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

[Elena Kadiewa]

Elena Kadiewa, Helen, I think she is glad that her themes live on, that new sick people come here on the head tea making

Quiet here we have something ... Well, I baked Ciabatta for the first time quietly today, with holes
With our seagull went to Hurray

[Yuri K]

Yuri K, it's hot here. Highly. No time for tea. I dry apple cheese on the street. I don't drive the dryer
Ciabatta is great!

it's hot here. Highly.

It's not cool here either. Every day for 30, two days after 37 we have a rest, just 32 Saves only the night from her 14-16 ...

Ciabatta is great!

Thank you!

Regarding getting good granules, I read that berries are added, but only then not everyone likes the compote taste. Perhaps you can add berries without a pronounced taste, for example, blackberry or yurga, because you can dry them in advance. I specially froze the black chokeberry last year so that I can add something now. Or maybe prunes or dried apricots thinly cut and twist with leaves that are poorly granulated ...? Yes, any dried fruit, the same raisins ...

I used a banana somehow. The granulation has improved. I didn't notice the difference in taste - apparently the banana aroma is weak.

[NO]

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

Well NO burn. Further, only my experience, I share.
I made Cherry with Fireweed in a mixture. Both types of foliage were frozen. He thawed right in the bags for a day in the refrigerator compartment, after which he stomped on the bag with fireweed with his feet, all his body weight, he walked so qualitatively, from the heart. The volume of the bag has also decreased, by about half, from what was thawed. I laid out the packages with Cherry in the morning on the glazed balcony in the sun without creasing. Fireweed there. I took packages from under sugar, or flour, such, 5-10 kg each, which, from a woven plastic tape, they are very strong, almost like the bottom of a tent :-). They lay in the sun for half a day, and in a warm place for half a day. Then he washed everything with his feet again, mixed in a basin, and washed it in one whole volume, again with his feet. It was the evening of the day. The package was tamped with a lump-hemisphere, covered with towels, and left to ferment overnight, covered with towels (at home + 22, + 24) in the morning measured the temperature in the lump, +36, +38, and does not think to go down. And according to the written Testament, as we all remember together, the signal for the end of fermentation is decline lump temperature. Well, what to do, tired of jumping, it's time to dry. A day and a half has passed since the defrost, and by all indications, fermentation is in full swing! In short, I took out warm raw tea, and let's cut it on a cutting board with a sharp knife into strips of 5-6 mm, and cut it. All cut up. Part on sheets and in the oven, for 150 frying, then finishing, and there is nothing interesting; and chaa-aast, and here is the most important and delicious.
... I laid out the second part on a flat plate, with a layer of 3-4 cm, flattened it along the edge, and covered it tightly with another plate of the same kind, pressed it so that the slot along the rim was as thin as possible in height, and then this whole structure was put into oven, oh horror! :-) I turn on the microwave mode, for 100 watts out of a possible 900, for 3 hours ... after that for another hour and a half (depending on the diameter of the plates and the volume of raw materials). At the end, he took out a pancake, turned it over, and dried the middle again. Nothing stuck anywhere. The smell from the stove came out during operation - a head dump, and it did not decrease until the very end of drying.While in the oven the smell is noticeably less intense, and this intensity has decreased over time. In short, I consider this maneuver with drying in a micro wave to be a successful discovery !!! The only thing is not to dry so much, but for a change, there is a place to be. I myself do not urge anyone to repeat, but personally I will do a piece of such drying of everything and always, because if only once the smell during drying and, most importantly, the finished tea would be dump-headed, but no, the result of repeatability was achieved.
Now about smells: could be attributed to paints and varnishes Cherry, but for the first time I made fireweed with garden strawberries, it also smelled more fragrant from the micro wave than from the oven! Must have! And for those who love leaf gulls, but do not have enough strength to roll the foliage with their hands, take the hint (advice) into service with trampling on the bags.

I have enough strength, but I'm lazy :-)

and now

let's get your sneakers here

Good evening, chaise



I wrote so much and everything disappeared somewhere



Good evening, chaise

[OLGA 62]

OLGA 62, it happens. Better to write in a Word, and copy and paste text here

This is my first time writing. I don't know how to do this from a tablet

[OLGA 62]

OLGA 62, then in short phrases. Any questions?

then in short phrases

And put only our smiles

you prompted me to a feat. made her first tea from an apple tree. Everything worked out, I am very pleased with the tea. Now I stock up on everything I can. I will do it a little later, in my spare time. Yesterday I got peach branches, thanks to the matchmaker. that he was not quick and did not saw off the branches of the peach. Broke a tree from the wind. I read about the benefits of even dried peach leaves and went for them. Well, to be honest, they certainly looked at me with laughter ... but let them get used to it. once they became matchmakers. Part of the leaves was set for grafting, part for drying. I'm drunk because of the smell. It is something. I haven't fermented it yet. What's next,? I imagine. I understood one thing, I'm with you now.



