Fermented tea from Crimean iron (Tatar tea)

Fermented tea from Crimean iron (Tatar tea)

Category: The drinks

Ingredients
Tatarchay, Crimean iron
Fermented tea from Crimean iron

Cooking method

• To all tea-makers, tea-makers, a big hello and a huge gratitude for such a tasty tea work on H. P.!
• I will introduce myself; Vladimir, the city of Sevastopol.
• I had been hatching the topic of fermented teas for quite a long time and my main desire was to make it out of fireweed, but here it grows high and far in the mountains, and there are a lot of iron racks and almost within walking distance, a little (oh, as it is putting it mildly), having pestered Lina and Zakhariy with questions, I decided on the experience with the Tatars, that's about him and there will be a report!
• So at first I tried to make it according to the method of Zacharias - drying, three freezes with intermediate thawing-fermentation and passing through a large grinder, then fermentation, gave dust-dust the result!
• Then, without withering, in a bag, I put it in the freezer, on the trail. I took out a day and left it in a bag for 5 hours at room temperature, then cut it with scissors and dried it in an electric dryer for vegetables and fruits at temp. 45-50 degrees.
• And the third experiment - after collecting - in a bag and in the freezer, the next day I cut it as finely as I could with scissors, fermentation in a plastic bucket under pressure for about 5 hours, and drying in a dryer at a temperature of about 50 degrees for 2 hours.
• The result is the first option, the one that is dusty, drying in the oven at 110-30 minutes and drying in the dryer, summary - tasty, but the aroma is not satisfied, it is better to brew together with ...
• The second, already better, even mono och is not bad, it can be mixed!
• The third one completely satisfied, it is possible both as mono and add, a very pleasant taste and there is no such specifically saturated Tartar bouquet, not everyone likes it in mono and just dried!
• That's probably all, I will just add that personally for me it is desirable to brew it with thyme, just dried, it just gives, in this case, the necessary astringency and originality of taste!
• Well, the rest is in taste and color ...

Your "iron pot" will be cooler than ginseng, it's a pity not to try

The iron pot itself, even without fermentation, is interesting. In the mountains they called her yellow sage

Your "iron"

Why in quotes? Is it like the specific name of the plant?

The iron pot itself, even without fermentation, is interesting.

I agree, but for an amateur, a very rich aroma and taste.

In the mountains they called her yellow sage

Well, this is definitely not an expert on rastykh said!

Let's try your 2 and 3 options Until now, simply dried in black tea has been added.

Okay! There will be questions, call, or vibe, whatsapp. I immediately recommend the 3rd option, it is the most delicious, in my opinion! And after dry fermentation, it will probably be in the favorites!

Well done, Vladimir! I studied the theory, and asked clarifying questions, and conducted an experiment, and wrote a report!
I will express my thoughts:
1. It makes no sense to wither the steppe flowers. They are dry and adapted to prolonged drought, nothing will evaporate there even after a few days. This is evidenced by the "dust" received after scrolling - the dryness there is complete.
2. Freezing and thawing - in this case, apparently, it plays the role of cellular destruction for the release of juices from the intercellular space to start fermentation. And it looks like this is the best way to "extract juice" from a steppe plant.
3.The best option came out with a load due to the fact that the best conditions were created for fermentation of an essentially whole-leaf plant (or whole-leaf plant). Anaerobic conditions are necessary for normal fermentation, and this can be obtained by firmly pressing the plant mixture and thereby displacing air spaces around the whole leaves (petals). In addition, the plant mixture is tightly covered with a lid with a load on top, also creating anaerobic conditions.

I consider the experiment a success, reasonable and, I think, we can recommend it to the lucky owners of the iron for making tea

I was in Sevastopol only once. For a short time my friends lived there. We climbed the mountains and gathered herbs, and the iron too. I really liked this weed. I can imagine what a wonderful tea it turned out. And sage is different from garden sage. A little bit of iron is still dry, the hand does not rise to throw it out for 4 years already, but the aroma is still there.

Thanks for reporting the experiment. What if ... someday it will turn out to get to the railroad

Thanks for the work you've done. At least someone brought everything to its final conclusion.

Thank you and Lina for the advice and tips, without you I wouldn't have succeeded!