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

Checkmark, I got it. I drank not only Ivan-tea. Tea, for example, made from fresh cherry and black chokeberry leaves was not very suitable for me. But from fermented - as if the doctor ordered. By the way, in the literal sense of the word. My doctor friend from St. Petersburg even recommended such tea to me, although I turned to him about my stomach. And our paramed1-Veronica wrote about fermentation, that it changes the properties of plants. And they don't get worse. That's for sure.

I’m not afraid of OUR tea, otherwise I wouldn’t make it, but I’m interested in the transformations themselves in the compositions of the ingredients, but this is already scientific laboratory research at the level of the Russian Academy of Sciences

Yes, we have not yet grown to the RAS!

[until]

yeah, until , everything is ahead of us

[lappl1]

lappl1, Galina Iv., I will try to roll meat grinder rolling pin and apple tree. and I froze for several days, until my hands reached them

[Bounty]

Bounty, good luck!

Thanks for the article, a great beginner's guide. My question is, do I need to rinse the leaves before processing? I ask, because I washed and, despite the fact that the leaves were collected in a clean forest, dust, debris, all kinds of insects are washed off them in order. But it's another matter - does the washing affect the fermentation? My washed raspberries seemed to be fermented normally (it's hard to say, because there is nothing to compare with - the first drying; it stood for almost a day, but I did not notice any changes in the smell - pleasant, rich; the color of the leaves became brown immediately after defrosting), but fireweed (washed) does not ferment, even if you crack it - it smells green and hay, although it has been standing under a wet towel at t 23 for 1.5 days.

Lyuda, girls, I can't keep up with you! I just climbed the chicken coop, and here it is already 4 pages ahead! Take turns. It's easy to make champagne, I wanted to publish it in the next thread, but so far there is nothing to show, the middle of the cycle. In short - the same as wine made from juice, but unfermented (3-4 weeks), drain from the sediment and filter into bottles and to activate fermentation, add a liqueur of 15 ml per liter, close it tightly and fill it with paraffin. After 1-2 months you can drink. The mint liqueur is described, but I will make from fermented mint. And about fermentation. Our RAS does not study this (they consider it beneath their dignity). But the Chinese consider only tea, and not dried herb, as a medicine and use it for prevention and treatment.

Linochka, thank you very much for the champagne recipe. While we are going to do, all your cycles will end. So you put it out.

Luda, I'm ready to lay out the cider and champagne. The first batch of cider is almost ready, but the champagne will be in a month. I can shoot before the spill and publish the recipe, because apples are just a sea, someone will come in handy. I have it beautiful - pink!

[Gann]

Do the leaves need to be rinsed before processing?

Gann, see the active links in the notes for each recipe on the first page. There is an answer to this question. In short, you do not need to wash the leaves, as they contain bacteria that promote fermentation.

My washed raspberries seemed to be fermented normally (it's hard to say, because there is nothing to compare with - the first drying; it stood for almost a day, but did not notice any changes in the smell - pleasant, saturated;

Too much you fermented raspberries. 6-10 hours will be enough for her.

here the fireweed (washed) does not ferment, even if you crack it - it smells green and hay, although it has been standing under a wet towel at t 23 for 1.5 days.

Fireweed almost does not change color during fermentation. So don't expect a dark color from it. And hay can smell from over-fermentation.
What kind of tea do you make - loose or granulated? What layer do you ferment with? It is very important!

I'm ready to lay out the cider and the champagne.

Lina, be sure to post the recipes. Only then beacons to us, otherwise we can miss them in new recipes. And write the cider recipe, please. And then in the internet the same thing is reprinted, but there is almost no experience of practitioners.

Lyudmila, sorry, I haven't figured out the links on this site yet. I fermented raspberries for so long, because they write around that the smell should intensify - I waited for it to intensify. I didn't wait, I dried it, I liked how it turned out.

