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Fermented tea made from leaves of garden and wild plants (master class) (page 2)

Elya_lug
lappl1, tarragon has a pleasant smell, it seems not very sharp. It is a pity that it doesn’t grow in your area, good grass is suitable for meat, salads, and compotes-teas. So I'll try with fermentation.
Mariii
Well! Made the first trial out of raspberries.
Probably, I will not say anything new in the fact that you need experience, experience and more experience, well, patience. At first I thought that I would observe all the traditions of the first try and get the "first lump", but, it seems, everything worked out ... (there is nothing to compare with). Simply, in my case, I was in a hurry, and did not hold the leaves in the freezer, because when I took them out, the difference was obvious: some of the leaves were clearly frostbitten (darker in color, softer, wetter) and, when rolled, rolled into rolls, and some of it remained the same as before the freezer, as if it had not been put, and when twisted, the leaves crumbled, and the rolls did not hold their shape well. Therefore, I again sent it to the freezer and laid it in a layer thinner, so that it would "slip through" faster. After that, I sent it to a warm stove for fermentation (there is a silver lining: the summer is cold, but we heat the stove-stove and, as a result, a warm place in the house). The mass stood on the stove for 6 hours. The smell intensified, but I was oriented more by time than by smell, because I still don't know what to expect. Well, and then - drying. When drying, the smell was very fragrant, although I did not feel an obvious raspberry, but still I liked the smell. The first 1.5 hours I dried with the door closed and, probably, this was also a mistake, because I would come up and turn the leaves, but I feel that there is humid air in the oven and even after 1.5 hours of dryness was not observed. She slightly opened the door and the process went clearly faster. Now the tea hangs over the stove and is dried in a bag. Of course, we didn’t try to brew it, but I hope I didn’t ruin it. When I repeat the process, there will already be something to compare and draw conclusions with.
As it turned out, even with a very sensible description, you can make many stupid mistakes. It seems that for the experience I need to fill my own bumps. I hope those who learn from the mistakes of others will find my experiment useful. I will wait for other reports.

P.S. And as the girls correctly noted, you need to correctly plan the time of the process. I expected to finish all the work at 23.00 (well, at 24.00 - the edge), but in the end, I went to bed at 2.00.
Burunduk
Mariii, my raspberry leaves lay in the freezer all night, and still some of them remained rough and dry. Apparently, such is their property. After twisting, the smell is not raspberry (in the sense of not berry), it smells like a leaf, so sour.
I'm fermenting here
Deva
Ludmila, Hello. Tell me if you can put wet leaves in the freezer... Today I'm going to go to the dacha in the evening, and it's raining here. All leaves are wet. I wanted to pick some cherry leaves today and send them to the freezer until the weekend, can I? Or do you need to dry?
Another question about fermentation. I understood that we ferment in a saucepan under a damp cloth, and I also read somewhere that we ferment under pressure. I don’t understand which is more correct.
DonnaFelice
Lyudmila, your teas won me over! I am already mentally preparing myself, since there are plenty of cherries and blackberries. One thing, but my oven is a real old woman, you can't set the temperature in it. What do you think, if the temperature is above 100 degrees, with vigilant supervision and stirring of tea, you can try? In order not to dry out the tea in the oven, what is better to be guided by smell or color?
Giraffe
Almost the same interest. My daughter brought pear leaves, but they are dirty.Rinse-dry and then follow the instructions or rinse and freeze?
Deva
Here, I found an excerpt from your recipe:
"A couple of times I made this tea by freezing. After collecting the cherry leaves, I sent them without pre-withering in the freezer overnight. In the morning I took out the leaves, thawed and warmed them at room temperature. Then I put them in an enamel pan 10 cm thick, crushed by oppressioncovered with a damp cloth. "
That is, under oppression, only cherry leaves or all leaves are possible? Or are all the leaves not rolled into rolls after freezing?
Mariii
Quote: Burunduk
my raspberry leaves lay in the freezer all night, and still some of them remained rough and dry. Apparently, such is their property.
I immediately put all the leaves in a bag, about 0.5 kg, and then, when I was freezing it, I laid it out thinly, on a large plate and in the freezer. In the second version, they froze more, although all the same, such good sausages did not work out. Now the currants are in the freezer - let's see what happens.
Sea
Yesterday, in the dacha, they picked cherry leaves, they dried all night, I need to sleep at least occasionally. In the morning she began to grind in a meat grinder, but the granules did not work out, the leaves crumpled into a dense mass like a piece of plasticine and these pieces had to be picked out of the meat grinder. The leaves turned out to be some kind of torn-chewed, tore large pieces with my hands, crumpled them, put them in a warm place, now I'm waiting for what will happen next. The mass is brown and smells nice.
I have a prototype, so to speak.
Loksa
Lyudmila, I am also interested in freezing wet leaves, and most importantly: is it possible to dry it in an airfryer ?? I don't have an oven at my dacha. Thank you
lappl1
Quote: Olesya425
Luda, I saw your dryer in the photos. And in the recipe, almost everything is in the oven. And in the dryer there is no way to dry?
Olesya, I dry mostly in the oven. And in the photo you saw pallets for the dryer with mint and pine. I did not ferment them. And I don't set the temperature for them too much. And there was not a lot of mint and pine, so everything fit perfectly on the pallets. And when the batch is larger, then everything does not fit into the dryer.
When I just started making teas, I dried the first batches in a dryer. But first, it took longer. Secondly, my dryer is simple, so I had to constantly change pallets. Thirdly, at one not very beautiful moment, when I dumped the entire batch of tea on trays in a continuous layer without gaps, the dryer kicked up from overheating and broke down. Thank God, my husband fixed it, but I didn't mock her like that again. Moreover, the oven holds more tea and it dries there faster.
But if the dryer has an additional function of air circulation, then you can dry tea in the dryer. First, set the temperature to 100 * C, and then lower it to 50 * C.




