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

[Alla]

Allauntil nobody made a rose. So I can't say anything about the rose.

Lyudmila I do not know the International Federation of Journalists thought it would be faster. Therefore, I wilted the badan a bit.

[I want to warn everyone]

Girls, I want to warn everyone: in my dacha, immediately behind the garden, a forest begins and there, in a wild, so to speak, blackberry grows. I began to tear it up and that the leaves confused me a little ... I looked more closely, so this is not a blackberry, but a buckthorn !!! The leaves are VERY LIKE each other. And buckthorn berries are very poisonous, I don't know about the leaves! I ask all of you that if you do not know exactly what kind of plant, bush, tree it is, do not experiment, but first determine exactly its belonging to one or another genus.

Where could they only get hold of?

Lyudmila, the safest option is to plant a badan on the site. His neighbor-grandmother forcibly shoved me into my hands, for some reason I didn't want to plant him, and so, two years later he grew incredibly, and last year during the flood he drowned, like the whole dacha ((. He is still abundant in the spring blooms.

Girls, about the badan article, is described in great detail https://Mcooker-enn.tomathouse.com/s-image/2464/Alensel/badan-unikalnyy-celitel-802.html

[Lena]

the safest option is to plant a badan on the site.

Lenathanks for the hint. In the fall I will look for badan at the market. If I find it, I will definitely plant it.

[Valentine]

Girls, about the badan article, described in great detail https://Mcooker-enn.tomathouse.com/s-image/2464/Alensel/badan-unikalnyy-celitel-802.html

Valentine, Thanks for the link ! I went, read it, was very impressed! What a handsome man he is, this badan! I haven't seen one here yet. Maybe its seeds can be planted? You need to look in stores.

Luda, I'm taking Ivan tea from Seliger. I'm afraid of myself, I'm afraid it won't work. We need to study the technology.)

[Ossuary]

Ossuary, well, I didn’t believe that you would pass by tea! Well done for making up her mind. Wow, where are you taking him from! You also have it somewhere nearby.
In general, making tea is no more difficult than baking bread. Much easier. So don't be afraid! Ask questions anytime.
And the technology is not complicated. You were scared of the big text. And in short, then technology is:
1. Spread the leaves in a layer of 3 - 4 cm on cotton or linen fabric. You wither them until the crunch of the central vein disappears (about 6 - 8 hours). Ted up periodically to make it evenly sag.
2. Scrolling in a meat grinder with large holes in the grill.
3. You put it in an enamel pot or plastic container a layer of 5 to 10 cm... Less and more is impossible. If less, it will not ferment well. if more - it can turn sour. Apply a little weight with your hand - without fanaticism, Cover with a damp cloth, cover it with some kind of cover not tightly so that there is air access.
4. Check the smell in 4 hours... Not necessary before. The herbal smell should be replaced by a strong fruity-honey-floral... Can be kept on fermentation for 8 hours. I usually keep it at 4-6.
5. Place on a baking sheet lined with 1 layer of baking paper see sushi in the oven at a temperature of 100 * C for 1.5 hours, then slow down temperature up to 50 - 60 * С... And dry it almost dry. Don't forget to stir the tea - shift from the edges to the middle. I usually lift the baking paper by the edges and the tea is poured into the center. So on each side of the sheet. Then I smooth out the mass directly with my hand - it does not burn. You can interfere with a spatula.
6. Almost dry mass a rash in a pouch and hang him dry for a day - a day until residual moisture disappears... Better to do this in the breeze, in the shade. It dries up in a day. with a damp hike - in the house.
7. Pour into jars, sign them and put them in a dark, dry place.
All! The tea will be ready in at least a month.
In general, you have nowhere to go - you brought the leaves. If anything, I'm almost always in touch. Ask! And the girls have already become aces in tea - they will answer if I suddenly hang out somewhere in the beds.

I will try to answer you, now is a hot time for all of us, farmers, summer residents and at the same time herbalists, tea-makers)), therefore, Lyudmila does not always have time to respond quickly to everyone.

Checkmark, thanks for answering.
Girls, connect to the answers, please! And then suddenly I'm not online, but urgently need an answer, And in general, many have already advanced further than me in technology.

I rummaged under my overgrown incense and found those same blackened leaves, dirty but dry! Washed and brewed !! Wonderful tea, rich, complex taste, no herbal flavor. In spite of its appearance, tomorrow I will collect everything, rinse and dry! And I'll start fermenting green !!!

