Stewed alder-raspberry tea

Stewed alder-raspberry tea

Category: The drinks

Ingredients
alder leaves	60 %
raspberry leaves	35 %
geranium leaves	5 %

Cooking method

• Alder is a widespread plant of the birch family, preferring to grow near rivers and reservoirs. Not used in tea production. But after accidentally discovering the outstanding taste and aroma of its leaves, I decided to research ways to make tea from it. You can read about the happy occasion of the discovery of its tea properties. in this report.
• After collecting and drying alder leaves, I hardened them. by this method... But for this recipe this is not necessary, it was just that there was a transport need. For this recipe, it is enough to collect the leaves of alder, raspberry and geranium, separating, if possible, all the petioles and hard veins, wither them for several hours on sheets, periodically stirring them up. Knead the withered leaves well with your hands as if we were kneading dough. Immediately, there is a pronounced enveloping alder floral aroma, flavored with notes of sweet raspberries. Geranium is necessary to give tea color, but it practically does not give taste and aroma. If you want to get green tea, without a special color, then you don't need to put geraniums at all. Then place them in a slow cooker or in pots for the oven and simmer at T = 60-70 * C 6-8 hours. I languished in a multicooker on the "Heating" for 8 hours (I have T = 60 * C), the valve is open.
• 
• In the process of languishing, the magnificent floral aroma of alder leaves disappeared somewhere without a trace, raspberries began to solo, despite their ratio. I was even upset about losing such a great scent. But she continued the experiment. I ran the cooled leaves through a meat grinder twice. Again, I tried to take out more hard veins, which was quite simple to do from steamed leaves. Here's a bunch of them:
• 
• The granules after the first spin were quite crumbly, after the second they were much better.
• 
• Then I fried them at 150 * C for 20 minutes and dried them at 60 * C in the dryer. The granules kept their shape quite well, although they were still a little crumbly.
• 
• I hung them up in a bag in the wind to dry, but still decided to try to brew. And here I was in for complete disappointment. The tea had the taste and aroma of a steamed birch broom that was mixed with raspberry jam. Well, a negative result is also a result. But when, after three days, I decided to pour the tea into a container for dry fermentation, a surprise awaited me. The aroma began to return! And although raspberries were still soloing in the tea, the same enchanting tart aroma of white flowers, characteristic of alder leaves, was clearly felt. Three days later it was clearly a successful aromatic tea. When brewing, the taste and aroma of tea was felt, tart, tea-floral, sweetish-raspberry, slightly woody, with a very long aftertaste and a slight bitterness. Cold tea was simply amazing, the aftertaste lasted more than an hour.
• 
• 
• As green tea hot or cold, this tea is sure to bring pleasure and benefits!

[Linadoc]

You can killLinadoc!
What are you doing?
But the recipe is wonderful, let alone the syllable! ...

Thank you so much for the recipe!
IfWHEN I find low alder, I will definitely make this tea!

I don't know what to write at all ...

[Zachary]

I don't know what to write at all

Zachary, always like that, in the most interesting place!

Linadoc, thanks for the recipe! I'll have to tea.

What is, she wrote

[Zachary]

Zachary, and your recipe for your joint creativity, where? Or get a magic wand?

Everything is described so colorfully, just SUPER
And gray alder will do, we have it around the house like shoe polish

Or get a magic wand?

effective method! Will be coming soon, wait!

And gray alder will do, we have it around the house like shoe polish

This needs to be checked, but I think it will go

I'll have to check
For a start mono, to understand I need and nope.

[Linadoc]

Linadoc, pour me a cup of tea !!!! Thank you!!!

[Linadoc]

You can killLinadoc!
What are you doing?
But the recipe is wonderful, let alone the syllable! ...

This is another confirmation that a talented person is talented in everything.
Thank you, Linochka!

[Lina]

Oh, the name alone is worth it! Class!

Thank you, Lina!

Thanks for the recipe! My hands are already itching to make tea, but I didn't make it out for the alder, it rained with a thunderstorm all day ...

[Elena]

pour me a cup of tea !!!!

With pleasure, birthday girl! Congratulations!
Elena, Irina, Hopethank you girls! The tea is delicious, especially when it is cold and hot. But the next one, "Alder Mix" is generally superb, and any - both hot and cold, and with replacement.

[Linadoc]

Linadoc, Thank you for your congratulations!!

[Linadoc]

Linadoc, Linochka, thanks for the new tea and recipe. Looks very tasty!
I really liked the story about the meeting with Zachary, it was nice to look at you and the nature of Crimea.

[Alla]

Alla, yes, the trip was short, but very intense, interesting, positive and rewarding!

[Linadoc]

Linadoc, Linochka, tell me. To simmer ice-cream alder with unfrozen raspberries? Yes?
Are you satisfied with your tea after a month? Do you recommend repeating?

[Elena]

Elena, yes, everything can be frozen. This will only enhance the taste and aroma. And yet, it is imperative to wither, at least 4-5 hours, the taste is clearly enhanced.

Are you satisfied with your tea after a month? Do you recommend repeating?

The tea is bitter, I first made 50/50 alder with raspberries, and then generally made the opposite ratio: alder 35%, raspberry 60%. Less aroma, more raspberries, but less bitterness. You need to choose for yourself.
And the first one, I don't drink mono. I add it to the mixes, it ennobles the taste of any mix. In general, I prefer stewed raspberries to mixes. But alder is still better hardened according to Zakhar.

In general, I prefer stewed raspberries to mixes.

Something I can't put together an algorithm
So we separately simmer the raspberry leaves, separately ferment the mix granules.
And at what stage do we assemble our constructor into a single tea?

Something I can't put together an algorithm

Len, I wrote everywhere and many times. We dry Vanka, we torment the raspberries, we dry the rest of the leaves and temper them according to Zakhar. Then we scroll everything together and ferment. Take a look at the recipe Mix with Ivan-tea, even though we don't languish in raspberries, we can put them in a cartoon for the night, and in the morning add them to the rest of the mass and scroll everything together. Now I'm drying another kilogram of this mix with stewed raspberries. Aromaaaaat! True, it was mostly due to the alder, but I tempered it, not tormented it.

Now everything is clear to me!

[Yure K]

Well, dry fermentation took place for almost 6 months. And a miracle! The bitterness practically disappeared and was replaced by sweetness, velvety aromatic, slightly tart sweetness. And this happened a couple of months ago, but I waited some more. Even the very first option, where 60% alder, practically lost its bitterness. By the way, it is the most delicious. Well, in a ratio of 50/50 alder / raspberry tea is very worthy. I wanted to add it to other mixes, and now I enjoy drinking it in its pure form. By the way, it was he who liked the most. Yure K... I will definitely be doing a lot next year.

[Linadoc]

Linadoc, Lina, with delicious tea for you!

[Light]

Oh, Light, Thank you! Itself is so glad

[Linadoc]

Linadoc, Aaaaaaaaaaaaaaaaaaaa! Linochka! !!!!!!!!!!!!
I, of course, expected, but I couldn't even imagine sooooooooooooooooo People, hold me seven! : girl_cray: No, keep it up !!!! The aroma is unbreakable! I sit as in a bath, enveloped in all this smell. It took 10 minutes to fry. What a fine fellow you are to create such a thing. I'm afraid to write further. Today I'll dry up and hide from myself. And tomorrow from early to the forest with big bags.

Today I'll dry up and hide from myself. And tomorrow from early to the forest with big bags.

Is it contagious

No, keep it all !!!!

All! Ready! Another victim of tea making Immediately fell into a violent state, it is useless to keep

[Linadoc]

Linadoc,: wall: what a smart girl you are, golden hands. Even I did it. Thanks again, dear, for your research!

Immediately fell into a violent state, it's useless to keep

Now just wait.
When the caterpillar turns into a butterfly

[Light]

Light,

[kartinka]

kartinka, Marina, this will not happen until autumn

I withered raspberries last night. Question-my husband tore raspberries for me with bouquets - (2in1-and a gift and so as not to spend money and it seems like for tea) stalks are milk, young ones, together with leaves or separately fiber, it is a pity to throw them away

[kartinka]

kartinka, Marina, I only make leaves. Because sticks in tea will lower its grade. The tea should contain only leaves.
I poured my stewed one today onto dry fermentation, soooo aromaaaat! But I did forest raspberries, not garden raspberries, although they have small leaves and it takes a long time to peel them off, but the aroma of mnoooooo is more raspberry, it smells like raspberries

[Linadoc]

Linadoc, I don’t even know what kind of raspberry I have - we bought a plot without a doomed and while with nowhere emerged military zone - retreating to construction, while we solve the issue - everything grows there by itself in wild thickets
though there is an old German road and an oak (not to cover) alley. There, in the wild thickets, we have a raspberry and pear-apple-wild
What is the maximum temperature for simmering raspberries? 70 *?
Ps raspberries after languishing I will look through the uber missed can sticks. And the declared milk stalks - I'm going to fiber

Yes, 70 * maximum, better than 60 *.

Made an experimental green stewed tea Vanka: alder: raspberries in equal proportions. Granules at the expense of Vanka are not bad. The aroma is still much more pronounced than the taste, but this is still. Aroma with a predominance of alder and raspberry, sweet-fresh floral-raspberry. The taste is clearly tea, namely green tea with raspberry-herbaceous-floral notes, tart, velvety-sweet, with bitterness and a long aftertaste. Vanka is still little felt in the aroma and taste. But I know that he will pick up his own and show. I am sure it will be super cold!

[Linadoc]

I dare to insert my 5 kopecks. There are more than 40 types of alder, in this recipe Linadoc uses BLACK alder. In our north-west, it is quite rare, mostly gray. Last year I hardly found a black one on the shores of Lake Ladoga. Or am I mistaken, can it be gray?

can be gray?

Gray is also possible, but the aroma will be less pronounced, and the taste is less tart, less sweet and with a shorter aftertaste.
And I have, yes, it is black alder! Correct 5 kopecks!

You could have inserted more kopecks, or better in rubles

[Linadoc]

Linadoc, I wanted beer, looking at your nectar, why?

Linochka, I'll ask here - you wrote that we torment raspberries - does this mean that in any case for any (and not stewed) tea (except for scanty amounts for mixes) we just torment it. What is the correct algorithm for raspberries -milk-simmer-cut / grinder-dry? Is there a difference in taste without languor, but with freezing? Something like reading or it seems to me. ...

Does this mean that in any case for any (and not stewed) tea (except for scanty amounts for mixes), we just languish it.

Does not mean! You can not torment, but only dry and temper according to Zakhar. But I like stewed more, its taste and aroma become more like the taste and aroma of raspberry jam. And if you just wither and harden according to Zakhar, then the taste and aroma are more than fresh raspberries.

[Linadoc]

Linadoc, now everything is on the shelves

Please tell me what fundamental differences will be if you simmer not whole leaves, but granules from leaves (scroll and immediately to languish in a slow cooker)

[svetn]

svetn, Svetlana, the granules are fermented.
And the yearning for the leaves.
In my opinion so.

some fundamental differences will be if you simmer not whole leaves, but granules from leaves (scroll and immediately to languish in a slow cooker)

I don’t think so. Only the appearance will suffer. Porridge will be.

an interesting thing, just now I found out that he is like that at all)

only now I found out that he is like that at all)

And if you click on the "Tea Club" at the top or bottom of the page, you will find many interesting recipes for real fermented teas, more delicious than the purchased black and green camellia tea.

I tried tea today, although it stood a little, but it turned out very tasty, though not enough while there are still leaves, we still need to collect. ...