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

[natushka]

it's just interesting how they do it

natushka, this is the same Puerh.

[how PUER tea differs from other tea varieties]

Well, since PUER so occupies our minds, then there is little information about it, i.e. how PUER tea differs from other tea varieties.
The most important difference in terms of the effect on the body is that this is the only tea alkaline... the rest of the teas are acidic. When it enters the stomach, Puerh neutralizes the aggressive acidic reaction of gastric juice, thereby having a beneficial effect on the entire gastrointestinal tract. This means that for people with high acidity of the stomach, pu-erh is what the doctor ordered. Pu-erh tea taken on an empty stomach will not hurt the stomach. And in more detail about the properties of pu'er:

Pu-erh. What is so unusual about this tea?
First of all, in the technology of its preparation. Tea tree leaves are dried in the sun (sometimes up to several months), and then undergo a special fermentation, that is, natural or artificial aging. Puer got its name from the name of the area in China, where it began to be produced.
According to the fermentation method and, accordingly, the aging time, pu-erh is divided into shu pu-erh and shen pu-erh.
Shu puer - younger tea. It is credited with relaxing and calming effects.
Shen puer - mature tea obtained by natural fermentation for several years... It is known about varieties that have been aged over 70 years old! Chinese pu-erh tea is one of the national treasures in its homeland. Fermentation recipes are kept strictly secret. Numerous scientific works are devoted to the study of the properties of this drink. Puerh is called the tea of ​​beauty and youth.
Here are the properties of Pu-erh tea have been identified:
1. Eating Puerh promotes the removal of cholesterol from the blood, it cleans the walls of blood vessels. Promotes the prevention and treatment of atherosclerosis, coronary heart disease, normalization of blood pressure.
2. A cup of pu-erh after eating will help to digest fatty foods, relieve the feeling of heaviness in the stomach.
3. This tea is credited with anti-cancer properties... Professors from the Institute of Natural Medicine of the People's Republic of China have been researching the properties of puer for more than 10 years. They report that tea contains a variety of micronutrients that help fight cancer.
4. Puerh is very effective in the fight against obesity... Studies have shown that drinking properly brewed tea promotes fat burning in much the same way as medications.
5. Tea drink also helps to cleanse the body of toxins - it has a diuretic effect and prevents the formation of constipation.
6. Puer helps to reduce stomach acidity... People suffering from peptic ulcers and gastritis with high acidity are advised to take a cup of puer tea before meals.
7. Recently, there has been a lot of information that this tea helps to neutralize and eliminate harmful substances that enter the body when smoking... The polyphenols in tea neutralize the negative effects of cigarette nicotine.
8. With a hangover it is also recommended to drink tea, it removes toxins, gives strength and relieves headaches.
9. Proven anti-inflammatory properties of pu-erh... The polyphenols and tannins of this tea reduce the viability of bacteria in the human body. Tea also enhances the activity of the adrenal glands, which are responsible for the anti-inflammatory hormones in our body.

And a picture in the subject:



Well? Convinced? Boom to do?

[Counterfeiting Guide: How to Buy a 50 Year Old Puerh]

And more infa about pu-erh:
Counterfeiting Guide: How to Buy a 50 Year Old Puerh
How not to be fooled when buying old puerh? Can you buy really old puerh? Should you generally strive to buy only old pu-erh?

