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

[Marina]

Oh, how I love to pick mushrooms! It is already breathtaking. And to have a forest two hundred meters away ... is a dream. We need to drive 20-30 km into a normal forest.

Marina, in our family my husband loves to pick mushrooms. In the mushroom season he goes to the forest every day. I like to cook, dry and eat them more. And today we just managed to find mushrooms along the way. It was a sin not to take it.
20 - 30 km is not a lot, especially if by car. But 200 m, I agree, is better than 20 km.

indeed there were very few leaves, but it is not possible to wait for good weather

Natalia, well, that's all it turned out. The next time you collect more leaves, the tea will be much better.

Now I have compiled a list of "wild" plants that use foliage: actinidia, lemongrass, rose hips. As soon as I get to them, I'll try and report back.

And also ask for a summer residence to your friends, if you don't have one of your own. Or just ask them to bring you the leaves of garden plants. My friend from Moscow does that. Leaves are being carried in sacks. And, of course, in good weather, try making tea from the plants you have listed.
I will wait!

[Veronica]

Well, that happiness has come to my kitchen! She put in front of her 3 jars of ready-made teas - an apple, a strawberry and a forest raspberry. I poke my nose into each one in turn and rejoice, rejoice ... The teas are only two days old, and they already smell like that! No, I can't stand it, I'll brew it ... I just threw the pies into the oven. So another 15 minutes and I'll try.

Veronica, I am glad together with you! It's great that the tea turned out and suited you! Bon appetit and tea drinking to you and your family.
And don't stop there! Now it will be easier for you - you have mastered the process, so you will store tea for a year in advance.

Lyudmila, girls, I've been away a little here, well, birthday and all that ...
I report on tea:


Photos increase by clicking. Haven't brewed yet.

[Annushka]

Annushka, thanks for the photo! You have made good tea! Strawberry like mine, apricot as tea is not familiar to me (spilled a little). It probably needs to be rolled before fermentation. And what about the third tea? Apricot and third tea are medium fermentation teas. You can try to ferment them longer. Then they will be like strawberry - dark. Or did it happen in the photo? Or maybe these are the features of the plant. Now I wonder what they taste like. Share later, please. Good?
Now I looked at the photo better. In my opinion, the third tea is also a photo of an apricot. So? It is also interesting to look at the brewed one.

This is pear with and without flash

It's apple, with and without flash

Photo in the field, on the veranda, where everything is done.



How unfair it is ... the pile of leaves is big, but a little bit of ready-made tea.

That's it, I also got infected, I want to try to make different teas. Lyudmila, thank you for such a detailed and understandable master class on making. Only I don’t know yet what to do - there is no electric dryer, and the oven gives about 150 degrees at a minimum. I don’t drink tea (only water), but it’s so interesting to cook something new - the rain will end, I’ll run into the garden and forest for leaves.

Good evening Lyudmila! Thank you so much for the wonderful recipe.
Like everyone else's handles caught fire and kicked the black mountain ash and irga.
There were few irgi leaves, about 50 grams. I just dried it (I think it took too long) and tried to roll the rolls, they fell apart, sent to fermentation. Fermented for about 4 hours, I think a little.The smell is very pleasant fruity with notes of irgi, I would say that it is nobler and thinner than that of black mountain ash, the taste is also distinctly fruity.

[natushka]

This is a pear This is an apple, Photo in the field, on the veranda, where everything is done.

Tanyusha, what a great tea you have! With and without flash. Thanks for the photo. It doesn't matter what's on the veranda, in the field. You can see everything very well! Well done !

How unfair it is ... the pile of leaves is big, but a little bit of ready-made tea.

This is yes! Therefore, during the tea-making season, I live under the motto: "Not a day without tea." Well, or 2 - 3 times a week I definitely do it. So, for the season 10 kg and it turns out. Enough for everyone! Nothing, the season has just begun, you still have time to cook.

That's it, I also got infected, I want to try to make different teas.

natushka, and it is, this business is contagious ... Join sit down! The girls have already surpassed me - I make one tea at a time, and they made 3 - 4. Well done!

Only I don’t know yet what to do - there is no electric dryer, and the oven gives about 150 degrees at a minimum.

I wrote here that you can dry in a frying pan. Read it. And some of the girls have already done this. And they said it turned out well.

I don't drink tea (only water),

And it is right! There's caffeine and other bad substances. And these teas are healthy. In addition, it is good to treat guests with this tea. So you need to make tea!

