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

Yes, I also want to play with time, because they wrote that the fireweed was fermented for 36 hours, I wonder what happened? And for me the most delicious was the first tea, with the smell of prunes and flower. Or maybe because the first one? Although Ivanushka is out of competition.

Luda, so I want to catch a minimum of time for gardening. And fry at once for 150-160. And fireweed was convenient for me 18-hour, 12 did not work. And it tastes good to me. I don't know, maybe 36 hours is even tastier?
And if you do not close the lid, then you need to put it in the water, otherwise there will be no moisture. Do you mean stir during fermentation? I mixed some rustic and apple-currant. I don't see much difference ...

How many useful and new things I have learned. Well done girls!
I wrote down a lot of things in a notebook: mail1: I'll ask questions later.
I'm going to cook.

Hello ! Take me into your ranks. I've been using the bread maker for a long time. And registered only because of tea. Many thanks to Lyudmila for this topic. All summer I was sick with teas. The collection of fireweed and other mash was stopped only by the size of the back seat of the car. The trunk is all busy with the dog. My husband says that I really want to make tea. The mother-in-law also infected. And now the report. I voted 135. Most of all I liked the fireweed. I only did sheet. I used a small Boshik combine, an attachment for grating carrots and shredding cabbage. Then I hammered all this mass and fermented from 6 to 26 hours. Then she roasted in the oven at 150 degrees. Drying in a dryer. Surprisingly, tea made in August and September is the tastiest. Maybe in July it was "damn lumpy". My husband and I liked Mono tea more, it is raspberry, and papa is a red cherry. From the village - raspberries with strawberries and strawberries. Haven't tried 10 plant tea yet.

Luda, partisans are coming out of the forest! Hurrah! Here are the new tea makers! Lena, come in, we have a lot of interesting things here, like in a real tea salon.

[Lesichka]

Lesichka, Lena, tell me, do you have one attachment for grating carrots and shredding cabbage? It's just that I have different ones. The first one rubs like a grater, and the second one with one long blade-groove ...

Veronica, my attachments are also different. Different plants choose their own graters. Fireweed "fell in love" with a grater for carrots, and dry raspberries for a shredder for cabbage. I look, according to the circumstances, on which it is easier to grind the leaves. I also made fireweed sausages on my hands, for a long time, but if for a good film ...

Lena, thanks, now I understand. No, we are simpler, we are through a meat grinder ... Granular. You should try using your method to "grate" raspberries and currants, otherwise they, mean, do not granulate alone, but with something together the taste is already different. I got my notebook for notes on time!

Veronica, you can call me. There is such a warm welcome that I want to stay for a long time. I have a Bosch meat grinder with a plastic sleeve, I'm afraid it won't stand it. I want to buy a meat grinder just for tea. I can't decide on a model. Granular makes the mother-in-law. Tea is more aromatic, more floral taste. But I have a stronger one, maybe she saves the tea leaves? Hee hee ...

Yes, I also want to play with time, because they wrote that the fireweed was fermented for 36 hours, I wonder what happened?

Luda, so I want to catch a minimum of time for gardening. And fry at once for 150-160. And fireweed was convenient for me 18 hours, 12 did not work. And it tastes good to me. I don't know, maybe 36 hours is even tastier?

Lena, Veronica, fermentation time affects astringency and aroma.The less we ferment, the stronger the aroma. But the taste is weaker. Long fermentation gives a stronger sour taste, but the aroma of this tea is weaker. Last season I did 36-hour fireweed 10 times, and then abruptly switched to 5-6 hours. Still, I like 12-14 hour fireweed more. but garden scent, it seems to me, do not like long-term fermentation - they lose their aroma.
Of course, this is for my taste. Maybe you like a longer fermentation time.

And if you do not close the lid, then you need to put it in the water, otherwise there will be no moisture. Do you mean stir during fermentation? I mixed some rustic and apple-currant. I don't see much difference ...

I did not close the lid, but on top I had wet gauze. During fermentation, the mixture was shaken several times. When I make a large amount of tea, not all of it fits in the oven. Half is land, and the other half is in an open container, waiting in the wings. When 1 batch dries up, the second has such a strong aroma, stronger than the first. I always feel that. Tea from the second batch is always more aromatic. This is apparently due to the fact that he was in the open air.
I draw conclusions on the basis of the fact that in industrial production, tea is not covered with anything. It is fermented on open trays in a high humidity environment.

