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

[Yuri K]

Yuri K, yes, somehow I didn’t think to look where you are from, - my husband and I were in a hurry to collect tkemali, and fruits and leaves. We will try to ferment the leaves ...
And umbrellas can be made a bit differently. We usually marinate the onion, set it aside for a while. A hat - in flour on both sides and in a frying pan. The main thing is not to overcook. Fold in a pile, layering with an onion. Try it!



Radushka, we have just returned from the "hunt", brought the weaving + leaves. On the way, we met a lot of champignons, but they no longer had the strength. WEIGHT! Don't miss the moment. I tell you this because we live close by. And almost in the forest ...

Someone was cooking the nut here. Iodine is also iodine in Africa. iodine tea)



I remember that the experimenters did from many things - the sunflower smells accordingly, the petals are better in tea; carrot tops - quite a tea, even sweetish, they wrote, is also healthy.

[Likar Nadiya]

Likar Nadiya, I don't smell like iodine. Subtle wonderful aroma. Fermented the leaves, but almost no smell remains. Although, even a very small addition to ordinary black tea, it ennobles seriously. So what about iodine tea do not agree with you.

Dear tea makers! Can you please tell me meadow geranium in which mixes do you like best? I managed to pick geraniums right before the rain, now I puzzle - with what to connect it?

[Karamelko]

Karamelko, in all, more for the color of the tea)

[Yuri K]

Yuri K, but her taste is not outstanding? The smell is from dried - very much even. Strong and pleasant.

[Karamelko]

Karamelko, I don’t know, I can say ... I found it just once, when I tore it up, it was baldel, but there was not much of it. The color of the infusion is really dark. I used more than five components in the mix.

[Alyona]

Alyona, tea seemed to me nothing. Bitterly. Color - boots can be completely dyed

[Radushka]

Radushka, well! I have a couple of T-shirts, I wanted to repaint for a long time 😁

[Irena]

Irena, it may well be that your tea turned out more pleasant. Much has been discussed that everything depends on the variety, the place of growth of raw materials and other factors. And the strength of the brew is a plus.

[Hope]

carrot tops - quite a tea

Hope, direct me to where it tells how this tea is made. Or tell us how you did it. Thank you.

[Tashenka]

Tashenka, Here they wrote about carrots

And I also forgot - I made tea from carrot tops, and, as I was not skeptical about this tops, surprisingly, the tea turned out with some kind of caramel-fruity note, this immediately, without dry fermentation. Today my son turned the last tops, I dried it longer and without a freezer, so the granules came out inferior, well, at least something.

And I also forgot - I made tea from carrot tops,

Then we made tea from almost everything we saw. How are you now.

Then we made tea from almost everything we saw. How are you now.

He he he he I even tried to get something worthwhile from a first-year burdock, and after that I also looked at a thistle leaf

We all looked at the leaves of pumpkins and zucchini ... how much good is lost ...

Tell me who made the viburnum! The aroma is crazy pleasant, but the granules turned out to be weak, more scattering. And I froze it and even added berries to the leaves, but still a loose leaf turns out. Last year I did it only from leaves alone and also the same result - loose. Is this her feature or is there an option for her?

[Innesa]

This is her feature

Innesa, most likely its feature is as follows.
And the option is to make mixes.

Tell me who made the viburnum!

Here from here and down the page look. Few people did Kalina, I do not do it, because I am afraid of an expert on this issue.

Yes, indeed, apparently few people made viburnum. I really, really like her scent. In winter I will come up in the morning to the pantry, where the seagulls stand, I will slightly open a jar of viburnum or wild strawberries, I will breathe in iiiii. THE DAY IS GONE)) !!!! I also added mono to mixes - it's good everywhere, but very free-flowing ... I'll try to make a sheet, maybe it's better to do it that way.

... This is her feature

This is her feature

I poured another batch of mixes with Vanka, made this weekend. Since there is a lot of harvest, it is necessary to collect and process berries, tomatoes, peppers, cucumbers, zucchini, mushrooms, mow the grass and cut excess trees for firewood, I did not do much. Here, the total weight is 2940g, that is, almost 3 kg, and about 800g more in a bag of pure fluffy reach.


Vanka is everywhere with boxes. On the left is a mix with raspberries and alder, on the right - with currants and alder. Double scrolling, 4 hours of fermentation, frying at 150 *, final drying. With raspberries, it still seems more aromatic to me. Granules with currants are more crumbly. I didn't add berries anywhere, only leaves.

