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

well there ... all kinds of petals ...

aha Stamens! I'll go count the new cake

This is my favorite cake

Mine is also Peki, Oksan. Your sweet-lover husband will appreciate it!

By the way, Anyuta73-Anya witnessed the baking of this cake.

Oh, girls ... really ... I saw, smelled, watched, but I just didn't try it ..... I was not ready yet. Somehow I'll guess and come to Lyudochka after baking. But her gingerbread will not get up to die. The taste is extraordinary, and under our village gulls, at least glue your mouth from obscenity

Oh, how delicious they painted about the cake and about the gingerbread, and where is the gingerbread recipe?

I propose a new gift set for the new year, for example, gingerbread + tea, otherwise you still need to knit napkins.

[Vika]

I propose a new gift set for the new year

Vika, and I have my own set: apple champagne (stable for several years) + tea with petals (from this year). Something is missing ... I will not knit napkins (I have already crocheted dozens of crochet, and there is no time) ... maybe a ham ... or a sausage ...? Maybe he can do glassblowing ... blow out a glass ... no, a 600 * C oven is needed there ... I don't have one ...

[Gaby]

But her gingerbread will not get up to die.

Thank you, Anya, for the praise. Without false modesty, I will say that the gingerbread cookies are very tasty. And there is no such recipe on our forum. I looked carefully.

and where is the gingerbread recipe?

Gaby, Vika, I promise to lay out the recipe. Now my son is visiting, so there is no time. In a week ...

I propose a new gift set for the new year, for example, gingerbread + tea

I already have a traditional gift set. I haven't done it yet, but somehow I need to think over this issue.
Py. Sy. By the way, I went to bake gingerbread ...

Maybe he can do glassblowing ... blow out a glass ... no, a 600 * C oven is needed there ... I don't have one ...

And I dream of doing ceramics. But the stove stops too.

[Ludmila]

Ludmila, the cake is so appetizing, I swallow drooling ... I can't calmly read about Alma-Ata, 22 years ago I was there for the last time. How beautiful it is!

[Loksa]

Loksa, Oksana, I made mulberry tea. He is already 2 months old, the dry tea has a pleasant aroma, and there was no smell during preparation. I have leaf tea, the color of medium saturation, the taste has a pleasant sourness, slight bitterness and leaves an astringent aftertaste on the tongue. I drank it today as mono tea, I like it.

Alla, thanks! Even for tea, this tree is very suitable for me!

[Alla]

the cake is so delicious, I swallow saliva ...

Alla, Thank you! That means we need to bake it. It goes great with our tea!

I can't calmly read about Alma-Ata, 22 years ago I was there for the last time. How beautiful it is!

Oh, Alla! And what kind of Alma-Ata is now - you will not know. Has changed a lot. A modern city with interesting architecture. I miss ...

I made a rustic one, currants with Ivan tea, a blackberry mono, twisted my son, yesterday I collected leaves (probably the last ones) for a country one and strawberries mono, well, sooo many leaves! By the way, they wrote that dried strawberries are spinning in a meat grinder without freezing, not a fig, I had to shove it into the freezer.

[elena kadiewa]

elena kadiewa, last year I dried and twisted all the leaves, but this is a problem with time, and even a construction site ..... so all the leaves went through the freezer. And after freezing, it really is much easier to twist, especially teas.

Hello everyone and I'll come to you for tea. I have questions, I think they have already been discussed, send me to the address then plz. There is no time to read the whole topic at all. I made the first batch of currants and peaches, I think I did not ferment it, as it turns out after brewing it is light and smells like a regular dried one. The leaves did not curl after the freezer, the heaps did not hold, fermented whole, then cut and dried. Now after the meat grinder there is one of the cherries and one of the peaches. How do you know that he is ready, right away he has such a smell already intoxicating, and then it disappears, as it should be or as And yet he does not want to be warm inside, I even don't do that. Help pliiz.

[olesya26]

olesya26, welcome to tea makers.
With what layer are the leaves fermented in the dishes? under the yoke? What is the temperature in the room?

During fermentation, the smell is not strong, but it should be pleasant fruity. The main aroma is acquired after making tea, when it will stand for a month or two.

[olesya26]

olesya26, after twisting in a meat grinder, tea should be immediately warm. I ferment for 5-6 hours. The leaves are now autumnal, tough. And in summer 3-4 hours is enough. It all depends on what you want to get. The main thing here is not to over-ferment.

The main aroma is acquired after making tea, when it will stand for a month or two.

This is true. While it is standing, it ripens)))

Girls, dear !!!!!!!!!! Let me express my immense gratitude to you for these wonderful recipes. I would never even think of something like that ... I really love tea. I always bought it in specialized stores. But last week, after I read all these recipes, I decided on this experiment.
I had a combined tea, because there were few leaves (raspberry, blackberry, cherry, black mountain ash and apple leaves). Tea was prepared according to the described recipe. I can say that after tasting I was shocked by the aroma and taste of this drink, the only thing I had to regret was that only next year I would be able to prepare it in large volumes, and so I left my 370 grams for brewing on special days. Thank you for this information.

: girl-q: After the freezer and twisting during fermentation, the containers with tea were also cold, I then tortured everyone with questions, the second time the same story, although they stood under the blanket and under the pillow, but did not get warm, and there was no smell was practically, then appeared during drying. Hopefully it will still be infused during dry fermentation.

[Tatyana]

Tatyana, I congratulate you on a wonderful tea, let it please and drink with pleasure!

There is still time to make tea while the leaves are on the trees.

[elena kadiewa]

elena kadiewa, my leaves were heated when they were wrapped in cloth, the cloth was very warm. Warmed up when sweated in the bag after the freezer. But during fermentation in a container, I did not feel this.

And what kind of Alma-Ata is now - you will not know. Has changed a lot. A modern city with interesting architecture. I miss ...

I miss you too . And I want a cake from the Alma-Ata factory
Lyudochka, I didn't get lost anywhere, I picked up a little of the leaves and ... they still lie in the freezer.
Everyone will chapi chapi in winter, and I will ferment

[olesya26]

olesya26, I welcome you to our warm tea company. I am very glad that, although by the end of the season, you tried to make tea.

immediately he has such a smell already intoxicating, and then disappears, as it should or as

olesya26Alla asked you the right questions. You are making loose leaf tea, so you need to work with them further. In addition, the layer during fermentation should be at least 5 cm. For leaf tea, oppression is necessary, for a meat grinder - no. This will make the fermentation go better. It is also advisable to wrap the container with the fermentable mass with blankets / jackets. This will keep the warmth. Anya wrote that autumn leaves are more difficult to curl, so they need to be kept in the freezer longer - at least a day, or longer.And after defrosting, it is advisable to fold the leaves in a slide and forcefully roll them over them several times with a rolling pin. This will help ourselves to squeeze the juice out of the leaves, which is necessary for fermentation.
Anya also told you about the fermentation time. everything is correct - 6 - 7 hours is enough.
But the fact that in the beginning there was a "heady smell" is reassuring. This means that fermentation went well. And the fact that the smell has disappeared is also normal, because properly dried tea practically does not smell. The main thing is not to dry it out and not burn it, but leave it a little moist, then dry it in a bag. After complete drying, dry fermentation will take place in an airtight container (jar) for one to two months. Only then can you judge whether you have made your tea or not.
I think your tea is okay. Take it away now and forget about it for a couple of months. And, as I usually write, he will surprise you.

[Elena]

After the freezer and twisting during fermentation, my tea containers were also cold.

my leaves were heated when they were wrapped in cloth, the cloth was very warm. Warmed up when sweated in the bag after the freezer. But during fermentation in a container, I did not feel this.

Elena, Alla, the mass heats up if the layer thickness is not less than 7 - 10 cm in the container. And also, if you twist the leaves in a meat grinder and immediately wrap the container with blankets. Then the heat lasts quite long - 5 hours. I laid one of the last teas with a layer of 12 cm (after the layer was compacted). Fermented for 5 hours. I took out the container, but it is decently warm. So the larger the layer, the better the fermentation goes.

[Ludmila]

Ludmila, and I was hooked on tea only from tea rose petals. I was very afraid to drink because I was allergic to smells. And here everything is fine, only the body begins to smell like a rose (I don't use perfume).

