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Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker (page 2)

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filirina, Irina, we have a sucker of this at least booty it. State farm fields are overgrown. BUT he is an infection in Konstantinovka, and I am in Donetsk. Like this
Green tea - fermentation in Brand 100 yogurt maker and Brand 701 multicooker
filirina
Quote: Glow
he is an infection in Konstantinovka, and I am in Donetsk. Like this
Otozh bo! In my childhood, this sucker was, dear mom! Burst it! And right now, in the afternoon with fire, you can't find!
lappl1
MariV, Olya, at first I admire your photos for a long time, and then I just read the text. How beautiful you photograph!
By the way, I am now also becoming a supporter of the sheet. True, I don't know if I will be able to grind the leaves of the garden with high quality? And now I would make Ivan tea mostly leaf.
Quote: MariV
Mathematically verified way of brewing tea, Science and Life, Tea in Equations.
How interesting! It turns out that formulas for tea have long been invented! Thank you, Olya, for sharing this information.
francevna
lappl1, Lyudochka, don't confuse the people. For a long time you persuaded me to switch to granular, and you yourself were going to return to the sheet.
Probably you need to have two teas, and mix them when brewing. Leafy will give flavor and granular color.
MariV
lappl1, Luda, Thank you! yes, gardeners, especially not very young, hard with handles, it is better to feel sorry for yourself and through a meat grinder!

francevna, Alla, and leaf is better! Go to any tea shop - which is the most expensive? Leafy, from young leaves!

But a matter of taste!
lappl1
Allochka, so tastes change ... And then, what can I do if my last leaf willow tea was very strong, very black, very fragrant and very tasty. The leaf can also have a dark color. The main thing is to organize the drying correctly. Here I will try the ruble on the garden ones, and if everything works out, then I will begin to persuade you back on the sheet.
But granular is easier to do - I agree ...

In general, maybe I just haven't learned how to make tea yet?

MariV
Luda, come on, modesty, it only decorates young girls!
lappl1
Olya, I am in all seriousness - the more I make tea, the more I understand how little I know about it.
Radushka
filirina, Irina, YES! From the silvery sucker, it turns out, exactly, white tea! I didn't like it, however ...
filirina
Quote: Radushka
YES! From the silvery sucker, it turns out, exactly, white tea!
Sweetheart, does it smell like? Damn, it’s so interesting to try, but the "suckers" we got up apparently ...
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Quote: filirina
Sweetheart, does it smell like?
Radushkaand I'm wondering.
Radushka
Irinaand it smells like goof. And the taste is goof. I tried to make granules. Scattered. Tea color is beautiful, golden. But, I fermented. I don't know how stewed will come out
filirina
Quote: Radushka
and smells like a sucker. And the taste is goof.
Radushka, what does it mean that it smells like a sucker? Does it smell like a blooming honey? or what did I not understand? And the taste of sucker-berries are sweetish ..... Can I get a little more detail? Maybe you just need to throw everything urgently and rush to look for a goof? I'm a white tea maniac .... well, after raspberries, of course!
Radushka
filirina, yes, honey. Like a blooming one. True, I cut it off during flowering. But, for me, he's ... Too prickly for a mix, so to speak. And in the mono version, I was not impressed. Do it, of course. It's worth a try! And Allochka likes it!
Light
Quote: Radushka
It's worth a try!
filirina, Irina, Lina said, it imparts astringency to tea.
filirina
Quote: Radushka
Do it, of course.
Thank you! For some reason, I somehow imagined him! There remains a small matter to find. Failed last year.

Svetiashka, I read about astringency, but it seems to me that due to this, it should look even more like white pu-erh! White pu-erh has a honey-floral aroma, very light color and light tea astringency!
Light
filirina, Irina, and I won't get home soon to make tea from a sucker
filirina
Svetyashka, zhaalkooo ... It seems to me that an interesting tea would turn out, although who knows, everyone has their own preferences.
Light
Quote: filirina
Svetyashka, zhaalkooo ... It seems to me that an interesting tea would turn out, although who knows, everyone has their own preferences.
filirina, Irina,
francevna
So far, I just can't get out for the sucker, go after him for 30 km, then the rains interfered, I can't drive along the dirt road, but now it's a sharp heat, it's hard for me to endure such weather. And I really want aromatic tea from the sucker.
Radushka
I put last year's mulberries and cherries in the cartoon. Little cherries. I will languish for six hours (there is 60 degrees). Then I'll twist it. What temperature do you think to dry?
filirina
Radushka, in the gazebo she stated her thoughts
MariV
And yesterday I started a real hunt for horse sorrel! I collected it, set it to ferment in a yogurt maker. We really liked tea with him in collection with young garden leaves!
Radushka
MariV, Olga, and sorrel is used only in languor, but what if it is used "classically"? Have you tried it?
MariV
Radushkaand this one how? I'm dull for something ... ... it's very hot ... He, sorrel, dried, then twisted by handles, then chopped with scissors, crushed for 6 hours in a yogurt maker, and now I'm drying in a dryer. If you do not ferment it properly, the bitterness will remain.
Radushka
Olga, well, how we ferment sadiukhi ... NOT in a cartoon
MariV
So I fermented the sorrel not in the mullet, but in a yogurt maker with a set T 35 degrees for 6 hours.
Radushka
Olga, and this is the same. Normal fermentation at a temperature not exceeding 26
MariV
Radushka, .
Radushka
MariV, Olga, I have some frozen sorrel. I'm afraid to use everything. How many other leaves on 1 kg can you put without fear?
MariV
A matter of taste, for a start, you can try in a ratio of 1:20, that is, 50 g of horse sorrel per kilo of garden herbs.
Radushka
Olga, Thank you! I'll try it tomorrow!
filirina
After reading the rave reviews on horse sorrel, I made 500 grams a month ago for a sample. So far, to be honest, I have not impressed at all by the smell during fermentation, or during drying. Sorrel, he is also in Africa sorrel. I haven’t tried it, I give it to lie down to draw final conclusions. But I haven't liked it yet. I did it as described, rubbed the rolls with my hands, cut it, fermented it, dried it, but alas.
Radushka
filirina, Irina,
MariV
filirina, Irina, it happens!

I, too, after reading about tea from cherry leaves, made that year. And threw it all away. I can't stand this smell and taste!
Light
Quote: MariV
cherry leaf tea, made that year. And threw it all away

Quote: MariV
this smell!
Radushka
Light,
Quote: Glow
Quote: MariV from Today at 04:44 PM
cherry leaf tea, made that year. And threw it all away

Quote: MariV from Today at 04:44 PM
this smell!

Light
Radushka,
I was left without a cherry
filirina
Quote: MariV
I, too, after reading about tea made from cherry leaves, made that year. And threw it all away. I can't stand this smell and taste!
Sistra! : drinks_milk: at least one more person said that cherry tea is rare! (I, too, beeeh, but did not throw it away, I left it on a martini)

Quote: Glow
I was left without a cherry
Why are you upset? What did you fail? In your region there are entoy cherries - you can eat booty! Until the fall, you can make 100kg!
MariV
filirina, Irina, I would not have thrown it out either if I continued to go to the bathhouse for 8 hours - it's good to do steam with it! and so - well where? we hardly drink ...
Light
filirina, Irina, cherry 100 rubles kg. I wanted to make some jam. They promised me at work, but now I'm sitting at home and
MariV
Oh, but how I love cherry jam!
filirina
Quote: MariV
I wanted to cook jam
It is clear, Svetyashka, you are not sad about tea. Well, we have cherries, if in rubles, then it is also about the same.


Added Sunday 26 Jun 2016 08:13 PM

Quote: MariV
how i love cherry jam
And who doesn't love him! I just love cherries, without anything.
MariV
I also...
shlyk_81
Olga, tell me, are you pressing the leaves in the multicooker with something or are they lying like that? I rolled it into rolls (though they did get untwisted), and put a plate on top. As a result, the leaves are of different colors, from black (pear) to pure green (currants).
shlyk_81
The tea turned out to be very tasty! Real green tea with a fruity finish.As far as I understand, any composition can be made in this way? I'll try to make mojito tea from grapes, cherries and mint. Thank you!
RODA
Quote: Radushka
and smells like a sucker. And the taste is goof. I tried to make granules. Scattered. Tea color is beautiful, golden. But, I fermented. I don't know how stewed will come out
Yes, if I could get the seeds of this sucker) I would have planted it!
Radushka
RODA, we have him, at least eat booty ... there was a time when he was actively planted as "urban green lungs."
I didn't torment him. We have practically drunk tea. And this season, I never got to the relatively environmentally friendly leaves of the sucker. So ... life is bad without a sucker))
RODA
Quote: MariV
And yesterday I started a real hunt for horse sorrel! I collected it, set it to ferment in a yogurt maker. We really liked tea with him in collection with young garden leaves!
wow, what taste and aroma does horse sorrel give?





Quote: Radushka
RODA, we have him, even if you eat booty ... there was a time when he was actively planted as "urban green lungs".
Radushka, is it possible to ask for seeds?) For seeds it is not necessary to have ecologically clean plants, it is also possible from urban plants .. will it really grow in the middle zone, will it not freeze?





Is there somewhere a topic about choosing a slow cooker for languishing, or is any one suitable here? Can you recommend some inexpensive ones?
Radushka
RODA, even if I had seeds ... we live in different countries. Seedlings, I'm sure, can be ordered in specialized online stores.
Cartoon with languishing mode or with manual input mode (multi-chef). Or any where there is a program with a temperature of 60-80

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