Ivan tea (fermentation of fireweed leaves) - master class

[lappl1]

lappl1, Thank you. In general, the smell is in the house. It is especially felt when you enter from the street. Tomorrow I will go to collect more and do as you recommend.
Lyudmila, can you dry the flowers without an oven?

[Tata]

Tata, Ivan tea flowers are best dried in a dryer at 35 - 45 *. If there is no dryer, then in the oven at the lowest temperature. But it is better not to air dry. They will quickly lose flavor and color.

Tata, it is better to dry in a dryer at 35 - 45 *. If there is no dryer, then in the oven at the lowest temperature. But it is better not to air dry. They will quickly lose flavor and color.

it's after, right? And at the beginning 90 degrees or 100 is it necessary?

[lappl1]

lappl1, I have a tabletop stove and it has the lowest t degrees 50-60.

[Kokoschka]

it's after, right? And at the beginning 90 degrees or 100 is it necessary?

Kokoschka, Lilya, no, no ... We are talking about the flowers of Ivan-tea. And tea should be dried, as in the recipe.

I have a tabletop stove and it has the lowest t degrees of 50-60.

Tata, yes I have one too. I dried it in it, but you need to open the door and stir it often so as not to dry out. You can turn the oven on and off periodically to dry them better.

[lappl1]

lappl1, thank you very much. how I dry the trail. party, I will report.

[Tata]

Tata, good luck!

[lappl1]

lappl1Yes, moreover, the cherry was dried on the 15th, the smell was clearly cherry, but now I smelled it, the cherry is barely caught; it smells more of spices.

[Tata]

Tata, anything can be ... After all, dry fermentation is underway. And it will go all the time while the tea is in a closed jar in the dark. Nothing, in the brewed form there will be a delicious aroma - the cherry will open. But I warn you that very many cannot drink one cherry, as it seems too strong. therefore they add very little to our other teas or to regular store tea. It turns out very tasty. But me and my son love mono cherry. Everyone has different tastes. So you have to try.

[Kokoschka]

Kokoschka, no, the flowers must be dried at low temperatures. Like medicinal plants. And Lyudochka has already answered.

Yes, I dried it like that, it turned out so beautiful, but Ivan-tea still stopped before going to bed, the last time I left it in a diaper for the night (I didn't have time) and it was really drier, today I'll put it to dry.
I did it 4 times and they are all different ...

[Kokoschka]

I did it 4 times and they are all different ...

Kokoschka, and there is. It seems to be doing the same thing, but the tea turns out different.

Girls boys! Well, here is my very first Koporye tea.
It turned out quite a bit. about 80 grams. Fermentation lasted 12 hours. I couldn't bring myself to wake up at 4. The smell, as they said here, is floral-fruity. The color of the granules after drying is different. Affected by the different state of the leaves. There were green and frankly brown, almost dry. Twisted well, but during drying many of the granules crumbled. Probably because of the dry leaves. When I turned it, it smelled like sorrel. The most real. I don’t know how the smell changed. There were raspberries on top.
I dried it as I was used to. 150-5 minutes, 125-10 minutes, 100-20 minutes and dried in drying at 70 for about an hour.
The family demanded to try. I brewed it. The brew color is intense tea. The smell is sweet, floral. Taste ... astringent, like black tea, sweetish, recognizable floral smack of fireweed. Very light bitterness at the very end.
I brewed it a second time. I want to wait until it cools down and try the cold one.

[Radushka]

Radushka, I congratulate you on the first Koporsky! I'm very glad that you were able to try to make it. Come on, look for fireweed at your place.Already many girls from your area have confirmed that your fireweed grows. So look. Maybe you will.
Radushka, thank you very much for such detailed reports. It's a pleasure to read them!

[Ludmila]

Ludmila,

I congratulate you on the first Koporsky

Thank you. There will be a gap in the rains, I'll go back to where I once saw. If it blooms, it is impossible not to find it.
Well, if he is not there, then I will plant in the village until I reconnoiter! Internet girlfriends living in Ukraine in places of growth promise to send roots back in the fall.