Sveta, what a warm, cozy photo you have! Lena, well done, that we got out of the ambush, hello, we are good, but our girls are great: they will support you, and they will kick you in time (especially if you ask), and they will invite you to visit, and they will come (or promise to come and deceive ). Something like that. We are very glad to see you. I also have a Boshik, also with different attachments, you can try to process the foliage, but it seems to me that the meat grinder is ours. Veronichka, how is our husband there? Have you left your crutch yet?
Lyudochka, I wrote there like that in the summer about the bath, maybe it's true there for fermentation? Here baths are built without a damper (or a gate valve, I don't know what is the correct name, that is, there is no gate valve in this pipe, and it is warm in the bath, while it is heated, it cools down quickly. -3 days, but here ... so the boiler is boiling, the humidity is high, but the heat too). No, not an option, it will be cooked, it's hot there.

[Lesichka]

Hello ! Take me into your ranks.

Lesichka, Lena, welcome to us. You walked for a long time ... But better late than never. we are very glad to see you!
Your experience with the combine is very interesting. I once tried to crush the leaves on a combine, but not with graters, but with a plastic nozzle. I didn’t like it very much, as there is not enough leaves in the harvester. The meat grinder is faster. Anyway, this year I will try to crumple the leaves, as Nastya and I saw in a video on YouTube - in a baby bath. And for a long time. As a result, the man got that each leaf was curled into a tube, like on rollers for rolling tea in a factory.

I liked the fireweed most of all.

Ooooh! Who would doubt that. Fireweed is the king of teas!

Luda, partisans are coming out of the forest! Hurrah! Here are the new tea makers!

Yeah ... I wonder if there are more?

I can be on you

Agreed, Lena. From the next message is required.

I want to buy a meat grinder just for tea. I can't decide on a model

Lena, the main thing in a meat grinder is reliable insides. I don't have an expensive Chinese one. All bushings are metal. She served for three years. Spun on it only leaves for tea. But the knives and the grate were already dull. And there are no spare ones in the kit. So make sure you have spare wheels. Or immediately look at the store for spare parts to fit this meat grinder. So I, apparently, will have to change the meat grinder only because of spare parts. Although it still works, it comes with a creak. Especially on garden scent.

Lyudochka, I wrote there like that in the summer about the bath, maybe it's true there for fermentation? Here, baths are built without a damper (or a gate valve, I do not know what is the correct name, i.e.there is no valve in the pipe, and in the bath it is warm, while it is heated, it cools down quickly. My mom has a real bathhouse, in summer it stays warm for 2-3 days, but here ... so the boiler is boiling, the humidity is high, but the heat too). No, not an option, it will be cooked, it's hot there.

Lena, more than 30 * is harmful to fermentation - bacteria that "process" the leaf will simply die. And we will get not tea, but a steamed broom. One good thing in a bath is humidity. But you can create moisture with a damp cloth. It's enough.
I know who wrote - Anyuta. And I know their bath. It is cold on their floor even during bathing procedures. She always left her bowls to ferment in the bath overnight. But I don't like this alignment. I strongly believe the Chinese in this matter. They would have shot themselves, but they would not have raised the temperature above 30 *. I studied this question well. I tried it myself several times - I put it on a heated, cooling oven on stones. with a heating pad ... It looks like it's not hot, but the tea is not ice.

[Lesichka]

they will invite you to visit, and they will come (or they will promise to come and deceive).

What is our Helen hinting at? I came to you last week (Lenochka's sclerosis started ...) Lesichka,
Elena, hello! it's warm and cozy here!

Veronichka, how is our husband there? Have you left your crutch yet?

Len, what are you doing! (in a whisper), mind you, did the demon beguiled? what does our husband have to do with it? How is YOUR husband? Greetings from us and let him finally recover, in the spring he will run after Ivanushka with us.

and I got a medal on my chest - today I heard from a relative enthusiasm for my tea and he is READY to start making tea in the spring. My promotion of a healthy and wholesome lifestyle is not in vain.
Girls, and when you drink a cup of hot tea, you stick your nose in there and start breathing - the scent of plague! have you tried?

Lyudmila, thanks for the warm meal and the detailed answer about the meat grinder! I will look for spare parts. I think there are many more of us sitting in the bushes, look how many times the topic has been read.
Lena, I see that you are very emotional about the topic. I read it myself 2 times. The second time with a notebook in hand, writing down all the moments. which I will pay attention to this tea harvesting season.

