Ivan tea (fermentation of fireweed leaves) - master class

It is worth shelling out at least 100 grams to try and fulfill your dream or not spend it. Ivan never drank tea or even smelled, this is the whole problem.

Vika, are you interested in receiving parcels in Ukraine? I would send you Ivanchaevsky tea to try !?

[* Anyuta *]

* Anyuta *, but my fireweed is small-leaved.

This is the first fireweed that I found here.

I was wrong. Small-flowered fireweed.

About small-flowered fireweed. Fireweed and Ivan tea are different botanical families. What we make tea from is narrow-leaved willow tea. Small-flowered fireweed has a slightly different chemical composition. In Russia, its herb as a medicine is not included in the pharmacopoeia. Its medicinal properties are much weaker. And tea from leaves should turn out. But what it will taste like, I don't know. After all, since ancient times it was the narrow-leaved Ivan-tea that was the raw material for making tea.

Vika, are you interested in receiving parcels in Ukraine? I would send you Ivanchaevsky tea to try !?

Lucilia, it won't work, Lina already tried to send it to me and was not accepted by the mail. Ukraine has not signed any agreement with Russia and it is forbidden to send seeds and herbs. Thank you .

Why be surprised that I didn't sign! Sorry.

[paramed1]

paramed1, Veronica, the botanical family is one - fireweed... Therefore, similar signs. Childbirth is different - fireweed and ivan tea, and beyond views: small-flowered fireweed and narrow-leaved willow tea. I on fireweed small-flowered thought it was a kind of Ivan-tea.

[Vasyutka]

Vasyutka, call me, I think one thing, write another. In life, both at school and at the institute, she confused the lower branches of the classification.

[Veronica]

Veronicado you think I remember? They just said that Ivan tea grows with us. So I have been looking for him and all my friends in the forests and along the river banks since spring. All plants are similar to willow tea. We have to remember and delve into. We also want to make tea.

[Nataliya]

Nataliya, look where there were fires. For example, clearings in the forest, or abandoned fields that were set on fire. Fireweed usually grows there ...

[lappl1]

lappl1 Answer please; Sweat freshly collected leaves in bags in the refrigerator. or at a warm room temperature?
.
Hello everyone! it rained here, but the last two days were dry, and I also brought 12 kg of raw material .. I would sweat one batch ..

[Barrabas]

Barrabas, Igor, good afternoon.
Lyudmila left, there is no internet, she will be at night.

I make tea only from garden tea, I sweat after freezing in a warm place without opening the bags.
But withering must be done.

[francevna]

francevna, glad to see)
Yes, I have a vaproz in what temperature is now to sweat freshly collected raw materials ... I will dry it tomorrow ..

[Barrabas]

Barrabas, Igor, I'm not a specialist of course. But it so happened that the leaves fell to me after a day in a bag in a warm car, and this was the smell from them
Luda then ordered to immediately twist and dry)

[Barrabas]

Greetings to all tea-makers, take the newcomer into your ranks.
The year before last, I accidentally stumbled upon information about Ivan-tea on the Internet, that before the revolution it was exported, etc., and became interested. First I found it on sale in my city. It is made here by the local sectarian settlement Anastasievtsev 🔗... I tried different flavors, most of all I liked their double fermentation tea, it is the richest, no worse than ordinary tea.
I got the idea to make tea myself.I was directly excited by the idea that you can just pick leaves "behind the house", and in a few days you will have a full-fledged tea leaves, and even so fragrant and aromatic, unlike Indian and Chinese ones. I am still fascinated by this metamorphosis.

I made my first tea last year. I dried three or four three-liter jars of tea leaves, but only one jar survived the winter, and the others got mold. Poorly dried, hurried.
The brew that survived turned out to be, in principle, tolerable, but somehow too bitter and with a strong herbaceous taste. The brew itself is a rich black color, while when you fill it with boiling water, the brew becomes greenish. Probably under-fermented?
But on the other hand, the smell of this tea leaves is stunning. You open the can and knock off a rich and very thick aroma, very similar to dried fruit. Purchased dry willow tea does not smell at all.

A month ago I was visiting relatives for a week and prepared some tea there. I did felting-meat grinder-fermentation-drying in the usual way. This time I put the tea leaves in a pillowcase and I will keep it in it until the autumn rains, so that it is better ventilated and dry, so that the mold does not eat like last year. tfu-tfu-tfu. Dry brewing came out 1.2kg.

