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

[Natalia-65]

Girls, I noticed that the longer the tea is, the more intense the taste becomes.

Natalia-65This is called "dry fermentation". The tea is not completely dry. It still has 2 - 5% moisture. Due to this, fermentation continues slowly but surely.

And today I went to the dacha, and the raspberry leaves are all wet, the snow is falling, it was not possible to collect, and the whole beginning melted, in general, one disorder, there are no more leaves, everything is under the snow (strawberries), one consolation, the child has jumped, he loves the dacha more than all of us, and only the car more than the dacha. These are such sad things, and my tea toad hoped so much for the leaves, at least a little. Yesterday my sister and her nephew came to visit for jam, treated her Ivan to tea, without saying anything, so although she’s not a fan of good tea (or, rather, not an understander), she noticed that, she says “some kind of unusual tea ", but I really liked it. And we sit with my nephew, sniffing cans of tea, he is the same as me, a tea aristocrat, and in general I test all culinary (and not only) novelties on him, and his mum then listens to him, "but Lena is not so , and Lena does it like that ", damn nice!

Helen, of course it's nice!
come to us in St. Petersburg, today we have +9 and we have not seen snow yet

Yeah, Peter is my dream, I just can't go there, thanks for the invitation!

Yesterday I tried pear-peach-apple-tree tea, so it's interesting - I left the leftovers of tea in the teapot until the morning (it was too lazy to wash the kettle), in the morning I opened it, and it paaahnet, I poured it again, and it is no worse, even the color just a little lighter. And the taste is just as aromatic. And the cold one is delicious too. So now I calmly pour it twice, if not drunk.

[Inusya]

Inusya, I'm glad that you made your discovery about the re-brewing of our tea. I wrote about this in recipes. Indeed, the second and third brews are very good! I brew Ivan-tea 5 times. And the color becomes light, but the aroma and taste remain. Wonders! And iced tea is also aromatic and tasty. So you're doing the right thing.

I also brew twice, greedy because, but the taste is really good.

greedy because

And today I went to the dacha, and the raspberry leaves are all wet, the snow is falling, it was not possible to collect, and the whole beginning melted, in general, one disorder, there are no more leaves, everything is under the snow (strawberries),

Len, don't be upset! Next year you will prepare enough tea for all the tea aristocrats in your family and not only! In the meantime, treat your nephew and sister with gingerbread. And my son too ...

I also brew twice, greedy because, but the taste is really good.

Girls! No need to brew our tea once! Read the recipe! With the 2nd, 3rd, 4th infusions in our tea, the most useful substances are obtained! This is especially true for Ivan tea. I have so much tea that you can not only brew once, but put 5 - 6 tablespoons of dry tea on a glass! And then, I brew at least 3 times. Because I know the secret - on the 3rd and 4th brews, very useful substances are obtained, which with the first brew could not get into the tea.

oh how interesting is that .... !!!! took note

Girls, I am so glad that I am with you !! chess word! I am sure that we will not get bored in winter, but we will find something to do with ourselves, you have so many ideas, and the rod, and pies and gingerbread ... thanks, Luda!

oh how interesting that .... !!!! took note

Checkmark, yes you know that ... I just forgot ...

Yes, can I please do you one more time ??

Thank you dear !

It is a pity that Ivan tea is not growing here ... I read what is in western Ukraine, in the Carpathians.
Maybe someone to change with? For shells, for example ... of this good I have a full coast ...

[Inusya]

Inusya, you make grapes instead of Ivan-tea. You should have a lot of this stuff. The girls were very praised!
I would give you without shells, but how? I'm trying everyone here to see if our tea can be sent by mail to the CIS ... But no one answered ...

Today I brewed our tea, as expected) It is very tasty, however, if you brew it the way I wrote, you get a brighter smell for some reason - for me, at least, but the taste revealed itself well without bringing it to boiling water)
Oh, we drink tea all day and can't get enough of it) Thank you very much for the recipe !!!
Narwala a package of cherry leaves, could not resist, already towards evening))) If the Gods give it and tomorrow it will be dry, I'll go again)) But the strawberries and raspberries beckon))))) Oh, I lured)) 2 large packages are in freezer, one with a cherry stuck to a warm pipe))) but I want more and more !!!

