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

In my freezer, there are leaves for a couple of batches of tea. I was going to do it in the winter, but life adjusted its plans

And our greenery is raging on all fruit trees, and they have already bloomed ... and my meat grinder is out of order, the belt loosened along the way, after last year's shock zeal (tea-makers infected from you) ... I can not repair it on the occasion of the crown a virus (if it is not okay) ... I walk with a sick soul, there is no place in the freezer ... can I start twisting my hands?

[Zaitseva]

Zaitseva, of course! Little by little you can do it with your hands

[Galina]

Galina, Zaitseva, I do it only with my hands, but do not twist, but knead like dough, with effort. in a suitable large and deep enough bowl. Hands get tired, of course. And fermentation goes very differently between "hand" tea and meat grinder.

[Zaitseva]

Zaitseva, Galina, with manual kneading, it also makes an excellent tea. I do this myself regularly. And from a fresh leaf and from ice cream, as circumstances permit.

Italian macho hair (fermented willow leaf tea) For "Macho" we need a fairly young leaf of fireweed tops (10-20 cm), where there is a broom of pale green leaves and darker leaves. No stems! Last year it was the banter ...Tricia

Here is a recipe for young leaves, but you can knead more mature ones.

Thanks to everyone who inspired me, (just read the answers today), well, of course, I will knead now. It will probably turn out large-leaf. Now we have showers in the Stavropol Territory, and after them I'll start. And to dry in the same way as granules, and fermentation is less or more time?

And to dry in the same way as granules, and fermentation is less or more time?

No, you yourself will see that this is a completely different material, it takes longer to ferment, because you would never crush a leaf like a meat grinder with your hands (especially dense and hard - an autumn pear, for example) and drying will go differently, then just look at your conditions and experiment. At first, I wrote down all the details and made notes on the boxes of the finished tea.

Made maple tea! Quite original!

Well, I started the tea season today. We went for young Ivan tea. So I will have Italian Macho Hair. This year I didn't have enough tea. I will do more. We liked Macho very much.

Made maple tea! Quite original!

And what kind of maple? Photo of leaves at least possible?

[Ludmila]

Ludmila, and I went to distant lands to a place where a year ago I managed to see abundance! And he almost disappeared there ... A small clearing of ten young plants remained
And it was like this ...

Yura, so sorry. We have a lot of Ivan tea. In the spring I collect in one place, there is narrow-leaved, and it grows, one can say, there is no plant similar to it with leaves. And elsewhere there is a plant similar to Ivan tea with leaves especially in spring. And you can distinguish by color, it blooms with yellow flowers. And Vanka broadleaf there. I have a clearing, I cut off the tops of the heads in the spring, I come later, and on one plant several full-fledged tops are blooming.

[Ludmila]

Ludmila, cool! Well, I just have to envy

One of the glades of Ivan tea !!!

Made maple tea! Quite original!

I'm also wondering what kind of maple? Ash-leaved or Holly (as on the Canadian flag)?

I'm also wondering what kind of maple? Ash-leaved or Holly (as on the Canadian flag)?

I don't have the Internet at home, I'll post the photo later.

Good day. I read various topics about fermented tea and decided to do it this year. Picked honeysuckle leaves on Sunday. I returned home very late, and in the morning to work. Therefore, I put the bag with leaves in the freezer. But I forgot that They were dusty. And then I had a question. How to be now? Wash them after the freezer ferment aphids dusty?

[DElenA1973]

DElenA1973, Elenaferment ala-naturel (unwashed)
It is better not to wash the raw materials at all. Or wash and dry well BEFORE freezing.
I hose the bushes a couple of days before picking the leaves

Good evening, dear tea-makers! I found a purple-leaved hazelnut, a large tree today in an abandoned dacha. Can you please tell me if it can be used for tea and in what ratio is better with other plants. The pounded leaf has a very pleasant smell.

And what kind of maple? Photo of leaves at least possible?

I made from this maple. did not darken when frozen and fermented. The result is green tea, soft, very pleasant, slightly sweet. Collected in May.

