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

He imposed brushes and hints - prepare, they say, cans, juice to make nadot! And he holds, does not drop anything, that's a hard worker! And then he will share the leaves ... Clever girl!

Tanya, and make some wine! And tea! Well, a little juice. And now this clever girl is well and cherished. So much benefit can be obtained from one bush!

and I ordered the heat, hide under a tree, I haven't walked all the dresses yet

Yes, lope the dress I had to buy !!! Oh woe, woe to me .. But today it has grown dark, hih, look and it will rain, I myself do not believe!

I will try to ask you as a phyto-witch - do you know what is in grapes that can have such an effect?

Ha ha! I’m not a pharmacist, not a phyto-doctor-terapheffft, I’m a simple forestry engineer, and even then I worked for them only 1 out of 30 years. But let’s think about it: leg swelling is from poor kidney and heart function. since grapes contain a very large amount of potassium, this is an ambulance for our hearts and everyone knows that grapes improve kidney function, that's all from here and follows.
I've never even seen grapes grow

I've never even seen grapes grow

And my grandfather had 10 varieties of grapes. He carefully wrapped each brush with gauze - from wasps. And each hand weighed at least 2 kg. How much gauze did you have to buy !? And then he made wine. But my sister and I were little then, we could not taste that wine. The grape was great. My father also grew, but better than that of my grandfather, I have not seen grapes from anyone ...

Made my first tea !!! But, after drying, the tea leaves crumble when pressed, maybe due to the fact that I twist on a fine grate, there is simply no large one? And the second batch is fermented on the heater - it's cold here at 12 degrees, and today it's still drizzling all day, today it's impossible to collect Ivanushka. honey is also ready, I am delighted, the smell alone is worth it! My husband said that it’s too sweet, and I’m just addicted to the smell, although I don’t like honey either, once a year, when a fresh, thin one is brought from the mainland, then it is with a loaf, and with cold milk! Yes, my husband bought me a Polaris bread maker, tried it a couple of times, now the handles do not reach the blanks, but I beg you to accept me into the ranks of bakers, I am a diligent student, obedient, so do not refuse, well, take me ... thank you very much for the recipe tea, it's a pity that we don't have apples or pears, the neighbors have cherries (I'll rip off the whole thing, because I still have a young bush), but I'll make raspberries, strawberries, currants later, I don't have enough hands

[elena kadiewa]

elena kadiewa, Helen, and where is 12 degrees now ???

Made my first tea !!! But, after drying, the tea leaves crumble when pressed, maybe due to the fact that I twist on a small grate, there is simply no large one?

Elena, but they are not glued together, therefore they crumble, this is normal, only you do not scatter them too much ...
And don't overdry, of course.

[Burunduk]

Burunduk, Tatyana, grape leaves contain a lot of things, including vitamin R. It strengthens the walls of blood vessels, normalizes blood pressure. He is helped by folic acid, which improves blood formation, and vitamin K, which normalizes blood clotting. So if there are any problems along these lines, then tea can have a positive effect. Vitamins do not change their properties very much when heated.

[Galina Iv.]

Galina Iv., paramed1, mom has just problems. I don't have it yet, but heredity is there! ..And the fact that heating does not impoverish the composition of grape leaves is just wonderful! :) Thank you very much for your advice and answers.

[Burunduk]

Burunduk, well, if you are still treated with grape leaves, then it is better to harvest using the classical method. Yes, I forgot, oxalic and uric acid is still excreted from the body, that is, if a person has gout, then you can drink an infusion from the leaves. And it also helps with hypertension. Of course, tea's medicinal properties are weaker, but still ... But do not get carried away with tea either, since the leaves contain glucose, malic acid, which can affect the stomach. That is, you do not need to drink a liter at a time

Galina is western Siberia, I wrote there in another Temka. so how much to dry? In the airfryer, as they wrote to me, first 30 minutes at 120 degrees, and then according to the recipe, that is, another hour at 65 degrees. can try in a frying pan? Specialists, advise how best to dry in a frying pan!

