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

[Tricia]

Tricia Anastasia, I read it late. I came home, climbed onto the mezzanine, took out a basin. She took everything out with her hands for about 20 minutes. Ivanushka darkened distinctly, sticky, barely washed her hands. Now it is under oppression. Smelled, does not smell. I gave my daughter a sniff, she says there is a smell. Here's how to catch him the strongest, if the sense of smell fails? Probably you need to navigate for 3-4 hours, taking into account the fact that it was already freezing in the packages?
We need to get a manual meat grinder.

Probably you need to navigate for 3-4 hours, taking into account the fact that it was already freezing in the packages?

Yes, after hardening (freezer) literally a couple of hours and for frying-drying.
Well, let my daughter help you sniff. Without a smell test, I don't even know how to determine the degree of fermentation ...
Can colleagues share their experience?

I'm drying. Even I smelled a pleasant scent. Thank you all for the advice.

When I completely lost my scent ... there was a real hysteria. HOW to make tea?
Just by the hour. From the beginning of twisting to the beginning of drying 3 hours. Not more. I also fry for a long time because the oven is tiny. Two baking sheets then on one isydrin tray

do not compare with 3-4 - hour.

remember! I just have a little Vanechka from a recent trip. messed up the last batch. I will not freeze this time)

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

I never cease to be amazed at your versatility, everything is so cool! especially Vanya))) my husband looked at the photo and said that after this, our photos from the places where we collect do not look. they don't even stand next to them, but as they say, they are rich and happy)) handsome chubushnik! I planted two varieties last year. I'm waiting) closer to autumn, I'll collect the leaves for tea, they say it was fermented)

and if from freezing then - immediately to drying?

I would not risk it in case of emergency - withered leaves can be safely stored in the refrigerator for several days.

Radushka, I'm glad for you that the scent is back. And I got up this morning and smelled the pleasant smell of tea. Now I don't feel anything again. Sadness.

Girls, tell me, please. The temperature in the bowl is very high - about 36.5 degrees. Here I am making my first tea-mix of pear, apple, blackberry and Ivan tea. Of course, I try to cool it - I took it out into the breeze, outside, I stir it with a spoon, and I had to pour it into a wider bowl so that it wouldn't get so hot. BUT! The result was a very low layer, about 3 cm in total, but they wrote that you need 7-10 cm. What to do? I'm at a loss straight ...

and I honestly never measured the temperature inside the container ... I am guided by that on the street. stood for 3-4 hours, the second time I twist it and for drying / frying



returned from another trip to a neighboring region. not empty-handed. vania, linden blossom, red clover, St. John's wort and black alder
this time I found a clearing of untouched vani. the view is mesmerizing of course! on the side of the forest

for the first time in my life I was collecting linden blossom. it turns out it's not easy at all))

the most favorite part of overnight trips is dinner by the fire. from canned pearl barley porridge with Orsk beef in such a delight! we take the second year on every trip. magic wand

the camp was set up in a picturesque place - on the one side there is a pine forest, on the other - oaks and Canadian maples. in some places birches are found we go there to collect oregano, St. John's wort and thyme

on the way home, we dropped into the third place - where there is a young fragrant black alder.

everything would be fine, but it's a bit far away. all the same I dream to find similar places closer. but on the other hand, they burst out at least to breathe some dry air. forest. otherwise all the steppes and steppes))

No, the temperature inside the tea and outside is very different. In any case, that's how it works for me. The bowl is 36 degrees, and on the street today we have 23-24 degrees.
Beautiful sticky, for us it's sacred to dry linden for the winter. This year, only my linden tree, somehow imperceptibly and very quickly faded. So you have to save last year's.
We also drove side by side to my favorite meadow. Collected different leaves, walked up. My favorite place is apparently an abandoned garden with a huge number of pears, apple trees, black chokeberries, mountain ash, plum, rose hips, raspberries. It's a pity I don't see the cherries yet. And I haven't walked around all of it yet - the grass is waist-deep, nettles, it's very hard to walk there. And Ivan's tea is a little lower, in the meadow there are two huge glades growing and there is St. John's wort. Paradise is just some kind.))

Good evening to tea makers! Just a question - here they once wrote about hydrangea tea. Did anyone do it? I have two gorgeous tree hydrangea bushes (presumably, I'm not sure in the form of it). She tore off a leaf, squeezed it immediately, was not impressed by the smell, put it in a bag, waited and, Ooooh! Batch test with a bang! A distinct fruity aroma emerged! But here's the catch - I've read that all parts of the plant are extremely poisonous, from roots to flowers. Maybe I'm fooled by the scent and shouldn't risk my health? A task...

