Ivan tea (fermentation of fireweed leaves) - master class

[Loksa]

Loksa, it seems to me that this is a goldenrod (three clearly visible veins along the leaf)

[shlyk_81]

Here's a look at what the stem and leaves should be. The stem is as if bloom and the veins at the leaves are light. You are from Orel, that is, south of Moscow, Ivan's tea should already be in bloom, here it is already gaining color



py. sy. shlyk_81, once again looked at your photo, no, it's not Ivan tea.

Girls, put it to ferment at 2 o'clock at night. Now it is 9, the smell of silage (wait for the fruity smell further or overexposed already?

I keep it up to 48 hours and it turns out fine

I also often have the smell of silage or something more unpleasant. They say that fermentation can take up to 5 days, but I have a not very pleasant smell for 2 days. The fruity aroma starts from 3-13 hours, and then horror. I want both aroma and strength. We made 2 kg of delicate leaves and that I am not happy with the result, neither color nor aroma. It has certainly not gone through dry fermentation yet, hopefully. But she thought hard. Many people write that the aroma is very good with long fermentation. Either the temperature is high or that has not yet identified the cause, unfortunately

Many people write that the aroma is very good with long fermentation.

I don’t know, I didn’t do it for a long time (no more than 4 hours), but for me, at the end of the fourth hour, a sourish odor begins to appear, which I don’t like ... And if, in our heat, leave for 48 hours, as Veleslog writes, then will probably rot ... well, that which will rot so sure! Therefore, pay attention not to the time, but to the temperature and smell, the main thing is the smell! Therefore, I never leave tea overnight or unattended. I go and smell it regularly!

[filirina]

filirina, Here I am the last times and immediately send to dry when the flower-fruity smell begins, but I want the color to be. And the color is from fermentation.

... And the color is from fermentation.

and frying too. Try it.

I dried yesterday after 25 hours of fermentation. The smell was prune, very pleasant

[Seberia]

Seberia.When drying, the smell is very pleasant, but when brewed

[Divnay]

Divnay, wait for dry fermentation.
Last year I fermented for 14 hours. Great tea turned out

I can write about the smell of prunes in ready-made Ivan tea ... Very many people like this smell. In general, "correct" Ivan-tea does not smell of prunes ... It smells differently ... I also received prunes several times ... But in this case I was upset - I considered the tea a failure ... At that stage, the fermentation was inhibited on this prune and did not go further. Something was wrong in the conditions ....

read
I myself can not say anything about this, I have no experience yet.

In the finished product, this smell is superfluous! I fully support
Personally, I talked about the fermentation process.

[Divnay]

And the color is from fermentation.

Divnay, Ira, Lida is right, the color of tea depends not so much on the degree of fermentation as on the drying temperature. I have both 3-hour and daily tea always black. And frying is not required. Enough and 100 *.

Either the temperature is high or that has not yet identified the cause, unfortunately

Irina, it is the high temperature that is the reason for the low-grade tea. It should be as written in the recipe. if the conditions do not allow to create it, then you need to wrap the container in blankets, thereby preventing the mass from heating above the required temperature. Fermentation is a chain of continuous transformations of one substance into another.and if the necessary conditions are not provided, then this process "slows down" at some stage, and then it will proceed according to an unpredictable scenario.

[space]

In general, "correct" Ivan-tea does not smell like prunes ...

space, Lida, thanks for bringing this quote here. The correct willow tea has a floral honey aroma ..

But I have a question about the storage of already dried. Now the room is +30, but it is possible to transfer it to the basement where it is up to twenty and it seems not very damp. What is the best choice? Or is it all the same

But I have a question about the storage of already dried. Now the room is +30, but it is possible to transfer it to the basement where it is up to twenty and it seems not very damp. What is the best choice? Or is it all the same

if you pack it hermetically, then I think it's better in the basement. But if there is even the slightest suspicion that the packaging is damp and not tight, I would leave it in the room.

[Catrin]

Catrin, I had tea all last winter in the basement room. And the temperature even reached 0 *. everything is fine with tea. If I were you, I would take the tea to the basement.

py. sy. shlyk_81, I looked at your photo again, no, it's not Ivan tea.

