Fermented tea "Radushka" from raspberry leaves

[Radushka]

Radushka, tell me after a light frost -2 can you still collect raspberry leaves?

[Elena_Kamch]

Elena_Kamch, Our regiment of raspberry maniacs ARRIVED!

Added Thursday, October 13, 2016 9:15 PM

Nataliya,

after a light frost -2 can you still collect raspberry leaves?

NEED TO!

[Radushka]

Our regiment of raspberry maniacs ARRIVED!

Radushka, yes, I've been in the regiment for a long time! From the first tea And now I am more and more affirmed in my preferences
Eh, I still want to get to the leaves before winter ... But then how the map will fall

[Elena_Kamch]

Elena_Kamch, Elena, I did steamed raspberries. After multi-twisting and drying. A completely different taste. But, also very tasty

I made steamed raspberries. After multi-twisting and drying. A completely different taste. But, also very tasty

Is it possible in more detail?

[Nataliya]

Nataliya, wrote in the Gazebo. Now I will copy here
Picked up the leaves. You don't freeze anything, you don't wither (well, if you really want to, you can wither it), you stuff it tightly into the multicooker, press it down with a plate from above so that the valve doesn't get clogged, otherwise the lid will rip off. And you put to steam on the languor mode. Well, I have a built-in mode for 5 hours. After that, you take it out, twist it in a meat grinder and dry it in a dryer until it rings / rustles. ALL! The granules are as humble as the regular fermented granules. Well, maybe they will be a little stronger. Longing, if my memory serves me correctly, is 80 degrees. But, and at 60 it turns out great, as far as I know. But, there is already 12 o'clock.
More details: https://Mcooker-enn.tomathouse.com/in...=415592.new;topicseen#new

ATP for advice, so much info on the site !!! The family says that I am already mad. I really want to make tea like you do and it doesn't work. I already see some mistakes that I wet the raspberries and do not dry them. And of course she steamed up. While I was gathering for the leaves, autumn was already in full swing. From the distance there are many green leaves, and when you take them, half of them have dried up on the bushes in a green form. I assembled the package and I don't know what to do, firstly, the birds got dirty, I had to wash them, and secondly I try to dry them, but they dry very quickly, and not dry, both in the air and in a sheet. And yet, for three nights, minus 1-3. Maybe the raw materials are unusable? After a day, I chose not dried, lie in the freezer. I wrapped the cherries in a rag - began to unfold the next day - and there it got warm inside. Maybe fermentation is already underway? At home, the usual temperature is 25-27 degrees.

I wrapped the cherries in a rag - began to unfold the next day - and there it got warm inside. Maybe fermentation is already underway?

Of course the fermentation has started. The job is done !!!!!!

And if fermentation has begun, then you probably can't go to the freezer?

[OlgHa]

OlgHa, I froze and in such cases. Although, in the summer, when it was hot in the house, I swaddled the leaves and immediately put them in the REFRIGERATOR (not in the freezer). Zakhariy froze and thawed, and froze again several times. And still the tea was obtained. Girls were made from leaves that had survived frost on a bush. And the tea always came out. No need to wash! Choose leaves without bird tracks. Well, not all the raspberries they pooped?

Girls, help! Raspberry leaf tea is urgently needed! The doctor prescribed to one girl in Tolyatti with oncology to drink raspberry tea, they came to me, but I only have mixes with him. Can anyone sell?

[Lucilia]

Lucilia, you can until you find it, and brew the twigs - just cut them from the bushes with a pruning shears.

Thank you, Lenochka, I will advise her.

the regiment of raspberry maniacs ARRIVED!

Hello, like last year a mono raspberry passed me by, but this year I am going to prepare BIG stocks, and the question for the experienced is which leaf is more fragrant in tea? May? mid-summer? end of August? I know the thickets of wild raspberries, I have never found berries there, and the leaves, in comparison with garden bushes, are softer, more tender. Or is garden raspberry better in tea?

[Radushka]

Hello! Radushka, in the post "Reply # 25 22 June 2016, 10:22" you write that you are cutting off the raspberry growth right at the top. Tell me please, do you put the ENTIRE top for tea together with the stalk, or do you break off the leaves?

[Svetlana]

It's like that. For many, it crumbles to dust. Three options. Either the raspberries are different, or the time is different (already the second half of summer), or the weather is different (the recipe indicates that we had constant rains then).
This will not affect the quality of the tea,Svetlanawill be delicious!

Good day. I'm new here. I've been making Ivan tea for the third year. And only recently I got to this site and "drowned" in this sea of ​​interesting information. I have my own dacha, where there is everything and the forest nearby, where everything is also there, but in the wild.
The first thing I made was raspberry tea. I wilted, froze, twisted, I wait for fermentation for 6 hours, the leaf almost did not darken and I do not smell the smell. I was upset, I thought the leaf was too dry (then I realized that the layer was small, about 3 centimeters). I decided to twist it (I have an electric meat grinder) so that the juice stands out. The result is excellent granules. I put it on to ferment for about 2 hours. A smell appeared. When I was drying there was a strong smell, as if I were cooking compote. After drying, the granules were preserved, there is not much dust. I think that to get the granules, you can twist it in a meat grinder immediately after twisting, although this is a feat in terms of labor costs.
Thank you so much for sharing your experience.

