Ivan tea (fermentation of fireweed leaves) - master class

but Ivan tea (fireweed) cannot grow where sequoias grow ...

Nobody argues, we will bring everything in a bag, the main thing is nature and water, at least for me)

[Wozik]

oh, what happiness, otherwise I thought it was a sinful thing that I would have to fly abroad for tea, but no, it turned out that all mulberries, all dear, ours !! Wozik, come to our gazebo https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=415592.0

[lappl1]

lappl1, Collected jasmine flowers. Use only petals, or can you use whole flowers? How to store them before drying (the oven is busy with raspberries)

[Tata]

Tata, of course, whole flowers .. just jasmine or mock-orange? You can put them in a bag and in the refrigerator before drying. I would do that.

[Galina Iv.]

Galina Iv., chubushnik? and I do not know. Mom planted. We call it jasmine. How do they differ? and if it is a mock-mushroom, then you cannot dry it in tea?

Good day! Today I have collected another batch of fireweed. Weighed almost 3 kg. And almost a kilo of flowers. She put the leaves to wither. I calculated that if 1 kg of leaves produces 250 grams of tea, then Lyudmila (our guru), who, as I read, made 17.5 kg of tea (albeit different) processed 840 kg of raw materials! Mom dear, wow!
I want to cook "fireweed honey" from flowers. I cooked half a portion before, I really liked it! I have not tried anything like this! Thanks for the recipes! Yesterday I found Lyudochkino's puree, marmalade, jam. I can't wait for the apples to get everything ready. Thank you all very much for the science! I was so addicted (sorry for the rude word, but you can't say otherwise) to your hobby that I abandoned everything. All day I collect leaves, dry them, ferment them, dry them, ice cream, etc. Very interesting, exciting, healthy and tasty. Well done, girls! Thank you!
I wanted to ask: Does the taste change if the fireweed is old or young (before flowering)? Maybe you need to collect only the young?

put the seagulls, the aroma of tea-herbal-floral (by% content of smells wrote), at 100 degrees, first held for 5 minutes at 145-150 degrees, constantly twisted the switch there
the question is why it is not necessary to dry the tea to the end at 50 degrees? as I understand it will burn if you constantly cook for 100?
why should you also dry in a pillowcase?

[Tata]

chubushnik? and I do not know. Mom planted. We call it jasmine. How do they differ? and if it is a mock-mushroom, then you cannot dry it in tea?

Tata, you can also chubushnik. He's helpful too. It is also called false jasmine. But we dried it too. It just won't give the aroma that real jasmine gives.

Today I have collected another batch of fireweed. Weighed almost 3 kg. And almost a kilo of flowers. She put the leaves to wither. I calculated that if 1 kg of leaves produces 250 grams of tea, then Lyudmila (our guru), who, as I read, made 17.5 kg of tea (albeit different) processed 840 kg of raw materials! Mom dear, wow!

Guzel, after you I repeat: "Wow!" Honestly, I didn't. and now I was impressed with my results, which are in kilograms of fresh raw materials. in general, anyone can do it. I did a little, but often.

I want to cook "fireweed honey" from flowers. I cooked half a portion before, I really liked it! I have not tried anything like this!

ABOUT! That's right that I cooked it. In winter, rate it! this honey goes very well!

more for recipes! Yesterday I found Lyudochkino's puree, marmalade, jam. I can't wait for the apples to cook everything sooner

Guzel, I am very pleased that you have come across this recipe! I am very happy with it! I didn’t eat jam tastier. This is the only way to cook.The main thing is that it is very thick, stored smartly and never molds.

I was so addicted (sorry for the rude word, but you can't say otherwise) to your hobby that I abandoned everything. All day I collect leaves, dry them, ferment them, dry them, ice cream, etc. Very interesting, exciting, healthy and tasty. Well done, girls! Thank you!

Guzel, this is such a good thing that it's not a sin to get hooked on it. The main thing is that during the tea season you get such pleasure from the process, with which few can compare. Anyway, for me every batch of tea is like the first time. always in joyful anticipation - what will happen? And in winter you rejoice, treating your family and friends with healthy tea. So make tea with pleasure!

Doesn't the taste change if the fireweed is old or young (before flowering)? Maybe you need to collect only the young?

Changes. It's still difficult for me to compare, since little time has passed, but the young has a different taste and aroma. Cypriot, but more tender.

