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

In the beginning, they are lilac baskets, very much even nothing.

Exactly, I remember something lilac. I have a lot of burdock. So you can dry it.
Thank you, Lina, for the clarification!

[Ludmila]

Ludmila, brewed today apple and grape (August) + strawberry (August) + mulberry (July), leaf tea, store in liter glasses. banks. When opened, all the fragrant teas, the brew turned out to be fragrant, aromatic, in color it became much darker than it was before. In another teapot I brewed green tea according to all the rules, they always drank it, I really liked it. I compared the aromas to my tea, and the green smells like grass. I'm brewing now only for my husband, he mixes these teas together.

[Alla]

Alla, since the brewing has become darker, then dry fermentation is proceeding as expected. And the fact that your tea is more aromatic than store tea is an indicator of quality. Yours is undoubtedly better.

Here's what I found. Potentilla shrub tea is made not only from leaves. The raw materials for it are annual shoots with leaves and flowers. That is, non-lignified twigs. Here they need to be cut (in July-August during the period of mass flowering), wilted, then, as it was written, pressed until the juice is released (we can skip it through a meat grinder), then ferment - how much is not said, and then dry it all at a temperature 80-85 degrees.

[Veronica]

Veronica, Thank you ! Let's take a note. And then everything is so small there - both leaves and flowers, that you can't make a lot of tea from them alone. My bushes are still very tiny, so you can't really run away on it. And with the shoots it will work out more.

Lyuda, that's why I didn’t do anything with him, small leaves, my hand didn’t rise. The neighbors have two huge bushes, pink and white, they still cut it off, I will graze with them. And mine is yellow, not very big. But for a good cause, that is, for tea, I will trim it. And if you like it, then I'll sit down. They write that it can be propagated by cuttings and layering.

I have yellow too. And the neighbors have big yellow bushes. But they make tea themselves. Julia, their daughter, has unsubscribed here a couple of times in the topic. So they won't be able to get hold of it. But this summer the bushes have grown a little, so next year you can try to do a little.

Wow! Girls, we have already voted 98! There is very little left to 100 ...

Cinquefoil is all different in medicinal properties, I would not lie, but kaEtsky Kuril is with yellow flowers, white and pink are decorative, not medicinal, the rarest species with pink; and according to its properties, the most useful - with yellow flowers - I wanted to plant for myself, therefore I was interested in usefulness. But my opinion: they are all useful to varying degrees.

But my opinion: they are all useful to varying degrees.

Healthy is good, but taste is also important for us! Girls, someone made Kuril tea with us. Respond, what is he ...

I did a little. At first, I did not inspire, there were no worms, and in general the appearance was incomprehensible. Then, two months later, I climbed in, sniffed-Abaldet! ​​(By the way, I unsubscribed then). Now I'll go and smell it again, otherwise the mood is disgusting, the day after tomorrow my dad is flying to Tomsk for chemotherapy.

Helen, for sure, remembered what you did. Your experience with Kuril tea is very inspiring. This means that we all need to plant, grow and make tea from Potentilla.
Helen, hold on! We are with you ! And all the best to your husband. Let everything be easy for him.

Lyudochka, thank you, support is very important to me.I went, smelled, did not understand anything, then it smelled like flowers and something else, I don't remember already, but now it seems like nothing (LESSON! Never smell our tea in a psychotic mood!) Taste at first I do not understand something tart, then the taste of honey-young, fragrant, then chocolate. I dragged myself to my husband, try it, I don’t understand something, he took a sip, another, says “some kind of original taste and very pleasant, tasty” But I literally brewed a teaspoon! It is imperative to do it (my poor bushes! No one has any neighbors, and to whom she gave layering, still babies, if they survive the winter). I'm going to finish drinking, damn it, my mood has improved, either from tea, or from you!

Lenochka, well, thank God that the mood has improved! Don't be discouraged! everything will be fine! The main thing is that the husband has a good mood. Then he will get out.
And with tea you made me happy too. This means that we need to pay special attention to it.

