Ivan tea (fermentation of fireweed leaves) - master class

Good day everyone. I made a trial batch last year. I liked it very much, although I made a few mistakes (as if the leaves were underwent). This year I began to harvest in full, but a question arose. I wither in the fabric and the center of the sausage is often warm. Doesn't this fermentation even start during wilting and is it necessary to fight this and if so, how?

[Catrin]

Catrin, for me, too, the sheet often heats up in a rolled state. First, she unrolled, mixed the leaves and rolled again. And now I just turn the "roll" over.
Only I have fruit leaves, not Ivan tea.

We also want to start drying in fabric. Tell me, what layer is better to lay Ivan tea for rolling into the fabric?

I put about a centimeter, a little more. And it's always warm inside - fermentation begins, that's okay.

Added on Friday 10 Jun 2016 06:52 AM

Lyudochka, if you can, take Nastin "macho" from 70 pages into links.

My first experience with Ivan-tea.
Gathered grown ivan tea 1.4 kg, wilted. Part made large-leaved, fermented for 7 hours, everything is fine. After drying it turned out 120g. But she twisted the rest through a meat grinder 2 times, and after a fine grate, pasty granules turned out. Fermented for 9 hours. When the dryer was afraid to interfere, I thought it would fall apart. Has dried. After drying, one baking sheet of dense granules weighing 160g turned out. But the paradox - I thought that when brewing, the granules would creep, but they hold on to the third infusion! It tastes like nice. But I don't feel a pronounced taste, sweetness, astringency.
With garden scent, everything is clear, and each taste is specific.
In general, Ivan tea is still a mystery to me ...

[Nataliya]

Nataliya, let it ripen! Ivanushka hasn't let anyone down yet!

[Ludmila]

Good day!
My acquaintance with your site can be described with the words from the movie "Moscow Does Not Believe in Tears ..": "How long have I been waiting for you ..."
This year I have already made the first batch of May without flowers (I think there will be 3 kg).
Now I will do it in granules and with "additives"
Ludmila, thank you for the tremendous work that you spend sharing your experience with us.

Natalia, let him mature! Ivanushka hasn't let anyone down yet!

I will study and wait.

Girls, who brews Ivanushka using the method of Margarita Voronina?
For me, this method was a revelation to tinker with, it is true, it is necessary, but it's worth it. I fill it in with the stopwatch, but it's not necessary.
The taste is more pronounced, the overall brew is stronger even than the first brew. My husband really liked it, now he only asks to brew.

Girls, who brews Ivanushka using the method of Margarita Voronina?

What is this method? Can be more....

It is on the first page, Lyudochka gave.

And I read this recipe for Gorodets tea made from fireweed in the brochure of Margarita Voronina "Gorodets tea is a joy to the soul, health to the body."
Bring the water to a boil (when the bubbles begin to come off the bottom). Prepare two teapots - a large one and a smaller one. Pour one teaspoon of ivan tea (per glass of water) into a small teapot, pour boiling water over and leave for 7-10 minutes. Then drain into a large kettle. Pour boiling water over the steamed tea leaves and insist again. And so - up to four times. For the last time, leave the brew for no more than three minutes. This is done in order to consistently extract useful ingredients from fireweed.The famous hanerol, which helps prevent malignant diseases, is extracted for the third or fourth time.

[Natalo4-ka]

Natalo4-ka, Thank you!

And I finish drying Ivanushka with a small amount of bird cherry, zapaaaah!

My first experience with Ivan-tea.
Part made large-leaved, fermented for 7 hours, everything is fine.

Try to ferment for 24 or preferably 36 hours, and of course it gets its real taste in two months, or even in a year.

Added Saturday 11 Jun 2016 05:11 PM

And I finish drying Ivanushka with a small amount of bird cherry, zapaaaah!

How do you add bird cherry?

[elena kadiewa]

Lyudochka, if you can, take Nastin "macho" from 70 pages into links.

elena kadiewa, Lenusik, made a link to Macho.

[Veleslog]

Veleslog, just a small amount of bird cherry leaves to Ivanushka during withering.
Lyudochka, thanks! I've been doing it for the second year.

[Veleslog]

Veleslog, just a small amount of bird cherry leaves to Ivanushka during withering.

Are you leafy doing? Do you twist the bird cherry too? Fermenting together?

Who brews Ivanushka using the method of Margarita Voronina?

We've been brewing like this for a couple of months now. It's convenient - I did it in the morning, poured it into a thermos and drink hot all day.

