Method of hardening tea leaves in preparation for fermentation

I reread it and did not find it twice.

Yeah, exactly: old age is not a joy! There is no "two times" Somewhere else I wrote, sorry. Well, okay, you still need to reread, it's useful

Linochka, repetition is the mother of learning! I learned this.

The granules are really good,

congratulations, Lena

I just returned from the "hunt" for leaves.

and I, too, just from the "hunt", though it is impossible to collect, it is raining, but I appreciated the scale and possibilities of collecting from the other side of the village
noticed that on today's plantation all the fireweed is sore, the leaf is "rusty" and some kind of twisted

... this is definitely tea-fermented mania ... after hostomania, rosomania, maple mania, conifer mania, simply drying herbs and flowers for tea. But how interesting it is to live when something so captivates you

the disease is good and do not vaccinate against it in any case, Lena
good luck to you!!!
I'm afraid to guess, but tomorrow I'm going to scroll mine too, wait for my first impressions

[lappl1]

lappl1, Luda, from which leaves can you get a tart tea? From the mix (village) I got a tea with a slight sourness, like fruit, from trees in an accessible version cherry, plum, perch, tyutin (now steamed in a cast iron), blackberries and currants (but she is all sick with something), bird cherry , promised apple tree leaves.

What leaves can make a tart tea?

Astringency is good for sucker. I add about 5% goof to my mixes.

[KLO]

KLO, the astringency that traditional tea has, is not in our tea, since caffeine gives the astringency to tea. Our tea does not contain this substance.
Our tea can be very strong and saturated to taste and aroma (I get just such teas). This is achieved by fermentation for more than 10 hours and "frying" at the beginning of drying for 150 *. Moreover, more strong teas give pear, blackthorn, cherry and, of course, Ivan tea (unsurpassed in every sense). And, of course, tea from late leaves ... Now the leaves have not yet acquired flavoring and aromatic substances, as it will be after the ripening of the fruit. I like tea from these (late) leaves more. So I haven't made any tea yet. I will start no earlier than July - August.
Did you make tea using the Zechariah Method? Leafy or granular (granular stronger)? At what temperature was it dried?
In general, now it is too early to talk about the taste of your tea. You need to let it mature in dry fermentation.

Oh, girls, I've been looking at this recipe for the second year, even in the bookmarks. But now I will definitely do it. On weekends, I go to my husband's parents, they live in the house, pick leaves there. And, probably, I can fade. And then you can put them in the freezer for a week? And then I go to my parents for a week, and there is nowhere to do this.

can I put them in the freezer for a week?

As much as you need, so much and luggage. Very convenient for working and busy people

[lappl1]

lappl1,! Luda! I made granulated with a freezer, dried it in a multicooker on a heating, and then dried it on-off in a frying pan with a thick bottom. Thanks for the answer. And I didn’t see willow tea and meadow geranium in Rostov. The tea smells great, I immediately began to taste it, it has a very unusual taste, now I wait for it to ripen (and peel off the leaves when it works).

[shlyk_81]

Oh, girls, I've been looking at this recipe for the second year, even in the bookmarks. But now I will definitely do it.On weekends, I go to my husband's parents, they live in the house, pick leaves there. And, probably, I can fade. And then you can put them in the freezer for a week? And then I go to my parents for a week, and there is nowhere to do this.

shlyk_81, Zhenya, then the time has come! Welcome to tea themes! It's good that there is where to get hold of the leaves. And do it as it is convenient. That's right, it's better to wither them right away, and then do it when there is time. Good luck!

I made granulated with a freezer, dried it in a multicooker on a heating, and then dried it on-off in a frying pan with a thick bottom.

KLO, I am confused by drying tea in a slow cooker. I, of course, do not know what it is with you, but there is a high saucepan in the multicooker, and the tea can be steamed in it (from which the taste and aroma are lost). It is better, if there is no oven, to dry immediately in a pan. How to do this, you can read in GalnyIv's post, the link to which is in the notes to the recipe for tea from garden and wild plants.
And the fact that there is no ivan tea and geranium is okay. Country teas are also great. The main thing is to follow the technology.

[lappl1]

lappl1,! Lyudochka! There is an oven, in general, the topic should be STUDYED. And my tea smells very fragrant!

Leave to ferment for a couple of hours in the sun.

Is two hours enough with this method? The main recipe is written for 6-8 hours.

[shlyk_81]

shlyk_81, Evgeniya, with this method, fermentation already takes place in bags, with each defrosting. Therefore, the fermentation process is reduced after twisting.

