Ivan tea (fermentation of fireweed leaves) - master class

[lappl1]

lappl1, yes Lud, I already understood that in general it is necessary to try not to stir it up during drying, but I figured it out ... well, as they say, I draw conclusions. And my bath smell is floral, because the smell is good, but the fact that it has crumbled is clearly to blame.

[jkzrhjkz]

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 ...

And who will stir them up at night))).
So, according to the recipe idea, it was necessary to stop the withering process with premature fermentation, and send the raw material for rolling, and already dry? But it’s all the other way around, not according to the recipe (wither-twist-ferment)

[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.]

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.

And the size and shape of the granules, the amount of tea dust is very important for the taste? Or it is sickening to aesthetic feelings.
The result of ordeals, tea with violations of technology: premature fermentation during withering, and then ...

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.

Yes, there were violations that continued, okay, I tried to observe the layer during fermentation, since the amount of raw materials allowed))), it also withstood time, but with drying it probably punctured again, how to dry a large amount of raw materials in a standard oven? dried in a large layer therefore))) The previous results were acceptable, I hope, of course, that this time it will be fine)))) And the result of labor of more than 1 kilogram of tea with a bag after drying will not go into the compost
🔗
And the granules are, of course, very far from perfect.

Lyudochka, girls, good evening! As the saying goes: "hurry up, make people laugh." Yesterday my daughter took me to the dressmaker in the garden and I remembered about Ivan-tea. Today my grandson and I went to look for it, but we found it almost blooming. I collected a little, which bloomed, laid it out on the street (in the shade), and of course dried up. (I didn't read beforehand how to do it). where to throw the leaves now?

where to throw the leaves now?

Why ?: And just dry it and use it like a medicinal herb? Well, or like tea made from unfermented fireweed

[kil]

kil, Irina, I grind on a screw juicer, but on a special. the chopping insert, not the juicing insert. Briquettes were obtained, which disintegrated when dried, but when brewing everything suited me.

Thank you, I will. I will add to tea. Maybe I'll still be able to dial somehow (we are starting to rain).

Luda, tell me, such a question. I peeled off all the Ivan tea on my site. There are empty bottles, a few leaves on top and bloom. Question: how can I remove the second crop? Maybe break the tops now? Or wait until they bloom?

Omela, then the trunks will come out from the sides, if the tops of the heads are cut off, and the flowers are dried in tea, vkusnaaa!

Who can tell if this plant is Ivanchai? I've never come across it before, I'm afraid to make a mistake, and it doesn't bloom yet.

It seems unlikely, too far away, poorly visible, flowers would be closer

Who can tell if this plant is Ivanchai? I've never come across it before, I'm afraid to make a mistake, and it doesn't bloom yet.

No, this is not Ivan-tea, its inflorescences are slightly different and pinkish in color.

So take a closer look. It does not bloom yet, the inflorescences are not open green.

Threat click on the first picture to enlarge

[alh]

alh, it seems to me not. The fireweed has an inflorescence with a "pinnacle" at the very end of the stem, and here "panicles" are scattered.

Omela, then the trunks will come out from the sides, if the tops of the heads are cut off, and the flowers are dried in tea, vkusnaaa!

Flax, mean to break off?

mean to break off?

Ksyusha, break it off now! Then they will still bloom - in August-September. One scent will give you a lush bush. Do you see the small processes on the sides in the photo? The stem of the fireweed was broken off, and in a week lateral shoots began to appear. All of them will grow up and you will be happy. Only from such a bush it is more difficult to tear the leaves, a little longer - you just can't push down with your hand, as with a plant in one stem. But there will be many leaves.

[alh]

is this plant Ivanchai? I've never come across it before, I'm afraid to make a mistake, and it doesn't bloom yet.

alh, not simular. The girls have already explained why. In fireweed, only the top blooms.

[jkzrhjkz]

and with drying, then probably a puncture again, how to dry a large amount of raw materials in a standard oven?

jkzrhjkz, Olya, yes, the puncture is very significant. The tea steamed up and lost its smell ...
Olya, it was necessary to dry it in several passes. You have a standard oven. And I have a mini tabletop oven. Knowing that you can spoil the tea with a large layer, I dry it in 3 passes. And then, the fact that you put all the tea on a baking sheet does not mean that it will dry faster. Almost the same time as to split into several batches, since a thin layer dries faster.

