Ivan tea (fermentation of fireweed leaves) - master class

so about this about me they also said that no fireweed ...

so about this about me they also said that no fireweed ..

This is fireweed. Who said? here on the forum?

This is fireweed. Who said? here on the forum?

Yes, here ... Now I will not search from the tablet, it's not convenient. But the flowers there are not like the narrow-leaved. And small and scattered and this one grew like a bush. Not a stem

[* Anyuta *]

* Anyuta *, Maybe small-flowered? Although it looks like a narrow-leaved capsules. Throw a full photo with flowers, if it works, then macro photography of flowers too

[* Anyuta *]

* Anyuta *, Maybe small-flowered? Although it looks like a narrow-leaved capsules. Throw a full photo with flowers, if it works, then macro photography of flowers too

This is 100% small-flowered .. then she studied the Internet herself ...
read everything here and 3 posts below - they said "NO" ....

[* Anyuta *]

* Anyuta *, Anechka, in your first photo this is a highlander, one of the varieties, this is not Ivan's tea, no! it is best recognized in summer when it is in bloom).

so about this about me they also said that no fireweed ...

and this is the most that neither is fireweed !!

[botanical]

Anya. behold botanical illustration of narrow-leaved fireweed. Which one fits yours?

* Anyuta *, Anya, in your first photo this is a highlander, one of the varieties, this is not Ivan's tea, no! it is best recognized in summer when it is in bloom).

and this is the most that neither is fireweed !!

This is one and the same plant .... only first when it blooms, and then when it began to "fluff" ....

Well? What is the final diagnosis? Small-flowered?

[* Anyuta *]

* Anyuta *, Anya, not only ivan tea is puffed, but also many other plants. Mushroom pickers have a rule - I don’t know the mushroom, I don’t take it. Probably it will work with plants as well.

[MariV]

MariV, Olechka, thanks, I understood ... Well, nafig - to hammer in his head - they've already been ripped out anyway ...

Anya, why did I write a mountaineer - I was confused by thickened internodes, the fireweed does not have such!

I have such a highlander pochechuyny grows like a weed, only today tore it out.

yes, this is a highlander!

This photo is from the Internet, I took a picture of mine today - both green and withered, reluctant to upload, but exactly the same.

Was it not? The farmer bought Chinese tea equipment and started making it (ivan tea). The city of the Sverdlovsk region, did not finish watching, there are many videos, but along the way he made black tea

Follows the link - checked, he also wants to establish the production of high-quality green, black and oolong tea. I haven’t heard about flowers, but he’ll probably use them too. Look if you don't mind the time, and then you can try his tea, for sure it will be sold at least in EK-Burg

then you can try his tea

I don't want to try someone else's! I want OWN!

[Radushka]

RadushkaIt's just that the farmer is still adjusting and doing everything according to technology, he cares for "Russian Tea", for compliance with those. conditions throughout all stages of production., which is not yet done by many manufacturers, referring to the brand "Ivan-Chai", as some members of the forum could already make sure. Of course, your prepared tea is more pleasant and tastier, especially since it has already been prepared for us (each has its own special technology, its own mix, its own ...), but whoever does not grow IT and has no opportunity to collect and prepare it is better to try TEA than something that can be disappointed. Something like this...

[Greetings to all lovers of this wonderful tea!]

Greetings to all lovers of this wonderful tea!

I was looking in the internet for information on how to make tiled Kaporsky tea, came across this forum, read it and already wanted to register)))
It all started with the fact that 3 years ago I bought this tea through the Internet, I liked it, began to drink it a lot, but it is not cheap and decided to start making it myself ...
My wife and I drove away from Moscow, chose an area away from roads and settlements on a map, drove along country roads for a long time and persistently and finally found what they were looking for. For 3 years now I have been traveling to this place, collecting Ivan tea. I want to share my experience.

Naturally, it all started with studying the issue, reading articles, watching videos, and eventually came to the following by trial:
- In the morning we go for tea, collect about 12 kg of leaves.

