Fermented tea "Radushka" from raspberry leaves

Category: Blanks
Raspberry Leaf Radushka Fermented Tea

Ingredients

Raspberry leaves 1 kg 300 g

Cooking method

  • I wish you good health to all tea-makers, tea-lovers, tea-fans and those who just decided to drop by the light!
  • At the request of the hostess of our Tea Club Ludmila lappl1 I post this recipe separately, although, basically, it completely corresponds to the recipe that is already presented on the forum:
  • Raspberry Leaf Radushka Fermented TeaFermented tea made from leaves of garden and wild plants (master class)
    (lappl1)
  • Raspberry turned out to be one of my first tea-making experiments and raspberry tea became my favorite from the first sip.
  • This year there has been an incredible amount of spring rains and raspberries have grown very early to the size when it is time to perform some agricultural manipulations. The resulting "waste" became the raw material for May tea. Blooming plants also fell, which were knocked down by the elements, in spite of the garter of bushes.
  • Raspberry Leaf Radushka Fermented Tea
  • Having worn out with the tedding of leaves last year, now she immediately "swaddled" in a dense roller.
  • Raspberry leaves dry quite quickly. Faster than other garden plants. There was no need to change the "diapers". One night was enough for sufficient withering.
  • Raspberry Leaf Radushka Fermented Tea
  • Having tamped them tightly into a plastic bag, the withered leaves were placed in the freezer. Two days later, it took a place in the freezer to free up a new portion of leaves, so it's time for raspberry tea.
  • After thawing-defrosting, she turned the leaves a little to dry out from excessive moisture.
  • Raspberry Leaf Radushka Fermented Tea
  • And ground it twice in a meat grinder. First time using a grid with larger holes
  • Raspberry Leaf Radushka Fermented Tea
  • Second time using a grid with smaller holes.
  • After the second twisting, the granules turned out to be medium-sized, but rather dense.
  • Raspberry Leaf Radushka Fermented Tea
  • Fermented for 6 hours. Last season, this interval seemed to me the most successful.
  • I dried it in my favorite way. Fry at 150 for 10 minutes, then 20 minutes at 100 degrees. Used a regular tabletop electric oven. The oven must be preheated! Moreover, setting the regulator to a slightly higher temperature. And, putting a baking sheet with tea, return the regulator to the desired division. The oven MUST be ajar, so the actual temperature inside will be lower than the stated one.
  • Dried in a dryer at 60 for about an hour.
  • The granules are light, there is a lot of dust fraction. But, from experience I know that this does not affect the taste of tea in any way.
  • Raspberry Leaf Radushka Fermented Tea
  • Of course, before pouring it into a pillowcase to remove residual moisture, I could not resist and brewed a cup. How can you resist and not taste such a delicious-smelling drink?
  • Raspberry Leaf Radushka Fermented Tea
  • The color is luxurious, tea. The aroma is gentle, warm, similar to raspberry jam. Taste without sourness, light astringency.
  • For those who love "handmade" tea, and do not like "meat grinder", I hasten to say - I make granulated for only one reason. It takes up less storage space. All. Otherwise, both types of tea are absolutely similar. And last year I had the opportunity to be convinced.
  • Make raspberry tea! You will not regret! And on cold, winter evenings, the scent of raspberries will bring you back to summer.

The dish is designed for

500 g

Time for preparing:

two days

Cooking program:

freezer, meat grinder, oven, dryer

Note

The name "Radushka" was given to the tea by the moderator.

kubanochka
I'll wait until dawn and go pick raspberry leaves ... Wonderful recipe.Thank you,Radushka,
Radushka
kubanochka, thank you dear!
For the second year I have been PLEASING to cultivate my raspberry plantation!
Elena_Kamch
Radushka, you did IT !!! Hurrah!!! And how deliciously she described it! I read it straight
Now in your topic we will separately discuss raspberries !!!
Thanks for your hard work!