Perhaps some of you will end up in China, and the temptation to buy pu-erh in his homeland, and not exorbitantly in Russia, will be great. And then a kind grandfather in the tea market with shaking hands pulls out a "45-year-old" pu-erh from a special cabinet for guests of honor - and hands you with the words that in fact it costs several thousand dollars, but only now for you - 500, " that the gentleman knows a lot about tea. "
With 20, 30, 40, 50-year-old pu-erhs, the situation is like this:
Firstly, no manufacturer will freeze money for decades with an eye on the fact that in thirty years he will sell tea at exorbitant prices (if he lives). This is simply not possible in a fast-profit-oriented country like China. This means freezing capital for decades with an unknown result. The tea may go bad. To store it, you need areas with temperature, humidity, ventilation and personnel control. Or the most obvious: no one can predict the demand for pu-erh in ten to twenty years. Perhaps his popularity will fizzle out and he will cost a penny. In China, factories have warehouses for storage, but not for decades.
Secondly, it is possible that the old sheng pu-erhs (those that are green) exist in the world - in the amount of several pieces, in the private collections of Taiwanese oligarchs. But definitely not on the market in the public domain.
Thirdly, the technology for the production of shu pu-erh (which is black) was developed in the 70s of the 20th century, that is, 45-50-year-old pu-erhs simply physically cannot exist. 20-30 year olds - too, because no one makes old shu pu-erh on purpose. The whole point of its production is to imitate the very old sheng pu-erh, which has become so naturally over the decades, that is, to accelerate aging. Shu is ready-made, you don't need to stand it. After a few years, excess sharpness in taste leaves it, it becomes softer and deeper, but this is from 1-6 years, not 50.
Fourth, since 2007, all pu-erhs (like food) have been marked with a certification mark - blue letters QS in a square. So if they sell you a 45-year-old pu-erh in such a package, it means that the seller has no conscience at all :) Because other manufacturers at least try and fake antique packaging.
Fifth, age is not an indicator of the quality of puer. The first and foremost is the quality of raw materials and the region. Bad, cheap wine does not become Pinot Noir from old age. A good young pu-erh is tasty, even if it is 1-2 years old, and then it simply reveals its potential. I would like, of course, to have such a specific measure of quality as age, but everything is not so simple.
Sixth, one should not assume that it is in China that tea prices are objective.
The Chinese deceive the Laowai (foreigners) with a soul, and this is not considered something indecent for them, rather, on the contrary. Do not even think that you, without knowing a word of Chinese, except for Puer-Tiguanin-Dahunpao-Nihao, buy tea at its real price, as a local, moreover, versed in tea, could do it. But that doesn't mean you have to spend $ 500 on a pu-erh pancake that you don't know anything about.

In general, until I realized that if we want to make pu-erh, then we need a special room with a relatively constant temperature and 1 - 2 years of time (at least). Although N. Monakhov made tea similar to pu-erh in 3 weeks (she gave links yesterday).

[Ludmila]

Ludmila, thanks for the info about puer! Now I know that it is good for me, but for my father, for example, it is bad (acidity).

But back to my sheep, that is, to strawberries. I defrost, warm it up, I froze well overnight. Strong smell of grass. Is that how it should be?

[Tatyana]

I defrost, warm it up, I froze well overnight. Strong smell of grass. Is that how it should be?

Tatyana, well, the leaves just might smell like grass. They haven't been fermented yet. Did the leaves wither in front of the freezer?

No, I didn't wither.
I scrolled the frostbitten ones, it turned out to be good granules, put them in a measuring glass, 7 centimeters thick layer.
The mass is immediately well moistened. And it was compressed from a slight pressure.

No, I didn't wither.

It should have faded. Well, now we will wait. I hope everything works out.

Lyudochek, I don’t play puerh, let the fish smell like fish, not tea. I am never a gourmet and a conservative, let raspberry tea smell like raspberries, etc. So, I pass.

[let's hurry to dispel all these terrible beliefs]

Vika, I read that the right tea shouldn't smell like fish. Even puerh. That pu-erh that smells like fish is not right. Here is:

But the aroma of pu-erh attracts most of all. It is for the sake of it that most tea-lovers "enjoy" this exquisite and extraordinary drink. For those who try it for the first time, the smell of tea is often associated with sweetness and mold, for someone it resembles the smell of a damp basement or forest, village, swamp or even fish. But let's hurry to dispel all these terrible beliefs. This aroma can be the result of improperly prepared, aged or old teathat has been stored for years in store windows or in damp rooms. Unfortunately, most of the teas presented in our supermarkets with the name "pu-erh" will have this flavor.

The real pu-erh, the technology of preparation, aging and storage of which has not been violated, may smell of tree bark, fresh wood, "country house", earth, "old book", hayloft. In addition to these familiar aromas, there may be a slight fruity note. Tea can taste and smell like prunes and also have a slight nutty aroma.

And this is the quote "Tea Drinkers"

Smell, so it's just all the listed shades of mold. And green pu-erh, so to speak, not yet ripe, smells of fish. I have not personally encountered the smell of fish in pu-erh, but I will say for myself right away, I will refuse such a pu-erh even if they pay me for it! As for the smell of fish in other teas, this indicates a low quality of the product.

The smell intensifies. Less herbal, more enjoyable.

[Tatyana]

Tatyana, it's good . It is necessary to wait for the peak of the smell ... and to dry!

[lappl1]

lappl1, Beautiful avatar as a hostess.

Thank you, Tonya! I'm glad that not only I like her.

Luda, you have a NEW INTERESTING UPDATE! I love.

Linochka, thanks! I'm glad you liked it.

[lappl1]

lappl1, Lyudochka, what a beauty !!! mmmmm

I am weak in postmodernism, who is this? And in pu-erh technology too ... But I know something about the properties of teas. Most teas have these properties after fermentation for more than 6 hours.

