Ivan tea (fermentation of fireweed leaves) - master class

you need to attach some kind of adapter to the handle

The engineer's head has already gone off! Not an adapter, but completely redesign the design. Make a ruble in the form of a wheel and a rim and provide for several slots so that, due to the centrifugal force, the sausages would spit out! Something like this! It would not be so hot to draw an idea, or maybe just a patent?
There are peasants. The current of Iavanushka is not enough even for an ordinary ruble, but for an exercise bike ruble, this is to Siberia or Kamchatka ...

maybe just a patent?

Come on, draw! Maybe the craftsmen here are using your idea!

I will give in exchange for a cold snap!

The current of Iavanushka is not enough even for an ordinary ruble, but for an exercise bike ruble, this is to Siberia or Kamchatka ...

Ir, if you have added "sea" of Ivanushka to all summer preparations, tea, as if it was no longer a joy
I love September in the village, when all the berries are harvested and nothing bothers you, you go to the forest for mushrooms and you get pleasure, but now there are simply no ladies' forces, we also have heat (((
And now I want to tell you about the results of reworking the ruble
the top husband sawed off and it turned out like in the picture from Luda, only where her size is 5 mm, we have 10-12mm
I tried to scroll both freshly picked and dried, it spins perfectly
Now I realized that really, it turns easily
There are NO claims to the husband and the ruble
I wrote, but it seems to me that they did not pay attention to this, that the upper ruble should be a little narrower than the lower one, so as not to interfere with its movement (important for those who will order)
Thank you all for the joint efforts to arrive at the desired and correct result.

[space]

space, Lidochka. maybe you can draw your dimensions? Forgive my importunity

[space]

And now I want to tell you about the results of reworking the ruble, the upper husband sawed off and it turned out like in the picture for Luda, only where her size is 5 mm, we have 10-12mm I tried to scroll and freshly cut and dried, it spins perfectly Now I realized that it really spins easy Claims to her husband and ruble NO

space, Lida, well, thank God! I am very glad that you tortured him! Give my husband my apologies. And you, of course, too ... Well, I could not remember what happened a year ago and only once, until they dug up a ruble in numerous boxes ...

I wrote, but it seems to me that they did not pay attention to this, that the upper ruble should be a little narrower than the lower one, so as not to interfere with its movement (important for those who will order)

Well, this is a master who will make a ruble, he will understand. This seems self-evident to me ...

Girls, about the size. The size is enough for a specialist. At the top, the platform is 5 mm and from it at an angle of 45 degrees downward. And below how much will come out of the instrument, it is no longer important. And if someone just needs it, remember the geometry and count ... But, I say again, the size is enough for a specialist ...

Nadyushich, I agree 100%. I only showed the picture to my specialist (husband) ... He didn't ask any questions - he went and did it. I wrote yesterday so as not to bother with these millimeters - centimeters. Look - I have a tooth width of 5 mm for the upper ruler, and for Lida's - 10 - 12 ... Both for me and for Lida everything works fine, moreover, they should have seen my upper ruble !!! His teeth are so different and ugly after the alteration! So, do not torment yourself and do not torment the master ...
Mila1, Lyudochka, I understand that you want an ideal, but this is not the case when you need to do it with pharmaceutical precision.But I know, Lida will bring you some measurements ... Wait a little more!

The engineer's head has already gone off! Not an adapter, but completely redesign the design. Make a ruble in the form of a wheel and a rim and provide for several slots so that, due to the centrifugal force, the sausages would spit out! Something like this! It would not be so hot to draw an idea, or maybe just a patent? There are peasants. The current of Iavanushka is not enough even for an ordinary ruble, but for an exercise bike ruble, this is to Siberia or Kamchatka ...

filirina, Ira, draw quickly! To whom did she say !!!

I will give in exchange for a cold snap!

Tin ... I won't give up my cold snap ... I finally take a break from the heat ...

[mironirina]

mironirina, Irina, hello!

Many questions immediately arose. Chief among them, have I overwhelmed the leaves? When compressed into a lump, they did not crumble and the vein did not crunch, but! curled up into "cigars" reluctantly.