Like everyone else's handles caught fire and kicked the black mountain ash and irga. There were few irgi leaves, about 50 grams. I just dried it (I think it took too long) and tried to roll the rolls, they fell apart, sent to fermentation. Fermented for about 4 hours, I think a little. The smell is very pleasant fruity with notes of irgi, I would say that it is nobler and thinner than that of black mountain ash, the taste is also distinctly fruity.

Jasper30, welcome to the topic! Thank you ! Make tea for health!
ABOUT! Noble tea is obtained from mountain ash. I don’t know what an irga is ... And, frankly, 50 grams is not enough. Fermentation may not go well. Natalia KU was already convinced of this - she made tea from wild grapes. Was 4 hours of fermentation not enough? Although, if it's warm, then it could be enough. If the leaves fall apart when curled, then you can try to pre-freeze them.
Well, nothing, on these parties you will understand the essence of the process, and there it is not far from large volumes!

And I will report back on my teas. In the morning, I cut my currants and began to dry. I already realized my mistake, I was twisting the "cigars" too tightly and smoothly, hoping that the freezer did all the work to extract the juice. Therefore, the fermentation was probably rather weak. "Cigars" before cutting unwound and twist weaker, otherwise my washers would not dry out in the oven for a whole day. They are still a little damp, and when they are mixed where they come across, I spin them up, because in the oven some of the leaves began to dry out, I had to remove them. In a bag on the street (fortunately, the weather permits), the whole mass is relatively equal, 70-80 percent dry. The photo of course (telephone) does not convey the whole picture.
My strawberry (oh, poor thing, I'm afraid it won't live up to a month's fermentation) is only three days old, and the smell has already changed decently, it is clearly fruity, I can't say that strawberry, but very pleasant. The taste has also changed for the better. And I added a little currant to it, although it was not even completely dried and does not have an obvious currant smell, but surprisingly, currant taste was felt, and I was so worried that I ruined it with cigars.
With raspberries I took into account all my mistakes, began to twist the flagella sausages. After the freezer, it did not darken much, only the leaves became soft and pliable. But it is still not easy to squeeze the juice out of her. Well, they coped with my daughter. Pictured before fermentation and during. Now the cherries are dry, I will cut the raspberries and dry them. As for the cherry, what can I say, the granules through the meat grinder turned out to be simply gorgeous, the smell is awesome.
For those girls who are worried about the temperature in the oven, I have a gas oven, the temperature can be determined approximately. I set it to a minimum (as far as I can), I do not close the oven by 5-7 cm and control it, I interfere often. When it feels like the mass has dried well, I open the door completely and dry it off. So you can find a way out of any situation. And yet, girls, who have sea buckthorn in their field of view, do not ignore it because of the small leaves, there are so many vitamins in these leaves and it should taste very good, I really just brewed it. It's a pity that the bushes have disappeared and there is nowhere nearby

Apricot and third tea are medium fermentation teas. You can try to ferment them longer. Then they will be like strawberry - dark. Or did it happen in the photo? Or maybe these are the features of the plant. Now I wonder what they taste like. Share later, please. Good?
Now I looked at the photo better. In my opinion, the third tea is also a photo of an apricot. So? It is also interesting to look at the brewed one.

Yes, Lyudmila, the first 2 photos are the same. I'll brew it, I'll show you of course.
Now I picked some peach leaves. I put it to dry. I don't know whether to twist or twist in a meat grinder. It's just that in structure they remind me of an apricot.
I also looked after the dogwood and elderberry from the neighbors. We make jam from elderberry, it helps cough well, maybe we use the leaves?

[Eva3]

Eva3, gorgeous tea! Gorgeous report! Bravo!

I already realized my mistake, I was twisting the "cigars" too tightly and smoothly, I hoped that the freezer did all the work of extracting the juice

Eva3, you have no error. You could just cut your cigars thinner (2 mm) and dry like cute ones!

"Cigars" before cutting unwound and twist weaker, otherwise my washers would not dry out in the oven for a whole day.

Oh, that's how much extra work you've done! Thinner would have cut all the cases.

They are still a little damp, and when they are mixed where they come across, I spin them up, because in the oven some of the leaves began to dry out, I had to remove them.

