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Fermented tea made from leaves of garden and wild plants (master class) (page 3)

Olga
Luda, at 12 I put the currants to dry. Blackberries are still in the refrigerator until morning. And my pear is finely brushed, after half an hour it dried in the oven. And how delicious drying currants smells !!!!
lappl1
Olya, you're just a drummer! I make one tea at a time! And you already have a tea factory! Well done !!!
Yes, the currant is a miracle! But I also love a pear. She smells good too. Not as strong as currants, but still!
And then you will tell about the blackberry. By the way, how does it smell? How did you behave when freezing and curling?
annnushka27
Quote: lappl1
annnushka27, happy birthday! May all your dreams come true! I wish you happiness, good luck and all the best!
Lyudmila, thank you very much! Very nice!
lappl1
annnushka27,
annnushka27
The apricot has crumbled, but I still dry it. For some reason, it smells like an almond bone.
lappl1
Quote: annnushka27
My apricot is fermented from 18.00, the smell appeared, the color almost did not change. Can it dry?
annnushka27, sorry, missed this question. Well, you are already doing this without me.
Quote: annnushka27
The apricot has crumbled, but I still dry it. For some reason, it smells like an almond bone.
It was not necessary to freeze it, then. And first wither, then - in a meat grinder, etc. And the apricot stone smells like almonds. This means that fermentation has gone right. It's a pity that it crumbled. But nothing, next time you will do it without freezing. I wonder how this apricot tastes? You still take off the sample without waiting a month. The taste and aroma will not be so bright, but it will already be clear whether the tea is good or not.
You are our pioneer with apricot. So I would like to see a photo.
kubanochka
lappl1, Lyudochka! So many secrets I discovered! Thank you. I went to collect the leaves, put them to dry. Apple tree, pear, cherry ... neighbors have apricots, bird cherry ... So, the plan is ripe ... I went to collect the best leaf, as in the advertisement. I really like this video, even if it will be on your page. Okay?
Giraffe
I just wanted to ask about the bird cherry leaves, and Kubanochka has already gone to collect them.




There are pear and apple trees during fermentation, currants in the freezer and plums are dried. The process has started. Mom also did it yesterday and even tasted it, but I'm waiting for her to write about it herself.
Galina Iv.
In the spring I rubbed a leaf of bird cherry in my hands and felt the wonderful smell of its berries! There was no time to do, there was only a couple of days there. Who tried bird cherry-write pozh-hundred!
vvagre
And I have currant and cherry leaves in the freezer, black chokeberry leaves wither. Young shoots began to appear from the uncleaned hemp of cherries, so I used them. The leaves are huge, tender, and if you rub it, it smells - ah! She walked in circles near the viburnum bush, crumpled the leaves - the smell was not impressed. I will master the cooking technology, and I will make it from viburnum for testing.
Mariii
Oh girls! What are you all great! Just a couple of days after the recipe was submitted, and so much has been done!
I, too, have already made currants for raspberries and now I am drying the cherries, I want to put them on fermentation overnight.
But the question is with the apple and pear. At the end of spring, they were treated with chemistry for aphids (there were just hordes of them, although I was an ardent opponent of all chemistry, but I agreed at this point), I read the instructions from the drug, it is written that it is removed in 10 days. But I still doubt whether to use them for tea? Enough time has passed since the processing, but I am still afraid that there will be no more harm than benefit from such tea.Maybe there are agronomists or experienced gardeners among you? What do you advise?
Giraffe
The neighbors have a viburnum. She put the cherry to dry. Now I'm going to get raspberries.
Mariii
Quote: Burunduk
The smell turned out to be so familiar, they remembered and remembered with my husband - and remembered. It smells like a bathhouse! Birch brooms when steamed
When I did it from raspberries, the smell was also pleasant, familiar, but I never remembered what kind of HE was. And the next day I went into the shed, where my husband hung up the brooms, and then I was poked: into OH, this smell. And on the same day I read your message, followed by Lyudmila's explanation that she had no smell of brooms. Well, everything, I think, did not work out, it means, albeit a pleasant smell. And then the raspberry stood for about a day in a closed jar and when you open it, you immediately hear a raspberry aroma. Not clean, with some admixture, but still RASPBERRY. Now, straight, I will open it several times a day, I will smell it - like crimson. In general, experiments continue.
vera100865
Quote: lappl1

Daria, And another option is to dry in a pan. First, over medium heat with constant shaking in the pan. And after 20 minutes - on low heat and constant stirring with a wooden or silicone spatula. I did this once, when the light was turned off, and it was already necessary to dry. But I didn't really like it - the bottom layer dried out very quickly. I could have put a gas divider on, but I don't have it. So everything is possible, even without a modern oven.

