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

[Natalyushka]

thanks for the addition -will have to do -and what grit sandpaper?

I use more than 200 grit. I grind from 1000 grit. In a circular motion, like a lattice, like a knife and not pressing strongly against the surface of the skin lying on the plane.

Natalyushka, well, how can I say? Feels like. Either the knife cuts the foliage, or it starts to crumple tightly, it is hard to cut, the load increases on the engine. This is felt when I started to twist with well-sharpened knives.

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?

Oh, I don't know anything about this, to be honest. But how can it be poisonous? If they put leaves in salads? To make the bitterness go away, they are soaked in boiling water. Well, so we have drying! And I have never read anywhere that dandelion belongs to poisonous plants ..... My husband and I drink while everything is fine!
There was a lot of juice from it when drying. Though they were withered. They stuck to the leaf. She often stirred them. I brewed it with thyme - I liked it very much! We need to experiment!




After withering, I froze the dandelion. I lay in the freezer for 2 days. Then she defrosted it, twisted it 1 time. I didn't do it for 2 times, maybe it turned out to be porridge))) Well, and fermentation !!! Stood 24 hours! To a lasting aroma! The pace was somewhere around 25 in the apartment. Dried at 100 gr. Cool down - and in a jar !!! The aroma is infused !!

I treated the woman who brought me black alder leaves with her mix. It's nice to hear such reviews for your tea

Although I am a novice tea-maker, I have just entered this path, but I also want to boast. We have a gorgeous bathhouse in the village, and I am an inveterate bather, and today I took my tea to the bathhouse, Vanka of various types, added a bit of cherries and blackberries, Vanka's flowers for beauty. Checked out everything. Then they conducted an experiment, the steam room was well washed, aired, and the walls were sprinkled with already well-sleeping tea. The aroma is just wonderfully good. I poured one tea leaves 5 times, and the sixth time on the walls. Here !!!

[Innesa]

Innesa, about the salads, yes, the leaves are soaked, that's why I asked, because we are wilting and the milky juice (usually milky juice is poisonous) does not go anywhere, drying, the concentration increases. Although animals eat - and nothing, but the cow parsnip too. .. something I got confused myself - I have to google it, maybe look, if I drink tea, it's not always, but occasionally, treat yourself to a delicious
Until I do it, but here the specialists can tell everything about the dandelion. I made honey from it - true, from the petals - there is no juice.

[Liusia,]

Kartinka, I googled! Not poisonous at all! On the contrary, dandelion juice is treated on purpose! I myself, as the time of flowers begins, I try to eat them. I tear the heads straight and into my mouth! 7 pieces, one by one! I have been doing this for many years. Good for the body! So let's drink and get healthier!
Liusia, this winter we also discovered this effect for ourselves! In the steam room, on the stove, they gave Ivan tea and other fermented teas! God .... this is not conveyed by any letters and words ... just something is not real! The phytobarrel is resting SUCH FRAGRANCES! And we will put them in and literally absorb them into the skin! DIVINE! So, I understand very well with you! It's great that you discovered this for yourself too!

[Tricia]

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, Nastya, very interesting! Last year I made a mono lemongrass, it grows on my site, to be honest, I did not understand it. I put it aside in the far corner and forgot. Need to try!

Nuuuuuuu, again!
We are not discussing the medicinal properties of herbs and leaves here, there are other topics and forums for this. We are engaged in tea business here. Fermented raw materials lose a large number of their medicinal properties, which are manifested in RAW AND SPECIAL PROCESS OF DRIED RAW MATERIALS. But during fermentation, it acquires the properties that interest us for the tea business. No need to copy the data of medicinal sites here! Whoever needs it, they themselves will find and honor. Write only the results of tea experiments from fermented or stewed raw materials. And keep in mind, medicine and poison from the same raw material differ only in dose! Dandelion tea needs to be studied both for its organoleptic properties and physiological effects on the body, taking into account consumption in the form of tea

did mono lemongrass, it grows on my site, to be honest, I did not understand it.

