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

[Elena]

Elena, Hello! Welcome to our warm tea company! We are very glad to see you!

Girls, it seems to me that this tea should be "roasted" at the beginning of drying in the oven for 120 - 150 *. Then the tea is "caramelized" and there will be no that specific carrot taste. In general, we will try!
Thank you, Elena, for sharing your experience.

Thank you, Lyudmila! I'm also very happy about this Temko! Straight on fire with teas, although in our northern regions you will not roam much. But from what I eat I will try to mix it. Chopped strawberry leaves and full of raspberries

Frying is a very good idea! The sweetness is noticeably felt in the carrot tops, the method should work! Today I will pick up more tops and report on how it will turn out in the end.
Lyudmila, what do you think, if we have high humidity and room temperature around 20 degrees, then the method of withering in fabric is suitable? I think maybe it will lie for a long time then? Before that, I just dried in the air in the apartment.

So, about the carrots in more detail, just dry, twist, and then ferment? And how much to dry? It is already cold here, at night -2, in the afternoon degrees 7. So the summer is over, but there was practically no heat, they say in the second half of September it will be Indian summer. Interestingly, the same as all this summer?

So, about the carrots in more detail, just dry, twist, and then ferment? And how much to dry?

Personally, I did it several times in different ways. The first time I just dried the tops in the oven at a low temperature (no more than 70 degrees). The second time, I froze in the apartment. I did not know in time when it became so dry and soft. They twisted it in a meat grinder and fermented it somewhere overnight. Then she dried it. The taste is more intense. The husband is happy
Today I also want to collect the tops and make them according to the rules - they curl up in fabric, ferment, sniffing and dry, as Lyudmila wrote (first, a hotter oven, then around 50 degrees). I also didn't know anything about dry fermentation in a dark place ... But I'm afraid it might not work out with it, because my husband hovers over these teas like a kite and immediately tastes / absorbs
How I will do the procedures, I will write what happened

[Alla]

three-day tea raspberry-quince-pear-grapes (5: 2: 2: 1), color, taste, aroma are wonderful, and baked pizza too.

Alla, wow - three days! I haven't fermented this much yet ... Congratulations on a successful tea!

Before I had time to finish my first cup of tea, I was sweating all over, and then my husband says that he will break through later. Only then it dawned on me that raspberries do not lose their diaphoretic properties, that you need to put them in tea in a smaller ratio, it will be good tea for colds, and I will sign it.

Here, I googled about useful properties of raspberry leaves:

The leaves of the raspberry bush have a rich biochemical composition, they contain ascorbic acid, flavonoids, organic acids, mineral salts, astringents and tannins, and the leaves also contain salicylates, which act similarly to aspirin.
Raspberry leaves are used in the treatment of colds, as an antipyretic and diaphoretic. The leaf infusion also has anti-inflammatory and expectorant properties, it is used as an excellent prophylactic agent during epidemics of viral infections.For bronchitis, severe cough, tonsillitis and other inflammatory diseases of the respiratory tract, raspberry leaves are used, both in the form of tea (infusion) and in the form of gargling for the throat.
Flavonoids, which are part of the leaves, have hemostatic properties, the use of flavonoids is invaluable in the treatment of diseases that cause bleeding. Raspberry leaves are used in the treatment of hemorrhoids, stomach bleeding, colitis and enterocolitis. This raw material also has an anti-toxic effect, removes toxins and toxins from the body. Astringent properties help with digestive upset and diarrhea.
Powerful strengthening and immunostimulating action is another big plus that raspberry leaves have. They are used in vitamin teas and drinks to strengthen the immune system. Rinsing the mouth with a decoction of the leaves helps to get rid of stomatitis and inflammation of the gums. Raspberry leaves also help with many female diseases, with inflammation of the appendages, they take sedentary baths with a decoction of the leaves, with internal problems, prepare solutions for douching and treat the inner surface of the genitals.
Fresh raspberry leaves, crushed into a fine gruel, are used as a face mask to relieve acne and inflammation on the face. A decoction of the leaves is washed to prevent acne and pustules. Ointments based on raspberry leaves are used in the treatment of various skin diseases: eczema, psoriasis, skin rashes. The ointment is prepared as follows: juice is squeezed out of freshly harvested raw materials and mixed with petroleum jelly or butter in a 1: 4 ratio. An alcoholic infusion of raspberry leaves is an excellent remedy for the bites of various insects, lotions to the bite sites allow you to quickly relieve puffiness, itching and redness.
The use of a decoction of raspberry leaves is also used as a strengthening agent for hair, other popular recipes for hair loss will help to improve hair growth and prevent hair loss.
Contraindications to the use of raspberry leaves:
A decoction of raspberry leaves has a strong astringent property, so if you have constipation and difficulty with bowel movements, it is best not to use it. You should also avoid using the broth and pregnant women, since the leaves have a tonic property and can cause premature birth. After 34 weeks of pregnancy, when the threat of premature birth disappears, you can drink an infusion of raspberry leaves.

