Ivan tea (fermentation of fireweed leaves) - master class

Omela, what do you think - our rain has charged for two weeks. Can wet leaves be collected and tea made? It's a shame - I just read the master class more than once, armed myself, so to speak, with knowledge, forward to the embrasure (read, to collect all kinds of leaves) - and it rains on you, without ceasing.

[severyanka76]

severyanka76, about two weeks I can not say .. I collected leaves after rain. Maybe you will find a gap ... he will not pour without stopping.

[Vinokurova]

VinokurovaAlena, I'm in the brandyushka and fermenting, only in the yogurt maker. I put 12 o'clock, sometimes more remains there. I think it can be done in any technique where there is "Hand" or "Yogurt". In the old 502 model, there is generally such a program "languor".

[Albina]

Interestingly, the oven mode is "bottom-top". Is it possible with convection?

Albina, yes, you need to turn on the bottom-top. I don’t know how with convection. I have a simple mini oven. But I know that it gives a higher temperature. Therefore, consider this.

[severyanka76]

what do you think - our rain has charged for two weeks. Can wet leaves be collected and tea made?

severyanka76, we have approximately the same climate. We do not rain without stopping. For 4 tea seasons, I do not remember this. A window will definitely appear. But if this happens to you, then pick up the leaves, dry them from moisture in the air, You can blot with towels. And then - according to the scenario described in the recipe. The bacteria will settle in while the leaves are drying.

[Lyudmilochka]

I turned on the convection and dried quickly. The aroma was wonderful. Lyudmilochkathanks for the recipe
I recently came across this recipe in Odnoklassniki

[Albinochka]

Albinochka, to your health! Make some more tea. You will have time before leaving. And dry this tea well in a bag and put it away.

I recently ran across this recipe in Odnoklassniki

Oh, wherever I didn’t come across it ... Let people enjoy it!

[Ludmila]

Ludmila, 🔗 here is a link in OK, bookmarked for myself, to share with you.

Make some more tea. You will have time before leaving.

This will definitely not work:
1.because the rain never stops
2.In the city, I will definitely not collect, but we will not go to the dacha before arriving from vacation

And dry this tea well in a bag and put it away.

I think if you hang it on the balcony? But for now it is rainy wet with rain Is it okay? Doesn't it get damp?

[Albinochka]

Albinochka, then have a great rest! And you still have time to make tea.

Thanks for the link. I'll go take a look.

[Albina]

if you hang it out on the balcony? But it is still rainy and wet from the rain. Is it okay? Doesn't it get damp?

Albina, do not go to a damp place. Look for where it is dry.

[Ludmila]

Ludmila, I hung it in front of the window Will not fit? The balcony is glazed, but the window is still open.

[Albina]

Albinahang wherever you want, if only it was dry ...

[Ludmila]

Ludmila, well, I'll see where else. If only in the pantry. It's definitely dry there.

[Omela]

Omela, thanks, you have to somehow contrive so that you won't be at work during the interval without rain
lappl1, Thank you. But we, too, will not remember such a summer in Yaroslavl, when it's + 10 on the street and it rains and rains
But you can't take us with that!

The beauty of this recipe is that the time period is long - the whole summer is at our disposal. You can even prepare a little tea during this time if you wish. And doing something turns out to be not so difficult. You also have to wait until it is infused and try what happened.

[Albinochka]

even a little during this time to prepare so much tea, if desired.And doing something turns out to be not so difficult.

Albinochka, so I wrote about it in the recipe. Indeed, tea can be made very good. lot. Just don't be lazy.

You also have to wait until it is infused and try what happened.

This is only the first season. If you try, then next year will stay. New tea is infused, old (which is better than new) - we drink.

Girls, well, I can't get the aroma of tea when drying is floral-honey like yours. Dried for 12-14 hours, last night I turned it over, it turned out into two saucepans, a layer of 8 cm, wrapped in blankets and pillows. Now I have begun to dry a little, that is, the first batch has 10 hours of fermentation before drying, the next batch will have more (I won't be leaving for long). Drying temperature - 150 degrees-15 minutes, then reduced to 100, dried and transferred to the dryer at 50 degrees. Why doesn’t get the scent right away I don’t understand Or my nose is like that. When the aroma matures, it turns out delicious, but I don't understand which one, it looks like a flower. I have already learned the theory by the teeth, I seem to be doing everything right and I really want to achieve the aroma from the very beginning of drying, but so far I only catch herbal. I went to continue drying.

[natushka]

natushka, I don't know what to advise you anymore.
In general, try to make loose leaf tea, start drying it at 100 *. Or ferment granulated for 5 hours. And also start drying at 100 *. In general, I don't understand anything about your tea ...

[Ludmila]

Ludmila, here, behold, the fact of the matter is that I myself cannot understand anything, but I will do it anyway. Maybe when there are more leaves, I'll try different options.

