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

it is languishing in a slow cooker that gives green tea.

My tea is black! And I also found the idea with a slow cooker somewhere in the conversation here. And I think I have 30g. in a programme.

Multicooker fermentation yields green tea

Does green tea mean color or taste? If the color after a multicooker it comes out black for me, but the taste, yes, like green. So this is exactly the effect of a multicooker? But what about the awesome aroma? And where, then, to ferment if it's cold at home?



Ah-ah-ah-ah !!!! I just saw that I have 40 degrees Yogurt in my program. Go to the hollow to scream or what? How many leaves, time I wasted !!! You will not believe, starting from June 1, for exactly 2 months, I unsuccessfully twist, dry, put them in bags almost every other day, and I think that in six months my teas may finally taste. All I had to do was ask a question here. Can I add something to my teas (maybe lemon zest?) To make them taste good? There is a color and a smell too. It's a pity to throw away your labors.

But what if the re-fermentation is started? Who tried it? like puer. Quote from the Internet:

Such tea in China is called "Pu-Er" after the city in the Yunnan province, in the vicinity of which it was first obtained. Legend has it that tea caravans that went to Tibet traveled for three months, tea was transported in silk bags and clay boxes; the transported tea was repeatedly exposed to moisture when the caravan passed through foggy gorges and dried up when climbing to the top under the sun's rays. As a result, repeated fermentation took place, and the monks who lived in Tibetan monasteries were the first to discover the beneficial properties of black tea. The classic way to make black tea is to naturally age the tea leaf with slow fermentation. A quick way is to artificially accelerate the aging of the tea leaf by means of "wet stacking" and pressing. In China, tea is divided into six groups - according to the method and degree of fermentation of the tea leaf.

[Gali-ana]

re-fermentation start

Such tea in China is called "Pu-Er"

Gali-anaI think it's good for tea leaves.
And for fruit

How do they differ? The same greens - about the same substances, the same bacteria ... but of course there is no exact recipe. You have to experiment.

Today I looked at the beds with melons. How many leaves are there! Has anyone made melon tea? The bag with leaves has a very pleasant aroma.

[jasmin77]

jasmin77, Tatyana, Just look at the tea making (fermentation) algorithm of tea. Lina advises to write a memo. Since the collection of the leaves. You make a mistake and therefore the tea turns out to be different.
When I was making tea, the piece of paper lay on the table (what if I miss it, forget it).
Sorted out on the shelf, teas, spices.
Found tea 2 years old, smell. I thought they all drank.
On another shelf in spices, gelatin and cloves.



Gali-ana, Galina, Raspberry tastes different.
I made raspberries, very fragrant.

Hello dear tea lovers and makers! Believe it or not, I read all the comments on Lyudmila's recipe, I was just amazed at how widely the topic is disclosed, everything is described to the smallest detail, take it and do it! Which I did with such zeal that I didn’t expect from myself, indeed, a goose))) I did garden mixes, Ivanushka (my husband brought three packages), I only did one, two more in freezing and hardening, while I’m thinking about what to mix with , raspberries outweigh my hesitation.Pear with raspberry dump head just, such a gorgeous tea turned out! The color, aroma and taste are gorgeous! She treated grandmother, two aunts, sister, brought her teas to work, mother-in-law .. son only asks for them now, like this. And who does not understand the taste of tea, he says, if only it was painted over (there are some), it seemed incomprehensible to them why so much trouble, went and bought ... I was looking for an alternative to store teas for a long time, I drank good green tea, but not that. And now I found myself what I needed. Just miracles, space for creativity! And the foliage in the garden is the sea, do not be lazy! Now more specifically. I wither, I cut off the petioles along the way. Freezer, so the granules are stronger. Several times back and forth. I knead everything in a basin, leave it for three to five hours, the smell of peaches appears, when nectarines, it's just a miracle! I twist it in a meat grinder, I have a "Breeze", it twists well, but you can't twist it too much, it becomes hard for her. And I dry with a fry. And enjoy the magic tea made by my hands. I store it in zip bags, and in all sorts of jars. It always turns out, there was never spoiled!

[NESMEYANA]

NESMEYANA, Olga, delicious teas to you!

And Yuri made compote today)))

Thanks to you, too!

[NESMEYANA]

NESMEYANA, Olga, very nicely described her feeling of making tea, very happy when a new tea-maker appears in the subject. Congratulations on delicious tea, enjoy yourself and please your loved ones!

And Yuri made compote today)))

Emmmm, I'm ashamed to ask, did you come to our ranks from Contact? We can only guess who was visiting my page

Alla, right? )) I can’t single out the name, I don’t know how .. I’m really happy with myself, where the strength comes from !!!



From classmates, Yuri!

[NESMEYANA]

NESMEYANA, Olya, touch your nickname or name, and they will be highlighted in the message.
Come to the topic "Tea gazebo", where you can talk about everything.

