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

[lappl1]

lappl1, I will try on raw materials less valuable to me

[Linadoc]

Honeysuckle is a class (both aromatic and tasty), the aroma grew strongly, fruity, the taste is the same.

Linadoc, and you did it through a meat grinder or in the freezer?

[Rada-dms]

I will try on raw materials less valuable to me

Rada-dms, fine ! I'll try it too - in fireweed. I have a lot of it!

[Rada-dms]

Rada-dms, girls! This is information about the processes that take place during fermentation. She gave me the idea to ferment with the lid closed.

Usually the first phase of fermentation is short-lived. Initially, the captured atmospheric oxygen in the raw material is used by plant enzymes in still breathing plants, but the oxygen soon runs out, and further fermentation occurs under anaerobic conditions. At this time, lactic acid bacteria, initially present in small numbers, begin to multiply rapidly to a concentration of 109-1010 cells / g, using sugars released from destroyed plant cells as the main source of energy.

So you have to try.

Hello everyone! Apple-cherry-raspberry hello to you!
Can I put in my HOW KNOW ???))) I took part of Ivan's tea + wilted + rolled the sausages .... and then I cut them !! Oh how !! I left the rest in rolls. Conclusion: chopped fermented faster! How do you like my KNOW ???
Why did I decide to cut the sausages? In the evening it was necessary to dry it, otherwise it would have stood, I will go to the dacha only after 2 days.

She gave me the idea to ferment with the lid closed.

And I close it with a plastic bag + plate + oppression
How many valuable information you have written here over the weekend to read, do not reread!

[Galina Iv.]

Galina Iv., got an answer to my question. In the evening I rolled up thin rolls, pressed well, they were wet. They have been fermenting for 10 hours already, but there are no those fruity notes that girls write. So I thought that I could cut it and leave it for fermentation.

I tried to rotate Gamma on an electric meat grinder. there almost immediately flew a plastic sleeve, on the manual one did not turn anything at all, there was no strength, and Zelmer regretted her, that's why I had to turn it by hand. I almost suffocated from the smell, now I understand that this is not a very easy process. And the girls write so easily and beautifully, it seems that everything is done by itself.

[francevna]

So I thought that I could cut it and leave it for fermentation.

francevna, I was pushed to this by my time capabilities). Let's think about it: when slicing, as well as using a meat grinder, the mass is packed denser, moreover, it can be crushed more, and as a result, fermentation occurs faster. Confirm the path of my brain convolutions is correct

[francevna]

francevna, Alla, I just have a Zelmer meat grinder, I rotated all the leaves on it. and apple, and cherry, and plum, and fireweed, and wild rose, and blackberries and raspberries, mint too. scrolled well.

I tried to rotate Gamma on an electric meat grinder. there almost immediately flew a plastic sleeve

what did you play?

there is no mistress, but here we roamed with our ratsuhi))

[Galina Iv.]

Galina Iv., I thought so too. Probably it was necessary to twist the roll and cut it immediately, and the fermentation would have ended. So I'm leaving to cut my workpiece.

So I'm leaving to cut my workpiece.

And I will spy from around the corner))), then express your opinion on what happened and how.

what did you play?

Spun cherries, Hungarian plums, quince, raspberries and red currants (red currant leaves, but the berries on it are both red and black). The juiciness gave a plum.

And I will spy from around the corner))), then express your opinion on what happened and how.

In the evening I'll write what happened.

Girls, do not you need to wash the leaves after collection? They seemed dusty to me ...

[Yulia]

Yulia, Lyudmila advised not to wash, so that the bacteria that are present on the leaves would help in fermentation. Well, if it's really dirty, you probably need to wash and dry them.

Apple-cherry-raspberry hello to you!

Hi Checkmark! Happy return!

Conclusion: chopped fermented faster! How do you like my KNOW ???

Well done ! He tamped down more tightly, and he released more juice. therefore, the fermentation was faster.

Let's think about it: when slicing, as well as using a meat grinder, the mass is packed denser, moreover, it can be crushed more, and as a result, fermentation occurs faster. Confirm the path of my brain convolutions is correct

Galya, I also answered without having read this message yet! It's like that! Well done !

Oh, the mistress is back, break everything
Good afternoon, Lyudmila. Greetings from St. Petersburg for you!)

[Alla]

I tried to rotate Gamma on an electric meat grinder. there almost immediately flew a plastic sleeve, on the manual one did not turn anything at all, there was no strength, and Zelmer regretted her, that's why I had to turn it manually. I almost suffocated from the smell, now I understand that this is not a very easy process. And the girls write so easily and beautifully, it seems that everything is done by itself.

