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

[Ivan tea with a note of love]

defrosted from half an hour to 2 hours in a warm place

This is not enough, read Zakhar, there is much longer. And in general, for example, I do not see the need to harden most types of leaves.

Fermented for 8-10 hours, the smell is weak, herbal and when dried!

Most garden leaves, and I believe almost all, do not require such a fermentation time. The scent starts to go away after 3-4 hours. And after 8-10 hours it is no longer fruity, but herbal aroma.

from the Urals, the leaves are different here and only after two days of fermentation the tea turned out delicious

This is ensiling. Fermentation is an oxygen-dependent oxidation triggered by enzymes when plants are damaged, forming protective plant metabolites, this takes several minutes. Subsequently, microbes and yeast settle on the metabolites of oxygen oxidation and oxygen-dependent bacterial fermentation begins, which ends when all oxygen is consumed and the acidity of the raw material increases, this occurs after 3-4 hours. After that, anaerobic fermentation and fermentation begins, leading to a significant increase in acidity, the appearance of alcohols, aldehydes, short-chain fatty acids, lactic and acetic acids and other metabolites that preserve raw materials, the so-called ensiling. It lasts a day or three, depending on the temperature of the environment. This is how plant raw materials are harvested for animals. Press ensiling is at the heart of puer production. Do you like the taste of puerh? I'm just a lover of tea with the taste of mushrooms, hay, moss, earth and sour-tasteless grass. I am a lover of delicious and aromatic tea.

fireweed leaves also immediately and withered do not smell

They smell strong and pronounced, on the whole house and even around it.




I have new tea.
Ivan tea with a note of love .


This truly elite tea with excellent taste can only be prepared 1-2 times a year. The fact is that for its production I use ivan tea with flowers and unripe boxes. And this state of Ivan tea lasts only a few days. At this time, the pods-boxes of willow tea contain a magical, tightly rolled, veil of love nectar. Then the boxes burst and the nectar of love dissolves into a white cloud of fluff in the July wind, giving rise to new growth. I try to have time to collect this veil and make its taste the main note of the exclusive tea.



In order not to lose the rare note in any way, I make this tea with exceptional temporal clarity. You cannot underexpose or overexpose tea at any stage, everything must be strictly according to technology. To enhance, shade, and complement this note, I add some silvery oak leaves and chokeberry (chokeberry) leaves along with a handful of berries.
I prepared everything, wilted the leaves, took out a meat grinder, timed the time ..... And then they turned off the light. I wrapped everything up tightly, put it in the shade. A Herman there is still no light. The mass began to warm up slowly, the refrigerator melted, nothing to put in it. She broke the ice out of it and covered the sheet with leaves. There was no light for 8.5 hours! They nearly ripped me off of the whole technology of getting the nectar of love. During this time, she defrosted and washed the refrigerator, then dismantled the garage, in which all rubbish was put for 20 years. I just pulled out the last rusty piece of iron, and then they gave the light! Rushed to twist, 2 times with a decrease in the caliber of the grille. Fermented for exactly 4 hours from the end of the first scroll.During this time, I took out all the trash from the garage, 5 walkers of the car. Fried in portions. The last portion was fermented for 5 hours and its aroma began to decrease. I put it in the dryer to dry, but I was careful not to dry it out. I had to spend all night on it, but I got what I wanted.


The aroma of the most delicate sweet-floral freshness. Warm, enveloping and filling the taste of tea with delicate, sweetish - velvety overflows of floral-fruity notes, with a slight astringency and a bright note of sweet almonds, with a magnificent burgundy hue. This is how I feel the aroma, taste and color of the love note in Ivan tea. Rose and peony petals have become a natural addition to this nectar.

Lina !!! I take your description of this tea as extremely sadism! Imagine it! Read and not be able to smell, drink or do!
You describe it so deliciously!

[Linadoc]

Linadocwhat a delicious description of tea, tea looks great.
Thanks for the new recipe

The fact is that for its production I use ivan tea with flowers and unripe boxes. And this state of Ivan tea lasts only a few days.

Do you fade so quickly? We can make such tea for a month, somehow it blooms unevenly. Therefore, we like to make this tea with the addition of buds.
But it's a pity that our sucker is not growing. And even sadness, the only hazel in the city was destroyed. The construction was started in this place. Only once did I manage to collect the leaves from it.