So we, girl, are shown raspberries. Just don't drink it before going out.
And also Veronica and Lina would like to hear about this. Girls, answer ...

[Elena]

if we have high humidity and room temperature around 20 degrees, is the method of withering in fabric suitable? I think maybe it will lie for a long time then? Before that, I just dried in the air in the apartment.

Elena, the experience of withering in fabric is not great for me. And not very successful (she put a lot of leaves in the fabric, did not have time to wither). Mistletoe and Alla are doing great. I think that in your case the fabric should wither better than in an apartment with 100% humidity. You just need to do it in small batches. I mean, don't put a lot of leaves in one roll. Alla wraps the leaves in towels. They take excess moisture from the leaves, making them soft, not fragile. If you have a place to dry the towels, you can change them by wrapping the leaves in dry ones. This will be faster than in a damp apartment.

I also knew nothing about dry fermentation in a dark place ...

So the same is in the recipes. Dry fermentation tea gains flavor and aroma. And the longer the tea is stored, the better it gets.

But I'm afraid it might not work with her, because the husband hovers over these teas like a kite and immediately tastes / absorbs

This means that his body needs those substances that are in carrot tops. Let him drink to your health! As soon as he gets enough of them, he switches to other teas. So for now, send them to dry fermentation.

Frying is a very good idea! The sweetness is noticeably felt in the carrot tops, the method should work! Today I will pick up more tops and report on how it will turn out in the end.

Lena, just do not "fry" for a long time - about 30 minutes. And don't go far from the tea, stir it more often. And then go to the usual temperature - to 100 *. And only then by 50 *. In general, focus on your oven. And, as usual, a large layer does not need to be done - approximately 1 cm.
Your experience will be very interesting. And, most importantly, what the consumer of this tea will say - your husband.

And one more thing: I divided the withered leaves into two portions. One was fermented for about 4 hours, the other was left overnight, because the time was late. The smell has hardly changed in 8 hours. The layer was sufficient, the house was 20 degrees. Either I can't figure out the peculiarities of fermentation, or it's such a snag that I don't feel the difference) More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0

Today I drank my teas again. Still, they differ in taste. The one that fermented all night, is more astringent, even slightly astringent (felt on the lips), has a kind of "bitter" aroma.
And tea of ​​a shorter fermentation is "lighter" in taste and aroma.
Everything, in general, as written. But I need to make sure of everything myself!

I also opened a jar of tea, which stood on dry fermentation for several days. Such a strong smell! So concentrated that it is not even clear what it smells like. It was like that with mint - I opened the jar six months after drying, and it seemed to me that it smelled like fish! I then thought that I had not washed the jar (there was a large glass jar from under the caviar). And now the picture is again the same, but the can is new. I wonder if these are just my olfactory characteristics?

You wrote that the leaves did not wilted in the first batch, but the second batch was dried. But is it enough? I noticed a difference in tea with varying degrees of leaf wilting. The strongest aroma and taste comes from over-dried leaves.
Now fermentation. I think that everything was in order here.
But tea drying also greatly affects the result. Temperature 100 * and slightly higher at the beginning of drying (20 - 30 minutes) give the effect of "frying", ie, caramelerization of the sugars that are present in the leaves. Temperatures below 79 * (in the dryer this temperature) will not give the taste that we expect from tea. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0

Thank you for your detailed answer!
I think the leaves wilted enough the second time. I was guided by the local advice: when collecting in a ball, the leaves should not crumble.
Well, nothing, the teas will stand, I will specially brew them in two cups and try to find out the difference. Not yet fully disassembled.

