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

Alla, Veronica, you have very nice avs!
And I mainly eat rye sourdough bread and the children respect him more, and for my husband I make whole grain wheat in half with flour 1c. But I have half a ton of this and that a day, so I have to bake every other day.
Today the barberry with apple, pear, black chokeberry and sucker was a masterpiece, both in color, in aroma, in taste !!! Sweet and sour with light astringency and pronounced aroma, reddish brown !!!

Galina, no need to change! And in general, you need to know what our tea-makers look like. And what about the household - so who will you lead ... Here they will teach you this! If you don't want to, but to machine tool you will tear the stove! I know from myself ...

[Alevtina]

Alevtina, thank you, very, very valuable and interesting information! I have leaves in the freezer, I'll try to cut them on a noodle cutter, on large "noodles". I think it will be good, the leaves will just be crushed and cut. If only it worked, otherwise I cut it with a knife and scissors last time, rubbed the corn.
For me this is relevant, because my old manual meat grinder is constantly on strike when it sees leaves, although I like tea in granules more.

I eat mostly rye sourdough bread

Lina, I haven't matured even before the leaven. Just while I'm reading about her, I think that everyone who bakes sourdough bread is practically heavenly inhabitants ...

barberry with apple, pear, black chokeberry and sucker saw - a masterpiece,

Cool! I can imagine what a masterpiece it is, if only the apple tree, pear and black chokeberry familiar to me in tea give gorgeous tea! And I don't have barberry and sucker. I think that they play a significant role in this tea.

and you will pull the stove to the machine

I had 4 men in my house), so I called me Martin all the time
oh, I'll go and I'll have some tea

[Anya]

I'll try to cut it on a noodle cutter,

Anya, try it and sign for us. if you like it, then you need to think about purchasing a noodle cutter. I'm wondering if the leaves will wrinkle there?

[Ludmila]

Ludmila, blin, straight hands itch! No, well, since tobacco cuts, then it must cut our leaves too. My Italian is just like praise.

Lina, I also bake sourdough, but rye-wheat, I taught everyone. Yours, by the way, also baked, and very well. I started to bake in the oven with it, that is, I returned to it, I combine it with a bread maker. I love wheat, but ... I rarely bake, if only guests are expected.
I also want barberry, I have it small, dead, but prickly, an infection! And no one in the village has ... There must be delicious tea.
And on the avatar is a dog that is a vestik Our ophthalmologist looked at this photo and decided that it was something big and scary. Asks her husband at the next appointment a month later: how is your dog, how do you cope with it? He didn't immediately understand ...

Well, since tobacco cuts, then we must cut our leaves.

Of course, it will cut, I don't even doubt it. And I would also like to press properly ... Then it will be quite simple for us to make tea. And then in the summer I seriously conducted experiments on an old washing machine - they failed with a crash - the leaves came out through the squeezing drums like new ...

Our ophthalmologist looked at this photo and decided that it was something big and scary.

And what's wrong with the photo? Such a cute dog!

Girls, I brought you information from a male tobacco site. to entertain you. Well, what to take from the peasants? They don't mind the noodles.And so the noodle cutter after cutting the leaves will no longer be good to cut the dough into the noodles afterwards. After all, ruin the noodle cutter. It will only be a dough sheeter and a crushing machine, but no longer is a noodle cutter.

[paramed1]

paramed1, the most beloved breed of dogs, so I want this, it's a pity we can't, we have two cats! Such a kind face

[Alevtina]

Well, what to take from the peasants? They don't mind the noodles.

Alevtina, if we do not feel sorry for meat grinders for tea, we buy them specially and think about semi-industrial meat grinders, then we will not regret the noodle cutter. And we took the Old seriously, because we are sick with tea, like those men with tobacco. Look, Anya's hands are already itching ... I would have itched too. The leaves are still in the freezer, but the noodle cutter is not.
Alevtina, in fact, many thanks for the information we need very much. Apparently, you did not make tea, otherwise you would also have taken the information seriously!
P.S. And I understand those guys ... Cutting leaves is not an easy task.

