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

Even in small quantities - a few handfuls of leaves are enough.

Well, if only a few, there are very few leaves on the tree. And some crumpled ones. I chose, chose. In an hour, I just got half a packet.

In an hour, I just got half a packet.

Yes, it takes a long time to collect! She is somehow poor in leaves ...

Girls, and I can ask you to explain in more detail, the smell of well-fermented leaves of Fireweed and Cherry. I do it for the first time and now my cherry has darkened and the smell resembles the one that I drank in my childhood with my grandmother in Belarus, but I have no idea how fireweed should smell. I smell it and I just can't understand ...

[Natalia]

How fireweed should smell, I have no idea at all.

Natalia, the herbal smell changes to fruity-floral-honey. This cannot be explained at once. The smell for granulated tea appears after 3 - 4 hours of fermentation and the strongest comes in a day, in my case, in any case. I haven't fermented for a long time. But there is a risk of losing it, so I stop at this fermentation period.
In general, you have to try. Then, with experience, you will understand.

Have you heard of Chinese tied tea?

Galina, wow !!! ... Well done! Chinese balls are very tightly twisted, just like pebbles. Wondering how this can be achieved? Maybe, over time, some of us will succeed))

Natalia, the herbal smell changes to fruity-floral-honey. This cannot be explained at once. The smell for granulated tea appears after 3 - 4 hours of fermentation and the strongest comes in a day, in my case, in any case. I haven't fermented for a long time. But there is a risk of losing it, so I stop at this fermentation period.
In general, you have to try. Then, with experience, you will understand.

Thank you, I understand that for everyone the smell is different .... I'm just very afraid to spoil it, but really, It will come with experience.

Chinese balls are very tightly twisted, just like pebbles

Yes, I wrote here about my research)), in the next topic
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=391170.0

[Omela]

Omela, congratulations on the new thing !!! Countless years of break-free work, you and the grinder

[fly tsetse]

fly tsetse, Elena, thank you, try and share your experience

About lemongrass ... The granules turned out to be pretty strong. I wanted to taste the taste of pure lemongrass tea, so I didn't combine it with any other leaves. The apple smell is gone, the tart smell of lemongrass has returned. Now it hangs in a pillowcase on the loggia, it comes, let's see what happens next. Taste of tea with bitterness. In short, for an amateur. But in my collection there is a place to be!

[Omela]

Omela, Ksyusha, congratulations on your purchase !!! I wish the teas were spinning and the meat grinder was sucked !!!! Let the pellets be strong!

[Tashenka]

The apple smell is gone, the tart smell of lemongrass has returned.

That's just what I actually feared, and even with a bitterness, for me the smell of lemongrass, so take this tea into the furnace. It's good that I didn't have time to pile. TashenkaThanks for describing the experience!

and I like bitter teas. then in the fall I'll try lemongrass again, actually the "sniffer" of me is still the same
Natalie, what color do you have?

[Oksana]

Oksana, so I love the bitterness in tea. The color turned out to be tea. Both the granules and the tea.

The girls and I dried from apple, pear, sweet cherry and cherry. All separately. I twisted the apple tree and pear through a meat grinder, it turned out very fine, a lot of dust, fermented for 4 hours.And I made the first tea from cherries. The most delicious smell comes from cherries. I kept it in the freezer for two days, then rolled the leaves and sent it to fermentation for a day. The smell was just awesome, now I'm finishing it in a bag. It smells delicious. But I haven't tried anything yet, I want to rest a little.
I really want to make more of Ivan-tea, I don't know if I will have time or not

Good evening everyone!
I put the blackthorn (the aroma is wonderful, I did not expect from it) and jigidu (the smell is almond, pleasant) on drying. I wanted to make a granulated one, I turned on Zelmer, twisted it, but everything was very slow, I did it faster with a knife. I'll go check the oven.

I put mulberry leaves on the freezer today. But the apple tree, pear and cherry have not yet been dried.

[olgavas]

I twisted the apple tree and pear through a meat grinder, it turned out very fine, a lot of dust, fermented for 4 hours.

olgavasmost likely, you wilted them badly before the meat grinder. Or twisted frozen ones. A poorly dried or frozen leaf will crumble into crumbs in a meat grinder. Pear and apple give very good pellets. And you can ferment more - up to a day.

Luda, girls, I hasten to share my observations! It so happened that I made tea from the leaves of different varieties of apple trees. I did everything the same, the result is different! That is, other things being equal, the taste, color and aroma of apple tea depend on the apple variety! In addition, it turned out that it is easier to twist frozen (not thawed) leaves in a meat grinder, helping the meat grinder with short but strong jerks of a wooden stick. I have an old and low-power bimatek, it can even cope with a blackberry under these conditions.