The first pancake, that is, fireweed, I made like a leaf (fermented for 8 hours at 27 degrees) - it turned out disgusting (like the first pancake). The second beginning was the same (5 cm layer), but when I saw that everything was going according to the previous scenario, without changing the color and smell, I twisted it into a meat grinder (the layer turned out to be 1.5 cm). We are waiting. ..

This tea is highly praised, I wanted to try it. Maybe I have an overly sophisticated quus and I want a lot from him? Or maybe she woke up late with the collection of raw materials - the summer is hot, there is less water in the leaves.

I focused on this article https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389191.0 + several articles where the leaves are recommended to be washed and all unanimously declare that the smell should change - and that's it. Okay, I'm here with fireweed not on the topic wedged in - an article about other teas. I just collected fireweed and raspberries at the same time.

made tea from tea rose leaves (I have pink). A whole packet of leaves made only one cup of tea. It tastes like green tea with chrysanthemum!

[Gann]

Gannno need to apologize. You have provided a link to my Ivan tea recipe. There are no more fermented tea recipes on the Bread Maker. We ourselves sometimes confuse topics, because all the recipes are related and the principle of fermentation is the same. There is nothing wrong with that. The main thing is to figure it out.

+ several articles where the leaves are recommended to be washed

I repeat that there are no several articles on the Bread Maker where the leaves are recommended to be washed. There are three recipes for fermented teas: Ivan tea (fermentation of fireweed leaves), Fermented tea made from leaves of garden and wild plants and Country tea At the end of each recipe on the first page, I have created active links to posts, by clicking on which, you can get answers to your questions. About whether to wash the leaves or not, please see these active links (click on the number and this or that post will open, where it is a question of washing leaves) 1 2 3
The leaves are washed by girls who have them very dirty. And this is not very good. But where to go? Throughout all the discussions, I say that it is better not to do this. You know, it is not advisable to collect leaves after rain. But where to go if it rains every day? I myself made the last tea from the leaves that I collected in the evening, and in the morning there was a downpour. In an amicable way, it would have to wait three days. But I didn't wait. The tea turned out gorgeous!
You know, a lot of factors affect the quality of tea - the degree of withering, the thickness of the layer during fermentation and its duration, temperature, degree of curling, etc.
The second batch of your tea, most likely, will not work either, since you twisted the leaves in a meat grinder without withering them. And the layer thickness is too thin.

all unanimously declare that the smell should change - it does not change and that's it

The smell of raspberries does not change much. But Ivan tea changes greatly. If you do everything right, you can feel it.
I really want to help you make good tea. Try the recipe. First, collect the leaves in a full package, at least 1 kg. Second, wilt the leaves until they crumble when you squeeze a handful of leaves in a cam. Further - according to the recipe. Yes, try fermenting for 12 hours. If anything, write, ask.

Maybe I have an overly sophisticated quus and I really want a lot from him? Or maybe she woke up late with the collection of raw materials - the summer is hot, there is less water in the leaves.

You know, this tea is praised by people who are used to drinking expensive tea from expensive stores. So, you have everything in order with taste. And our summer was also extremely hot. And the leaves hardened early. But we manage to make good, tasty, strong, aromatic tea. I think you will succeed.

made tea from tea rose leaves

Ksyusha, well, stunned, how beautiful! As always ! Thank you for this experience! !

A whole packet of leaves made only one cup of tea.

Yes, the work of a tea-maker is not easy!

Oh, well, there were flaws in the technology: I washed the leaves (I read about washing on other sites) and there was a small volume of them (it's not so easy to find fireweed plantations: in clearings near roads - please, but in a clean forest I ran from stem to stem, gained about 300 g). Well, at least it turns out to yawn (stage worked out). Okay, I'll go drink raspberry tea to calm down. Thank you.

[Gann]

their small volume was

Gann, if there are few leaves, then they need to be fermented in a small container, for example, in a glass.

Okay, I'll go drink raspberry tea to calm down. Thank you.

Don't worry, you will succeed.

for example, in a glass.

Yeah .. that's how I made the rose.)

