Method for hardening tea leaves in preparation for fermentation

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Method of hardening tea leaves in preparation for fermentation

Ingredients

Leaves of garden and wild plants 1 kg.
(cherries, apples, pears, currants, raspberries, etc.) and more

Cooking method

  • Leaf hardening method in preparation for fermentation - alternate freezing and thawing of leaves
  • This method turned out completely by accident, but the result was so interesting that the preparation of leaves for tea admirers "Fermented tea from the leaves of garden and wild plants" began to be carried out often by this method. Among themselves, tea-makers from the forum call him The Zechariah Method. Ludmila lappl1, the author of the Fermented Tea… recipe, asked to lay out this method as a separate recipe to make it easier to find and use. Which is what I am doing, although I emphasize that this is just a method, which is still based on Lyudmila's recipe.
  • On Sunday I brought pear leaves, wilted, put them in bags and they remained in the bags overnight in the kitchen, and lay there until the evening of the next day. I sent packages with leaves to the freezer for the night. In the morning I took out the bags and sent the leaves directly into them for three hours in the sun. Then I left the leaves in bags in the kitchen and there they lay there until the evening, because there was no time for them. Then I put the bags back in the freezer overnight. In the morning I took out and for a couple of hours the leaves in bags were warmed up in the sun. As a result, I got these leaves with a wonderful dark shade. The leaf is 100% dark.
  • Method of hardening tea leaves in preparation for fermentation
  • Then I scrolled everything in a meat grinder. The color of the granules turned out to be rich black. Left to ferment for a couple of hours in the sun.
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • I dried it to a ringing and dried it in the wind.
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • So, the TOTAL. Already at the first defrosting, a pronounced aroma appears, which only intensifies in the future. At the first test brew without dry fermentation, the tea has a pleasant duchess aroma, a mixed fruity taste with notes of pear and apple. I was very pleased with the tea.
  • The method was named first "By the method of shock preparation of leaves for fermentation", then "Hardening method".
  • Total hardening (withering + fermentation) took 2.5 days (about 36-40 hours).
  • Continuing the theme of shock experiments with garden scents, he made cherry and wild apple tea.
  • 1.Cherries... After two days, the color of the leaf changed, the granules fell apart after drying, I was too lazy to scroll through the meat grinder a second time. The color of the tea was less intense and the aroma was weaker.
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • 2. Wild apple tree... Well, here, of course, everything is completely different. The aroma was pronounced from start to finish. The sheet has completely changed color 100%. I scrolled the leaves in a meat grinder twice, the granules are dense and hold the structure well after drying. The taste and aroma are fruity, well, an apple and an apple in Africa. This time, together with the leaves, the shocked and young apple fruits were rolled, to give a more tart tea taste and a little sourness.
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • Method of hardening tea leaves in preparation for fermentation
  • The method is very convenient for busy working tea-makers. The leaves can stay in the freezer for a long time, but it is better not to increase the defrosting stage much. During defrosting, the fermentation process is already started, therefore, after twisting, long-term fermentation is not required. A couple of hours is enough. But the taste and aroma are amplified many times over.
  • This method is suitable for preparing almost any leaf, both mono and mixed.
  • The method was actively used by some tea-makers from the forum and was highly appreciated. Here's an example of using the method with slight modifications Linadoc:
  • I took this method as a basis with minimal modifications.I collect the leaves at once, lay them dry for 6-8 hours on a sheet, wrap them tightly in a sheet, put them in a plastic bag and in the freezer for 6-8 hours, take them out and, without unfolding, put them in the greenhouse for 3-4 hours , then back to the freezer for another 6-8 hours, then back to the greenhouse, here sometimes I add the cake of berries and apples (I twisted the juice for wine), again into the freezer, I take it out, defrost it a little in the greenhouse (1-1.5 hours) , the smell is already awesome, and I scroll some more frozen leaves through a meat grinder. I put the already slightly fermented leaves to ferment in a greenhouse in a bucket for 1-1.5 hours and then dry them in the oven at 110 * 30 minutes, at 60-70 * C until they ring, dry them in a bag in the wind for 2-3 days. Super pp aroma, taste and color!


