Ivan tea (fermentation of fireweed leaves) - master class

[Wozik]

Wozik, creamy candy? Or milk?

Girls, is there in the subject somewhere a listing of the names of meat grinders that are suitable for processing fireweed? I met only the brand name without the model number.

[Loksa]

Loksa, EXACTLY not dairy.
most likely creamy candy, but not sure.

Girls, is there in the subject somewhere a listing of the names of meat grinders that are suitable for processing fireweed? I met only the brand name without the model number.

I have Redmond doing great

[kykysik1107]

kykysik1107, and tell me the model number, please!

[musyanya]

But is there in the subject somewhere a listing of the names of meat grinders that are suitable for processing fireweed? I met only the brand name without the model number.

musyanya, Ludmila, there is no such listing ... Just in the comments, sometimes girls wrote about their meat grinders. Some are referenced in the Notes. But the main thing is that there are metal bushings in the meat grinder, and not plastic ones. Or, in order to immediately buy whatever spare wheels you can with a mincer - bushings, grates, knives ... Sometimes mincers with spare parts are sold. But this is rare. I just showed mine yesterday. The cheapest Chinese with metal bushings. It is already working for the 4th season (mmm) .. My husband chose the most powerful from the cheapest.

but tell me then)

Girls and boys, welcome! So I started drinking tea. Let me ask you a couple of questions, the answers to which I did not find in the recipe and on the links. For drying in the oven - if I have a convection oven, do I still need to dry for an hour at 100 degrees and an hour at 50 degrees? It seems to me that tea dries much faster. Or should you dry with convection at a lower temperature? Then I'm afraid the greens won't go away. Or do not include convection at all? And the second question about drying in a roll in fabric - I just dried apple leaves in this way yesterday, so some of them darkened, that is, fermentation began, right? Then they must be removed from the general mass so that they do not spoil the rest? Well, the question about the meat grinder - do you periodically turn it off for rest? How long can she work continuously on the leaves?

[kariba]

Girls and boys, welcome! So I started drinking tea.

kariba, welcome to our tea company! I am glad that you are with us.

For drying in the oven - if I have a convection oven, do I still need to dry for an hour at 100 degrees and an hour at 50 degrees? It seems to me that tea dries much faster. Or should it be dried with convection at a lower temperature? Then I'm afraid the greens won't go away. Or do not include convection at all?

I have a mini oven without convection. But the faster the tea dries, the better. Try it differently. I would start drying by 100 *, and then reduce it.

And the second question about drying in a roll in fabric - I just dried apple leaves in this way yesterday, so some of them darkened, that is, fermentation began, right? Then they need to be removed from the general mass so that they do not spoil the rest?

Don't worry, they won't ruin it. It's just that fermentation has already begun in part of the leaves. By the way, it starts from the moment we touched the leaves while removing them from the stem and slightly destroyed the structure. This is inevitable. Even in the industrial production of tea, one cannot do without it. And here ... On some leaves you can see it (apple, pear ...), on others - not (fireweed, raspberry, cherry ...). Simply, some of the leaves will have a longer fermentation.

Well, the question about the meat grinder - do you periodically turn it off for rest? How long can she work continuously on the leaves?

kariba, meat grinders are different for everyone. And the leaves are also different. On May fireweed, I did not turn it off at all, processing 3 kg of leaves in one go. Now I twist 1.5 - 2 kilograms of Ivan tea. And I don't turn it off either. And with the autumn you will have to take a couple of breaks. Smear in your meat grinder - touch the body. If it is very warm, then it's time to rest.
By the way. I had a couple of times that the protection worked and the meat grinder turned off. So, it turned on after 30 minutes. Maybe this is the time to be guided by?

It depends on many conditions: ...
- on the features of the oven - with or without convection, a stationary stove or mini-oven, gas or electric.
- on the number of leaves and layer thickness during drying. The more leaves and the thicker the layer, the longer the tea will dry. And vice versa
... Everyone should choose a drying mode based on the listed conditions. After a couple of games and experience, it will be easy to do.

[AlenKa]

AlenKa, Thank you ! There is a link to this moment. I remember - I wrote ...