Oksana, you must have all your favorite dogs! And cats too. The daughter will bring someone else ...

[about warming up the teapot before adding dry tea]

Girls, I continue the topic I started yesterday about making tea. Let me remind you that I wrote yesterday about water and boiling it. Let's talk today about warming up the teapot before adding dry tea... I quote comrade. Shumakov from the "Tea Site":

STEP 2 - We warm the teapot. A teapot warmed up before brewing is a very essential element in brewing technology. In a cold teapot, the brewing temperature can drop by 10-20 * C, the brew is heated unevenly, the brewing mode is violated (if smartly, the “temperature / time” graph looks completely wrong), which has a very deplorable effect on the result. There are three basic rules to follow when heating a teapot:
1) Teapot should be warmed up evenly, not so that one side is hotter and the other colder. And then the tea leaves will turn out to be one-sided ;-)))
2) Teapot should not be very hot, it should be about the same temperature (maybe a little colder, about 5-10C degrees) as the water with which you are going to brew tea. With strong overheating, the tea leaves can simply “burn out”, lose all their qualities.
3) Ideally warmed up the teapot must also be dryas in a wet teapot the extraction process starts prematurely, which can impair the taste of the tea. But, in general, it doesn't matter ;-))

Here two main ways to keep the teapot warm:
A) Traditionally accepted in the East - dip the teapot whole in a container of boiling water (of course, not in the water with which the tea will be brewed later) and hold there for 1-2 minutes. If there is no suitable large container of boiling water at hand, then you can simply pour boiling water from a teapot into the teapot, it is only important that there is enough boiling water to rinse and evenly warm the entire teapot. You can pour boiling water over the teapot over the sink from a separately boiling ladle ... In general, the methods of pouring boiling water over the teapot are endless, the main thing is that there is a lot of it (boiling water), and that the teapot really gets warm inside and out.
B) You can warm the teapot dry... You can heat it in the stove oven, you can gently heat it over a gas burner (this method is worse, since it is almost impossible to achieve uniform heating), but my favorite method is to simply put the teapot on top of the kettle lid in which water is boiled. At the same time, I put the teapot on the fire together with a cold teapot, and therefore they are warmed up at the same time, and the temperature of the teapot is usually almost equal to the temperature of the boiling water used.
Possible and combined options... For example, V. Pokhlebkin recommends that you first rinse the teapot properly (3-4 times) with boiling water from a ladle, and then dry it upside down (1-2 minutes) over gas.

Girls, how are you doing? I just pour boiling water into the kettle a couple of times and pour it out. And now, when we heat the stove, I put the kettle on a pot of water in advance. So my kettle turns out to be properly hot and dry. In the summer, when the stove is not heated, I limit myself to double rinsing.

To be continued...(tomorrow)

Luda, here you are quoting a bunch of everything from the site about tea, but we will be lazy and we will not read anything there ourselves ...

In short, I've already ... experimented! In principle, I don’t mind the noodle cutter, because they don’t want homemade noodles, I only use rolling, but everyone drinks tea. Your hands are pitiful. And I have already ditched the electric meat grinder with leaves.

How to understand choked or not? I took 10 leaves at once, like crumpled, wet ...

Yes, here's another, help yourself! Pies and buns!

Veronica, I am a teacher with great experience ... Therefore, I know that primary sources are rarely read - only notorious excellent students. And most students tea makers will not read the information on the "Tea Site". And so, in portions, whether you want or not, the majority will read it.

How to understand choked or not? I took 10 leaves at once, like crumpled, wet ...

Anya, you are smart! Well done! Once wet, it means they choked! But you, it seems, did not dry them in front of the freezer ... And they look so beautiful, exactly. Have you cut everything? Are you going to ferment now? Or so, a small amount for the experiment? Now I would shake my hands around the leaves like cabbage.
And the rolls are a feast for the eyes. What test? With what?