[Galina Iv.]

Galina Iv., all accumulated over the years three tape recorders the rain was pouring today, well, for education, it just lil - got wet in a second. He's gone and the germs probably all fled.

[elena kadiewa]

elena kadiewa, Elena, in the airfryer you can dry it to the end. First at 105 on a medium wire rack at high speed, then at either 60 or 85. Sometimes I dry first at 120, then dry at 60. I tried it in the oven, I liked it more in the grill. True, it comes in less, but it works faster and turns out the same in time. I have already dried more than 15 liters of different things, and everything is in the airfryer, darling. At the dacha, he works practically only on blanks - drying, sterilizing cans, first empty, then full.

The first temperature should be high from 100 to 130 (the girls even tried 150 in the oven) for 20 minutes or 30 depending on the height of the tea layer.
The second the temperature should be low I have 65 and an average airflow, or if a thin layer (less than 1 cm), then the lowest speed and from 15 to 30 minutes may be less. The tea is almost dry.

honey is also ready, I'm in awe, the smell alone is worth it! My husband said that it was too sweet, but I just boggle just from the smell,

Lena, Hurray !!!! I'm glad you made honey! And I'm glad I liked it.

Thank you very much for the tea recipe, it's a pity that we don't have apples or pears, the neighbors have cherries (I'll rip all off, because I still have a baby bush), but I'll make raspberries, strawberries, currants later, I don't have enough hands

Lena, you have the main thing - Ivan tea! Do it to the victory - until it starts running or it snows! For me, this tea is beyond competition. And also mix fireweed with cherries - awesome tea turns out.

But, after drying, the tea leaves crumble when pressed, maybe due to the fact that I twist on a small grate, there is simply no large one?

For the first year I made tea only on a fine wire rack. And this year I forgot to change the grid to a large one a couple of times. And nothing fell apart. I understand that your apartment is cold. You will most likely need to dry the leaves longer. We have a fever. And I wither for 8-10 hours. And if yours is damp and cold, then during this time the leaves may not wither. Therefore, they can crumble when twisted in the future. The main indicator of good leaf wilting is that if you squeeze them in a fist, then after unclenching the leaves will not crumble. Check, do you have it?

I beg you to accept me into the ranks of the bakers, I am a diligent student, obedient, so do not refuse, well, take me ...

Flax, here everyone is happy to take, so that in bread topics, everyone always answers all questions. However, in other topics - sheer goodwill.

[elena kadiewa]

elena kadiewa, let's add the degrees of your and our weather (12 + 36) and divide. and now it is average +24 comfortable weather.

All night Isidri worked in the kitchen at 65 degrees, got up three times, checked, stirred the tea, and what a magical aroma stood!

The tea turned out to be amazing. Composition: grapes, apple, pear, black chokeberry. in a ratio of 2: 2: 1: 1 and a little red currant.

The color is of medium intensity, I cannot convey the taste, but it is sooo tasty, you can drink it hot or cold.

[Lena]

Specialists, advise how best to dry in a frying pan!

Lena, in the recipe for Ivan tea, I wrote about drying tea in a pan. AND here Galina Iv. also described this process. Take a look. The main thing is to dry in small batches and without going anywhere. But if you have an air grill, then dry in it - the girls are very good at writing advice about grilling.

I only have loose leaf tea, I have adapted to make it. Strawberries are next. I thought I'd take a little rest, but no, my neighbor started picking grapes in the evening, and my husband saw and asked me if the leaves were needed. I say that they are needed, but there is no time, I promised my husband and granddaughter to cook pizza. While I was cooking, they brought me cut leaves. So now I have assistants. There are a lot of leaves, left to dry overnight. and in the morning you will have to free the freezer from the strawberries. Straight, foliage circulation in the house.

[Alla]

let's add the degrees of your weather and ours (12 + 36) and divide. and now it is average +24 comfortable weather.

Alla, cool arithmetic! The closest thing to this temperature, it seems, we are - today we have 28 grams. It was. Almost good! Only everything is so dry !!! I collected apple and pear leaves today. It seems that they are drying right on the tree ...

