Fermentation tea from garden and wild plants roselin. Video: yak zrobiti fermentation tea from currant leaves

It used to be, with all the assortment of tea, the performances of the season in the shops, and for a long time already forgot about herbal infusions. Ale, tim not mensh, it smells like it used to be popular, and it’s very rich to see it in industrial flavors, turning to the point that nature has given us. Moreover, it is necessary to go to the fox and the field to prepare a fragrant syruin. You can pick up leaves of roslin on a Vlasny town, or from relatives and friends, as there are no dummies of your own.

On any city, there is a black currant. And the tsієї roslini still finish, stock up on the winter fragrant and cinnamon preparation for the infusion. Do not forget about those who pick and dry currant leaves correctly. So all the power to take care of growing up to the onset of growth. You can freeze maybutny tea, if you leave the leaves nowhere to be laid out for drying, and it is not a mess, then you can save it. And to navіlititsya fermentatsіyu, if є bazhannya it is not new and at the price is absolutely not a skoda hour.

Currant leaves do more than just allow you to prepare a slyly aromatic tea. Such an insistence on good help in case of cold (in the midst of growing line there is a great number of vitamins C), to get sick of small and common nobles, to normalize the camp of the empty company, to polish the etching. Tsim doesn’t run around - to take revenge in them vitamins and microelements positively infuse the whole organism into the whole.

In order to preserve all the power of the currants, it is even more important to vibrate the right hour for your pick. Apparently, it's simpler to go to the city and narvati leaves, since the stench is filled with greenery practically until autumn. Ale, preparations with such a syruin, the tea will be stocked and savory, it is practical not to overflow with corysty in the new one.

The optimal time for harvesting a currant leaf is the time for flowers. At the very same time, it’s growing to a maximum of vitamins and microelements. Call the flowers of the beginning in the field of grass - the ear of the worm. A few of the new varieties have been introduced, which may be based on the characteristics of the species we see. That is why planuyuchi zbir fragrant leaves for the winter for tea, a persh for everything, vartoorієntuvatisya on the appearance of quotes on gilkah, and not on the calendar.

Another important mind is - finish the hour. Fakhіvtsі from the collection of lіkarsk roslin is recommended to take care of gathering vrantsі, close to 10 - 11 years old, since the dew on the leaves has already dried up, and the sun has not yet come back. Krym tsyogo, bazhano finish that day, if there are no boards. Vologі leaves do not dry properly. Shvidshe for everything, the stench of the zaplisnyaviyut, and all pratsi go for nothing.

Another tsіkavіy moment, whісh often wins tі, hto engage in procurement of rosellin syruvini for tea - the cycles of the natural companion of the Earth. Vvazhaєtsya, as the finest hour for the collection of Likarsk roslin is a growing month. During the period of stink, there is a maximum concentration of vitamins and microelements.

In general, in the procurement of currant leaves, there is not a lot of folding, especially since it is a city. It is only necessary to check out, if the booths are covered in quotes, if the weather is dry, the month grows sooner, and it is possible to fix it. Shave off a whole leaf, without a sign of getting sick and talking about schoolchildren. The ideal option is the upper young pagony. These are the same rules for picking raspberry leaves for tea.

Rules for procurement and purchase

It is important not less than the collection, as the drying of the syruvini will be carried out. It is easy to wind up the correct picking of a leaf, if you vibrate in the wrong place. I don't want anything folding here. The main reason, as it is necessary to start trimming, is:

• warmly;
• dryness;
• direct sun visibility;
• more and more.

So, it’s enough to know that it’s just a good time, because you don’t have to drink the interchange of dreams for tea, or if you’ll get warm and dry, the leaves didn’t get covered. Now it is necessary to lay the blank on a clean cloth or paperwork. Ale ni, in every case, is not possible for a whole victorious newspaper, a fragment of a Drukarska farb to avenge the otruyni speeches. Drying on such a pidkladtsi change the power of the leaf not to the side.

Periodically, the syruin needs to be broken and converted to the appearance of color. As soon as the leaves become brittle, you can adjust them on a permanent basis. Take the dried currants in the fabrics or in the jars with the croutons. Mіsce, de bude there is a preparation for cinnamon tea, make it dry, cool, kindly cooked. Moreover, the commission is not guilty of buying special and other products with a strong smell.

Another way of drying a leaf is an oven. If there is not enough space to spread the syruin and hang it in a natural way. In the spirit of sushiti, it is possible, ale varto of the nobility, that with such a procurement of a part of the Corys' speeches, they can be consumed. With this method, it is necessary to lay the leaves on the deck in one ball and adjust the rosette up to 100 degrees in the oven. Doors need to be cleaned up. After 1.5 years, the temperature will drop by half, and the syruin will be brought to full readiness.

