Fermented rose petal tea

Fermented rose petal tea

Category: The drinks

Ingredients
Rose petals

Cooking method

• All kinds of roses are important, all kinds of roses are needed! Therefore, we collect petals from absolutely any rose bushes. Climbing, bush, tea, fragrant or simply beautiful, but not smelling. Anyone! They will then all reveal their flavor. I promise ...
• I got a 10-liter bowl, the petals themselves turned out to be 1100 grams
• 
• We collect even slightly wilted petals. We twist in a meat grinder
• 
• 
• cover with a lid and send to fermentation
• 
• It's hot in my kitchen, so I fermented for 4 hours
• 
• Preheat the oven to 100 degrees. We spread our granules on a baking sheet.
• 
• 
• And fry for about 20 minutes. Put the fried granules on the drier tray, and put the next batch on a baking sheet for frying.
• 
• I got 4 roasted baking trays and 5 Isidri trays for drying. Dry at maximum temperature until tender. We look, check, finish drying ... Since my tea is still drying, we will brew the previous batch.
• I made this batch of tea ten days ago
• 
• 
• The tea is very aromatic and tart. Only rose petals are brewed here. A pinch of 0.5 liters of water.
• 

Very interesting tea !!! Thanks for the recipe, Lenochka! Did you still smell the rose? Lena, what is the temperature in your kitchen?

[Lena]

Lena, There are no roses, but at least I'll wait and see

Did you still smell the rose? Lena, what is the temperature in your kitchen?

The scent of the rose is much stronger! Even those that do not smell initially, after fermentation, open up so much! Therefore, I say, collect all the petals, any.
In my kitchen today 29.3

Added Wednesday 29 Jun 2016 02:12 PM

at least I'll stand and see

Why is it so easy to stand, let's at least pour some tea

[Lenochka]

Lenochka, for me this is akin to magic !!!

at least I'll stand and see

So I went for the same ...

No time for fat, at least to smell ...

Well, at least someone on our forum would have already started selling homemade teas !!!

I've been dreaming about it for a year ...

I myself don't seem to dare soon ...

I sense that someone this week will receive another medal - maybe not even one ...
in short, I silently continue to do this on the sidelines ..

[* Anyuta *]

* Anyuta *, An 'I'm also on the sidelines and

Helen ... The words ended today ... I thought that the marigolds would be a control shot today, but no, there is a more serious surprise ... Oh, how nice it is when you don't wait, but you get such a gift in the evening. Luxurious recipe! Simply gorgeous! Thank you, Helen, for the joy you have delivered. I jumped and ran to make links wherever possible!

Then I'll put a plus in karma - they don't even give you enough praise, they said to wait an hour.

[kubanochka]

kubanochka, Lena, I will take note of this! : yes: My fragrant ones started to bloom!

We'll have to tell everyone that the climbing rose faded very quickly this year, it hangs on it with just a kg, or even more
Thanks for the science !!!!

Added Thursday, 30 Jun 2016 06:15

And pliiiz, it is possible for newcomers to decipher "fry" what is the temperature?

Added Thursday, 30 Jun 2016 06:16

Is it the same with peonies? There are even more of them ... and the jasmine is blooming with might and main

[Lena]

Lena, tell me, will rosehip flowers fit? (Probably a naive question)

We'll have to tell everyone that the climbing rose faded very quickly this year.

Yes, with us tea-makers, this happens all the time And the leaves fall off somehow very early, and the flowers fade.

"fry" what is the temperature?

I roasted at 100 degrees. (The recipe says.Preheat the oven to 100 degrees)

Is it the same with peonies? There are even more of them ... and the jasmine is blooming with might and main

I dried peonies and jasmine simply, without fermentation. Peony petals are very bitter, they need to be added literally a couple of petals for beauty and astringency. In general, I was afraid to twist and ferment.

Will the rosehip flowers work?

Of course they will.

[kubanochka]

kubanochka, Lena, what am I thinking - what if you don't ferment (ferment) the string, but just dry it? The aroma will not be stronger?

[Ol]

The aroma will not be stronger?

No, Ol, not stronger. I just have three 2-liter jars dried. You cannot compare with the aroma and taste of fermented tea.

[kubanochka]

kubanochka, Helen, wonderful gulls And my tiny batch is on dry fermentation. While I'm waiting

[Ol]

No, Ol, not stronger. I just have three 2-liter jars dried. You cannot compare with the aroma and taste of fermented tea.

You live bagato, girl! 2 three liters! I obeyed you, put it to dry a bit, in a meat grinder - nope! Not that volume, and generally a pity - both the petals and the meat grinder. So I'll twist it with handles.

Thanks for the recipe !!!!! Now I will look forward to the re-blooming of my queens.

