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

[Yuri K]

Yuri K, to me on you! I read and did both mint and oregano and thyme that year, I tried to mix and stopped at mono

[kartinka]

kartinka, Now it is clear!

[Yura]

my "sonata": collection, drying, freezing, granulating, fermentation, drying.

Yura, here's something that's not the same. Vladimir has whole flowers with twigs in the third version! Not granular. So I think that the clear (labiate) can be whole, cut, fermented under pressure. I'll try the flowers and leaves of mint and basil. I have nothing else

Vladimir has whole flowers with twigs in the third version! Not granular

I already wrote below that I also refused granulation, for the sake of cutting

I'll try flowers and mint leaves

Tex .... For wild mint, too, or something to run away, only about 5 km to the river

[Linadoc]

Linadoc, I only used lemon basil, but this season a new variety of mini-basil "Perfume" is growing for me. The scent is a bomb! I will also try to use it for tea.

Taki ran for a mint. Not a lot, but not empty either .... There are plenty of people resting, did not take into account that it was Saturday.


On the way, I admired the sage plantations, but did not collect

Good day. From what I have eaten: I chew a freshly harvested apple, they say from Uzbekistan, volunteer, small, yellow-green, 95 rubles. per kg., but tastier than all those imported that are now selling. I always eat all the grains - natural iodine, and in our region there is a lack of it. And suddenly I understand: here it is that "almond" taste when we talk about the aroma of cherry leaves and tea and the like. Usually we say: the smell and taste of the seeds, but we didn't eat them, so how do I know this taste, it's funny.

And suddenly I understand: here it is that "almond" taste when we talk about the aroma of cherry leaves and tea and the like. Usually we say: the smell and taste of the seeds, but we didn't eat them, so how do I know this taste, it's funny.

Absolutely right )))

Good day. There is no answer in other topics yet. Maybe someone tried it here, is it worth doing? I found whorled sage with pink flowers in the field, in the form of skirts along the trunk. Melilot is white and yellow. What taste does goat willow give.

Hello, members of the forum!

For two months now I got to this topic and for two months I have been fermenting tea. I live in France in a mild oceanic climate, I have a full orchard of orchards, there is no Ivan tea at all. Our fields are all developed and processed, private, so I buy it via the Internet from the Russian north of Mari El.
While doing sheet, there is enough storage space. If this tea year pays off, I will purchase an electric meat grinder specially for tea. Now I drink only my own tea, even though it is still young. But I am so delighted that words cannot be found)

Stocks are piling up and I have a storage question. I put some of the tea in metal containers for food. Some of the tea is in linen bags. While the summer is dry, the flight is normal. But I have doubts about linen bags. Humidity is high here, and in winter there is rain and drizzle, there is no snow. Is it possible to store loose leaf tea in bags, will they collect moisture? There are no 3-liter cans like in Russia.



And another question.

In the subject they write about hazel. But according to the photo, the hazelnut has round nuts. And I have a hazelnut, its fruits are oval. Is this nut hazel?

[liina]

liina, nice to see a young chaydel!
I would not dare to store in bags. On the Internet you can order / buy foil zip bags.I'm sure in stores you have glass containers for bulk products with ground-in, or screw-on lids. Or with clamps. Tea is also stored in wooden, tightly closed chests. But, with the chests, I'm sure you have the same story there as with Ivan-tea. I also use baby food cans. I agreed with a masseuse who works with small children. And she's with her parents. They collect and give to me. But, my batches of tea are not less than 500 g each. And ... the best option is a liter container for granulated. Leaf takes up a LOT of space.
You most likely have a variety of hazelnuts. It comes with oval nuts. This is also hazel.

[liina]

liina, nice to see a young chaydel!

And how happy I am! I can't live without hot tea, I am a child of Siberia and the Far North, and the Chinese make me feel physically ill, although I bought expensive and good ones. Last winter, this issue became very acute, it came to the point that I just drank boiling water. And here there is such a variety of tastes and it all grows in my garden.

You most likely have a variety of hazelnuts. It comes with oval nuts. This is also hazel.

Hurrah! Then I went to collect

And ... the best option is a liter container for granulated. Leaf takes up a LOT of space.

Yes, I don't need a lot of one. Nobody drinks tea here, only coffee. And from the leaves - this is for them completely "cuckoo moved out" Therefore, even for gifts is not useful. Only if our people come to visit.
I brew a good pinch of leaf mix and put it in a liter thermos overnight. In the morning, color, taste, and aroma are all in place.

storage question

Correct question, but not correct wording. This is not "storage", but dry fermentation. And fermentation should take place under anaerobic conditions or close to this. Therefore, jars, plastic or similar containers, tightly closed and darkened. Then there will be taste and aroma.

Is this nut hazel?