Good evening, dear tea-makers! I found a purple-leaved hazelnut, a large tree today in an abandoned dacha. Can you please tell me if it can be used for tea and in what ratio is better with other plants. The pounded leaf has a very pleasant smell.

I use in mixes, how much I collect, then I put in the collection.

Photo of leaves at least possible?

Can't attach a photo, maple like on the Canadian flag.

I welcome everyone. About blueberry leaf tea, where can there be more details about the features of its preparation? Diabetes came to me, now I have to live with it. Blueberry tea, they say, seems to help stop it.

I already did it once, repeating Ivanushka's technology, but the meat grinder was not in the country, I twisted it with my hands, the stem is harsh, the leaves are the opposite. Fermentation was then weak.
In general, it turned out well, but very fluffy after drying. I will bring a manual meat grinder next time.
Help anyone with cooking experience.

Blueberry tea, they say, seems to help stop it.

For medicinal purposes, it is better to simply dry.

[Young fermented Ivan-tea]

All hot tea greetings!
I didn't receive messages and I thought the topic was "dead". But our headman, Lena Kadieva, said that I was simply fired from the topic for absenteeism. Here, I am correcting myself.



Young fermented Ivan-tea

The most useful, tender, but at the same time rich young fermented fireweed. Usually I make this first tea of ​​the year at the end of May, when the plants reach 40-45 cm, its leaves are bright green, saturated with thylakoids and polyphenols. But this year, due to cold weather, everything was delayed by 2-3 weeks. Like regular black camellia tea, the highest value is found in the top tender leaves. Therefore, tea from young fireweed is the most useful. This is one of my favorite teas - delicate but rich, sweetish herbal, with rich overflows of caramel, spring flowers and dried fruits. To give it a rosy mahogany hue, I added barberry leaves. For light astringency with honey notes - silvery loch leaves. Rosehip flower petals added notes of rose scent to it. Fermentation was carried out until the peak of the aroma, it turned out 6.5 hours. The granules are medium, the frying is light, so as not to kill the delicate flavor and aroma notes, but add caramel notes. See what an amazing pinkish shade of the tea leaves! I went to dry fermentation.





Tart fermented willow tea

It's amazing what, as it were, in passing, decided in his hobby! For example, while collecting this tea, I first climbed into the nettle, because Vanka grew up in her environment. Since the last time, he has grown stronger, matured and demanded brighter accents of taste and aroma.I had to climb a tall oak tree for more or less tender leaves, and then generally into a waterfall for black alder leaves. Oak and alder leaves added a distinct velvety astringency with a long aftertaste, notes of caramel with cream on the palate and aroma. And all this with a full, rounded tea aroma of flowers, dried fruits and honey of Ivan tea itself. True, due to the heat, I almost over-fermented the tea - the peak of the aroma was at 4-4.5 hours, and after 5 hours the aroma began to quickly go away. I made a lot of tea, as usual. While the first batches were caramelized, the latter continued fermentation, its aroma turned out to be the weakest and not expressive. When drying, I added peony, cornflowers and rosehip petals. The tea turned out to be strong, beautiful, with a pronounced tart-caramel-creamy taste and aroma, with notes of creme brulee and prunes, with a long velvety tart aftertaste. Double scrolling with reduced grid caliber, strong short frying.








Ivan tea fermented with thorns.

I'm at war with the turn. Once I planted one tree and that's it, now there are more than a dozen of them and a whole underbrush has grown! Rather, this is not a blackthorn, but a thorny plum, tasty, but tart, sour and prickly. The shoots grow in all directions, shaded the greenhouse and even sprouted inside it. I constantly mow the shoots, and I cut new trees once a year. Trunks for firewood, foliage partially for tea. Partly because it's just a mountain. But what a scent from this mountain! The leaves are withered and partially fermented directly on the sawn branches, exuding an exquisite sweetish-velvety aroma. So, clearing the area for light, I simultaneously get a lot of delicious and aromatic tea. This time, granulated willow tea was fermented with thorns for 4.5-5 hours after double scrolling with a decrease in the lattice caliber. Low-temperature fixation to preserve almond notes. The taste and color are deep, rich, pronounced aroma, with clear notes of prunes and almonds, caramel, fruits and dried fruits, velvety and downright sweetish in taste.