Don't worry, the tea will dry out great! Bring it home at night and that's it. I had tea for two days and dried it out perfectly!
Well, let them be thick cigars! Anyway, everything was fermented - more or less. It's just that the inside of the "cigar" squeezed out less juice!
Did you put oppression on tea? It helps to extract extra juice. And you can also spray a little from the spray bottle.
True, I am sure that you yourself understand everything now. And I am just as sure that you have made the tea! You did not ruin him with cigars! Everything is great! Now you yourself feel it. The smell has intensified, right? And it will grow stronger.

With raspberries I took into account all my mistakes, began to twist the flagella sausages. After the freezer, it did not darken much, only the leaves became soft and pliable. But it is still not easy to squeeze the juice out of her. Well, they coped with my daughter.

Yes, raspberries are more difficult to spin than currants. some shaggy rolls are obtained. And the lack of juice can be compensated by oppression! He will do his job.

Now the cherries are dry, I will cut the raspberries and dry them. As for the cherry, what can I say, the granules through the meat grinder turned out to be simply gorgeous, the smell is awesome.

Eva3, You and your daughter are heroes! We made so much tea! Well done!
All in all, a great start! Continuation will be better ... and easier ... Good luck with your daughter! Make some more tea.

Well, it's all thanks to you
There was not so much work on unwinding and rolling the cigars, and there was work, it was just that I really twirled it a lot, and when I unwound it, it would twist back itself, something like that.
And we make a lot (or rather, various) teas, so that at least some of them would have passed a month's exposure
The currants really smelled very much when dried, then the smell disappeared, and now, hanging on the street and drying out, the smell begins to appear again. I can already imagine what it will be like in a week

Now I picked some peach leaves. I put it to dry.I don't know whether to twist or twist in a meat grinder. It's just that in structure they remind me of an apricot.

Annushka, just try to grind a peach leaf in your hands. You will immediately understand what to do with it - if the fresh one crumbles in your hands, then freeze it. If not, then you can twist it in a meat grinder.
I did this with the cherry today. It crumbled when twisted, but I decided to try it in a meat grinder. Of course it crumbled. Now it lies in the freezer, I will soon defrost it and try to roll the rolls.

I also looked after the dogwood and elderberry from the neighbors.

But this is correct! Let the neighbors share!
You are so smart! We also managed to make different tea during these 2 days! And you are already considering a new one! Keep it up! And we have only red elderberry, not edible! And I heard a lot of good things about black. I think that we should try and make from elderberry!

elderberry

, do you have black elderberry? Then we must also try to do it. Only my black elderberry leaves for some reason turn yellow, maybe the sun is harmful to her, how many years it has been growing and all the time so young green still, and then quickly ..., that year I made jam, I really liked it, I must try tea.

Lyudmila, is it better to twist the apple tree after the freezer or in a meat grinder?

And we make a lot (or rather, various) teas, so that at least some of them have passed a month's exposure. Currant really smelled very much when drying, then the smell disappeared, and now, hanging on the street and drying out, the smell begins to appear again. I can already imagine what it will be like in a week

Of course, you have to choose tea. The one you like, you can do it later on a semi-industrial scale ... And the smell of tea will appear! That meat grinder currant tea, which I had for 2 years, now pleasantly surprised me. And the smell and taste came from somewhere. And I wanted to throw it away! No, now we'll drink it too.

Lyudmila, is it better to twist the apple tree after the freezer or in a meat grinder?

Annushka, I did not freeze the apple tree, but after drying it I put it on the granules through a meat grinder. The apple tree granulates very well. I harvest it a lot, so I don’t twist rolls from it - a lot of work. But it is good and rolls into rolls. So decide for yourself which tea is preferable for you.



Girls, you know so many plants! I have been living in Russia for the third year, so I don’t know much. Steppe and mountain vegetation is more familiar to me. So my impulses are held back by ignorance of the local flora. Otherwise I would tear up everything ... That is why I make tea from what I know.

[Ludmila]

Thank you Lyudmila, I'll try an apple tree in a meat grinder. We are sitting with our son learning to twist currant rolls. The raspberries are thawing ...

I wanted to send this message an hour ago, the Internet "turned off", and did not go. Now, the raspberries and currants have been rolled. But I had to play with the apple tree, the meat grinder did not "take" the leaves, it was hammered and turned off. I don't know if the knife is dull or the leaves are so rough. They are straight dry like raspberries and the veins are thick and coarse, probably this sort. The leaves, like veins wrapped around the knife and were strongly compressed there, had to be turned off. The rest were rolled into rolls. Put it together and rolls and twisted. Tomorrow I'll get up early and start drying. I have an electric convection oven, it dries quickly.
I don’t know what to do with peaches, the leaves are brittle, they will crumble in a meat grinder, but I don’t know how to twist them, they have such an uncomfortable shape, long and narrow. They smell like almonds. After all, a peach is a grafted almond.