[Radushka]

Radushka, I remembered, when I twisted in a meat grinder, I also had the smell of sorrel initially. But I made a conclusion for myself last winter - I like leafy teas more, so I do little granulated this year.

Lyudmila, thanks for the tip on the new technology - large leaf tea. Only I modified it a little. My preference is small-leaf tea, so after fermentation of the leaves in a new way (not with sausages), I cut the leaves as I come along. It turns out easier than curling sausages and the output is my favorite small leaf tea.
By the time of fermentation last year I liked more than 20 hours, this year, when drying, I no longer like the smell, switched to 9-12 hours. When it is fermented for a long time, I smell good silage (in the normal sense, it is a fruity smell with sourness), but I no longer like sourness.

Kind people!
Who can send wildweed with rhizome for growing? I live in the Volgograd region, I can't find fireweed yet. I don't know yet whether it is growing or not. Seeds were sent. It didn't work out to grow. There is a pond in the yard, I think it will take root there.
I can send thyme in return. Now it is blooming with us. Or for money.

[Mary Poppins]

Mary Poppins, I am very glad that you have developed your own method of making tea. Of course, you can cut the leaves however you like.

[the smell of sorrel]

About the smell of sorrel I repeat. Girls, where can fresh grass smell like fruit flowers? The green mass is full of chlorophyll, which gives the smell of grass to all the grass. For this, fermentation was invented, during which chlorophyll is destroyed if suitable conditions are created - temperature, volume of the fermented mass and withering. If it's not enough to wither, chlorophyll won't go anywhere, as there will be a lot of juice that interferes with fermentation.
If there is little volume, i.e. few leaves, there are few enzymes. Bad again, since there is practically no fermentation.
If the structure of the leaves is badly destroyed (when rolling the rolls and crushing) - there is no juice, no enzymes - there is no fermentation.
If the temperature is high (above 30), the extractive substances bind even stronger, then they do not dissolve in tea.
For these and a number of other reasons, the tea is not of high quality.

[lappl1]

lappl1, I may not express myself exactly about the smell of sorrel - I feel it exactly at the moment of twisting in a meat grinder, that is, it is the smell of grass when interacting with metal - oxidation occurs, therefore such a smell of grass with sourness. Separately, after a meat grinder, the granules no longer smell like that. In general, the smell of Ivan-tea seems to me a little nutty)) These are probably my personal cockroaches

[Mary Poppins]

Mary Poppins, does not oxidize metal, but oxygen in the air. Moreover, almost instantly, as happens with a cut apple. Even if you cut it with a stainless steel knife, it will still oxidize. Due to the oxygen in the air, and not from the metal. And then - not pure iron parts of the meat grinder. They have long been made of good metal. And even in old meat grinders, the grass will not have time to go through the interaction of more than it does with oxygen. Checked - I have 3 mechanical meat grinders that were produced in the first half of the last century. And a meat grinder with parts from modern alloys. The result is one.

Ah, well, yes, I didn't understand it already
I mean that there is a smell, but it means that I did not quite understand where it came from.

[lappl1]

lappl1, Lyudmila, you have any questions!
How much to keep in the bag in the wind after drying the tea?
How long can Ivan tea be stored and retain its beneficial properties. A year, two?
Herbs usually remain strong for two years (if I'm not mistaken, of course)

[Lily]

How much to keep in the bag in the wind after drying the tea?

Lilyuntil dry. The sound of dried tea is dry, rustling. The granules break, not crush or crumble. Depends on the weather. The drier, the faster it dries. it happens, and I have a week.

How long can Ivan tea be stored and retain its beneficial properties. A year, two? Herbs usually remain strong for two years (if I'm not mistaken, of course)

In the recipe, I wrote about this:

The longer the tea is stored, the better it becomes.

And than. We are not harvesting medicinal raw materials, in which medicinal properties are lost over time. We prepare tea using fermentation that modifies medicinal properties. Enzymatic processes take place in the tea of ​​the year. As long as tea is stored, as long as they go. There was information that the 9-year-old Ivan-tea was gorgeous.