Ivan tea fermented with raspberries. Black with green.

A special blend of fully fermented tea with green leaf tea. The fact is that complete fermentation, on the one hand, leads to the appearance of a whole spectrum of useful substances, and on the other hand, it significantly reduces the medicinal properties inherent in non-fermented plants. And all parts of raspberries contain acetylsalicylic acid - a blocker of prostaglandins (inflammation hormones). This gives us an anti-inflammatory, antipyretic, analgesic and antiplatelet (anti-clotting, blood thinning) effect. So, when fermented using green tea technology, all the effects of raspberries are preserved. And when fermented using black (red) tea technology, I get a beautiful, delicious tea with notes of raspberry jam. As a result, the blend of black and green teas is a combination of taste, aroma, color and health benefits. I also fermented willow-tea flowers using green tea technology. The tea is beautiful, rich in color, taste and aroma, with notes of green tea and raspberry jam, with a pronounced anti-inflammatory and analgesic effect.



Fermented Ivan tea with mint. Green in black.

The relaxing freshness of mint green tea transforms into a warm, soothing velvety aroma of dried fruits, flowers and mint caramel in rich black tea. Another great option for blending green and black teas from fireweed with mint. In this case, I think such a solution is optimal not only in terms of the balance of taste and aroma, but also because of the antibacterial properties of mint (as well as other members of the Yasnotkov family). This feature of mint prevents the complete fermentation of willow tea, inhibiting the growth and development of microorganisms involved in fermentation. In addition, menthol essential oil is very volatile. It is metabolized and evaporated during fermentation, caramelization and drying. Therefore, fermented mint tea quickly loses its taste, aroma and beneficial properties.And the benefit of mint lies in its relaxing, anti-inflammatory, antispasmodic, antibacterial, sedative, anti-stress, antioxidant, hypotensive, antiviral properties. By fermenting mint using green tea technology, I retain all these properties, complementing them with the benefits of fermentation. Therefore, I fermented part of the leaves and flowers of willow tea and 2/3 of the leaves of mint as green leaf tea, the rest went through full fermentation. Low caramelization and gentle drying. Mmmm ..... Pleasure and benefit in one mug!



Take me back?

I found a purple-leaved hazelnut, a large tree today in an abandoned dacha. Can you please tell me if it can be used for tea

Aromatic anti-inflammatory fermented or stewed tea This fragrant, tasty tea with a long-lasting sweetish-tart aftertaste and light bitterness also has an anti-inflammatory effect. You can make it fermented, then it ...Linadoc

[Linadoc]

Linadoc, thank you, thank you! What a pity that I don't have so many Ivanushka to reproduce all this! So it does not grow with me ... And the beast fell in love with him, such bastards

[Linadoc]

Linadoc, this is yeah !!! It is great! This is work! I also started the tea season in May. Well, I really liked the tea from young Vanka. But I didn't mix it with anything. Clean Vanka. And she made a green one from young Vanka. I didn't want to mix, but here is such a gorgeous post! Well, how can you resist? Moreover, everything is written so deliciously!

[Linadoc]

Linadocwhat am I reading now? Dissertation? No, this is a novel about tea life! Bravo and bravissimo, to the tea guru!
And I finished my tea season at the end of June. I managed to go a couple of times to distant distant places behind Kipreyushka, made a total of two three-liter cans of PURE Ivanka. And that's all. Then the cosmic hellish heat burst out, abnormal and continuing to this day 38-42. This has never happened before, forecasters shrug their shoulders, everyone is in prostration, they bought up cheap split systems. And also this filth is viral, the workload is growing, we can't get out of suits, and people continue to go nuts without masks in public places. After a day I come home like a rag, not to hunt for leaves ... After "costume extravaganzas", when in the cabin under 60, there is absolutely no desire to go back to hell on the street, health is no longer exported. So only Conder saves
My son and I dreamed of going to the sea in August, taking a break from hell and hard work - the dream remained the same, tickets were bought in our direction. We will probably sit in concrete boxes until autumn now.