Luda, you guessed it, here I am that excellent student. In fact, there was once. Fundamentally I do not read your excerpts, I leave the acquaintance with the "primary source" for later, for sweets, when a blizzard is circling outside the window, and I am in an embrace with a kettle, in socks that I can’t tie (using a new method, in a spiral) I will carefully- read carefully both that site and Pokhlebkina, prepare for the new season ... I always love to read and study everything. As at 3 years old I started, so since then I have not stopped ...

I guessed right, here I am the same excellent student.

aha! Gotcha! well hold on! I will take the exam ... I will announce the exam date later ...
I also like to read. And more. Moreover, there are different sources on the same topic - about 5, no less ... Also a teaching habit ...

[Ludmila]

Anya, you are smart! Well done! Once wet, it means they choked! But you, it seems, did not dry them in front of the freezer ... And they look so beautiful, exactly. Have you cut everything? Are you going to ferment now? Or so, a small amount for the experiment? Now I would shake my hands around the leaves like cabbage.
And the rolls are a feast for the eyes. What test? With what?

Ludmila, but did not dry out, so the moisture was easily released. No, this is all that I cut, once, the children are still awake, the youngest came running, let me twist and shout, in short, I quickly turned this case down. I use the noodle cutter when the younger is not at home, and both of them have been sitting at home for a week now, getting sick.

Patties with potatoes. I always have pastry from Chuchelka pies with cabbage , this is my favorite recipe for butter dough, only I change the amount of sugar. Vanilla buns and more sugar in the dough.

I also love to read and study everything, but there is not enough time!

And I, too, once taught children ... Office work. And music ... And I also read a lot, I got used to it since childhood. It was always allowed to read any literature, so I read some children's books later on Balzac ...

Anya, in general, the method has the right to be! Only the leaves need to be dried before the freezer anyway. Well, nothing, we will keep in mind next year. Maybe I'll buy a noodle cutter.

and both of them have been at home for a week now, sick.

when to have time for everything, if the kids are small, and even get sick ... And you also have rolls - you have time to bake pies. Well done! Let the kids recover faster!

I always have butter dough from Chuchelka pies with cabbage,

Anya, thanks for the link. I made this dough once - strictly according to the recipe. And it seemed to me very sweet for pies with cabbage. So I gave up the recipe. try again, reduce sugar. but there are so many cabbage that I no longer know what else to do with it. I really like the jellied cabbage pie. But he is already boring.

I love jellied cabbage pie. But he is already boring.

What is the recipe?

It was always allowed to read any literature, so I read some children's books later on Balzac ...

Straight about me! At the age of 11, I was enrolled in 3 libraries. I remember my mother's surprise when she saw Zola and Maupassant at my place. She was very surprised to learn that the librarian gave it to me. True, she did not forbid and did not resist, she allowed to read ...

What is the recipe?

Anya, not from our site, but we have similar ones. The recipe is as follows:

• White cabbage - 500 g
• Egg - 3 pieces
• Sour cream - 5 tbsp. l. (I replace with homemade yogurt)
• Mayonnaise - 3 tbsp. l.
• Flour - 6 tbsp. l. with a slide
• Salt - 1 tsp. into the dough.
• Baking dough - 2 tsp.
• Dill - 1/2 bunch.

Chop the cabbage, lightly fry, salt. Add finely chopped greens.
Beat eggs until smooth. Add the rest of the ingredients and mix. The dough turns out like thick sour cream. Grease the form with butter, pour out half of the dough, put the cabbage on top. Pour over the remaining dough. Put the form in an oven preheated to 180 C, bake for 30 minutes until golden brown.
It turns out not a very large cake, so you can safely make a double portion.
I have a pie like this:

I also give up - an excellent student, a red diploma ... Pokhlebkina only 14 years ago read carefully with a pencil. Then I tried and checked, something matches, something he composed, a writer.
Here's a recipe pearl barley in monastery style, there is 1kg of cabbage at a time.

