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

[Linadoc]

Linadoc, I'm shocked by your abilities ... Even I do not go into such finely tuned photographic equipment, although I have a pair of lenses for the main travel

Well, I can't leave such a valuable lens without help. I first removed the lens from the front, it was easier and there was dust, I cleaned everything and blew it with an enema. And then she climbed from behind, also with an enema. I took pictures of each step on my phone and did the right thing. When I collected it, there were 2 "extra" screws left, after a careful study of the photos I found their location - they fixed the autofocus gears in a separate block. Although everything is perfectly fixed there, I still screwed them into place. Blown out the central lens and all the gears. Now everything goes smoothly and quietly and the picture is free of garbage

[Linadoc]

Linadoc, Linochka

I'm shocked by your abilities ...

join golden pens
Itself while I dry mono-rose in the amount of source 380gr decided to fry 100 * half ... it's a pity that everything.

more inclined towards all the same half

Right! Otherwise, the aroma will go away ... into the distance

the aroma will go away ... into the distance

While there was an opportunity, I overplayed everything, I did it according to the principle of mint (a spicy-aroma recipe), but I was still afraid to raise the frying from 100 to 120. I fried 1/3 by 100, drying the base by 60 *. I will dry the frying in the oven at 65-70 - how will it turn out to set t-approximately. Smell from drying - straight pink

made according to the principle of mint (spicy-aroma recipe)

Please from this place in more detail. Otherwise, I was just going to dry up the mint and turn it through a meat grinder, as it is written, and dry it in a dryer, although I have it at the same temperature, it is not regulated. Only the lower tiers get hotter air, the upper ones are already cooler.

I am reporting. I really liked the sea buckthorn!
I walked with the dog and saw that people were cutting the sea buckthorn, but I needed everything всё. I came with a bag and took all the branches. At home, I cut off the leaves with scissors for half a day. She set her to languish for the night. Tumbled for 12 hours at 60 *, dried in a pan. Such a honey aroma stood during drying! Reminds of a goof, but not as strong.
I read the advice to make in a mixture and set the rose to ferment. But I began to dry the sea buckthorn separately (for testing), since it dries quickly in the pan. And immediately brewed it. The result impressed me! She didn’t add a rose, scroll it too. Dried a bag of good green loose tea. I do not regret the time spent on these thorns. I will look for where else to cut the branches.
P. s. and also made tied tea from the tops of her heads.

I'm thinking about buying a dryer, which one is better to take or which one I shouldn't take. Share your experience.

and also made tied tea from the tops of her heads

From the tops of WHAT?

Dried a bag of good green loose tea

And what is the color of the tea leaves?

Looks like a goof, but not as strong

It should be so. They are relatives!

Please from this place in more detail.

Exactly! And I am interested in the mint rite. I just don't want to dry it ...

From the tops of WHAT?

Sea buckthorn.

Color - strong green tea. The taste is slightly tart, honeyed, with sourness. Very nice.

I also made an apple, including currants, peony petals 3: 1: 1, fermented. I also liked it very much. More peony is possible, it is not so bitter (it was pale pink).Interestingly, the color of the peony affects the taste? Burgundy flowers even have a bitter smell.

Lovely forum users and members of the forum! I tried to find dandelion fermentation in the internet and here on the forum! Not found .... Apparently because of bitterness. But I decided to try it)) I froze it for 2 days, then twisted it in a meat grinder and fermented! The scent went off after 24 hours. Fruity, delicate, very similar to Ivan tea, but differs in some softness, or something. And when drying, the aroma was on the whole apartment !!! Swim in it at least! I could not resist and immediately brewed it to check the bitterness. I can say that there is practically none, or rather there is, but nice)). If also with some kind of sweets in the form of cakes, for example, then just a super combination. Although I liked it very much, and considering the benefits, it's generally super. I will wait what aroma will be after dry fermentation!

Interestingly, the color of the peony affects the taste?

I made from intense dark red. There was no bitterness. But, fermented, not tormented. There was such a normal taste of milk oolong

[Innesa]

dandelion fermentation

Innesa, flowers or leaves fermented? This is so much good!

[Innesa]

Innesa, flowers or leaves fermented? This is so much good!

Leaves)) Flowers have already flown away))



From time to time I open a jar of dandelion - the aroma changes. Difficult to convey, but very pleasant, very. It intensifies and already differs from Ivan tea completely. Soft, delicate, but it feels like it goes on strengthening. I'm waiting))

And we have leaves, and flowers, and parachutes in a huge number ... I'll have to try. Thank you!

But, fermented, not tormented.

I also fermented with apple and currant. And how long does it take to ferment a peony separately?

Leaves)) Flowers have already flown away))

That way it's more fun to fight a dandelion😊

This dandelion strength is great! Made strong, dark brown, saturated, it tastes decently. It turns out that if mono, then medium brew. But in blends with others it will be gorgeous! We must try with different ones)) With a dandelion, now we don't need to fight))

And how long does it take to ferment a peony separately?

I did, it seems, 6 hours. I don't even remember. But, he did not freeze. Then Zachariya was not familiar with the method

Ay !!! Doesn't anyone know anything about Potentilla?

[Tashenka]

Tashenka, Natalia., knows. But, I did it only as part of a garden mix. my bush is still very small.
Cinquefoil is what is called Kuril tea? If so, then ... it's not for nothing that they call her that!

I don't know what they call her. I have 2 bushes. One blooms with yellow flowers, and the other white. I bought the first one 2 years ago at the joint venture, because I liked the photo. He gave me a very good increase. And she took the little white one there last year. I still have it small, but, most importantly, it is alive after winter and even bloomed.

[Tashenka]

Tashenka, Natalia., I also have yellow flowers. Good!

[Linadoc]

LinadocI'm shocked by your abilities ...

So do I. And from the amount of tea in 4 days. I do so much for half the summer.

[Radushka]

Radushka, and what is the best way to do it?

[Tashenka]

Tashenka, Natalia., which one I don’t know better. I ferment everything while there is a lot of space in the freezer. As soon as it becomes small, I will begin to torment

Well, girls and boys, you infected me with tea making. Today my husband and I went for a walk through the remnants of the forest, almost everything was cut down, dug up, and the whole forest was in rubble, but I came with a rich harvest, and a leaf of forest raspberries, and strawberries, it’s difficult to collect them, and I found a gorgeous alder, and even vanka whole thickets, here I have tops on the "White-pink" and leaves, and flowers, and fiber, just super. She walked past someone else's apple tree, did not pass by, picked up the leaves, cut down the plum, good twigs also in the bag. Well, clover flowers are another matter, and knotweed too.

Girls-boys: girl_cray: help mi! Poured joy into 2 packages
We have such a vanechka. I'll deal with the leaves-stems.I want to make the tops - what to rip off? All? Are all small peduncles from the stem? to the top of your head? I recently met a stove, for the first time I will do something with flowers, and where are the pink sticks? I want tea from the tops, which is expensive



Belorozovy will go to look, but I need to push it a little in the right direction.

Belorozovy will go to look, but I need to push it a little in the right direction.

Everything is correct, the process is completely described there, inside and out.

Well, clover flowers will go to another matter

And I also added it to the mixes, the flowers themselves I won't say about the aroma - in the mixes everything mixes and it is not clear whose aroma and taste becomes.

[liusia]

8
Heaps turned out -1. leaves are large, 2. the upper leaves are small, narrow (made macho) 3. The tops with a greenish stem 4. flowers 5. pink sticks 6. The stem itself is on fiber. Top 15cm
What can be connected?



The heaps have decreased empirically -1. large leaves for granules 2. small, apical on leaf 3. Tops on white pink 4. Flowers and where are pink sticks? It is easier to peel them off with the top leaves on the sheet.
Help



Or sticks to flowers?



I’m standing. ... rip off into piles. ... ay! !!!!!!



liusia, just sat down to rest, such a time trouble. ..: lol and Vanechka broke off - I'll write about the mint a little later from a notebook, somewhere I stuck it. It seems like this: separate the leaves and stems. Wither, harden, divide the leaves into 2 piles -1/4 and 3/4. scroll 2 times frostbite leaves. Fermentation of a large pile for 2 hours, a small pile for 10 hours, a small pile goes to frying for 120 for 25 minutes, then drying 65g, a large pile directly into the dryer for 65g. This is what would be a darker color - small, big - smell. Then mix everything in a pillowcase
The stalks were twisted and fermented, and divided in the same way. It turned out great.
It seems that she remembered everything, maybe Lina will fix it, this is from her recipe-strong-aroma. I did the same yesterday as a mono rose. Already today the smell went out of the pillowcase, half a jar of 0.5 came out, the grankles are good



these are pink sticks, they are either small or huge. I try to separate them, but they do not separate well — I have to one at a time. They are either in flowers or in small leaves for loose leaf tea. Much better, I'll separate them from heaps. As a Cinderella, they are few separately. ... 80gram


Flowers also came out 230 grams

The tops came out 210 grams

About the stems and leaves, about the tops - understandable - shrimp, granules, leafy, white pink. what to do with flowers and sticks?



