Ivan tea (fermentation of fireweed leaves) - master class

[MariV]

MariV,

It is better to collect such a red one on a leaf, so as not to grab the fluff. Try to cook as a medium fermentation, the taste is wonderful with a spicy-nutty-coniferous undertone.

[Alexei]

Alexei, just now you wrote about steam treatment. And this one, the little red one, if you use the steam? What will happen?

[MariV]

MariVThe ferry tried only green. Here it seems to me that there will be no such oiliness, and the leaf has already passed the fermentation phase, so either freezing, or a meat grinder and then freezing, defrosting, warming and drying. Although if you have red, you can try and experiment with something

Yes, in some program I watched about Ivan tea, they were just preparing the last autumn leaf there. Collected, cut and dried everything in a frying pan - and that's it! They say that ready-made tea is brewed and drunk. I have not tried this

I don't have much of it, I'll do it in the usual way - the night will lie down, wither, changed her mind, the leaf has already wilted; into its meat grinder, fermentation night in a slow cooker or not?

Fry? no, I won't, I'll dry it.

I went and gathered red, burgundy leaves of pear and chokeberry. Of these, I will also try to bungle seagulls

The fermentation night can be a lot, it is better to catch the smell, I think about 4 hours will be enough at 25 * C, but it is better to sniff, it has a slightly different aroma, there is no such green grassy (silage) one.

[elena kadiewa]

elena kadiewa, After frying in a frying pan (granules) for about 20 minutes on 1 or 2 on the electric stove (depending on the amount of raw materials) 2 dessert spoons into the pipe and twist-press until the juice is released (otherwise the pancakes will turn out loose) and drying in the oven (prunes) or in the dryer (fruit). One pancake for brewing. Color - black, dense (pu-erh), cold taste of prune compote. Dry pancake size 50mm * 12-15mm

My meat grinders categorically refused to twist these leaves. Well, at least I didn't lose the sleeve for the third time - the first two times they flew on the leaves of the berry.

But they crumpled well. The color is almost black. I put it on fermentation for 4 hours.

[MariV]

MariV, I have a "cast-iron" Kasli meat grinder, an old manual one - it turns everything, the grate is only new by 6 mm for good granules. And smell the tea raw material - let the chuyka tell you how strong the smell will be - then dry it.

I don't have enough strength to twist on Kaslinskaya. And the Zelmer and the Belarusian - flatly refused to twist, only they were badly crushed.

To sniff? I sleep at night .

[MariV]

MariV, The berry leaf is thick, healthy and green, tasteless, it must be frozen and then dried, and again the same way, and only then, when the bitterness is gone - ferment and dry, approximately as in nature

I twisted the incense, already naturally dried and dried, brown.
I just smelled my tea - it smells like prunes!
And the Kasli meat grinder must be protected even more - it is now antiques.

(y) Good luck with such a delicious business! Sometimes I read and salivate. It has been raining for 2 months, Vanka has already gone completely, probably, there is simply no way to drive through the forests and fields. I go here from one topic to another, there is a lot of everything HERE, something can be added, something to take note of

And about my "relationship" with Ivanushka now you can say "from love to hate ..." If last season I was afraid to lose at least one leaf, then this year ... We bought 30 acres of land last year. 2/3, as they say in the village "vegetable garden", love different weeds. And on the "backs", where I planted a vegetable garden, one fireweed. At first, my joy knew no bounds! But when I began to clean the area for the beds ... I did not even imagine that he had such rhizomes. If not for "Tornado", then I would not have seen the beds.
But I also made tea. True, less than last year, because the necessary conditions are not yet available in the countryside.
So, if anyone has a problem with green raw materials, welcome to next season!

[Natalia.]

that he has such rhizomes.

Natalia., and they can also be used.

[Tashenka]

Tashenka, natushkaBy the way, yes, Vanka's roots are a very useful thing! Wash, dry, fry a little until light straw color and grind into flour. Add this flour to baked goods, to dough for rye bread, to jelly, kvass, sbitni, porridge. During the time of AV Suvorov, the Russian army did not notice any damage to grain products, including fodder; from the addition of flour from the roots of willow tea, rye crackers did not grow moldy even in damp weather (being damp)! So shake it on your mustache (nose) - who has what. It's a bakery site, maybe someone will be honored

[Alexei]

I crumbled the leaves in meat grinders, put them in a yogurt maker for 3 hours, dried them in a simple dryer until tender.



Taste - tart, with a prune flavor. Interesting seagulls!

Alexei, Thank you!

