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

[Vladimirovna]

Can a pear have dark red leaves in tea? Another week and everything will start to crumble. Can we make it in time?

Vladimirovna, can. I made tea from red leaves last year. I really liked it. Only (I repeat) it is very difficult to twist them in a meat grinder. Today I collected leaves under a pear, because I can't pick it - it's high. Raspberry and black chokeberry, too, plucked red. Only apple and cherry are green for me. Withered the leaves, covering them with a cloth so as not to dry out. They are already rather dry. Then I put it in the freezer to make it even softer. Tomorrow I will do "Village".
Tea, by the way, still turns out black ...

Another week and everything will start to crumble. Can we make it in time?

We'll have time, we'll have time! Until frost is good, you can still collect the leaves. Last year I had cherries for a long time.

By the way, in connection with this, my thought has matured. Girls, you need to mow such glades on purpose next year - somewhere in the middle of July. Until autumn, the fireweed will grow again, bloom and in September, in the second round, tea can be made from young and tender leaves. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0

Lyudochka, or even better to cut off the plants somewhere 50 cm from the ground at the end of June, then by the end of August a thick bush will grow (checked), in this case new shoots will go from each leaf, oh, how it turns out !!!
Yesterday (again for the night) I drank a meat grinder raspberry, listen, I could not get drunk, what a yummy ... (for dinner, the herring almost ground a package).
Do you drink tea with sugar?

and it is even better to cut off the plants somewhere 50 cm from the ground at the end of June, then by the end of August a thick bush will grow (checked)

Galya, I noticed this in the first year of my tea making - someone was picking off fireweed with stems. But it is not convenient to collect leaves from such bushes - you have to peel off leaves from each small side shoot, which greatly slows down the process. If, of course, there is little fireweed in the vicinity, then you can do it. But it bothered me, and I moved on to bushes with one shoot. But the stems mown in the usual way grow in one shoot.

Do you drink tea with sugar?

In principle, I do not drink sweet tea. But I tried to pour sugar a couple of times - it turns out very cloying and somehow not tasty. I wrote about this in the recipe.

But it is not convenient to collect leaves from such bushes - you have to peel leaves from each small side shoot,

Lyudochka, but the leaves from the side shoots are tender, young, for elite tea you can say that you can do this for yourself, I agree to collect it is not even easy, the shoots are delicate, break, you collect those that are closer to the crown one leaf at a time, you need try to break off in May and use such leaves in the fall (unless different creatures eat them)

In principle, I do not drink sweet tea.

Lyudmila, yesterday I drank raspberries without sugar and with sugar, with sugar all the aroma is lost ((

The forbidden fruit is always sweet.

Yes, of course I did so

[lappl1]

lappl1, Lyudmila, I’m thinking ... about the hollowing out. it was more correct to do it at the end of the season. The result is clearly not quite objective. For example, at that moment I didn't even know that the apple tree is so tasty or the raspberry ...
Or I'm the only one in a hurry, I voted only for what I was already doing at that moment.

but from the lateral shoots, the leaves are tender, young,

Galya, so now, in September, very tender, green shoots not touched by pests grow from the fireweed mowed to zero. But it all grows in one stem, it is very convenient to collect, quickly. You still have to bother preparing fireweed. I think that instead of breaking one stem at a time, you can mow its entire section in one fell swoop. By the way, this fireweed, mown in July, is already blooming with fresh flowers.
I have enough fireweed in the vicinity, but in order to collect it in September the same as in early June, it is worth spending half an hour of time mowing the plot.

Lyudmila, I’m thinking ... about the hollowing out. it was more correct to do it at the end of the season. For example, at that time I did not even know that the apple tree is so tasty or the raspberry.

At the request of the workers, I opened the voting system, and in July I reset the results, again, at the request ... Never mind, we'll think of something. Not now, later, in winter, when everyone will start not only to taste, but also to drink tea to the fullest ... Then I plan to lay out the theory with links as a separate topic, and I'll do it there. And let this voting guide serve as a guide for beginners. Moreover, the raspberry and apple tree are in the top six.

[you can mow an entire section of it in one fell swoop.]

(grumble) how capricious I have become, I create unnecessary problems for people

you can mow an entire section of it in one fell swoop.
eh, swing your hand, wipe your shoulder

For example, at that moment I didn't even know that the apple tree is so tasty or the raspberry ...