[Linadoc]

Linadoc, well, a fairy tale, so deliciously described. It will not rain, I will persuade my husband to go for such tops while there is still. I spoiled this tea with my laziness. Fermented for longer. Tasty, but not what I wanted from this tea.

I already thought why my leaves did not smell initially. I put them in a cloth bag and carry them on a bike, that is, they don't get hot. I wither at 24C, they also do not heat up. But after defrosting, they heat up, but they do not smell delicious. She started making teas in 2017, after reading this topic. Every summer I did different things in different ways and in many ways. Not a single tasty and aromatic one. I read this topic all the time and looked for mistakes. Fermented that year from 2 to 6 hours. The granules are always good, the tea is light to dark brown when brewed. During fermentation, the granules darken, i.e. fermentation takes place. I smelled it during fermentation after 2 hours and further - there is no tasty aroma, the aroma changes slightly and slightly intensifies, but it is not definite. House temperature 24C. So after several defrosts, a recognizable and strong aroma is only found in currants, blackberries, bird cherries, even in cherries, barely perceptible. I wrote about this all the time in the past years, I thought that I was doing something wrong. I also read how to do in a slow cooker - the last attempt.

I take your description of this tea as the highest degree of sadism!

So that's what it is - sadism!
I thought it was just a story about tea

what a delicious description of tea, tea looks great.

Do you fade so quickly?

It blooms for about 2-3 weeks, but the boxes of "milk ripeness" containing precisely the nectar of love can be harvested for only one week. And since I do this once or twice a week, then, accordingly, I can only do it 1-2 times a year. You can collect and freeze, but I don't like Vanka's ice cream. It can be seen that the starch contained in Vanka and giving it sweetness turns into a resistant form after freezing and the taste changes.

I spoiled this tea with my laziness. Fermented for longer.

Yes, for such a tea you need to get together and plan everything clearly in time. And watch all the time of manufacture.

But after defrosting, they heat up, but they do not smell delicious.

Oxidation in an anaerobic environment is different. The taste and aroma are completely different.And after freezing, it is anaerobic fermentation that starts, so I use freezing only for pear, alder, raspberry, currant leaves. And then I ferment them for an hour and a half. But I do not freeze Vanka, but during fermentation I periodically shake the buckets with granules to oxygenate them. When making oolong, the room with it is ventilated up to 20 times, then you get the same aroma and taste. And after drying, the teas smell little and only dry fermentation gives them the final taste and aroma.

Ivan tea with a note of love

Today we collected everything that is needed for such a tea of ​​Love, but we don't have a sucker, it doesn't grow. But they found a blackberry in an abandoned vegetable garden. I put it down to dry. You will get a leaf, tops, flowers, young little stitches-boxes and a blackberry leaf. I was almost late with the chokeberry, very few leaves were left. Barely typed. And I like blackberry tea. I thank Linochka for such a tea with the aroma of love !!!

Hello again, dear masters! I introduced myself in the topic about Ivan-tea. So, as everything in this department, and I started all the same with him ...

I will repeat a little. In 2017, it rained endlessly, in the garden there was a poor harvest, I began to look for how to at least ferment the foliage. So I found you.

All fruit were made with one freeze.

If it ground - 1 time, it destroyed the granules (unappetizing to me) The ground was fermented for 4-6 hours, in my heart thanks to you for the method - the color and smell of raw materials changed rapidly.

Leafy - cut BEFORE fermentation, noticing that the mincer (i.e., more ground) ferments faster. Or before freezing, if it was free. It was not necessary to ferment until 3 days, as before, when it did not freeze (do not be surprised, the house is cold).

All dried with a 10-minute fry.

I started with a pear. The local semi-wild leaf tea delighted everyone. A lot went into gifts.

Apple and prunes are the same story.

All three of these teas were dark, very aromatic and tasty, the smell and taste were dominated by the smell of the corresponding fruit. Dried.

Cherries - taste the same as dried cherries. But too much amygdalin. Included in the garden collection.

Strawberry struck with a new rich taste and aroma, no longer the fruit itself, but tea and flower. By the way, I collected it even in the snowless winter.