Quote: Elya_lug
tarragon has a pleasant smell, it seems not very sharp. It is a pity that it doesn’t grow in your area, good grass is suitable for meat, salads, and compotes-teas. So I'll try with fermentation
Elya, try it, very interesting what happens.
Burunduk
Gyy ... I did it! Made raspberry tea! It turned out very similar to the photo - whitish (the wrong side of the sheet) and brown (what was the front part) colors alternate. The smell turned out to be so familiar, they remembered and remembered with my husband - and remembered. It smells like a bathhouse! Birch brooms, when they are steamed Is this so necessary or have I got an individual aromatic shade? This is possible, since the leaves had to ferment for 8 hours at a temperature of 22-23 degrees, I did not have time for them earlier. Are you stuck or is the truncated in order?




She also picked up apple leaves, looked at them and suspected that they would behave as she wrote Sea, about cherries:
Quote: Sea
the granules did not work out, the leaves crumpled into a dense mass like a piece of plasticine and these pieces had to be picked out of the meat grinder
She took it and twisted it without withering. And so they did not squelch, they gave almost no juice - this despite the fact that I have no middle grate for a meat grinder, I twisted it into a fine one. The granules turned out to be crumbly, barely wet - now they are standing, turning brown.

So this is what I thought in connection with this - apparently, the juiciness of the leaves depends on the region in which the tree / shrub grows. Lyuda in Vyazma is both cooler and wetter, so the leaf turns out to be more full-blooded. And in our steppe, but on the sand, through which even a rare rain escapes like through a sieve, apple trees will soon transform their leaves into needles - well, like cacti to reduce evaporation. And after freezing raspberries gave me juice reluctantly, although they seemed to be irrigated ...

So the processing method will have to be adjusted depending on the condition of the feedstock.

P.S. Apple leaves have a wonderful smell! Karishnevye already all
lappl1
Quote: Mariii
Made the first trial out of raspberries.
Marina, Hurrah! With the firstborn you. I was waiting for your impressions.
Quote: Mariii
Probably, I will not say anything new in the fact that you need experience, experience and more experience, well, patience.
Nothing, experience is a gain! The main thing is the beginning! Then, like clockwork, everything will go!
Quote: Mariii
did not hold leaves in the freezer
Indeed, all the leaves need to be frozen equally. You saw the difference - those that were not frozen curled worse, and then fermented.
Quote: Mariii
The first 1.5 hours dried with the door closed and, probably, this was also a mistake
Of course, it was necessary to dry with the door open. And then instead of drying, they steamed for 1.5 hours. I usually insert a small sliver between the door and the oven - somewhere 5 - 7 mm a gap is obtained - all the steam comes out.
Quote: Mariii
Of course, we didn’t try to brew it, but I hope I didn’t ruin it.
Of course not! It must be kept for at least another month in storage for dry fermentation.
Nothing, Marina, but the whole process is now clear to you. It will be better further.
Thank you, Marina, for a detailed report on my first experience. Good luck !
Burunduk
MariiiYour observation about the half-open oven was valuable! It's good that I read the message before drying the raspberries: I tried for 15 minutes with the door closed, then I just put a tea towel under it - and even this gap was enough to make things go faster. Enjoy your tea parties!
lappl1
Quote: Deva
Tell me if you can put wet leaves in the freezer. Or do you need to dry?
Elena, the leaves need to be dried, otherwise you will take them out of the freezer with ice.
Quote: Deva
I understood that we ferment in a saucepan under a damp cloth, and I also read somewhere that we ferment under oppression. I don’t understand which is more correct.
Lena, right this way and that. If we twist the leaves in a meat grinder, then there is enough juice for fermentation. You just need to crush the mass a little. And oppression is not needed here.
If you twist the rolls, then there is not much juice, so the fermentation may take longer and worse. This is especially true of naturally dry leaves - raspberries and currants. Then I freeze the leaves and the juice is much more when curled. But anyway, if you just put the rolls in a fermentation container, there will be no dense mass. That's when I put the oppression in order to compact the mass. So oppression helps to make the mass more moist, thereby fermenting more efficiently. I repeat that in the case of "meat grinder" tea, oppression is not needed. There the mass is already dense and moist enough.




