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

half the leaves of the apple tree and the sucker sweat

agaaaaa, let's take it into service) in fact, it turns out you can torment everything)

and I'm sitting peeling off the branches of the sucker of yesterday's collection. getting ready for honey tea

[sweet_blondy]

sweet_blondy, Zhenya, with his raspberry! WITH RASP!

[Radushka]

Radushka, yeah, I'll keep in mind))
only with vexation I have not yet established work. try to simmer for less than 8 hours.

[sweet_blondy]

sweet_blondy, Evgeniya, are you tormenting cartoons? there you can calmly set the time! Well, or the "yogurt" program. There are 5 hours

[Radushka]

Radushka, yes in the cartoon. in heating mode. the rest are increasingly high-temperature. yes, the time can be set with the help of a socket-timer)) it's just my thoughts aloud) last year it didn’t come together with longing. trying to make friends this year))

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

I have a controversial attitude to the sucker. When it blooms, my head is spinning, at this time and I collect it together with color. But during hardening and fermentation, the smell / aroma disappears or changes, I don't like it ... Later, after aging, yes, the honey flavor is definitely felt, but on the verge of collapse, as it were. And where is it there "drink with a spoon"

after aging, yes, the honey flavor is definitely felt, but on the verge of failure, as it were.

Last year I tormented the sucker in a slow cooker in a common boiler, but in a separate bag, twisted it into tubes, cut it and dried it in a pan. It turned out quite a bit, 300gr. a jar of loose tea. Drank on holidays😀. The honey aroma lasted both during drying and in the jar. Only six months later, it stopped smelling dry, but once you brew it ... the magic aroma returns.
I am ready to make teas just for the sake of one smell during preparation😀. They call me a tea maniac. At the dacha, I go everywhere with a bag and with my eyes on the sides I rummage for something where to rip off

in a separate bag, twisted into tubes, cut and dried in a skillet. It turned out quite a bit, 300gr. a jar of loose tea.

I will not argue, I haven’t made mono teas for a long time, and I’m unlikely to start doing it now. But in the mixes I have a goof on the verge of perception, although I won't say that I added it in a small proportion. Most likely it is simply lost against the background of other components)

"man" - sea buckthorn

I made from the "girl", along with small green berries.

and here I was sorting through the leaves of raspberry + alder after languishing .... the smell is just to a headache! so rich, thick. difficult to describe. Considering that my raspberries do not smell like raspberry jam at least ... I definitely feel the floral notes of alder! and raspberries, too - in their own manner) if it were not for the walking draft in the kitchen, I would definitely not have stood it))

[sweet_blondy]

sweet_blondy, Zhenechka, many complain that their raspberries do not smell like jam. Perhaps it depends on the variety. The berries are also different. There are fragrant, sweet, and there are sour taste

[Radushka]

Radushka, I see. I no longer complain like last year) I have already resigned myself) but the aroma is still pleasant! so I'm thinking of simmering raspberries for tea this year. you look and not only will I still have raspberries))) I will ferment alder and see what kind of aroma. because stewed raspberry + alder is a bomb!
also write about a pear that gives a duchessy aroma. I also want to collect and darken))

duchess aroma

noticed - the more astringency in the pear, the more "duchess" the aroma.
I did not languish yet. Probably, I will torment the autumn foliage. And the meat grinder will be easier.

[Radushka]

Radushka, my wild - the fruits are super tart! however, during the fermentation last year, there was not even a hint of duchess ... then I still thought that I had re-fermented ... or will it be just when languishing there will be a duchess aroma? ...

Instead of black alder, I have a gray one, and I already kept it in the freezer with double thawing, was going to languish, and then it just came to light that it was not a black alder Can it still separately tire something out or not ???

[liusia]

liusia, gray is fine too. it's just less aromatic. do not panic. do what you wanted

[Evgeniya]

Evgeniya, Thank you for the quick response!!! I will do it.

