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

[Yura]

Off-topic, Yura, but I note that the most delicious lard that melts in your mouth turns out by sous-vide technology.

[Linadoc]

Linadoc, well, this is already a completely different story, technology. I believe that it is deliciously delicious!

Well, here I am again. For bacon !!!! As soon as I see a suitable one, I will make two recipes. I like lard both in winter and in summer.



I saw the brisket, but no pure fat.

[Yuri K]

Hello everybody!
Yuri K, fat test!
Ludmila, the true truth! Here, let the refrigerator be empty, and let a piece of bacon lie in the freezer! ... I eat it, although I eat a little, but when it ends, my soul becomes restless

And once again I want to tell all the girls a huge Thank you for the tea !!! The shops stopped drinking altogether. Everyone likes my tea, but the recipe was also given by links to our site, but not a fig. We taste all teas in the bathhouse. They bring their teas to the tasting, well, not that. Mine tastes much better, although I am a beginner tea-maker. And all thanks to you lovely girls. And one more thing I want to say. My husband got sick, I think that prostatitis began. I brewed him only one Vanka, different and I had the tops of Ivan's tea in May, a week later my dear and forgot about the illness completely. There was immediate relief, then a crisis, and by the end of the week, a full recovery. I know that Vanka treats men's diseases only in this way.

Although I eat it a little, when it ends, my soul becomes restless

So I have the same thing. There is always a piece of bacon in the freezer.

Lard for our tea is like a cake!
I laugh ... Although, I respect lard only in its raw form, so to speak. I cook boiled, baked and others for my spouse. I don't like it myself.
Tomorrow we are going to put up water tanks and install an irrigation system in the village. We want to go into the forest even from the edge. Look at our "tea plantations"

Hello forum users! I'm new to you. Accidentally stumbled upon your Tea Club in Odnoklassniki and caught fire. I have already made a mix: pear, sweet cherry, thyme. I tried it right away (although you advise it through m.-c.) And went to the dacha, so I felt the taste of cherries in my mouth for almost an hour. Would like to know if fermented thyme tea can be made or is it better in mixes? On Trinity, let's go with the summer residents to collect thyme, it will just bloom (it's tedious to sort it out from foreign grass) I used to collect it, dry it and add it to tea ... I would like to try it from Ivan tea, but it does not grow here in the wild nature, and indeed I have never met him here (Stavropol territory) ... now the white acacia is blooming, can you also make tea from its flowers?

[Zaitseva]

ZaitsevaI don’t know from acacia, but thyme is definitely not fermented. It itself is good in tea ... just like mint, sage ...

That's right Yuri. I tried to ferment both mint and sage and lavender, they are good in simple drying, but I didn't like the fermented ones.

Thank you Yuri! I still do not really know how to use this site, today I just registered, the avatar of choyto did not load, the name also did not appear, well, I will be typing. I also thought that it is better to dry thyme in tea, although I added it to cherries and pears. The distant smell of mint reminds granddaughter, cherry for daughter, and for me only a little (I probably know what I made of), although the aftertaste was cherry. Many thanks to everyone for sharing your recipes and experience, Lyudmila for opening such an excellent topic ... We have a lot of abandoned dachas and everything you want grows on them, all fruit trees, incl.and now there is no time to rest

Fermented thyme - ok, but the cost of this business did not justify, the taste and aroma is almost the same as just dried, maybe the aroma seemed to me a little more intense.
But sage - ONLY ferment and no nails!

Long fermentation tea "Apple-sage sonata" (Yuri K)

I have sage grown from seeds in my garden. Unfortunately, it does not grow in our country.

I do not really know how to use this site yet

Welcome! Everything is simple here. At the bottom and top of each page there are active topic pointers:
"Forum-culinary recipes-culinary dishes-Tea club". Click on the "Tea Club" and enter its contents, look down and find a bunch of tea recipes. In addition, on the 1st page of this topic, right under the recipe, there are a huge number of active links to various questions and recipes.
About thyme. It can be fermented like all Labiate (Lamb), it takes on a completely different taste and aroma after fermentation. But it is so small that it is a hassle. Therefore, you can simply dry at T no higher than 60 * and add to mixes.

White acacia, can you also make tea from its flowers?

