Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker

[From Irina (Florichka)]

Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker

Category: The drinks

Ingredients
Young leaves and shoots (tops) of narrow-leaved fireweed, shoots of pine and spruce, leaves of raspberries, currants, plums, apple trees, pears, cherries, peaches, garden strawberries, chokeberry, sea buckthorn, urban gravilata, horse sorrel, blueberry leaves, ivy buds (catnip , dog mint)	composition is arbitrary

Cooking method

• There are many ways to make fermented tea from narrow-leaved fireweed - Ivan tea, and there are many garden plants and herbs on the forum - you just have to choose the right one for yourself!
• From Irina (Florichka)
• From a recognized forum tea guru Lyudmila - from fireweed
• from the leaves of garden and wild plants
• From Elena (Borisenok)
• From Lina (Linadoc)
• From Zechariah
• For every taste!
• That year I probably tried all the methods of making tea from fireweed and garden plants.
• For myself, I chose green, from young leaves, slightly fermented, without frying.
• It greatly simplifies the fermentation of raw materials in home appliances - a yogurt maker, a multicooker with the "Yogurt" and "Manual" modes.
• Different authors recommend different fermentation temperatures - from 20 to 50 degrees. For myself, I have determined T from 30 to 40 degrees.
• I ferment in a yogurt maker and a slow cooker, since there is a wide opportunity to set the desired temperature and time.
• June leaves from raspberry, currant, plum, apple, pear, cherry, peach, garden strawberry, chokeberry, sea buckthorn, city gravilat, horse sorrel, blueberry leaves, ivy budra (catnip, dog mint) - a little bit of everything!
• Wilted, curled, fermented in a yogurt maker for 6 hours at 40 degrees. I dried it in a simple electric dryer, in my dryer the temperature is max 70 degrees.
• 
• Second batch (added rose hips) - in a multicooker in manual mode at T 35 degrees, 7 hours.
• From young shoots of pine and spruce - fermentation in a yogurt maker at a temperature of 40 degrees.
• 
• From the young tops and leaves of fireweed - scrolled in a meat grinder, fermentation in a slow cooker 35 degrees, 6 hours.
• 
• According to the recommendations of recognized authors, it is recommended to give the prepared tea a month to "ripen" in jars, bags, etc.
• 
• But it's hard to resist! Delicious, aromatic!

[MariV]

MariV, Olya, thank you so thanks! That's lovely! Now our devices are in business! This will simplify the process so much! And how many different types of tea! And although I prefer black green tea, I will definitely try to make one. I’ll just get hold of the technology, otherwise my multicooker does not allow setting the temperature ... For the photo - special thanks! Very beautiful!
I'll go make a link to the recipe in the Gazebo.

[MariV]

MariV, Olya, I really like green tea. Great recipe turned out!

[MariV]

MariV, Olga, thanks for the recipe. And how and how many leaves to put in a slow cooker. I have 5 liters.

[lappl1]

lappl1, Luda, I started fermentation in a simple yogurt maker that season - there is one constant T and the ability to increase the time. Black tea - until the spring of this year my husband preferred exclusively black tea, but then his tastes changed, he began drinking green with me. It's easier for me!

francevna, Alla, !

Light, I don’t collect a lot of raw materials at once, I didn’t weigh the weight, everything by sight, I don’t think too much, on a semiautomatic device.

A few leaves - in a bowl in a fermenter; more - in a multicooker.

[Light]

Light, last year I made mulberries in a multicooker (I took food from the silkworm). There were a lot of withered people. I didn't weigh it. I just pressed tightly with my hands. Right in the package.The package was open on top, but pressed down by a flat plate. Here, I opened the valve. I don't think it was necessary. The temperature is not high (I have a minimum 40). The tea went well. But, for me, the mulberry turned out to be insipid, so to speak. I'll try raspberries and black currants this year
OLGA, thanks for the recipe!

[Radushka]

Radushka, !

[such]

Great recipe!
Although everyone loves black at home, I take the recipe to the piggy bank - from a mug such Nobody can refuse green tea!