Thank you. It's a pity that there is a whole field for Him. And very close to my site. I'll go there on Tuesday and look for more.

didn't do it for a long time (no more than 4 hours)

And I made a conclusion for myself that I like the more fermented Ivan tea. It is put more sweetish for my taste. Yesterday I dried granulated with 20-hour fermentation. True, it's cool at home, of course ...
Yes, and I tortured my Macho ... He fermented for about 36 hours the first batch and the second about 40 hours. And that, in my opinion, is not enough. But I could not wash it all with my hands properly, greenish leaves met at times. In general, while I think that the first pancake turned out, although I brewed it (you need to know why I was tormented by the drain of time!) And I liked the taste, it differs from the granulated one. Maybe dry fermentation will finally save him
If I still qualify for Macho, then only from young thin and juicy leaves More matured (but not the lowest) leaves, after withering with my hands, I thought to crumple and rub

[Ludmila]

Ludmila, SeberiaThank you all.

I also opened the season. She was the first to make tea from young leaves, I can tell you they are so tender and smell quite different from a ripe leaf. And dried the stems for fiber. I also chose a long fermentation for myself. I scroll it 2 times through a meat grinder and then ferment the granules for at least a day. When I take out the bowl from the fermentation, it's hot in my hands. My tea turned out to be black and very aromatic. I dried it in an open oven, heating it several times and airing it at a low temperature, because now it is very hot and low humidity the tea has dried very quickly and efficiently.

[kil]

kil, Irina, with the opening of the season!

Good afternoon everyone!
So I managed to make tea according to your recipes.
So take me to the company of "sick" tea.
Made several types
1. A mixture of top leaves with buds
2. From leaves
3. "Rustic"
I did everything granular.
I have only doubts about the drying method
She dried in an old electric oven. There is no temperature controller. Therefore, at first I did the frying with the door closed for about 10 minutes, then with the door open for the same amount.
I didn’t dry it completely.
Now he dries on the balcony in bags, and the son swears that everything in the house will be saturated with these smells.

Good day!
Resolve the question: Is it possible to somehow revive the slightly dried leaves of fireweed (not quite dry, but "overheated")? On a visit I typed 2 packages. And for "technical" reasons, they lay on the wither. I really want tea. Very, very, and there is no way to collect other leaves of fireweed yet. Are there options to add other "fresh" leaves (not fireweed), berries or unripe apples?

[lily_a]

lily_a, I would dry up the fresh leaves of some garden trees.
I also mixed it through a meat grinder.In the meantime, fresh leaves are drying, Ivan put the tea in the refrigerator in a bag.
But maybe the girls with more experience will disagree with me. Wait what they have to say. But put the leaves in the refrigerator anyway.

Yeah already in the fridge. I am still 300 km from Kazan, tomorrow I will take this package home with me. At home I will bring to mind. I collected 4 packs of herbs! They look at me with square eyes. However, after drying, everything becomes more compact.

Hello girls and boys !!! Take the new one. Made the first batch. Fermented for 8 hours, it was about 40 outside and it was hot at home. During fermentation, no flower scent was produced. Farm-la in a stainless steel pot with a thick bottom. Is it possible to use this one or only plastic or enamel? A friend tried the shop and her aunt's tea (she is also a fan of Ivan tea). Says that mine has no floral scent and is strong. So I like mine, but apparently something is wrong. Maybe experienced naprvyat. She promised to come to the store in a month.

[gypsophila]

Take the new one.

accept

Farm-la in a stainless steel pot with a thick bottom.

why not, I love stainless steel dishes
the most important thing is that the layer thickness is 7-10 cm and the temperature does not go off scale.

... Says that mine has no floral scent and is strong. So I like mine, but apparently something is wrong

gypsophila, it's too early to draw conclusions, ALL experienced tea-makers think so (I do not belong to them, but I studied the theory)
And if you already like your tea, great, it will be even better

[kil]

I also opened the season.

kil, Irisha, congratulations on the first tea this season! May it be very fruitful with you!

So take me to the company of "sick" tea.

Emerald, Olya, we accept it with pleasure!

She dried in an old electric oven. There is no temperature controller. Therefore, at first I did the frying with the door closed for about 10 minutes, then with the door open for the same amount.