[Ludmila]

Ludmila, a layer and I have 10-15 cm, and on top a 5-liter bottle of water. It was just that at that time the room was +27, everything was already warm.

[Olenka]

Lyudochka, I didn't get lost anywhere, I picked up a little of the leaves and ... they are still in the freezer

Olenka, I am very glad that you are with us. And that you are doing tea. And the fact that she kept the leaves in the freezer is generally super! In the middle of winter, breathing in the aroma of summer while fermenting and drying tea is something! Well done! I have leaves in the freezer for a couple of batches of tea, but I plan to process them in the near future, since the freezer is small and they get in the way.

[Alla]

And here everything is fine, only the body begins to smell like a rose (I don't use perfume).

Alla, this is the effect! I can imagine how people around you are dizzy with this aroma!
I nearly ruined my roses last year. They are all frozen. But over the summer, new shoots have grown. So there were no flowers on them this year. Now next year not a single flower will just disappear from me - I will put everything into tea ...

[Tatyana]

Let me express my immense gratitude to you for these wonderful recipes. I can say that after tasting I was shocked by the aroma and taste of this drink, the only thing I had to regret was that only next year I would be able to prepare it in large volumes, and so I left my 370 grams for brewing on special days.

Tatyana, I am very glad that you have discovered this tea for yourself! And that, even though next year, you will prepare a lot of different tea! The main thing is that you succeeded in your tea. Now he will definitely not let you go from himself. This case is very contagious. Thank you for such a wonderful review!

[Olenka]

I miss you too . And I want a cake from the Alma-Ata factory

Olenka, with a cake, the problem is much easier to solve. You can always bake it ...

[olesya26]

olesya26, welcome to tea makers.
With what layer are the leaves fermented in the dishes? under the yoke? What is the temperature in the room?

Thanks for attention
The layer of leaves is about 10cm. Yesterday I just pressed it down, and so it stood for a day under a cloth and sprinkled with water. The temperature in the room is 25 degrees during the day and 20 degrees at night.Cherry on my third day in the evening will be as it stands Yesterday, as it sprinkled and pressed down even in color it changed, otherwise it was green day

But the fact that in the beginning there was a "heady smell" is reassuring. This means that fermentation went well. And the fact that the smell has disappeared is also normal, because properly dried tea practically does not smell. The main thing is not to dry it out or burn it, but leave it slightly damp, then dry it in a bag. After complete drying, dry fermentation will take place in an airtight container (jar) for one to two months. Only then can you judge whether you have made your tea or not.
I think your tea is okay. Take it away now and forget about it for a couple of months. And, as I usually write, he will surprise you.

Thank you for the warm welcome.In general, the heady smell was after twisting in a meat grinder and then disappeared, now the cherry smells of grass, it has been standing for two days, the peach just twisted it yesterday until it smells delicious, I don’t know to dry The color of the cherry changed only yesterday, the peach today, but not dark, not very brown. So I tortured you, sorry. But I also want to have time to make tea from an apple tree. Thanks for the tea recipe, now I am addicted to you too.

[olesya26]

Cherry for me today the third day in the evening will be as it stands

olesya26, this is too - three days. She's most likely already re-fermented. Enough 5 - 6 hours. Dry already ...

Thank you!!! I ran to dry

[olesya26]

Yesterday I just crushed it, and so it stood for a day under a rag and sprinkled with water

olesya26, the first hours of fermentation are very important. It is necessary to create all the conditions for her at this particular time. Then it's almost useless to do something.
There is no need to sprinkle meat-grinder tea with water, as there is enough moisture. With excess moisture, fermentation can go very weak or the wrong way. You can sprinkle loose leaf tea if the mixture is very dry.

Cherry color changed only yesterday, peach today, but not dark

The main guideline for fermentation is not even color. It may practically not change, but darken a little. The main thing is smell orientation. After three days, this smell may not appear at all. Moreover, during this time, the mass can turn sour.

Here I tortured you, I'm sorry. But I also want to have time to make tea from an apple tree. Thanks for the tea recipe, now I am addicted to you too.

Olesya, do not apologize. We are happy to share our experience. So ask questions if something is not clear. I am very glad that the process delayed you ...