I don’t play pu-erh, let the fish smell like fish, not tea

That's for sure. But! Today I once again tried to brew the purchased pu-erh, which smelled of fish. I already wanted to throw it away. I read about the correct brewing, made it and was surprised myself - there is no fish smell !! There is a smell of wood and a slight smell of milk, it turns out to be delicious. It is necessary to brew when small bubbles appear during boiling. The first time, pour 2-3 seconds and drain this tea leaves, then brew and drink, but also brew for literally 15-20 seconds. Another point - the pressed pu-erh needs to be slightly disheveled so that it can be washed all over the first time. For the sake of interest, I'll try to do it in the summer, although there are still white, green, red and oolongs

Yours smells of purchased fish, but mine is out of the oven

[Tatyana]

and from my oven

Tatyana, this is because the leaves were not withered. We've discussed this before. Excess moisture in the leaves does not allow the fermentation to pass qualitatively. Sometimes it doesn't go away at all. In this case, the protein present in the leaves during fermentation begins to rot. Protein - fish is an obvious association. So, withering the leaves is a must when making tea.

Lyudochka, what a beauty! mmmmm

Thank you Checkmark!

I am weak in postmodernism, who is this?

Lina, yes me too. It's just that there was a picture on sites about tea.I liked it, so I took it as an avatar.

And in pu-erh technology too ... But I know something about the properties of teas. Most teas have these properties after fermentation for more than 6 hours.

Probably so. But I was impressed by the alkaline reaction of pu-erh tea from other teas. Well, the fact that our tea does not have caffeine, so you don't have to bother with pu-erh at all. But with an abundance of raw materials and a desire to experiment, why not try it. But for the most part, we first need to fully understand our technology and try not to violate it. Many, for example, do not want to wither their leaves. Or tea is dried in dryers at a temperature below the permissible one. Or they ferment tea by heating it up. The Chinese would have shed a tear if we were taking liberties.

The smell seems to have passed. The tea is almost dry. It smells nice itself
I'll taste it tomorrow, can’t I already?
Maybe I'll get another 100 grams. But we already have frosts, -4.

[natushka]

I read about the correct brewing, made it and was surprised myself - there is no fish smell !!

natushka, great! Indeed, the brewing procedure is very important.
We also do not always brew tea correctly. For example, I can brew tea with water from a kettle, which has long boiled and puffed on the stove for a couple of hours. I know what's wrong. And I feel that the taste of the tea is not the same. But I hurry and do what is not right. Then I scold myself. And still a lot depends on the water with which we brew tea. Mine, for example, is very tough. I'm waiting for frosts to freeze water and make melted water. I know that the tea will be much better. And you need to filter water. But in our village, filters must be changed almost every week. The first time we did it, then we stopped - you can go broke on some filters. We tried to make them ourselves, but it's not that. The way out is freezing. But the freezer is always full, so in the summer we try to take water from the monastery. She's very good there. But now those with whom we travel in the summer to fetch water have moved to Moscow for the winter. So in the off-season the taste of my tea is significantly inferior to summer and winter.

Twice it is advised to brew green tea. I do not like the brew, but what I do turns out to be wrong.

[Tatyana]

The smell seems to have passed. The tea is almost dry. It smells nice itself

TatyanaThe dried tea should be practically odorless. But if it smells good now, then it should be all right.

I'll taste it tomorrow, can’t I already?

Of course you can ... But then you need to dry it in a bag and put it away for a month or two. There he must still stand.

Maybe I'll get another 100 grams. But we already have frosts, -4.

Tanya, you just need to dry up the leaves. Tea will be much better.

Twice it is advised to brew green tea. I do not like the brew, but what I do turns out to be wrong.

Tonya, I once loved green tea for a long time. And she always brewed it at least 2 times. And it takes longer to brew than black. My sister taught me this (then the Internet was not yet). And there is also not the right green tea packed in a beautiful package, but in fact it is a marriage. Such tea will not save anything, even correct brewing.

[People,]

People, I've got it all through ... I got a little distracted - the temperature jumped to 130 in the oven, but, however, the last 10 minutes.
Now dries up in a switched off oven.

the temperature in the oven jumped to 130, but

Tanya, this temperature is good at the very beginning. And also not for long. Then the tea has a honey-caramel flavor. Well, you try, tell me what happened there. Hope everything will be all right.

Girls, here's a picture on the topic of brewing tea. True, sheet.

Yes, there are subtleties everywhere. Thank you Lyudochka for the information!

To your health, Tonechka! Glad if the information comes in handy.

I do not get it. Everyone admires Lyudmila's new avatar, and mine is the same. Why?

