Fermented tea made from leaves of garden and wild plants (master class)

Today I tried pear tea (plus some apple, plum, gooseberry). Fermentation 17 hours.

Oksana, what beautiful photos !!!
I think I missed something - like fermentation 4-6 hours on average. And then 17 !? At night you can mean? And then in the village there are always so many things to do, I do not have time for anything in a day, and therefore I cancel a lot ...

[GruSha]

kind of fermentation 4-6 hours on average. And then 17 !?

GruSha, I also have problems with time, leaves in the country, and in the morning I have to go to work in St. Petersburg. I won't even have time to dry them, let alone roll them into rolls. So I have one way out: I collect in the evening as I get there, they dry until the next. evenings or lie in the fridge, twisting them means in the evening, I come in the evening next. days, that is, they ferment for 20 hours !!! It turns out a tea of ​​strong fermentation, but still the most aromatic. And in 4-6 hours, nothing comes to me, no nectar-flowering fruit odor).

So it's great that you can

I was also afraid that it would turn sour ... but no !! everything is wonderful, in general Lyudmila somehow wrote that it is possible up to 2 days!

[today with my husband a large package of blueberry twigs. Now I was tugging at the leaves for 1 hour, tugging at 65 grams. I put it in the freezer. The rest will be peeling tomorrow. How much tea will I make? But the smell from the leaves is such that it did not discourage the desire to further peel.]

today with my husband a large package of blueberry twigs. Now I was tugging at the leaves for 1 hour, tugging at 65 grams. I put it in the freezer. The rest will be peeling tomorrow. How much tea will I make? But the smell from the leaves is such that it did not discourage the desire to further peel.

Girls, all this is great, a small blueberry bush grows for 20-25 years, please have pity on it., Of course, the tea will be awesome, but still

I already said that I made tea from apple leaves, it seemed to me that it didn't seem to me, though it didn't have time to brew yet, but I really wanted to. as a gift.
I added a little cinnamon, cloves and cut dried apples, the taste and smell are very unusual, and delicious. I don't insert a picture, tea and tea, but I can't convey the smell and taste.

Finally I got to the normal Internet. I insert pictures.

in the first photo sequentially: honeysuckle, barberry, larch.

in the second photo sequentially: grapes, Sakhalin buckwheat, irga.
The plans include plum, rosehip, blackberry.

And how is Veronica edible?

And I ditched my Boshik. I just worked for a couple of minutes and got it.

I was upset ... and from the manual already mazol .. yesterday I was spinning for 2 hours in the night ... until I have time with tea, perhaps.

Linadoc, I liked the color of the barberry !!!

Barberry liked the color !!!

Ksyusha, and I really like it - sour, like tea with lemon, and also a fruity aroma.

Girls, and if you make tea from willow, no one did it? Willow aspirin substitute seems to have read somewhere, but here are the properties of tea

[Veronica]

Lyudmila, how do you want to process blueberry leaves? If through a meat grinder, then you can try to twist with the soft part of the stem. They are, these leaves are not only small, but also harsh. But tasty.

Veronica, slowly peel the twigs and send them to the freezer. Apparently, I will do a sheet. There is nothing to twist, few of these leaves come out.
Yes, very tasty tea, even from simply dried leaves. And fermented should be better.

But when seven sachets began to pour out of my pocket one after another ... The neighbor's look became very strange!

I also ran into such a look from one neighbor. But I asked her for one cherry. And the other neighbors responded favorably to my request. Allowed to vomit as much as I want.

Girls, if anyone grows actinidia, i.e. lemongrass, try making tea. Should be very aromatic.

Someone made it out of lemongrass and was pleased with the result ..

Schisandra

It is best to separate the lemongrass layers from the root neck of the uterine bush and plant them best in early spring. For planting, I prepare the soil well-fertilized with humus in advance, digging it to a depth of 25-30 cm. It should be structural, light and breathable.

I plant the layers 80 cm from each other.

The roots of this plant are fibrous, so they need to be placed in the uppermost layer of the soil. After planting, I water it abundantly and mulch it with fallen leaves of trees in a loose layer 5-7 cm thick. From the sun's rays I must shade the plants with shields with gaps, mats, matting, burlap stretched over a frame, or other improvised materials, hanging them above the plants at a height of 10 - 20 cm. This promotes good root development. In cloudy weather I take off the shading, in sunny weather I put it on again from 10 o'clock. in the morning to 16 o'clock. day, and in the second half of summer (in August) I completely remove it, remembering that the adult lemongrass is photophilous. I constantly make sure that the soil does not dry out. If there is no rain, and the mulch has already rotted, then I loosen the soil, water it abundantly, and mulch it with cut grass.