A week ago, although it was already a bit late, I decided to prepare more tea at home. Got about 15 pounds of leaves, the leaves were already ~ 10-15% yellow and unfortunately a little dusty. Therefore, at home I washed them in the bathroom, then laid them out on three duvet covers and dried them for about two days. In parallel, I came across your site, read what double fermentation means, and after drying, unloaded all the raw materials into polyethylene bags for airtight sweating. He was sweating for a day. The smell was very strong even from the tied bags. It didn’t smell like silage, but I still wouldn’t say that it was just fruit. After a day of sweating, he put everything through a meat grinder and set it to ferment further.
And then urgent matters appeared, I fussed and overexposed my tea. Now I don’t remember how long he stood, either for a day, or for two. When the smell was still good, I decided that in the morning I would get up at 6 in the morning and start drying, but in the end it turned out to come to tea only at 8 in the evening, instead of 6 in the morning, and it turned out that everything had already turned sour and there was a thin layer of mold on top. In general, I threw everything out.

The last tea was collected in the open area, on the edge. Yesterday I decided to try my luck and look for tea just in the thick of the forest, hoping that there it will not be yellow in the shade. I walked uphill ~ 1 km through the forest, but everything around was in only one fern, which also gave off some kind of rotten smell. I decided to go back and look elsewhere, went a little to the side and already approaching the road, not reaching 200 meters, came across a meadow of Ivan-tea. Collected 19kg of raw materials. The tea was completely free of yellow traces. Relatively juicy, not sluggish.
Although the tea was only 200 meters from the road, after the collection the hands were only green, there was no black dirt from the dust at all, so I decided not to wash the tea.
I forgot to say that in the last collection, when I started washing the tea in the bathroom, I was able to catch three giant spiders that had come out, the size of a thumb and a little even smaller. Therefore, this time I would just like to wither the tea so that it would certainly turn out without problems, but I was afraid that the whole apartment would be in spiders, so this time I decided to do honey agarics through sweating, I hope the spiders will not survive this stage.
I loaded all 19 kg of raw materials into a giant plastic bag of 200 liters, tied it tightly and on top of the same bag.

Apologies for the long sheet of text.

This time I will document everything.

20 Aug 2015
12:00 left
13:30 found
15:00 finished collection
15:40 brought home
16:00 29 degrees in the apartment
17:00 put in one bag
18:00 31 degrees

21 Aug 2015
08:00 27 degrees
14:00 29 degrees

I expect to hold on to sweating until the evening, that is, this stage will be ~ 1.5 days.
And then the question is, whether to dry-dry for a day or half a day, or immediately into a meat grinder?
Probably all the same I'll wither half a day - a day.

Can anyone say, tea after sweating, when I will lay it out for drying, if he smears my bed linen, it can then be washed?

BarrabasHow are you doing with the last game? Please write down how long it took which stage and what was the temperature in the room.

Ivan tea (and all the leaves!) Must be dried! Try to collect in smaller batches, then maybe at least one batch will work out and calculate the time so as not to sour.

[vbrv]

vbrvand we welcome you to tea topics. Welcome ! The energy with which you set about making tea captivates.
Now my thoughts on your cooking process.
I wouldn't sweat all the tea. I like the usual scheme better. But this is a matter of taste, so do as you have already begun.

The brew that survived turned out to be, in principle, tolerable, but somehow too bitter and with a strong herbaceous taste. The brew itself is a rich black color, while when you fill it with boiling water, the brew becomes greenish. Probably under-fermented?

No, that's not the point. The greenish color of the tea leaves and the herbaceous taste indicate insufficient drying temperature. If you set 100 * at the beginning, or better - 125 - 150 (that is, "fry"), then there will be neither the taste of grass, nor the green color of the tea leaves.

This time I put the tea leaves in a pillowcase and I will keep it in it until the autumn rains, so that it is better ventilated and dry, so that the mold does not eat like last year. tfu-tfu-tfu. Dry brewing came out 1.2kg.

Don't hold it that long. The week is the longest. And then, in cold weather. In warm weather, a day or two is enough. Pay attention to the sound when you shake the bag. It should be absolutely rustling, dry. It's hard to explain, but after a couple of games you understand what this is about.

When the smell was still good, I decided that in the morning I would get up at 6 in the morning and start drying, but in the end it turned out to come to tea only at 8 in the evening, instead of 6 in the morning, and it turned out that everything had already turned sour and there was a thin layer of mold on top. In general, I threw everything out.

