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Fermented tea made from leaves of garden and wild plants (master class) (page 455)

francevna
Yuri K, there is information on the first page at the very end.

Wu Wei Xin "Encyclopedia of Healing Tea" (excerpts):
- Tea classification
- Harvesting raw tea
- Transportation of tea leaves
- Withering
- Twisting
- Fermentation
- Drying
- Production of green tea
- Production of yellow tea
- Red tea production
- Changes in the chemical composition of the tea leaf
- Factors affecting the quality of the tea leaf
Yuri K
francevna, Thank you! I haven't looked at the first page for a long time ...
Linadoc
Quote: Radushka
our leaves fall green. I only managed to collect 1 kg of alder. I picked up a certain amount from the grass around (already crumbled)
That's how it is with me. Alder flies straight green. By the way, I took a little photo autumn irga and butterflyand nature, while went for an alder at sunset.
Quote: Radushka
There were almost no red blackberries, but they gained half a kilo of all
And I have all. By the way, it turned out that red raspberry leaves as well as red blackberry leaves are much tastier and "velvety" in taste than green ones. Apparently, fructose in red leaves converts into sucrose and ferments much better than green leaves.

Quote: Yuri K
green classic tea goes through the fermentation stage? Or is it a heat-treated camellia leaf without fermentation?
Exactly! Green tea is processed with hot air for 8-10 hours in special drums. They do not have a fermentation stage. Only withering, languishing and drying.
Quote: Yuri K
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?
It depends on the duration of fermentation. Green does not ferment, yellow is fermented for 30-40 minutes, red - 60-75 minutes, black - 90-120 minutes, pu-erh - several days in a cellar under a press. But the temperature characteristics of fermentation and roasting determine the different taste and astringency of tea.
Yuri K
Linadoc, Well, thank you! Now it seems to fit in my head!
Yes, for some reason, notifications do not come from the topic by the photo, although it is signed




A wonderful person Linadoc , a wonderful and inquisitive tea-maker, with her Holiday !!!

Fermented tea made from leaves of garden and wild plants (master class)
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Elena Kadiewa
Join, bro!
Congratulations, Linochka!
Anatolyevna
Linadoc, Happy Birthday Linochka!
All the best!
Lyoshka
Linochka-Sun! Happy Birthday! I wish you Joy, Happiness, Health! New creative successes, a good and necessary Person, taught many here and chewed (or even not once) to prepare delicious and healing Tea! Goodness and Light!
Radushka
Linadoc, Happy Birthday! All the best to you and creative "natchnennya"! (damn ... I can't figure out how it will be in Russian, sorry!
Elena Kadiewa
Leshka! silent!
Uraaaa! He showed up!
Radushka
Quote: Elena Kadiewa
Leshka! silent!
Uraaaa! He showed up!
Linadoc
Oh, THANKS everyone !!!
I am very glad that this is a reason for the announcement on the topic of tea makers hiding in the bushes. This is very joyful!




Quote: Radushka
creative "natchnennya"
Creative inspirations I don't have enough, but I often fail to apply it to the right point to turn the world upside down. So I put it wherever I go
Radushka
Quote: Linadoc
I apply wherever I go

The main thing is the result! And the result is impressive!
NESMEYANA
Hello! I want to revive Vanechka tea. It was not he who caused my indigestion, but prolonged stress and enormous stress at work and at home.I drink it again! She sighed with relief, I thought, well, he can't let me down! My first grader became involved in the team, however, he now fell ill with angina, only an ambulance was called. Pu-erh tea came from China. For me personally: it smells of mice, socks, it tastes woody, as if a rotten stump was brewed. The color, however, did not disappoint, it was very saturated, even red-brown. But I could not drink it, very much for a lover of seagulls! I found an amateur, a girl from work, took all the rest from me. I went on vacation, now my son is a little bit sick, he'll get sick for a couple of days, and I'm driving him to the garden. I really want autumn tea!