I live in the country and save gas, we have it in bologna, dried it on an electric stove, at low power, at very high. a thick old cast-iron frying pan (a neighbor, she is 75 years old, wanted to throw it out, and this is her grandmother). I liked it and will continue to do so. Stirred with a wooden spoon.
The drying time depends on which tea you want.
Green-less dry, Black-more, this is with regards to fireweed.
Am I right, Lyuda?
Giraffe
I wanted to ask about maple tea, what is it? We have Ash-leaved Maple, or American Maple
Fermented tea made from leaves of garden and wild plants (master class)
maple red
Fermented tea made from leaves of garden and wild plants (master class)
and it turns out there are still varieties. I understand that everything is already going into our tea. what the eye fell on
vvagre
My currants went to the oven, I love this currant aroma. Now the smell of ripe berries.

Quote: Mariii
Enough time has passed since the processing, but I am still afraid that there will be no more harm than benefit from such tea.
Late spring, is it late May? Enough time has passed, and if the rains still fell, then, in my opinion, you can use the leaves.
Giraffe
The first batch of apple and pear is ready. I think I'll try it tomorrow.
Olga
And I have already experienced it today. Pear leaf tea. Very soulful. Ludmila,
lappl1
Quote: kubanochka
I went to collect the leaves, put them to dry. Apple tree, pear, cherry ... neighbors have apricot, bird cherry ... So, the plan is ripe ... I went to collect the best leaf
kubanochka, Helen! Thank you very much for your kind words and a wonderful video! Good luck collecting the finest leaves and making tea!
lappl1
Quote: Giraffe
I just wanted to ask about bird cherry leaves, and Kubanochka has already gone to collect them
Tanya, Lena, I read that one girl did not succeed in bird cherry. But, apparently, she has made something with the fermentation or overdried something. I didn’t make it myself from bird cherry. But now, probably tomorrow I'll go get them.




Quote: Giraffe
There are pear and apple trees during fermentation, currants in the freezer and plums are dried. The process has started. Mom also did it yesterday and even tasted it, but I'm waiting for her to write about it herself.
Tanya, Blimey! So many different teas at once! Cool ! Is there mom here at the Bread Maker? What is your nickname? Or have I misunderstood something?
You are such great fellows with your mother and daughter!
I understand that I can't wait to taste the tea right away, but I warn you that he is not fully prepared yet - for at least a month he needs to stand in a closed jar in a dark place for dry fermentation. However, I myself am so impatient to try. And, of course, I try ...




Quote: Galina Iv.
Who tried bird cherry-write pozh-hundred!
Girls join in the request Galina Iv.! Although, if tomorrow the weather is normal (they promise rains, squally winds), then I'll go to the forest for bird cherry. But maybe someone will make me and share their experience.
GenyaF
and in our steppe chicory blossomed, why not try
lappl1
Quote: vvagre
And I have currant and cherry leaves in the freezer, black chokeberry leaves wither.
vvagre-valentine, and how are you going to make cherries? If in a meat grinder, then it was not necessary to freeze it, but just wither. Or if you want loose leaf tea, then yes, freezing will make it easier to curl the leaves.
Girls, I admire all of you! This is the third year I have been making tea, but to make tea from different plants on the same day - I did not have such a thing. Well done, girls! Keep it up !




Quote: GenyaF
and in our steppe chicory blossomed, why not try
Zhen, but his leaves seem to be not large. I have already forgotten him. When she lived in Kazakhstan, he grew up not only in the steppe, but also in Alma-Ata itself - near the school stadiums. I admired all his flowers. In any case, he is useful ... Zhen, remember his leaves, but smell it. if the smell impresses, then you can try.




Quote: Giraffe
The neighbors have a viburnum. She put the cherry to dry. Now I'm going to get raspberries.
Tanyusha, I am pleasantly shocked and delighted! From such a volume of work! Super!





Quote: Mariii
Oh girls! What are you all great! Just a couple of days after the recipe was submitted, and so much has been done! I, too, have already made currants for raspberries and now I am drying the cherries, I want to put them on fermentation overnight.
Marina, I am also delighted with our girls! What a great fellow! And I am happy for everyone like a child!