Because mono. It's different in mixes

[Karamelko]

Tricia, Nastya, very interesting! Last year I made mono lemongrass

Karamelko, Alyona, I made lemongrass mono - it turned out very tender, they drank it quickly, they didn't even let him ferment.
It seems that Yura got a mix of lemongrass + strawberry + ivancha in the package. I did not scold if I am not mistaken.
And this last mix of mine is just awesome: the smell is wonderful, and the taste is rich and bright, and there is astringency from alder - as I like. In short, just a find. Now you would find lemongrass here, even a dry leaf, you can also make a mix with it, just sprinkle it with warm water.

By the way, I shouldn't have been upset. The father-in-law came from the Tmutarakan distant on business and to look at his grandson. He brought a bucket of strawberries and a couple of small bags with garden foliage: raspberries, kluunik, apple, alder + rose petals and meadowsweet flowers. The leaves have already withered, squeezed, "vacuumized" and into the freezer. Not enough, of course, but at least something! Maybe when next. once they will go in a week or two, they will bring more, and if they are lucky, they will pull Ivan-tea too!
Then I'll mix everything together and make a new mix!
In the bins I dug up last year's mix of grapes + apple tree + irga. Strange looking, smells good, but dim. I'll brew it, I'll see what's what.




Linadoc, Lina, Granmercy for Alder!
How she decorates teas, it's easy to stun !!!

It seems that Yura got a mix of lemongrass + strawberry + ivancha in the package. I did not scold if I am not mistaken.

I looked through my post about your package, no, I definitely did not swear. Moreover, it seems in a personal note that I wrote that this is one of the best mixes in my taste perception!
Fermented tea made from leaves of garden and wild plants (master class) # 21882

[Yura]

Yura, with me a report and praise about your tea treasures! As you asked, I'm not in a hurry, I taste everything with feeling!
I can tell right away: your fireweed is something incredibly tasty !!! One of the tastiest mono fireweed teas I've ever tasted! You are a fine fellow and your hands are properly sharpened.
Straight away the perfect tea taste for me came out. This is what the correct approach and a sunny leaf mean (and not like ours, from a wet swampy ravine! Or my little hands are crooked)

granmercy for alder!
How she decorates teas, it's just stunned !!!

Aha! Itself is happy aaaa! Everywhere I add, sometimes a lot, sometimes a little, but everywhere everything is successful!

[Luna Nord]

with me a report and praise about your tea treasures! As you asked, I'm not in a hurry, I taste everything with feeling!

Of course, take your time. I'm really looking forward to what you will say about the "Autumn Breeze" from the forest blackberry leaf. The recipe was ready that fall, but no one has made it yet; most likely, you are the first to try it as a taster, apart from my family and colleagues at work

I can tell right away: your fireweed is something incredibly tasty !!! One of the tastiest mono fireweed teas I have ever tasted!

Thank you very much for such a high assessment! That's all in my short "tea" life a couple of games have been done, none of them disappointed, but I still have no access to fireweed. Once collected on a tip in a distance far from the city, but the second time from raw materials transferred from Togliatti by Lyudmila Luna Nord




Triciaand in the meantime I am announcing a new mix recipe, Mint-alder oasis (sinful, I like loud names)
But first I'll eat it myself

Tricia, and in the meantime, I'm announcing a new mix recipe, Mint-alder oasis (sinful, I like loud names)
But first I'll eat it myself

Soooo! I'm in line to try! I love everything minty.

I change for my last lemongrass + ivancha + alder + raspberry-strawberry-apple tree

There will be a report on the blackberry one of these days!

Soooo! I'm in line to try! I love everything mint

Agreed! But it did not work out enough, alder for me is still exotic, goof - I caught it by the end of the tail, it is already fading. There is no talk about mint, by the way, we must also go to dial along the banks

[Linadoc]

Linadoc,

Nuuuuuuu, again!