There was information that the 9-year-old Ivan-tea was gorgeous.

Wow!!!! Wonders!

[Lily]

Lily, the main thing is to provide the right storage conditions - darkness, dryness and tightness.

[lappl1]

lappl1, but there is no tightness in plastic containers?

[Lily]

Lily, store in screw-top jars. I wrote it in the recipe. And then, I first close the container with cling film, and then with the lid. There is no smell of tea in the mezzanine, which means that the tea is closed well.

Obviously, I just read that Mistletoe was closing the vacuum bag and I didn't like something like that ...
I have a suitable container, and I will put it there.

When wilted tea, a strong apple aroma appeared, during fermentation, the aroma disappeared, it's a pity

Lyudmila, I found a way out with fermentation! I twist tea late in the evening, when t24-28C outside, wrap it in a wet towel and ......, lo and behold, everything worked out! True, you have to sleep a little, but who is it easy now !? Yesterday I made another batch of Ivanushka and a mix of: raspberries, pears, apple trees, plums, irgi. By the way, the raspberry spun well from the second time, that is, when the auger of the machine is scrolled back and again progressively.

[Lucilia]

Lucilia, I already mentioned this, if it goes bad right away, twist it back and forward again, then everything works out. The mass becomes moist and denser, and the auger is easier to grasp. I always roll the leaves into a ball with my hands, and roll this ball-ball.

[Lucilia]

Lucilia, Happy for you! The main thing is not to sign that there are no conditions. Any conditions can be created if you think about it.

[jkzrhjkz]

When wilted tea, a strong apple aroma appeared, during fermentation, the aroma disappeared, it's a pity

jkzrhjkz, Olya, would describe in more detail how the tea was made. Let's find the reason for the loss of smell.

[jkzrhjkz]

jkzrhjkz, Olya, would describe in more detail how the tea was made. Let's find the reason for the loss of smell.

And it seems to me that he could not survive, he was so wonderful. Not during fermentation and close to such a smell has never happened, it was herbal, but there is no such smell.
So, how could I describe it: they collected a very large amount of raw materials (on a rag a meter and a half layer of 20 centimeters), folded them for withering (it's hot here, of course now), after a short time, when tedding, the aroma began to flow, and overnight the raw materials covered from above it got hot from the inside, some leaves turned brown (they scared us of course that the raw material would "catch fire") and the smell had already diminished.
The heat is probably to blame?

[Olga]

on a rag a meter and a half layer of centimeters 20

Olga, this may be the reason. Your layer was too high when drying. You need a maximum of 5 cm, better - 3. And yours - 20 cm. You have a primary fermentation on withering. And during secondary, you may have lost this flavor.
You have not described the further process (fermentation, drying - layer, temperature conditions). There could also be a violation.
And then wait, the tea should be dry fermented.
Try the recipe next time.

[Olga]

Olga, this may be the reason.Your layer was too high when drying. You need a maximum of 5 cm, better - 3. And yours - 20 cm. You have a primary fermentation on withering. And during secondary, you may have lost this flavor.
You have not described the further process (fermentation, drying - layer, temperature conditions). There could also be a violation.
And then wait, the tea should be dry fermented.
Try the recipe next time.

Thank you, so many subtleties, here and there a puncture. They tried to do fermentation and drying according to your recipes, and in general, the result is generally normal, the taste is digestible, but this aroma was like the first time (oh my sclerosis), but maybe it still happened from a large amount of raw materials (such a big the mass gave an intensified smell, with small quantities of raw materials it is not distinguishable)?

By the way, the raspberry spun well from the second time, that is, when the auger of the machine is scrolled back and again progressively.

I am twisting in the same way now in a manual meat grinder (the electric one remained in the country). First there, then, when it stops walking, back, and again there. Scrolls normally.

I am twisting in the same way now in a manual meat grinder (the electric one remained in the country). First there, then, when it stops walking, back, and again there. Scrolls normally.