I suspect you are not wilting your leaves enough. With a more succulent mass, there is a risk of mold growth faster than with a drier mass. We just need a wet mass of tea, not a juicy one. If the mass is too juicy, the fermentation will go worse.

And then the question is, whether to dry-dry for a day or half a day, or immediately into a meat grinder? Probably all the same I'll wither half a day - a day.

Sweating is essentially fermentation. And we always dry before fermentation. Therefore, I do not know whether it is worth drying up after sweating.
do not keep the tea in fermentation for too long after twisting in a meat grinder. Enough 3 - 5 hours. Remember that fermentation has already passed during sweating.

Can anyone say, tea after sweating, when I will lay it out for drying, if he smears my bed linen, it can then be washed?

Will not smear if the leaves are dry. For this purpose, I took old linen tablecloths, curtains, sheets. I don't even wash them in season - only after the end. There are no particular spots. there is a little, but I suspect that this is from cherries and currant berries, which accidentally got along with the leaves.
vbrv, so I'm even afraid to imagine how you can cope with such a volume. It is advisable to dry the entire batch at once. In general, get out now somehow. We are waiting for news from the Ivan-tea front line. Good luck!

[vbrv]

vbrv, Dear newcomer our companion, tea-maker. I read your post with tears and a smile. Firstly, I am very glad that our ranks are replenishing, and tears are a pity to tears 15 kg of leaves !!!!! This is some kind of nightmare. I collect every weekend, but only a package that has handles.

this time honey agaric decided to do it through sweating, I hope the spiders will not survive this stage.

Oh! tea with spiders what will happen? do not ... spread the leaves for withering, the spiders will all run away.

Purchased dry willow tea does not smell at all.

I once bought Ivan tea ..so it finally was spoiled, I wrote a review on the site, they say how can you spoil Ivan's tea, they deleted my review.

When the smell was still good, I decided that in the morning I would get up at 6 in the morning and start drying, but in the end it turned out to come to tea only at 8 in the evening, instead of 6 in the morning, and it turned out that everything was already sour and there was a thin layer of mold on top. In general, I threw everything out.

he had to put it in the refrigerator, nothing would have happened to him, at such a pace. fermentation stops in the refrigerator.
Good luck, come here and write your comments about your tea.

[Ludmila]

I want to write a little from my experience in the preparation and processing of Ivan tea. When it turns out to collect a lot of willow tea, then first it still needs to be wilted. It is not necessary to lay it out on the surface for drying. If there is little space, or little time, or there are little kids or pets, then it is possible to spread it in a layer on a sheet / duvet cover / tablecloth, etc. and roll it up. This stage is quite convenient for those who work. So the leaves can lie for a day or more (depending on temperature). After this stage, if I do not have time for further processing of tea, I put the withered leaves in plastic bags, “squeeze out” (without fanaticism) the air, tie and put it in the freezer. Ludmila noted that Ivan-tea does not need to be frozen, but I did not see it right away, or I read it and forgot. So I put the leaves in the freezer. I thought everything was lost. But no! When I had time for further processing, I first moved the bags with the frozen sheet from the freezer to the refrigerator until completely defrosted). I want to note that the withered leaves freeze perfectly and remain the same as before freezing. Perfectly grind in a meat grinder, "knead" with your hands, roll into rolls with your hands. Thank you Galina Iv. for tips on organizing your time when making tea within the working week!

[ks372]

ks372Yes, Oksana, I already got the hang of it, but at first there were problems in time. I twist them in the evening, at 9-10 o'clock, they ferment at night, and in the morning at 9 o'clock I put them in the refrigerator, dry them in the evening. When there is no time for scrolling, I drown in the freezer, they can lie there for a month.

Great option! Agree!

[lappl1]

lappl1
Indeed, last year I did not dry the tea well, I was in a hurry. Now it is clear why the tea leaves turn green in the mug.

Tell me, why can't you keep the tea airing in a pillowcase for a long time? How could he get any worse from this? Of course, it will not gain aroma until I lock it in a can, but I am in no hurry, but it will dry better and there is less chance of mold.

With the withering, I think everything was fine. The tea after the meat grinder was not juicy. I had it juicy last year, I have something to compare. This year, both times I had it a little dry, because the worms after the meat grinder did not keep their shape very much, were not juicy. This time I even think if the tea is dry again after the meat grinder, then I will twist it again, then I think the shape will hold better, or not?