Ludmila, take pictures of the "local flora", we will advise you!
I love plants, my grandfather was a well-known agronomist in the region, he loved his profession, when he retired, he planted a huge garden at home, which was not there. Well, I, my beloved granddaughter, spend the whole summer and weekends with them. Mom also loves plants, but she is more about flowers.

[Anya]

I don’t know what to do with peaches, the leaves are brittle, they will crumble in a meat grinder, but I don’t know how to twist them, they have such an uncomfortable shape, long and narrow.

Anya, for such leaves, the method of making tea from a whole leaf frozen before fermentation is very well suited. I described this method in detail on the example of pear tea in the answer No. 200 on page 11. Tea is made very simply, with excellent results! Recommend!

I don't know if the knife is dull or the leaves are so rough. They are straight dry like raspberries and the veins are thick and coarse, probably this sort. The leaves, like veins wrapped around the knife and were strongly compressed there, had to be turned off.

Anya, I have the same apple tree leaves, but my grinder takes them. Most likely, it's a meat grinder.

Lyudmila, take pictures of the "local flora", we will advise you! ...

Agreed!

I love plants, my grandfather was a well-known agronomist in the region, he loved his profession, when he retired, he planted a huge garden at home, which was not there. Well, I, beloved granddaughter, spend the whole summer and weekends with them.

You have an interesting grandfather! And, most importantly, I conveyed my love for plants to my daughter and to you, granddaughter!

[Ludmila]

Ludmila, yes, you have to do so. But the leaves are so big! I chose this tree from my mother. I have a different variety in my yard, smaller. But can they be cut in half before fermentation?

You have an interesting grandfather! And, most importantly, I conveyed my love for plants to my daughter and to you, granddaughter!

Yes, grandfather was good! I got to Berlin! Lots of awards! This is daddy's grandfather! And he died of lung disease, he sprayed the trees a lot, breathed it! The most interesting thing is that as he lay down, after a few months the Dnieper water left the fields and flooded his garden, everything died. I still dream of all this! We mow like hay, we collect apples.

whoever has sea buckthorn in their field of view, do not ignore it because of the small leaves, there are so many vitamins in these leaves and should taste very good

ABOUT! At a neighbor's abandoned dacha, she occupied a half-plot! How to lure the daughter and dump the collection of this little thing on her!

my grandfather was a well-known agronomist in the region, he loved his profession, when he retired, he planted a huge garden at home, which was not there

Crimea, Saki, garden ... Didn't my friends tell me about your grandfather that he took them, simple vacationers, like in a botanical garden and treated them to peaches, from which the juice flowed down their hands when they were bitten? .. with a notion in that garden was, not just "planted-maybe-grow". It was about 8 years ago.

Crimea, Saki, garden ... Did my friends tell me about your grandfather,

Unfortunately, not about mine. Firstly, he has been gone for more than 8 years, I finished school when he died, and now I am 34 years old. And secondly, he did not have peaches. And he lived not in Saki themselves, but in the Saki region. We have a lot of peach orchards now. But my grandfather, too, always took some kind of excursions around the garden, treated me, was sociable.

[annnushka27]

annnushka27, blessed memory of your grandfather ...

And I was now spinning a black-baked mountain ash - Mamada ARAGA The meat grinder is heated, I am heated, I do not have a large grate. I threw the apple leaves into the freezer. Lyudmila I want to clarify once again - can we spin them frozen in a meat grinder (like beef, it is frozen: secret: it spins so well), so to speak, to facilitate and speed up labor ?? Or are you against this method? Of course, it can turn out crumbly, but it won't affect the taste? A

[Anya]

But the leaves are so big! But can they be cut in half before fermentation?

Anya, of course it is possible. to any size convenient for you - from the thinnest strips (0.1 mm) to widest - as long as your patience is enough.

Yes, grandfather was good!

Annushka, blessed memory of your grandfather! It's good that he didn't see his lost garden!




Oksana,

I want to clarify once again - can we spin them frozen in a meat grinder (like beef, it is frozen so well), so to speak, to facilitate and speed up labor ?? Or are you against this method?

In the example with currants, I told you how the method of making tea affects the final result. If the leaf crumbled before fermentation, then this affected the quality of the tea for me. In the next topic about Ivan tea, the same thing happened for girls. Most likely, fermentation processes do not take place in the crumbly mass. I'd rather freeze the leaves and then twist them by hand. It would make loose leaf tea.