Quote: Mariii
But the question is with the apple and pear. At the end of spring, they were treated with chemistry for aphids (there were just hordes of them, although I was an ardent opponent of all chemistry, but I agreed at this point), I read the instructions from the drug, it is written that it is removed in 10 days. But I still doubt whether to use them for tea? Enough time has passed since the processing, but I am still afraid that there will be no more harm than benefit from such tea. Maybe there are agronomists or experienced gardeners among you? What do you advise?
Marina, the train has not left yet ... I made tea from an apple tree in November, before the frost. wonderful tea turned out - richer than from a young leaf. So time is still in bulk! I think that during this time the rains will wash everything away, if there is anything left. Or maybe the neighbors didn’t hunt? Then you need to go to them for the leaves.




Quote: Mariii
When I did it from raspberries, the smell was also pleasant, familiar, but I never remembered what kind of HE was. And the next day I went into the shed, where my husband hung up the brooms, and then I was poked: into OH, this smell.
Marina, and what brooms? fresh or steamed? In general, Burunduk wrote that she smelled of steamed brooms. And such a smell appears in tea if there was a high temperature during fermentation - it was artificially raised by heating... You, Marina, warmed up the leaves during the fermentation?
I wrote in the recipe, and yesterday in one comment that it is better not to heat the fermented mass. Better to let the fermentation take longer, but the smell will be better. I never heat up.
Another broom smell can be from too long fermentation. But apparently, none of you have fermented the mass for a long time.
Quote: Mariii
And then the raspberry stood for about a day in a closed jar and when you open it, you immediately hear a raspberry aroma.
The smell, of course, will still show! A day for dry fermentation is not a period.
Eva3
And my question arose along the way, like currants, and in general, twist the leaves after freezing, one leaf at a time or in a batch? And then I began to twist my currants, but she did not want to curl, then strove to unwind. Then I started in batches, folded 6-8 leaves in a pile, more on top, smaller inside and all substandard, good rolls were obtained. I scrolled them well between my palms, even the juice stood out, very dense cigar sausages turned out. That's how quickly and managed.I don’t know whether it’s right or not, but the smell is pleasant, somehow it changed. I'm going to chop and dry the washers now.
Fermented tea made from leaves of garden and wild plants (master class)
lappl1
Quote: vera100865
I live in the country and save gas, we have it in bologna, dried it on an electric stove, at low power, at very high. a thick old cast-iron frying pan (a neighbor, she is 75 years old, wanted to throw it out, and this is her grandmother). I liked it and will continue to do so. Stirred with a wooden spoon.
Verunchik, yes, this drying method is used even in the production of tea in China. And there, tea is interfered not with a wooden spatula, but with your hands. This is considered to be the best drying method. but here you need to be vigilant, not to burn. It is advisable to put a flame divider under the frying pan. And you also have a "correct" skillet - cast iron. The tea may burn in other pans. In general, you need either a cast-iron frying pan, or a thick one. So everything is great here!
Quote: vera100865
The drying time depends on which tea you want. Green-less dry, Black-more, this is with regards to fireweed. Am I right, Lyuda?
When I started making tea 3 years ago, I also met such information. And I even tried to do so. Dried until black. and what did you get? Yes, the tea was completely black. But also almost no smell of fireweed. And with the smell of burnt paper.
Then, when I delved into this topic, I realized that green and black tea are obtained from the same leaf. But they have different fermentation times. The Ivan tea recipe refers to this as light, medium and deep fermentation. The same applies to any tea. I will duplicate the text and photos from that recipe.
Distinguish three degrees of tea fermentation - light, medium and deep.
When light fermentation the leaves are fermented until the first signs of a fruity-floral smell (3 - 6 hours). After drying, they remain green. The brewed tea has a light color, mild taste and delicate but strong aroma.
Tea medium fermentation (10 - 16 hours) is obtained with a pronounced aroma, moderately tart taste with a slight acidity. The color of this tea is rich, reddish brown.
Tea deep fermentation (20 - 36 hours) - tart, without sourness, with a relatively light aroma. The color of this tea is similar to the color of the usual black tea.
Fermented tea made from leaves of garden and wild plants (master class)
It is best to choose the time for yourself experimentally, preparing weak, medium or highly fermented tea - it all depends on preferences and tastes.
So that light fermentation tea is green (in our understanding) tea... A deep fermentation tea is black tea.
if the drying time is short, the tea may remain damp and moldy during storage. And with a long drying time - dry out and then smell like cheap tea with the smell of burnt paper. Therefore, we do not dry the tea completely, and then we dry it in a bag until the residual moisture disappears in a dry room or in dry weather outside, in the shade.




