Ivan tea (fermentation of fireweed leaves) - master class

And what are you going to drink then, if not him?

And that's why I don't try it now, because I'm not sure. I will drink garden teas. After I tasted the cherry fresh, I can’t persuade myself to brew "Lacoste Mountains" (excellent, by the way, tea).
I have such plans for my friend's hawthorn! She allowed after harvesting, at least to cut off all the leaves
And in the abandoned areas where we go for apricots (it's a miracle, but there are three sisters, two of which have sweet grains, not bitter ones), I will pick up apricot leaves. True, first I'll make it from the locals to make sure - like it or not.
And raspberries are in our garden, at least eat your booty. However, like cherries. Ukraine is generally rich in cherry trees

I have such plans for my friend's hawthorn! She allowed after harvest, at least to cut off all the leaves

Have you already done hawthorn? What is he like? And which hawthorn - varietal or wild?
We have here (in the Tverskoy suburbs) a hawthorn planted around the city as a hedge. Is it worth trying on him or what?

which hawthorn - varietal or wild

Did not do. In general, I just found out about this topic. I want to use wild and garden. We have both that and that (in the forest). But, from the garden it is easier to collect leaves. They are big. A forest with small leaves.

Did not do. In general, I just found out about this topic. I want to use wild and garden. We have both that and that (in the forest). But, from the garden it is easier to collect leaves. They are big. A forest with small leaves.

And on our site there is a hawthorn bush. When the site was received, it was already there. Therefore, I do not know whether it is a garden or a wild one. But I thought that tea was not made from it, since it is a medicinal raw material.

If anyone makes a hawthorn - please write down

he is a medicinal raw material

Narrow-leaved fireweed (ivan tea) is also medicinal. And chokeberry (chokeberry) - too. Both raspberries and currants. To be honest, I don't think there are non-medicinal plants.

Narrow-leaved fireweed (ivan tea) is also medicinal. And chokeberry (chokeberry) - too. Both raspberries and currants. To be honest, I don't think there are non-medicinal plants.

Maybe you're right. We must try to make it.

We must try to make of it

Hawthorn is not poisonous if you are afraid of it. That's for sure.

Hawthorn is not poisonous if you are afraid of it. That's for sure.

I know that it is not poisonous. I'm just wary of medicinal plants.

I am wary of medicinal plants

Do not be offended only! I imagined how carefully I eat currant "vitamin". Or raspberry

Of course, I'm not offended. I just thought there is a difference in eating a kilogram of apples and a kilogram of hawthorn berries. An example, of course unfortunate. But if I eat apples without thinking, then I do not abuse the hawthorn. Who knows, suddenly the pressure will drop or something.

there is a difference in eating a kilogram of apples and a kilogram of hawthorn berries

I eat hawthorn when it ripens, practically in kilograms (I am not exaggerating). He weakens me (not critical). And the whole effect. Although, I myself am hypotonic.

[Radushka]

I have such plans for my friend's hawthorn! She allowed after harvesting, at least to cut off all the leaves

To be honest, I don't think there are non-medicinal plants.

I just thought there is a difference in eating a kilogram of apples and a kilogram of hawthorn berries.

Radushka, niamka, girls, I interfere with your fascinating conversation about hawthorn and fear of eating it in kilograms. I know for sure that you can eat it as much as you like. It is very good for the heart. I know of cases when just such consumption of it removed heart problems forever. But Veronica will come now and put everything in its place. She's a pharmacist, so let's believe her.
And you don't have to worry about hawthorn tea. Check out the links at the end of the recipe. There are posts about the effect of fermentation on the medicinal properties of tea. After fermentation, these properties decrease, as with drying at high temperatures. So you don't have to bother with that. By the way, I added this information yesterday to the recipe for tea from garden herbs.
You also need to know that tea from any wild game is always better than from a cultured brother. So, Radushka, if possible, do the game. You will not regret. Checked not only by me, but also by all tea-makers last year.
And further. We have specialized topics for all sorts, except for Ivan-tea. Welcome to discuss tea and their such flavor in these topics. And we'll leave this one for Ivanushka. Later, in a couple of days, I will transfer these conversations to the topic of garden scent, so as not to confuse the people. These are the topics in case you haven't seen them yet.
- Fermented tea made from leaves of garden and wild plants;
- Country Tea (fermented) - seven in one.

