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

[Radushka]

Radushka, at ease, you can perform

Then you will tell, you will poison your soul with yummy

[liusia]

Got a pear, some alder, raspberries and some apple tonight. Vanya's package remained small. Today I looked, I only got 1 kg of vanechka, you can still collect leaves, but there is not much left of it and a small one, let it grow a little ... in our meadow Vanechka has just released the tops of the peeled ones, I will wait, maybe for a white-pink how many I will dial. ... about the languor of Vanechka - we get green tea, right?



liusia, this, yes, without a shtebik - as without hands



Linadoc, today it is dried, tomorrow I will put a pear with an alder to languish. I can even imagine how it will be

What are your Axion models?

I was about to defrost the freezer. I'll have to make tea
We got 150 g of ivanushka and a different (small) amount of apple, pear, currant, raspberry, a little spirea (cut out a bush). Lies - defrosts ... smells awesome!

[Yuri K]

And I have only the highest grade tea

and I have no doubt!

Cool, you alone (!) Noticed this moment

and some do not even know which side to approach Vanya
Yuri K, can you tell the name of the model? I look, I choose)) I don't want to manually twist))
Radushka, mmmm, tell me everything is so tasty, does she give a strong aroma to spirea? What grade do you have? I bought 2 varieties this year. I chose one of them according to the principle that it grows faster and the leaves are large

can you tell the name of the model? I look, I choose)) I don't want to manually twist))

On the label at the bottom of the meat grinder itself, only M41 is printed. I watched the second series of numbers on the Internet, apparently it goes by the number of special stages. They write that it is noisy - right! Grilles rust - that's right too! But the infection works, I've had it since 2013
They have never used dopes, they just roll around ...

[sweet_blondy]

sweet_blondy, Evgeniya, I have three (had). All three are decorative. The tallest spirea is Wangutta. Two dwarfs. With very small leaves and those that are bright yellow before flowering. Here, the very one, bright yellow, and cut out. I will limit her growth. Something my undersized plants almost always become not as dwarf as they were announced. The aroma is not very strong. But, pleasant enough. It's just a pity to throw out the leaves. Especially I would not turn her on for tea, if that

[Yuri K]

Yuri K, Yura, thanks, went to read.
And I planted sage at home, two-year and long-term
And then last year they did not understand whether it was growing in our country or not. The local population was not in the know.

And then last year they did not understand whether it was growing in our country or not.

Well, I was wild, field (dry steppe) In any case - good luck!

[Yuri K]

Yuri K, what we need!
Radushka, well ... I wanted to kill two birds with one stone - and in tea and decoration of the site



also decided to take axion m41. the price is sweet. and if the performance is the same, then I'll be happy. the main thing is there is a reverse - which is not in my current one)))
took out the leaves from the freezer / refrigerator. arranged 3 teas. smells slowly fill the kitchen. Vanya is just a bomb! it seems to me that after defrosting it is even more fragrant than after a simple withering. no, of course, I read many, preparing what would be fragrant, so that right away from the unfrozen leaves. I'm impressed!

Vanya is just a bomb! it seems to me that after defrosting it is even more fragrant than after a simple withering. no, of course, I read many people preparing what would be fragrant, so that right away from the unfrozen leaves. I'm impressed!

While we were driving from the Tyulgansky district last year in a car, we almost lost consciousness. I had to stop, pull it out, stir it up! No other plant simply gives such aroma.

also decided to take axion m41.

Good decision



Something this year I do not see the abundance of sage as in the past (((Single plants, but no mass flowering

[Yuri K]

Yuri K, ours in the car did not smell)) I immediately wrapped him tightly in a blanket. but when she began to unfold the house, it was so hot inside! when withering, the aroma began to appear, but weak. but after defrosting, the aroma is straight. I'm preparing mentally for tomorrow's fermentation. I will have 2 teas out of three with him.
I'm still thinking whether to make it stewed. last year, I did not work out with him. read. it is necessary to work on errors))



Yuri K, it's so early ... yesterday I was in the zauralka - it is still small for flowering ...

I want to do mono. There is an apple and a pear. Which one is tastier? Something I lean towards the stewed pear. Or try an apple to darken?

Today I picked up not blossoming vanka flower stalks. It turned out pure unblown flowers only 280g. Now I understand why 100g. this tea is so expensive. Dry, it will be very little. But from the stems, good fiber will turn out. The peduncles are still not so big, after 2 days I will look, the benefit of Vanya is growing a lot.

Good afternoon everyone! I'm for advice. Until now, I made mono cherries and vanechka. Yesterday I cut branches of cherries, thorns, plums. Vanechka is in the freezer. I want to make a blend. Tell me how best to prepare raw materials from such a configuration.

[Linadoc]

Congratulations Linadoc and yourself with our professional holiday!

Dear tea makers, have you noticed the regularities between the tightness of the jar closing during dry fermentation and the aroma of tea? I had a jar of currant tea. At some point it smelled VERY strong, time passed, now I got it - there is almost no smell from the leaves. I'm thinking, maybe it's worth putting cling film on the jar, and then closing the lid, then the oxygen access will be minimal. Or do you still need more oxygen from the outside for dry fermentation? I have this in many banks: after a couple of months the smell is strong, and then it disappears gradually.