Huge hello to all residents of Bread Makers, tea lovers! For the second week I have been reading the topic page by page. Interesting!!! I make tea in parallel. I have already prepared gift boxes for friends. I tried to cook from the leaves of apple, pear, cherry, plum, currant, strawberry, raspberry and, of course, fireweed. Home fragrances
Thank you very much Lyudmila, the author, for such a wonderful and tasty topic

Collected 60-70% of hawthorn, the rest is birch, apple, strawberry and alder. The taste and aroma are awesome. While twirling almost choked with saliva. And during drying / frying such aroma stood !!!

Chaimans, food for email. oven. tired of frying. And in one dryer the teas are not the same, I need black, tart uuuhh. So, in the store there are SIMFER ovens, how are they normal? Who has this? Other Toko firms on order. And GRILL is a necessary option or not, is it worth paying attention to when choosing. Waiting for an answer

[Clement]

Clement, Clement, I bought an oven specially for drying tea, there is a grill and a spit, but I have never used it.
The main thing is that two large baking sheets fit, there is a shutdown timer. But the minimum temperature is 65 °, then I did not pay attention, but you need less so that the dough can be defrosted.

Thank you Alla. THE QUESTION IS REMOVED. bought a 42 liter simfer. without a skewer, I thought it was not needed. the rest is all there. min 40gr. Convection. everything is there. Time will tell how the Turkish miracle will work. TAKE SPECIALLY FOR TEA

And I cut down the branches of pine and cypress, which hung over the wires and threatened to deprive me of civilization with every significant gust of wind. Well, I cut a couple of basins - a basin of pine needles and a basin of cypress legs. And one more heel of basins left, then I will cut it.
Well, I turned them, not basins, but needles. Once, there will be no pellets anyway. And immediately into the dryer for 50 *. Left, however, a little for the jelly. Then I will add to the mixes.



Well, I made a couple more kilograms of Vanka + currants + alder (fortunately, I have already collected most of the berries) and brought another 4 kg of Vanka with alder. I wilted for a day, rolled it after work, fermented, in an hour I will start frying.

[Linadoc]

Linadoc, what is the taste of pine needles and how much do you ferment them? And then at the dacha neighbors have a huge pine tree. And there are a lot of pine trees nearby. I'm reading the topic, but so far only on page 110.

[Clement]

Clement, congratulations on the oven, happy purchase! I wish you a lot of delicious and varied tea!

[Ludmil_a]

what is the taste of pine needles

Ludmil_a, Ludmila, surprisingly, the taste is coniferous

how much do you ferment them?

The needles are not fermented. This is written in the recipe on the first page. There are so many bactericidal substances in it that there is simply no way for fermentation microorganisms to develop on it. So twist and dry. Frying is also impossible because of the resins and so as not to kill the essential oils along with the aroma.

surprisingly, the taste is coniferous

Well, you never know! All sorts of smell transformations were, as I read
And I read the recipe now.
I sit dry mint.

[Linadoc]

Linadoc, I can imagine what scents you have there!

Aha! Lapotaaaaa. A neighbor in the country came in ... from now on she also makes tea

[Linadoc]

Linadoc, this is how tea affairs maniacs are born
I have 2 mix teas in my program today, I will add stewed raspberries and alder to one of them. Lina liked this combination very much, thank you very much for this recipe!

Tell me, pliz, dried rose leaves do not give your tea a perfumery scent? Maybe they wrote already, but I don't remember.

Does anyone know the leaves and flowers of elecampane can be used for tea?

Hello tea makers!
I ask for advice on what to do with currant, cherry, raspberry and apple leaves that are sent to the freezer without withering. Defrost and wither? or defrost and immediately twist the rolls for fermentation?

[Pavolna]

Pavolnataking into account the knowledge and experience of the forum participants, I dare to give you some advice. Leaves should be dried before, not after freezing. If you have frozen without withering, then simply defrost the leaves. After defrosting, you need to fold the leaves in a slide and roll over them with a rolling pin. After that, twist the rolls, cut into narrow washers and put on fermentation. This is for loose leaf tea. And if you want granulated, then after defrosting you need to scroll the leaves in a meat grinder on a large grid. Personally, I do granular. Less storage space.

[Ludmil_a]

Ludmil_a, thanks for the advice. So I will.

what to do with currant, cherry, raspberry and apple leaves sent to the freezer without withering

Without withering, tea has a completely different taste and aroma, some kind of tasteless. Take it out of the freezer, wrap it in a cloth and defrost it, then freeze it again in the same way, in the cloth, and so on 2 more times. Then defrost and dry a little, unrolling on the same fabric. And only then twist and ferment.
You have to sit down and write down the recipe algorithm from the first page on a piece of paper. And use it until it fits in my head. There is nothing superfluous there. Below the recipe is a bunch of links on difficult questions and cooking habits.