I had to go to the computer. There are no questions yet. But I doubt if this breathtaking smell will go away? In general, I boast ... well, I'm so happy, I made such a miracle with my own hands.

[OLGA 62]

OLGA 62, I have no peach and no experience with it. BUT ... they say that peach does not retain the smell. But some people don't even smell the cherry. So then report back on the result, okay?
We are glad to see a new patient on the head tea business. My husband and I cannot drink regular store tea at all. To us, he became no, so to speak.

[OLGA 62]

I will definitely report. So far, I'm just brewing tea from dry peach leaves. They just dried on the sheet. The smell of tea is very delicate, I drink it with an apple tree. And one batch was dried in the dryer, the smell from the leaves disappeared from the dryer. But the tea still smells. But those that she attached yesterday were already stunned by the smell. I took it and put it in a bag for the night, it seemed that the sheet began to dry out in the sheet. In the morning it seemed to me that the smell began to turn into a grassy one. I guess I ruined the leaves. So upset, I put it in the freezer. Let them lie now until my free time. It will be a pity if they disappear. Well, I think there may not be a smell of that, but you can still try it. Something will turn out. Today she treated her neighbor to tea from an apple leaf and, under 200 grams of tea, asked to collect marigolds in her flower garden. Yesterday I was impressed by the anniversary tea here. Now I stare at other people's gardens with one intention ... what can be dried in tea so that it is beautiful



We are going to buy a chest, we live in a village, meat will soon be slaughtered. Food is expensive now, just to feed. The old chest is already small, because it is already half full, now for marshmallow with berries, now with vegetables ... now the leaves have also been added. And I feel that the new one will not soon see the meat ... I have direct Napoleonic plans for him.



We are going to buy a chest, we live in a village, meat will soon be slaughtered. Food is expensive now, just to feed. The old chest is already small, because it is already half full now for marshmallow with berries, now with vegetables ...now the leaves have also been added. And I feel that the new one will not see the meat soon ... I have Napoleonic plans for him.

OLGA 62, I have no peach and no experience with it. BUT ... they say that peach does not retain the smell. But, some people don't even smell the cherry. So then report back on the result, okay?
We are glad to see a new sick person on the head tea business. My husband and I cannot drink regular store tea at all. To us, he became no, so to speak.

I drink tea and coffee without sugar. I like the astringency and bitterness in these drinks. I think this will not be in our teas. But today I brewed everything that I had at my neighbor's in the garden, threw my different leaves and got tart tea. I think it was marigolds that gave astringency and a little bitterness. But I'm still drinking dry mint, peach. I'll see how it goes with tea. Literally a month ago, I didn’t think that I would go off and start making tea from simple leaves. And then I bought a slow cooker and started reading x. P . And I got to tea

I like the astringency and bitterness in these drinks.

Then add alder to your teas, you can also add chubushnik, it also gives astringency.
Ferment marigolds too, fermented is better than just dried.

[OLGA 62]

OLGA 62, the astringency gives a silvery oak, black and gray alder (they say that birch and oak), From my own experience ... alder is not more than 20% (there will be bitterness. I mix 15%). Gray is not as bitter as black. Geranium gives bitterness and a very dark color. Blackberry (real, forest) gives a pleasant astringency with a hint of sourness

Hello, beloved all knowledgeable tea makers! Can you please tell me where to find what can be made from the foams of raspberry jam? ... (no one likes marshmallow with us) ... somewhere here you read it like the sauce can be made, roofing felts at Lenochka's ... well, noeeeeeeeeeee .. collected seven liters (and there will still be, the nephew holds 30 acres of raspberries and I cook jam for him for sale), do not swear that is not the case, there is no time to look, from morning to evening on the raspberry ... in between times I collect leaves for tea, I wither and throw it into the freezer, I will make tea in the winter.

[Zaitseva]

Zaitseva, Galina, I once cooked a lot of jam for the family. Penki used for the layer of biscuit rolls. I cooked "jelly" sauce for semolina, rice "meatballs" (ordinary jelly, in which the froths were instead of berries, fruits and sugar at the same time). I think it can be used for kefir-yoghurt-milkshakes.

