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

[Radushka]

Hello everyone, very glad to see everyone! it's time for me to gather for the leaves, otherwise you will have teas on the way out now, you need to go to your plantation and check the pear and raspberries - as much as I can - I will pick up, even though we are now tied to time with a little one, to collect alder (reached last year to the edge of the site, and there black alder stands quietly for itself Radushka,: girl-yes: until the sores are full of leaves, that's for sure! And to get out for the birch, my hands were already combing, and I missed the process

[kartinka]

kartinka, Marina, we only managed to look into the forest from the edge (200 g Ivanushka). Time is sorely lacking. It rains almost every day. Not to the forest. In the city I will not treat the garden from diseases in any way. Only the trichogramma was released "to graze". Now I collect the rose in the morning, wither it and in the freezer (while waiting for my companions).
By the way, does anyone else make liqueur from the "grandmother's" rose? 20g of liquor and bad mood evaporates (tested)

[Radushka]

Radushka, Anna, but about the liqueur from the "grandmother's rose", please. Something I did not find in its recipe.

[liusia]

liusia, Ludmila, but he's not there yet
Maybe this season it will be possible to exhibit.

Put the petals of fragrant roses in a clean jar (I have a park, the so-called "grandmother's" - sometimes light pink, sometimes raspberry-pink. It is better to collect roses immediately after the dew has dried. In the morning they contain the greatest amount of aromatic oil. Fill with strong alcohol (vodka , diluted alcohol ... I have a homemade product) so that the petals are completely covered. We keep in a dark place at room temperature until the next collection of the petals. I collect every day. The petals have time to discolor, turn brown and collect at the top of the jar in a day. , covered with gauze / clean rag, squeeze well (every drop is valuable!) and pour this infusion into a new portion of the petals. Do this until all our petals go through the infusion cycle. If there are a lot of petals, it is worth filling another jar, believe me!
Eventually the infusion will become very dark, brown and cloudy. The infusion must be filtered through several layers of filter paper (or a cotton filter). The next stage is the production of liquor itself. Everything is simple here. We take water exactly as much by volume as we got the infusion. Pour into a bowl / pan. Add just that much (by volume) sugar. And we cook the syrup until the sugar is completely dissolved and clarified until transparent (foam, of course, remove it). At the very end of boiling the syrup, add citric acid at the rate of approximately a teaspoon (without a slide) per liter of water. Less is possible. If you feel the need to acidify during tasting, you can add grains later. Cool the syrup and mix with the infusion. We close the jar tightly and leave in a dark place at room temperature for at least a month. Better longer. During this time, the finished liqueur should thicken to the state "stretches when pouring into a glass". Drink uncooled like all liquors
I almost forgot! Citric acid is needed not only to soften the very strong sugaryness of the drink! In an acidic environment, the liquor turns pink (or raspberry, if the roses were heavily colored)

[Radushka]

Radushka, Anna, thank you with all my heart !!!

[Radushka]

Radushka, and now what ... where to look for roses ... after such a delicious description ... and the mood should be healed

[Marina]

Marina, so I think about it. I will pluck all the roses from the neighbors and from my friends. I will strain everyone who grows.At least a little, but I will do it all the same.

Girls, only ... the roses must be UNPROCESSED with chemistry. Otherwise, instead of treating your mood, you will have to treat your health.
I treat mine ONLY with biologicals. And all the same, at least, I withstand a day before collecting the petals. So today I will collect the petals, then I will process them from aphids. And tomorrow I will skip the collection day

Clear. We are still far from the blooming of roses. I find out from my friends whether they are treating them from aphids and with what.

[Yuri K]

Hello, hello everyone !!! ... an urgent question ... jasmine and honeysuckle bloomed Honeysuckle (A fragrant vine weaves over fences like a hedge, we licked its flowers in childhood, they are sweet) ... so, you can also flowers and use the leaves? ... of course I listened to Yuri Kand Linadoc, made a tea mix: pear, cherry, apple ... and then I walk along the next street in the country and such a scent of ash hits my head, looked around and a huge jasmine bush is blooming on you and honeysuckle too (well, you can't confuse it with anything if anyone knows her), ... picked everything up with flowers and leaves 1 kg .... and then I think maybe you need flowers separately from the leaves ???

I picked everything together with flowers and leaves 1 kg .... and then I think maybe you need flowers separately from the leaves ???

Next time, dry the flower petals separately in a natural way outside the sun. Then you will add to ready-made teas for beauty and aroma.

honeysuckle honeysuckle

Bloomed, that's for sure!


