Tea mix of Ivan-tea with leaves of garden plants and alder

Tea mix of Ivan-tea with leaves of garden plants and alder

Category: The drinks

Ingredients
Ivan tea leaves	60%
alder leaves	10%
Leaves of thorny plums, raspberries, currants in equal amounts	25%
lavender and basil leaves and flowers (or other aromatic herbs)	5%

Cooking method

• This tea mix is ​​created on the basis of Ivan-tea, to which the leaves of garden plants and alder are added to obtain a brighter flowing taste and aroma with a long tart aftertaste. I decided to carefully describe the creation of such a mix, because there are many questions about the technology of creating such a tea.
• All leaves go through the obligatory wilting stage until the crunch of the central vein is lost in most leaves on a sheet with frequent tedding.
• 
• Further, the leaves of garden plants, alder and aromatic plants are hardened by this method... If Ivan-tea is less than 50% in the mix, then you can freeze with it. Since I had wilted Ivan-tea from the previous harvest, I froze it along with raspberry and currant leaves the last time. He made 15% of the planned weight for this mix. And I took it into account later along with the newly collected leaves of Ivan-tea. The remaining 45% of Ivan-tea I just wilted, it took 6 hours. And since it was night, I wrapped it tightly in a sheet and put it in the refrigerator. If the refrigerator is modern with a fan, then the bundle should be put in a bag, but I have a rare "North 1", so I put it without the bag.
• 
• During the wilting of Ivan-tea and overnight, I thawed and froze again twice the previously frozen mixture of garden plants, as well as previously frozen leaves of alder and aromatic herbs. In the morning I combined all the components of the mix and mixed it right on the sheet. The aroma was simply magnificent even then - floral-fruity with notes of berries, almonds, lavender, basil and freshly cut wildflowers.
• 
• Next, I minced the leaf mixture twice through the middle wire rack. Since the total mass of the leaves was 3kg200g, only the first roll took 1.5 hours. The granules were good, but not too dense. I scrolled successively into plastic buckets with a lid, it turned out three buckets.
• 
• The second time I played it in the same sequence, it took 50 minutes. The granules were strong.
• 
• That is, by the end of the rolling, the granules in the first bucket were fermented for about 2 hours, and in the last bucket for less than an hour. Left to ferment for up to 4 hours from the start of fermentation of the first bucket, that is, for another 2 hours.
• 
• Then she began frying the granules from the first bucket for 20 minutes at 150 * C, then transferred the fried granules to the dryer at 60 * for drying. I put the last portion from the third bucket on the fry almost 2 hours after the first batch. Therefore, the granules from the third bucket were fermented for about 5 hours. Dried to a characteristic rustling and poured into a pillowcase to dry in the wind for three days. The granules turned out to be strong, even, beautiful and colorful, as always when roasting Ivan-tea.
• 
• Mixed with petals and flowers of Ivan-tea, peony, cornflower, chamomile, geranium and lavender dried just in the wind in a basket.
• 
• I brewed it. The color was rich, beautiful, tea-like, warm. The aroma and taste of the tea was great, intensely floral and fruity. The palate is thick and honey-viscous, with top notes of currant, basil and flowers, shimmering into deep rich velvety tea notes of raspberries, almonds, lavender and sweet flowers and ending with a long floral-raspberry-tart aftertaste.And what will it be after dry fermentation !!!
• 

Linochka, what a colorful description and design. Congratulations on such a bright tea.

Lina, thank you for another masterpiece! The alder mix is ​​drying, I still can't get away from the aroma, but here's a new recipe! Rest only in our dreams...

Thank you girls! And I do not promise you peace

This is the volume and work, as a production capacity!

This is the volume and work

Yes, every weekend. 2 to 3.5 kg of leaves per mix at a time. But the composition is different. Therefore, a variety of tastes and aromas are obtained. By the end of the season, about 20 kg of dry tea.

By the end of the season, about 20 kg of dry tea

Killed on the spot ...

[Linadoc]

Linadocthank you

Killed on the spot ...

On the contrary, I charge you with energy for future achievements!

Thank you

I'm glad to help you create delicious, aromatic and healthy tea!

: mail1: Lina is another masterpiece, it remains to find an alder, her daughter says that we have a black alder, she saw now we will look for that place and that alder. I really want such a yummy. Well, at least find some alder, I have no idea what it looks like, but I know no alder with saxaul

I know saxaul

I have not tried making tea from saxaul yet

Linochka, has created another masterpiece, that is, a new recipe for tea, bravo. I admire your irrepressible thirst for experimentation.

[Vikusya]

Thank you, Vikusya! It's a pity you can't taste it, it's so delicious!

[another very successful mix with Ivan-tea:]

I did another very successful mix with Ivan-tea:
Ivan tea 40%
black alder 20%
raspberry 15%
apple tree 10%
pear 5%
blackberry 5%
mint 5%

I don't even know which option is better. This one is no less aromatic, even, it seems to me, more aromatic than the first. The aftertaste is long and pronounced. I will do both options. Increasing the proportion of alder in the mix, from my point of view, improved both taste and aroma.

Earlier I wrote that I had collected both black and gray alder and decided to make two mixes in parallel, one with black, the other with gray alder. Composition, ivan tea, apple tree, alder, cherry. At first I smelled tea in pillow cases. The gray alder tea smelled slightly thinner, but both mixes smelled delicious. Today I brewed both. Both are tasty, aromatic, but with gray alder the taste is softer, and with black alder it is more tart. The composition is approximately equal to everything, cherries are smaller, there is nothing to weigh, I measure by handfuls.
I will do it with both black and gray alder. Both are delicious. By the way, the black one also grew almost in the water, but our dam collapsed and the water left and the alder grows near the water and next to the cliff. And the leaves of the black one are so huge, right from the palm. But both alders are not far from the house, it pleases.
Lina, thank you so much for discovering alder for tea, the tea has become even tastier, although much tastier, but nevertheless, tea with alder is SUPER !!!

Both are tasty, aromatic, but with gray alder the taste is softer, and with black alder it is more tart.

Thanks for the comparison! Here I have the same impression! But black seems to me a little more fragrant. Although both are great for tea.

[Linadoc]

Linadoc, I repeated the tea with an accuracy of a percentage. Only I don't have lavender, I gave its percentage to the basil.
Amazing taste and gorgeous color
I imagine that after dry fermentation there will be

Linochka, is there an already tested recipe where there is a greater% of alder, but not 100%? I still have a lot of it

But both alders are not far from the house, it pleases.

So I have the same
I still laughed, I say, I wish I could collect all the leaves so easily and quickly. We literally typed it instantly. Unlike ivan-tea, for which I climbed on nettles the size of a man this year

but there is already a tried and tested recipe, where there is a greater% of alder, but not 100%?

But look on this page above, there is 20% alder and mint instead of lavender.

I made another very successful mix with Ivan-tea:
Ivan tea 40%
black alder 20%
raspberry 15%
apple tree 10%
pear 5%
blackberry 5%
mint 5%

And I did the same, but I changed the percentage of raspberries and apple trees: apple trees 15%, raspberries 10%. Very tasty and aromatic!
I do not recommend more than 25% alder, it starts to taste very bitter.

ivan-chai, for which I climbed a nettle the size of a man this year

Likewise! Also all in nettles as tall as me, but what can you do.