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

I have a vacuum vessel but I don't even think about packing them)) I seal the bags for sale. but without evacuating air.
I store tea in plastic buckets.

Can or should the tea be evacuated?

It is possible, but not necessary!
Dry fermentation takes place in the presence of both aerobic and anaerobic microorganisms, and only anaerobic microorganisms will work in a vacuum. That is why teas for sale, even if sealed, are in air-permeable packaging and with air.

Today is a hectic day - until I had time - I have no more strength, I also thought about packaging during the breaks I decided to make several bags for a deep nychka, I will seal it - at the same time I will use it for comparison, but I will vacuum a couple of bags for experience - it's like a daily vanechka - I did it for clearing my conscience, and my husband only drinks it now, and I'll check the difference myself. The store tea is sealed, the packages are moisture-air-tight, only what is inside the package is what I will do the same, especially today I came in and watched how the elite teas were packed, which then go to lay out without packaging in ground-in cans. The main thing is as it was in 3L cans, so let it be. Here the thing is - I also let him breathe - and shake him out a little, and I smell the process myself

How many lovers of giving master classes are there? Just now I saw another in one of the Contact groups. In general, the girl is well done, but there are so many flaws in understanding the processes ... I could not pass by, I turned on the lecturer. The drying process turns out to be needed to obtain a larger amount of juice! And he, in turn, is needed for good fermentation, and the more of it, the better. For fruit and berry, drying is not necessary! And you only need to dry it at 50 °. Wono how
Maybe I missed something on our forum, and I'm wrong about something?

When I read the topic, I saw good reviews about strawberries.
I didn't add it to bookmarks because I didn't think that I would pick strawberries.
But today I collected a little. Who has bookmarks - give a link.
Well, or write in text what to do with it.

Yur, I saw this .... I couldn't even watch it, I was all angry! And, most importantly, with such aplomb! the only opinion is correct, just hers.
I didn’t even write nasty things! Although ... started ...

And, most importantly, with such aplomb! the only opinion is correct, just hers.

Aha, she provoked me Only I, I, I, and does not listen to words. I am a herbalist, I have my own shop, and you are a worm like how are you so competent?
Okay, well, it would be her, but she leads people by the nose, pushes them to wrong actions.

[Yuri]

but she leads people by the nose, pushes them to wrong actions.

Yuri, and you refer people here with a link. Or will it not work there?

Or will it not work there?

Yes, don’t know, I’m looking - it seems like just passing, they saw liked. A completely different atmosphere)) By the way, I have already shared links to the forum more than once! A couple of people are already here))

Of course, I also tell all my acquaintances about the cooking process from withering to storage. But I give a link to the topic to learn.

[Ludmil_a]

Ludmil_a, also gave many, but this person has no desire. She fancies herself almost a doctor of sciences in this matter, there will be no feed for the horse I do not post screenshots with her arrogant teachings, but it was something, I interrupted the dialogue with her in a courageous but harsh manner

No, she's definitely not here.



I also collected Ivanushka in my meadow today.You can also find green ones.

really saliva flows when I see ivanushka above the knee! I have ... well, anyway, better short than none
Guys, I often go into different culinary topics (not on HP). And I came across such a phenomenon as ... the recipe is laid out, beautiful, but to implement it ... sorry, shit, even beautifully photographed, remains shit. Most likely, people are spreading not what they themselves put their hands (and head) to

[Radushka]

Radushka, agree. I was recently flattered by a beautiful photo of a pie with a creamy plum filling. Attached plums. Such disgusting turned out, although I am friends with baked goods. But something fell for the picture this time and trusted the recipe. It was already uncomfortable in front of my husband when he sat down in the morning coffee drink tea with a pie.

Hello, members of the forum! And I got tea from rosehip leaves! 😃☝ The secret is that I picked up young shoots with leaves in May (10-15 centimeters). The stems and leaves at this time are juicy, tender and easily curled (and even more so after the freezer), give a lot of juice. I made sausages (in rubber gloves, maybe some needles were already pricked a little) and cut them after fermentation into 1 cm pieces.I fermented for 10 hours.
Dried in an electric dryer. The aroma was peculiar: I don't know how to describe it ... delicious, but there were hints of rosehip oil (if anyone tried it, it doesn't look like syrup) 🤔
When brewing, the color is of medium intensity, and for me a pronounced taste appeared when sugar was added to tea (I drink almost always sweet), and it looks like a decoction of rose hips or tea with rose hip syrup, those are pleasant, aromatic, not sharp, recognizable.
Conclusions: it is possible to make tea, but I will no longer be honored, because it is easier to collect the fruits and dry them than to follow all the technological stages for the sake of the same flavor bouquet in general.
Tk rose hips are rosaceous and the petals smell like rose oil, I was expecting something fabulous ... and this riddle prompted this experiment.

