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

Such a bush almost spreads along the ground with me

[Omela]

Omela, have you tried raspberries? I'm curious
Here I have brewed an apple and Jerusalem artichoke- (stinker) Isn't the apple a beautiful color?

Apple I suppose on the left, class !!

[Galina Iv.]

Galina Iv., you know, I generally wanted to uproot it, even though it is small, painfully sour fruits, but now in the New World of tea and jam from Oksana: don-t_mention: I leave it, actually very fragrant plum, try and name this smell.
Gather the leaves skoko do not mind, no more than 2/3, or leave half. After the freezer, the leaves were dry, even though they lay there for a day
Yes apple on the left !!!!!

Oksana, thank you, the apple has a gorgeous color! I will try quince, at least a little bit, I have it 30 cm in height

The aroma of the quince fruits themselves is very interesting and differs from the aroma of the leaves. At one time I shoved them into the closet, but it quickly disappears - just for the sake of the smell of the fruit, I kept the quince, I also froze the fruits, so instead of lemon you can. You don't need to jerk the kids too much

I haven't tried raspberries yet. I went to smell the cherries (fermentation 11h), how does it smell !!!! You can be stunned. Today I have Ivan-tea, and tomorrow I'll pick up more cherries.

we are all like this today

Here is a quince, sorry for the photo! Her fruits grow directly from the trunk and branches.

[Rada-dms]

Rada-dms, thank you, I have one, but since we are northern deffchonki, I thought that maybe there is more than one kind of decorative quince ... What kind of it you have all green, on the weekend I will go to my love ...
We're more on aspens, alders, willows and birches.

Jerusalem artichoke is definitely in the barrel, there are a lot of useful things in it, let the sorts rejoice: lol: what a caring I am.
I do not drink flavored tea at all, and recently I have become addicted to bitter tea, odorless, but if you keep it pure to taste, Quinine. So I think Wormwood as it could be, so I regret that the bush I dug out in the garbage dump at the construction site disappeared. for three years she courted and cherished, where else to find.
Oksana, try raspberries at least a little, it smells like candy, I wonder how is she?

In the city, this quince (I have the same one) is 2 meters tall, but you won't walk around the city ...

I will definitely try raspberries, they grow in my garden, they will not go anywhere. In the meantime, I'm cleaning up the village gardens.

shl. I passed here by a blackberry .. the leaves are so beautiful - big, green, but thorny .. I think. well her ..

Girls, and how did you do honeysuckle, thorns, quince, barberry? Through a meat grinder or freezer?

[tsetse fly]

tsetse fly, read the topic a little, we did everything in different ways! flowers:

[tsetse fly]

tsetse fly, thorns made, frozen and whole leaves, all is well!

[Galina Iv.]

Galina Iv., I have it unkempt, but abandoned, we are going to develop a plot of land, I am only busy with the garden now, and then this year everything is growing badly!

Thank you for such a wonderful overview on making tea.
It's good that I saw him in the summer and not in the winter.

There will be an opportunity to start practicing now.

Such a question: you write that you must first ferment at a temperature of 27-30 degrees. And where to get such a temperature?
The home room temperature is clearly lower.
I don't have a greenhouse (like yours).
Maybe on a windowsill on the sunny side?
In general, share your experience.
Thank you in advance!

[Elena]

And where to get such a temperature?

Elena, I just stand on the table in the room. Simply, the lower the temperature. the longer the fermentation process takes. But if left overnight.then everything is ok at any temperature.

I also want to make an apple and a barberry, I just don't know which one. Linadoc can write, wait.

Oksana, I have a usual barberry (with red leaves), I really liked the color and taste (see the report and photo). I'm thinking of doing a mix with him. I tried the apple tree for 8 hours and 12 hours of fermentation - I liked the second option more, but as an independent tea it is rather weak, I will mix it. By the way, I also dried green apples (finely chopped) to the apple one and then mixed them with tea granules. The taste has clearly improved. I am thinking of making a mix of barberry, sloe, plum, cherry and pear. The latter has something sunk into my soul (taste, aroma and color). And then I'll dry the finely chopped pear and add it to this mix.

