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

Now we will agree to create some kind of artel. Moreover, we are from different places, therefore, a variety of raw materials can be collected - both heather from the north, and mulberry from the south)))

A dehydrator of the Sedona type is quite suitable))) since it is not necessary to burn.

True? In a simple dryer? I also have a Russian stove. You can probably dry in it too. I wonder where the circles are sold and how much do they cost? you need to look in the internet ...

Now we will agree to create some kind of artel.

Tanya, in the summer we have already agreed before ... we even assigned roles to ourselves. Galya is ready to answer for the accounting department, I am for production, Anyuta is for packaging ... And then we decided to attach husbands to workers to collect leaves and roll ...

Actually, the Russian stove is much better suited. I have to ask my sister around - she was engaged in modeling, worked with clay.

This, of course, is for professionals, but what the hell is not kidding?
🔗

And this is for an amateur
🔗

[Tatyana]

Tatyana, thanks a lot for the links. I went and looked ... The prices for professional circles, of course, are not for the common man in the street. But the children's circle is quite suitable for our purposes.
I told my husband about it. he said he knew a woman who was selling her daughter's pottery in the market. Very cheap and beautiful. We have some of this girl's gizmos. Everything is very cheap and of high quality. so if you don't want to bother, then you can order the pots.

this afternoon my husband was hanging out on the net and read about Ivan-tea

Our business went to the masses
so so so .. Veronica needs a rope for the new year no soap and a barn book.
I didn't have time to look back, as they again create the tutoch artel and the production of pots is almost established, and they embroider the bags with might and main

I didn't have time to look back, as they again create the tutoch artel and the production of pots is almost established, and they embroider the bags with might and main

Galya, so what to do, since there are no leaves. While you can dream ...

I also have a great idea, of course, related to tea, today I plan to start, then I'll show
Lyudochka, won't you tell me why everything in my HP always burns out? what is the reason?

Lyudochka, won't you tell me why everything in my HP always burns out? what is the reason?

I don't even know ... I have never had this. Maybe the girls know. In general, I am inclined to believe that this is a manufacturing defect. Because HP programs are such that nothing burns. Only baked goods with milk, eggs and a lot of sugar can look fried, but not burnt.

I also have a great idea, of course, related to tea, today I plan to start, then I'll show

Come on, conceive, embody ... We are waiting ...

[Galina Iv.]

Galina Iv., look in specialized topics on HP models. Your model is not listed in your profile.

[vedmacck]

vedmacck, Tanya, indicated the model, now I will look. The cupcake turned out very tasty, baked, but the bottom and sides are almost burnt after this I want to throw it far away and not get it

Galina, it is possible with soap, if your production! And the cake can burn, there is a lot of sugar. It is necessary to reduce the baking time. I don't really like muffins in HP, I bake in the oven. And if the bread burns, or the coating is damaged, or the stove is still defective, tempo. the regime does not survive.

[paramed1]

paramed1, Veronica, yes, it is somehow tolerable with bread, the coating could not be damaged in any way, for 3 years I baked a couple of times

Girls, my HP is excellent, but I'm an idiot, that's how you can put the wrong program ... I was 200% sure that I needed the 18th, but 11.
Oh my god my god !! Well, what happened to me?))

can with soap

: lol: I didn't immediately understand what it was about))
There is nothing to blame for HP if your hands are crooked

I didn't know that now there are samovars with adjustable temperature, see the link 🔗
And here are teapots with a thermostat 🔗

and yesterday I saw on sale a meat grinder "from the USSR" and all kinds of knives for it, I was somewhat surprised

[Check mark]

Check mark, well, China does not sleep! For every taste and wallet, it churns out goods ...

I didn't know that now there are samovars with adjustable temperature, And here are teapots with a thermostat

Alla, thanks for the links! Good samovar-teapots!

Luda, meat grinder manufactured by Berarus)

Well then, this is a cool meat grinder ...

Lyudochka, today I brewed mono Ivan tea and I want to say that I like the Village one better. That's it.

Well, it's good that you like it ... Drink while Village. And let the Ivan tea lie still. Maybe you can drink it with something later. In general, you should try to make meat grinder Ivan-tea next season. I'm sure you will like it. It seems to me that something went wrong with your sheet.

