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

and nobody did heather ??

[Tatyana]

She also brought in thorn leaves!

Tatyana, I have this thorn ... like a weed, I have already scored everything. I cut it out, cut it out and dug it out ... It grows, an infection ... I will wait for your result and, if all is well, I will put it in ... tea!

[Linadoc]

Linadoc, well, at a couple of days. I will definitely report!

I made a small amount of THURN today !!! I will do a lot !! This is the first fermented tea, apart from the long-standing experiments with Ivan tea. I can say that I really liked it.
I twisted three or four leaves by hand, but the leaves break, so there were no clear tubes. Then she put it in a cup, sprinkled it with water, crushed it with a jar of water, stood for seven hours, stirred it and an intense smell went through the chvs. The smell is very pleasant: smoothed cherries, notes of almonds, there is even something from Ivan tea. In the tea leaves, light, slightly tart with a subtle sourness in the aftertaste, you want to drink and drink
It is clear that he is not quite ripe yet, but I think that both the solo and the mix will be great.





It can be seen that the tea fermented unevenly (I was in a hurry), therefore, during drying, the uncrushed fragments first dried, I then "shake" the whole batch with my hands and dried it in a dehydrator.

[Rada-dms]

Rada-dms, thanks for the report! Now he (turn) will go into my business !!! No, I constantly used the berries in sauces (excellent tkemali made from it!), In a liqueur ... And now I'll rip off all the leaves, maybe it will stop hammering everything around. And then even in a greenhouse to cucumbers sprouted, an infection.

[Linadoc]

Linadoc, and I also make a liqueur from it, and sauces, even for the winter, such as tkemali, are no worse :) I also freaked out, but this year the whitefly village - barely found the leaves untouched, collected them from the tops! A new batch of narwhal already!

[Linadoc]

Linadoc, Rada-dms, well, more about tkemali! I have no cherry plums, but the thorns in the fall, God will give, it will be possible to collect!

The smell is very pleasant: smoothed cherries, notes of almonds, there is even something from Ivan tea. In the tea leaves, light, slightly tart with a subtle sourness in the aftertaste, you want to drink and drink

Well, that's great! thank you very much for the report

[Tatyana]

Tatyana, here on the forum in the sauces section there is a recipe for tkemali, so instead of plums you need to put thorns. I personally have been doing Pokhlebkin for about 15 years, but with a turn. But blackthorn tea interests me very much, I wonder how many kilograms of it can I make from what grows on the site?

Someone above (I can't find it, the Internet at the dacha is not the Internet at all ...) talked about the presence of hydrocyanic acid in the bird cherry, since a strong smell of almonds appears during fermentation. Firstly, not hydrocyanic acid in bird cherry (and in general in all stone fruits and pome fruits, but not in all parts), but amygdalin, a glycoside that decomposes into components, including hydrocyanic acid. Secondly, hydrocyanic acid itself is very unstable, hydrochloric acid will crush it. Thirdly, in order to get poisoned, you need to ingest a decent amount of the one that contains amygdalin. And fourthly, when heated above 80 degrees, this amygdalin is completely neutralized, and only the smell remains. An example is Amaretto liqueur.
And after 10 days of aging, bird cherry tea acquired a very pleasant fruity aroma with the addition of the smell of bird cherry flowers.
Yes, if you are still afraid of amygdalin, then drink sweet tea, as sugar neutralizes it.

[paramed1]

paramed1, valuable information !!!

I sit twisting strawberries with strawberries - I feel like a Cuban woman, soon I will twist from my hip like cigars!
And I had an idea about badan ?! What do you think?

[Ludmila]

I accidentally looked into this topic, but here it is so interesting. And there are already so many pages, tomorrow I will continue reading. We love tea very much, but I never thought that it could be prepared in such an unusual way.
LudmilaThank you so much for such a detailed description of making tea.

[Rada-dms]

Rada-dms, regarding valuable information - people began to try to ferment everything, sometimes completely irrelevant, and sometimes on the contrary, somewhere they heard something and are afraid to try. And the soul hurts! So I remember something, I think it will come in handy.
Concerning badan - an interesting idea. Is it a garden one? In Altai, it is harvested in the spring and immediately brewed, it undergoes natural fermentation. And now you can try to ferment yourself, it should work out.

I’m glad, I also thought about badan, but I planted it only this year, it’s not enough for tea))) But on the other hand, I’ll venture to try calendula. And we also had a recipe for candied violet flowers from Kubanochka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=379501.0 But if you work with the leaves? Tomorrow I'll go and smell it)))

[paramed1]

paramed1, garden, if it's badan, tomorrow I'll throw off the photo! :)

Yes, pozyazya.

