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

This is probably the most important mistake. The house is warm, and I was twisting the sheet tightly, that is, I broke the structure of the sheet.

Fermentation is proceeding instead of the stage of drying the leaves. I make it easier in the summer heat, lay out a non-woven sheet on the floor, spread the leaves, and cover it with a second non-woven on top.


After that - in bags and in the freezer. This is where the "violation of the structure of leaf cells" goes.

next season is coming soon!

THIS IS THE SAME ... THIS IS THE SAME ... no words. The fact of the matter is that the quality of the tea made is checked for a long time: in your case - within a year and you with good tea ... in my case - 2 years of wrong tea - and I will be without tea for the next 2 years. And you already have the present, last year and more. Of course, it's her own fault.

And the temperature needs to be lowered somehow ... well, at least keep it on the floor. It's usually cooler there

There are no problems with this - a private house with two floors + underground + summer kitchen + sheds, it is cool everywhere on the floor.

over-fermented and overcooked

Agree. I did as I read at that time. Others wrote that they did so and praised the tea. But the further I read, the more options there were ... In short, there was nothing to sit in the bushes (no, in the dense thickets).
So nice to read your (ALL) criticism. Reading the forum for 2 years, I know by heart all the regular tea-makers, it seems like they have become personal acquaintances. I haven't gone to the gazebo yet.

Yes, in the Gazebo they will also teach you how to cook cheeses, how to make sausages, all sorts of goodies ... death of the waist, definitely!
By the way, your teas can be "corrected" for a more pleasant use by adding spicy-flavoring ... mint, lemon balm, basil, monarda, oregano, thyme, sage ... They do not need to be fermented. And you don't need to fry. Wither-twist and dry at a temperature not higher than 50. Then you will add it when brewing. And that's all. Only basil I took with lemon scent separately, to cinnamon separately, with caramel separately. And there are different mint. And lemon balm of different varieties smells differently.

Today is International Tea Day. Happy holiday, tea makers!

[Yuri K]

Yuri K, happy holidays!

[Radushka]

Radushka, mutually Annushka!

I lay out a non-woven sheet on the floor, lay out the leaves, and cover it with a second non-woven on top.

Tell me, approximately, how many leaves lie like that, untouched?

In the Gazebo, they will also teach you how to cook cheeses, how to make sausages, all sorts of goodies ...

YOU WILL .... I have already taken many recipes on different topics from the tea theme! Cheese is mine, I will definitely study it, especially since I have been making different cottage cheese for a long time. But meat and sausage is not my food for many years, let the young eat.

spicy flavor ...

Made mint, lemon balm, monarda without frying - very fragrant. And about their fermentation - there seems to be no clear opinion here?
The full realization that the village teas did not work out came to me a day after reading all your comments ... All day I was in a sad mood, even a five-kilometer skiing trip through the forest did not help, BUT, the thought came: since I have pleasant tastes , tart teas, so can I do the following teas without roasting? It is for taste and aroma. To mix with the current ones later, I will not drink them anyway (well, maybe just try).

[dalida]

dalida, I do not like without frying. They do have a taste ... well, the elder son calls it herbal. not herbal, of course, but ...you can immediately hear that this is not tea in our, classical, understanding. And frying gives an extraordinary taste! The son calls him honey. Tea immediately turns into something delicious.
With long-term storage (I have the oldest tea in 2015), you won't understand at all what the tea is made of!
For more than three years, a mix of silver sucker, raspberry and two types of garden blackberry-raspberry hybrids (a cut leaf. Then it did not freeze at all) has become similar to unsweetened honey both in taste and aroma. For two years I could not get out after the sucker at the time of its flowering. This year I told my spouse that I would go on foot, but I’ll prepare it!

do not like it without frying. They do have a taste ... well, the elder son calls it herbal.