[francevna]

francevna, would you take a picture of this jigida for us, it’s painfully interesting what kind of tea it will turn out?

I agree with Linadoc, my "White filling" darkened very quickly, Antonovka, I think, will also quickly darken.

[Linadoc]

In addition, it turned out that frozen (not thawed) leaves are easier to twist in a meat grinder

Linadoc, it turns out that you twist the not withered leaves? There will be a lot of juice in them then. The more juice, the weaker the fermentation process goes. I am citing a text on this topic from the book "Encyclopedia of Healing Tea".

...when withering, it is the changes in moisture under the influence of a certain temperature that determine the course of biochemical processes inside the tea leaf. Water in cells is the medium in which the interaction of substances dissolved in it takes place. It is known that at large dilutions, some reactions cannot occur or they take much longer to complete than is necessary to complete a particular production process. Therefore, the leaf must be dried to the same degree of moisture. The leaf can be wilted normally, underwired or overwrought. A relatively heavily withered leaf curls better and produces more good teas by the nature of the leaf than an unfinished leaf..

I was convinced of this from my own experience.

[Linadoc]

it turned out that it is easier to twist frozen (not thawed) leaves in a meat grinder, helping the meat grinder with short but strong jerks of a wooden stick.

Linadoc, you are extreme in everything! I would definitely miss this stick in a meat grinder!

[francevna]

Painfully wondering what kind of tea will turn out?

francevna, I'm also very interested!

Luda, I mean those leaves that don't wither, but freeze. I freeze blackberries, raspberries, currants, honeysuckle. In addition, it so happened that at first I withered the blackberry and honeysuckle, and then there was not enough time, and I froze them, and only a day later I twisted them. The result is pleasing.

it turned out that I first withered blackberry and honeysuckle,

All clear! If not wilted, then they could crumble in a meat grinder. And not withered, but just frozen black chokeberry and honeysuckle twisted?

it is easier to twist frozen (not thawed) leaves in a meat grinder, helping the meat grinder with short but strong jerks of a wooden stick.

So I blinked my wand, grunted the meat grinder, and my tea stalled, just twist the handles, well, very good. hard. Girls YOU ARE MONSTERS.Moreover, it takes up a lot of space and takes a lot of time

[Verunchik]

VerunchikWhat a pity for the meat grinder! And you!

Moreover, it takes up a lot of space and takes a lot of time

Yes, without a meat grinder it takes longer ... And the tea turns out to be voluminous ...

Hello everyone! I held a tasting of my teas yesterday with the assistance of independent experts). 4 types of tea.
First, about color: 1st place in saturation in raspberries (it was a discovery for me), meat grinder. 2nd place for Ivan-chai, 3rd for Derevensky, 4th place (the palest - black fruit).
To taste: the most delicious, very very unanimously the Village was recognized, then willow-tea, then raspberries and no black-fruit at all.

By the way, yesterday I brewed the meadows, which is ... well, that is, complete heresy, so I threw it all away, and without a shadow of a doubt it flew into my trash

4th place (the palest is black chokeberry). To taste: no blackberry at all.

Galina! Something with the black chokeberry went wrong with you. It cannot be pale and not tasty! You probably did it without a meat grinder. it is very tough, so you didn't squeeze all the juice out of it! Try to do it in a meat grinder - a completely different result will be!

Something with the black chokeberry went wrong with you.

Perhaps I did it through a meat grinder, but this is such a process that is unpredictable and depends on many factors! moreover, when brewing, it was at first cloudy, then apparently the dust fell and it became transparent.

4th place (the palest is black chokeberry).

I also tried blackberry yesterday. Fermented for 18 hours. I will not say that I am delighted. When it dried, it smelled delicious. In tea, the taste was also present, but not as rich and bright as, for example, cherry. I will not say that I did not like her, but I just expected more. But of course everything is purely individual here.

[Galina Iv.]

Galina Iv., Omela, I haven't fermented the blackberry for a long time - about 6 hours, no more. Somehow we do it in different ways! Even strangers are delighted with mine, not to mention those close to me ...

I will try further

come on!

I will try to ferment less next time. The neighbors let everything be cut off.)

how much tea do you make? I already have 4 liters of tea
how much is needed for the winter for 3 people, well, about

how much tea do you make? I already have 4 liters of tea

Good question! I've been waiting for him for a long time! Once upon a time I came across information that one person needs 5 grams of Ivan tea per day. 1 liter contains 230-240 grams of granulated tea. There is much less leaf. That is, 1 liter is enough for 1 - 1.5 months for 1 person. If you don't drink this tea in liters. This means that 4 liters is for 4 - 5 months. Well, consider how much you need for a family, guests, gifts ... I have already prepared 12 liters of tea (different). I'm going to do it every day until the leaves fall. All my tea always runs out. I present most of the tea to friends, acquaintances, relatives ...