[francevna]

By the way, a very pleasant bonus from tea - appetite decreases, efficiency increases.



francevna, understood, yes. Thanks for the science!

[Olga]

Come to the topic. "Tea gazebo

Olga, it's over here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415592.new%3btopicseen#quickreply

From classmates, Yuri!

now I understand! Welcome! Share your best practices, read our recipes in the "Tea Club" section

[Light]

Light, I have already found it, yes)) but I don’t know anyone there at all, but here everyone!



Yuri K, OK

[NESMEYANA]

I don't know anyone there at all

NESMEYANA, Olga, so there are girls from here.
Get to know the rest.

I plan to freeze more leaves, there is still a lot of time before winter, and there is a freezer, just now there is a calm in the garden, almost all the berries are collected, the fruits have not yet ripened, the youngest child is with my grandmother, now the time for the leaves has come. Ivanushka and Irga are lying in the freezer, waiting for the guests to leave. Now my tea shop will open, uuhh !! My hands itch, I can't sleep.

[NESMEYANA]

Believe it or not, I read all the comments on Lyudmila's recipe

NESMEYANA, Olga, and I'm only on page 243. I read a little every day. Everything that is in the country went into tea. Well, forays for Ivanushka. Today we went for mushrooms and such a clearing came across! I picked up two huge bags and another armful. Barely clasped her hands. Greed
Yesterday I made it from dogwood and peach (brought from Belarus).

[Ludmil_a]

Ludmil_a, my husband went to pick mushrooms yesterday, but alas .. not yet. Today I see off the guests and from Monday I start collecting the leaves.

I made a super-aromatic grape tea this year.
Winegrowers know what a refined spirit is worth in the vineyard during flowering, simply divine. Very thin, delicate. So today's tea smells like a blossoming vineyard, only 10 times more powerful. I think that after a month of drying, the excess amber will go away and it will be just what I need for my sense of smell))

[Lichka]

Lichka, I made a little grape tea, when drying such an aroma stood, you could drink it, thick, tea, strong! And the result is strong green tea when brewed, with sourness, very tasty, you drink and don't get drunk, you want more and more!

[Olga]

I made a super-aromatic grape tea this year

I haven't brewed mono grape yet. It smells like raisins. Tried in a mix with actinidia and apricot. Very tasty.

my husband went to pick mushrooms yesterday, but alas .. not yet.

Olga, how no ??? The people do not crawl out of the forest, they collect whites. Maybe the place is not very good?

[Ludmila]

Ludmila, Olga, exactly, mono-grape tastes like compote, this is for those who love sour.

I have plans to make hydrolates from grapes, so I decided to make mono-grapes, and he gave such a smell!
I wonder if he will switch to hydrolat or not ...
By the way, not all grape varieties give out super-aromas, Amur hybrids are not as fragrant as southern varieties.

[Olga]

Olga, how no ??? The people do not crawl out of the forest, they collect whites. Maybe the place is not very good?

climbed all the places. But we always have some mushrooms later

[Lichka]

Lichka, Anji, well, finally, I came, I thought you turned away from us))))), probably a lot of work ?! Very pleased to see you!

[Ludmila]

Ludmila, Lyudok! How can you turn your back on you all and from tea))
There was really a lot of work, there was neither time nor energy to write and read ... but I managed to create tea. True, not in such quantities as in the first year. Then there was just a crazy tea-making conveyor))
Now I look in the direction of all kinds of potions. Poke your nose into the topic if there is one here on the Bread Maker

Good day! Today I walked through a small park for work, as always examining all the bushes for tea suitability, while suffering from my lack of sucker and alder, here, bam! —A tall silver bush, with green berries, here he is, sucker! And I just got out of the freezer ivanushka and irga after freezing four times, and since the sucker did not crunch at all, I put it into action right away! The meat grinder is resting, I am writing here. In addition, after a trip to the garden, I brought half a packet of blackcurrant leaves, which someone has already begun to grumble, well, let it be enough for me! After a detailed inspection of my overgrown area (because two jobs, two children, seven days a week and walkable) I found wonderful leaves of a young dandelion! One of the girls wrote that a decent tea is obtained (thanks to my overgrown area). Narwhal and them. By the way, the bag smells nice. But I had to wash them, albeit without pleasure, as a megalith shower had passed the day before and all the grass was covered with some kind of sand. In our village, the Chinese periodically come to work, we have a state district power station, and so at one time they walked around the village and dug out young dandelion bushes, why? We ate. And we are for tea! We will grow thin and younger, how do you?







Something photo is not sent, sadness ((



These are the granules obtained from Ivanushka sucker and irgi, I don’t know if I can put a photo here, no?

[NESMEYANA]

NESMEYANA, sorry, no pictures were inserted

And I have a question for our southerners, how do you like mulberry tea, should you make mono?
Such a thug has grown from a seed, until it produces, but it takes up a lot of space, I want to cut it off, and at the same time use it

[Angela]

Angela, I have mulberry tea, but as mono tea I do not drink it. I will definitely add something else. I have a dark mulberry.