Yes, I know this taste and I don't want it at all. I like it when tea has a complex taste, multifaceted and aroma. In general, I am "aroma - semolina": I like to smell teas, coffee, perfume, a blooming field in summer, a forest in the morning, in the afternoon, after the rain ... That is why I was looking forward to aromatic tea.

frying gives an extraordinary taste

That is, not only astringency? Well, maybe I just fry it a little bit, about 100 degrees, about 15 minutes.

With long-term storage (I have the oldest tea in 2015), you won't understand at all what the tea is made of!

Here are the ones on ..., that is, then there will be no obvious apple, pear, raspberry, but just delicious tea? So he can always make different mixes without taking one sheet as a big basis?

for a sucker at the time of its flowering

So that's when he is good? And I remembered that for rustic tea it is better to collect the leaves at the time of ripening of fruits and berries. Although everyone writes that they begin to collect leaves in May, I'm afraid I can't resist either. While I have read this forum to the end - so many new, not traditionally dacha-style flavors have been tested by members of the forum, it's my dear mother! It is necessary to find them this way ... I would like them to write about their teas from such non-traditional scent - forest, field teas over time.

[dalida]

dalida, if you don't, you won't know ... you (or others) will like this or that tea collection.
I made specially for the elder daughter-in-law whole-leaf tea from pear growth (the varietal pear was cut down, and from the stump it began to grow). I collected the leaves on MAY 1! they were still small. sticky. The tea came out luxurious. With a light aroma and taste of pear "drying". The only negative is that it takes up a lot of space. 250 grams approximately in a 6 liter container.
Many people like harvesting from autumn, mature leaves. I do, but ... they are too tart for me. They like it more at the time of flowering. Then the leaves are still juicy, well granulated, do not force a meat grinder. But the autumn does not wither at all. Over the summer and autumn, the leaf dries out on the tree to brittleness. I take it off and go straight to the freezer.
I fry at +150 (with the door ajar, which means less inside) for 10 minutes (two times 5 with stirring), then I reduce it to 100 - also 10 minutes (2x5). then I dry it in the dryer at 60-70.

if you do not do it, you will not know.

Knowing my mistakes, the desire to make T A K O E ... How the lines of A. S: "About how many wonderful discoveries are prepared for us by enlightenment spirit and experience, the son of difficult mistakes ..." Thank you very much, and everyone who responded. I really hope that my tea will "bite" over time.
Recently I got the idea of ​​long-term storage of tea, I don’t remember anyone suggesting it. I think that you can use tetropak from juice and dairy products. I tried it: from the top, where the lid was, I tore and pasted it along the seam, washed and dried it well, poured tea, closed it, folded it from the top along the seam, sealed it well with adhesive tape, and through the lid you can sniff and pour tea. She laid cellophane under the lid.

[dalida]

dalida, I'm afraid of mold, so I have everything either in glass, or in large plastic containers, bought specifically for tea, or in cans of baby food in powder.

I'm afraid of mold

in glass, or in large plastic containers

Likewise. I have a private house, there is humidity. I poured tea into one trial juice tetra pack - there is foil inside.Well, no way the air will get there. An interesting observation: the jars of tea that are in the upper cabinet smell stronger than the same tea, but they are in the lower cabinet - on the floor. And in a private house, the temperature difference at head level and on the floor is significant, we don't go without socks and slippers. So where is it better to store it?

[dalida]

dalida, I have no options. All the tea is where my husband and I live constantly. We have two very small rooms. Also a private house. I would move the cans to the attic. But, I think, frost is not a hindrance to them, but, here, heat ... is categorically not allowed. Therefore, tea was pushed in all corners.

Our dear tea-makers, tea-lovers!
Please accept congratulations from the owner of this topic (and from me, of course!) Happy New Year (and we have already come)!
All the best!

[Elena Kadiewa]

Elena Kadiewa, thank you Lenochka! Hello Lyuda and best wishes!

So the year 2019 has come, the year of the Soaring Eagle. All my friends and just good people for candy, and great mood!

