Country tea (fermented) - seven in one

[IvaNova]

IvaNova, Thanks for answering . It's like that!
Light, make tea in any proportions, with any leaves (which you like). I will add that it is difficult to twist the leaves in a manual meat grinder. And the electrical one at Mistletoe broke down - there were plastic bushings. So they could not stand it. It is better if all the insides are metal.

I will answer the old post, maybe someone will come in handy. The bushings were made plastic not to reduce the cost of meat grinders, but to protect it.
If the meat grinder does not cope with it, just this plastic sleeve will break. And with a metal sleeve, the meat grinder will continue to work until the engine breaks down the product without restoring its working capacity (or it is cheaper to buy a new one than to repair it).
And so I changed the sleeve - and everything works ...

[Elena]

Elena, thank you very much for a very helpful and constructive answer. Everything is clear with these bushings. Only now my meat grinder was sold without reserves. And those that you can buy in the store do not fit it. This should be taken into account by those who will buy a meat grinder for themselves. At the same time, look at the bushings in the store to fit.
Actually, mine worked for three years on tea with metal bushings. So far so good (mmm) ...
Lena, do you make tea yourself?

[lappl1]

lappl1, I really like to drink tea) I order every different one (I don’t recognize the type of tea land, naphali flavors and are given out as tea). I couldn't even imagine what you could do yourself. I read with pleasure how they do it. I just wanted tea with cherries, but I can't find ... And here such goodness is almost in every yard. It's a pity only to wait a long time)

[Elena]

Elena, if you love, you have to do it. And you go to our neighboring tea topics. we communicate very lively there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0 ... Now, in the absence of tea leaves, we are writing about everything. The company is friendly, warm ... And time will pass imperceptibly before the leaves. 3 months left ...
but in general I recommend not only making cherries. It is, of course, delicious. One of my favorites. But "Village" in a meat grinder made of 5-10 leaves is a masterpiece! in any combination and proportions, it turns out great! So, you must definitely do it.

On assignment party Our Master, who updated the tea questionnaire, had to revise all the tea in the house. There were a couple of varieties pushed further away, initially rejected as with a delicious taste. I somehow even complained about them))
Now I came to say the word for country tea.
My country one: apple, strawberry, grape leaves, raspberries and something else, probably there are cherries. Most likely, there should be a little fireweed. I didn’t like the tea at once, gave it away with dolma (because of the fermented grape leaves), the piece of information was lost and the tea as "not very tasty" was removed and forgotten.
Found it. Brewed. The smell of all plants is mixed, tea has an amazing aroma. There is no "Dolma" at all, there is no smell of specific herbs at all.
Delicious tea !! I walk like a junkie and sniff freshly brewed tea. Just about such situations they say that "you can eat the smell with a spoon."
Well, very tasty!

The only thing is that it is leafy, so the color of the tea is very light, while the tea is quite strong.
I made sausages from whatever it was possible, from which distyas it was impossible to make - I simply cut the leaves, then mixed everything in a bucket and "hammered" with my hands.

And every time with a kind word I remember the person who opened for me the wonderful world of tea making. Lyudmila, thank you very much! strength and health!

[Mary Poppins]

On the instructions of the party of Our Master, who updated the tea questionnaire, it was necessary to audit all the tea in the house.

Mary Poppins, well done! No sooner said than done !
Thank you for such a delightful report. The main thing is that "Village" has delighted you! This is just confirmation of what we found out last season - any tea mix is ​​great. Now, in the new season, try making granulated tea! You will see that he will please you even more!

Mary Poppins, come on "you"? ... We have been communicating for a long time, so it's time already ...

Agree))
Only now I did not do the sheet from a good life - the meat grinder was already on its last legs. I was already afraid to pass a large number of hard leaves through it.

But in fact, I am really at a loss how the tea that I tried 3 months ago, was absolutely a "bath broom" with the addition of canned grape leaves, turned into a fragrant tea.

I read about this feature of tea, but I thought that my case is an exception. Well, the tea was very tasteless, and I kept the tea non-porous - in a plastic bag, now I will transfer it urgently.

Another similar "broom", with a different composition, is next in line. I'll try-unsubscribe

[Mary Poppins]

But in fact, I am really at a loss how the tea that I tried 3 months ago, was absolutely a "bath broom" with the addition of canned grape leaves, turned into a fragrant tea.

Mary PoppinsI'm so glad you understood that. Indeed, fermentation does not end at the tea packaging stage. And it is recommended to hold it until winter. Here, everything went as it should be. We will wait for impressions of another line-up.

I would like to add - tea for fermentation is complex: raspberries are not going to ferment yet, strawberry-apple trees are on their way, but the grape leaf is fermented first and right after the freezer it is almost ready (I have all the leaves after the freezer)
I had a long fermentation in this tea because of raspberries, so dolma (canned grape leaves) gave the tea.
If the grape leaf is not frozen, then fermentation will generally be sad - so due to the juice of the grape leaf and the rest of the leaves will start working.

