Country tea (fermented) - seven in one

[IvaNova]

IvaNova, isn't the volume too small? In what size pot do you ferment? It is necessary that the layer is at least 5 cm. This usually happens to me. And the last few batches are 10 cm layer. I like the result with this layer height better.

in a wide teacup
a small bowl on top, and a bottle of water in it as oppression

I approached sea buckthorn (grows from neighbors). As soon as I didn't try to wrinkle it, I couldn't smell it. And the leaves are so small that I did not dare to take her for tea. Apparently, such a feature of sea buckthorn is to be dry. I did the same with blueberries - I could not crumple them properly and achieve juice release.

I'll see what happens
most interesting

Will not burn out in 16 hours. I have been fermenting for more than 24 hours now. True, the leaves are not dry. These ferment well.

already set to dry
will be weak fermentation
there is a "drunk cherry" smell, but not strong

[IvaNova]

in a wide teacup

Fine then!
IvaNova, also interesting about sea buckthorn! And I have no doubt in cherry - it is impossible to spoil it! I understand, did you freeze the leaves before fermentation? And do you make loose leaf tea? If leafy, then it is usually less fermentable than granular. Therefore, not a strong cherry smell. But all the same, the tea should turn out good.
And next time you try to add these couple of handfuls of cherries to something else. And the volume will turn out more, and the cherry will give a gorgeous aroma and taste to the main tea ...

Sorry for the stupid question .. And if you make tea from different leaves separately. And to mix it already during tea drinking? Will it taste the same as cooking a set of these leaves together? Or can it be mixed already dry and let it insist, be friends with another?

[Yaso4ka]

Yaso4ka, I've done it before. Delicious too. But the option, when the leaves of different plants are mixed before fermentation, I liked more.

[Yaso4ka]

Yaso4ka, more work is obtained. I really wanted to try each tea separately, but the tea turned out to be none. And when mixed, it turns out very tasty, so it's better to do everything at once. Now there is tea in four bags, I will pour everything out and mix again, and put it in storage.

Lyudmila, girls, Ineta was almost gone for 3 days, although she was almost sitting on the top. Today the wind is fair, there is something. I hasten to inform you that I made an apple + pear + blackberry + currant. The first two were dried, the second two were frozen. Twisted everything together. This is something, aroma, taste, color !!! The granules are strong, exposure 12 hours, tomorrow I will shoot. Today I cut down the apple tree (it interferes with the construction of a new chicken coop), I gathered another wagon of leaves. I will do the same, but + plum. Photos are behind me.

[lappl1]

lappl1, francevna, Thank you! Already made separate cherries and pears ... I have to mix them now ..? There are currants and barberry in the freezer ... just twist the currants with your hands?

[Yaso4ka]

I have to mix them now ..?

Yaso4ka, but this is how you want. You can leave it separately, or you can mix. I would leave it as it is. And the new teas would be joint.

just twist the currants with your hands?

If it's like mono tea, then yes! It will crumble in a meat grinder. Moreover, you have already put it in the freezer. And try wilting the next tea with other leaves (an apple, for example). She paired well in a meat grinder.

[Linadoc]

Linadoc, I think, where did you go! And you again catch waves on the pine ...

I hasten to inform you that I made an apple + pear + blackberry + currant. The first two were dried, the second two were frozen. Twisted everything together.

Linadoc, why didn't you dry everything? Fundamentally? Or did it happen? The blackberry is elegantly withered. And the currant, along with other leaves, becomes obedient and does not pour ...

This is something, aroma, taste, color !!!

Oh yeah ! "Country tea" - awesome in any combination! And why did I not guess about it before?

Today I changed the cooking method a little, I will look at the result after drying.
After washing, drying the leaves, wrap them in a cloth and keep them until sleep, then in a bag and in the freezer. In a day. two. I take out the bags, wrap them in cloth and are in this state all day. I checked it once, opened the bag, and there was a fruity aroma, the color completely changed. I didn't twist and put under oppression. cut everything and dry. That is, fermentation occurs during sweating.

[Alla]

Alla, yes, this is one way of fermentation. The structure of the leaves in the freezer collapsed and the fermentation process started. I showed this method in one of the topics. So fireweed is also fermented:

[on the first page]

Dear tea makers and tea lovers!
To make it easier to navigate through the numerous pages, on the first page recipe in Notes I posted active links on the main questions of the topic.