Radushka, niamka, girls, I interfere in your fascinating conversation about hawthorn and fear of eating it in kilograms.

Lyudmila, thank you, now I'm calm This summer I will definitely make tea from hawthorn. I will only wait for the berries to appear, so that the taste of the leaves becomes more saturated.

We have specialized topics for all sorts, except for Ivan-tea.

Thank you! Sorry for the bazaar

[niamka]

This summer I will definitely make tea from hawthorn. I will only wait for the berries to appear, so that the taste of the leaves becomes more saturated.

niamka, yeah, you better wait. And don't forget to dry the berries. Then for beauty and taste you will add it to tea.

Sorry for the bazaar

Radushka, nothing to apologize for ! We ourselves sometimes get confused about what and where to write. It's okay, I'll postpone the posts later.

Radushka, so you've decided - do you have ivan tea or goldenrod? And if goldenrod, when will you try it?

[Zhenya]

Zhenya, Goldenrod is also very useful. So if this is not Ivanushka, then it's okay. But I think that this is still with Radushka fireweed.

[Ludmila]

Ludmila, today I noticed that the granules of purchased tea after brewing remained intact, did not change at all. How is your tea after brewing?

[Alla]

Alla, mine are falling apart. This is understandable. We twist through a meat grinder, and manufacturers use a granulator with pressing the material to twist the leaves. Such granulators even turn wood into pellets. Our meat grinders cannot do that. Eh, dream ...

[Ludmila]

Ludmila, thanks, reassured.

[large leaf willow tea]

Girls and boys! Made a batch large leaf willow tea... I did everything as in the recipe - prepared leaves for fermentation in the second way - kneaded-kneaded right on the table. It turns out very quickly, faster than twisting rolls and then cutting them. And much easier. Fermented for 12 hours. Haven't tried it yet. I will taste it in a month - I am very persistent in this respect. The tea looks very nice.

[Lyudochka]

Lyudochka! How beautiful and, for sure, delicious! I look in my shelf has arrived.
And I slowly switch to a meat grinder - the most tart and strong.
I called my last sheet "Italian Macho Hair". Such smooth black, beautiful spirals, waves - just a sight for sore eyes.

I look in my shelf has arrived.

Nastenka, aha, decided to do it! And then I told everyone how to do it, but I never did it myself. Disorder!

And I slowly switch to a meat grinder - the most tart and strong

Yeah, I agree with that. I realized this even in the first year. And it turns out faster.And the volume takes less. But still I wanted to make such beauty.

[Nastya]

Nastya, poet !!!
Ludmila, just how delicious he turned out to be handsome!

I called my last sheet "Italian Macho Hair". With such smooth black, beautiful spirals, waves - just a sight for sore eyes

Oh, Nastyush, it's true! Such spirals are beautiful! But where should this beauty be defined? Will have to in 3 liter cans. You can't put this in containers.

straight appetizing what a handsome man!

Marinochka, thanks! I really like it myself. More beautiful than rolls!

[large leaf willow tea]

Girls and boys! Made a batch large leaf willow tea... I did everything as in the recipe - prepared leaves for fermentation in the second way - kneaded-kneaded right on the table. It turns out very quickly, faster than twisting rolls and then cutting them. And much easier. Fermented for 12 hours. The tea looks very nice.

Did you cut the leaves? Crumpled whole?

[IvaNova]

Did you cut the leaves? Crumpled whole?

IvaNova, yes, crumpled whole. At first it wilted. They wrinkle very easily.

Luda, you've got a gorgeous tea! I love this one, with leaves.

[Girls,]

Girls, asked a question in the topic of fermented teas, but I will duplicate here too.
What do you think it has grown for me?

🔗

Girls !!!! What are you clever! What awesome tea you make!
And I dried the village a little!

If anyone makes a hawthorn - please write down

I made hawthorn, but only in the mix, while dry fermentation is taking place ... so nothing definite ...

[Lyudochka]

Lyudochka, the tea is sooooo beautiful, I think it will be delicate and more aromatic than granulated. Brew a little now, at least look at the color, and then there will be something to compare with in a month.

[Marina]

you made a great tea! I love this one, with leaves.

Marina, Alla, thanks girls: a-kiss :! I like it very much!

[Alla]

I think it will be tender and more aromatic than granular. Brew a little now, at least look at the color, and then there will be something to compare with in a month.