I bow for ice-cream raspberries. Now we bring down the heat very tasty. I mix in other garden ones for children, drink with pleasure.

With currants - a separate novel. I found bushes with an intact leaf on the old manor of my friends, I gained a mountain. Freeze, grind. Dried without frying. Well, I didn't. Faded currants, that's all. I mixed it into the garden mixture (I have not read about the vystoyka yet). And in winter ... I found the rest of that currant “talentless” powder. ”It was something! On the level of strawberry, but with its own delicate smell!

I also collected irga, but in a mixture, since the leaf is too small.

I like both immediately ground mixtures (I made two-component ones more often), and later combined ones, but ... Yes, the taste is richer, but I don’t like that I can’t guess anything concrete. Or a plum or a pear clogs everyone. Especially the apple is hiding. Strawberries, willow tea enrich the taste, but they are rich in themselves, somehow it is a pity to hide them under the "common blanket".

By the way, I also don't like jams, mixes, juices, mixes.

I decided that this year I will make specific, varietal teas. Just a little mixing in something that does not knock the taste of the main raw material.



Oh, how many wonderful discoveries ... Alder, oak, spicy flavors are waiting for me - alone and as additives. And longing. Anticipating ...

[Agnija]

Agnija, well, here ... The taste and color ... And I prefer mixes. The only thing, if I want a more expressive taste of something specific, then I take 50% of the total mass. And the rest are in equal proportions depending on the strength of their own taste and aroma. I often replace cherries with sweet cherries. Or blackberry. And raspberry + pear equally is my favorite tea. You can only guess raspberries in it, and the pear is bright, but ... not as spicy as mono tea.
By the way, I already wrote that stewed raspberries have a wonderful aroma and taste of unsweetened raspberry jam. I am sure you will like it

Radushka, I read that cherries "do not favor". There are no cherries. Blackberry is far away.

I read that thorny and bird cherry are tenderly "almonds" and do not taste bitter. There are both in the garden. I'll try the thorny one. For some reason I was afraid of the bird cherry ... I thought that the leaf was like a cherry. I poisoned myself with berries in childhood.



I look forward to stewed raspberries ... Since I have rootlessness, I didn't smell like jam. But I liked it. Alas, I drank it, honestly. In the heat, a thrombus formed in the leg, was treated with raspberry tea. Day after day, several weeks. Has recovered. But now I can only drink fermented raspberries in mixtures. Even with the flu.

I collected raspberries in an abandoned estate - the tea turned out the same. I will also try in the forest, there is another one.

But I don't freeze Vanka, but during fermentation I periodically shake the buckets of granules to oxygenate them. When making oolong, the room with it is ventilated up to 20 times, then you get the same aroma and taste.

From the very first attempts, she was afraid that she would turn sour or moldy, because she even shook out her first leaf raw materials, stirred it by hand and put it back in a fermentation vessel. Therefore, to be honest, I was surprised when here on the forum I saw warnings that "you must not interfere with the fermentation process."

Lina, why did you refuse to freeze Ivan-tea? What's the difference in the quality of the finished tea?

Because of your appeal, I literally did not freeze it today, I ground it immediately after drying the fluffy-leafy one. Fermented.