Lyudmila, good afternoon. This is Julia. I came home and brought pear leaves with me, now I will brew, the smell is awesome. I read these recipes yesterday, urgently call my mother so that she doesn't process strawberries.

Lyuda, girls! Report on a mixture of pear + apple + blackberry + currant. The first three in equal shares, currants in half of the share. The taste is very impressive, aromatic, fruity, sweet, alluring. The color is:

And then I made another one and fell head over heels in love with it: apple tree 1/3 + pear 1/5 + blackberry 1/5 + currant 1/6 + plum 1/5. More or less like this. And here he is in the tea leaves:

Taste, aroma, sweetness, stunned!

[Linadoc]

Linadoc, the color is very beautiful, I can imagine how delicious it is.

Lyudmila, good afternoon. This is Julia.

Julia, hello! I am glad that you and I can communicate here too.

I brought pear leaves with me, now I'm going to brew, the smell is awesome. I read these recipes yesterday, urgently call my mother so that she doesn't process strawberries.

Yes, pear tea is great! How did you make a pear? Rolls or through a meat grinder? Don't worry, if he does, you'll take it from us. I will process it closer to autumn.

[Linadoc]

Report on a mixture of pear + apple + blackberry + currant. And then I made another one and fell head over heels in love with it: apple tree 1/3 + pear 1/5 + blackberry 1/5 + currant 1/6 + plum 1/5. More or less like this. And this is how it is in the tea leaves: "Country tea" (fermented) - six in one Taste, aroma, sweetness, stunned!

Linadoc, beauty, like all your teas! Thanks for the photo and impressions! How do you make your teas - in a meat grinder or by hand?
I did yesterday almost the same as your first one. Only instead of currants, raspberries. Plus fireweed. I walk around the bag and envy myself. The taste is gorgeous, the color is very dark - the bottom of the cup is not visible! The granules are very strong and large! I wonder why your tea is lighter?
Here's my tea:
This is in a meat grinder:



And this is ready-made, dried + brewed:

Luda, it's about fireweed. It certainly gives that color. I do everything in a meat grinder, I just don't have enough time for everything. But the granules are strong, they do not crumble, although I wilted the apple tree and the pear, and froze the rest (all about 10 hours - in the morning I collected it, folded it either in a cloth or in the freezer, went to feed-oven-harvest-water-build-mow-saw, took it out, scrolled it all together and overnight for fermentation for 8-12 hours, then dry in a gas oven for 2-2.5 hours, then ventilate in a bag for a day or two).

[Linadoc]

in the morning I collected it, folded it either into a cloth or into a freezer, went to feed-oven-harvest-water-build-mow-saw,

Linadoc, as always, I'm in awe, especially from the last three points.

How did you make a pear?

I did it through a meat grinder, there are such hard and dry leaves that it is difficult to twist them.
Interestingly, when they were fermented, the smell was amazing, but when they dried, the smell almost disappeared, only a slightly prune aroma remained. Although I liked the brewed form, there is little aroma.
Mom promised to leave the strawberries for me, I'll be back on August 7-8

To make it easier to navigate the numerous pages, on the first page of the recipe in the Notes, I posted active links to the main questions of the topic.

Great idea! (for the first time, otherwise the people got a taste).
It is a pity that there is no separate section on tea preparation. And that would be convenient.
well, or create a topic with a list at the beginning.

when the smell was dry almost disappeared, only a slightly prune aroma remained. Although I liked the brewed form, there is little aroma.

Julia, dried tea smells very weak. And the tea should be aged for at least a month in dry fermentation. Then the flavor should be added.

there are such hard and dry leaves that it is difficult to twist them

In this turn, due to the dry summer, all the leaves are very dry. We must try to freeze the pear, and then scroll it in a meat grinder. In general, come, we'll try ...

[Elena]

Great idea! (for the first time, otherwise the people got a taste).

Elena, it was Mistletoe that advised me. Thanks to her! Indeed, this is very convenient. Especially for beginners.

It is a pity that there is no separate section on tea preparation. And that would be convenient. well, or create a topic with a list at the beginning.

There are not enough tea recipes for a separate topic, probably. But about a separate topic with a list at the beginning, it might be worth thinking about. Mistletoe should be consulted. On the other hand, who will "go" into this topic? This is not very clear to me yet.