[baba nata]

I collected a little, which bloomed, laid it out on the street (in the shade), and of course dried up. (I didn't read beforehand how to do it). where to throw the leaves now?

baba nata, Natasha, yes ... You don't have to dry out on the street. well, you got that already ...

I will add to tea.

Natasha, it won't taste good in tea. Plain herb, cloudy infusion. But on the other hand, it famously helps with stomach troubles and bronchitis. Every year I harvest willow tea by drying it in a dryer at 40 *. There are a lot of mucus in such raw materials, which have a beneficial effect on the body.

Here, I have prepared a new batch of Ivanushka!

[Ludmila]

Ludmila, well done ! Nicely with flowers. And it will be very fragrant.

Combined your posts.

Thank you, Lyudmil, for your help, for some reason the photo is small ..., I took it on my phone camera.
Tea of ​​such unearthly beauty turned out that I just want to admire it endlessly ... and the smell .... honey with raisins ..., and something else fruity. I've already sniffed all the tea! Lud, it's good that we have you !!! I do not get tired, mentally, while "admiring and sniffing" to send you gratitude !!!!

[Ludmila]

Ludmila, make and drink tea with pleasure!

Lyudochka, thanks, I'll know.

Ivan tea does not work out like everything is according to the recipe, and after I remember before fermentation, the smell is sour, sorrel, and lasts until the end.

[Oleg]

Oleg,

and persists until the end

And exactly, Ivan-tea? And how exactly do you do everything? I made it from a mixture of almost dry with a slightly podperevom. And came out fragrant.

[Oleg]

Oleglittle information on how the tea was made. It would be necessary to describe all the stages in order to understand where the process was violated. It is important how many leaves were there?
Immediately after the leaves have been crushed, there should be no fruity smell. It appears during fermentation. Put oppression? What was the temperature? How was it dried? Try it with a meat grinder. Maybe it’s better. I don’t do sheet at all.

Ivan-tea for sure, just maybe I don't dry it a little, well, everything should work out exactly, but it smells sour.

[Oleg]

just maybe I don't dry it a little,

Oleg, the smell of greenery in the finished tea gives:
1. Lack of leaves.
2. Poor destruction of leaves during crushing - little squeezed out juice.
3. A small amount of raw materials for fermentation.
4. Failure to provide conditions during fermentation - temperature (low or high), small volume of leaves, lack of normal oppression for leaf tea.
5. Low temperature for drying tea in the oven.
6. Short fermentation time for loose tea. Or too long time - the tea can sour.
Even this one violation can cause the smell of grass. And already in the complex - you understand.
How well are the leaves wilted? How well were they crushed? Are you sure that's enough?
And again - try to twist it at least once in a meat grinder. You will see that the result will be different.

Oleg, I can answer your questions if I know how you made tea. There is no other way to help you.

I put it to dry, there are a lot of leaves, a layer of about 5 cm, after a while a fruity smell appears, I wait until the end to dry out, I wrinkle it with my hands, one torment is screwed onto the meat grinder on the screw, then in a plastic container 5-10 cm, 10-20 hours fermentation and drying, there were no more fruity aromas. There is no grass smell, there is a sour smell

Is it bad if it starts to ferment during drying?

[Oleg]

a lot of leaves, a layer of about 5 cm, after a while a fruity smell appears,

Oleg, the appearance of an odor during withering indicates that fermentation has begun in the leaves. Since you have a lot of them, then at a high temperature, the leaves are heated and the primary fermentation occurs at the stage of wilting.
Do you stir leaves on withering? Because this smell will not appear on wilting if the leaves are constantly agitated. And if you did not stir them, then consider that during the second fermentation you ruined the tea. Or at the first, on withering. In general, this is a very important violation.
Then you ferment again.
I will say that I do not like double fermentation. The tea was also not tasty.
What is your temperature in the house.
I still have questions for you. if you could describe everything more clearly, but it is not very clear even what kind of tea you make - leaf or granulated.