[MariV]

MariV, Olga, Radushka, Thank you!

Girls, and I have a little Panasonic, how many temperatures are there on the heating? Why can't I find the instruction, and is there this info ... And I really want to make such seagulls ...

[Hope]

Hope, look on the internet. The parameters of your model.

[Light]

Light, Thank you, I didn't guess .....

I have young blackcurrant leaves in my freezer right now. Can you please tell me if I will do it right: defrost, roll, cut and dry? There is also a yoghurt maker and a slow cooker.

[OlgaYUB]

defrost

OlgaYUB, but in my opinion for green tea leaves do not freeze.

It also seems to me that it does not freeze.
I wonder if you make green leaves from frozen leaves? I have a couple of batches of last year's mulberry

Girls, I think that you can make tea from frozen ones. Freezing keeps everything in the leaves.

[Ludmila]

Girls, I think that you can make tea from frozen ones. Freezing keeps everything in the leaves.

Ludmila, they darken. Can't get black instead of green?
I also wanted to freeze, but in the recipe Zakhari does not freeze.

[Light]

Light, exactly! Something I did not think! Thank you for giving me reason ...

[Tricia]

Tricia, Nastya, Thank you!

About temperatures in your home appliances. It is better to measure it yourself, because often the manufacturer's declared and real temperatures do not coincide!

About color - black-green - they all differ only in the period of fermentation (fermentation, oxidation).
White tea - passes the minimum number of stages of processing in the production process. This is usually withering and drying. Despite the name, white tea has a higher degree of fermentation (oxidation) - up to 12% than most green teas, so it gives an infusion darker, contrary to popular belief.

Green tea - often pre-fixed with steam at a temperature of 170 - 180 ° C (not necessary!); oxidation lasts no more than two days, after which it is usually terminated by heating: (in pots, as is customary in China, under steam, as is customary in Japan), or not at all. Tea turns out to be 3–12% oxidized.
.
Yellow tea - oxidizes by 3-12%, almost like green, but passes before drying closed "languishing" procedure. - here in a slow cooker you can!

Oolong, oolong or red tea - oxidation lasts from two to three days, reaching 30–70%.

Blue (or blue-green) teas are sometimes called strongly oxidized (50-70%) oolongs, which are similar in their characteristics to black teas.

Black tea (called red in China) - it is almost completely oxidized (by 80%), from two weeks to a month, although there are also shortened processes.
Examples of black teas: - made from mature leaves, from old bushes, after being brought to the state of green tea, it is fermented in the exact sense of the word for several years.

That is, at home, it is enough to keep your green tea for a longer time or make it from old leaves, and that's it, there will be black tea!

About freezing.

When green leaves are frozen, the water contained in plant cells - in vacuoles - freezes and turns into ice. Ice breaks the cell membrane and vacuoles, and when thawing, the cell sap, which contains water and substances dissolved in it - monosaccharides, disaccharides, tannins, carbohydrates, inorganic substances (nitrates, phosphates, chlorides, etc.) and organic acids, is poured inside, therefore the leaf changes color.

But whether it will be weak or strong fermentation depends on further manipulations with it.

Well, how would it be ...

[MariV]

MariV, Olga, thanks for the information! There is only one conclusion - TO DO!

[Radushka]

Radushka, oh, of course do! I had a recipe for fermented fireweed tea for a very long time, but there was not enough time, it seemed that everything was very long.

That year I forced myself to reread everything properly, and indeed, as I wrote Luda, quickly and cleanly, you just have to start! And what a scope for experimentation!

[Olga]

Olga, so you can freeze for green tea?

[Light]

Light, well, why not? The method "from fire to fire" and back, as it were, is also easy fermentation and processing of leaves.

[Olga]

Olga, and then in a slow cooker and after drying? Excuse me dull

[Light]

Light, yes, then for fermentation - not very long, because the leaves have already been processed, and for drying. I would not have scrolled the raw materials in a meat grinder yet - due to freezing and defrosting, the structure of the sheet is deformed enough.

And the tea is rolled, dried and then sliced ​​is of higher quality than granulated.