[OLGA 62]

OLGA 62, astringency gives a silvery oak, black and gray alder (they say that birch and oak), From my own experience ... alder is not more than 20% (there will be bitterness. I mix 15%). Gray is not as bitter as black. Geranium gives bitterness and a very dark color. Blackberry (real, forest) gives a pleasant astringency with a hint of sourness

Thanks for the advice.



Today is my day of disappointment. The leaves finally dried up and in the morning I brewed my favorite peach gulls. The dry leaves themselves smell, and the brewed ones are just a bath broom ... so they also give bitterness
I chopped some of the leaves with my hands, so they themselves stopped smelling. I made a conclusion. that tea smells on not completely dried leaves. Although before that I had a handful of leaves that were drying on the street and they smelled like tea. Therefore, I decided to pick more. And I dried these leaves in a shaded room. Maybe that's the case? We'll have to go to the family and pull a handful for the sake of experiment and dry again on the street. It is a pity that such a fragrance was wasted. Some of the leaves are in the freezer. Later I will try to ferment them and at the same time try to make tea from them. Maybe then just use them .. to brew from the freezer? Well, I really want to preserve these essential oils and divine aroma



I will try again and write my impressions.

[Anna]

Anna, RadushkaThanks for the advice ... I will try ...

give bitterness

I threw out the tea because the peach leaf is bitter.

Then add alder to your teas, you can also add chubushnik, it also gives astringency.
Ferment marigolds too, fermented is better than just dried.

And how to ferment marigolds. Tell us more

I threw out the tea because the peach leaf is bitter.

oh what a pity. Do you really have to throw it away?

[Olga]

Do you really have to throw it away?

Olga, I had a very bitter one.
I tried a fresh leaf - bitter.

[Light]

Lightbitter than black alder? Maybe you shouldn't write off and just apply the proportion in the mixes?

[Yuri K]

bitter than black alder

Yuri K, I don't have it.

And how to ferment marigolds

I do not know how to insert links here. Find a topic in the tea club
FERMENTED FLOWER TEA "GARDEN MIX"

Fermented flower tea "Garden Mix" (MariV)

I don't know how to insert links here

next to the name of the recipe on its very first page there is a button on which a spoon-fork is drawn. Click it, the link to the preview with a small picture will be copied. then go to the message field and press the right key with the mouse - select "paste"

[Olga]

Olga, I had a very bitter one.
I tried a fresh leaf - bitter.

Maybe the peaches are of different varieties and the leaf is different? The first leaves were from a late peach, maybe this played a role?

I do not know how to insert links here. Find a topic in the tea club
FERMENTED FLOWER TEA "GARDEN MIX"

Thank you

peaches of different varieties and a different leaf

Can.
I dont know.

next to the name of the recipe on its very first page there is a button on which a spoon-fork is drawn. Click it, the link to the preview with a small picture will be copied. then go to the message field and press the right key with the mouse - select "paste"

Thank you.

I do not know how to insert links here. Find a topic in the tea club
FERMENTED FLOWER TEA "GARDEN MIX"

GOOD DAY. And at what temperature to dry fermented flower leaves in the dryer. And whether it is necessary to stop high temperature drying, fermentation. Like with tea from tree leaves?



The link did not find these subtleties. Or is it not important?

[OLGA 62]

OLGA 62rather a little recipe to read. We also need to work out the discussion. Often, it is in the discussion that all the salt
The author's dryer gives 60 degrees

[OLGA 62]

OLGA 62rather a little recipe to read. We also need to work out the discussion. Often, it is in the discussion that all the salt
The author's dryer gives 60 degrees

Thank you. I'll go read.



dried the fermented marigold petals. I dried my first ones in a dryer at about 50 degrees. The color has not changed much. fermented, I got almost the same smell and color. Maybe I fermented a little. Somewhere about 4 hours. Maybe more was needed. But I liked both results. And from them it turns out just some kind of astringency. I like. Thanks to everyone who shares their knowledge.

Peach Leaves Report. I also dried the leaves in the sun, and the bitter ones also stopped smelling. The ambush is straight. There is still an option, which depends on the variety or on how the leaf is ripped off. If I plucked the first leaves from a late peach, there were green fruits hanging almost in the bud. Maybe the leaf did not pick up essential oils so well. Well, I drink tea from them, it smells and does not taste bitter. Probably I'll try to pick the leaves later when the fruits ripen and dry. If there is a smell, then it’s a peach variety.

I do not know how to insert links here. Find a topic in the tea club
FERMENTED FLOWER TEA "GARDEN MIX"

GOOD DAY. And at what temperature to dry fermented flower leaves in the dryer. And whether it is necessary to stop high temperature drying, fermentation. Like with tea from tree leaves?