[lappl1]

lappl1, Thank you. That I will become a tea addict is for sure. In general, I have a special story with any fragrances. Indeed, 4 days have already passed since I made it, every time I open a jar of tea in the morning and smell it, and each time it smells differently, better and better. I'll wait a month, then I'll taste it again, although I know for sure that this is a masterpiece, and I noticed that I like to drink this tea without sugar ...
When I played it in my meat grinder, I have Kenwood 2000, I was afraid that it would burn out, it got so hot. Now I think, maybe try to grind it in a vegetable cutter, and then everything according to the recipe?

[Tatyana]

and noticed that I like to drink this tea without sugar ...

Tatyana, I wrote in one of the recipes that it is advisable to drink this tea without sugar. Sugar spoils it ... The taste is very sweet.

When I played it in my meat grinder, I have Kenwood 2000, I was afraid that it would burn out, it got so hot. Now I think, maybe try to grind it in a vegetable cutter, and then everything according to the recipe?

Yes, it is difficult for meat grinders to twist the leaves of garden plants. Ivan tea goes much easier. Therefore, we in this thread a couple of months ago were puzzled by the purchase of reliable meat grinders - something like semi-industrial. I now shore my electric. She groans from the autumn leaves. The girls found such a way out - first, the leaves are dried, then they freeze for at least a day. Then the meat grinder is easier.But still, the leaves are very difficult to go. Therefore, I am now twisting the leaves in a 1957 Soviet meat grinder. It is very durable. It is still difficult to twist, but it is a guarantee that the electric will be in order.
But I do not recommend chopping the leaves. The girls tried it. We were not happy with the result. In this case, no juice is released, so the fermentation is poor. It is better to freeze the leaves, then defrost, fold them in a slide, walk over them with a rolling pin, try to twist the rolls, cut them into washers, put them in a container, press down with oppression. And further in the text ... Many girls do that. They like it.

[Tatyana]

That I will become a tea addict is for sure.

Tatyana, try making loose leaf tea this year. Or look for an old Soviet meat grinder from your neighbors or relatives. Buy a couple of new knives for her from the store. Enough for this year. And for the next year, be puzzled by purchasing a more reliable meat grinder. Mistletoe got very good and not expensive. You can consult with her.

Thoughts aloud: as it turned out after all these "tea procedures", the most difficult thing is to endure for two months, knowing that IT is closed in a jar, and touching is prohibited!
I even marked the opening date on the calendar!

[Inusya]

Inusya, come on ... You can hardly ...

And not a little too. Just shhhh.)

I've already tried it, I don't know how it will be in a month. But it tastes good to me even now. I report, the color is weak, the smell is of a drunken cherry, the taste is tart and intoxicating Peach is still standing, I’m not dry, it only just turned brown in color

And I slept a little and drink, knowing the great secret ....... in two months, I will be able to open the main strategic reserve

[Ludmila]

I don't know how it will be in a month. But it tastes good to me even now.

It is wonderful that it tastes good to you, which means it will be even tastier in a month.

The peach is still standing, I am not drying, it has only just turned brown

And about the color Ludmila said that you should be guided by the smell first.

[Olesya]

I've already tried it, I don't know how it will be in a month. But it tastes good to me even now. I report, the color is weak, the smell is of a drunken cherry, the taste is tart and intoxicating Peach is still standing, I’m not dry, it only just turned brown in color

Olesya, I am very happy for you! Cherries are almost the only garden scent that can withstand long fermentation. I won't say about the peach - we don't have it. But the rest of the plants are best fermented for no more than 12 hours.

Anya can be with me on you. Then I'll go and smell the smell. And I also want a richer color, otherwise the cherry is very pale, that's how to be with the color here

sniffed, a heady smell, the color is not yet brown, it costs a day. Maybe not enough juice.

Olesya, I was confused by the light color of your cherry. She by herself, even fresh, gives a dark color. Why this happened, I cannot say. I have black tea from it.
In general, loose leaf tea is lighter than granulated tea. But you were making granular ... Riddle ...

[Don't be guided by color!]

sniffed, a heady smell, the color is not yet brown, it costs a day. Maybe not enough juice.

Olesya !!!!! Don't be guided by color! Forget it! Only the smell! A day is a lot! It's time to dry, especially since the smell is already heady!