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

[ksyusha1997]

ksyusha1997, girls! Let's try together to find the reason for the smell of brooms in the finished tea.
First, a quote from a book about tea:

Chlorophyll is a green pigment. Its content in the tea leaf is 0.6–0.8%, and its amount increases with the roughening of the leaf. Chlorophyll is destroyed under the influence of high temperature during heat treatment of the tea leaf (fixation, aging, drying). In case of insufficient destruction of chlorophyll, low quality products are obtained with negative properties - greenish color, herbaceous taste, bitterness.

I think so. What does the smell of brooms give to the brooms themselves? Those in the bath. This is CHLOROPHYLL. The same chlorophyll that gives the smell of fresh grass. If you steam fresh grass, we get the smell of brooms. Chlorophyll breaks down at high temperatures. Tea is recommended to be dried at a temperature of 95 * to 105 * (first drying). If this temperature is not created, then the chlorophyll will not break down. In addition, steaming of the tea mass will occur. Instead of fixing extractives on the surface of the granules, their destruction will occur. And the same non-destroyed chlorophyll comes to the fore. Why do tea producers sometimes resort to "roasting" tea in a dryer at a temperature of 120 - 150 * for a short time? It is precisely in order to "kill" chlorophyll, which gives a greenish taste to the finished tea (the smell of brooms) and to fix the extractive substances that give the tea aroma.
Oksana, I assume that you dried the tea either in the oven at a low temperature, or in a thick layer, or did not stir it enough times during drying, or dried it in a dryer, in which it is not possible to create the required temperature at the beginning of tea drying.
I have no other explanation for the broom smell of your tea.

[lappl1]

lappl1, Lyudmila, ready-made tea of ​​dark color as purchased, dried in the oven first at 100, then at 50 and dried it in a pillowcase, everything as the doctor ordered !!! One of these days I will venture to try pure cherry cherries, I have to be in time before the rains, they promise from Tuesday, although I decided everything, while I tie, I made so much tea, and it looks like no one will drink, but I can't calm down that I am the worst of all whether? Everyone has great tea, but I have ... so I'll take another chance (quietly from the family). Lyudmil, how much to ferment pure cherry? I forgot.

[Lёlka]

Someone asked about rose petals.

Lёlka, someone asked. And for a long time. Lord, what kind of jewelry work you did !!! It seems to me that I will not dare to such a feat. But I can imagine what your tea looks like. And I can even smell its aroma.
Thank you for this petal experience. Super!

Lyudochk, while writing, you have already answered about chlorophyll. Thank you very much for helping me with my problem. People, should the gap in the oven be large during drying? I did a little one, although it’s unlikely in this, when I put the tea on a tray from a bowl, the smell of brooms already comes immediately, what should be the smell of a fermented one when you open it before drying?

[Oksana]

Lyudmil, how much to ferment pure cherry?

Oksana.5 - 6 hours is enough. Now I ferment all the tea for 3 - 4 hours. very good at it.
Oksana, so you want your tea to turn out! That's all that you wrote about your tea - that's all right! Pancake! Well, where did the brooms come from?
In general, Oksana, I will keep my fists for you and your tea. I hope that everything will work out for you.

when I put tea on a tray from a bowl, the smell of brooms already comes immediately, what kind of smell should a fermented one have

So it's not about drying, it's about fermentation. I have a very small slot in the oven - I insert a small chip on one side of the door.
And the smell should be overwhelming right away! In the truest and best sense of the word. Today I made tea raspberry + apple tree + blackberry. Fermented for 4 hours. The smell was dizzy and I didn't want to do anything, but just inhale this aroma. But I was in the garden, tea was drying on the terrace, so the aroma of tea reached me. In addition, this aroma appears already at the stage of twisting the tea in a meat grinder. Now I twist it by hand - it takes an hour and a half for this process. And while I finish the last leaves, the first ones already smell delicious with might and main. How do you smell twisted leaves before fermentation? The cherry at the very beginning of fermentation should smell like cherry, not grass. And by the end of fermentation, the smell intensifies. But it does not turn into a broom.
Oksan, you control the smell every hour of fermentation.

[Inusya]

Lyud, I wrote about cherries, but everything worked out with raspberries. I put oppression on raspberries. And I just crushed the twisted cherries, as taught. Well, let's see what kind of tea it will be ... Tomorrow I'm going for an apple tree and a pear.)))

Inusya, then everything is OK. Good luck with the apple and pear!

Lord, what kind of jewelry work you did !!!

