Green tea from the leaves of garden and wild plants, dried strawberry tails

[And plus as a bonus]

Green tea from the leaves of garden and wild plants, dried strawberry tails

Category: Blanks

Ingredients
leaves of garden and wild plants	1 kg.

Cooking method

• Kind time of day to all experimenters, fermenters, tea business and just good people!
• Ludmila lappl1, author of the Fermented Tea recipe ..., asked to post this recipe as a separate topic to make it easier to find and use. Which is what I do, although I emphasize that this is just a recipe, which is still based on Lyudmila's recipes.
• While studying the pages of the Internet, I came across the production and sale of green tea from white mulberry leaves in China. Some may have already bothered with my mulberry But still again about it, I really like it for its benefits. Thinking why we are worse than the Chinese, I also decided to make green tea from the above-mentioned leaf. I left the leaf to wither in the room for a few hours, the time did not time out about 4 hours. As I wrote above, in one article there is this method, so I decided to use it.

• To make green tea, the freshly picked leaves must first be dried in the shade. To do this, the leaves are scattered under a canopy or indoors and kept in this position until they become completely lethargic, soft. Depending on the hardness of the leaves and the air temperature in the room, withering takes from one to several hours. After withering, the leaves undergo so-called languor. For languishing, the leaves are laid tightly in clay pots. The pots should not have any foreign smell, as the latter can turn into tea. It is best to use new, pre-steamed pots for this purpose. Leaves of one type of plant are laid in each separate pot. The pots are tightly closed with a lid with a lining of a clean soft cloth to prevent moisture evaporation. The pots loaded with leaves are placed in a Russian oven (the heat in the oven should be like after baking bread) for simmering overnight. The next day, the steamed leaves are removed from the pots and dried in the usual way. In the case when for the preparation of such a semi-finished product of green tea it is necessary to use already dried leaves, then the leaves are moistened artificially (abundantly watered with water and allowed to rest), subjected to languishing in pots.

• Since I don't have a stove, I used an ordinary oven.There are of course a lot of questions with the temperature, since there is no exact description, and based on the discussion of this topic with the girls, I decided that the temperature regime would be the first 6 hours 60 C the second 6 hours 50 C. As they say everything by typing. I took ordinary heat-resistant pots for cooking.
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• After 12 hours of languishing, this is the result. After opening the lid, the aroma of good green tea. I didn't bother especially with twisting. He folded the sheet one by one, folded everything in the form of a large cigar and cut it.
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• Then everything is drying as usual. Dry at 60 degrees until ringing, about 1.5 hours.
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• And first impressions of tea. I really liked the tea.
• I will say this, good green tea with its own taste and aroma.

• And plus as a bonus

• do not throw out the stem from the strawberries, but use it.
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• They lay a little in a heap, then I cut them and dried them in the oven at 100 C
• All this beauty went into green mulberry tea.

Thank you very much for sharing your experience, and even on time when you can collect any leaves!

[Zachary]

Thanks for the recipe!
Zachary, ponytails, as I understand it, were not fermented? What flavor do they give to tea?

do not throw out the stem from the strawberries, but use it.

Well this is how much useful product has been thrown away ... That's it, now I will put it into action! Thank you! To bookmarks

[Ludmila]

Ludmila, I'm already looking at the compost heap ...

Oh, I remembered, I'm drying, forgive my French, cloudberry "ass", they are called that in our village, but I made tinctures on them, but I didn't think of something in tea ...

[Zachary]

ZacharyIt’s good that I put up a recipe for tea, and even colorful photos.
I also love mulberry tea, only my dark tea. In 2014. made a mono leaf, and in the past, granulated with other perfumes.

I also need to try what kind of teas it is, I will take it to bookmarks. Thanks for the recipe.

[KLO]

I must try too

KLO, Have you already made fermented tea?

[Zachary]

Zachary, Thank you! The mulberry tree now has very beautiful leaves. I will try. I have a black one. Last year, I made quite a bit of it from mulberry according to Lyudochka's recipe. But I didn't have to try. The tea was in a cardboard box under the cupboard. And of all the teas that were there, the mouse chose the mulberry. It was so offensive. A few days later, our cat caught her. But the tea was already hopelessly spoiled. I didn't even try. So what will I do this year

[businkairika]

businkairika, IrinaIf you like green tea, you will like the silk steamed one. It only has an unusual color

[KLO]

KLO, Have you already made fermented tea?

Nope, while I'm studying the theory, I can't even imagine what it will be to taste.

[Zachary]

Zachary, well done again! Such an interesting recipe, you are our inventor-innovator!

[Radushka]

Radushka, I like green tea, so I think I will like this tea

i used a regular oven

And I used an ordinary slow cooker, in the "heating" mode, it was just 60 degrees, and a lot of leaves at one time intermeddle, especially if you push with fanaticism!