[Alla]

Alla, thanks for the quick reply)) you can learn more about the color and taste

[Angela]

Angela, 1 page at the end there are links to different types of tea, there are black and green mulberries too.

[Lichka]

Lichka, mulberry in Samara ??? Wonderful miracle, marvelous miracle ... One of my tasty berries, exotic we do not grow. However ... like cherries, walnuts, and much more

Here, I learned how to take a photo, hurray! These are Irga, Loch and Ivanushka, such granules are interesting.

[Yuri K]

Yuri K, well, you don't have to slander us directly))) both my parents and my parents have mulberry in the country)) even a fruit-bearing tree grows with my parents on the next street.
and at the expense of the nut, a large fruit-bearing tree grows in the area of ​​small land. my parents and I also planted, we are waiting for it to at least bloom. they are still quite children.

[sweet_blondy]

sweet_blondy, oh, okay, I slander. What you call mulberry and walnut is a pitiful parody of what these trees give out in the south. We can say we have an apricot, but laughter causes more of this something than the desire to eat it.Or pears, which in the second, third year from the moment of the first harvest degenerate into micro-like pears.

[Yuri K]

[and in the second, third year since the first harvest they degenerate into micro-like pears.

Yuri K, Yuri, I wonder why this is so? After all, our climate is similar, we have pears and apricots, pears are generally unique, I even have in my country house ...

[Yuri K]

Yuri K, aaaaa well, if such an approach, then of course nothing grows here))))
And we somehow manage to rejoice at what we have. And apricots are delicious to us and pears))))

[NESMEYANA]

NESMEYANA, and FIG knows We have a sharply continental climate. +40 in summer, -40 in winter

[Alla]

Alla,

Angela, 1 p. at the end there are links to different types of tea, there are black and green mulberries too.

Thank you!!!

Yuri K,

Lichka, mulberry in Samara ??? Wonderful miracle, marvelous miracle ... One of my tasty berries, exotic we do not grow. However ... like cherries, walnuts, and much more

Even how the growth is growing by one and a half meters per year. So are cherries and nuts.
There are no apricots in the south for a year in a row, there we will take a box to Krasnodar as a present
By the way, I like to add apricot leaves to mixes by a few, they give a drop of bitterness and astringency, which is necessary for tea.

I made the meadow geranium a little separately, mono. The smell of finished tea is delicate, floral, amazing. Two weeks later I tried it. The color is amazing, as the experts promised And the taste did not disappoint! Not as intense as the color, subtle, slightly tart, but delicious! That is, you can drink it mono, and whoever loves a little astringency is generally super!
I have gained more now, I will mix with everything that happens.

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

where does this fermentation time come from? If the recipe says about 3 hours, then certainly not 2 days! This is not fermentation, but ensiling. And from silage there is no taste, no aroma, no color.

I love well fermented tea

I repeat, even the "well-fermented" camellia tea, in the common people "tea", ferments for about 2 hours.

So my tea is ready, Ivanushka, Irga and Loch. Not bad, of course, the taste of willow tea prevails, the irga feels like an almond, and the sucker is bitter in the aftertaste, but it tastes pleasant! Whether it will still be after exposure, wow! With honey, mortality ... I think this tea is suitable for lovers of strong tea, for me it is somehow too ... I like sweet delicate teas. Here would be raspberries ...

Who tried it? like puer

Have tried. And according to the technology of pu-erh, not re-fermentation. There are many nuances. Did not like.

It always turns out, there was never spoiled!

Here is a man who did everything according to the recipe, did not spoil his work and enjoys tea!

Here is a man who did everything according to the recipe, did not spoil his work

My tea once caused bewilderment in me. From the most delicate, young cherry leaves. Too poisonous for me. And then I mixed it with other teas and drank it all.

[Linadoc]

Here is a man who did everything according to the recipe, did not spoil his work and enjoys tea!

Linadoc, thank you, dear, here everything is so clearly painted and chewed, take it and do it! Special thanks to you for everything! I read it like a novel!



Lichka, Angela, for me, cherries are too harsh in mono, but in other teas I add deliciously! But a little, a couple of handfuls of cherry leaves per kilogram of others. Then a long delicate aftertaste is felt!



These are our thickets of Ivanushki, and further and this is today's rainbow



But I think he's already faded

But my Vankin's road. On the right and on the left is already the old fluffy Vanka, and in the center is young, blooming, juicy and fragrant.


I also made clean Vanka and mixes with Vanka. Tomorrow I'll start pouring it into dry fermentation. With raspberries and alder, so far I like the most. But on the way there is a pear and an apple tree.

[Linadoc]

Linadoc, Lina, are you riding a moped?

Today I mixed raspberry-alder-vanechka-pear
Alder with raspberries languished in a slow cooker.
I hope the seagulls will be delicious. I want to make a test brew tomorrow



NESMEYANA, is this Ivan-tea expanse in Troitsk?