Alternative methods of sheet preparation

It is possible to go into a larger folding, or even allow you to edit the visual result, to the process of making a leaf. Find out about fermentation. The best way is to allow you to remove more aromatic syruin for tea, more time and time, less drying.

Most often, we will grow up in rank, or else, it’s for us, tea syruvina. Alle fermenting is possible іnshі roslin. Most victorious those who like to take revenge on the great number of tanning speeches, innakhe maybutny tea will be unsatisfactory. I leaf of raspberries with currants for fermentation as soon as possible.

Leaves for the cob need to be spread out with a flat ball and overflow in the tin. For podkladki more vikoristovuvati bavovnyana or linen fabric. So the syruin, which goes through the process of drying, doesn’t hang around or pick up a lot of words, as it can be done with synthetic fabrics.

The first stage of fermentation can take up to 12 years before... Orієntuvatisya slіd on the camp of the leaves - if there is already no crunch of the central vein, the procurement is ready for further processing.

You can turn maybutny tea into a piece of cloth. Tsei option to go for quiet, who at home is even dry, or, navpaki, zanadto vologue povitrya. Besides, there is a great economy for an hour - before the further processing of the procurement is ready already literally in 5 - 6 years.

When the hour is over, it is necessary to twist the syruin until the end of the hour appears. There are one of the most important moments during fermentation. Seeing a ridina to revenge a rich brown talk, what more to come out, teas tastier and aromatic will be tea.

There are several ways to carry out the given procedure. You can roll 5-7 leaves into rolls, and then turn them into rolls - so we can use the tea leaves. You can just kindly put the preparation in the mistsi until a quiet feast, as long as the stench does not become vologous - there will still be large-leaved tea. Another tsіkavіy way of harvested for fermentation - scroll roslinna syrovin in the meat grinder. There will be no granulation options.

Gave the blank must be put in a bowl, or if I do not want to see the dishes. Cover the top with a vologo cloth and fill it up for wandering. Name the process of borrowing from five to nine years. Yak tilki will develop a strong fruity aroma, you can go to dry.

The temperature of the food is even more important for fermentation. The optimum fit is close to 26 degrees. When it's cold in the room, you can wrap a cup of leaves in a warm carpet. When the temperature is too high, the temperature is cooler, and the ready-made tea smells no worse.

Fermented leaves are put on the deck and sent to the oven at 100 degrees until they are dry again. It is important to sinister that moment, if the tea leaves have already dried up. Overdrying the product until the savor and aroma become less intense.

Visually, the readiness to finish is simple - as when the leaves are pressed, they will break, and not crumple, it means that you can knock them out of the oven. Such tea is needed in textile bears, or in glass jars in a dark, cold environment.

Before the speech, the selected leaf can be frozen. Vvazhaєtsya, so all the corny speeches are becoming more beautiful. Ale bagato hto vid mean, scho such a preparation is mensh fragrant, not dried.

Surely, it’s a dumb thing to spread the leaves, but you don’t want to bake a vikoristovuvati oven, you don’t want to add a piece of corny power, then freeze all the leaves more beautifully. For the sake of picking the syruin, it is necessary to do so, dry it, draw it into small pieces and put it in bags. Varto nadati prepared a flat shape - so it will be easier to take in the refrigerator and it will be frozen more quickly.

At the same time, prepare currant leaves for the winter for a savory and cinnamon infusion of a dumb folding. You only need to vibrate the correct hour for the collection and dry or freeze the leaves. First, you can collect not only fragrant tea, but forget about colds.

photo: depositphotos.com/rezkrr, ewastudio, ursolv, Rawlik

It's great to love tea with fresh leaves of currants, suns, cherries, and to store them for the winter. Ale tea from dried roselin is not so rich in color, relish and aroma, as from fresh ones, and more from fermented leaves. Oleksandr and Olena Khloptsev are absolutely singing from the family settlement “Dzvin-Gora” near Vitebskiy.

Fermentation is a general attribute of tea tradition, which allows you to trim black tea, zhovty or red tea. If we brew just hanging herbs, then vicorist not more than 10 - 15% of the cinnamon words accumulated in them. Fermentation is a cob process of self-digestion of any product. From a biochemical point of view, the price of oxidation without access is sour for a rakhunok of moisture enzymes, tobto juices. Foldable crumbs and bricks are transformed into greater simplicity and, even more importantly, in water-boring and easy-to-use words.

For fermenting products in vlasny juice, you can name sauerkraut, mushrooms and nuts, soaked apples, and sourdough for bread. If you talk about cinnamon, then, for example, Vitamina C from sauerkraut is 20 times more, less from fresh.