- At home we scatter everything on the floor for drying, since the kitchen is large (not mine, already burned on this !!!)... It is drying for a day (during this time the leaf becomes soft), while it is necessary to constantly stir up the leaves, mix the upper and lower layers (say every 3 hours) so that the lower ones do not cake, and the upper ones do not dry out.

- Next, the twisted mass on enamel pots and for fermentation (here at least kill me - I do not trust all kinds of plastic vessels). I pour it into a pot with a slide and crush it with a lid on top, and leave the pots covered with lids. The pans are large enough, although they write that it seems like it is impossible to hammer such a volume into fermentation, but from experience I will say that everything turns out perfectly (I tried different volumes, I did not notice the difference). I put the pots in the bathroom and close the door, turn on the electric heated towel rail and the process started ... The time was different - from 12 to 48 hours. And then, with experience, I came to a time of about 15 hours. The volume of the pot is large, plus the bathroom is a little hotter than in the apartment, plus the tea is twisted through a meat grinder (the structure of the leaf is broken "better" than if they were crumpled with hands), as a result, the fermentation process goes faster.

- Drying (as a result, about 3 kg of dry tea is obtained from 12 kg of leaves)... At the moment, I dry it in two ways - in an electric oven at a temperature of 80-90 degrees with convection turned on and the door slightly open, constantly stirring the tea with a wooden spatula and changing baking sheets in places (drying time is about 1.5 hours); in a Sedona dehydrator at 60 degrees (2.5 - 3 hours), then I mix the resulting product and leave it in the air for cooling and final drying (scatter on the table, on baking sheets) for about 1-2 days. The point is as follows. There are many discrepancies in the network about the temperature of tea drying. Someone writes that it is necessary to dry at 50-60 degrees (or even at 40), then the beneficial properties of tea are preserved. Someone writes that no, you need 90-110 degrees. I dried it in different ways and I will say the following - tea dried at a temperature of 80-90 degrees has a different taste than tea dried at a temperature of, for example, 50 degrees. They also have a different color when dry (90 degrees - black tea, 50 degrees - dark green). Well, when brewed, 90-degree tea has a darker color and, in my opinion, a more pleasant aroma and taste. As a result, at the moment I dry in both ways, and then I mix ... By the way, one more thing ... After 15 hours of fermentation, when I start drying tea in the oven at 80-90 degrees, after a while, a super-awesome aroma starts to come out of the oven, like apples bake. For example, after a 24-hour fermentation, there is a "coarser" smell, not so pleasant. Drying for me is the most hemorrhagic stage, since such a volume takes a very long time to dry. This winter, I am thinking of making a drying cabinet with an infrared film (heats up to 80 degrees), with trays and ventilation, well, and significantly increase the volume of production. If I make this device, I will definitely share my experience

- Storage... I store it in large glass jars (4.25 liters) with a tightly closed lid in a dark place (again, I don't trust plastic). Well, as you know, during storage, the so-called dry fermentation takes place and the tea becomes even better.

- Brewing tea. There are also enough discrepancies about brewing methods.I brew like ordinary black tea - I throw the infusion into the teapot and pour boiling water (or into an iron sieve and into a mug), let it brew for 10-15 minutes (there is also a lot of turbidity about the brewing time, some individuals brew for almost an hour). I throw in the amount of infusion for a certain volume of water (for a half-liter teapot, two teaspoons of dry Ivan-tea are enough, but more is possible, it all depends on the taste). It should be said about the water temperature. Some sources say that you can brew with boiling water (immediately after the kettle boils), others write that you need to brew with water no more than 80 degrees, and someone generally speaks about 60 (supposedly when brewing with boiling water, useful substances die). I usually brew right after the kettle boils. They also say that Ivan tea can be brewed several times. Tried it and so, not I did not like this pornography. Also, new flavors are revealed when brewed with different herbs. For example, we like to add St. John's wort, lemon balm, mint, ground rose hips, ginger, various spices (for example, green cardamom or star anise) or a citrus additive to tea (see preparation below).

