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

Yes, you can freeze and put in the coldest place in the refrigerator. Don't forget to fry it later. And only then dry.

Thank you

[Yuri K]

Yuri K, join in congratulations! Although something did not open for me either. .. and what a lovely sight!

[kartinka]

kartinka, as I understand it, Ukraine does not open ((Although strange, this is a YouTube video.

[Yuri K]

Yuri K, so where is Ukraine and where am I! the most, that neither is Russia! Maybe something with a tablet ...

[kartinka]

kartinka, well, you know, I'm not a psychic. My place of residence is written in my profile, you have no
And figs knows who opens the links. I also sometimes do not go, but YouTube is always normal. From blockers, antivirus may still depend

[Yuri K]

Yuri K, Avast didn't let it go, I guess. Although, usually I see normally from YouTube. Already looked. And I'm very happy for you! It's a pity Lyuda isn't there. That would be nice to her!

[Radushka]

Radushka, Thank you so much!

Yesterday we had just summer weather! +18 !!!. I walked around the garden and ... picked off leaves of currants, raspberries, ezemalins, cherries, pears. All are already brightly colored. And now I think how to call this (last in this season) tea mix?

And now I think how to call this (last in this season) tea mix?

"Autumn study"

[Yuri K]

Yuri K, Thank you! There are still options at home. So let's think. Maybe someone else will offer their own here?
Yura, do you think that mint will not be superfluous here? We usually add it separately when brewing. And then I thought ... Maybe with mint and ferment? Not for long. Not more than 2 hours

[Radushka]

Radushka, what to say about mint ... It certainly gives its own flavor, but not as active as if you add it separately.
Not always there is a desire to drink tea with these aromatic herbs, and so - added a pinch at will and nicely!
And the consumption when mixing is incomparably greater than if added with pinches to ready-made teas

[Radushka]

Radushkawhat a nice weather you have! we have already fallen out) last week I collected the last red raspberry leaves)
yesterday I sharpened the details of the meat grinder, made tea. flavors: girl_dance: raspberry + strawberry + cherry
I love the flavor that mint adds. not even mint, but some kind of fruit-caramel) I would add if there is
about the name - "autumn waltz". I have tea "autumn garden"



my mint does not go anywhere during drying, or rather immediately when you put it away for storage, it is not there, but then it comes back after insisting

[sweet_blondy]

sweet_blondy, Zhenechka, I also have mint. And I already know that you cannot take more than 5% of it, otherwise it will drown everything. And so ... it will be so ... gingerbread, I would say, taste. All the same, I want to mix immediately.
By the way, last year's mix with basil has changed for the better! The pungent basil flavor is gone. Now you drink and don't understand what it is in tea, what makes it warm inside? Delicious! Definitely, I will do it every season!

And I decided to cut the aspen.

I laid it in the right way, neither the fence, nor the wires, nor the blackberry were damaged. And then she cut them up for firewood. Here is the dismembered

So while I was preparing the cut, I suddenly saw that my pussy willow began to blossom !!! Here is such a spring in early November on one, separately taken site! Photographed against a background of red blackberries.










Here is such a spring fairy tale

[Linadoc]

LinadocI never doubted you
beautyaa! that's for sure the freaks of nature)))
we went yesterday the summer cottage season was closed.everything is covered, covered with leaves.

leaves mulched

If in the garden, then it's in vain. I somehow did it in the greenhouse and in the garden, then nothing grew there. But where nothing should grow - paths, aisles, around bushes and trees - yes, great.

[Linadoc]

Linadoc, Lina, don't scare me! I'm waiting for an unprecedented harvest now

.... so I was waiting. But I made conclusions and now I am sharing my experience .... Although I always share my experience, most people prefer to learn from their own

[Linadoc]

Linadoc, such is human nature) to fill your bumps)
I read about this method from one gardener. has been practicing for more than one year. so I also decided to apply in practice

There is such a phenomenon - allelopathy. This is an inhibition of germination and growth of plants (equally weedy and cultivated) by the so-called crop residues. Different types of plants that are used for green mulching have different degrees of allelopathic effects. Rye, for example, may prevent 70% of the seeds from growing. In addition, a lot of nitrogen is required to decompose fresh grass and leaves, which such mulch will definitely take from the soil. Therefore, the yield of cultivated plantings suffers greatly. You can mulch. And often, you need to. But, such mulch (leaves and grass) must be removed in the spring. I transfer it to a compost heap / pit. I mulch the plantings with ready-made compost (in 2-3 years it is usually completely ready) and cover it with a black non-woven