We already had snow, twice, frost too. So unusual, a week ago we were dying of the heat, this September was warm, just lovely. And then bang, snow! Cold! Hats, boots ...
Linadoc
And here it is quite warm. It was + 36 * in the greenhouse. I still don't remove the peppers, they are all strewn with new peppers. And this is how dry Vanka was in the meadow yesterday:
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)

And this I typed "homework" for the evening, it is already fried:
Fermented tea made from leaves of garden and wild plants (master class)
francevna
Linadoc, Lina, are you wilting or twisting the autumn leaves right away?
They were already frozen, fermentation was over?
Radushka
Linadoc, Linochka has a question ... I have a new dryer. It has a maximum of +90 (did not check). I made a couple of parties of the garden mix without frying. But, there was a currant. I hope she retained the scent a bit better. And how, in general, do you feel about uncooked? It looks like you and I have similar preferences (other than your love for lavender)
Linadoc
Quote: francevna
do you wither or twist the autumn leaves?
I always wither all the leaves, but the autumn leaves are not 12 hours, but 3-4 hours.
Quote: francevna
They were already frostbitten
No, not frozen yet. It's a warm autumn this year.
Quote: Radushka
And how, in general, do you feel about uncooked?
Anh, I don't like frying at all. Frying gives caramelization and this then greatly improves the taste and color of the tea. Therefore, at least partly, I fry it. If what you should not fry (currants, rose, needles, spicy aromatic ...) is less than 30% of the total mass, then I fry all the tea, but at 110-120 *.

Here are the beautiful blackberries, blackberries and oaks:

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

Radushka
Thank you, Linochka!
Yuri K
Quote: Linadoc
Frying gives caramelization and this then greatly improves the taste and color of the tea.
It's true. I already had a review of my teas from a client about this. He could not understand why my tea is so much like the teas of one of his favorite producers in Novosibirsk. They position (marketing) their teas so that fermentation in large oak barrels gives flavor. But no, it is caramelization that gives such a taste, as it turned out in a long dialogue on the nuances of making
Radushka
Yesterday, practically, the summer cottage season was closed. The pool and water tanks were removed. It's already frosty at night. We planted garlic and winter onions. Admired the beauty of the winter green manure. Narwhal of red raspberry leaves (who would doubt, huh?)
Many trees are already bare. Due to an injury, she did not process all tea raw materials. Now is a busy time.
Despite such an incomprehensibly difficult tea year, I still did a lot. Only one container remained empty.
I never did it with oak-birch leaves. The husband categorically refused. We'll have to do it in secret next season and give it a try, as a surprise
Linadoc
Quote: Radushka
I never did it with oak-birch leaves. The husband categorically refused. We'll have to do it in secret next season and give it a try, as a surprise
Exactly! If you do not say that they are part of the composition, no one will understand.
Yuri K
Finally scored on my Autumn Blackberry Leaf! Cooking is scheduled tomorrow!

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




And there are also beautiful glades of this type, but I don’t know what kind of smelly it is. Probably goldenrod, which is poisonous ... But certainly not fireweed.

Fermented tea made from leaves of garden and wild plants (master class)
Fermented tea made from leaves of garden and wild plants (master class)
kartinka
Yuri K, I finally picked up some blackberries, already put them in the freezer, there will be a little "Breeze" in us, there is no photo ...
Oak, birch, black alder and red raspberries are also in the freezer. ..




Quote: Linadoc
The frying gives caramelization and this then greatly improves the taste and color of the tea.
+1000





Quote: Yuri K
They position (marketing) their teas so that fermentation in large oak barrels gives the taste. But no, it is caramelization that gives such a taste, as it turned out in a long dialogue on the nuances of making
so I also heard a lot about all sorts of barrels
sweet_blondy
Yuri K, dada is a goldenrod - I recognize it by its faded tops
Yura, remind me with what scabbard skins you sharpen the mincing parts. I'm looking in a topic I'm looking for, but I can't find it
Yuri K
sweet_blondy, yes, any sandpaper, if only sharpened first, and then polished. For example 240 and 1000
Linadoc
Well, I got my last tea this year. Everything crumbles, but there is no frost. After work I will scroll. Blackberry, raspberry, apple, oak, birch. I will not have my "frosty" this year. Well, okay