Quote: Burunduk
my raspberry leaves lay in the freezer all night, and still some of them remained rough and dry. Apparently, such is their property. After twisting, the smell is not raspberry (in the sense of not berry), it smells like a leaf, so sour
Tanya, apparently, all have different freezers. And then you need to freeze the leaves longer. And it also depends on the number of leaves - the more leaves, the longer it freezes. Yes, let them lie there longer - nothing will happen to them, only it will be better! And one more thing: I usually try to make a bag with leaves as if flat, distributing all the leaves evenly over it. Then it freezes faster.
And after twisting, there will be no raspberry smell. In principle, it will not smell like raspberries. I wrote that a raspberry smell would be guessed. And it should appear during fermentation.Plus additional flavor will appear. In general, you need to wait for a very strong aroma and a change in leaf color to dark. Then the fermentation can be stopped.




Quote: DonnaFelice
your teas won me over! I am already mentally preparing myself, since there are plenty of cherries and blackberries.
Daria, I'm happy about it! Means, it is necessary to prepare seagulls!
Quote: DonnaFelice
One thing, but my oven is a real old woman, you can't set the temperature in it. What do you think, if the temperature is above 100 degrees, with vigilant supervision and stirring of tea, you can try? In order not to dry out the tea in the oven, what is better to be guided by smell or color?
It should work in the "old lady" too! Just make the fire minimal. Plus, it is advisable to lay out the bottom of the oven with a well-washed red old brick. Or put a pallet with sand down. Then there will be the effect of a Russian stove. And put a baking sheet with tea on the highest level. Well, be much more vigilant - watch the tea more often and interfere too. You need to focus not on the smell, and not on the color, but on the dryness of the mass. And it is better not to dry the tea in the oven than dry it out. Let it be not completely dry yet. Then you can dry it in an old pillowcase in a dry room. And if it is dry outside, then there is only shade.
And another option is to dry in a pan. First, over medium heat with constant shaking in the pan. And after 20 minutes - on low heat and constant stirring with a wooden or silicone spatula. I did this once, when the light was turned off, and it was already necessary to dry. But I didn't really like it - the bottom layer dried out very quickly. I could have put a gas divider on, but I don't have it. So everything is possible, even without a modern oven.
The best option is to do it in a cooling Russian stove. I have this very stove, but in the summer we do not heat it. So, girls who have a stove are also an option.




Quote: Giraffe
My daughter brought pear leaves, but they are dirty. Rinse-dry and then follow the instructions or rinse and freeze?
Tatyana, yes, wash and dry. In general, it is better to pass a pear through a meat grinder - it tolerates it remarkably. And don't bother - spin the rolls. I only make granulated tea from pears. Only then it is necessary not only to dry the leaves, but also to dry them to the extent that when the leaf is folded in half, the "crunch" of the central vein in most of the leaves will not be felt. Then it's time to send them to the meat grinder.
But if you are an opponent of a meat grinder, then wash, dry, freeze, defrost, roll rolls, etc.
Girls, but you can spin the rolls without freezing. Then you need to wither the sheet so that it becomes soft. Then it will be easier to curl than fresh. But what does the freeze have to do with it? Just freezing makes the curling process much easier. So I am fixated on this freeze. In general, practically no one freezes the leaves. In one place I saw that freezing helps to facilitate the process of rolling the leaves, so I now use it constantly. And if you have enough strength in your hands to twist the rolls until the leaf darkens from the juice released, then you can do without freezing for all the leaves, except for currants and raspberries. I do not have this strength, so I ice cream ...




Quote: Deva
That is, under oppression, only cherry leaves or all leaves are possible? Or are all the leaves not rolled into rolls after freezing?
Elena, I also wrote there that you can do this with any leaves. So, not only with cherries.
Let's get it in order. I I do not put oppression on leaves twisted in a meat grinder - there is enough juice there. I just slightly crush the mass of granules with my hand.
A I put under oppression or leaves, rolled. Oras in the described cherry case - whole leaves, not twisted or cut.
Why? Because the mass is not dense. And only aerobic microorganismsliving on oxygen in the air. But for high-quality fermentation, you also need fermentation... This is provided anaerobic bacteria... And oxygen is harmful to them - they die with it. Therefore, the mass must be compacted so that the anaerobic bacteria can provide the fermentation process.
And also good fermentation requires a sufficiently humid environment... When we twist the leaves in a meat grinder, there is enough moisture. If you roll the leaves, then there may not be enough moisture - not everyone has the strength to squeeze out a sufficient amount of juice from each roll. Freezing allows destruction of the leaf structure very evenly. And the juice is released much more than if we did it without freezing.
If you make tea from a whole frozen leaf (do not twist the rolls), then the mass will not be moist enough. For this, we will use oppression. Under the pressure, the juice will be allocated additionally.
In general, girls, remember how you ferment cabbage. You shred, crush it to make it juicy, put oppression on it. And then a lot of juice is released. Cabbage in this juice is fermented.
If you just cut the cabbage and, without crushing it, just put it in a saucepan, then our cabbage will not ferment. Why? Yes, simply because in this dryish and loose, not compacted mass, anaerobic bacteria cannot live and multiply. And since we did not provide anaerobic bacteria with a favorable humid environment without air access, then there will be no fermentation process. And we can't do cabbage.
So it is with our tea. We provide him with a moist, dense environment. For granulated (meat grinder) tea - crush the mass by hand. And for loose leaf tea from rolls or a whole leaf - oppression. Also, if the mass is dry, I spray the mass from a spray bottle with water - for reliability.
Phew, I wrote it ... I hope I explained it clearly.