I did this with the cherry today. It crumbled when twisted, but I decided to try it in a meat grinder. Of course it crumbled. Now lies in the freezer, I will soon defrost and try to roll the rolls.

And I just dried up the bird cherry yesterday without freezing, but for a long time, almost all day, and in the evening through a meat grinder. Smell!!!! Immediately it smells not of bird cherry, but of almonds. At night I woke up from a strong smell. And my bedroom is on the 2nd floor, though the door was open. I got up and went to dry.
The pear, apple, cherry, bird cherry is already ready. In the freezer, raspberries, currants, strawberries. Now I am going to the neighboring plot for quince and apricot. Oh, don't forget to collect hazel from another neighbor ... Botanist, damn it!
And I also want to freeze bird cherry for comparison

[Tatyana]

At a neighbor's abandoned dacha, she occupied a half-plot! How to lure the daughter and dump the collection of this little thing on her!

Tatyana, and I have no one to blame - my husband will definitely not subscribe to such jewelry work. And my son and daughter-in-law are far away. So I myself will be heroic.

[lappl1]

And how is the barberry for this business? lappl1, Lyuda, don't you know?
And the figs? I walked around the site ...

I have currants, cherries and black chops ready. I dried the black fruit in a pan, tried this drying method - it worked. Large volumes of leaves, of course, cannot be dried, but as an option it is suitable.
It has been raining for the second day, and you can't get into the garden. Temperature +7, brrr, and at home there is a scent from dried leaves.

[Lenochka]

And I just dried up the bird cherry yesterday without freezing, but for a long time, almost all day, and in the evening through a meat grinder. Smell!!!! The pear, apple, cherry, bird cherry is already ready. In the freezer, raspberries, currants, strawberries. Now I am going to the neighboring plot for quince and apricot. Oh, don't forget to collect hazel from another neighbor ...

Lenochka, now every day after the recipe is presented I am delighted with what our girls get up to. They don't ferment one by one! From ourselves, from neighbors, from nature - we will take everything from everyone! And, like squirrels, we will store for the winter!
But the scale of your actions, Lenochka, is amazing! These are the energies! I'm amazed! Bravo!
Girls, we take an example from our drummers communist country and garden labor!

Lyudmila, after fermentation, drying in the oven and in the air for a day, I poured tea into a jar with a screw lid, and now everything is in doubt. I understand that dry fermentation will continue for another month. Close the tea tightly during storage? Or does he need air access?

[Marina]

And how is the barberry for this business? lappl1, Luda, don't you know? And the figs? I walked around the site ...

Len, I think the barberry will turn out great. Only he (barberry) remained in my past life - in Kazakhstan. I would definitely try to make it, only I would freeze it with whole leaves and then send it to fermentation (I described this method on page 11 in answer No. 200). Because its leaves are small, in any case, our mountain barberry had such leaves.
But the figs I know only from the oriental bazaar - we bought this fruit dried there. So, Lenochka, you will have to carry out the tests yourself. Maybe some more of the girls will join.

I poured tea into a jar with a screw lid, and now I'm in doubt. I understand that dry fermentation will continue for another month. Close the tea tightly during storage?

Marina, everything is correct - close very tightly. The main thing is that the tea is well dried so that later it does not become moldy there. And in a dark place, it must be determined so that the light does not destroy beneficial enzymes.
And a month is the minimum dry fermentation period. The more the tea is stored, the better it becomes.

I have currants, cherries and black chops ready. I dried the blackberry in a pan, tried this drying method - it worked.

Valentine, great! We have made so much tea too! Well done ! Thank you for sharing your experience of drying tea in a pan. Our girls can use it!

It has been raining for the second day, and you can't get into the garden. Temperature +7, brrr, and at home there is a scent from dried leaves.

Nothing will be on our street holiday good weather. It is far from leaf fall - you can make a centner of tea at the rate you and our girls do. And the aroma - YES! Only from him you can keep warm in the cold.

[lappl1]

lappl1, I liked to twist tea through a meat grinder, but since it is impossible it means it is impossible: I sat down to twist the leaves of the apple tree and what I see - where did this fighter come from? He didn't get out of the freezer? ...

Only two sheets per twisted, how did you smell it ?, because after all, the Beast is coveting my tea.

