Fermented Black Alder Tea

Category: The drinks
Fermented Black Alder Tea

Ingredients

Alder leaves 100 %

Cooking method

  • Black alder, or glutinous alder, or European alder (lat.Álnus glutinósa) is a species of trees of the genus Alnus of the Birch family (Betulaceae). Black alder is photophilous, it grows in areas abundantly moistened by running waters, in low-lying bogs, in swampy forests and floodplains of rivers, along the shores of lakes, in the bottoms of ravines and gullies, at springs, in the form of clumps on islands.
  • Not used in tea production. But recently, quite by accident, I managed to feel the amazing aroma of its leaves and it was decided to make tea out of it. How this discovery happened can be read in this report.
  • So the leaves were picked, wilted and I produced them hardening by this method... Then, if possible, removing the twigs and hard veins from the leaves, I ran it twice through a meat grinder. The granules were rather loose, after the second scroll they were denser.
  • Fermented for 3 hours, fried at 150 * C for 20 minutes and dried at 60 * C until a characteristic crunch.
  • All this time, a stunning pronounced tea-flower aroma was felt, which was preserved even after drying. I hung it up in a bag to dry, could not resist and immediately brewed it.
  • The color of the tea was not very pronounced, but the taste and aroma were pronounced, tea-floral, with a surprisingly long tart aftertaste and noticeable bitterness. The aftertaste was felt in the mouth for more than an hour.
  • The tea was unambiguously recognized as successful. For color, I will add geranium leaves, and to reduce the bitterness, I decided to use alder in mixes with other leaves of fruit trees and aromatic herbs.
  • So I immediately made a mix with leaves of also hardened oregano in a ratio of 2/3 alder: 1/3 oregano.
  • The tea was amazing! Very tasty and fragrant, with a long aftertaste, and almost no bitterness was felt.
  • Then I made an even more amazing, simply awesome tea with other aromatic herbs in the ratio:
  • alder leaves 45%
  • iron leaves 15%
  • strawberry leaves 8-9%
  • Pear leaves 8-9%
  • geranium leaves 10%
  • lavender (sage, oregano, thyme, mint) 3-5%
  • Thus, alder is the best suited for making tea, both in mono-version for bitterness lovers, and in mixes.

Similar recipes


Chai masala (ANGELINA BLACKmore)

Fermented Black Alder Tea

Yuri K
Does the bitterness that reassured me so completely disappear in the mixes ??? Geranium is inaccessible for me, but sage replaces it well, I am already convinced of its ability to color teas.
Zachary
Quote: Yuri K
Does the bitterness that reassured me so completely disappear in the mixes ???
Everything will depend on the percentage of alder and other components.
Light
Zachary, I'll sit and have a cup of your tea.
Katerinka
And what kind of iron? Can I have a photo?
Zachary
Quote: Katerinka

And what kind of iron? Can I have a photo?
This is in the last photo over a cup of tea, yellow flowers.

Crimean zheleznitsa, shepherd-tea, Tatar-tea or simply - Crimean lemongrass is a unique endemic plant from the Crimean peninsula.
It is a herbaceous perennial plant from the blue-flowered family. It has several flowering shoots and several non-flowering, shortened ones. Flowering shoots grow up to half a meter in height. Leaves are about 3 cm long, oblong. The inflorescence is spike-shaped, dense and elongated. Young leaves are often used as a tea substitute due to their pleasant lemon scent.
Fermented Black Alder Tea

Fermented Black Alder Tea
Linadoc
Ooooh, Zachary, great recipe! Photos, as always, super!
Nice, tasty, understandable, visual. Clever girl!
Zachary
Quote: Linadoc

Ooooh, Zachary, great recipe! Photos, as always, super!
Nice, tasty, understandable, visual. Clever girl!
LinadocThank you, these are the fruits of our joint research.
francevna
Zacharywhat good teas turned out!
I wish you a pleasant and healthy tea drinking.
Zachary
Quote: francevna

Zacharywhat good teas turned out!
I wish you a pleasant and healthy tea drinking.
Thank you. Let's go to our Crimea.
francevna
Zachary, I now have a grandson with a matchmaker in Evpatoria.
I hope to visit Crimea as the bridge is built.
Light
Zachary, Hurrah! New avatar!
milvok
Great idea. I got information that Alder Tea was used earlier to improve the taste of ordinary tea in a ratio of 5-10℅.
My husband chopped alders today. Making tea. I'll write about the results.
Zachary
Quote: milvok
My husband chopped alders today. Making tea. I'll write about the results.
Where are your results ???
milvok
I am reporting. Made from gray alder. For me, it turned out to be an additive or base for some kind of tea, because it has a pleasant, but very delicate taste. The taste may open more with time. Maybe I'm guided by Ivan tea, which for me is still a priority in color, taste, aroma.
Alder as a new plant for tea was interesting to prepare. Thank you.
svetn
Quote: milvok
very delicate taste
Indeed, the taste and color ... I cooked today according to the recipe, I could not resist, I brewed it right away, try it ... 30% alder, 30% raspberry, 40% ivan tea, I make all the plants in mono version, I connect already in the teapot, but this is an impossible bitterness! If in a few months I will put in mixes, then alder no more than 5%. I diluted the infusion with boiling water in half and still drink it bitterly. I don't know if I came across a gray or black alder, it is very sticky, perhaps the taste was influenced by the fact that the leaves are young, maybe the taste from autumn leaves will be more pleasant
Fermented Black Alder Tea




And again, add the review. The infusion has cooled down, alder is in the lead in cold tea, but softer and more interesting, there is no floral aftertaste, resinous, bitter, spicy taste of spring buds, with a very long aftertaste. I send my stocks of alder for dry fermentation, I will add plants that taste fresh to the mix, alder, of course, will greatly improve.
kartinka
Everything was going to a mono-variant, but Vanechka confused everything with raspberries - as long as there is an opportunity, while I am working on them, I really want mono-alder, I must grab at least a kilogram, my hands are itching. In the last photo, by the way, the alder is gray - its tip is convex, sharp, and the black one has a convex

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers