Italian macho hair (fermented willow leaf tea)

Category: The drinks
Kitchen: Russian
Italian macho hair (fermented willow leaf tea)

Ingredients

Ivan tea leaf from young shoots, always without stems / 1 option
Ivan tea leaf from young shoots, always without stems, after freezing / option 2

Cooking method

  • For "Macho" we need a fairly young leaf of fireweed tops (10-20 cm), where there is a broom of pale green leaves and darker leaves. No stems!
  • Last year, it was the stems in this tea that caused my disappointment: they gave a clear herbal flavor and brown, unfermented blotches, which greatly spoiled the taste and appearance of the tea.
  • Since for family reasons this year I do not have the opportunity to go to collect fresh leaves, in all the photos the fireweed shoots are withered, frozen and thawed, therefore they are brown in color. It was an experiment on the topic: "Is there life on Mars?" "Is a frozen-dried leaf good for a Macho?" Looking ahead, I will say: definitely, YES!
  • And, as the experiment showed, all actions are almost identical.
  • 1. Collection.
  • It is usually quite difficult to harvest the desired tips without stems, or to separate the stems at the collection point. And then it is difficult to carry packages / baskets with such delicate leaves - there is a danger that they will "burn out". Therefore, we collect and take home with the stems. Can be harvested in the rain, then the drying time will increase by the time it took to dry the leaf. In the photo, withered, frozen, thawed tops of fireweed for option 2.
  • Italian macho hair (fermented willow leaf tea)
  • 2. Withering.
  • VERY important stage! Tea will not work without it!
  • We sprinkle the fireweed tops on the fabric in an even layer of several cm. We sit next to it and begin to process the raw material: separate the leaves from the stems.
  • Italian macho hair (fermented willow leaf tea)
  • (How I do this is shown in the photo. These are the tops of withered, frozen, thawed from option 2, because the color is more brown and the leaf plate rolls up along the vein, curving inward.
  • Italian macho hair (fermented willow leaf tea)
  • This is the first sign that wilting has begun.
  • The final test for successful withering is to squeeze a handful of leaves in a fist, if the leaves do not disintegrate, but more or less keep the shape of a grassy "snowball", you can proceed to the next stage). It usually takes me the night to wither and sometimes the morning of the next day.
  • Another important reason for withering tea makers is often overlooked: screening out animals.
  • How many snails, aphids, bugs, caterpillars, spiders, at times, on ivan-tea ... We will shake off whom we see, and someone will remain peacefully sleeping in a rosette of leaves, and will come to our home. And, God forbid, it gets into a meat grinder or a batch. Have you ever had that you do everything - everything according to the recommendations, but the result is not very good. The reason may be in the snail / caterpillar that got into the raw material, and was not sifted out in time during withering. Save your time and energy, do not neglect the correct withering!
  • Don't forget about the smell! At this stage, Ivan tea begins to smell, for my taste, of herbal French perfume "a la nature". Light, gentle, but obviously floral! There is no longer any smell of grass.
  • If you do not have a floral sour smell, then something is wrong with your leaf and you need to run to the topic Ludmila lappl https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389191.0 read again or again Memo, this thread has all the answers!
  • 3. Kneading.
  • Otherwise: violation of the integrity of the cells of the fireweed leaf in order to cover all the leaves with its own juice and, thereby, start the leaf's "digestion" of itself (fermentation).
  • I knead the sheet in any accessible and convenient container, but professionals advise doing this in glass, ceramic or enamel coated dishes. I did not notice the difference, so I mix in plastic, glass, and stainless steel.
  • These are the leaves of option 2 withered, frozen, thawed, with the stems removed before kneading.
  • Italian macho hair (fermented willow leaf tea)
  • I knead the leaves like dough: from the outer edges, in a circle, to the center. I regularly disassemble the matted clumps of leaves so that everything is mixed evenly. As a result, with a strong squeezing of a handful of leaves, juice should run between your fingers, and all the leaves in the container should be equally moist, shiny and similar to strings. But the juice shouldn't squish! This means that the raw materials are not cured!
  • Italian macho hair (fermented willow leaf tea)
  • Many people ask me how such leaves, which look like twisted strings, turned out. There is no secret: when withering, the edges of the leaves are folded, and kneading completes the job. For clarity, I unfolded one piece of paper:
  • Italian macho hair (fermented willow leaf tea)
  • At the last stage of kneading, I carefully disassemble all the lumps of leaves-strings so that fermentation at the next stage takes place evenly.
  • The smell with might and main in the process of kneading already from sorrel-flower turns into apple-fruit. Monitor this smell carefully! If it smells differently, that is, grass, silage, then you are wrong somewhere!
  • 4. Fermentation.
  • For "Macho" I carry out a long fermentation: not less than a day, sometimes 30 hours - according to the state of the raw material *.