I am worried about drying: my oven does not set the temperature below 100 degrees. So I first dry at a slightly higher temperature with the door ajar (the oven cannot withstand the temperature), and then I dry it with the door fully open. I take out the granules slightly damp, it is better to let them dry in a pillowcase. Do you think that such a deviation cannot affect the quality of tea?

[Daria]

Daria, everything is correct with you - with withering, and with fermentation, and with drying. Indeed, deep fermentation teas are more astringent than weak ones. And by drying you did not spoil the tea, if you take it out a little damp, and then dry it out.
On storage, aroma and taste are enhanced. But they don't change in any way. If the smell is fishy, ​​then this is the influence of the dishes in which it was. If the jar itself can be washed, then the lid with which this jar was screwed is practically impossible. I used to spoil the jam when I was young - I packed it in any jar I came across. If this jam got into a jar of cucumbers, salads, then I could not eat it - the smell of the previous conservation literally pursued me. Maybe you did it too? For storing tea, I settled on disposable plastic containers - cheap, convenient, affordable. I store everything in them - mushrooms, dried herbs, apples, berries, and tea, of course.

[Ludmila]

I am reviewing about raspberry tea. Of course, the raspberry leaf does not completely lose its properties. But after good heat treatment at a rate of 100 degrees, these properties remain little or very little. My husband and I are also now drinking leafy raspberries. No sweating was noticed either on my husband or me. There are two options - either the raspberries were dried in a dryer at a low temperature, or the person is too susceptible to this particular plant. And, there is also a third option - it was just hot in the room, and the tea is strong and very hot
Ludmila, I, too, with wrapping leaves in cloth, something did not go, although the layer is thin, and curled well. In short, after 16 hours spat and wilted classically. In general, for the whole season, I did not retreat from the main method, all the teas turned out. So if without amateur performance, then it's also not bad! Now we are starting the second part of the Marlezon ballet - we have closed almost all the cans, the current pepper, eggplant, zucchini, beets and tomatoes are left, oh, there are still mushrooms ... All the neighbors are looking forward to my arrival, they say they will have less leaves to rake ... calling! The plans include blackberry, raspberry, cherry, blackthorn, wild apple.

Girls, and I have such a question, everyone knows that trees purify the air, absorb a lot of dirt. Not everyone is lucky to live in an ecologically clean area, for example, my ecology is far from ideal. When making tea, isn't there a lot of nasty stuff and radiation in it? I have been making and drinking tea for almost three months, I have not noticed a negative effect, but a certain worm of doubt is still present. I would like to hear your opinion, and especially the opinion of Veronica and Lina.

[Eva3]

Eva3, in principle, there are rules for the collection of raw materials, I think the same applies to raw materials for tea. They are well known - 200 meters from railways and highways, 25-30 km from industrial zones and big cities, and an ecologically clean area, naturally. BUT! We live in this not the most ecologically clean area, breathe this most polluted air and get our portion of happiness regularly. Plants are also living beings. They also breathe, receive ... And some also develop antidotes to what they receive, and these antidotes are not good for humans. Of course, if possible, it is necessary to collect raw materials on clean land and in clean air. But not everyone has it. And you have to collect where it works, and get an addition to the same daily portion from what the plants receive. Of course, something goes away during fermentation, something when heated above 90, but something remains.
If you go deep into the collection of herbs-leaves, then there are a bunch of picking signs, by the way, some work. But the quality of raw materials is still very dependent on the place of collection.
On the other hand, there are, after all, summer cottages very close to highways and railways, and people are happy to eat fruits and vegetables grown on them. And they live happily ever after, and rejoice at the harvest. So - everyone chooses for himself ...

