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

To prepare them, you need a moonshine still or just a distiller

but you can't get through us - and this is on the farm !!!!

Lyudmila, hydrolat (hydrosol) is flower water. Method of preparation - steam is passed through the plant raw materials, saturated with everything useful (from what it passes through) and this steam is collected in the form of condensate in a separate container. This is usually done in production, in well-sealed apparatus. And at home, you can use a geyser coffee maker, because there is the same principle - steam passes through the coffee grounds and finished coffee is collected in the upper part of the coffee maker. (well, something like that)))
While I was writing, they already answered everything) Moonshine still ... - it will turn out a lot at once, but you can't store the hydrolat for a long time, but cooked it in a coffee maker for a week, and then make it fresh again ...

but you can't reach us

looks like that !!! We wish you the earliest possible warmth in your homes.

Irina, but I didn't know anything about the tea maker! Maybe I need it?)))

We wish you the earliest possible warmth in your homes

Thank you!!!

I didn’t know anything about the tea maker! Maybe I need her

Maybe you do! The thing is remarkable in that it is possible to brew medicinal herbs. I love it very much, although I bought it out of greed, but now, in the cold season, I don’t remove it from the table. We lacquer tea in liters!

You were left without any "hands" ... And what will you do?

I will wait for spring. I have already ordered the tile (it’s necessary to cook somehow), but we will have to wait with the oven ... repairs eat up EVERYTHING.

Then the microwave ... Now the oven ...

and that's true ... attack straight

old town, small and beautiful

Yes, the town is really wonderful, and there are a lot of churches, the Novodevichy Convent alone is worth something. I baptized children in it, sorry there are no pictures.

I baptized children in it, sorry there are no pictures.

Here, Anechka, this monastery and the Church of Odigitria of Smolensk

[Linga]

hydrolat (hydrosol) is flower water. Method of preparation - steam is passed through the plant raw materials, saturated with everything useful (from what it passes through) and this steam is collected in the form of condensate in a separate container. This is usually done in production, in well-sealed apparatus. And at home, you can use a geyser coffee maker, because there is the same principle - steam passes through the coffee grounds and finished coffee is collected in the upper part of the coffee maker. (well, something like that)))

Linga, very informative and interesting ... Thank you very much for the science ...

[Irina]

Irina, but I didn't know anything about the tea maker! Maybe I need it?)))

Irina, and what is this tea maker? It would be very interesting to see ...

[An]

I will wait for spring. I have already ordered the tile (it’s necessary to cook somehow), but I’ll have to wait with the oven ...

An, I would have no oven until spring ...

[Lyudochka]

Lyudochka, no choice. Of course it won't be easy given our love of baking. Now I will come to our village for pastries.

Come, Anya! I'll bake you a gingerbread cake ...

Girls, and today I bought Pu-erh tea, well, I have to try it, I haven't heard of this before. It has been written very well about it, but I tried it and it smells like fish. Ours is better than incomparable.

[natushka]

natushka, yes ... Pu-erh he is such, fishy ... I myself did not drink (probably), but people say the Internet too.And Mistletoe wrote that she loved one.

: girl_cray1: I want to be in Vyazma!

what is this tea maker? It would be very interesting to see

I'm taking a picture now





Here. I took a picture in detail.

Pu-erh he is so fishy

No, girls! Pu-erh pu-eru strife!
There is fishy, ​​there is neutral (rather none), and there is awesome - my favorite - white pu-erh. This is tea !!!!! These are the most delicate upper buds, somehow dried under the ground, silvery-white. They give a very light straw-colored tea with the most delicate floral aroma! I do not advise people with a broken nose or lovers of flavorings, they will not appreciate it! But human-dogs - the very thing, only an infection expensive !!!

I want to go to Vyazma!

Lenochka, so what has happened? Come dear!

and there is awesome - my favorite - white pu-erh. This is tea !!!!! These are the most delicate upper buds, somehow dried under the ground, silvery-white. They give a very light straw-colored tea with the most delicate floral aroma! I do not advise people with a broken nose or lovers of flavorings, they will not appreciate it! But human-dogs - the very thing, only an infection expensive !!!

Ira. girls! I read about pu-erh the following phrase: "If you bought expensive pu-erh, congratulations! You bought not real pu-erh." They explain it by the fact that it lasts for 10 to 50 years. And such a pu-erh is almost worth its weight in gold ... They certainly do not bring this to us. But I agree that good pu-erhs also come to us. Certainly not 50 years old, but certainly not annuals.

I'm taking a picture now

Ira, thank you for the photo! very interesting teapot. I am sure that this is the best for our tea! Now I will know what to look for. My son needs to order in Alma-Ata. Everything is much cheaper there.

Lyudmila, thank you for the science and for the topic - what has not been discussed here!
Irina, thank you for the photo of the tea maker - "we will search")))

[Linga]

Linga,! I think that over the long winter, over a cup of our tea, we will touch upon more than one topic in conversations ...