Olya, the oven door must always be kept ajar, otherwise the tea may steam out.

I didn’t dry it completely.

Oh, how did they not finish drying it? Was it oven dried for just 20 minutes? Littleoooo .... It is imperative to dry it in the oven, at least with periodic switching on - off ...

Resolve the question: Is it possible to somehow revive the slightly dried leaves of fireweed (not quite dry, but "overdressed")? On a visit I typed 2 packages. And for "technical" reasons, they lay on the wither. I really want tea. Very, very, and there is no way to collect other leaves of fireweed yet. Are there options to add other "fresh" leaves (not fireweed), berries or unripe apples?

lily_a, Lilya, there is such a way. Last year GalinaIv. she almost dried them, leaving them on the balcony. Then she moistened it with water from a spray bottle, wrapped it in a sheet, held it there until soft and made tea as usual. She said that the tea turned out great. And adding other leaves may not solve the problem - fresh ones will crumble in a meat grinder ...

Hello girls and boys !!! Take the new one.

gypsophila, welcome to our ranks!

Made the first batch. Fermented for 8 hours, it was about 40 outside and it was hot at home. During fermentation, no flower scent was produced.

It's hot for tea. It is necessary in cool or hot weather to wrap the container with tea in blankets-jackets. This will work like a thermos and prevent the tea from heating or cooling.

Farm-la in a stainless steel pot with a thick bottom. Is it possible to use this one or only plastic or enamel?

Can. And with success.

A friend tried the shop and her aunt's tea (she is also a fan of Ivan tea). Says that mine has no floral scent and is strong. So I like mine, but apparently something is wrong. Maybe experienced naprvyat. She promised to come to the store in a month.

gypsophila, did you read in the recipe that you don't need to try tea immediately after preparation? He's not ready yet ...But if there was no smell during fermentation, then, apparently, the heat did its job.
And in general, it is very difficult to advise something - you gave little information. The recipe on the first page has 2 links in the Notes. Please read them.
For a beginner. The correct approach to making the first tea (* Anyuta *)
Tea problems. What should be done to find the error?

[lappl1]

lappl1so I ruined everything
but, I opened the door to swap the trays.
and so little in time, since it already began to rustle, and the layer was less than 1 cm.
It is a pity that so much effort was wasted (manual meat grinder, and a lot of leaves are twisted ...)

[Emerald]

Emerald, Olya, we dry tea with the door ajar constantly.

[Emerald]

It is a pity that so much effort was wasted (manual meat grinder, and a lot of leaves are twisted ...)

Emerald, Olya, stop panic! Our tea is very difficult to spoil! On dry fermentation, it will straighten. Next time you will do it right.

Good morning, I'm new, I put the first 5 trays of 2 kg leaves to dry, in the oven on the convection mode and in the infrared dryer on the 95 g mode. This time I have cut rolls. I don't know what happens ...

[francevna]

francevna,

tea with the door ajar constantly.

- I will remember now for the rest of my life,
lappl1, Lyudmila,

put aside panic! Our tea is very difficult to spoil!

thank you. Hope dies last - and the smells from the balcony, I tell you, are delicious. Much richer than I did before until I found you.
So everything will be better than before.
And the next one - I think on the weekend in the fields - I'll do it according to the rules.

Girls, Hello! May I get out of the bushes and join you? And then I'm still ashamed, ashamed ... Now I go to the Internet
just to read about teas! But I am not only a theoretician, I am also a practitioner, although not very successful. And I am unsuccessful mainly with Ivan tea. Well, it doesn't work out for me - he doesn't want to ferment. I have already done several different approaches - the result is not important yet. Tell me, can fermentation also depend on the person? Maybe somehow my aura prevents him from fermenting?
I even swung at the pink and white - with the same result - before the meat grinder the smell was awesome - after the meat grinder it was gone ... After drying, something caramel appeared (I controlled the pace in the oven, but probably 100 degrees was too much) ... Ohhhh.

Added on Tuesday 28 Jun 2016 12:43 pm

I forgot to say that I'm just learning ..

[Irina M]

Irina M, well, Ivanushka cannot fail! You remove it, and then open it in 2-3-4-6 months and you will be happy. Do you use a prescription?
I had practically no smell during the fermentation of white-pink, but yesterday I brewed a week (!) And was stunned!