Yes, it takes more place, but as they used to say, pah-pah, holy-holy,

"Better less, but better" is one of the last works of VI Lenin, written on March 2, 1923; is a continuation of the article "How can we reorganize the Rabkrin",

indeed, it is better to make less tea, but of better quality.

[Olga]

Olga, Thank you! Fermentation is it in a slow cooker? What time is it?
I just need a sheet. Maybe I won't even cut it.

[Light]

Light, yes, fermentation in a multicooker at a temperature set in "Manual mode" of 35 degrees for 6 hours. Are the leaves, I suppose, young? What kind?

[MariV]

MariV, Olya, thanks for the very useful information about the types of tea. Indeed, we all need to know this. Have you tried making red tea? We have been sharpening our teeth on him since 2014 ... I really want to do it.
I think that the theory needs to be made a separate subject, otherwise it gets lost among the comments. At least make links, at least not. And there will be a separate topic, maybe someone will read it.

[lappl1]

lappl1Lyudochka, I also think that theory is needed as a separate topic.
Friends gave links to our teas, as they see the number of pages, they immediately say that there is no time to read.

[Olga]

Olga, manually t is not set. Leaves apple, cherry, pear and a little mulberry (bad to pick because of the berries).
Thanks for the explanation.

And I left the leaves to wither for the night for green tea, and they turned off the lights for us. I rolled them in a cloth and stuffed them into a bag. Now I'm defrosting the refrigerator. If you ferment in a slow cooker for 6 hours, it will be too late to dry. I have to go to work tomorrow. Or can I put it in the refrigerator after the CF? How can black tea, after fermentation, be put in the refrigerator?

[Light]

Light, Svetik, nothing bad will happen if you leave it in the refrigerator.

[francevna]

francevna, Alla, well.

Added Thursday, 09 Jun 2016, 05:46 PM

Girls, did you puff the leaves into the MV (full pan) and just put them on yogurt? t is not exposed, from 6 hours the program. Right? Can you ferment for 3 - 4 hours?

Added on Friday 10 Jun 2016 09:00 AM

My leaves did not change color after 5 hours in a slow cooker. There was a strong smell of fruit and I took it out. Casting did not smell very much. I put it in the refrigerator. Tomorrow I will cut and dry (today I probably won't have time to dry it).

[lappl1]

lappl1, Luda, a separate topic? What for? I, probably, did not understand something ...

What about red tea? According to the Chinese classification? "Oxidation (fermentation, fermentation) lasts from two to three days, reaching 30–70%."Then, it seems, Olya-Rada did this.

If red (in China), in Europe - black, this is exactly the tea made from the autumn leaves of willow tea, that is, from the old ones.



It is after a short fermentation and drying of such a dark red-brown color.


Collected the tops (tips) of fireweed.



For three days she wilted in a very cool room, under a linen cloth.



Then she twisted




put it tightly in a 5-liter multicooker bowl,


put on the program "languor". Let it be like yellow tea with preliminary closed languor!

My pear green tea:

[Light]

Light,

[MariV]

MariV, Olga,

[MariV]

lappl1, Luda, a separate topic? What for? I, probably, did not understand something ...

MariV, Olya, I meant that you just need to make a separate topic on tea theory. I have links to a book about tea in my recipes. A lot of useful information. So, few people read this book, or rather, excerpts from it. It's just that few people reach these links. So I think it is possible to arrange these excerpts from the book into a separate topic.

What about red tea? According to the Chinese classification?

Yes, exactly like that.

Then, it seems, Olya-Rada did this.

Yes, did I miss her tea too? I will look! Thank you, Olya, for saying.

If red (in China), in Europe - black, this is exactly the tea made from the autumn leaves of willow tea, that is, from the old ones.

Today it's already late, tomorrow I'll see what the Chinese meant there. I haven't looked into theory for a long time. It seems that not only old leaves for tea were taken there. The technology is special there.

Added Sunday 12 Jun 2016 00:39

Collected the tops (tips) of fireweed.

Let it be like yellow tea with preliminary closed simmering!