In a thermos of different strengths, the tea is mixed and it turns out well. We take everything from Ivan-tea and it is hot all the time. We believe in hanerol from the third brew

We've been brewing like this for a couple of months now. It's convenient - I did it in the morning, poured it into a thermos and drink hot all day.

In a thermos of different strengths, the tea is mixed and it turns out well. We take everything from Ivan-tea and it is hot all the time. We believe in hanerol from the third brew

A good idea

[Veleslog]

Veleslog, I make granulated, and the bird cherry dried together with Ivanushka, she is still young with us.

[Veleslog]

Veleslog, I make granulated, and the bird cherry dried together with Ivanushka, she is still young with us.

I still don’t understand, dry it together, and twist (granulate) together too? and if so, what is the proportion and how long do you ferment? Well, unless of course it's not a secret.

[Veleslog]

Veleslogwhile Lena is silent, I will try to express my thoughts. Of course, if the leaves are withering together, then you cannot separate them before twisting. Therefore, they are processed together in a meat grinder. In general, bird cherry crumbles in a meat grinder, if it is done in a mono version. Therefore, it is better to twist such leaves with those that give strong granules. And, besides, mono-bird cherry does not have a pronounced aroma and taste in tea. A sort of almond flavor. But after a long dry fermentation, it gets better and better. I don't know how much Lena added bird cherry to Ivan-tea, but I would put more, maybe even 50/50 ..

[lappl1]

lappl1, Luda, tell me, please, do you have a device to facilitate grinding from what material (wood)?
we only have pine boards, my husband says that we need to do it from hardwood.
Logically, he is right. But I'm afraid if I wait for the "necessary" boards, then the tea season will end.
I went to process what I have with a plane, I hope that I will soon become the owner of the device
I would like to know your opinion

[space]

space, Lidochka, and I won't tell you what Mishka made of. I would ask, but he is already asleep. I'll tell you tomorrow. In general, the tree is somehow light. What could it be? In general, trust your husband. When I caught fire with this device, I asked my husband to do it, I just got a finished product at the exit. So relax and be glad that soon you will have such a cool assistant. You will see how your life will become easier ... I am very glad that you decided to make a ruble. So far, few have matured ... Then sign off on the results.
Hello to my husband! Our person !

In general, the tree is somehow light.

pine is also not very heavy wood, I am more worried about resinous substances and smell.
He said that he chose sections of the board without knots, he tries

You will see how your life will be easier ...

I'll tell you about my impressions, Lyudochka: friends:

Hello to my husband! Our person

husband is very good

but to become "our" person, you need to work hard, sing praises, etc.
I try

Today I collected Ivan-tea, but I'm really tired
I didn't calculate my strength, I can't decide on the volumes, I assembled easily, and then ........
Soon there will be my report in this thread, I hope

[space]

space, Lida, asked what our ruble was made of. From it, pine. We had it not at all resinous. And odorless. In any case, this did not affect the tea.

my husband is very good, but to become "our" person, you need to work hard, sing praises, etc.

Well, how else? I've been singing to my own for 30 years. Without this there is no way ... Yes, and he deserves them.

Today I collected Ivan-tea, but I’m very tired. I didn’t calculate my strength, I can’t determine the volumes, I was going easily, and then ........

And this is the most difficult thing - to resist so as not to pick too much. Over time, I learned to slow myself down. I know that then I have to dry all night long ...

asked what our ruble was made of. From it, pine. We had it not at all resinous. And odorless. In any case, this did not affect the tea.

thank you, Lyudochka, to you and your husband
calmed me down

... Yes, and he deserves them.

thank God !!!!

And this is the most difficult thing - to resist so as not to pick too much.

I completely agree with you, but I'm not out of greed, but from lack of experience, I picked up 2 packages, it's good that the third one broke
But wilted from the heart
Spun in the morning for 2 hours in a meat grinder, now my "wealth" is fermented

3700 leaves, 2550 stems per fiber

[space]

space, Lidochka, and I won't tell you what Mishka made of.

Hello, I apologize, you can adjust it in more detail, otherwise the palms fall off to twist.

[Veleslog]

Veleslog, on the first page of this recipe there are many active links, including Leaf grinder for loose tea.

3700 leaves, 2550 stems per fiber

I'm not greedy

No, Lida, you're not greedy at all ... And I'm not greedy ... And no one is greedy when we go for leaves. We are ordinary

tea maniacs

Radushka said that her husband calls her a goose.
Here I am, too, like that caterpillar

[Veleslog]

Veleslog, there are many active links on the first page of this recipe,

Thank you! Live a century, learn a century and die a fool, an ingenious invention, just so that there are no chips on the board, you have to take an oak or birch. Now I'm thinking where to get an urgent oak

3700 leaves, 2550 stems per fiber

This is serious? Or is it a joke?
Really just like that and counted everything? This is patience .......

