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

Lyudmila wrote, very tasty tea, especially with autumn tea. But it's hard to collect.
And I am interested in blackberries, looked at the neighbors, but is it worth it?

And I am interested in blackberries, looked after the neighbors

yyy .. and me.

Luda recommends wild strawberries in autumn.

Once I tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red. But all our strawberries were covered by half-meter grass by the fall, so while I collected half a packet of leaves, winter almost came. The tea, of course, turned out to be noble. But I was no longer qualified for such feats.

[honeysuckle]

I'm still interested in honeysuckle

I have garden strawberries.

Aronia tea, I consider the most delicious (I do not compare Ivan tea with anything). This tea is just magical

And I will go to the neighbors blackberry steal...

I did gardening with strawberries. But I don't have much of it, the leaves are small, so it was used as an additive. Judging by the aroma of the berries, tea should be even tastier than strawberry tea, and strawberry tea is very good.

[Eva3]

Eva3I'm together too

I advise everyone to dry more stems from strawberries, cherry sticks and read on, I have been practicing this for a long time.
🔗

Something, somewhere it was about badan, I can't find it anymore Poke, pliz!
Wrote here! As many as 40 sheets

And they wrote about the viburnum ???

[+ Gala +]

+ Gala +, I am making badan and the old one was already brewing from under the bush, all black after winter!

about badan,

Here's another https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0

[Omela]

Omela, wrote, bitter and locks!

yyy .. delete.

[Oksan]

Yeah, Oksan, Thank you! This is what I was looking for.

I make an incense and already brewed the old one from under the bush, all black after winter!

Glad, you've probably already swept everything on the site In a meteor! I also have badan on the site that has not yet been plucked

[+ Gala +]

+ Gala +, rummage under it (badan)! There are black winter leaves, I washed them, dried them, and this is an extraordinary tea!
I do everything in small batches (I put the cans into drying ferments), and this is wrong! I will do one look a day!

Thought about gooseberries, the leaves seem to smell good

[+ Gala +]

+ Gala +Badan is a difficult guy !!! Now I'll start twisting

Tomorrow I will pluck all the black leaves for this difficult guy. How to brew?

[+ Gala +]

+ Gala +, I'm in a thermos small for about 20 minutes

[+ Gala +]

+ Gala +, only black dry, crunchy, yellow must be fermented, etc.

[Tashenka]

My cherry granulated is standing in the oven, and the smell makes my head spin ...

Tashenka, since the head is already spinning, then it turned out! The main thing is not to dry it out.

Lyudmila, thank you for your new hobby.

To your health, Tashenka! Make and drink tea with pleasure!

[glad]

glad, yes, yes I also mean them. I feel there will be a tasting tomorrow ...

[Ludmila]

Ludmila, after 4 hours I opened and sniffed my currants, it smells like nettles, you probably still have to wait?

Gulya, of course, I was late with the answer. Yes, it was necessary to ferment for another 2 - 3 hours. Well, how are the currants doing?

I will do one look a day!

Rada-dms is finally ripe! And then the whole forum almost knocked me off the right path! Of course, 1 tea a day is not time consuming at all. And you won’t get confused where what tea is fermented - dried.

Thought about gooseberries, the leaves seem to smell good

So there are small leaves! And it is prickly! But if you are drawn to gooseberries, do not deny yourself!

And they wrote about the viburnum ???

Ksyusha, someone made a viburnum and was not impressed - it tastes strong!

[Galina Iv.]

Galina Iv., It turns out that I have as many as Tavolga Enta as many as 3 bushes - I bought one to attract bees: girl_romashka: and so on (they talked it out on the market), and two more were dug on the side of the road - I liked the bush (2 in case the first one suddenly doesn’t take root) All three live and are healthy , just don't bloom yet.
Lyudmila, did I make Ivan-tea today? I brewed it, but it is not very dark - this means light fermentation for 3 hours in a greenhouse and 2 hours already in a room of 20 degrees; maybe me: girl-th: as in a joke, more for cooking should be put.

No, I need to know which leaves, except for currants, are not allowed in a meat grinder ??
And I wonder if you can also do mint ??

Ksyusha, currants and raspberries go badly in a meat grinder - they crumble! And everything else (apple, cherry, black chokeberry, pear, strawberry, wild strawberry irga) is famously granulated. That is, let them go through a meat grinder.
But mint and lemon balm are vigorous after fermentation. Such a strong smell! I have a jar of mint the day before last. Yesterday I opened it and suffocated!
Girls, few people do something pear. Such a great tea turns out! I did it yesterday. Fermented for 4 hours. Black-black tea! Beautiful granules! It smells so good!
But someone did and praised the plum. indeed, a beautiful tea turned out. But I didn't really like the taste ... Maybe it will still show itself?

[Oksana]

Lyudmila, did I make Ivan-tea today? I brewed it, but it is not very dark - this means light fermentation for 3 hours in a greenhouse and 2 already in a room of 20 degrees;

Oksana, and which - granular or sheet?

Do you need to mix ???

Oksana, opinions on the internet differ here. I do not mix granular. And sometimes I interfere with the sheet. When very dry mass.

Lyudochka, granulated, I still wanted to hold it - I was afraid to spoil it.
I saw a pear in St. Petersburg on the embankment in the church park - somehow you can't take it. For us, a pear is a rarity, I had two years and then froze.

Maybe Vanka had to hold it still, smelled every hour, got everyone ...
YoshkinKot it is impossible to interfere with the granules - but I am so hard it is hardly because of this

The smell after 4 hours is very strong, for some reason it reminds me very much of May nettle.