I have an ordinary barberry (with red leaves),

Linadoc, Thunberg barberry or what?

Girls, and how did you do honeysuckle, thorns, quince, barberry? Through a meat grinder or freezer?

Lena, I dried honeysuckle and barberry at first, but after 4 hours I had them as good as new. I froze them, at about 8 o'clock somewhere, scrolled further according to the plan. I also liked the honeysuckle - both the taste and the aroma. But the color is rather weak. It is necessary to add to fireweed or pear.

Linadoc, Thunberg barberry or what?

Galina, I don't know. But I only have this, 4 huge thorny bushes.

[Omela]

I have no pear and no thorns. Do you have a tall barberry bush itself? I have a low gold, but I was forbidden even to approach it and there is also a variegated red with white, probably this one is more suitable.
Dried small apples can always be added, I will dry them too and then I will add. Any additive is good, it gives a good color, but no taste.
Omela, blackberries can not be frozen ... I twist after Jerusalem artichoke in gloves
Looks like they have Thunberg Barberry! The tall red is definitely him.
I can't keep up with you

Do you have a tall barberry bush itself?

Oksan, 2.5-3 meters high. The leaves are dark red and the fruits are the same. I then add them to pilaf and lamb. And now there will be tea. I will dry the fruits too (I have paid a lot for gas in advance - sushi, I don't want to).

[CurlySue]

Such a question: you write that you must first ferment at a temperature of 27-30 degrees. And where to get such a temperature?

CurlySue, and where did you find the temperature 30 *? I have not indicated such a temperature in any recipe. In general, 30 * C is the limit at which leaves can be fermented.
Further, the properties of the finished tea begin to deteriorate.
The minimum fermentation temperature is 15 * C. If the temperature is lower, then the fermentation process will stop.
I have already written in all the topics, and in the recipes themselves, that I have a temperature of 18 * in my house. I ferment at this temperature. I do not heat the container with leaves. I just wrap the container with blankets. From the moment the leaf collapses when twisted in a meat grinder or twisted, the leaf oxidation process begins. The mass is self-heating. Blankets don't let this warmth go away. For some time (3 - 4 hours), the mass remains warm naturally. This heat is sufficient to support the fermentation process.
So calmly make your tea at whatever temperature you have.

[Omel]

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

I also have an apple tree only as an additive :)

It seems that I am alone from the pure apple tree. .. From color to taste. I really, really like her! That's how I wrote in the recipe, and it is! The color is darkening! The taste is sweet.
Omel, you write that you have a lot of dust in your apple tea ... I don't have that - all the granules are strong. In a recipe with currants and raspberries, I wrote that tea made from them, twisted in a meat grinder and crumbled, is worse than leaf tea, in which there is no dust. Maybe this is the reason?
Yes, the color of dried apple tea and the smell is not very impressive. But brewed is a completely different matter! Wait another month, I think it will make you happy!

I made tea from an apple tree. I liked the color very much. To taste - I could not decide. what it looks like. Still, I decided for myself to make a mix with cherries and plums from an apple tree.

you have a lot of dust in your apple tea ...

Yes, it turned out very fragile. I think. still dried out the leaves.

But what a beautiful color, I personally have never seen such a color anywhere else. Cherries and plums were attacked by Velcro, so I don't take their leaves. maybe in the fall when the bugs all leave
And here are my supplies

Color yes, beautiful !!!

you know, I generally wanted to uproot him

What are you, do not! In autumn, pick the fruits, chop (like an apple) slices and cover with sugar. You will get a lot of juice - it is so fragrant, healthy and tasty with tea (like lemon when the lemon is covered with sugar).

Hi live: don-t_mention: I've already changed my mind

Yes, it turned out very fragile. I think. still dried out the leaves.