What a wonderful recipe! I will dream of my own rose garden!

I narwhal my rose petals
Wither slightly, twisted it by hand, fermented for 3 hours at T 26 degrees, dried at T 60 degrees.



Narwhal of petals from marigolds



Dry, twisted, fermented with closed simmering for 3 hours at T 37 degrees,
🔗
dried

.

Yes, fermented petal tea is something!

[Olya]

Yes, fermented petal tea is something!

Here! And what did I say ?! A completely different scent, intense. Even non-scented petals are included.
Olyathanks for the fermented marigold option. I am urgently going to collect marigolds for tea. Yesterday I just put the flowers to dry, without fermentation.

Lena,: rose: good morning! Please tell me, do you need to wither the petals? I began to scroll through the freshly collected ones, my juice dripped from them, and the granules did not work

[Jouravl]

Jouravl, Nadenka, I wither, and still the juice was flowing. So I put it on fermentation And before drying I ran it again through a fine grid, the granules turned out good

Added Monday, 04 Jul 2016 09:49 AM

[Ludmila]

Ludmila, Lyudochka, thanks! So you still need to scroll. I was twisting tails from strawberries after the freezer, the same story, all the granules fell apart ...

I do not wither the petals on purpose. Just for now, I will cut the flowers, while I will cut off the petals themselves, while there are tudy-syuds, so they wither slightly. And I also collect ready-to-fall, they are no longer so juicy. And if my granules crumble (with regards to any scent), then I twist it a second time. If you twist the second rose petals right away, it turns out even more juicy and moist. It is better to twist a second time after fermentation.

Last year I added rose petals to garden teas, but I didn't think of doing it separately! Helen, well done, I came up with such a recipe, I have roses as shoe polish, so I'll do it.

I just scrolled the cherry leaves and didn’t wash the meat grinder, but began to scroll the withered rose leaves. Tea mixed and such aroma from roses and cherries, super. Set to ferment, Roses and cherries smell wonderful, stronger than cherries!

[kubanochka]

kubanochka, Lenathank you so much for the fermented flower tea! I'm doing this to marigolds. Petals stand, fermented!

Marigolds - cut off the petals, threw out the seeds!

[Kubanochka]

Kubanochka, please tell me, is it possible to gradually pick up the petals? For example, freeze them and then recycle them all together? I have only two rose bushes, you won't get many in one collection.

[kubanochka]

kubanochka, Helen, THANKS !!!

[Claire]

Claire, honestly, I don’t know. I didn’t freeze the petals. But for the sake of experiment, I can freeze a bag of petals tomorrow. The most interesting thing was how they would behave.

And my tea from odorless roses remained odorless😞😞

[Kubanochka]

Kubanochka, thanks for the answer. Something I am afraid that after defrosting they will become limp. Painfully tender they are creatures.

[Claire]

Claire, the petal freezing experiment is almost complete. I collected the petals two days ago and immediately sent it to the freezer.





I kept it in the freezer for exactly two days. Now I got it, the petals behave perfectly. Let's see what they will become after thawing ...
But I got an idea, I've already tried it on a few petals. In general, do not grind them through a meat grinder, twist them into a tube in several pieces and cut them. And then ferment. It is really possible to do all this, since there are never too many petals, you can cope with the volume. I'm going to get some straws)))



Yes! I believe (while I think the experiment is not over yet) that you can freeze rose petals.

Added Thursday, 07 Jul 2016 09:14

And my tea from odorless roses remained odorless😞😞

bt22, Lilia, how is that ?! What flavor did you get after fermentation? How long have you fermented? How was it dried?
Unclear. I was picking off a climbing rose from a neighbor, which doesn’t smell at all, well, just nothing. And everything worked out

[Lena]

Lenawhat petals! The feeling that the monitor already smells))))

The feeling that the monitor already smells))))

It smells, it smells And after the freezer it smells.
Now "the second part of the Marlezon ballet". I twisted the petals into such cigars. Easy, fast, stress-free ...



Cut into pieces about 0.7 cm in length (as it turned out, and cut it) and sent to ferment





If there is a need to freeze rose petals, feel free to do it. Not so gentle creatures)))) will not become limp.

Added on Thursday, 07 Jul 2016, 15:09

5 hours of fermentation ... The aroma is breathtaking ... I will not fry, I put it immediately to dry in a dryer at 70 degrees

My first pancake was lumpy. Gathered petals from a pink climbing rose. I did everything according to the recipe and threw it away. The result was a pathetic brown mass that never smelled at all at any stage. Blossoming white will try to mix. These are the harsh roses we have in the Urals

[Barquentine]

Barquentine, Natasha, let's figure it out. When you twisted it through a meat grinder, did you get the granules? How much fermented and how was it dried?