Added Wednesday 22 Jun 2016 01:57

Quote: kubanochka
I'll wait for dawn
kubanochka, Lena, and the dream is canceled? What can't you do for raspberries!
Elena Kadiewa
Well, who is talking about what, and Radushka about her beloved raspberry!
Really-deliciously described and beautiful!
Thank you!
lappl1
Radushka, Oh how good! Well, finally, we have a separate recipe for raspberry tea from his main fan! All tea makers know how much you love him and have infected half of the tea makers with it.
Thank you, dear Radushka!
Listen, what granules !!! Well, I have never made such raspberries! My raspberries grow very little, but I will definitely cut off everything I can for tea.
Radushka, am I doing a little here as a moderator? This is entirely your merit - the recipe for raspberry tea. Before you, I have never seen him so beautiful. And no one but you sang so many songs of praise for raspberry tea. Therefore, this tea is called "Radushka".
Girls, do you support this idea?
Elena_Kamch
Quote: lappl1
Therefore, this tea is called "Radushka"
: girl-yes: I really like this idea!
Elena Kadiewa
And I am!
Nice tea, a beautiful and such a positive name!
sveta-Lana
Radushka, can you clarify? Do you need to preheat the oven first and then put the raw materials for frying or put in a cold oven and turn it on?
sorry for the stupid question, of course, but "I'm not a magician, I'm just learning"
lappl1
sveta-Lana, I always put tea in a preheated oven, otherwise the meaning of "frying" is lost. It should be almost instantaneous. And without frying I put it in a preheated oven - we need to quickly stop the fermentation process. And besides, tea steaming will not happen this way.
Although, maybe Radushka does it differently? Let's wait what she says.

Quote: sveta-Lana
sorry for the stupid question, of course, but "I'm not a magician, I'm just learning"
sveta-Lana, there are no stupid questions. Ask your health if it is not clear.

Radushka
Elena_Kamch, elena kadiewaThank you girls! Make my favorite raspberry!


Added Wednesday 22 Jun 2016 07:12 AM

sveta-Lana, Svetlana, Well warmed up! Moreover, if I do the frying at 150, then the heating is set at 160-170.
Putting the baking sheet down, I immediately turn the switch to 150. The oven door is ajar! This means that the temperature inside will be slightly lower. It's a pity, there is nothing to measure. I am still hoping to get a thermometer for high temperatures. Although, I think, a small spread of +/- is not critical
izumka
RadushkaAnd I went to pick the leaves! Thanks for the recipe!
Radushka
lappl1, Lyudochka, the name is wonderful! Thank you! And your whole idea with separate "recipes" is very good! Because questions about specific teas get lost in the crowd.
And raspberries adore when their tops are broken (I wrote earlier). She will then give a much larger harvest next year. Maybe now you will also become a raspberry maniac?

I cherish this hope I think that if you mix a pear with raspberries, then you will not be pulled away from such tea by the ears!




Added Wednesday 22 Jun 2016 07:20 AM

izumka, Happy tea! Although it seems to me impossible to spoil raspberries. She always succeeds!
Elena_Kamch
Quote: Radushka
if I fry at 150, then I set the heating to 160-170
Radushka, this is a valuable addition! Maybe add it to the recipe right away? And then the memory is girlish ... Now I remember, but how it comes to raspberries (we still have young leaves), I'll forget everything.
sveta-Lana
Ludmila, Radushka, Thanks for the quick response!
very important nuances, especially for beginners.
Anatolyevna
Radushka, In the process of studying! Everything seems clear!
If I ask Cho!
Radushka
Elena_Kamch, Thanks for the advice! Added to the recipe!
Svetlana, Antonina, I will always be glad to answer, if anything. Make my favorite raspberry!
Elena_Kamch
Quote: Radushka
Make my favorite raspberry!
: girl-yes: Well I say, you need to Tea club create a separate sub-club Mono-Raspberry
lara55
Radushka, well done, that took the time and laid out the recipe. I didn't have enough raspberries and after freezing them I turned them into rolls. The raspberries were garden, while I put them on dry fermentation, I'm waiting.
Quote: Radushka
I think if you also mix a pear with raspberries
Need to try. I have everything in the garden.
Radushka
lara55, Larissa, Raspberry is completely self-sufficient in monovariant. But, in combination with other garden scents, it is not lost. And frying gives the finished tea the aroma of raspberry jam
lara55
Quote: Radushka
frying gives the finished tea the aroma of raspberry jam
Oh, but what about Lyudmila wrote that we don't fry raspberries and currants. I just dried in the oven without frying, maybe that's why I didn't feel the taste, or maybe that was gardening. Confused.
Radushka
Larissa, I also only have a garden

Where can I find the forest?