Marina,
Quote: Mariii
I immediately put all the leaves in a bag, about 0.5 kg, and then, when I was freezing it, I laid it out thinly, on a large plate and in the freezer. In the second version, they froze more, although all the same, such good sausages did not work out. Now the currants are in the freezer - let's see what happens.
Marina, indeed, the raspberry rolls are somehow "shaggy". But from currants - beautiful, even. Yes, I can see it in the photo. Indeed, this is a feature of every plant. But nothing, it will not affect the result - the raspberry leaf will not crumble later when cutting.




Quote: Sea
In the morning she began to grind in a meat grinder, but the granules did not work out, the leaves crumpled into a dense mass like a piece of plasticine and these pieces had to be picked out of the meat grinder.
Marina, This is because of the meat grinder. It was like that on my old mechanical. And when they bought an electric one especially for tea, everything began to work out. You can see it in my photos.




Quote: Burunduk
The smell turned out to be so familiar, they remembered and remembered with my husband - and remembered. It smells like a bathhouse! Birch brooms, when they are steamed Is this so necessary or have I got an individual aromatic shade? This is possible, since the leaves had to ferment for 8 hours at a temperature of 22-23 degrees, I did not have time for them earlier. Are you stuck or is the truncated in order?
Tatyana, I didn't smell of birch brooms. Maybe it was just a concentrated scent. And what smelled when drying? It should have smelled, of course, not of raspberries, but of a very pleasant scent with recognizable raspberry notes + an additional aroma. Tea should stand for at least another month for dry fermentation. If everything was done correctly, then you will feel raspberries in the smell. If the tea works out, then it will be good now. But after a month - much brighter and richer. And by autumn and winter - even better. And a year later - more and more ...





Quote: Loksa
I am also interested in freezing wet leaves and most importantly: can I dry it in an airfryer ?? I don't have an oven at my dacha.
Oksana, about wet leaves, I have already answered - it is better to dry.
But I don't know anything about the airfryer - I don't have one. If you can set the temperature there to 100 * C or less, then you can.
You can also dry in a frying pan on gas. I wrote this in a recipe about Ivan-tea, in this recipe (in the text hidden under the spoiler - answer No. 6) and in the comments on this page (answer No. 89).





Quote: Burunduk
apparently, the juiciness of the leaves depends on the region in which the tree / shrub grows. Lyuda in Vyazma is both cooler and wetter, so the leaf turns out to be more full-blooded. And in our steppe, but on the sand, through which even a rare rain escapes like through a sieve, apple trees will soon transform their leaves into needles - well, like cacti to reduce evaporation. And after freezing raspberries, I was reluctant to give juice, although it seems to be irrigated ... So the processing method will have to be adjusted depending on the state of the feedstock. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0
Tanechka, You are so smart! Indeed, you need to consider your conditions too.
After all, no one has yet written textbooks on the production of fermented teas at home. There is very little information on this subject on the Internet. Therefore, everything that is written here is an experience in my conditions. The main thing is to understand the principle! And there you can adjust everything to your own conditions.
Girls, it is clear that you want all of you to succeed the first time. But we have not only different weather conditions. We have the strength of our hands, which turns the rolls, is different, and freezers and meat grinders ... In general, I assure you. Do it a couple of times, everything in your head will be organized. and after 5 - 6 times, with your eyes closed and in passing, you will make tea.
Quote: Burunduk
Apple leaves have a wonderful smell! Karishnevye already all
ABOUT! The flight is normal! And this smell is not yet final! And the color is correct! Sit down, five plus! Well done ! I'm looking forward to what's next!
Burunduk
Quote: lappl1
in a month - much brighter and richer. And by autumn and winter - even better. And a year later - more and more ...
Aaaaa !!!! How can you endure something!

How-how ... ishsho to do

Now I'm going to dry the apple. Four hours have not yet passed, but the smell, in my opinion, has subsided - so I'm catching mom! I never imagined that an apple leaf could smell like that, Antonovka, or something Very intense aroma, how I will present it in a seagull in winter - mmmmm! ...
Quote: lappl1
I didn't smell of birch brooms
The smell is pleasant, the tea is not spoiled for sure. I suspect that the leaf could have been overexposed during fermentation, so I'll build a second portion and compare.