It seems like ours! Not otherwise, the climate added a new flavor to it!

I drove 130 km to the fireweed, it is clear that you can't hit it every day, so I collected it. And dry in the airfryer, it's much faster.

Yes, far away! But with fireweed! What dries quickly is good! Our ancestors did not know that they would come to replace the Russian stove with aero grill. I don’t have such a device yet, but the Russian stove, as it gets colder, can be flooded. Yes, dry tea in it! It should also work out quickly!

Thyme - it is so ... not juicy, or something - a soooo lignified stalk, tiny leaves-needles ... You can't squeeze juice out of it! But what if you just freeze-thaw several times, and then just dry? A? What do you think, Luda?

Tanyusha! I think this is the very thing for such a plant. Only the leaves need to be properly crumpled after defrosting. Or maybe one freeze is enough. Look there according to the circumstances.

She also brought in thorn leaves! My test is not "professional suitability" (well, wrinkle-hold-sniff) Teren passed.

This means that a good tea should turn out. Tanya, we will wait for the result from you. Maybe someone else will do it! It seems that Tanya the Giraffe was going.

[Hope]

My soul, too, could not stand it, took up tea making.

Hope, Welcome ! Glad to be interested in tea!

I have a question, since the oven is gas and you can't really guess the temperature on it, but there is an Isidri dryer, can you dry tea in it? Although there is no 100 degrees in Isidri, is it necessary to do 100 degrees at the beginning of drying?

Isidri is the most ideal option! You don't even need 100 * there, since there is an air supply to each pallet. Make the highest temperature you can, and then turn it down to 30 - 40 degrees. And the tea will dry out quickly, and will not dry out! So, feel free to dry in your dryer.

[Rada-dms]

I made a small amount of THURN today !!! I will do a lot !!

Rada-dmsFinally, we have the turn! Well done ! And how poetically you wrote about him! I already wanted to try. But we don't have it! It's a shame!

It can be seen that the tea fermented unevenly (I was in a hurry), therefore, during drying, the uncrushed fragments first dried, I then "shake" the whole batch with my hands and dried it in a dehydrator.

Maybe double-freeze it? Then it will be more even! Or even put it through a meat grinder. True, at Tanya the Giraffe he did not want to go to the meat grinder.
In general, unsubscribe how the new games will turn out.
Rada-dms, thanks for the photo! Cool!

[Veronica]

Someone above (I can't find it, the Internet at the dacha is not the Internet at all ...) talked about the presence of hydrocyanic acid in the bird cherry, since during fermentation a strong smell of almonds appears ... And the tea from bird cherry after 10 days of aging acquired a very pleasant fruity aroma with the addition of the scent of bird cherry flowers.

Veronica, well, now everything is clear where the magic smell of bird cherry after drying has gone! Hopefully my bird cherry tea will come to life too!
Thank you, Veronica! It's great that we have you!

I sit and twist strawberries with strawberries - I feel like a Cuban woman, soon I will twist from my hip like cigars!

Just do not forget to post a photo here - with a dance from the hip! By the way, I started to like to spin the rolls!

I am a badan 3 days ago in the evening the narwhal is still drying Only now the central vein of the leaf has stopped crunching, I don't know if I'm doing it right, maybe it should have been in the freezer, tomorrow I will twist it in a meat grinder. The main spinner collapsed from fatigue, spinning the blackberry and the apple. Cherry I can not, attacked by aphids, stuck to her completely (after all, I will catapult her, tired). By the way, badan curls well into cigars, such monsters.
When I was spinning the rolls, I adapted the dostochka for this business - it went faster, two rentals and it's done!

[Alla]

I accidentally looked into this topic, but here it is so interesting.

Alla, Greetings! Thank you for your interest in the topic!

We love tea very much, but I never thought that it could be prepared in such an unusual way.

And how interesting it is to do! The process is addictive! It is not possible to stop! So, join us! We will be very happy!

[Oksana]

I am a badan 3 days ago in the evening the narwhal is still drying Only now the central vein of the leaf stopped crunching, I don't know if I'm doing it right, maybe it should have been in the freezer, tomorrow I will turn it in a meat grinder.

Oksana, this is a plant! How tenacious! I think that you are doing everything right! Since cigars spin well, it means that they will go well in a meat grinder!

The main spinner collapsed from fatigue, spinning the blackberry and the apple.

Did you spin it manually? They are cool spinning in a meat grinder! Or a manual meat grinder? If so, then I understand the main spinner. It is not easy to twist the leaves in a manual meat grinder!