[Alla]

Alla, Thank you so much! I read 3 topics at the same time over tea, my head is already spinning

[KLO]

There is an oven, in general, the topic should be STUDYED. And my tea smells very fragrant!

KLO, well, it's great that the tea is fragrant! And if there is an oven, then it is better to do it in it - the result is easier and better quality.
.

Is two hours enough with this method? The main recipe is written for 6-8 hours.

shlyk_81, Evgeniya, fermentation begins when the leaves are damaged. And this happens already when collecting leaves and withering. With the method of Zachariah (Allochka has already answered you), it also passes when the leaves are in bags in the sun. Plus - the main fermentation. So everything is OK. By the way, sometimes 3 hours is enough with the usual fermentation method. I make a lot of tea for 3 hours. I like.

Astringency is good for sucker. I add about 5% goof to my mixes.

Lina, LOCH, what kind of animal is this?

[Deva]

Deva, Elena, inquire for Loch narrow-leaved or silvery.

So .... who does the hardening method?

I have an apple tree (species 7-8) and raspberries are still harvested, here are the leaves of the apple tree, which were hard, bright, like paraffin - those 100% after freezing-thawing became blackened like usual black tea, and the rest are brown
Raspberries are rather dark green ...

And you?

And you?

This is how it should be. Everything is correct.

Astringency is good for sucker. I add about 5% goof to my mixes.

Linadoc! Thank you!!!

, wait for my first impressions

made my first fermented tea yesterday
used the "hardening" method and was very pleased with the process and the result
the weather was cold, and this method helped me to wait for the warmth and start making tea
Thank you and deep bow, Zachary, from me

[space]

space, Lidochka, I congratulate you on your successful firstborn!

[lappl1]

lappl1, Lyudochka, tell me. Made raspberries this year. I froze the leaves in the freezer, put them to thaw in the refrigerator, scrolled through a meat grinder, fermented, dried. And in the end it turned out not granules, but powder, what is the reason? That year I did it using the same technology, but in August, there were granules.

, put to thaw in the refrigerator, scrolled through a meat grinder, made fermentation, dried. And in the end it turned out not granules, but powder, what is the reason?

Lena, why are you thawing in the refrigerator?, Maybe they started scrolling too early? (I mean frozen leaves). How many times have you spun it through a meat grinder?
If once the granules are loose, and the second time and with a finer grate in a meat grinder, they are harder, more pronounced.

I congratulate you on a successful firstborn

thanks, Lyudochka

[Fofochka]

Fofochka, Lena, raspberry tea is often

not granules, but powder

Feature of raspberries and currants.

, maybe they started scrolling too early? (I mean the frozen leaves). How many times have you spun it through a meat grinder?

It thawed for half a day, but twisted it once.

Feature of raspberries and currants.

this is so, Tonya, but

? That year I did it using the same technology, but in August, there were granules.

now I don't understand

Added Sunday, Jun 12, 2016 3:14 PM

twisted it once.

Lena, for the second time with a smaller diameter of the holes on the grinder grill, I think, would have collected "naughty" raspberries in granules.
I had this with country tea, and the secondary scrolling corrected the situation
I'm not an expert in technology, I could be wrong.

[space]

space, lydia, That's right!

secondary scrolling fixed the situation

Go see Fermented tea made from leaves of garden and wild plants (master class)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0
Raspberries are made without a meat grinder. I ran and read it!

[space]

space, It's late, dried up.

[Fofochka]

Fofochka, Lena, you will still dry, you will correct the situation!

[Anatolyevna]

Anatolyevna,

[Fofochka]

Fofochka, Lena, leave the leaves after the freezer in the bag and warm.
This morning I took out 7 bags with leaves from the freeze - 2800g and took it outside. She folded the bags into two large opaque bags, hung them up so that the cats would not scuffle. Clouds appeared, brought the packages into the entrance, laid them out on the windowsill. The smell for the whole house is already there, I left it there for the night. Tomorrow I'll twist it, I won't ferment for long, because fermentation is already in the bag.
The house is private. ..

[Fofochka]

Lyudochka, tell me. Made raspberries this year. I froze the leaves in the freezer, put them to thaw in the refrigerator, scrolled through a meat grinder, fermented, dried. And in the end it turned out not granules, but powder, what is the reason? That year I did it using the same technology, but in August, there were granules.