Girls, help

I have pure raspberries, do you need a lot? I did it for myself, and did not bother about the granules, so the dust is natural. There are already dried sticks. And there is a young growth of raspberries, I wanted to make them in mixes, but if a person needs to I can do mono!

Tell me, do you smell raspberries during fermentation? I just had only an unexpressed floral scent ... I didn't smell of raspberries at all ...

Tell me, do you smell raspberries during fermentation? I just had only an unexpressed floral scent ... I didn't smell of raspberries at all ...

No, there is no raspberry-like berry smell. The scent of flowers during raspberry blossom. Sweet, delicate. When you enter its thickets and your head is spinning from the scent. About a month later, I had an aroma in the taste of a hint of raspberry jam.



I recently brewed mono raspberries for my friends, they convinced me for a long time that I also put honey there. That raspberries immediately said, but also from somewhere honey they felt. Everyone was satisfied. And some asked for takeaway)

Radushka, please tell me, and when languishing, the temperature is 80 degrees in the multicooker itself? Do you know what it will be like in a bag with leaves? It's just that I don't have a multi here, I put all my leaves in a clay ceramic pot, put this structure on a heater and simmer.) The pot is so hot, and under the bowl, when I open the pot, it smells amazingly delicious and tenderly like raspberries. Mmmm ... The inside temperature is now about 50.7 degrees. This is not enough, right? or will it go?




I'll talk to myself a little more. :) My pot got hot and by the end of the 6-hour stewing, the temperature inside the leaves was already 61.8 degrees. I swapped the leaves once in the middle of the process. She took out in large handfuls and put it on the tablecloth, and then put it back in the pot in the reverse order. The top leaves were not as wet and hot as the bottom ones, so I restored harmony and balance in the pot. And how incredibly tasty and unusual it smelled in it! I would describe this smell as a perfumery raspberry. Yes Yes exactly. It smelled very unusual, but it smelled awfully good. Recently I twisted all the leaves and is fermenting. But there is still no smell there ... I am in anxious anticipation.

Re-read the recipe for simmering, I don't need to ferment there. After languishing, you twist and dry.

Exactly! What have I done ... I ran to dry. Thanks for reminding me.

Reread the recipe for languor

Please throw this recipe at me, where you can read it

Here.
"..... You pick up leaves. You don't freeze anything, you don't wither (well, if you really want to, you can wither it), you stuff it tightly into the multicooker, press it down with a plate on top so that the valve doesn't get clogged, otherwise the lid will rip off. Well, I have a built-in mode for 5 hours. After that you take it out, twist it in a meat grinder and dry it in a dryer until it rings / rustles. EVERYTHING! The granules are as modest as those of a regular fermented one. Well, maybe a little stronger languor, if my memory serves me, it's 80 degrees. But, and at 60 it works out great, as far as I know. But, there is already 12 hours. "



My tea fermented for 2.5 hours and the smell was still there, but not as bright as in a pot, when languishing. I dried it and tried to brew it, how could it be without it. It smells to me gently of prunes and raspberries. So far, I have not noticed any special astringency, sourness, or anything else to taste. Well, the color seems to be normal, dark. 1 tea was added to the cup. a spoonful of raspberry tea. Now it is being dried in a bag, we will try it in the winter, it may open up brighter in taste and color and in aroma.

[sveta-Lana]

sveta-Lana, in the topics there is a recipe for fermentation in a yogurt maker and a Brandt multicooker, as it is called. Read the whole Temko, there is not much.

[Melissa]

Melissa, Olga, Thank you so much
an interesting way, you need to make the next batch in this manner, otherwise I always don't have enough space in the freezer



Katerinka, thanks, I read

[Melissa]

Melissa, as I understand it, the fermentation gave you the color, although not long. Simmering, as far as I understand, should be brighter. I'm afraid she won't take the taste. Let it stand for a month, my raspberries acquired a bright taste only after a month. Even hints of honey appeared, they say. Now I try all teas not earlier than this time. But of course raspberries for me, if not in the first, then definitely in second place among teas.

Katerinka, explain to me, a young and not yet experienced tea-maker, why fermentation is so contraindicated for raspberries? Hope it gets better with time.

: girl-yes: I'm still young and not experienced either. Farms are not contraindicated for raspberries, I did all my own in the classical way, then I just read about languor and about the method of Zacharias. During languishing, almost all microorganisms that take part in the fermentation process are killed. Therefore, you did not even have a fer-I, but just a sour leaf, because other bacteria were involved.