Innushka
Zachary, Blimey!!! surprised! I would never have thought that simple garden leaves can be used like this for health and budget benefits)
Linadoc
Finally! Just in time! Only I would add the word "tea" to the title - "The method of hardening leaves for tea in preparation for fermentation"
Clever girl!
Zachary
Quote: Linadoc

Finally! Just in time! Only I would add the word "tea" to the title - "The method of hardening leaves for tea in preparation for fermentation"
Clever girl!
Lina thanks, corrected
Borisyonok
ZacharyThank you very much for the "highlighted" recipe!

Now you really do not have to "shovel" all the topics for "refreshing the brain" during the manufacture ... otherwise the memory becomes "girlish" ...


francevna
Zacharyhow good that made the recipe. I think that those who read this method for the first time will decide to make tea.
brendabaker
And where can I get leaves that have not been processed by anything?
The method is very interesting, thanks for posting.
P. S. As a child, every summer I visited my grandmother at 76, 13 November St.
Linadoc
Quote: brendabaker
And where can I get leaves that have not been processed by anything?
Outside the city, at dachas at home, at neighbors, at friends
Follow the link for the basic recipe for "fermented tea ..." for a lot of interesting stuff.
Lerele
Do you need to wash the leaves?
Linadoc
Washing is not recommended, since the leaves contain the very microorganisms that then participate in the fermentation process. But if there is a lot of dust, then you can wash it. In general, all the answers to these questions are in the main recipe for "Fermented tea ..." and under it, along with footnotes on the mistakes and successes of tea-makers over the past year or two.
Tricia
Subscribe to a wonderful topic!
Thanks for making it a separate recipe!
Vasyutka
Thanks Zakhariy for a separate recipe and what Lina inserted in the quote. All in one place.
Mandraik Ludmila
Bookmarked
Fofochka
Thank you very much Zakhariy. Very good for novice tea-lovers who have no time to read the whole topic about fermiting. And if he forgot something, he put his nose in and spied. Definitely bookmarked.
Loksa
Thank you, Zachary! the technique is very successful for you! conveniently that a separate recipe!
Matilda_81
Zachary, thanks for the wonderful recipe! Tea time is coming soon !!!!
Elena Kadiewa
Well, very well laid out! And the author of the fermented teas pointed out, clever!
Thank you, Zachary.
lappl1
URAAAAAA! While I was sitting without light, Zakhar gave us such a gift! Zakhar, dear, thank you so much! Finally, your method will be a separate topic for us.
And for the photo - special thanks! They are such that even those who have not yet made tea will think whether it's time to run after the leaves.
Linadoc, Linochka, and personal thanks to you - both for the development of the method, and for the constant comments on the topic of gardening about the Zacharias method!
Oh, how good it is ... Zakhar, since today is such a holiday, I have the audacity to ask you make a meadow geranium tea recipe... You yourself know that last year your tea from it was not appreciated at its true worth. And this year you reminded me, but your message will soon be lost among other comments. You are welcome !!!!
Now in the Gazebo I will make a link to this recipe! So now we will always have it at hand.
Zeamays
Quote: Zachary
I dried it to a ringing and dried it in the wind.
Thanks for sharing. This experience, proven over and over again, is invaluable.
And please specify how and at what temperature you dry in the oven.
It turns out a very beautiful color of tea.
PS You have wonderful professional photographs.

Zachary
Quote: Zeamays
And please specify how and at what temperature you dry in the oven.