And the process is something like I liked - not to convey. I feel like a witch who prepares potions!

lappl1
Quote: Eva3
Twisted the leaves in the morning, the smell. I covered it with a cloth folded in several layers, rather plump, so I think it will not dry out until evening, especially now there is no particular heat and it is humid after the rain. The mass itself after the meat grinder became lukewarm, so I think the fermentation process will be normal. Well, in the evening I'll go to the freezer for raspberries and currants, and then in turn cherries, apricots, peaches, and apple trees. In short, the process inspired
Eva3, everything is correct, the flight is normal! About peaches and apricots, oh, how interesting it is to know!
And the fact that the process is delaying - I warned! The main thing is that it tightens in the right direction!
In general, I'm looking forward to how everything worked out in the end. Good luck!
Burunduk
Quote: lappl1
Tanya, you are so smart

I try
Quote: lappl1
The main thing is to understand the principle!
And now there was a feeling that I understood! in short, you take the raw material, squeeze it in any way until the juice comes out, in humid conditions you keep it to the maximum intense aroma, then you need to tire it out at a higher temperature to stop the fermentation process and bring it to dryness at a lower temperature. Then a month of abstinence - and you're done! Right?

And why are you, Lyuda, awake?
lappl1
Quote: Burunduk
The smell is pleasant, the tea is not spoiled for sure. I suspect that the leaf could have been overexposed during fermentation, so I'll build a second portion and compare. And the process is something like I liked - not to convey. I feel like a sorceress who prepares potions!
Tanya! Hurrah ! I am so glad ! Especially that I liked the process!
But this is not the final smell! It will be stronger in winter. Well, I already talked about this. While everyone will have to take my word for it - that the smell will be stronger. Only the jar needs to be closed more tightly.Yes, you still need to dry the tea in a pillowcase. And now you can not feel with your hands that there are wet tea leaves. So that they do not spoil our tea later, we need to do it!




Quote: Burunduk
And now there was a feeling that I understood! in short, you take the raw material, squeeze it in any way until the juice comes out, in humid conditions you keep it to the maximum intense aroma, then you need to tire it out at a higher temperature to stop the fermentation process and bring it to dryness at a lower temperature. Then a month of abstinence - and you're done! Right? And why are you, Lyuda, awake?
Why, one wonders, did I write the recipe? In four lines, the whole process of making fermented tea is outlined with an A-plus!
Super! Well, now we are not afraid of an apricot or a peach with cherries! Keep it up !
Why not sleep? So I answer the questions ... Nothing, I will get enough sleep ...
Burunduk
I will dry, I will definitely dry!

And my family, probably, are dreaming about heavenly apple orchards now, because the smell from drying leaves is simply indescribable!

And to you, Luda, good night and apple dreams
lappl1
Girls, dear! Please don’t lose me in the morning, afternoon and early evening! I'm busy at this time and I don't go to my computer earlier than 22-00 Moscow time. But then I read everything carefully. And I will definitely answer everyone!
Good luck to all !




Quote: Burunduk
And my family, probably, are dreaming about heavenly apple orchards now, because the smell from drying leaves is simply indescribable!
Tanyusha, I said that only one process of making tea benefits everyone. And as you start drinking it, it will be very good!
Quote: Burunduk
To you, Luda, good night and apple dreams
Thank you, Tanyusha! And you then - peach, oriental, sweet ... Well, everything, I went to sleep, to watch apple-tree dreams ...
And in general, you can talk to me.
Deva
Quote: lappl1

If we twist the leaves in a meat grinder, then there is enough juice for fermentation. You just need to crush the mass a little. I repeat that in the case of "meat grinder" tea, oppression is not needed. There the mass is already dense and moist enough.
Thanks for the answer. But yesterday I already collected cherry leaves (they were not very wet) and it turned out to be only 200 grams. I collected more pear leaves, but the downpour prevented it, so only 100 grams. I put the pear in the freezer at the dacha until the weekend, and brought the cherry home. I put half, and this is as much as 100 grams, for withering overnight (covered with a towel so as not to dry out), and the second part in the freezer.
This morning the leaves are dried, as expected, nothing has dried up. And they have already left the freezer, as soft as jerky.
I wanted to make jerky in a meat grinder, and roll frozen rolls.
The rolls turned out to be bad, not rolls, but some torn heaps, and I also shoved them into the meat grinder. By the way, everything went well, you just need to take a grate with large holes. A lot of leaves remained in the meat grinder, then I took them out and cut them into pieces. Many sticks didn't scroll, I partially selected them. Now put it on fermentation
Lyudmila, I understand that the resulting mass is not loosened, but rather crush it, for better fermentation. The air temperature in the kitchen is now 23 degrees, which means 7 hours will be enough. Well, I ask this in order to orient myself also in time, because I can't imagine how it should smell.
Photos in the album « 🔗» 🔗 on Yandex. Photos

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4 hours of fermentation passed ... I put it in the oven with a light bulb, the temperature is 28 degrees.
Here's what came out in color:

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I don’t understand by the smell, in my opinion it still smells like fresh grass, well, maybe it appeared a little (I ran away and sniffed it), nothing appeared. It smells of steamed grass here. Try it on the tongue or something.