No, I mixed all the willow tea made during the season, it is fragrant, dark, but lighter than the rustic one, but the Village has a richer taste.

And I have Rustic and leafy and granular, I don't feel the difference.

So I say that make Ivan tea in a meat grinder. You will see how delicious it is, except that it is fragrant ...

I have rustic and leafy and granular, I do not feel the difference.

Strange !!! There is still a difference. Anyway, I have ....

Maybe because I twist and immediately cut and under pressure, that is, a lot of juice is released.

Gal, a lot of juice is unlikely to stand out. But your way is really better than cutting the rolls later ...

[Aroma]

Today we will consider the last tetester indicator when assessing the quality of tea - its Aroma.

5) The aroma of tea. The aroma of tea is even more difficult to describe than its taste. The fact is that even scientists have not yet created an accurate classification of odors. There are many such classifications, in them, as a rule, 4 - 18 basic smells are distinguished, and the number of combinations of these basic smells can be counted in hundreds. For example, according to the classification of H. Hoenig, the basic smells are floral, fruity, spicy, resinous and burnt.
IN tea can (and should!) be expressed primarily by floral, resinous and fruity aromas, and only in some varieties - spicy and smoked.
A tall cup of tea pair is used especially to inhale the aroma of tea in the Chinese tea ceremony). They simply stick their nose into it and enjoy the aroma. Believe me, there is something to enjoy ...



Almost all smells are objective. That is, if we talk about plants, then its specific aroma is determined by the content of essential oils in it (mainly). Currently, hundreds and even thousands of essential oils have been discovered, many of which are unique and are named after the plant in which they were found. For example, the smell of geranium is mainly determined by the presence of geraniol essential oil; the smell of thyme (thyme) - thymol; the smell of mint - menthol, etc. The main problem with tea is that it is not only a multivalue, but also a polyaromatic object. It contains quite a lot of essential oils that can give different types of tea the most complex and bizarre aroma compositions (bouquet).
In addition to the basic aromas of tea (floral, resinous and fruity), tittesters emit such aromas: citrus (lemon, orange), geranium, lilac, peach flowers, strawberry, rose, malt, cinnamon, jasmine (without aromatization) wild rosemary, black currant, honey , walnut (almond), etc. As a rule, these aromas are very subtle (so-called "aromatic notes" or "accents"), and you need to have a very trained nose to distinguish them from the overall bouquet.
Typically in the East the most expensive tea is the one that has an exquisite aroma (flower tea). Usually unfermented (white and green) and semi-fermented (oolong) teas are more aromatic than plain black teas. At the same time, such teas have a very strong and stable smell of both dry tea leaves and infusions, the aromas of black tea are more subtle, if improperly brewed and stored, black tea easily and quickly loses its aromatic characteristics.
Experienced testers know that better assess the smell of tea with ... an empty cup... To do this, tea (brew undiluted with water) is poured into an empty cup (by about 1/3), rinsed, and the infusion is poured back into the teapot, and the cup is then sniffed. Do not forget that the aroma of tea changes all the time and is most intense in the first 2-3 minutes from the beginning of brewing.
To assess the odor in the standard titester technique, a "semicircular" bowl-shaped cup is used, which is rinsed with tea and then sniffed. In the Chinese ceremony of gongfu-cha, narrow glass-shaped yang cups are used to “taste the aroma”. However, if you have a good scent, then a cup is not a matter of principle ;-))
As a summary, note that properly brewed good tea:
a) must have bright and strong tea aroma (harmonious combination of common smells - floral, resinous and fruity);
b) must have complex aromatic bouquet, in which, however, there should be a pronounced aromatic accent (for example, in high-quality Darjeelings, this is an almond note, in high-quality Assams, a malty note, etc.)
in) should not have foreign odors.
At the end of the section, we remind you that well brewed quality tea should:
1) Have a strong leaf agony.
2) Have a beautiful, bright color.
3) Have good astringency with little bitterness.
4) Have a pronounced taste.
5) Have a subtle, refined and rich aroma.

I have no astringency, although I have not tried everything yet. If I find one at home, I'll just be happy!