The berries in the vegetable jam leave until 15 liters are just cooked. I collect raspberries in buckets, less currants.

[Linadoc]

Linadoc, what a beauty!!! Very interesting mixes, took note. I still have a small stop. It was raining and my husband went to work and he also had to harvest oak brooms. And Vanka still wants to prepare. The husband carries tea to the bathhouse, the men take the tea from him, they say that you will get drunk at home, and they give him their drinks. I did not find black alder, I will use the gray one.

I poured another batch of mixes with Vanka

As always on top!

She put tea in the oven. Question, dry with convection?



The tea dries and I tap my shoals. First, when I scrolled through the sheet in the meat grinder, it was said - TO TAKE A LITTLE HAND. I overdid it and tamped it tight. The layer was really plump. Wrapped up, left. Two days went sniffing. Today I decided it was time. I opened it, and there was some mold on it. I picked out these places and sent them to the oven. No granules, just loose tea. Smell .... oh, this smell ... All households hesitated, what smells? For me it smells like a broom in the bath. But with a pleasant, freshly brewed broom. If dried properly, the heat is very strong. He burns his hand. The aroma is strong too. I turned off the air condition, the aroma has weakened, I am stirring now calmly. I'm waiting.

Two days went sniffing

and read the recipe?
WHAT ARE TWO DAYS? Where is that written?

[Radushka]

I was guided by the smell. It took two days.



Radushka, oops. Sorry, I missed the target. I wrote about pure fireweed.

[Irina]

Wrapped up, left

guided by smell

Irina, and how did you wrap it up?
Maybe it was strong that the smell was not heard?
I covered it with a towel.

My God, how much has been written here without me ... !!!
I will reread it in winter as the best novel ever !!!
In the meantime, I could not resist, I am writing a report about the new tea.

We had such a gorgeous rain the other day, washed away all the dust from the plants.
After the natural wash, we collected another batch of leaves.
The mix contains grape leaves, cherries and pieces of ripe black cherries. This time I decided to make the fermentation take longer than usual. And I did not lose! The cherry berries gave such an aroma, just stunning. Not sharp, but very expressive. Grapes and cherries most likely smoothed out the cherry extravaganza with their tenderness :-))) I think after a month of dry fermentation, this tea will become one of the most favorite teas in my collection. I called the new tea "Drunken Cherry" :-)))
Oh, I forgot the photo of the cherry ...

there is some mold on it. I picked out these places and sent them to the oven.

For me, the whole batch of ejection times has already started to form mold.it's dangerous! the fact that you do not visually see the mold in the rest of the raw material does not mean that it does not exist

Hello. This is the first time I'm making fermented tea. I decided to start with cherries. Since there are long rains here, you have to collect the leaves in several steps. The first batch wilted well, waiting in the wings in the freezer. (I collected it two weeks ago). Yesterday I brought more leaves, poured them onto a linen cloth, left them overnight. In the morning, I discovered that some of the leaves were brown. Some are completely, some are stained. Brown leaves have a pleasant smell, the rest of the green ones have a herbaceous one. Tell me is this normal or are these brown ones better to throw away?

[Topolinka]

Topolinka, this is fermentation. fine. wither until the end and in the freezer

Thank you so much !!!

And St. John's wort is indicated for BOYS with inflammation, and in ordinary tea gatherings ... for girls.

Oh, Radushka, I don't know about the girls-boys, but only St. John's wort removed my attacks of cholecystitis. Attempts to eat / drink anything else caused vomiting, even the body did not accept water ... Only by St. John's wort did I save myself.

I ask the audience for help!
On a Bashkir trip, I met such a sap. Doubts arose, is it a geranium species? Last season in the forest more often I met "such thin twigs - but when rubbed or touched, they gave an amazing perfumery scent. And these bushes - nope, the leaves smell just like greens, there are no tasty notes. However, the flowers and the leaf are very similar to geraniums, though the leaf is heavily cut. Compared in the internet with meadow geraniums - there the leaf is more solid. I did not collect, but maybe I was very wrong?

[Yuri K]

Yuri Kas it seems to me, this is geranium. The smell could be weakened by rain, for example. Or from other soil, shade or sun, whatever. But it looks like geranium.

[Karamelko]

Karamelko, yes already read in the internet. I made a big mistake, not collecting))

I have practically in one place, a meter apart, both of them grow, and with heavily cut leaves and not much. The smell on my nose is almost the same. Somehow I didn’t think that these are different, well, it turned out that way, maybe one more sun falls.