7 hours of fermentation passed... The smell appeared, strong enough. Smells tasty. Probably need to put to dry, and then suddenly overexpose.
Natalyushka
Interestingly, have you tried to ferment greens for the winter? In theory, fermented dill should be much better than just dried
Eva3
I dried my seagulls yesterday. I ran away from work an hour earlier, I was afraid that I would stop.But now it's pretty cool and in the kitchen it's a maximum of 21-22 degrees, so it seemed to me that the fermentation is rather weak. I put it for another hour and a half into a multicooker in a saucepan of 40 degrees of water. But the temperature of the mass did not reach 30, as she periodically pulled out, smelled, in short, controlled the process. This is how everything seems to be clearly written, but in practice it is so difficult to understand from the first time where it is that smell. Well, I think that somewhere around THAT got there. And when I started to dry, the smell, plus, in my dryer, the raspberries were drying and the smells mixed in the kitchen. Naturally I could not stand it, I brewed it. The color is beautiful, the taste is felt a little astringency and sourness. Well, firstly, that the tea is not completely ready, it will not stand, and secondly, I drink green tea, so far nothing is clear. The habit is definitely needed, approximately the same feeling was when switching from black tea to green. But one thing I can say for sure, it is all the same TEA, and not just brewed dry leaves.
Now hangs in a pillowcase, dries up. The currants are already freezing in the freezer, today, if the weather permits, I'll pick raspberries or something else, in short, I'm preparing the platform for the weekend
And another question, in the spring I had a lot of tea roses, I just dried the leaves. Does it make sense to ferment it? Or don't they do that with flowers? I will definitely try to make the flattery of the rose bush itself, as the turn comes
paramed1
First, thank you so much for the recipe-review-research. Secondly, the raspberry leaves are already drying, the strawberry and apple leaves are fermented. I dry in an airfryer at 95 degrees and at high speed - last year I dried a bunch of greenery like that. Smell all over the house! Within 5 minutes, the husband brought a bunch of jars for ready-made tea from his household stocks, that's how he was imbued with usefulness! Thanks again for the recipe! Yes, the raspberries were fermented for 5 hours, keeping the bowl in a saucepan with periodically heated water. It turned out, as it seems to me ...
Loksa
paramed1, and how long was it grilled? And is the grill lid still tightly closed when drying? Thank you
Galina Iv.
but I now feel that I de-fermented, although yesterday I opened the jar with the first batch and the herbal smell slightly diminished and a fruity one appeared)) (see my story above)
annnushka27
lappl1, Lyudmila, just a huge thank you for your work! I was very hooked by this method of making tea! I just used to dry lemon balm and mint leaves, this year I have already prepared a lot. Now there are strawberry and apricot leaves in the freezer. I will try to twist it in a meat grinder now.
I have a lot of echinacea growing. I just thought, I can try to make tea from the leaves, I don't know if it will be tasty, but definitely useful.

Yes, Ivan tea also interested me very much. I will, like Zhenya, think about how to get him on his personal plot.
Galina Iv.
Quote: annnushka27
I will, like Zhenya, think about how to get him on his personal plot.
Girls!!! come to us, we have its incredible thickets))))





Quote: Eva3
And another question, in the spring I had a lot of tea roses, I just dried the leaves. Does it make sense to ferment it?
I once read that roses have the most fragrant roots, so who could imagine such that they are dried and added to tea. I read about the fermentation of rose hips, but about the tea rose .. however, it is also a rose, like a rose hip and there will certainly not be any harm.
paramed1
Oksana-loksa, in the airfryer everything dries very quickly, as it turned out. I took a pound of raspberry leaves. They dried for 25-30 minutes at 95 degrees and 10 minutes at 65. I hung it up in gauze to dry it just in case. Wait an apple tree is drying, also very quickly, it is turned through a meat grinder. The lid of the airfryer is not closed properly. I put an air grill skewer, or an ordinary wooden one, between the lid and the flask, this crack is enough.
Loksa
Thank you
lappl1
Quote: Deva
Lyudmila, I understand that the resulting mass is not loosened, but rather crush it, for better fermentation. The air temperature in the kitchen is now 23 degrees, which means 7 hours will be enough.
Elena, yes, you understood correctly - that tea, which through a meat grinder, we slightly crush with our hand. And leaf tea - under oppression!
Quote: Deva
I wanted to make jerky in a meat grinder, and roll frozen rolls.
That's right, that's right. Dried well tolerated in a meat grinder. But if, for example, you freeze a pear, then it may not go through a meat grinder - it will crumble. A pear perfectly tolerates a meat grinder if it is dried. This will make good granules.
Girls, I wrote that you need to twist it through a large grate. They can also crumble through fine granules.
Quote: Deva
7 hours of fermentation have passed. The smell appeared, strong enough. Smells tasty. Probably need to put to dry, and then suddenly overexpose.
So you "caught" that smell. And yes, 7 hours may be enough.
Lena, the process is almost normal, except that the mass turned out to be not quite granular. Well, nothing, next time keep in mind that you need a large grate in a meat grinder. And that for a meat grinder you don't need to freeze anything, but you need to dry up the leaves.
Congratulations, Lenochka, with the first batch of tea! Keep it up !