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?

my MV Delfa, I'm not at home now and I don't have an oven here, and the frying pan is small, so I tried it in MV. Happened. I laid it out with a layer of somewhere 3-4 cm on parchment paper (I tried it right in the bowl - it's worse). 30 minutes on the "frying" mode 125 degrees, then 30 minutes on the "heating" mode - 60 g. took out the valve completely, and sometimes the lid did not completely close

Yeah .. that's how I made the rose.)

And I thought so ...

[alina]

and sometimes the lid did not completely close

alina, it seems to me that it is better not to close the lid in the MV at all so that the tea does not get steamed.

Oh, well, there are flaws in the technology: I washed the leaves

Well, I would not call it such a big flaw, since almost all my leaves myself and not a single tea turned out to be bad (due to the absence of fireweed, I make only from garden ones), there are still their own bacteria and do their job. In this regard, along the way, I had a question, how does freezing affect these very bacteria? Although in practice I see nothing negative, lately, after washing and withering, almost all the leaves I have are going to freeze. The tea is excellent. When you scroll in a meat grinder, it immediately puffs a little grass, and after 10 minutes a fruity smell appears (for me, more apple). And as Lyudmila has noticed more than once, there is no need to be guided by time, only by smell. The last pink-cherry-raspberry fermented for only 3 hours (well, we were really hot, the kitchen was under 30), the granules seem to look a little lighter than usual, but the smell is awesome, and this is only after 3 days. I haven't tasted it yet, let it infuse. With a month and a half of experience behind me and a small one (9-10 liters, and by weight only about 3 kilograms of tea, well, I have already drunk and presented with a kilogram), now I am in no hurry to taste freshly made tea.

[Eva3]

Well, I wouldn't call it such a big flaw

Eva3Although I don't like washing the leaves, I also think that this is not the worst flaw in making tea. Rather, Hanna did not have an adequate layer of fermentation.

how freezing affects these very bacteria

I thought about this. And I came to the conclusion that our bacteria "sleep" when frozen and "wake up" when we defrost the leaves. After all, we have very cold winters. Bacteria are not birds and do not fly south to winter.And with the onset of warm days, they move away from hibernation and populate the space. After all, we freeze the yeast dough, and after thawing, we make pies and rolls with it. That is, the yeast does not die when frozen ...

liters 9-10, and by weight only about 3 kilograms of tea, well, with a kilogram already drunk and presented

Ltd! Well done!

now I'm in no hurry to taste freshly made tea.

Gold words !

[Antia]

Antiai wash the leaves
and ice cream (leaf tea)
normal tea turns out
You are ... do not throw away what happened
close it in a container for a month, and then open and smell
there is a chance that the situation will change

I can shoot before spilling and publish the recipe, since apples are just a sea, someone will come in handy

It is beautiful - pink!

[Gann]

You are ... do not throw away what happened
close it in a container for a month, and then open and smell
there is a chance that the situation will change

Gann, will change, will change
My raspberry tea was the first and also lumpy, because I steamed it altogether and it smelled like bath brooms. After a couple of days of standing in a closed container, the smell has changed, to me it clearly smells of raspberries and this is one of my favorites.

Girls, and now I dry grapes in the oven, not wild, cultured, I don't know which variety, but it is green and very tasty when ripe. So the smell is awesome! I can't describe it exactly, but it smells like some kind of non-intrusive jam, or caramels. Made by the traditional method: withering, meat grinder, fermentation for 7 hours, drying.
I didn’t try to brew it, but Frantsevna praised him, and I think I agree with her.

I couldn't stand it. I brewed a pinch straight from the oven. The taste is pleasantly sour, although the color is not intense, but it may be until it is infused (and not even dried). Probably, its sourness differs from the teas that I made before. I can't say that the taste is exactly tea, but very pleasant. Do not regret it!