Alla, on a mechanical meat grinder really, it is difficult to twist. And on the electric one (mine, in any case, bought especially for tea) it turns out, in fact, by itself - just have time to throw the leaves.
If you freeze the leaves, then after that it is also easy to twist the rolls. I twist 1 kg of fireweed for 40 minutes. Under the TV it happens quite imperceptibly.
If this is difficult for you, then I can advise you to use the simplest method - there certainly is no need to do anything... I wrote about this answer # 200 on page 11 of this topic. I repeat again (and I don't even hide it under the spoiler):

Girls, in the recipe I wrote about freezing cherry and pear leaves before fermentation to make tea from a whole leaf - not rolled or cut. I quote this part of the recipe:

I made this tea (from cherry leaves) a couple of times by freezing it. After collecting the cherry leaves, I sent them without prior withering in the freezer overnight. In the morning, she took out the leaves, thawed and warmed them at room temperature. Then I put it in an enamel pan 10 cm thick, pressed it down with oppression, and covered it with a damp cloth. Fermented for 5 hours at a temperature of 27 * C. Dried with constant stirring in the oven for 1 hour at 80 * C, and then dried until tender at 50 * C. It turned out to be a wonderful tea with a whole leaf, very dark. And with a very rich taste. This is due to the even destruction of the leaf and, as a result, better fermentation. One drawback of such tea is that when finished it turns out to be very voluminous and takes up a lot of space. All in all, a very simple way to make wonderful and beautiful tea. This is how you can make tea from any leaves ...
… Once I prepared pear tea, like cherry tea, by freezing the leaves before fermentation. The result is wonderful!

So, today, or rather, yesterday I made such a tea from pear leaves. I made tea on purpose, as many girls began to freeze everything. Maybe you will like this way of making tea. I love! In addition to the disadvantage described above: the finished tea turns out to be very voluminous, that is, it takes up a lot of space. If this drawback does not bother you, then try to make tea in this way. This method is especially good for lazy employed, so here the two stages of making tea are removed - withering and twisting of rolls (twisting in a meat grinder).

So, making tea by freezing the leaves before fermentation.

1. I picked some pear leaves. I sent them to the freezer right in the package - they spent 18 hours there (maybe longer). I have not photographed these stages.

2. She took the leaves out of the freezer, thawed and allowed them to warm to room temperature. The leaves darkened, as during the freezing the structure of the leaf collapsed and sap came out.



3. Well crumpled leaves with hands, like cabbage before pickling. Sprinkled for reliability with water from a spray bottle.

4. Placed the leaves in a plastic container.



5. Pressed down with oppression.

6. Covered with a damp cloth, covered with a plate and sent to fermentation.



7. I covered the container with blankets, as it was cool in the house (18 * C).

8. Leaves were fermented overnight - 9 hours.

9. In the morning, put the leaves on a baking sheet lined with baking paper. Look, the leaves have darkened after fermentation. The scent of the leaves is pear + more additional (I could not understand which one, but pleasant).



10. Dried at 90 * C for 1 hour. Then I reduced the temperature to 50 * C and dried for about an hour.
I did not forget to stir constantly - along the edges of the baking sheet, the leaves dried quickly. A small nuance - some of the leaves stuck together, so I separated them.

11. She took the leaves out of the oven. They changed color to dark (due to the camera flash in the photo, the leaves look lighter than they actually are).



12. She poured it into a bag and hung it up to dry in the room until evening (no photo).

13. I put the leaves in a container, signed the sticker and sent it for storage in a dark, dry place (on the mezzanine).



14. Made tea. Wonderful tea turned out! The taste is baked pear, the color is dark, intense, the aroma is also. And this is without dry fermentation. I can imagine what will happen after it !!!



In this way, you can make tea from almost any leaf. Recommend! [/ size]

I will add to this text that after the freezer, I defrost the leaves, then I fold them in a hill and pass over them with a rolling pin. The leaves become very juicy. They can be put on rolls, they can be sent entirely for fermentation, or they can be cut with a smaller knife. The rest is the same. The tea is very good, only the volume takes up much more than granulated.

there is no mistress, but we are here with our ratsuha))

Take a walk, I'm a good teacher ...

Oh, the mistress is back, break everything

not for long ... Now I'm leaving again. And you are fooling around here ...

[Julia]

Girls, do not you need to wash the leaves after collection? They seemed dusty to me ...

Julia, no, you can't wash! Otherwise, fermentation will be very weak - you will wash off all bacteria with water. Well, I don’t think that all those who write about dust are so dusty. Especially today I came to the cherry, which stands by the village road. The sheet is clean, free of any dust. It is clear that I will not take these leaves here. I'm going to the neighboring garden. I also think that this is not dust (only if your trees are on an unpaved road). It may be such a natural plaque. You don't need to be afraid of him.