It is easy to appear in the home minds to prepare and ferment tea. The flippers experimented with the leaves of agricultural crops, selected in the development of the term - і hinges, і vlіtku, і vossen. Ale schob tea is juicy and fragrant, it is important to correctly vibrate the roses: in the list of guilty they are tannins. Without them, the tea is not wet. You can cheerfully gotuwati tea from roselin, the fruits of which are so happy live in the living: apple, polnitsa, cherries, blackberries, ozhini, raspberries, black currants, pears, plums, thorns, dogwoods, suckers, grapes, leaves, tsiavi ... cultures of tanning rivers in abundance.

And Oleksandr and Olena repaired their experiment with Ivan-tea - spontaneously Russian tea. The fireweed itself was supplied to Europe before the Zhovtnevo revolution. The tea is made of a cup of cinnamon for immunity, and is infused into the intestinal tract. І for the cholovich's health ivan-tea - pomichnik hoch kudi. Weak yogo nastіy dіє yak sodіyne, and mіtsniy badiorit is not gіrshe kawi.

Even fragrant with the soft liquorice relish of fermentation tea with apple leaves. If you have a hoarseness or a sore throat, then drink as soon as possible before the speech: the voice will turn. Leaves of apple trees (both, yak and other fruit and berry crops) are best harvested NOT in early spring, but in autumn, if the trees are already bearing fruit. Todi cinnamon and the aroma of tea will taste great.

Tea from the leaves of the cinnamon (aka the garden schnitsa) comes in even more than the hardened colorah, the malty relish and the aroma. Not less juicy and tea from the leaves of the leaf. Tea from the leaves of cherry trocha has a tart, even more accepting taste, and the smell, like that of "p'yaniy cherry". Tart, yaskraviy, chimos similar to cherry, a little more concentrated, with a light sour taste and tea from the aronia, or black pea pea. Blackberry leaves are more beautiful than picking, if the stench fixes the chervonyi. Aronievy tea kindly reduce the vice. And the leaf of the serpentine red-fruited pea is a vidminny sechoginny zasib.

Tea made from pear leaves is a mellow yak for relish, as well as for aroma. І so gliboky, thick! Licorice pislyasmak is overflowing. Let's taste the tea from the fermented young leaves of the gostleaf maple. For the old hours, such a drink was given to breeds for the quick entrance of a childish munch and renewal of strength. Even fragrant tea from young and sticky birch leaves. Ale fermentation is even more important: the reason for this is the wax coating.

Tea from the leaves of bird cherry comes with the aroma of the liqueur "Amaretto", and from the grape leaf - with a sweet sourness. Vidmіnno fermenting leaves of lischina, motherboard, cuffs, goofs. And the axis of the leaves of black and cranberries is not suitable for fermentation - it is too dry. Do not ferment and ferment the leaves of herbs: m'yat, melis and іnshikh. The aroma is given by essential oils. During fermentation, the smell of essential oils is transformed, and when dried, it is vaporized.

On the meister-class, what the lads spent for the readers was "SB", and fermented raspberry leaves. More beautiful than torn without coarse stems. The first nuance: the raspberry has a ringing side of a leaf of a silky color, and after drying, it becomes like this. The upper side of the leaf has a change in color, so it is necessary to use it on its own. Raspberry leaf, yak singing Olena, dushee brown for women. And all the supplements of folic acid stimulate the uterus to the robot.

Fermenting the culture of treba is about one kind of one, and even more (with bazhannі) zmіshuvati. Leaves are selected in dry weather, more beautiful than a lie. It’s good to vibrate the roses, which are in tini: they have more leaf juices, so the fermentation process will be more beautiful. Leaves are not varto miti: there are bacteria on them, which can be taken without a median in the fermentation process. The very same oxidized is only in vlasny juice. It is not possible to pick up brude leaves! If you want to go over it, you need to turn it over, so that it’s going to be populated by schoolchildren, and it’s overwhelmed, it’s easier to overwhelm it. Moreover, the surplus in the leaves does not allow the clear fermentation to be carried out. The first procedure cannot be skipped. Even before the withering hour, repair the reactions, often remove chlorophyll and other spoluks, as they give the leaf a savor and smell, accumulate essential oils, and create a bouquet of aromatic words of disbelief.

Dry the leaves, put them in a small place on a flat cloth with a ball of 3 - 5 cm and periodically break up. The exchange of sleep is not guilty of eating on the roselin, the smell of the stench will be pidsyhati, and not v'yalitsya. It’s not just to speed up the processing, but to ruin the quality of maybut tea. In the middle process of withering (in terms of fallowness and temperature, in terms of harvesting culture and leaf size) it takes up to 12 years. Reduction temperature - plus 20 - 24 degrees at an aliquot of 70%.