And today for tea gatherings with the book "The Healing Magic of Tea" by Ivan Dubrovin, I got caught on Flibust in the last receipts.
I will give an annotation, can any of the girls be interested
Tea ... This short consonance has absorbed the meaning of legends and scientific works, popular rumors and state documents. The historical life of tea, based on the relationship of its producer and consumer, was regulated by emperors and theologians, doctors and gourmets, poets and merchants, philosophers and artists, scientists and politicians, governments and smugglers ... different types and varieties of tea may be completely different from each other , and even the finest tea can be prepared in different ways and perceived in different ways - both as coveted nectar and as tinted boiling water. Tea is multifaceted, tea is many-sided ...
Here, on this thread, a book about tea is also being written!

Girls, confess! Who made the barberry tea?

Yes, I also go to look at him ... The thorns are embarrassing, but the daughter-in-law is not close)) I usually send her barberry to collect - it's not a pity)) Here I would have collected leaves)))
Ladies, did anyone make Buldonezh out of viburnum? Turns green, confuses straight))

Thorns confuse

I was also embarrassed, and I stood for half an hour tugging on the leaf until it came to the realization that the thorns grow with an inclination towards the growth of the twigs, and they also bend. As a result, a method was developed: you take a twig at the base with your fingers, between the thorns, and quickly lead along the growth path. The thorns remain in place, and the leaves are all in your hand. Fast and completely safe. Dried the leaves for a short time, passed them through a meat grinder. The granules do not disintegrate, they are so pretty, they are red at once, of medium humidity, that is, quite sufficient moisture. Now fermenting ... Waiting ...

It is logical ... And if you also collect with gloves - I usually take old leather for raspberries. so that the thorns do not pierce ... Maybe I can get there tomorrow, if the weather permits) Thanks for the tip)

Girls, confess! Who made the barberry tea?

Helen, I did it. I liked it very much. Somewhere there were pictures. The color is intense pink-red, fragrant and sour. I now add it to the rest for the hue and acidity. I collect, like you - along the branch. I ferment for 3-3.5 hours.

The color is intense pink-red, fragrant and sour. I now add it to the rest for the hue and acidity.

All! Khan to my bush. Tomorrow I'll take it all out, even without gloves. Otherwise, today I am so modest ... I only collected a 3-liter saucepan of leaves.

[Valentine]

I will give an annotation, can any of the girls be interested

Valentinehow beautiful and wise! Thank you very much ! I read it several times! It took my breath away! I followed the link, but they offer to buy it. I set the title of the book in the search engine and here 🔗 there is the whole book! Only it needs to be copied and pasted into Word. I'll also format it in email. I'll upload the book. I ran diagonally - very interesting. Girls, there are properties of all plants! The beauty !

Here, on this thread, a book about tea is also being written!

Agree! All of us together have already made so many discoveries that there is enough for a book ...
Thank you, Valentina again!

Girls, confess! Who made the barberry tea?

Helen, he doesn't grow with us! Everything for Lina is growing! I would not be surprised if bananas and pineapples grow too.
If Lina hadn't written that she was making tea, it would still be necessary to make it. Such a plant is cool! By the way, here is what is written about him in the book that Valya recommended:
Common barberry

Shrub of the barberry family 1.5–2.5 m high. The branches are studded with thorns. Leaves are small, elongated, with serrated edges, growing from the base of the thorns. Blooms in May and June. The flowers are light yellow with a peculiar smell, collected in a brush. The fruit is bright red, oval, with brown seeds, sour taste, unripe poisonous. Ripens in August-September.

Common barberry is common in the European part of Russia and the Baltic states, up to the Crimea and the Caucasus. It grows in river valleys, forest edges, on sandy hills and hilly mountain slopes. Photophilous, drought and frost resistant.