[WATER FOR BREWING TEA]

Girls, well, are you missing the theory? Then another portion of it. This time about WATER FOR BREWING TEA... I remember that there was already a conversation about water, but some one-sided. I wrote about one of the best options for brewing tea - melt water. But this is a special case. And today Shumakov will tell us about water as such, its characteristics and how different water affects the taste of tea.

Water is almost a key factor in making delicious tea... I will only point out the well-known fact that, for example, in China, quality water for brewing tea can sometimes cost more than the tea itself. And some varieties of high-quality white and green teas can be brewed only with strictly defined water from specific sources (for example, the true taste of Long Jing green tea is revealed only when it is brewed with water from the lake of the same name).
In nature there is no chemically pure water... Currently, various systems for assessing water quality take into account up to 200 different components contained in water.
1) Mechanical impurities... These are fairly large inclusions that are usually visible to the naked eye. They can be both organic (algae, decaying plant particles, mold, fungi, etc.) and inorganic (fine sand, suspension of clay, peat, limestone, etc.). Water with a lot of organic impurities often has a musty smell (hydrogen sulfide); with a large amount of inorganic is perceived as cloudy, dirty, opaque. Any tea-lover understands that organic impurities completely kill the taste and aroma of tea, and inorganic impurities greatly impair its appearance (and it is simply impossible to drink, it crunches on the teeth!).
2) Iron impurities... Iron is a very common macronutrient in nature, with which water is often naturally saturated, but often our water supply network with rusty pipes is to blame for the ferrous taste of water.
Excess iron in water has a very (very !!!) negative effect on the taste of tea... First, there is an eerie metallic taste in the tea; and secondly, iron very actively reacts with tea polyphenols, instantly forming stable insoluble compounds. Tea is "curled" as it were; if you brew very strong tea with clearly ferrous water, then brown flakes resembling rust will remain at the bottom of the cup. Of course, there is no benefit from such tea: - (((
3) Hardness of water. Water hardness depends on many factors, but mainly on the content of calcium and magnesium compounds in the water. These compounds are found in large quantities in limestone, gypsum and dolomite rocks.
Stiffness can be easily determined by eye by the following signs: the water is barely noticeable bitter taste, the water forms abundant scale on the walls of the kettle, in this water soap does not wash well, after boiling on the surface of cooled water, dull rainbow film.
The pattern is as follows: the harder the water, the worse the extra activity of the tea during brewing... In hard water, you need to put more tea leaves, keep the brewing time longer, but still, there is no guarantee that you will fully experience the taste and aroma of this tea. Tea aroma suffers the most from hardness, tea essential oils are simply not released into solution; and the taste of tea becomes rough, "empty".
4) Water color... The color and clarity of water is usually determined by inclusions of both organic and inorganic microparticles. Of course, for a good brew, the clearer the water, the better. Otherwise, the color of the tea will be like in English watercolors ;-)))
5) Smell and taste of water... The most obvious "pathology" of water is its bad smell. Most often you can encounter:
a) rotten smell (hydrogen sulfide, usually due to organic impurities or excess sulfur in the water);
b) musty smell (mold smell; also due to organic impurities, fungi, etc.);
in) glandular odor (due to excess iron in water);
d) the smell of bleach (due to excessive chlorination of water in the water supply).
Sometimes there are very extreme smells (for example, a pipeline with brandy burst near the city ;-))). In any case, strongly scented water is not suitable for brewing tea.
6) Bacteria... In fact, in tap water, they seem to be absent, since it is for the purpose of getting rid of bacteria that water is chlorinated. But it is worthwhile for drinking water to stand a little in an open vessel, they are already there ... Housewives say that the water "stagnates", sometimes even that musty smell appears.
You can, of course, throw a silver coin into the jug for disinfection. But, in my opinion, it is always better to use fresh, clean water for tea, and not "meat broth" with bacteria.