No, you can't get out of it, you can get poisoned. Do you see a list of raw materials at the top of the page? From this you can. And in the recipe itself, on the first page, a lot is also listed, as well as in the links under the recipe. I think there is a choice without acacia

No, you can't get out of it, you can get poisoned.

Yes .. I heard that ... And I also heard that they insist on vodka ... something very good there, for rubbing ...

But sage - ONLY ferment and no nails!

Thank you, I'll try .... But, purely intuitively, I think I will not like it

But, purely intuitively, I think that I will not like

I think your intuition will let you down. Personally, I've only tried one wild variety described in the recipe. I can't say anything about the decorative front garden, someone liked something, someone categorically did not ...
Besides, I don't do mono, only mixes, and this can play a role.

Personally, I've only tried one wild variety

Well, here we have a wild one and it grows ... I just use it, dried, and I really like it .... And fermented ones ... I'll try a little work. what happened - unsubscribe

[liusia]

liusia, I remember that you have it In my recipe they unsubscribed and regretted! Well, what can you do, Dry Steppe loves the steppe and the heat

Dry steppe loves the steppe and heat

Yes, yes ... Stepyaga we have ... We go to Trinity for brooms to the bathhouse, well, along the way, I collect sage ... In the car, my head is already spinning ... aroma ... oak, birch , sage ...

[Linadoc]

Linadoc, thank you, I only read the first pages ... I read the Kranz lemon recipe three years ago on HP, and since then I have been baking it for all celebrations, and now I will not part with tea.

Yes, there are many directions and themes And people are good I have never met negative ... Apparently, such people do not take root here

[Yuri K]

such do not take root here

That's for sure!
By the way,Yuri K, we finally got to a jar with a mix of autumn blackberry + apple tree 50/50. The tea is worthy! Definitely, you can do it if there are no raw materials for richer mixes. Taste-aroma "tea". With a well-perceptible blackberry flavor. The color is naturally luxurious, as in all blackberry mixes.
Zaitseva, abandoned gardens are excellent plantations for harvesting tea raw materials! Nobody processes anything. "Chemistry" is not enough. Write, at least, in what area do you live? What plants are available?

we finally got to the jar with the autumn blackberry + apple tree 50/50 mix. The tea is worthy!

I am very happy!

[Radushka]

Hello everyone! ... Hello Radushka,: yes: yes to "chemistry" NO-K-KAY ... and I'm so glad that I caught the eye of the "Tea Club" ... I like to do everything: the garden, baked goods, I bake bread myself in KhP and knead it by hand, twists, all sorts of blanks.Basically I drink combined tea: I put all the herbs in a teapot with a spoonful of unpackaged tea. I drink a long time ago without sugar, but in a bite with self-baked pastries .. I live in the Stavropol Territory ... I registered on the site as it is not clear, I seemed to write from where, and the name (Galina) wrote, and put an avatar, well Nicho, maybe I'll fix it somehow ... I still don't know how the photo is loaded here. Time will be freer so I train.

Hello, I am pleased to read the forum, I have been doing fermentation myself for a long time. I tried all sorts of different methods, but settled on one, with it the fermentation always goes well, there has not yet been a case that it did not work out. This method was spied on by an uncle from Gus-Khrustalny, and he, accordingly, took the information from the tear-off Soviet calendar. It's simple: the leaves are packed into a clean, dry jar very tightly, close with a lid (plastic) and remove away from sunlight, leave for 3 days. Then, pour the contents into the basin and begin to carry out crushing movements, thereby violating the walls of the plant cells. The leaves begin to darken, moisten from the emerging juice, leave for 20 minutes and dry. It takes me 20 minutes to rinse 3 jars. Maybe someone will come in handy.

Good day everyone !!! So the "Tea Season" has begun. I really liked all the teas I did. It turned out very tasty green tea from sea buckthorn leaves. I honestly did not expect such a result. Green, stewed Ivan tea, is also beyond praise. Many thanks to everyone for your colossal work. I love you all. Familiar with everyone on many topics. And there is no better site.