Quote: Eva3
a question along the way arose, like currants, and in general, twist the leaves after freezing, one leaf at a time or in a batch?
Eva3, what are your exemplary rolls! How to the exhibition! Apparently, you have suffered, making such beauty.
I wrote about this in detail in the recipe for Ivan-tea. Here's a quote from that recipe:
Take a few leaves (7 - 10), roll them several times between your palms, until the leaves darken from the emerging juice. As a result, rolls up to 10 cm long and 1 - 1.5 cm thick will be formed.
This process is laborious and time consuming. If you have a large company, then you can wind the rolls pretty quickly.
In one of the books about Ivan-tea, it is said that old people were taught to roll rolls of leaves from one to eight: “one-two - a ball of leaves, three-four - a ball is drawn into a sausage, five-six - we press harder, seven - eight - the twist has time to roll between the palms a few more times and collect the juice. "
We do the same with any leaves.
Burunduk
Quote: lappl1
In general, Burunduk wrote that she had the smell of steamed brooms.And such a smell appears in tea if there was a high temperature during fermentation - it was artificially raised by heating.
Nope, I didn't warm up the leaves.
Quote: lappl1
Another broom smell can be from too long fermentation
But this is probably the real reason. I thought about fermenting for 4 hours, but I got home only after 7. So I couldn't sniff in the process and catch the peak aroma.

Eva3
Well, in general, I began to cut my cigars and unfold (with difficulty), and inside the sheet is very light. So I cut the fourth part and set it to dry, and leave the rest until morning, let it ferment again. The temperature is still cool now and there is little oxygen available inside, so the process has been delayed, I hope my conclusions will be correct.

Yes, such rolls just took a little time, and effort too. It can be difficult if you twist and squeeze juice from fresh ones, but they spin with ice creams for a sweet soul.
Burunduk
Quote: Mariii
But the question is with the apple and pear. At the end of spring, they were treated with chemistry for aphids (there were just hordes of them, although I am an ardent opponent of all chemistry, but then I agreed)
Mariii, and I know what drove aphids? Celandine broth. In Belarus, in my opinion, it is growing. The aphids are gone as cute, however, during the season, the treatment may have to be repeated - but this is not a chemical poison.
Sorry for off-topic.
Mariii
Quote: lappl1
You, Marina, warmed up the leaves during the fermentation?
I did not heat the leaves during the fermentation, but I put them on the stove-stove, which we are now heating, moreover, the temperature was not the hottest, just lukewarm.
Now I twisted the cherry and wanted to put it on the stove for the night too, but I probably won't, otherwise the hottest stove will be at night. I'd better just put it in the kitchen and wrap it up a little. So, probably, it will be easier not to oversleep the smell.
In general, I decided that for now I will try a pair of each creature to make each plant (of the available ones) once, during this time I have a little hand, I will tuck my nose, watch the metamorphoses of the available teas, study the technology and then go to the second round taking into account the acquired skills.
I have another question, Lyudmila. When you dry teas immediately at a higher temperature for 1 - 1.5 hours, what should be the mass at the end, as it were, dryish, or is it still wet and then reaches at a lower temperature? After 1.5 hours, my raspberries and currants were still completely wet and I dried for about 2 hours, and then I lowered the temperature when I began to feel that the mass was dry, but not yet dry, and in the thickest lumps it was still wet.





Quote: Burunduk
and I know what drove the aphids
Thank you, right under the fence it grows like a beautiful bush, I don't pull it out on purpose, I like it. I will definitely use it on occasion.
lappl1
Quote: Giraffe
I wanted to ask about maple tea, what is it? We have Ash-leaved Maple, or American Maple
TanyaRecommended to be made from maple tea. Moreover, to collect it in early spring, when the leaves are tender and sweetish. I did so, but I didn't like my maple tea. Maybe it’s too early, not insisted? At the end of May, I did it. Although any other tea already immediately understands whether I like it or not. In general, for myself, I decided that I could do without a maple.
Tanya, I read about American maple. in general, do not praise him. Like, even goats don't eat it. And they write well about the red maple - deer eat it and scoops settle on it. And they make syrup from it.
Apparently, we have the wrong maple growing - not tasty tea turned out.




quote author = Giraffe link = topic = 389380.0 date = 1403891273] The first batch of apple and pear is ready. I think I'll try it tomorrow. [/ Quote]
Tanya, I also taste it right away, because I can't stand it enough. But I know that it will fully manifest itself by autumn-winter, and in a year it will be even better.
Well, as a last resort, in a month ...
Tanya, if you can take a photo, then post it here, okay?




Quote: vvagre
My currants went to the oven, I love this currant aroma. Now the smell of ripe berries.
Valentineyes, the aroma from currants when drying is crazy!