Deleted))) However, it is not clear how you can find out the composition of the same fermented dandelion .... Where to do the analysis? There is no information on the internet. What I wrote, I did not copy, but wrote what I managed to find. I argue this way - if a plant has beneficial properties, then of course they can be reduced by fermentation, maybe not ..... you can't do the analysis yourself, but there is definitely no harmful one. And the tea comes out nice. And perhaps the beneficial properties remain. After all, fermentation still allows plants to give their beneficial properties more fully. This is my reasoning))) Inulin just stayed in the dandelion, maybe you don't want sweets at all. The husband drinks and praises.

["Mint-alder oasis"]

Today I seem to have made a mistake with an interesting result. I consider it a mistake that in my new mix I combined plants with a strong aroma and taste of their own. These are: black alder, abundantly flowering elk and meadow mint. Traditionally, the fillers are: wild pear, apple wild, strawberry leaf, a little dry steppe sage.
Of course I laugh about the mistake, the result exceeded all my wildest expectations, but nevertheless! I am sitting now in confusion, for the first time I can not describe the taste, it is so different from all the previous teas I made. Such an iridescent taste and aftertaste that it is impossible to understand who is driving the main note in the tea. All three components are really felt, there is no foreground or background, alder fits perfectly - with the astringency described by you earlier and a light bitterness that lasts for a long time in the aftertaste. I’m not boasting, I’m just sharing, it turned out to be AWESOME, I didn’t even expect it !!! And this is without additional fermentation and aging, almost in the heat of the heat And even the color did not disappoint, rich, thick, purely brewing
Now I am afraid of one thing, that any of the components would not upset the balance, coming to the fore or, on the contrary, disappearing during the exposure. Now I'm sure I'm going to sculpt the recipe "Mint-alder oasis" a little later Although ... describing all this to you here - navayal, you can consider

[Yura]

Yura, well, what a mistake you are talking about! ; -D This is just a different algorithm for new tea. Write it down and leave to dry and ripen, see what flavor it picks up after.

what a mistake you are talking about!

Nastya, well, I write below that I'm laughing about a mistake From delight, just humor



Has issued a new recipe, please try!

Fermented tea mix "Mint-alder oasis" (Yuri K)

.

[Yuri K]

Yuri Kwhat an interesting tea, be wrong

[kartinka]

kartinka, I'll come up with something from the unthinkable combinations, give time

[Yuri K]

Yuri K, or I'm a bug or a tablet - just arrived with knapsacks - I picked up Vanech's tops and leaves, a little wild pear, I wrote the first post in a new tea, I already transferred it. And today I wandered everywhere, my legs are gone, everything is wrapped around, I’m sitting here reading the news.
Ps - I look everywhere - not yet ...



I walked around all my places - Vanya is being collected except for me .... today from lunch to dark in raspberries and nettles taller than me ... they have already collected everything

I wrote a post in a new tea, already transferred it.

I already understood, and there I answered

Ps - I look everywhere - not yet ...

Yes, in the end, you can dial any one)) Well, it's such a deficit ... Here is Vanyatka - yes, we DEFINITELY do not have him

[Yuri K]

Yuri K, by the way, your Pink Dance is the only tea that your daughter asks for, she sniffs the rest and everything does not smell like that for her, and then her smell and taste - everything came together for her roses, I have a gramul, I have to go for the rose hips - I will do with it - I probably won't have more roses

[kartinka]

kartinka, rose hips are no worse, have already checked



And again today I am with herbs and foliage! A serious volume has just been thrown to me by a wonderful person! The work is now until nightfall ... The Black Alder Mountain is of awesome quality, usually it is struck or eaten by all kinds of evil spirits, you know. Another mountain of Thyme, and even a handful of fireweed people found!