And the husband is already driving the car, here!

Veronica, oooh !!! it is perfectly!

I really liked the mono raspberry, I have it at the end of November, I brewed it before, it didn't impress me, but in 2 months it changed, and for the very best, I just made me happy.

Our raspberry man is super!

Aaaa, the check mark has appeared! What? Doesn't it hurt your eyes? Who was scared of frost? It is still a question, which of us has sclerosis!
And I wore our masseuse tea for a test, after a few days I heard so many enthusiasm, questions, told me about tea for several sessions. Her words after the tasting: "He's completely, completely different", for a long time could not believe that there were only leaves.
Gal, I also like toxic addiction over a cup of tea.

Gal, Lena, and I also have an enthusiastic review of Cypriot tea today. On NG, they gave friends a package, they finally brewed it up and ... Well, you, perhaps, tea addicts, tell you about fireweed ...
Helen, her husband (it is clear that he is ours, and another one is also ours, after so many experiences!) Will put the crutch aside in 10 days, he will switch to a cane. If he is afraid, I will take the crutches and hide them.
Luda, the principle of fermentation is clear, the methods are too, but interesting! It’s me, finally, I’m saying so now, but I admit that the season will begin - and I’ll go forward to the tanks with proven methods ...

[elena kadiewa]

elena kadiewa, no, Lenusechkin, it's not really prickly, but the frost of the cheek is about to come back half way. Invented to invite at minus 36
I'm a taxoman at the very end, when the tea is completely drunk and the cup is still hot

Veronica, very happy for Vadim, he is smart (well, you, respectively, too), bow to him with instructions to behave well and obediently, otherwise I will introduce sanctions! Mine, too, has everything pah-pah, especially compared to what was. God grant that it will not get worse.Mine also drives in the car, tomorrow they will change the toilet with the cistern with my son, I didn’t allow one, but my son has a day off tomorrow, so I prepared things for them ...

the principle of fermentation is clear, the methods, too, but interesting!

Veronica is, of course, interesting! What do not write here, all the same, everyone will do as he wants. and thank God ... The more experience, the more interesting!

Girls, if you ferment Ivan tea for more than 15 hours, does it start to become covered with a white mold?
I basically keep it for 12 hours, but we have a heat at this time, fermentation is fast. Somehow I decided to leave it for a little longer, a white bloom appeared, I urgently began to cut the sausages and dry them. And I dry in e-mail. dryers, set at 70 degrees in Dry Hove, and in Isidri at maximum. It dries well and there is no need to be on duty, and if it is in the oven, then you cannot move away. And the oven in my summer kitchen does not work, and at home, do not turn on the ice in the heat.
I have already shared here my impressions of Ivan tea. This is our favorite tea and we have been preparing it for several years and a lot. Embarrassed to say

15 three-liter cans

Ogogo stores !!! Marin, how about dispossession? Although, of course, it is now clear that this is not much. And you grinder it or sheet? I haven't fermented it for so long.

[Elena]

Elena, yeah, our guests are already threatening us with denunciations for the opium on the table and ignoring the sanctions.
The husband rolls the leaves on the table with a rolling pin, until the juice appears, then rolls them tightly into sausages, and I put them in a basin and cover with a damp cloth. And I check, I catch the peak of the aroma, then I cut and dry. It turns out loose tea. I do not like the grinder.
Now I will look for pictures of dried, where that is.

[Marina]

and if you ferment Ivan tea for more than 15 hours, does it start to become covered with a white mold?

Marina, no, not covered .. Even in hot weather. The maximum fermentation time I have is 48 hours. everything was OK.

And I dry in e-mail. dryers, set at 70 degrees in Dry Hove, and in Isidri at maximum. It dries well and there is no need to be on duty, and if it is in the oven, then you cannot move away.

Marinochka, it will dry out, but here I am again on the side of the Chinese, who say:

The tea leaf is usually dried twice, and the final moisture content of the leaf after the first drying is 18%, and after the second - 3-5%. The drying quality is influenced by the duration of the process, the drying temperature, the speed and amount of air in the dryer, and the thickness of the sheet layer.
Very fast drying of tea using mainly high temperatures (above 100 ° C) does not produce good results, as well as very slow drying and very low temperatures (below 75 ° C). The use of high temperatures during drying significantly reduces the quality of tea, since its aroma is significantly reduced due to the loss of essential oils and the sublimation of caffeine. .