... Try this and that! Pick it up to your liking. I fry raspberries for sure. She does not lose aroma, but, I would say, even intensifies! But, this only applies to raspberries. Currants completely lose their aroma. True, the taste remains
lara55
Quote: Radushka
But, this only applies to raspberries.
Radushka, thank you for the advice. There are not enough raspberries, but I will nip a little more and make a fry, but something has not yet appeared in the currants. But we are waiting for dry fermentation, put everything in a dark place and try in a month.
francevna
Radushkawhat a bright tea it turned out
And the name to the place, now no one will forget who to contact for advice.
I have a tea collection, where raspberries are 50%, I really like the taste and aroma of tea, but a strong diaphoretic effect is obtained. This is probably why I don't make mono tea. We have remontant raspberries.
lira3003
Radushka, bomb gull! Thank you! Tell me, how long can you pick raspberry leaves? I have already done a little, to continue I have to go to my sister.
Radushka
Quote: lira3003
How long can you harvest raspberry leaves?
Until then, they won't dry up at all! Last year I collected red-violet-bronze from a friend at the dacha after the first light frosts! The only thing ... The leaves are then completely dry, even worse than summer ones. But, mono did not do them, let them go with a wild apple tree. The apple tree was also dry. And the granules crumbled. But the tea was a success anyway!
I break off the tops until mid-July so that the bush is branched. All tops go to tea (leaves). And the overgrowth that is superfluous (will go to the tenderloin anyway). And the one that grew in places for raspberries not intended ... I used to dig up a little one. Now I'm waiting for the "product" sheet to grow up. I harvest the raspberry leaf all season. The leaves are small from fruiting bushes. And very dry. And they quickly turn yellow after the end of the berry season. So, the leaf is taken from those shoots that will bear fruit next year. And from them you can pick all the leaves only in autumn. When the flower buds are already laid.
lappl1
Quote: lara55
Oh, but what about Lyudmila wrote that we don't fry raspberries and currants. I just dried in the oven without frying, maybe that's why I didn't feel the taste, or maybe that was gardening. Confused.
lara55, Larissa, so when I wrote the recipe, there was no one who would advise how best. I learned about frying relatively recently, after writing a recipe, and only last year added this moment to the recipe. I don't purposely change anything in the recipe. Let everyone try different options and choose the best one for themselves.
And I myself began to do so almost all the tea. In general, I don't see any particular contradiction. The recipe says that at a high temperature, the sugars of the plants caramelize (almost immediately). What happens when this happens? The granule is covered with a crust invisible to us. And the remaining juice and all the aromas are sealed inside. Gradually drying, the granules retain everything tasty and smelling.
In recent years, I have made mixes based on raspberries, of which there were 50 percent or more. And she always fried. Awesome teas are obtained. True, now I can hardly do something - there are not enough raspberries.
lira3003
Quote: Radushka
In the meantime, they will not dry up at all!
great, then there is an opportunity to cut off all the raspberries
Irina F
Radushka, thanks for the lovely and fragrant raspberry gulls !!!
Only now I didn't quite understand how to pick off the leaves?
Now my raspberries are covered in berries, do I need to wait until they bear fruit?
Radushka
Irina F, no. I do not pick leaves from those plants that are with berries.And from those who will bear fruit next year
Quote: Radushka
I break off the tops until mid-July so that the bush is branched. All tops go to tea (leaves). And the overgrowth that is superfluous (will go to the tenderloin anyway). And the one that grew in places not intended for raspberries ... I used to dig up a small one. Now I'm waiting for the "product" sheet to grow up. I harvest the raspberry leaf all season. The leaves are small from fruiting bushes. And very dry. And they quickly turn yellow after the end of the berry season. So, the leaf is taken from those shoots that will bear fruit next year. And from them you can pick all the leaves only in autumn. When the flower buds are already laid.
More details: https://Mcooker-enn.tomathouse.com/in...=459736.new;topicseen#new
Irina F
Radushka, ahh, so break off those that this year will not bear fruit! I'm just a little confused.
Then I'll wait for the evening and go to collect, in the heat, do they collect?
Radushka
Irina F, I pick the leaves after five in the evening. Not so hot and dry faster than those that are harvested before 11.
- you break off the tops of the growth that has grown this year to increase the yield next year.
There are raspberry varieties that yield late harvest. Not renovated, but just a very late raspberry. You can't break her tops.
Irina F
Good, Radushka, I will consider!
And after five today I will perform with a basket)))
Radushka
Irina F. Yes, one more! If you are going to break the tops, then you need to control the height. My raspberries grow very tall. Therefore, I leave the height to the waist. If it grows short, it is better to leave it up to the armpit (these are my landmarks)
Irina F
Radushka, thanks, I will consider !!!
Nadyushich
Radushka! Thanks for the recipe! It is very good when specifically there is where to look at individual nuances, and not to re-read everything. I was not a fan of raspberries, but only in the spring I tasted it, it began to manifest itself vividly in the rustic, and very tasty. And it seems to me that you can still experiment with her, she still has something to surprise, and I am sure that your recipe will grow and develop.
lappl1
Quote: Radushka
Therefore, I leave the height to the waist. If it grows short, it is better to leave it up to the armpit (these are my landmarks)
Radushka, I didn't quite understand something. And if you leave a short raspberry to the waist, then what will it be? I have a raspberry that grows knee-deep, well, maybe a little higher. And what to do with it?
Radushka
Nadyushich, Hope, I'm glad that you liked the raspberries (albeit in the mix). Everything is ahead! Maybe you will also fall in love with mono tea


