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

tea sweats in the bag when defrosting, the first time happened by accident

Alla, I'm talking about another sweat. When the leaves are put into a bag after harvest, they are tied and kept for a day or two. Some girls warmly try to put this package. The smell of the leaves turns out to be wine, they become hot. If you then also ferment (I did this), then the tea turns out to be not so aromatic and tasty.

I do everything with great love, I only wait for a positive result. Maybe it depends on the mood for the result?

Without this, definitely nowhere ... Attitude and love in our business are very important.

Oksana, where from siberia?

Trans-Urals, West Siberian Plain)

Linadoc, thanks, otherwise I was already thinking of pouring more water into buckwheat)

Lyudmila, the freezer, because I wouldn't twist the leaves for sure, even with an electric meat grinder ... Next year I'll try the classic version) And now I haven't picked up strawberries anymore, it's already real winter ...

[Oksana]

freezer because the leaves would not twist exactly, even with an electric meat grinder

Oksana, It's clear. The leaves twist much better with the freezer. But before the freezer, you need to wither the leaves.

Trans-Urals, West Siberian Plain)

Hi, we scared Oksana that we would tear up porridge for her from the Russian oven, so she does not give out her exact location

I don't even know now, after looking at these photos, if I love tea so much

Lyudochka, we love him, but with a special, quivering love

Again they got caught in sweating ... In a closed bag in the warmth, but not in the heat, the leaves behave well for 6 hours, well 10. And then whatever you want can start, both mold and overheating, because they cannot live without air for a long time for the correct course of the process. I once wrote about this for a long time, since I had a very familiar old woman for a long time, she used to procure some medicinal plants. And then everything worked for her, and how!
And sweating, as it seemed to me, does not affect the taste of tea. Only more body movements. And in the season of the garden-garden, you try to reduce unnecessary body movements to a minimum, and so by night the arms and legs live separately from the head.
And in the freezer, the leaves can lie for a long time and nothing will happen. I had the last cherry for about a month, and it turned out to be a very aromatic tea.

Hih, we scared Oksana that we would tear up porridge for her from the Russian oven, so she does not give out her exact location

Kurgan suburb) - pure Trans-Urals, for me this is the exact designation)

And my buckwheat porridge turned out, with meat, lepota, Linadoc, thank you for the recipe! And then I was worn out, how much water is in buckwheat))

With sweating, there is just an order of magnitude less fuss than with turning leaves, that's why I do it - I put it down and forgot it for a day. After 10 hours, the leaves do not smell, at most in a day, more often after 2 - such a funky smell - you don't even think that the leaves are there, rather the fruits are outlandish.

Maybe you should open a Temka with recipes from the Russian oven. And then in the spring you come to the village, heat the Russian stove and the heat disappears, sorry. But I don't know how to cook and what to cook in it.

Yes, that would be great, I also looked on the Internet, very little information. at least look for some granny to teach)

girls, each of you has different stoves, you heat them differently, that is, the pace.different, I think that it is you yourself who will find your cereal-water proportions by trial and error. It's not an oven where I turned it on at a certain temperature
I was born and raised in the village, so I remember that my mother always cooked broth there, but at a certain time so that the coals went out, and then only cooked it on the gas stove. Milk was put on cottage cheese, but it was already set late, in the late afternoon and in the morning they took it out.

My friend has a Russian stove. She cooks everything that requires languor - duck, meat in a piece, cabbage soup, porridge. He even bakes something, but rarely - observes the figure.

It is for sure that the temperature is different, and my size is quite small, it is for cooking, and not for heating, for him the stove must be heated.
And I just began to quickly start the dough in the morning in order to bake the rolls, they love mine very much, and the deliciousness is indescribable in the stove after all) Here's still to stock up with cast iron, otherwise one is not enough, it is inconvenient in the pan, although I adapted to cover it with foil on top, and then already a lid. so that the water does not evaporate. I will have to try the shangi, they must bake quickly, especially since I bake while the fire is still burning - then such a ruddy crust turns out to be dense, crispy) - the saliva flowed))
And overnight I put the crackers to dry - they dried out, but without roasting, like in the oven.

I have leaves in the freezer that I have not wilted beforehand. Can you do something like that? Can dry it after defrosting? Most likely, I cannot twist, the meat grinder does not twist, I will cut and make sheet.

[annnushka27]

annnushka27, I made several batches without withering, through a freezer, leaf, and let everyone forgive me for not observing the technology, but the tea turned out superb.

[Anya]

Anya, Galya, for leaf tea, the leaves do not need to wither if we decide to freeze them. In the recipes I wrote that you can make loose tea through the freezer... And granulated without withering will not work - there will be too much moisture. And a large amount of moisture for fermentation is not very good - it may not go at all or it will go poorly. Therefore, if we decide to make granulated tea from frozen leaves, then they must first be wilted. But in a sheet, we, with all our desire, will not squeeze out a lot of moisture. So, Anya, do as you have planned. You can keep the handles and after defrosting, walk over the leaves with a rolling pin. Then there will be little juice, just enough for fermentation.

[Veronica]

Again caught on sweating ...

Veronica, Oksana, it seems to me that if you make tea with sweating, then after that you need to twist the leaves and dry immediately, because the fermentation in the bag is going on in full. Ferment 1 - 2 hours maximum.

I had a very familiar old woman for a long time, she procured some medicinal plants. And then everything worked for her, and how!

Veronica, I remember this post. We began these experiments with him and Galina's message. Only I remember that that granny thus extracted juice from the leaves for her compositions. But she didn't seem to make tea. For juice, this is probably a good option, but with tea I did not go very well ...

Ferment 1 - 2 hours maximum.

But it turns out that it is still necessary to ferment - we have already discussed this issue, then we came to the conclusion that it is possible without fermentation after the freezer, but without it the smell of smoked fish appears. Even if the leaves are sweating for a couple of days.

the smell of smoked fish and appears

the smell of a fish appears if the leaves have not been withered, and then twisted in a meat grinder. Leaf tea would not have a fish.

Oh, I don't even think about the sheet - on the machine about the granular)

[Oksana]

Oksana, I remember what you do granular. that's why I write that you would not have "fish" in your granulated, if you had previously wilted the leaves before the freezer.

But it turns out that you still need to ferment

But traditional green tea is made without fermentation at all.There, the scheme is as follows - collecting leaves - withering - frying (steaming) - twisting - drying ...

Thanks, understood)

Luda, and I mean the same. If you sweat the leaves for tea, then you need to follow them and keep them in the bag for a short time. And the juice is better extracted from them, but we need to dry them on the contrary. In principle, the taste and color ... But it's easier for me to wither the leaves, all according to your original technology. And the tea is great. And they do not seek from goodness.

[Veronica]

It's easier for me to wither the leaves, all according to your original technology. And the tea is great. And they do not seek from goodness.

Veronica, exactly! It seems to me that we will not surpass the Chinese in this matter. Our raspberries are their technology ...

And I never tried the sweating method ...

[Anya]

Anya, and do not regret it. The Chinese don't do that. On the contrary, they try to bring the leaves from the plantation for processing as soon as possible. And in hot weather they try to collect the leaves almost at night, so that they do not overreach. I trust the Chinese in this matter. and not only in this matter ...

[Veronica]

Veronica, now we have you with an avatar. Congratulations !

[what to make tea]

Girls, I continue to read "Site about tea". We already wrote here, what to make tea... Here's what an experienced and experienced tea-man thinks about it:
Basically about teapots

Teapot shape - a question of principle. I tried different versions of teapots, and despite the opportunity to buy a teapot of any modern shape, I came to the conclusion that the perfect teapot for making the most delicious tea - ROUND... I don't want to attract the opinions of authorities and go into scientific research that a spherical surface evenly reflects energy flows, that they are focused in the center, that unique thermal effects occur, well, etc., etc. ... I will just repeat : the best shape of the teapot is the BALL (or as close to the ball as possible).