Gulya, I understood why it smells like nettles. That is, grass! Too few rolls. That is, a very small layer turned out and conditions for fermentation were not created there. In order for the fermentation to take place efficiently, the rolls must be rolled tightly. And then they are tightly packed with a layer of at least 5 cm. From 5 to 10 cm. And the oppression is still on them. Then the fermentation process starts.
If there is not enough raw material, then you need to select a container of small diameter for fermentation. In order for the layer to become these necessary 5 - 10 cm. I ferment in a tea glass in such cases.

[Ksyusha]

YoshkinKot it is impossible to interfere with the granules - but I am so hard it is hardly because of this

Ksyusha, it's okay to interfere. Well I say that the opinion on the internet on this score differs. Someone interferes, some do not.
Maybe you didn't crush him?

I still wanted to hold it, I was afraid to spoil it.

Wouldn't spoil it. Over there, Galina, in my opinion, fermented for a day. True, leaf.

But in general, girls, try not to open our pot with fermented tea for the first time (3 - 4 hours)... At this time, due to oxidative processes, there is a strong heating of the mass. This is the most favorable time for fermentation. Therefore, I recommend wrapping the pan with rugs, so as not to lose this heat. If you touch the pan during this time, you will feel this warmth. As soon as the mass begins to cool, the fermentation process began to slow down. It is at this moment that the strongest smell occurs. And if we stop the fermentation process at this, then we get a weakly fermented tea, not very dark. If you continue to ferment, the aroma will weaken, but the taste will intensify - it will become more tart, with sourness. And the color of the tea will become darker and darker ...

and so changed color after 5 hours

Gulya, the color changed well.

Quote: GruSha from Yesterday at 20:42 It turns out not so difficult, and it seemed to me so ..I'm already thinking where to cut the cherry.

And what am I talking about! And for cherries - to the neighbors! I always take cherries and blackberries there. And also irgu.
Mistletoe, I saw a photo of a Japanese quince in your recipe somewhere. Make tea out of it. The girls were very praised ...

and this is how my leaves look after the oven

Gulya, beautiful tea turned out! Next time, make a thick layer in a saucepan (at least 5 cm), then there will be no smell of nettles.

Beautiful !! And not too big ???

Gulya, Ksyusha, you can cut smaller rolls! But this is also possible. I've been trying to cut thinner lately. This is how the tea looks more beautiful.

[Rada-dms]

Honestly, 100 grams is too much! It almost dries up at a hundred. I'm now at 80-90 hours and, in principle, you can dry it under paper in a dry place.

Rada-dms, girls! you need to focus on your oven. And the drying time also depends on many things:
- on the thickness of the layer,
- from the type of plant (pear, for example, dries faster than fireweed),
- on the size of the oven (stationary or mini),
- on the type of oven (electric or gas, with convection or not),
- from preparation of leaves to fermentation (granules or rolls) ...
Much more from what ...
100 g you still need to set it so that the tea is not steamed at a lower temperature. Otherwise, the aroma may be lost. Only if the oven is very active, then keep it at 100 gr. not 1.5 hours, but less ... And then reduce to 50 * C. Etc.

[lappl1]

lappl1, Thank you!

[lappl1]

lappl1, Japanese quince, is it so small and with little sour fruits?

Yes, it seems her name is aJimenez: it blooms in early spring with coral flowers, the fruits of a baby-type Apple are clumsy.

[Rada-dms]

Rada-dms, I do not have this quince. I just saw Mistletoe in some topic. One of the girls made tea from quince. And they liked it. So I suggest Ksyusha make some tea.

baby-type fruit

Maybe I'm confusing something, but Mistletoe in the photo had a large quince. And beautiful, not clumsy.

[Rada-dms]

Rada-dms, well, how are your experiments with badan going?

I finally got to the pear, really beautiful black granules, the smell was there during fermentation and drying, and it tasted good too.
I have adapted now at 12 o'clock in the morning I twist it into a meat grinder, in the morning at 6 o'clock I start to dry while I am going to work. It dries for an hour at a higher temperature (there is no thermometer, the gas oven is at a minimum with the door ajar), I often open it and interfere, I think the temperature does not rise more than 100, and then for half an hour, 40 minutes, with fully open. And before leaving in a bag and into the breeze. It turns out fine. And for some reason, my granules dry faster than the leaves.

Maybe I'm confusing something, but Mistletoe in the photo had a large quince. And beautiful, not clumsy.

Oh, it's good that you wrote about quince, but I read it in time .. I'm going there right now. I have a Japanese quince, very beautiful.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180027.0

[very dark]

Well done, have written!

No way, "Village" will be?

He is the most rustic. But we don't have linden and I replaced it with blackberry, but I forgot about currants altogether ..
My composition "Village from Galina": ivan-tea, cherry, pear, apple, mountain ash and black chokeberry
Yesterday I tried meadowsweet tea. By the look very darkalthough I did not ferment that long, the nuclear smell of meadowsweet completely disappeared. Astringent tea, with a pronounced bitterness. Probably good as an addition to other teas. My conclusion is that you should try to make such a tea and separately dry the flowering inflorescences as an additive to tea.

Well, yes, it is the Japanese quince that is only called Henomeles (mixed up), very sour, and collected from the color of the Cup. And I have not seen this jam, I will try.

[Loksa,]

Loksa, Here I have doubts that they sell meadowsweet meadows .... Most likely you bought a hybrid of meadowsweet, sellers call it meadowsweet. Hybrids usually have pink flowers, and the varietal view is creamy. So I advise you, Oksana, to look for meadows along rivers, streams, near the forest in the glades, but in damp places.
I am waiting for your reports on meadowsweet)