I think after sweating the leaves will definitely be wet and already semi-fermented, you will still have to dry them for some time, therefore I think that they will smear my bedding decently. I went already and took three large old duvet covers, which are not a pity.

Galina Iv.
I got too big spiders in the last batch of leaves. Naturally thick with a thumb, I have not seen such before. Let them be better in tea than running around me at night. Brrr.
Last year, I got about five snails in raw materials. They banged in a meat grinder very hard, just like firecrackers.

I really liked the purchased tea that I took, very tasty, the first tea that I enjoyed drinking without sugar. But there was absolutely no smell from the tea leaves. I took a lot of tea from them both for myself and for gifts, the harvest was more than one year old and there was no smell in any can, at all.They also made tea through a meat grinder, but they have it gray, not black, although the drink itself then turns out to be very rich.

Of course it was necessary to put it in the refrigerator. This time I will do so, because there are a lot of raw materials. By the way, raw materials this time 17kg, not 19, I was mistaken.
If everything goes well, then I'm going to dry in the airfryer. I don't have a full stove. To speed up the process, I took the same grill from a friend, I will dry it in two at once. But here I thought, shouldn't I try to grill on two tiers at once?
Of course, it will be inconvenient to constantly remove the upper tier in order to stir the lower one. But what if, instead of a simple dish, put tea in such mesh baking sheets? Maybe then it will be possible to do without stirring? Has anyone tried this?

[ks372]

ks372, OksanaThanks for sharing your tea making experience.

When it turns out to collect a lot of willow tea, then first it still needs to be wilted.

Yes, it is necessary to dry in any case - little or a lot was collected. Otherwise, excess moisture will not allow the fermentation to fully pass, and the leaves will crumble - even when the leaves are rubbed, even in a meat grinder.

If there is little space, or little time, or there are little kids or pets, then it is possible to spread it in a layer on a sheet / duvet cover / tablecloth, etc. and roll it up.

Yes, a great and very convenient way. So this year I introduced this withering method into the recipe. And she did just that all season.

Lyudmila noted that ivan tea does not need to be frozen

Last year, the recipe was about freezing willow tea leaves. But this year I have removed this moment, leaving the freeze only for garden plants. It is difficult to do without it there. But Ivan tea is perfectly processed without freezing. If it is still suitable for leaf tea, then it is rather harmful for granulated tea, since a very juicy mass is obtained, which again interferes with high-quality fermentation - I was convinced of this more than once.
OksanaThank you again for such an informative comment. I am sure that he will help many tea-makers.

[vbrv]

Tell me, why can't you keep the tea airing in a pillowcase for a long time? How could he get any worse from this? It certainly won't pick up flavor

vbrv, You yourself answered why - not that he will not gain aroma. He will have time to do it. But why weather the existing one? And it is also important to remember under what conditions you dry the tea in the bag. If the weather is dry, it happens quickly. Here's an example. I washed my clothes and hung them outside on a rope to dry. Tea in a pillowcase is being dried on a nearby rope. My underwear is completely wet. The tea is dry, but the residual moisture prevents it from being poured into the jars. After 3 hours, my laundry outside is completely dry. But the same thing happens with tea, of course, if it is not put into a bag of 5 kg. I have 6 bags sewn. And I pour enough tea into them so that the tea dries out normally. And, of course, I stir up these bags from time to time.
And if the weather is wet outside? Then there will be high humidity in the house. And even if you keep your tea in a bag for a month, it will take this moisture from the air, since it is very hygroscopic. In such cases, I heat the oven to 50 *, turn it off, put a baking sheet with tea. When the oven is completely cool, I can turn it on a couple more times. You can dry the tea in the dryer at the lowest temperature - now it will dry very quickly. But I do not like to do this in the dryer, as a lot of fine tea fractions are poured out of the trays.

This year, both times I had it a little dry, because the worms after the meat grinder did not keep their shape very much, they were not juicy. This time I even think if the tea is dry again after the meat grinder, I will twist it again, then I think the shape will hold better, or not?

A poorly withered leaf or a frankly dry leaf does not keep its shape after a meat grinder. A well-dried leaf produces excellent granules. But twisting 2 times is a great way for crumbling granules.Such tea will dry a little longer, but its volume will decrease by about a quarter, so that more weight will fit in the same jar of tea. And you need to take less of such tea for brewing. and the granules will not fall apart after brewing.

If everything goes well, then I'm going to dry in the airfryer. I don't have a full stove. To speed up the process, I took the same grill from a friend, I will dry it in two at once. But here I thought, shouldn't I try to grill on two tiers at once?