[Wozik]

why not dry the tea to the end at 50 degrees? as I understand it will burn if you constantly cook for 100? why should you also dry in a pillowcase?

Wozik, please read the list of links at the end of the recipe. I recently answered this question in detail and made a link to my answer. But in short, you can dry the tea. Get the taste of paper, not tea. And in the air, you need to dry it out, because a residual moisture of 3-5% is necessary for dry fermentation to take place. There is always moisture in the air. And drying at 50 * in the oven to the bitter end will not only dry out the tea, but also remove this moisture. In absolute dryness, dry fermentation is problematic.

[lappl1]

lappl1, dried flowers of jasmine (blueberry). I kept it to a minimum with the door open, the aroma was wonderful, like a fresh one, but at the last moment I missed it and overexposed it. : (The petals have turned from white to yellow. Now throw it away? Do flowers give some kind of aroma to tea or for beauty?

I recently answered this question in detail and made a link to my answer. But in short, you can dry the tea. Get the taste of paper, not tea.

lappl1 please provide a link to this answer. Two topics about tea are so voluminous, I'm already lost.

[Tata]

Tata, do not need to be thrown away if they look beautiful. Actually, I wrote in the recipe that we add petals for beauty... They do not smell tea, because we put very little of them. Only a few give flavor. For example, I have a very fragrant rose. I will not add it. Phlox gives off a smell, but it is delicious. Fireweed gives a gorgeous aroma. But I repeat that petals without cups and sepals do not give aroma in tea. This was checked by the whole friendly last year's tea company. Indeed, in percentage terms, the amount of tea is much greater than these additives.

[Ludmila]

Tata, don't throw it away if they look beautiful

They look like small chips

Phlox gives off a smell, but it is delicious. Fireweed gives a gorgeous aroma.

I like Phlox very much, but my mom won't. they just bloomed. Yes, and jasmine collected while she's gone. It's a shame that I overexposed.
I just dried fireweed flowers. The aroma is excellent.
Ludmila and in my previous message, answer my request?
And further. Do you need to dry the flowers in the bag?

[Tata]

Tata, on the first page after the recipe in the Notes all links. And this one, including. Look here please. I duplicate links in both threads, so jumping from recipe to recipe isn't necessary.

They look like small chips

Tata, except for ourselves, no one will answer, beautiful or not. So I didn’t dry the apple tree flowers and they turned yellow, although they smelled delicious. I threw them away without regret. Summer and autumn are long, we will dry a lot more. Although from last year's experience I will say that we do not need much. I have a lot of last year's left.

[Tata]

Do you need to dry the flowers in the bag?

Tata, don't, because store the petals in a paper bag... They will dry up there, if that. We don't need to carry out dry fermentation for them.We don't need a scent from them, just a sight. But if you have flowers, and not petals, which are very fragrant and you want to preserve this aroma, then you need to dry it very well, and then store it tightly in a jar. Therefore, it will be useful to dry it in a pillowcase. But petals tend to dry quickly and well in a dryer, so you can pour them straight into a bag or jar.

[lappl1]

Quote: Wozik from Today at 07:32 PM
why not dry the tea to the end at 50 degrees? as I understand it will burn if you constantly cook for 100? why should you also dry in a pillowcase?
Wozik, please read the list of links at the end of the recipe. I recently answered this question in detail and made a link to my answer. But in short, you can dry the tea.

lappl1, Ludmila the recipe says "Dry in the oven with the door ajar for 1 - 1.5 hours at a temperature of 100 * C. Then we reduce the temperature to 50 * - 60 * C and dry the tea until the moisture is removed." What other unwanted additional drying at 50 * are we talking about? Sorry for the lack of understanding.

I'm already drinking tea in a mug, it's delicious)
I will absorb moisture to the desired level on a baking sheet in an apartment. Put the tea on a baking sheet and put it in the middle of the kitchen.

take away a part of "not", I was mistaken. I asked why it is NECESSARY.

And I have sorrow ... All winter I read this Temka and dreamed of tea. I persuaded my husband to go to the forest for fireweed. We arrived, and the caterpillars ate all my fireweed. The whole field. Both nettles and thorny weeds (I don't know what they are called). All the birches in the forest are gnawed. The horror is simple. Some kind of caterpillar invasion this year. And I am without tea.

[Tata]

the recipe says "Dry in the oven with the door ajar for 1 - 1.5 hours at a temperature of 100 * C. Then we reduce the temperature to 50 * - 60 * C and dry the tea until the moisture is removed." What other unwanted additional drying at 50 * are we talking about? Sorry for the lack of understanding.