[Oksana]

I liked to twist the tea through a meat grinder, but if you can't, then you can't

Oksana, why not? I wrote about plants that tolerate a meat grinder well! So, if you get good granules, then twist to your health.

sat down to twist the leaves of the apple tree and what I see, where did this fighter come from? He didn't get out of the freezer? ...

no, not from the freezer ... From the garden to the freezer, and then from it to execution twisting. And I warned that there can be all sorts of creatures on the leaves, so after collecting them you need to examine them. Otherwise we'll get tea with meat ...

"Drama circle, photo circle,
Horkruzhok - I want to sing ... "
Here I will prepare teas, but what should I store? I have thirty centimeters of free space above the closet to the ceiling. So you can put cans there, and for beauty I use decoupage. I came up with it and I'm so happy! I found a site with a master class on the network, it may be useful to someone.

Thanks for the recipe, Luda!

[Valentine]

Here I will prepare teas, but what should I store? I have thirty centimeters of free space above the closet to the ceiling. So you can put cans there, and for beauty I use decoupage. I came up with it and I'm so happy!

Valentine, eh, how I drew tea for poetry ... but I ... it's ... I'm embarrassed to ask ... Are the jars light-tight? Decoupage is good! But we need to provide a dark place for tea. Will it be dark enough for him with this beauty? Otherwise, useful enzymes from light can be destroyed. I very clearly saw this with dried carrots. I had a three-liter jar of dried carrots on the floor in a bright room. A couple of months later I saw that she had become so pale ... And the taste changed ...

Of course, opaque! I remember that, only while I'm thinking about the material. I have a brown glass jar, and I'll start with it.
The temperature of storage confuses me in this idea, won't it be hot in the kitchen? Where do you keep your tea preparations?

[lappl1]

lappl1, and all the teapots!
What do you think - is a hawthorn suitable for our business? Today, as Luda advised, she squeezed a few leaves, stood it, sniffed - the smell seemed promising to me! Maybe someone has already tried it, please respond! But no - so I'll be the first

Oh, dear mommy ... you already want your tea right away !!!
Lyudochka, thank you for such USEFUL information, and how much work you have done to share this miracle with us, I will not say anything at all. I walk with the child and look after the trees, bushes ... the most important thing is to start !!!
And I also have such a question - as far as I know, you need to be careful with herbs, how often can you drink tea from the same leaves?

[Valya]

Of course opaque! I remember that, only while I'm thinking about the material. I have a brown glass jar, and I'll start with it.

Valya, it's good that you remember! I have never done this decoupage, but at one time I hung out on sites where girls exhibited their wonderful works - from simple jars and flower pots to whole nightstands and cabinets! Such beauty! We must try to master this business in winter!

The temperature of storage confuses me in this idea, won't it be hot in the kitchen? Where do you keep your tea preparations?

It seems to me that it is better to store tea in a cooler place. I keep mine in a room on the mezzanine - there I have 15 degrees in winter. And for daily use - in the kitchen, on the shelf next to the stove. I did not notice that the high temperature had a bad effect. But he doesn't stand in the kitchen for long - they drank, went to the mezzanine and poured a new one. Yes, and I have so much tea per season (about 10 kg) that it is difficult for him to find a place in the kitchen.
Valya, tea can be determined under the bed if it's dry. I have a country house and below the tea can be damp from the temperature drop during the day, but upstairs everything is in order - nothing is done to him.

[Tanyusha]

What do you think - is a hawthorn suitable for our business?

Tanyusha, it seems to me that it will do well !!! How much use it is, especially for cores! It is true in berries, but the leaves also contain similar substances. I know an uncle who corrected his heart only with a boyarka. In 2 years, all the problems were gone - even he was removed from the account of the cardiologist in the polyclinic.
And what a delicious hawthorn! So, I think that it is very promising for tea.

Maybe someone has already tried it, please respond! But no - so I'll be the first

Come on, Tanyusha, do it! It doesn't grow with me, but I know a woman who has it (in another village). If you like it, I'll go to her and pick up some tea leaves. Oh, I didn't notice how I switched to "you". During these few days you have become like family to me. Do you mind, Tanyusha?

Oh, dear mommy ... you already want your tea right away !!!

Sol * ka, you don't have to restrain your impulses - you want to, so you have to do it! Thank you very much for evaluating my recipe! Glad I liked it!

And I also have such a question - as far as I know, you need to be careful with herbs, how often can you drink tea from the same leaves?