[Yuri K]

Yuri K, buy sea salt (not food, but the one ... which is with sand) and take a bath at home. Then lie down under the conder and relax, sipping cold tea!

[Linadoc]

Linadoc, the dismissal is canceled!
I consider the solemn return to the ranks of tea-makers open!

Linadoc, the layoff is canceled!

uraaaaa !!!

Although I didn't actually leave

Linadoc, what am I reading now? Dissertation? No, this is a novel about tea life!

No, this is not a dissertation, these are short stories from the life of a tea-maniac. In an abbreviated form, in full there are small poems and a lot of photos, I did not load the topic with them.

An offer was received - to award Lina with a medal for new recipes.
I am against - the order should be given!
And yet, I'm starting the roll call of the tea-men!

I am against - the order should be given!

Definitely an order !!!!

[Linadoc]

Linadoc, you have scientific work! Bravo!
Lina, you already have an intuition for mixes, where and what to add to make it especially useful, pleasant, tasty, fragrant.

And yet, I'm starting the roll call of the tea-men!

Helen, I'm here! Ivan finished drying tea yesterday, the aroma was in the house. Due to bad weather, I had to dry my house in an airfryer. But they breathed deeply. How does it smell
Now ventilated in a pillowcase outside.

[Linadoc]

the dismissal is canceled!
I consider the solemn return to the ranks of tea-makers open!

Linadoc, Congratulations!

I'm starting the roll call of the tea-men!

I'm here.
I read Temka, but I don't make tea

reward Lina with a medal for new recipes

Honored Tea Maker

I'll go cook for myself

Today we followed Vanka. They typed both on Belorozovy and leaf and old and young tops. I cut off all the tops of the heads on this plantation in May and so many such fluffy shells have grown.

the order must be given!

I AM FOR!
This year I have strained a lot with tea making. BUT ... I made almost one and a half kg of rose petals. From garden (currant, raspberry, pear, apple, garden strawberry) almost 2 kg. I dried separately monarda, mint, lemon balm for additives "for an amateur". They promised to bring black alder. Closer to autumn we will "weed out" the old pear and apple tree. I will also make one with alder. Vanka got only 100 g. Maybe she'll be able to pinch the same amount. Alas ... I am now completely restricted to travel abroad. The forest, like the village, became beyond my reach

the order must be given!

and a bronze bust in the hero's homeland?

I am now completely restricted to travel abroad

who shut you down and for sho?

who shut you down and for sho?

Radushka, and you ran into penalties?

Lina, I wanted to insert a smiley face with a bow - it's not there, then Thank you for sharing in detail. I continue to SEARCH for aromas ... now in the garden and forest. Raspberries (homemade, forest) after 2-3 defrosting do not smell very much, not even pleasant. Wild strawberries - after 2-3 defrosting ... horror, I want to throw it away. Apple tree, pear - something subtle, but at least pleasant. And only bird cherry, currant, cherry smell recognizably from the moment of collection and thawed. In general: I collected it, wilted, filled the freezer ... I'm afraid to start doing it. How much to ferment? I'm afraid there will be anything again ...
THE MOST OFFENSIVE - LEAVES AROUND THE SEA, and garden and forest. And last summer I made a kg of tea. 10, but he is not any! And it's a shame to write, but I'm stubborn! At least scold ...

I am against - the order must be given!

I have two hands.

And yet, I'm starting the roll call of the tea-men!

And here I am. Ivanushka's party with flowers and boxes in the freezer, Ivanushka's party with currants are dried.

I continue to SEARCH for aromas ...