I was working on my broken arm

I also smell like a bathhouse. At first she did not want to embarrass herself, crawl out of the bushes, come on ...
The first tea was cherry. Frozen, twisted rolls, fermentation for 6-7 hours at 20 degrees. Drying in a pan. The smell while drying at first stood - zakachaeshsya, for the whole house. Then he quickly began to smell like a broom. Brewed, of course, immediately - horror, mine laughed at me too. BUT! It was a week ago. I walk around, smell every day ... Yesterday they added cherries to ordinary tea, the result pleased. It smells much less of a broom and much stronger than a cherry. The tea lay open on paper. Maybe aired?
I also made wild, blackberry and raspberry from apple trees. She brewed an apple tree and a black chokeberry - a broom.
I think the reason is, nevertheless, under-fermentation. The leaves are partially greenish. The black chokeberry smelled delicious before drying. Then - nothing. It will take a little, I'll try to brew it.
I do not despair (I don’t refuse tea), I’ll go now to peel the yellow leaves from the plum. Now it's warmer in the house, I really hope that the result will be.

[Natalia]

fermentation for 6-7 hours at 20 degrees. Drying in a pan. The smell while drying at first stood - zakachaeshsya, for the whole house. Then he quickly began to smell like a broom. I think the reason is, nevertheless, under-fermentation. The leaves are partially greenish. The black chokeberry smelled delicious before drying. Then - nothing. It will take a little, I'll try to brew it.

Natalia, I am fermenting now for 3 - 4 hours... Tea ferments well. So there can be no question of under-fermentation for 6-7 hours. This is more than enough. So, after 3 - 4 hours of fermentation, there is no bath in the smell of my tea even close. Moreover, if at first during drying the smell was "pumped", and then "bath", this indicates that the tea was steamed during drying.
Here is what is written about this in the book about tea:

The quality of the finished tea depends on the correctly selected drying mode, which includes parameters such as temperature, air speed, layer thickness of the tea leaf, drying time. The optimal drying mode is considered to be such that the rate of movement of moisture in the tea leaf is equal to the rate of its evaporation from the leaf surface. Drying of tea is carried out with hot air at a temperature of 95-105 C. At the same time, during exposure together with moisture, extractive substances diffuse to the evaporation surface... Violation of the optimal drying regime causes a significant decrease in the quality of tea or its complete spoilage. For example, "steaming" tea (stagnation of water vapor in the tea leaf) leads to the loss of tea extractives ...

Ie.the taste and aroma of tea are given by extractive substances, which were transferred during fermentation from an insoluble state to a soluble one. And if for some reason (low temperature, a thick layer of tea during drying) you do not allow them to rise to the evaporation surface (granule surface) in time, then they will simply steam out, change their aroma and taste. To do this, you need to make the drying temperature at the beginning 100 *, the layer thickness is 1 cm and constantly stir the tea, preventing the steam from stagnating in the tea mass.

[Naroma]

The tea lay open on paper. Maybe aired?

Naroma, ksyusha1997, but tell me, please, how long does it take to dry the tea in the bag after the main drying?
This is also a very important point. We cannot tell by touch exactly whether the tea is dry or not in the oven or in the pan. Inside the granules, it may still be quite moist. The drying phase in the bag removes this residual moisture.
Today we talked with Anya-Anyuta73 over a cup of our tea. She periodically comes to our village. Last year I introduced her to the fermentation of leaves of different plants. So she has a decent tea-making experience. So, we touched on the topic of the bath smell of tea. And she shared her experience. She made such tea if, after drying, the tea was not allowed to hang to dry in a bag for a sufficient amount of time. Even if it is already dry, it seems to us. Somehow she dried the tea well, it hung in the breeze and the sun was not at all much. It seems to have dried up. I had to go home to Moscow. She put the tea into containers, brought it home and only after a while remembered about it. I opened the container, and the tea smelled like brooms. She immediately poured it into the bag, it hung for a week, then she returned it to the container. the smell of tea became normal, the "broom" was gone.
Natalia, Oksana, and how long did you finish drying your tea?
I'll tell you about myself. My tea hangs in the bag for a week. I am afraid of mold and therefore try to achieve its complete drying.

Girls, Anya brought this tea to me as a gift. Here is a mixture of different leaves. The tea is delicious and aromatic. But the main thing in this tea is its beauty. Anya called supplements, but I did not remember everything. In general, here - cornflower, Jerusalem artichoke, apples, lingonberry (leaf and berry), blueberries, Loha-Dzhigida berries, phlox flowers, marigolds. Anya ... I forgot what else. Please remind me upon arrival home!
I can’t resist posting a photo of this beauty here. Thank you, Anya!

But the main thing in this tea is its beauty.

I don’t know how it tastes, but it looks delicious !!!

Linochka, for your own reasons, Anya made this tea. So thank you too for Anya's gift! And about the tea itself, I just want to say in the words of advertising: "Look how delicious! Try how beautiful!" All in all, gorgeous tea! Fragrant, tasty, tart, sour! We urgently need to go to all the flower beds and collect what is still blooming!

Linochka, for your own reasons, Anya made this tea.

