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

Yesterday I handed over tea in a parcel for my mother, will it be interesting? So I wrote "Ivan-tea black" and "Ivan-tea green", will the customs let it through or not? I'm sitting - I'm afraid

I don’t know about the Ukrainian one, but the Kazakh one missed it, moreover, more than once ... True, tea was transported on the plane in luggage.

[lappl1]

lappl1, we'll find out in a couple of hours!

the soil becomes acidic from the leaves, so we will find other organic residues for humus.

And my leaves are just dragging on the scent - the harvest has been unmeasured ...

[lappl1]

lappl1, we'll find out in a couple of hours!

Then you whistle to us ...

[Anya]

Girls, do you ferment conifers?

Anya, I made pine shoots (on the 1st page, I wrote about it in the recipe). Only did not ferment, but simply twisted it in a meat grinder and immediately dried it in a dryer. In spring the shoots are young, soft, easily twisted. And now, probably, you will be tortured to cut off the needles ...

Anya someone wrote that the remaining needles from the Linadoc jam "coniferous with rose hips" were fermented, I don't remember who? I don’t remember any more comments.

Yes, I did it ... There I wrote about Lina's jam, and about the fact that it was a pity to throw out the shoots ..

annnushka27, well, yes, maybe you can find some roots

Come on, we still have a lot of leaves. For example cherry.

Anya, I made pine shoots

Yes Lyudmila, I read it.
Girls, did someone make tea from cherry leaves? Or is it not growing for you? Now I walked through the streets, the leaves of the cherry are still green, large, and the cherry is also green, but small. Narwala package is a mix of these leaves. And only then I thought that the tea from the cherries would probably taste bad, I had to pick it up separately, but now I won't divide it, they are similar. Okay, tomorrow I'll go, pure cherry narva.
And I still can't understand how badan looks like, I saw it on the Internet, but I don't understand. Now I saw something similar, ripped it off, now I'll take a picture, I'll show you.

[Anya]

Anya, I fermented and fermented conifers, a week ago I fermented pine and cypress in addition to other teas as a natural bronchodilator and antibacterial agent. Calmly scrolls and ferments for a couple of hours, but the smell does not change much. I think that antibacterial substances prevent fermenting bacteria and yeast from developing on conifers. But since this is tea, I ferment it. I add it to other teas, I like the aroma for medicinal purposes.

[Linadoc]

Linadoc, Thank you so much! I will do it too. I really like the smell of pine needles, but unfortunately, I'm not very good at species, well, pine, spruce, I know of course, but in others I get confused. Now there are so many new species and varieties. Or not bother? Do you like the smell, then vomit? No poisonous or harmful?
I looked in the internet again at the pictures of badan, no, I still haven't seen him.

[Anya]

Anya, the only thing is, be careful with juniper - you can put pine cones in tea, but it is better to use needles for smoking, and not in tea. The rest is all possible.

Thank you Lina! I went to the Internet to look at the juniper.

The leaves that I picked today are no longer juicy. dryish. What is the best way for me to do? Now washed and dried.

What is the best way for me to do? Now washed and dried.

I would freeze for a couple of days. And then she defrosted it and played it.

Thanks Lina, I will do it! As far as I remember, wet ones cannot be frozen?

Yes, you need to dry it, then put it in a bag and tie it up. I fit tight and tie tight.As a result, when I take it out, I have a thick cake. Firstly, this way they scroll better later, secondly, the aroma is more intense, and thirdly, they take up little space in the freezer.

[Anya]

Girls, did someone make tea from cherry leaves? Or is it not growing for you? Now I walked through the streets, the leaves of the cherry are still green, large, and the cherry is also green, but small. Narwala package is a mix of these leaves. And only then I thought that the tea from the cherries would probably taste bad, I had to pick it up separately, but now I won't divide it, they are similar. Okay, tomorrow I'll go, pure cherry narva.

Anya, once someone wrote about cherries. But not about what kind of tea came out, but about what he did. I don’t know that. We are not growing. And the fact that the leaves are mixed is okay. even if the cherries are not very good, cherries will fix everything. The tea should be good.

Come on, we still have a lot of leaves. For example cherry.

Anya, it means you need to do, do and do before stop of how they fall. Then you will thank yourself! This is the coolest tea in the garden. And you can make "Rustic" by adding cherry to any flavor in any ratio.

fermented pine a week ago

Lina, how do you process pine now? Cutting needles?

how do you process pine now? Cutting needles?