Hello!
The first year I am engaged in fermentation, thanks to the found this wonderful theme, but I am faced with many ambiguities that have not yet been resolved on my own. The recipe, dominant here, is based on the obligatory twisting of the leaves through a meat grinder, which is why the indicated fermentation time is suitable only for him. Are there those who process the leaves by hand? How long does it take to ferment in this variant? Of the six attempts I have already made, I have never managed to achieve a rich color (the taste is also barely recognizable), and in front of it is chokeberry, which I really want to approach with confidence.
I spend withering hard leaves as expected, softer ones can not wait for the planned time and put them in the freezer.
All leaves lie for a day or more in the freezer.
Then I twisted each leaf with my hands separately (in the case of lemongrass), several at once (cherries, strawberries, currants), kneaded the sea buckthorn (a perfectly rolled leaf came out), kneaded the honeysuckle until sticky (it was not possible to achieve significant juice release, the leaves remained intact).
Fermented at first in accordance with the time indicated here - 6-7 hours. Orientation by smell, alas, is confusing if you first freeze it, because after defrosting, the smell is very strong and recognizable.
I dried some with or without frying, and only at low temperatures.
As a result, I think that only lemongrass was successful, its color is not black, but yellow-red, but presumably, it should be so (?) It was (most likely) due to the fact that the leaf in the freezer was very badly broken, and lemongrass has the most delicate leaves. Fermented for 8.5 hours. A bitterness appeared in the taste, which is not present in a fresh leaf.
Cherries (fermented for 7 hours, 24 degrees) remained completely green. Black currants (6 hours of fermentation, 28 degrees) became only slightly reddish-golden. The strawberries (8 hours, about 28 degrees) seem to have failed at all, the color has not changed. Honeysuckle (6.5 hours, 26 degrees) - reddish-gold, but it was like that after freezing.
The sea buckthorn fermented for more than a day, the color is slightly darker than the freshly brewed leaf (reddish-golden), 24-26 degrees.
Need more time to ferment? The taste is not yet different from the taste of freshly brewed leaves. The color, as it turned out, too, with the exception of the honeysuckle, everything remained the same as when brewing a fresh leaf.
And an additional question - I brewed fresh leaves of raspberries, blackberries, white strawberries and they all gave a cloudy infusion. She also fermented the blackberry, but this experience was completely unsuccessful, that's why she did not mention it and she gives dregs. The strawberries are also cloudy. Does the haze go away with successful fermentation, or is this a feature of these leaves?

The recipe, dominant here, is based on the obligatory twisting of the leaves through a meat grinder, which is why the indicated fermentation time is suitable only for him

Hello. Although I am on the forum recently, I will answer while the "old-timers" are busy, since I still have a lot of live experience.

Yes, you are right, the indicated fermentation time is only enough for ground raw materials.

Ground raw materials will always be different from non-ground raw materials. This is already the maximum destruction of the leaf structure. And the greater the destruction, the faster the fermentation.

I made a lot of different raw materials through freezing, but without a meat grinder. 8 hours is not enough. I usually defrost it in the morning. And having kneaded, cut, I calmly leave it overnight. Already tomorrow, that is, in 24 hours, I begin to check the raw materials. But the color is changed only for some of the raw materials. I shake it up, enrich it with oxygen, crush it again. And I look at the situation - dry in the evening or even the next morning.

And many have mentioned that they ferment faster or slower than the "standard". The fact is that in every house, let alone a settlement, there is a set of microorganisms with their own proportions. And every person. Therefore, women in some periods of life (cycle, pregnancy) were not advised to ferment and bake bread, salt vegetables. Simply because the products fail. Since fermentation then proceeds a little differently.

And also the set of microorganisms depends on the temperature outside. Not at home, but on the street. Since the bulk of their population seeps out from there every second.

I made a lot of different raw materials through freezing, but without a meat grinder. 8 hours is not enough. I usually defrost it in the morning. And having kneaded, cut, I calmly leave it overnight. Already tomorrow, that is, in 24 hours, I begin to check the raw materials. But the color is changed only for some of the raw materials. I shake it up, enrich it with oxygen, crush it again. And I look at the situation - dry in the evening or even the next morning.

Thanks for the detailed answer! There was a slight confusion: what about the smell, does it really start to sound stronger after such a long time than just taken out of freeze? Or shouldn't you be guided by it? During the day of fermentation of sea buckthorn, there was an average smell, but the so-called hay did not seem to appear.
And is it critical that when crushing, twisting, it is not possible to achieve significant juice (it naturally does not drip with drops). After all, they write about the manual method that you need to have experience in order to understand when the structure of the sheet is broken enough. How would you define this enough?
It is also curious about your opinion whether it is worth keeping what has already been done, whether a small fermentation will give depth in the future, or not worth hoping?

than just taken out of freeze

When ground, it changes the smell to a more "cut grass". I count from this smell - when a shade of dried fruit appears. Overexposed begins to smell not of hay, but of silage, fermented milk.

I would say that visually it is not very clear how the structure is broken. The leaves of some plants do not really get wet, and then fermentation takes place. During fermentation, more disturbed places darken faster. Then it becomes apparent how much we have broken the sheet. Therefore, I act on the principle of "do what you must, and come what may".