And at what temperature to dry fermented flower leaves in the dryer. And whether it is necessary to stop high temperature drying, fermentation. Like with tea from tree leaves?

I dried at T 60-70 degrees. No frying at high temperature.

who knows what kind of bloom? bush height at the withers 1.5-2 m

good for tea?

I dried at T 60-70 degrees. No frying at high temperature.

Thank you

It's sad ... All of them left the "Tea Club" All topics with zero activity (I don't count the gazebo)

[Yuri K]

Yuri K, Duc winter ... no teas, except for tea.
By the way, Yura, I have grown some cool weed here in the garden. Cymbologon is called. Or citronella. Or lemongrass. Or lemon sorghum. Sowing seedlings. Then they planted it in open ground. grows well. (not so, of course, as in places of growth). Requires watering.
The tea with the addition of dried hay is simply magical! Only the tea composition should be free of cherries and other "stinky" additives.
Maybe you can persuade your mother-in-law to plant in the summer? The grass does not overwinter in the garden. It is necessary to overexpose in a pot on the windowsill for the winter. Or sow a new one every year

[Radushka]

Radushka, I will have to try, I think he will not refuse to plant before the entrance, in the village

[Yuri K]

Yuri K, only my cat fell in love with her and ate. I had to plant it with low tomato bushes. The grass looks like wheatgrass.

The grass looks like wheatgrass.

I read about weed at home, today it's workers' day. You interested me in her

I congratulate all tea-makers on International Tea Day!

I congratulate all tea-makers on International Tea Day!

Mutually!!!

Cymbologon is called

Good day everyone. Interested in weed. I love everything citrus, both in the smell and in the food. I have two varieties of mint in my garden, lemon balm, red monarda, and everything is in use. From the beginning I prepare everything separately, but then I mix everything, a wonderful addition to tea.

[dalida]

dalida, Ludmila, it turned out to be very tasty weed. And, most importantly, it grows without much worries. Only from the cats have to hide. Im also delicious. Well, and does not hibernate in the garden

About the bitterness. An interesting observation. When I started making Ivan-tea in June and then tried it, I wrote that there is bitterness. Then they wrote to me that it could not be in Ivan-tea. Now I suspect that she fermented little and had a high initial drying temperature. This fall I decided to make different wine: cherry, currant, yurga, blackberry, apple - even I got carried away, I got 25 three-liter cans (at one time I did every year, and then I didn't make it for 10 years and forgot what it tasted like at the beginning), I tried during 2 months of fermentation - the bitterness grew and was strong at the time of discharge from the sediment. Now Ivan-tea has no bitterness, but the taste is weak and the wine (2 months have passed since it was drained from the sediment) there is no bitterness at all, the fortress is now 8 degrees, semi-sweet, which means that by spring it will be 10-12 degrees and there will be little sweetness. Maybe the rest of the smelly, it passes over time. I didn’t try the village one right away, and now my hands haven’t reached it yet, I just smell it, the smell is weak and vague. Still, it seems to me that this cold summer tea will not be fragrant and tasty (in other words, like wine), it is not for nothing that it is tea that is grown in southern countries, and vineyards are there too.
I also dried flowers separately, but I have not tried it yet.

very tasty weed turned out

Well, I'll definitely try it "live", but when is it better to harvest it and how to read it.

who knows what kind of bloom? a bush 1.5-2 m high at the withers ... good for tea?

Meadowsweet. In the general list (on 1 page of the topic) it is, they say - the taste is specific. From Wikipedia:
... used in folk medicine ... The herbal infusion is used for colds and rheumatic pains. A decoction of the roots is used as a tonic, diuretic. The decoction of flowers is appreciated as a proven remedy for dropsy, rheumatism and gout. Compresses with an infusion of herbs or roots are applied to joints affected by arthritis or rheumatism, and are also used to wash the eyes with conjunctivitis. Tincture of the herb has an antibacterial effect and promotes the epithelialization of trophic ulcers on the legs, wounds and burns and can be used as a wound healing agent.In the same cases, ointment is used successfully. Powder from dried flowers used to be sniffed with a cold.
A decoction of flowers in the experiment has vaso-strengthening, anti-inflammatory, anti-ulcer, stress-protective properties.
Flowers and leaves sometimes serve as a substitute for tea [



My old account got lost somewhere, I had to create a new one.
Essentially: I found a forgotten (last July) bundle of cherry leaves in the freezer. Is it too late to use it to make tea?

Is it too late to use it to make tea?

Is it too late that the sheet will be in the freezer? And even more so cherry.