I am very glad that I was able to contribute to your creation! Let everyone be tasty and beautiful!

I want to thank everyone for the science !!! it's good that I didn't throw out my raspberry bath tea! it stood in the container for a month (apple + raspberry) and I brewed it again. as a result - sooo decent color, taste and ODOR! even my husband said - well, we are removing one more item of expenses (for buying tea))))
also report - + 2 aspirants (as in a sect - attracted-interested 2 people)
Well, the question is - in the freezer a leaf of an apple tree, blackberry, raspberry. strawberries. in what proportion is it better to mix them?

What taste does honeysuckle give? and isn't it too late to collect it now? (seemingly not very attractive)

Girls, hello! Here I am such a person that I always want to try, experiment ... I have a successful experiment with the fact that before fermentation I immediately cut "sausages", for this I have a medal nada, so. the fermentation time is reduced.
I never withered the leaves in front of the freezer, but this weekend I wilted them in the fabric, it was already wet, I made an apple tree.Then a freezer and a meat grinder. When I began to twist them on the HANDMADE meat grinder, I was simply stunned, the sausages were almost like Omeloka's and did not crumble when dried.
CONCLUSION: there is a recipe from Lyudmila, follow it step by step and it will be for you happiness correct tea.

[Check mark]

CONCLUSION: there is a recipe from Lyudmila, follow it step by step and you will be happy with the right tea.

Check mark, dear, your words are a balm for the soul of a tea-eater. Thank you ! And keep the medals out yet. I am glad that at least by the end of the season you have obtained non-crumbling granules.

[Bounty]

I brewed it again. as a result - sooo decent color, taste and ODOR! even my husband said - well, we remove one more item of expenses (for buying tea)))) also a report - + 2 aspirations (as in a sect - attracted and interested 2 people) well, the question is - in the freezer there is a leaf of apple, blackberry, raspberry. strawberries. in what proportion is it better to mix them?

Bounty, well, since I distribute today medals cups, then you keep - for involvement in our tea house sect company of new members! It's nice that our ranks are growing. And I am very glad that your tea changed its mind and began to behave very decently.
And decide for yourself about the proportions. Any will be appropriate. I made the last batches of tea on the basis of raspberries - more than 50% of the tea. I didn't add too much chenoplodka or cherries (15 percent). Apple trees - half of raspberries. Well, a very aromatic and tasty tea turns out. So play with proportions. Tea will be good anyway.

I never withered the leaves in front of the freezer, but this weekend I wilted them in the fabric, it was already wet, I made an apple tree. Then a freezer and a meat grinder. When I began to twist them in a HANDMADE meat grinder, I was simply stunned, the sausages were almost like Omeloka's and did not crumble when dried.

Now get ready for another shock. You will see that this tea will be tastier than tea made from not withered leaves!

I am glad that at least by the end of the season you have obtained non-crumbling granules.

I did it all the time, I love this and fse here, but right now the autumn leaves are not malleable and I had to make granular), which I do not regret

Now get ready for another shock

I'm hiding in the closet already

I did sheet all the time, so I love this and fse here

I remember that you are a lover of the sheet. For me, so granular is brighter in all respects. Now you will also compare.

Thank you, Lyudochka, you are so adorable!

Girls, Luda, finally there was a moment to share with you my work. :-)
She brought from the forest leaves of a wild apple and strawberry, combined with raspberries. Withered, frozen, all according to technology. I passed it through a meat grinder, it was DIFFICULT to twist. Fermented for 3-4 hours. Dried in a pan in small portions. It turned out just such a green after drying.

It smelled of black shop tea
Brewed
I was surprised by the color saturation, I liked the taste. Took control, let it stand for now!

I took out a batch of leaves (2 types of apple, cherry, raspberry, blackthorn, blackberry and grapes) from the freezer, but it didn't work with them, I had to return it to the freezer. Then I decided to experiment: I froze and thawed it twice more. Scrolled easily

I dried it, brewed it - the result pleased: the tea is super!

Well worms sausages

Naroma, ksyusha 1997, please tell me how long it takes for you to dry the tea in the bag after the main drying?

Honestly, it doesn't hang in my bag. It lies on paper, the amount is small, the layer is thin. Cherry already smells like cherry, very pleasant aroma !!!! The apple is in an open container, on a layer of paper, there is not much of it either. Here it smells strange, not even a bath, but dried grass. But I'm still waiting, maybe the smell will change. 7-8 days have passed since the drying day.

I took out a batch of leaves (2 types of apple, cherry, raspberry, blackthorn, blackberry and grapes) from the freezer, but it didn't work with them, I had to return it to the freezer. Then I decided to experiment: I froze and thawed it twice more. Scrolled easily

I dried it, brewed it - the result pleased: the tea is super!

Looks great !!!!!!!