Withering can be done in tsupkoy bavovnyanoy abo llyanoy fabrics. Vidmіnno pіdіdut pryvala, towels, tablecloths, stretched. With a thin ball, smoothly spread the leaves over the fabric, fold and twist yakomog shilnishhe, nemov bilizna vikruchute. I will take the tissue into the vologue, the leaves will not dry out and become more pliable for a later recycling. If after 5 - 6 years the leaflet has not been declared, then it can be re-laid in dry tissue and tanned again. Those scho the process of withering the endings can be made by clipping the leaf navpil. If there is a bit of "crunch" of the central vein, then it will be necessary to continue the process. Yakshto "crunch" at the large part of the leaf is dumb, it is possible to pass to the offensive stage. It is possible to conduct the first test: tightly squeeze the withering leaf on the menu. Yakshcho the breast does not open up, it means that the leaves are wilted. They contain more meat granules.

Now we need to refine the structure of the sheet, so that we saw it. Tse allow the maximum vitality from the growth of brown speech and more efficiently to carry out the fermentation, as it is repaired at the moment the wine is ruined and the juice flows to the surface of the arkush.

There are a number of ways to achieve this. First, I'll hand it over. Take 7 - 10 leaves and roll them out of the zusillas, and grow between the lobes, as long as the stench does not darken with the juice. Another option is vimіshuvannya і m'yattya leaf. The price is similar to the mix test. With energetic vychavlyuvat rukhs "misite" the leaves in a large and wide misci, or right on the table with a stretch of 15 - 20 chilines. It is simpler and easier to twist a leaf on a meat grinder (more beautifully - on an electric one) through a lattice with great openings.

Alena's rose-colored leaves are already laid down in an emalivan, or porcelain, or I’m going to glue it. Zakryva kryshkoyu, sob bulo yakomog less access to food, and put in a warm place for fermentation.

It can be otrimanu oozed massively (600 - 700 grammes) into small balls of thin (gauze) natural fabrics, twisting and squeezing them, schob viyshov shilny bag. Replace the fabrics with vikorist and craft-paper, and the otrimanie "grass-burner" will take on a warm, dark mix.

An hour of fermentation is left at a temperature. Chim vona vishcha, tim fermentation id shvidshe. But the temperature is not safe, because the temperature is also low, and when fermentation occurs, the temperature is higher than the average temperature. The optimum temperature is plus 22 - 26 degrees. At a lower plus 15, the process will creep, at a plus 30 degrees, a portion of retail products, which give a fortune infusion, go into an unbearable camp, poured the tea itself.

Until the end of fermentation, the smell of masi will be absorbed and nabuva tsikavi notes - the dermal growth has its own stench. It is important to sinister an hour. If you want to rinse tea, ferment for 2 years, and chervonia - from 6 to 24 years. If you vitrimati more dobi, then we take black tea. Call in three days the fermentable mass will repair, it cannot be tolerated. Also, do not allow the masa to sour or fermented.

For fermentation with plastic green mass, it is possible to form granules of any form - pouches, cubes, cakes, tablets, tiles. You can roll up in them і tsіlі kiti, as when brewed, it will be released. And it is possible і to override all yak є.

Then remove the granules by spreading them out with a thin ball (0.5 - 0.7 cm) on craft paper and blow dry in a cool place. Above, in the elektrosushartsi at temperatures not more plus 45 degrees. It is important not to overdry the tea, in order to absorb the flavor and aroma.

Dry tea is allowed to cool down to room temperature (in case of condensation and leaves) and only if the tea is sipped in the room for zberigannya. You can buy linen mice, glass jars, plastic containers, birch bark or metal boxes. Zberigaєmo tea in a dark dry mush.

Oleksandr and Olena were poured, fermenting and hanging tea as aromatic and fragrant in 1 - 1.5 months. That would be good to give you a frequent basis for the so-called dry fermentation. Only when it is prepared, the tea can not be spoiled, but correctly fermented tea does not consume its flavor up to 2 years.

And it is possible to prepare і "bagatocomponent" tea. For a whole lot of juice, spread out leaves, for example, apples and aronia. Then I’ve got to know each other, but I’ve already served one in one, and in the middle - a ticket. Tea preparations can be decorated with peels, berries and shkirkoy of the most popular crops - from the quotations of garden dews (apples, plums, pears and so far) to peels kvitiv (Trojandi, black-beaded, hominy, floxies, pivoniy and іnshih). You can also add hanging berries of raspberries, lingonberries, gorobin, chokeberry, blackberries, sunits to ready-made tea, or thinly diced apples and pears ...

Imagine, and your favorite tea!

Uvaga

Vibrating roses for tea, consult a liquor. Dovgy hour of drinking only one drink is not varto.