Irina, it is difficult to overheat the leaves, unless it is not hot at all ... But to twist the rolls is very difficult. Therefore, most people make granulated tea.
I can advise you to make a ruble - a device for grinding leaves (there is a link to it in the Notes) or knead the leaves like dough (the description is in the recipe). I personally cannot twist the rolls (there is not enough strength in my hands), but kneading or processing with a ruble is easy. Try it.

There was little juice, or rather there was almost no juice at all, just some moisture was felt.

And the juice should not drip. There should be humidity, as you wrote, and the leaves should darken.

We have very hot, dry weather, probably, this should have been taken into account when drying, since the leaves are low-water by themselves?

Of course, this must be taken into account. But try fabric drying, as the recipe says. Then they definitely won't wrap ...

what size should be cigars, their diameter, well, thickness, i.e.?

It doesn't matter. Thick and long, you are unlikely to twist your hands. but with the ruble it turns out very well. The main thing is that the leaves are completely moistened and darkened from the juice. Hands you are unlikely to make fat. So do it as it turns out - it will not affect the result

Question three, the weight of the cargo? How to define it, so as not to flatten the mass?

The more, the better - don't overload, don't worry ... No matter how the opposite happens ... We need to create a very dense layer so that the anaerobic bacteria are comfortable there. And if the rolls lie loose, then they (bacteria) will die, since they carry out their activity (fermentation) only in the absence of air. Try to cut the rolls before fermentation - it will be better this way ...

What is macho?

Irina, this tea is like that ... Carefully read the links in the notes to the Ivan tea recipe. It is not difficult for me to give you a link to "Italian Macho Hair Tea", but I see that you are not very familiar with the recipe yet. So check out the list of links. There are answers to many questions, including which you now asked.

I already realized that I put the message on the wrong topic, but I don't know how to transfer it (One hope for the moderators, eh ...

Irina, that's okay ... I won't postpone your message, otherwise it will be under my name. And those who make ivan tea look into this topic. But I will duplicate mine in the Ivan-tea theme so that you can continue the dialogue there.

[lappl1]

lappl1, oh Lyudochka, looked into Temka, how similar the questions are to ours. Ehehe of patience to you !!!
Girls, why did you need that Vrubel so badly? And if you don't like it? Maybe it makes sense to try without it? How to knead tea leaves with Nastya's hands (in portions that are comfortable for hands), after that it curls well. Or leave it like that and you get Macho.
Sorry for getting in, I miss the coffee

Added Sunday 03 Jul 2016 08:54

lappl1, Lyudok, and the load must be weighed !!!! I would ask this question too!

[Loksa]

Girls, why did you need that Vrubel so badly?

Loksa, Oksanchik, you have not tried to work for them, so do not discourage the girls. Let them do it. There is nothing at all to work. Anyuta73 did it herself. She came to our village last year, and naturally I showed it to her. she rented it from me, although she always made only granulated tea. And then she returned, saying that she also needed him. And she did. Itself, although my husband was also in the village at that time. however, her son helped a little. But so - bring-hold, no more.

Lyudok, and the load must be weighed !!!! I would ask this question too!

Oksan, tell me that you were joking ... If not, then I will say this - the harder the better ... I can tell you for reference that I fermented tea in a three-liter container. And put a three-liter jar filled with water on it. There would be an opportunity, I would put a 5-liter canister, because the cans seemed to me not enough ...

Sorry for getting in, I miss under coffee

She misses ... Come on, fly to me, otherwise I need to dig up 2 beds - I will resell cucumbers and sow zucchini ...

[Ludmila]

LudmilaWhat are you Lyudochka, I am always for the flight, but we only have the heat, you can warm up a little, tie tomatoes, cucumbers too. Why dig them? So poke around, as if they will grow. The more I dance, the more capricious they are.
I tried Vrubel, good! I do not argue, but you can do it if there are such difficulties with manufacturing. It's warm here, Hurray!

[in]

Why dig them? So poke around, as if they will grow.

Eh, Oksanchik, you don’t know what virgin soil is in the Kazakh steppe ... You don’t stick into it ...