When making tea, I always drain the first tea leaves (I already wrote about this), but I pour in an incomplete teapot, and by one third, I pour it through a fine sieve, return the leaf to the teapot.

came from the dacha and there are no leaves
but I made chicken breast for cheese-drying, I will do the same with the loin right now

Everyone admires Lyudmila's new avatar, and mine is the same. Why?

Alla, miracles! I also don't understand why this is. Nothing, and you will appear in a new guise.

When making tea, I always drain the first brew

Alla, it means that you learned this secret earlier than some of us. I read somewhere that you need to drain the first tea leaves. Firstly, it flushes possible and unwanted dirt from the tea. And secondly, this is how the tea is prepared for brewing. Steaming at the beginning, it opens better later.
And if you drain the tea leaves from our granulated tea, then I think that this is an extra operation. Firstly, we do not have a mass production of tea, when tea leaves for withering and fermentation are often spread on the floor and can be contaminated. Secondly, granulated tea very quickly gives itself up to water and we can "throw out the baby with water".

came from the dacha and there are no leaves

And the pine?

but I made chicken breast for cheese-drying, I will do the same with the loin right now

Checkmark, you are silent about the raisin bread that your husband baked. Did it work out?

Lyudochka, nope, I don't want pine needles now. In spring I will try young shoots. And the bread turned out even quite good, over the weekend they ate it in the country, mainly with milk

I opened a website in Google, here is a new avatar. but the Opera is old. How shoud I understand this?
We have sharply colder, a very strong wind, it howls right outside the window. So I think it's time to change the autumn bouquet to a winter landscape.

Lyudochka, I've just read 10 rules for tea.
One of them was, do not drink on an empty stomach. And in the morning I always drink OUR tea without anything and go to work ... wrong ??

[francevna]

francevna, Allochka, it's a bit early winter came to you, and such titmouses flew to me today, so they are cunning, they did not eat bread, but pounced on bacon

but the Opera is old. How shoud I understand this?

I have not used opera for a long time, for two years, so I don’t know what to say. The son of a computer scientist said that she was not an ice. Although I sat on it for a long time. I returned to the Internet explorer, once started with it. Fully satisfied so far.

We have sharply colder, a very strong wind, it howls right outside the window. So I think it's time to change the autumn bouquet to a winter landscape.

We also had a minus today, so winter is not far off. It is definitely necessary to change clothes. Well, avu, if you are in the mood.
P.S. While writing the message, and you, Alla, already with a new avatar. Congratulations ...

and such titmouses flew to me today, so they are cunning, they did not eat bread, but pounced on bacon

Yes, titmouses are like that. They do not refuse lard. we also hung up the feeder. A lot of birds arrive. But most of all titmouses and sparrows eat.

One of them was, do not drink on an empty stomach. And in the morning I always drink OUR tea without anything and go to work ... wrong ??

Most of the advice there suits us. And our tea is not like that. Fireweed, for example, has mucus that envelops the lining of the stomach. So drink it.

In general, you need to have breakfast ... At least with tea, at least without.

Everyone's asleep again! Climb! It's time for someone to go to work! It got colder here too, today we went for a walk with the child at 6 in the morning, and there it was -26! There is already a haze! Well, this foal at least jumps like a kangaroo, dives with a running muzzle into a snowdrift, washes, probably. he jumped, came home, grabbed 6 pieces of chicken necks (a snack before breakfast), lies in the kitchen, monitors whether his grub is warmed up correctly. AND WE HAVE A DAD ARRIVING HOME ON WEDNESDAY, here!

[Ludmila]

Ludmila, Alla, with new clothes girls!

made chicken breast for cheese-making

Tell me, Checkmark, or stick your nose where to look. Already defrosting ...

AND WE HAVE A DAD ARRIVING HOME ON WEDNESDAY

Elena, happy for you!

And we have winter sneaking up: yesterday afternoon -7, now -8 and rare snowflakes are falling, and at home country tea and cabbage pie.

[vvagre]

vvagre, Valya, here is the recipe for the breast https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=395326.0

[elena kadiewa]

elena kadiewa,

AND WE HAVE A DAD ARRIVING HOME ON WEDNESDAY, here!

Lenochka, I'm glad, very happy for you !!!

... Everyone admires Lyudmila's new avatar, and mine is the same. Why?

Alla, happy new ava! You must click the round arrow at the end of the line to update the loading of the line.

Ladies, finally I have a decent mix) Yesterday I came up, such a fairy tale! Niece appreciated, immediately asked her to give home. I remember how I did it - even when drying in a bag, it is necessary to ferment the ground for another 2-3 hours. And when you dry it right away, the fishy smell goes. I will have one more fishy one, I remember that it smelled a couple of times when I was drying, the rest was normal.