Why are there Chinese - I was convinced of this more than once.
And the Chinese also have a method that allows you to get a caramel flavor in tea - "frying" at the beginning of drying at t = 150 * (20 minutes). I have such tea very good. like. I do it quite often.

I'm embarrassed to say 15 three-liter cans

Marinochka, bravo! These are the quantities! That's what I understand! Well done!

Yes, Luda, I also note that if you lightly fry it, it turns out tastier, but I can't dry that amount at home. This year will have to come up with something. In general, we have a bathhouse, I can set the required temperature in the steam room, but this still will not correspond to light toasting.
By the way, in the steam room this year the dog rose and the hawthorn were dried. My husband made two floors of plywood sheets on my shelf. dried hawthorn dry 5 buckets, but I don't know how much raw, I didn't count it.
Here's my tea.

I, too, once peroxide fireweed, daily, smelled of sour flowers. Not covered with mold, it was so sorry for him. Dried, brewed, sour taste like hibiscus. I add a little bit to my first teas.

Marina, all summer made 18-hour fireweed, was not covered with anything. Option - high humidity or the sheet itself, or around. And the ingress of any spores, fungi, etc. from the external environment. Temperature is not the main factor for the development of mold. Favorite temperature - 20 degrees and almost 100 percent humidity.
But fermentation at temperatures above 30 degrees can go wrong for tea.

In general, we have a sauna, I can set the required temperature in the steam room, but this still will not correspond to light toasting.

To drive a steam room? Isn't it easier to buy an inexpensive Russian Saturn oven and put it in a bathhouse? I'm not in a bathhouse, but on the veranda I set up a workshop for myself - I put 2 ovens and a dryer there. And my door is always open. There is no heat in the house.

Here's my tea.

Marinochka, good tea! I see! Well done !

[Lesichka]

I, too, once peroxide fireweed, daily, smelled of sour flowers.

Lesichka, ElenaWhen I was mastering the tea business myself, I threw out more than one batch of tea ... It was also a pity. But then I got experience and learned how to make tea.

[Veronica]

Veronica, I usually follow the aroma during fermentation, when I feel the peak of the flower bouquet, then it's time to dry. And drying is delayed, we harvest a lot, it turns out in time somewhere less, somewhere more. But overall, the tea is delicious.
Right now I took a picture of tea, it dries out with sausages. The picture shows. And what a scent!

To drive a steam room?

No, Luda, the steam room is with my volumes. We have a Finnish stove, it "eats" a little wood. And I scattered there 4 buckets of berries and kept the temperature no higher than 70, if higher, then the hawthorn brightens, and for the dog rose under 100, and then 70. Everything dried up perfectly.
Thank you, Lyudochka, for the rating!

[Marina]

when I feel the peak of the flower bouquet, then it's time to dry.

Marina, the most correct landmark! This instinct comes with experience.

And drying is delayed, we harvest a lot, it turns out in time somewhere less, somewhere more.

This is so - there are never repetitions! each batch of tea is a new tea. It is very difficult to comply with identical conditions.

Right now I took a picture of tea, it dries out with sausages.

Familiar sausages!

15 three-liter cans

Who would have doubted? saw her "bins"
I also record everything, in any case I try, the main thing is not to lose the notebook.

[Marina]

No, Luda, the steam room is with my volumes. We have a Finnish stove, it "eats" a little wood. And I scattered there 4 buckets of berries and kept the temperature no higher than 70, if higher, then the hawthorn brightens, and for the rose hips under 100, and then 70. Everything dried perfectly.

Marina, KaneshnA, no mini-ovens will pull such volumes. well, well, since it is convenient in the bath, then this is your option! Everyone adapts as it suits him best.

saw her "bins"

Oksan ... Don't be jealous ... Herself with a mustache ... Better hide the notebook. Well done, girls, you write everything down ... And I, apparently, have a professional memory. My students were always surprised when I told them about a year later what ticket they were for and how they answered what they received. And I didn't write anything down. So it was remembered.

[lappl1]

lappl1, I'm not complaining about memory like that, but there is a "strange cockroach" sitting there - it filters everything, sometimes it throws out a thought,: girl-th: and you can't catch it later. Returns at the most unexpected moment.
And you can do a littleI envyDreaming? ! A bit.
I have to take tea to work, I ran out of tea there!

Can I envy you a little? ! A bit.