[Newbie112]

Newbie112, the experience is worth a lot! Thanks for sharing.
By the way, tea made from fermented leaves of large-fruited hawthorn is VERY similar to a decoction of rose hips

Girls are boys! I drove around different varieties for a van, I found alder where, but here. .. we went to our site. The fact is that we go there, well, extremely rarely - the site is complex, things are moving forward, but slowly I went for acorns to the oak trees-mother-dear: girl-swoon: there is a glade of vanechka in all forms - both green and blooming and sticks for you and all on Vsete, covered by a young aspen tree, a rosehip bush, and a black alder on the edge of the site carried out a complete inventory, I typed what I could, now I don't know where to start.
Regarding the tea clever people, this is such a thing-it is necessary to collect information bit by bit and do, do ..., here, sometimes, you cannot convince your own people, and even with Internet interlocutors, it's a waste of time-someone needs to dig information themselves.
I so want to thank all members of the forum for their help and advice, work. when among like-minded people - and the work is argued.
By the way, Yura, I also picked up some blackberries, just for the time being, I have to pick up a little later. Already in anticipation



Girls boys! : sorry: We need to free up space in the freezer - there are leftovers
Black currant 650g
Birch 380gr
Kalina 290gr
Raspberry 134g
Pear 1.5kg
Blackberry 250gr
How is it tastier to combine? Remove viburnum? Half an blackberry? I feel sorry for the currants, I collected and collected. ...
Today's leaves are withered, and I figured them out already by mixes. We must do this good now. ...

After a long lull, I prepare another batch of fermented granulated tea. This time it will be multifaceted, due to the addition of leaves of pear, apple, sage, currant, raspberry, cherry (3%), black alder (5%). But the basis of the composition will be 50% of the leaf, immature seed pods and the color of fireweed. Therefore, by right it can be called Ivan tea.

By the way, Yura, I also picked up some blackberries, just for the time being, I have to pick up a little later. Already in anticipation

And I sniffed tea with oak of different composition.He, of course, has a very "tea" aroma. Good expensive aged tea. Moreover, even with 5% oak content. And at 15% just "tea" tea. But now I'm not sure that this is what I want. I know that there are quite a few fans of this "tea" tea, but I still want something with a more interesting aroma. Hopefully this "more interesting flavor" will still show up after dry fermentation. Only a month has passed. I'll sniff out further. For my taste, it seems to me so far that to obtain a multifaceted aromatic tea, and not flatish "just tea", oak should not exceed 10%. Dry fermentation works wonders though. I will make different percentages of oak and observe.

I will make different percentages of oak and observe.

We are waiting
I made a pear again - birch and had to select alder - from the past experience the tea turned out and I liked it, although, probably, later the aging will do its job. She put the rest in the freezer again, well, at least a little space and freed it up, and laid it with new ones. ... I will make the rest in blanks and start again - I really want to try both blackberries and oak myself.

And today I have everything from blackthorn: a mix of blackthorn + alder + Vanka + oak, thorn marmalade and thorn jam pie



Marmalade, however, 3 kg

[Linadoc]

I have everything from thorns today

Marmalade, however, 3 kg

Luckily, I looked at the light!
Linadoc, thanks for the goodies!

[Linadoc]

Linadoc, lover of mockery



But I was stunned by adrenaline, I went to breathe oxygen in the woods, without hope for mushrooms. And when I came across - I almost screamed with delight

lover of fun

This is me bragging! And I must say, I'm not alone in this:

almost squealed with delight

[Linadoc]

Linadoc, and where to see the recipe for thorn jam? How are you doing?

[Ludmila]

Ludmila, here's the recipe for marmalade before adding agar. This is jam. Just boil it down a little more. You can use the microwave.

Blackthorn marmalade (Linadoc)

Hello dears! Much has happened to me during my absence. And there were mushrooms too)))) my son went to first grade, so everything, absolutely everything, blank, got up. Sadness. And also a great sadness. My Roly was guilty. What happens with prolonged use has happened. Indigestion, chtoli. And after that I can't drink it now. Here is sadness so sadness. And this is after two months of friendship.

[NESMEYANA]

NESMEYANA, Ol, this is the first time I hear indigestion. Someone doesn’t like it, it doesn’t fit, but no one seems to have strong problems .... sadness! Moreover, we have been drinking for years, and you have only 2 months. Well, Vanechka will be in a distant box for a while, at the same time he will mature!
And - with the first grader you! I don't know, really, whether to be happy or upset ... with the current programs ...

