Ivan-tea "White-pink" (from the tops)

The fermentation process has begun. Fingers bloody, could not stop until I filled a full package

But now I will know how to determine the end of this stage of the process

This means that the drying process can be determined not by time, which is always inaccurate, but by weight? 60% moisture should remain, that is, 600 grams remain from a kilogram of leaves or tops. Check for vein crunch and crease at 40% weight loss. First, by crunching, and when it is no longer there, then weigh it, because weighing is also not easy - you need to put it in a bag, and if you don't dry it, then decompose it again.

Hello everyone.
Yesterday I ran after the tops. I barely waited for their appearance and growth. Collected only 600 g. This is the summer ...........
The fireweed is just puffing up to start blooming. Anyway. But I managed to see this topic and not be late for the collection of tops)))
Thanks to the author of the recipe and everyone who added their expert notes.
Now I will finish my sourdough loaf and run for a new portion of tops. But I already relish and Fluffy, in between times)))

Girls, tried about a week's tea, made a little, came out 50 grams. Unstoppable-soooo aroma, and just tea-so tart. .. I will brew as many times as possible.
The question is, I made this tea 1x1 with small leaves (and fermented for 3.5 hours) so that at least some volume would come out. To be honest, I didn't expect such a weekly result. I was impressed now and put the collected tops on fermentation - there are few leaves, 10-15 percent maximum. How long to ferment now, so that the astringency does not go away later

: plach7: want. want . I want but late, I probably already came to this page

I came across a small clearing - I collected the tops and fluffs - but all the rock is in the freezer - while apple cheese (falling white filling every day) interrupts all the tea preparations

... want . I want but late, I probably already came to this page

be sure to go to downy tea - from sticks - immature seed bolls - the tea turns out sooo tasty too
I did both separately - white-pink and chubby and made the so-called tops - all together - and boxes - sticks and tops and to them not a significant part of green leaves are, which are practically among the boxes - also very tea turns out

[kartinka]

kartinka, Thank you. fluffy already appreciated in all its glory. And the pink sales of the mind to plump the tops. if you only collect a handful and repair in a pile

[Clement]

Clement, made this year tea-tops, there were also not enough tops the tea was very interesting half-danced-danced from the tops-took the proportions 1x1x1

Hurrah. collected a handful of petioles, made the same white and pink. yeah: nyam: extraordinary. extraordinary but delicious. and the aftertaste remains in the mouth for a long time. Hurray I'm in the subject

Good day everyone. Now there will be a lot of tops for the white and pink. I would like to collect more, because I can only collect and recycle on weekends, and next weekend everything will be in bloom. Who tried freezing, how does it taste? Can fade longer? Or twist with very well dried leaves after freezing?

[dalida]

dalida, I froze, because at one time I could not collect a sufficient amount, when I accumulated it, I defrosted it in winter and made tea. In my opinion, it does not affect the taste. But you have to understand that it differs from leaf, it is softer, less tart, I would say more "floral"

[dalida]

dalida, I did it with freezing last year, especially when I collected raw materials by volume.Honestly, I didn't see the difference between cans through freezing and without, but ... now I did it - what tops, what with leaves, that leaves, some other tea, saturated in taste, color, it turned out awesome. I think maybe the heat without rains influenced so much this year, but yesterday it rained, today it seems to alternate with the sun, but the heat subsided, so I would boldly freeze it. It is harder for me to twist the boxes - I twist them from the largest lattice, which is for kupat, but there were no problems with the tops and there was no direct wet one either, so it's damp.

it differs from leaf

I understood this from last year, although I screwed up, the aroma is strong and thick. Now I want to try mixing in different proportions with the leaves. And I will freeze.

Here, Zechariah has a detailed description of freezing:

Method of hardening tea leaves in preparation for fermentation (Zachary)

I actively used the method of freezing Zacharias last year. But I thought that it was suitable for later leaves, namely Ivan-tea, we only got a color (they came off the buds with my husband today), so I now freeze it only once.

I will note and I again, my little pillowcase is drying, I do it on the sly, there are still tops in the freezer, but I typed not enough ... do-do it