If the leaves are the same as those of hazel or gray alder, then it is.

Therefore, jars, plastic or similar containers, tightly closed and darkened. Then there will be taste and aroma.

That is, do you prefer tin cans to glass jars? I have storage dry fermentation does not take place in a closed storage room, there is light.

Prefer containers that are tightly closed. Complete darkness is not needed, but blackout is needed. You will see that the tea that was in a tightly closed darkened container will then be the most delicious and aromatic.

Greetings to members of the forum, such a thing, I picked cherry leaves, froze them, I will make the first cherry tea, tell me how it is better to make it mono or ferment it in half with Ivan tea, for the first time, I will not be disappointed, who has experience with cherries, tell me.

[Clement]

Clement, cherry, definitely, will drown out fireweed with its aroma. (at least mine, for sure, will drown out)
Mono cherry is very aromatic. I recommend using it as a flavoring agent for other teas. Mono-cherry color does not give good (tea) color. For lovers of cherry flavor, I make a 50/50 mix of cherries and raspberries. Raspberries cannot drown out the aroma, but the color of the tea turns out to be good. Not dark, but ... closer to tea

I don't have cherries, but a lot of cherries. Her berries are light. Are the aromas of cherries and cherries very different? I read a lot in the topic that cherries interrupt everything, but I don't notice this behind my cherries. Or is it a matter of time and strength?

[liina]

liina, cherry (I have dark-fruited) gives a very similar to cherry, but ... much less intense aroma-taste. The color of the drink also does not give tea (for me). For me, cherries are acceptable in mixes with garden ones. I made a cut leaf of a silvery goose-raspberry-raspberry and blackberry hybrids garden-cherries equally. The tea was very good. Taste-aroma of unsweetened honey. Nice color. Not dark, but teay enough. The only "but". The specific aroma of the sucker disappeared only after a year of storage

Hello! Only a week since I got to the forum, I read it like a good novel, it's a pity the time is short. Last year I made Ivan-tea for the first time, and this year I thought about the leaves of garden plants, which I usually just dried, I searched the Internet, came to you and disappeared. I tried to make cherries, currants and raspberries according to your recipes, I don't know whether it worked or not, but questions arose, most likely there are answers in the topic, I just haven't got it yet, if you just poke your nose. 1. Even after drying, cherry leaves emit a strong odor, do they still need to dry or is the tea hopelessly spoiled?
2. Can I dry in a vegetable dryer? I found about the airfryer, but not about the dryer. It has a maximum temperature of 70, but you need 100.
Thank you in advance.
3. Are there any rules for creating mixes, such as in perfumery, what goes with what, ready-made formulas?
Thank you in advance and forgive me if my questions seem amateurish to you.

[Acacia]

Acacia, welcome to the tea maker family!

Cherry leaves, even after dryness, emit a strong smell,

Cherry has a strong aroma

Can I dry in a vegetable dryer?

You can dry it.
Fry in the oven and dry in the dryer.

Tea-makers with experience will tell about mixes.

[Acacia]

Acacia, Welcome!
Any tea mix will make cherries "cherry tea" if it contains more than 5%.
Can be tumble dry at 70 ° C and no frying. There will be just a different flavor, but the tea will work!
For me, the "standard" mix of raspberries, apple, pear, strawberry (large-fruited strawberry).
This is the foundation. Raspberries are not more than 50% per batch, if you make granular.
Fragrant black currant, silver elk, black chokeberry, barberry, garden hawthorn (with large leaves), mulberry (with large leaves), sea buckthorn, cherry, bird cherry, irga, blackberry (and its garden hybrids), spiraea, petals of ANY roses, blackthorn and teren are all that I have already used and about which I have my own opinion.
Aromatic herbs (mint, oregano, lemon balm, basil, monarda, sage) are a special "song".
You need to study the topic. BUT ... if you have urgent questions, you can write to me in a personal

3. Are there any rules for creating mixes, such as in perfumery, what is combined with what, ready-made formulas?

There are no rules as such! There is the spirit of the experimenter. And there are some small recommendations for those plants that can lead in mixes, interrupting all other aromas.
My advice, after reading the main recipe, be sure to read the entire thread of reviews, because in them tea-makers just discuss all the nuances, but this is more interesting than the "dry" dogmas of perfumery
Each of us, a regular on the forum, has several of our favorite recipes "born" by us, they are VERY interesting to read, just there you can see the basic mixing formulas

Thank you very much for your warm welcome. Thanks everyone for the answers. Today I walked around the summer cottage and counted 14 plants for tea, not counting mint and lemon balm, which froze out this year, and also Ivan - tea! How to do everything? I can't stop now, it's a pity there is no electric meat grinder at the dacha. There are many questions, but apparently you need to start doing it, and then ask, thanks again to everyone.