Really just like that and counted everything? This is patience .......

sorry, forgot to write the unit of measurement
weight in grams (but also prohibitive for me)
God forbid to dry by night, we all learn mainly from our mistakes, now I will remember for a long time

you have to take oak or birch

logical, because not resinous rocks

Now I'm thinking where to get an urgent oak

and then you will need to think about where to find the tool so that the oak can be processed
I hope my husband will please me tomorrow

sorry, forgot to write the unit of measurement

Lida! Well, you can't scare people like that, otherwise I decided ...

Came with a report
I will not write how long it took me to prepare the fiber and Ivanushka
fatigue will be forgotten, and the dry residue is a natural product
From 3700 grams of tea leaves, it turned out -1050 grams !!!
fiber from 2300 g (not all the tops of the leaves put) - 390 grams !!!
I will remember this tea for a long time

Well, you can't scare people like that, otherwise I decided ...

[Lida]

Lida, Congratulations ! You defeated him!

[space]

space, Lida well done!
Look, you won't stop there.
I'm sorting through my stocks, I think why do I need so much? And then I will open the can, smell it and stroke it and already think when is the next outing for Ivanushka? And I also think how tasty it will be in, say, five or eight years.

Congratulations ! You defeated him

well done!

girls, thanks for the support
Today I decided to "be lazy", to have a rest, but life makes its own adjustments
I became the owner of SUPER DEVICES
Can you imagine my condition?

I will love my husband even more

Look, you won't stop there.

of course, Natalochka, she has already gone and brought just a little Ivanushka, the unit must pass certification

I typed something else along the way, though everything will go into the freezer

And I also think how tasty it will be in, say, five or eight years.

dreaming is not harmful
That's how much HAPPINESS I have today

[space]

I became the owner of SUPER DEVICES

space, Lidochka, now you’ll make a lot of tea !!!! Congratulations ! Say hello to your husband and thank you for not leaving you alone with kilos of leaves!

[space]

space, Lidochka, congratulations on the seagull and the assistant, what did my husband do! Hello to my husband and tell her that the leaves rubbed with man's hands will make the tea tastier!

Hello! Last year I withered a leaf in a bank (I also found it on the forum). I liked it very much! The leaves curled well, were very juicy. But when withering, they should dry out, but for me they are "worn out". But they just did not wither on the fabric - at first the sheet crunched, broke, the lump did not keep its shape, then it simply dried out. In general, no matter how I ran around the leaves, they never wilted. And the result in the bank was very cool. Can you tell me if it is possible to dry in the bank, or is it wrong?

[tangerine]

tangerine, Ala, there is a way to prepare the leaves "sweating". I think this is your bank. And start drying in a sheet. Conveniently. It is not necessary to stir up, it does not take up much space in the house. If it hasn't wilted, I rewound it into a fresh sheet and left it for another day. If the house is hot, I put this roller directly in the refrigerator (not in the freezer!)

Thank you very much for your reply! All the same, I'm going to harvest tea, last year it didn't quite work out. That is, dried in a sheet, do you mean to wrap the leaves in it or just spread it out on a cloth?

[tangerine]

tangerine, spread out on natural fabric (I have linen, calico or cotton terry sheets) in a thin layer and roll into a tight roll

[tangerine]

Do you mean to wrap the leaves in it or just spread it out on the cloth?

tangerine, Ala, go to the first page of the recipe. There it is written in detail and can be seen in the photo how to wither the leaves in the fabric.

Added on Friday 17 Jun 2016 00:47 AM

But they just did not wither on the fabric - at first the sheet crunched, broke, the lump did not keep its shape, then it simply dried out.

tangerine, Ala, in your climate, the leaves should not dry out. I have been making tea for 4 years in similar conditions and the leaves have never dried out, unless I frankly forgot about them. They can also dry out if the sun gets on them from the window. How are you with that? When it was hot, I just closed the window with a curtain. And everything was always in order. You just need to approach the leaves more often and stir them up. And if you do not have such an opportunity, then the best option is to wither in the fabric. So the leaves are simply impossible to dry out.