[sweet_blondy]

sweet_blondy, I have such a scent already when hardened according to Zachariah

Today I had a little "and I'm yay", I wanted to change my avatar, put my photo, but it turned out that the avatar that was gone and I can't put a new one. So I'm out of sight for now

the avatar that was missing and I can't put a new one

Refresh the page and that's it.

this is not a black olha

Yes, there is no big difference, the aroma is less pronounced and that's it.

exactly when languishing will there be a duchess aroma?

I have it both when hardening and when languishing. Apparently, this is the sort.

[Linadoc]

Linadoc, thank you for the science. The photo did not work, but the avatar will be like that. I will paint in this form !!! And the alder is already languishing with all the other leaves. We have no black alder, only gray.

We have no black alder, only gray

There is, it is everywhere. You just have to look right in the water, it almost grows out of the water.

[Linadoc]

Linadoc, then we will search. Husband and girlfriend, she has a dacha next to the Moscow River.

Here is my adoration, they brought today a little of the promised black alder! How sticky she is !!! While I was sorting through and cutting off branches, I was exhausted

[Yuri K]

Yuri K, not sticky, but sticky! It's called that!

So that's what she is !!!! Alder is black !!!! Good bags !!!

[Radushka]

Radushka, now you catch me at my word? In general, sticky-sticky!



liusia, a little, but for testing on a couple of parties as an addition to the mixes - that's enough. I went to the freezer.

In general, sticky-sticky!

Aha! Always after her, the hands are black and green, but they wash easily

Found it today. when looking alder, motherwort a little. It seems that someone here praised tea made from fermented motherwort flowers. I'll try, anyway, it will work to support the body. I will shape the leaves too. Something for a tincture of alcohol Pushcha. It's all in the case. And I also found 2 no-man's plum trees with shoots, I made a little fool.

[Innesa]

Inulin like ... If he is, then it should be. Grows in my village plot "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!

At the expense of the recipe)) so far too early)). We still have to try! I made a batch of dandelion on the swarukh (my husband prepared it for me for Ivan tea). Came out so curly







I didn’t find jasmine leaf on the voting list. Who fermented it? I asked this question last year. I rummaged through the Internet in search of the benefits and composition of the jasmine leaf, but only everything about flowers pops up and it is not clear whether they go into tea or not, is it possible or not? In short, I decided that since the flowers are edible, so are the leaves. And she did. 0.5 l jar. I put it on dry fermentation and forgot about it. And only today I found it, I opened it, and the aroma turned out to be sharp and saturated. It was closed for almost a year)) I'll try to brew it, let's see what happened))



Oh brewed, brewed !!! Delicate soft aroma of jasmineaaaa !!! Not bright as from a jar, but gentle gentle! Still languishing in a teapot over a candle, and I sniff and sniff it. Let it brew !!! But already such tenderness !!

decided that since the flowers are edible, then the leaves too

What a news! I picked the flowers with the ladder, I’ll go pick the leaves.
Can be more detailed: ferment or simmer, how long, leaf or granules? I'd like to repeat it.

And another question, who knows just dried jasmine flowers quickly fizzle out?

Can be more detailed: ferment or simmer, how long, leaf or granules? I'd like to repeat it.

Last year I still did not know about languishing and did fermentation, having previously frozen it. Then she kneaded. I remember that when I was kneading there was aroma and a lot of juice. When it has already dried, the aroma is gone. But I opened the jar and you can't bring your nose close.

[Innesa]

Innesa, jasmine .... are you talking about chubushnik or jasmine?

I'm talking about chubushnik)))) or garden jasmine))). In Altai, which real jasmine will survive

Today we went so well into the woods. The husband himself called! I scored good tops of white tea for white-pink tea, I got chic sea buckthorn bushes, and also the purest blackberry, 2 bushes and a couple of cherry bushes. These were old vegetable gardens, long abandoned, that gorgeous birches and other trees had grown. There are pine trees, but not enough. And a bit of narwhal of strawberry leaves. And a little dandelion leaves, how it smells gorgeous in a bag. Yesterday I just said to myself "stop, that's enough already" and greed turned out to be stronger than me, some kind of excitement appeared. Yes, and it is good for health to wander through the forests, but through the fields.

Oh, how tempting !!!! I wanted it too! We have really clouds, just clouds of mosquitoes and ticks are still active. We went to the woods, so I took off one. I'm waiting! I noticed that young leaves do not give such a bright aroma, is it true? Or do they just have to reach dry fermentation? I tore an apple tree, strawberry leaves. Autumn then give out what kind of aroma. And spring - gentle, soft. It worked out for me. But I was not tormented by the truth.

And we also have news - today I was spinning the leaves and petals with a special tea grinder. I waited that they would bring 31, but they brought it on 41.04 and gave a discount (I will buy a hundred bushings for this money - twist - do not twist) the granules turned out to be even and strong, although I forgot and twisted on a fine grate both times.

today twisted the leaves and petals with a special tea grinder.

Do not forget to sharpen the knife and the grate often enough after tea affairs, very quickly the knives "sit down" from the foliage. On small sandpaper on the plane, a few minutes are enough, but it is necessary!

And what kind of tea grinder? It's for meat, you just bought it just for tea? Or is she a teahouse!

[Innesa]

Innesa, for meat, of course. I'm sure. They are not released for our tea business yet. Otherwise, everyone would have got it long ago!
I also have a meat grinder just for leaves. Well, I can still twist the fruits and vegetables.

sharpen the knife often enough

Quite often, how many times?

did fermentation, after freezing

Jasmine leaves wilted, such a delicate floral scent! I put it in freeze. And how long to ferment, at least approximately?

[Yuri K]

Yuri K, thanks for the addition - it will be necessary to do - and what grit sandpaper?

tea grinder?

meat grinder axion 41.04. For meat, but I took it specifically for tea on a tip: drinks_milk: local residents - even the test meat today turned perfectly and apple dough juice and orange fresh juice - all: girl_love: great, I hope I can twist the leaves without problems
Radushka,




Once again, I washed away the meat experiment - standing, waiting for a stewed apple tree. Today the pink dance is planned. I already did it, my daughter really liked it, but it's not easy for her to please, it's a pity that there are not enough roses - I will look for a rose hip ...



Yuri Kplease, to me on you

My tea season in the Moscow region ended quickly, and we left there. But I managed to make a batch of interesting tea: Chinese lemongrass 30%, Ivan-tea 30%, alder 10%, raspberry 15%, apple-strawberry-blackberry-lemon thyme a little bit. Everything was frozen, thawed, cut by hand, 4 hours of fermentation and frying at 150 gr. What a delicious treat! It's a pity, not enough.

[Tricia]

Tricia, Anastasia, of course it is sad. And continue in St. Petersburg?

And here no one has so much lemongrass, or you have to ask someone to the dacha for the leaves of garden sauces, or go to Tmutarakan by ourselves, and we are horseless and with a small one.On weekdays, I won't go on the train with a boy, and on weekends my husband has a rest - there is a blockage at work .... I’m not complaining about this, I am just going through the options. It's too early for me to go for one Ivan-tea - I like a more tart leaf, I was somewhat disappointed in it after the last delicious mix. And my husband said that I liked the last mix too. Why doesn't lemongrass grow in our forest, as in the Far East?

[Tricia]

Why doesn't lemongrass grow in our forest like in the Far East?

Tricia, Anastasia, maybe they forgot to plant him?

Why doesn't lemongrass grow in our forest, as in the Far East?

And why doesn't Ivan-tea grow in our country, like SOME?

axion meat grinder 41.04

Ooooh! Replenishment in our ranks Excellent vesch!

What grit sandpaper?

I use a knife / scythe sharpener to get it blunt. I use my finger to define the "time"

something disappointed in him after the last delicious mix

Aha! Another one was convinced of this Mixes - a win-win option

maybe they forgot to plant him?

Exactly !!! We urgently need to correct the omission

[Innesa]

Innesa, I here pulled on dandelion leaves, to dry in the evening. So, what is next? What about the milky juice? He's kind of poisonous, isn't he?



Soooo, found-wither, 1 freezing or hardening? Spin and for a day for fermentation - and then like - with a frying 150 *, that is, As usual?

pulled the dandelion leaves

I also pulled for a test. They get high in the freezer. Then fermentation and drying. But they smell delicious.