Quote: Olga
And I have already experienced it today. Pear leaf tea. Very soulful. Lyudmila,
Olenka, very glad that I liked the tea. Now close it tightly, and put it in a dark place, away. To draw more. No photo? I would like to look.




Quote: Burunduk
I thought about fermenting for 4 hours, but I got home only after 7. So I couldn't sniff in the process and catch the peak aroma.
Tanya, yes, like 7 hours and not a lot. Nothing, let the tea stand. I think that he will still show his true flavor.




Quote: Eva3
Well, in general, I began to cut my cigars and unfold (with difficulty),
Eva3, why unwrap? No need to unfold. Just cut the "cigars", put on a baking sheet, loosen the mass and in the oven. Let it be as it goes. In the process of drying, the tea still needs to be stirred, so they will all unfold themselves as they need.
Quote: Eva3
inside the sheet is very light
Yes, if the leaf is completely light, then it is not fermented. In principle, this could be sent for drying, along with that 1/4 part. It seems to me that you have made too thick cigars. And long. Therefore, not all the leaves gave juice, but only the upper ones, and therefore not all darkened. And if you first twist a ball of leaves, then a roll, then the juice will be squeezed out evenly. And fermentation will go more evenly.
Eva3
Yes, cigars are very thick and quite thick. Beginning to unfold, because I'm afraid it won't dry out inside, it's very tightly twisted. In general, you shouldn't be too zealous. Well, nothing, this is also an experience. Let's see what happens tomorrow.
lappl1
Quote: Burunduk
Mariii, and I know what drove the aphids? Celandine broth. In Belarus, in my opinion, it is growing. The aphids are gone as cute, however, during the season, the treatment may have to be repeated - but this is not a chemical poison. Sorry for off-topic.
Tanya, thanks for sharing the experience of fighting aphids. And then she loves currants. This year, however, there are almost no aphids, but I will know for the future. How do you prepare the broth? And then dilute it with water? And if you breed, then in what proportions?




Quote: Eva3
Yes, cigars are very thick and quite thick. Beginning to unfold, because I'm afraid it won't dry out inside, it's very tightly twisted.
Eva3, they just had to be cut thinner (about 0.3 cm). Everything would have dried out. And what does not dry out in the oven, then it will come to dry in a pillowcase. And just make the rolls thinner and shorter next time. Well, nothing, next time you will already know what and how to do.
lappl1
Quote: Mariii
I have another question, Lyudmila. When you dry teas immediately at a higher temperature for 1 - 1.5 hours, what should be the mass at the end, as it were, dryish, or is it still wet and then reaches at a lower temperature? After 1.5 hours, my raspberries and currants were still completely wet and I dried for about 2 hours, and then I lowered the temperature when I began to feel that the mass was dry, but not yet dry, and in the thickest lumps it was still wet.
Marina, everyone has different ovens, and we twist and cut the tea in different ways, and lay out the tea in different layers. The time that I wrote about dries in my mini-oven. And for you it may differ from mine. We dry tea at 100 * C until 50% of the moisture is gone. Yes, the tea is still moist enough, but the temperature needs to be turned down. Because then it begins to dry abruptly, and we will not notice how we dry out the tea. It is better to dry it at a lower temperature, but we will not dry it out.
It is because of these "thickest lumps" that we then carry out the final drying in a pillowcase. Sometimes I have tea in my pillowcase for 24 hours. Nothing will be done to him. But it will dry completely.
Burunduk
Quote: lappl1
Tanya, thank you for sharing your experience of fighting aphids. And then she loves currants. This year, however, there are almost no aphids, but I will know for the future. How do you prepare the broth? And then dilute it with water? And if you breed, then in what proportions?
In-in, just from the currant, I brought it out.The first year I have a dacha, I planted young bushes - and the twisted leaves grow, such freaks. Lo and behold - the aphid is in charge!
And I simply prepared the broth - I filled the pot with more leaves and flowers of celandine (without sealing too much) and poured boiling water over it, let it boil for just a minute and turned it off, left it to infuse overnight. The broth turned out to be quite concentrated. Without spreading, I sprayed the currants - that's all. New leaves grow healthy. I told the neighbors in the country, so they laughed - "the egg taught the chicken!"
True, overripe, dried celandine loses its strength - you need to take juicy, green. We have already dried up, despite the abnormally cold June. I tried to drive the aphids with ash liquor (extract from wood ash) - it also works, and even foliar feeding is excellent. For those who have a stove and ashes in abundance - very much even an option!