I form a plant with one trunk, and remove the appearing offspring. You can build a trellis for him on oak stakes. The first row of wire must be pulled 70 cm from the ground, the rest - 50 cm from each other. I tie the shoots to the wire vertically, preventing them from curling.

Schisandra is a cold-resistant plant. For the winter, before the onset of frost, I loosen, water and mulch the soil with leaves with a layer of 8-10 cm for insulation and do not use any other frost protection measures.

Plants grown from cuttings bear fruit in the third or fourth year.

F.P. Panfilov

[Gulya]

I think I missed something - like fermentation 4-6 hours on average. And then 17 !? At night you can mean? And then in the village there are always so many things to do, I do not have time for anything in a day, and therefore I cancel a lot ...

Gulya, it is not only possible, but also necessary to try to make tea of ​​varying degrees of fermentation. I wrote about this in detail in the recipe for Ivan tea. I also wrote in this thread in the comments.
I copy here this part from the Ivan-tea recipe:

Distinguish three degrees of tea fermentation - light, medium and deep.
When light fermentation the leaves are fermented until the first signs of a fruity-floral odor (3 - 6 hours). After drying, they remain green. The brewed tea has a light color, mild taste and delicate but strong aroma.
Tea medium fermentation (10 - 16 hours) is obtained with a pronounced aroma, moderately tart taste with a slight acidity. The color of this tea is rich, reddish brown.
Tea deep fermentation (20 - 36 hours) - tart, without sourness, with a relatively light aroma. The color of this tea is similar to the color of the usual black tea.

The photo shows the difference in fermentation time - the lighter the tea, the less it was fermented.
This way you can ferment the leaves of any plant.

[Verunchik]

small blueberry bush grows 20-25 years old, please have pity on it.,

Verunchik, do not worry! I remember that. The weight of the branches carefully cut with the pruner was 540 grams. Cut off 2-3 bushes from a hummock. The area of ​​blueberries in our forest is huge ... In principle, the whole forest is a solid carpet of blueberries ... So after our visit, the forest was not devastated.

[Linadoc]

in the first photo sequentially: honeysuckle, barberry, larch.

Linadocwhat a beautiful barberry tea! Do not take your eyes off!

And I ditched my Boshik.

Mistletoe! Pancake! It's a pity how! Now I feel guilty!

[paramed1]

paramed1, VeronicaIt seems that the trick with the "sweating" of the leaves in the bag was not successful for me. Today I picked up currant leaves and "sweat" them in a bag. 10 hours passed. I tried to roll the rolls - they crumbled. So it will crumble in a meat grinder too. I'll try to hold it still. If the result is the same, then I will send it to the freezer.And tomorrow I'll make loose leaf tea.

At night you can mean?

Gulya. I am doing this now. I collect it during the day, wither until evening, scroll it and leave it overnight. In the afternoon dry land. I don’t get dirty in time. There is time - dry land. Now I have put Ivan-tea in the oven for 20 hours of fermentation. And I just dried the apple tree - 10 hours.

Now I feel guilty!

Well, hello, you got to do with it !!! Don't make it up. By the way

My husband drove into the gate yesterday and scratched the bumper badly. So I was to blame. because I had to get out of the gate and then we would have gone straight away and there was no need to call in. And the fact that he was talking on the phone at that time, and that I did not see that he came at all, does not count.

I found another option for myself in response - Veronica long-leaved.

I have a book "Healing fees." Alma-Ata, 1991. There is also a description about Veronica. There are recipes for medicinal complex teas, vitamin teas and drinks. There is a list of plants. the use of which is contraindicated in certain diseases.

I didn’t make lemongrass for me. Maybe it needs to be fermented for a long time, neither the smell for the color nor the aroma has yet impressed. Toko is spinning well, though he can be useful.
Linadoc and you have a barberry, you can read more.

[lappl1]

lappl1, and how do you like meadowsweet? I was stunned by her, she wanted to ask you what smells like? We have not determined. I made tea, added currants, black cherry, vanka quince (the smell of quince is very good), and a handful of meadowsweet, and I was stunned by this handful; if not for the rest, everything would have gone exactly into the watering barrel. A very specific smell.

[Oksana]

how do you like meadowsweet? she wanted to ask you what smells like?

Oksana, I did not twist it in a meat grinder, but simply made rolls from withered. I didn't have enough strength to twist it properly. So the fermentation was very weak. After drying, I tried to understand the smell, I could not understand for a long time what reminds me. Then the thought came to mind - anise. Distantly, of course, but there is something similar. And I don't really like anise.
In general, I would need to freeze it, not dry it. It would have been better then.
And how did you do your meadowsweet? Meat grinder or by hand?

[natushka]

and if you make tea from willow, no one did it? Willow aspirin substitute seems to have read somewhere, but here are the properties of tea

natushka, no, no one made of willow. I read about it - it is really very useful - and for colds, coughs, sore throats, for gums, for stomach and uterine bleeding ... It is unlikely that tea will turn out tasty from it, since it has astringent properties. It's late now, but tomorrow I'll go and try and chew the leaves on purpose.
If we need the properties of a plant, like medicine, then it is better to prepare it as herbalists advise. Paramed1, a pharmacist by profession, wrote to us about this. And fermentation will change the properties of the plant. And we may not get the therapeutic effect we expected.

[Omel]

By the way

Omel, in general, your day was not one of the most successful ... The technique rebelled ...

Now I have put Ivan-tea in the oven for 20 hours of fermentation. And I just dried the apple tree - 10 hours.

How do you like long fermentation tea?

It so happened that I had a little bit of everything and there was a quince in the freezer (she had a small leaf, I thought better than her in a meat grinder), and then when I was dragging a meadowsweet for a sample (I agree with anise and still M, my husband said that he rinsed his teeth like that) currants also dangled in the freezer for twisting. So I added the cherry and when it was required to free up space in the freezer I had to twist it in a meat grinder. Well, I got it out, warmed it up and tried the rolls, but when I saw the quince - These Lipupuschki leaves - I got up and spun everything. The idea was to twist everything separately, but it happened so. I can say that I was spinning in a manual meat grinder, as always, and everything went fine. Maybe it fell apart a little, but it didn't work out so badly for me. As sheet finely cut + granules. Smell good friendship won (correct color) I'll try a photo.

But dried flowers preserve all the medicinal properties - this must be taken into account when drying and adding to tea.

Here is a saucer, it smells good.
I don’t know how many girls are turning tea, I’m still doing it with a manual meat grinder, the black chokeberry was the worst for me, but also really. I curl or fold the leaves into a small ball the size of a tennis ball or walnut; and I try in one step so that the meat grinder captures him. Roly is doing well with me - I twisted 2 Okeev packages, I don't know if 1 kg came out or not, I didn't weigh the apple, I twisted the apple itself - it goes very well.

As sheet finely cut + granules. Smell good friendship won (correct flavor)

Oksana, you essentially turned out red tea - granules + leaves. They ferment together, but in different ways. And it turns out great. This tea is considered to be the best in taste and aroma.

the black chokeberry was the worst for me, but also real.

Yes, blackberry is the most difficult nature in this regard ... But also the most delicious, in my opinion ...

[actinidia, i.e. lemongrass]

Girls, if anyone grows actinidia, i.e. lemongrass, try making tea.

: pardon: Veronica, these are completely different plants. From time immemorial, both have been growing in our country, in actinidia the berries are like small kiwi, green, and in lemongrass they are red, in bunches and with a strong smell (for an amateur). And the leaves are not alike at all.

Girls, I kept Ivan-tea for a day (!) In a bag, that's what I saw in the morning
The leaves were warmed up, those that were inside changed color. The smell is wonderful!
I started to twist, however, I have a meat grinder "from the times of Ochakov and the conquest of the Crimea", the grill is only small
I don’t know how this mass will dry up, before that I was spinning all the rolls.
I decided for myself with Veronica long-leaved: I’ll just dry it, but I won’t bother with tea.

[Valentine]

The leaves were warmed up, those that were inside changed color.

Valentine, which means that you have decided on the process of "sweating" the leaves. The fact that the leaves are warmed up indicates that the oxidation and fermentation process has started. The leaves that are inside and have changed color have gone through a fermentation process, which is why a wonderful smell appeared. And twisting in a meat grinder oxidized those leaves that did not change color. The granules turned out great!
After twisting, did you send them directly to drying? It seems to me that fermentation for 3 hours would not harm them. In any case, the tea will work. I wonder how you like it. Unsubscribe later, please!

[Veronica]

So, in order for the herbs to give off juice better, she “sweated” them, that is, put the warm grass in a plastic bag and tied it tightly, put it in a warm place. The grass in the bag became more juicy. So I thought, maybe this method will work with currant and raspberry leaves? They take up a lot of space ... And then again - and granules!

Veronica, I could not change the currants in this way. The day lay in the package. What she put down, and got out like that. I tried to twist the rolls - the leaves crumble into dust. I did not try to do it in a meat grinder, they will crumble as well. In general, I sent them to the freezer, I will make leaf tea.