Clay Chinese teapot. Very correct and very very small

Some more fundamental points:

A) There must be a hole in the lid of the teapot... If it is not there, then during brewing, the tea will “choke”, over-brew, it will lose its aroma, and its taste will be “empty”.
B) The lid of the teapot should be tight and well fitted... The inner edges of the lid should resemble a cylinder, which should go quite deep into the kettle. Otherwise, when the teapot is tilted, the lid will simply fall off. For example, I broke more than one beautiful (but wrong!) Cap in a similar way: - (((
C) Pay special attention to teapot spout... First, it must be high enough (at or even slightly above the top of the teapot). Secondly, he must to adhere to the body of the kettle at an angle of about 30-35 degrees... If these conditions are violated (the spout is located low and / or at a large angle), then using such a teapot will be sheer torment - water from the spout will gush with terrible force, pour over the edge (lid), it will be possible to pour only half of it, etc. ...
D) It's good if the end of the teapot spout is rather thin (tea pours in a thin stream); and in the place where the spout connects to the body of the kettle, there is not a solid hole, but a kind of lattice. These two design features will very well protect you from extra tea leaves falling into the cup.
D) Pay attention to the handle, for which the teapot is taken. Most often it is located on the side (in the East - sometimes from above, which is much more convenient) and has the shape of the letter "C". Immediately, we note that the larger the teapot, and the more correct the shape of the handle (the closer it is to the semicircle or the letter "C"), the WORSE and more inconvenient to take the teapot. Remember: the most comfortable handles are always asymmetrical; either the upper half (support under the thumb) or the lower half (support under the middle finger) of the handle should protrude much more.
We also add that It is best not to wash the teapot, but only to rinse it with water... For teapots made of clay (especially unglazed ones), this is acceptable (since.imperceptibly ;-))), but porcelain and earthenware teapots quickly acquire an untidy appearance due to the brown coating of the "tea stone", drips, etc.
In fact, a true tea-lover simply has to give up all these untidiness, since the correct taste of tea is much more important than the ugly-looking teapot. But if you still have an urge to wash the teapot, then in no case do it with soap or some kind of detergent - the taste of tea will be killed 3 infusions ahead! The only possible option is to scrub the "tea stone" with regular baking soda, and then thoroughly rinse the kettle with warm and then cold water. And in general, the less often you wash the teapot, the better!
Let's summarize: the faithful tea-lover should have a set of the correct round teapots of various sizes and materials for all occasions of his hectic tea life.

And I found these teapots on the network:

Thank you Luda, very interesting and informative!
All the teapot is not mine! Hurray!

[Anya]

Anya, I'm glad you liked the information. I was also glad that there was no need to wash the kettle from the inside. Because I have just such a correct teapot (Chinese). And I abandoned it due to the fact that it was difficult to wash it inside - my hand could not get through. Now I'll get it for use.

Girls, and here I dumped a heating pad on the kettle. More precisely, not for a teapot, but for my big favorite mug (this is not quite a mug, but a bouillon dish - as it turned out, I'm not the only one using it for other purposes)))
So, I boast that excellent tea is obtained with a woolen heating pad! (I used to wrap it with a towel) True, this is not a Chinese ceremony at all, but I really like it - the tea is rich, dark, delicious!
By the way, the other day I opened a jar in which I poured tea that did not fit during sorting (that is, after drying, I scattered tea into containers, and what remained "neither here nor there" - a handful - was poured into one jar - all varieties, types, burnt, successful and not very good.) So, it turned out to be well, sooo delicious tea!

P.S. I reread what I wrote - probably my delight about the heating pad on the MUG is not very clear). I just brew tea mostly for myself - in a cup, I rarely use a teapot.

and today I really liked the raspberry + strawberry granules tea !! mmmmmmm
my relative quickly recovered from allergies yesterday (thank God), but yesterday she liked raspberries the most)

Galya, well, thank God! Give her more tea!

[Linga]

and here I dumped a hot-water bottle on the kettle.

Linga, Hi ! Long time no see. This is the type of heating pad?

I opened a jar here the other day, into which I poured tea that did not fit during sorting (that is, after drying, I scattered tea into containers, and what remained "neither there, nor here" - a handful - poured into one jar - all varieties , species, burnt, successful and not very good.) So, it turned out to be well, sooo delicious tea!

I also have such a jar. Indeed, this tea is very tasty!