And I warned you that you can't pull off the apple tree by the ears. Moreover, quite often in her posts she sang praises to her ... I had to listen to the elders.
Yes, you still have time to make them - on weekends to the dacha and tear more. And make a mix of them! You will like it even more than alone.

I managed to make a jar of tea from a wild apple tree in the village-atttpadddddd

Onbefore it was to listen to the elders
hee hee .... (looked into the passport and immediately did not hee hee

I create unnecessary problems for people

Found problems ... The winter is long. You can write a whole textbook, not just a separate Temko. Moreover, such a request was also made.

I really think to stuff a FULL freezer of leaves before the snow, otherwise an abrupt cessation of tea preparation can lead to undesirable results - a severe depression

looked into the passport and immediately did not HiHi

Don’t stop by! I don’t stop by and I’m only 28 ...

our teas are wonderful for rejuvenating people, but not everyone knows about it. During this season, I only involved 2 people in this business, not enough ...

I really think to stuff a FULL freezer of leaves before the snow, otherwise an abrupt cessation of tea preparation can lead to undesirable results - a severe depression

Great idea if the freezer allows it. The girls have already voiced this idea. And at the expense of depression - you're in vain. Embroider flowers, berries, fruits and your monogram with a cross on small bags. Or boxes of glue. For the future harvest of tea and gifts.

During this season, I only involved 2 people in this business, not enough ...

Nothing, we still have so many seasons ahead!

if the freezer allows

For the sake of leaflets, you can throw everything out of there
No, winter is time for me to bake cakes and SOAP !! Soap has long been over, even shampoo
and we also meet with friends, relatives .. right now we will also taste teas for communication

my husband has already called me Sniffer # 2

Yes, of course I did so

Well done, my daughter was skeptical about the idea of ​​homemade tea, I didn’t like it when I dried the tea for the first time in the morning - she woke up with a smell, said that she would not drink. Well, I think, I will not insist, but the other day I brewed three cups of weekly raspberries, cherry and apricot tea, remove the sample. I went up and offered to try, I only wanted to try raspberry tea, one spoon and that's it.And yesterday I froze, I ask whether to make tea for her? The answer is yes, crimson. Well, I'm glad to try.

In general, I want to say that I bow to Lyuda for the topic, did I think six months ago that I would make tea myself? No, the opening of the year is direct, I demand the Nobel Prize "for the development of the topic of tea and the spread of the idea to the masses"

In the Medal in the studio and the medal is already there, the award is also possible.
All the time I am amazed that you have a shortage of black chops, instead of fences they plant and cut it all the time.

Loksa, Oksanochka, we have no shortage of black chokeberry, although I have not found it from anyone yet, But fireweed is definitely in short supply, even though I mentioned here that I found in the Encyclopedia of Medicinal Plants, published in 1991, that fireweed grows throughout the territory of Ukraine, I have not seen it yet. A friend recently went to visit relatives in Vinnitsa and her sister treated her to tea made from Ivan tea, she brought it from western Ukraine, said she is growing there.
In short, I want at least purchased Ivan's tea, at least try this intention of mine, it might work, at least someday. All the girls of this theme, flowers to the studio for inspiring stories about making tea.

[Vika]

Vika, Oksanathank you girls! Well, I'm glad that you are glad ... You have no idea how.
By the way, Oksan, there was also a prize - 300 rubles were attached to the medal. on the phone. So it remains to wait for the Nobel Prize ... But seriously, for me the biggest reward is that people are interested in this tea, they make it, that it turns out that the girls do not just repeat the recipe, but go further, create ... So, Vika , for your smiley bouquets, I also give our girls many, many bouquets! I hug everyone and wish you many, many different and delicious tea in the next seasons.

Girls! Although I have probably said this a hundred times, I will repeat it in the 101st. Blackberry is a BOMB !!!!! This season I do it for the first time! Now dried together with raspberries, cherries, apples. First, she dried the leaves, then froze them, then twisted them in a manual meat grinder (an electric bank from the treachery of autumn hard leaves). Fermented for 3 hours. Now I can’t breathe and be happy! It is a pity that the frost is coming soon. And the leaves are few. But I will do it to the victory - until I cut it off (or fall off). Even under the tree I will collect the fallen leaves.