Nice but not edible! No taste, no aroma, no benefit. And there are concerns that there may be irregularities from the colors. I do not.
But the silver goose bloomed, yes! This must be urgently collected! It gives a very beautiful velvety honey aroma and light astringency.



Well, you can have a chubushnik, flowers. The leaves are useless, but the flowers are beautiful and fragrant.

Girls tell me, are the leaves of an evergreen oak suitable? I have it like shoe polish, but the leaves are very tough, tougher than orange, almost like skin.

evergreen oak will do?

I don’t know that. And ordinary oak is very suitable

Fermented tea "Astringent Apple" (Linadoc)

And nobody made steamed cherries?
I can't do it through fermentation, I can't catch the peak of the aroma.

[Podmosvichka]

Podmosvichka, and what is this peak? If it has frozen and thawed three times, then after twisting it in a couple of hours you can already dry it. And the cherry is so generally ... stinkssmells strong from the start

[Anna]

stinks

Anna,
It smells!

[Light]

Light, Exactly exactly, exactly smells such an almond aroma. By the way, some other stone fruits also smell like bird cherry, plum, for example

[Light]

Light, yeah
strong, strong ... straight ... stinks



Yuri K, bird cherry and plum do not smell so much. It looks like, but also weaker, it smells like cherry

bird cherry and plum do not smell so strong

Heh, well, it depends on how much to put in the Mono mix, I can't compare, I don't.

Apparently I have trouble smelling
I don't smell cherries at all
But currants smell SO disgusting to me, just to the point of nausea

And I really love cherry (or cherry-dominated) tea. At first I was drying in the oven, so every now and then I stopped near it. Sniffed. I enjoyed it.

[Podmosvichka]

Podmosvichka, Elena, exactly! How many people - so many opinions!
I even add a currant leaf to summer vegetable salads along with basil!
Tashenka, Natalia., if there is more than 10% of cherries in a tea mix, then it already does not smell anything but cherries.
There is only one "but". An early, young cherry leaf is somewhat reminiscent of the smell of a rose during fermentation. And mature smells completely different

[Radushka]

Radushka, so I can't get more of this volume. The leaves are small. Tomorrow I will try to climb into a neighboring abandoned area, pick leaves. True, there is nettles to the waist. But hunting is worse than any misfortune.

[Tashenka]

Tashenka, nettles also need to be mowed. It makes an excellent green fertilizer for our plants.Also environmentally friendly. Only ... what stinks is the fertilizer!

So I have this nettle and my own up to and more, so that even in an abandoned area to mow ...

[Tashenka]

Tashenka, and I brought myself from the village and planted it under the fence!

all good day! I have been reading the forum for a long time, three or four years, and only now I have registered. your recipes have grown my desire to prepare myself for the winter different fruit tea. and here's the first problem. I prepared two different teas: raspberry and lemon balm ... there is no aroma, except for the smell of ordinary grass, in this tea. what did I do wrong? what are my mistakes? Tell me please! I collected the leaves, dried them under a canopy for a couple of hours, then put them tightly in a bag and in the freezer. after 12-15 hours she took it out, laid it out, the leaves warmed up, ran it through a meat grinder and put it under oppression for another 8 hours at room temperature near the stove. then dried in a dryer at 40 degrees. There was no raspberry or lemon balm aroma at any of these stages, except for the time of collection and drying. (there was a pleasant smell of lemon balm, raspberries and then it didn't smell)

[Olga]

Olga, Welcome!

and put it under oppression for another 8 hours at room temperature near the stove

It's a lot.
Freeze, defrost 2 - 3 times.
Scroll and ferment for 1.5 hours.

[ljubimaja]

ljubimaja, Olga, please forgive me, but it seems that you skimmed the topic superficially, did not grasp the essence at all.

dried them under a canopy for a couple of hours,

This is very little, I am more than sure that the leaves have not wilted at all.

I put it tightly in a bag and in a freezer. after 12-15 hours I got it out, laid it out,

Read Zechariah's method more closely. I hate to offend you, but read the highlights again. All links are on the first page.

Olga, please forgive me, but it seems that you skimmed the topic superficially, did not get into the essence at all.

Thank you very much for the tips. In fact, I did not read about tea in this thread. I lost where I read it, and decided to ask here. I'm going to the first page

Damn ... how many years I have been harvesting ... everything tastes, smells ... without prescriptions .... but only today I guessed to smell different varieties of cherries .... Do not believe it ... absolutely different smell! what before fermentation, what after! And it changes differently in the process!



So, you have to stick your nose into each bag (hole) ...