Lyudmila, I hope so, very much sincerely here!)))

Imagine, we have frost by 20 degrees, there is already a lot of snow, and my friends went to the dacha, so I ask them to collect me some frozen raspberry leaves (there is nothing else!) Well, is that okay? I wonder if they will bring it or not?

Well, is that okay?

Len, okay ... Anyway, we understand you! And most importantly, you no longer need to send leaves to the freezer ..

All persuaded. I'm ordering a tea maker tomorrow. I did marketing research all evening today. It is a pity that there is no shop near the house, but to go to the other end of the city ... We'll have to wait a day.

Oh, girls ... Pu-erh takes some getting used to. And it's better if someone who knows how to do it brews it for you. Then, most likely, you will see that it is not "fishy" at all, but prune, a little earthen, but not musty, but such ... well, as happens in spring, when the land is opened for crops. And then, when you know what to strive for when brewing, then you will catch these notes. Pu-erh cannot be brewed like regular tea, black or green. There is a whole technique called "pu-erh brewing according to the Lu Yu method."
Puerh is a very winter tea, velvety, warming, slimming, by the way, and not exciting at night. And simply, delicious, when you find in it what you like.
Sorry to interrupt! I spy on the branch, although there are no leaves of my own, but I liked the recipe, so, for general development, I read it, I wry it

[Veronica]

Veronica, happy shopping! Share your impressions later.

[Irochka]

Irochka, well, why are you sorry ... I'm glad you're with us, though not explicitly ...
You wrote so beautifully that you wanted to try this pu-erh ... And even more, you want to understand how it is made ... Maybe you can do something even more interesting with our tea?
Thank you, Ira, for sharing the information! Very interesting! It will be necessary to read about him in the internet ...

[lappl1]

lappl1, you, people familiar with fermentation, will understand how it is done. Some way there is special.
If suddenly there is some tea club in Vyazma (now there are in many cities), or you are in some place where there is, you can go and taste good pu-erh, at the same time and watch how it is brewed. It's just that I tried it for the first time at a tea fair, which we held almost on Red Square. There were teas of all countries and peoples, and at the same time, as part of the cultural program, they organized tastings. We had a large tea club on Kurskaya, unfortunately, it was closed - so its tea masters brewed this tea for me. And ... the first sip - "fishy", then ... then it went better

Thank you, Irochka! 2 posts, and so much useful information!
Ira, I read about pu-erh. But somehow diagonally. All the terms were familiar to me. I'll try to figure it out better over the winter.
And special thanks for the advice! I don't know about Vyazma, but in my native Alma-Ata, my former student owns a coffee shop. And she serves tea. But before I was not in the subject, therefore, what she gave me to drink, I did not really delve into. Now, on occasion, I will definitely ask her to give me a master class on brewing pu-erh.

Luda, but at the dacha you can heat up the bathhouse and put a container with leaves for steaming on the boiler, I have a thing like this, from Soviet canteens, like a colander, but the size of a basin, I put greens in it after washing for draining and drying, or in an ordinary mantool. only now you need to study and develop this topic for further use by us, it is already on fire.

my favorite is white pu-erh

Does he have a name? I bought Puer "Sleeping Dome". (9 pieces -50g-51rub). It was written 6-7 years old and the longer it is stored on the shelf, the better it will be, but at the same time it will be valid until September 30, 2017.

"Pu-erh brewing by the Lu Yu method"

Yes, the instructions say that it is poured with steep boiling water and you can boil it for a few seconds.
It is also written in the specifics of the production - "the key is a specific fermentation process. If in the manufacture of black tea fermentation is carried out due to the enzymes of the leaf itself, then here due to the moisture of the leaves themselves and the duration of tea aging in" piles ".
It is also written that 40% of people, when drinking tea for a month, lost weight and 30% had a decrease in cholesterol. Prevents active proliferation of cancer cells. Does not heal, but actively helps in treatment "
Maybe together we will try to procure and type of such?

only now you need to study and develop this topic for further use by us, it is already on fire.

Helen ... But we don't have a bathhouse. We have a shower room in our house. And the neighbors have a bathhouse. We go there, but experiments are inconvenient ... And in the bathhouse it is not very convenient either. There, after all, you only need to steam the leaves for a couple of minutes.
I'd rather try with a mantover or a juicer. Or I'll fry it in a cauldron ... I will experiment, of course. But in the new season ...

[natushka]

Maybe together we will try to procure and such as?

natushka, we will definitely try. These heaps are not difficult for us to make.

[Red tea]

Girls! And I'm also very interested in Red tea...