Quote: Natalyushka
Interestingly, have you tried to ferment greens for the winter? In theory, fermented dill should be much better than just dried
Natalyushka, I also thought about it. I'll have to try.
Olga
Lyudochka, thank you for the recipe that inspired the creation of tea. Unfortunately, apparently I did not read carefully, I ground a pear on a fine grate. But it seems like there are granules, they have been fermented for 2 hours. But after freezing, I twisted the currants and also for 2 hours, but without oppression. Hana to my tea? Of course, I just went to put oppression.
lappl1
Quote: Eva3
I dried my seagulls yesterday. This is how everything seems to be clearly written, but in practice it is so difficult to understand from the first time where it is that smell. Well, I think that somewhere around THAT got there. But one thing I can say for sure, it is all the same TEA, and not just brewed dry leaves.
Eva3, congratulations on your first tea! Nothing, just a couple more parties and learn to catch this smell!
Quote: Eva3
I put it for another hour and a half into a multicooker in a saucepan of 40 degrees of water. But the temperature of the mass did not reach 30, as she periodically pulled out, smelled, in short, controlled the process.
Eva3, it would be possible to do without a multicooker. I wrote that the temperature should not be artificially raised. I have 18 * in my house now, but I do not heat anything. I just wrap the pot of tea with blankets. Due to oxidative processes during fermentation, the mass heats up itself. So this warmth is enough for her. And blankets allow you to keep this warm. If the fermentation temperature is too high, we can lose the smell. Let it ferment a little longer, but the smell will be stronger.




Quote: Olga
But after freezing, I twisted the currants and also for 2 hours, but without oppression. Hana to my tea? Of course, I just went to put oppression.
Olga, no, everything will be fine, don't worry. Some tea makers do not put oppression at all. But I was convinced from experience that leaf tea is best done with oppression.
I feel that I am not the only one who will dry tea at night. I set it to ferment 2 hours ago. So, let's dry tea online.
Olga
That's for sure. I figure out when to start drying. The room is 26 degrees. I hope that by one in the morning I will smell this wonderful smell and start drying
lappl1
Quote: paramed1
Thanks so much for the recipe-review-research.
Veronica, to your health! Make and drink tea with pleasure!
Quote: paramed1
Secondly, the raspberry leaves are already drying, the strawberry and apple leaves are fermented.
This is our way! Three teas at once! Well done!
Quote: paramed1
I dry in an airfryer at 95 degrees and at high speed - last year I dried a bunch of greenery like that. Smell all over the house!
Thank you for sharing your experience with the airfryer, otherwise the girls asked, but I have no experience with it.
Quote: paramed1
Within 5 minutes, the husband brought a bunch of jars for ready-made tea from his household stocks, that's how he was imbued with usefulness!
Here's a fine fellow! So, the husband was caught by the smell? And I warned in the recipe with Ivan-tea that only because of one smell during drying, you need to make these teas ...
Veronica, congratulations! Now you will be useful with tea! And, most importantly, with your own!




Quote: Eva3
such a question, in the spring I had a lot of tea roses, I just dried the leaves. Does it make sense to ferment it? Or don't they do that with flowers?
Eva3, I read about Ivan-tea flowers, that they do not need to be fermented! Why - they did not explain. I think that due to the fact that they are very delicate, they may not survive the mockery with freezing / twisting. But if you have nowhere to put the petals and you have free time, then try it, and then share your impressions with us.




Quote: Galina Iv.
but I now feel that I have de-fermented, although yesterday I opened the jar with the first batch and the herbal smell slightly diminished and a fruity one appeared))
Galina Iv., it is you in the topic about Ivan tea wrote about the fermentation of fireweed. Most likely, you have got green ivan tea. Nothing, the smell will show. Do not touch it, let it stay closed in a dark place for a month, then you will feel a fruity smell.




Quote: annnushka27
Now there are strawberry and apricot leaves in the freezer. I will try to twist it in a meat grinder now.
Anya, if you haven't done it in a meat grinder yet, then slow down!
Girls! If you want to rotate the leaves in a meat grinder, then they do not need to be frozen! They can crumble!
They need to be dried before the meat grinder - then they will not turn into dust in the meat grinder.
In the recipe, I specially highlighted plants that cannot stand a meat grinder - currants and raspberries. So I began to freeze them, because then they easily turn into rolls and the tea does not crumble into dust!
And we wither all the rest and go to the meat grinder!
I already wrote in several posts above that the pear does not tolerate freezing well. But I don't know how strawberries and apricots will behave after the freezer. I haven't tried strawberries, because they perfectly granulate in a meat grinder. And the apricot does not grow here, so I also did not try it.
Girls, until you work out the process of making tea and understand its essence, it is better not to experiment. That's when everything starts to work out for one or two, then ...




Quote: Olga
I figure out when to start drying. The room is 26 degrees. I hope that by one in the morning I will smell this wonderful smell and start drying
Olya, you are warm, maybe you can start drying earlier. Be guided by the smell - if a strong smell appeared and the color became darker, then you can already dry it. In general, it is a pity that the smell cannot be conveyed on the Internet, otherwise I would have put my nose in your pot of tea.
annnushka27
Quote: lappl1
Anechka, if you haven't done a meat grinder yet, then slow down!

Late! Already twisted! The strawberries are dried, the apricots are fermented!