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

Here is a blackberry I have this year. And that year, the green froze, did not have time to blush, and this year, the whole elegant
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)

And how magical it is in the forest! Here is an oak tree (before breaking off)

Fermented tea made from leaves of garden and wild plants (master class)
Radushka
Linadoc, that's so beautiful! Our leaves are actively falling. There was no frost. Probably because of the drought. From Monday they promise a cold snap. I will not "free" freezers from leaves. But the summer will be longer
kartinka
Quote: Radushka
But the summer will be longer
here I have the bottom drawer under the leaves. ...
.Yuri K, yes, I also see the goldenrod - he is growing in between with Vanechka - now I recognize him at any age
Linadoc,
Quote: Linadoc
And how magical it is in the forest!
+1000 for now too
Linadoc
I have freezers to the eyeballs with supplies for the long winter. Therefore, I immediately twisted all the leaves. Uffff, everyone! I have nothing to pull. My summer is preserved in a hundred different-sized jars, frozen in bags and dried in dozens of containers. Now it's Indian summer
sweet_blondy
Yuri K, Thank you! I'll run to buy today, otherwise everything is dull, I can't make tea
Linadoc, what a beauty! you have a noble bag, I gave myself a task for next year - to try oak and birch alder in this went straight with a bang
it was still so colorful at the dacha on Thursday! and on Saturday everything has already flown around) only the raspberries are still standing - waiting for me to collect them for sure))
blackberry, apricot, turnips and raspberries
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)
and yesterday my husband and I went to the forest for leaves for the beds and collected mushrooms. alas, they found little. apparently there is not enough rain. we hope that we will still be able to collect
Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class) Fermented tea made from leaves of garden and wild plants (master class)
Radushka
Linadoc, Linochka, my Indian summer ends with the sowing of winter green manure, and autumn with the planting of winter onions.

Now active leaf fall. If it gets colder, I will slowly begin to mulch my bushes. I will take off the lamb rose today for styling. Let him lie down on the sly. Before leaving, you still need to prepare the beds for winter sowing of small-seeded. And we will come ... winter will already be (almost). Looking after a new refrigerator. And the most important criterion is a large freezer. There is no room for a separate chest yet, alas ...

We have no mushrooms from the word at all. There is not much on the market, of course. Some people have even had the rains, some have low-lying places. In our forest, dry until it rings. It's been like this for a year. Friends-acquaintances when traveling to Pri / Transcarpathia bring me gifts - bags of dried local mushrooms. I stretch my pleasure for a year




sweet_blondy, Zhenechka, what are you doing with golden currants? what blanks? A very, really, a beautiful plant in itself!
Linadoc
Quote: Radushka
Indian summer ends with the sowing of winter green manures, and autumn ends with the planting of winter onions.
And it starts with me. I planted the onions, tidied up the greenhouses and finally harvested the last (third since July!) Harvest of pepper (4.5 kg more)! I made the last tea, cut down almost all the extra trees

one aspen remained, six meters high, I'm afraid it will fall on the wires and fall on the fence when cutting. It's nothing for me, but whoever lives on can stay without light. I, of course, already trained to saw so that it fell in the right direction, but suddenly something goes wrong ... ... In short, I walked around with a saw and left it for now, but for now! ...
Fermented tea made from leaves of garden and wild plants (master class)



Now girlish Indian summer .
sweet_blondy
Radushka, from it, well, sooo delicious compotes, I did not make anything out of mine. does not bear fruit yet. went out of town to collect. from the same place they dug up the seedlings

on your tip, I get acquainted with the works of Dyakov. and I'm just outraged - why didn't I read it last year ??? but better late than never)) here we went with my husband and gathered leaves in the forest. I will cover the beds for the winter.


