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

And the lofant has already chopped and determined to dry!

we wait

Girls making teas for a long time, I want to ask you a question. Why ALWAYS, including from leaves and herbs BUT with the addition of Ivanka (or pure Ivan tea), when frying and then drying in a gas oven - the smell of freshly baked rye bread floats through the apartment ??? And only at the end of drying it changes to pear-compote tones. This does not affect the final quality, but it's interesting! Not everyone has it? The second season I make teas, and I'm ashamed to ask ...

Yura, although I have not been making teas for so long, I feel the same smell when roasting it as when fermenting. Only heavier and thicker.
And I returned to teas after almost a month's break. I didn't make tea, but I collected the leaves. So stocks ogogo))
I am preparing two mixes and thinking with which leaves to make friends with apricot and mulberry.

Although I have not been making teas for so long, I smell the same when roasting it as when fermenting. Only heavier and thicker.

At first it is the same, and then gradually turns into the smell of rye bread. I have. I wonder if I'm overcooking teas Or I have such an association by smell ...

[Yuri K]

Yuri K, and what does the wife say? How does she smell?

Hmm ... I dry it in the dryer ... so I can't say anything

[francevna]

francevnashe says she smells like grass while drying. But here the stereotype may still work, she also sees what I am making tea from And later, after dry pre-fermentation, she says that she is crazy about the aroma, and it is completely different from the one during drying ...

[Yuri K]

Yuri K, my husband and I also have different perceptions of tea ... but, I only have fruit teas.

[francevna]

francevna, forwarded a post with a question, just wrote in the wrong way what I had in mind ... I get such a smell if I add fireweed to the mix or I make pure Ivan tea.

[Yuri K]

Yuri KWhen I make Ivan-Chai, it almost always smells of rye bread immediately after drying from the pillowcase. And a few days later, too. Much later, the smell changes during storage. It is from Ivan-tea that the leaves and the tops smell like that.

[Karamelko]

Karamelko, very curious, thanks!

Here I am!
It's short. indescribable beauty
Badan is everywhere in the mountains, that's why they make tea from it.




It is also full of oregano and mountain mint. Collected with bouquets


There is also a lot of this weed. Self-seeding. By the way, she passed the batch test, but the aroma is not expressed, so-so.


They don't know how to make tea there. Medicinal fees are strange, without taste, aroma, dried herb is not clear how dried, at what temperatures, what proportions and what is not clear. We haven't heard of fermentation.

I never felt the aroma of rye bread when Vanka was roasted. I have no such association. Vanka is sold there in the form of a dry unfermented herb, like other "teas"

the price of fermented, but tasteless, about 4 thousand rubles per kg

.

[Karamelko]

Karamelko, this is surprising to me too. Next year, I'll sniff better.

the price of fermented, but tasteless about 4 thousand rubles per kg

Whoa! This is the price !!!! : But our seagulls, I think should then cost more.

[Yuri K]

Girls and boys, I have a question about the price of our teas. I was offered a barter for dairy products here (a friend of a farmer
, which I treated), so I think at what price to start so that she and myself do not offend.



Yuri K, I also have when drying, Ivanushka smells like rye bread.I immediately recall the long years of work at the bakery ...

I, too, when drying, Ivanushka smells of rye bread. I immediately recall the long years of work at the bakery ...

Understood thanks! The statistics are interesting. Some have this smell, others do not. How would you explain this?

[Natalyushka]

Natalyushka, do you dry up in a dryer or oven?
Lina then dries up in the dryer. and Yura does everything in the oven. when frying, there is no such aroma
the connection between complete drying in the oven and the smell of bread would explain everything

Yura does everything in the oven. when frying, there is no such aroma

It appears when the mass is strongly heated on a baking sheet, when it is still damp. But according to the instructions, the oven is slightly open, steaming does not occur. And at the last stage, already when the drying process is carried out at a low temperature, the smell becomes dried fruit, normal, that is.

[sweet_blondy]

sweet_blondy, I don't have an oven at all, I've worn out it for a long time. I fry in a pan and dry in a dryer. Smells when frying.