[KameJIia]

KameJIia, Karina, can not say. I have all the jars with tight-fitting lids. And I put the film only under the lids of plastic containers. I have such ... their lids "walk"

[Radushka]

Radushka, and the smell does not disappear over time?
I recently made a vodka tincture. One and the same one poured into different bottles. One bottle had an ordinary cork stopper. In the other, there was a metal screw, and I first covered this bottle with cling film, then screwed the lid on. After a while, I saw that the processes in the first bottle were proceeding normally, a precipitate formed, the color of the liquid became transparent. Nothing has changed in the second bottle. I poured the liquid from the second bottle into a bottle similar to the first, and after a while the liquid also became transparent and a precipitate formed. Therefore, I conclude that oxygen access (or lack thereof) is important for the storage of "live" products, including in tea. The question arose to what extent the tea should "breathe" oxygen during storage.

[KameJIia]

KameJIia, Karina, I have only reduced the smell of basil in a tea mix with basil. The taste is not lost, only the smell. But, someone wrote somewhere that basil, indeed, loses its smell during storage

[Linadoc]

Linadoc,
I read about rosemary:
Has a calming effect - helps to relax and improves mood. To do this, rosemary oil is inhaled, added to the bath, used during massage, or taken orally 1-2 drops.Improves attention and memory - rosemary is indicated for students and schoolchildren with severe mental stress. Has an antioxidant effect - destroys pathogenic bacteria (staphylococci, streptococci, Escherichia coli, yeast fungi). Plant-based products improve cerebral circulation, which is indispensable for people who have suffered a stroke. An infusion of leaves is useful for asthma, upper respiratory tract pathologies and colds. To get rid of headaches, use leaf infusions or inhale the oil of an evergreen shrub. The plant has a choleretic (the list of choleretic herbs is here) and a tonic effect. Helps with decreased vision in children and adults.
It has an analgesic effect for pain in the heart and intestinal colic. Gargling has a beneficial effect on inflammation of the pharynx and larynx. The plant is able to improve digestion and increase appetite. It is indicated for menstrual irregularities in women. Rosemary is useful for diseases of the stomach and intestines. An ointment based on the component is used for dermatological problems, boils and long non-healing wounds. Rosemary-based products are effective for gout, neuritis and neurological disorders. Rosemary is able to raise blood pressure and increase heart rate. The plant has a positive effect on thrombophlebitis, rheumatism and parotitis.

A source: 🔗

Is that all right? How would it be in tea?

[lily_a]

lily_awhat interferes with drying and adding to tea?

Today my son and I walked 10 kilometers, from half past six in the morning to four in the afternoon !!! Over the steppes, over the weights, the goal was to find thyme within reach of our feet! We got to the destination by train, and go ahead! We have achieved our goals! Thyme was found, photos were taken
In the photo: thyme, then a bunch of rosehip petals, the next is a little sage, and the last is a blooming silvery sucker. The legs are naturally unfastened, the calves of that and look will cramp, but for the sake of SUCH aroma in the room, you can survive everything on the sly. It's just a bombastic scent!

[Yuri K]

Yuri K, oh and you had a good hike! I suppose the son will now sleep in a dead dream))))
Is it a thyme growing somewhere nearby? but I go to Bashkiria
I also collected a sucker yesterday. aroma!

[Yuri K]

Yuri K, this is a successful trip. And I don't know what a sucker is, I haven't seen it live. Thyme grows in the garden, but also there is no color. I also have a good catch of Ivan's tea, I collected 2 bags of inflorescences, since we have a lot of Vanka, there are few leaves. So there will be more fiber.

[sweet_blondy]

sweet_blondy, liusia, hike to all hikes! Here, the foothills of the Ural Mountains are emerging, so we climbed up one of the hills. It's a pity they don't like pictures very much, it's understandable - traffic, otherwise I would have thrown beauties!
For example, here ...

[Yuri K]

Yuri K, this is the catch
And closer there is a photo of a sucker?

I'm not Yuri, but still

[Seberia]

Seberia, there is, but the pictures have not been processed yet, so far I can not expose in any way))) On the Internet, you can also find by searching for a photo of a silvery sucker

[Yuri K]

Yuri K, prettyoooo!
and then I will share last week's Bashkiria

[sweet_blondy]

sweet_blondy, yeah, only we have a narrower-leaved one, and the aroma near it is a head in a circle, to awesomeness)) True, only during flowering!

[sweet_blondy]

sweet_blondy, Eugene, thank you
I have not met this

[sweet_blondy]

sweet_blondy, Bashkiria is a separate topic, breathtaking with its beauty !!!

[Yuri K]

Yuri K, this is in the Ural. but in the country the leaves are smaller and narrower

[Seberia]

Seberia, it catches your eye immediately against the background of green trees, as if covered with a patina, such a whitish tree
Here he processed it quickly, he is such a handsome raskoryak




sweet_blondy, and not sea buckthorn in the country? They are of the same kind of a tribe, they also bloom amazingly and one to one they look like a sucker, only the leaves are very small!