Dovidka "SB"

For the preparation of tea, do not ferment likarski roslini. For example, chamomile, animal, tree, birth of birth, echinacea. Perche, the tea is not wet. In another way, the power of lykarsky roselin during fermentation can weaken, know or change.

Rada "SB"

Coarse leaves curl up very importantly, they give little juice. To that and better than fermentation. It is possible to correct the situation if you freeze the leaf insertions in front of it. Chim is better than the stench to lie in the freezer, the tim is easier to ferment.

From fresh currant leaves, cook even aromatic and cinnamon tea. And what about you, if you don’t know in such a view? Bagato loves to dry leaves, ale tea from them does not give such a scent and relish. In general, you can ferment currant leaves for tea. So zbrodzhuvannya sirovini will give you a drink of color, a smell and relish. In our statistics, it is possible to ferment currant leaves in the home sinks in a variety of ways.

fermentation understanding

If the unrepentant fabrics of the leaf are translated into roschinni, the stench is easy to catch, then such a process is called fermentation. It is necessary to refine the structure of the leaf until it is visible to the juice. Fermentation is called a simple fermentation of sour material, such as a form of discarded tea, its savor and brown taste. Do you want to visit the garden leaves tea, yak in the store? Mi damo you pidkazki, yak ferment currant leaves correctly, step by step.

On the surface of the arkush of black currants, in some places there are a lot of bacteria, which are like wandering. Go to finish the folding chemistry process. If you briefly describe the fermentation, then you see:

• ruinate klitini leaves;
• see sik;
• before the flowing temperature to repair the wandering;
• fermenting leaves in vlasny juice;
• syruvina dark and nabuva aroma.

Deyakі lovers tea flowing, what can ferment currant leaves? So, tsya roslina - yak and apple, cherry, raspberry, pear, half-moon, - vіdminne syruvina for making tea. On the right, in the leaves of black currant, there are tannic words (tanini), which add flavor to the tea. Especially rich in tanin in a young leaf. Coarse the syruin by consuming the stock of tanning rivers. The process of making fermented tea is stored from decalcous stages, which are proponently recognized. You have a list of nutritional information about fermenting currant leaves.

hour to the zboru

The bushes of black currants will become overgrown with greens right up to autumn, but it does not mean that it is possible at any hour to pick up some syruin from them for tea. It is important to select the correct hour for the workpiece. The most optimal hour for picking is the time for the flowering of currants. In the growing season, the growing number of vitamins and microelements is the most common. The color of the garden culture is being repaired in the garden. Yak tilka there were quotations on the tags - prepare the leaves!

It is important for the nobility, at any hour, do it more beautifully to tear the leaves. Take on the robots more beautifully, from 10 to 12 years. At the end of the hour, there is no dew on the growing line, and there is no sleepy exchange. Bazhano zrobiti zbir in dry weather. Ziva vologa does not accept the correct fermentation, it may be a color.

People who run after astrology, get ready to prepare syruin for tea in the cycle of Misyatsya. Same zrostayucha Misyats is the best hour for preparing tea syruvini. Shave whole leaves, without school children and sign of ailment. The most coming upper young pagony. For the picking, cabbage stands are selected, which is located in tіnі. On them leaves are sokovitishe, shriyє a short wandering. Mitya sirovin is not needed, so do not stick bacteria, so it is necessary for the fermentation process. If it is even more necessary to clean the leaves from the brood, then dry them later.

Another period for the collection of syruvin is the fruiting of currants. At the end of the hour, a sufficient number of cinnamon speeches have been accumulated in the trees.

withering process

Yak fermentation tea with currant leaves? Repair the withering process. Vono is simply necessary for the later successful processing of the syruvin. The stage of withering is tidying up to the vologue in leaves, yak to the yakis fermentation. Zav'yalyuvannya additional help to preserve the relish and smell of dewline, accumulation of essential oils, aromatic speech.

Put a piece of prepared syruin on a bavovnya or linen fabric with a flat ball not more than 5 cm in height. Periodically, the preparation of the material should be thrown, the wines are dried up equal to each other. Leaves are not guilty of psychosis, the stench is guilty, you don’t get stuck on the sleepy-and-witty little thing. Drying procedure is trivialє 12 years. In dry weather, everything is shvidshvatsya, lower in damp weather.

Clearly withered leaves curl up well and give Zalishok vologi in syruvina is to blame for up to 65%. After the end of 12 years, I will fix the readiness change before the onset stage of the revision. If the central vein is pressed against the leaf, do not grump, it means that the drying has passed into the distance, if you see a crunch, then proceed with the process for a couple of years. One more method of reconversion is the strong squeezing of the woman in the kulats. Yaksho the breast does not fall apart, it means that the leaves are wilted.