[IvaNova]

You ... do not throw away what you get, close it in a container for a month, and then open it and smell ... there is a chance that the situation will change

IvaNova, I think so too. I've ruined one tea this year. It turned out beautiful, the granules are strong, black, but odorless and tasteless. A month has passed, I decided to try. And we drink it now. Of course, I would like it better, but that's if you find fault. But it turned out that I had it brewed and a neighbor came. I treated her to tea. She knows that I make tea myself. She asked: "Your tea?" And she answered herself: "You can see it right away! You can't buy this in a store!" And she said that about my "spoiled tea".

[Marina]

Marinathanks for your grape experience! It seems to me that grape tea is not only tasty and healthy, but also very easy to make - its leaves are large and easy to collect. In any case, I had such grapes. Eh, and my attempt to find the leaves of cultivated grapes was unsuccessful! Nothing, I'll catch up with a cherry-raspberry!

[elite]

And I want to share my next experience: girl_cleanglasses: I already wrote that I collected some young leaves of willow-herb from young shoots, wilted it a little + freezer, twisted it with handles and cut it right there, the volume was small, so I set it to ferment in a small container. I twisted and cut them at about 5 pm, left them overnight, in the afternoon only about 2 pm I called to have my husband put my jar in the refrigerator, forgot to put them in the morning so that it would not ferment further. Yesterday evening I came, the smell was no longer ... began to dry, in the process of drying, the smell of just black tea immediately appeared, there was no trace of honey-candy-nectar. I dried it on a fairly high heat in a pan, sometimes set it to a minimum. I also dried it at a minimum. And only at the end of drying did that magical smell appear!
In short, I made this tea in violation of absolutely all technologies (willingly or unwillingly). As a result, the tea (tea leaves) turned out to be completely black in color, could not resist, brewed right there.This is a deity !! Girls, I named it for myself elite and I will drink only myself, I will not give it to anyone and do not ask !!! I think that he did not over-ferment too much, because when I rolled the leaves, they were icy after the freezer, this is until they warmed up in their mass, and the house is no longer African heat "July 2014".
My opinion (especially my personal opinion, IMHO): it is impossible to spoil tea, do not be afraid, experiment and you will definitely find YOUR tea.
This year I started making tea late, in the middle of June there was probably no time before experimenting with accurate records of technology. I'll leave it for next season

you provoke me with grapes
at least plant
there are varieties adapted for the Moscow region
it ripens badly, but at least dilute it on leaves

[IvaNova]

IvaNova, so even here, in the Leningrad region, it is grown, but the truth is, the current is super enthusiasts. And then we will change with tea - the southern girls give us their exotic, and we give them Ivan-tea

[supermam]

supermam, I did. And more than one serving. If you like tea with bitterness and normally treat the smell of lemongrass, then do it, you will not regret it. I drink it with pleasure. But, I say again that he is an amateur.

And I want to share my next experience ... This is a deity !! Girls, I called it elite for myself and I will only drink it myself, I will not give it to anyone and do not ask !!! I think that he was not too over-fermented ... My opinion (purely my personal opinion - IMHO): it is impossible to spoil tea, do not be afraid, experiment and you will definitely find YOUR tea.

Checkmark, hello! I congratulate you on elite tea! I also think you haven't re-fermented it. For fireweed, 24 hours of fermentation is very useful. The tea is really cool! I made 10 lots of 24 hours of tea this year.
Of course, you can spoil the tea. But not so that you can't drink it afterwards. In any case, it will be better than the purchased one.

[Tashenka]

I did.

Tashenka, yes, I remembered that you did it. But then I could not find your post. It's great that the tea turned out and you are happy with it.

If you like bitter tea

Loksa-Oksana, you love bitterness. So lemongrass tea for you.

Lyuda, come on with me. I remember my age only when I look in my passport!

Of course, you can spoil the tea.

Well, I meant a step to the right-step to the left is like death))

I remember my age only when I look in my passport!

Tashenka! I haven't even looked in for a long time

[Tashenka]

come with me to "you". I remember my age only when I look in my passport!

Tashenka, with pleasure ! And I have the same story. Sometimes I use arithmetic to count my years (I subtract the year of birth from this year) ...

