Long fermentation tea "Apple-sage sonata"

Category: The drinks
Long fermentation tea "Apple-Sage Sonata"

Ingredients

Meadow sage 600gr
Apple leaf 600gr

Cooking method

  • I never thought I would drink my own recipe for making tea. But it just so happened. Once at the forum, in the "Tea Club" I was simply stunned by the flow of information and interest of the "tea-makers" who were here. I gradually mastered it, got skills, tried it, was surprised ...
  • And then the moment came when I wanted to do something unconventional, but according to the basic algorithms familiar to many members of the forum, though with a share of improvisation, which I am now sharing with you!
  • Long tea deep fermentation "Apple Sage Sonata"
  • This modest recipe is naturally based on the algorithms of respected members of the forum lappl1, Zechariah and many other gurus of this cozy forum. Almost everyone who reads can count himself as a continuation of this list)))
  • So, let's get started? ))
  • I will not write about the collection of meadow sage, I will only say that the smell of fresh, freshly cut sage, with its poisonous camphor aroma, I absolutely did not like. But I was ready for experiments, especially since they wrote to me from a third-party resource, they say I like the "tea" of sage from dried raw materials. But we know that fermentation sometimes works wonders, we must try! Collected meadow sage in small quantities, up to 1 kg.
  • The first stage is withering, it lasted from the middle of the day and smoothly turned into night, I was not afraid to dry this time, the sage leaf is rather fleshy, elastic, clearly containing a large amount of moisture. In the evening, periodically stirring it up, turning up his nose from an unpleasant smell for me. In the morning of the next day, I laid it out in parts in food bags, first squeezing air with my palm and creating a kind of vacuum package. I put the briquettes in the freezer of the refrigerator.
  • I will clarify that I do not particularly follow the time frame, both during freezing and thawing, throughout the entire double freeze / defrost cycle. All by inspiration and feelings.
  • In the morning of the next day, I took out the bags from the freezer and simply laid them out on the balcony floor, the temperature overboard by that time was about 30 degrees Celsius.
  • Long fermentation tea "Apple-Sage Sonata"
  • After some time, two hours later, I felt that a draft from the balcony was drawing a very tasty, pleasant aroma. And this is taking into account the fact that the bags were slightly twisted on top (like a vacuum, remember?). At this point I started to fuss! Opening one of the packages was almost knocked down with a sweet fruity aroma breaking free! I tried to achieve this aroma with other leaves of fruit, berry and wild plants, but in vain. Here I got it with interest and even more! The mass in the bags was noticeably warm, the primary fermentation was in full swing!
  • Here is the color of the leaf and flower just after the freezer.
  • Long fermentation tea "Apple-Sage Sonata"
  • But after about two hours of sunbathing on the balcony!
  • Long fermentation tea "Apple-Sage Sonata"
  • Then I put the bags in the freezer over and over and repeated the defrosting step the next morning. The aroma did not change in any way, remained on one high note, the mass was also noticeably warmed up during tedding.
  • After, I put the bags in the freezer for the third time. This was necessary in order for the later harvested apple leaves to go through the same preparation stages as sage. I don't know the apple variety, but during the defrosting process, the aroma of sour green apple varieties was clearly felt. I thought that this mix will successfully absorb notes of sweet fruity sage and apple sourness.What I did not regret later!
  • Such a bicolor from a mix of apple and sage leaves was laid out after the freezer for about an hour in time to remove excess condensing moisture after the third short defrosting.
  • Long fermentation tea "Apple-Sage Sonata"
  • After that, all this fragrant mass moved to the kitchen table for further processing, namely preliminary granulation before the secondary fermentation stage.
  • Long fermentation tea "Apple-Sage Sonata"
  • Further, the raw material went to the ongoing fermentation, the beginning of which many count from the moment the twisting began. I, may the old-timers forgive me, have a more lighthearted attitude to the temporary stages, and therefore I have timed the time only after the entire mass has been completely twisted, the total is put in caps under the moistened weave and lids at 17.30. Finished the process at 19.00. Overboard (that is, on the street and in a panel apartment) +27 Celsius! Borderline temperature.
  • Long fermentation tea "Apple-Sage Sonata"
  • He was not shy, quite often he wetted the fabric covering the mass in the caps, this is necessary to prevent overheating of the raw materials and to maintain the fermentation processes in working order. During this time, he shook the mass in both cups a couple of times, sniffed. The aroma slightly changed towards prune notes, there was no already pronounced floral notes.
  • Before drying, I once again scrolled the whole mass in a meat grinder, but already with a fine mesh, to get at least some kind of granules. But especially for lovers of strong granules, I inform you - here you will be completely disappointed, even the apple tree did not help. The tea turned out to be finely fractional, as they say long-term, with a small amount of very light friable granules and almost half the content of a very fine fraction. Well, let China help us in this too, a little earlier disposable sachets were ordered for this case! Although it is insulting, I myself am a sinner, I love strong granules!
  • Long fermentation tea "Apple-Sage Sonata"
  • Well and no less important stage is the actual drying. Stir-fry for 155 for 30-40 minutes, with the door of the gas oven ajar, with systematic stirring during the drying process after 5-10 minutes. Then, until completely dry, the granules are sonorous, at the "minimum" mark, how much is it in degrees, or kelvin - God knows))) Again, I did not follow the drying time.
  • Long fermentation tea "Apple-Sage Sonata"
  • The final stage is hanging in a cloth bag for dry pre-fermentation. At this point, someone as a fantasy will tell in time, with such a heat under 30 on the street (and on the balcony it was much hotter) a day was enough.
  • This is how the Apple Sage Sonata brew looks like, but you can appreciate the aroma and taste only after making something similar yourself! During the tasting, the following associations were born: honey, linden, a lot of pear (!), Freshness and for some reason the tip of the tongue tingles
  • Long fermentation tea "Apple-Sage Sonata"
  • Thanks to everyone who mastered this writing to the end, and who might be interested in repeating my obscurantism, I will only be glad!
  • Happy and delicious teas to all of us!