Yes, even low-fermented tea changes its smell and taste during storage.

Of the six attempts I have already made, I have never managed to achieve a rich color (the taste is also barely recognizable)

This is because with manual twisting, you have not achieved destruction of the leaf structure and sap release. Therefore, your leaf is not fermented, but dried.I don't understand why novice tea makers are afraid of a meat grinder. They write all sorts of nonsense about unwanted oxidation, while it is enzymatic oxidation that underlies the primary fermentation of tea. Therefore, as soon as you scroll normally through a meat grinder, you will immediately get the result.

I dried some with or without frying, and only at low temperatures.

This is also an important stage, the stage of caramelization, which improves and brings out the taste. And newcomers are sure that they know best (the so-called Dunning-Kruger Effect) and as a result, their work is wasted.

Is it worth leaving what has already been done, will a small fermentation give depth in the future, or not to hope?

Dry fermentation (this is a real anaerobic fermentation), carried out for at least 4 months, greatly enhances the aroma and improves the taste of the tea. But beginners do not even do this, but immediately try and do not even guess how tasty their "wrong" tea can be.

I don't understand why novice tea makers are afraid of a meat grinder. They write all sorts of nonsense about unwanted oxidation, while it is enzymatic oxidation that underlies the primary fermentation of tea.

Shake your hand! And they don't want to listen when you try to explain! Faced daily you can say.

Thanks for the answer!

Therefore, your leaf is not fermented, but dried. I don't understand why novice tea makers are afraid of a meat grinder. They write all sorts of nonsense about unwanted oxidation, while it is enzymatic oxidation that underlies the primary fermentation of tea. Therefore, as soon as you scroll normally through a meat grinder, you will immediately get the result.

I do not use a meat grinder for a very simple reason - there is none. The scale of "production" is still insignificant to run to the store for it. I saw in the part with currant leaves that you used manual twisting, and this was encouraging. Or have you now made friends with the currant with a meat grinder?

Also, in general, I am not very keen on black tea, but correct if I am mistaken, I think that the saturation of the taste depends on the color. And blackberries, cherries and blackberries would like to be saturated.

This is also an important stage, the stage of caramelization, which improves and brings out the taste. And newcomers are sure that they know best (the so-called Dunning-Kruger Effect) and as a result, their work is wasted.

I tried the frying method for the sake of experiment. Maybe my oven is too powerful, but in the 20 minutes it takes for caramelization, the leaves dry out almost completely. I stir every 3 minutes. At 100 degrees the same story, they dry out completely in an hour. (The door is always ajar.)

But beginners do not even do this, but immediately try and do not even guess how tasty their "wrong" tea can be.

There is also a simple answer here - at the moment this time has not passed and I cannot check, but the question was really idle, because I would have left it for the sake of verification anyway. But as you noticed, there could be no fermentation in principle, which is why the question arose whether dry fermentation would take place in this case or not.

There were also different answers here, where they admired the freshly made tea, some even treated their friends, and they guessed from which leaves the tea without mistakes. Would you consider this to be true?

I do not use a meat grinder for a very simple reason - there is none.

I don't have it either, ruined it with leaves. This year I am making a sheet. First, I chop the leaves in a food processor, and then knead in a bowl, like cabbage before pickling, this is easier in my opinion and more effective than twisting with your hands.



About color change. Currants, maples, barberries, grapes, willow do not change their color when frozen and fermented. Sea buckthorn darkens slightly.

Also in general I am not very keen on black tea,

In this case, it is better to simmer the tea. I really like stewed sea buckthorn and raspberries.



And about frying, try to fry less in time for at least 5-10 minutes. In the absence of an oven, I fry in a pan for 3-5 minutes, until the aroma appears.

This year I am making a sheet. First, I chop the leaves in a food processor, and then knead in a bowl, like cabbage before pickling, this is easier in my opinion and more effective than twisting with your hands.

And how long do you ferment afterwards?

There were thoughts of briefly lowering the leaves in a blender, with due attention they would not be completely crushed, but they would cut well. I will try to find less valuable raw materials :) Still, the focus of the whole venture was on the chokeberry.

About color change. Currants, maples, barberries, grapes, willow do not change their color when frozen and fermented. Sea buckthorn darkens slightly.