Lyudmila advised not to wash

Gulnara, thank you for answering!

Well, I don’t think that all those who write about dust are so dusty.

Dusty. Today I vomited right next to the country road, washed it, so the water was just black.

So .. the teacher is gone, let's play naughty)))

Lyuda, we have Lyudochka, well, the teacher is just a class!
She doesn't scold anyone, she just encourages us!
Everyone always helps us and guides us on the way!
How much patience she has to chew about this, about this
tell everything in detail, tell and show!
Run into the field, take the grass, scroll, give us a report:
This is fine .. it is so .... you must definitely nag ...
We often hear from her, we take notes on everything!
We wish her good and patience and work
and teas from A to Z

Girls, an addition to yesterday's report. Honeysuckle and barberry froze, because.they did not want to wither, the larch dried normally. The taste of honeysuckle is floral-aromatic, that of barberry - with sourness, and of larch - tenderly coniferous with a very slight sourness. Today I dried it from grapes, irgi and Sakhalin buckwheat. I didn’t like grapes at all, herbaceous, more pleasant yirgi, with a slight bitterness, from Sakhalin buckwheat of weak taste. I will not make any more of them.

Dusty. Today I vomited right next to the country road, washed it, so the water was just black.

: girl-yes: And I also have a chokeberry growing at the fence, and then the road is snt. it will be dusty ...

Here is my currant. fermented for 17 hours. I didn't really hope for success. Bo even after such a time it smelled of grass and was green. But it turned out very well and very beautiful !!!!!

And I put just crumpled leaves of cherry, plum and my now favorite sloe in a ham maker, I think to hold it and open it for six hours!

[francevna]

francevna, Alla, I just have a Zelmer meat grinder, I rotated all the leaves on it. and apple, and cherry, and plum, and fireweed, and wild rose, and blackberries and raspberries, mint too. scrolled well.

I did not venture through Zelmer. Two years ago I scrolled grapes, spoiled the juicer.

[Ludmila]

Ludmila, thanks for the lazy recipe. Repetition, mother of learning. I have small apricot, cherry plum and pear leaves, this method is for them.

I am reporting. I cut the rolls with a ceramic knife (this is much faster than twisting, I cut 8 pieces at a time). I wanted to continue fermentation, but the leaves changed color a lot, put it on drying. In the oven for one hour, and then in Isidri at the highest temperature, at the end I set it to the lowest.
The aroma is pleasant, fruity, but what I did not determine, there were too many smells. I put everything in the entrance (in a private house), opened the door and window, and on the street I have a lot of flowers. Tomorrow I will try tea, then I will definitely determine.
Already after the oven, it turned out 10 pallets full in Isidri, but there will be little weight.

Here is my currant. fermented for 17 hours.

Are the currants black or red?

Are the currants black or red?

Alla, black currant. She cut with scissors.

In the Amur region, I had 15 black currant bushes, large, tasty, only a photo remained. And here, no matter how much they planted, a real black currant does not grow.

Today I vomited right next to the country road, washed it, so the water was just black.

Well, yes, there is enough dust by the road. It definitely needs to be washed!

[Linadoc]

I didn’t like grapes at all, herbaceous, more pleasant yirgi, with a slight bitterness, from Sakhalin buckwheat of weak taste. I will not make any more of them.

Linadoc, thanks for the report and description of my experience! We all need it. Now I will calm down about the grapes. And then today I sharpened my neighbor's tooth. But I liked the Irga. But I will hardly do it, since the sparrows have done it all. I first heard about Sakhalin buckwheat from you. Googled about her - beautiful! And very useful.

Here is my currant. fermented for 17 hours. I didn't really hope for success. Bo even after such a time it smelled of grass and was green. But it turned out very well and very beautiful !!!!!

Ksyusha, very beautiful! And the photos are great! Thank you ! How cool you dried with washers! And for some reason I loosen them so that they unwind. Now, looking at yours, I will not do this.
Yes, green currants come out after fermentation, no matter how fermented!

She cut with scissors.

Heroine! I would definitely have calluses on my fingers from scissors ...

[Rada-dms]

And I just put the crumpled leaves of cherry, plum and my now favorite sloe in a ham maker, I think I'll hold it for six hours and open it!

Rada-dmsThanks for experimenting! I'll wait and see how you do it! True, I don't have a ham, and I don't know how it works. But I think you can tamp the container tightly and close it tightly.The effect of the absence of oxygen should work!

And today I'm making ivan tea (granulated). I just closed the lid tightly and that's it. Set to ferment for 24 hours. I did the same yesterday (24 hours). I really liked it! I recommend it to everyone who has not tried to ferment for a long time.

[Check mark]

let's play naughty)))

Check mark, thanks for the poems! Mischief managed! Embarrassed me!