[Oksana]

Oksana, willow-tea, black chops and cherries should be tart. And green teas. And we, as it turned out, did not do them ...

Clearly, I have such few cherries occupied by aphids, Blackberry did little and only in the village. So next season we'll hit the green tea!

And we may not have astringency. Astringency is provided mainly by tannins. And they are not there almost anywhere. Bitterness can be, there is bitterness in many plants, however, sometimes very little, but after fermentation they can start playing. Fireweed can be a little tart, with long fermentation. But the aroma of our teas should beat on the spot! And it is revealed as in good spirits, gradually. And the process of changing the color in a tea maker is a separate story. From light beige to deep brown-gold. Don't come off!

[Veronica]

we may not have astringency. Astringency is provided mainly by tannins.

Veronica, after all, we have tannins in fireweed. The leaves of fireweed contain 20% tannins. And tannins are (I quote):

The issue of formation, transformation and conditions of accumulation of phenolic compounds is central to the biochemistry and physiology of tea, since it is they that provide the most valuable properties of tea.
In the tea literature, there are different terms for defining these substances: phenolic compounds, polyphenols, tannins, tannin, and the tannin-catechin complex. The term "tannins ", or the term" tannin "adequate to it, was introduced by the French researcher Seguin, who designated phenolic compounds that are found in significant quantities in extracts of many plant materials and have the ability to tan leather. Initially, in the tanning industry, oak infusions were used for tanning leather, therefore the name of the substance is derived from the Latin word tan (oak).
Tea tannin is not a homogeneous substance, but a mixture of genetically related substances. True tannins (tannin) there are almost no tea flushes, since the tea leaf contains phenolic compounds, consisting mainly of simple catechins (and their derivatives) with low molecular weight. However, inDuring the technological processing of raw materials, phenolic compounds of green leaves undergo significant changes, their molecular weight increases, and they acquire the properties of tannins.
For a long time, scientists have not been able to figure out the composition of tea tannin. Only by developing methods for separating tannins into fractions did scientists manage to establish them two main varieties - catechins and tannins, which differ in physical, chemical and taste properties.
The formation of tannins occurs mainly through the conversion of sugars to polyphenols through the intermediate formation of inositol. In the future, through the addition and condensation reaction, polyphenols and their derivatives form tannins. With aging of the leaf, as well as with its processing, the catechin fraction (the content of which in delicate tea leaves reaches 70% of the total content of tannins) gradually turns into tannin and then into bound tannin. This occurs due to the oxidation and densification of catechins and their gallic esters, which can be judged by the increase in the molecular weight of the tannins of the finished black tea.
The color of the infusion, astringency, aroma and other properties of tea depend on tannins and their compounds with other substances or on the products of their change during processing. The bitterness of tea infusion is mainly associated with the catechin fraction of tannins, while astringency, fullness of taste, good color and other properties - with tannin.
The content of phenolic compounds in tea depends on the plant variety, leaf age, harvest time, environmental factors, the system of agrotechnical measures and other factors.
It is generally accepted that a greater amount of tannins in the tea leaf allows to obtain a good quality product. Young leaves are richest in tannin... In delicate raw materials, their content is 20-30%. A large number of phenolic compounds contains the bud, the first and second leaves, in the third and subsequent ones there are fewer. In a hardened leaf, the reserves of tannins are sharply reduced.
In the process of converting tea leaves into black tea, the amount of phenolic groups decreases by about one third.... In the best grades of finished products, the tannin content can reach up to 18%, while the catechin fraction of the green leaf is mainly reduced, passing into more complex compounds of the tannin fraction, which later, when condensed, forms substances insoluble in water. The lemon-yellow tannins oxidized during fermentation give the infusion a characteristic dark golden color, complement the aroma, and give the drink a specific astringency and strength.
Green tea leaves are characterized by a change in the content of phenolic compounds throughout the harvest season. So, at the beginning (May-June) and at the end (September) of the season, their content is relatively low, and in the middle (July-August) it reaches a maximum.
The sun and higher air temperatures increase the amount of phenolic compounds in the tea leaf. Their content is also influenced by the height of the plantation above sea level and the exposure of the slope. On the northern slopes and lower-lying plantations, the amount of phenolic compounds is lower than in the highlands and on the southern, sunny side.