  • To do this, I put the kneaded sheet in glass bowls or plastic food buckets, press it tightly, insert a thermometer, cover it with a well-damp napkin, and close it tightly with a lid.
  • The fermentation temperature should be no higher than 28 degrees C and not lower than 22! Otherwise, moist and juicy raw materials will sour or moldy.
  • If it is hot in your home, keep the fermenting containers cool or in a basin / tub of cold water.
  • Method Ludmila lapplit didn't help me with blankets, because the blankets kept the same temperature in buckets of tea that was around - 32 degrees C, and I had to lower it.
  • I regularly check the wetness of the napkin and the smell of tea. Smell is VERY important at this stage!
  • I wait until he gains maximum fruity strength, and does not begin to pinch his nose slightly.
  • "Macho" of the last batch from the photos smelled like pineapple and strawberry compote! No kidding . The husband smelled and gave such an assessment.
  • * - "according to the state of raw materials", it means that I check the tea by touch!
  • If he is dry, then he is too hot, from a chemical reaction with the release of heat (those 28 degrees C), the liquid has left, you need to sprinkle the napkin on top again, check the temperature, possibly lower the temperature.
  • If it is slimy and has lost the strength of the smell, then it is urgent to dry it!
  • For granular, I check the density of the granules, but that's a different story.
  • In fact, no one will tell you when to stop fermentation and start drying tea. And not because other tea-makers are goons, and hide their ingenious technology, giggling at the rest of the negligent experimenters. And because the taste and color of all markers are different!
  • Personally, I love strong granulated black tea with the aroma of fruit compote, raisins, and prunes. Lyudochka lappl for example, like many of our tea-makers, he prefers honey-sweet shades, which are especially audible in Macho. So I will describe my experience here, and you, dear readers, choose by trial which recipe is best for you!
  • 5. Drying.
  • In my oven.
  • Always with the oven ajar, always stirring every 5-10 minutes at the stage when the tea is steaming!
  • Better on paper that will absorb excess moisture and prevent your labors from turning into silage. And a layer no more than 1-1.5 cm for granules and 1-2.5 cm for loose tea.
  • It may sound harsh, but if you do not have time to dry (look into the oven every 5 minutes for the first 30 minutes) or there is no way to turn on the oven or another drying unit (not a dryer and I am only talking about this particular recipe), it is better to put it off. absolutely making tea. Since all the previous works can be "heaped" in 10 minutes simply.
  • I always dry with a fry.
  • Standard Fry: 110 gr.C for 50 minutes, fine-tuning at 70 degrees C for 20 - 30 minutes, additional drying on a sheet of paper or in a pillowcase for 2 days.
  • Do not forget that we write the temperature that we set on the stove regulator, but in fact, with the oven ajar, and with the opening / stirring, of course, the tea itself does not reach 110 gr. I had 70-85 gr.
  • The last batch (option 2) was dried under super shock frying under completely emergency conditions:
  • it was too hot and the tea began to lose its smell in one of the buckets.
  • I urgently disassembled it into threads, onto napkins, onto a baking sheet (3 baking sheets came out from one bucket) and 10 minutes of shock frying for 150 gr. in turn to each baking sheet. Stir constantly to help the moisture evaporate. Then another circle for 10 minutes at 150 g all 3 baking sheets in turn. But she managed to seal the smell and stop the fermentation. Then she brought it in quiet mode and sent it to dry for 2 days in paper sheets.
  • The smell at this stage is almost completely gone. Sometimes it smells like fresh white bread right after drying, but that's okay. Then the fruity aroma will return, tested!
  • Unfortunately, such a deep frying did not affect the color of the infusion in any way, although I hoped to make black leaf tea with such an experiment. But the smell of the infusion is already honey-sweet.
  • This is what tea came from withered and frozen shoots.
  • Italian macho hair (fermented willow leaf tea)
  • Italian macho hair (fermented willow leaf tea)
  • By taste: both last year's "Macho" and this one have a characteristic honey-sweet aroma and even a slightly sweet taste. The infusion itself is the color of yellow tea, slightly darker than green, but there are no brown shades of black. Very drinkable, pleasant.
  • In a month I will return a report on color and taste after initial dry fermentation.
  • And a couple more words ...
  • Dear colleagues, tea-makers of all countries, please remember that Nature abhors greed and rabidness. Rather, not only does he not tolerate, but also punishes for it. Do not take an exorbitant amount of fireweed, do not be greedy. Take as much as you are able to collect-sort-wilt-process-dry at a time. In my tea making, I do not know worse omens than to grab a lot, and then, for lack of time to process or clearly and clearly read the chewed technology, make a mistake, mess it up and throw it all out.
  • Tea making does not tolerate the hustle and bustle of production scale if you are a newbie and just on the way to Tea Zeng.
  • In any case, a positive attitude, careful reading of the available topics on fermentation and respect for Nature will surely lead you to the most delicious tea in the world!
  • Good luck with all my heart!

Time for preparing:

Gathering - morning, afternoon. Processing, withering - evening, night. Kneading - sl. day / evening. Fermentation - 24 hours. Drying - the evening of the third day.

Cooking program:

Hand picking, hand kneading, drying - oven.

Note

The use of frozen raw materials in this recipe for beautiful leaf tea makes sense when the leaf is first cured and then frozen: when freezing, the leaf cells are not damaged as much as when freezing an uncured leaf, there is no excess moisture in the thawed raw material, that is, no need remove excess moisture before fermentation, the leaf is the same elastic, beautiful, without chips and holes. And the sheet is kneaded faster and easier!

Option 2 differs in that I had collected and wilted long before. The process began with thawing and processing the shoots - removing the stems. Then everything goes according to plan. Only the batch was easier and faster. Fermentation and drying as usual.

Many tea-makers are upset that they did not have time to prepare tea according to this recipe, since the Ivan tea has outgrown. Try returning to the clearing where you picked the early panicle-topped leaf in mid-summer. You will be surprised to see that in the place of the tops you collected, new shoots have sprouted - several young shoots with young leaves and panicles of very delicate leaves. So I experimented last year: I periodically returned to the plot, where I collected the tops in late spring. Or bumped into traces of the spring gathering of fellow tea-makers. There was always enough for a small batch of experimental "Macho".

Anna1957
Nastenka, what a smart girl you are. I'll probably never get to tea, but reading this in your presentation is a pleasure
Tricia
Anna! Thank you so much!
By the way, there is a lot of Ivan-tea growing around us, we could try to make tea for fun.
That's when Macho is fermented dry for a month or two, I suggest a box for a sample! Moreover, it's easier for us to meet.
lappl1
Nastyusha, URAAAAAAAAAA! You finally made it !!!! You are our clever girl! And I didn't even hope. I thought that we would wait for the recipe until next year. Oh, and how you clearly, reasonably, convincingly and beautifully wrote! As always, I read your texts. Not a recipe, but a poem! Nastenka, thank you very much! You brought such joy with this recipe, you can't even imagine!
PS Photos - gorgeous!
Borisyonok
Tricia, Nastenka!
How detailed and accessible everything is! It is read in one breath, and in the photo there is Real Elite Tea!
I'll have to try to make one! If I find more such tops, I will definitely collect them!
Thank you for such a Miracle!
Tricia
Quote: lappl1
I thought that until next year we will wait for the recipe
Luda! This is what pushed me. I think, well, absolutely disgusting, people are waiting, and here I am fighting with a tablet ... and I also found a package of frozen leaf in the freezer - an undisguised hint, so to speak.
I am very glad that I liked the recipe, you really praised me!

Borisenok, LenaThanks for appreciating the recipe so much!
Hope my work comes in handy!
RepeShock

Nastya, Anastasia, I just read it, thanks
In the first photo I can smell first-class tea (although I have never tried this)
And the name ... just some kind of charm
Tricia
RepeShock, Ira, the first batches from a fresh leaf gave real curls, springs! No kidding here. And not for women, because they are too short for a woman's haircut. So the name was born.
Thanks for the praise and attention to the recipe! So nice!
Mandraik Ludmila
Nastenka, clever girl, she described everything so well, great, I'm taking it to bookmarks
RepeShock
Quote: Tricia
gave real curls, springs!

Wow!
Tricia
Mandraik Ludmila, Luda, you have there ivanchi around the sea. Maybe the recipe comes in handy?
Thanks for the praise!
lappl1
Quote: Tricia
I think, well, absolutely disgusting, people are waiting, and here I am fighting with a tablet ... and I also found a package of frozen leaf in the freezer - an undisguised hint, so to speak.
Nooo, you have a good reason ... It's good that I managed to make a recipe. Now not only ours, but also your darling will be happy and calm. How well everything turned out - out of nowhere a packet appeared. This is not even a hint, but a guide to action. At the same time, she freed the freezer.

space
Nastya, thank you so much for the recipe
I really want to try this tea too
I promise you that I will try to hit the brakes in time during the collection, I will do it only for trial, in order to have an idea
What is your literary gift
Mandraik Ludmila
Nastenka, oddly enough Ivanushka is not enough, we have a wet forest, fireweed does not grow very much in this. There is a lot of it along the railway, but my husband and I are not sure whether it is possible to collect it there, this is certainly not a road and there are no exhaust emissions, but not clean meadows. But there is a lot of meadow geranium, we plan to lay it on it this year. But my husband's on "Macho" is a likeness, it looks too beautiful, and aesthetics is not unimportant ... After the rains, let's go to pick up what's left
Anna1957
Quote: Tricia
Ivan-tea is growing around us a lot,
Where is it?
Natalo4-ka
Anastasia, and I already did it on May 29.

No flash
Italian macho hair (fermented willow leaf tea)
and with flash
Italian macho hair (fermented willow leaf tea)


The result is excellent, more than a month has passed, the aroma is wonderful, I have not brewed it yet. The only thing is drying at 70 *.
Thank you, Nastenka, for the recipe. So everything is described in detail and in detail. I will repeat in the future.
francevna
Nastenkawhat beauty you have created!
Photo Such a colorful and detailed description
I wonder what else you can make such tea from, besides Ivan-tea.
Nastenka, thank you for the recipe
Tricia
Quote: lappl1
Nah, you have a good reason
This is yes!
Lyudochka, but since the stars coincided, then it was necessary to do: The world hinted, I obeyed.
But now there is a place for berries.


Added on Tuesday 05 Jul 2016 11:23 pm

space, lydiathanks for the praise! I’ll be very glad if the recipe comes in handy. Basically, this recipe is good for beginners to get in touch with the world of tea. Understand the algorithms: why each stage is important, try to make it according to the recipe, and then, realizing what's what, insignificantly, but deliberately deviate from it in order to find your own taste.
I wish you good luck and look forward to your report!


Added on Tuesday 05 Jul 2016 11:27 pm

Quote: Mandraik Lyudmila
oddly enough Ivanushka is not enough, we have a wet forest, fireweed does not grow very much in this. There is a lot of it along the railway, but my husband and I are not sure if it is possible to collect it there, this is certainly not a highway and there are no exhaust emissions, but it is not clean meadows either.
Luda, yes, it is better not to collect along the railway ...
And for the sake of experience, it's definitely worth doing! You feel like a Creator: how the leaves' aroma, texture, taste change ... Inspires!


Added on Tuesday 05 Jul 2016 11:31 pm

Quote: Anna1957
Where is it?
Anna, the husband's relatives, who all the time rush to the dacha in Mshinskoye (I don't know where it is, since it is not at all local), claim that they see flowers everywhere, almost in meadows and fields. And people from the western part of St. Petersburg and the region say that they have there too. But for what I bought, for which I sell - these names are for me - a dark forest, I'm not a motorist and more Mosk. region I know.

Natalo4-kawhat a fine fellow!
The recipe for that and the recipe to adjust it to yourself and your taste. It is very interesting to look at the color of the infusion!
I'm waiting for the report!
lappl1
Quote: francevna
I wonder what else can be used to make such tea, besides Ivan-tea.
francevna, Alla, I also think, from what? Nothing comes to mind. If only very young leaves of any stench are taken when they are still tender. But at this time the scents bloom. would not harm ...
Tricia
francevna, Alla, Thank you! So nice that I liked the recipe! Maybe still useful? If not for Ivan tea, then some items for other plants.

Quote: francevna
I wonder what else can be used to make such tea, besides Ivan-tea.
So I was thinking ... this recipe has a tie on the appearance of the leaf - spectacular black resin threads. And they are obtained due to the structure of the leaf and the peculiarity of tucking towards the central vein. I'm afraid other leaves will break and wrinkle in wrinkles, and not curl into a thread-hair.
But you have to experiment! I will wait for news from the fields!


Added on Tuesday 05 Jul 2016 11:42 pm

Quote: lappl1
I also think, from what?
Lyudochka, completely different plants grow in the southern regions than here, so all hope is on your collective mind and an inquisitive mind before experiments!
Elena_Kamch
Tricia, Nastyush, the recipe is just super! You are such a good fellow! And even from a tablet! For me, this is a heroine!
I will study the recipe more closely and ask questions.


Added Wednesday, 06 Jul 2016 03:17

Quote: Tricia
that other tea-makers are goons, and hide their ingenious technology, giggling at the rest of the negligent experimenters
Aaaaa-ha-ha Well said!
Elena Kadiewa
Clever girl, Nastena!
What a beautiful recipe she painted! Thank you!
lappl1
Quote: Elena_Kamch
Aaaaa-ha-ha Well said!
In general, Nastya's recipe needs to be pulled apart into quotes and repeat-repeat-repeat until complete assimilation ...
Elena_Kamch
In general, I still have one question ripe, what to do if it is cold at home?
I wrapped it up and put the heater next to it (without fanaticism), but I have a feeling that there are still problems with fermentation ...
I did it twice and fermented for a long time (more than a day). I did not wait for the flower smell. So I dried it.
And I can't crumple so well, I don't have enough strength and patience ... Maybe I'll try to make it with freezing.
I think, suddenly in winter I will understand that this is the same tea ...
But, of course, it takes up a lot of space!
Rada-dms
Nastya, the recipe is simply amazing - both in the result and in the description of the process.Well done !! Next year I will definitely do it exactly according to your algorithm!
And exactly noticed - straight hair, burnt out and calcined under the southern sun!
Only I would clarify the name, nevertheless, macho is specifically referring to Spain, and not to Italians.
And I think it hooked me in the title, in the morning I woke up and understood!


Macho (Spanish macho - literally "male") is an aggressive, straightforward man with a pronounced sexual attractiveness.

The word comes from the Spanish macho (male) - bull; in Spanish itself, machista is used. In Spanish, macho, as applied to animals, has a neutral meaning for male sex, as opposed to hembra for female or female. When applied to a person, depending on intonation, context, dialect and region, this word can have a variety of shades of meaning - both rather neutral “man” and more emotional “male”, “dork”, “misogynist”. It can be used in a neutral, contemptuous, ironic way.

In Spanish-speaking countries, the term "macho" arose to describe a man of a pronounced masculine type of Mediterranean or Latin American appearance (necessarily brown-haired or dark-haired) and sexuality, showing stereotypical masculine qualities. The term spread to the Mediterranean, and then all over the world (including getting into the Russian language), where the meaning of the word was distorted and adopted the qualities listed above, including aggressiveness, fertility, brutality, which are characteristic of "macho". Often this word is used with irony (as in the Finnish-German documentary Macho at Leisure) or sarcasm. Spanish literature and Latin American television series (the so-called telenovelas) played an important role in popularizing the macho image. Wikipedia

Tricia
Quote: Elena_Kamch
In general, I still have one question ripe, what to do if it's cold at home?
Lena, if it is cold at home, and if the tea is kneaded well and the juice covers all the leaves, the temperature during fermentation itself begins to rise. You just interfere with them with your hand and they get warmer and start to smell stronger!
To maintain the temperature, I again put buckets or in a bath with warm water, wait in buckets for 25-28 grams inside, wrap it in a blanket or blanket and in a cardboard box. Just the method People lappl with blankets in action.
I strongly advise you to always keep a thermometer in a container with tea.

Quote: Elena_Kamch
And I can't crumple so well, I don't have enough strength and patience ...
Without strong kneading and active release of juice, fermentation will be less active.
And what were the leaves to the touch?
I would then spin them in a meat grinder and send them for additional fermentation ...
Or did the light come together like a wedge on the sheet?
Quote: Elena_Kamch
But, of course, it takes up a lot of space!
Location is a special conversation! It seems that the hand does not rise to crumple and crumble the sheet, but store it in such a volume ... only for gifts, so that the appearance is preserved.
Elena_Kamch
Quote: Tricia
light like a wedge converged on a sheet?
The light fell like a wedge on Macho! Especially when Olya popularly explained this to Hto
Yes, I wanted to get beauty, as you have Until I reached it ... And how long does the batch take?
Tricia
Rada-dms, Olenka, thanks for stopping by! And for the praise too! Hope the recipe comes in handy.

About the name:
Somehow the very word "macho" in our language has lost its national identity, so it is indicated in the recipe additionally.
And ... well, not that Spaniard! they are torrero, winegrowers, bodegas owners, chefs and much, much more, but I have never met young Spaniards with special hair. And the Italians - yes, and in batches. If a handsome boy with slightly greasy, rather long curly hair is walking along a hot European street, then this is most likely not a Greek, not a Spaniard, but an Italian!
And he carries himself with a springy gait, and he likes himself and those around him immensely, and smells amazingly of the Tuscan sun and the joy of life. So, although I love Spain with all my heart, but ... the spirals-tea leaves reminded of youth and hair exactly italian macho, as a collective image.
And in honor of the Spaniards I will name something else!


Added Wednesday, 06 Jul 2016 11:23 AM

Quote: Elena_Kamch
The light fell like a wedge on Macho!
yeah, they are hot Mediterranean guys.
Quote: Elena_Kamch
Yes I wanted to get beauty, like yours
And point by point, everything went just like in the recipe? It cannot be that there is no necessary smell if everything corresponds to the recipe.
I’m thinking, maybe the leaf didn’t press? You knead the dough with your hands! There should definitely be enough strength and patience. Well, at least for one party, for the sake of interest!
Quote: Elena_Kamch
How long does the batch take for you?
Now this is a question ... the sheet is different every time, sometimes softer, sometimes rougher, so in different ways, I'm even afraid to name the exact time ... from 15 minutes for sure! Test - the release of juice with strong squeezing of a lump with leaves.
Loksa
Tricia, Anastasia, thanks for the recipe! read, very interesting! Freezing is a way out, but there is even less space in the freezer than there is in principle. Probably you can cook not only the May collection like this! What do you say?


Added Wednesday, 06 Jul 2016 12:21 PM

What does it mean: I'm afraid of the exact time ......, I must determine. take a bag of leaves and recycle.


Added Wednesday, 06 Jul 2016 12:27

And what prevented you from fermenting tea? Or protecting your snail friends? Can I love with meat?
Tricia
Oksanchik, Hi! Thanks for stopping by!
Quote: Loksa
Freezing is a way out, but there is even less space in the freezer than there is in principle.
Do you have a vacuum sealer? After processing the sheet and withering, and with vacuum packing, my whole pink purse for collection (remember, this one over my shoulder) is crushed into a small bag about 25x20x7 cm! I am without a vacuum sealer in zip bags for freezing a dump. Then I was tortured to dry - pretty sheet came out.
Quote: Loksa
Probably you can cook not only the May collection like this! What do you say?
Yes, it is good to wither, then freeze-thaw and send for kneading - an even coarser sheet can turn out to be spiral threads. And you will need to knead less!
Eh, I really would like to conduct an experiment on mixing dried-ice cream and freshly dried leaves, to detect efforts and time ... But Dima won't let go of collecting, and it's already difficult to bend down while the experiment is postponed.
Quote: Loksa
What does it mean: I'm afraid of the exact time
Attributed in the previous. post min. kneading time ... the leaves are still tender.

Quote: Loksa
And what prevented you from fermenting tea? Or protecting your snail friends? Can I love with meat?
you are unique with us! you get protein wherever you can.
No, we can't get snails in Macho! In a meat grinder, everything can slip through, but here - among the long spirals of times, and the corpse of a caterpillar or a snail.
Or position tea as "elite with protein"?
Rada-dms
Nastyusha, I'm not a reproach, but I wanted to bend my fingers!
And I, as having worked with the Spaniards for many years and never leaving Beloved Italy, can say that the Spaniards' hair is stiffer! And by nature they are much tougher and more straightforward. That's exactly what "macho" is! Although, of course, I did not compare it to the touch! : lol: Italians, especially the young generation, a kind of mama's sons in the bulk.
And everyone has their own associations! I will twirl the leaves and represent Banderas.
Tricia
Quote: Rada-dms
Italians, especially the young generation, are sort of mama's sons in the bulk.
Olya! So I say that these are memories of youth, and then it was the Italian kid who liked it! And the Italian ostentatious gloss caught the eye and the bravado is brave.
It's not about the stiffness of the hair, but about a kind of ostentatious self-confident beauty, characteristic of youth and impulsiveness, when everything shines in a good way: hair, skin, and in general.
This is how my first tea according to this recipe seemed to me: self-confident, young, shiny handsome man with a devil in his eyes and fire in his hair!

Quote: Rada-dms
And by nature they are much tougher and more straightforward. That's exactly what "macho" is!
And the Spaniards are already my mature love! The young foolishness weathered from the head, saw what was what. And the country, and the culture, and the people themselves.