But on the other hand, to fig marigold, I dare to try

Zhen, do you like calendula? And I only perceive it as a medicine! I think that a very specific tea will turn out!

But if you work with the leaves? Tomorrow I'll go and smell it)))

Come on! You will tell us later!

And here we also had a recipe for candied violet flowers from Kubanochka https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=379501.0

I went to the link. This is a masterpiece! It is a pity that it is not spring, otherwise I would definitely try to do it. Thank you, Zhenya, for bringing this up.

Well, I can add calendula a little bit, but I'll try first.

Badan in Altai is going last year. In nature, it undergoes natural fermentation: it gets wet in autumn, under snow in winter, then dries up in spring and summer. So I think it should be wilted and then in the freezer. Well, I would do that, nature is smart, she herself knows which is better. We always bring more of it. By the way, red tea is made according to the same principle. I found out this when I bought good, expensive red tea, and he reminded me of something to my taste. Then I realized that badan (chigir), well, I went to study mat. part on the internet

I think that incense must first be in the freezer, then fermented and dried. Very healing plant!

And bird cherry seems to be poisonous ...

I think that incense must first be in the freezer, then fermented and dried

I also believe that you need to do with badan in this sequence, you do not need to dry it before the freezer (so as not to reduce the amount of moisture in the leaves).

And I think that in the forest it doesn’t wither, but prefers, as it gets wet in the rain and in the shade.

[lappl1]

lappl1, embarrassed, right! Thank you! I will try to clarify controversial and incomprehensible points. And in between to prepare tea ...

[Rada-dms]

And bird cherry seems to be poisonous ...

Rada-dms, paramed1-Veronica wrote about bird cherry in great detail in answer # 630:

Someone above (I can't find it, the Internet at the dacha is not the Internet at all ...) talked about the presence of hydrocyanic acid in bird cherry, since a strong smell of almonds appears during fermentation.Firstly, not hydrocyanic acid in bird cherry (and in general in all stone fruits and pome fruits, but not in all parts), but amygdalin, a glycoside that decomposes into components, including hydrocyanic acid. Secondly, hydrocyanic acid itself is very unstable, hydrochloric acid will crush it. Thirdly, in order to get poisoned, you need to ingest a decent amount of the one that contains amygdalin. And fourthly, when heated above 80 degrees, this amygdalin is completely neutralized, and only the smell remains. An example is Amaretto liqueur.
And after 10 days of aging, bird cherry tea acquired a very pleasant fruity aroma with the addition of the smell of bird cherry flowers.
Yes, if you are still afraid of amygdalin, then drink sweet tea, as sugar neutralizes it.

So you can not be afraid of her and make tea. True, Veronica and I turned out to have tea that was weak in aroma and taste. But there is hope that after exposure it will improve.

Well, I can add calendula a little bit, but I'll try first.

Come on, Zhenya, try it! And you will tell us later.

[Giraffe]

Giraffe, Rada-dms, tsetse fly, I agree with you about the technology of making tea from badan. Where could they only get hold of?

[Veronica]

Thank you! I will try to clarify controversial and incomprehensible points. And in between to prepare tea ...

VeronicaThank you! You give us very valuable information. We’ll do this here! After your explanations, I was skeptical about my fermented St. John's wort. So I picked it up again and just dried it in the dryer.

I am writing the second time Internet
Okay, I put the badan in the freezer after your comments, and I thought so myself. : girl-yes: True, I managed to twist it: it spins well, there was almost no waste, even better apple ones (not like a sticky blackberry). It smells of chopped sorrel, I managed to stand for 1.5 hours, while I was reading the comments and making a decision, the smell of sorrel intensified. Photos will be if uploads
I don’t think that it would be superfluous to dry up, I twisted it after 3 days and the vein crunched in places, and he himself spat juice and squeaked a funny one.

In general, my hawthorn did not want to spin even after the freezer. It has very tough streaks and lights are wound around the shaft. together with leaves. I was in this kind of pozhamkan and sent it to fermentation. Smells tasty. If it hadn't been for the smell I would have thrown out and suffered

Girls! Some of you did irgu, what happened? We write so much here that we don't have enough time to read everything, and even thoughtfully. I do not know if there was an answer to the question: what to do after re-freezing ??? Write a hundred.

[Ludmila]

Ludmila, we have a light rain today. Is it possible to harvest the leaves now, or is it better in dry weather? And it happens that the leaves are very dusty, can they be pre-washed and allowed to dry?

Is it possible to harvest the leaves now, or is it better in dry weather? And it happens that the leaves are very dusty, can they be pre-washed and allowed to dry?

