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

[Alla]

Alla, so with the dryer there will be a strong aroma too. Maybe put it on the balcony? I have a drier-oven-multicooker now living on the terrace - until the cold snap.

[Omela]

Omelaindeed, the Sedona dryer has a maximum temperature of 68 gr. it's hot enough! And I did not dry it in it right away, because in parallel I dry medicinal fees and herbs from the beds at 40 -35 gr. And on a full Sedona leaves have not collected yet. Tomorrow we’re going for Ivnchai, if I knew where else ?!

The test sheet is crumpled, rubbed, in a bag, sniff. If the aroma suits you, we try to ferment. I also have girlish grapes, the whole house is entangled, this is how much tea you can make!

Interesting!!! Tomorrow I will test grapes, honeysuckle, apple tree ...

[lappl1]

lappl1, I don’t understand, is it possible to dry decorative grapes? Is it edible? has anyone had any experience?

Tomorrow I will be spinning topinambur hand-rolled cigarettes, today I have no strength: swoon: after Vanka. She said to my husband: I'll take it for tea, but once, I had to collect a lot - I managed a little. I kept it on the enzyme for 19 hours, and the second batch for 10 hours in a greenhouse, it smells differently: the first one like flowers (they said like chrysanthemum? I didn't smell IT there), and the second one like nuts? If honestly I didn’t smell them either. Yes, we need to seriously approach the issue with fireweed -: fly: find it even closer to the cottage better within walking distance. Otherwise, I will not experiment with different options. And I want to try 6-ku.

[Linadoc]

I don’t understand whether it is possible to dry decorative grapes? Is it edible? has anyone had any experience?

Yes, it seems that no one had experience. Here Linadoc wrote:

Lilacs and hops did not pass the test, but the grapes went brilliantly. I'll freeze it for tomorrow.

So tomorrow she will share her "grape" experience. Will wait.

Tomorrow we’re going for Ivnchai, if I knew where else ?!

To the nearest clean suburb. Where the fields turn pink, there is fireweed. I have already told Omele that when I go to Moscow, I see pink fireweed "spots" all the way (3 hours). So look somewhere nearby.

[lappl1]

lappl1, well, on our Gorky direction, it's difficult to find nearby! Let's go away!

[Oksana]

I kept it on the enzyme for 19 hours, and the second batch for 10 hours in a greenhouse, it smells differently: the first one like flowers (they said like chrysanthemum? I didn't smell IT there), and the second one like nuts? If honestly I didn’t smell them either.

Oksana, now you are hot, but in the greenhouse the temperature will definitely be more than 30 *. That's a lot for tea. If kept in a greenhouse, then less time. And where was the first batch fermented? At what temperature?

[Rada-dms]

on our Gorky direction nearby is problematic to find! Let's go away!

Rada-dms, good luck searching!

Did you have something bitter?

Oksana, try the viburnum, it has a good taste and smell, I liked it. But the bitterness that you so needed was not very attracted. Now it is in a jar, tightly closed, I can stand it for a month, and then we'll see if the bitter taste will go away or at least decrease.

[Elena]

Elena, the bitterness is unlikely to go away and diminish. And the smell will intensify. And I haven't made a viburnum yet. Apparently, because I have enough fireweed, well, apple trees with pears, cherries ...

[Elena]

Elena, I wanted to ask why it’s not sleeping, and then I realized that you have dinner. And Rada and I are on the sidelines.

[Oksana]

If honestly I didn’t smell them either.

Oksana, if smelled dried tea, then the smell is already very weak. Strong and should not smell. Then it will appear!

Girls! All a good night's rest, pleasant dreams and good weather for tomorrow!

TekS, viburnum is bitter, very good, I tug at it, though some kind of infection eats it all the time. Vanka was standing in the house for 19 hours, the tempera was 20 + ~ -3 deg, in general I liked the way it smells. In the greenhouse the smell was vigorous, later I will cook and show you.
My relationship with smells does not work out in life, I do not tolerate them well. Here is oregano: I smell fresh, I like it, if I brew it with honey, I put it in my mouth, and it comes back (I don't like it); November I really like to walk through the beds and move all the odors by wiggling my hand — this is mine — it smells .... So I also taste teas (and bitter-tart) and color. All: mashina: ran after the viburnum until it was all eaten up by the "caterpillars"

[Oksana]

So with teas, I love the taste (and bitter-tart) and color.