This year I discovered a new tea aroma or an addition to ivan tea. This is a cloudberry leaf. Both the aroma and taste are stunning. For me, the taste of childhood. It’s a shame that we have been making tea for so many years, but it has never occurred to me about cloudberries.

cloudberry leaf

Yeah, you have your own delights in Karelia. We also have our own taiga berries in Siberia, but they are far from us. But the stone carpets are everywhere. There is very little mention of her in this topic. And she surprises me: the leaf already during collection, in the bag, begins to smell strongly: a floral-caramel aroma, very delicate and very pleasant. This is the only scent for me - a competitor to the aroma of fireweed. I tried to make tea - it tastes very bitter and without aroma, possibly underfermented. This year I did it again, with raspberries, the granules almost did not darken. Let it stand for now.

And yet, I'm starting the roll call of the tea-men!

Len, and I'm here))
The process of preparing teas went so well, and now only tears - the showers have not stopped for 4 or 5 days. And no light is expected. Sadness, however.

Natasha, Marina - glad to hear from you!

[Elena Kadiewa]

Elena Kadiewa, and I'm so glad to see you, Lina, Natasha!

Raspberries (homemade, forest) after 2-3 defrosting do not smell very much, not even pleasant. Wild strawberries - after 2-3 defrosting ... horror, I want to throw it away.

strange .... It shouldn't be like that. After withering? How long does it defrost in time? Is the package closed? And without freezing the mix right away?

[Linadoc]

Linadoc, so I'm surprised too. For all the time, only washed garden strawberries smelled unpleasant (probably, they did not dry well) and meadow strawberries (not strawberries) smelled like hay.All other mixes have always smelled very good. Stronger, weaker, but very nice. I did not like the smell and taste of tea with a lot of plum leaves. Renclode is white. well, that's my personal preference, I guess. The husband drank with great pleasure. And so that tea does not smell at all ... especially cherry ... this has never happened. And I can hardly believe this

I haven't been there for a long time, I read, but write - the connection ends ... About without air. Yes, bacteria work anaerobic, but oxidation with air must be present, otherwise the reaction will go wrong. So the raw material can be covered with a lid, but not kept in a vacuum. In silo pits it is a little different, there is a long, slow fermentation process, but we do not have the opportunity to ferment for a couple of months ... Yes, the taste and strength of tea can also depend on the drying temperature. If dried at 150 degrees, then the tea will be darker and stronger, and if at 50, then closer to green. In the last games I set the temperature in the grill to 120, everything dries perfectly, made fireweed, strawberries, apple trees, pears, bird cherries, irga, plums, pears. Continued in August.

Greetings! Restless I ... Now everywhere (at dachas, in the forest, in the field) I collect two handfuls of different leaves, put them in bags, tie them and only smell at home. As before, they smell IMMEDIATELY and then: currants, bird cherry, drupe, mountain ash, wild cherry and apple tree slightly tender. The rest have a herbal smell. I wither normally, freeze well, defrost from half an hour to 2 hours in a warm place. Many leaves darken, but the smell is herbal. Fermented for 8-10 hours, the smell is weak, herbal and when dried! I read in this thread the statement of one lady for 2015: she fermented garden ones for two days, because tea was also like grass. She wrote to herself that from the Urals, the leaves here are different and only after two days of fermentation the tea turned out to be delicious. I put a mix the day before yesterday, tonight it will be 2 days - I will dry it. There is no hope, because in the morning I smelled it - the smell is very, very weak, but pleasant. This year alone we got all the fireweed tea, because it fermented for 8-10-12 hours. And then, the most fragrant, where the leaf and inflorescences are in half, and where there is one leaf - while the aroma and taste are weak. And yes, the leaves of the fireweed also do not smell immediately and withered. Now I want to put a leaf of fireweed with cherries for a day.

And yes, the leaves of the fireweed also do not smell immediately and withered.

It's strange, we have fireweed after picking, when you bring it home, already in the package it gives a flower-apple aroma.

Well, I'm from the Urals. When drying, I agree, not all scent smells amazing, there are those that just smell like greens. But during fermentation it is a completely different matter, these are no longer smells, but aromas! All this is subject to the correct actions. And also - it is important to understand that horticultural wild plants are highly susceptible to processes, unlike fireweed, which is difficult to spoil even with not quite correct steps.