Thanks for your observations! My sea buckthorn has darkened so slightly, the grapes that I did not even mention are almost transparent. I have no access to fresh currant leaves, therefore it is not known what color they are.

I really like stewed sea buckthorn and raspberries.

Raspberries scared me with turbidity when brewing fresh. Presumably, it won't go anywhere during fermentation. Unless with a deep color, the haze will become less noticeable.

in these 20 minutes required for caramelization, the leaves are almost completely dry. I stir every 3 minutes. At 100 degrees the same story, they dry out completely in an hour. (The door is always ajar.)

20 minutes at what temperature? Why is the hour for 100 *? Just withered leaves, not granules, will naturally dry out. Here tea makers are based and based on the main recipe, which involves making black fermented tea in granules. And the recommendations refer specifically to this type of tea. You have a clear misunderstanding of the technology.

Would you consider this to be true?

Weird question! This is the honest truth from all tea makers in this thread who do this proven technology. Therefore, the result is appropriate.

In this case, it is better to simmer tea.

Mistake! This technology for making green tea

Raspberries scared me with turbidity when brewing

Then I'll scare you even more: almost any tea made from raw materials containing starches will be cloudy or slightly opalescent before the final fermentation. But after dry, true fermentation, where microorganisms completely utilize starch, this turbidity leaves. Learn materiel, it is all there.

Why is the hour for 100 *?

Your recipe says - dry for the first 1-1.5 hours at 100 degrees. I quote the data regarding frying: "You can try to dry tea according to the method used by Chinese manufacturers for certain types of tea. This method is called" frying. "To do this, first set the drying temperature to 125 - 150 * for 10 - 20 minutes." As you can see, I did not take 20 minutes at random.
Find out in advance that non-granulated tea will dry much faster and it was not possible to avoid this error, since this is not indicated in the article.

Weird question! This is the honest truth from all tea makers in this thread who do this proven technology. Therefore, the result is appropriate.

Earlier, you pointed out my mistake in tasting freshly dried tea, as it takes 4 months to wait. My question is quite natural, since these data are in some contradiction with the first ones.

But after dry, true fermentation, where microorganisms completely utilize starch, this turbidity leaves. Learn materiel, it is all there.

Since I am doing it for the first time, naturally many mistakes cannot be avoided. Thanks for the clarification on dry fermentation and how it will remove the haze!

Unfortunately, I don't really understand your irritation.It can be seen that the recipe with a meat grinder is the closest and most pleasant to you, but I have nothing against it, therefore I see no reason for your somewhat aggressive defense. All 465 pages of discussions, I confess, have not yet been read. The search does not work very conveniently and it did not work to find your questions, which were repeated a thousand times here by others. But your recipe also has other ways of processing the sheet. And at first glance it was difficult to understand that options other than granulated tea do not fit this recipe. Thanks to your experience, I am sure that your tips would be invaluable. So again, can you tell me how long it took you to ferment manually processed leaves?

[By breaking, changing or skipping stages, you automatically do it according to your personal recipe. This means that you determine and work out all the parameters for your personal recipe yourself, no longer relying on this technology.]

Find out in advance that non-granulated tea will dry much faster and it was not possible to avoid this error, since this is not indicated in the article.

The whole recipe for black granulated tea and all the parameters of the technology have been worked out for this. By breaking, changing or skipping stages, you automatically do it according to your personal recipe. This means that you determine and work out all the parameters for your personal recipe yourself, no longer relying on this technology.

My question is quite natural, since these data are in some contradiction with the first ones.

There is no contradiction. Tea made according to this tried and tested recipe, has a taste, color and aroma characteristic of the raw material from which it was prepared, immediately after preparation... All organoleptic properties are clearly enhanced after dry fermentation, with the exception of teas made from Lamiaceae, alder and other raw materials containing volatile essential oils.

It can be seen that the recipe with a meat grinder is the closest and most pleasant to you, but I have nothing against it, therefore I see no reason for your somewhat aggressive defense.