I take a branch and run it "against the grain" - needles in my hands, bare branches.

They inject ...

They inject ...

And I don't hold them in my hand, I put a bag on a branch, stuff my hand into it, draw it over myself, the needles fall into the bag.

Thank you, Linochka, for the advice! I'll try! Because I really like pine!

[Lyudochka]

LyudochkaCherry is a crossed bird cherry with cherry. The berries grow in a twig, like a bird cherry, but larger and burgundy, and knit to taste, but less than that of a bird cherry. Delicious thing.

fermented pine a week ago

Pralna .... leaves in summer, needles in winter. There can be no question of stopping.

Girls! Today Anyuta and I tasted my tea, which so far only my nose has reached. That is, I have not drank it before, only tested for aroma.
Today we have mastered only irga and bird cherry.
Irga was granulated. And some. We both didn't like it. I didn't understand what the taste was. And Anya smelled of freshly caught (still alive) carp. These are such interesting associations. The tea is light. In general, next season I will do a lot in volume and ferment longer. Maybe it’s better.
But the bird cherry made us both happy. For some reason I made loose leaf tea, although I like granulated tea more. Very distinct almond flavor. I think that granular will be just wonderful! Or you can mix it with something.
I gave Anya pine shoots. She loved the smell. She said that she was just sweet ... But the matter has not come yet to brewing pine.

[Anya]

Anya, while my message with my turtle's Internet was being sent, you two wrote ... Come on, tomorrow we'll go to the forest for a pine tree. Otherwise I feel sorry for peeling my pines ...

cherry is a crossed bird cherry with cherry.

And is it growing with us?

[Lyudochka]

Lyudochka, tomorrow I'll try the pine and I will definitely unsubscribe, the smell is just amazing, I think the taste is too. But the bird cherry really pleased. The girls wrote about almonds, but that would be so obvious, did not assume. Crazy tea.
And of course the sweet cherry grows, but not in our village, it is most often in cities, for landscaping in parks they plant, I overeat in my childhood.

I would not mind taking a walk. We'll decide tomorrow. And yet .... I didn’t leave my slippers with you? (masha-confused)

Yeah, here are the slippers, next to ...

Another reason to come back

Yes, I can think of 10 reasons for you ... Damn ... You are a hundred meters away from me, and you need a reason ...

So I say ... your 10 and more + 1 mine and it turns out 101 good arithmetic

good arithmetic

You are my golden ... I respect such arithmetic ...

[elena kadiewa]

Anya, once someone wrote about cherries.

I read it elena kadiewa wrote that she collected from a neighbor. I have to ask her.

Anya, it means that you have to do, do and do until the stop when they fall off.

Lyudmila, just in the summer I made 2 times from cherries, but I didn't get a good result, there is no smell as you describe, the smell of just wood, bark, well, I stopped making cherries. And now I read, everyone succeeds, so I need to experiment further. Therefore, I ask everything so as not to be disappointed.

Girls, I dried the leaves so quickly yesterday! I poured it into a large basin, stirred it, and my son blew it with a hairdryer, with cold air. Otherwise they stuck together and did not want to dry.

Cherry is a hybrid of cherry and cherry. What Anya writes about is the Virginia bird cherry. It tastes better than ordinary bird cherry, that's for sure, but birds eat it last. Michurin once crossed bird cherry and cherry, but the hybrid did not go to the people.
Cherry grows in my dacha. The leaves are large, yes, but not as fragrant as those of cherries. I didn’t like the fruits, however, we do not have soil, but tears, so that others can grow a decent plant.
Luda, also made leaf bird cherry. Next year I will try to granulate, but it seems to me that the leaves are dry and the granules can crumble. Irga changed its taste after three months of standing.

cherry is a crossed bird cherry with cherry.

Cherry is a hybrid of cherry and cherry.

No-e, well, we definitely not crossed with a bird cherry, this is a cherry with a cherry. Its fruits are larger than cherries, and the taste is sweet and sour. It is very common with us. It looks like a large cherry. Everything as Veronica described. Only its fruits cannot but please. I froze her a little

Now I looked in the internet, indeed, the names are the same, I understood what Anya meant, there are small berries. We have this.