(Grumbling) Damn, the neighbor should have been so greedy with this black chokeberry in the summer that in the end there was almost nothing left on the bushes.

almost nothing is left on the bushes

Well, you need such a leaf fall, but we only had yellow leaves on the trees a week ago, and even then not a lot, although the raspberries turned red. Probably the autumn will be protracted, the weather has somehow moved two weeks, but the temperature dropped to 5-8 at night. Also, while collecting the leaves, I wither and in the freezer. No time to do now. I like the apple tree in the tea leaves, as if you are brewing dried apples, only it is difficult to collect, some of them are all in the points, bitten, but not processed with chemistry, I will make mixes.

[natushka]

natushka, so what a dry summer it was! And autumn does not indulge in rains. Our pond is half dry. It is not surprising for the leaves to crumble ahead of time. Yesterday evening there were very few leaves under the pear, and in the morning everything was covered with a carpet. I think that, on the contrary, the cold will come quickly, since the trees began to shed their leaves so actively. Well, wait and see.
And I think that how can I make more blackberry.

and we, though. there were frosts at night to -7, in the cultivated tea plants only the black chokeberry began to blush a little

[Vika]

I want at least purchased tea Ivan, at least try

Vika, look for Ivan-tea in shops selling teas by weight. I bought expensive green teas, coffee in the store so many times, but I didn't even know about Ivan tea. It turns out. they always had it on sale. 100g -260 RUB

[Oksana]

in from cultivated tea plants only the blackberry starts to blush a little

Oksanaas well said - cultivated tea plants! How noble it sounds! Girls, we now have a new term.

And I recently brewed apricot tea, I go to drink from a cup, I decided to taste what it is, the last time I tried it after cherry tea and did not understand. I brewed it again, and it turned out cloudy, but it doesn't bother me at all, the taste is very good, self-sufficient, a little less sweet in taste than cherry. But for myself, I want to put him next to cherry on a par, he is Apricot. Muddy, well, that's nothing - I won't brew the guests, that's enough for me. Now I have put on fermentation a meat grinder country tea from an apple tree, 2 plums, cherries and a little gooseberry leaves, everything that came to hand * JOKINGLY *. I made all mono teas, to begin with, to understand the pure taste. I used to say that I am a drug addict and I like the smell of bread that is melted, baked, now I like the smell of leaves, at any stage of making JOKINGLY * tea.
Allochka, thanks for the hint where you can see Ivan's tea, it never crossed my mind, and I can't buy this in a regular store.

from the side shoots, the leaves are tender, young, for elite tea one can say

That's for sure. Last year we pruned the apple tree, and this year new shoots have grown with young leaves. Delicate, soft and even "beautiful", and so they made an incomparable tea, I also added dried apples there. Now I drink and enjoy myself.

I brewed it again, and it turned out cloudy, but it doesn't bother me at all, the taste is very good, self-sufficient, a little less sweet in taste than cherry.

but I thought that only I got this muddy)

Yesterday I made peach tea and, to be honest, I was a little suffocated by its aroma. As soon as I began to twist the leaves, the smell of peach pits appeared (by the way, the leaf was grinding very easily, compared to others) by the end, the smell became stronger, I was scared to think what would happen if it was fermented. I put it down and covered it with a rag. I do not remember how much fermented, but this smell reached the second floor of my house. I did not begin to "catch" the strongest smell, because it seems to me that there was no place for it, I put it in the oven - that's when the smell even intensified, after prolonged drying, almost at the end, notes of peach began to break through, and not pits ... Smell TODAY, smells like a sweet peach. The smell stood until midnight)) (by the way, at that time she was stewing capelin, the smell of fish was not heard at all - only a peach)

Finally, I reached the Internet ... WITH ITS ANNIVERSARY TEA!

Help yourself! The taste, color and aroma are breathtaking!
Now a quick note on tea decorating petals. I experimented with different colors. Conclusion - you can use the petals of cornflower, Jerusalem artichoke and all sunflowers, chamomile, marigolds, calendula, nasturtium, zucchini and pumpkins (cut), sweet peas, roses, phlox (whole flowers). I dry them in a thick cast-iron skillet on the stove for 30-40 minutes, on gas (warm up for a minute or two and turn off) for 20 minutes, stirring constantly.
Yes, and it is better to dry the apples with chips (sprinkle with lemon juice), and then finely chop them into tea with scissors.