Spun in a prehistoric meat grinder with the whole family, like slaves in galleys, until the smartest member of the family advised the reverse method

Well, I have just this - prehistoric Soviet, and came to this method purely intuitively only this year. In past swore I suffered until I bought an electric one.)

[Olga]

Olga, this may be the reason. Your layer was too high when drying. You need a maximum of 5 cm, better - 3. And yours - 20 cm. You have a primary fermentation on withering. And during secondary, you may have lost this flavor.
You have not described the further process (fermentation, drying - layer, temperature conditions). There could also be a violation.
And then wait, the tea should be dry fermented.
Try the recipe next time.

Oh, but about fermentation during withering - this means that the process of "sweating" has begun in our country, because who else wants to lay plastic bags under the leaves?

And while drying, all the granules crumbled and it turned out well, very small tea, I think it will be cloudy during brewing from small particles, why did this happen? I scroll to email. a meat grinder through a headband with large holes. I think next time I will try to pass it through an auger juicer, do you think it makes sense or will I squeeze out all the juices and there will be no taste? But the juice can then be poured back onto the cake before fermentation.

[kil]

And during drying, all the granules crumbled and it turned out well, very fine tea,

kil, Ira, the leaves have not withered enough. Testing readiness by squeezing the leaves in your fist?

I think next time I will try to pass it through an auger juicer, do you think it makes sense or will I squeeze out all the juices and there will be no taste?

And don't try. Girls did this last year. Sheer disappointment. Better wither and everything will be OK.

[jkzrhjkz]

the taste is digestible, but this aroma was like the first time (oh my sclerosis), but maybe it still happened from a large amount of raw materials (such a large mass gave an intensified smell, with small amounts of raw materials it is not noticeable)?

jkzrhjkz, of course! With a large amount of raw materials, fermentation began. Also, probably, they did not stir the leaves. With a small amount and constant tedding, the fermentation process does not start. And everything happened at the first stage for you, and then the tea just fizzled out ...

I scroll to email. a meat grinder through a headband with large holes.

Ira, try it on the middle wire rack. I personally did not like to twist on a large one, everything also disintegrated.

[lappl1]

lappl1, Luda wilted very well, rather, she even dried it a little, maybe that's why, although when she turned normal granules, it turned out. In the evening I will dry and take a picture. Fermented for 10 hours, then 1 hour in a mult at 100 degrees constantly stirred, steam came out, it smelled good, it looked like a bath. Then I poured out the baking sheet and in the oven I dry it at a low temperature, now at work, and in the evening I will finally dry it completely, because if I put it in the dryer, it seems to me that everything will swell up around the room.

Ira, try it on the middle wire rack. I personally did not like to twist on a large one, everything also disintegrated.

Ksenia, but logically, the leaves should remain larger? I'll try, now I have to wait for the next time I find Fireweed. By the way, when will you come?

I don’t know about the logic, I ran it once on a large one and that was it, I didn’t insert it anymore. And what about you fireweed, do it with garden scent. Also good at it.

By the way, when will you come?

Oh, shut up .. every day I think when to call. Yesterday was a free day, but I was so nervous, I could not get out of bed. So I was lying all day. But we still have time before NG, right ???

[Omela]

Omela,

[kil]

then 1 hour in a multi at 100 degrees was constantly stirring, steam came out, it smelled good, something like a bath.

kil, Ira, you ruined everything with a cartoon. Where does the smell of the bath come from? It shouldn't be like that. The scent is gorgeous floral-fruity. And very strong. He's just worn out in your cartoon. I suspect that you also dried a considerable layer. And to interfere carefully in the cartoon will not work. I hardly touch my tea. I carefully collect it to the center of the paper, bending it by the corners - on both sides, and then by the other corners, and then gently level this slide with my fingers.
Why don't you dry it right away in the oven? Cartoon is a gorgeous device, but not for tea ...
By the way, I twist it on a small grate, and on a large one - nothing crumbles. And from strong withering, the granules only grow stronger, but do not crumble. Checked more than once.