I mulch the plantings with ready-made compost (in 2-3 years it is usually completely ready) and cover it with a black non-woven

In! Likewise. I do the same and the garden thanks me

Hello everybody!
I want to say a huge thank you to everyone who created such an interesting and informative topic. Thanks to all tea-makers who share their recipes and best practices in this business here!
I've been reading you since spring and trying to make teas.
I came to you by chance ... The story began with the fact that one very dear to me person fell ill and I began to prepare herbal preparations for him and grow herbs. One of the tasks was that it was necessary to dry the lilac leaf ... But I realized that it could be dangerous and decided to find a way to remove hydrocyanic acid from the leaf - I went to the fermentation process and found you by these parameters while searching. And it went.
Now I have collected a large collection of teas, thanks to you!
In the process of work, I had experiments and I will tell you about them.
One problem led me to an interesting solution ... I had to make a tea that raises appetite, mood and general tone. To pick up plants and a method - reasoning, searching, testing))).
So far, my list of plants is not very long, but I found one chip for myself. In the process of drying, I make sure to fry and to enhance caramelization in some teas, before fermentation, I add sugar, up to 1 tbsp. spoons per liter of granules.

In the process of drying, I make sure to fry and to enhance caramelization in some teas, before fermentation, I add sugar, up to 1 tbsp. spoons per liter of granules.

Is your raw material definitely not fermenting wine type? And frying is good!
Welcome to the forum!

Nothing funny. Fermentation is not all that fermentation. I'm talking about wine fermentation. Fixed it a long time ago.

Thanks for the hospitality!

Your raw material definitely doesn't ferment wine type? And frying is good!

does not wander, does not have time, I stop in time.
I tried it and not, the bumps were all over the belly, but the result interested me both in color and taste. How to put it more correctly - it's like a bud, the smell and taste come out more open, not richer, but richer, as it seems to me.
The leaves of some plants, especially dry in texture, unambiguously reveal themselves more interestingly and lead in the process of fermentation, and if you twist them after one more time, then the granules are stronger.I noticed one peculiarity - for sour-tasting leaves, for example grape leaves, it does not meet expectations, although the taste of tea turns out to be more delicate. Not much time has passed since the beginning of my experiments, maybe something else will change in the process of dry fermentation, I will continue to try and draw conclusions.

[Jrina]

Jrina, interested. I look forward to further descriptions of properties in maturing teas. Until next season, a topic for thought.

Until next season, a topic for thought.

I still have to work and work, there are bags in the freezer. Another kilogram of 5 leaves are waiting for me at the farm.
I'll give you some more to think about
I haven't tried a lot, but there is something interesting. For example, "garden purslane", surprised, so surprised!
Having read about the usefulness of the miracle of weed, which we all destroy like a malicious weed, I decided to experiment with tea.
Narwala a sheaf of this vegetable, washed it, put it in a bag made of tulle mesh, let it drain, laid it on the table in the gazebo to wither. He dried up with me for a day, then went to the freezer, then thawed and dried again, then twisting ... As a result, - snotty muck, a gray-green cutlet with a basement smell.
I am persistent, persistent, purposeful, I decided to finish the process.
I salted it with sugar and in a little bag, a little bag in a bowl, a bowl under a damp cloth, a cloth under a plate ... and in a warm little cup - from morning to evening. Periodically I opened it, pulled the bag by the ears, drove the cutlet back and forth, smelled, - phew ... I left it in the gazebo for the night, it was summer, it was warm, but the nights were so-so, not very hot. In the morning there, - lies, no one coveted .., kind, color, smell, - as in the evening. I decided to dry this mucus. On the pan, in the oven with convection, at 70 °, periodically stirring the mucus with a pick, 2 hours, the process began, dried out, tea leaves began to appear. An hour later, she cooked 120 ° for half an hour, then 90 ° for another 20 minutes and switched to drying until completely dry at 50 ° for another two hours. At first, the oven smelled like a cellar, then potato chips, and at the end ... - I did not meet such a smell and it is very difficult to describe it in words. It's delicious, candy-like, and very intense. The tea is not beautiful when brewing, I add it to a mix with cherries, pears, hops, clary sage, but better with one thing, because everything is very fragrant and tries to shout down each other. By itself, this drink turns out to be almost colorless and interspersed with clots of mucus that envelop the tea leaves. But he is still the brisk one, it may well be an alternative to coffee, especially with hops and pears. Male mix, you want to smell like a good cigar.