Sol * ka, a very competent question! I wrote in the notes to the prescription that it is advisable to consult a doctor. And she wrote about the properties of plants and contraindications, however, not in the recipe itself, but in the comments to it. I'll go and insert this text into the recipe, until the option to edit the recipe is removed.
In general, it is recommended to drink the same medicinal herbs no more than 10-14 days. Then they take a break for the same time and you can drink again. But this seems to be due to the habituation of the organism to the action of the plant - it no longer perceives it as a medicine. Therefore, I make tea from a large number of plants and alternate constantly. For 2 years of drinking tea, I did not notice a negative effect.

[lappl1]

lappl1, and all the teapots!
What do you think - is a hawthorn suitable for our business? Today, as Luda advised, she squeezed a few leaves, stood it, sniffed - the smell seemed promising to me! Maybe someone has already tried it, please respond! But no - so I'll be the first

I also smelled hawthorn leaves today! The leaves are small, take a long time to tear, I thought, and picked pears from the neighbors.

In addition to apricot and strawberry, I have already prepared raspberries, currants, apples and peaches. Peach smells very strongly of bitter almonds. A little bit of everything to try. The pear is frozen, I want to put a whole leaf (or cut) into fermentation in the morning. Take a photo-byFasta!
For some reason, the whole day, as I look at the boxes of tea, the words from the song "My of the year teas are my wealth! "

Narwala today apricot leaves, although I read that it is crumbling, I thought, maybe, without withering, it would give granules. But it was not there, everything falls apart. But the smell disappointed me, immediately some kind of herbal, not very pleasant, after fermentation, herbal, but quite pleasant. But when I started to dry, I didn't like at all what kind of pearl fish I had. Probably I won't brew for a month, let it lie, maybe come to its senses. I put another bag in the freezer, I'll give him a second chance.
But the quince, when tore the leaves, just put her nose in a pile, it smelled so nice.Now I'm twisting it into a meat grinder, well, the smell is nothing, but I expected better. Granules are not as chic as those of cherries, but they are still there, I hope they will not crumble. Tomorrow we'll see what she tells and shows us.

Do you mind, Tanyusha?

I'm only for it!

And what a delicious hawthorn! So, I think that it is very promising for tea.

We took flowers from the hawthorn in the spring, we did not brew them on our own, but added them to black tea - it worked out very mentally. So in the rubbed leaf I thought there were notes of aroma, vaguely reminiscent of flowers. I hope they will also be present in the tea. Go hunting tomorrow!

I also smelled hawthorn leaves today! The leaves are small, take a long time to tear, I thought, and picked pears from the neighbors.

They are not only small, they still cannot be "sniffed" from a whole branch - they are very prickly. So the story will be the same as with sea buckthorn. But - hunting is worse than bondage!

Narwala today apricot leaves, although I read that it is crumbling, but I thought, maybe, without withering, it would give granules. But it was not there, everything falls apart. But the smell disappointed me, immediately some kind of herbal, not very pleasant, after fermentation, herbal, but quite pleasant. But when I started to dry, I did not like at all what kind of fish was a pearl to me. Probably I won't brew for a month, let it lie, maybe come to its senses. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0

Yes, the smell of apricot is unpleasant. We will look for an application for it. For example, to brew uninvited guests. (joke)

And after the freezer did not try, how will he lead? Is it worth it to suffer?
Did you freeze the peach? And then I look at mine, and I think whether it is worth bothering, or is it better to make some more with strawberries, I really liked it

[Anya]

The pear is frozen, I want to put a whole leaf (or cut) into fermentation in the morning. Take a photo-byFasta!

AnyaWhy don’t you make pear granules? It turns out very good ... But large-leaf pear tea is also good! But it takes up a lot of space. So, as you decide, do it!

For some reason, the whole day, as I look at the boxes of tea, the words from the song "My years, teas are my wealth!"

And indeed, wealth! From grazing, i.e. free of charge, so much tea can be made - for years to come! And then proudly walk past the shelves in a store with overseas tea ... Like ... I don't need it!

Narwala today apricot leaves, although I read that it is crumbling, I thought, maybe, without withering, it would give granules. But it was not there, everything falls apart. But the smell disappointed me, immediately some kind of herbal, not very pleasant, after fermentation, herbal, but quite pleasant. But when I started to dry, I did not like at all what kind of fish was a pearl to me.