I'm not an advisor on the airfryer - I don't have one. And I added the method of drying in an airfryer to the recipe this year. The girls wrote the text, and I inserted it into the recipe. So, either wait for someone to answer, or try it yourself. But I think that you still need to stir the tea.

[vbrv]

vbrv, regarding drying in the airfryer, I only dry there for the second year, I tried all the options (oven, frying pan), but in the airfryer it is better, I tried 2 floors, longer, of lower quality, and it is inconvenient to constantly pull out the tiers, the lower one dries longer, and it is necessary to mix! So I land on one floor in the grid to which you gave the link.

Somehow the sweating went wrong.
I opened the bag, and from there there was no aroma, only the stale smell of grass. If you stick your nose into the thick of it, then the smell is even unpleasant, vaguely similar, I apologize for the stench of vomit. But this stench instantly goes away and the leaves stop smelling like anything at all. I think it's just "rotten air".
I put my hand into the thick - not warm, I would even say cool.
The leaves are exactly the same green as they were, there are no darkened ones even in the center.
The only thing is that the leaves have become very pliable, well-dried. You squeeze it into a ball and they do not even crunch and do not try to straighten.
All leaves are very wet, even wet. Therefore, I will now spread it over the rags and dry it until the evening or until tomorrow morning.

I don't understand why this is so. Before that, it has always been that even in a small bag, leave fresh leaves for a while, and they begin to warm up.
A week ago, when I messed up 15kg, my sweating phase went great. It was even colder outside than these days. The aroma could be heard even on the landing, the leaves were very hot and mostly brownish, that is, the first fermentation then went well.

I will dry it and either tonight or tomorrow morning I will pass it through a meat grinder. Let's see what happens next.

[elena kadiewa]

elena kadiewa, clearly, then I will dry in one tier.

[vbrv]

I put my hand into the thick - not warm, I would even say cool. The leaves are exactly the same green as they were, there are no darkened ones even in the center.

vbrv, yes, the process did not go according to the script. Something was still not the same as the last time - either the volume of the mass, or the density, or the temperature. It's a pity if the leaves go bad ... Well, we'll wait for what happens next.

Last time I sweated the leaves in 50L bags, filled to about 70%, strongly tamping the leaves, releasing all the air. The temperature was lower.
This time I dumped everything in one 200L bag, did not tamp it and forgot to release the air. The mass was 60% of the bag and about 20% of the air. The temperature was higher. When I took out the leaves, they were very strongly compressed, apparently under their own weight.
It turns out the difference was only in the total mass and the presence of air. Next time I will take bags of no more than 30-50 liters and I will definitely release all the air. Apparently compaction is also necessary.

I bought a second thermometer and found that the difference with the old one is 3 degrees. I don't know which one is lying. Therefore, my temperature is + -3 degrees.

Sweating for 43 hours.
Drying, curing 27 hours.

The leaves are very lethargic, if you take it in hand, there is no moisture as such, but you can feel that they are "raw". If you take a handful of leaves and forcefully shake it in your palm, then it begins to chew straight and the palm becomes wet. The color of the leaves changed to dark green, now they have become lighter, it seems that a little more and they will simply rot like a bunch of autumn leaves. Although there is no bad smell from them, there is no smell at all.

Now I twisted some leaves into a three-liter saucepan. When I turned it, juice was already oozing out of the meat grinder periodically, but not in a stream.
I stuffed a thermometer into the thick of it. I'll wait a few hours, see if the temperature starts to increase, or maybe the leaves are all already dead, suffocated in the bag.
It's cool outside today, +15. In the thick of it, thermometers now show +31 and +34.

[vbrv]

It turns out the difference was only in the total mass and the presence of air. Next time I will take bags of no more than 30-50 liters and I will definitely release all the air. Apparently compaction is also necessary.

vbrv, fermentation is a process that takes place under anaerobic conditions, i.e. without air access. That is why it is necessary to compress the mass.

Now I twisted some leaves into a three-liter saucepan. When I turned it, juice was already oozing out of the meat grinder periodically, but not in a stream.

vbrv, that's what we just don't need. Excess moisture always interferes with fermentation. Therefore, we wither the leaves before any manipulations with them. If you made loose leaf tea, then there would be no such excess moisture.
In general, good luck with your tea! Now it needs to be dried. And with such volumes it takes time.