Where does an ordinary tea-man get water from? There can be three basic options:
1) from plumbing;
2) from natural sources;
3) drinking water in bottles or cans in the shop.
More than enough abusive words have already been said about water from the water supply system, but in different cities the sources of city water intake are different, the treatment systems are also different, so the quality of tap water can also vary from good to disgusting.
All critics agree on the main point:
1) tap water smells like bleach (this should not be normal, it is noticeable only with an overdose of bleach, which often happens, for example, during the period of "water bloom" in summer);
2) tap water is hard and ferrous (due to old rusted pipes and excess scale, especially in hot water pipes).
An excess of bleach is treated relatively easily - you need to let the water settle for about 6-12 hours (sometimes it is recommended up to a day). Excess calcium and iron salts are treated much more difficult, namely, using special water filters.
In general, any self-respecting advanced tea-lover prefers to brew tea not with tap water, but with natural water, freshly mined in "their" coveted source.
All natural sources can be divided into two large groups: surface and groundwater.
To surface waters include almost all rivers, streams, lakes, ponds, etc. By the way, well water, if the well is shallow and / or dug in a humid, low-lying area (where there are rivers, swamps and other sources around) is also surface water.
The main dignity of surface waters: they are all soft, often there are micro impurities in the water, which give it a unique, sometimes very pleasant taste. The main surface water deficiencies: they have a lot of mechanical impurities, both organic and inorganic.
Most often, the main problem of stagnant (as well as in rivers with a weak flow) surface water is an excess of organic matter, due to which the water rots, acquires a musty taste and smell, it contains a lot of bacteria, etc. You can get rid of organic matter by various methods: boiling, chlorination, iodization, ozonation, etc., but often after such treatment, the taste of water does not so much improve as deteriorate: - (((Hence the simple moral: be especially careful and careful,do not take water for tea with a large proportion of organic impurities!
The main problem of flowing surface waters (especially in rivers and streams with a fast flow) is the excess of inorganic suspensions (particles of sand, peat, limestone, sandstone, clay, etc.). It is often not difficult to get rid of inorganic inclusions, sometimes it is enough just to let the water settle, sometimes this can be done even with the help of home-made carbon filters. Although it all depends on the nature of the inclusions: the larger they are, the easier it is to get rid of them. Quite nasty, for example, are small particles of peat, which paint the water brown. You can get rid of them only chemically, with the help of special coagulants.
Nevertheless, of all surface waters, water from medium-sized rivers with a fast current and sandy-rocky bottom, especially if they flow in a forest-steppe area, is considered the best. Water from large slow-flowing rivers, especially if they flow in swampy low-lying areas, is considered the worst for tea. It is also bad if the river flows in a bed of limestone rocks - such water is usually hard.
To groundwater refers to water obtained from wells, springs and deep wells... I want to warn you right away: be careful with springs - not always a really deep water vein comes to the surface in the form of a spring!
For example, ancient Russian watermen warned that there are "swamp" or "rusty" springs, in which surface waters are "squeezed out", and which, by the way, sometimes tend to dry out ("leave"). The water in such springs is usually not very good and has the same disadvantages as surface waters.
By the way, I would also not recommend taking water from springs located within the city limits (and within a radius of 10 kilometers), since any nasty chemistry excreted by a person is not filtered by the soil. Taking water in such springs is the same as drinking from under the sewer!
In general, deep (ground) waters are in all respects cleaner and better than surface waters, the main danger associated with them is excessive hardness (mineralization). But, as a rule, if it is present, it is easy to identify it with the naked eye - by the specific bitter "mineral" taste of the water or even by whitish stains on the ground that remain after the water dries up. By the way, unlike rivers, the best quality groundwater usually comes from wells drilled in limestone.
And further. A large number of "bottled and canned waters" are currently on the market. Sometimes buying them can be an alternative to using filters and going to get water (for example, in winter). So that's it. When choosing a canister, pay attention to three big little things.
At first, water should not be carbonated (This is trite, but Comrade Shumakov twice, buying water in a hurry, grabbed bottles of carbonated mineral water and once even managed to give the guests tea based on it).
Secondly, the label must indicate that the water is natural and not purified (who knows what they are cleaning there).
Thirdly, natural waters are “spring ”and“ from the well ”. The former are generally better... Because it is softer.
Let's summarize. Our choice: groundwater from deep wells or boreholes! And from the springs, but only if these are the right springs.

Now it's easy for me to "get" water for brewing tea - it's cold outside. I freeze 5 liters of water per day. This is the best water for brewing - it is absolutely neutral in taste and smell. It is also very soft. Tea turns out on it much tastier than on summer water.

the best quality groundwater usually comes from wells drilled in limestone.

Here in my dacha it is exactly this, 48m, extreme 5m in limestone. I collect a 10L canister and bring it to Moscow every week. It tastes sweet. What tea, what liqueurs, what cider, what bread on this water - excellent.

Lyudochek, it’s very interesting, but you can have three pieces of esotericism, have you read Misaru Emoto's book about the property of water? It may seem interesting.

We have a well at our dacha, they gave water for analysis, a lot of iron (in the tap too), the water will stand a little and is yellowish, and if for two or three days, then it is transparent, but the sediment is below ... I only boil it.

[Elena]

a lot of iron (in the tap too), the water will stand a little and is yellowish, and if for two or three days, then it is transparent, but the sediment is below ... I only boil it.

Elena, a lot of iron is bad for the body. Judging by the description, you have a bust with 2-valent iron, and this is even worse than bust with 3-valent (which gives a rusty look to water). Boiling won't help. A special filter is needed, but these filters need to be changed almost every month. Better bought for tea.

Linochka, not only read, but to all her students, regardless of their specialty, showed a video about E. Masaru's experiments, the properties of water and showed a photo of water, depending on what emotions were sent to her. I really liked the reaction of those students who were not yet familiar with this information. They couldn't calm down for a long time.

Lyudochek, you can also make tea medicinal. Lyudochka, what did you teach? If it `s not a secret?

Luda, Vika wrote about Masaru. But I will confirm all this, since I see the result of the creation of an energy-information matrix by water in my work every day.

Girls, since we are talking about E. Masaru's experiments, I will show you a few photos. Who is not familiar with these experiments, I will briefly say that E. Masaru claims about the memory of water. it captures our thoughts, feelings, words. He pasted various inscriptions on flasks with water, after a while he froze them, and then removed the structure of the ice. Here are some examples:



13. Sample of tap water from Shinagawa, Tokyo.

14. The same sample after 500 XADO instructors all over Japan simultaneously sent good thoughts to him.

15. Water taken from Fujiwara lake before prayer.

16. Crystal of water after the prayer of the Buddhist high priest Kato.

It is not without reason that almost all peoples had a tradition to read a prayer before eating.

Vika wrote about Masara.

Vikulya, I'm sorry. Thank you, Linochka, for the amendment.

what did you teach? If it `s not a secret?

Vikulya, in fact, is not a secret. But I have taught so many subjects in my teaching life that I myself cannot believe that this is possible.

First - textile disciplines, according to my first education (process engineer). And then, when the USSR collapsed and our students became unclaimed, since almost all textile factories in the city were closed, our educational institution was redesigned. we also had to change our education. The second higher education is psychological. She taught not psychology itself, but subjects indirectly related to it. Conducted trainings in companies, courses for the unemployed. in general, she taught a lot of things, it's even inconvenient to write ...

Lyudochek, you can also make tea medicinal.

Vikulya, of course, you can. On our tea, stick inscriptions with different words - "I am healthy", "Love", "Peace" ... Well, etc. I even have a purchased set of cards with various inscriptions and photos, from various diseases. Thank you, Vika, for reminding me. We need to get the cards.

tea can be made medicinal

It is tea (that is, herbs and leaves that have undergone fermentation) that the Chinese consider medicine. That is, by already making fermented leaves, we are making a medicine. In addition, nature itself has created a medicine in each leaf. So, for example, the whole family of Rosaceae (apple, pear, mountain ash, blackthorn, plum, strawberry, raspberry, hawthorn, rose ....) "treat" heart problems as physical (pressure, palpitations, conduction disturbances ....), and psychological (disappointment in love, lack of love ...). And so on for all families.But we can strengthen this action - to make mixts based on our problems, brewing them with water, which we told about our problems and mentally asked them to "heal". It is not for nothing that after "sincere" conversations over tea, people feel mental and physical calm. They told everything to tea and changed the energy-informational field of water in tea in the right direction.

since I see the result of the creation of an energy-information matrix by water in my work every day.