[Yuri K]

Yuri K, as I understand it, this stage takes place already in the dryer



Natalyushka, hmm ... then either my theory is not correct, or the point is how much you fry / dry in the pan.
I work with the oven 2 times for 5 minutes at 150 degrees. then the dryer comes into play. I have never seen such a smell

I work with the oven 2 times for 5 minutes at 150 degrees. then the dryer comes into play.

What is it like? That is, you fry for 5 minutes, then you get it to cool? Then again? Interesting. I dry it from beginning to end in the oven, once a minute. 3-5 I take out, mix and return to the oven.
Today I will make the next batch of fireweed + alder + sage. I know that this smell will be 100%, because fireweed in the mix is ​​50% and only it gives such an aroma when drying, or rather frying.

[Yuri K]

Yuri K, 5 minutes, stir and another 5 minutes. then transfer to the dryer at 65 degrees

[sweet_blondy]

sweet_blondy, 7-10 minutes, leaf a little less.

There is also a lot of this weed

We also have.

[Linadoc]

There is also a lot of this weed. Self-seeding. By the way, she passed the batch test, but the aroma is not expressed, so-so.

Linadoc, you'd better stop experimenting with hemp ... It will be more expensive for yourself, prove then wild, sowing or hybrid ...

Girls making teas for a long time, I want to ask you a question. Why ALWAYS, including from leaves and herbs BUT with the addition of Ivanka (or pure Ivan tea), when frying and then drying in a gas oven - the smell of freshly baked rye bread floats through the apartment ??? And only at the end of drying it changes to pear-compote tones. This does not affect the final quality, but it's interesting! Not everyone has it? The second season I make teas, and I'm ashamed to ask ...

1) Personal "olfactory glitch", that is, a special sensitivity to the smell of fermentative bacteria (in bread, after all, approximately the same bacteria work? Or not?)
2) When drying, my "dried fruit" component is also not too strong, I perceive the main aroma as "wooden", and dried fruits begin to appear already in a cold state and intensify with aging.

Can this happen after the freezer? Although ... before that I did not freeze fireweed. This time I had to, a large gathering took place, it was not possible to process everything at once, into several parties.

My fireweed from the oven also smells sour, this is its special smell. Sour and fruity. But there is no association with rye bread. So I read the story of Ivanka, so for this smell they called it contemptuously "koporka", no matter how much it was overcooked, the smell was characteristic. And we, modern people, love it for this smell.

So, no one answered about maple tea. I made 200 grams, hanging in a bag, to dry. The smell during fermentation and drying is very rich, sweet-fruity. But what is strange. After the meat grinder, the granules were dark green, closer to brown, and when I took the jar after fermentation for drying, they became much lighter, I would say emerald.

[Ludmil_a]

Ludmil_aI should probably try it too

[kartinka]

kartinka, Marina, of course! I first looked on the internet to see if there is, in principle, tea from maple leaves. Yes, they do.

[fireweed]

Now, after another drying, I sat down and sniffed the teas that I had time to prepare.
Well, fireweed, as it should be, it smells deafeningly dried fruit.The first leaven is the strongest, then comes the third, then the second (it was a little under-fermented, as it seems to me).
Raspberry... I'm starting to understand raspberries. Sliced ​​tea smells more and more of dried raspberries and delicious dried leaves. Granular ... well, there I have an impurity. In general, it also smells great, and the brew is so delicious that it's just "yum". I have a banana admixture there (with a skin). For better scrolling and granulation, I cut and slipped into washers ... but both meat grinders still refused to work. Even the hand one began to creak so much that I was afraid that the bushings would burst.
Pear (unsuccessful, IMHO) also begins to enhance the aroma. Pear, of course.
Even the "medicinal potion" from the leaves elecampane changes the smell for the better.
Today I played a little apple leaf... It spins perfectly, I already love it in advance.
We must look for maples. The village has all the maples in black spots: acid rain or something ...

[Gali-ana]

We must look for maples.

Gali-ana, Galina, on large maple trees, the leaves are really not very good. But on the young growth there are quite good leaves.

Thank you, I will look. I don't know yet where there is a lot of maple in the Moscow region. I only saw individual trees, and more and more near the roads, this is not good for tea.

