Country tea (fermented) - seven in one

Didn't keep the page with the description about the leaves. Maybe I'll find it yet. there are contraindications. Now I read it in the reference book on medicinal plants, where everything valuable is in the chestnut fruits. If my son can get to the leaves, then I'll make tea for a sample.

[Alla]

Maybe I'll find it yet. there are contraindications. Now I read it in the reference book on medicinal plants, where everything of value is in the chestnut fruit.

Alla, and I came across a site where a lot is said about leaves. True. I wrote a request in a search engine - chestnut leaves. They wrote about them, which is very useful. And there is only one contraindication - thrombus formation.

And there is only one contraindication - thrombus formation.

This is a contraindication for me, and an alcohol extract from chestnut fruits has the opposite effect.

I see ... It seems to me that at our age this will be a contraindication for everyone.

Today I make tea from the leaves of pear, reborn Victoria, oregano and + a handful of raspberries, cherries, black mountain ash. Now it is being dried in the dryer, only the aroma of cherries has survived, maybe I can't smell it, but I like it, I'll try to brew it in a month. The granules are beautiful, black.

[natushka]

natushka, well done! The tea should come out. But in vain you put the oregano together with all the scents - it's useless. It smells due to essential oils, so it is better to do it like mint, pine - twist and immediately dry in a dryer at a low temperature, and then add to the finished tea. So there will be more sense from it.

[Ludmila]

so it's better to do it like mint,

Ludmila, Something I don't like oregano, I dried it before and it remained unused. And now she is like a weed all over my garden, she decided to try it in a mixture with other leaves (for the mass), since there is still little that can be taken for tea. I love lemon balm, I dry it simply and separately. What happened, I liked the aroma, cherry leaves are doing their job. I peel a pear, a wild raspberry, a strawberry too, but so far it does not have a scent, while I am looking for fireweed, I haven’t found it close, but it’s far to go, you need to know a place, and one is inconvenient.

[natushka]

I don't like oregano

natushka, I fell in love with oregano, which is collected after a winter in the mountains. At night in winter there are sub-zero temperatures, and during the day - plus. Naturally fermented and frozen, it tastes so delicious! The infusion is very dark. The aroma is awesome. It is impossible to dry it yourself. You can try freezing the oregano and then fermenting it for a couple of hours. Maybe that is acceptable and will come out.

You can try to freeze oregano, and then ferment it for a couple of hours

Gotta do

Yesterday I started my tea marathon! We went with my husband, collected leaves: wild pear, sweet cherry, apricot, mulberry, cherry - only 2 kg 800 gr. I decided not to wash them ... I mixed everything. Here, put it for withering:

I got up at night, stirred it up. After lunch, I want to twist it through a meat grinder and put it to ferment.

Is it okay if I dry the leaves of the apple tree separately (I want to go for the wild one the other day) and then add it to this mixture?

Is it okay if I dry the leaves of the apple tree separately (I want to go for the wild one the other day) and then add it to this mixture?

I believe that if you add a fermented apple tree to a bowl of fruit mixture, it will be good
Dry fermentation takes a long time, the mix will have time to "make friends"

Thanks for the answer!

Lyudmila, in your photo, in a metal box, there are such beautiful flower petals, of a bright, saturated color, open the secret - how did you manage to keep the color of the scent?

[Natusichka]

Yesterday I started my tea marathon!

Natusichka, Congratulations ! May this tea season be successful and rich!

Is it okay if I dry the leaves of the apple tree separately (I want to go for the wild one the other day) and then add it to this mixture?

Natusichka, answered in the topic of garden sauces. Do as you please.

[Lucilia]

Lyudmila, in your photo, in a metal box, there are such beautiful flower petals, of a bright, saturated color, open the secret - how did you manage to keep the color of the scent?

Lucilia, Luda, the whole secret is described and shown there - dry at low temperature in a dryer... then the color hardly changes. And storage in a dark place does not change color. But if you simply dry in the air, then the color will change already during drying.

Luda, the whole secret is described and shown there.

Luda, I probably didn’t read carefully, although it seems that I studied diligently ...

[Luda]

Luda, or maybe carefully! I'm constantly reigning. Just about 10 minutes ago I corrected this part again.
But it's better to ask again than to make mistakes. So, ask your health!

[Lyudochka!]

May this tea season be successful and rich!

Thank you, Lyudochka!

[Natusichka]

Natusichka, to your health!

So ask your health

People, I don't have a dryer, but if I scatter the petals in a dark, closed place, for example, in a drawer, will this effect be the same? what do you think?