Thanks for the recipe, Zachary. Already all last year's steamed mulberry has been drunk.

[Zachary]

Zacharythanks for the separate recipe! I read and looked at the photos with pleasure! However, as in all your recipes!
A much needed recipe! You see, there have already been suggestions on how to improve the process:

And I used an ordinary slow cooker, in the "heating" mode, it was just 60 degrees, and a lot of leaves at one time intermeddle, especially if you push with fanaticism!

filirina, Ira, thank you for sharing what this tea can be made in. Only, probably, not all multicooker is suitable for this. I bake biscuits in mine on heating ... True, I have an unknown origin of the cartoon - there are no such even on the internet. But the biscuits are notable.

And of all the teas that were there, the mouse chose the mulberry. It was so offensive.

businkairika, Ira, the mouse's lip is not a fool! So there was a noble tea!
Zakhar, girls, I will link to this recipe on the first page of the Tea Gazebo in the first post... If anything, you can easily find it there, like other recipes for various teas.

I bake biscuits in mine heated

Heated? Luda, can it be baked goods ??? Heating, I mean, is the mode of maintaining the temperature at the end of cooking.

Ira, I do not have a baking regime, but the book for the cartoon suggests baking on "Podogrev". And keeping the temperature separately is not included - only after cooking something. I say - it is not clear which cartoon. I tried to find one in the internet - there is not even a mention.

The multicooker Brand 502 and the pressure cooker Brand 6051 have a manual mode, you can simmer there too. Something in the past year did not think about it.

Alla, of course, if there is a manual mode, then you can. And my temperature maintenance and heating are automatic! Oh, yes, you can turn it on and off yourself. That's how I got used to making yogurt. I just missed it once and my yogurt was cooked!

[Zachary]

Zachary, I understood so from any leaves

garden and wild plants

, not just mulberries.
I love green tea. I will study first!
The recipe is wonderful!

[Anatolyevna]

Anatolyevna, Tonya, from any. Have Borisyonka according to this principle, tea is made from fireweed, with some nuances. On the first page in the Gazebo there is a link to her recipe.

Borisenok made tea from fireweed according to this principle, with some nuances.

Wow! We must go and study the materiel! Thank you, Lyudochka, for keeping an eye on us, we are unreasonable (I don’t look at the beginning anymore, how, how come - already the smartest, the third year of tea has gone ... shame ... no to read what people write)

[Radushka]

ponytails, as I understand it, were not fermented? What flavor do they give to tea?

Also interesting! I always threw them away

I'm already looking at the compost heap ...

Radushka, well, laugh! Indeed, the whole thing goes on with the Bread Maker! No waste!
Zachary, thanks for the recipe!

[KLO]

KLO, ABOUT!!! I envy! First tea is like the first kiss! It happens only once ... alas and ah! True, every next one is no worse. Because you already anticipate what a miracle you are doing

Added on Friday 27 May 2016 08:19 AM

No waste!

Elena, for me weeding is the most difficult thing, because I sort the weeds. Everyone laughs, but ... when we moved into the house from the apartment, I saw that there were no nettles in the front garden. I had to take and replant from the village. From the forest - a bush of forest geranium, mahonia, from the village outskirts of oregano.
I weed out celandine - tincture (we have been using it for many years), starworm has grown loose - it has dried up and healed its eyes, amaranth is wild and I leave several strong bushes to get flower "cobs". I put them in pickles. So, I have plenty of weeds!

[Radushka]

Radushka,

the starlet has gone badly - has crawled out - has dried and healed his eyes,

Is it a wood louse? Can I get more details?

[Vasyutka]

Vasyutka, Nataliya, black currant leaf, woodlice herb, blackberry berries and spring primrose (primrose, which blooms yellowish), dried, of course ... take equally, mix. Pour a tablespoon with a glass of boiling water, leave for 30 minutes. Drink three times (per day). You can drink one wood lice. I do this: I wrap a tablespoon of dried herbs in two bandages (divided into two parts) and brew in a glass. Then I take out these bags. I drink the broth, and the grass in bandages over my eyes. I have been drinking for two weeks. Then I drink blue cornflower flowers in the same way. But, the cornflower has long disappeared from us, we have to buy from grannies. Yes, cornflower is certainly not a tablespoon! A teahouse without a slide in each "bag"!

And on heating, too, simmer for 12 hours?

[ellatina]

ellatina, heating is 45 degrees like? Then, probably, 12. I have a mode "languor", but there, it seems, 80. I put 60 on the manual. Tomila 12 hours

heating is 45 degrees like?

It depends on what cartoon! I have 60, so yes, I languished for 12 hours on the heating.

[KLO]

KLO, ABOUT!!! I envy! First tea is like the first kiss! It happens only once ... alas and ah! True, every next one is no worse.