Added on Tuesday 28 Jun 2016 01:17 PM

And, well done, that got out of the bushes! We are always glad to newcomers, especially those who not only read, but do.

[| Alexandra |]

| Alexandra |, Irina M, Sasha, Ira, welcome to tea topics! We are very glad to see you!

Maybe somehow my aura prevents him from fermenting?

Ira, maybe it does not, but this is not a question for us, but in the topic "Explain the inexplicable." And here you need to understand specifically about your tea. It is difficult for us to understand the reason for your failures. First, it's too early to draw conclusions about tea. How long did it stand on dry fermentation? And secondly, follow the links that I gave you in this post, read carefully and in the second link you will find a post with recommendations and questions. Answer these questions to us and we will find the reason for the failure. Just answer all the questions. And then many who asked for advice are too lazy to do it, but we have to pull answers from them like ticks ...
For a beginner. The correct approach to making the first tea (* Anyuta *)
Tea problems. What should be done to find the error?

I don't know what happens ...

Sasha, everything will work out. It can't be otherwise. Then tell us too ...

and the smells from the balcony, I tell you, rush very tasty.Much richer than I did before until I found you.

Emerald, Olya, well, that's great! I told you that everything will be OK. Good luck with the following teas ...

[Lenusik]

well, Ivanushka cannot fail! You remove it, and then open it in 2-3-4-6 months and you will be happy. Do you use a prescription?

+1000! Lenusik,

[Emerald]

Emerald, Olenka, Irina M, Irochka, very happy to meet you! You have already succeeded, girls. From now on everything will only get better and better.
Lyudochka, bees flock to your tea recipes like to nectar. And one is better than the other, a hard worker. How happy it is!
I will lie down for a couple of days and also in the fields, for nectar, for joy!

[Natalo4-ka]

Natalo4-kaand I am very glad that I found you.
Good you have here
This morning I looked into the jars of loose tea, which I made before meeting you in early June.
Smells like chocolate despite my slightly cold nose. So far I like it.
And the granules are still hanging on the balcony, I think today I will put them in jars

[Emerald]

Smells like chocolate despite my slightly cold nose. So far I like it.

Emerald, Roya, nobody has written about the chocolate flavor yet. How interesting! Tea is normal. Not even a month has passed. It should be brewed by autumn.

Good time!
I really need advice on fermenting fireweed flowers. I would like to stock up on tea, consisting almost of only flowers. There is a little experience - I dried it a little and dried it in the oven, I liked the result. Now you need to improve your skill!
I ask for advice!

[Natalia]

Natalia, Lyudochka lappl1, did, recently wrote. The meaning is the same, dry, twist, ferment, dry. I don’t remember about drying.

And also, Lyudmila wrote that the flowers are bitter.

[Natalo4-ka]

Natalo4-ka, this is, if dried without fermentation

I won't say about bitterness. I got a tea with a very pleasant aroma, without bitterness. But I didn’t twist it, only slightly wrinkled it with my hands and dried it very carefully, the color didn’t change.
She took care of it all winter, brewed it like for a holiday, it turned out to be a tiny jar ... This season I want such a supply so as not to save.

Oh, tell me please! Where can I find a recipe for a chocolate flavor ?? OOO_O_I really want this))

[NatalyaP]

NatalyaP, a recipe against all the rules of making tea.
In early June, I collected the tops of Vanechka's heads, dried them up, wrinkled them with my hands, put them in a dark bag and laid them out in the sun.
It was fermented in the package for more than a day. Then I cut it, laid it on a baking sheet and dried it in the oven without frying with the door ajar.
Dried in a bag on the balcony.
Then I put it in jars, and that's how it happened.
Girls, just don't throw your slippers at me. well, I didn't know all the rules then. And now I still have to study and learn from you

Added Wednesday, 29 Jun 2016 3:06 pm

She took care of it all winter, brewed it like for a holiday, it turned out to be a tiny jar ... This season I want such a supply so as not to save.

and the flowers were simply dried and added as a beautiful and aromatic additive

[Emerald]

Emerald, Olga, here we do not throw slippers)).

Emerald! Thank you very much for your feedback!))