Oksana, then ferment longer!

Photo of a VankaCh a la 19 hours of farms. Specifically show how much infusion is 1 hour spoon per 150 ml

wanted to ask why are you awake

: lol: Yeah, our time is -7 hours to yours)) I wrote a last message and flew to the dacha, just returned with 3 kg of fireweed, well, the night is coming And now I'm drying a pear, it was 18.5 hours at fermentation ( from 2-30 at night), let's see what happens from this time of the leaven, the smell is the norm, the color is blacker than black))).

Lyudmila, save me, as I read your master class, I just fell ill with this idea, but flew away to rest, and there was no Internet. I have such a question: if you make orange leaves by freezing, and without twisting ferment, you get a good tea? And the second question is how to dry in a Zanussi electric stove with or without convection, only the top or bottom, or both? I have gas at home, I don't use electricity at all. Is it possible to put a stainless steel in a saucepan for fermentation, or is it better in a plastic container?

[Alla]

Alla, so with the dryer, there will also be a strong aroma. Maybe put it on a balcony? I have a drier-oven-multicooker now living on the terrace - until it gets cold.

Lyudmila, I take the dryer out of the house, and the oven is built-in.

Lyuda, tell me. when to ferment currants, where to put a damp cloth ?? I put the plates on top under the jar of water. Or should it have been put directly on the leaves?

[Omela]

And this question interests me.
Omelawhat is the room temperature? For how many hours do you ferment the currants?

[Alla]

Alla, 27С, I plan 6-7 hours. I still have cherries from 12, so I will dry together on two baking sheets. And for the night I'll put the strawberries to ferment .. to walk like that.

I covered the saucepan with a damp towel, with a lid on top. If it is oppressive: leaves + heaviness + damp cloth, so that the lid does not dry out, and if the lid does not sit down, you can put on a bag with a hole, can you Luda? : girl-q: There was a photo at the beginning with oppression. I do this, it must be a humid and warm environment.
Spun Jerusalem artichokes: such horror stories, black leaves, and my hands are like the hands of an Indian woman after henna, yellow cotton wool. I put it on the farm in a greenhouse, after 4 hours I'll go sniff it. After the freezer it smells strange, not disgusting (I would call the smell: iodine), but after smelling it once they said it smells like tubers - in short, xs, a strange plant-health pantry ...

Girls, there was an idea to try HAZEL, did anyone do it? After all, the most healing thing!

[Oksana]

Photo of a VankaCh a la 19 hours of farms. Specifically show how much infusion is 1 hour spoon per 150 ml

Oksana, actually the color is normal! But it turns out darker for me. I really am 2 tsp. I brew in a glass (250 ml). Today I tested yesterday's 18-hour tea with the guests! The guests are in a swoon with delight! I also! And this is without endurance! And then what will happen! Fermented at 19 * C. She wrapped her in blankets. I didn't stick my nose into the pot for 18 hours.

[Linen]

just returned with 3 kg of fireweed

Linen, okay! But if email. meat grinder, then everything will work out quickly!

And now I'm drying the pear, the fermentation was 18.5 hours (from 2-30 at night), let's see what happens from that time of the sourdough, the smell is normal, the color is blacker than black))).

Great tea will turn out!

[Oksan]

and if the lid does not fit, you can put on a bag with a hole, can you Luda?

Oksan, can! It will be fine. I cover all this with rugs, so it turns out that fermentation occurs without access to air. After all, it is carried out by anaerobic bacteria that live without air.The girls here noted that the lower layers ferment better than the upper ones. This happens precisely because anaerobes are comfortable below, and above - death from air. So, lately, I have been inclined to close the lid tightly.

[Anna]

save, as I read your master class just got sick with this idea

Anna, save the whole topic! Welcome !

I have such a question: if you make orange leaves by freezing, and without twisting ferment, you get a good tea?

I can’t say anything about an orange - it doesn’t grow here, so I didn’t do it. And you can make tea with whole leaves after freezing. On page 11 of this topic in reply # 200, I wrote about this method of making tea without curling the leaves using the example of a pear. Very good tea turned out. You just need to mash the leaves after freezing - like cabbage before pickling. You can also walk on them with a rolling pin for a better juice yield. And also cut it with a knife, so that later the tea was smaller.
Just what I think about the orange. It smells like this from the essential oils. But after fermentation and drying at 100 * C, we can lose this smell. So, for example, we did it with bird cherry. But if I were you, I would still try to make such tea. And also just dry the leaves.

And the second question is how to dry in a Zanussi electric stove with or without convection, only the top or bottom, or both?

The best option is with convection with both heating elements. Only the drying time will probably be less. so you control the process and stir the tea more often.

Is it possible to put a stainless steel in a saucepan for fermentation, or is it better in a plastic container?

I myself chose a plastic container for tea. And if there is a lot of tea, then I ferment in an enamel saucepan. But I think that it is possible in a stainless steel - I myself make yogurt in such a saucepan. Everything works out great!

when to ferment currants, where to put a damp cloth ?? I put the plates on top under the jar of water. Or should it have been put directly on the leaves?

I probably answer late - I have guests ... Let's go to the pond to fish, and I'll go to my computer.
Mistletoe, better not for leaves. Better generally on top of the can. I have stones as oppression. So I put a damp cloth on top of the stones.

I have a large jar, I haven't got any stones.)) The fabric lies on the plate, it doesn't touch the leaves, let it stay that way.

I still have cherries from 12 ... And at night I'll put the strawberries to ferment .. walk like that.

Class, Mistletoe ... And really, why waste time on trifles?

The fabric lies on the plate, does not come into contact with the leaves, let it remain so.

ok, so be it!

[Oksana]

Spun Jerusalem artichokes: such horror stories, black steel leaves,

Oksana, but no, cute-looking! But I'm afraid to even imagine what will come out in the end!

[Rada-dms]

Girls, there was an idea to try HAZEL, did anyone do it? After all, the most healing thing!

Rada-dms, so I did - in the recipe I wrote about it:

I made teas from hazelnut (hazel) and maple leaves because I read praise about them. I personally did not like them. Walnut tea tastes bitter, but maple leaves just nothing! True, you need to make tea from narrow-leaved maple, but this does not grow here. If you still decide to make teas from these plants, then the leaves should be collected in early spring, when they are still tender. I plan to add nut tea to tea mixes for bitterness. I think he will behave very well there.

The tea stood for 1.5 months, but so far I have not changed my opinion about it. Yes, and in the spring you need to collect hazel leaves while they are tender. So recommend. So I did. After such a not flattering review, no one dared to repeat my experience. My opinion is that there are so many "tasty" leaves around that I don't want to waste time on hazel.
By the way, Loksa-Oksana, here's where bitterness can be obtained ...

Yes, I have a hazel, I remember bought a baby bush for 500 hazel grouse, such a monster grew up, I had to transplant it to the forest area. Nuts, by the way, zero, the other day I will cut off a bit of leaves.
I just thought, if there is an enzyme in the Taper bucket and there is no air access to them tightly with a lid, I will go and quickly wrap up my horror stories.

Girls, climbed higher (15m-five-storey building), but the pictures are not loaded. So far, only such a report. Honeysuckle is a class (both aromatic and tasty), the aroma grew strongly, fruity, the taste is the same. The barberry did not want to be dried, froze, for some reason the smell after the meat grinder began to progressively decrease, began to dry after 2-2.5 hours of fermentation. The foliage withered well and fermented, the sour-coniferous smell was replaced by a spicy coniferous one. The result - the taste of honeysuckle is excellent, barberry and larch are good. Color - barberry is excellent, honeysuckle is good, larch is satisfactory. Komarov at this height all blew away, well, I spent the whole day building a new chicken coop, I went to scroll through the grapes (I have a girl's, the whole house is braided), Irga and Sakhalin buckwheat, I will put it to dry in the morning.