I haven't even looked in for a long time

So I, too, only when applying for another loan ...

Thanks everyone for the advice. Just about corking dried tea for a month ... Right there in the article there is a recommendation to pour dried tea into a cloth bag and hold it for a month (my raspberry is already hanging). Somehow it doesn't fit with capping.

Yesterday I tamped my "second lump" into a glass - it seems that the smell of hay has decreased, I don't know about fruitiness (in general, I came to the conclusion that the organoleptic assessment is a very slippery thing, if there is nothing to compare and there is no experience). Now I'm basically dry - I'll see what happens.

P.S. But about the over-fermented raspberry tea ... Today I took to work, so the "folk path" of those wishing to try did not overgrow. One thing I can say: I am hooked on fermented fees, and it seems that I will translate a lot of vegetation.

Just about corking dried tea for a month ... Right there in the article there is a recommendation to pour dried tea into a cloth bag and hold it for a month (my raspberry one is already hanging). Somehow it doesn't fit with capping.

after the final drying in a cloth bag (you won't even store tea in this bag), the tea must be poured into storage in a container with a lid and forget about it for a month

Girls, and now I dry grapes in the oven, not wild, cultured, I don't know which variety, but it is green and very tasty when ripe. So the smell is awesome! I can't describe it exactly, but it smells like some kind of non-intrusive jam, or caramels.

My last batch of grapes (thanks to a neighbor) lay in the fabric for a whole day (I forgot about it), began to unfold, and there was such a pleasant fruity aroma, but I put it in the freezer. The fever dropped to +30, but now I have children with grandchildren, but from Sunday I will start to study tea.

And then we will change with tea - the southern girls give us their exotic, and we give them Ivan-tea

I support this idea!

[Marina]

I couldn't stand it. I brewed a pinch straight from the oven. The taste is pleasantly sour, although the color is not intense, but it may be until it is infused (and not even dried). Probably, its sourness differs from the teas that I made before. I can't say that the taste is exactly tea, but very pleasant. Do not regret it!

Marina, made several batches of grape tea, the infusion is light (my expensive green teas have this color). If I want darker, I add cherries or mulberries or blackthorns.
Because of the heat, I began to put the strained tea leaves in the refrigerator, and then dilute them with boiling water or water (a good refreshing drink).

The idea is to understand how the chemical composition of leaves changes after fermentation, and then there is also heating, good, but impossible. Well, you first need to understand how fermentation works there on all sorts of glycosides, flavonoids, essential oils, saponins, etc. on each separately, then if they react with each other ... The chain is endless ... It is necessary to create at the Institute of Biochemistry department for the study of fermented teas. You can keep a lot of people busy for a long time. And theses will go ... No, we will check it empirically, on volunteers ... We have a lot of them in the subject here!

[alina]

alina, it seems to me that it is better not to close the lid in the MV at all so that the tea does not get steamed.

I tried it this way too, it all depends on the amount of raw materials in the bowl, but it doesn’t steam at all

[Gann]

Just about corking dried tea for a month ... Right there in the article there is a recommendation to pour dried tea into a cloth bag and hold it for a month (my raspberry one is already hanging). Somehow it doesn't fit with capping.

Gann, this is the second fermented tea recipe I've posted on this site! In the first recipe for Ivan-tea, it is written about how and in what to store ready-made tea. And in this thread, on the first page of the recipe, just below, in Answer # 6, there is a brief repetition of the whole technology, which indicates how to store tea - tightly sealed in glass jars under lids or plastic containers. And in the recipe itself there are several photos of ready-made tea poured into containers. I agree that it was necessary to reflect this moment in the recipe itself. I will do it, but a little later, when I ask the boss to give me the opportunity to edit the theme. In the meantime, please follow the active link to Answer # 6 or in the subject Ivan tea , where it is written in detail how to store our tea. I apologize for misleading you with my flaw. But nothing terrible happened. Just pour your tea into a suitable jar now, put it in a dark place and let it mature for a month. Then you will see that the tea will become more intense in taste and aroma.