The tea turned out to be amazing. Composition: grapes, apple, pear, black chokeberry. in a ratio of 2: 2: 1: 1 and a little red currant.

Of the amazing scents, tea has no right to be not amazing. There the blackberry plays an important role. A neighbor squeezes a black chokeberry for me. He says that until he picks the berries, he won't give me. Damn, then there will already be nothing to collect ...

While I was cooking, they brought me cut leaves. So now I have assistants.

Well done! It's good when there is someone to help.

Straight, foliage circulation in the house.

In-in! Not a day without tea! Otherwise, truancy!

they brought me the cut leaves.

Class !!! For me, the most dreary thing is to collect leaves. With fireweed, of course, one or two - a whole package. And with garden ones ... you cut them you cut them and only half a bag.

And with garden ones ... you cut them you cut them and only half a bag.

Yeah! Garden - they are so ...

Girls, thank you all! I realized about the grill, I already made the second batch in a frying pan, and then in the grill, so the smell of dried fruits turned out, and the first one had a flower, I could not stand it yesterday and brewed it late in the evening (we have a difference of 3 hours with Moscow, so the difference is felt) adding temperatures -36 is not 13, and the average does not come out for me. So comfort for me is 20.25 and high temp. I can't stand it, in a word, a northerner. So I need to ferment longer, is it okay if I hold the container on the heater? At night it was raining again and the temperature was 6 degrees, again the leaves could not be gathered, maybe by evening? Yes, it's a pity that there are no apples and pears, even if you order them from the mainland, they will not stand three days in a package. Can you imagine what little thoughts to order for 2000km of leaves! There are lingonberries and blueberries, but the leaves are very tough, and in the freezer I have meat for an eleven-month-old child, he needs about a kilogram every day, so there is nowhere to stick the leaves.

[lappl1]

lappl1, yes, take the sprout of this blackberry from her, she, as an inhabitant, grows very quickly. And better a few pieces and plant yourself.

With fireweed, of course, one or two - a whole package.

Especially if you do not look for protein, now in the heat it is less by the way (+ heat) start throwing tomatoes at me
Ksyusha with us Blackberries, like raspberries, are poorly granulated, what did you do with her?

So I need to ferment longer, is it okay if I hold the container on the heater?

Lena, I don't recommend it. if the temperature in the container is more than 30 *, then fermentation will almost stop:

The optimum temperature for the fermentation process should be considered 22–26 ° C.Below 15 ° C the fermentation process stops, at a temperature of 15–20 ° C its beginning is noted, above 30 ° C some of the soluble fermentation products, which give strength and “body” to the infusion, goes into an insoluble state, while the pleasant aroma of tea is also lost.

Better wrap up the container with tea blankets and old jackets. The mass will self-heat due to oxidative processes, and the blankets will keep this heat. And yes, you need to ferment a little longer. Focus not on time, but on a strong floral-fruity-honey aroma. If this aroma appears, then stop fermentation.

There are lingonberries and blueberries, but the leaves are very tough,

I didn't make tea from lingonberries, but I didn't like blueberries at all. Plainly dried blueberry leaf tea is much better than fermented tea.
Do you have fireweed? Make tea from it. You can't imagine better ...

in the freezer I have meat for an eleven-month-old child, he needs about a kilogram every day,

The hero is growing!

[Oksana]

Yes, take the sprout of this blackberry from her, she, as an inhabitant, grows very quickly.

Oksana, thanks for the advice ! I'm slowing down something myself ... I'll dig it up in the fall ...

[elena kadiewa]

elena kadiewa, brrr, well, and the weather you have, I could not stand it, I love it warmly. For me, it's just summer like we have now and winter, like the European one))

On the topic, I now have dried leaves of fireweed, black chops and some cherries. I will twist it in a meat grinder. Should I freeze blackberries and cherries or not?
while I want to do it separately to feel the taste.

But the next batch - will the apple tree, black chokeberry and cherry be good together? will not interrupt the taste of something?
There are also raspberries. What goes best with what?