Making a citrus supplement - cut the peel of orange, lemon and ginger into small cubes, dry it all, mix and add to the tea to taste.

Made an experimental tea this summer - with forest raspberry leaf... Together with tea leaves, I twist raspberry leaves in a meat grinder (exactly together, in a stirring), well, then everything is as usual. It seems like this tea is good for colds and prevention thereof. I didn't notice any serious differences to my taste, but it seems like such seagulls breaks sweat, well, or it seemed to me, I don't know

How to transplant Ivan-tea (maybe someone will need it):


As a result, from this season I have:
1 can of 4.25 l of Ivan-tea flowers
5 cans of 4.25 l Ivan-tea with raspberries
10 cans of 4.25 liters of plain Ivan tea
I don’t know exactly how much is left, but I’ve already distributed a lot

Somehow like this…


Well, then a question to the forum users

Can anyone describe the detailed process for making slab tea? I here on page 131 found a way, but I don’t know, somehow I don’t know, maybe someone else did it somehow?

And more about Ivan tea, or rather about its roots. I am engaged in baking yeast-free bread and found on the net that flour is made from the roots of Ivan tea and added to bread (here they also wrote on the forum). Today I drove into the store, bought a shovel, tomorrow we are going to dig. What will come of this and what kind of bread will come out then I will write

By the way, the other day I conducted another experiment with Ivan-tea. I made a dough for bread not from water, but from brewed tea. As a result, the bread turned out to be more fluffy and darker, it became such a noble-dark rye bread

look where there were fires. For example, clearings in the forest, or abandoned fields that were set on fire. Fireweed usually grows there

damn, but I thought who every summer in the Mos area of ​​the forest burns, and STE crazy firemen ema

[Den4iG]

Den4iG, well, a whole tea treatise! But in general, a summary of our topic about Ivan tea, almost one to one. There weren't even any disagreements! About tiled, yes, Igor did, we did not move on to this.
I highly recommend reading the recipe for "Village" and "Fermented tea from the leaves of garden plants", there are links on the first page of this topic, you will learn a lot of informative and necessary information, and about your raspberry tea too, and not only about it. By the way, our doctors have repeatedly written that we do not make "medicinal" teas and decoctions, but fermented teas, and during fermentation, the medicinal properties of the leaves are almost lost.
They also baked bread with Ivanushka, and many sat down on liquid fruit yeast, there is also a topic about them, there is also about Ivan-tea (I cannot give links). Nobody baked from the roots yet, but it was discussed, yes.

And we do not engage in arson, we take care of Ivanushka!

Well, we are very glad that we recognized another Ivanchain "maniac"! And what a clever girl!

[Den4iG]

Den4iG, Denis, it's so nice that such a young man is engaged in making tea. Thank you for sharing your experience.

I read it - Baikonur. She began her career in the Dzhezkazgan region.

Denis, it's so nice that such a young man is making tea. Thank you for sharing your experience

Heh, and I also cook deliciously, life made me learn a lot, and now my wife cooks, it’s for me, although sometimes ...

In general, at one time it became interesting to me, it's true, how our ancestors used to bake bread (interest arose after watching a video about yeast), I asked my grandmother - yes, he says, they baked with sourdough from hops, then yeast appeared and everyone in the village forgot about sourdough, with yeast is more convenient. Then a similar question arose about tea - why did they drink in Russia before, and it started. I re-read a lot, revised it, and to be honest, even against the background of everything I learned, I even quit drinking and smoking altogether, not a drop for 2 years now, although I used to give it a fever Yes, plus I am Virgo by the zodiac sign, maybe this also affects shit beat

Brush you too

[elena kadiewa]

elena kadiewa, well, yes, I had no doubt that everything I wrote about here on the forum is, it is simply not possible to study the entire forum, so I decided to put everything in one message.
Thank you for a tip on the topics, you have to look, though it's hard over time, work, and experiments and different recipes take time.
And so I really became an Ivan-tea maniac, he makes me very happy. I generally asked for black and green tea (ordinary), sometimes I drink coffee. My wife also loves Ivan-tea, well, the little one whips him, oh my God (he is 1.5 years old), well, plus my bread is devoured by both cheeks and I give my wife an instruction not to think of feeding it to the store, while there is an opportunity, let it grow on healthy bread