Here's a comparison!
And what kind of tincture from celandine, can you get a recipe? My grandmother told me that it is used for liver diseases. Amaranth ... have you ever tasted tea from it?

[KLO]

KLOWell, we do not drink celandine tincture because of a sick liver. The heredity of oncological diseases pumped up. Especially with a spouse. Well, we started. I'll write in a personal. And then, this topic (tincture) is not tea.
And girls made tea from amaranth. Not tasty. We make yummy here. It seems to me that we should start with raspberry, strawberry, cherry, apple, pear, blackberry, blackcurrant, well, if there is ... then from willow tea, of course. And, then ... try to do others. For a year now (May 30 will be) my spouse and I do not drink shop teas at all. And we are not going to return to them

The heredity of oncological diseases pumped up. Especially with a spouse.Well, we started. I will write in a personal.

Radushka! but you can and me in a personal!

Posted on Friday 27 May 2016 3:52 pm

For a year now (May 30 will be) my husband and I have not been drinking store teas at all. And we are not going to return to them

Likewise! Toka is already 2 years old!

[Radushka]

Radushka, THANK YOU!

Thank you very much

I love green tea! I won't make any more of dried leaves, and I won't fry them either.

I picked up young leaves of raspberry, strawberry, currant, and other garden leaves the day before yesterday, added leaves of horse sorrel and city gravilat. I rolled it into cigars, simmered it for 12 hours in a slow cooker, the second portion in a fermenter, cut it, and is now drying. Horse sorrel is so dukhman !!!!!!



I regret that I lost almost all of it! I will go to the fields and meadows to gather! And there will be some Kalmyk green gulls!

Dried and brewed. Delicious tea!

[MariV]

Added Thursday, 02 Jun 2016 09:29

Twisted into cigars, tormented 12 hours in a slow cooker,

MariV, Olga, please tell me how you did it?

[MariV]

MariV, Olga, but horse sorrel does not give acid?

[Light]

Light, I will later lay out the technology of fermentation in a slow cooker and a fermenter with a separate recipe.

Radushka, horse sorrel - aveluk - practically not sour, especially after fermentation. But it gives a great aroma and taste!

When I cooked from it salad, added to the dough, etc. did not feel acid.

[Olga]

Olga, thanks for the information! We have this horse ... at least eat a booty! And then there is the passerine. I read it, you can also add it. True, they write everywhere that there is a LITTLE. I'm interested, precisely, for green. Pure mulberries are too "sweet" for me. And a bit bland. Frozen leaves have remained since autumn. I'll pick up a horse sorrel, a little different garden ones and make it stewed in a cartoon. I made only one batch of mulberry last season. Tumbled in mult at 60 12 hours, without removing from the package. It turned out just fine

[MariV]

Svetyashka, I will later lay out the fermentation technology in a multicooker and a fermenter with a separate recipe.

MariV,Olga, well I'll wait.

Added Thursday, 02 Jun 2016 1:06 pm

Tumbled in mult at 60 12 hours, without removing from the package. It turned out just fine

Radushkaand I have t not exhibited, but there is a yogurt program.

[Light]

Lightprobably the Yogurt fermentation program will do.

Added Thursday, 02 Jun 2016 15:23

Radushka, try adding horse sorrel, a little, for a test. I think that you will not be disappointed - it is very spiritous after fermentation!

It is also worth taking a closer look at the city gravilat, until his leaves have become very rough. Its roots can be used in tea - very fragrant! and will add an interesting cherry color to drinks.

[MariV]

Svetyashka, the Yogurt program for fermentation will probably do.

MariV, Olga, well thank you!

Added Friday 03 Jun 2016 08:19

and a lot of leaves at a time, especially if you push it with fanaticism!

filirina, Irina, this is how many leaves you need to pick for a 5-liter saucepan

Made green tea. Leaves of apple, cherry, black currant and a few leaves of horse sorrel wilted and put in a baking bag. The package in a multicooker for the Heating mode, the package was open. An hour later I put a thermometer into the foliage, the temperature was 72 degrees, took out the valve and languished for 12 hours in this mode. Then I cut it and dried it, dried it with an open oven, how many degrees there were, I don't know for sure. Today I brewed it. Delicious green tea! It will be necessary to do more for a change. I liked the tea very much.

Made green tea.

And I made green tea.

And show?
And try?

[elena kadiewa]

And try?

elena kadiewa, tried it. I did not get that. Leave to stand for dry fermentation.

Well this is how many leaves you need to pick for a 5-liter pan

Yes, it seems a little, the supermarket package is not the largest.

Yes, it seems a little, the supermarket package is not the largest.

Yes, I won't do much. Yeah, right now! I barely shoved it into a 5-liter saucepan. And the second bag had to be made in haste. Only 469 g turned out.