[Linadoc]

Linadoc, sooo beautiful tea! And the flowers look fabulous.

[Alla]

Alla, Thank you! I admire myself! I fell asleep in a large glass jar and closed it with beautiful paper, tied it up with a ribbon. Story!!!

Girls, I need advice. I brought cherry, pear and apple leaves from the dacha. There are not very many cherries and the owner of the cherry tree asked me to make a pure cherry for testing. I decided to ferment in layers after drying and freezing in one vessel. Cherry layer, pear layer and apple layer. Separate the cherry layer from the pear with large apple leaves. Question: how long to ferment. Maybe change layers. I want to make a sheet. It is more suitable for gifts. In short, girls tell me like a pro.

Good evening. People, please tell me, who ferments the leaves of vintage wine for how long?

[Vladimirovna]

Vladimirovna, I don't know what Lyuda will say, but in your situation I would do everything separately in small containers (boxes, glasses, deep saucers, buckets).
Gann, I fermented Isabella for 8 hours (it happened), but T was about 20-21 * C. I'm happy.

[Vladimirovna]

Vladimirovna,
Gann, I fermented Isabella for 8 hours (it happened), but T was about 20-21 * C. I'm happy.

Thank you. Now I'll put it on the night. The temperature in the apartment is the same.

[Vladimirovna]

Girls, I need advice. I brought cherry, pear and apple leaves from the dacha. There are not very many cherries and the owner of the cherry tree asked to make a pure cherry for testing. I decided to ferment in layers after drying and freezing in one vessel. Cherry layer, pear layer and apple layer. Separate the cherry layer from the pear with large apple leaves. Question: how long to ferment. Maybe change layers. I want to make a sheet. It is more suitable for gifts. In short, girls tell me like a pro.

Vladimirovna, garden ones do not need to ferment for a long time. I ferment them for 3 - 4 hours. maximum - 6. Then the aroma will be stronger. Although, for loose tea, 3 hours will not be enough.
If you do want to ferment in layers, it makes no difference how you arrange them. I think it will work out fine. And it is not necessary to separate the layers with leaves.
And another tip: cut the rolls before fermentation, not after. This will make the fermentation better.

[Lina]

Help yourself! The taste, color and aroma are breathtaking!

Lina, gorgeous! I get aesthetic pleasure from just one photo. I can imagine what those who touch this miracle feel!
Thank you very much for the photo and description of the "flavorings"! Pleased, no words!

[Anastasia]

Yesterday I made peach tea and, to be honest, I was a little suffocated by its aroma.

Anastasia, in my opinion, we have not yet had any reviews about peach tea. you are the first! That's how I thought this tea should turn out to be very good. It's a shame that peaches don't grow here.
Thank you very much for such a detailed report! I am very glad that this tea gave you pleasure during its preparation. I wish you a pleasant tea party!

[Vikulya]

I used to say that I am a drug addict and I like the smell of bread that breaks down, bakes, now I like the smell of leaves, at any stage of making tea

Vikulya, you just described my feelings! Thank you ! And from the preparation of bread, and from tea-making, I just trudge ...
P.S. You have a wonderful new avatar!

Hello everyone! So I shouted at every step that it was impossible to spoil the tea! but no!
Yesterday in the morning I collected the cherry leaves, which are the most scarce for me, wilted, froze and began to twist in a meat grinder (manual). Think about it, not a single sausage came out, it was simply pressed in it and neither there nor syudy)). I took out these compressed strips, by the way, they were very sticky and I was quite satisfied with it, cut it, since I love loose leaf tea. Fermented for 5 hours, the smell is awesome. And then something irreparable happened, I burned it in a frying pan
I brewed it right away - neither to my mind nor my heart ... These were the LAST cherry leaves of mine, I was so upset ...

Maybe let him lie down for a while, as a last resort, then take a bath ARRoMatized Yu.

[Linadoc]

Linadoc, indescribable beauty in jubilee tea

[Loksa]

Loksa, Oksana, thank you for your sympathy

[Linadoc]

Linadoc, thanks for the detailed description of the petal flowers, let's take it into service

a question about natural color-flavors
hibiscus bloomed at the chef (it seems)
such a tree, which we call a rose
I'm thinking - to cut off?
(if the chef is not offended)