I just started to read "fluffy", do not burst into everything, now I think - boxes (these turned out to be sticks) to leaves or flowers - I am back in place



Until no one showed up, I will write what I decided - sticks - boxes + top leaves 1x1 with a frying of 100 degrees, from flowers - fireweed honey. .. it's a pity the flowers, but they write that they are very bitter. ... until tomorrow (while everything is dried and put the flowers in the fridge) I'm waiting for the collective mind

[kartinka]

kartinka, Mix Ivan tea as your heart desires. My husband and I do differently: leaves + boxes (sticks), and leaves + buds (tops), and leaves + flowers, and all together leaves + flowers + buds + (tops) + boxes, and boxes + buds, and all separately. Everyone tastes Ivan-tea for us. Only we never freeze it. So let your imagination run wild. And yes, when Ivan tea begins to bloom, you have to somehow break into all its components. And our tops have just begun to peck, so we still do macho.

I went to the river, get some oxygen in the morning, leave the spinning bait, get away from worries in general. Then I decided to pick up mint, since this season its sea is growing along the shores, the harvest for it today! And I couldn’t believe my eyes, these are the little-finger soldiers sticking out among the grasses! I don't know what it is, but the smell is pleasant, pure mushroom (It looks like it's Psatirella Candolla)

[kartinka]

kartinka, Marina, Thank you from the bottom of my heart. So I will make 3 types of mint tea, as usual, dry through a meat grinder and drying, and 2 types with hardening and fermentation, with and without frying. We must try everything.

[liusia]

liusia, ludochka, this is not me you need to thank, although it's nice, you need to find time and read-read-chiate branches for all teas in a row. And then do and try and compare. This is tea making. Hobby is a process. .. with the result.
I want to share my joy - since I had Vanechka decently - in the sense of the leaves themselves - apart from the apical - white-pink and fluffy from the boxes, I decided to ferment the leaves for a day - and so it turned out to be real tea tea. .. brewed 3-4 minutes small !!!! a pinch, I decided to pour part of it into a glass for a photo. Looks prettier in a white cup. True, there is very little smell (immediately after drying), but I liked the taste very much. Although they write that it is the long teas that do not really smell. There is a smell, but good, expensive black tea, as for my scent. : girl_dance: Tea 24-25 hours (added an hour, based on the frying of the last batch)
I will make a new 3-liter daily tea now. For comparison later. Already hands are itching to go to the collection. .. but the second day drizzle or rain
In total, it turned out to be about 50 grams of apical and fluffy and half 0.5 jars of flowers. Both mixed with the top leaves for quantity - afraid for the quality of fermentation. I haven't tried it yet. I liked the smell - I hid it for now and wait. .. Today I will finish the daily enzyme and I have to go

Thank you all - there is a lot of information in the branches, you need to read everything (do not reread)
Now questions -1. What's the longest fermentation ever?
2. Has anyone tried to torment Vanechka?

[kartinka]

kartinka, Marinochka, I read it as the most interesting book. There are a lot of Roly, here, too, I seem to have prepared it, but I also want to darken. The girls write that there will be real green tea. I just have to try, stewed and still "Fluffy". And the longest is like 36 hours. Oh, and it must be tried.

Has anyone tried to torment Vanechka?

I just took the stewed Ivan tea out of the multicooker and sent it to Isidri to dry. It smells of strong black tea, without any fruity notes, such a tart and thick smell. Spun on the middle wire rack, sent the granules to the slow cooker in the slow cooker at the lowest temperature level, I think, 60-70 degrees there, for three hours, the granules after languishing do not fall apart, even raspberry granules after languishing keep their shape better than without him, I love the taste in teas more than the aroma, so this season almost all plants are sent to the meat grinder and languish. Delicious.

[svetn]

svetn, Svetlanochka, not a little 3 hours and granules? I thought to grind the leaves for at least 5-6 hours and then scroll through them, I tormented raspberries in the Radushka recipe. She did it according to the recipe and with languor. But since it's too early to try, I'm just doing it. As I type Vanechka, I also want to darken and I want to make the usual fermentation of hours then at 36. I have one 3l jar of 4 hours, now 3l of a daily jar came out and I need to make 3l both stewed and very long. What would then be what and what to compare. Something experts are silent about languor. And I don't know whether to fry the tea or to dry it straight away. .. probably dry immediately. .. I would also like to do it according to Vyazemsky - do not dry it beforehand, but instead fill the jar with a sweaty layer all the way and under the lid for a day. But I want to make it sheet, in short, I want everything. Today the package of pink petals has broken off. This is probably all that will be - I already broke my head - where to adapt them ... some of them will go to the pink dance, but I also want mono and also mixes, in short, I want everything. .. (grabbing little hands) while I'm thinking, how to divide ... wealth



Yuri K, photo - look, and I went around - there is no mint anywhere and the children have grown quite a bit. ..