Eva3, negative experience is also needed. Here, in Russia, when I make teas, I always thought about my apricot that I stayed in Alma-Ata. My hands were itching to make tea out of it. Only a distance of 4000 km prevented this from being done. But now this experience has cooled my ardor, and other girls will think before picking leaves for tea.
So thank you Eva3, for valuable information about this very apricot. We will eat fresh, and dried apricots from it in winter, and wash it down with our teas from more accommodating plants ...

We took flowers from the hawthorn in the spring, we did not brew them on our own, but added them to black tea - it worked out very mentally. So in the rubbed leaf I thought there were notes of aroma, vaguely reminiscent of flowers. I hope they will also be present in the tea. Go hunting tomorrow!

Tanya, have a good hunting ! And take care of your pens!

Yes, the smell of apricot is unpleasant. We will look for an application for it. For example, to brew uninvited guests. (joke)

Annushka,

And after the freezer did not try, how will he lead? Is it worth it to suffer?

Eva3, I think that if it smells of fish for girls without a freezer, then after it the smell of fish will only worsen.

Did you freeze the peach? And then I look at mine, and I think whether it is worth bothering, or is it better to do it with strawberries, I really liked it very much

In such cases, I am guided by someone's wise thought: "It is better to do and regret than not to do and regret." So it's worth a try. By the way, one of the girls has already made from frozen peach, you have to ask them. And you still have to make strawberries, since you liked it.




Girls, I also cooked cherry tea... Here it is, already brewed:



What can I say? This is a completely new plant for me. In Kazakhstan, I did not meet with him, but here, in Russia, I did not intersect. I saw when the bird cherry blossomed near the forest, but nothing more. Therefore, it was interesting for me to make tea from it.
In Reply # 214 dated June 28, I wrote that I started making this tea. After an unsuccessful attempt to twist in a meat grinder (a leaf crumbled), I sent the leaves into the freezer, and then I wound the rolls.

From what I twisted in a meat grinder, I made tea. The taste is very strong. After fermentation and drying, it should soften.

So, I fermented the rolls for 9 hours. After readiness, she could not resist and brewed tea for testing. I will say that the taste has softened a lot. Not familiar to me, but quite pleasant. The color of the tea turned out to be light. To enhance the color, you can add a little pear or something else dark when brewing ...
It seems to me that I made a mistake at the initial stage of making tea - the leaves wilted for too little time. Therefore, when twisting in a meat grinder, the sheet began to crumble. I decided to freeze the leaves. After the freezer, the leaf did not crumble, but it curled badly and gave little juice. As a result, the tea was not fermented very intensively.
Lena-kubanochkaHow are you doing with this tea? After all, you twisted it in a meat grinder after drying. How did he twist you? Not crumbled? And how much did you ferment? And what happened as a result? What is the taste, aroma and color? Please share your impressions.

In general, it is recommended to drink the same medicinal herbs no more than 10-14 days. Then they take a break for the same time and you can drink again. But this seems to be due to the habituation of the organism to the action of the plant - it no longer perceives it as a medicine. Therefore, I make tea from a large number of plants and alternate constantly.

Lyudochka, thanks for the answer! I'll go, read the contraindications and indications again, choose what suits us. And it is generally useless to approach doctors with questions about herbs (at least to ours), they have to be monitored with conventional drugs

And I got tea from an apple of the current, - but the most innocuous plant.




And for those who are in the tank - how to twist these rolls, I have them unwound, maybe they need to be rolled .... can I have a photo?
Now I will re-read Temko once again how much currant and raspberry rolls are fermented. : pard: you can request: for non-orienting in flavors, write fermentation time for each fruit, thank you.
And the questions arose: the shortest fermentation time - how much? Because the blackberry behaved strangely - after twisting the smell is strong, the color has already changed in an hour, and after 6 hours it already smelled of brooms - apparently late
Does a minced apple and a hand-rolled apple differ in fermentation time? A? (There is no meat grinder at the dacha)

[Eva3]

And after the freezer did not try, how will he lead? Is it worth it to suffer?
Did you freeze the peach? And then I look at mine, and I think whether it is worth bothering, or is it better to do it with strawberries, I really liked it very much

Eva3, Are you talking about a pear? I picked it up for the first time. After freezing, I want to cut the leaf into 2-3 pieces. something I have no confidence in my grinder.
Yes, I froze the peach, and then immediately without defrosting it, cut it with scissors, not one by one, but took it directly in bunches and cut it, and then for fermentation under a press. Now I will try to photograph. Very bright smell of almonds, like liqueurs still exist.I don't like the smell of almonds, so I won't do more.