[liusia]

liusia, Ludmila, have a good season!
If it doesn't rain, I'll go for the alder on Sunday. Until the leaves got sick

but stopped at one, with him the fermentation always goes well, there has not yet been a case that it did not work out. This method was spied on by an uncle from Gus-Khrustalny, and he, accordingly, took the information from the tear-off Soviet calendar. It's simple: the leaves are stuffed into a clean, dry jar very tightly, close with a lid (plastic) and remove away from sunlight, leave for 3 days. Then, pour the contents into the basin and begin to carry out crushing movements, thereby violating the walls of the plant cells. The leaves begin to darken, moisten from the emerging juice, leave for 20 minutes and dry. It takes me 20 minutes to rinse 3 jars. Maybe someone will come in handy.

At what temperature to dry? in the oven?? or in the air? I also heard about this method.

I also heard about this method

We call this method "Sweating". It is described, the link is on the 1st page. And reviews on it. I don’t remember anyone left it as the most successful one? Like no one.
But, in any case, at first I thought: to swear or not to swear? That again, a third-party recipe is being discussed here. I decided not to swear, but to warn: make a separate recipe according to the method you are interested in and discuss it there! We have such an order here. And finding another method is easier, and other tea-makers do not get confused.

Linadog why third party prescription? This is a fermentation method, not a recipe for making fire cutlets. People make a lot of money using this method. Let the people know that fermentation can be without meat grinders and freezers (freezing leaves has nothing to do with fermentation, by the way) and dragging bowls under damp gauze from home to a greenhouse and spinning sausages (spare your hands). The leaves were dried in the air, the jar was stuffed, the lid was closed, they were placed under the table for three days, the contents of the jar were shaken out, the aroma was for the whole apartment, everything was crumpled well and dried in the oven (100 "C). That's it. And mind you, nothing sweats there. This is not the way that is indicated on the first page. It is suitable for absolutely all plants. People write in the search: "Koporsky tea without problems" (first link). Good luck to everyone.

[Galina]

Galina, You are absolutely right in your desire to diversify and supplement the developments - whoever is interested / necessary / curious - will definitely find something appropriate for themselves. Perhaps it will add something of its own, adjust it for itself - and you will get an unexpectedly wonderful result. According to this technique (in a jar), you just need to ensure that excessive dampness does not arise at low temperatures, otherwise the entire jar will disappear. The aroma from such raw materials is completely different than with other methods. It is possible to add aromatic herbs (mint, for example) during the "push-up" after the can. And after drying, when placing in a jar for final storage, lovers of additional aroma and spices can add minced minimum amounts of them (star anise / cinnamon / ginger). This method is also great for those who want to make slab tea from this raw material in the future (by analogy with Puerh pancakes / "Bing Cha", "Zhuan", "To Cha", etc.). This mass is more pliable and the most plastic, molding proceeds faster, such forms dry better.
Let your interesting addition help those who are interested and curious about it! Thank you!

[Galina Kotova]

And still...Galina Kotova, Ecatch and other "owners" of OTHER methods of making tea drinks! Your advice / recommendation will be lost. If you really want to share your "acquired" experience, fill out a separate recipe!
To me, especially now, when it rains regularly and the raw material is very juicy even after drying, it is categorically not suitable! In three days everything will turn sour!

[g]

Linadog

Linadoc!

This is the fermentation method

Each "fermentation method" needs a different recipe. Which is what all the authors did. That is why this "way" can be found. Although here I will nevertheless note that fermentation proceeds in one "way" - microbiological. And this is how you organize it - this is your recipe.

"Koporye tea without problems"

So name YOUR recipe! Good luck!

Hello everyone !!! ... Just want to ask a question: Is it possible to add black elderberry inflorescences to the mixes? I cook compote from these flowers (I fill a third with inflorescences in an 8 liter pan, fill it with water, boil it, cool it, drain it, sugar it and add a little lemon) well, this is off topic. But ferment in tea? ... Maybe there is in the discussions, but there is no time to read everything now, I read 2-3 pages. Today I gained 1kg. leaves: mulberry, prunes, teren, quince, cherries, grapes, raspberries, blackberries, rosehip petals. Weighed not enough 40g. I went to pick a wild pear, put my nose into the bag to see if it was enough, iiiiii mother dear ZAAA-PAH awesome, rich, pear. Now I'll make the next one only from these pear leaves.

[Zaitseva]

Zaitseva, Galina, I simply dry the flowers of black elderberry and use it as a cough medicine. A village neighbor makes kvass. I don't know anything about their fermentation. But, they turn into dust when dried. I think tea will be even worse

I went to pick a wild pear, put my nose in the bag to see if there’s enough, iiiii mother dear ZAA-PAH

A win-win in mixes

[Radushka]

Radushka, I also dry and add to tea, but what she did not know from a cough, I will take into service ...Yuri K, You say in mixes, but if only from one pear ???