[Oleg]

Is it bad if it starts to ferment during drying?

Oleg, please distinguish between withering and drying.
For me - yes ... Bad ... For me, when I specially made tea (method of sweating), it always turned out to be tasteless.

then in a plastic container 5-10cm, 10-20 hours fermentation and drying,

too big a run with your numbers. Especially for fermentation.
10 and 20 hour teas are very different. It would be more specific to see the numbers.

I make leaf tea, the temperature in the house is not more than 28g., I stir up the leaves, but of course I cannot be with them all the time, I collect them after 18 hours, somewhere until 21, they dry in the shade, then I leave home and hang on the balcony all night, and then the day while I'm at work, after that I wrinkle and put on fermentation.

too big a run with your numbers. Especially for fermentation.
10 and 20 hour teas are very different. It would be more specific to see the numbers.

It's just that I tried many times and 10 and 15 and 20 hours

[Oleg]

Oleg, try to stop, choose a time in your own schedule when you can absolutely accurately withstand the recommended technology and do not deviate from the process. Then you yourself will understand what the matter is and what the mistakes are.

That is, you need to dry and stir for 12 hours? And to stir with what frequency?

[Oleg]

Oleg, so do you dry leaves on the street? If so, then they have already fermented on withering.
And then ... At 28 *, you need to ferment less tea.
You need to consider your conditions. Dry only on the floor in the house - it will be cooler this way. Spread the leaves in a smaller layer, stir them constantly.
Be sure to put oppression. And maybe you are not crushing the leaves well enough. They should all be properly moist from the juice.If you don't remember enough, then there is no juice - no fermentation - there is a banal acidification of the mass at a high temperature.

That is, you need to dry and stir for 12 hours? And stir with what frequency?

do not dry, but dry. I stir often. We can say constantly. Because the temperature in the room is over 20 and fermentation can begin. if I can't stir, I wrap it tightly in a towel and put it in the refrigerator (NOT a FREEZER!) Until I can wither, stir. If the temperature on the veranda is now below 17, I can dry there, stirring less often, because the humidity is slightly higher due to the rains. But, I have a small layer now, so as not to be locked up. And if it is drier, then the layer is larger and I stir more often.
Irga did not want to wither. And then again ... and began to dry! Swaddled tightly and put in the refrigerator. Twisted overnight and fermented for 12 hours. Now dried. The smell is wonderful!

[Oleg]

That is, you need to dry and stir for 12 hours? And stir with what frequency?

Oleg, do not dry ... But wither. These are different terms. Where are you letting go, please answer - in the house? outdoors? Yes, the leaves must be stirred up all the time on withering. That's how much they lie, so much to stir up. Under your weather conditions (hot), judging by the fact that the leaves begin to smell, that is, ferment, you need to do this as often as possible.
12 hours is a conventional unit. Depends on the weather. I stir under my cool conditions (18 - 20 *) at least once an hour.
Where do you live? Maybe this will make me more clear about your terms.

[Radushka]

Radushka, Thank you .

I wrinkle the leaves heartily, the juice stands out, but due to the fact that they begin to ferment during drying, it is likely that I will try to collect it today and immediately go home for withering.

[Ludmila]

Ludmila, not at all. Sorry to stick it all the time. I just know from myself that it is easier to understand the essence by example. Sorry for the guy. Wastes time, gets upset, for sure.

Where do you live? Maybe this will make me more clear about your terms.

I live in the Yaroslavl region.

begin to ferment when dried

Oleg, drying - in the oven. Withering - in the air until fermentation. Don't confuse terms and processes.

[Radushka]

not at all. Sorry to stick it all the time. I just know from myself that it is easier to understand the essence by example. Sorry for the guy. Wastes time, gets upset, for sure.

Radushka, there would be more such interfering ...

I live in the Yaroslavl region.

Well, our climate is similar, so everything should work out.

Thank you understood. The main reason is improper drying, which results in double fermentation. Today urgently for Ivan-tea. Thanks for the advice!

[Oleg]

Oleg, good luck.