On the other hand, there are, after all, summer cottages very close to highways and railways, and people are eagerly eating fruits and vegetables grown on them. And they live happily ever after, and rejoice at the harvest. So - everyone chooses for himself ...

So I proceeded from this point of view. Of course, my site is not so close to the industrial zone and the road along the street cannot be called a highway, well, of course, cars drive, without this there is no way. But on the other hand, vegetables and fruits grow for a certain time, and leaves from spring to autumn, young of course grow up, not without it. But the very fact of that embarrassed that it was the leaves that clean the air, absorb radiation (it did not even embarrass me, I was asked this question).
Personally, I am not going to give up tea, it turns out very wonderful.

Daria, Lyudmila, but it seems to me that the dishes are not to blame for the "fishy" smell of tea - there is something else here ... 10-15 years ago (I don't remember exactly) I decided to try green tea - everyone around was talking about its benefits, and I only drank black tea. I went to the store, and I don't know which tea is better to choose.And I bought green tea, to put it mildly, not very expensive (I thought - if I don’t like it, I’ll not mind throwing it out). At home, I opened the pack - it smells like fish! I brewed it, I thought, maybe it would be better - the smell of fish, I don't remember the taste, well, I threw it away ... Then there was another attempt - I bought another company - the result is the same - "fishy". And, only a couple of years later, I again took a chance and bought green tea - no strange smells, but I really liked the taste and aroma! (but, if my memory serves me, this tea was still more expensive than the previous ones).
Maybe such a strange smell appears after the violation of technology? (maybe excess moisture is to blame? I, too, now, after "drying in bags" again dried tea in a frying pan, then, after cooling down, poured it into containers)

[Eva3]

Eva3, do those who asked you the question feed on what grows in your region? Cabbage, for example, that takes too long to grow? Do you use the same cereals? And how do they differ from tea of ​​our own production from leaves, independently collected in a known place and processed correctly? So after all, not everything accumulates, some of it is withdrawn back. And some plants are used precisely to remove harmful substances from the human body. And the leaves also breathe, they also metabolize. In any case, I think no one will pick fireweed near the fence of the nuclear power plant or apple leaves near the cement plant. And the same apples by the road are also not worth taking.

[Veronica]

So if without amateur performance, then it's also not bad!

Veronica, if without amateur performance, it turns out great! Only we use our equipment so much (not for its intended purpose) that we want to find some way to keep it safe. Today I tried to sharpen knives and grates of the old Soviet meat grinder. In my opinion, it only made it worse. Tomorrow I will try to play "Village" (5 plants) on it. My husband bought 2 knives for a meat grinder. None came up. And how sharp they are! Mine are no longer like that!

Now we are starting the second part of the Marlezon ballet - I closed almost all the cans, peppers, eggplants, zucchini, beets and tomatoes are still left, oh, there are still mushrooms ...

Well, the same thing with me! And all of them, probably. We dug up potatoes today (Hurray!).

All the neighbors are impatiently awaiting my arrival, they say - they will have less leaves to rake ... They are calling me straight! The plans include blackberry, raspberry, cherry, blackthorn, wild apple.

Girls! Today I noticed that the forest began to turn yellow in places. Raspberries three days ago were not as red as they are today. And at the top of the wild pear, the leaves also began to turn red. Cherries and apple trees are still the same. Autumn ... Falling leaves soon ... So, Veronica, there are many plans, and autumn is knocking more and more persistently ... We must hurry.

Girls, and I have such a question, everyone knows that trees purify the air, absorb a lot of dirt.

Now I live in an ecologically clean area - there are no roads or businesses nearby. I grow my vegetables without fertilizers and chemicals. But I’m not sure if I’m eating organic vegetables, as it might rain on us from a cloud that has formed over an industrial area. Once, while collecting materials on ecology, I came across information that almost the entire periodic table was found in the ice of the Arctic and Antarctic. Even washing powder! Since then, it has almost calmed down. I mean, well, we can't do anything about what we can't control.
Yes girls! When I was collecting materials for the recipe for willow tea, I came across such infa - fireweed is almost the only plant on Earth that does not absorb salts of heavy metals and other bad substances. He kind of pushes them away ... I don't know if this is true, but I really want to believe it.