[Mary Poppins]

Should I freeze blackberries and cherries or not?

Mary Poppins, if the leaves are withered, then you do not need to freeze them.

apple, black, and cherry will be good together? will not interrupt the taste of something?

It will be very good. Cherry and black chokeberry are very similar in smell. They are strong, so they will definitely overpower the taste of the apple. The apple itself does not have a very strong taste and aroma. But that's okay. The tea will be very good.

There are also raspberries. What goes best with what?

Raspberries have an average intensity of taste and aroma. Any plant can kill it, if there is a little of it. Therefore, you can combine it with an apple. But raspberries crumble a lot in a meat grinder. Therefore, the second plant should be almost the same as the raspberry. After a short withering, you can freeze the raspberry leaves, then defrost them (required) and twist them with an apple or something else. I make raspberries with fireweed in a 1: 1 ratio. Or you can make raspberries as mono tea. This is written in the recipe.

[Mary Poppins]

What goes best with what?

Mary Poppins, any combination has a beneficial effect on the result. I like blended teas more than mono. In addition to fireweed. For me, he is beyond competition. If I add fireweed to Country tea , it is only due to the fact that it is easy to assemble and is, as it were, a filler. Fireweed with cherries is very good. Anyway, with any plant.

[lappl1]

lappl1, Thank you so much!
Much has been written, but at the first moment I am interested in how to start making prefabricated tea.

And apple, black, cherry and other hard leaves in a meat grinder are better than granules and how to freeze or wither to taste?

Reporting on blackberry tea. The leaves are prickly, cut with scissors. Added more apple and raspberry leaves. Granules of course crumbled, but after drying it turned out well.



Fermentation for 6 hours. The color turned out to be very saturated. although I put only 1 hour. l. for 330ml and poured it twice. It's hard to tell by taste. because you constantly involuntarily compare with fireweed and against its background the blackberry certainly loses. BUT it has its own flavor. Subtle aroma, bitterness. I'd say it looks like strong black tea.

[Ksyusha]

Ksyusha, thanks for such a great report. Photos, as always, gorgeous! The tea is very beautiful - both in granules and in a glass. Well, berries only complement all this beauty. You would have dried the berries separately. I think they will be good in any tea later.

You would have dried the berries separately.

yyy .. we are berries steal eat.))) There is nothing to dry.

[Mary Poppins]

Are apple, black chokeberry, cherry and other hard leaves better than granules in a meat grinder?

Mary Poppins, all the leaves you listed are very well granulated in a meat grinder (I wrote about this in the recipe). We need to wither them. If you put them in a meat grinder without withering, they will crumble. And if you freeze without withering, and then twist in a meat grinder, then they will also crumble.
But be careful with your grinder with these leaves - they are very tough and el. a meat grinder with plastic parts may break.
You can also freeze (without withering) these leaves and make leaf tea. That is, after freezing, defrost the leaves, mash them properly, fold them up, roll them several times with a rolling pin, and then twist the rolls. further according to the recipe.

and how to freeze or wither to taste?

I would not put the question like that. Why are we lethargic? To make it easier to twist in a meat grinder and so that the leaves do not crumble. As a result, we get granulated tea.
Why do we freeze the leaves? We freeze the leaves, which are very dry and crumble in a meat grinder even after wilting - currants, raspberries, blackberries (Mistletoe just wrote about it). After freezing, the rolls spin easier. As a result, we get loose leaf tea.
Personally, I like granulated tea more than leaf tea - both in taste, and in aroma, and in the volume occupied in finished form. There are girls who only make loose leaf tea. And they like it more granular. So try for yourself what you like.
And more about withering-freezing ...
If the leaves (except for raspberries, currants, blackberries) are not wilted, freeze, and then twist in a meat grinder, then, in addition to scattering, there will be a lot of juice, and this will negatively affect the fermentation process:

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..

That is, the tea will be less fermented or not fermented at all. And it will turn out tasteless.

yyy .. we steal berries.))) There is nothing to dry.