[Zaitseva]

Zaitseva, Galina, mono tea is more boring than mixed tea.
Even a pear with raspberries in half and that is "more fun", believe me! My eldest son likes the addition of a very small amount of monarda to the raspberry-pear. Somewhere ... 5%, no more. Rather, less.

You speak in mixes, but if only from one pear ???

I somehow immediately "got hooked" on the bowls, mono to me, like Radushka, seem boring, not expressive. Mono does not have a diverse range of flavors. The only mono I have is my "Autumn Breeze" of late blackberries. Well, such plants as oregano, thyme, mint are present in my mono form.

I also liked the mixes, but I like Vanka more mono, he has a very rich taste and aroma.

I also liked the mixes, but I like Vanka more mono

Well, as if this is the branch "Fermented tea from the leaves of garden and wild plants", therefore, the mixes are mainly discussed. And according to Vanya in its pure form - there are several parallel branches

[Galina]

You speak in mixes, but if only from one pear ???

Galina, do not waste time and effort on mono-teas. Trust Experienced Tea Makers - Mixes Are Best
Here, look from old notes and reports: here, here.
But the pear will decorate any mix, it is especially good in Zakhar's way.

[Yuri K]

Yuri K, I just read your "Autumn Breeze" ... I will do it in the fall too ... but I don't remember how it changes color or remains green (I was not familiar with the "Tea Club" and did not pay attention ), in our dachas it grows prickly and not prickly. Last fall, I did not prepare a lot of herbs for the winter, and I come across an article that sea buckthorn leaves go well for tea, it was already late autumn, and there was only one sea buckthorn with leaves that were not numerous, it really had its own zest ... but here I read and tea is also fermented from it. May God bless everyone for your recipes.

but I don’t remember how it changes color or remains green

These are the times .... And when you read, did you look at the photos at all? For whom then we are trying to decorate recipes beautifully, a mystery ...

[Zaitseva]

Zaitseva, Galina, blackberries, even wild plants, may or may not change color. Raspberries too ... in my garden, a raspberry leaf dries up in yellow tones, and the same variety with a friend sits in the autumn under cold winds and becomes an amazing purple-bronze color! I didn't notice the difference in taste. Maybe because she stopped making mono tea.
By the way, raspberries with pink cakes are very tasty. True, it granulates disgustingly. But, now my raspberries still give light granules. And I'm going to mix it with roses blooming at the same time. Fortunately, park ones give a huge number of petals!

And I'm going to mix it with roses blooming at the same time. Fortunately, park ones give a huge number of petals!

I can imagine how many pesticides, herbicides and other "goodies" there are, if it's really going to be in the parks ...

YURA!!! Park roses are not the ones that grow in the park! These are the varieties! You know, the so-called grandmothers? Which liquor jams are made of? Well, it's fragrant. And I also have a non-aromatic one. Grows like a weed! It blooms once with insanely lush garlands. Last year I made 2 kg of ready-made tea from petals alone.
My garden-flower garden-vegetable garden is not processed by "chemistry", in principle. Only biologics and folk remedies.

Park roses are not the ones that grow in the park!

My garden-flower garden-vegetable garden is not processed by "chemistry", in principle.

Look how ... I misunderstood, I repent

:) Yuri K, for the third year now we have practically no "special" winter, and the plants do not change color "especially". Somewhere in December, the grapes threw off their last leaves, and they were so rotten, dry, but did not change color. Our color is very beautifully changed by "girlish grapes" or it is also called "wild" there is a gazebo covered with it and green leaves and orange, yellow, crimson, brown in general the entire spectrum. So Radushka says that she does not always change color ... And of course I saw the photo ... the recipe is beautifully designed !!! ... Thanks for the visual aids !!! Once in my youth I lived in the Urals (I was born in the Chelyabinsk region), we went to the forest, because there is beauty. And I had to be in the Primorsky Territory. So there autumn is really a time of fascination, you look at the hills and want to look.

Hello everyone!
I collected the first strawberries ... remembering your advice, I don't throw out the tails ... dry I'll try what happens