[tangerine]

tangerine, Ala, in your climate, the leaves should not dry out. I have been making tea for 4 years in similar conditions and the leaves have never dried out, unless I frankly forgot about them. They can also dry out if the sun gets on them from the window. How are you with that? When it was hot, I just closed the window with a curtain. And everything was always in order. You just need to approach the leaves more often and stir them up. And if you do not have such an opportunity, then the best option is to wither in the fabric. So the leaves are simply impossible to dry out.

Thanks for your feedback! that's just the point, the leaves were withered in the corridor, there are no windows at all, the sun does not fall, I stirred them often. I think the problem is that we collected fireweed late. at the end of flowering, they found that it could be harvested. The leaves were most likely not juicy enough.

[Ala]

Ala, Got it! Most likely this is the reason. Then you had to wither slightly in a cloth, and then freeze the leaves for at least a day. Then everything would work out. If you are now making ivan tea, then immediately dry it in the fabric. Then there will be no problems - you do not need to stir up, or make sure that it does not dry out. But now the leaves are young, it is better not to freeze them - only in August - September, when they are dry and rough.

[lappl1]

lappl1, Luda, now I will pester you with stupid questions
today we had no light all day and we didn’t have the opportunity to read carefully how to use the device
That's why I got rid of me this way and that from memory
When they gave the light, I honestly studied all the theoretical material and only now, with a clear conscience, I ask questions
1. Do you still need to dry the leaf or not? (The craftsman to whom you gave the link used the raw one).

when I tasted raw, I got denser rolls
dried up in the morning, curled up worse

2. From your experience, tell me, should you strive to make the rolls turn out or is it enough just to crush the leaves with rubbers?
3. So far I can’t say that everything works out in the easy, apparently you need to adapt. Press a little harder and roll it one more time - the roll turns into dust
Tomorrow I'll go and pick some more and try. I'll tell you.

Lyudochka! And today I managed to get fireweed. I went to a spontaneous market for strawberries, and there was a bauli with fireweed. I took everything from her. On the way, more people had to answer stupid questions: And sho this, and why is it? So now I'm having fun. This season I decided to combine pleasant taste and medicinal properties in one bottle. I will grind and ferment the bulk of the leaves, and the tops with flowers, stems and small leaves are already drying in a dryer at 40 degrees. In general, it will be tasty, beautiful and a bit medicinal. I also have cornflower petals and some St. John's wort flowers. Already dried. Add to Ivanushka for beauty! Then I will try to post a photo. And about tea, you rightly said, the longer we make it, the more clearly we understand how little we know about it!

[space]

space, Lidochka, there are no stupid questions. Ask if you have any.

1. Do you still need to dry the leaf or not? (The craftsman to whom you gave the link used the raw one).

Must be dried !!!! As for normal processing. Otherwise, they will give dust, as it happened with you. And I had trash, but very little compared to the total mass. Well, I wrote about it in a post. After all, drying is necessary not only for the fermentation process to take place (if there is too much moisture, it simply will not pass). But also so that the leaves do not crumble during processing.
I don’t think that craftsman didn’t dry the leaves ... It’s just a matter of course. This is how Zakhar missed the withering process in the description of his method, although he did it. just withering is a classic. Everyone knows about this and never misses. And whoever misses receives leaves crumbling into dust ...
Now there is no way to see that post about the craftsman (the pages barely open because of the bad Internet). I'll look again in the evening.

2. From your experience, tell me, should you strive to make the rolls turn out or is it enough just to crush the leaves with rubbers?

Oh, Lidochka, I have little experience with the ruble (due to the move), but the rolls were obtained quickly and easily. I think that the tea will be more beautiful this way. But the main thing in the technology is to mash the leaves well before the juice appears. Mash them qualitatively, not break the leaves into dust. There is no juice in the dust. No juice - no fermentation.

So far, I can't say that everything works out in the easy, apparently you need to adapt.Press a little harder and roll it one more time - the roll turns into dust

This is due to the fact that the leaves are not withered or are of poor quality.
In general, you would show us your ruble. Maybe what's wrong?
In my model, our Anyuta73 (came to my mother-in-law in our village) made the ruble herself. And also everything turned out great for her. She is just as delighted with this tea as I am.

I managed to get fireweed today.

filirina, Irisha, I so vividly presented your satisfied face. I think that not only Vanechka was pecked by passers-by, but your rather mysterious appearance ... It is simply not possible to pass by such a thing.
I congratulate you, Ira! Lucky, so lucky. May God grant that granny many years ... And we are waiting for a photo from you ..

And as for tea, you rightly said, the longer we make it, the more clearly we understand how little we know about it!

Irisha,