Linadoc, Lina, every time I read and wonder how you manage everything, what you know and what you can do. apparently years of training
Radushka
sweet_blondy, Zhenya, we don't drink compotes at all. None and never. Didn't you make jelly?
sweet_blondy
Radushka, no, have not tried. Mom once cooked jam with sugar 1: 1. that's all
Linadoc
Quote: Radushka
What are you doing with golden currants? what blanks?
I have this:
Fermented tea made from leaves of garden and wild plants (master class)Dessert cucumber jelly
(Linadoc)
Fermented tea made from leaves of garden and wild plants (master class)Coniferous currant jelly
(Linadoc)


And I just run it through a juicer several times with raspberries or red currants, then Zhelfix with the prescribed amount of sugar and cook for 3 minutes. Excellent jelly. Well, I ice it in a compote and put it beautifully on a cake.
Yuri K
And now I just go to get some oxygen! There are no mushrooms, the teas are prepared, so

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

Linadoc
Also good! And useful, and invigorates, and beauty! Almost like our tea!
Yuri K
Review of my teas from one of the Youtubers

Radushka
Yuri K, I have a viewing problem. so sorry ... can you write in a few words?
sweet_blondy
Yuri K, Congratulations! it was interesting to see only I realized that I was drinking extremely weak tea))) I put much less tea on the glass))
Yuri K
Radushka, well, he describes what methods I use to prepare tea, about my taste sensations from it, brews, shows what kind of tea it is (tea)




sweet_blondy, I put two tablespoons with a slide of my tea on a 450ml teapot.Then we use it as a standard infusion, diluting it with boiling water.
sweet_blondy
Yuri K, and I 1-2 tsp. for 0.5 teapot and drink without diluting
francevna
Yuri K, Congratulations! I liked the review of your tea, nice man. If only Lyudmila saw the video and would be glad that it was not in vain that she created topics about tea. I hope that Lena Kadieva will tell her.
Radushka
Yuri KI hope he liked it! (I think, otherwise he would not have put the video)
I wrote once that I made a garden mix with the addition of 10% willow-tea leaves dried on a plant, having previously moistened them until they were damp. The tea turned out, but ... the herbal flavor is still present. I will not do more such experiments. Now, if I come across a dried Ivanushka, I'll just collect, dry it and use it as herbal tea. no fermentation.
I am very sorry that I did not make a mix with the addition of birch and oak this season. The family has now decided to add alder always and everywhere. If only there were enough raw materials.
Jura, try to make a wild pear with raspberries and 5% monarda (mint-rue). The eldest son and his staff are crazy about him. I also added alder there this season (10%). It seems to me that he only got better from such an additive. I have a monard for many years. One bush was enough for me for two cuts. In anticipation of the second, the first froze. Fermented everything together.
Yuri K
francevna, yes ... Without Lyudmila it is really empty here, she "filled" the themes with her presence and charm




Quote: Radushka
Jura, try to make a wild pear with raspberries and 5% monarda (mint-rue).
Now already next season, if I get a monard
Luna Nord
Yura, congratulations, this is a breakthrough! I was even pleased with the mention of truckers and late Ivanushka ... I dare to hope that this is a mention of MNU! I always follow your progress. Well done!
Yuri K
Quote: Luna Nord
I dare to hope that this is a mention of MNU!
Yes Yes! It was that opportunity with Cyprus. Naturally, the author of the video did not specify the details, for him it does not matter
Yes, I am already accustomed to face a situation when people are sincerely surprised to learn that such "weed vegetation" as fireweed in my region is worth its weight in gold




Another boast

Fermented tea made from leaves of garden and wild plants (master class)
fox
Good afternoon, tell me if it is possible to put the mix tea granules, fermented, twisted in a meat grinder, in the refrigerator or freeze, since it cannot be dried immediately \ will have to be absent for 4 days \. A bucket of tea was rolled up.
Radushka
fox, you can freeze, I think.Just in the refrigerator for 4 days, the tea will turn sour and / or moldy

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