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

Lyudochka, thanks for the information on chicory. I don't want to drink it separately, I only plan to dry the flowers for the drop-down balls. I think that one chick in a ball, which will not be brewed every day (and when will you drink the rest of the teas), will not spoil your health. But how will I show off in front of the guests, boasting that I myself made

I only plan to dry the flowers for the drop-down balls.

Are there really followers of my ideas ???

Are there really followers of my ideas ???

why not?
there are continuers, no fireweed
so we will wait for next summer

[Zhenya]

thanks for the information on chicory

Zhenya, to your health! I thought you wanted to make tea out of it. And for show off - that's it!

Conclusion - if you want to extend the Ivan-Chayev period and you have a favorite meadow, then do not be lazy, pinch the tops of your heads in May-early June, and in late summer-early autumn you will be happy again.

Checkmark, thanks for opening! Whoever grows a little fireweed, good advice!

Further, I write for those who are afraid of a sharp reduction in the areas of willow-herb: this will not reduce its number, it blooms with might and main, and besides, it reproduces by rhizomes.

It seems that no one has yet bothered on this topic. If you tear fireweed the way I wrote in the recipe for Ivan-tea, then nothing will be done to him. Just don't cut the willow tea and carry it away with the stems.

Oksana, she is Loksa, she is a tea-maker, I can bring blue Cambridge clay for you from the dacha

Galya, I warn you: she is very heavy.

[Oksana]

I can bring blue Cambridge clay for you from the dacha

It's somehow not convenient for me to bother, I think I should have it too ?! If I don’t find it, then we will agree
Galina has a lot of followers, so I also plan to plant different cornflowers in the trail. year.

Linadoc

In August, we can see the stars very well

Oksana, it's better to take your husband to the bath

, take a bowl and let the leaves "shake" and sweat. And I'll walk with a rolling pin to enhance the effect. And Lyudochka (almost) advises

Or you can walk over the leaves with a rolling pin. Or how to mash cabbage.

And Lyuda Doesn't Advice By Husband coy: don-t_mention: okay, I'll stick to the recipe if the current is randomly given. You know, there is such a massage with sticks, the very thing for our leaves!
I'm saving my thoughts for the next season, I need their method. to pass on to our capabilities.

how I will show off in front of the guests,

And there is also scabiosa (if I wrote the name correctly), we can grow with you, and you can also take Echinacea without petals and stuff it into its middle, dismembered into such beaks - monarda - (hospadyACHE wrote)
I'll go study red tea, it's interesting!

[Oksan]

And Lyuda Doesn't Advice By Husband coy

Oksan, I have not advised it yet, but now I will definitely advise it. Others need to lure him ...

And there is also scabiosa

I looked at her - a beauty! Is it edible?

I'll go study red tea, it's interesting!

Study, then you will teach us.

Lyudmila, thanks for the information about chicory. So far I am only theorizing - I read about the technology of making a drink at home)

Luda, girls, well, I can't help but experiment! In general, I collected a whole packet of peppermint leaves, added a handful of lemon balm, basil and thyme each, because.they are from the same family (but, of course, there were immeasurably more mint). Withered for 5 hours, rotated it in a meat grinder and left to ferment (I know you can't, but I really wanted to try it!). After 2 hours I opened the sniff and found that there was an amazing fruity aroma !!! The smell of fruit-mint dessert! I decided to dry it at this stage. I am very pleased with the result! I will add to tea and compote and make liqueur for apple champagne.

[Linadoc]

Linadoc, well, you are so smart! Why not? Maybe this is purely my, subjective feeling of mint? And maybe for others - that's it! That's how it turned out for you. And I have a jar of mint and is - two years old. As I open it, it blows my brains out at once!
In my potato field, mint grows like a weed - sooo soulful! We must try to add a handful of it to other teas.

I'll make a liqueur for apple champagne

Last year, I lost three tons of apples under the snow. What I just didn’t do from apples - dried, marmalade, jam, soaked Antonovka. I read about cider, but I didn't dare to make it, because I made a lot of wine from different currants. But I haven't heard of apple champagne. This year the apple trees are resting, but I'll scrape together for champagne. Linochka, share the recipe, please. I think that it will not be interesting for me alone (to have a glass of champagne before our tea).

[Linga]

thanks for the chicory info.

Linga, to your health! It seems to me that you can try to do it. After all, a chicory drink is sold in stores. You just need to take into account the state of your body. After all, this is a terribly useful thing. You just need to know who can and who cannot.
Linadoc, so I smell that you acorn and chicory coffee did! Share if so. We don't have chicory, but the oaks are darkness !!!

good day! but tell me, will ltsstya come from the booze?

already made from strawberries and grapes, raspberries, dried in a multicooker

[alina]

alina, nobody made tea from elderberry. It can be poisonous. Therefore, we did not risk it.

already made from strawberries and grapes, raspberries, dried in a multicooker

Great! In the multicooker, too, it seems, no one dried tea. I would like more details. What kind of multicooker do you have in terms of volume? Tea was not steamed in it? How much did you upload it there? And to what state did they dry up? And what is the result?