[Radushka]

Radushka, Linadoc, oh, girls .... I also study and study well, I will then clean up in the spring, since such a thing, thanks for the information! otherwise I would have done it yeah

Jrina, Welcome! it was so interesting to read you! interesting experiments you have)

Good day everyone! I thought that everything, the season was closed a long time ago, just came in to look at it just in case, but here the work is in full swing. Something notifications stopped coming. I was lucky to prepare the autumn, late Vanka, and the blackberries are already red leaves, blackberries, raspberries. Everything has already been put into action. I really liked Vanka late. My Moulinex meat grinder flew on blackberry leaves. The auger broke, and what was inserted into the slot of the meat grinder broke off. And I already have a meat grinder for a long time, and they probably don't let it out. I looked at augers on the Internet, they sell, but it's not that. By spring it will be necessary to resolve the issue of buying a new one, if I don’t find this auger. The girls were praising some kind of meat grinder. Tell me please.



And once again I want to thank everyone for their help in preparing different teas. Girls and boys, you are just great. Thanks to all of you, I can no longer drink store tea. I drink my own delicious tea, made by my own hands. My husband got hooked on this tea, and he got all his friends in the bathhouse. And I am my bath friends. We have already agreed with two girls that we will go after Vanka together. They made tea, but it didn't work.The infa from the Internet is to blame and the fact that they did not follow the advice, although I put everything on the shelves.

I can't drink store tea now

yes ... now, if there is no way to brew your own, then ... I just ask for water at tea temperature

On the issue of meat grinders and raspberries / blackberries.
I found that if you first chop a raspberry leaf (like cabbage, 3-4 mm), the meat grinder already copes with this raw material much better.

[Galina]

Galina, earlier there were similar proposals and their mechanization - punch in a blender, a kitchen processor, scroll without a knife ... Whoever wants, follows these proposals.
This is what a beautiful blackberry, already withered and naturally fermented. Just scroll and dry. It's a shame that you can't convey its sweet velvet aroma.

Yes, beautiful pre-winter. I picked up raspberries and blackberries in half.

Unsubscribe, please, did fermented alfalfa tea do something? I was very interested in this wonderful herb. Thank you.

[Linadoc]

Linadoc, Lina, but the pictures are so cute, I just want to bite off this leaf!

[Galeiv]

Hello everyone!
Sleep? And here I flew to St. Petersburg to visit Galeiv, well, we found a "tea museum" there. This is the big name of a tea store, but there is really a lot of tea there, however, mainly Chinese. But there is also Vanka with additives. Everything can be sniffed, some teas smelled frankly of fish. Here are some pictures:




We talked with the "Keeper of the Tea Club", told him a lot of new things for him, invited him to see our recipes. Much was a discovery and surprise for him.

fermented alfalfa tea

Nobody did it, because there are no tannins and tannins in alfalfa, which means that tea cannot be made from it. Eat fresh, add to vegetables, dry and brew if desired. It may be useful, but this is not tea.

some teas smelled frankly of fish

I read somewhere that these are the features of some single varieties. Mostly green smells like that. But basically, these are poorly stored teas, of course, with the exception of varietal accessories. There is even pu-erh in one village - which is dried exclusively over a chicken aviary specially built for these tea purposes - PPC, I imagine the "flavor" of such a seagull

[Linadoc]

Linadoc, I somehow brought tea from China ... I had to pour out the first three brews. It's just ... some streptocide! And then ... the taste-aroma of three days in the warmth of standing oil from canned fish. It was simply impossible to drink freshly brewed (for me). And it turned out to be very chilled ... But, I still did not drink it. And it didn't matter that he was terribly expensive!