Yes, she herself will not drink it, she remembered the reaction, we laughed with her today straight to tears:
She- oh, that's why you offered me, this one seagull, the other, and she herself studied the side effects. So write-allergy to pollen in allergy sufferers, but they survive)))

but I gave her husband a jar)
Tonight I hanged ... chicken breast and balyk (dry-cured), and tomorrow bread (loaf) will be baked, I don't really recognize myself

Lyudmila, while clarifying her message, you have even brought a photo))))
No, a heating pad, like a kettle, just a smaller size. (I photographed her and wanted to brag about it "in all its glory", but I can't get over my smartphone - it's smarter than me :-), I just can't insert a photo from it)

she herself will not drink it, she remembered the reaction

I just wanted to write that you will get more, but here:

but I gave her husband a jar)

Such is our joy - TO GIVE YOUR TEA!

they even brought a photo

This is not my photo, from the net. I'm thinking of doing something similar. Otherwise, it’s not hot in my house in winter and the tea cools down quickly. I liked these heating pads:

Interesting heating pads, but, in my opinion, the size is too small)))

Well, they can be made in any size, for your cups.

It is, yes! There is where fantasies roam. And there should be enough time for handicrafts for "long winter evenings" ... until the new tea season begins)
By the way, Lyudmila, I didn't say hello! Sorry! (all thoughts were on how to outsmart the phone). I do not disappear, I read the topic regularly, I just rarely write. And so, I am with you all! (today I found a bag of fireweed in the freezer)))

Exactly! And also give along with tea and a cup. A cool gift will turn out.

A good idea! And tea, however, is somehow quickly given away ... even leaf)

This is true! That's why I make a lot of tea. So, next year you need to make a plan - WHAT, HOW MUCH, TO WHO ...

and for tomorrow baking of bread (loaf) is planned, I don't really recognize myself

Checkmark, I'm straight with you proud of proud of. It's time for me to return to the loaves. I haven't baked them for so long. As the tea gardens began, I switched to HP.

[Galina]

Luda, thank you. I have long wanted to insert an avatar, but I sit with a tablet all the time, and I don’t get to attach a removable HDD to download a photo. Yes, and downloaded the wrong thing, then I'll change it to my favorite dog.
And my HP is working, the bread is fermented with sourdough, the slow cooker makes yogurt, and here I am again all in summer. Today I took out a drawer-country first-aid kit from the closet, so the dog sniffed it and ... sat down at the entrance door, like let's go! And I have planned for today the disassembly, sorting and census of seeds for the new season. And we also need to draw a plan of landings on the laptop ...
Galina, I also have strawberries with raspberries, ratio 60:40. Delicious! But different raspberries give different tastes. And for some reason, unexpectedly for me, forest raspberries are less fragrant than remontant garden ones. This is strange. Next year I will try to collect wild raspberries in another place.

[paramed1]

paramed1, Veronica, since the conversation about seeds has begun, I advise the Thumbelina tomato variety, this is a cherry variety, all the branches were hung with them, and it tasted just like sugar! ADVICE! I bought another variety such as cherry, the Dutch Johnson seeds, the name Summer Dream, were not at all so fruitful and sour.
Thumbelina, in my opinion, is from Search.
As for the peppers, Pharaoh pleased (swallow type, oh, as she said)
Of the cucumbers, Dubrovsky surprised from Gavrish, all the branches had already withered, and he stood green and still gave fruit, almost until October. When they just began to ripen, I thought that salad dressings, they are thin, but long, although it is written that they were universal, pickled and salted with caution, I thought that they would not be crispy, but no, behold, that's great! I did not have time to take them off, a day later full-fledged cucumbers grew.

[Galina]

Galina, thanks for the advice. With tomatoes, everything is difficult for me, they grow in the open field, so only standard ones. I try different cucumbers all the time, but mostly parthenocarpics. Pharaoh know, good. And Babayk's favorite cucumbers are called, grandchildren adore. I'll try Dubrovsky. Wait, I'll rewrite all my seeds and spread them! And then I’ll take them out all winter, stroke the bags and rejoice.

And then I will get them all winter, stroke the bags and rejoice

our person
I wrote down Babayka for myself.