Well, right! It is better to eat a live vitamin than a dried one ...

[Mary Poppins]

A lot has been written,

Mary Poppins, wrote even more ...

[Mary Poppins]

Much has been written, but at the first moment I am interested in how to start making prefabricated tea.

Mary Poppins, about combined tea is written in the recipe Country tea
Well, in short:
1. Loose tea
We freeze any leaves, defrost them, twist the rolls, put them in a container with a layer of at least 5 cm, put pressure, ferment for 6 - 12 hours (we can do more - focus on the strong smell), cut them about 3 mm thick, dry them.
2. Granulated tea.
We wither any leaves, twist in a meat grinder, put in a container with a layer of at least 5 cm, ferment, dry.

[lappl1]

lappl1, I'm already embarrassed)) you describe everything in such detail

just the further into the forest, the more questions))

At the moment, I understood everything.

I like the leafy one as more "real", but in terms of strength and aroma I liked the granular one more. So I will do everything

but only a month ago I did not even suspect about such secret knowledge))

[Mary Poppins]

just the further into the forest, the more questions))

Mary Poppins, and not you alone! I also don't understand a lot. Especially after I began to study a book about tea. I would like to make red tea, but you won't walk around with it in the garden ones, and the fireweed is already over. So I left this venture for the next year.

At the moment, I understood everything.

I'm glad about that. If you have any questions, please ask.

but only a month ago I did not even suspect about such secret knowledge))

That's for sure - secret knowledge ... Nothing, much is clear to us now. We'll learn more over time. The main thing is that the tea is already being made.

I picked up a large bag of ivanushka, a few cherry leaves from the neighbors, said for a test, then ripped off the whole, cut off Kuril tea. All of its tops are in bloom and in bumps, there are practically no leaves on the tops, I put everything to dry. Ivan also collected flowers of tea, while they are drying in the greenhouse, then I still don’t know whether to dry or boil honey.

And how to make red from fireweed, do I have found plantations of it?

[Red tea production]

And how to make red from fireweed,

Red tea production:

Red tea (oolong), like yellow tea, is produced almost exclusively in China. It is made mainly of stubs (shoots without buds). The leaves are harvested from April to November, and the spring harvest is considered the best, the quality of the leaf harvested in the summer is lower, and the autumn harvest gives the raw materials of the worst quality.
The technology for the production of red tea resembles the technology of black, but with specific features that give the finished product the distinctive properties of red tea - an original taste and excellent aroma.
In the production of red tea, the depth of oxidative processes is much greater than that of yellow tea. Here, the action of oxidative enzymes and heat treatment is used to a greater extent.
The production of red tea consists of the following processes: withering, rolling, fermentation, toasting, secondary rolling and drying.
In contrast to the production of black tea, the green leaf is dried in the sun on bamboo or paper braids, sometimes heated over a fire or in a room with heated air. After drying, the effect of enzymes does not stop: the raw materials are slightly damaged and kept at a certain temperature to develop oxidative processes and enhance aroma formation. Under these conditions, fermentation begins at the damaged edges of the leaf blades, and not in the entire mass of the leaf.
Rolling and fermentation of the leaf is carried out according to a shortened scheme: the processes are suspended when the tips of the leaves acquire a reddish-brown hue and a characteristic aroma. The optimal twisting time is 30 minutes, fermentation time 2.5–3 hours. The purpose of the first twisting and fermentation of the leaf is not so much to give the leaf a twisted shape, but to partially damage the cells of some parts of the flush (up to 30–35%). The first twisting destroys the delicate parts of the flush, in which deep oxidative transformations take place, giving the leaf all the properties of fermented tea. The rest, most of the leaf blade does not undergo significant changes. Thus, red tea combines in one leaf parts with normal fermentation and parts with intact cells, where the enzymatic oxidation of substances has not been completed.
Subsequent processes - heat treatment in the form of toasting, drying, holding for many hours after heating in closed boxes or hot boilers - also endow the tea leaf with some characteristic features.
The purpose of the process of toasting a fermented leaf is to change its chemical composition, develop specific properties and stop the action of enzymes. The second twisting after frying the leaf is carried out once, while deformation of the elements of the tea flush is observed, the crushing of those cells that were not destroyed during the first twisting, the release of cell juice on the surface of the leaf.At the same time, the tea juice of newly destroyed cells is mixed with the juice of previously destroyed cells, which were subjected to enzymatic oxidation and roasting. The result is a mixture of substances that give the infusion the properties of black and green tea.
The next process is drying, which in the production of red tea is carried out in the same way as in the production of black tea.