Quote: lappl1
And we wither all the rest and go to the meat grinder!

Bli-in, and I have raspberry and apple in the freezer!

I just brought black currant leaves. Dry? How long will it be all night?
Olga
Lyudmila, to me, please, to you. Yes, it would not be bad, this is me about the nose. I'm wondering, the pear leaves became completely black in 4 hours, and the twisted blackberry and currant leaves are green and do not think to darken. This is normal?




Anya, we freeze currants like
annnushka27
Quote: Olga

Anya, we freeze currants like
Well yes! Confused, I need to compile in the form of a table what is where. Many different plants grow with me, my eyes run wide! Today I noticed that walking down the street I was examining trees and bushes! I came to my mother, let's go to pick leaves and sniff, relatives are looking at me with suspicion already. I even smelled fig leaves!
Olga
Anya, how are the figs? otherwise I'm going to chop my own, maybe he even pleases with delicious tea. To understand, I had to print it out, and then I yawned about the grate in the meat grinder
GenyaF
Anh, I also look at all the trees-bushes))) and the godfather (beast) sprinkled some poisonous cherry with some garbage If it works out, then ask for Ivan-tea for divorce?
annnushka27
Quote: Olga
To understand, I had to print
I usually print, and now the printer is broken.
.
Quote: GenyaF
If it works out, then ask for Ivan-tea for divorce?
Zhenya, of course! We must plant our steppes with something!
lappl1
Quote: annnushka27
Late! Already twisted! The strawberries are dried, the apricots are fermented
Anya, well, how did they twist? Did you get the granules?
Quote: annnushka27
Bli-in, and I have raspberry and apple in the freezer!
Raspberry should be in the freezer, and for apple trees - extra body movements. They should behave well after the freezer, but next time it is better to dry them.
Quote: annnushka27
I just brought black currant leaves. Dry? How long will it be all night?
But currants, like raspberries, are put in the freezer. And then twist it with your hands. they do not tolerate a meat grinder.
Olga
Lyudmila, what do you think, if I put the fermenting currant leaves in the refrigerator until morning, will this affect the quality of the final product?
lappl1
Quote: Olga
Lyudmila, to me, please, to you. I’m wondering, the leaves of the pear in 4 hours became completely black, and the twisted leaves of blackberries and currants are green and do not think to darken. This is normal?
Olya, Done! Then you are with me too.
The pear leaves turn black cool. I wrote in the recipe that this is the darkest tea. I won't say anything about blackberries. If she is from the raspberry genus, then it will not darken much and will not - just a little. It is the same with currants - it changes color slightly. So it's okay!
Olga
Lyudmila, thanks for the answers, consultations
lappl1
Quote: annnushka27
Many different plants grow with me, my eyes run wide! Today I noticed that walking down the street I was examining trees and bushes! I came to my mother, let's go to pick leaves and sniff, relatives are looking at me with suspicion already. I even smelled fig leaves!
Anya, I recognize myself - today I cut off the leaves of tomatoes and caught myself thinking about their fermentation! I quickly threw it away from sin.
Anya, how does the fig smell? Interesting!
Girls, we will re-ferment all the plants here! Class !!!
And then the relatives will also thank when they taste the tea. So let them watch!
When I was making tea for the first year, I collected cherry leaves throughout the village. At first I asked and explained ... And now I don’t even ask - I go to everyone as to my home!




Quote: GenyaF
and the godfather (cattle) sprinkled some kind of garbage on a poisonous cherry
Zhen, that's a radish! Comrade does not understand! Go to the neighbors for cherries, like me. Maybe they didn't hunt?




Quote: Olga
what do you think, if I put the fermenting currant leaves in the refrigerator until morning, this will affect the quality of the final product
Olenka, I don’t know this - nowhere is it written about it! I will not speak in vain.
Although if you compare it with the dough, then it is put in the refrigerator and it goes through it well, it becomes even better. Maybe this number will work with our tea?
In general, I am in doubt. Have you already checked the smell? How does it smell?
Olga
I find it difficult to say about the smell. In an hour, the currants smelled pleasant to me.
annnushka27
Olga, Lyudmila, figs have leaves like leaves, they still smell the same to me. I didn't like the cherry at all by its smell.




Quote: lappl1
Anya, how did they twist? Did you get the granules?
Something scattered, something twisted. I'll take a picture later, now I can't, the children won't fit, every day they go to bed later and later.
My apricot is fermented from 18.00, the smell appeared, the color almost did not change. Can it dry?
lappl1
annnushka27, happy Birthday ! May all your dreams come true! I wish you happiness, good luck and all the best!
Quote: annnushka27
figs have leaves like leaves, so far they all smell the same to me. I didn't like the cherry at all by its smell.
And here I wrote how I check the smell - a few handfuls in a bag, shake it a little! And then the smell will appear! I don't know about cherries either - I don't have them.





Quote: Olga
I find it difficult to say about the smell. After an hour, the currants smelled pleasant to me.
Olya, yeah, she's such a currant - it always smells.
By the way, and I'm already cutting rolls, I'll start drying soon.

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