Tata, Wozik asked why not immediately finish drying the tea in the oven at 50 *, so that later it would not be hung in a pillowcase for drying. I answered that with this method, you can simply dry out the tea and lose its aroma and taste. We cannot catch the moment when the tea has 3-5% moisture if we dry it in the oven. Therefore, in the recipe, I write: "Do not dry the tea." To leave this small amount of moisture, we, without drying out the tea in the oven (i.e., without drying it to the very end), hang it in a bag to dry. There is always moisture in the air. Thus, the tea will dry up and a small amount of moisture will remain in the tea. This small amount of moisture is needed for dry fermentation. without moisture, it simply will not pass. After all, our tea in a jar is sealed hermetically. Where does this moisture come from if we initially dried out the tea?

[Wozik]

I'm already drinking seagulls in a mug, it's delicious) I will absorb moisture to the desired level on a baking sheet, in an apartment. Put the tea on a baking sheet and put it in the middle of the kitchen.

Wozik, also an option if tea is placed on a baking sheet ...

And I have sorrow ... All winter I read this Temka and dreamed of tea. I persuaded my husband to go to the forest for fireweed. We arrived, and the caterpillars ate all my fireweed. The whole field. Both nettles and thorny weeds (I don't know what they are called). All the birches in the forest are gnawed. The horror is simple. Some kind of caterpillar invasion this year. And I am without tea.

Sasha55, Sasha, I sympathize . I can suggest such a solution. Mow the stems of willow-herb at a height of 20 cm in the meadow. It will surely grow. Maybe the caterpillars will calm down by then? And try making tea from garden plants - a worthy substitute for fireweed.

I collected fireweed, dried it for a day, scrolled it in a meat grinder, put it on fermentation in a saucepan, first covering it with a wet rag and then a lid. The first time it was fermented for 36 hours, after drying the tea remained green. The second time at fermentation I decided to hold it longer, I kept it for 2.5 days. After drying, the tea is still green. The temperature in the house was about 22 degrees. Tell me where is the error, why is black Ivan tea not working?

[Alexei]

Alexei, read carefully everything on the first page, everything is there. Read and take notes of your mistakes right away. From your 4 lines, I found 3 errors in the cooking process, and now you will compare your cooking and the carefully described recipe. I am sure you will immediately understand the essence and you will succeed.

[Alexei]

After drying, the tea is still green. The temperature in the house was about 22 degrees. Tell me where is the error, why is black Ivan tea not working?

Alexeito answer your question, you need to know how you made tea at every stage... In the Notes to this recipe, I gave a link to the instructions, which, perhaps, will help find an error in preparing tea. you are welcome, answer the questions in this manual... Please open this link:
Tea problems. What should be done to find the error?
But now I can say that I am confused by the long fermentation. and, most likely, you dried the tea at a low temperature, which gave the greens.

I dried the tea in two passes. The first lifted at the end at a hundred degrees for about half a minute, a little tugged at the neck. The second dried at 120 degrees for 10 minutes, at 100 degrees for 30 minutes and dried at 50 degrees for 45 minutes, the taste is bitter with distinct notes of milky taste and slight sourness.
Waiting for comments)
Fermented 15 hours, granulated

[Wozik]

Waiting for comments)

WozikWell, what can I tell you ... I can't say anything about my own tea in the first month, but about the tea of ​​another tea-maker, especially when there is so little information about how he made this tea, it is quite difficult to do something talk. The main thing is your own feelings ...
But the fact that I am very happy for you and congratulations on the first tea is unambiguous! I wish you good luck with your next teas.

I sat down on Ivan-tea, after which I no longer want ordinary tea, apart from pear, apple, cherry, etc., it is also very tasty! The question is, is it possible to drink Ivan tea constantly or is it better to take breaks?

Good day to all. Please tell me, yesterday I picked the leaves of Ivan-Chai for the first time. The fact is that I just can't figure out how to distribute the preparation time, since from 9 to 6 at work. it is necessary to observe it .. and not to overexpose the fermentation process. That night, he dried up at me. In the morning I put it in a baking pot, covered it with a wet cloth and went to work. So I think all morning, how is he there ... I think in the evening to dry. Or early?

[Tanyashka]

The fact is that I just can't figure out how to distribute the preparation time, since from 9 to 6 at work

Tanyashka, at the end of the recipe in the Notes there are 5 links to describe the experiences of people who are just like you are busy. The link is called "How to add tea to your personal schedule". Please go to the first page and read this useful information.