There were no notifications - I entered by accident, and here everything is with teas! I almost finished the houses - I stayed to decorate, but the holiday was already on the doorstep - I put it as it is. Happy holiday, dear girls and boys! Merry Christmas! I wish you health, happiness and Christmas magic for the whole year!

Once I had a herbalist friend who made ointments with herbs or with their juice. So, in order for the herbs to give off juice better, she “sweated” them, that is, put the warm grass in a plastic bag and tied it tightly, put it in a warm place. The grass in the bag became more juicy. So I thought, maybe this method will work with currant and raspberry leaves? They take up a lot of space ... And then again - and granules! Tomorrow I'll go to the edge of the raspberry-tree and try. What if it works out?
about drying in a multicooker - probably this can be done in those where there is a possibility of manual selection of the mode or the temperature of the modes is indicated in the instructions, not all manufacturers do this. And the multi lid should be open. And you can't dry a lot in one go, the area is small ...

Good day. Recently on the forum and do not quite understand how to ask correctly.
I really liked the idea of ​​sweating the Ivan tea leaf. Somewhere by accident, I already repeated it, I just do not have time to process the leaf in time, it reached such a divine aroma in the refrigerator.
But after reading about Sweating now on the forum I have a bunch of questions. In what sequence should the sheet be processed?
1 Dry
2 Sweating
3 Drying

Or
1 Dry
2 sweating
3 Twist
4 fermentation
5 drying
Please tell me how is it right?

[lesnik]

lesnik,

Or
1 Dry
2 sweating
3 Twisting
4 fermentation
5 drying

[lesnik]

1 Dry
2 sweating
3 Twist
4 fermentation
5 drying

lesnikAt the exit, you need a "tea" made from willow tea, not just a dried leaf, so twisting (deformation of the leaf followed by the release of juice, which will start fermentation) and fermentation are necessary.

Good day! So ... I missed something .... I've been making teas for a long time ... fermented .... from cherry, apple, pear, raspberry .... What is "sweating"? Poke your nose please

I found the link on the first page of the revelation of this Zechariah, who did almost the same thing with the pear as I did "On Sunday evening I brought a leaf, it stayed in the bags for the night in the kitchen, and lay there until the next evening. In the morning I took it out and sent it to the sun, I don’t remember exactly here, but for about three hours somewhere he basked in the sun. Then I left it in a bag in the kitchen and there it lay until the evening and again in the freezer. In the morning I took out a couple more hours he warmed himself in the sun. After already in a meat grinder .. in the end he got a sheet of this color with a wonderful dark shade. The sheet is 100% dark. " Only I did not keep it in the sun and I have no aroma, but there is an unobtrusive soft taste.
Vasyutka, as I understand you about rush jobs ...

Good evening! :) The founder of the method on the site is Zachary. Above is a quote of his quote, the post of Zachariah itself takes a long time to look for, but even so it is clear what's what.

So .... If I understand correctly, I have a "middle in half" it turns out .... I don't really like recipes ... I am more guided by my taste ... I collect early in the morning in transparent bags, right in the bags, under glass and in the sun ... I turn it over several times ... Then, when I think that's enough, I put it in a warm, dark place, grind it without fanaticism (it seems to me that the destruction of tissues in the sun has already occurred) I put everything in a basin and, already in it, it ripens to the smell I need .... Well, that's it .... I don't fry in the oven ... the leaves are not cut small, not large, drying is natural. I like

The founder of the method on the site - Zachary

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

Thanks for the link Last summer, I made wild pear out of pear for the first time ... the result, as Zakhary describes. I liked it. I will do more

I have "sweating" is forced. Too long way from the raw material procurement site to the house The sheet is heated directly in the bag. I bring it home and immediately swaddle it for drying. The heated sheet cures very quickly. I change wet "diapers" if necessary. But, more often than not enough once. Then I definitely freeze and thaw several times. I did my first tea season without freezing. It was necessary to compare the teas made this way and that after a while. BUT ... it seemed to me that those that were hardened according to Zachariah reached consumer taste faster with dry fermentation than without freezing-thawing. I do not cook the cut sheet due to the large volume during storage.
Well, perhaps, I will repeat my very first mix of flowering sucker, sweet cherry, raspberry and raspberry garden hybrids. Very tasty. Almost 4 years have passed. So far, this is the most unusual tea for me with the taste and aroma of unsweetened honey.

reached consumer taste faster

What does "faster" mean? It seems to me that two or three months pass ...