Lyudmila, thanks for the answer! And the granules of the finished fireweed should turn out black or still with green? Mine are greenish, so I think that the temperature was not enough for them when drying 100 g with convection

And another question about vitamin C - do you think it survives after brewing with boiling water?))

[kariba]

And the granules of the finished fireweed should turn out black or still with green?

kariba, I don't even remember why I have tea with green granules in the recipe in my photo. This is a photo from 4 years ago. In general, I always have black granules (as in the rest of the photos).

Mine are greenish, so I think that the temperature was not enough for them when drying 100 g with convection

kariba, so I also begin to dry at 100 *. And with convection, the temperature is higher. The tea should be even darker. I don't even know why you have it. You need to figure it out. Maybe the leaves weren't finished. Or dried in a thick layer. It is difficult to answer without knowing the characteristics of your oven and how you made the tea at every stage.

And another question about vitamin C - do you think it survives after brewing with boiling water?))

No, of course ... He doesn't survive much earlier - when drying tea.

The layer was definitely normal, no more than 1 cm, but I suspect the degree of dryness. This was my first experimental batch and it looks like it dried out at the stage of withering .. That is why there was no obvious fruity smell during fermentation, and as a result I dried half of it, and decided to leave the second one to gain aroma and eventually it sour, alas. I also washed the collected leaves, because I was not sure about the area of ​​their growth, I wanted to remove excess dust. This is very detrimental to the process, right?

[Wozik]

Wozik, Ludmila, this is what many are trying to achieve. Sometimes unsuccessfully. If you don't like it, try to ferment and / or fry for longer. And if this is the result of frying, dry at 70-80 degrees.
I also

[Loksa]

Loksa, thanks for the answer)
I like it more spicy and black) let's see what happens to him after a month's aging.
I fried one portion, I did not fry the other, the result is the same smell.

Well ... my findings ...
- no need to wash the leaves
- it is better to overweight than underweight
- fermenting is better at a low temperature than at a high
- it is better not to re-ferment than re-ferment
- it is better not to dry it out at first, and after the pillowcase, hold it a little in a heated and turned off oven, if there is a fear that the humidity of the tea is higher than necessary

[Wozik]

Wozik, I don't really like sweet smells either, so your caramel candies are very familiar to me, I just stopped frying. And since I love the bitterness, I also add dried tea. I want to add mint so that there is no candy in the aroma. What else to add, I don't know? So it goes.

although it may not be caramel, but it looks like .. households also cannot say exactly what it looks like, they say it’s definitely not cream))) but something caramel-floral.

[lappl1]

lappl1, I apologize for misleading about the stains on the fireweed. To be more precise, these are small brown specks.But I didn't use this fireweed. Yesterday I found a large meadow with fireweed near the forest. He's clean. I collected 2 large packages for joy. Then I just went through 4 hours.

[Radushka]

Radushka, valuable comments, thanks)

[kariba]

kariba, I don't even remember why I have tea with green granules in the recipe in my photo. This is a photo from 4 years ago. In general, I always have black granules (as in the rest of the photos).
kariba, so I also begin to dry at 100 *. And with convection, the temperature is higher. The tea should be even darker. I don't even know why you have it. You need to figure it out. Maybe the leaves weren't finished. Or dried in a thick layer. It is difficult to answer without knowing the characteristics of your oven and how you made the tea at every stage.

Hello everyone. Yesterday I dried granulated, it turned out with herbs, I think that there was a thick layer, today I tried tea with sourness, we will wait a month. Something like this. today collected a little more. Photo from me.

I just thought, maybe the granulated tea smells like "caramel" due to the fact that there are impregnations of meat left in the meat grinder? although it is the purest, I removed all the pieces of meat before scrolling the tea, washed the fairies. Aluminum unit, food grade aluminum.

[Wozik]

Wozik,

caramel

carbohydrate. meat - protein. Excluded. Rather fried.

it's clear
but the leaf was cooked for 15 minutes at 140-125 and there is no such taste.

and how does the protein stink when frying? testicle?

but the leaf was cooked for 15 minutes at 140-125 and there is no such taste

Maybe there was less juice in the leaf? The frying gives a caramel flavor. I do not like? Dry at 100 first.

[Wozik]

I just thought, maybe the granulated tea smells like "caramel" due to the fact that there are impregnations of meat left in the meat grinder? although it is the purest, I removed all the pieces of meat before scrolling the tea, washed the fairies. Aluminum unit, food grade aluminum.