Well, maple syrup is made the same. Why not have some tea too?

you'd better stop experimenting with hemp

A purely experimental interest, but since I didn't get anything worthwhile, the interest ended there. And I see, the grass hooked you. No, I'm not interested in stimulants, although I know them well by the nature of their service

What for goat button accordion, she's already funny

special sensitivity to the smell of fermentative bacteria (in bread, after all, do about the same bacteria work?

Yeast is responsible for fermentation. And they also work during the fermentation of herbs and they are the first to die when heated above 33-35 * of raw materials during fermentation. But they do not determine the aroma of dried fruits, as well as honey. They give the taste of kvass, sourish when fermented. Therefore, I do not like over-fermented sour raw materials. It is not tasty for me, I lack the fruity-floral component of the aroma and taste.

is there, in principle, tea from maple leaves. Yes, they do.

Yura replied that he did it first. I also tried it at the beginning, because my maple is a vicious weed, I fight it, cut it down, cut it down, pull it out, took out the branches with a dump truck, there are a lot of raw materials ... But it has no taste, no aroma, no color.

And I look, the grass hooked you

Nothing strange, I'm a drug addiction psychiatrist

I don't like over-fermented sour raw materials

Likewise! Perhaps for this reason, I was never able to evaluate the products of large manufacturers.

Yura replied that he did it first. I also tried at the beginning, because maple

They didn't hear me, everyone has their own rake, but maybe it's better! The process of cognition, so to speak.

everyone has their own rake, but maybe it's better

I continue to read the comments. I am now on page 292 .. And once again I am convinced how much warmer and benevolent atmosphere there was.

Yeah, Yura, so you got it for the comments. And I remember that he himself wrote this in response to my comments, everything comes back. Well, this completely fits into the law of spiral fractality of system time.

how much the atmosphere was warmer and welcoming.

She stayed that way. Specifically went to page 292 and the following. And I can boldly confirm that all the persons acting there also communicate every day and with pleasure in the same atmosphere, only now not on the pages of the forum, but in person. But someone has to support the forum, so I have to, and Lena sometimes appears when I manage to motivate her to do this. But the atmosphere is the same.

[Yura]

They didn't hear me, everyone has their own rake, but maybe it's better! The process of cognition, so to speak.

Yura, then it was irrelevant to people, fragmentation worked when assimilating information. And now "the moment has come" and it took.

I am now on page 292 .. And once again I am convinced how much warmer and benevolent atmosphere there was.

Have you thought why? Maybe the participants in the topic have just already stepped forward in their experiments and they got bored of explaining the common truths of plant fermentation to beginners for the thousandth time, who ask the same thing over and over again, chewed and discussed from all sides? Or they are tired of looking at the rabid "caterpillars" who, in incomprehensible greed, do not know boundaries and measures and try to ferment even grass from under fences or poisonous plants, despite the fact that many times our doctors have already warned that this should not be done .. ...
There are still many different reasons why people left the topic, and the most persistent enthusiasts remained.
And comments about what was better in the past cannot correct the situation in the present tense.

I went to collect leaves. in early summer, one abandoned dacha was cleared of overgrowth. cut down and mowed everything. and there were such good cherry thickets! I burned a little, and by the end of summer I see excellent thickets of young animals)) the leaves from it are the very juice! large, fleshy, tender and aromatic. narwala from the heart))

nature begins to hint with the preparation of tea it is necessary to accelerate, otherwise I have very small reserves for now))

Yuri wrote that he used a maple leaf for volume. Should I also try? .. And then I let all the young mapleweeds go to feed the goats.

[Tashenka]

Yeah, Yura, so you got it for the comments. And I remember that he himself wrote this in response to my comments, everything comes back

Yes, from me, like water off a duck's back! I didn't freak out, I didn't run away from the forum, and I did the right thing!