[Mary Poppins]

Mary Poppinswhat an analysis! As in a science laboratory! Now I also thought that it is - the grape leaves are tender, and the raspberries are rough. How to combine them without harming the result? In the end, everything went well for you!
And if all the leaves, except grapes, are sent to ferment, and the grapes are added at the end of fermentation? Will the already excellent result improve? You know, we haven't done this yet. I even quickly came up with the term - complex fermentation ... Or stepwise fermentation ... What do you think?

Lyuda, I don’t know .. the analysis itself turned out - I check constantly fermentation - the grapes already give off the smell, it is wet, and the raspberries and apple trees are still dry - in the leaf it is very noticeable. I was still afraid that the grapes would turn sour and sour - in general, this is how it happened initially. Freshly dry fermented, it turned into a light fruity sourness. But it’s not a fact that it will always be like this - country tea is so fickle - as if it lives its own life)) At least so for me for now.

If you make granular, then you can do everything together, but I have a leaf)) And I did it from the leaves at the end of August - the leaves are already dry and rough. Without the juice of the grape leaves, it will be very difficult to start the fermentation - if you only moisten it with water (I did this separately - it itself did not ferment at all).

[Mary Poppins]

Mary Poppins, it is precisely because of the different fermentation times that granulated rustic tea is better obtained. The structure of the leaves is destroyed in the same way, it becomes uniform in all plants, so the time for all will be the same. It's chemistry. Cherries, for example, are fermented alone less than the rustic ones, of which they are included.

[paramed1]

paramed1, I'm afraid for my grinder If only in the new season start doing rustic early, while the leaves are not yet coarse.
And how in the villages before without a meat grinder - after all, they made sheets? Or kneaded with a rolling pin very hard?

[Mary Poppins]

Mary Poppins, somehow they did ... But we also want to keep our hands.
I don’t know, probably, I came across such meat grinders, there are two and a third of them in the Boshik-combine. Spun at all, on the combine, however, once, I have it at home. There were no problems. And the leaves were autumnal ... Maybe because I stuff it a little? Well, and if it gets hot, I take a break. And the grinders are not new. The tea has turned up decently.

I changed two bushings in my meat grinder on an apple and blackberry. I took from my brother Kenwood - much stronger, but still I'm afraid to break. I do not plan to buy a new powerful one yet.
I now - either sheet or stock up on bushings))

[Mary Poppins]

Mary Poppins, stunned ... The bushings are flimsy ... Someone chopped the combine with knives. I wonder how tea prepared in this way behaves now?
My grinders are not even powerful at all, one 800, the second 600 ... Or maybe this is the case?

[paramed1]

paramed1, this is a domestic meat grinder, Gamma. In it, plastic bushings specially act as a fuse so that metal parts do not burst from overload. Therefore, under excessive load, the bushing teeth will wear off. Kenwood in this case is automatically turned off.
In general, the meat grinder is designed for meat, vegetables, coffee, with this it fully copes)) With fireweed distas it is well compared. But the tough leaves of strawberry, apple and black chokeberry are not very good. Maybe you need to throw in a little bit, but then good and dense sausages will not work.
But thanks for the dialogue) I'll try again in the summer. Bushings are inexpensive, you need to purchase in advance)

[Mary Poppins]

Mary Poppins, I mostly have loose leaf tea, only in October my son scrolled the leaves through a meat grinder. I was probably the first to make tea from grapes, but I have tea from a mixture of seven. nine, eleven varieties. The leaves are completely different in shape, size, leaf stiffness. I wrote that it is very convenient to ferment with grapes, it is easy to roll other leaves. But the aroma was fragrant from the very beginning, and now it is simply impossible to convey what kind of teas it turned out, just delicious. If I want the tea to be darker, then I add cherries, or mulberries, or granulated to it.
Lyudochka, every time I drink tea, I remember you with a kind word.

[Allochka]

Allochka, I'm so glad to see you ! And I am very glad about your feedback on tea too. Drink tea for health with your loved ones.

[francevna]

francevna, share how you curl? my sausages didn’t turn out at all, so I just cut the leaves across and then mixed them in a bucket and "leavened". The rolls are just starting to spin, they spin right there.
Here is the kind of tea I ended up with leafy - there are no rolls at all))
Now I started to do it like that - I add granular to my rustic (very hot) - the fortress appeared, but that delicate aroma became rougher or something .. Probably, it is necessary to experimentally determine how much to add.

[lappl1]

Lyudmila, lappl1Thank you so much for these amazing recipes. Last summer I made teas for the first time using these recipes - raspberries, cherries, apples, black currants, and, of course, Ivan tea. This is something amazing. And in the new form it will be even better. And there is also a new type of gift for the holidays - a jar of tea. 🔗
True, these are unfinished jars. But I really wanted to show

[-Elena-]

-Elena-Thank you for stopping by and sharing such interesting information with gifts. very beautiful you did everything! I can imagine when you finish these jars what a masterpiece will be!
Stay with us, come to the Tea Gazebo. Let's communicate widely not only on tea, but also on other topics. We are good!