Fofochka, Lena, sorry, I was able to approach the computer late. and you have already dried the tea.
Lena, as I wrote in the recipe that raspberries always crumble in a meat grinder. This is her peculiarity. Therefore, if it is done in a mono version, it is better to do it in sheet form. Or you can add a handful of berries, then the granules will be stronger. but it is best to make raspberries with other scents of unobtrusive taste and aroma, for example, with an apple tree. I made a lot of tea, where raspberries were 60 - 70%, and the rest was cherry, apple, willow tea, pear, strawberry ... There were always excellent strong granules.

This is now my favorite method. Made yesterday from raspberries mono and mint, also mono. It was easy to spin through a meat grinder, after 2 frosts it is easy and leafy to do. Thawed a second time and partially fermented in a fermenter. I scrolled it again into the fermenter, mint for 2 hours, raspberries for 5 hours. I dried mint in a frying pan, raspberries in a gas oven, and left them off with a chip until morning. Everything was dry, I didn't have to dry it in the morning. The smell of mint is delicate and exquisite, not as sharp as that of fresh and simply dried.

[Zachary!]

Zachary! Yesterday, they picked 2.3 kg of cherry leaves and put them on a sheet in the withering room in the evening. Enough for him to dry up for a day?
In the evening I want to pack in bags and in the freezer. Right? How long should they lie there?
Then I'll take it out and put it right in the bags on the balcony - they promise in 2 days to +35! How long should they lie on the balcony in bags?
Then back to the freezer, right?
And then again in the sun and then twist through a meat grinder.I'm afraid to use electro, I'll be manual, as you showed. More precisely, the husband will be. Will-be! .... He really loves our teas !!!!

[Natusichka]

Natusichka, so Zakhar wrote everything in time in the recipe. Do the same.

Yesterday, they picked 2.3 kg of cherry leaves and put them on a sheet in the withering room in the evening. Enough for him to dry up for a day?

Natusichka, you need to dry in the same way as for the usual method. Look at the condition of the leaves.
[

[lappl1]

lappl1, Lyudochka, how to apply this method to Ivanushka to make your life easier?

I understand that it is easily recyclable, but when "some" manage to gain more than they can handle, and it's a pity to throw it away
urgently need a medicine (such as brake fluid) or improve the Zacharias method

what are the suggestions?

Look at the condition of the leaves.

Yes of course!

[Natusichka]

Natusichka, Natasha, look at the bottom of the recipe for my quote, everything is scheduled in time. And to dry for a day is definitely enough, it can be less. I usually sluggish for 6-8 hours.

[space]

Lyudochka, how can I apply this method to Ivanushka to make my life easier?

space, Lida, young Ivanushka gives a lot of juice, so it's better not to freeze it. The porridge will then turn out when twisted. Have tried! In August, you can try - the leaves will become coarser and drier. And even more so in the fall. And the ruble makes life easier when processing willow tea - a device for grinding leaves. You will really get relief and speed! And delicious tea. More delicious than the usual method.

[Zachary]

Zachary, I put the leaves of the apple tree in the yard in the sun, and in thirty minutes, for no reason, no reason, the clouds came, now it will rain. What to do with them: let them lie under a canopy or hide them in the freezer again?

Added Wednesday 15 Jun 2016 3:05 pm

I and our Lyudochka zadolbala different questions, so I got to you)

Got it! Today in bags and in the freezer!

[Tatyana]

Tatyana, the leaves should still thaw well, so hold them until completely defrosted. And then into the freezer.

Question. Does it matter which freezer is used? Freezing temperature.
And then I have an old Soviet ZIL in my dacha.

[Olga]

Olga, never mind. The main thing is to freeze.

[Lind @]

Lind @, Olga, ZILovskaya is also suitable, just more time is needed for freezing.

I made raspberries and rustic ones using this method (the basis is an apple tree, bird cherry and viburnum; additives are strawberries, red-fruited mountain ash, currants, just a little sirga, cherry). The aroma during frying is stunning. The color is beautiful. The raspberries are delicious. Rustic is drying.
During periods of thawing, obviously some processes are necessary.

And during thawing, such an aroma came from the balcony !!!!! My husband walked around and asked what smells so delicious ?!

Thank you.

KLO [/ b], I am confused by drying tea in a slow cooker. I, of course, do not know what it is with you, but there is a high saucepan in the multicooker, and the tea can be steamed in it (from which the taste and aroma are lost). It is better, if there is no oven, to dry immediately in a pan.

I did 2 goals ago in a slow cooker (for lack of an oven) I still have that tea, the main thing is to do with the lid open