Eh, it means that the mistake was just that it was necessary to press on the bag and release the air. I did not know about this obligatory nuance.
I have already read about the fact that excessive moisture is harmful, but it’s scary to dry further, I don’t like the leaves at all in appearance, I’m afraid that they will completely disappear.
In the pan, the temperature rose by 3 degrees in half an hour, so fermentation seems to have started. I'll twist the rest.
A month ago, I dried the last 1.2kg of tea leaves from morning until 4 am, so I imagine this dreary process. Then I dried it in an ordinary oven.

Girls boys, your theme? Here's the expanse ...........

[Kalyusya]

Kalyusya, ours is ours! Indeed, expanse! Bears are just "trudging". Let's make tea with us. At least for the time being from the garden stench. And then you will get to Ivan-tea!
Thank you, Checkmark, for the positive!

[lappl1]

Fermentation is in full swing, but for some reason the smell is very weak, just barely audible.

I twisted one bowl in the afternoon. Since the raw material is very juicy, I decided to cover it with a dry cloth, not soggy. I haven't wrapped it in a blanket yet.
The numbers are the readings of the first and second thermometer:
16:00 24 27 in the apartment
16:00 30 33 in the thick
16:05 31 35
16:10 32 36
16:30 36 40
19:00 41 45
19:30 43 46

lappl1How much do you think to ferment it? Provided that I would like a stronger brew.
What does the absence of smell during fermentation mean? The smell is barely audible, but not disgusting.

[lappl1]

lappl1, Lud, I've already got to Ivan-tea. Ordered and sent, I am already having tea.
But I'm not a gardener or a gardener, and I don't have a dacha.
And there is no one to take me to the fields ...

[vbrv]

how much do you think to ferment it? Provided that I would like a stronger brew. What does the absence of smell during fermentation mean? The smell is barely audible, but not disgusting.

vbrv, I wrote to you earlier so that you do not ferment for a long time after sweating. After all, fermentation has already passed during sweating. It smells weak. I would already start drying because you have a lot of raw materials - dry everything for now! Try to set the temperature of 125 - 150 * at the beginning of the drying, as the recipe says - "fry". Then everything will be - a dark color, and a strong infusion, and aroma.

[Kalyusya]

Lyud, I have already reached Ivan-tea. Ordered and sent, I am already having tea. But I'm not a gardener or a gardener, and I don't have a dacha. And there is no one to take me to the fields ...

Kalyusya, well, at least they sent a seagull. Enjoy your tea! It is a pity that there is no access to the leaves. Order leaves for neighbors who have summer cottages. We have so many girls get out of the situation.

[lappl1]

lappl1, so we sort of figured out that I didn't have sweating and fermentation? I left the air and did not condense it.

[vbrv]

What does the absence of smell during fermentation mean?

vbrvIt could also mean that excess juice is interfering with fermentation. This is also written in the recipe.

[vbrv]

So we sort of figured out that I didn't have sweating and fermentation? I left the air and did not condense it.

vbrv, fermentation starts from the moment the leaves are picked. Another question is whether it is strong or weak ..

[vbrv]

vbrv, good day. I'm worried about your tea. Start drying and then compare each batch. Good luck to you.

[francevna]

francevna, good evening.
I forgot to take the mesh tray from the second grill. I'll go and pick it up now. I’ll scratch my turnips as with orders at work tomorrow, and then I’ll definitely decide whether I’ll dry it at night or I’ll try to stuff it all into the refrigerator.

[vbrv]

vbrv, dry at least a small part.
We do not grow Ivan tea, I make only from garden ones. Always dry in the oven. , but dried twice in 2 pans at once. , I like it.

I wonder if you can ferment in a vacuum? Special containers are sold, because fermentation should be without air access, it will probably be better.

[vestitoleg1]

vestitoleg1, I still don't know if it's possible or not. In principle, there should be both aerobic, oxidative processes (at the beginning, fermentation due to atmospheric oxygen), and anaerobic - in the future. I do not have an evacuator, so I cannot test this idea. but I would like to.

[Oleg]

Oleg, as thoughts converge, however, I wrote about the safety of leaves in vacuum bags when transported over long distances in the "tea gazebo".

I do not have an evacuator, so I cannot test this idea. but I would like to.

Lyudochka, and now the action is taking place on the site, you can test the vacuum cleaner for 7 days for free. So try it.

Allochka, how can I get to him from my village?

There is no Ivan tea, but I will try the blackberry, I will write the result, I don’t know how much to ferment.