Ivan tea (fermentation of fireweed leaves) - master class

Thank you, wait, I'll look for what it is.

[chipolin]

chipolinlooks like balsam

[chipolin]

chipolinlooks like balsam

Is it edible or poisonous? Can you make tea from this? Actually, this hefty, 2-2.2 meters, grows in nature, and balsam, it seems, like in pots.

there are different varieties. And up to 2 meters too. I don't know about tea, but the plant in your photo looks very much like balsam. Certainly not a houseplant.

[chipolin]

chipolin, write that poisonous

Bad ... For me .. For a plant, probably good ..)

[chipolin]

Please look at the photo on my gallery - is this it or not it ?? I compared it this way and that with pictures on the internet ..

chipolin, the girls have already answered you. This is not Ivan tea.
Ksyusha, Radushka, thank you!

[leaf grinding devices for loose tea]

Girls and boys! I have tested leaf grinding devices for loose tea... Who missed this info, go HERE and HERE

I will say right away - cool fit !!!! I didn't expect it to be so easy to handle.
So. I had a whole package-T-shirt of withered willow-tea leaves. Processed everything in 30 minutes without stress and fatigue. I would have worked faster, but at first I got used to it. First she laid a lot of leaves.



It turns out that you don't need to do this. The upper ruble then jumps, as it were, because it turns out 2 "rolls". They actually slide!





Better to put one handful of leaves, then things will go faster.



Roll back and forth 5-6 times, raise the top ruble, and we will see that the leaves are trying to curl up in a roll perpendicular to the cut .. Some of the leaves do not fall into it, but lifting the top ruble, we quickly correct them. For each roll, it took me about 20 - 25 movements. Until the leaves got wet, sticky and rolled completely into a roll.



Of course, there are also not completely destroyed leaves. But I thought it was okay.
That's the kind of mass I ended up with. For some reason I loosened the rolls. I won't do it next time. Cut into rings before fermentation.


I cut it and sent it to fermentation.



Has dried. The result is this tea!



I advise everyone! Especially for those who love loose leaf tea. Or those who do not have meat grinders. Or those who feel sorry for their electric meat grinder.
P.S. There is a slight drawback - a little raw crumbs when grinding. But I think that this happened due to the fact that the leaves of the fireweed are already very rough. The central vein became thick and stiff. I think that pre-freezing will solve this problem. And with young leaves everything will go with a bang! But the crumbs are actually not many.

[lappl1]

lappl1, Lyudochka, everything worked out great. It's a pity that I have with Ivan. tea did not work out.

Luda. very beautiful elite tea turned out!

I advise everyone! Especially for those who love loose leaf tea.

Suitable for me.

who else would do

I tried to twist my hands here .. a "bush" in the literal sense of the word grew up at the dacha .. apparently, in May I broke it and now it got pounded .. leaves are delicate, fragrant (like May) .. rubbed my hands for about 10 minutes, then my hands began to shrink . (((I had to twist it in a meat grinder. I also added cherries, the aroma is incredible.

Lyudmila, Thank you for such an informative selection. I would like to ask you as a specialist already, fermented and not fermented Ivan Chai? My husband brought a huge package of non-fermented, and in the homemade recipe they write fermented everywhere. So what's the use of both? I decided to start drying teas myself this year.But here's the difference between fermented and non-fermented, kill I don't understand ...

Ksyusha, thanks! Find some little man near the place where you live. There are many craftsmen. Even my village has 13 houses. I think they will agree to do it.

[Gusik]

Gusik, Natalia, unfermented leaf is a medicinal raw material, that is, when brewed, you get medicinal tea. And fermented tea is exactly tea as a drink for everyday use, with medicinal properties changed during fermentation, but present in large quantities.

[Gusik]

Lyudmila, Thank you for such an informative selection. I would like to ask you as a specialist already, fermented and not fermented Ivan Chai? My husband brought a huge bag of non-fermented, and in the homemade recipe they write fermented everywhere. So what's the use of both? I decided to start drying teas myself this year. But here's the difference between fermented and non-fermented, kill I don't understand ...