Quote: Rada-dms
I will twist the leaves and represent Banderas.
If only the work went fast!
Elena_Kamch
Yes, girls, you are here discussing tea or what else ...
I'm amazed at your knowledge of hot guys! And married, it seems, to the Russians ...
And about tea ... I crumpled the first batch for two hours or more That's why I asked about the time. For the second I scored only young brooms, but also crumpled for a long time ...
I'll try again, of course ... I must bring the experiment to some kind of logical conclusion
Rada-dms
Oh, well, Misha helps me, so I can forget about Banderas! I have a half-liter jar of tea this year, I twisted everything, everything is right through, except for the stems - the bouquet is already felt. And here's another jar of leafy rustic without a pear - I don't have it, so the leafy one impressed me very much! The defrost method rules too!


Added Wednesday 06 Jul 2016 1:56 PM

Quote: Elena_Kamch

Yes, girls, you are here discussing tea or what else ...
I'm amazed at your knowledge of hot guys! And married, it seems, to the Russians ...
Well, so everything is learned in comparison!
Although Nastya and I, so to speak, are purely visual and more theoretically we compare, but our men are higher in level than any and all macho!
Elena_Kamch
Quote: Rada-dms
well, Misha helps me,
Dachshunds ... why is my Misha worse .. I'll tell him that not only with a meat grinder, but also with manual kneading, too. True, he was on a business trip while I was experimenting.
Mandraik Ludmila
Dechens and ladies, I’ll tell you about fermentation, what I’ve been told, well, leave if something goes to me with slippers A friend of my friend ferments tea by turning it into a bag (which of course is not very good), and putting it in the safest place for a woman on her body - in the bosom, wears it for several hours ... and is very pleased with the results. I didn't do it myself, but maybe in case of low temperature at home, Elenais this a way out?
Tricia
Quote: Mandraik Ludmila
well, leave if anything in me with slippers
Luda, what are you! Each tea-maker has his own method! What kind of slippers?

You can try fermenting like that if other methods don't work!

Quote: Elena_Kamch
I'm amazed at your knowledge of hot guys! And married, it seems, to the Russians ...
Rather not guys, but foreign psychology and worldview. Therefore, they went to marry the Russians - for us ours is closer, better and dearer!
Elena_Kamch
Quote: Mandraik Ludmila
putting it in the safest place for a woman on her body
Lyuda, and I was already thinking something wrong ...
And the bosom I have and the place is somehow not particularly ... Yes, even the load is needed for fermentation. Absolutely will not enter!
Tricia
Quote: Elena_Kamch
Moreover, the cargo is needed for fermentation
Lena, but I don't put the load, I just crush it tightly.

Every fermentation method has a right to exist.
I know that some tea makers put bags under the mattress and slept on them.
Bowls and buckets with lids have taken root for me, so that you can quickly get it out, check the temperature, consistency. Since I basically did a meat grinder, I checked the granules for grinding, and in a bowl standing next to it it is easier to do this.
Mandraik Ludmila
Elena, can you imagine how you will surprise your husband, he comes home, and you with a bust are two sizes larger, and when asked: what is this ?! and you answer: so this is tea!
Quote: Elena_Kamch
I didn't think so
By the way, I wanted to write that this is not "what everyone first thought about", but I decided that it was only my thoughts somewhere in the wrong direction, but it turns out that you and I are the same!
Elena_Kamch
Quote: Mandraik Ludmila
and to the question: what is it ?! and you answer: so this is tea!
Yeah, he's already looking askance at me.You're always chatting on the bread maker Besides, when I'm at home, I'm not so often at the bread machine ...
And then I'll shove the tea wherever I need it. Here's the fun!
By the way, I gave him a batch of this tea to smell, he said that the smell resembles Pu-er. Come on, he says, we will bury it in the ground and there will be completely matured exclusive tea
For the next batch, it seems, I agreed to help me out. Tomorrow we will celebrate his birthday, and then I’ll get down to tea.

And then yesterday I kneaded the biscuit dough, put it on bread, made sauces ... Today there are still a lot of things to do, this dough is already to be implemented and everyone else is engaged

Mandraik Ludmila
Elena, our husband was the main tea-maker, I'm only on the sidelines, if he doesn't have time, yesterday she passed the geranium through the meat grinder herself, and roasted and dried on it.It was he last year who found a "bread machine", read almost the entire thread about fireweed, and almost forcibly shoved me here. , so that's all - gone, so-a-ak interesting, well, where can you find such a recipe for "Italian macho hair" ?! Only on our HP - exclusive! After all, all people here are enthusiastic, creative and diligent!
Elena_Kamch
Quote: Mandraik Lyudmila
After all, all people here are enthusiastic, creative and diligent!
Mandraik Ludmila, Luda, I totally agree!
I have never gone to forums before and have not been fond of it ... But HP is a separate exclusive territory
Tricia
Quote: Mandraik Lyudmila
where can you find such a recipe for "Italian macho hair" ?! Only on our HP - exclusive! After all, all people here are enthusiastic, creative and diligent!
I took it personally and was glad that not only the recipe, but also the name did not leave my colleagues indifferent! Thank you!
Mandraik Ludmila
Nastenka, of course all this applies to you! I came up with such a beauty! And even such a name
Tricia
Colleagues, I am with the first report.