Linochka, what an interesting job you have. And where do you see this result, if possible, share, please?

Vikulya, I'm sorry. Thank you, Linochka, for the amendment.

It's okay, they often call me the name of my daughter, Vera, and Linochka, I really like the name. I'm just kidding, it's okay, it's just that I wrote to Lina at the same time, so you got it mixed up.
I'm glad you know about Emoto and Linochka too. I have to write something myself, But most of all I remember from the book, about the sailors who were wrecked and sea water, how they drank it and imagined that it was fresh water and survived.

Linochka, you are a treasure trove of information, and a million, a million scarlet roses ... but you are not interested in the properties of stones?

It is tea (that is, herbs and leaves that have undergone fermentation) that the Chinese consider medicine. That is, by already making fermented leaves, we are making a medicine.

Exactly, Linochka! This means that our message at this time is very important. It is better not to start making tea if you are in a bad mood or feeling well.

But most of all I remember from the book, about the sailors who suffered a shipwreck and seawater, how they drank it and imagined that it was fresh water and survived.

Yes, Vika, a very strong moment! And the whole book is like that! And I can look at the photo for a very long time - they fascinate!

And where do you see this result

Masaru's experiments visually showed what is the basis of 200 years of making homeopathic remedies, which I use in my practice along with all recognized pills, solutions and other ... "evidence-based" medicine. Guess what "helps" and what cures?

Ah, Linochka, I see! I believe in homeopathy, as I was convinced of its effectiveness. To be honest, the first time I was very skeptical about this method. But the result was so impressive that all doubts disappeared. Then she turned to this doctor several times. Always with great results.

Girls! I can't believe my eyes - 99 people have already voted! This is the number!

I want, I want to be the hundredth! (Damn, I have already voted! Before ...) Good morning, girls, sunshine!

Hello, Helen! Yes, the hundredth tea girl, don't hide your nickname! We will all be interested in who you are ...

But finally everyone woke up, otherwise the sleeping kingdom came yesterday!
Everyone had to sing "baiushki-bai" and quietly leave
I mean it during the day)

Checkmark, hello! Yeah, I noticed you weren't there. you write, we will respond. And now I'm leaving. so I'll answer later.

.

in in, again everyone fled somewhere, okay in the summer through the fields, meadows, but now, where?

okay in the summer in the fields, meadows, and now where ??

Believe it or not, I was there - in the meadows. I collected red clover flowers. True, he has long dried up, black. I thought, but suddenly retained its properties? Brewed flowers in the summer, now I'll compare. And they were needed for medicinal purposes - from high cholesterol.
In winter, oregano was collected. It was incredibly delicious. I decided why not collect clover in winter?

Here is a photo fact:



Veronica, Lina, respond, please ... Will this go, collected at this time?

what? what did you do ??? oooooo

we are not afraid of a gray woooool
and no winter is terrible
Out in the field, frozen field
Well, I picked some clovers.
It's okay that he is very black,
That the cold seized him.
Confused-thought autumn
And it's winter on our street!

Clover, Checkmark, collected, clover! You read everything correctly. Now I will wait for Veronica and Lina what they say. Until the snow falls, I still collect it. My husband's uncle always collected clover from cholesterol. True, fresh. He says he helped very well (controlled with the help of analyzes). His wife came to visit us specially this year to collect clover. And here I was ... I looked at him the whole summer. So hands did not reach.

it looks like everyone needs to drink clover - many people probably have high cholesterol

Well, Galya, you are, as always, on fire! Thank you ! Cool poems ...

it looks like everyone needs to drink clover - many people probably have high cholesterol

That's for sure! It is difficult to keep it up to date with our website.

I'm in shock because of the tea,
I drink it a lot!
Come to me, Lyudmila
And I'll pour it for you!

Oh, Checkmark, thanks! When I’m in St. Petersburg, I’ll definitely drop by for tea.