The neighbors let everything be cut off.)

What good neighbors! Rip, while good!

I have already prepared 12 liters of tea

I think I will distribute a lot too)).

I already have 5 liters! enough for 2 and a half people? Only the first is weak.
It turns out I still need to twist and twist

mdaaaa ..... peace is only seen in a dream, Oksana, move a little Let's continue together together.

on weekend

Galina! Something with the black chokeberry went wrong with you. It cannot be pale and not tasty! You probably did it without a meat grinder. it is very tough, so you didn't squeeze all the juice out of it! Try to do it in a meat grinder - a completely different result will be!

So my black chokeberry tea did not impress me either ... It is a meat grinder-combine type of preparation. Maybe he will lie down and taste better?
In general, the first pancake is lumpy ...

[Light]

Maybe he will lie down and taste better?

Light, we can only hope!
Then make another tea. Cherries and pears will not disappoint. Better yet, make a "Rustic" mixture of leaves. Everyone really likes it.

Lyudmila, as promised - I am going out of the underground)
I "got hooked" on your teas as soon as the topics about Ivan-tea and about garden plants appeared. The first tea was made from cherries, since the nearest edible plant is the neighboring cherry. I tried it - and I was gone! Then she made it from currants, from raspberries, from bird cherry (a mixture with mountain ash and strawberries - like "Village"), and, of course, Ivan-tea! But cherry is beyond competition for me! True, now Ivan-tea is standing for the very first - aging for 1 month - I mix it with cherries, brew it, and ... Even my husband appreciated it! True, he said that there was not enough "strength", but it seems to me not strength, but some kind of astringency - can you add bird cherry? Or can you tell me something else?

[Linga]

as I promised - I leave the underground)

Linga, I am glad to welcome you here, in the topics about tea!

ravda, he said that there was not enough "strength", but it seems to me not strength, but some astringency

The astringency that you and your husband are used to in traditional tea comes from caffeine, which is found there in large quantities. There is no caffeine in our teas. But here you can achieve astringency. First, long-term fermentation - up to a day or more. Secondly, "fry"tea during the first drying. This term and process is used in the production of tea we are used to. This is achieved by setting the temperature at the beginning of drying at 150 * C. For about 1 hour. But here you have to keep your ears open so as not to burn or burn the tea. Stir the tea constantly, avoiding steaming and burning. Thirdly, you can try to make tea sweating method... Here, for a couple of weeks, girls do it this way. They really liked it. I did it too. The first batch did not work out for me - the tea turned sour. This happened to me because the leaves did not wilt and when twisted in a meat grinder they gave a lot of juice. In the second batch, I first put the leaves to "sweat", and then wilted. It turned out better. For myself, I decided that you first need to wilt the leaves, then send them in a "sweat" package, and then according to our scenario. In any case, even the slightly sour tea and the tea from the second batch turned out to be very black and more astringent compared to other teas. About the experience of "sweating" you can read the posts of our girls here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.860 answer No. 876
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0 answer No. 1100
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0 answer 1265
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0 answer 1270
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0 answer No. 1302
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389191.0 Answer number 324 - the topic of Ivan-tea
And do not expect miracles from bird cherry. It loses its aroma and taste during fermentation and drying.
Again, there is no caffeine astringency in our teas. I think it's for the best ...

[Omela]

I also tried blackberry yesterday. Fermented for 18 hours. I will not say that I am delighted.

So my blackberry tea was not impressed either ...

Omela, Light, from harmfulness interest tomorrow I will make a blackberry! Later I will write in detail how I did it. And, no, I will not do it tomorrow, because today there was a downpour (finally)! I'll do it in a couple of days if it doesn't rain. Let my favorite bacteria settle on the leaves again.

[Ludmila]

I report about Dzhigida (Dzhida, Wild olive).

Can be drunk as mono tea. I never thought it would be so delicious, tender. fragrant tea from these dry leaves. No wonder I worked, I want to prepare more, but go far.
Tea is transparent light yellow-lemon, taste with sourness, without bitterness, slight astringency. Very tasty.

I tried to brew with thorns, a new combination, new tastes. The husband drinks only these teas.

Ludmila, add Jigida to the list.

francevna, would you take a picture of this jigida for us, it’s painfully interesting what kind of tea it will turn out?

I can't do it with a photo, make a request in the internet "Dzhida".