[lappl1]

lappl1,
I think many summer residents and owners of dryers.
The topic is needed. Maybe name her materiel for fermented teas? By analogy with the materiel with ham.)))
There the basic principles of processing raw materials + links to recipes.

[about grape tea]

Girls in the topic "fermented tea from fruit tree leaves" unsubscribed about grape tea, great mono tea.

[Elena]

The topic is needed. Maybe name her materiel for fermented teas? By analogy with the materiel with ham.)))

Elena, the materiel about the ham looked. I have a question for you, Elena - is it just for me to transfer the whole theory and links to a separate topic? And where to place this topic? Also, in the "Home Cellar"?

[Alla]

unsubscribed about grape tea

Alla, read it! I'm delighted!

[Ludmila]

Ludmila, thanks: rose: The leaves were 1kg900gr. The first time I did such a volume, everything was done easily and quickly, like clockwork. Everything would be so processed

What a "convenient" tea! This is your reward for the absence of Ivan-tea!

[lappl1]

lappl1,
Yes, probably. Theory plus in the recipe now has such a small icon on the top right, you click on it - a link code with a photo appears. Copy this code to the theme, and that's it. Anyone will find a recipe from a common theme, nothing will be lost.
Maybe write to the moderator first? With a question on the competent design of the topic.

[Elena]

Elena, thank you very much for your help and clarification! Perhaps I will.

Girls, yesterday I made Ivan-tea with monarda. There were 800 grams of fireweed, and 50 grams of monarda. Here, the whole monard in a cup:



Such a good tea turned out! The monard itself is very sharp. But here she gave such a pleasant shade to the smell and taste that Ivan tea sparkled with new colors. Whoever grows a monard, I recommend it. Or you can look for such a beauty from your neighbors:



I read about her in the internet. It is a relative of bergamot. And here's what they write about her as an addition to tea:

If you throw a monarda leaf into ordinary black (or green) tea, the tea will become very similar to the exquisite Earl Gray.

Indeed, an exquisite tea turned out. I'm going to put all the remnants of the monarda into tea, while there is still some kind of fireweed.Twisted after withering in a meat grinder. Fermented overnight - 10 hours worked.
It seems to me that it can be done with any leaves. The main thing is to take a little, otherwise it will overwhelm the taste of other leaves. In my tea, fireweed is well felt, but the monarda has enriched it.

only today they talked about her in the garden
mom has a monarda with red and lilac flowers
I suppose that both are edible?

[IvaNova]

I suppose that both are edible?

IvaNova, it is different. Nowhere is it indicated that some varieties are harmful.

There are much more types of monards, among which there are monards: fragrant (M. clinopodia), medium (M. media), Russell (M. russeliana), soft (M. mollis), Bradbury (M. bradburiana), point (M. punctata ), red (M. rubra), comb (M. restinata), scattered (M. dispersa) and others.

Under the name of the hybrid monard (Monarda x hybridahort.) Perennial varieties and forms of obscure hybrid origin are combined with the participation of double and tubular (fistulous) monards, up to 100 cm in height. Flowers of various colors, varieties of which are created in the USA, Great Britain, Germany.
• Varieties with red flowers: 'Cambridge Scarlet', 'Adam', 'Machogene', 'Kardinal', 'Prairie Glow', 'Sanset', 'Balance', 'Squaw', 'Petite Delight' - dwarf form, height 20 -30 cm.
• Cultivars with pink flowers: 'Fishes', 'Croftway Pink', 'Rouse Quin', 'Cratly Pink'.
• Varieties with purple flowers: 'Sinta-Sinta', 'Fishes' and 'Pawnee' (pale purple); 'Blaustrumpf' and 'Blue Stocking' (purple-purple).
• Varieties with burgundy flowers: 'Burgundy Moldova', 'Praerienachl'.
• Varieties with white flowers: 'Snow White', 'Schneewittchen', 'Snow Maiden'.
• Varieties with purple flowers: 'Capricorn' - 90 cm, reddish-purple. In the tall (up to 180 cm) variety 'Pawnee', a large 'swirl' of light purple flowers is located around the green center of the inflorescence; the color of the middle emphasizes the showiness of the inflorescence as a whole. The 'Squaw' variety is recognized as a particularly winter hardy variety.
• Cultivars with lavender flowers: 'Elsieys Lavender'. 'Lambada' is grown more often as an annual.