I will try to answer you, now is a hot time for all of us, farmers, summer residents and at the same time herbalists, tea-makers)), therefore, Lyudmila does not always have time to respond quickly to everyone. If the leaves are dusty, then they must be washed and dried. BUT it is better to collect plants away from roads, on forest paths, in meadows ... And to collect in dry weather!

It smells of chopped sorrel, I managed to stand for 1.5 hours, while I was reading the comments and making a decision, the smell of sorrel intensified. Photos will be if uploads

Oksana, he looks cute! 1.5 hours is still not enough. Let it ferment further. Maybe then he will change his anger to mercy and smell magic! Fireweed also smells like grass at first!

In general, my hawthorn did not want to spin even after the freezer. It has very tough streaks and lights are wound around the shaft. together with leaves.

Tanya means to freeze, freeze and freeze again with interruptions! And then just shake it right into the mass as it should, and you can cut it. And send it to fermentation right in this form.

[lappl1]

lappl1, Lyudmila I have a manual meat grinder, even three. True, only one passed the test, and mine; no, I'm not biased. I'll write you for a laugh. The meat grinder turned out to be Chinese for the mother-in-law and the grill with Big holes did not fit (the grill itself did not fit on a pin and was smaller than the native one); grandmother's meat grinder is Vashshchshche Song. Babu gave it to me, but she says she is broken. I look even if this big "nut" is not lighting up, if you can call it that - I twisted it and there ...... the knife is the other way round - with the blades to the auger and partly chops the meat grinder itself, like cutlets with metal (almost "aluminum cucumbers" ), then the plastic plug for the handle was also twisted to such an extent that I had to knock out the auger with a hammer, and my husband hardly tapped out the plug itself, I was afraid to break it. Moreover, a meat grinder with the quality mark of the USSR - well, how could an unkillable thing be so "broken"? To tell the truth, we reanimated everything and she is resting. Sorry for her. Sorry for the distraction from the topic (you can delete), but for those who do not believe a small photo:


And the girls convinced me to put the berry in the freezer (it bulges out there), let it stand for a bit, then I'll pull it out for fermentation.

Girls! Some of you did irgu, what happened?

Galya, I did this, and Oksana, and someone else. Look at my post # 519. There is a photo of ready dried tea. In general, I liked the tea very much. Reminds of cherry, but somehow softer. And beautiful in granules and brewed. So, if there is an irga, then do it, otherwise the sparrows occupied it all. Pure leaves are difficult to find for tea. And do not regret the linden! I didn't like it at all. The two parties of tea made differently. And 2 times the taste of medicinal herb. I also wrote here and showed it with a photo while you were at the dacha.

[Galina Iv.]

Galina Iv., I did irgu. I washed it, dried it from water and froze it. Then on a meat grinder (sticky, but less than a blackberry) and I have it foaming a little (maybe not completely defrosted). The smell is good, I don't know the color. And I really liked the smell. Someone called it almond.

Moreover, a meat grinder with the quality mark of the USSR - well, how could an unkillable thing be so "broken"? To tell the truth, we reanimated everything and she is resting. Sorry for her. Sorry for the distraction from the topic (you can delete), but for those who do not believe a small photo:

No, Oksana! You don't need to delete anything! She laughed heartily while reading! Especially about aluminum cucumbers! And the meat was spinning like that! What does "Quality Mark" mean!
Once I started talking about meat grinders, I'll tell you about one of my own. When we bought a house here, in Russia, there was a German pre-war meat grinder among other trash. Her husband cheated a little. Now we grind the fish on it for chickens. Crucians are already whistling - no worse than that badan. And after all, how many years has she been in the garden under the snow and rain in the grass! In general, the thing!

[Alla]

we have a light rain today. Is it possible to harvest the leaves now, or is it better in dry weather? And it happens that the leaves are very dusty, can they be pre-washed and allowed to dry?

Alla, it is better, of course, to collect the leaves in dry weather. We also have to dry them later. But if you can't wait, then collect and dry at home. And if they are dusty, then, of course, you need to wash the leaves, and then dry them from moisture, wither or freeze ... Well, etc., depending on what kind of tea you want to make - granular or leaf.

[Oksana]

and with me she froth a little

Oksana, and why did you freeze irgu before the meat grinder? Before the meat grinder, we usually dry out. That's why she was foaming. After withering, I spun very well.

If the leaves are dusty, then they must be washed and dried. BUT it is better to collect plants away from roads, on forest paths, in meadows ... And to collect in dry weather!

Thanks for the answer. I will collect the leaves in my area, apricot, quince, pear, apple tree, cherry plum, plum, cherry, raspberry grow.

I wonder if you can use tea rose leaves?