I met such a sour. Doubts arose, is it a geranium species?

Geranium, she. Forest. I have the same growing. There is no smell, and there is no particular taste, only color. But the color is super - dark-dark. I add it no more than 5%, for color.

only St. John's wort removed attacks of cholecystitis

This is its main purpose in phyto-therapy. As a medicinal raw material. Not like tea! It is important! Medicinal raw materials have their own dose, duration, drug compatibility, indications and contraindications. And you can drink tea as much as you want, whenever you want, whoever you want and with what you want. Fermentation changes the medicinal properties of plants, but not completely. Therefore, we do not prepare medicinal plants with pronounced, bordering poisonous and toxic properties in tea! This rule fully applies to St. John's wort.

She drove for the next portion of Vanka on her iron horse, Vanka grew old, all gray



But ... the currants are already without berries, the raspberries are running out, summer apples begin to fall ... So, you can already make tea from them

Vanka has grown old, all gray

But there are still places where it bushes and blooms very well. I put together a huge package today.

Ash tree stump! Drive a little further, there are forest glades and edges, where Vanka only blooms. There I will collect for a couple of weeks. I do not collect bouquets, I only leave leaves, well, boxes, I leave bare trunks. Immediately I fill my backpack with raw materials, 3-4 kilograms at a time. And immediately pour out to dry. I don't take any more, it takes a long time to process, and the rest of the agricultural and procurement work has not been canceled.

There I will collect for a couple of weeks.

Likewise. In my house, almost every morning starts with twisting. Fragrances

Girls! Help out! I'm completely desperate! The whole summer I have been making teas, twisting, drying, but I did not feel that I became an expert. On the contrary, nothing comes of it! I grind raspberries, apple trees, currants in a meat grinder. The technology is as follows: drying, freezing for a day, a meat grinder, then fermentation in a slow cooker on the "Yogurt" program, usually 8 hours. Then drying at 150-30 minutes, and then at 80-1 hours, well, drying in a dryer for 40-50g. The result is always such a smell, there is a dark color, but there is no taste at all! What am I doing wrong? Help! It's important for me! I also could not get black leaf Ivan-tea, only green comes out. From this, too, the mood is at zero.

[Tatyana]

then fermentation in a slow cooker on the "Yogurt" program, usually 8 hours.

Tatyana, why ferment in a slow cooker after freezing?
Multicooker fermentation yields green tea.

freeze-day

Do you defrost or only freeze during these days?

[jasmin77]

jasmin77, it is languishing in a slow cooker that gives green tea. Your tea does not ferment, but languishes. Fermentation stops at T above 30 * C, even at 28-29 * it already slows down, as at 17-18 * C. On the program "Yogurt" 40-41 * С. It's not even longing. So nothing good will come of it. And freezing without hardening is also unclear, it does not give anything by itself. There is a proven algorithm, a working recipe. Didn't you try to do it according to the recipe from the first page? Everybody does it well. All other questions are dealt with on the same page below the recipe.

Do not be discouraged - I didn’t succeed with the pear. The smell is pleasant (but not strong), but there is practically no color. It looks like the fermentation has dried up: the pear leaf was initially dry, but I still dried it ... after the meat grinder I lay like a bun for two days in dampness and moderate heat - on the third day I was afraid to leave it. Well, I got it: the sheet itself is black and black, but does not give color at all. And the aroma could be stronger. She left it to insist, maybe in six months it will be better.

[Gali-ana]

after the meat grinder, I lay like a bun for two days in dampness and moderate heat

Gali-anawhy so long?
1.5 - 2 hours is enough.
And why a bun?
Pear in my opinion does not give color.

How does it not work? On the first page it is written: "The color of tea made from pear leaves will save any light tea, because the pear gives such a dark color that it is dear to see."
And I love well-fermented tea. Oriented on the scent - while it smelled of grass-leaves, did not touch. And when a pear sweetish smell appeared, then I dried it.
Kolobok - because it was not enough, but they write that you need a layer of at least 7 cm. And it dries less that way.

[Galina]

because it was not enough,

Galina, take a container with a smaller volume.
Well, with a small amount of raw materials, tea is not very good.
At least 800 g of raw materials are needed.

[Galina]

Galina, take a container with a smaller volume.
Well, with a small amount of raw materials, tea is not very good.
At least 800 g of raw materials are needed.

Thank you, I'll know - maybe it's really the quantity. Although the raspberries seem to have turned out, although not as tasty as ivan tea.