This is not a recipe "close and pleasant" to me. This recipe describes the technology for making exclusively black granulated tea.... The technology for making other types of tea is described in other recipes using a different technology and with different parameters. It is surprising that my repeated explanations for this are perceived as "aggressive defense". The technology you use is more like making yellow leaf tea, but not black granulated tea. These are completely different teas, with different technologies and, accordingly, different organoleptic characteristics of the result.

How long did it take you to ferment hand-processed leaves?

Since this recipe is about granulated tea, you can only throw a cry to respond to those tea-makers who, for one reason or another, made the leaves of garden plants by hand... Or search in others tea recipes.

[tutein]

tutein, I made sliced ​​tea from raspberries and aromatic currants, I made sliced ​​tea from silver oak, cherry, raspberry and garden raspberry-blackberry hybrids. None of them was cloudy even during the first brew immediately after drying. Raspberries and currants immediately showed their aroma. The second tea opened only after a year of dry fermentation. Tea made from forest blackberry leaves turned out to be just as slow-witted.
All my teas (both mono and mixes) I ferment after "hardening" for at least 4 hours, counting the time from the beginning of twisting. Fermentation of the slices began to count down after the end of the slicing. 6 o'clock. Considering the duration of cutting and the end of frying, we can assume that fermentation lasted 8-10 hours maximum

I do both chopped and through a meat grinder, more of course through a meat grinder, only green, stewed I do not twist, I like it either with a whole leaf-sea buckthorn or chopped raspberries. Roly green I have a large leaf. This year it rains a lot and Vanka is growing so powerful. Today we are going for a leaf of raspberries and of course I will not pass by Vanka, maybe I will be lucky and sea buckthorn will come across again. Raspberry leaf tea is pleasant both cut and through a meat grinder, you don't want to mix it with anything. The husband takes cold raspberry tea to the bathhouse and even without sugar, although he is still sweet.

raspberry tea

even without sugar

By the way, yes! Everyone who drinks my teas does not add sugar to it! And they are surprised that he "sweets"

Mistake! This technology for making green tea

I meant that if the color of the tea is not important, then you can languish by making green tea. And you won't need a meat grinder, and you will definitely get aromatic tea.

The whole recipe for black granulated tea and all the parameters of the technology have been worked out for this.

I don't know how long ago you looked at the recipe, but it has:
a) The name "Fermented tea from leaves of garden and wild plants", which is as general as possible, and does not indicate granulated tea in any way.
b) In the paragraph about preparing leaves for fermentation, there is variation in the approach. Not a word is said that it is possible to approach the third stage only when choosing a granular method. And it's richly illustrated with photographs, which is just as confusing.
c) The fourth stage also includes illustrative material for different methods of preparing leaves, but as it turned out, the fermentation time is valid only for one method.
d) There is also small leaf tea in the drying stage, but the drying time, again, is only suitable for the granulated version.
If the topic was only about granulated black tea, then all the variability would be redundant.

Then there is more information on the different groups of leaves that the author ferments in different ways.
From all this, it is clear that the topic is not only about granulated black tea.

My questions about the manual method of rolling currant leaves, I admit, were at the wrong address, since I mistakenly considered you the author of the recipe.

Today my husband and I made probably the last trip of this year for Ivan tea. I collected the tops, and flowers, and boxes, and leaves, found a small bush of chokeberry and another sea buckthorn, all in a heap, according to Linados's recipe, just decided to add a sea buckthorn leaf, since there is no silver sucker. The first batch with black chokeberry, and this one, ending the tea season with sea buckthorn. We collected forest raspberries, I will make them through a meat grinder "Radushka" and stewed, cut.

First, I chop the leaves in a food processor, and then knead in a bowl, like cabbage before pickling, this is easier in my opinion and more effective than twisting with your hands.

Likewise. Only I generally cut my hair with scissors and then knead. At first I tried to roll the leaves with my hands into a kind of rolls, and then cut them with a knife. But with scissors things go a lot more fun. For me, kneading was significantly more productive than twisting. And the sheet size can be varied.
In the freezer, the leaves may not change color if there are a lot of them. Then it makes sense to freeze it, turn it around and put it back in the freezer. Maybe the guru will say that it is wrong, but with manual production I consider it acceptable.
In general, connect the chuyka) One tea will not work out the way you want, the second ... and the third will certainly succeed) Try green, as you were advised. Well, no one canceled dry fermentation