Linadoc, here I can smell that you are coffee from acorns

I did ... and also baked bread ... HERE.

I noticed your bread made of acorns long ago. But I didn't find coffee in your recipes. And in general at the Bread Maker. The Cook has a recipe. I want to try it in the fall. Or is it possible now?

[Acorn coffee]

This is how I did it:

Acorn coffee
Ripe acorns are peeled, cut into 3-4 pieces and dried in the oven. Then the acorns are fried, making sure that they do not burn, but turn into a brittle mass that can be easily turned into a brown powder on a coffee grinder.
Brewed and drunk like regular coffee, with milk or sugar.
Acorn coffee is especially beneficial for children suffering from scrofula and rickets (coffee strengthens the abdominal organs and eliminates hardening of the mesenteric glands). Children are given twice a day: morning and afternoon.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73312.0

More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=73312.0

Thank you, Ksyusha! And here I was with you! Give me pictures, but they weren't there! So I thought that you have a separate recipe for people like me. In general, I read you like a novel ... And I've already read it all. True, to do everything that you wrote, even one life is not enough for me. When you do everything, I don't understand.
In general, I will make coffee from acorns. And without pictures, everything is clear to you! I really love Arabica ... But when there are so many oak trees around, it's a sin to pass by. My husband warned me that I would have to compete with boars for acorns.

I did everything once .. somehow I was not particularly impressed. I am not a coffee soul myself, only for the sake of utility.

True, to do everything that you wrote, even one life is not enough for me.

Oh, if you start right now, you will have time!

somehow not particularly impressed.

Out of curiosity, I will try to make such coffee anyway. What if you like it?

if you start right now, you will have time!

So I do, and right now. After 25 minutes, your Sustained Fermentation Bread will be kneading. I can't eat them yet. I have baked for the fourth time in a row. By the way, now I do it without a refrigerator. The result is much better.

I will add to tea and compote and make liqueur for apple champagne.

Apple trees are resting this year

And we have just a harvest for apples. I don't even know what to do with them and to whom to distribute (everyone in the district has a harvest for them). So let's have your own champagne liqueur, it will be very interesting.

[Omela]

This is how I did it:
Acorn coffee

OmelaThanks for the tip. This year I also aimed at my coffee (with the light hand of Luda and her tea), I just wanted to make from barley and from rye. The rye has already been brought to me, and I'll get some barley this weekend. Now I will also make acorns, since there are oaks around. It will be necessary to spin my grandmother on the weekend - she has lived on her herbs all her life (she ate a couple of pills in her life), so her coffee probably contains five components, I remember only barley and dandelion roots. I will ask, I will, if I succeed "with a bang", then I will share my impressions. And if it doesn't work out, I'll share it too.

[Loksa (Oksana),]

Oh, I forgot to say that yesterday I put a medal on myself (with permission Loksa (Oksana), I twist everything with pens, I have 9 liters of different tea today, plus I have already served ...
Today is strawberry (for the first time).
When I was spinning willow tea with my hands this weekend, and there was a whole basket of it, I periodically looked into it, whether the leaves would run out in it soon, but to make the tea great, I would say, smiling, that there is still a darling, there is.
Yesterday I went to a neighboring site, which was empty, where I was collecting willow tea in June, so I noticed that new shoots came out of the axils of the leaves, but in view of the low illumination they are very small, but tender, probably they would make an elite tea , but this is already beyond my strength and capabilities in time.

[Marina]

This year I also aimed at my coffee (with the light hand of Luda and her tea), I just wanted to make and from rye from barley.

Marina, I have a whole unclaimed barrel worth this rye. I bought it for siderates, then changed my mind to sow, cost mustard. So ask your grandmother, and right now we will start making coffee together.

Today is strawberry (for the first time).

And I'm still waiting for September - October for strawberries. I usually process the beds at this time.

And yesterday I started doing a strawberry haircut like Kotovsky, although the neighbors have already processed everything for a long time.

oh, girls, I’m to you for help. I read it, got inspired, went with my husband to the river and picked up wild currants. Frozen, rolled rolls. While twisting - there was a smell, put it in a container, covered it with a damp cloth, put oppression on. after 10 minutes it smelled like a bath. stood for more than 12 hours at 23. the smell did not change. dried, brewed - brooms ... Help, tell me !!!

[Bounty]

Bounty, right now Luda will help
In my opinion, you have badly destroyed the tissue of the sheet, they are quite tough and dry and difficult to handle properly.

[Bounty]

girls, I am to you for help.