In the national economy, lemon-yellow wood is used as an ornamental material. The bark is used to dye wool and leather in yellow and yellowish red color. The inflorescences of ripe berries with the addition of alum add a pink tint to woolen, linen and cotton fabrics. Ripe berries are edible, they are widely used as a seasoning for meat dishes, for making drinks, stewed fruit and jelly, dried, pickled and salted, harvested for the needs of the food industry.

Leaves, roots and berries are used as medicinal raw materials. Leaves are harvested during the budding and flowering phase of the plant, rejecting sick and damaged pests. Dried in the shade or under a canopy. Raw materials have a peculiar smell, sour taste. Store in bags in a ventilated area for 3 years. The roots are harvested in spring or autumn, cutting down or digging in a bush. If the root system is fully utilized, it is necessary to leave a root cutting 10–15 cm long. For every 10m2 of barberry thickets, it is necessary to keep one intact bush.

The prepared raw material is chopped into pieces 10–20 cm long, thoroughly shaken off the soil, and the decayed and blackened parts are removed. The bark peels off very easily, so it is necessary to underlay a tarp or other material so that the raw material is not lost. The berberine contained in the raw material dissolves well in water, for this reason, the roots are not washed, but dried in a ventilated room or in a dryer at a temperature of 45-50 ° C, periodically turning over. Store in bags, protecting from dampness, for 3 years.

The roots contain alkaloids (berberine, palmitine, etc.), tannins, essential oil, carotene and vitamins C and E. A large amount of vitamin C, organic acids (malic, tartaric and citric), pectins and carotenoids are found in berries.

Barberry has anti-inflammatory, diuretic, choleretic, antimicrobial, astringent, hemostatic and antispastic effect.

Barberry preparations are used for chronic diseases of the liver and gallbladder, gastric ulcer and duodenal ulcer, inflammation of the upper respiratory tract, tuberculosis and uterine bleeding in the postpartum period. They are used in the complex treatment of tumor diseases and morphinism.

Barberry is an integral part of the fees used to treat the liver. Decoction of the root, infusion and tincture of leaves are used internally and externally in the form of lotions and rinses.

The tincture is prepared with 40% alcohol or vodka. To do this, pour 20 g of leaves with 100 ml of alcohol, insist in a warm place for 15 days until a clear dark yellow liquid with a slightly sour taste is formed. Take 20-40 drops 2-3 times a day. The course of treatment is 2-3 weeks.

To prepare the infusion 2 tbsp. l.crushed leaves are poured with 1 glass of hot water, boiled in a sealed enamel bowl in water for 5-10 minutes, filtered through 2-3 gauze, squeezed and brought to the original volume with boiled water. Take 1 tbsp. l. 3-4 times a day before meals or used for rinsing and lotions.

In general, Lena, do it! Panacea!!!

Fir-trees ... And how much acid was in the summer ... I wish I knew ...
Thanks for the book) There is such a wonderful table.

And how much acid was in the summer ... I wish I knew ... Thanks for the book) There is such a wonderful table.

We need to see if there are tannins in the acid. If not, the tea may not work well.
Yes, the table is cool. And at the end, a detailed description of each plant.

Then you can add a little, as a dietary supplement)

I sent me an advertisement for tea, decided to look, and this is what I found (maybe we can try it too)
Peach flavor to tea is given by juice from natural peach fruits. Ready tea is impregnated with freshly squeezed juice, and then dried additionally. In traditional Chinese medicine, the peach scent is considered refreshing and encouraging to think positively. Spend a few minutes drinking Peach Oolong tea and you will be amazed how much more friendly and welcoming the world will seem! And the feeling of happiness is one of the main components of a truly successful person!

[Alla]

Alla, Thank you ! Cool advertising! You can try to do it! But already next season.
By the way, I had such thoughts last year - after fermentation, add 2 - 3 handfuls of ground berries and then - for drying. And this year I somehow did not remember ...

[Ludmila]

Ludmila, now the leaves are hard and dry, what if, after cutting the rolls, sprinkle them with aromatic juice and let them ferment. But here you need to think about which leaves and which juice.

Girls, now at E5. ru sells oil 3l for 1105r olive oil GLAFKOS Extra Virgin Olive Oil, I want to order, if anyone bought, please respond.