The dish is designed for

Party

Time for preparing:

On a whim

Cooking program:

Grinder, oven and love of experimentation

Tricia
In! Yuri, well done!
Listen, very interesting!
Thanks for the detailed description and photo of the process. Very descriptive and helpful.

Legs run into the fields, but I have not seen such a sage here. I'm jealous now!
Yuri K
Tricia, yes there is for sure, we just pay little attention to the fact that usually blooms)) Well, it blooms and blooms, beautiful! But what it is - you need to look for information
Here it is, growing in clearings, if not sure, rub the leaf. In the nose immediately shibanet camphor!
Long fermentation tea "Apple-Sage Sonata"
Light
Yuri K, with the initiative you! New tea recipes!
Yuri K
Light, thank you!
Matilda_81
Yuri K, well! so everything is described in detail! Thank you!
RepeShock

What a delicious description, mmmmm, thanks!
Tatka1
Yuri K, congratulations on your initiative! Great design and process description! Thank you!
Yuri K
Matilda_81, RepeShock, Tatka1 Thank you! Try it yourself, you won't be disappointed, I promise!
Thank you all for being carried away by this activity!
Radushka
Yuri KYou should write novels! (female)
Everything is excellently decorated! I already want this tea!
lady inna
Yuri K, interesting Detail and beautiful! Thank you! I have no tablet here, no, and will throw it on your tea branch: there are already 1000 pages I have accumulated. This means that the topic is worth it. I won't master this volume right away, so your MK is very useful!
Nadyushich
Yuri KWell, a newbie has come and is already sculpting his own recipes. An example for all newbies!
Congratulations! I think this is not the last recipe for an inquisitive tea maker!
Yuri K
Quote: Radushka
You should write novels! (female)
God forbid!

lady inna, use it to your health! On that page, the experience of many "tea makers" is very rich! I have never seen anything like this on the net.




Nadyushich, very grateful! There will be more recipes, but they mostly echo the MAIN
Radushka
Quote: Yuri K

God forbid!
Well...
Podmosvichka
Yuri K, Yura, hit on the spot
Just delicious - both the recipe itself and the description
Have you chosen that profession? You have the makings of a writer
It's a pleasure to read
Well done !!!
Congratulations on a wonderful initiative

I also need to look around the house, I saw St. John's wort, maybe I can find sage.
Yuri K
Radushka, yes, I had a triple in school for essays, what kind of clerical writing is there!




Podmosvichka,, this is the case, and then well, his this tea! I shook you Lena on a new one?
Podmosvichka
Yeah, excited
What else to do? Nothing grows in the garden, it's cold, tomorrow it's only 14 degrees.
Got to do something
Yuri K
Podmosvichka, oh, and we have over 30 every day ... And tomorrow so generally a priest ... 36 !!!!!!!!!!! And the next days it drops sharply by 26, this is the climate
Long fermentation tea "Apple-Sage Sonata"
Tricia
Yura, in such heat the fermentation time will change - decrease! We'll have to watch the smell doubly closely.
Yuri K
Anastasia I will try to take this factor into account, although I have little experience in orienting to aroma ... It is worth now fermenting a "new recipe", "Pink dance" Or maybe someone will come up with a beautiful name later ...
alba et atra
Yuri, a gorgeous recipe!
And so everything is clear and detailed!
Thank you very much!
Tricia
Quote: Yuri K
"Pink dance"
Great name!
He has triples, you see, in Russian! : girl_wink: Nobody smothers the flight of fantasy with threes