[Valentine]

finally there was a moment to share my work with you. :-)

Valentine, tea is a feast for the eyes! The first tea has an interesting color. The main thing is that it is dark when brewed. This bull's-eye tried so hard.

Then I decided to experiment: I froze and thawed it twice more. Scrolled easily

Someone has already done this and was delighted with that tea. Does double freezing play such a role? I've been in the freezer for two weeks now. Maybe try to freeze it - unfreeze - freeze it?
In general, thank you, Valechka, for such beauty! I am happy with all my heart for you and your tea. Drink it and enjoy!

[Natalia]

Honestly, it doesn't hang in my bag. It lies on paper, the amount is small, the layer is thin. Cherry already smells like cherry, very pleasant aroma !!!! The apple is in an open container, on a layer of paper, there is not much of it either.

Natalia, maybe you expect a smell from dry tea? So it will not be. It will show up later after dry fermentation for at least 1 month.
And I also realized that you made tea in small portions. If the tea is fermented in a thin layer, then fermentation can be very weak. Well, the final drying of tea in a bag is part of the technological process. Drying on paper, maybe it will still go. But in an open container it is unlikely to dry properly.

[Check mark]

Then a freezer and a meat grinder. When I began to twist them in a HANDMADE meat grinder, I was simply stunned, the sausages were almost like Omeloka's and did not crumble when dried.

Check mark, my hands are already hurting from cutting leaf tea, I need to try again on a manual meat grinder to scroll, maybe it will work. Did you defrost the leaves after the freezer for a long time before rolling?

[Alla]

Did you defrost the leaves after the freezer for a long time before rolling?

Alla, the leaves defrost very quickly. The main thing is to spread them out in a thin layer on the table, separate them and after 20 minutes you can work with them.

Girls have such beautiful teas, and I'm lazy, I have so many flowers this year, and I haven't dried anything. Now roses are blooming, but they are so beautiful velvety that it is a pity to cut them off.

And today after the gift I began to fill in the gaps. I dried the petals of marigolds, saintbrines and dahlias. I plan to dry Kalina and mountain ash.

Girls, my little daughter found this, look, it's beautiful. 🔗
We still dry all sorts of flowers, small ones, it's not even for taste, but for beauty, fireweed flowers are beyond competition.
This is not an advertisement, but if anything, delete

[Ludmila]

Ludmila, when making loose tea, I keep the bags in the room for a long time and fermentation starts there when sweating. Therefore, I ask, there are soft leaves after the freezer, but the plum is very fragile.

[Verunchik]

Verunchik, thanks for the link, very interesting teas. Girls, look there "gallery", what beautiful packaging there. suits us very well.

[Verunchik]

Verunchik, thank you very much for the link to you and your daughter. We need all sorts of ideas. You need to try and do it.

[Alla]

Alla, and looked at the gallery. Very impressive. There will be plenty to do on long winter evenings.

[Alla]

there are soft leaves after the freezer, but the plum is very fragile.

Alla, I did the plum 2 times. Through withering. Spun normally in a meat grinder, did not crumble. I didn’t do it again, because I didn’t like this tea. If you are making mixed tea, the plum should not crumble. And if mono-tea, then try to do it like Valentina - freeze-thaw a couple of times.

[Ludmila]

Ludmila, I have cherries, plums, some grapes in my freezer.You still need to collect to make the mixture tasty.

[Lyudochka]

Lyudochkathanks for the tip about tea. It really made me want to create it Lina ... As soon as I saw her beauty, I ripped off everything I could find from my sister in the garden, and a hike for mushrooms added berries and leaves. My husband still laughed at me: did you come to the forest for mushrooms or for grass? In general, in this mixture: roses, cornflowers, chrysanthemums, octobrines, phloxes, clover, lingonberries (berries and leaves), goji berries and dried apples (pepinka).

[Alla]

Alla, yes, the more flavor in the tea, the tastier it turns out.

Girls, what beautiful teas you have !!! And I made delicious jam !! Just savor with our tea !!!!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393950.0

Ksyusha! I went and licked my lips. Now we will buy pears and make this beauty! Thank you, Ksyusha, for the recipe!

Luda, thank you !!! If it were not for you, you would not have known that you can make such deliciousness from leaves !!!

Ksyusha. to your health! By the way, I now look very respectfully at trees that do not bear fruit at all. That's how many leaves for tea they can give us!

I have refried cherry tea, 0.5 l, I did not throw it away, I tried it yesterday and you know ....: girl_drink: but it’s not so bad, and the aroma is there, and the color and taste is kind of tart with a taste of fruit, a thought : mix with raspberries and it will be great.

Did you defrost the leaves after the freezer for a long time before rolling?

After the freezer, I finally didn’t defrost the leaves, I immediately twisted it (maybe this is my mistake), but the wet leaves turn easily.