Gusik, NataliaThe benefits of willow tea are described in great detail in the recipe. It is not clear what kind of unfermented tea you have. It can also be dried under different conditions. If you dry it like medicinal herbs are dried at low temperatures, then the beneficial properties are fully manifested. Fermented teas have reduced properties. I am not an expert to tell you about such nuances. I think that not only I cannot do this, because there has been no serious research on this matter.

Lyudochka, everything worked out great.

Allochka, thanks! you know, and this device is suitable for garden mats! Only the leaves must be frozen. I'll try to do it with garden ones and write. Now there are cherry leaves in the freezer.

Find some little man near the place where you live. There are many craftsmen.

Luda, it's hard to find craftsmen, but maybe you can do it yourself, only the dimensions would be necessary. Can you draw?

[natushka]

natushka, made from the board that was available. Width 15 cm. Thickness - 20 mm. The length of the lower ruler is 75 cm. The length of the upper ruler is 50 cm. The distance between the teeth is 20 mm. The depth of the recesses is 10 mm. The recess width is 10 mm. The angle of inclination of the tooth in the lower ruble is 45 *.
Take what you have. You can take a slightly wider board. More leaves will be processed at a time.

In my Novgorod region, phyto-tea from Ivan-tea is already industrially produced.

Yesterday, on May 29, in the village of Emelyanovskoye, Khvoyninsky District, Novgorod Region, the grand opening of the Emelyanovskaya Biofactory took place, where the production of herbal tea from narrow-leaved fireweed, popularly known as Ivan tea, was created. In 2017, they plan to produce 100 tons of tea per year.

© News. Novgorod. RU

Ivan tea is a traditional Russian tea that has been used everywhere since the nineteenth century and was known as "Russian tea". Since the 13th century, the drink was called Koporye by the name of the city of Koporye (now it is the village of Koporye, Leningrad Region), where it was produced in large volumes, mainly for export.

Yemelyanovskaya Biofabrika LLC was registered in the Khvoininsky District in October 2012. In 2014, production adjustment began, and the enterprise has already produced the first 10 tons. This year, the factory intends to increase its production to 50 tons of tea, and in 2017 to bring it to 100 tons.

The volume of investments in the project for the production of tea in three years will amount to 140 million rubles. The factory has created 36 jobs.

The workers collect willow-tea in the fields, then the raw materials go to the roller, where the leaves are curled, then the process of withering and drying takes place. Black tea, unlike green tea, is still undergoing a fermentation process (maturing at a certain air temperature and humidity). Now seven types of tea are produced: without additives, with oregano, currant, heather, meadowsweet, mint and linden blossom.

As the correspondent of the Internet portal “ ", the general director of the plant Mikhail Chirkov, now their products (under the brands" Emelyanovskaya biofabrika "," Ivan-chai "," Northern tea ") can be bought in 40 shops within walking distance in Moscow and in some retail outlets in Veliky Novgorod. A package of 50 grams costs from 150 rubles. In the near future, tea will go on sale in the districts of the Novgorod region.

[Creamy]

In my Novgorod region, phyto-tea from Ivan-tea is already industrially produced.

Creamy, Alevtina, a very happy event! I'm trying to imagine how many areas with willow-tea thickets are needed to prepare 100 tons per year. Does not work ...

The workers collect willow-tea in the fields, then the raw materials go to the roller, where the leaves are curled, then the process of withering and drying takes place.

The correspondent is not in the subject. It is impossible to twist the leaves in rollers without having dried them first. Scatter ...

[lappl1]

lappl1, so the area under 100 tons also confused me. Moreover, raw materials will be taken only in one district of the region.

[Creamy]

Creamy, if you make ivan tea with different additives, then maybe it will work out ... Although it's still difficult to imagine such volumes ...

[lappl1]

lappl1, we understand this, and buyers will take Ivan tea for 100%.

[Alevtina]

Alevtina, I tried now to calculate how much willow tea can be made if you cut off all the fireweed around my village no further than 500 meters. I think 300 kilograms can be made. But on condition of assistants, and, most importantly, powerful meat grinders and several voluminous ovens. Well, and do only Ivan tea, nothing else. And if you take the whole Vyazemsky district, then you might get such an amount ... But then there will be nothing left for amateur tea-makers. They will not let them in - they will grab free fireweed grown by nature itself.
I went to the site of this factory. Nicely decorated. The prices are divine.