[Rada-dms]

Rada-dms, class! Now you know what real badan tea should be. There will be an opportunity to compare your tea with natural. Maybe look under fireweed? What if there are last year's leaves?

Luda, thank you very much for the topic. Mom always dries currant and wild blackberry leaves. But of course there is no taste in tea. I'll try using your technology.

I'm afraid of myself, I'm afraid it won't work. We need to study the technology.)

Oksana, I, too, with such a feeling sent the shog currant leaves in the morning to frost

[Gulsine]

Gulsine, thanks for your attention to the recipe! Yes, just dried leaves have little taste and aroma. And with the help of fermentation-fermentation, we enhance some properties of the plant and change others. As a result, we get aromatic and tasty tea.
Why are you and Ksyusha such cowards ?! Do not be afraid! I'll hold my fists for you for luck!
And this schematic is to help (from Odintsov's article - w / l "Science and Life"). Here, just by hand, the leaves are spinning:

Hello everyone! Yesterday evening I took out a meadowsweet from the freezer, twisted rolls by hand. There is less juice than, for example, Ivan-tea, but curled up well. The rolls smelled so bad that I jumped to the side when I decided to stick my nose into the bowl. I pressed down with oppression and until the morning she stood with me. In the morning, the pungent smell went away, but still there was an incomparable smell of meadowsweet, the sausages darkened, began to dry. I was surprised at the difference between the "tea leaves" again comparing with our Ivan))), they turned out to be airy, thin. There was no time to dry, turned off the stove and left everything until evening. There was no deadly smell of meadowsweet when drying.
Lyudmila, thank you for another ... oppression, yes, yes, for oppression !! At the very beginning, when I was surfing the Internet and looking for information about fermentation, I remember one expression: "It seems that those who have never done it write about fermentation." I also came to this conclusion. Not a word about oppression, on the contrary, "do not press the sausages in any way." But how well the meadowsweet fermented under oppression! Thank you!
Today I will taste and report.

In short, the technology is as follows:

Lud, just what the doctor ordered !!!! Do you need to wash the leaves ?? In principle, although I vomited in the forest, but dusty.

That's good! And if something is not clear, ask or go to the recipe for details. Actually, it's better not to wash! The leaves are full of bacteria that take part in fermentation. Who's gonna do this? For the same reason, it is not recommended to collect the grass after the rain ... But if they are completely dusty (where is the dust in the forest?), Then wash, dry and continue according to plan ...

Lan, I won't .. gone.

People, it suddenly turned out. that I don't have a large attachment for a meat grinder here. Then I have to twist them with my hands, right? and further on technology?

I don't have a large meat grinder attachment here

I didn't have it either, I twisted it on fine and nothing, everything is fine, it did not turn into dust.

[Galina Iv.]

Galina Iv., Thank you.

shl.And for the future - large holes - which ones? I have for a sausage with three holes. Will it fit? or too large?

large holes are what

My meat grinder was made in the USSR !!!! Unkillable!
She had 2 attachments, small and slightly larger.

Well, I have a Soviet one too .. but only one small grille.

[Rada-dms]

So I report: Badan - I think I did not succeed. Remember, I dried it up, twisted it, was going to ferment, but after reading the comments I decided to freeze it (completely frozen for 4 hours), took it out and set it to ferment at 18-30, after 6 hours put it to dry. It was spinning well, but the smell-WOW I think it stinks - remember the silo pits on the collective farms, when you walk by, the very smell (I just remembered the smell in the morning); I also poured a little into a glass and in the morning I put it in the greenhouse-experiment for the sake of-12-00 it still smells like silage).
Of course, my technology is violated, but if it has dried for 3 days, we can ferment it for a long time, or dry it in the sun (in nature, it partially darkens in the street and in the sun). Yes, and no color - green, both dry and brewed.Rada-dms, not at all the same as yours from black leaves! Technology needs to be edited

[Ludmila]

Ludmila, twisted currant leaves, after the freezer. 3 leaves at a time. So it is possible?

I sent the rolls for fermentation. Fermented for 5 hours. The leaf darkened, the smell intensified.

need to cover the straws with a damp towel?

Here are the leaves immediately from the freezer. The beauty!!!

🔗

Gulya. How long did you keep in the freezer? Should I freeze the currants .. to walk like that.