It turns out there are about 400 species of thyme! Over 170 species grow on the territory of Russia and neighboring states alone !!!
It turned out that I had previously identified the one I was collecting as Marshall's thyme, brought yesterday by my friends (pictured above) - as Kazakh thyme.
They differ radically in aroma, and in appearance too. My undersized, grows almost near the ground, the stem is "wire", the aroma is bright even after drying at high temperatures. The one that was treated - less pronounced aroma, it seemed to me something reminiscent of the smell of pine needles, tall (if I may say so), the stem is also "wire", but not as hard, the assembly is more convenient due to the sufficient size. Live and learn

[Yuri K]

Yuri K, but what is really there, I have only 4 species growing on my site and then they are all so different and I love them all!
congratulations on the catch! what a good person you even met Vanya! I am surprised))

congratulations on the catch! even Vanya! I am surprised))

Thank you! Himself no less surprised!

but why is there, I have only 4 species growing on my site and then they are all so different and I love them all!

But I’ve got into the topic until I can’t

🔗

Tell me, to whom else does the spouse bring an armful of Ivan tea from a business trip? Instead of a bouquet, so to speak ...
She cut off, wilted, weighed. Exactly 300 g of leaves and a small zhmenka of flowers with tubes.
So, I already have more than 900 g of Ivanushka in the freezer, waiting for the company for tea mixes!

Tell me, to whom else does the spouse bring an armful of Ivan tea from a business trip? Instead of a bouquet, so to speak ..

How lovely!

And this is my box of teas😊

I realized that I needed to buy disposable plastic boxes, it’s too heavy a box with glass jars, but it should be stored on the top😢

One of the tastiest mono fireweed teas I have ever tasted! Straight away the perfect tea taste for me came out. This is what the right approach and the sun sheet mean

You just tried the normally fermented Vanka, made by Yura, and you yourself tend to over-ferment. My Vanka is also always fragrant and tasty, although we have collected it. It's just that it's also a normal fermentation. And your mixes with Vanka are delicious because 4 hours of fermentation. So I was convinced myself.

Has issued a new recipe, please try!

Well done! Hurrah!!! Alder has gone to the tea-week people!

And I just from the dacha. There I made a mix of Vanka with alder and currants from 4.5 kg of raw materials. I dried many flowers - peonies, vanka, chubushnik. A whole bag of flowers. Then a mix of Vanka with alder and pear, from 3 kg of raw materials. I scrolled, loaded the car with a ton of fruit and vegetable products of my own production and went to Moscow, barely had time before the frying time, everything was worried that it would be re-fermented and the aroma would go away. But she did. Everything with flavor is excellent

[Linadoc]

Linadocunfortunately, this is not about fermentation. I conducted experiments: there was willow tea 2,4,6,10,12,16,20,24 hours of fermentation. The first five options even after frying at 150 grams for me grass with grass! Not tasty and herbal.They are lying around, where to put them now ... 16,20,24 hours are the most successful for me, tested by experience for at least three years. Of these, the tastiest are small and hard fireweed collected in a dry meadow after a long heat. "Re-fermentation" is my salvation, otherwise I would not be able to drink Ivan tea at all. And in the mixes, raspberry + lemongrass + alder played successfully, I added ivan tea by inertia, I thought I would grind it, but it did not grow together and cut it with a knife.

come on! The taste and color ..... I accidentally made 7-8 hours that year, there was no electricity after the hurricane and I had to get out with drying in the stove. So this tea is worth, unclaimed, there is little aroma, cannot be compared with 3-4 - hour tea.
And in your version, you can try to dry longer, for example, a day.
Here are some photos of a chubushnik, crumbling, flowers, tea and Vanka, though from the phone, I forgot the fotik again, my head was crammed with the dimensions of a chain for an electric saw and spare parts for a scooter

Girls, and when put on fermentation in a saucepan, they strongly tamp or simply crush and under the load. She cut Ivanushka with a knife, rolled it with a rolling pin, and beat it with a beater. I still shook my pens, well, very little. No strength. I don't smell something, stood for 16 hours

[Scops owl]

Scops owl, Larissa, did your sheet change color after rolling pin, etc.? Gave juice? I knead with my hands, like dough, it is also not easy to pump the muscle until the leaf darkens, and from the juice the leaves begin to stick together a little, stick together into a lump. Then it's ready. I cut, fluff the stuck together, and press it tightly into the container. How to ferment cabbage, like this.