[Anya]

in the summer I did it 2 times from cherries, but I didn't get a good result, there is no smell as you describe, the smell of just wood, bark, well, I stopped making cherries from cherries. And now I read it, everyone succeeds, so you need to experiment further. Therefore, I ask everything so as not to be disappointed. Girls, I dried the leaves so quickly yesterday! I poured it into a large basin, stirred it, and my son blew it with a hairdryer, with cold air. Otherwise they stuck together and did not want to dry.

Anya, thanks for the cherries! Both the description and the pictures ... Now everything is clear. I don't have one. And Veronica is right. In the south, everything is tastier and sweeter than in our area. For example, I still can't get used to apples. Everyone says it is sweet, but for me ....
Anya, well, you really want your tea to finally turn out ... Boom, wait for the result.

Anya, well, you really want your tea to finally turn out ... Boom, wait for the result.

Thank you Lyudmila! I did it, but not from cherry. From pears, apples, raspberries, apricots, peaches, something else. But of the most common strawberries and cherries, no. I did 2 parties.

[Veronica]

Cherry is a hybrid of cherry and cherry. What Anya writes about is the Virginia bird cherry. It tastes better than ordinary bird cherry, that's for sure, but birds eat it last. Michurin once crossed bird cherry and cherry, but the hybrid did not go to the people. Cherry grows in my dacha. The leaves are large, but not as fragrant as those of cherries. I didn't like the fruits, although we don't have soil, but tears, so others can grow a decent plant ..

Veronica, Thank you . With your explanations, everything fell into place.

Luda, also made leaf bird cherry. Next year I will try to granulate, but it seems to me that the leaves are dry and the granules can crumble. Irga changed its taste after three months of standing.

Veronica, after your message, I remembered why I made leaf cherry. She crumbled into dust. Now you need to make it through freezing. And maybe add something neutral.If the raspberries do not crumble, then the bird cherry should turn into granules.

What do you think, if ready-made teas are put into the freezer for the night, nothing will happen to them? I need it to prevent bugs. Someone is already trying to take my tea.

I did it, but not from cherry. From pears, apples, raspberries, apricots, peaches, something else. But of the most common strawberries and cherries, no. I did 2 parties.

Anya, it also depends on the variety. I have 2 trees planted nearby. Small yet. One noble variety, from the nursery. And the second was taken from Ani. So, this noble cherry does not smell at all. And Anya's head is spinning.
Well, I'm glad I did the rest of the tea.

And the other day I cut off almost all the tarragon-tarragon at my mother-in-law, cut off all the leaves and dried it, wanted to add it as a seasoning. And then in the internet I read how useful it is, like tea and I drink now. It is very fragrant even without fermentation!

Now let's go for a walk with the children to the park, preparing backpacks and bags!

What do you think, if you put ready-made teas in the freezer for the night, nothing will happen to them? I need it to prevent bugs. Someone is already trying to take my tea.

How do you keep it? Nobody enters the container. I wouldn't put it in the freezer. He will then damp. But in the oven at 70 - 80 * you can hold it.

tarragon-tarragon, cut off all the leaves and dried, wanted to add as seasoning. And then in the internet I read how useful it is, like tea and I drink now. It is very fragrant even without fermentation!

Yes, such odorous leaves do not need to be fermented. And then suddenly all the smell will go away.

Now let's go for a walk with the children to the park, preparing backpacks and bags!

Have a good hunting!

cut off almost all the tarragon tarragon,

I was planted once, so I could not come up to him, how you come up so sneeze starts. I didn't even understand at once, I was next to me when I was picking raspberries. And then I look, my father also began to sneeze, when he was in that corner - it came. They cut it to the root and gave it to amateur neighbors.

Luda, about the bird cherry. From it I made the very first tea, not counting fireweed. And its leaves immediately seemed a little dry to me, therefore I did not twist it through a meat grinder, but immediately made it leaf. But to mix it with something ... Of course, you have to try, but it seems to me that its taste and smell will not grow together with everything, it is so specific ... It can interrupt others or change for the worse. I'll try to sprinkle the leaf into some kind of mono-tea thread.
And about cherries - on our soil at the dacha, stone fruits do not work out. If something grows, it does not bear fruit. I keep it only because of the leaves in cucumbers-tomatoes.