[Linga]

Maybe such a strange smell appears after the violation of technology?

Linga, we still know so little about our tea that you can't guess what caused such a smell. Now I suddenly remembered that one of the girls already had tea with a fishy smell. I think it was apricot tea. I have never had such a smell.I threw out several batches of tea in the first year of making tea. And it was sour, and tasteless and odorless, and burnt, with the smell of burnt paper. But not fishy. The withering process seems very important to me. If you do not finish the leaves, there may be surprises. Fermentation can go wrong.
And the material from which the parts of the meat grinder are made also means a lot. Mine is made of non-oxidizing material. And one old Soviet, all blackened, smells just like a fish ... You can't twist berries and fruits on it - it doesn't taste like that. I abandoned it a long time ago.

[Veronica]

I am reviewing about raspberry tea.

Veronica, I read this post and went more raspberry narwhal. Now, instead of fireweed, I use it as a basis in "Village". Thank you very much for the clarification. From them everything falls into place and very calm!

[Ludmila]

Ludmila, thanks for the kind words! Raspberries twist with something perfectly, and I also got hooked on it. Moreover, there are a lot of raspberries around, and the leaves on it are beautiful this year. And there is wild, and garden. I have a remontant, now it's all in berries, so I leave mine for last - I mow after picking the berries and I'll put the leaves into action. We have something else all green, and in some places fireweed blossomed in the second circle ... And the rose is all in buds, almost blossomed.
As for the ecology - people look at this matter differently. You can, like my daughter-in-law until recently, sniff and investigate everything for half an hour, saying that there is a lot of harmful stuff everywhere, and then gobble it up on both cheeks, praising what I have prepared from the same sniffed one, but I forget to tell her about it, or maybe simpler. Whoever is calmer. In any case, even in the deep taiga, you cannot be 100 percent protected from some kind of cataclysm.

I am writing about raspberries. fermented it for 7 hours. Dried in a pan. I brewed it. There is no aroma, it gives off a little frying in a pan, but only a little. Although constantly interfered. The color is rich, like black tea, which means that fermentation has taken place.
Raspberry-mono was not impressed, or maybe she did something wrong. Although, I did everything like with Ivan-tea.

Luda, this is the raspberry that I still managed to dry before going to the mountains, do you remember I wrote?

[Olya]

Olya, I remember, I remember your raspberries. Naturally, fermentation took place there. It starts partially already during twisting and continues under the yoke. You didn’t have enough raspberries, so it didn’t fully happen. And the color of black tea from frying in a pan turned out. That's why you weren't impressed. If you do it in larger volumes, the result will be better. And in combination with other plants, raspberries appear better. Of course, in field conditions it is difficult to make tea. So rest! On your return, you will still have time to make tea.

in some places, the fireweed bloomed in the second circle ...

Wow! And I have not seen this at home. The old fireweed has leaves. Green, not tainted, but tough. I use it in mixed teas.

Regarding the "fishy" smell: this time, fish getting into the jar is out of the question - I used a new container. Although the last time, with the caviar cans, it was not the fish's fault, because I rubbed and boiled these cans for fear of spoiling the tea, and fried them in the sun ... They do not smell. So something is really wrong with the technology. So far, I am leaning towards the version about the undershotness of the leaves. My meat grinder does not oxidize.

Now I'm going to brew this tea, then I will unsubscribe about its other indicators. Here's a new riddle for us))

Oh, Lyudochka, I'm leaving soon. And I think with horror how much I will have to do during my absence, and even acclimatize. And twists, and in the country, and work. Just not to break))) and then the eyes are the managers ...

[Olya]

Olya, you throw it! Rest while you are on vacation! All the horror is out of my head! You will come and solve problems as you arrive. I know that when there is a lot of work, at first the head is spinning. And then I myself wonder how it all happened. The main thing is not to grab onto everything at once.And if you don’t do something, well, God bless him! I learned to be philosophical about it. I say to myself in such cases: "So I didn't need it."