Hello everyone! We arrived today with a family from the seas, were on vacation in glorious Abkhazia in Pitsunda, and immediately received an offer - to go the other day for Cyprus. Now the actual question: there is a full freezer of black alder, and now there will be fireweed. How compatible are they? Will each other overpower the scent? Who has experimented already?

[Yuri K]

Yuri K, Yura, welcome back! And photos of happy vacationers, beauty, tea and culinary specialties?
Alder will definitely score fireweed, well for me.
I would recommend making two or three different batches: 10% alder / 90% fireweed, 20-30% alder / 80-70% fireweed, etc. And try it. For me, 10-15% is enough for astringency and bitterness, and more is too tart.

Alder will definitely score fireweed, well for me.

I would not spoil the fireweed, it is more important to me than alder

Yura, welcome back! And a photo of happy vacationers, beauties

Yes, here it is somehow not very welcome, not a "chat room" but the topic of a recipe, but I don’t look into the chat room - there are all female questions, it’s not mine
Beauty was, went to waterfalls and Ritsu. But they collected all the bad weather, filmed in the rain Although the first two days it was like this

there is a full freezer of black alder, and now there will be fireweed. How compatible are they? Will each other overpower the scent? Who has experimented already?

That's the only thing I do, I combine them. According to the reviews of numerous consumers, the optimal ratio of Vanka: alder 80:20. In addition, I also add other leaves, so Vanka and alder simultaneously decrease in percentage.
On the last weekend I collected Vanka with mostly unripe boxes. That is, fluffy. This exclusive will go. But personally, I like the scent of the leaves. But now
These are the magical places we have for collecting alder and Vanka with fields around the village, and my bees on Vanka

That's the only thing I do, I combine them. According to the reviews of numerous consumers, the optimal ratio of Vanka: alder 80:20. In addition, I also add other leaves, so Vanka and alder simultaneously decrease in percentage.

So I'm thinking about these added leaves! I would like to make pure fireweed, or with alder, but not mixing with other components! I'll try, thanks

Small pieces of this year



I think what lineup still needs to be worked out

[Linadoc]

Linadoc,
So. It's time, too, to take yourself in hand and stomp for the tops, with these seas completely knocked down his schedule! I was traveling by train - I almost jumped out the window, I saw such sage fields! By the way, Vanka also managed to notice small glades, but it was in the direction of the Volga ...

Without withering, tea has a completely different taste and aroma, some kind of tasteless.

thanks for the opinion.

Today I visited the outskirts of Bashkiria with a friend. We saw beautiful landscapes, drank spring water, and of course collected herbs! The main sight was at Cypriot, but it was never found this time. But we collected oregano and dry steppe sage in huge quantities!

And here is a small catch from just one, but large aspen boletus and several huge umbrellas (only three pieces fit in your hand)! How could I miss the opportunity to walk in a small forest while taking a break from picking herbs?
Today for dinner there will be umbrellas fried in batter

[Yuri K]

Yuri K, and what will you do with sage? Just to dry or make the same pretzels as with Ivan-tea? It grows in my front garden.
But such umbrella mushrooms in Bulgaria are called syrnella, they are very respected by the locals. I'm even afraid to try.

Yuri K, what are you going to do with sage? Just to dry or make the same pretzels as with Ivan-tea?

But how garden sage species will behave, I do not know.

Long fermentation tea "Apple-sage sonata" (Yuri K)

But such umbrella mushrooms in Bulgaria are called syrnella, they are very respected by the locals. I'm even afraid to try.

I will also try it for the first time, they write very tasty, and in some countries it is generally a delicacy

[Yuri K]

Yuri K, I'm also interested in what you will do with oregano. I have 2 good bushes in my garden, I took a little from one and just dried it, but with the second one, dry it and dry it through a meat grinder, or you can ferment it a little. And the mushrooms are scary. I have never tried it.

interested in what you will do with oregano.

I just cut the oregano from the stems and large twigs, dry it and add it to my other teas to taste when the desire arises. For men, its constant use is contraindicated, but little by little, especially in winter - it's very tasty!

[Yuri K]

Yuri K, that's right, for men oregano is contraindicated. This is female weed. There are few leaves, only flowers. So I will dry it without problems, too, and that's it. She is self-sufficient in this form. Here in the Moscow region, oregano does not have the same aroma as in other places.I myself am from Siberia, so there oregano has its own unique aroma, and in other regions too.

oregano is contraindicated for men.

If oregano is consumed in large quantities and does not control the treatment process (we are not talking about treatment in the tea topic) - then of course. But if you use it not as mono decoctions, infusions, etc., but use it as a flavoring additive for tea, in small quantities and not often, then there is nothing terrible about that.
Right now I am doing processing for convenient storage.

[xxx]

Does anyone know the leaves and flowers of elecampane can be used for tea?