Monarda is an amazing, interesting plant that combines both vegetable, ornamental and medicinal products. The people call it American lemon balm or bee bergamot. The plant also has names - scent balm, lemon mint.

The homeland of this fragrant plant is South America, as well as the east of North America. Although as a garden, spicy plant, it can be found in the countries of Central Europe. They like to add monarda leaves to tea.

Usually four types of plants are grown: Monarda double, hybrid, lemon, fist. Leaves and stems of each species have lemon, with hints of mint, tart aroma and taste. This is why it is so often added when brewing tea. But what else is the monarda valued, what are the useful properties and contraindications of the plant? Let's figure it out together:

Beneficial features

As we already mentioned, this fragrant plant is better known as a spice, which is added to various dishes, salads. It is very common to put a few leaves in a teapot when brewing tea for flavor. But you also need to know that drinking a cup of such aromatic tea, you get a portion of health every time. After all, the monard contains many useful substances, vitamins, minerals, acids. And the most valuable thing in it is essential oil, which is valued both in medicine and in perfumery.

Due to its composition, this herb has the ability to improve digestion and is used as an effective prophylactic against influenza and acute respiratory infections. Leaves and stems of the plant have high bactericidal properties. The oil destroys harmful microorganisms, viruses, fungi, as well as mycoplasma.
It acts on the body as an antiviral, anti-inflammatory, immunomodulating agent.

In addition, the herb, and especially the essential oil from it, has an anti-sclerotic, antispasmodic, anti-stress effect. It is used in the treatment of bronchial asthma, chronic bronchitis, radiation sickness. Externally used for the treatment of burns, eczema, rubbed into the hair roots from loss.

The leaves of the plant contain an effective substance with a strong disinfecting effect - thymol. Therefore, the fresh juice of the plant is used in the treatment of long non-healing wounds.

How to prepare the infusion?

To prepare the infusion, put 2 tsp in a cup.dry or fresh leaves, add 200 ml of boiling water. Cover with a warm towel, leave for 20 minutes. Then strain, drink 3-4 times a day for a quarter of a glass.

Leaves are chewed for diseases of the oral cavity - stomatitis, inflammatory diseases of the gums, and also as a remedy for toothache. In general, thymol has bactericidal activity and therefore has long been used in surgery and dentistry. Moreover, the variety of monarda fistus contains more tinol than other varieties of this plant.

It is impossible not to dwell on such a quality of this plant as the influence of the amount of oxygen in the cells. Monarda has the ability to reduce elevated oxygen levels, normalizing it. This eliminates the danger of toxic tissue damage in the event of an excess. When the amount of oxygen returns to normal, the energy potential of the cell tissue and the viability of cells increase.

With regular consumption of this spicy herb, lipid metabolism improves, cholesterol levels decrease, and triglyceride levels, on the contrary, increase. In this regard, it is useful to add monarda to vegetable dishes, prepare tea and infusion for people with atherosclerosis. In this case, there is a gradual cleansing of the aorta, blood vessels from atherosclerotic plaques. In addition, the plant has an inhibitory effect on those enzymes that oxidize lipids.

Few people know, but Monarda, or rather its essential oil, can be used in the treatment of burns of I and II degrees. Moreover, its action is quite effective. This is justified, first of all, by the radioprotective, restorative properties of the plant.

Also, the anthelmintic properties of this spice make it possible to use it to destroy worms in the body. Traditional healers recommend Monarda to improve the functioning of the liver, gallbladder, to activate digestion. It is advised to drink an infusion of it in the treatment of genitourinary, genital infectious diseases.

Monarda essential oil

This substance is highly valued in both folk and traditional medicine. The oil possesses bactericidal, highly effective antiseptic properties, has a wide spectrum of action against a wide variety of harmful organisms. Monarda oil has long been used as a blood preservative and has the ability to heal damaged or transplanted foreign tissues.

Essential oil is used in the treatment of bronchitis, accompanied by a strong cough, is used in bronchial asthma. It is used externally in the treatment of skin inflammation and damage, radiation sickness.

