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

[Anyuta73]

Anyuta73, Anya! And I picked some leaves for you - an apple tree, raspberries and cherries. She instructed Comrade Lida what to do with them. Raspberries are immediately in the freezer (very dry), and she will dry the cherries and apple trees until evening and also identify them in the freezer.

where can I find such a little man .... "I picked you some leaves" ..

thanks to Galina! dealt with the leaves. I have raspberries, blackberries, apple trees, strawberries. first withered, then in the freezer for 2 weeks.

yes, not at all! we are all like that - always happy to help

Hello my girls! Although I did not write anything, I carefully reread all the pages. Now we live at home, so all the foliage goes into the freezer. Twisted mono and rustic cherries today. Therefore, the question is to ferment 5 hours is enough? And one more, at the dacha I dried it in an airfryer, I want to try it in the oven at home, like I read somewhere that we need to put paper on a baking sheet, but you can't do without it? And then I have parchment in the country, and dry it with an open door, right? and there is still a blackberry in the freezer, a neighbor allowed her to peel off her little bush, country tea and Ivan's tea with currants.

[Ludmila]

Ludmila, you are my bee))) Thank you, my dear mother-in-law has already called me and reported. To celebrate, I have already thrown off everything and tomorrow to you. I am so glad that I have you.

[elena kadiewa]

elena kadiewa, after freezing, I ferment for 5-6 hours, and I dry in the oven on parchment with the door ajar, I have not been without parchment, I demay what will burn.

I'm on parchment too, but I don't open the door. This is probably the envy of the oven. I have a mini at home with convection, but in the country without, nothing burns.

[Omela]

Omela, well, I have the most ordinary oven, and if you don't open it, condensation will form, and this is not good.

[Anya]

Anya, I also say that it depends on the oven. I only open it when I turn it off and leave it overnight.

I read somewhere that you need to put paper on a baking sheet, but you can't do without it? And then I have parchment in the country, and dry it with an open door, right?

Elena, it's written in the recipe itself. Paper is necessary so that the tea does not stick to the baking sheet, and it is easier to mix tea with paper - everything is guaranteed to mix. And the door must also be opened slightly so that the moisture goes away faster and the tea does not get steamed.

[Omela]

Omela, of course from the oven))) I do not even argue about this

my mother-in-law has already called and reported

Anya, and Comrade Lida told me that you are coming tomorrow. So I'm looking forward ...

of course from the oven))) I do not even argue about this

Girls, I don't know how a convection oven works. In theory, of course, I know, but the point of drying tea is to remove moisture as quickly as possible. If moisture stagnates in the tea mass, steaming of the tea occurs, i.e. loss of aroma and taste (the smell of brooms, baths in tea). So, if during convection humid air is removed from the oven, then you can keep it closed. But, I think that in this case it will not be superfluous to make an additional discharge of moist air through the gap. This will dry the tea faster and better. The gap is not very large - a thin sliver is inserted.

I dried it all summer - not a single broom. I think because the door fit is not tight initially in mini ovens. There is also no rubber seal, as on large ones. But, I agree that it is better to open.

It costs more than 5 hours to ferment, there is no smell, generally a cold container, although I already put it under the pillow, I had a better smell after withering. Or is there no smell after the freezer during fermentation?

Or is there no smell after the freezer during fermentation?

Elena, there is a smell after the freezer. It seems to me that after the freezer it is even stronger. What kind of tea do you have - loose or granulated. In principle, 5 hours of fermentation is sufficient.

generally a cold container, although I already put it under the pillow,

Did you do it right away - under the pillow? It was necessary right away.

I think because the door fit is not tight initially in mini ovens.

Ksyusha - that's for sure. In my mini door, even on one side, it adheres weaker to the oven than on the other.

[elena kadiewa]

elena kadiewa, I ferment with an electric heating pad, which I also wrap up so that it is warm and the smell for the whole apartment is, I walk like a drug addict and smell

Now I'm fermenting the mixture: apple, raspberry, pear, blackberry, cherry. Just a little bit left. The smell from the feet is stunning. I will put it on drying for the night.

I walk like a drug addict and sniff

Yes, the smell of our tea is breathtaking. It seems to me that everyone who makes tea has already got tea dependence ... If you remember, in the recipe for Ivan-tea I wrote that only because of the smell of tea when preparing and drying it is worth doing it - aromatherapy in its pure form .. ...

[Anya]

I will put it on drying for the night.

Anya, what are you drying all night? Will it dry out?

It just stood there, it was very warm at home, I recently covered it with a pillow. I thought only at the dacha my torment was - a heater, a greenhouse for a jacket, but this will not happen at home. So leave it overnight? Is it already 12 o'clock in the morning? It withers in my rolls, the smell is breathtaking, then I put it in the freezer, because the leaves are all difficult.

[Ludmila]

Ludmila, my sun, I am cunning, I go to bed at 12 at night, and after Belevskaya pastila, I set up an alarm clock and check so as not to oversleep my favorite tea

So leave it overnight?

Lena, it will be long for the night. I would have dried already.