I don't cook the cut sheet due to the large volume during storage

Well, the volume, in any case, turns out to be much less than that of a whole sheet ... and I frankly feel sorry for the meat grinder ... Yes, and mother laziness overcomes

[Yuri75]

Yuri75, I harvest more than 20 kg of dry granular. After a single twisting, it actually takes up more space than after twisting it (the second time on a fine lattice). And the cut ... in short, I now have a granulated 10-meter ROOM. And you are talking about cut ... I will make a whole sheet only to order (they ask for a May pear). There is only 230 g in a 6-liter bottle.
2-3 months is when patience runs out, and tea is hunting. The very taste of tea is gaining in six months. Better in a year.
After three years of storage (glass, darkness, room temperature), the tea completely lost the aroma by which one can understand what kind of plants were used in its preparation (the one who made it, of course, will guess, but the inexperienced consumer will not) and turned into gourmet tea. If you do not show the tea leaves, people start asking for the grade / brand in order to buy such a miracle somewhere.
I do not mind the meat grinder, because it was bought specifically for tea. So are storage containers like ceramic knives and a glass board. I laugh ... Everything has paid for itself long ago, if that. Just the other day I saw fermented apple tea in an Organic Farming store. At a price ... 90 UAH. for 70 g (this is about 3 euros for 100 g). I didn't buy it, because any mono tea is poorer than the mix. And my self-propelled gun, so to speak, is much cheaper. Even with all the overheads included

Oh great! The branch begins to come to life in spring!

The branch begins to come to life in spring!

Aha!
Delicious teas to everyone!

I harvest more than 20 kg

Wow !!!! Anna, this is already an industrial scale! I’m so far away. I’m harvesting a ready-made (cherry, pear, raspberry) by the average packing bag .... How much by weight - I didn’t even ask a question. I have enough, relatives and several friends (At first they crooked their nose, then they tasted it) I didn't even try to withstand the teas .... well, perhaps, there will be little left from last year's preparation .... And, I brew it in its pure form, very rarely. I mainly use it as a natural flavoring for black Ceylon ... 1: 2 ... 1: 3 ... according to my mood

And my samopal, so to speak

I think it is much better and tastier!

[Yuri75]

Yuri75, we don't drink shop teas at all. No black, no white, no green, no yellow, no red. And my husband and I do not drink, and my mother-in-law. And our children and grandchildren. And now the kindergarten, where the grandchildren go, does not drink either. Laughing ...
Yuri K, Yurochka, I'm very glad to see you! I look forward to spring-summer and new recipes from you! I made a forest blackberry with a forest apple in the fall. Haven't tried it yet. Maybe today we'll brew in the evening

Yurochka, I'm very glad to see you! I look forward to spring-summer and new recipes from you!

Thank you Anechka!

I made a forest blackberry with a forest apple tree in the fall. Haven't tried it yet.

Here is an excerpt !!! Try it already, it's very interesting what you did there! I hope the blackberries were already red?

I hope the blackberries were already red?

Anything. One red was not enough for the whole party. I had to add both yellow and green. For its reddening, open areas are needed, and there is a long way to go (fuel and lubricants are now exorbitant prices). And in the forest, it only turns red on the edge, under the trees it is not.
For several years now, strawberries have disappeared from the felling sites. ALL! And from strawberries, meadow tea ... like hay. How strange! The berry is very aromatic, and the tea is none

strawberries disappeared in the clearings. ALL! And from strawberries, meadow tea ... like hay.