I understood about the tiled, I will study the issue, next summer I will try to do it, if something comes out and if the boom is alive, I will definitely share it

Well, now, as promised, let's go to dig the roots of Ivan-tea, a photo report from me

And outside the window, oh, luck is by chance,
Ivan tea blooms like a summer holiday!
And the memory of the heart about the distant spring,
About blue-eyed, black-eyed -
In the crimson glow of hearts
The hope of youth, its crown.

My love is a crimson flame
The breathing banner flutters
Over a meadow with colorful herbs,
With dew sparkling in the morning
Like pearls and diamonds
The game of nature with us in forfeits.

The hope of youth, its crown
In the crimson glow of hearts ...
It's like they are dancing around at a wedding
And along the roads, and on the estate,
Vanished for a long time,
But the youthful color of life flourishes!

Flowers, like fairies of dreams and hopes,
They are fairies of meetings and partings.
Oh, the flame of a light pink dream!
Oh, the bliss of female beauty!
There Kiprensky's brush plays
With the sun shining at sunset.
2010-2011
© Petr Kile

Thank you for the article. Intrigued. The whole vegetable garden is in Ivan-chai, but his hands did not reach him

[How i fell in love]

How i fell in love
For some time now, teas, like coffee, began to raise my pressure, but since I never liked tea, I was sad mostly for a cup of strong coffee. And occasionally, only on particularly cold winter days, I missed a seagull. Well, you can't have tea, so we'll pick up herbs, linden blossom, we must somehow keep warm in the frost. It was decided, fortunately, our frequent trips to the village with my husband provided such an opportunity. The area is also clean, far from roads and cities. And very picturesque, especially in the month of May, I liked to drive about these quiet dirt roads and admire the endless beauty of some unusually beautiful flowers, the pink-fuchsse inflorescences of which were collected in huge panicles. It’s a pity, I thought, that they are so large, they cannot be put in a vase.
The linden is collected, the firewoman too, but is this weed right for us? Climbed into directory Internet search for information about herbal teas. Here and there the name "Ivan-tea" flashes. Hde, I already heard that, well, well, well, what kind of animal is this ..... And Oh !!! what was my surprise when I recognized my beauty, my favorite "scarlet flower" it was! And how many laudatory reviews about him, but until you try it yourself, who can convince you? Recipe! We need a recipe. Search engine, query, answer: "Ivan-tea (fermentation of fireweed leaves) - master class" And here I am!
With huge, huge gratitude to Ludmila-lappl1 for her work on this and other equally interesting tea themes.
With great gratitude to all the tea-makers, the pioneers of these Temoks, for sharing your experience.

The tea turns out to be very tasty, well, just a bomb! Not only does it not raise the pressure, but on the contrary, I don’t remember 125/80 at home for a long time, but here I even allow myself my beloved coffee for a very small cup sometimes.

[Denis]

Deniswhat a fine fellow you are!
I believe that a man in a family should be able to do everything, it's good when there is peace in the family and there is help for his wife. The son is growing up in the family, a good example for him.
And Virgo should lead a correct lifestyle and a healthy diet, so that everything fits together.

[Natalo4-ka]

Natalo4-ka, so beautifully described her love for tea, joyfully read.

[Den4iG]

Den4iG, Denis, it was very interesting to read about your experience. Write more.

quit drinking and smoking altogether

A hammer))))))!!!!!!!!!!!!!!!!!!!!!!!!!