It turns out that tannins and tannin are almost synonymous. And from what technology we choose, when and what leaves we collect, there will be more or less tannins (tannins). I understand that the tannin complex increases during oxidative processes, that is, if the tea mass is completely open. If you close the container with tea tightly during fermentation, then oxidative reactions decrease, giving work to anaerobic bacteria. And this is pu-erh. But here they are, of course, unfinished. By the way, I found some information that fireweed contains 10% tannin of the pyrogallic group.This means that tart tea can be made from fireweed. You just need to think about how to do it better.

Whoever lacks astringency - LEMONNIK will help you, and astringency and vigor and aroma!

[together]

Girls, I wish we were together came to the best technology in the production of our tea. It's not in vain that I spread the materiel here. The complete puzzle has not yet formed in my head. Therefore, every day I am looking for information about tea production, I post the most important and interesting points here. Join us to thought processes. Then our tea will be more correct and even better.

I read your posts today and was stunned, so last night after Lyudmila's words about my tea, I decided to taste my Ivan tea better. First, I drank a mug of this very tea (I drink with sugar), the mug is high and narrow, I immediately poured quite a bit of tea leaves, I didn't add sugar)), put my curious nose in the mug and began to sniff - there is a teaspoon of tea leaves, and steam from the warm mug, he emitted such a scent that for a minute she "lost consciousness", switched off, flew to heaven, but I have no astringency!

Lyuda, what you write about tea from tea leaves will not fit ours at all, it is true, we need to study our tea ourselves, it is unique in its nature, no one made it, let alone studied neither the technology nor it quality.
This season, I can no longer help in our "scientific research", as all willow tea is mixed from weak and highly fermented, and besides, there is no record of how long the mincer fermented, when it was harvested, through the freezer or not, when it was cut and so on, etc. (Oh, how many subtleties). In the spring, let's start with May leaves

Galya, I understand that we have our own habits in tea drinking, but sugar Ivan tea spoils. And as for the astringency in Ivan tea, it should be. I just drank some June ivan tea. Astringent - specially savored, not in a hurry. But I have 2 tsp. with a slide on a glass of boiling water. And brewed for 1 hour.
So let's look for astringency together, in technology ...

Lyudochka, but I'm in a hurry))), I brewed it and immediately drank it after a couple of minutes

and this morning before work there was no time to savor

what you write about tea from tea leaves does not fit ours at all,

Galya does not agree that she does not fit at all. Of course, tea leaves and fireweed leaves differ in composition. But the most important taste of any tea is given by tannins. Traditional tea and fireweed tea have the same amount - 20%. Both here and there, there are tannins, which are formed from phenolic compounds during fermentation. There are more tannins in fireweed than in traditional tea. Our teas differ in other substances, such as essential ones, which give a different aroma, but we completely repeat the technology of traditional tea production. I think we are violating it decently. If our tea is made strictly according to technology, then astringency will appear in all its glory.

brewed and drank immediately after a couple of minutes

Clear! Our tea needs to be brewed longer. You yourself recently quoted a site where they write that you need to brew Ivan tea for at least 40 minutes. So, just opening your eyes, make tea, and then all sorts of washing - brushing ... The tea will be brewed properly.

Lyudochka, sorry, you're right of course.

you're right of course.

The checkmark may be right, but I still don't understand much. Let's understand TOGETHER ... Otherwise, thoughts are swarming in my head, but they don't want to come to a common denominator.

I, in principle, do not expect any astringency from tea, I am quite satisfied with its floral aroma, I am a terrible sweet tooth, I never have a sweet tooth, and for my love of tea its sweet (ivan-tea) sour (raspberry) aroma is enough for me.

Luda, we won't come to a common denominator, everyone has their own tastes, what is tart and bitter for me, for others this taste may be completely absent)))

we will not come to a common denominator, everyone has their own tastes,

Checkmark, I meant tea production technology. There is correct and there is not correct. It seems to me that somewhere we are not finalizing.
And this just took a picture - WINTER CYPRUS:



And this is our neighborhood. Beautiful, everything is in hoarfrost: