Ivan tea (fermentation of fireweed leaves) - master class

[Anastasia]

AnastasiaThank you for such a detailed description. We will use the dryer for final drying, of course, it is not suitable for primary frying. The question is, did we have a fundamental difference or not 60 or 65 degrees of dryness? Suddenly he needs 55, and in Walter this regulation is not. Stupid question of course, but what if? In principle, you just need to dry the tea and after frying, I think he doesn't care 55 or 60 or 65.
And the fact that tea needs to be constantly mixed when frying is of course in the know. In addition, everyone has different ovens. My tea did not dry for an hour at a temperature of 100, everything happened much faster.

Added Saturday 09 Apr 2016 08:36 AM

I will definitely try 180 degrees.

[Irina]

Irina, it seems to me that 55, 60 or 65 is no longer important when dry, the main thing is to stir it anyway, since perspiration can still appear.

By the way, I measured the temperature of the tea inside the tea layer during frying by 180 grams - the first 15 minutes is about 80 grams. And if you constantly stir the tea, that is, open the oven, then the temperature in fact will not be 180 grams, neither the tea itself, nor the air around, but the sealing of the smell will pass faster than at 120. I see in this the advantages of roasting for more high temperature.

Happy, delicious tea in the coming season!

[Anastasia]

Anastasia, Thank you.

[Divnay]

Divnay, Irina, I have an Isidri dryer. Now there are 10 pallets, I use everything when drying tea. It is more pleasant to dry on marshmallow sheets, it is easier to mix tea there and teas are not damaged, as on nets (a lot of small things turn out).
I fry the tea at 150 and 120 degrees, tried it higher, I didn't like the taste, but I don't have Ivan-tea, only the leaves of the trees.
At what temperature do I dry it?
Depends on tea and mood, I can alternately 65-55-35, and I can set 35 for leaf or 55 for granular.
You can dry it in a pillowcase outside, but we have a lot of humidity, it didn't suit me.

Nastyush, thank you!
I do exactly the same, but this has already been worked out for 2 years. And I also love both rich and aromatic.

I could not explain so clearly and judiciously!

[francevna]

francevna, Thank you.

[Divnay]

Divnay, Ira, I have a 1000 Walter, I am very happy with her and the fact that she saved so much money! If you haven't been here yet, go: https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=430121.60.
But I dry the tea, like Nastenka Tricia, in the oven at a high temperature, and I dry it in a pillowcase on the heater (at work), since constant stirring is required, and I leave home for the whole day. But the aroma of tea fills not only the office space, but the entire workshop! All winter we drink only Ivanushka and herbal teas, also our own. My husband proudly bragged at work and treated his friends-buddies, and I collected gifts for my sisters and nieces from dried mushrooms, pastille and Ivanushka at N.G. Everyone is very happy.

[Ivanovna5]

Ivanovna5, Thank you.

Dear craftsmen and craftswomen! Clever girls!
I read and re-read for a hundred rows everything that is on this forum about the production of fireweed and fruit-berry teas. I studied theory, now it's up to practice. How grateful I am to Lyudmila for the fact that she, like a real researcher, has studied and created in practice all the processes! And the girls picked up the idea and joined the process of "declassifying" all the secrets. Low bow to you, Elena (Borisenok), Galina Iv (anovna?)
The snow has already melted, so today I am going to the beds to cut the leaves of the strawberries that have crawled out of the space allotted to it. Hands are itching to start something, and here - nature-fermented strawberries!
I will try to make my first real fermented tea.
I bought some ribbons and made some gift strings, as Anna taught! This is something! Beauty! Thank you very much!
Thank you all!

Added Sunday 10 Apr 2016 07:55

And further.
I have calculated how many varieties of fireweed tea will turn out if made according to recipes that are described in great detail here. It turned out 57. Moreover, not blended, but pure. Can you imagine? You have 57 different jars, and everywhere there are different varieties of just one fireweed tea.

[Liubushka]

Liubushka, We greet you! We are glad to have a new tea-making.
Do not understand - will you collect last year's leaves? And then what about them?
I only collect badan leaves in the spring, which are brown.

Greetings. I read my correspondence here. And the question arose. And why do many people call Ivan-tea Koporsky? For example, I live in Krasnoyarsk and my Ivan-tea cannot be Koporsk. There is a wonderful name that unites all Ivan-tea - RUSSIAN TEA. It's just that our Siberian can not be Koporsky.

[turner]

turner, as far as I know, the first teas from it began to be made in Koporye, hence the name, with it he went abroad.

[turner]

turner, Sergey, Lena explained correctly, this is the first, original name - Koporsky tea. After all, for example, Czech roll is made not only in the Czech Republic ... but also Ukrainian borscht ...

Lena explained correctly

I believe that Koporye tea is produced in Koporye. Well, you must admit that it never occurs to anyone to call Chinese tea Indian ?? But tea is made here and there from a leaf of a tea bush. Therefore, it is completely wrong to call Siberian or Ural Ivan-tea Koporsky. And I know that Russian tea started from Koporye.

Added Sunday, April 10, 2016 4:30 pm

not only in the Czech Republic ... and Ukrainian borscht ...

Then let's forget about the name Ivan-tea and call the whole Koporsky ??

The name "Koporye tea" is heard by many, like "Ukrainian borscht" and rather speaks about the method of preparation, a special algorithm and composition of the dish / drink. Here is "Altai honey", for example, a name tied to a geographical location, and "Koporsky tea" is a name that implies a method of preparing fireweed leaves, with a violation of the leaf structure, fermentation, special. drying, first widely used in Koporye.
I believe that if the leaves of willow tea are processed in this way (rolling / crushing, fermentation, drying), then it has every right to be called Koporsky!

P.S. Uzbek pilaf, Bulgarian feta cheese, etc. are not necessarily brought from Uzbekistan or Bulgaria, but they are necessarily prepared according to special recipes that distinguish them from all other similar dishes.

Pilaf - Uzbek, pepper - Bulgarian, borscht - Ukrainian, tea - Russian! Koporye is a village, the tea that is produced in this area can be called Koporye, in our country - Baikal or Siberian, somewhere in Ryazan - Ryazan. It is incorrect to call all fireweed tea Koporye. But many people know this product precisely under the name Koporsky. So, whatever one may say, this name has stuck to the fireweed tea and it is now pointless to argue about this. Although my personal point of view is Russian fireweed tea.

[Koporsky]

"Koporsky tea "- a name that implies a cooking method fireweed leaf, in violation of the structure of the leaf, fermentation, special. drying, first widely used in Koporye

The "discussion" is kind of strange ... Anastasia wrote ... everything is clear and clear.
But in principle ... what difference does it make who will call this masterpiece Tea! The most important thing is that we try to make it, we make and drink not "garbage", but a clean product, often environmentally friendly!

Why is the discussion strange? I do not agree at all with the fact that the name Koporsky is stuck behind the fireweed tea. How many I look at the manufacturers, sooooo rarely slips the phrase Koporsky tea and then in small print under the main name .. Basically -Ivan-tea and three-four saw on a pack -RUSSIAN TEA.And the guys from Central Asia can cook pilaf lovely young ladies, I've been so real. And everything else is rice porridge called pilaf.

[myself]

Well, we eat Tula gingerbread cookies baked in Moscow or Siberia according to a recipe tested, improved and made famous in Tula and thanks to Tula. Yes, gingerbread cookies are baked according to hundreds of recipes all over the country and the world, but Tula ones are also heard by everyone, since they have become famous in history.
So, if you take the right ingredients and make it according to the recipe, even in St. Petersburg I will get a Tula gingerbread.
Koporye tea is the same story: a special recipe, a trace in history left by Koporye, and not Siberia or the Urals, as a result - Koporye tea.

PS Since geographically I collect willow tea, including almost near Koporye, my tea is almost 100% Koporye, whatever one may say.

If you drink Russian tea, let it be as fragrant and tasty as for us who drink Koporsky.

We have I propose to end the discussionat this stage I think for myself the discussion is over, (because I didn’t hear new arguments and information for thinking) as it didn’t lead to anything, because everyone remained unconvinced.

PS Yes, I expressed my thought incorrectly, I am correcting the post.

[Anastasia]

Anastasia, smart girl Nastya!

It is incorrect to call all fireweed tea Koporye. But many people know this product precisely under the name Koporsky. So whatever one may say, but this

Write everything correctly, that's why they began to call tea Koporsky, because in this village, before the advent of Chinese tea (the first half of the 17th century), this tea was massively produced for export, too, in very large volumes. And now, when we hear "Koporsky tea", we understand that it is Ivan tea, but if they say "Ryazan", "Kievsky", we will not understand that this is Ivanushka .... So, the brand, after all has its advantages.

end the discussion

Sorry lady, but you somehow have no right to end the discussion. Perhaps someone else will want to speak out ??? For this, the forum exists.

[turner]

turner, there is nothing more to talk about? Pouring from empty to empty ...
The theme is called "Ivan-tea. Fermentation of fireweed leaves", and everyone calls his prepared tea whatever he wants!

, there is nothing more to talk about

There is. Produced professional tea drying cabinets after fermentation, one fermentation cabinet. Everything is automated. Finish i'm making a roller for rolling a sheet. Looked at the Chinese and thought that we are worse than them and made it. Autumn sprinkled over the drawings))) And made it in winter. I'm a techie)) Well, I'll tell you defchenki are cooler than an oven))) I set the temperature, set the time and went to do things)))

Added Saturday 16 Apr 2016 06:44 PM

I have no right to prohibit

That's right)))

Added Saturday 16 Apr 2016 06:47 PM

It is a pity that Lyudmila is not so active on the forum right now. She was happy with any topic of conversation over tea. And I never sent people anywhere.

Added Saturday 16 Apr 2016 06:47 PM

I will not bother you.)) Bye))

[turner]

turner, Sergei, I'd love to take a look at your tea making cabinets. This will be interesting to everyone. It's good that there are still such men who can design the desired product.
And Lyudmila reads Temki whenever possible, so she will be very glad to receive your message.
I wonder how much tea can be dried in one go?

Produced professional tea drying cabinets after fermentation, one fermentation cabinet. Everything is automated. Finish i'm making a roller for rolling a sheet. Looked at the Chinese and thought that we are worse than them and made

Not at all worse, on the contrary, much better !!!
And I want to look at your wonderful devices! Please do not refuse, Sergey.

one fermentation cabinet. Everything is automated

details can be?

Added Saturday 23 Apr 2016 06:16 PM

Girls, I'm asking who has a "Tool for grinding leaves for loose tea" can I write about the sizes here? The husband requires clear instructions! if this board is large, it will be hard to grind the leaves with it for a long time, and if it is small, then how long will you have to tinker with. I would like feedback from those who used the device last season.

[svetn]

svetn, start reading from page 118, and maybe even earlier. In general, look through the Temko in that period, everything is there.

Hello. Thank you for the master class, last year we made tea for ourselves and friends. But it was dried in "Veterka" at 70 * for several hours, during which time the aroma disappeared. So, they drank in the winter, mostly "brooms".

This year we decided to purchase a dryer, in this regard, the question:
1. The Penza Radio Plant offers an infrared dryer "Dachnik 4". It dries at 70 *, but the manufacturer assures that the infrared rays kill bacteria and that it dries quickly. Will this IR-drying at 70 * stop fermentation?

2. Someone was drying in a Russian oven? How to control the temperature there?

3. Much has been written about a small layer during fermentation, but did not come across information, what is wrong with a large layer of 30 cm, for example. Why shouldn't it be more than 15 cm?

Thank you.

Why don't you want to dry in the oven. It dries great. I have a dryer, but I don't use it for tea, only in the oven. If the layer is thick, the tea will be steamed, but we need it to dry, so it is necessary that the layer be small. I think that even at 15 cm this layer is too large. At home, it is impossible to create optimal conditions for drying such a layer, but this is my IMHO.

[krylyshkin]

krylyshkin, I wrote in the recipe the optimum temperatures for drying tea - 100 * at the beginning of drying. And even 120 - 150 * (frying). And so, at low temperatures, you really will not get the aroma that higher temperatures give. try oven drying and you will feel the difference. And so you get more of a medicinal drink, but not tea, which is what we strive for. And the low temperature prevents the sugars from caramelizing on the surface of the granules and sealing the juice inside. This will necessarily affect the taste not for the better.
You asked about the Russian stove. But there is no 70 degrees there. In Russia, tea was dried in Russian ovens. But not at the temperature you described. How to control in a Russian stove, I am not an expert. It is necessary to check empirically. Maybe buy a special thermometer. Otherwise, you can burn tea ..
About the large layer, Nina answered - the tea will be worn out. And will lose everything that can be lost. If you had an industrial scale oven with a convention and stirring, you can probably do it. but in everyday life we ​​get a mass of incomprehensible taste with a fishy smell later. Checked ...

[Ludmila]

Ludmila, krylyshkin's question about a layer of more than 15 cm about fermentation, not about drying.

Oh, I also realized that there is a conversation about drying. But even during fermentation 15 cm, in my opinion, is a lot.

Thank you, I remember the recommended temperatures. I just would like to know about the effects of infrared radiation.

And the question about the layer was really about fermentation. I did it last year in a high saucepan and still don't understand why the layer during fermentation should be less than 15 cm.

[krylyshkin]

krylyshkin, the fact is that during fermentation with a layer of more than 15-20 cm, it is more difficult to maintain the temperature regime of the fermented raw material. The temperature will rise inside, and when t C is more than 28 degrees inside the container, fermentation will almost stop and the raw materials may be cooked or sour later. If you have the ability to somehow control the process and temperature, of course, put the raw materials for fermentation in a large layer. If not, unfortunately, the leaves will either peroxide or under-ferment and smell like a broom, silage or fish, as Lyudmila already wrote lappl1.
From my experience:
Fermented ivan tea in glass bowls of 3-4 liters (or, in extreme cases, in food buckets with lids) with high sides.The raw material layer was clearly 15 cm thicker, but! In each bowl, or at least one per batch, a thermometer was inserted to control the fermentation temperature. When the bowls were overheated, they were urgently dipped into cold water, or, in extreme cases, the raw materials were mixed with clean hands, the organoleptic state of the raw materials was checked - whether it was over-acidified or burnt out.
I try to ferment, if possible, when I am at home (I work on five days, on Saturday we collect the leaf, in the evening and night from Saturday to Sunday we dry out, on Sunday morning we twist and knead the leaf, put it on fermentation. All Sunday I control the process, if the leaf is tender, I dry on the night from Sunday to Monday If the leaf is more dense (summer), I dry the next day in the evening (Monday) after work.

I did it last year in a tall saucepan and still don't understand why the layer should be less than 15 cm during fermentation.

If after that you get a delicious tea with the aroma of fruits, blueberries, prunes or good loose black tea with a honey or sweetish aroma, then your technology will do. If this aroma did not work out and you do not like the existing aroma of tea, I would advise you to heed the advice of tea-makers and change something in your technology. Otherwise, it's a pity to spend energy on collecting, withering, twisting, fermenting and drying and as a result get a sad silage ...
But, again, we all like different tea (some black and vigorous, some gentle darzheling with a fruity hint, some green, some oolong), so we like fermented willow tea differently. If you like your tea, then this is what you need, because the only standard in this "tea making" is our personal tea preferences!
Still, I advise you to read this topic, since the issues of fermentation and layer thickness, the causes and consequences we have already discussed here, and the topic has different opinions and different experiences.
Happy teas in the new season!

I try to ferment, if possible, when I am at home (I work on five days, on Saturday we collect the leaf, in the evening and night from Saturday to Sunday we dry out, on Sunday morning we twist and knead the leaf, put it on fermentation. All Sunday I control the process, if the leaf is tender, I dry on the night from Sunday to Monday If the leaf is more dense (summer), I dry the next day in the evening (Monday) after work.

Nasten, thank you for sharing your experience. I also work on a five-day schedule and collect any information on how to prepare tea with such a schedule.

[Natalia]

Natalia, yes, for a city dweller, making tea becomes a dance with tambourines.
As a result, it all comes down to how to dry everything collected correctly and not mess it up.
You can collect a lot of leaves, and spread out on all home and summer cottage surfaces for drying, and twist everything dried in a meat grinder, and even put in different containers for fermentation. And now, when the fermentation is over, there is the desired aroma, everything depends on the fact that only 3-4 trays fit into the oven, and you can't put much on them. And the fermentation needs to be urgently (!) Stopped, the smell must be sealed ... So the panic begins. Within the framework of the apartment and the work schedule, you will not particularly run away and will not go out to production volumes, since drying all night long from Sunday to Monday or all Monday evening (if it is not re-fermented by that time) is also not an option - no one is working canceled. Even if someone who is not working will dry, it is almost impossible to sleep in our apartment (the windows are on one side, it is poorly ventilated) when frying tea in the oven and further drying it on all possible surfaces, it is almost impossible - the fruity aroma is intoxicating.
So for ourselves, we decided not to be greedy, we collect a strictly established rate, so that as a result of processing raw materials for drying, there are no more than 2 bookmarks in the oven (3-4 baking sheets each). Such doses are also convenient because you can experiment with fermentation time, and with frying temperature, and with frying time within the same batch.
Let me give you some advice: it is better to take a separate jar for each batch and make a separate tag and store it separately from the rest, so that you can check the net result of the experiment after dry fermentation. I still have some experimental batches with tags on the cans in my closet.
Once a month I sniff them, let my tea breathe. Somewhere the smell changes for the better for me, somewhere it remains the same, but becomes richer. Of course, we have already drunk the most delicious teas.
There were very successful games! I didn't expect from myself, to be honest! They smelled clearly of sweet black grapes + prunes and rose hips + prunes, a compote of dried fruits with a predominance of pears and blackberries or something ... No jokes and the attraction of aromas, (as I write, it smelled, honestly!) Where everyone imagines from joy, for example, as in wine (someone there manages to sniff out paprika, and croutons, and strawberries and something else unearthly, but for me it just smells like sour grapes at times and that's it).
There were also teas with an obvious sweetish honey aroma mixed with the smell of some kind of spring pollen, maybe mother-and-mahi or something (it's hard to describe). They did not work for me at all. It doesn’t seem to be silage, or fish, but it smells sweet and sweet, but not mine, even kill me. So I smell my "Macho" I had to give it away.

Our main mistake last year was the collection and processing of young leaves and shoots from thin twigs... We collected a leaf in one place all summer, and the shoots broken off in the spring gave a strong bushiness and the growth of new shoots. It was them, mixed with a dense sheet, that we collected all summer. If we took a dense leaf without stems, then the young shoots were collected with twigs and then it was absolutely impossible to sort them out at home - to separate the twigs from the tender leaves. As a result, in some batches these twigs, having no tannins in their composition, after twisting in a meat grinder and fermentation, did not change color, did not undergo fermentation and gave a light, but noticeable to me, herbal flavor even in "black velvet" meat grinder tea. Moreover, it was the mixture of raisin smell with the smell of twigs that infuriated me! That is, prolonged fermentation and frying at 150 grams gave their desired and expected aroma, but no one canceled the twigs.
Hence the conclusion: there was nothing to be lazy! or immediately it was necessary to correctly collect the sheet or sort out at home!

[Nastyusha]

Nastyusha, I described everything so well, thanks for the experience, for the details.

Virgo, and I have such a question, a huge rose bush is growing in my yard, one might say, the tree is already. The memory of his mother-in-law, he is over 20 years old, is practically a tree. Now is the time for the next flowering and the flowers will again be the sea. And every year, when all this beauty begins to crumble, I think maybe something of the pink color (cut off in time) can be something to cook? Will you make pink tea? Maybe someone did what, pzhalsta poke your nose, it's a very big topic.

[Money]

Money, Tatyana, I would advise you to cook jam from petals if your roses are not light in color and fragrant varieties (from light petals, if you do not tint them, you get gray jam - it does not look very appetizing). We have a luxurious Gulbesheker jam on our website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150623.0.

During the fermentation of the petals, all the aroma disappears, at least I could not keep it. And the bitterness in them is fair. It is better to either dry it in the shade and add it to tea mixtures (but the aroma, unfortunately, almost all disappears too) or jam and tinctures.
I assure you that even if your family members do not eat jam, they will be very pleasantly surprised by the taste of apple pie or kvass drink, where you add 1-2 tbsp. l. petal jam! The scent is divine.

You can ask a question about rose petal tea in this thread, experienced tea makers live there https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=389380.0.

[Tricia,]

Tricia, Nastenka, thanks for the info and links. Yes, it is soft pink, and the scent ..I don't even know, really the tree is higher than the garage, you have to take the stairs to smell .. That's why I decided to ask, everyone here knows I will read and try to create something, and what if it turns out more expedient
Thanks again for the tips.

I read it for the color and remembered: I asked for red, but no - I gave pink

dried in "Veterka" at 70 * for several hours, during which time the aroma disappeared. So, they drank in the winter, mostly "brooms".

If you drank "brooms", then, believe me, it's not in the dryer, but in fermentation! For two years I have been making a variety of teas and dry after fermentation exclusively in a dryer at 70 degrees (including willow tea). Believe me, if you haven't messed up with fermentation, then after the dryer the aroma is strongest. My teas are in sealed bags on the balcony - it smells like that on the whole balcony.

[Money]

Virgo, and I have such a question, a huge rose bush is growing in my yard, one might say, the tree is already. The memory of his mother-in-law, he is over 20 years old, is practically a tree. Now the time comes for the next flowering and the flowers will again be the sea. And every year, when all this beauty begins to crumble, I think, maybe something from the pink color (cut off in time) can be something to cook? Will you make pink tea? Maybe someone did what, pzhalsta poke your nose, it's a very big topic.

Money, Tatyana, here HERE they say about the preparation of petals, and HERE about their fermentation.

Added on Tuesday 10 May 2016 7:15 PM

Tricia, Nastenka, wow! Thank you for such valuable information that I described everything in such detail that questions should no longer arise. It's a shame that I can't edit the topic now, otherwise I would have made a link to your valuable posts. But now I will make links to my computer, and then I will ask the Chief and I will definitely make them later! You, Nastenka, are so clever! We are all lucky to have you!

Added on Tuesday 10 May 2016 7:33 PM

I did it last year in a high saucepan and still don't understand why the layer during fermentation should be less than 15 cm.

krylyshkinWhen I started making Ivan tea, I relied on Odintsov's article in the journal Science and Life. He recommends making the layer thickness of the fermented mass 5 - 7 cm. The diagram can be viewed HERE... In his research, he relied on the folk experience of preparing Ivan tea.
Then I watched a lot of videos about industrial preparations of traditional tea and ivan tea. And everywhere the fermented mass is spread out in a thin layer. This is due to the fact that the fermentation process involves not only anaerobic bacteria that live without access to air, but also anaerobic bacteria that live and work only with access to air and oxidize raw materials. After all, we need to not only ferment it, but also oxidize it. and without air access, this cannot be done. With a thick layer, the mass will be problematic to oxidize.
I tried to make a thick layer too. But I didn't like the result. The most optimal layer for me is no more than 15 cm. I always make 10 cm. For me this is the best tea.
Try to make different layer thicknesses. And choose the best one for yourself. and then share the results with us.

maybe something pink (cut off in time) you can cook something?

Try making hydrolat (flower water) this wonderful cosmetic product! Unfortunately, I cannot insert a link to a site where all production details are detailed in this message, but the information is easy to find on the Internet.

[Anastasia]

If you drank "brooms", then, believe me, it's not in the dryer, but in fermentation!

I agree completely.
We dried all our teas in a dryer (I just don't have an oven), first at 70 grams, then at 30-40 grams, and then at room temperature for several days. The aromas are all different, and I am absolutely sure that it was fermentation that influenced this, already during fermentation I understood that the aroma would be different, not the same as the first or second time.

But, again, we all like different tea (some black and vigorous, some gentle darzheling with a fruity hint, some green, some oolong), therefore we like fermented willow tea differently. If you like your tea, then this is what you need, because the only standard in this "tea making" is our personal tea preferences!

Anastasia, very rightly said.
So we just like those teas that we get, closer to green, but they do not look like shop ones at all. VERY tasty, aromatic teas!
Why everyone who shared their best practices, and especially Ludochka-lappl1 thank you very much!!!

[lappl1]

lappl1, Lyudmila, thanks for the exile! For a long time I have been looking at your Temko, everything is easy to read and it seems that it is not very difficult to do everything, there is nowhere to go in more detail. I will try to do it, since there are enough different fruit trees in the yard and the days are already long, there should be enough time. I'm a little afraid, but ... I'll try. But the leaf is still young, can it tear early? The most overgrown is an apple tree, I want to start with it.
Something I am not quite in the subject is writing, I will get over to the address and there I will ask if that.

[Tricia]

Tricia, thanks for the answer. Tell me, which thermometers are more convenient for temperature control during fermentation?
lappl1To have a layer of 10 cm with a large amount of raw materials, then it is probably more convenient to ferment in enamel basins.

I imagined a basin that I have at my dacha: lol: how long will it take to dry?

[krylyshkin]

Tell me, which thermometers are more convenient for temperature control during fermentation?

krylyshkin, Alexei, it seems to me that our culinary is perfect for this purpose. Or the usual alcohol for baby bathing from the pharmacy. True, I never used a thermometer. Maybe in vain ... Already by touch it is possible to understand whether the mass is warming up or not. If you wrap the container with blankets, then the process goes right there due to the self-heating of the mass during fermentation.

To have a layer of 10 cm with a large amount of raw materials, then it is probably more convenient to ferment in enamel pots.

Alexei, I am always limited from large volumes by the size of my mini-oven. Therefore, I always do in 2 containers, no more, that I can't dry a lot at once. In general, it is possible in cans, if you can then immediately dry it all. Can your oven handle large volumes? And in Russia they fermented in wooden boxes. It is also possible in plastic containers. And you can do 15 cm - fermentation will be good.
By the way, last year we had a tea-maker who made tea, leaving on duty. There he had a dining room. And, accordingly, huge ovens for cooking. So he harvested 17 - 20 kg of leaves at once. He dried it in his office on couches and on the floor, twisted it in industrial meat grinders, and dried it in industrial ovens. In general, he was "rolled" in large volumes. But he, of course, got tired ... But he also prepared a lot of tea.

Added Wednesday 11 May 2016 08:03 AM

Lyudmila, thanks for the exile! For a long time I have been looking at your Temko, everything is easy to read and it seems that it is not very difficult to do everything, there is nowhere to go in more detail. I will try to do it, since there are enough different fruit trees in the yard and the days are already long, there should be enough time. I'm a little afraid, but ... I'll try. But the leaf is still young, can it tear early? The most overgrown is an apple tree, I want to start with it. Something I am not quite in the subject is writing, I will get over to the address and there I will ask if that.

Money, Tanyusha, it's time not to look closely, but to make tea. Exactly, exactly ... And a lot has been written not because it is difficult, but because I tried to take everything into account so that fewer questions arose. And if you start doing it, you will understand that everything is very simple. No harder than baking bread. I would say that it is even much easier. And I wonder how !!!! Addictive!
And rightly so, start with the apple tree. It’s too early for me. But we have early tea lovers. So you will have the opportunity to make different in terms of time and compare. And choose the best one for yourself.
And advice: do not neglect the neighboring trees. Because you will see that you will need a lot of leaves. My tea mostly consisted of neighbors' leaves, apart from apple and strawberry.

[lappl1,]

lappl1, Luda

It’s too early for me.

Here ... there is time to mentally prepare We love strong, rich tea

And mentally prepare my husband to tear the leaves! Somehow I don't really climb trees, and I probably need a lot of leaves ...
By the way, is this the optimal bucket? 2, 3? leaves enough? To and the process of norms. passed and dry in a large oven right away. There is a dryer too