Oh, what a beauty! But this definitely needs to be done in a separate recipe. Nobody has ever made tea like that in our country.

[lappl1]

MariV, Olya, I meant that you just need to make a separate topic on tea theory. I have links to a book about tea in my recipes. A lot of useful information. So, few people read this book, or rather, excerpts from it. It's just that few people reach these links. So I think it is possible to arrange these excerpts from the book into a separate topic.

lappl1, Luda, yes, probably it is necessary.

After fermentation 4 hours in closed simmering and drying mode.
How would yellow turn out

Olya, and, indeed, yellow! Looks very nice. How does it taste?

[Luda,]

Luda, brewed, tested - well, of course, fireweed tea is beyond any competition!

Very aromatic and tasty, and yellow, Yes! And hand twisting is still better than a meat grinder.



The mathematically proven way to brew tea, "Science and Life", "Tea in Equations".

Outstanding English scientist Francis Galton (1822-1911), a cousin of Charles Darwin, was interested in many scientific and pseudoscientific problems during his life. He studied statistics, psychology, anthropology, geography, genetics, created the science of eugenics, proposed the term "anticyclone", compiled a guide to survival in the wild for travelers, laid the foundations for fingerprinting ...
In 1859, Galton tackled the most important problem for the British: how to brew tea correctly? For three months, twice a day, he brewed this drink in a specially made teapot with a lid, in which there was a hole for a thermometer, for tightness passed through the cork. By varying the amount of dry tea, the temperature of the water and the duration of infusion, he experienced the result on himself, his wife, guests and servants. He wrote in his laboratory diary: “It takes 3 minutes to heat a teapot with boiling water before brewing. It cools down by 2 degrees per minute. " The equation follows:
C = n (e - t) / (t - 1)
where n is the mass of water in ounces; e is the temperature difference between the water and the kettle where it is poured; t - temperature rise of the kettle after pouring hot water; C is the heat capacity of the teapot.
Galton did not leave any explanations: neither how to use this equation in practice, nor why the dimensions on the right and left sides of the equation do not coincide. He kept notes for himself personally. But a few years later he published the following advice in his book for travelers: "The ideal cup of tea arises only if the water temperature in the teapot was 180-190 degrees Fahrenheit (82-87.8 degrees Celsius), and the dry tea was infused for exactly eight minutes." ... The surviving diary of experiments shows that Galton preferred a very strong infusion. Drinking tea, according to the scientist, should be when the temperature of the drink drops so much that it will exceed the temperature in the room by exactly 32.22 degrees Celsius.On the road, he recommended the now common perforated or netted egg for brewing. "
Of course, I don't follow these advice so strictly, but I don't make tea with boiling water and don't use a thermos, except for chaga.

[MariV]

I don't brew tea with steep boiling water and I don't use a thermos,

MariV, Olga, and I brewed my "white - green" tea in a thermos. I'll see what color you get.

and I brewed my "white and green" tea in a thermos

Oh and I wonder how it will look after a thermos! The taste will definitely intensify, but the color?

Girls, how to make tea is exclusively a matter of taste!

I don't like it in a thermos, with the exception of chaga - I already wrote!

[Olga]

Olga, thanks for the information. I always rinse the teapot with boiling water, brew tea with hot water, since the thermo pot can be set to the desired temperature. This brew has a softer aroma.

Alla, yes!

I don't have a thermo-pot, but I have a Brand's electric kettle, where you can set the T you need. I always put 80 for tea!

[filirina]

Oh and I wonder how it will look after a thermos! The taste will definitely intensify, but the color?

filirina, Irina,

It so happened he stood for a long time. And he was saturated with the smell of lavrushka. I brewed it in a thermos.

And saturated with the smell of lavrushka

Svetyashka!

[filirina]

Svetyashka!

filirina, Irina, the taste is pleasant. The lavrushka turned out to be light. The color did not change much.

Svetiashka, getting white tea is my pipe dream! I really love white pu-erh! But it stands like a spaceship! Someone wrote that white is obtained from a sucker, but the sucker is either absent or grows along the route. I never tried it!