I’m also thinking about elecampane and nettles - there is a lot of this good in the village ... and everything is so environmentally friendly that you can even tear it up and eat it. In our "hole" the nearest asphalt is 4 km away.

Thank you for the forum - I've already made a couple of teas: Ivan-tea double fermentation (meat grinder, double accidentally turned out: road + heat) and a raspberry leaf of medium fermentation (all by hand, since it turned out to be very dry, and after drying and freezing, nothing but a ceramic knife does not lend itself).
I tried both, put them on dry fermentation. Although tea made from fireweed is already 2 weeks old, it smells stupefyingly "pear + pu-erh", it will not live long. Well, nothing, this time I brought fireweed and some leaves of raspberries and pears.

After testing what is obtained (and these are the first experiments!), The question arises - why is tea made from tea leaves? if the other leaves are no worse? Or it just happened historically - a fairly useful plant with a large leaf biomass, quite convenient to process ...
xxx
I found about elecampane in the internet (see below) - I will try, if the taste turns out to be good, then a plant suitable for tea.
Medicinal properties and benefits
The benefits of this plant are great due to its unique composition. It includes such substances as:
alkaloids, saponins, essential oil, vitamin E, inulenin and inulin (polysaccharides), resins, acetic and benzoic acids, flavonoids, etc.
Given its medicinal properties, elecampane is widely used in folk medicine. It is used to make infusions, decoctions, lotions, ointments and so on, depending on the need. The benefits of this plant lie in its anti-inflammatory, antiseptic, analgesic, tonic, expectorant, bile, sweat and diuretic properties. And this is not the whole list.
Elecampane is successfully used to treat anemia, tuberculosis, all kinds of skin diseases, high blood pressure, whooping cough, various diseases of the respiratory tract, gastrointestinal tract and genitourinary system. The complete list of diseases that a plant can get rid of contains more than 4 dozen positions. Its benefits for the body are very great. It is important to take into account the contraindications for use, as if used incorrectly, it can cause significant harm.
Also, this plant is very useful for women. It is used to heal all kinds of rashes on the face. In addition, the beneficial properties of elecampane help to prolong the youthfulness of the skin, its elasticity and improve color. Also, the plant is used to strengthen hair and fight dandruff. Moreover, treatment procedures using elecampane are recommended for women in order to normalize hormonal levels. It also helps reduce pain during the menstrual cycle and other gynecological problems.
This plant is used for both children and men and women to strengthen immunity, speed up metabolism, get rid of all kinds of inflammatory processes and much more. The benefits of elecampane are so great that it is considered almost a panacea for all diseases.
Elecampane in cooking
This plant is widely used in cooking for a variety of dishes, from soups to drinks and desserts. However, if you have any contraindications for its use, you should be extremely careful when using it in food.
Elecampane has a specific spicy taste, thanks to which this culture is used as a perfume for baked goods, sweets, creams, etc. It is also used in the production of drinks to give them a mint flavor. In addition, elecampane leaves and stem are often added to vegetable and first courses, all kinds of sauces. Jelly can be made from this plant. It is also added to various compotes to give them a pleasant taste and smell. Elecampane root is boiled in sugar syrup and made from it candied fruit. However, they should not be abused: a large amount of sugar in their composition can be harmful.

[Lucien]

Lucien, Yuri KAlthough not a tea theme, I will say that we have been collecting umbrellas for many years. They can be simply fried (without legs, they are fibrous), they can even be added raw to salads. Gives a nutty flavor. We usually dry the legs and then grind them into powder. There is also a variety of this mushroom - an umbrella mushroom girlish or blushing. Exactly the same edible, very tasty.
Yuri K, and did you make walnut leaves? I really want to preserve the aroma, but it's still rather weak.

[Irena]

Irena, maybe I'll try on occasion, but it's scary
Has anyone tried to make tea from fig leaves?

Yuri K, did you make walnut leaves? I really want to preserve the aroma, but it's still rather weak.

Many southern plants do not grow in my climate zone, including walnuts.

We have been collecting umbrellas for many years. They can be simply fried (without legs, they are fibrous), they can even be added raw to salads. Gives a nutty flavor. We usually dry the legs and then grind them into powder.

I have already tried it, I almost swallowed my tongue. Fried it can be said in batter (filled it with a couple of eggs beaten with milk) Cleaned the legs, cut them and dry them on the balcony.

Girls and boys! Oregano is indicated for inflammatory diseases FOR GIRLS! And in ordinary tea gatherings ... for boys. And St. John's wort is indicated for BOYS for inflammation, and in ordinary tea gatherings ... for girls.
I harvest umbrellas in batter, if they have a harvest, in huge quantities. Delicious. Helpful. economically. Delicacy.

[Radushka]

Radushka, thanks for the clarification.