lappl1
Quote: Mariii
Now I twisted the cherry and wanted to put it on the stove for the night too, but I probably won't, otherwise the hottest stove will be at night. I'd better just put it in the kitchen and wrap it up a little. So, probably, it will be easier not to oversleep the smell.
Marina, right, that they did not leave on the stove. When I just started baking bread in the oven, I also defrosted the dough on a slightly warm oven. It seemed to me that the temperature there was not at all high - I felt pleasant warmth with my palm. And I couldn't understand in any way why all my bread spreads out when baking. Then she began to read the materiel from our Admin. She wrote that it is better to let the dough stand longer, and then the risk of the bread crumbling practically disappears. Now, even at 17 * C, I do not put dough blanks on a warm oven. I just distress longer. Sometimes 2 hours. But since then my bread has ceased to blur.
The same is with our tea. Better to let it ferment longer, but the smell of tea will not disappear.




Quote: Burunduk
And she simply prepared the broth - she filled a larger pan with leaves and flowers of celandine (without sealing much) and poured boiling water, let it boil for just a minute and turned it off, left it to infuse overnight. The broth turned out to be quite concentrated.
Tanya, what invaluable advice! Thank you very much ! I have this green blooming celandine in the garden in bulk. I will process the currants for prevention. Well, aphid, hold on!
Quote: Burunduk
I tried to drive the aphids with ash liquor (extract from wood ash) - it also works, and even foliar feeding is excellent. For those who have a stove and ashes in abundance - very much even an option!
Tanya, well, I also need this recipe. There is a stove, ash - a shaft! How to prepare this ash lye? Please share!
Thanks again!
Burunduk
Quote: lappl1
How to prepare this ash lye? Please share!
Thanks again!
Outraged straight Not at all! Try it, I got it.
On the Internet, I met different ways of preparing ash liquor (or they call it a hood, and I met some other name), but I did this: boil 300 grams of wood ash in 2-2.5 liters of water for half an hour, let it brew for 4-6 hours ... Strain and dilute in 10 liters of water (clean, non-chlorinated). And now spray with this solution. Does not like aphids ash solutions, and yet another uncle met such an explanation: from such feeding the leaf becomes tasteless for the aphid. One way or another, she leaves. Then the ants can catch her back - well, it's not a problem to shoot once!




I watched a video of this uncle - so he sprayed a hefty apple tree with this thing with a vacuum cleaner "Raketa", the old one that can blow air in the opposite direction, this was how the ceilings were whitewashed even earlier. So he saves his trees from aphids. And it's not a sin for us - we need to take care of greens for teas! And then we will process - and then it's scary to collect. Not always and not from everything, of course, such recipes save, but minus one to attack - it's already good!
lappl1
Quote: Burunduk
Outraged straight Not at all! Try it, I got it.
Tanyusha, I will definitely try! Thank you very much again!




Girls, today, or rather, yesterday I made 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 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 bag - 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.
Fermented tea made from leaves of garden and wild plants (master class)

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

4. Placed the leaves in a plastic container.
Fermented tea made from leaves of garden and wild plants (master class)

5. Pressed down with oppression.
Fermented tea made from leaves of garden and wild plants (master class)

6. Covered with a damp cloth, covered with a plate and sent to fermentation.
Fermented tea made from leaves of garden and wild plants (master class)

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

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 flash of the camera in the photo, the leaves look lighter than they actually are).
Fermented tea made from leaves of garden and wild plants (master class)

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

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

In this way, you can make tea from almost any leaf. Recommend!
Giraffe
Quote: lappl1

quote author = Giraffe link = topic = 389380.0 date = 1403891273] The first batch of apple and pear is ready. I think I'll try it tomorrow.
Tanya, I also taste it right away, because I can't stand it enough. But I know that it will fully manifest itself by autumn-winter, and in a year it will be even better.
Well, as a last resort, in a month ...
Tanya, if you get a photo, post it here, okay?

Well, I can't wait to try, and then to endure. I will definitely add a photo.




Quote: lappl1

Tanya, Blimey! So many different teas at once! Cool ! Is there mom here at the Bread Maker? What is your nickname? Or did I understand something wrong?

My mom is Lyudmila
Mariii
Burunduk, lappl1, thanks for the versatile advice on tea, bread, and aphids! Everything is very necessary and valuable. Thank you!
lappl1
Quote: Giraffe
Well, I can't wait to try, and then to endure. I will definitely add a photo.
Tanya, that's for sure, can't wait. Yes, and you need to understand whether good tea will work or not. If it's good, then you can safely send it for storage, and prepare new batches yourself. Winter is big, you need a lot of tea - all different.
Quote: Giraffe
My mom is Lyudmila
Oh, my namesake ... Thank you, Tanya, I will know ...