Added Wednesday 22 Jun 2016 03:26 PM

lappl1, Lyudochka, raspberries love watering. If you cannot provide watering, then it will never become high. I would not break at such a top. We once had a land plot on dry land. There might not have been rains for months (but they were going around). But, there the arable (fertile) layer of land was very shallow. No more than an inch deep. But on the bottom there is a "sole" of the mother's clay. The clay worked like a water seal. And even small rains were enough for the harvest. BUT ... not enough for growth. She was short. What did we do? Grown by far-apart bushes. Approximately 1.5x1.5. In the "bush" up to 10 raspberry tails. And everything is covered with mulch from raspberry leaves, cut with pruning shears of old, fertile, bushes, dry mullein. There was no way to water at all. Berries were always in abundance. Well, yes ... it was small. BUT ... very, very aromatic. Fungal diseases on the landing have never been. Dry above, dry below, dry (blown) at ground level. It is a pity, then there was nothing to photograph. The "tails" stood strewn with berries from top to bottom, like little columns.
lara55
Quote: lappl1
In recent years, I have made mixes based on raspberries, of which there were 50 percent or more. And she always fried. Awesome teas are obtained.
I got it. Try and try .....
lappl1
Radushka, a neighbor told me that last year the pump broke down and there was no water for more than a month, so the raspberries did not grow. And, really, she was kind of pathetic at first.I didn't even want to vomit it. But I remembered that raspberries love water, so every time the water was turned on, I threw a hose into it and it was poured almost overhead. And then it rains, rains. And suddenly - a miracle! How delicious and juicy it has become! So I rehabilitated her. But new shoots do not grow high, although I have provided them with watering. And also in the middle of the site in the pit there is a raspberry "Little Red Riding Hood" growing (the owner said the same, but I remember). This raspberry has last year's bushes are low, and the new ones are already taller than me. The berry is delicious. The area of ​​this raspberry is a couple of square meters. A raspberry sits in a hole and has nowhere to grow ... Need to transplant?
And I will definitely take note of your experience. Only I have a question again - is each bush you have 1.5 meters from the other? So rarely planted? In the fall, I am going to bring some raspberry bushes from the grandmothers with whom we lived last winter. She is notable for them! And even today, I suddenly found one bush of black raspberries behind the fence - I hid behind wild grapes. I have never seen this one - not ripe berries are red, but ripe ones are black. The bush is small, but there are already about 20 berries. I also want to transplant it into the sun.
Radushka
lappl1Yes, Lyudochka, each bush (about 8-10 twigs from one root) is so far apart from each other. They do not grow from one point.
Here, in the city, I have not watered raspberries in 11 years. Even in a drought. We have a northern slope. It does not dry out the soil until it rings. And raspberries grow in such a place that all the water flows down to it. And after the snow melts, and after the rains. And it grows tall. And so I shape it into a "tree". That would be aired and fungal diseases were not.
And raspberries should be transplanted at least once every 10 years to a new place. Well, if the area allows. For example, I simply have nowhere to transplant. It will start to disappear, I will completely wear it out. The soil will rest - I will dilute it again.
lappl1
Radushka, thanks, I understood everything. Enough space. I will transplant in the fall.
Luna Nord
Today I will collect raw materials for raspberry tea "RADUSHKA"
Radushka
Ludmila, good luck!
Borkovna
Radushka, congratulations on my theme, on the tea "Radushka" !!!!
It's not for nothing that 300 grams are all in the freezer ... everything was going to gradually collect up to 1 kg and make mono tea. And then such a joy, you can do it with 500 grams! So ... for days I will clean the raspberry "legs" for better ventilation and I will be happy! Just this amount is perfect for drying in the microwave on convection, and then transferring it to 60 degrees in a gas oven. A kilogram is difficult to dry due to the large volume of tea, albeit a large plate (and the microwave itself).
Radushka
Borkovna, Helen, who told you that you can 500? I don't do less than 1 kg. Better than 1 kg 200 g or 1 kg 300 g. Then you get a batch of up to 500 g of dry tea. Collect more leaves. You will have time to do it! And with a microwave oven, I never bothered to dry tea! I have a regular tabletop electric oven. SMALL! And a batch of tea does not dry out in one "sitting"!
lappl1
Quote: Radushka
and who told you that you can 500? I don't do less than 1 kg. Better than 1 kg 200 g or 1 kg 300 g.
+1!
I also have a small oven. And I also don’t do less than 1 kg.
Sweetheart
And if you fry in a pan? No oven at the dacha: cray: s
lappl1
Sweetheart, you can in a frying pan! Look here Features of drying tea on SKOVORODE (Galina Iv.)
Radushka
lappl1, thanks, Lyudochka!

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