I cook once a day all year round, lunch and dinner at once. And breakfast is eaten by who wants what from that,
what's left. Not left - your problems, or eat less for dinner or cook yourself for breakfast))) Gee ..)))

I got Vanechka and raspberries, I didn't have enough strength for a pear

So, just recently I heard that oregano is also called Matryoshka

So the Tatars are with the Bashkirs next)) And on our oregano "Matrushke". Well, there is another sound not "a" and not "e".

So the Tatars are with the Bashkirs next)) And on our oregano "Matrushke". Well, there is another sound not "a" and not "e".

Wow, now I will know! Thanks for the information!

sweet_blondy, Evgenia, probably, for inspiration, you need to rest. No wonder that inspiration is consonant with rest

in my case, in my opinion, I already need the help of a specialist, and not just rest

... And then at our dacha they changed the electric poles and broke the chic thickets of wild rose. I picked flowers there ... I'll go and peel the leaves.

Just don't make the rose hip mono. According to reviews, not very much. And in the village I almost always add it.

Today is a wonderful evening! Finally, I also opened the harvest season for a serving of fragrant tea! Went late, slept off after the daily shift, at 17.00. The tea mix will include: pear, apple, raspberry, some viburnum, maple and cherry. Viburnum flowers (or hawthorn?) And absolutely minuscule rose hips.



And most importantly, I marked the beginning of the season with the purchase of a new porcelain Chinese teapot for 900 ml, and I took the boxes for the nice little things on the cheap I want to make these moments an annual tradition

[Yuri K]

Yuri K, everything is correct. Traditions must be created! Congratulations on your debut! oh, and the goodies will be in boxes!
Ps - you have to make a rack. ....




Deaochki boys. A technical question - how much tea do you need for 1 person for a year ??? About 3-5 medium-large mugs per day? Write how much you collect for yourself - no gifts. I want to orient myself with the minimum

oh, and the goodies will be in boxes!

Last year is still enough, this year's workpieces will be stored until next



And these are my cherry-trees, which have run wild and grown to huge areas, you can't get through them. Would grow so fireweed in my area

these are my cherry pickers,

And what are visharniki?

[kartinka]

kartinka, it seems to me to my family (for two) 3 kg per year - I brew tea behind my eyes 1-2 times a day. in a thermos for 1 liter. drink not strong at all 1-2 tsp. on a thermos. so consider
visharnik - overgrown cherry
Yuri K, congratulations on the opening of the harvest season! and with purchases
yeah, we have noble cherry trees, I like the leaves of young growth - tender juicy fragrant. they already start to smell upon collection!

[sweet_blondy]

And what are visharniki?

Intuitively, you can guess from the word cherry This is a dense thicket of uncontrolled cherry growth.
sweet_blondy, Thank you!

most of all I like the leaves of the young growth

they are sticky, wash your hands after them constantly. But I’m going there for half a km, here I’ll go half a km, pinch something there, I’ll find it there, and I wander like a pig with dirty hands.They will also take them for a maniac Although I also collect them, it is convenient to use the method of scraping up all the leaves at once

[Yuri K]

Yuri K, I also grab the growth and with a slight movement of my hand from the bottom up I collect all the leaves))))
I collect almost everything like that. the exception is a ground breeder. there is still each leaf separately))
I collect them in gloves - those that are fabric but rubberized on the inside. conveniently! pens are intact, leaves are collected)

I collect almost everything like that.

Tried it, didn’t like it, especially the pear and apple tree. They are pulled off by twigs. No, I have an individual approach to each tree

[Yuri K]

Yuri K, yes, with twigs - for sure! I come home, I cut off the twigs))) but on a sortie it takes less time to collect))) that is, you can collect more)
it's like cutting out a raspberry bush, bringing it home and tearing off the leaves