Wozik, you can sometimes look into the recipe to find answers to your questions. Time the mountain does not go to Magomed It is difficult for you to read the recipe, then I brought here a quote from it:

You can try drying the tea using the method that Chinese manufacturers use for certain types of tea. This method is called "frying". To do this, at the beginning of drying, set the temperature to 125 - 150 * for 10 - 20 minutes. This temperature allows caramelized plant juice sugars on the top of the granules and, as it were, seal the rest of the juice inside. Then dry the tea as described in the recipe. This method gives a light caramel aroma and flavor to the tea.[/ b].

And loose leaf tea can turn out like this ...

[lappl1]

Good day everyone!
lappl1, Lyudochka! Hi there! The day before yesterday I found a good Vanya, next to the forest! Tall (under two meters tall!), Green, fleshy! And, oh Miracle! I found huge thickets of raspberries here !!! I collected 12 liters in 2 days! There is no limit to my double happiness!

[Borisyonok]

Borisyonok, Lenochka, congratulations on your findings! I am very glad that your tea season is so fruitful!

[Wozik]

Wozik, worse.

Good afternoon everyone! Thank you very much for such an interesting and useful topic !!!

I have already made tea from fireweed twice. The first time I missed the strongest smell, but the second time I got a very aromatic tea even before dry fermentation. I made granulated, dried in an airfryer with a layer of 1 cm, gradually lowering the temperature from 150 to 65 degrees for 50 minutes, then overnight in an electric dryer at 45 degrees. I put it in a pillowcase, it rustled so nicely))). After 4-5 days, dry tea has aroma. I read that it is from underdrinking. Put it in the dryer for one more night. I took it out - it doesn't smell. A day later I opened the can - again there is a smell.
Probably, the tea was originally very underdried? Need to keep it in the airfryer longer? I didn't dry it for long, I thought the portion was small - that's enough. The total volume (more than a kilo) was divided into 4 parts for the airfryer. Thanks for the answer.

[Bobcat2]

Bobcat2,: girl-swoon: You just killed me by spending 2 nights of tea in the dryer !!!!! What for??? Where did you read this? Sorry for the emotions, but sorry for your work.No need to dry so much in the dryer !!!!!!!! You will completely lose all smells. The main thing is to dry the tea immediately and well, and then remove it and forget about it. There should be almost no smell immediately after drying, but in a jar on dry fermentation it will appear again. Don't kill your tea with unnecessary and unnecessary procedures.

Lappl1, thanks!
The smell of brewing is preserved, thank God! But, of course, I will try to dry it right away.

I still don't understand how much it should be dried in an airfryer in the same portion less than in the oven ...

Lyudochka, ADD on the first page - Print the recipe and hang it in the most conspicuous place!
py. sy. When I read phrases like "lazinessit is difficult to look for interesting things ", I want to givepat on the softest / hardest part of the character. People, good, tasty, who needs tea? Don't you? So why should anyone else worry about this more than yourself?

[Bobcat2]

I still don't understand how much it should be dried in an airfryer in the same portion less than in the oven ...

Bobcat2, I do not have an airfryer, but I wrote the method of drying tea in it from the words of girls who dry tea in it. Everything is written there in detail. Focus on granules, do not overdry the tea. The recipe says which granules should be. Read the drying recipe links. How many drying devices, so many nuances. Everyone has their own. And you have to find your way. But do not dry the tea in the airfryer. Drain the tea bag. And everything will be OK.

Lyudochka, ADD on the first page - Print the recipe and hang it in the most conspicuous place!

Radushka, thank you ... But I can't finish writing anything, because yesterday I returned the topics to their place and lost the possibility of editing.

[Bobcat2]

Bobcat2, on the first page there is a link to drying in AG. Yasushi only in it for the second year, the tea is excellent. I repeat - 20 minutes at 150, stirring after 10 minutes, then 80-95 degrees for 25-30 minutes (my voltage is low, so I dry it when I do it), and if necessary, until cooked at 65. The speed is average, I raise it to the highest wire rack ... It turns out about 55 minutes. The portion is smaller, but after AG the raw material needs to be dried at room temperature much less time. The layer thickness is the same in the oven and in the grill. In the oven, the drying time is at least one and a half to two hours.