Quote: Mariii
Burunduk, lappl1, thanks for the versatile advice on tea, bread and aphids! Everything is very necessary and valuable.
Marina, yes, I also needed to know about aphids. Burunduk gave us valuable advice. Now, about ants from someone to find out that this aphid is grown. Otherwise they have warmed up in my greenhouses.
kubanochka
Quote: lappl1
Otherwise they have warmed up in my greenhouses.
About ants is very important! You, Lyudochka, well, only in greenhouses. And I have them EVERYWHERE this year! In the spring, wherever it is dripped, everywhere there are anthills and clutches of eggs. Then they flooded into the house. But I got rid of the house - I wiped the windowsills and thresholds with the anteater solution. I held it for two hours and washed it off with a steam generator. There were no ants in the house.
Giraffe
Apple tree, pear, plum are well twisted. Cherry doesn't want to acknowledge the grinder, gets stuck. I’m thinking, should I freeze it now, dried or what? We tried pear and apple tea. The color is good, the taste is also good. The photo is quick, not very good. I'll show you, and then I'll make it more cultured.
Plum on fermentation, currants and raspberries pulled out to defrost
In general, it's scary just to start ... and then, like clockwork. It's a pity, sea buckthorn grows under the road with me.
vvagre
I recommend the site Cottage Lovers Club 🔗
There I found an article "Humane methods of fighting ants in a summer cottage."
I tasted currant tea - mine. I will do more. But the oven does not want to heat less than 100, even with the door open. I will experiment!
lappl1
Quote: kubanochka
About ants is very important! It's good for you, Lyudochka, only in hotbeds.
Lenochka, yes, I have them in the beds, but somehow they don't really bully! And they haven't moved into the house yet (mmm).




Quote: Giraffe
Apple tree, pear, plum are well twisted. Cherry doesn't want to acknowledge the grinder, gets stuck. I’m thinking, should I freeze it now, dried or what? We tried pear and apple tea.
Tanechka, I never get tired of admiring your family! Well done!
My cherry was also stuck on the old meat grinder, but on the new one it goes well - whole granules are obtained.
You can also freeze dried cherries. Then the leaves will curl more easily.
Quote: Giraffe
Plum on fermentation, currants and raspberries pulled out to defrost It's a pity, sea buckthorn grows under the road with me.
It was interesting for me to read about plums - I didn't do it myself. need to try. Can you share your impressions of the plum for now, okay?
Tan, when I read you about sea buckthorn, a phrase from "Cinderella" popped up in my head: "Eh, the kingdom is not enough, there is nowhere to roam." Then you need to go out of town, to the rivers. We had a lot of it on Eli. I also looked at the sea buckthorn - at the neighbors' 3 large bushes grow ownerless. But there the leaves are very small, and she herself is prickly. In general, you infected me. I'll go, for the sake of decency, I'll ask the neighbors for leaves. And as soon as I get free, I will make sea buckthorn tea.
Quote: Giraffe
In general, it's scary just to start ... and then, like clockwork.
Yes Yes! I told you it was easy! The main thing is to work out the process, and then, by the way, the tea will be prepared!




Quote: vvagre
I recommend the site Cottage Lovers Club 🔗 There I found an article "Humane methods of fighting ants in a summer cottage."
Valentine, thank you very much for the link to the site and the article! I've already read it. All methods are available. I will begin to act in turn in each way. First, ash and garlic, and will not help, I will plug in other methods.
Quote: vvagre
I tasted currant tea - mine. I will do more. But the oven does not want to heat less than 100, even with the door open. I will experiment!
Valentina, I'm glad that I liked the currant tea. It seems to me that he cannot but like him. Now you need to try to make other teas!
And with the final drying of tea at a low temperature, you can do this: either dry it in a thick-walled pan with a flame divider and dry it on the lowest heat, and then dry it in a pillowcase. It won't take much longer to dry in a pillowcase, but that's okay.
And in the electric dryer it is cool to finish drying tea. Is there such a thing?
vvagre
I will try cherry leaves in an electric dryer, where the temperature is well established. I hope to "negotiate" with the gas oven. Now it is relevant - it is cold outside, cold at home, I’ll also dry the blackberry. I have small batches of leaves, only 200 g each. So everything is ahead!
lappl1
Quote: vvagre
I will try cherry leaves in an electric dryer, where the temperature is well established.
Valentine, great exit!