[Linadoc]

Linadochow you do it quickly.
The leaves began to thaw, a smell appeared, and I had a cough. Allergy haunts, and I want to try my own tea. I went to work.

I collected apple leaves, plums, cherries, raspberries, blackberries, rose hips, and fireweed. I almost lost my mind from the smell of cherries, the smell was so impressive. And I liked the smell of wild rose, now it is actively fermenting, went with my husband to the cinema, returned the whole apartment smelled of a sweet-fruity smell.
This weekend I will pick a pear from my mother-in-law

And my currants after 7 hours and remained green. I'll leave it until morning now. She put the cherries in the oven to dry and in just an hour is ready. I remember one of the girls saying that cherries dry quickly.

[Oksana]

I just thought if there was an enzyme in the taper bucket and closed them tightly with a lid, there would be no air access

Oksana, about this I have not yet understood. There is also a vacuum, right? When ensiling grass fodder (and this is nothing more than fermentation), there is such a way - to load withered grass into the hopper up to the top, ram it and leave it without air access. This is how the most delicious silage for animals turns out. Even cows' milk yield is increasing.
Chaedels compare the fermentation of tea leaves to the ensiling of forage. The same processes take place ... The same anaerobic bacteria provide fermentation ... So you can try, but what if ...

And then small portions can be rammed in a ham maker and heated to 30.

[Linadoc]

Girls, climbed higher (15m-five-storey building), but the pictures are not loaded.

Linadoc, we will wait ... The main thing is that there is something to photograph! I propose to post a photo of that pine tree with a photo of tea. I'm trying to imagine the whole process of going online at the height of a 15-storey building, and a line of people who want to pick up the signal. You can already organize an expedition to Mount Everest. such training every day.
But seriously, thank you very much for such news from the pine tree ... Your tirelessness in search of new plants for tea is very pleased. And, of course, thank you for such a valuable experience. Now it will be easier for us, not so extreme natures, to decide on the choice of plants for tea.

[Matilda_81-Gulnara]

I collected apple leaves, plums, cherries, raspberries, blackberries, rose hips, and fireweed.

Matilda_81-Gulnarahow much we collected! Do everything together! Or take turns?

I almost lost my mind from the smell of cherries, the smell was so impressive.

Yes Yes! Many people experience similar madness from cherries ... Wonderful tea is made from it!

And I liked the smell of rose hips, now it is actively fermented

Gulnara, share your impressions of the taste of rosehip tea later, please. I keep looking at mine - to cut it off or not ...

And my currants after 7 hours and remained green.

Due to the fact that the currant leaf itself is dry, when twisting it is possible to squeeze out a little juice from it. So the color is green. It may be the same in the morning. How many hours will you ferment? I think it will turn out well. Although I haven't fermented the currants for so long ...
I sent such green currants for drying after 7 hours:

It may be the same in the morning.

Yes? And for some reason it seemed to me. that Guli had a dark color.

How many hours will you ferment?

She put it at 17, so it will turn out to be 18 hours. Now she went and looked at her - she was so sad and smelled of grass. But now I won't dry it anyway. Tomorrow with strawberries already at once.

[Rada-dms]

And then small portions can be rammed in a ham maker and heated to 30.

Rada-dmsI am not suggesting that our tea should be completely deprived of air. So far, these were just thoughts ... If there is a desire to try, then why not?
As for the temperature, I am of the opinion that it is not necessary to heat the mass during fermentation. In that clever book about the production of Chinese and Indian tea, they write about this very clearly:

The optimum temperature for the fermentation process should be considered 22–26 ° C. Below 15 ° C the fermentation process stops, at a temperature of 15–20 ° C its beginning is noted, above 30 ° C part of the soluble fermentation products that give strength and "body" to the infusion goes into an insoluble state, while the pleasant aroma of tea is also lost.

Yes? And for some reason it seemed to me. that Guli had a dark color. Now she went and looked at her - she was so sad and smelled of grass. But now I won't dry it anyway.

Yes, her currant was dark in color .. So hold on.