That night, he dried up at me. In the morning I put it in a baking pot

TatyanaWhat kind of tea do you make - leaf or granular? To tell you if there is enough time for fermentation, you need to know this. For a leaf - not enough. For granular it may be enough.
Tanya, please read the list of links. There are a lot of useful things for a beginner and not only. especially please pay attention to the first two links - for beginners and about problems with tea.

[Oleg]

The question is, is it possible to drink Ivan tea constantly or is it better to take breaks?

Oleg, fermented fireweed tea can be drunk in unlimited quantities all year round to everyone, without exception! Except for those who have individual intolerance. But I have not yet met such. It seems that there are no such people, since I also did not see any reviews about the negative impact of Ivan tea on health in the internet. If you can and should drink it even for pregnant women, then draw your own conclusions ...

Loose tea wants to turn out. There is no meat grinder in the apartment where I now live. I will definitely follow the links and read it now!

What to say? I am interested in the fact that I smoked for half a minute. And barely smells burnt, first batch.

[lappl1]

lappl1, Thanks for the detailed answer. Yesterday I was spinning a chokeberry in a mechanical meat grinder. The meat grinder refuses. The leaves, even after the freezer, stick together into an oily ball on the shaft and do not spin, I barely twisted it back and forth, even the knife broke off.

[Wozik]

I am interested in the fact that I smoked for half a minute. And barely smells burnt, first batch.

Wozik, I did not write this in the recipe, the Chinese do not. half a minute is, in my opinion, like grain to an elephant .. And then, what was the temperature? What does it mean - smoked? There is no specific description, so it is difficult to guess about your tea. And then ... The recipe says not to dry out the tea, otherwise the smell of paper will be. It looks like you have dried out your tea. Why did you "smoke"? And in general, it has not survived for a month yet. don't jump to conclusions so early ...

Yesterday I was spinning a chokeberry in a mechanical meat grinder. The meat grinder refuses. The leaves, even after the freezer, stick together into an oily ball on the shaft and do not spin, I barely twisted it back and forth, even the knife broke off.

Tata, yes ... Blackberry is so ... It is difficult to twist it on a weak meat grinder. Try loose leaf tea with it. or mix with more pliable leaves.

I sat down on Ivan-tea, after which I no longer want ordinary tea, apart from pear, apple, cherry, etc., it is also very tasty! The question is, is it possible to drink Ivan tea constantly or is it better to take breaks?

Oleg, as far as I know, Fireweed has no contraindications for use!

Good day everyone. Please tell me what I am doing wrong, if I can't get black tea, maybe I dry it out on withering or during fermentation, I twist the leaves tightly with my hands and cover with a damp towel, I almost dry it in the oven. Something like that.

if I can't get black tea

I think your drying temperature is low. We roast the tea at 140 degrees, and dry it at 100, when I keep the temperature, beautiful black tea always comes out. Here is Lyudmila, our tea guru will appear, as if he will explain everything!

[pavel1963]

Please tell me what I am doing wrong, if I can't get black tea, maybe I dry it out on withering or during fermentation, I twist the leaves tightly with my hands and cover with a damp towel, I almost dry it in the oven. Something like that.

pavel1963, according to your description it is not possible to find out what you did wrong. To answer your question, I need to know how you made tea at every stage... In the Notes to this recipe, I gave a link to the instruction, which may help you find an error in making tea. If you do not find an error, then please answer the questions in this manual... After reviewing your answers, I can help you. Please open this link:
Tea problems. What should be done to find the error?
One thing I can say for sure - the color of tea is given by drying. 100 * is enough for the tea to turn out black regardless of the fermentation time and whether it is blended or not.
And one more thing ... If we are talking about the color of brewed tea, then loose tea is always lighter than granulated tea. And you did not mention oppression. For loose tea, you need it.
In general, we will not guess. Answer the questions (all), we will think.

