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

[IvaNova]

IvaNovayou don't need to offend your boss
hibiscus has a pronounced laxative effect
we call it a Chinese rose

So I shouted at every step that it was impossible to spoil the tea! but no! I burned it in a frying pan

Check mark! I feel for you !
Leaf tea generally dries very quickly. I now dry all the tea for no more than 1 hour. 40 minutes by 100 *, and then 20 minutes by 60 *. Now the leaves are very dry, so they need to dry less.
Girls, be careful too. Not only in a frying pan you can now burn tea.

Lyudochka, I wouldn't worry if I still had cherry leaves ... so I don't have them

Allow me a little comment Considering the fact .... that from cherry leaf syrup is not inferior in aroma to cherry syrup, especially if the leaves are harvested before or shortly after harvesting. It is logical to conclude that for tea, the leaves must be collected at this time. No .... you can collect at any time .... but for GOOD tea, it is still in the specified period

[Monk]

Monk, no ... when they fermented with me, the smell was aaaaaahhhhh, that would be enough for me and I did not notice the difference between these flavors, that after harvesting (one berry), that now, although I do not argue, I admit that you're right.

[It is logical to conclude]

especially if the leaves are harvested before or shortly after harvesting. It is logical to concludethat for tea, the leaves must be collected at this time.

Monk, thank you for your advice! I agree with you that during the period of berry picking, cherry leaves (and of other plants as well) ripened, like the berries themselves. At this time, the leaves are juicy, more or less soft, and easier to work with. It is very difficult to make tea from autumn leaves. The leaves are tough, do not twist well in a granulated tea grinder and roll into rolls for leaf tea. But there is an opinion that by autumn the leaves accumulate many useful substances, become more mature. AND according to my observations, autumn tea is the most aromatic, tasty and tart... I make tea season 3 and am convinced of this every fall.
And another important point. We harvest the leaves throughout the season as we try to make a lot of tea. I make about 10 kg of tea per season. From 1 kg of leaves, about 200 gr is obtained. tea. So, if we follow this logic, then making tea only during the ripening period of berries and fruits, we risk making little tea.

[Galina Iv.]

I get aesthetic pleasure from only one photo

Luda, THANK YOU! This tea in a jar has a magical effect - everyone walks in circles and whines: "Well, let me try ...". I stand firmly on guard - let at least a month ripen

Linadoc, indescribable beauty in jubilee tea

Oksana, THANKS! While he is my favorite!

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

Galina Iv., I am glad that the information will come in handy.

hibiscus bloomed at the chef (it seems)

IvaNova, this tea is made from flowers, sour and red. But no scent. Can be added to our delicious teas for sourness and color.

Virgin, brought a package of cherry and raspberry leaves from the dacha. From the amount of reading, I seem to have a glitch. So I sat down and looked at them ... and I don’t know what to do with them, in my head all infa was mixed
If I understood correctly, if I want to ferment, then my next action is wrapping in a sheet for 8 hours (as Omeloka showed), then scrolling through a meat grinder, and then drying, right? Or poke at the step-by-step action, otherwise I'm already completely confused ...
ABOUT! And the main question is, before you start, should you wash the leaves or not? I did not see the answer to this in the topic ...

[Inusya]

Inusya1.Pick the leaves
2.Let the leaf wither, if the leaf is not dirty - DO NOT WASH
3.Twist in a meat grinder
4. ferment (let the twisted mixture ferment a little)
5. dry in the oven

Thank you, Nastya!
I probably reread too much, didn’t understand anything. And so- for those who are in the tank -understandably!
I just doubt about washing, they are not covered in mud, of course, but they have dust on them ... And I am still that "Galya"! Dusty will not! In general, I will look at the play ...

Inusik, I'm washing the leaves. Though from my own garden, the water is black. Drying in sheets can be up to 24 hours. Ferment for a short time, maximum 6-7 hours. Layer 5 to 10 cm under a wet cloth.

[Inusya]

Inusya, the leaves are not washed only for better fermentation, I do not wash, but this is the master's business)

Ksyunya, Nastya-, you are my gold! I'll take everything into account!
The first time is therefore scary

Do not be afraid, everything will be fine. Will you do it together or separately? Cherries are good in themselves, but one raspberry will crumble in a meat grinder, you need to freeze it with your hands.

Hold on, this is the current first time, scary, re-read the first page.
Raspberries will have to be let through the freezer in order to destroy the cells inside the leaf, since it is dry, you will get it out of the freezer, you will have to twist the rolls and cut into washers for better fermentation. You don't need raspberries through a meat grinder, it crumbles and the smell is lost, you can only twist something with something, but again only after the freezer. It is true if you want to make mono tea from one raspberry, and if from raspberry + cherry, then put the raspberries in the freezer, and dry the cherries, then in the freezer, for better destruction of the leaf, get them out and do whatever you want.