[NESMEYANA]

NESMEYANArather a coincidence. The body, of course, can cleanse itself of toxins, rebuild, protesting against the lack of caffeine consumed for years. But there may also be an individual reaction from habit, substances of organic origin, tannins are the same, irritating effects on mucous membranes. Leave your teas for a while, later start drinking in small doses, and not like me - in 500ml glasses 3 times a day

not like me - with glasses

Bro!

Bro!

And then !!!

[Lina]

look at the recipe for marmalade before adding agar

Lina, Thank you! And then branches with fruits are hanging from a neighboring abandoned site. I'll make some jam and think, maybe put some wine.

What happens with prolonged use has happened. Indigestion, chtoli.

Let me doubt it! It should be taken a liter a day. You can connect with anything, so I would not make such a conclusion. I know there are such "specialists" who express this opinion on TV and on the Internet. But there is no evidence. For the same should happen with the constant use of camellia tea, because the Chinese use it precisely as a medicine, but this does not happen.

Bro!

And mine!

It should be taken a liter a day.

Here I am just a liter - one and a half a day and have been taking it for 4 years and no side effects, sometimes I treat my colleagues with a small cup and everyone celebrates - and soothes well and sleeps well after this tea and there is a slight diuretic effect, but I am used to I don't notice anything special in the reactions of the body, I just really like the taste.

On the question of storage.
In the summer, I happily unpacked the teas in bags with a clasp ... less than 2 months later, I noticed that compared to canned teas, they almost never "insist". I will pour it into banks and / or ventilate. And compare.

Here I am a fool. We went to touch the mushrooms today, but we did not find it. I ran into a blackthorn and scored a little. And about the oak leaf did not even sway in the subconscious, although here it is the oak tree on the right turns green - stretch out your hand!

ehhh you! Well, nothing, you can still dial the oak separately, scroll and then add the granules to the finished mixes. I did just that. Added a tea note to the previous mixes.
And now I have a dry mix Vanka + blackberry + apple + alder + oak (in descending order of percentage). Well, it smells very fragrant! Neighbors came to buy eggs and vegetables, so they spit out. First in line for this mix

[Linadoc]

Linadoc, maybe I’ll have time before the fall ... We are rapidly getting colder, and the leaf turns yellow.

We are already freezing. Everything also turns yellow and falls off. Here I am at a low start over a naturally fermented tea. Yesterday I sawed off the top and a lot of pine branches on the site. So the needles are at hand. And next weekend I plan to cut the thorny plums and branches from apple and pear trees. And it's time to thin out and peel raspberries and blackberries. So there will be a lot of leaves

Yura, I give you blackberry greetings

[sweet_blondy]

sweet_blondy, Jen, thanks for the greetings

We went to feel the mushrooms today, but we didn't find it.

Yes, I also stuck into the forest yesterday. But only a few rows and about a dozen wet. Cold.

blackberry hello

Nice hello! Most of it is green. The red part has already been stripped off, so it is in the mix

Lina, I already grab everything)))) And then I risk being left without leaves))
They will finally bring me a freezer tomorrow. there is nowhere to put the leaves))) I will cook teas all October))
I haven't gone to pick mushrooms yet. According to plan in October)

My freezer is full of supplies, so the teas are waiting for the ready-made natural fermentation

My stocks are in the freezer of mom)) and grandma))
We can't wait for natural fermentation tea - by the frost everything is dry and blackened on the ground ...

I twist the seagulls - I picked up all the veins - and .... the sleeve is broken .... I am the second, the third. ... well from the kit in the box, they still had-found-delivered-works and bought these 3 pieces in a separate pack for a stock
Now I will load the party and go again

hmmm ... our leaves fall green. I only managed to collect 1 kg of alder. I picked up a certain amount from the grass around (they were already crumbling). There were almost no red blackberries, but they collected half a kilo of any. Already in a pillowcase (blackberry + some raspberries + apple tree).
Pear + raspberry + alder + monarda (5%) also hang out in the kitchen. Strawberries (garden strawberries) cannot be prepared in any way ... rain every day. But, she still suffers.

[Linadoc]

Girls, old-timers! Something I got confused over time. Now the question is not about our fermented teas in general, but about the very concepts of different types of tea.

Linadoc, is green classic tea going through the fermentation stage? Or is it a heat-treated camellia leaf without fermentation?
Yellow, green, red, black, pu-erh. What does getting these varieties depend on? From the duration of fermentation or the degree of frying of the leaves?

[Yuri K]

What does getting these varieties depend on? From the duration of fermentation or the degree of frying of the leaves?

Yuri K, from the cooking method.
Ferment black, simmer green.
Something like this.

[Light]

Light, this is how we "ordered", I wrote that I want to understand more about our production