Lina, I jumped from one topic to another to run ... We are all such excellent pupils, clever, that's why we sleep 5 hours a day, that everything is not enough for us, well, some moments remained uncovered, we need to catch up !!!
Bradbury went to read.

Linochka, cool recipe! very nice dish! Only I don't like pearl barley at all ... How can I replace it?

I also give up - an excellent student, honors ...

Well, then I'll give you an automatic credit ... Veronica, and you too ...

No, I didn't make it to the red at the academy, the children knocked down ... The difference is a year and eight, evening department, one in the second year, the second between the third and fourth ...

Luda, it won't work! No indulgences!

Veronica, who would argue ... Then I will accept to the fullest extent ..

What can replace it?

buckwheat.

The difference is a year and eight,

I have between the first and second 1g10 months, between the second and the third 2g2 months. The faculty is full-time, but she worked both before the institute and during.

buckwheat.

Buckwheat? I have never cooked cabbage with buckwheat. I love buckwheat with mushrooms! I'll also try to make it with cabbage. Thank you, Linochka, for the recipe. Only I will cook on the stove, since I have a simple slow cooker. And I like porridge more on the stove than in the cartoon.

Only I will cook on the stove

On the stove, in fact, they cooked all this. So it will be absolutely authentic! The proportions are the same. It would be nice to hold it for 3-4 hours, but then there is 0.5-1 mstk less water, because more of it will come out of the cabbage.

And I'm so tired, so it should turn out well. Thank you again, Linochka.

Lyudochka, I would also grow cucumbers in the open field, but I can't open and close them every day

And I water, cover with spunbon and leave for a week. Nothing growing. They have never been left without a crop.

Buckwheat? I have never cooked cabbage with buckwheat. I love buckwheat with mushrooms!

Rice.

So, I'm bragging. I bought a tea maker. I am happy as an elephant. I brewed raspberries and sat down to watch the process. The brewing process is very interesting. The color of the tea is rich, the taste is more expressive. In short, I'm very happy. I can't insert pictures. I will learn to insert.

Natalia, congratulations! Soon you will begin to meditate, looking at the drops that change color ... Most of all, I like to do this, when everyone settles down, silence, and the tea maker is talking ... Beauty!

[Lina]

Lina, in front of Russian women you can only crawl on your knees and nod your head, agreeing with everything.

[Veronica]

I will change my profile picture tomorrow

nope, no need to change, have not seen enough yet! Young girl!
And at Veronica new ava, and u Alla!
Yesterday I was away, but here news recipes, already copied and went to implement. For evening tea there will be Veronikin's cupcake, we really love these spices and rye flour must be "disposed of".

[Valentine]

Valentine, Thank you! You can also add saffron to the cupcake, I just don't have it forever. And today I will be with Linina pearl barley for dinner. Now I'm driving on business, the work was brought, the text was corrected, then to the market, I will buy meat for a ham and to the kitchen for my beloved! So in our tea topic you can learn a lot not only about tea! And that's good, right?

in the tea topic you can learn a lot not only about tea

of course good!
And I have saffron, I will add a teaspoon. I have a lot of different spices, it's boring without them.
We don't like pearl barley (probably, I don't know how to cook). Her husband's father called her shrapnel.
I need to cook pork belly in onion skins, it's quick and very tasty.

So, I'm bragging. I bought a tea maker. I'm happy as an elephant

Natasha, I'm very happy for you! Congratulations on the tea maker!

Rice.

Thank you Natasha ! I will try with rice and buckwheat.

I was in the sanatorium, I forgot to take my tea. As I brewed their tea for myself, the first thought: "How can you drink this filth," everyone drinks, but I cannot, only then I realized why, I lost the habit. I drank water and coffee, I could not tea.

[Natalia-65]

Natalia-65What is a tea maker? I will read what it looks like? I'm waiting for a photo

Natalia-65, What is a tea maker? i read

Here somewhere it was recently discussed. I just can't insert a photo. I am not able. In any search engine you type and read. I did just that.