Hello dear tea-makers. I read all the pages with pleasure. Many thanks to everyone for such an experience! Like many others, this hobby has made me happier. I got on the site in 2017 and spent the whole summer making teas, at a gallop, between work and summer cottage. I only read the mat. part and several pages of correspondence, I decided that everything was clear to me, in the end, probably, I made mistakes, but most importantly, now I understand this - I dried all the tea. Until the spring of 2018. all the tea was like straw: no taste, no smell. So I wasn't really going to make tea this year. But remembering how useful Ivan tea was, in the spring I began to read the correspondence about Ivan tea and village tea. Reading further rave reviews about the teas made, their tastes and, especially, the smells of other members of the forum, I was tormented by envy. And with great pleasure all this summer I made Ivan-tea and country tea. Since in the summer I read the first years of the correspondence - there the Zakhariya method was not yet so popular, so I made all the tea through a one-time freeze, meat grinder, fried everything, except for currants. The freshly dried tea, as expected, smelled like tea. Then I finished drying for a day or two on the same baking sheets from the oven (and not in bags), in a separate room; I don't think this is critical. All summer and now I have doubts. At the forum, mainly residents of southern latitudes and the middle zone.You probably all the leaves gain aroma and taste better than in Siberia (just like fruits). During fermentation and drying, I had odors, but not strong and unrecognizable (apple, pear, raspberry ...). I started trying in October. Ivan-tea has the strongest honey aroma, collected before flowering and "white-pink". The taste is pleasant. The rest of Ivan-tea has a much weaker smell. I tried all my teas - the color when brewing is like a good black tea, all are quite tart, but the taste is weak and not definite, well, at least not a broom. I sniff all the teas every weekend. All the village teas began to smell a little, BUT ALMOST THE SAME - SWEET, very similar to Ivan-tea. I made all country teas with a predominance of 50% of one plant. But when brewing, there is no obvious aroma and taste (as they say "raspberry jam", "baked apple", "duchess" ...) just a pleasant drink. Only currants have a clear aroma, because I did not fry it. Has roasting completely killed the individuality of each tea, and now I will just drink a nice black tea? Or is it SIBERIA and there is nothing to expect aroma and taste from our leaves. Thanks to everyone who read to the end and give their opinion. I collected the leaves from wild plants, mainly along the edge of a pine forest or in small meadows in the forest, maybe it was necessary to collect them in sunny places?

[dalida]

dalida, welcome to the ranks of tea makers!
Delicious teas for you!

[dalida]

dalida, it's so joyful when you see a new tea-maker in the subject. Let the teas stand a little longer (I have 2014), the aroma will appear. Each person has his own feelings, we are all different. Did you treat your friends, what do they say, did you like the tea?
The main thing is that you have found the right topic, and now you will gain experience.
Good luck in the new tea season!

[dalida]

dalida, Very nice to see a newcomer maniactea-eating!
Yes, many say that their raspberries in tea do not smell like raspberries, but pears like pears. It seems to me, all the same, these are features of the perception of taste and smell. Or you re-fermented the tea. Weak fermentation gives not only a weak aroma, but also a weak taste-color. How long did the fermentation take? At what temperature?
In any case, do not give up this wonderful activity! Start using the Zechariah method and the tea will change for the better.
And only 10-15% of willow tea, added to any village mix, makes this tea drink exquisite.
For me, ivan-chai-mono, like cherry, has too strong its own taste

[Lida]

Lida, Welcome! And why did she sit in the bushes and suffer in silence?
If there is no taste and a weak aroma, it means that something has broken somewhere. ... And you can find out by combining 3 components:
1. Sit down and analyze your production for compliance with the prescription materiel,
2. Ask more experienced members of the forum,
3. read the first and last 300-400 pages of this forum.
This means that it is necessary to clearly state in time and temperature each stage of its production of each of its tea. Sorry for your work! In order not to make mistakes again, we must identify them, and not suffer in silence in the bushes

Thank you very much for your feedback. I'm no forum member. This is my second or fifth message in general on the Internet (until now I did not want to write anything anywhere), but having plunged into tea life ... - emotions burst!
I want to answer everyone, now I'll try

Did you treat your friends, what do they say, did you like the tea?

Whoever gave Ivan tea liked it very much. The village only tried the husband - a reaction. like mine - just a pleasant drink, without a clear aroma.

Weak fermentation gives not only a weak aroma, but also a weak taste-color. How long did the fermentation take? At what temperature?

I have suspicions about weak fermentation: after reading here about bacteria that die in the air, since the middle of summer I began to scrolled tea before fermentation in layers with my hand in a cup - I think I overdid it. Ivan-tea fermented from 3 to 12 hours, but I have no questions for him - DELICIOUS. All village teas were fermented for 5-7 hours. The house temperature was always 27-28C.

And why did she sit in the bushes and suffer in silence?

Yes, I read with such love and made tea, it seemed to me everything was clear. And also ... it's very inconvenient to write that something is not working out. I was waiting for the tea to start changing. I will not drink country tea until next summer, so as not to get upset, only to sniff.

read the first and last 300-400 pages of this forum

So I just finished reading all the pages of this forum. Now I want to read all the pages of other tea topics, since winter is ahead. In the process of reading, I wrote out for myself in separate documents (for different teas) all, all, all the nuances. Now I have an idea of ​​what processes take place in tea leaves at each stage. Ask me how to make any tea - I can talk for hours about all the nuances without a piece of paper. It seems like I'm bragging, in fact I want to share this miracle with others.

This means that it is necessary to clearly state in time and temperature each stage of its production.