I read the link. And so I had 580 g of leaves, spread a pillowcase on the floor where the sun's rays do not fall, it withers for almost a day, does not open when compressed into a lump, for all the time we interfere 7-8 times, I twist it in the form of a lump + - with a walnut, then in rolls, the color immediately changes to dark green, I don't notice the feeling of moisture on my hands, I put it tightly in a plastic container, I don't put oppression, I cover it with a damp towel, first there is a smell throughout the apartment, I ferment somewhere around 28-29 hours, there is no smell , if I bring the current under my nose, I cut it with thin washers, onto a baking sheet with parchment paper and into the oven, we have one division of 120 degrees, I open the lower drawer and the door is slightly open, after 15-20 minutes.I interfere, dry for about an hour, check if the leaves break but don't crumble, that's enough. I take it out of the oven after half an hour into a glass jar with a screw cap. Couldn't resist after a day and a half tried the light brown color. Like this. Do not scold too much for mistakes.

[pavel1963]

pavel1963, now it's another matter. All clear. We will not scold for mistakes, but we will give you a hint.
I see the following:
1. Press for rolls is needed, although you have packed tightly. Fermentation is a process that takes place due to the vital activity of anaerobic bacteria, which the air harms.
2.120 * in the oven is a lot. 10 minutes is possible, but not an hour. Due to the high temperature, the smell of essential oils, which we tried to create during fermentation, disappears.
3. Do not rush to transfer to the jar. You cannot tell if there is moisture in the leaves to continue dry fermentation later on, or not. or maybe there is too much of it left, then the tea may become moldy during storage.
4. Stir in the oven more often so that the tea does not get steamed and does not lose its aroma and taste.
5. Try fermenting less if you feel the flavor is starting to wane.
6. Light brown color of brewed tea for loose tea is the norm. If you want a dark infusion, make a granular one.
7. Give the tea time to mature.

[pavel1963]

pavel1963, now it's another matter. All clear. We will not scold for mistakes, but we will give you a hint.
I see the following:
1. Press for rolls is needed, although you have packed tightly. Fermentation is a process that takes place due to the vital activity of anaerobic bacteria, which the air harms.
2.120 * in the oven is a lot. 10 minutes is possible, but not an hour. Due to the high temperature, the smell of essential oils, which we tried to create during fermentation, disappears.
3. Do not rush to transfer to the jar. You cannot tell if there is moisture in the leaves to continue dry fermentation later on, or not. or maybe there is too much of it left, then the tea may become moldy during storage.
4. Stir in the oven more often so that the tea does not get steamed and does not lose its aroma and taste.
5. Try fermenting less if you feel the flavor is starting to wane.
6. Light brown color of brewed tea for loose tea is the norm. If you want a dark infusion, make a granular one.
7. Give the tea time to mature.

Thank you. I will continue to make tea. Next time through a meat grinder.

[lappl1]

lappl1, Ludmila, I made a granular one with a report (my husband brought a large grate), now I understand what scent the songs are being sung here, it smells good for the whole house, this was not the case with leaf. I wound up 12 liters, now I'm thinking how to dry it in a pan, because you can't move much.

[Julia]

Julia, do not even know what to advise. I never made friends with the frying pan. But Galya did, which means that you will succeed. You don't put much, little by little ...

girls, help mi! I already wrote today. At night, my leaves withered, in the morning I crumpled them and left them. Until now, no scent has appeared - it smells like grass. Wait more? or is something wrong? To brand at night - isn't it long?

[Tanyashka]

in the morning I crumpled them and left them. Until now, no scent has appeared - it smells like grass.

Tanyashkawhat do you mean left? Is it possible in more detail? What layer? Is there oppression? How do you ferment? How was it crushed?

[Ludmila]

Ludmila, so I will, little by little

At night they dried, in the morning I crumpled them, put them in a baking pot, covered them with a damp cloth and left. After work, I was expecting a pleasant fruity aroma ... aannnn noo ... My husband said that I didn't wrinkle it well. crumpled again, crumpled into a ball, covered with a damp cloth. 2.5 hours have already passed.

[Tanyashka]

Tanyashka, You have not answered all my questions ...

What layer? Is there oppression?

How many leaves were there?

dried and crumpled leaves with 2 fists. no oppression

[Tanyashka]

Tanyashka, Have you read the recipe? Why did they make tea without oppression? For a sheet, it is necessary.Tanya, I am asking you for the third time - what is the layer of leaves in the fermentation? For me, 2 fists are not a clear unit of measurement. Leaf tea can be fermented longer than leaf tea. Since you have few leaves, you did not set the oppression, the layer is not clear which one, it was initially badly crushed, then leave it to ferment until morning.
Please open this link:
Tea problems. What should be done to find the error?
Read the recipe again. You already have a lot of mistakes. It is difficult for me to answer you, since I do not receive answers to my questions.