Preparation before fermentation

Prodovzhuєmo dalі rozbiratisya, yak ferment currant leaves for tea. When you wait, you can see the juice from the leaves. Itself in the juice of the presence of tanning speech, which is considered for fermentation. Lack of a bit of juice to drink on savory and aromatic tea flavors. There are three ways to wake up the leaves. See them:

zbrojuvannya sirovini

From this stage to lay down relish, smell and cinnamon tea. For the whole need the correct mind: amount of syruvine, temperature and inology. Put currant leaves in a ball no more than 10 cm in a plastic or for making dishes, using one of the methods of reworking currant leaves. Chim more is prepared by sirovini, it will be more fermented. Scrolled on the meat grinder, press the leaves lightly with your hand.

Changing the speed of the roll in the roll leaves to put on the back. The dishes are covered with a vologo servetka for a bavovny or a lion and put in heat for fermentation. Hourly by the hour to change the meaning of the servet. It’s necessary to sniff її again. In dry, primish utensils, cover with a little crush. The exact hour of wandering is not possible. The temperature is not to blame for being high and low, the optimal variant is 22-25 ° С. Fermentation takes 8 years. Signal before the end of the procedure is a strong smell of dewline. It is necessary to complete the wandering at the very moment.

Drying and drinking tea

Also, we have already learned about it, like fermenting black currant leaves, now let's talk about їх sushіnnі. Fast enough to grow the leaves into loose leaves up to 0.5 cm. Price for leaf tea. Fermented syruvin, spread it on the sheets with a thin ball (up to 1 cm), gently push it. Preheat the oven to a temperature of 100 ° C, insert it into its leaves and fill it with open doors for the first time. Let the temperature drop by a factor of two;

How to reconsider the readiness of tea? Iakshcho stench will break at the onslaught, which means that the tea is ready. Leaves come out of the oven, give oholonuti and boil in llyany or bavovnyan mishki. They have tea to drink until the end of the day. If you dry the tea well, then sharud it into the little one.

Drying tea is boiled in jars and covered with polyethylene shouts. You can take it in containers from plastic or tin cans.

Yak fermentation tea with currant leaves?

More food can be found. Yak fermenting currant leaves for tea, even zerous, but how can you brew yak? The procedure is the same, yak for a zvychayy drink. Sprinkle the teapot with sprinkles, pour 1 teaspoon of tea into a new one and pour the sprinkle with a bottle. Close the teapot with a crackle and insist on drinking 10 chilines. We pour the tea into cups, add okrap and give oholonuti trochas. Have a bag of fragrant and brown napy with black currants!

Cinnamon tea from currant leaves

Tea made from currant leaves, a little cinnamon. At a newer, a high rivin of vitamins S. is present in black currants, antioxidants, vitamins stimulate the immune system. By drinking this tea, I will stimulate the heart of the robot. Nastya from a currant leaf to assist in etching. It is also a very effective sechoginny zasіb, as ryatuє from the stones at the nirkahs.

Currant tea supplements help you get sick from colds, it spills into the nervous system. Drink a charge of energy for the whole day, especially a brown one for psychotic overwhelming.

Why are you fighting?

It should be carefully put before tea with currants for vaginal women, for that in new rich coffee. To protect the need for storing people with children and children. Do not start to show protection for hemophilia and hypertension. Tsei tea pіdvischu blood іn grip. Currant tea is required to be drunk in small portions, and there are no problems with the intestinal tract.

Інші vid and shallow leaves

Іnshі vid and corks of currant leaves. You can just hang it without fermentation. Such drying is viroblyayut in shaded, ale dry mix. Children who love tea to dry the leaves in the oven. It is important not to let the temperature rise at 100 ° C. The hour of drying the warehouse is 1.5 years, then the temperature can be changed twice and brought to full readiness.

Whether a method of harvesting currant leaves is even more effective, it is even more beautiful to use the fermentation method.

It's a lot of fun to love hot tea from fresh currant leaves, sunits, cherries ... That is to store them for the winter ... Ale tea from a dried leaf is not so tasty and fragrant, like fresh ones. Fermentation of the leaves allows not only to preserve the relish, the aroma and color of tea, ale and the growth of it is more intense, less than a fresh leaf.

Fermentation of leaf glades in the cross-section of non-decoupled ridges of leaf tissue in the form and easily acquired. When the fermentation process occurs, it is necessary to coalesce the structure of the leaf until it becomes visible to the juice (curling the leaves between the hollows, twisting them on the meat grinder or freezing them). As a result, the leaves are oxidized and the fermentation process is repaired, similar to the twisted dough for our bread. Bacteria, in abundance, are on the surface of the leaf and in food, actively participate in the process of fermentation. After the singing hour, the color changes and the fermentable oils smell. "P_imavshi" the strongest smell, tea is sent for drying.