A hammer))))))!!!!!!!!!!!!!!!!!!!!!!!!!

grow up - you will be a sledgehammer

quit drinking and smoking altogether

Colleague!!!

grow up - you will be a sledgehammer

Will if he does not return to alcohol and tobacco)))

Hmm, boys and girls, I'm shorter manal
In general, we went and dug up the roots of Ivan-tea. The first thing I was disappointed in was the shovel, I specially bought a shovel made in rush, not a rank. So she bends the infection worse than the Chinese
Well, the second thing I was disappointed in was the roots themselves. They turned out to be almost all rotten in the middle, or is it the core. I came home, tried to wash and realized well, he nafig and threw everything out.
In short, I got experience and realized that I will not deal with such garbage anymore, dig it yourself
Well, the tea itself looked like this (all dry):

>

It was necessary to collect the fluff. On the pillow.

On the pillow.

For seeds.

Will if he does not return to alcohol and tobacco)))

It will be seen there, but now Mine likes a sober lifestyle
from Ivan-tea and so pins

It was necessary to collect the fluff. On the pillow.

well it, it is mutar

[Linadoc]

Linadoc,

For seeds.

Of course, you can plant Ivan-tea with this fluff, but it's easier to do it with roots

[Den4iG]

Den4iG, Hi Denis, I also have Chinese teas in the cupboard "without movement", figs will be drunk with them on the sly or I will give it to someone. With pressing, it seems to me you need to work out like with shen-pu-erh, watch the video in the Internet. I tried pressing several times and so far the best result was this: not dried tea into a mold, press until the juice appears, and then dry it in a gentle mode (This one wrapped in a napkin, dried for 10 days on the window under the sun and turned it over every day)

[Den4iG]

Den4iG, This "Puerchik" is already 3 years old, I will get it, smell it, lick my lips and back into the box. By the way, the raw material from which it was made was very successful, light brown in color, to taste - caramel + dried fruits

[Lyoshka]

Lyoshka, Alexey welcome
This is yours, as I understand it, twisted through a meat grinder? I want to make a tiled sheet. According to information from the Internet, such tea can be stored for decades, cool. If I make an infrared dryer (I wrote about it above), then such a tiled tea will be dried. After all, there is still some squiggle - you need to dry such a tile as quickly as possible, after all, the fermentation process goes on in a wet tile, and if it dries for several days, then it is possible that the tea itself is not the same, although I may not be right
Well, how is this tiled one in the end?

Den4iG, This "Puerchik" is already 3 years old, I'll get it, smell it, lick my lips and back into the box. By the way, the raw material from which it was made was very successful, light brown in color, to taste - caramel + dried fruits

Aha you train willpower

[Den4iG]

Den4iGRather, I'm choking on saliva Today the weather has let down, for almost 2 months in the summer it rained and Vanka almost did not prepare, so I'm finishing up last year's. And I also advise: leave the most successful tea for the second, or even the third year - the PLANE is not tea! Yes, spun tea, fermented, not completely dried (stopped fermentation at 100 * C), pressed and dried.

[Den4iG]

Den4iG, Look about Shens, there the raw materials are dry, then they are steamed, pressed and matured, dried

[Lyoshka]

LyoshkaYes, last year's tea is cool
There is a topic that according to the technology of Chinese pu-erh, Vanka is not prepared, it seems like it does not work, I learned this from a person who has vast experience in making Ivan-tea. I am talking with him now about this, maybe I will find out what
It is also interesting that in the internet there is a lot of detailed information on how to make tea, but I really can't find detailed instructions on how to make tiled Ivan-tea. But as they say, whoever is looking will find it, I will definitely find it, next summer I will try and I will definitely describe everything, I think it will be useful infa, again in light of the fact that it is practically not on the internet.

[Den4iG]

Den4iG, DenisI also read that the leaves of fireweed were pinched among oak boards (chopping block), the juice was squeezed out and fermentation took place. The oak did not allow the leaves to sour, although the boards were lifted every day and the layer of crushed fireweed was turned over. We looked at the degree of fermentation and, when ready, dried it in the hearth of a cooling Russian oven. The layers were large and, when sold on the market, they were chopped with an ax to size. Something like this ... It looks like there was also post-fermentation - it depends on what layer of tea was!

[Den4iG]

Den4iG, Look here last year's green, steamed changed color from green to almost black - why not loose Sheng? By the way, the taste also became clearer, tastier, richer