[lappl1]

lappl1, I calculated the cost of 100 tons of tea. the price of a 50 gram pack starts at 150 rubles. So 100 grams cost 300 rubles, and 1 kg is already 3000 rubles. a ton contains 1000 kg. This means that three zeros must be added to 3000. we get the price of 1 ton of tea - 3000 000 - three million rubles. And the design capacity of 100 tons per season means already the cost of 300 million rubles - three hundred million in one season, almost a billion in three years, with a total project cost of 148 million and with 36 employees. No plowing or sowing required. No purchases of varietal seeds, fertilizers, chemical pest control products. no tillage equipment for sowing and growing, no granaries of mother seeds. There is no need to rent land with Ivan tea, no taxes on the cadastral value of the land used. Legal business, consumers are everything from children to old women and no poppy or hemp is needed.

[Creamy]

Creamy, and if they make prices like Grachev - 2,000 rubles each. for 100 gr.? It turns out ....
Oh, something we consider other people's money ... May God grant them prosperity! And so that prices are not raised.
We need to open our own production ...

I am very glad that I came across this topic, thanks to the author.
Yesterday we collected 3.6 kg of leaves - I will make tea.
The question arose - how much tea will be obtained from so many leaves? Thank you.

[Nadya_K]

Nadya_K, Hope, divide by 5! And in terms of volume - if a meat grinder, then 1 liter of volume is equal to about 300 g of finished granules.

Thank you all for inspiring Hello countrywoman. Good girl, go for it. Get out of the way))))

Or those who feel sorry for their electric meat grinder.

But this method can be translated into electric traction.)))

Does not work ...

I was near Yeniseisk recently. That's where the fireweed is. Pooooh. When I showed the photo to my friends, who really like to drink Ivan-tea I had prepared, they said that here it is necessary to put a small factory on such volumes. But this is northern fireweed.))) It is much more useful than a European or Uralian.))

[turner]

But this method can be translated into electric traction.)))

turner, Sergei, exactly! Cool idea! You will take care of this, and we will gladly take advantage of your offer.

I was near Yeniseisk recently. That's where the fireweed is. Pooooh. When I showed the photo to my friends, who really like to drink Ivan-tea I had prepared, they said that here it is necessary to put a small factory on such volumes. But this is northern fireweed.))) It is much more useful than a European or Uralian.))

Sergei, so it is necessary to open a small factory. with friends. let them not only drink your tea, but also help in its production. Moreover, so much material is growing around.

Our dacha is 50 km further than the famous Koporye, in Len. area. A lot of Ivan-tea grows. At the expense of the factory: it will also work 2 months a year. Not cost-effective, like

[Nadya_K]

Nadya_K, Hope, read the alignment that I made yesterday Creamy... It turned out very cost-effective, given that Ivan tea is a culture that does not require planting and maintenance.

Um ... I'll put it this way. Factory made tea NEVER beats hand made tea. Yes, it's non-standard. And this is its special value. I understand very well those tea women who make their tea only hand-rolled, not trusting a meat grinder. Hand passed tea will be more valuable than meat grinder. Like a thing knitted by hand, than knitted by the same person, but on a knitting machine. The personal positive energy of the tea-making will nourish the finished tea through the palms of the hands.

Um ... I'll put it this way. Factory made tea NEVER beats hand made tea. Yes, it's non-standard. And this is its special value. I understand very well those tea women who make their tea only by hand, not trusting the meat grinder. Hand passed tea will be more valuable than meat grinder. Like a thing knitted by hand, than knitted by the same person, but on a knitting machine. The personal positive energy of the tea-making will nourish the finished tea through the palms of the hands.

I completely agree with this. But yesterday I put so much of my energy into a manual meat grinder that, I think, the tea turned out no worse.

[niamka]

niamka, Natalia,

yesterday put so much of my energy into a manual meat grinder

[Radushka]

Radushkaand I agree. But when you are alone and make a lot of tea, then your hands do not have time or cannot wind so much tea. So we start up the meat grinder. And also an important point - storing loose leaf tea is problematic. so much space it takes up. Although I admit it, properly made loose leaf tea is a thing!