You can do anything! Dream, Oksanchik! And chase the cockroaches ... well, them ...

[I cut it right there]

Yes, I sit right now and think: how many of us are there, so many ways for each, I have my own)). I roll the sausages and I cut it right thereBy the way, by the end of the season, a large corn appeared, such as a swelling at the base of the index finger, over the winter passed. I ferment for about 12 hours, do not cover it with a cloth, but cover it with a plastic bag, dry it ONLY in a pan, first at a high temperature, then reduce it and stir it with my hands all the time.

[killing greenery]

I dry ONLY in a frying pan, first at a high temperature, then I reduce it and stir with my hands all the time.

Gal, are you here on the pictures all the time stirring up tea and throwing firewood? Well, a real Chinese woman ...





But seriously, girls, I want the same cauldron.And I also want to try frying fresh leaves of fireweed before fermentation. The Chinese call this stage "killing greenery", that is, the herbal taste and smell of freshly picked tea leaves. I will try this this tea season.

Exactly, Galchonok! When she came to me, she was in this kerchief! And the jacket, in my opinion, is the same! And now I think: what did she ask for the cauldron? She put on "let's firewood, let's firewood!" Apparently, her instinct worked! just in the bath fireweed dried.
Did you write a little here during the night, did you run away to sleep?
Good morning girls! We have already taken a walk, frost-20, but the wind is blowing from all directions, brrrr!
Luda, have you saved this video with the correct peasant that the fireweed trampled? And then I will have to remember, and I'll find a shish!

Exactly, Galchonok! When she came to me, she was in this kerchief! And the jacket, in my opinion, is the same! And now I think: what did she ask for the cauldron? She put on "let's firewood, let's firewood!" Apparently, her instinct worked! just in the bath fireweed dried.

Right now, Galchonok will figure it out with his papers and tell us the whole truth.

Luda, have you saved this video with the correct peasant that fireweed trampled? And then I will have to remember, and I'll find a shish!

I saved it, I saved it ... And downloaded it to my computer. This video:



Only 2 points confuse me in this method of making tea:
1. This fellow puts the tea tray in the cold oven. During the time that the oven is preheating, the tea can be partially steamed. It is necessary to put the tea in an already preheated oven.
2. It sets the temperature to 180 *. This temperature does not change throughout the entire drying process. That's a lot for tea. Yesterday I gave a quote from a book about tea, indicating the temperature at the beginning of drying and then.
And so - well done man. Busy with a good deed.

[elena kadiewa]

Good morning Country!!! I'm on the subway now, I read your messages on my phone and smile from ear to ear

elena kadiewa, Lenus, I'll spank you

People probably think that my aunt is reading jokes or already quite cuckoo
nope .. it's definitely not me, I got better with your buns here and I have clearly more rounded shapes
I told Lenochka give firewood, bring the smokehouse, they say I brought SAZANA, we will smoke
Found me some snowdrops too fireweed in January...

And so - well done man. Busy with a good deed.

of course a good thing, there is no time to drink))
Here he should be invited to our group, let him read at least.
Lyudochka, I'll definitely try to make fireweed this year.

I'm on the subway now, I read your messages on my phone and smile from ear to ear

Or maybe this is what we achieved?

People probably think that my aunt is reading jokes or already quite cuckoo

And figs with them ... The main thing is that you feel good ...

Here he should be invited to our group, let him read at least.

No, he won't go ... He turned off comments on his video. Doesn't want to communicate. But he gave his e-mail. He offers to buy his tea.
Yes, I still don't like the way this guy builds fireweed. On the video, he collects autumn fireweed at the place where he collected in the summer. You can see how the dried and faded stems of Ivan tea are located nearby. This means that when collecting, he always breaks the stems, picks the leaves, and throws out the stem itself. On the one hand, this is not a bad thing - fireweed grows again during the season, making it possible to prepare tea in the fall from young leaves. But on the other hand, I don't like the pieces of stems in the finished tea. not aesthetically pleasing, from my point of view. Although, I think it is very fragrant.

Lyudochka, I'll definitely try to make fireweed this year.

Be sure to try it. Meat grinder tastes better and more aromatic.

Oh, we just think and see the same)), I also drew attention to the branches in the tea.

Oh, we just think and see the same)), I also drew attention to the branches in the tea.

Well, what about ...Ivanushka made us related ...

sticks in low-grade tea made from tea leaves are immediately remembered)