[Daria]

Now I'm going to brew this tea, then I will unsubscribe about its other indicators. Here's a new riddle for us))

Daria, well, what about your tea? Very interesting!
Today I also tried fresh tea, took it straight from the pillowcase. I wrote about it above - raspberries (50%) + cherry + fireweed + pear + apple! The taste killed me on the spot! In the best sense of the word! Very tart, sour and aromatic. I have never drunk such tea! And the color is pure tar. Such tea is only to meet guests and fool them, that this is an elite tea from an expensive store!

[Ludmila]

Alla, wow - three days! I haven't fermented this much

LudmilaAfter preparation, this tea lay in the bag for three days, so I put it "3 daily".

[Ludmila]

Well, what about your tea? Very interesting!

Ludmila, you can drink - this is my general verdict. The color is quite rich, there is nothing "fishy" in the tea leaves. The taste is light. I don't even know, maybe these are my olfactory ummm ... abnormalities?

Now the cherry is dry, I decided to make a mono-tea from it. Such a smell of the house)) You can go crazy! I’ll bake my favorite cherry pie the other day, I’ll make this tea ... As if I do not lose my consciousness from an overabundance of joy!

I will mix the apple with grapes, plus I will add a little plum, currant, Japanese quince, hawthorn. It will be 2: 1: 1. She tore off the frail bushes in a neighboring abandoned area.

After preparation, this tea lay in a bag for three days, so I put it like this "3 daily".

Ahhh! And I really thought that tea was fermented so much! Then I also tasted a three-day one today. Eck, how we are in sync with you!

[Daria]

you can drink - this is my general verdict. The color is quite rich, there is nothing "fishy" in the tea leaves. The taste is light. I don't even know, maybe these are my olfactory ummm ... abnormalities?

Daria, in general, we will assume that the tea was a success if you can drink it! Although if

Now the cherry is dry, I decided to make a mono-tea from it. Such a smell of the house)) You can go crazy!

then everything is in order with your sense of smell. And she is such a cherry! Drives everyone crazy!

I will mix the apple with grapes, plus I will add a little plum, currant, Japanese quince, hawthorn.

Now, if you would add at least a few handfuls of cherries to this tea, then the price would not be for this tea! Something I impose on everyone cherry.

I’ll bake my favorite cherry pie the other day, I’ll make this tea ... As if I do not lose my consciousness from an overabundance of joy!

Daria, I'm not laughing! I am glad that you have made your tea!

I was interested in this smell of "fish" - I got on the Internet - with a superficial acquaintance it turned out that quite often they write about such a smell of green tea.
On one site dedicated to tea, the following information: "The reason for the appearance of such a smell is very simple - due to the process of oxidation and fermentation. This is how the" dried "juice and essential oils of tea leaves, which were released during processing, smell like. <...> Some note, the famous Chinese pu-erh tea smells like fish. "
So the "fishy smell" turns out to be quite common.

And about cherries, Lyudmila, I support you and "with my hands and feet"))) Everywhere I add "fanatics" (if I don't confuse anything, you wrote that your son expresses himself this way about cherry tea - you can't find another word " I'm a fan of CHERRY!))))

[Linga]

Some people say that the famous Chinese pu-erh tea smells like fish. "

Nothing! Dasha! So you created Puer! What we girls have reached! Elite teas have already begun to be made!
Linga, thank you very much for looking for an answer to the "fishy question". This means that since the juice smells like that, there is a lot of it for fermentation. This means that with the best wilting, this smell can be avoided. And those girls who did not like the apricot because of the fishy smell, most likely, did not finish the leaves.But this is not a fact. This is just my reasoning. Now, if Dasha repeated the same tea, but with stronger withering, the situation would have cleared up a little. Dasha, can you make this tea again?

Some people say that the famous Chinese pu-erh tea smells like fish. "

Yes, it smells like that to me, but I love him anyway.)

[Linga]

Everywhere I add "fanatics" (if I don't confuse anything, you wrote that your son expresses himself like that about cherry tea - that's another word and you can't find "I AM FAN FROM CHERRY"!))))