I ferment the leaves of cherry, apple, pear, garden sunflower, raspberry, blackcurrant, blackberry pea, maple, fox, pine steams, meat and melis. The tea is even more tasty, fragrant and beautiful. And be so brown.

I cut all the roses into groupie, in the skin of any selection of roses, it is approximately the same in the process of making tea.

1. Leaves of cherry, apple, pear, half-leaf, black-leaf pea, maple, fossil pea, I combined into one group, so that the stench is good to be processed into meat grinder when the leaf is prepared before fermentation.

The principle of picking a leaf for cich roslin (cr_m polunits_) offensive. With one hand I can grasp a bit of a tree with a base, and with one hand, it leaves a heavy leaf on itself. As a result, we have a bunch of leaves in our hands. Namagaєmosya do not expose the tree.

I cook tea from the leaves of the midnight; I see live bait in all mature leaves, as the stench is even coarser. And on the leaves of the stalks, I will sprinkle the petioles - the stench is not even worse.

You can pick up leaves for tea throughout the whole season. Hanging stench is even lower, it is easier to curl and ferment. Tea comes out low, with a delicate aroma. The leaves are rough, more important to curl and ferment more. Pole the curling process can be done in front of the frozen leaves. Tea made from autumn leaves is popular for all its characteristics - color, relish and aroma. If you take a look at the leaves, it’s more important - the stench smells of shitty gardening schoolchildren and ailments.

Pick up the leaves before the fermentation. For a whole lot, I use a ball of 3 - 5 cm on cotton or fabric. It starts to grow 4 - 8 years old until the "crunch" of the main vein near the larger part of the leaf. The triviality of withering is to be kept for a moment. It’s dry and warm, then the process is better and better. For perfect wilting, periodically break up the leaves.

For further fermentation, I twist the leaves of all the roslin on a meat grinder, so that the stench is kindly granulated. As a result, I get granulated tea.

Otrimanu masu trohi I crush.

I cover the range of granules with a vologo cotton or a llyana servetka, the granules did not dry out, and I put them on fermentation at a temperature of 25 - 27 * C. If it’s dry, then I know it.

If it’s dry in the humble, then I curl up the mind not only with cloth, but with a little crush, shy little education, for access to the granules.

I ferment the leaves in the middle 6-8 years, In fallowness due to temperature (maybe more or less). The smell of masi for an hour of fermentation does not drastically change (like in Ivan-tea), it’s just a matter of taste, and the flavor of the skin grows. The most important "ominous" is the strongest odor (it will be easy to get through the process). The whole moment will be a signal until the end of fermentation. When fermented, the smell will be weaker, and the tea may have a less strong aroma.

I dry the tea in the oven at a temperature of 100 * C for 1 - 1.5 years, and then at 50 - 60 * until ready. Periodically mixed with a wood spatula. It is important not to miss the moment of the end of the dry season, while the tea is ready to absorb its aroma.

And now there are three lectures about tea with dermal growth:

Tea with cherry leaves There is even a strong aroma and a tart aroma, even more accepting of relish. From the hour of fermentation, the leaf swells the smell of "p'yanoy cherry". I still love tsei tea. And my little baby, it’s like a “fanatic”. Ale one tsey tea, I'll make a little tea (I want to go, well, it’s even more delicious). Most often, I mix with other teas - wine is even more kindly savoring the main tea and giving you more color and aroma.

A couple of times I prepared the tea by freezing it. Having picked up cherry leaves, revised the rules without first withering in the freezer at night. The leaves have grown, frozen and frozen at room temperature. Then she put it in a castrun of 10 cm in size, pressed it down with oppression, and covered it with a vologo cloth. Fermentation for 5 years at a temperature of 27 * C. Dried with continuous stirring in the oven for 1 year at 80 * C, and then dry until ready at 50 * C. Viyshov is a wonderful tea with a whole leaf, even darker. And then we will add more gusto. Tse to see for a rakhunok of a rivnomirnaya ruinuvannya of a leaf і, as a heritage, short fermentation. One shortage of such tea is that in the ready-made viglyadi we go even more generously and borrow a lot of money. Zagalom is a very simple way to prepare wonderful and beautiful tea. This is how you can get tea with leaves.