Well, the tea harvesting season has begun in the south! I had an idea, especially for the southerners.But what if you add a little walnut leaves to rustic tea? He should give astringency and color and a little bitterness to anyone who loves. It's a pity I can't try - two walnut trees that I am familiar with in Moscow grow right next to the Moscow Ring Road ...

About the walnut, in the sense of its leaves, I only know that they are categorically not recommended to be used as mulch. And for tea, maybe it will go ...

Lud, you and I are absolutely not threatened with mulch from walnut leaves! Oh, as I remember the protective forest belts of entih trees ...

you and me are absolutely not threatened with mulch from walnut leaves!

... That's right...

I sort of read about walnut leaves in the Tea theme. I don’t remember exactly, but someone didn’t like it about these leaves. Well, it won't stop us. Today I picked dandelions, I will dry them for further use in tea blends.

I don’t remember exactly, but someone didn’t like it about these leaves.

Try it, Zakhar! It will be interesting for all of us. By the way, hazelnut and walnut are two big differences. But I didn't like the hazelnut. Simply none - neither bad nor good. Slightly bitter ..
And dandelions are a thing! You also need to dry it. And also - boil honey.

Can't remember if they made tea from chestnut leaves? Now it blooms so beautifully with us.

[Alla]

Alla, like no one did. And you arrange a batch test for him - if he likes it, then try to do it.

I keep forgetting to share my impressions of fermented mint. I honestly don't remember how long I fermented, most likely, as advised, 2 hours. So, I didn't like the taste at all, it didn't turn out mint at all ... I can't even compare it with anything.

Ksenia, it's better not to ferment it at all. In the recipe, I put mint in a separate group - we twist it and dry it in a dryer. No fermentation. And where did 2 hours come from, I don't know.
If not fermented, it turns out much better - soft in taste. And I didn't like the fermented one.

Luda, well, my memory was completely knocked off, fermented or not. Maybe I dried it right away, I will not mislead. And the label has already peeled off from the box.

Ksyusha, I'm actually not a fan of mint, in principle, even fresh. Although it's not bad to add a little to mixes. Maybe this is not your tea either?

I also add all kinds of herbal mixtures. I just decided for myself that I would intensively consume fresh, and if anything remains, I will dry it. This year I have very little of it left. I do not understand why, it may have frozen out. I also added it to black tea, so there is no joy at all, especially after the cherries. And the cherry is over. : girl_cray By the way, in the forest I have already seen such pretty strawberries, but it's a pity to pick them.)

Let the strawberry gain strength! In autumn it is better - more aromatic and richer. And I no longer have the cherry - I gave it to my son almost immediately. More needs to be done this year.

Here I, too, will intensively process the neighbor's cherry.

And it is right! Neighborhood - it tastes better. By the way, for the first time this year the wild cherry blossomed for me. But she's still so tiny. So, I will not touch her. I'll go to the neighbors too.

For me, too, a felt bloom bloomed for the first time .. and also so small .. one remained, the second froze. (And now I still walked through the village and found a wild one behind the fence .. near the road, however, but nothing, I'll wash it.

Sorry for the felt cherry. She's delicious. And from the wild, tea is the most delicious. So, mine and do it. But the leaves are still small. It's too early to make tea.

No, I'm not yet ripe for tea .. I washed and cleaned the house, planted a vegetable garden ... And the child said: we need to rest at the dacha. (heard in advertising)

What a smart kid! And rightly so, ripen and rest!

yeah .. give you a rest.

yeah .. give you a rest.

Luda, I said about mint about 2 hours ... But because last year I did not ferment, I immediately dried it and I did not like it. And Lina wrote that it should be fermented for 2 hours and then everything will be tasty and aromatic.This is where the legs grow from. This year I will also try to ferment a little before drying.
When I walk around the site, my husband laughs out loud. I now look at all plants from one point of view: WHERE IS THE LEAVES? And I voice this look ... And I look behind the fence to the neighbors - there are already wild strawberries sprouting!
So, wait, I reread what Oksana wrote. Not, if last year, then it's not me. I just yesterday. So mint is not very good for me either. I think maybe try the syrup? But, again, heat treatment means the aroma will change. Oh, where to put it? Earlier, at least my mother constantly plucked.

Oh, where to put it?

Into green cocktails. Now I'll show you one, it turned out very tasty.

Oksana, we'll pinch the fresh one somehow. But the surplus ... And the syrup with sugar, it means that the husband will not. I will feed my grandchildren again.

[Veronica]

I think maybe try the syrup?

Veronica, but I really liked the syrup. My neighbor, a summer resident, did it according to the principle of mint "honey". By the way, I took the recipe on our website. I didn't do it myself, but I'll try it this year. I have a lot of mint - I don't have time to weed out on potatoes.

[Ludmila]

Ludmila, I read about chestnut leaves on the Internet and the desire to do it has disappeared, and you can't get to the flowers, very tall trees. So I can do without it. But the goof pleases not only me, but all those close to me, gives a wonderful aroma.

[Alla]

Alla, also read about the chestnut. They write very well about him. What didn't you like? There are many tannins there. The tea should come out. And the leaves are large in size - easy to pick. We do not grow, otherwise I would try.
But we don't have a sucker either. I would also try.