We compared the appearance of tea with the appearance of expensive black Ceylon / Indian tea, the smell in dry form, the taste of the infusion with the husband.

Appearance:
If you break a little Macho's long strings into smaller tea leaves, then you cannot distinguish it from ordinary black tea - the color is the same black, the twist, the size of the tea leaves is one to one. It is understandable why fireweed was once considered a surrogate for camellia tea. The leaf is indistinguishable in appearance.

Dry tea smell:
Storage conditions: in cans with tightly ground lids in a closed cabinet on a cool shelf.
Although the dry fermentation is not complete, I can state that the light smell of fresh bread that the tea had immediately after drying was transformed into a sweet honey-raisin in those batches that were fermented for 30 hours. The rest of the lots (26 hours farms.) Have a slightly weaker smell, but also goes from bread to sweetness. Like past times. I am glad that this method of sheet processing gives such consistent results. I wish I liked this honey smell and taste!

Infusion:
The color of the infusion is light brown, slightly amber. When the dose is increased, it does not darken much. Cinnamon shades are lacking to the color of ordinary black tea.
Taste with a very light sourness at the beginning and a sweetish aftertaste - by far the most non-acidic of the teas I have obtained.
The smell is like ordinary tea, sweetish, but there is no honeyiness, there is a phantom sweetish smell of dry pear.
For me, a "stronger and hotter" lover, there is not enough strength and color, even if you grind the leaves before brewing. It is clear that it is necessary to ferment tea in dry form even further, but this will not change the color and strength of the infusion.

results:

Even at such an early stage, it can be argued that the next batch came out with the expected, stable parameters, which indicates the correctness of the chosen cooking algorithm.
Which is good news.
We hope that the result, confirmed by experiments, will help us find the very tea recipe that my husband and I are striving for. We believe and do not give up.
About recognizing impostor plants.
Italian macho hair (fermented willow leaf tea)
Three impostor plants on the left and in the middle and fireweed on the right.

Sometimes we bring from the field not only fireweed, but also other similar plants that turned up under our arm during the collection.
Personally, it is very easy for me to determine the ivancha before my eyes by appearance or not. It is more difficult for a husband. Especially for him, I caught the impostors in the last batch, captured them, now they brought them here. Suddenly someone will help with identification.
I draw special attention to the fact that fireweed does not turn brown, changes color to dark green, but not brownish. The photo shows that the shoots changed color to dark, but the veins and light parts of the leaves remained light. The fireweed shoot - on the right - is distinguished by the brown color of the light parts, the characteristic shape of the leaves (without notches) and their attachment and location on the stem.
Ie.if you missed the impostor plant during or after withering, it is possible to track it during kneading. If, of course, you are making leaf tea, and do not twist the leaf in a meat grinder.
Natalo4-ka
Quote: Tricia
lacks strength and color
Nastenka, I don’t remember if you talked about the method of brewing, but we, and especially my husband, liked the method recommended by Margarita Voronina (there is on page 1 of the topic "Ivan tea (fermentation of fireweed leaves) - master class"). It is with this kind of brewing that the tea leaves are stronger and darker.
Tricia
Natalo4-ka, thanks for the advice!
I will definitely use it!
Elena_Kamch
Tricia, Nastyush, I came to tell you about her macho. Husband checked it out! Said - one to one, like Dahun pao
At one time we were fond of Chinese greens and all sorts of teas, my husband very carefully approached this issue, studied all tastes
So, now he is asking - where is Da hun pao standing? So the macho is looking
Tricia
Elena_Kamch, Helen, I am just incredibly pleased that you came out with a tea that tastes like the famous Chinese Red Robe!
Isn't this the highest award for the author of the recipe!
A big hello to my husband, thank you and respect for your indifference to the delicate tastes of tea! (How many times have I heard from men: grass is grass even for the most delicious tea! After all, our husbands, who are able to appreciate our efforts, are real treasures!)

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