[MariV]

MariV, Eee! Yummy, wait, and after 2 weeks compare the smell, then after a month. This one somehow picks up the aroma faster than the green Vanka!

I'll wait, of course!

Ivan-tea autumn (MariV)

[MariV]

MariV,

Interestingly, this tea will not hurt, because all the juices came out over the summer, and perhaps absorbed something not useful during the season ... I do not claim its poor quality, I just ask biologists!

What is unhelpful that a plant collected in an ecologically clean place can absorb?

If we say so, you probably collect on the mountain slopes, where the purest spring water flows, I don't know what the weather can bring, but the leaves have already become obsolete.

If you really say so, you probably collect on the mountain slopes, where the purest spring water flows

Duc and apples-cucumbers-parsley from the same place, from the mountain slopes

Happy, not everyone is so lucky.

[vestitoleg1]

vestitoleg1, about hurt. And xs, it might hurt. Life is generally harmful. If you have a doubt - do not. I tried it, easy to make, delicious. You can't collect much.

I'm not trying to offend anyone, I just want to get to the bottom of the truth, because I think that Ivan's tea is very useful, in any form, and these questions are for specialists and pharmacists who really understand.

[vestitoleg1]

vestitoleg1, Oleg, and it is simply impossible to offend me - I myself decide whether to be offended or not.

In general, we are now talking about empty and unnecessary in this topic, but the question remains a question, we are waiting for experts.

[vestitoleg1]

vestitoleg1, contact the "Tea Gazebo" with this question.

[Oleg]

Olegare not dangerous if they did not grow along highways and near enterprises.

Here, at least one kind answer and to the point! Thank you!

[vestitoleg1]

vestitoleg1This is chemistry, organic matter in its purest form, while summer is green leaves, autumn is yellow, orange and red (achromation, it seems, or something with chromium), and the leaves themselves begin to ferment due to changes in weather conditions, you need only help them switch to the product you need. Even puddles with poplar leaves in warm weather give off a pleasant tea aroma

Even puddles with poplar leaves in warm weather give off a pleasant tea aroma

Even puddles with poplar leaves in warm weather give off a pleasant tea aroma

Yes? Well, spring is just around the corner, I'll take note!

[francevna]

francevnaSo after all there is THIS - you can not get anywhere neither from autumn, nor from changes, weather and mood, well, and everything that surrounds you! A green apple is also sour, and a red apple is sweet; here the autumn leaf is ripe already and you need to help him a little - and it will be yummy

[MariV]

MariV, Nope, I only like to smell poplar leaves, there is also a lot of resin and tea from them will not work for sure, but it is theoretically possible to expel tar

Yes, useful advice for those who are not sure whether the tea is completely dry or not: put a birch birch bark or a dry juniper sprig in a jar of tea - and the shade will appear new and the tea tastier! You can try

[Lyoshka]

LyoshkaI just liked the expression. Last year I was harvesting leaves all October, already beaten by frost. Delicious tea turned out.

[francevna]

francevna, it is a pity that I did not find your description of such an interesting process!
On the first page of the post in the list did not see.

[Lyoshka]

Lyoshka, a dry twig of a juniper - if I have a juniper growing on the site, do I need to dry this twig first? The same is with the birch bark - well, I will remove the birch bark from the birch - must it be dried first?

[MariV]

MariVYes, dry the twig or take the red one (it is already dry, but the phytoncides remain), but the birch bark is better from a birch log, and not from the birch itself (you can not skillfully damage the tree). Tear the birch bark into pieces, let it be in several layers, not quite thin and will come in handy next year!

[MariV]

MariV, In general, I met in the open spaces of the Internet that Ivan-tea is sent from Siberia in birch boxes - so there it can fit in several kilograms (how many, I don't remember, but 6kg for sure)

[MariV]

MariV, Olga, but nothing special in the process. We do everything as usual.

[Lyoshka]

Lyoshka, the juniper is still green with might and main, in the morning I'll look again; and the birch firewood was burned long ago, whether to go through the village, ask.

Alla, in time, red and yellow tea is less likely to be fermented - after all, it is already naturally fermented. And the smell during fermentation is very different from green.

[MariV]

MariV, Olga, Birch in the sense of birch bark, taken entirely from a log and wrapped in a second layer of birch bark (the technology is this)

[MariV]

MariV, Olga, Ask who has a stove, there is probably a birch bark for kindling in a bag already dry, clean it and tear off the excess

Yes, we all have stoves, not everyone has birch firewood, because sick spruce is now being cut down for firewood.