Hello everyone, Ivan has been preparing tea for the second year, I used to prepare large-leaved and forest tea (forest tea without fermentation), I also have experience in fermenting tobacco and rolling cigars)) but this is another time
The question arose, how much to ferment tea granulated in a meat grinder to achieve black color? 12 hours is not a little for black color?
And can it be put into the refrigerator after fermentation if there is no time for processing? I think you can, I ask to play it safe.

[Wozik]

Wozik, Good day!

The question arose, how much to ferment tea granulated in a meat grinder to achieve black color? 12 hours is not a little for black color?

It also depends on the temperature, it should be from +20 to +26.
If you want cheony tea, then you need to make deep fermentation tea (20 - 36 hours) - tart, without acidity, with a relatively light aroma. The color of this tea is similar to the color of the usual black tea.
I am a working person, so on weekdays I can't wither-scroll-ferment-dry in a continuous time period, so I boldly put it in the refrigerator, say, from morning to evening, and dry it in the evening.

did you make black granulated tea? I ask those who did, and you copied the message from the first page of the forum, or am I mistaken?

[Wozik]

Wozik, the recipe says everything from A to Z, so why write again, of course I copied it. Yes, for the third year I have been making tea and not only from Ivan tea, but from raspberries, cherries, pears, apple trees, strawberries, etc.
I make 90% leaf, sometimes granular, I don't feel the difference, I just like to see tea leaves in a transparent teapot, but this can be my big)). I also love black tea, when I roll the rolls, I immediately cut them finely, I think that this way more juice will participate in fermentation. But I ferment for 12-16 hours, no more and I am quite satisfied with its color.
By the way, this weekend I made granulated and fermented for 15 hours, and then in the refrigerator for the whole day, dried it in the evening.
Wozik, who communicates on this forum, almost everyone from the past makes tea, so you can feel free to contact everyone on all questions.

Sorry, but we don't need to write about tobacco, there are only ladies here)))

I'm afraid not to burn out, now it's fermenting for 13.5 hours)
Tobacco is generally fermented for weeks, but it's different there)

Lyudmila, the owner of this topic, usually ferments for 6 hours. Whoever likes what tastes like color ... you know what I mean.

I'm afraid not to burn out, now it's fermenting for 13.5 hours)

smell what it smells like

floral aroma with hints of honey, but I want black tea)
understood, will not happen again)

about tobacco then

[Wozik]

Wozik, if there is such a fragrance, then do not be afraid, everything is all right with it!
It seems to me that you already have black tea)
I would now take a part and dry it, and suppose I would hold the rest, and then I would compare and draw conclusions.

Torture for tea with drying, in the evening, in the evening, now business-business ..)

[Wozik]

Wozik, try, experiment and find YOUR tea, I sincerely wish you this and health!

And do it by hand twisting, I can't help but agitate for my method)

It's a pity for the time, I got a four-liter pot of tea filled completely (volume)
Thank you for your wishes, I wish you the same)

[Wozik]

Wozik, it looks like you need to prescribe a pill for greed, but more, more))))
And in a 4-liter saucepan, do you ferment it?

I do not argue)
no, in a basin, 10 cm layer.

wow ... basins

ui .. what?))

but nothing, in winter we will come for a cup of tea, that's all!

So with the hundredth page of all! Tea-lovers and tea-makers, keep it up! Our rows are getting denser and longer, hurray!

Come, but the bagels and the samovar are from you, I have tea and cones for kindling)

So with the hundredth page of all!

Hurrah! Hurrah! Hurrah!!!

[Wozik]

The question arose, how much to ferment tea granulated in a meat grinder to achieve black color? 12 hours is not a little for black color?

Wozik, welcome to tea themes!
The girls have already talked to you, let me answer you too. I get granular black tea regardless of the fermentation time. Time affects the taste and aroma of tea, and the drying temperature affects the color. If dried at the beginning of drying at 100 * and higher (125 - 150), then the tea will always be black. In May, I did 3 hours, then 24 hours, now I ferment from 8 to 12 hours. And the COLOR result is always the same - black. If the drying temperature is made less than 70 *, then the tea can be light in granules, but everything in the tea leaves is dark early. Light tea is obtained from loose leaf tea. Relatively light.

Girls boys, with the anniversary page of you all! Let everyone always succeed in tea!

no one can answer as clearly as our Lyudochka

Check mark,

bagels and a samovar from you, from me tea and cones for kindling)

begins ...

and whose bumps ??? hare?

It took 15 hours from fermentation, put it in the refrigerator, herbal aromas began to appear weakly or weakly (dug with a fork, it still smells delicious, honey-floral aroma)
Cones can be different, for example: cedar. If you prefer sequoia or cowrie cones, you can use them to heat the samovar.

From me cedar
People, with a hundred of us!

[Wozik]

Wozik, sequoia .. cowrie and ivan tea !! a fertile place, however!

On the reservoir .. in the gazebo overlooking the big water in the village)