Girls-boys have another common point - whether to pick off the central vein from the leaves (it turns out, as it were, 2 halves of a leaf), if you pick off something from everyone? Lina wrote as what is needed - they worsen the taste of the tea, I cut it off, albeit dreary, but I myself think, maybe with which leaves this business can be left?

the children grew up quite a bit. ..

to grow more, it must be cut constantly. Moreover, the shorter you cut it, the faster it grows! Well, not at ground level, of course. And until the first leaves, from the sinuses of which such tiny leaves are visible. These will be new branches.You can also root the tops. So that the plantation grows faster. But, mint usually turns into a vicious weed

can which leaves this business can be left?

I am not removing the center vein. Only if it leaves itself when you tear off the sheet. I only pinch off the leg. Therefore, I hide the nail of my right hand from prying eyes, if it is not corrected by manicure (the nail plate splits) all season of tea preparations

I have an unexpected joy! People have already heard about my teas! And the day before yesterday, VKontakte received an offer - they are going somewhere where black alder grows. Actually, they offered me to pick leaves in exchange for a little of some tea from my ready-made ones, for a try! Do you think I could refuse such an offer with home delivery?

[Yuri K]

Yuri K, wow! what a news! Congratulations!))) it's wonderful!

[sweet_blondy]

sweet_blondy, Thank you! I will add a little bit to all mixes, so that it would be barely felt, according to Zhmenka

[Yuri K]

Yuri K, order more! There is never too much black alder!
And if the leaves eaten by something / someone are, I hope it will not bother you (it does not affect the quality of tea in any way - it's checked!)

[Yuri K]

Yuri K, I hope they bring you more fragrant leaves! as I remember - I really want to go collect again)) but I still have the previous batch in the freezer, but it is not rubber)
last year I collected it in another place - did not smell at all - only during fermentation. and this year, after the training camp, I was overwhelmed)

[Yuri K]

Yuri K, good exchange!!! Very happy for you !!! And I picked up alder leaves, and only now it came, and what alder! For me at that moment it was just alder that was important. It did not even occur to me to look at the differences. I’ll have to ask my husband to take me to that tree in the forest, if I don’t find it closer.

home delivery offers?

that's really good news

Thank you all for your lively participation.

order more! There is never too much black alder!

Yes, here I can not dictate conditions, for me in general it was unexpected an offer from complete strangers who just got on my page!

Has anyone tried to torment Vanechka?

I wrote June 5 about languor and the result, taste and aroma of real green tea. Tomila 9 hours (night) on heating 60 *.

decided to ferment the leaves for a day - and so it turned out to be real tea tea

This is how real tea tea is always obtained from Vanka. At any time of fermentation. If you ferment for a long time, then the color is completely dark, like that of pu-erh, but the aroma and taste are also ... .... not very, from my point of view.

I guess I don't understand anything, but pu-erh with its smell of mossy mushrooms on an abandoned grave and the taste of silage is clearly not an example to follow.

I prefer delicious and aromatic tea, and the color of tea from Vanka is always excellent

whether to cut off the central vein from the leaves

If it is hard and breaks off easily, then take it out, and if it is soft and rests, then you should not load yourself.

they offered me to pick some leaves in exchange for a little of some tea from my ready-made ones, for a sample!

Just a miracle, not an offer! Of course, we must use this opportunity.

And over the weekend, in addition to gardening and mowing, I made tea again. I decided to cut off the branches of the apple, cherry, blackthorn and sucker, obstructed the passage and shaded the currant bushes and greenhouses for me. Well, I put the leaves into tea with Vanka. Moreover, half of the leaves of the apple tree and the sucker sweated, half and all the leaves of the cherry and thorns were tempered according to Zakhar. Vanka just faded. In the morning I mixed everything and passed it through a meat grinder. Fermented all together for 4 hours. At the exit, I got Vanka with the aroma of apple baked with honey and a spoonful of amaretto. I have not tried the taste yet, it hangs in a bag.

with the aroma of apple baked with honey and a spoonful of amaretto

So, I'm not the only one who thinks that goof gives honey aroma to tea

I'm not the only one who thinks that goof gives honey aroma to tea

What honey, even eat this aroma with a spoon. I also fell in love with sea buckthorn for this aroma.

[I don't feel like eating sweets after such tea all day!]

And I'm talking about dandelion again! We drink with my husband and do not feel bitterness! For several days I stood in a closed jar. The aroma is delicate, as if they collected a bouquet of dandelions and then stuck their nose into this yellow miracle! What I noticed for myself - I don't feel like eating sweets after such tea all day!

[Innesa]

I don't feel like eating sweets after such tea all day!

Inulin like ... If he is, then it should be

I also fell in love with sea buckthorn for this aroma

Growing on my plot of the village "man" - sea buckthorn (gee-gee). As it will work in the spring, so will all the benefits from it. So, I will cut-trim and I will have honey gulls!




Innesa, and not whether you can formalize your miracle with a separate recipe? And then I was already interested.
Beautiful weedsthe contender for the new tea, it turns out, is growing in my huge quantity!