I would definitely have calluses on my fingers from scissors ...

No, they cut themselves easily. Ikeevsky scissors. cut well!

[Alla]

thanks for the lazy recipe. Repetition, mother of learning. I have small apricot, cherry plum and pear leaves, this method is for them.

Alla, try it! You should like it!
And today I only thought about the cherry plum. I loved her very much! And no one has ever tried to make tea from it. It will be interesting to hear your opinion about it.

I wanted to continue fermentation, but the leaves changed color a lot,

How long have you fermented? There are leaves, for example, pears, which immediately change color ... Therefore, it is also important to be guided by the smell ...

Tomorrow I will try tea, then I will definitely determine.

We wait!

No, they cut themselves easily. Ikeevsky scissors. cut well!

I will definitely try with scissors! True, I do not have Ikeevsky, but also good ones - from a set of knives ...
Thank you, Oksana, for streamlining the process. It will come in handy for many!

I made tea with cherry plums. True, cherry plum is not yellow, but pink-lilac, in appearance and taste it looks more like a plum, it is also called hybrid cherry plum, Russian plum 🔗 ... So, unlike the plum tea, which I liked so much, I didn't really like this one. It smells more like apricot, but I still haven't understood the taste, the color is closer to green tea and, again, like in apricot, there is no transparency, it is unclear, though more transparent than apricot. In general, I am not happy, I will not repeat. Better to pinch an apple or pear.

[leaf withering process]

Girls, I want to draw your attention to leaf withering process... Some girls write that they have crumble in a meat grinder leaves such as fireweed, cherry, strawberry ... They should not crumble! Leaves crumble if not withered enough. In the topic "Rustic Tea" I cited a quote from a book about the production of the usual Chinese and Indian tea about the drying process. I am transferring it to this topic:

The leaf can be wilted normally, underwired or overwrought. A relatively heavily withered leaf curls better and produces more good teas by the nature of the leaf than an unfinished leaf. Experiments in India have shown that the best tea is obtained when the ratio of dry matter to water is 1: 2, that is, the remaining moisture in the leaf should be 60-62%... A leaf is considered to be well wither when all flushes in a batch have wither more or less evenly. However, it should be borne in mind that perfect withering does not exist, since parts of the flush contain different amounts of moisture and have different evaporation rates due to the unequal density of the outer covers. In production the end of withering is determined not only by the water content in the withered leaf, but also subjective way, the essence of which boils down to the fact that the stem of a withered flush should not break under mechanical stress, and when a handful of withered leaves are strongly squeezed into a lump, it should not open[/ b].

I was convinced of this once again. For two days in a row I have been making granulated willow tea. I dried both batches for 10 hours. But the first batch withers in the house, where the air is humid enough. And today's party was withering on the terrace on the south side of the house. Today it was hot, dry, so the leaves on the terrace wilted very well.
When I started to twist the leaves in a meat grinder yesterday, I saw that they partially crumble. I realized that they hadn't wilted enough. But I had no time to bring them to the desired condition, so I left everything as it is.As a result, there is a lot of dust in dried tea.
Today's batch came out with very strong granules. The leaves did not crumble when twisted. I am sure that the dried tea will turn out better than yesterday's tea, both in appearance and in taste and aroma.
Conclusion: take your time when wilting leaves. Stir them constantly so that they wilted evenly. This will definitely affect the result.

[Eva3]

I made tea with cherry plums. In general, I am not happy, I will not repeat.

Eva3, and looking cute! Thank you for writing, maybe someone will change their mind about making cherry plum. In general, the taste and color ...

So, unlike plum tea, which I liked so much ...

Why is my plum not tasty? I made 2 parties of it. Differently. And both times did not impress. I removed it to the mezzanine. Maybe more infusion ...

Why is my plum not tasty?

It seems to me that this is a matter of taste! Of course, I tried quite a bit of tea, but I like the collection more than one tea.)

Yes, you need to try anyway, if cherry plum grows, even a small batch. In the photo he is somehow prettier. In general, probably a lot depends on the type of plant, and on the climate, and a lot on what. With quince, it turned out the other way around, the first time I dried it a little, one might say it only managed to dry out, since I wash all the leaves. The meat grinder (I have Zelmer) was tight, I was very hot, the granules were normal. On Friday, my brother brought a decent package of quince leaves (my young shoot from his), dried until Saturday afternoon, although on Friday at about 12 at night I already wrapped them so that they would not dry out, it is very hot here now. There were a lot of leaves, well, I suffered myself and tortured the meat grinder. In the third part of the leaves, she pulled out the middle vein, in order to somehow make her life easier. The granules turned out to be some kind of small and a lot of dust, well, I hope this will not affect the taste of the tea.