Clear. In short, you need to make two different options and see which one works better and tastes better.

Of course, try it if you can! In any case, all felt-tip pens taste and taste different, then share your impression.

Girls and boys tell me pliz! Who did not combine hardening and languishing of raspberries? I just picked a raspberry leaf for a long time and put it in the freezer, my mother had it, but today we arrived and she asks to empty the freezer. So I think, upon arrival home, to shove it in a cartoon, otherwise my child and I cannot recover from an enterovirus infection yet, we will not have enough strength for the classical method. Or at home it is better to put it in the freezer again. In the classical way with hardening, raspberries mono, I have 2 kg, but not stewed, but I want to try. Or is it better not worth it once ice cream?

[Melissa]

Melissa, I made stewed raspberries, differs from the classical method as heaven and earth. Truth has not brewed yet, dries. I appreciate it by the scent

Katerinka, i.e.Better stewed than freezing? Yes?

[Melissa]

Melissa, I can't say which one or the other is better, they are just different! Moreover, I just made the languid one, and I will try in a month.

[Katerina]

Katerina, please tell me dense, torment how right? Just put the leaves in a cartoon and nothing (no water) more? And put a dried leaf or a frozen one?

[Silyavka]

Silyavka, to wither the sheet is a mandatory procedure, at least in any way to prepare the sheet it is necessary to dry it. Only for multi, I wouldn't dry too much, especially raspberries. I wilted mine well and put it in the freezer, I didn't think then how I would cook it later. When I thrashed in a cartoon, without a package, they lay down tightly after the frost, if not freeze it, it is probably better in a package. I poured 30-50 grams of water, maybe the leaf dried up while getting home, I didn't cover it with a plate, it's better to cover it, but I didn't have a plate. At 80 grams for 4 hours with the lid closed and the valve open, as it turned off, I let it stand for another couple of hours and turned it over so that the top was at the bottom. More water 30-50g, but my leaf is dry, generally better without water, and for another 3 hours at 80g. If there is a lot of raw materials and freezing is not an option, they are rammed into a bag and directly in the bag in a cartoon. I will not dry raspberries next time before languishing, although I myself say that I must, I'll see what happens! But this is already next year, unfortunately now there is no time for tea. Sorry for taking a long time to answer.



Silyavka, in general, freezing does not exclude wilting of the leaf. On the contrary, if the leaf is not sufficiently dried, there will be a lot of moisture after the freezer. And if you ferment in the classical way with twisting the granules in a meat grinder, normal granules will not work.

[Katerina]

Katerina, Thank you for your reply. I read what they write here, and really wanted to try it.

So I made tea from raspberry leaves. Withered, then in the freezer, frozen and thawed three times according to the Zacharias method, rolled the rolls, cut them, fermented for 4 hours, dried and here is the result:

[Eugene]

Eugene, Wow! Well done! Did you brew?
By the way, I only make sheets for gifts. It goes so well with all kinds of flower petals.

[Radushka]

Radushka, haven't brewed yet. I read on the forum that it is better not to brew right away, let it stand for at least one or two months. And raspberries look very beautiful even without additives: one side is silvery, and the other is dark green.

[Evgeniya]

Evgeniya, and when did you collect the raw materials? Is it too late now?

[Silyavka]

Silyavka, it's not too late. I picked raspberries even after the first frost. When the leaves turn bronze red.

[Radushka]

Radushka, thank you for your answer, I'll go to the raspberry patch to peel raspberries

[Silyavka]

Silyavka, I picked the leaves a week ago. In our market people sell raspberries: a 0.5 liter jar is 10 hryvnias, but in my dacha, apparently, the variety is wrong, there are no more berries, but there are a lot of green leaves.

In our market people sell raspberries: 0.5 liter jar

This is a remontant raspberry, it has berries until the very frost, my neighbors have one that grows, goes under the snow with berries, and like you, the usual one has leaves, but the berries have already moved away.

[Eugene]

Eugene, there are remontant raspberries (two crops), but I like the other. Which gives its harvest in the fall. One. Although, it is not as fragrant as usual.

[Radushka]

Radushka, and from the leaves of the remontant raspberry, what kind of tea to taste: more aromatic or like from the leaves of ordinary raspberries?

[Eugene]

Eugene, I do not know. I have no repair shop. Made from the leaves of raspberry and blackberry hybrids. Better from raspberries or blackberries

[Radushka]

Radushka, yesterday in the night I dried, now I threw a pound into the freezer. Yesterday, before the night of the cliff, raspberries and pears - I want both teas mono. I only divided the raspberries in half, I set one part to languish, the second, I will do strictly according to the recipe, then I will compare, although I was torn yesterday for a long time, I gained a little more than a kilogram, I separated the stems at home, and a kilogram came out.
The question is, there are a lot of milk stalks, where I have set aside separately from them, still to dry.