[Veronica]

Veronica, it seems to me that bird cherry with an apple tree can be made. I really liked the smell of bird cherry. And taste too. And the apple tree will give a good color. In general, we will try.

Luda, I made tarragon, but I haven’t reported yet. In general, she peeled off the leaves, since the twigs are very rough, and turned them in a meat grinder. Fermented for 4-5 hours, The aroma was strong. I dried it in a frying pan on top of the stove. It smelled very strong too. I was glad that the tea would be excellent and easier to store than dried twigs. I tried the tea after three weeks and was not impressed - almost no taste. That's why I didn't write, I decided to wait a little longer, maybe it will get better over time.

[Elya]

Elya, thanks for the tarragon report. It seems to me that this is the same story as with citrus fruits. Plants that have a strong aroma in fresh form due to essential oils lose this aroma during fermentation and drying. And one more thing: tea is obtained from the leaves of those plants, which contain tannins. The more tannins, the better the tea will be. There are no tannins in tarragon at all. Therefore, it is better to dry it without fermentation, and at a low temperature (no more than 60 *). I stopped at the right time with the snakehead. I twisted it in a meat grinder and just dried it. The scent remained. You can probably do the same with tarragon.

[Elya]

Elya, probably need no fermentation. It smells strong to me even without brewing. In general, for some reason I did not look at tarragon, as if it were tea. We only put it in pickled cucumbers, well, I also put it in pickled tomatoes. Recently I bought spices in the market, which are sold by weight, I look, and they have dry dill, parsley, basil, and small tarragon (tarragon) are sold. I have dried the parsley, dill, and basil, I think we need tarragon too. Has dried. And then I went online to read about him, and he turns out to be not only used as a seasoning, but like tea too.

Tarhun - medicinal properties

Tarragon has a positive effect on the functioning of the stomach, improves sleep, normalizes the menstrual cycle, improves appetite, significantly reduces various inflammatory processes. Also, with the help of this plant, various diseases of the respiratory organs (pneumonia, tuberculosis, bronchitis) are successfully treated; normalize the work of the sex glands; eliminate stomach cramps, toothache, indigestion.

What else is tarragon valuable for traditional medicine? It treats vascular wall diseases, impotence, nervous breakdowns, dropsy; eliminates depressive conditions, headache ;, removes helminthic invasions; increases vitality; strengthens the immune system, enriching the body with nutrients; cleans the blood.

Tarhun - dosage forms

The medicinal raw material is tarragon tops, which are cut, tied into bundles and dried naturally in well-ventilated rooms or artificially in dryers. The dry grass yield in both cases is about 25%. The received raw materials should be stored in tightly closed jars.

Tarragon - recipes

For the treatment of neurosis, tarragon is prepared, for which 1 tbsp. l. raw materials are steamed with a glass of boiling water, insisted for about an hour, filtered and taken three times a day, 100 grams.

To improve appetite, tea is made by brewing a mixture of 3 tsp with boiling water. any tea, 1 tsp. dried tarragon and dried rind of half a pomegranate. Insisting 10 minutes, add 2 more parts of hot water and leave to infuse for another 15 minutes. The resulting infusion is used as tea leaves: it is diluted with boiling water, sugar is added and drunk instead of tea.

For varicose veins, a mixture of a handful of dried herbs and 500 ml of curdled milk is prepared, which is then wrapped in gauze and applied to the affected areas, covering with cellophane on top. Then you should lie down for half an hour, slightly raising your legs.

For the treatment of insomnia 1 tbsp. l. dry tarragon is brewed with a glass of boiling water and boiled for about 5 minutes, then,
insisting about an hour, filter. In the resulting broth, moisten a towel and wrap the head with it before going to bed.

With increased fatigue, they fight with the help of a decoction, for the preparation of which 1 tbsp. l. dried and chopped tarragon herbs are steamed with a glass of boiling water, insisted, filtered and drunk half a glass.
Tarhun - contraindications

When using tarragon preparations, the established dosages should be observed. Since it is capable of having an abortive effect, it is strictly forbidden to take it to pregnant women.

[Anya]

probably need no fermentation. it turns out to be used not only as a seasoning, but as tea too.

Anya, yes, you shouldn't ferment it.
And, of course, you can make drinks from it. There was such a carbonated (natural) drink in Soviet times. So it was called - "Tarhun". He still exists. But I haven't drunk soda for a long time ...