Linga, dear, no, you are not confused! This is what I wrote in the recipe itself. Thank you for remembering about my son (my heart is right)! For him, this tea is what I make in large quantities! And I am glad that not only in our family they are FANS of him! This tea is worth it!

Well, I didn't appreciate the "fishy" green tea))))))
Lyudmila, I envy your son))) - so much cherry tea and only for him!

Yes, it smells like that to me, but I love him anyway.)

And I never drank Pu-erh tea ... I learned this word only when I began to practice tea myself. And it seems like he didn't need anything to try. I just loved the tea of ​​the Alma-Ata tea factory. She didn't recognize anyone else. And already here, in Vyazma, I could not find the tea I was used to.

[Ludmila]

Now, if you would add at least a few handfuls of cherries to this tea, then the price would not be for this tea!

Ludmila, I was also tempted to add cherries) But I thought that I wanted to get something not cherry, but tasty. I will definitely try to brew it with cherries, but this time separately.

I also superficially read about the fishy smell on the Internet. Versions are different. For example, someone says that this is how stale green tea smells. The version of staleness does not suit us, just like the joint transportation with fish or wrapping in a herring newspaper

So I smelled and fireweed and mint last year. Somewhere it was written that tea contains aliphatic amines, just like fish. There was also information about the oxidation of essential oils.

I would be glad if someone who understands chemistry comments on my riddle and tells me how to get rid of the "fish" I also love fish, but I never brewed
There will be time, I will try to study the issue in more detail)

Ludmila , so I made one tea strongly dried, and the other (fish) weakly dried. Yesterday I put the dried dried up in the jar. There is no fish smell yet. Maybe you have already solved the riddle? Here, one can immediately see, scientific thinking in humans!

To summarize:
Fish smells like a mixture of raspberries, grapes and strawberries. The smell appeared on the second day after closing in the jar. Last year, mint and fireweed smelled the same.
The second batch of raspberries + grapes + strawberries, wilted better than the first, until it smells of fish. I will monitor the behavior of the scent in order to find out if the assumption of insufficient withering is true

[Daria]

Daria, I, naturally, now read in the internet about old pu-erh and green tea! I’ve already read about tea wrapped in fish newspaper and about aliphatic amines. This is not enough for me yet. And in chemistry, paramed1 and Linadoc are at a professional level. We will wait for their opinion.
I also read that green tea has more protein than black. This is understandable, green tea is not fermented at all. And protein can smell like fish.
So, if a large amount of juice in weakly wilted leaves (as they say in a book about tea) interferes with fermentation, then bacteria do not have time to process protein. And if the leaves were washed after collection or collected after rain, then very few bacteria remained on the leaves, which, naturally, further interferes with fermentation. Here is the "fish" (protein) and floats to the surface.

I also love fish, but I never brewed it

P.S. You have a great sense of humor!

The second batch of raspberries + grapes + strawberries, wilted better than the first, until it smells of fish.

Already and will not smell!

And those girls who did not like the apricot because of the fishy smell, most likely, did not finish the leaves. But this is not a fact. This is just my reasoning.

This is my apricot fishy smell, but just when drying. I really didn't dry the leaves, but I didn't wash them either. Since I am a green tea lover (was), I met a fishy smell in my tea, but my apricot has a completely different "smell". After aging, that is, dry fermentation, the apricot scent changed in the root, the smell began to resemble dried apricots, just like the game was dried in the sun before. But the tea itself did not impress me anyway, I didn’t even add apricots to mixed teas anymore.
At one time I read a little information about green tea, so I met such that certain types of tea are grown (I'm afraid to lie, because I don't remember exactly) or on some special fields, or fertilized with silt from ponds where there is a lot of fish. And this turns out to be expensive elite varieties. To understand this taste, you need to be a connoisseur of green tea. In cheap tea, if there is a fishy smell, it is not at all the same as in expensive one. But the fact is that we practically don't get good green tea. It is not cheap enough in China either. And only fresh is appreciated, no more than a year ago. And storage is appropriate, a minimum of oxygen and in the cold. After harvesting a new crop, all last year's tea goes to sale, which we mostly have on the shelves.
And in Puerh, on the contrary, the older the aging, the more valuable and expensive it is.
I wrote information from memory, maybe I lied somewhere, but in general terms, somewhere like that.