I'm cunning, I go to bed at 12 at night, and after Belevskaya marshmallow, I set up an alarm clock and check so as not to oversleep my favorite tea

Anya, with tea so ... I have to adjust ...

So there is practically no smell at all

Girls, I don't know how a convection oven works

I have a convection oven, but I open the door anyway. With the door closed, just hot and humid air circulates, and there is no moisture outlet. Best of all, tea is dried in a microwave oven with convection (in the summer it was dried in the country).

Best of all, tea is dried in a Russian oven - aromatic, not expensive, not stressful and reliable! Checked!

[elena kadiewa]

elena kadiewa, I dry leaf tea in the oven on teflon-coated sheets, it dries perfectly. I liked it more than the parchment.

Best of all, tea is dried in a Russian oven - aromatic, not expensive, not stressful and reliable! Checked!

Only childhood memories remain about the Russian stove.

So there is practically no smell at all

Lena, if there is no smell, then it will no longer exist. At temperatures below 15 *, fermentation does not take place. It needs to be dried. I think the smell will appear.

Best of all, tea is dried in a microwave oven with convection (dried in the summer in the country).

And probably very fast?

Best of all, tea is dried in a Russian oven - aromatic, not expensive, not stressful and reliable! Checked!

Linochka, I have a Russian stove, but somehow I didn't become friends with it. I don’t understand when you can put it in. I'm afraid to burn the tea.

Only childhood memories remain about the Russian stove.

Me too, so my husband and I decided to study the topic and put our own, based on our needs. After that, we added two (for myself and my mother-in-law) for 2 months on weekends. Now I have everything for everything. The stove works only in hot weather.And the stove plows 9 months a year - it warms, and cooks, and dries, and bakes, and fries, and languishes, and soothes and saves money.

[Alla]

I dry leaf tea in the oven on teflon-coated sheets, it dries perfectly. I liked it more than the parchment.

Alla, read about these sheets and really want to buy them. I am sure that they are good for everything - both for baking and for our tea.

Me too, so my husband and I decided to study the topic and lay down our own,

You are great with your husband! And we have not matured before. So far, without the stove, there are enough worries with the house.

I'm afraid to burn the tea.

Lud, I did something specifically for drying a "pocket", I can almost always use it. But if the right place is not there, then it is necessary to put in the already stagnant warm (not hot, but not cooled down). (I apologize for the medical terminology, but I don't know how to explain it differently).

Thank you, Linochka! I understood with honey. terminology! It's more relevant to me for apples. So I'll practice on them. If they burn, you don't mind ...

I will ask the question again. I wither the strawberry leaves, then I ice it, then I defrost it, and they start to smell like brooms. can they not be frozen, but immediately processed?

[Oksana]

Oksanahow are you defrosting? I take out the bags from the freezer and keep them closed for about twelve hours, then I open and check for a smell, if fermentation is going on, a pleasant fruity or berry smell appears. I begin to twist and cut immediately and then ferment in a container. I make loose leaf tea.

[Oksana]

I wither the strawberry leaves, then I ice it, then I defrost it, and they start to smell like brooms. can they not be frozen, but immediately processed?

Oksana, strawberries, even in autumn, are normally processed without freezing. I don't freeze it, but first I wither, then I twist it in a meat grinder, etc. And the leaves that I freeze (cherry, blackberry, pear) I take out of the freezer and sprinkle it on the table. They defrost within half an hour. Then I twist it in a meat grinder.

I take out the bags from the freezer and keep them closed for about twelve hours, then I open and check for a smell, if fermentation is going on, a pleasant fruity or berry smell appears.

Alla, you have a fermentation process in the bag after the freezer. How long do you ferment afterwards?

In general, my leaves that I freeze smell very strong after the freezer. Therefore, I ferment a little - 3 - 4 hours.

[Ludmila]

Ludmila, I put only one type of leaves in bags, I do not mix. I noticed that after defrosting, the smell manifests itself in different ways. If a pleasant aroma is felt from the bag, I start cutting, fermenting in different ways from 3 to 8 hours. I focus on the smell and my feelings. This is still more suitable for leaf tea, and for granulated tea it is probably easier to scroll the leaves in a meat grinder after freezing immediately.

I'm sitting at work: Friday ... dacha ... leaves .. tea ... nope, as if brains had moved

[Galina Iv.]

Galina Iv., * JOKINGLY * Such thoughts periodically blow my mind. There are a lot of things to do at home, and I threw a mustache and go to the village. Despite the fact that there is a construction site, the leaves warm the soul.

[Anyuta73]

Anyuta73,
Two girls, here are your ideas with dried flowers ... and they do not taste bitter in tea, well, calendula, for example.

[Galina Iv.]

Galina Iv., I have nothing bitter, but I don't add calendula, I have a terrible allergy to it, and my grandmother always added it to her tea and nothing.

: girl_love: Fermented all the same all night, got up several times, smelled, there was practically no smell, in the morning I put both baking trays in the oven, the aroma ... I already woke up my sonny, what does it smell so delicious? Then she turned it off, went to the dacha, now we arrived, put it in the airfryer to dry it. We already smell cherry in the entrance!

Elena, well, thank God that everything is in order with the tea! Happy for you!