[Alla]

now the leaves are hard and dry

Alla, we already have no leaves! Neither hard nor dry! It seems to me that any fragrant berry will do. You also have peaches there. Maybe try this season? It would be interesting!

That hard and dry today I was convinced myself when I turned the apple tree, the granules did not work. Now I'm dry: girl_dance: The smell is delicate. I never thought that the leaves of an apple tree smell like an apple
Luda stuffed peach leaves into the freezer, and even today she collected plums and apricots. I think I might ask my mother to collect leaves

Today we had +20 in the shadows, such plans were grandiose. But my grandson fell ill, I have a whole day. Now I am afraid to guess, for the weekend they promise minus temperatures at night, the trees have turned very yellow and the leaf is crumbling.

[Olesya]

twisted the apple tree, the granules did not work. Now I'm drying The smell is delicate. I never thought that the leaves of an apple tree smell like an apple

Olesya, my apple tree spins well through the freezer.
If the smell is apple, then the tea is made correctly.

I think I might ask my mother to collect leaves

Olesya, there's nothing to think about! Of course, you have to collect ... There is nothing left.

on the weekend they promise freezing temperatures at night

And they promised us a snowfall ...

That there is nothing left is yes. The leaf turned yellow and when you touch the leaf it flies away. In general, I have only a bit of raspberry left.
My meat grinder normally chewed the leaves today without a freezer, albeit with a break

If the smell is apple, then the tea is made correctly.

I think that it is right, but the feeling that somewhere, something is wrong, does not leave me

And they promise us rain tomorrow, I still have a carrot growing in my garden

[Olesya]

Olesya, it's just that after the freezer, granules would turn out ... And from the granules, tea turns out better, because there is very little juice in the crumbled, and even dry leaf. And if the leaf is going into granules, then there is juice in which the fermentation is going well ...

:(And I...but I have ... I'm terrified ... I decided to sit quietly with you, relax, got out of something today, brew seagulls in a new teapot, but ... They brought the child a bucket of pike heads and we got a bucket of pikes, fresh from the day, just caught today , and we just today stocked the child with meat, well, we had to defrost his refrigerator in order to shove another bucket of heads (we had to shove both into ours and into the freezer), and for this we had to pull out two packets of leaves, okay, my son is spinning the leaves, I I clean the fish, my husband and child went to the garage so that the child would not get confused under their feet, I did everything, twisted the fish, shoved everything, washed it, rubbed it, well, I decided to wash a half-ladle with rubbed lingonberries, something sweetish outside seemed, well, it rips off me the cap of that damn bottle and the fountain of those fucking lingonberries all over the kitchen, for me, on the shelves, EVERYWHERE !!! I'm almost in tears, it's horror! Well, in the end, all three washed the ceiling, walls, shelves and everything. There are purple spots, now you have to make repairs in the kitchen. Rested, called! And just yesterday I found our club house. fairies, I thought, I need to start, 15 minutes each is great, especially with my aching back, well, that's 15 minutes. turned out.

And they promise us rain tomorrow, I still have a carrot growing in my garden

Yes ... Our climate is completely different. My carrot has been in the cellar a long time ago ...

And I ... and I ... I have horror ...

Lena ... It happens ... I really sympathize ...

And I also forgot - I made tea from carrot tops, and, as I was not skeptical about this tops, surprisingly, the tea turned out with some kind of caramel-fruity note, this immediately, without dry fermentation. Today my son turned the last tops, I dried it longer and without a freezer, so the granules came out inferior, well, at least something.

And you can talk about the tops in more detail, I still have it in the garden.

[Olesya]

And my hands never reached the tops. Len, I'm glad you tried it.
Olesya, just like regular tea, can be made with carrot tops. Girls have been writing about this tea for a long time. If I did it, I would have dried it well, then twisted it in a meat grinder, fermented for 5 - 6 hours. And I would have dried it first at 120 - 130 * to get a slightly caramel taste. And after half an hour, as usual ...

Thank you Lyuda How much to ferment plum and apricot leaves?
From the apple tree it seems there will be golden tea, rich, hurray !!!