Alla, yes, I did sheet, only twisted rolls through the freezer. But I like granular better.
Okay, I'll brew it today, let's see what happens.

And I got something from young fireweed not fragrant tea turned out (granulated) I did everything according to the rules, but it smells like grass, strange. Withering - the leaves did not crumble from the lump, fermentation for 15 hours, a layer of 8 cm, wrapped (room temperature 22 degrees), drying - first in the oven with a layer of about 1 cm (pace about 150, ajar door, stirring), then in a dryer at 50 - 60 degrees. I will withstand the time and then try. It is not clear only what the matter is, from garden plants tea is produced remarkably, though there fermentation there is 6-8 hours.

[natushka]

natushka, strange! I have never smelled of grass. Smells very strong when dried with some kind of flower-fruit. Try to ferment less. But it bothers me that you are talking about the smell of grass. If it hadn't smelled at all, then another matter. It would be necessary to understand. Although you seem to be doing everything right. Wait, Natasha, he should smell in a month = another.

Good day. Dear forum users. I know what is not in the topic, but I did not find the necessary topic. If there are those who, in addition to tea, are also interested in picking berries (in particular blueberries and lingonberries), I suggest a home-made harvester for picking berries. Body material - aluminum, teeth material - steel. Very productive and robust.

here's another photo

Price - 200 hryvnia.

[vitja25]

vitja25, that way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309962.0

Thank you very much

I am transferring here a photo of the hair of an Italian macho!
The first photo turned out to be simply fiery, as if embers were smoldering in the resin threads. Not so orange actually, but still pretty. This is a late May middle leaf (still tender, not hardened), withering until the lump is preserved after squeezing the leaves, manual kneading (until the juice is released), fermentation for about 30 hours, tightly packed in an airtight container, drying 110 g for 50 minutes and finishing for 70 gr, air drying for 2 days.

This is closer to reality.

And this is the withered guard of Ivancha and the half-withered Ivancha himself.

Nastya, thank you for sharing such beauty with us!

I am transferring here a photo of the hair of an Italian macho!

That's so beautiful! Even from the photo you can see what a gorgeous tea it turned out. Really MACHO!

Can you imagine what containers are needed for storage? for a couple of buckets for sure and not everything will come in yet.

Can you imagine what containers are needed for storage?

: lol: This is one of the reasons why I don't make this tea.

[Nastenka !!!!]

Nastenka !!!! What a craftswoman you are !!!!!!!! Gold pens !!!

But for gifts such tea is the most! With flowers!

But for gifts such tea is the most!

Yeah, 50g will take the same volume as 200g granulated! Himself (beloved) will get more.

Well, so I am about the same! I made sure I get stingy when it comes to tea, especially if it runs out.

But for gifts such tea is the most! With flowers

Yeah, 50g will take the same volume as 200g granulated

Girls, our thoughts converge! I also thought about it!

Luda, Natusichka, Luciliathanks for the praise!
Here's another Macho party - this is Mid June Italian Macho ... From larger and coarser leaves.

The photo makes it a little whitish, in fact, it is deep black in color, almost without red blotches (last time there were red blotches - small delicate leaves that have not yet been saturated with tannins, and therefore have not changed their color during fermentation). It smells good (read "not hay and not a broom"), in tea it unfolds in huge sheets, even in a cup it is inconvenient to brew.
The smell has not yet been infused, it is difficult to say what it smells like. The husband says he smells like dandelion honey. I confirm that the smell is a little herbal (since the fermentation is short-lived) and sweetish.
Algorithm:
large medium leaf, manual kneading until the juice is released and wet hands, 6 hours of fermentation in a tightly packed bucket with a tightly closed lid (it was quite hot at home), temperature 28 grams inside the raw material. Drying 150 g - 25 min, 100 g 40 min. The color of the infusion is amber. I am not writing about the taste yet, because I have not brewed it yet. I hang tags and descriptions on all the banks so that I can compare tastes later in the fall and winter.
Checked and approved by the tea watchman from the observation post on the cupboard.


Girls, you would at least show your teas too ... You twist the rolls, and sausages, and cut, and in general each has its own way, it's interesting to look. As in jars with petals, teas lie or something else interesting. It will liven up the theme and give the newcomers a teacup appetite! And then I'm the only one here bragging as the most greyhound smart ...