Lappl1, paramed1 thank you!
Some things you read several times in the instructions, but do not get it
I went to gain experience

[Veronica]

Veronica, I confirm in full! Tea is very good to dry in AG, as it is specially created for this. I only have an AG cover and I have been successfully drying tea with it for the whole last year in the country, when I was on vacation. The dryer is in the city, you won't carry it with you! If you do not fry, you can set the temperature below 100 and increase the time to 30 minutes, and then reduce the temperature even further and dry it.

[Bobcat2]

Some things you read several times in the instructions, but do not get it

Bobcat2, what exactly is not clear written in the recipe? You tell me, and I will again ask the administration to allow me to edit the recipe and correct the incomprehensible places.
In general, you do not read everything at once. If you are going to make tea, read the first step and do it. The time will come for the second stage - read it too. And so, step by step, you will reach the finished tea. Better to do as Radushka advised. print the recipe. I always do this when I come across a new recipe. And with the recipe in hand, everything always goes smoothly.

Yesterday I still collected Ivan-tea for myself, in the evening I will do it taking into account all my jambs.

[Oksana]

Oksana, exactly, about AG. I specially bought a second one so that I would stay in the country forever, plowing every day. Yes, you don't need to fry it, you can start with 95 for 30 minutes, then for 65 minutes for 30. But for some reason I got hooked on the beginning at 150, the aroma, it seems to me, turns out to be more open.

[kil]

kil, Irina, what jambs can you have? Hospadya, do the FSE according to the prescription. Good tea will be !! Good luck.

[Wozik]

Wozik, you can sometimes look into the recipe to find answers to your questions. Time the mountain does not go to Magomed It's hard for you to read the recipe, then I brought here a quote from it: And loose leaf tea can turn out like this ...

rudeness
P.S. I first study the essence of the issue, then I start to deal with it, in any form, but the recipe does not indicate different tastes, except for caramel, fish and brooms (herbal), aromas and smells depending on the preparation. maybe it's not caramel, an incomprehensible smell to me.

[Wozik]

Wozik, it is very difficult to evaluate and describe the flavor! as well as aroma, there are many shades and nuances: sorrel, haymaking, fruity notes, caramel, raisins, banana, honey! I think one should be guided by time and a meat grinder. Because tea rolled by hand can also be different. Someone twists "hard", someone "gently", and sometimes there is also the middle ..... it is very difficult to navigate by the destruction of the sheet. And the fermentation conditions, and the wilting conditions? (Temperature, humidity) are all floating, solid subtleties, do not be offended. We must find our tea! And it's not a fact that you can repeat it

[Loksa]

Loksa, thanks for the support)
went to the dacha, until monday

[Loksa]

Loksa, Oksana went to the gazebo. I like the flower.

[Wozik]

rudeness

Wozik, this is not rude, but a statement of fact .... The recipe says about the caramel taste of tea, but for some reason you "did not notice" this moment. I quoted you a passage from the recipe. Where do you see the rudeness? Is that what I said, that you are not reading the recipe? So this is obvious, otherwise you would not have asked the question about the caramel taste.

but the recipe does not indicate different tastes, except for caramel, fish and brooms (herbal), aromas and smells depending on the preparation. maybe it's not caramel, an incomprehensible smell to me.

WozikYou want too much of me. I did not graduate from tea institutes, I ran out of books on the production of traditional tea once or twice, but there is no Ivan tea at all ... Everything I knew, I wrote in the recipe and in the comments, to which I gave links. And this is just a recipe on a culinary website, not a book, or a scientific study in which all the nuances can be described. If you find a more complete description of the Ivan tea preparation process, I will be very grateful to you. Because I still have a lot of questions about its preparation. What she could, so she shared.
I would be ready to answer you in more detail, but how, tell me, is it possible to understand why you did not get tea if you indicated only 2 parameters of its preparation - that it is granulated and that you fermented it for 15 hours? And when I tried to clarify with you, you ignored my questions. And without waiting for your answers, in the evening I deleted my questions to you as unnecessary. But you have been on the site for a long time, including this topic, talked with many, but "did not notice" my questions to you. So another question - who was rude to whom.