Luda, is there a temperature-controlled oven? Put sushi on a minimum. But if there is nothing, then sushi is like that. The petals dry quickly.

Oh, you infected me with tea !!! The raspberry leaf has already dried, the currants are freezing! The beauty! Only there is a question ... I do not have a thermometer in the oven ... There is only an electric dryer with the highest temperature of 60 degrees ... I will lose a lot in the taste of tea if I do not give the prescribed 100 degrees at the beginning of drying the leaves, but only dry it on 60 ??

[uralochka]

uralochka, you will lose. And decently.
At the end of each tea recipe, I have provided active links to excerpts from the tea book. One of the chapters about Drying... It is advisable to familiarize yourself with all stages of tea production. So the process of making tea by you will become more conscious, and the result is better. Here a quote from the chapter on drying:

When drying tea very quickly using mainly high temperatures (above 100 ° C) good results cannot be obtained in the same way as with very slow drying and very low temperatures (below 75 ° C)... The use of high temperatures during drying significantly reduces the quality of tea, since its aroma is significantly reduced due to the loss of essential oils and the sublimation of caffeine. However, to obtain a "stable" product, it is necessary to dry at a temperature of at least 76.7 ° C, therefore Optimum should be considered temperatures during the first drying 90-95 C, with the second - 82-87 C.

So you yourself understand that 60 * is not good. Lushe already dry in small portions in a pan.
Here are 2 more tea recipes. All processes are described in great detail. This recipe is a little shorter because it was created last.
Ivan tea (fermentation of fireweed leaves)
Fermented tea made from leaves of garden and wild plants;

Luda, there is a temperature-controlled oven

The fact of the matter is, I don't have an oven with a thermometer, even at home, it so happened that when the equipment was installed, the thermometer did not work. I called the salon a couple of times, they promised to fix it ... but things are still there. Yes, and to be honest, I somehow reacted negligently to this ... As a result: there is an oven, no thermometer. I wonder if something like that is sold separately so that you can put it inside the oven and see the temperature?

[Lucilia]

I wonder if something like that is sold separately so that you can put it inside the oven and see the temperature?

Lucilia, Luda, sold as many oven thermometers as you want. In the Internet shops you can see. They look like this:

Without a thermometer, the tea-maker can never be ...

So I also ordered this one ... Now wait when it comes ... And my hands are itching to make tea! Probably the only way out is to tear the leaves and freeze until the thermometer arrives ...

[uralochka]

uralochka, in a pan until dry. We have many girls doing this.

So I also ordered this

Why can't you just buy it in stores?

We do not have for sale ... The district center, however ...

Why can't you just buy it in stores?

Luda, we don't have it in stores - the city is small. And you may find it.

Lyudochka, this is probably the answer to my unspoken question. Reading your posts, I wondered how you can dry tea for 1 hour or more, it will burn, but now I understand. At a temperature of 100%, it obviously does not burn, namely "reaches"

Luda, yes, first at 100 *, and then we lower it, nothing burns. I have written about the temperature in the recipe. If you don't lower the temperature or overexpose the tea in the oven, the taste will be bad. It is better to leave it a little underdried (just a little), and then dry it in a bag in the breeze, then the aroma of the tea will be cool.

And I dried my mix !!!! This is the one I wrote about the day before yesterday (it seems) and the photo exhibited leaves. From 2 kg 800 g of raw leaves I got 1 kg 40 g of tea !!!!! I broke down and brewed it! I understand that he still needs to be given time to "reach", but at least I did not get a negative result! I do not know how to brew it correctly, took a couple of pinches of tea and poured a glass of boiling water, insisted for 10 minutes, got tea a little stronger (in color) than green. It suits me perfectly. I will continue drying .... By the way, it is now ripening in a pillowcase on the balcony.
I'll post the photo tomorrow.

[Natusichka]

And I dried my mix !!!!

Natusichka, congratulations on your first tea! Now the process will go!

From 2 kg 800 g of raw leaves I got 1 kg 40 g of tea !!!!!

Natusichka, something a little too much! Typically, the yield of tea is 5: 1, that is, it should be 600 - 700 grams. Maybe a little dried? Well, now let it dry thoroughly in a pillowcase so that it doesn't get moldy later!

I don't know how to brew it correctly, took a couple of pinches of tea and poured a glass of boiling water,

Natasha, the recipe says how to brew. Take a look. But basically, try it. Then you will decide for yourself how much to add dry tea leaves.

[Luda!]

Luda! Thank you very much for your answers! It seemed to dry well, I'm afraid to dry it too ... But the granules are dry! Well, for greater importance, let him hang for a week on the balcony in a pillowcase ... Right?