Oksana, I kept it for 5 hours. And what a scent there was already then !!!!

Thanks, understood. If it works out. then I will freeze the currants .. I have it like shoe polish.

We also have the same)))

[Omela]

Omela, twist on whatever nozzle is. I forgot to change the attachment last year. And I made five batches of tea with a fine one until I realized that something was wrong with my tea. It turned out well too. In my photo in the recipe, just such a tea is twisted with a fine grate.

Here is my Ivan tea of ​​different fermentation.
Bottom left of weak fermentation, top-middle, bottom right-strong.
photo is not inserted ((((

[Gulya]

Gulya, Omela, keep the leaves in the freezer longer. 5 hours may not be enough. Depends on the number of leaves. Try to make the bag in which the leaves lie flat so that all the leaves are well frozen. And then the girls had that inside the bag the leaves were not frozen and then they did not spin well.

shl. And for the future - large holes - which ones? I have for a sausage with three holes. Will it fit? or too large?

Not on which sausage ... better not. Better on a shallow one. Here, for the future:

[Ludmila]

Ludmila, on the previous page I asked about the number of leaves

Lyuda, I understand. I'll be in the market and take a look.

twisted the currant leaves after the freezer. 3 leaves at a time. So it is possible?

Walk, you can twist 6 - 8 leaves. It will go faster. And it will ferment more intensively.

need to cover the straws with a damp towel?

First, put oppression on the tubes, and then cover with a damp towel. And it is advisable to wrap this whole structure with blankets so that the heat released by the leaves due to oxidation is stored inside, and does not go out.

I on the previous page asked about the number of leaves

Gulya, questions piled up while I was not at the computer ... Already answered ...

I'll be in the market, I'll see

Ksyusha, just take your lattice to the market so that the size is similar.

First, put oppression on the tubes and then cover with a damp towel.

Oh, how stupid we are. And it is necessary to put oppression only on the tubes, but if in a meat grinder - just crush it with your hand?

photo is not inserted ((((

Checkmark, and you insert a photo through Khlebopechkin's gallery?

[slightly]

And it is necessary to put oppression only on the tubes, but if in a meat grinder - just crush it with your hand?

Ksyusha, yeah! That's right! On leaves after a meat grinder, oppression is not needed. There slightly crush with your hand and a fairly dense mass will be. But the oppression is needed on the rolls. And heavier! You can put a 3 liter jar of water on them.

and you insert a photo through the Hlebopechkin gallery

no, in the message .. review ... download download file ...

Luda, yeah, I'll go wrap my three leaves))) I had to freeze more)))

Last night I took out a meadowsweet from the freezer, I was surprised at the difference between the "tea leaves", again comparing it with our Ivan))), they turned out to be airy, thin. There was no time to dry, turned off the stove and left everything until evening. There was no deadly smell of meadowsweet when drying.

Galya, your poet's dream has come true ... I'm talking about meadowsweet. And I still can't get out into the forest. Come on, taste the tea. and if it's worth it, then I'll give up everything and go looking for meadows!

your poet's dream came true ...

My poet's dream came true
I wrote to you about it

I fight like a fish ... I can't insert a photo and there is no information on the site, it's just a shame, I don't seem to be stupid (this is of course IMHO)

[Oksana]

So I report: Badan - I think I did not succeed. Remember, I dried it up, twisted it, was going to ferment, but after reading the comments I decided to freeze it (completely frozen for 4 hours), took it out and set it to ferment at 18-30, after 6 hours put it to dry. It was spinning well, but the smell-WOW I think it stinks - remember the silo pits on the collective farms, when you walk by, the very smell (I just remembered the smell in the morning); I also poured a little into a glass and in the morning I put it in the greenhouse-experiment for the sake of-12-00 it still smells like silage).
Oksana, remember about your badan. It seems to me that you shouldn't have put it in the freezer. And if you put it a second time, then warm it with a thin layer before fermentation. And then put it back in a container and ferment. It’s it you have soured, it seems! well, we will be glad to wait. I wonder how she's doing with the badan?

I'm not stupid (this is of course IMHO)

yeah, we're all like that.
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oh, oh, OMELA, I didn't copy the link here))) Thank you!

[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/112605/2014-07-08252022_08_04~2.jpg [/ img
Ha, who would have thought that you should copy the link !!!!