Tea from black-leaf pea I vvazhayu the best (ivan-tea, I am not spoiled for anything). Tsey tea is simply charming! Kolir - even more intense, dark. Smak - tart, yaskraviy, with a slight sourness. The aroma is indifferent, even more similar to cherry, more concentrated. I drink tea, yak delicacy. And more often I add them in the tea room mixi. Buy yourself sob - just a goth yogo is not even more rich, so in our village there is only one blackberry bush, the same one at the sisidka. You can't cut off the whole thing - it’s lost. Then, if you start to start to fall off the leaves, then I did not stand on ceremony - I shave everything. Leaving the same chervono-zhovtі, rude. Meat grinder krekche, if I twist the leaves, the ale tea is all the same to go dusky. I will quote my own petsky know-how, with which I will present the most delicious teas. If I handed over to you the tea from the black-leaf pea, Vin said: “Hey, I thought that I’m having more tea, but I’m not thinking about cherries. To shine, є such tea is the tea from the blackberry ”.

Pear leaf tea also among my favorites. Wine is also soft and unobtrusive - yak for relish, and for aroma. Ale yakis gliboky, thick! Drinking tea is good enough - to pour liquorice pislyasmak. Much more of the soul of yogh is corsnity for pidshlunkovoy zalozi. Color tea from pear leaves vryatuє be light tea, for that pear gives such a dark color, for any dear wonder. If the tea is sumy, then pear tea does not interrupt the relish and aroma of the main tea. I take the leaves for some tea from the wild pear, or else I can take it from the zvychayn_yardov_ - it may be good to go.
Once I cooked pear tea, yak and cherry, - by freezing the leaves before fermentation. The result is wonderful!

Apple leaf tea - unseen! The granules are light brown. And tea - with a very beautiful color and m'yakim, liquorice relish and aroma. Tezh love tsei tea.

Tea with cinnamon leaves come in as much as a strong color, liquorice relish and aroma. As soon as the autumn and hardened leaves are dying, then the taste and aroma of tea will fill up. I love tea with pear and apple tea. Go to the taste! Once I tasted tea from a leaf of a leaf of a leaf. Recommend zbirat їkh vossen, if the stench is dark. Ale all of our pomegranates were crept in until autumn with five-meter grass, so, after I took half a packet of leaves, winter did not come a little. Tea, zychano, viyshov noble. Ale on such feats, I was no longer honored.

Tea from the leaves of the fox (lischiny) and maple I was annoyed by the fact that I read about them laudatory messages. The stench was not worthy of me. The tea is hot, but the maple is just not good! True, it is necessary to rob tea from the high-leaved maple, but we have such a poor growth. If you still decide to robiti tea from tsikh roslin, then the leaves need to be picked up in early spring, if the stench is low. I plan to add tea from the mountains to the tea mixi, for girkuvatosti. I think that there will be some kind of good behavior. published

You know

• - currant leaves;
• - meat grinder;
• - thin clean bila ganchirka;
• - a jar of water;
• - deco;
• - arkush paperu;
• - dried citrus zest for flavoring;
• - wood or plastic dishes.

Instructions

To take from the bushes of black currants, you need a number of leaves. For fermentation, the brothers are absolutely pure. Mitya leaves in front of the cob are not properly processed. For fermentation, it is most beautiful to go young currant leaves. Ale can be brothers and old. However, the fermentation of the leaves is more trivial.

Fill in the selected leaves for about 12 years. This procedure is necessary in order for the currant oils to be transformed into a concentrate in the tissues of currant oils. Visnachiti those scho leafing to fill up are simple. For the whole, one of them is required to bend the navpil. The main streak is not to blame for the "clack" sound of the vidavati. A good half-cured leaf has a stronger elasticity.

Place the leaves in a plastic bag and put the rest in the freezer. Trimates in cold weather can be used for 5 years up to 2 dB. Freeze yogi better. Currant leaves grow dry and reluctant to come out. Freezing process before shvidshe. And even when frozen sіk, like і be-like іnsha rіdina, expand. And tse in its own devil przvede up to razryvuyu st_nok klin. The result is a result of the name and fermentation of the leaf in the general process of success.

Frozen material immediately go to meat grinder. With this method of preparation, at the final stage, you will have the granulation of currant tea, which will be more efficiently. Scroll the porridge in plastic, emeryvanie or wood dishes. In the case of metal leaf fermentation, the drain is not carried out.

Slightly mix the scrolled mass and cover it with a vologo ganchirochkoy. Put a jar on top, resembling water, yak press. Check out the end of the fermentation process. Triva vіn stretching for about 8 years. Visually, the readiness of the oil can be seen by the smell. For that yak fermentation of the leaves pidyde to the end, the stench adds a rich currant-cherry-migdalny aroma.

Cover a clean sheet with a sheet of heat paper. Place the fermented mass on a thin ball. Put the deco in the oven. The door of the remaining slides is open. Let the butter stretch for about 1.5 years. Take the deco out of the oven. Fermentation sheet ready. Now, at any moment, you can prepare over-the-top brown aromatic tea with currants.