Yes, Olena, the leaves were sticky and wet, but the juice did not flow. At the expense of the color, if they darkened, then slightly. Maybe I got it a lot, I think. I crushed it hard, the fabric was wet and the top was cobble. It's cold at home. Now at work, I will come right away and rush to sniff. In general, it froze in bags, the smell was awesome.

[Scops owl]

Scops owl, Larissa, if the leaf is after freezing, then I would ferment less. And, most likely, the leaf was not rinsed enough to extract juice and normal fermentation. And a temperature of 22-28 degrees C is required.
If there was a smell in the bags, it was already the initial fermentation.

Straight to crush no strength. I already skated on a carved board. I'll come and see what I have now. Sorry to ruin it.

[Scops owl]

Scops owl, Larissa, and into his meat grinder? 3-4 leaves? Otherwise, you will have non-fermented, such as green, tea. Do you love this one for sure?

The girls urgently need the help of the collective mind. I just arrived and brought the dried raw materials - now the highest and I want to leave again, the question is, is it possible to freeze Vanechka granules already? Or freeze only dried raw materials?

[br?
There are few places with someone else's freezer, the granules take up less

I freeze withered leaves. Why freeze the granules - during thawing they will be covered with condensation, then from this excess moisture and low temperature they can become moldy, IMHO.
Put the leaves into bags, if there is no vacuum apparatus, sit on them, press them properly, roll them up and quickly tie them. Be amazed at how little space they take up.

[Tricia]

Tricia, and if from freezing then - immediately for drying?

Well, you can try. But I wouldn't do that myself.

If I go for a few days, I will only deal with leaves, there I found a good meadow with fireweed



I'll go-And how will it turn out, I, too, for the leaves in the refrigerator, well, there, how will it go
I collected and brought both leaves and tops - once it was possible to separate sticks and tops - there will be a tea mixture. Now I have time to dry only one batch and I have to go. I also made fireweed honey 4 jars of 0.7 each and put the flowers in the freezer for him - for later

Anastasia, do you think you can still suppress it, stir it up and put it back to ferment? The meat grinder does not work alas.
How difficult it is to write from the phone. The name cannot be highlighted.

Until the time has appeared, I'll write about my tea. Fireweed tops - the smell is awesome, it also smells of ripe-ripe watermelon and pear with prunes, soft, directly envelopes and a perfume smell of some sort of unusual, but pleasant: girl_dance: and decided to ferment less, they got it after the road. Something that my oven is stuck - I think if I just dry everything at 65, or fry it, even in a frying pan? Very much the smell impressed, although the draft - now - while the land - I can't breathe. I think for strength and color I will fry 1/3 like mint



I will share a recipe for a new energy tonic for me - in the village it is far from the store, there is little water in the house - we bring it in bottles, and I drink diluted kefir (a habit). Here, kefir from the refrigerator was poured into a cup to the almost asleep infusion for 1 time of tea from the tops. I think, if you don't like it, I'll throw it out. Stirred and stood for several minutes. The fiber is soft, the smell is fruit, And food and drink is 2in1. In the heat after picking raspberries, it turned out to be the same, but then. .... where did the strength come from - so much altered - did not expect, and fell asleep well - but most importantly - in the morning I got up at 4.30 (!!!!!!!! I am a night owl !!!!!!!) having had a full sleep. Energizer resting

[Scops owl]

Anastasia, do you think you can still suppress it, stir it up and put it back to ferment? The meat grinder does not work alas.

Scops owl, Larissa, if fermentation has already begun, then it is better not to touch and smell with all your might, wait for the peak of the smell.

And I have a manual meat grinder for tea and nothing breaks.