Red teas are transitional to a black shade of tea and have a common name "oolongi" (from the Chinese "oolong" - "Black dragon"). The sheet for the production of "oolongs" is harvested at the time of active growth. They are characterized by a bright red infusion, a pleasant, original, "piquant" taste, a magnificent spicy aroma. Connoisseurs describe it with the word "amazing". Red tea is the "champion" in the content of essential oils, it contains much more catechins and other useful substances than black tea.
The production of red tea consists of the following processes: withering, rolling, fermentation, toasting, secondary rolling and drying.
Unlike the production of black tea, a green leaf withers in the sun on bamboo or paper braids, sometimes heated over a fire or in a room with heated air. After drying, the effect of enzymes does not stop: the raw material is slightly damaged and kept at a certain temperature for the development of oxidative processes and enhancement of aroma formation. Under these conditions, fermentation begins at the damaged edges of the leaf blades, and not in the entire mass of the leaf.
Rolling and fermentation of the leaf is carried out according to a shortened scheme: The processes are suspended when the tips of the leaves acquire a reddish brown hue and characteristic aroma. The optimal twisting time is 30 minutes, fermentation time 2.5–3 hours. The purpose of the first twisting and fermentation of the leaf is not so much to give the leaf a twisted shape, but to partially damage the cells of some parts of the flush (up to 30–35%). The first curl destroys the delicate parts of the flush, in which deep oxidative transformations take place, giving the leaf all the properties of fermented tea. The rest, most of the leaf blade does not undergo significant changes. Thus, red tea combines in one leaf parts with normal fermentation and parts with intact cells, where the enzymatic oxidation of substances has not been completed.
Subsequent processes - heat treatment in the form of toasting, drying, holding for many hours after heating in closed boxes or hot boilers - also endow the tea leaf with some characteristic features.
The purpose of the process of toasting a fermented leaf is to change its chemical composition, develop specific properties and stop the action of enzymes. The second twisting after frying the leaf is carried out once, while deformation of the elements of the tea flush is observed, the crushing of those cells that were not destroyed during the first twisting, the release of cell juice on the surface of the leaf. At the same time, the tea juice of newly destroyed cells is mixed with the juice of previously destroyed cells, which were subjected to enzymatic oxidation and roasting. The result is a mixture of substances that give the infusion the properties of black and green tea.

Oksana-Loksa tried to make red tea. Now is the time to ask: "Oksan, how is your red tea doing there?"

Yeah, just twist everything, but I didn't have time for this in the summer, I got the instructions for tea too late, I'm all in a meat grinder. But you have to try. When will spring come !?

Helen, if you start making tea early, then you can get confused by hand ... And don't rush the spring ... We'll be in time. It is necessary to drink everything prepared in the winter and bring up the materiel for puer and oolong ...

And, unfortunately, I can't twist my hands, so drink black tea for me, not red

Anyuta, there is no need for strong twisting. I've already thought about the rolling pin ...

Lyudochka, I can't even work with a rolling pin, if only my family members are involved in this process.



I read and lick my lips ...

After all, I can't work with a rolling pin, if only my family members are involved in this process.

You can also home ... You can also me ...

Well, no ... I won't, but home-grown people ... they drink tea - so let them work

They drink tea, but I doubt it's easier to buy to work.
Luda we drink teas, although it's still early, having tried once I can not drink the purchased one. Now my husband and I will go to drink at his request

They drink tea, but I doubt it's easier to buy to work.

No, Olesya, they work for Anya ... I know ... I saw ...

Luda we drink teas, although it's still early, having tried once I can not drink the purchased one. Now my husband and I will go to drink at his request

Aha! Here is our tea! Have a pleasant and healthy tea drinking with your husband ...

[Ludmila]

Ludmila, read only page 209. For three days I was busy with tea, on the last day before frost, I collected leaves from neighbors. Now the village is being dried from a mixture - pear, raspberry, apple, grapes, quince.Mono-tea apricot is dried, I ferment cherries (the smell is amazing), for mono-tea, apple and cherry leaves are in the freezer. The son twisted everything in a meat grinder, thanks to him there will be a lot of tea. I arrived with a strong cough, I slowly began to give him my teas, the cough decreased and the stomach stopped hurting. But men also ask to brew store tea, I brew in two teapots at once. For the last time, after black tea, my son was so twisted that he went to pick the leaves himself. Lyudmila, and accept thanks from him

[Alla]

Alla, to your health! So, on our own stomach, we are convinced of the power of our tea and the harmfulness of the purchased one. I also have store tea. But he has been standing for a long time just like that ... I myself do not know why.
Alla, you have a mini-factory in a separate apartment! It's good that there is something to harvest! And we have a minus for a long time and the leaves have fallen. True, I saw there are still leaves in the raspberries. Frozen, what you need for tea. But I won't do it anymore ... Enough!
Alla, I am very pleased that I have benefited your family with tea recipes! Thank you for trusting the recipes! Let my son get well soon!

[Ludmila]

Ludmila, thanks for your communication and wish. I read all the pages, I'll run to stir the tea. I'm afraid not to fry.