Bountyhow long did you freeze the leaves? Currants do not freeze well, so it is better to hold its leaves in the freezer for at least a day. Then defrost, fold it up and roll it with a rolling pin with effort. Then roll the rolls, cut (this is what Galina did), and only then send them to fermentation. Ferment for no more than 6 hours. For currants, this is more than enough. With a longer fermentation, the smell could go away and the "bath" remained. I sometimes ferment currants for no more than 3 hours.
And also try to make currants with other leaves - apple, for example. And then twist them together in a meat grinder. The apple leaf will not let the currant collapse, it will give a very beautiful color to the tea. And the currant aroma will remain. Only also ferment for 3 - 5 hours. And do not forget to wither before the meat grinder.
And further. Take away the tea now. And come back to it in a couple of months. It must be infused.

and with an effort roll over them with a meat grinder.

Luda, how is that?

[Bounty]

Bounty, about how much invaluable experience Lyudmila has already accumulated, it's time to write a book

Luda, how is that?

Pancake! Thank you Checkmark! Of course, with a rolling pin !!!!!! I'll fix it now.

it's time to write a book

Easy! No more complicated than looms and insurance ... Only experience is still not enough.

So we save it and put it in a piggy bank
We lack scientific research that provides information on what happens to the composition of plants after fermentation.

Oh, how not enough! As well as about the chemical composition itself. Such scant information on this subject in the internet. And you can't run into libraries from the village.

Luda, so there is little information about fermentation, you will not find this in the library.

No, I'm not talking about fermentation. And about the chemical composition of the leaves. The library should have such infa.

No, we can read everything about the benefits of this or that plant, but here is how the benefits change after fermentation ... that's the secret, whether it increases or decreases, or even transforms into another benefit or (pah pah) even to the detriment of that do not bring the Lord !! , because very complex biochemical processes occur as a result of the fermentation process

Lyudmila, take me into your ranks, I have done as much fireweed, I have not tried it yet, now I want to make a mixture, currants, strawberries, raspberries, cherries, apple trees, plums, blackberries. The only question is how much to ferment, you write that currants and apple trees are not more than 3-6 hours, so the whole mixture is so? I'm going without a freezer, just wither and through a meat grinder (there is no place in the freezer), can you? And what can I exclude from my list? I can still pear and quince, is it necessary or not?

Of course, with a rolling pin !!!!!!

I say nowhere without a rolling pin ...

No, we can read everything about the benefits of this or that plant, but here is how the benefits change after fermentation ... because as a result of the fermentation process, very complex biochemical

and there were processes, on Sunday I sat at the computer all day and drank OUR tea, Galina - I drank coffee after coffee and ran ... .. There is a count in the receipt: the drainage was what happened

[ksyusha1997]

ksyusha1997, Hi, all fruit leaves Lyudmila recommended 3-6 hours of fermentation. Only Ivan tea is distinguished by a longer process.
Raspberries will wither faster, it is also important to wither all the leaves.

Is in the receipt of the graph:

Oksana !!!! I'm at work and I can't laugh out loud, the employees will soon look at me strangely, they say the chief accountant is not himself

Of course, with a rolling pin !!!!!!

well, by the way, you can also use a meat grinder handle

my mother is also the chief accountant and I am not mature enough, so a little "accountant"

Galina look out the window, there is such a drainage system, who closed the tap and who opened it? that is the question…

Oksana, yeah, we have dormer windows, with a slope, so they shine right now, like a polished samovar (again, we are talking about tea)
Well, I closed the tap, that's enough, otherwise all the beneficial microbes from all the leafchkoffs will be on the ground when they crawl to the leaves again

this is how the benefit changes after fermentation ... this is the secret, whether it increases or decreases, or even converts to another benefit or (ugh ugh) even to harm

is being transformed! And not to harm! I am experiencing myself for the third year. My body really likes it.

[ksyusha1997]

take me into your ranks

ksyusha1997, welcome to tea themes! I am glad that you have joined our ranks of tea makers!

now I want to make a mixture, currants, strawberries, raspberries, cherries, apple trees, plums, blackberries. The only question is how much to ferment, you write that currants and apple trees are not more than 3-6 hours, so the whole mixture is so? I'm going without a freezer, just wither and through a meat grinder (there is no place in the freezer), can you? And what can I exclude from my list? I can still pear and quince, is it necessary or not?

The best option is to do Country tea , that is, tea from a mixture of different leaves, through withering and a meat grinder. The granules of this tea are very strong. And the tea is very rich and aromatic. Country tea can be fermented for 6 - 10 hours. I wrote about currants that it should not be fermented for more than 6 hours, so as not to lose the currant aroma. And mixed teas from a large number of plants will only benefit from a 10-hour fermentation. From which leaves to make your tea, you decide only yourself. What you have, take those. All of the plants you listed are very good in tea. Cherries and blackberries in mixed teas pull the blanket over themselves, so if you want to feel the aroma of currants or raspberries, then do them with less odorous plants - apple and pear. They are very good with fireweed. So, experiment.

Lyudochka, I'm not talking about Ivan tea, but about plants in general) that there is no information about transformations.