The granules turned brown immediately
I scrolled 2 times at first on a large one. Then with a smaller grill. The granules turned out. Fermented for 3 hours in a greenhouse. Tried in an electric oven at 70 gr. there was no smell at all.

[heat the oven to 100 degrees]

Aha! And here is not a prescription!

Rheat the oven to 100 degrees... We spread our granules on a baking sheet.
And fry for about 20 minutes. Put the fried granules on the drier tray, and put the next batch on a baking sheet for frying.

First, fry at 100 degrees for 20 minutes, and then at 70. Don't be in a hurry to be upset. Hide your tea in a tin can and collect the following rose petals. Firstly, after dry fermentation this tea will "sparkle", and secondly, then you will mix the fragrant petals with these.

I threw it out. I will dry new ones at home on gas
The mass was not very beautiful.

Added Thursday, 07 Jul 2016, 05:31 PM

Thanks for the advice. I'll tell you. A neighbor gave me a bag of rosehip petals

Lena, why bake in the oven? Is it possible to do without this stage? And why dry at high temperature? Usually, to preserve the aroma, they try to dry not hot, but quickly. Questions are not in spite, but I want to understand the essence in order to know where in the process you can deviate

Since I did not wait for an answer to the questions, I did as my terms dictated. I twisted the petals with rolls (thank you so much for the idea), crumbled them with a knife on a dostochka 0.5 cm each. I tamped them in a bowl, covered them with a bag and put them on the window. The first hour the sun fell on him. After an hour and a half, I sniffed, there was a fermentation smell. After five hours of fermentation, the smell remained the same. I put it on a baking sheet and put it in a gently heating oven. There was nothing to control the temperature, so I kept it until the water splashed on the edge of the baking sheet began to sizzle, it took 30 minutes. The petals are noticeably brownish. She took it out of the oven and set it to cool.During this time, they dried up noticeably even without a dryer. I poured it into a bag and went home (the whole process took place at work). At home I just left an open bag for final drying.
Today I brewed some seagulls. The infusion is not as intense as Lena's (the roses were white and pink). I didn't like the smell of tea right away, but the taste is very, very! But! I have come across fragrant roses (not all), so there is a scent. I don’t know if he would have appeared if it were not for these roses, since the smell did not intensify, it just became different. Now I can't wait to taste this tea after aging. Thank you, Lenochka, great for the idea.

Finally I got to PINK tea! And what a thought I had! And if you add more crimson leaves to the petals, eh? (who would doubt it, huh?). Wouldn't it get worse?
Although, I will try to make the first seagull from petals alone. I have an odorless park lemon color (when the petals withered, a delicate smell appeared) and quite a bit of an ordinary teahouse. Fragrant.

[Radushka]

Radushka, So what?
Have you already tried it with raspberries?

[bnb]

bnb, Natasha, have you tried it? I've already done it!
I like! Especially delicious with pink liquor. I tried it and put it in storage. I think you shouldn't deviate from the rule - don't drink freshly made tea. I will endure and wait. In the meantime, my roses are blooming, and there is no deficiency in raspberry leaves, I will make this tea again. The only difference from the local tea recipes is that I twist it in a meat grinder twice. The first one is on a large wire rack, then I ferment it, and then (before drying) I twist it on a fine wire rack.
I really like raspberry tea. And the rose did not even give a taste, but a taste ... such ... do not understand that, but delicious!

[Radushka]

RadushkaThank you so much for such a quick and detailed response!
(You understood correctly that I am just studying ... and I have already ruined two batches of tea, but I drink them immediately without aging, ... I like it anyway)
And I have already copied your short algorithm (in the tea topic) and now I will do it strictly according to it ...
Once again I want to express my deepest gratitude for all your detailed posts and patient answers to us for beginners !!!
I will also make a rose with raspberries now!

[bnb]

bnb, Natasha, Good luck! Everything will work out! And pink tea will definitely work!

I also gathered my roses today and did it. the truth is that)))

and after drying in general


also decided to let the tea lie down. Today they gave me raspberry leaves, while I wither, I freeze, new roses will bloom. I'll try to make it with raspberries.




the smell was awesome !!! roses are almost all with the smell of me. I think I will add quite a bit

So ... as I did not see the topic right away, and no one reminded me I collected it means probably climbing rose petals, I found wilds in abandoned dachas, and in them, like blackberries, these bushes intertwined everything. While they are in the freezer, and I am composing a recipe for the future)) There is a desire to make for a larger mass with inert leaves, such as an apple tree.

[Yuri K]

Yuri K, good tea! (just don't take the cherry, otherwise it will beat you a rose to death)
I did it with raspberries. It turned out great! Both fermented and separately steamed raspberries with fermented petals. Now I'm going to make strawberries / garden strawberries.