I can't even imagine how fermentation will go in such heat, to be honest. Maybe you will even have to put it in a basin of cold water so that 22-28 is inside the mass.
Is there a condo at home?
Yuri K
alba et atra, use it for health, and I highly recommend it! At least in order to feel the aroma during fermentation of this particular scent! He made an indelible impression on me




Tricia, but I'm not worried))) I'm doing it TODAY, and tomorrow it's not scary)))
space
Yuri K, Yuri K, read the recipe, as if the girls noticed it as a novel
recipe and design
and the photos are simply gorgeous
I am interested in a question with sage "cultural" from the garden will fit?
You probably studied the internet about the sage, just the laptop does not allow you to search, it is warming up (((((
I'd like to repeat the recipe
Yuri K
space, Thank you! "Cultural" I think is also suitable, related plants, so do it, it probably won't be worse! )) Be guided only by the batch size, a small handful or even a pinch can change many processes in cooking, you need a decent mass))
space
Quote: Yuri K
Just be guided by the batch size, a handful or a pinch can change many processes in cooking))
Thank you
Sonya Mitina
Yuri, directly intrigued! I have never fermented sage, only dried it this way. In the next weekend I will make tea according to your recipe, since we have at least mowed sage, and the leaves of the apple tree are already in the stash.)
francevna
Yuri K, Yuri, congratulations on the recipe! This name is beautiful, musical, the description is wonderful and the tea is excellent!

And I'm allergic to sage ...

Yuri K
Quote: francevna

And I'm allergic to sage ...

What a pity ... You are losing a truly peculiar seagull. I don’t ask what it is, but I mean that it’s camphor ...





Sonya Mitina, then please unsubscribe! Not only my own taste sensations are very interesting!
francevna
Quote: Yuri K
I mean camphor ...
Yuri, hit the target exactly.
Yuri K
francevna, still a medic ...
Sonya Mitina
Hello everyone!)
In general, I am reporting on my batch of "Apple and Sage Sonata": weight, technology and drying - according to the recipe, except that in the middle of the scroll the meat grinder broke on sage!
And then the manual work began - my friends rolled the leaves, and I chipped them with scissors, and then, when the corn had already grown from the scissors, the shredder was used with a knife.) Therefore, I got half of long tea, and half of large-leaf tea.
I really liked the sage aroma after defrosting - really sweet-fruity, not at all like its usual pungent smell. I want to try adding it to other mixes.
And now several days of airing in the bag have passed, and today I brewed the first thermos of the "Sonata" for testing.
Long fermentation tea "Apple-Sage Sonata"
I must say right away that there is no taste of either apple or sage in the usual sense. The first impression by smell and taste - prunes and pears in the aftertaste, honey (although unsweetened!), A little very distant sage (maybe a little of it got into the tea leaves).
An interesting experience, next time I will only collect leaves. And I liked the fermented sage!
Yuri, thanks for the recipe!
Yuri K
Sonya Mitina, to your health!
Sage is really a very strong flavor for rolling in a meat grinder, I already understood this from repeated processing, despite the seemingly soft leaves like a rag. It also hardly granulates in mono, just like raspberries. And you still not thawed twisted, as I understand it.
After the first defrosting, by the way, the sage aroma does not completely go away, I do not stand on ceremony with it. I give the hardening 3-4 times (freezing / defrosting), throwing 1.5-2 hours on top after acquiring the ambient temperature, then not a drop remains from the smell of camphor! Well, in the mixes, he, sage, just gives the not bulging notes described by you, and the aftertaste of honey is fleeting
Sonya Mitina
Quote: Yuri K
And you still not thawed twisted, as I understand it.
I was just spinning the already warmed leaves, I just tried to shove a lot at once.) And the sage sticks got hard, although I tried without them.
Podmosvichka

Imagine, I didn't find sage in the Bryansk forest
And at first it caught fire, and even read that it contains phytoestrogens, given my age it would be just right.
Then I also read that it is not recommended for hypertension and problems with blood vessels, and calmed down.
You are, be careful with estrogen
Yuri K
Quote: Podmoskvichka
You are, be careful with estrogen
Don't care, the tea is delicious

Quote: Podmoskvichka
I read that it is not recommended for hypertension and problems with blood vessels, and calmed down.
Fermentation "removes" most of the medicinal component, and the drying temperature almost eliminates the residues
Plus I mix sage most often with other scents! And if you find fault with all of them - then mom don't cry, we get mixtures here
Radushka
Yuri K, that's it!

By the way, I remembered! In my distant childhood, my grandmother (my father's mother) baked pancakes in the oven and spilled them with hemp milk. Hemp oil was. She even made yarn herself and weaved rugs. And no one bothered that this plant can be used as a drug. In state farm gardens, hemp was specially planted to attract pollinating insects.