Maybe someone can tell me if it is possible to use erect cinquefoil leaves for tea.

M41 printed

They have never used dopes, they just roll around ...

Well this is necessary! I also took M41.02, I was satisfied with the power, and the stages, and the price, taking into account the power and the stages.
All graters will work fine for blanks, otherwise I had to bring a combine for this, a screw juicer is excellent for mashed potatoes, jellies and sauces, attachments for stuffing sausages are also necessary, since I regularly make sausages. So she immediately killed a bunch of hares by buying one thoughtful meat grinder

cut branches of cherries, thorns, plums. Vanechka is in the freezer. I want to make a blend. Tell me how best to prepare raw materials from such a configuration.

You can temper everything and scroll. You can temper only fruit, and turn Vanka once, ferment for 3 hours, then turn with hardened garden ones and ferment for another hour or an hour and a half together.

someone wrote somewhere that basil, indeed, loses its smell during storage

All spicy-aromatic ones quickly lose their aroma. Essential oils go away

I read about rosemary

I wrote that it belongs to the family of Yasnotkovy (labiate) spicy-aromatic herbs. And it can be easily added to teas like all spicy aromatic herbs. In mixes, I usually make 5%, mono can be made according to my recipe for aromatic herbs and then added to ready-made teas. But the scent goes away quickly.

[Yuri K]

Yuri K, what beautiful places you have already for this one you can go for leaves. How far are you going? It's a pity that we have no sucker ...



Girls, boys, just arrived, while everything is swaddled, there is no strength to watch ... -what is better to do with viburnum? I picked up the leaves, now the question. It seems that I saw something, where, I don't remember ... another question about hazel and walnut. I picked up some more black currant, sooo want it mono (I like the smell so much) although I have a little of it. Or mix it with something neutral? What is the best way to make it, so that there would be live currants

[kartinka]

kartinka, these are the places of exception! And for the most part, continuous steppes with dry winds, hellish heat in summer and cold under forty in winter The exiled city of Orenburg in the past is

Well this is necessary! I also took M41.02

[kartinka]

kartinka, Marina, with apple tree 50/50, or with strawberries (large-fruited garden strawberries), if you want granulated. If a cut leaf, you can mix it with raspberries. I liked the strawberry one the most. You can apple + strawberries 25% each + currants-50%
but, actually, I have a recipe

Fermented tea "Currant Benefit" from black currant leaves and other (Radushka)

sweet_blondy, not sea buckthorn in the country? They are of the same kind of a tribe, they also bloom amazingly and one to one they look like a sucker, only the leaves are very small!

and sea buckthorn is also right across the path)) only for the second year I have been watching it - it does not bloom. apparently spends a lot of energy to wake up after winter.

Well, here I have opened the tea-making season. a meat grinder is a beast machine. in the literal sense - growls like a beast with its functions copes 100%. this year I decided to fry only half of the tea. let's see how this affects the end

[sweet_blondy]

sweet_blondy, Evgeniya, maybe the "man" (I'm talking about sea buckthorn)?

[Radushka]

Radushkamaybe) the main thing for me is what leaves give

I picked up some more black currant, sooo want it mono (I like the smell so much) although I have a little of it. Or mix it with something neutral? What is the best way to make it, so that there would be live currants

I also really love the smell of currants, and I found that its twigs smell the most. I add a couple of twigs to any ready-made tea and notes of currant are clearly heard. And when mixed with a 50/50 pear, the flavor was less.

[Seberia]

Seberia, it catches your eye immediately against the background of green trees, as if covered with a patina, such a whitish tree
Here he processed it quickly, he is such a handsome raskoryak




sweet_blondy, and not sea buckthorn in the country? They are of the same kind of a tribe, they also bloom amazingly and one to one they look like a sucker, only the leaves are very small!

What a handsome man! It is a pity that we are not growing.

And please tell me what is better to do with sea buckthorn? Simmer or ferment?

[Natalyushka]

Natalyushka, Nataliya, simmer - green.
Ferment - black.
Which one to you?

languish - green.
Ferment - black.

Thank you. I will languish, I want to try green.

And please tell me what is better to do with sea buckthorn? Simmer or ferment?

And please tell me what is better to do with sea buckthorn? Simmer or ferment?

For sea buckthorn mono, the reviews were not very good. Better probably mix. 50% -70% sea buckthorn (if you like it or a lot of it), the rest are raspberries, currants, plums, thorns, or cherries (not everyone likes cherries either).

Here is my result for the last 4 days at the dacha - pure Vanka and Vanka's mixes with a small percentage of other streams. The total weight of the finished dry tea is 2150 g. I brewed Vanka with pear and raspberry and Vanka with pear and alder for testing.



And these are the magical places where I collect alder

I took it off with a repaired lens. Dropped, a screw fell out in it and prevented focusing. Well, I took it apart, found it and took out a screw, at the same time cleaned it from dust. Now he shoots super!