Lina, Radushka, Yura - thank you for supporting tea themes. Today Lyudochka asked about them.

[Elena Kadiewa]

Elena Kadiewa, Elena, Hello Lyuda and wishes of health! And thank you so much for everything!

Hello everyone. And yet, everything has its time. Throughout June (the temperature outside was 15-18C and rains) I tested different leaves through a bag and freezing - there were no smells. Now two weeks of heat and all the leaves have such a scent! But now I will make village teas. Moreover, this weekend I found ...!
More than 100 years ago, a self-taught peasant came to the Omsk land and decided to grow various outlandish plants, including berry and fruit. And grown for over 20 years. The trees planted by him are still alive. Now it is an arboretum. PS Komissarov, is located 40 km. from the city. I decided to go there for the first time, and all because of tea.And, here it is happiness: silver goose and black alder and they were allowed to pick leaves. But since May, I have been climbing all my neighborhoods in search of these florets and have already despaired. In the evening in the arboretum there was a guard-waterer aunt. I gave her a jar of my Ivan-tea (though it is weak in taste and aroma - June), and she took out a packet of her fireweed, from the northern regions (there are not meadows, but fields of fireweed, I saw) the guys bring them in bags. And auntie knows nothing about the benefits of fireweed, how to store, how to brew. She wrote everything down under my dictation, exchanged teas and she sent us in search of sucker and alder. Fortunately, there were identification plates. Well, my husband and I broke away ... there is no one around.
And my aunt's tea is a fine fraction, black, weak aroma of fireweed and black tea. Brewed - very dark, taste of good black tea, nothing more. It is clear - an industrial scale, they fry harder, but faster.

[dalida]

dalida, Ludmila, very happy for you! In the city botanical garden, I collect gingko biloba leaves in autumn (at the time of leaf fall) and make a tincture.
By the way, I read on the Internet that due to the increased demand for Koporye tea (fermented narrow-leaved fireweed), they began to falsify it. Mix with "regular" black.
This season, for the first time, I made a fairly large volume of mix from garden and 20% fireweed. Slightly less than a kilogram. The husband said - WE WILL NOT GIVE ANYONE! We ourselves will drink!

gingko biloba

The name ... gin .. beat ... - for the first time I hear - smiled

began to falsify. Mix with "regular"

Where have I been: the south of Russia, Altai, Baikal, everywhere in the markets, trade exhibitions, I smell and, if possible, taste Ivan-tea. Everywhere just black, no scent, unfortunately. And in supermarkets it is packed the same. And you open your jar - involuntarily "saliva flows".

Slightly less than a kilogram

I'm glad for you, I know that you have little fireweed. We would have lived closer, I would have dug up your roots in the fall. And I can't stop with the fireweed, I don't even know how many kg. (and the freezers are all packed), and there is still "fluffy" and all the garden

I apologize, I want to boast, but the forum is extensive, I did not look for the topic. And here you are all my dear tea-makers
I baked my first wheat-rye bread. Without kneaders and bread makers, just in a gas oven. Added sunflower seeds and flax seeds.
I want to ask, many of you here are also passionate about baking! Is it dreary to make bread with hops? I looked on YouTube - that it takes a lot of time, are there simpler recipes on the forum?
Photos here ...

[Yuri K]

Wheat sourdough bread (2 options) (Loksa)





Yuri K, I found a recipe.

[francevna]

francevna, thank you very much! Went to read, delve

Can you please tell me what this bush is? I am sure that you can make tea from it, I want to make sure that it is not poisonous.

When rubbed, the leaf gives off a delicate fruity (and I would say familiar) aroma. The leaves are velvety, soft. The bushes have grown like weeds and grow in such balls.

By identification from the photo, I have stopped at goat's willow. But I don't know this plant at all.

[Yuri K]

Yuri K, Yura! what a beautiful bread !!! For the night! well done! (y) And I have bread on cheese whey (recycling) like a bun ... I just wanted to look at the branch, but now I'll go at least cut a piece ... and I'll have to put the kettle on ... it's all because of you !

How much cherry tea should be fermented? I overexposed most likely



Cherry fermented for a day and a half, but it was gone, right?

[Ulya26]

Ulya26, and you read the topic from the very beginning? Why ferment for so long at all? 4-6-8-12 hours Moreover, 12 is not a necessary maximum at all. This ... if it did not work out before drying, start, so to speak.
Whether or not you spoiled your tea, no one can tell without tasting it. (immediately after drying, then after a couple of weeks, then after a couple of months, then after a year)
How can you start doing something without studying the issue? I do not understand this, sorry

I just wanted to look at the branch, but now I'll go cut off at least a piece ...and the kettle will have to be put on .... it's all because of you!