[Yuri75]

Yuri75, I will. Because I noticed long ago

[Yuri K]

Live and learn



Yuri K, well, have you tried young cherry leaves?

[Yuri75]

Yuri75, I’m just like a tea-maker, but I realized from the pear that the smells are different, the first time I went to pick up the pears because it was not enough to 1kg. and was amazed that the leaves had such a smell, and when I went to pick for the second portion, I remembered that after two dachas a pear was growing, last year I made jam from it, the pears are small but sweet-sweet., and so the leaves on it are light and long on a long leg and tender, not like those of a wild game, I picked it up in a bag separately, I wrinkled my nose there, I didn't understand anything, I go on tearing the leaves like you and Linadoc, they advised me to make mixes, ... a bag in my hands, the sun, the heat is about 50 *, I look the leaves in the bag darkened, my nose there and there smells of freshly pumped honey, but if you tell someone - close your eyes, smell it and tell me what it smells like? - - They will definitely say that honey ... but the wild game smells like duchess.

I'm just m-t like a tea maker

An exciting activity!

An exciting activity!

Yeah, still what pleasure you get from homemade. Yesterday my son-in-law and I had a tasting of three teas (although he is a coffee lover), but he liked my teas, said I will drink in winter. Now tea is being dried according to Zechariah (in the freezer - in the sun - in the freezer - in the sun - in a meat grinder), a mix: grapes, strawberries, lemon balm, teren, raspberries, cherries ... zaaaapah for the whole house, yes that there is a house, probably the whole block ...

Yuri K, well, have you tasted young cherry leaves?

Nope, failed ...Was a trip to the sea on vacation. We have just returned (today), so the young leaves are far from young.In general, this season I haven’t got out for foliage yet ... First, my mother’s death, funeral and related concerns, then a trip to the sea (tickets were booked already in March). I hope I'll get out soon!

In general, this season I have not yet chosen the foliage.

I can't do it either. The heat exhausted us. Well, the raspberry-pear-apple tree that grow in the garden, of course, has already prepared this. And wild Russians don't work. only Ivanushki with a pound of narwhal, while it grew after the rains in May. Now everything is drying and burning. The currant stands, as after a fire, practically without leaves. Soon the strawberries (garden strawberries) will go away, you can cut them. One thing is good, roses after a mild winter bloomed like crazy! We managed to prepare it for pure petal tea, for liqueur, and there is a little for "Pink Dance".

[Radushka]

Radushka, and that's good, but just great! I have to start making up too




And then a friend surprised me, found not far from the city what exotic for us! Fireweed meadow and wild thyme nearby! He promised to tell where this miracle grows!

My grandson is visiting me now. But nothing, I managed to make "Hair of the Italian Macho", green from Vanka, and from sea buckthorn. Currants, cherries and black chops in the freezer. yesterday we went with him for the tops of Vanka and narwhal leaves. There will be 3 types of tea, even four. I will make one of the leaves through a meat grinder. Liked the dandelion leaf tea.

[Yuri K]

Yuri K, Well! And he said - no Ivanushka with us!

[Ludmila]

Liked the dandelion leaf tea.

Ludmila, and what kind of animal is this? The first time I've heard...

What kind of animal is this? The first time I've heard..

Found here on the forum. I tried it, I liked the tea. Everything is as usual, dried up, frozen, rotated in a meat grinder, fermented for 5 hours and dried in an airfryer at 60g. Dandelion is very juicy, I think you can not freeze it, I will try it again without freezing.

Wow ... But I didn't come across something. I'll have to try a batch test. What if I like it too. This good in the garden !!!

Well! And he said - no Ivanushka with us!

It still does not exist in quantities that other regions are used to, they say, like a weed
That's just how it seems, rare exotic for 50 km in the district along a clearing

Dandelion is very juicy, I think you can not freeze it, I will try it again without freezing.

This is how this is done to destroy leaf cells, regardless of juiciness

This is how this is done to destroy leaf cells, regardless of juiciness

Clear!!!! Well, I have only been doing teas for the second year. Little experience. I walk on the beaten path.

[liusia]

liusia, nothing wrong! Just hints to understand the processes

[Yuri K]

Yuri K, I have no glades. Single copies. And I'm glad to be immensely

I am absolutely delighted!
Only yesterday with my family we arrived from the station in the morning, having pumped in the car for two days and three nights, when on the same day I received an offer from which I could not refuse !!! As a result, we got a wonderful acquaintance and a productive trip for Fireweed to Ivan Chai and Thyme. In total, within a radius of 100 km from the city, as it turned out, you can find awesome meadows of these amazing herbs !!!!