Since from spring to autumn I only drop home to take food with me and gallop to the dacha, I did all the stages of making tea meticulously - as it should be. She collected only dry leaves, weighed it with a steelyard, for example, 1 kg. (do not giggle), wrapped it in sheets, weighed it after 12-24 hours and, if it was 600g. - I put it in the freezer for several days, fermented not by smell, but by the time when I was at home, then I dried it. Fried for half an hour at t 130-150C, with convection. Probably a bit too much time, now all my teas are tart. And now in all teas, along with the sweet smell, there is the smell of good black tea.

It's a pity for my work

I don’t even regret what we have done, especially since the tea has a taste anyway. And what a pleasure it is to take a thermos, a sandwich and cycle through the woods ...
In general, one hope for the "Zachariya" method and fry only half of the batch.

[dalida]

fermented for 5-7 hours

dalida, it's a long time.
It is better to navigate by smell.

All village teas were fermented for 5-7 hours. The house temperature was always 27-28C.

Yes, this is clearly a long time. 3, well, 4 hours is enough with this T.

In the process of reading, I wrote out for myself in separate documents (for different teas) all, all, all the nuances. Now I have an idea of ​​what processes take place in tea leaves at each stage.

Here is a clever girl! This is how it should be done

wrapped in sheets, after 12-24 hours weighed and, if it was 600g. - put in the freezer for a few days

Why weigh it after withering? What is the point? Weigh before withering in order to draw up the proportions of the components of the mix. Now, I have a big suspicion that there is an error at this stage too. It seems to me that the leaves in the sheets did not dry out, but were already fermented. Next, did you just put it in the freezer in a sheet or in a bag? If there is no bag, then the leaves in the freezer are very dry and then fermentation cannot proceed normally.

Fried for half an hour at t 130-150C, with convection.

10-15 minutes is enough with this T. Moreover, convection increases T by 10 * -20 *. That is, it really was 150-170 *. And then the astringency, yes, will be, but the aroma and taste - no.

And what a pleasure it is to take a thermos, a sandwich and cycle through the woods ...

This is yes, class! Only me on a scooter, but in this case it makes no difference!

one hope for the "Zechariah" method and fry only half of the batch.

The method is great, but it is important to consider the other parameters. And without frying, both color and "tea" suffer.

Yes, this is clearly a long time. 3, well, 4 hours is enough with this T.

She made tea only on weekends (every weekend). The schedule is as follows: I got up at 6 in the morning - in the forest for 2-3 hours, the brought leaves - in a sheet. I take out the frozen leaves from the freezer (always in a plastic bag), twist it - and for fermentation. We are going to the dacha (it is impossible not to go, the plot is large - it feeds me and my husband and four 80-year-old parents).
We return in 4-6 hours - that's when it was dry, we couldn't sniff.

Why weigh it after withering? What is the point?

So I say - did it as it should. Since I'm not at home, there is no one to stir the leaves, but 40% of the moisture should go away, so I weighed it later, so that from 1 kg. left 600g.

It seems to me that the leaves in the sheets did not dry out, but were already fermented.

This is probably the most important mistake. The house is warm, and I rolled the sheet tightly, that is, I violated the structure of the sheet. And, judging by how then P-A-H-L-And the sheets themselves when they were dried ... there was no such smell either during fermentation or during drying. Yes, I then fried it hard. Hit me with the whole world!

And without frying, both color and "tea" suffer.

Yes, I understood that. So I will fry only half at a time: for example, from two sheets of tea, put one in the oven for frying, and when I decrease t, and after another 10 minutes put the second sheet in the oven. It is clear that the second sheet will take longer to dry. I didn't fry the currants - they are so fragrant, but without astringency. I bought an electric dryer "Samobranka-Katrina" for drying. I think at a time to sprinkle tea on three leaves, put two leaves on the frying, then, after 15 minutes, subtract t and take out one leaf, pour it onto the "Samobranka" for final drying, and in its place the remaining third leaf with tea will turn out in one once two leaves are fried, and the third is not.
I also sinned on the lack of aroma on the leaves themselves, because I collected them along the edge of the forest or in the forest itself (there is also a shade - everything is more pleasant in the heat) and the leaves are larger, but, as a rule, scent there, basically, do not bloom and do not bear fruit, maybe they do not gain aroma?
Even the cherry smells a little sweet to me.

[dalida]

dalidauh huh ... over-fermented and overcooked
Well, nothing, next season is coming soon! You will take everything into account and there will be a great tea!
By the way, I start to count the fermentation time from the beginning of twisting. And since this process usually takes me an hour, then ... 1.5 hours plus for leaves hardened by Zachariah is ENOUGH!
And the temperature must be somehow lowered ... well, at least keep it on the floor. It's usually cooler there