[Natusichka]

It seemed to dry well, I'm afraid to dry it too ...

Natusichka, you won't dry out in a pillowcase. But if at the very beginning of drying you do not set the temperature to 100 *, then the brewed tea can turn out to be light.

No, I definitely had 100 degrees, even in the spirit a little more, I had a thermometer there !!! And I dried not for 1 hour, but for about 1 hour 20 minutes, I stirred and watched ...

[Natusichka]

Natusichka, which means that everything is in order with drying. And with a light color of tea, then you need to work at the stages of wilting and fermentation (the temperature should be normal 22 - 26 *). Let's figure it out. Make tea and report every action you take.

Girls, dear, tell me, 100% in the oven, how does the hand feel there? Open the oven door, is it very hot? or does the hand endure for a while? I think 100% this is not a very hot oven. Enlighten me, please, when I still buy this thermometer ...

Tell me please! Drying one hour is per kilogram alive green weight? I obviously had less raw materials, dried in 20 minutes ...

Luda, and even at 300 * my hand suffers for some time. It's so hard to explain. But when you first take out the tea to stir it, then it is hot to do it with your hands.And then, as it dries, the hand suffers while stirring it with the bare hand.

[lappl1]

Hello to all tea makers! Today I dried my first gull. Made raspberry + apple + plum. Spun in a meat grinder. During fermentation, it smelled very much of bird cherry. Moreover, it began to smell even in the container into which it was spinning. At first there was also a woody smell, but gradually it was replaced by a "compote" one. Fermented for 8 hours, and since the end of fermentation took place overnight, the mixture stood in the cold until morning. In the morning, the smell was no longer so strong. When it was drying, my husband said that it smells delicious "broom". But berry-compote notes were still present. Apparently not to the extent that I expected.
Outwardly, it seems to have fermented, the color changed from green to brown. After drying, it did not change significantly.
As it cooled down, I immediately brewed it. I probably liked the taste more, slightly sour. We still have to get used to the taste unknown before. The color is not dark, but I don't need it.
I consider the first experience successful, so I want to say thank you to everyone who shares their experience and of course lappl1 for such a huge educational and educational work done.

On this I do not stop my tea-making experience, Ivan-tea is already drying))))

[IrisKa_B]

IrisKa_B, Irina, Hello! I am very glad that you have joined our tea company and joined this wonderful business.
Thank you for your detailed feedback. Apparently, you've got your tea. if you dried it right after fermentation it would probably be better. I used to dry the flowers of Ivan-tea. There was no time to dry one batch right away, put it in the refrigerator until evening. and the second dried immediately after collection. The drying difference was obvious. Those from the refrigerator did not smell at all when dried, and the freshly picked ones emitted an aroma throughout the house. But I am sure that in both cases the benefits are present.
Ira, make tea with pleasure!
It is nice that you have chosen the right topic for the report. And then we have all the tea-makers about village teas write in the topic of garden plants. Yes, a little advice. try not to add the plum next time. It seems to me that it will be better without her. I don't like plums. And many people don't like it.
And more ... Remove the tea for now. In a month he will surprise you!
Good luck to you!

I will do a rustic one today or tomorrow, the collected leaves are almost wilted, I decided to add linden too, it would be a pity to spoil everything (I collected 5 kg of leaves). I will ferment for 8 hours, I planned granulated tea

[Wozik]

Wozik, good luck!

[lappl1]

lappl1, Thank you
some leaves did not wilted (willow tea wilted, 3 kg.)
I'm wondering if it is possible to heat them up a little in the oven with convection so that they wither. nothing will happen, who knows?

I'm wondering if it is possible to heat them up a little in the oven with convection so that they wither. nothing will happen, who knows?

I do not advise. They will not wither, but dry up, which will negatively affect further processes. Drying at high temperatures is not recommended by traditional tea producers. Here's what the book says about tea:

The best temperature for drying is considered to be 20–24 ° C at 70% relative humidity. The drier and warmer the air, the easier the leaf withers and the shorter the withering period. However, factories in India and Sri Lanka are of the opinion that the duration of natural withering should not be less than 18 hours..

thank you, Ivan's tea wilted well, even very well, and garden (mixed) tea wilted by about 40-50 percent. I think when twisting in a garbage can they will mix and the moisture content of the raw material will become the same.
I'm right?

[Wozik]

Wozik, I do not make tea from dry leaves. All the same, the total mass will turn out to be more moist than necessary. I don't really like this tea. It will, of course, work out, but not the same as if the leaves are withered well. I would put Ivan tea in the refrigerator (in a bag), and dry the garden ones more.