Ksyusha, not overdried, not overdried. That's right! I here quoted from a clever book on this subject. And not long ago I was once again convinced of this when the willow leaves wilted badly. Half crumbled. And yesterday I overwhelmed a little. So the granules are so strong. So it's better to overcap than undercap. I wrote there another indicator of good driedness - to squeeze a handful of leaves in my hand - the lump should not crumble. A sure indicator. I think maybe I didn't wither the currants and raspberries. Need to check. What if they start spinning without a scattering?

[Oksana]

And here are my supplies

Oksana, here you have already clocked the tea! Well done! It's time for everyone to show off like Oksana!

[Oksana]

So I think Wormwood as it could be, so I regret that the bush I dug out in the garbage dump at the construction site disappeared. for three years she courted and cherished, where else to find.

Oksana, you think correctly! I met wormwood in tea gatherings (a little, really). We have wormwood only growing along the roads. I love the way it smells. You can put it into a mix for an experiment.

[Ksyusha]

I made tea from an apple tree.

Ksyusha, beauty, as always! And the tea is correct in color! And not really crumbled. Of course, it will be great with cherries. Put cherries wherever you go - you can't go wrong!

I personally did not have such a color anywhere else.

Make a pear! The color is rich there. And ferment the fireweed longer - for 24 hours. Although from less time it will turn out dark.

Luda, thank you!

Ksyusha, not overdried, not overdried.

That not .. they already crunched in places.

Girls, but I did it from bone. It has been standing in a jar for two weeks and smells naturally of stone bones (berries, compote), I don't know the taste yet. And plum, now such an aroma acquires ... something fruity + the aroma of tea with baked milk. I trudge ..

[Tanyusha]

Tanyushayou gave me hope for my plum! I haven't done it before. First time. I must try it in a month. If you like it, then I'll do it.

Girls, but I did it from bone. smells like ... natural stone ...

It seems to me that all the wild berries make great tea. Girls, no one dared to buy cranberries? We don't have it. Otherwise I would have done it.

[tsetse fly]

tsetse fly, but I don’t know how! I don’t have it ... I would have tried it long ago. I think that the pungent smell should go away and the taste of berries should appear, like the leaves of other stone fruits and pome fruits.

Got to old records. About fermentation:
For a correct fermentation process, 3 conditions are required:
1. Temperature from 18 to 30 degrees
2. High humidity
3. Good air circulation
We all comply with condition 1. But 2 and 3 ... That is, you need to put the prepared raw materials in a container, seal (for better work of anaerobic bacteria), cover with a loose lid, put in another container with water, cover with a damp towel on top, then again with something to hold moisture. And then maintain the temperature. What a nightmare ... But it should turn out faster and more fragrant.
The multicooker is suitable.Put a bowl with leaves covered with a lid or saucer in a bowl of water, set the temperature, close the multicooker lid loosely and go.

I put cherries and plums in the freezer, and before that, I dried it for 6 hours. And now apricot and cherry plum are drying.
My quince grows as a tree, the fruits are very large, the leaves are dark green, large, fleshy.

[francevna]

francevnaso these quince are different. You have a common quince, or oblong, a tall tree with large fruits. And the Japanese quince (henomeles) is a bush with thorns, with small fruits, hard as a stone.

[Veronica]

Veronica, I really like jam and compote from this quince. And in tea the leaf smells very nice.

[Omela]

Omela, Ksyusha, I made raspberries-blackberries-rose hips. Frozen leaves. Then she turned it through a meat grinder, right with the stalks. It turned out pretty good granules are strong.

Oh super !! And so I will! Everything is in the neighborhood.

[francevna]

francevna, I was born and raised in Moldova. There are a bunch of these quince trees in every garden. Until now, quince jam is my favorite. True, the quince that I buy in Moscow is not so fragrant, it is transported unripe. But it is necessary that from the tree ... But now there is no way to prepare the leaves ...