Tashenka, try it. It (maple) does not change aromas and taste, it is neutral in general. Really good as a filler. Well, except that the measure still needs to be observed, no more than 30% of the total composition will not affect the quality of the tea
Small amendment: I am talking about the Ash-leaved Maple, invasive species, malicious woody weed. To be honest, I don't know about other varieties and species.



sweet_blondy, oh, my beauty - the blackberry starts to blush? It's great! Soon I'll start hunting for "Autumn Breeze" !!!

Yes, from me, like water off a duck's back!

Professional hardening!

Or are we tired of looking at rabid "caterpillars" who, in incomprehensible greed, do not know boundaries and measures and try to ferment even grass from under fences

Who is this for? By the way, the first participants in the topic also tried tea made from cucumber, carrot tops, etc. It was interesting to experiment. Experienced tea makers share tips if desired, and beginners try and choose what they like best. Personally, I like Ivan tea and rustic tea with different garden ones. These tastes are enough for me and my family. As for maple tea (young shoots were caught), the association with maple syrup worked.

beginners who ask the same thing over and over again, chewed on and discussed from all sides

We are all in the role of newcomers in one area or another.

Who is this for? By the way, the first participants in the topic also tried tea made from cucumber, carrot tops, etc.

This is for those who, due to their carelessness, somehow strangely read the recipe and spoiled tens of kg of valuable raw materials, and fireweed, and other precious forest and garden herbs. So many of these reports have been seen on tea topics that just hair on end! At first it’s too lazy to read, and then “moldy” and everything in the trash.

We are all in the role of newcomers in a particular field.

As a beginner, I read and reread the recipe topics on other forums. Because the recipes on this were still completely "green", without hundreds of pages of discussions, without developments, without reports for several years. I studied everything from my own experience, did not ask questions, because everyone around started the same way as I did.Others have already gone ahead and it seemed inappropriate for me to bother them with my questions, since these people have already done a lot - they shot videos with tea making master classes, posted detailed recipes. I sat and took these videos apart for seconds and repeated after them, gained my experience.
Now the topics with fermentation of leaves of different plants are huge! There is a lot of information for every taste and color! There are year-by-year reports, comments, calculations with precise temperature indications, stories about foliage from buds to yellowed autumn leaves, etc. Read, see, look for the information you need! Nobody hides it as sacred knowledge, does not ask for money. Take it, there is EVERYTHING in the topics with tea recipes. But no, newcomers come and ask the same thing for the thousandth time ... Why should old-timers waste their time, chew on newcomers and "put in their mouths" what can be easily read in the recipe or in the comments to it? Why do the advice to read it all on their own in the topic from the old-timers over and over again run into "it used to be friendlier" ?!

You are right, Nastena ...
Every year the same thing ... there were really persistent and those to whom our topic is dear.
And the promise given to Lyudochka to follow the topics ...
And it seems like it's time to get used to all this, but all the same, the soul hurts when you read.

As a beginner, I read and re-read the recipe threads on other forums.

The participants of this forum communicate here in different topics and for many it is a familiar, one might say home forum. Why was the topic created if inconvenient participants are not welcome here? Is it really possible to find the information you need among 1130 pages and comments, if someone wants to try to make tea without delay? Of course, all the main points are set out on page 1 and in the basic recipes, but anything can happen.
Let's be more tolerant of each other

if uncomfortable participants are not welcome here.

The inconvenient ones don't stay here. They begin to ulcerate, after which some swear before the ban, others dissolve on their own. Such can be seen almost from the second comment. The rest, who really know how to read and listen - having gone through the "novice syndrome", this is when you want to show your I (I myself was sinful, I started to communicate here quite ardently), join the team and even "bake" in the future a few recipes I'm leading the first person). And I'm very pleased that I didn't snort, although the girls, too, met my pErson here quite tartly

although the girls, too, met my parson here quite tartly

Well, Yura, we are loving and with good humor!

And I'm very glad that I didn't snort,

Here, Yuri, I completely agree with you. Why snort something
It's just that some old-timers wrote in their comments once that there was no time to look for information (preparations, cooking, etc.) and asked for help. Well, there are other experienced participants who can give advice if the "oldies" do not want to explain the same thing for the hundredth time.
Thanks to all the participants anyway. After all, thanks to them I make my wonderful tea!

we are loving and with good humor

I believe!