I picked up a large bag of ivanushka, a few cherry leaves from the neighbors, said to try, then rip it all off, cut off Kuril tea

Lena, are you going to do everything together or separately?

Ivan also collected flowers of tea, while they are drying in the greenhouse, then I still don't know whether to dry or boil honey.

Flax, it is better not to dry them. Or dry immediately. Or straight into honey. Do one thing for now. Next time it's different ...

Individually, of course, I don’t know what will happen. The Kuril has only cones, the flower stalks are faded and new flower buds, it is probably necessary to cut it before flowering, in general, we'll see. To dry the cherries for a long time I don't want to spoil it, because we have it growing in small shrubs, that is, there is nothing to experiment on, the rest of the leaves will only be collected in late autumn. I probably won't do the red one, God forbid I have time for the usual, it starts to push. My child and I go around all the distant dachas, looking for where else to eat, no matter how people think, we often bombed dachas, although I collect on abandoned ones. I collect, and he, the bastard, tramples nearby, scold, and he jumps! Fool for a fool!

Lyuda, girls! 4 days there was no Internet, even climb to 16m. Scary, but the result is the same. I see that we have already finished 6 pages. Luda, made from strawberries - I liked it. Made from amaranth - gentle, very beautiful, healthy, but not aromatic. I took the photos, I'm embossed on duty. Now I am making apple + pear + cherry + plum + amaranth. This is optimal for me. I know by profession about strawberries and strawberries. I refrain, the consequences are bad.

I read somewhere about sage, what happened, I wonder? And what is there to twist, there are no leaves at all, only stems with flowers.

[Linadoc]

Linadoc, Hi ! And we have already missed your reports from above. Thank you for spoiling us with your reports at least with such an Internet.

Now I am making apple + pear + cherry + plum + amaranth.

And I do almost the same thing, only instead of amaranth there are pitiful remnants of fireweed. What a gorgeous tea it turns out! Smell!!!! This, probably, happens in paradise! Now I'm drying it. The granules are very large and strong. Tomorrow I'll take a picture, I'll post it ...

I know by profession about strawberries and strawberries. I refrain, the consequences are bad.

Linadoc, uh, no! It's not fair! Write about the consequences. We need to know. And what, even fermentation does not remove these consequences?

read about sage, what happened, I wonder? And what is there to twist, there are no leaves at all, only stems with flowers.

Lena, I don't remember the details about sage. Probably, it should be like mint - twist it in a meat grinder and dry it in a dryer at 30 *. And use it as a medicinal herb. Well, in tea, of course, you can. I ruined St. John's wort by fermentation. Such was the gorgeous smell before her, but after fermentation everything was gone.

To dry the cherries for a long time? I don't want to spoil it, because we have it growing in small shrubs, that is, there is nothing to experiment on, the rest of the leaves will only be collected in late autumn.

Lena, I wrote in the recipe about withering - we wither until the crunch of the central vein disappears. Well, or even such an indicator - squeeze a handful of leaves in a fist. If the handful does not disintegrate, it is kept in a lump, then it's time to twist it. Be prepared for the cherry to go very tight in the meat grinder. If there are plastic parts in it, it may break.
I don’t make cherries separately this season. Its small amount in any tea gives the whole tea a cherry flavor. So you can make cherries with fireweed. And the meat grinder is easier, and the tea will turn out cool.
And with red, however, wait a little.I'll deal with it myself, then I'll write in the subject ...