It's not scary, everything will go to health

[Anna]

Anna, I wish you health! accept a newcomer on the forum, but not a novice in tea making :-)) Honestly, while I was mastering and reading a topic from 1155! pages, more than one year has passed ;-))) therefore I have already made a lot of teas, and a lot is still in the bins from the past years, all hands do not reach an audit. I partially distribute to friends, good people, and I just treat relatives (those who ask only), employees at work, enthusiastic reviews, almost always, often simply - there were positive, unsuccessful games (at the very beginning, only the one who did not did), but he used them himself, and he did not remain disappointed. I agree with many that foliage blends are much tastier than mono products. Perhaps only with the exception of Cherry, her Majesty, and

Fireweed, His Majesty

, but about this, the last king, in vain, you are not welcome to mention here ;-))) Okay, it was indicated, there is still something to say, but for now I will keep the info. For, I see, newcomers here, I see, are upset and nibbled, sending them to read the recipe and the whole topic, and she (my infa), goes into a kind of cut with the generally accepted drying process!

[kadura]

kadura, andy, welcome to our family of tea makers!

Cherries, Her Majesty

Radushka-Anya,

Fireweed, His Majesty

not encouraged to mention

Ivanushka has a separate topic

Ivan tea (fermentation of fireweed leaves) - master class (lappl1)

Greetings. I started making garden teas and realized how difficult it is now to find a decent leaf. After all, it is better to collect them during the ripening period, and it is ripening in our country that has just begun, except for the berries (they have already ended), but the leaf at this time is almost all rough and a lot of spoiled. The growth helps out, I don't know if it will give a taste ... Positive moment: I froze well-withered fireweed buds and now I add them a little to the garden ones. As I expected, they will not only add flavor and will be that binding "berry" when twisted, to form good granules. Granules are obtained for grade 4. The second time I do not twist, there is little dust. When defrosting a lump of buds, it is better not to touch it until it is completely thawed, otherwise the buds themselves will be sprinkled from the sticks. After complete thawing, I lay the buds, and all the leaves, in a thin layer on the sheets and roll them tightly into a roll for 10-20 minutes, so that the excess moisture is absorbed. Then I cut the buds with scissors to distribute them more evenly over the leaves, because I add a little of them - 100 grams per 600 grams. leaves

Quote: kadura from Today at 06:31

Fireweed, His Majesty

Quote: kadura from Today at 06:31

not encouraged to mention

Ivanushka has a separate topic

hmmm, let me joke about the title of the topic, "Fermented tea from the leaves of garden and wild plants" why about fireweed, if I mix it with ranetka wild wild irga and lemon balm, should I write about Ivan tea? and if uzeolist fireweed, wild plant, then he has a direct road to this topic. And yet, what if suddenly it is grown and cultivated among gardeners, then what to do?

[andy]

should i write about ivan-tea? and if uzeolist fireweed, wild plant, then he has a direct road to this topic. And yet, what if suddenly it is grown and cultivated among gardeners, then what to do?

andyI thought everything was clear

Fireweed, His Majesty

[kadura]

kadura, do not find fault

Hello everybody! : rose: I collected blackberry and black currant, there is no time to cut off the central vein, I threw it into the freezer for now, I also look at the grapes and think, and they do something else from the grape leaves, besides tea and the leaves themselves on the dolma, my eye was blurred with tea, maybe you can send me somewhere (Linochka, I remember about fiber)

[Marina]

I threw it in the freezer for now

Marina, and hang?
In front of the freezer.

For some it may not be surprising, but for the first time I discovered such mint fields
It is a pity, of course, that this is not Cyprus

[Light]

Light, it is necessary to dry it (only for this time and enough so far, I wrote it not quite correctly)
Yuri K, and I cut off the mint very slowly at my daughter's, for some reason it grows very slowly until I just rolled up 6 jars of syrup, I'm now waiting for the hemp to grow back and here is expanse

and they make something else from grape leaves, besides tea and the leaves themselves on dolma

OF COURSE! Grape leaves make excellent table vinegar. Does not have a specific taste of fruit and berry

[Radushka]

Radushka, Anya, thank you

I'll go see vinegar, I remember something, but vaguely, but if you scroll through a meat grinder, can you stir something like a paste (from young leaves) from this sour mass?

[kadura]

Greetings to new tea-lovers! I am very glad that there is a replenishment in our regiment!
kadura, you have not seen bores in my face! Yes, I have no time ... to pamper ... If your developments are interesting, then write, we will discuss, if necessary, we will take them into service. Are you ready for criticism?
Hello everyone from the owner of the topic! Lots of delicious teas!
Radushka, Anyut, I always send my regards to Lyuda and tell about the topics, God forbid, they will succeed with the Internet, although after so many years I no longer hope ...