The starting temperature is in the range of 100-110 for 30 minutes, then until ringing at 50-60, this is about 1.5 hours.
Light
Zachary, Thank you!
Anatolyevna
Zachary, The right recipe! Accessible and understandable!
Seberia
ABOUT! Thank you, Zakhary, for posting separately
I made raspberries, strawberries, and country ones. Great way
Natalo4-ka
Zachari, thanks for the recipe. I made a bookmark.
So I think the air temperature during defrosting was probably high? Don't you remember? In our area, summer is different, often cool, but I would like to reproduce the recipe as close as possible. So Lina put bags with a sheet in the greenhouse when defrosting.
Linochka, I understand correctly, did you try to raise the temperature for defrosting the leaves?
Linadoc
Quote: Natalo4-ka
did you try to raise the leaf defrost temperature?
Natasha, I had to not only defrost, but also start the fermentation process in a shorter time (not in a day, like in Zachary). Therefore, in the greenhouse.
Albina
Zachary, 🔗 what he shared. I'll take it to your bookmarks.
Radushka
Thank you so much, Zachary! It looks like I'm "forced" to make all the tea this year according to your method! My THREE freezers can't keep up with our family appetites. And by swapping the leaves, you can do more.
Py. sy. Really looking forward to the recipe for geranium tea! This weekend we will not go, we have a prolonged rain, and in the middle of the week, at the very least, on the next outings, we will go to harvest, namely, meadow geranium
space
Quote: lappl1
even those who have not yet made tea will wonder if it's time to run after the leaves.
absolute truth
I'll do it in the coming days, the sowing season is almost over, I'll start tea
Thank you very much, Zachary
Natusichka
Zachary! Thank you so much for your work! This method greatly simplifies the process. I will definitely try. I already wanted to pick pear leaves, let's go, but there are no pears yet ... I'll wait! Now I will start to collect cherries, mulberries, etc.
Zachary
Quote: Natusichka
I will wait! Now I'll start picking cherries, mulberries

Here's a mulberry, I would recommend trying to make Mulberry (green tea)
Natusichka
Thank you! I went to read.
lappl1
Quote: Zachary
Here's a mulberry, I would recommend trying to make
Zachary, lay out the mulberries in a separate recipe, please! And meadow geranium too ... And strawberry tails!
Everything is already ready for you, only in separate topics to issue
Natalia-NN
I came to say thank you to Zechariah and Lina for such a wonderful and very convenient method of making tea. A week ago I made Ivan-tea + forest raspberries 1: 1. Yesterday my husband and I tried it. It is something. The next step is Ivan-tea + bird cherry 1: 0.25. What happens I will unsubscribe in a week. And here's what it looks like in a tea maker.
Method of hardening tea leaves in preparation for fermentation
Florichka
Now I am drying tea using this method. Question. Should the oven be ajar?
Linadoc
FlorichkaIra, of course, is slightly open, as in the usual drying of tea.
Florichka
Thank you. And thanks again to Zachariah and Lina. It is so easy to make tea using this method. Just don't be lazy. Made from all the leaves that I found in the country. Now I want raspberries, a lot of unnecessary growth. But the roots of raspberries to discard or dry? They seem to help with colds.
Linadoc
Quote: Florichka
raspberry roots to discard
Do not worry, throw it away. They all contain the same as the leaves, and stems, and raspberries - acetylsalicylates (aspirin), but a lot of fiddling with them. It is easier to use leaves and fruits for this (or buy aspirin in a pharmacy).
Florichka
I dried it, and although I know that it is necessary to wait at least a month, I could not resist, I brewed it. Very tasty and aromatic. Now there is an incentive not to be lazy and do the whole summer, since I live now in the country house and there are a lot of leaves of any kind, even my own field of fireweed was formed in raspberries.
You can also dry mint, lemon balm, bergamot without fermentation and add it when brewing. I bought bergamot in pots in Auchan, it took root well.
Linadoc
Quote: Florichka
you can dry mint, lemon balm, bergamot without fermentation and add when brewing.
And I do everything with fermentation, I like it better, I only ferment for 1-1.5 hours. And you should also try this method.
NataliARH
Zachary, thank you and all the tea-makers, Lyudmila ... I saw that huge topic, but could not present it in my schedule and only after that recipe method, the thought of my tea crept in, in connection with which a question arose:
1)
Quote: Zachary
On Sunday evening, I brought a sheet, it remained in bags overnight in the kitchen, and lay there until the next evening. I went to the freezer for the night. In the morning I took it out and sent to the sun for three hourslying in the bags in the sun?... Then I left it in a bag in the kitchen and there he lay there until the evening, because there was no time for him and I put it back in the freezer overnight. In the morning he took it out and for a couple of hours he basked in the sun. As a result, I got such a sheet with a wonderful dark shade. The leaf is 100% dark.
2) If I'm not in the country in the sun, but at home, in the apartment, thawing the sheets, can I put them in the oven? what is the maximum air temperature in this case? I'll put it on the thermal sensor so as not to overheat
lappl1
NataliARH, Natasha, well, you're done! I am very glad that you are with us now! And it's good that Zakhara decided to start with the method. It is a good help for busy and beginners! And in general, for everyone else!
Quote: NataliARH
2) If I'm not in the country in the sun, but at home, in the apartment, thawing the sheets, can I put them in the oven? what is the maximum air temperature in this case? I'll put it on the thermal sensor so as not to overheat
Let's wait for Zakhara or Lina. I haven't made tea like that yet. But I think that you can just defrost it on the table or on a sunny windowsill. Anyuta-73 did this. And she did great.
NataliARH
Luda, thanks for the help! : rose: It turns out that leaves from the bag should not be taken out at all before the fermentation procedure? Are they frozen and thawed there several times, and then we just pull it out?
Quote: lappl1
on a sunny windowsill
by the way, yes, an idea! when it's cool - the oven, and in the sun I have a sunny balcony, there is very good. high temperature, more than in a greenhouse ... so I want to clarify the temperature for safety reasons