I really don't know what to say. I add more strawberry leaves for a rich tea color. Although the taste is guessed! I also added a garden one, the sheet is assembled faster and easier due to the size, it turned out well too! In mono, of course, you can and can feel the nuances, but I'm an adherent of mixes!
As for the blackberry - I described my experiments, warned that anything can turn out from green and not quite the expected taste, but maybe you will be lucky, I really hope! Can you describe your feelings as you try with your family?

The branch begins to come to life in spring!

But how! I already want to brew fresh leaves, take a crust of black bread, a pinch of salt and graze on the first parsley and onions

And from strawberries meadow tea ... like hay.

Greetings to all! Indeed, I'm glad to see some revival in the topic!
I strongly advise you not to throw out the stems from the strawberries! I freeze them, and then add them to teas when kneading / deforming / scrolling - much more aromatic than a simple strawberry leaf.

[Yuri K]

Yuri K, I already made from forest blackberries. We liked it very much. BUT ... after a year of exposure! Therefore, we are in no hurry to try this. And so ... I make a mix of leaves collected for Trinity. There is always a blackberry. The tea is delicious from year to year.
By the way, girls' strawberries are also red, autumnal, they like it more. And I made red raspberries, so it was not that coat at all ... Collected at the time of flowering, as for me, so is THAT

strawberry stalks

And what, the topic! Worth trying. There probably still remains a small piece of berry ...

[Tricia]

Tricia, Anastasia, meadow strawberries are really strawberries, not strawberries, which we have in our garden.
It is even called differently here in Ukraine. Sunitsya - strawberries, half-berries - strawberries.
And the ponytails ... I'll try to clean them myself this year for blanks!

[Radushka, Anya]

There probably still remains a small piece of berry ...

It depends on how and what to clean. But even if there is no pulp left, the aroma of the stalks is stronger than that of the leaf.



Radushka, Anya, I know! I haven't seen this in the local area, but as for the stalks, it affects strawberries, strawberries, and meadows - they are more fragrant than an ordinary leaf))).

By the way, girls' strawberries are also red, autumnal, they like it more.

Thank you, I also confirmed my taste! So, I will also collect more often in the fall! Although ... you already wait for the season like manna from heaven, and then wait for autumn!

Although ... you wait for the season like manna from heaven

Well, if, as in 2018 (in the Volgograd region) ... so the season can not wait ... I collected cherries on Trinity, so it was not even fermented properly The aroma of the drink, not a vigorous cherry, as I like, but some- then, delicate, delicate, floral turned out It seems that I put my nose into the bouquet The main part of the tea was harvested already in the middle of summer ...

I collected cherries on Trinity, so they didn't even ferment properly

Try to analyze, perhaps the temperature regime was violated during fermentation.

Yuri, I tried it, it seems to me that in young leaves, and even the weather was like that, not enough substances accumulated for fermentation ... I'm not saying that the tea turned out bad, it's just not mine. I like it more



I handed out this batch .... the female sex liked it

subtle, delicate, floral turned out

absolutely right! A very young cherry has a rose scent, not cherry! (I thought that only I have such a perception). But, I don't like strong aroma. And summer or autumn cherries do not smell to me, they stink. Some paint.
I even dry it outside / veranda. And I stopped putting it in the mixes. I give it to others separately. Let them mix it yourself according to your own taste.

it doesn't smell to me, but it stinks. Some paint

In strongly autumnal - yes! I tried it once ... I thought it would be more vigorous

absolutely right! A very young cherry has a rose scent, not cherry! (I thought that only I have such a perception).

Really curious! We must try not to miss the moment, otherwise I, like a fool, chase blooming rose hips every season. And here cherry is a substitute for a rose!

I treated one of my friends ...
-And what is it?
- Here, try it .... Love potion!
Neighing ....
Calls the next day and says
- Indeed, some kind of love drink!
The taste and color, as they say. And for me such aromas, for some reason, remind the female spirits of the Soviet style ... JASMIN were called ... Already to the point of nausea! Well, not mine, in short, taste and aroma ...