Quote: lappl1
I read that one girl did not succeed in bird cherry. But, apparently, she has made something with the fermentation or overdried something. I didn’t make it myself from bird cherry. But now, probably tomorrow I'll go get them.
She said she did. My husband and I went in the morning for bird cherry.
Fermented tea made from leaves of garden and wild plants (master class)
I withered the leaves before dinner.
She began to twist in a meat grinder, but they do not granulate.
Fermented tea made from leaves of garden and wild plants (master class)
Then I divided the leaves into 2 packages and sent them to the freezer.
Fermented tea made from leaves of garden and wild plants (master class)
In the evening I'll try to spin the rolls. And if it doesn't work out, I'll send it to ferment with a whole leaf.
Impressions from the leaves - the smell is very strong, pleasant. From what I twisted in a meat grinder, I made tea. The taste is very strong. After fermentation and drying, it should soften. Then I will report on how it happened.
And I boast a little - this forest gave us brown birch trees - two hundred meters from the house! Handsome men!
Fermented tea made from leaves of garden and wild plants (master class)
Natalia KU
Good day, bakers and tea makers!
I've been reading this topic from the very beginning, it's very exciting.
Thank you, Lyudmila!
Thanks to you, I remembered an old hobby - collecting various herbs for teas. I remember that I just dried them, but my daughter claims that I made fermented tea from wild strawberries. But, apparently, it was a long time ago, and I forgot.
It was a saying. And here is the fairy tale.
After reading, I decided to replenish stocks of herbal tea. In early June, while it was dry, I dried it, just dried strawberries, currants.
For the third week, the sky does not dry out, and our hands are itching. I remembered that there was a bag of leaves in the freezer wild grapes (this grows in our forests). The leaves were collected to make dolma, but the meat is not expected to go to the refrigerator yet.
I took out the leaves, they completely lost their green color and turgor. Thawed, rolled the sausages, kept the night under a damp cloth, cut them into washers, dried them in the oven and sent them to the electric dryer.
The smell of the semi-finished product was delicate, the color was brown, the smell was pleasant fruity. I tried to brew it. The infusion turned out to be sooo weak, almost colorless, with a weak aroma, but a pleasant sour taste. Now it is being dried. I think the taste will improve over time, but you can mix it with other herbs - the sourness is quite pleasant.
Now I'm waiting for the "weather clearing" to go to the herb harvest.
lappl1
Natalia, thanks for such a detailed report. I am glad that you have joined us. And thank you for describing your experience - it was very interesting to read. I am familiar with wild grapes - I saved their house and plot from the scorching sun when I lived in Kazakhstan. And he is very beautiful at any time of the year. Even in winter, when bare branches and berries were covered with ice and sparkled in the sun.
It's great that you tried to make tea out of it. The fact that it turned out to be a weak color is okay. You have made green tea. And then it can be added to tea from other herbs. In general, the color depends on the fermentation time. Try to ferment the next time longer - 10 - 12 hours. The color should become darker, and the taste should be richer.
And I also suspect that you didn't have very many leaves (for meat, just right, but not enough for tea). Due to the small mass, and maybe the volumetric capacity for fermentation, this process did not occur as intensively as with a large number of leaves. That is, we need to create a dense mass. There the anaerobic bacteria will ferment. And if the mass is not a very large layer, and it is not compacted by oppression, then anaerobic bacteria will have a hard time (they die). And the fermentation process is sluggish and ends quickly. Well, this is all my speculation about the small number of leaves you have. Maybe it's just a feature of wild grapes - to give a light color during fermentation.
In general, the summer is not over yet, and even before the leaves fall, you can collect the leaves. So everything is still ahead!
Good luck, Natalia. And we look forward to new impressions from you from tea made from different leaves.
Mariii
Quote: lappl1
And I boast a little - this forest gave us birch trees - two hundred meters from the house! Handsome men!
Oh, how I love to pick mushrooms! It is already breathtaking. And to have a forest two hundred meters away ... is a dream. We need to drive 20-30 km into a normal forest.
Natalia KU
Quote: lappl1
And I also suspect that you did not have very many leaves.
indeed there were very few leaves, but it is not possible to wait for good weather, I really wanted to try. The finished product turned out to be two handfuls.
Now I have compiled a list of "wild" plants that use foliage: actinidia, lemongrass, rose hips. As soon as I get to them, I'll try and report back.
paramed1
Well, that happiness has come to my kitchen! She put in front of her 3 jars of ready-made teas - an apple, a strawberry and a forest raspberry. I poke my nose into each one in turn and rejoice, rejoice ... The teas are only two days old, and they already smell like that! No, I can't stand it, I'll brew it ... I just threw the pies into the oven. So another 15 minutes and I'll try.

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