[fly tsetse]

fly tsetse, sorry, sorry, I wound up with a dacha-garden, an overlay happened in my head ... I wanted to write a schizander, but actinidia jumped out. I forget Latin, practice is not enough I meant lemongrass leaves.
Ludmila, with currants, too, not very much sweating happened. I'll try raspberries on Monday, they are softer.

Veronica, how do lemongrass leaves change the smell? Because fresh leaves and the smell of twigs are very, very much an amateur)
Try a little something

I finished scrolling my leaves, the corn earned

After twisting, did you send them directly to drying? It seems to me that fermentation for 3 hours would not harm them.

I put it on fermentation, wrapped it with a blanket, and added pillows on top.
I chose the leaves that remained green and laid them out to wither, otherwise they crunch. I had about two kg of source material.
The aroma is some kind of light cognac.

small blueberry bush grows 20-25 years old, please have pity on it.,

Blueberries propagate by rhizomes and the plant itself will not suffer from the fact that the upper parts of the shoot are cut off, and even more so this will not affect the blueberry population! I am telling you this as a forestry engineer. Besides, we will not harvest it in tons, so there will be enough berries for us too.

how do you like meadowsweet? I was stunned by her

my meadowsweet after drying has lost all the crazy aroma and does not smell in the jar, but I have not drunk it yet

[Valentine]

light cognac

Valentine, LTD! Nice flavor! I once brought the cherry to a "drunken" state. I don't remember the details, as it was the very first tea made from leaves of garden plants. Probably 36 hours fermented. Gorgeous tea then turned out ...

my meadowsweet after drying has lost all the crazy aroma and does not smell in the jar, but I have not drunk it yet

And I just did not understand this meadowsweet. And the fresh leaves smelled unfamiliar to me, and the tea is ready - too! While I will look at him from the side ...

I didn’t even understand this batch withering, Ivan-tea lay in the bag for 24 hours; I will look green and vigorous, yet I will look green and vigorous. In the evening I saw my husband twisted everything, I just opened my mouth and gasped; the granules are quite strong, it seemed to me it was still crunching, but too late, they twisted it. I put it on the farm, it's overnight, I'll go and see what's wrong with him ...

I even didn't understand this batch withering

Oksana, this should not be withering, but steaming, that is, it seems to me that this process will not happen in a cool room, it should be at a higher temperature.
For myself, I already clearly understood how I would do in the future: freezer, twist rolls, cut into washers immediately .... from 12 to 20 hours and then drying.

Made an apple tree without adding the rest of the leaves. Somehow she didn't seem to me. I won't say about the taste, I haven't tried it, but purely visually - a lot of dust. I won't do it separately anymore, only with cherries or plums.

[Omela]

Omela, I, too, an apple tree only as an additive :) And now I just make small portions of three plants and put three cans. In order not to be fooled in winter! Separately, only Ivan tea and badan and cherry. We like to add cherries to plain black tea for a long time.

We like to add cherries to plain black tea for a long time.

Oh, thanks, I must try too.

For me, the most optimal collection is apple, cherry, plum.

[Omela]

Omela, turn, turn must be done, it is the most interesting in my opinion. Well, decorative quince gives such a delicate aroma, I don't know about a separate taste, I have a small bush growing!

turn, turn must be done, it is the most interesting in my opinion. Well, decorative quince gives such a delicate aroma, I don't know about a separate taste, I have a small bush growing!

Rada-dms, turn, turn ... but where can I just get it, and which quince is Japanese ???

Yes, I also use this freezer-twisting-cutting-drying method (although I cut it once after frying), the vacation ends, so I will take the leaves into the freezer on weekends. By the time it is very convenient to have fun after work with a movie. I also want to make an apple and a barberry, I just don't know which one. Linadoc can write - wait.
So Jerusalem artichoke smells like Jerusalem artichoke itself - I don't even want to fill it in, okay, I'll brew it and I'll show you the photo in a minute.

[Galina Iv.]

The apple tree gives color - brew, I chose for myself an apple tree and Ivan tea or an apple tree and quince - very good.
Galina Iv., we have this Japanese quince grows even in the city, when I learned it often began to see. In St. Petersburg, on the stream of Lunacharsky prospect, even there there are fruits too, take a closer look.

[Oksana,]

we have this Japanese quince grows even in the city

Oksana, I wanted to clarify what kind of quince, in the country I have a bush, but only a small one, how many leaves can you collect from it ???

[Galina Iv.]

Galina Iv., well, so small with sour fruits :)

ATP, I got it))