but it is the window, the sunny window sill, that will not work for me ..... in the apartment, and so is Africa, and if the blinds are opened and the air conditioner (there is one) I do not turn on for microbiological reasons

Elena Kadiewa
Lina warmed up in the greenhouse.
NataliARH
Elena, yes, about the greenhouse I saw in the recipe a quote on Lina's method, I would like to know the maximum air temperature
Zachary
Quote: NataliARH
I would like to know the maximum air temperature
Good afternoon, I don’t think I can help you find out the maximum temperature, since no one just measured it. It was in the summer and therefore I can only say approximately, from 25 to 30. I put it in the sun so that the defrost would pass faster
lappl1
Quote: NataliARH
It turns out that the leaves from the bag should not be pulled out at all before the fermentation procedure? Are they frozen and thawed there several times, and then we just pull it out?
NataliARH, Natasha, that's right. Keep the bag closed.
Quote: NataliARH
but it is the window, the sunny window sill that will not work for me ... in the apartment, and so is Africa, and if the blinds are opened
Natasha, then just defrost it on the windowsill or on the table. Don't open the blinds. Here, I think, warmth is important.
Quote: Zachary
It was in the summer and therefore I can only say approximately, from 25 to 30
Zachary, and my summer sun will be up to 50 *. And is it better to defrost it in the morning, when it's not so hot?
Zachary
Quote: lappl1
Zakhari, and my summer sun will be up to 50 *. And is it better to defrost it in the morning, when it's not so hot?
Luda, yes, I think that 50 is not fatal, they warmed up for a couple of hours and into the room.
Quote: Zachary
I put it in the sun to defrost faster
lappl1
Zachary, thanks, I'll try! So far, thank God, it's cooler.
francevna
NataliARH, I defrost on the porch in the summer, it is covered with tiles, it warmed up well in the sun. A couple of times I turned the bags over to thaw evenly.
Nadyushich
And I'm defrosting on the windowsill. It seems to me that the temperature is not important, it is important to defrost, and only the defrosting time depends on the temperature, I turn it over several times while defrosting.

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