[Ludmila]

Ludmila, yesterday morning from Moscow I threw a message about the fishy smell, but it disappeared somewhere. I wrote that, of course, I was not a biochemist, but it seems that the point is precisely in drying and fermentation. Underexposure at low temperatures. First of all, underwhelming without heat, it seems to me. Sometimes you come across improperly dried meat with the smell and taste of fish, especially if the offal is dried, since they are dried at lower temperatures than muscle fibers. And if it turns out to be so incomplete ... then maybe it is necessary to dry at a higher temperature? Or maybe it won't help, because if the reaction ended during drying and fermentation, it has already ended on the fish and is irreversible.

[Ludmila]

Ludmila, about the fishy smell ...
it seems that the point is precisely in drying and fermentation. Underexposure at low temperatures. First of all, underwhelming without heat, it seems to me so

perhaps
because when freezing (I froze in an order of different scent) nothing like this was observed

[Eva3]

This is my apricot fishy smell, but just when drying.
At one time I read a little information about green tea, so I met such that certain types of tea are grown (I'm afraid to lie, because I don't remember exactly) or on some special fields, or fertilized with silt from ponds where there is a lot of fish.
... maybe somewhere she lied, but in general terms, somewhere like that.

Eva3, so it's you about the fishy smell "burned"! And the leaves did not dry either. This statistics is already accumulating. I think that the apricot itself didn’t smell like fish, it was most likely due to being not dried.
I also read this information on the internet yesterday. By the way, I have a pond nearby and fish can be found there too. I also fertilize my beds with silt and mulch with algae. While they are fresh, there is such a "fishy" aroma from my site. But they gradually dry up and disappear - they are processed by soil microorganisms. During the summer, I constantly put fresh ones so that the ground is not bare. And in winter I also send my beds, covered with silt, algae, hay and leaves of forest plants. The raspberries really like it. They grow by leaps and bounds. And without any sores. I am gathering a rich harvest. This I mean that never a single vegetable smelled like "fish".
So in Chinese tea, the fishy smell is a feature. And in ours - a violation of technology.

[Veronica]

threw a message about the fishy smell, but it disappeared somewhere. I wrote that, of course, I was not a biochemist, but it seems that the point is precisely in drying and fermentation.

VeronicaWell, you and I already agree on the "fish" in tea. Most likely it is. Thank you for promptly answering your questions.

Lyuda, girls! Congratulate me and this whole topic! I made my FIFTY TEA! I decided to make what I liked the most: apple tree + pear 60% + blackberry, blackthorn, goose, amaranth 35% + apple and strawberry flakes, anise, tapinambur petals and cornflower 5%. Everything dried up for 8 hours, withers for 4 hours and froze for 4 hours. It turned out oh-oh-oh-oh-very tasty, aromatic and beautiful !!! But I forgot tea at the dacha (it hangs to dry), so I can only describe and give a photo of the "flavorings":

The color is rich with a pinkish tint, the aroma is amazing flowering-fruit-berry, the taste is slightly sweet with a slight tart shade. Just awesome !!!
How to take it from the dacha, brew it and take a picture for everyone!

[Linadoc]

Linadoc, beauty, well done then what kind of already 50 !!! Congratulations

Linochka, dear, congratulations on your anniversary! Well, you must! 50 is more than serious! What a fine fellow you are! Damn, I didn't even count how much tea I made (disorder). Let this tea continue to delight with its taste, aroma and appearance!
Lin, well, it just isn't beautiful!

[Ludmila]

Ludmila, Lyudochka, THANK YOU !!! Half a year ago, I could not even imagine that THIS CAN BE DONE BY MYSELF! So it went when it turned out! Immediately I made 21 types of different teas (mono and different mixed teas), and then slowly got to the 50th. But I had already thought it over carefully when I counted the jars.
Girls, THANK YOU all for sharing their discoveries and research, they helped me a lot in choosing this option, including "flavors" and "dyes".