[Vika]

Vika, if you twist raspberries with something, then you don't need to put them in the freezer. I mix it now with everything that I collect.) It turns normally. Of the latter, I really liked the raspberry - strawberry - apple tree.

That you sho? It's good that you've already tried it, thanks for the clarification.

Omela, why did I write a new recipe, now I also want to (this is when I still go), but in our village I have to walk decently for strawberries and I keep persuading myself that I have enough strawberries ... and trees in the garden.

Yes.) First, Luda tried it. And we are already behind her. It is only necessary that the raspberries be less than half of the total, approximately.

Hold on, this is the current first time, scary, re-read the first page.

I actually printed it out) And before each tea, I definitely read and reread))

From the latter, I really liked the raspberry - strawberry - apple tree.

cool, you need to pull the leaves tomorrow and make one for yourself))

and in our village you need to walk decently for strawberries

I have garden strawberries.) I also made strawberries, but I liked it less. It's all for an amateur. Now I drove to the site, in the dark, but picked up a bag: cherry-raspberry-apple tree and a handful from a rose.)

by the way, tell someone, pliz, how to make tea with roses?

[Anastasia]

Anastasia, the principle is the same as for all leaves. I showed a photo of tea in the subject.

[Omela]

OmelaThank you, I found it, I need to try it, yesterday I picked a whole packet of petals from both ordinary and tea roses, but I didn't know what to do ... or rather, I knew, but I didn't know how (sorry for the tautology)

Thank you girls for clarification, I seem to begin to understand the principle of these actions. I will mix means. The first step has already been taken ... Tomorrow the second)))

Yesterday I picked a whole packet of petals from both ordinary and tea roses,

I just dried the petals and fermented the leaves as usual.
Inusya, good luck!)

I just dried the petals and fermented the leaves as usual.

ok, I thought so, but I needed advice)

[Inusya]

Inusya, I wrote Brief instructions for making tea Follow the links Description and Scheme
Look, it may be clearer.
And first decide for yourself what kind of tea you will make - leaf or granular. If it is granulated, that is, twisted in a meat grinder, then the leaves must be wilted. It is not necessary to freeze. And if leafy, then it is desirable to freeze everything, but also after withering.

It is only necessary that the raspberries be less than half of the total, approximately.

Ksyusha, now I make any tea based on raspberries.Today I made tea of ​​raspberry (8 parts), apple (4 parts) and cherry (0.5 parts). The granules did not crumble. The apple tree held the raspberries. Cherries did not play a role here. Only, as always, added to the scent. Fermented for 3 hours. The aroma is incomparable! Now it is being dried in the bag.
Vika , Ksyusha , Nastya Thank you for not leaving Inushu alone with your questions. I just came home...

Lyudochka, this is just in time for me - links where everything is in turn! We are here together overcoming my stupidity
I think that out of all that was understood, I made a choice towards sheet. Everything is already drying and raspberries are in the freezer. Tomorrow I'll be spinning the rolls. I hope that everything will work out, I'm already getting excited)))

[Inusya]

Inusyaof course it will work! All of us here together will hold our fists for your tea! If you have any questions, then ask ...
Not a big tip - cut the rolls before fermentation, not after (as written in the recipe). This will ferment better. That is, you twist the rolls, then cut them, and then ferment.

We had heavy rains a few days ago, waited until the earth dries up so that you can tear the leaves. I hoped that the leaves would be clean, it turned out that they became even dirtier. When it rained, it was impossible to open the windows for ventilation, such a smog stood. So you can see he and a donkey on the leaves, hands dirty and sticky after the leaves. And I had to wash the leaves in warm water, the water is blackening, but the leaves are beautiful. Mine is constantly, fermented perfectly and at heart is calm. After all, it happens that you brew good store tea, and the water on top is streaked, maybe after such a smog ...
I make large blanks, while the weather permits, grapes and quince are in the freezer. raspberries, apple trees, pears, red currants, now cherry and plums are in the tissue.

[Alla]

Alla, strange rain ... Usually rains bring freshness. Of course, you need to wash the leaves if you can.
And we, apparently, have been making tea for the last week. Today, the country's chief forecaster promised next week a sharp deterioration in weather with cooling and rains. Not only has the garden become transparent from half-naked trees, so the rains will remove the last foliage from the trees.
I also stuffed the freezer with apple, cherry, blackberry leaves ... And every day I collect raspberries, cherries, pears, and apple trees. Cherries and raspberries look very good. So, I will make tea while there is something to make of.

[francevna]

After all, it happens that you brew good store-bought tea, and the water on top is streaked, maybe after such a smog ...

francevna, stains are not from smog, the fact is that if the brewed tea is left untouched for some time, the oils and tannins oxidize - the result of this oxidation is a rainbow film on the surface of the liquid. The stronger the tea, the more noticeable it will be. It is never seen on light tea. I would describe this moment more competently paramed

[Omela]

Omela, ,

From the latter, I really liked the raspberry - strawberry - apple tree.