[lappl1]

lappl1Lyudochka, my elder daughter and I compared leafy and granulated mono-raspberries. Granular richer, more "tea". In leafy, a raspberry aftertaste is more guessed. Perhaps because 8 hours of fermentation for leaf and 6 for granulated are different. But, for myself, I would still make granules. If the addition of fresh berries will hold together the granules in the same way as yesterday, without changing the taste of the tea to compote, I will add berries (I will also try with apples-pears). In general, an idea flashed through my mind that you can twist the leaves not even with apples, but with an apple-pear peel.

properly made loose leaf tea is a thing!

I completely agree!!! Yesterday I drank leaf fireweed at Lyudochka's and only smacked my lips. The taste is extraordinary So I’ll make myself a machine for leaf tea and I’ll also make myself, otherwise I can’t handle it, but I really want to

[Radushka]

Lyudochka, my elder daughter and I compared leafy and granulated mono-raspberries. Granular richer, more "tea". In leafy, a raspberry aftertaste is more guessed. Perhaps because 8 hours of fermentation for leaf and 6 for granulated are different. But, for myself, I would still make granules. If the addition of fresh berries will hold together the granules in the same way as yesterday, without changing the taste of the tea to compote, I will add berries (I will also try with apples-pears). In general, an idea flashed through my mind that you can twist the leaves not even with apples, but with an apple-pear peel.

Radushka, yes, you need to choose the most convenient and tasty way for yourself.I didn't make loose leaf tea at all. And she made the rolls adaptable, the tea turned out to be awesome. So I think, maybe go to sheet? But it is so voluminous !!!! tare not enough for him.

Yesterday I drank leaf fireweed at Lyudochka's and only smacked my lips. Extraordinary taste

Anyuta, Thank you! Have you made a machine yet? But don't be in a hurry ... The rains have charged ...

Girls, can you please tell me if it is possible to put the fermented mass in the refrigerator to stop fermentation if there is no time to do drying? And is it possible then, for example, to take it out of the refrigerator and continue to ferment? Has anyone done this? She ruined a whole batch of tea, she didn't wait for me from work, she sour ..

No. I put it on at night, got up earlier and dried, practically, until half ready. Arriving in the evening, I finished drying. Well, I didn't seem to spoil it. True, not Ivan tea, but garden scent. And just once.

[kariba]

kariba, Nina, you can put it in the refrigerator, but not for very long. Hours 12 will stand. but then fermenting will not work. must be dried immediately. I didn't do that myself, but the girls did.
Radushka, Galina Iv. she does that often because she is very busy. but it is no longer possible to continue fermentation.

[lappl1]

lappl1, Lyudochka, I understand that. Therefore, it dried. I already know - if you need to make tea, it is best to twist it in the morning and dry it in the evening. And I know that my usual batch of tea (dry yield 500 grams, approximately) takes 6 hours to dry. Not less. Accordingly, I plan the daily routine.

[Radushka]

Radushka, I agree with you, but it's better than throwing it out. I also always calculate my time. Yesterday there was no light all day, twisted it late. Then it dried until 3 o'clock in the morning, so as not to leave for a long fermentation. I fell in love with something very light fermentation ...

[Ludmila]

Ludmila,

I fell in love with something very light fermentation ...

And I am the opposite. The longer, the more it looks like black tea. We like it very much. Although, I haven't done it for a long time yet. Maximum 8-12 hours. Once I did 14. I did not notice the difference from 12 o'clock.

[Radushka]

Radushka, I did 24 - 36 hours last year. and this year something for 3, maximum 6 hours has passed. It turns out just as dark. and very aromatic.

Girls, have you tried drying and drinking a little sour tea? So sorry to dump it, really nothing good will come of it? While I drink it a little, while the normal one goes through dry fermentation. By the way, it turns out very strong and tart. The aroma, of course, is not alright ..

[kariba]

kariba, Ninaand leave him alone. Many "spoiled" teas are said to be corrected over time. And they are getting much better! It's dried well, isn't it? Well, there is nothing to be upset about in advance! I have more than a kilogram of dry strawberry tea that smells like fish. True, only I can smell this smell. But I hope that something will change by the fall.

[Radushka]

Radushka, calmed down, so I will)