Contraindications

The plant, its essential oil, tea, infusion from monarda are not recommended for use during pregnancy, as well as with individual plant intolerance. Although this herb is not a drug, it is best not to overuse it. If in doubt, check with your healthcare professional.

I can imagine what a painstaking work it is, but in my opinion it's worth it! I will definitely try to make it, my mother loves herbal teas very much. Thank you!

[Irina]

Irina, in fact, everything is not so complicated. Especially if you have email. meat grinder. Then the process takes very little time. Try it You will see how simple it is. And, of course, due to fermentation, it will no longer be herbal tea. The result is a very rich color, aroma and taste.

Made: apple + cherry + raspberry + black currant + a little fireweed + pear + a little hardy. They lay in the freezer for a very long time, I could not choose the time. There is no time to cut either, so I turned it into a meat grinder. The result is large granules. Fermented for about 10 hours. Dries up now in the kitchen, because it is damp on the loggia. The smell is not very strong, but pleasant. I tried to brew it right after the oven. Not particularly impressed, to be honest, I expected more. But I perfectly understand that he still needs to "mature".
Lyudochka, thank you for encouraging me to do such a necessary and useful thing.

But I perfectly understand that he still needs to "mature".

my Internet acquaintance, who makes tea from fireweed, claims that it makes sense to try tea no earlier than after a month of aging in an airtight container
I try in a week and a half
I do not vouch for tightness, I keep it in plastic containers

[Tashenka]

Made: apple + cherry + raspberry + black currant + a little fireweed + pear + a little hardy. Not particularly impressed, to be honest, I expected more. But I perfectly understand that he still needs to "mature". Lyudochka, thank you for encouraging me to do such a necessary and useful thing.

Tashenka, to your health! Glad to be making tea! The composition of the tea is very good. I have this kind of tea smells very strong. The infusion is very strong and tart. My question is: did you wither the leaves in front of the freezer? For granulated tea, this is necessary even if the leaves were frozen. If not, then this may be the reason for poor fermentation and, as a result, not very expressive smell and taste. Well, and, of course, the tea must ripen. It was also possible to ferment less - 6 hours. For Derevensky this is enough.

[IvaNova]

my Internet acquaintance, who makes tea from fireweed, claims that it makes sense to try tea no earlier than after a month of aging in an airtight container

IvaNova, he is absolutely right!

I do not vouch for tightness, I keep it in plastic containers

Of course, plastic containers are not a sample of tightness, but tea is well stored and infused in them.

Luda, I didn't even remember that it had to be wilted ... I brought it from the garden, put it in the freezer and it lay there for a long time and stubbornly. And with fermentation ... With my gentlemen, you can't turn on the oven once again, they are eager to help. Therefore, as they were taken away, the fermentation ended. By the way, it is already getting tastier.

You can't turn on the oven again with my gentlemen, they are eager to help.

Well done, they are growing as helpers!

By the way, it is already getting tastier.

I am very glad. And in a month it will be even better!

I also did "rustic". I now have it the most "running", almost all given away. Made from wild raspberry, fireweed, pear, chokeberry, hawthorn and rose hips. It turned out very good. When I was doing it, the meat grinder did not work, and therefore made it sheet through the freezer. So I came to the conclusion that leaf tea is very convenient for gifts, because it is bulky. And this is my "boast", my first gift-wrapped tea:

Just do not judge strictly, because I did it literally in five minutes (time was running out) from what was.

[Marinochka]

Marinochka, this is beauty! I love! Cool gift! I can imagine if you devote an hour or two to packaging! Then the masterpiece will turn out!
Did you print the label on a color printer?

I came to the conclusion that leaf tea is very convenient for gifts, since it is bulky

There is such a thing! What can you do if you need to make a lot of gifts, but not so much tea!

Thank you, Luda.

Did you print the label on a color printer?

Yes, the inkjet at home is colored. My husband needs it for work, and I need it for all sorts of "tinkers."

And I have only a laser in working order. Inkjet something doesn't work. I also make labels. I am writing about the benefits of willow tea or other scent. But it is not as beautiful as on color.

[Marina]

Marina, class !!! I have not fermented before the gifts. Started late this year.

Oh, thanks girls!

because I did it literally in five minutes

OCHUmet - here soon the factory will start working, and I will oversleep the opening!
Marina-Very nice gift turned out

Marina-Very nice gift turned out

Thank you.