I did it too, I really liked it. Only I make granulated, there is no time on the leaf, but when you brew it like a leaf shop, with leaves, maybe my grill in a meat grinder is so large, because of this.

strange rain

Lyudochka, rejoice, it means you live in an ecologically clean area

[natushka]

but when you brew it, it is done like a leaf shop - with leaves, maybe my grill in a meat grinder is so large, from this.

natushka, now I make all the tea in a manual meat grinder to save the electric one. The grate on it is larger than the large grate on the electric one. And there are no leaves in the brewed tea. Apparently, your knife is not very sharp, so large parts of the leaves are skipped. But I don't think it will affect the result of your tea.
My manual meat grinder refused to work at all. But there was a mother-in-law. This meat grinder is produced in 57 years. But the current knives came to her. My husband bought me 2 new knives.They did not go to the electric meat grinder, but this old woman is wonderful. Today I twisted a pear + an apple tree. The granules are excellent. And yesterday's tea (raspberry + apple + cherry) was already brewing. The granules were preserved even in the brewed tea.

Lyudochka, rejoice, it means you live in an ecologically clean area

yes, checkmark, in the purest! When I collect the leaves for tea, my fingers turn green, but not dirty. And, of course, I'm very happy about that. After gassy and dusty (but still loved by me) Alma-Ata, I could not breathe this freshness for a long time.

especially in the morning, probably

In Alma-Ata, one could breathe only from morning until lunchtime. And here - at any time of the day or year.

Not a big tip - cut the rolls before fermentation, not after (as written in the recipe). This will ferment better. That is, you twist the rolls, then cut them, and then ferment.

Lud, it's late! last night I didn't look at the messages ... - the cherries are already fermenting, I wrapped them in a damp sheet last night, as Omelka showed, so I'll have to do it right ...
And the raspberry ones in the freezer, I'll get them now ...

hmmm ... did Mistletoe show in the sheets how it ferments and does not wither?
she's talking about withering !!!!

Inusik, not, is wither in a sheet in a dry, but fermented in a container under a damp cloth.

[Inusya]

Inusya, urgently read what is written below

[Inusya]

Lud, it's late! last night I didn't look at the messages ... - the cherries are already fermenting, I wrapped them in a damp sheet last night, as Omelka showed, so I'll have to do it right ...

Inusya, but it's okay that you cut the rolls afterwards. Next time, cut it to fermentation.
But you messed up with the wet sheet. Well, the girls already told you that. Then write what happened, okay?

In blah, just "re-read", well, then it's not too late to deploy? Right now ..............

They don't soften me, in the sense, the leaves are harsh ... since yesterday evening they were wrapped up.

In short, I confused myself with the names, and you too ... It turns out that I still wither!
Well, yes, since yesterday I sent raspberries to the freezer in a bag. Today I defrosted the raspberries, then twisted the rolls with my palms, cut them, pressed them with my hand, covered them with a damp cloth, standing. This is probably fermentation.
And yesterday I immediately rinsed the cherry - a little dried out and, as shown, wrapped it in a sheet in a layer of 5 cm (it became wet by itself, probably the leaves did not dry out very well). A day passed. And she's some kind of "vigorous" too, won't wrinkle ...
Or let it lie still, until softened?

Virgo, do not be angry for my stupidity, well, really - I probably read about five pages in detail, but obviously my brain assimilates only "short" information.

Everything is correct. Did you wrap it up tightly? You can still leave. After washing, I spread it on one sheet, and then twist it into another, dry. Will you twist your hands? If so, you can also send it to the freezer. Today I also twisted jovial leaves in a meat grinder, nothing, okay. But in general, the central vein should not crunch when breaking.

They don't soften me, in sense, the leaves are harsh ... since yesterday evening they were wrapped up.

My pear and apple leaves did not wilted in a day either. I kept it in the sheet for another day, then sent it to the freezer.

Yes? Do you think you will have to go to the freezer? In general, I'll leave it until tomorrow, if it's not scary for the process, tomorrow I'll see what they will be ...

Do you think you will have to go to the freezer?

In the freezer only after it has dried well and if there is no time to immediately ferment. And if you have time, then you can twist and ferment, then dry. This requires at least 6-7 hours. Therefore, it is more rational to put it in the freezer for at least a day.

In general, I'll leave it until tomorrow, if it's not scary for the process, tomorrow I'll see what they will be ...

Innus, it's not scary for the process, especially at this time of day, although I did it exactly at that time (in the sense, I twisted it in a meat grinder). Such leaves do not become completely soft, this is not Ivan tea. So it was already possible to twist. But don't be scary, adjust to your schedule. I was also scared at first, but after the 20th tea, the already worked out algorithm worked out and everything somehow went by itself easily. Almost always set to ferment at night, still get up at 5-6 in the morning. I got up and immediately set to dry, and then wash, cook breakfast .... As a result, the teas are very tasty and aromatic, I give them left and right, because my friends really like it.