Yuri K
Radushka, oh, now with this @rams addiction that they were all empty .... Remember, you yourself have always grown poppy, and in general a lot of things! And now ... horror. We survived, the dry powder of potassium permanganate (!!!!!) was banned from selling and added to the precursors (substances used in the production of drugs)! Well, where is this world heading ???
Radushka
Yuri K, well ... water is the most common precursor, isn't it? (laughing ... but it's true!)
Yuri K
Radushka,
VolzhankaD
I'll try the recipe, I collect this sage every year, but then I don't want to drink dried grass. PodmosvichkaIn our country, this sage does not grow in the forest, but in sunny meadows, especially floodplains, and in meadows near summer cottages.
Yuri K
VolzhankaD, you will be pleasantly surprised, I am not dissembling I generally could not look at sage, I hate the camphor smell (apparently the medical profession is reflected), and now it is one of my favorite scent!
Volodislavir
I welcome everyone!
I got acquainted with the site a month ago on the topic of teas and I liked it immediately. Got a lot of useful information.
Almost every day I read, choose and do something. Of the many recipes, apple-sage tea is also interesting. I decided to try it. However, the suggested recipe does not work as the freezer is small and always full.
I had to make it like a small-leaved willow tea.
Day for withering in a gazebo under a pillowcase, then twisting (apple leaves and sage together) and 12-13 hours. fermentation in a 2 liter jar.
Drying:
- frying 200С 7-8 min;
(First I preheat the oven, and then I put it on)
- 100C for about 1 hour;
(Until a rustling state, to the touch)
- 60C about 45min
(Since dry land is usually already at night 23-00-01, I leave the product in the oven until morning)

My impressions of smell are completely different. I don't smell anything familiar, no smell of camphor or pear, no way. The smell is not familiar in principle. After drying, in the morning I naturally wanted to try, but what did I put on))
The impressions are not special, but not negative either. In general, let him defend himself.

But why did you start writing?
Here a young viburnum was blown over by the wind. What to do? Tea from viburnum was not included in the plans due to the lack of thoughts on this distance. But once she fell over, the leaves did not disappear. Cut off.
At that time, some of the sage with the apple tree remained. Have been drying for 2 days. I think, but not add viburnum? After some meditation on the topic, I gave myself the go-ahead.
Viburnum leaves sagged for a day (sage with an apple tree, respectively, for 3 days) and began to twist.
The leaves of the viburnum are wide, so they put sage with an apple in them and wrap them, and then crush them into rolls.
Fermentation turned out a little less, about 11 hours.
Drying is the same:
- frying 200С 7-8 min;
- 100C for about 1 hour;
- 60C about 45min
In the morning I pulled it out and aired on the pan for 9 hours.
Then he could not resist and made tea. ))
Kalina gave a completely different taste - you need to try it, I liked it, it also gave a dark "Indian" color.
Yuri K
Quote: Volodislavir
My impressions of smell are completely different. I don't smell anything familiar, no smell of camphor or pear, no way. The smell is not familiar in principle.
Quite naturally, you did not do it according to the recipe, so you got your results
In principle, there is no smell of camphor.
Quote: Volodislavir
Kalina gave a completely different taste - you need to try it, I liked it, it also gave a dark "Indian" color.
Kalina I have not yet "probed" properly. But I think there will be another test. And the color was given to you by frying at rather critical temperatures. I made pure sage - it gives a great brew color by itself.
Volodislavir
Quote: Yuri K
And the color was given to you by frying at rather critical temperatures. I made pure sage - it gives a great brew color by itself.
In this case, it is viburnum, since without viburnum (apple + sage) tea is lighter with identical parameters.
Podmosvichka
Yuri K, Yura, look please - is this sage?
And then my husband kiss the bag from the river! brought
Long fermentation tea "Apple-Sage Sonata"
Long fermentation tea "Apple-Sage Sonata"
Left until morning on the porch until, suddenly, not him.
Yuri K
Podmosvichka, sort of similar. I have a different look. Flax, rub a leaf (fresh), if there is a camphor smell, then sage.
I collect this, in the fields like a weed grows.
Long fermentation tea "Apple-Sage Sonata"Long fermentation tea "Apple-Sage Sonata"
Volodislavir
I got a freezer!

I collect sage the same as from Yuri.
There are considerations about the distances in the photo of "Podmoskvichka", but I'm not sure, and since I'm not sure, I will not mislead. However, the most interesting.
Yuri K
Quote: Volodislavir
in the photo "Podmoskvichka" there are considerations, but I'm not sure
This is not oregano (if you thought about it)
Podmosvichka
Yuri K, Yur, if I knew how camphor smells
It smells nasty, brrr ...
I will wait for help from the audience.
Just in case, plucked, withers.

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