I tried on inrubel

Rubel ... Vrubel was such an artist. And the ruble is a washing board, similar to which our adaptations are made.
Here, from Wikipedia:

Rubel (rib, pralnik) - a household item that in the old days Russian women used to knock out (wash) and iron the clothes after it. In the Russian North, rubbles were called "rolling sticks".

And these are pictures from the Internet











But God be with her, etymology ... I am inclined to believe that once you have made it, you can forget about the difficulties in making loose leaf tea. I would be confused .. But I will not insist ... Everyone decides for himself ...

Lyudochka, thanks for the insight into history! I knew that with the help of a ruble I knew, but that that was also ironed was a discovery for me! I love this knowledge very much! Just in case, for life, but cases are different!

[filirina]

filirina, Irina,

cases are different!

I remembered how they "ironed" jeans at the college cleaning day, putting them under the mattress

But adjustments will need to be made

That's right, I didn't see her that way either, Lyudochka.
Just from the village, I brought a LOT !!! Ivanushki. I urgently need to sort out))) I have enough sleep.
Tomorrow I will delve into the essence of the matter, and I will revise the schematic and I will come for a consultation with you

Happy Independence Day to all Belarusians !!

Prosperity to us!

Added Sunday 03 Jul 2016 08:15 PM

I don't have time to read you today ...

[Natalo4-ka]

Natalo4-kaWell done! What is called, I got it! Congratulations on your successful hunt.

Tomorrow I will delve into the essence of the matter, and I will revise the schematic and I will come for a consultation with you

Okay, Natasha! As you do, so be it. It seems that the ardor of the people began to fade ...

Happy Independence Day to all Belarusians !! Prosperity to us!

Happy holiday, Natasha and all Belarusian women! I'll go congratulate Mishka! Although he has not lived in Belarus for a long time, he very often repeats that he is a real bulbash ...

Hello needlewomen! Phew, today they picked the first batch of this year))) I spread it out to dry, tomorrow we will twist it with my daughters in a meat grinder)) The process has gone!

It seems that the ardor of the people began to fade ...

no, Lyudok, just "people" could not communicate for some reason
and today oklemalsya in the evening and went for Ivanushka, which is growing closer. I collected two bags, wrapped them in sheets, a blanket and left them to dry in the bath. I'm going to experiment tomorrow
I will weigh the quantity and note how much time I spent on this process
My husband made a sketch, but I have problems with the photo session, last time I asked a friend, but now no one has the desire, everyone on the river is exhausted from the heat.
In the village I found another like-minded person, I came to watch the ruble. He and his wife have been making tea for the second year, but they took only young leaves from the still not blooming one.
I gave him all my knowledge, gave him a treat and showed him my blanks, started to respect
Said he would go for the tops for the white and pink today
Lyudochka, your brainchild lives and flourishes !!!!

[cerea]

cerea, Natalia, Hi! With the opening of the tea season, you and your daughters! Let the tea turn out delicious and aromatic.
space, Lida, well done! Thank you for promoting our teas. Let that acquaintance come to our topics ... Don't forget to tell him about Fuzzy, and about autumn Ivan-tea from Oly-MariV, and about garden scents, and about spicy-aromatic, and about pine candles, and about petals , and about green teas, and about the Zacharias method ... And with a control shot - about fiber from ivan tea.

Good day!
During the fermentation of Ivan tea, I overexposed it. The smell became intoxicated. Will it go away when drying? Or ejection? No mold.
Thank you in advance for your response!

[Inisiaru]

Inisiaru, Kristina, Hello!
You will always have time to throw it away. Dry, and then it will be seen. Yes ... In my opinion, we have not had a heady smell yet. Forgot about him? Now it is still very hot here, then anything is possible ...
You gave us very little information. It would be nice to know how long and at what temperature did you ferment it? What kind of tea did you make?

[lappl1]

The tea was made black.
Today I kept it for the second day. In the morning there were still norms (I mix twice a day).
Room temperature, i.e. ~ 28 degrees.
Last year I did almost the same thing, and it turned out to be excellent tea. I don't remember exactly fermented, 6-8 days.
The difference is that before fermentation, last year I twisted / rolled balls by hand, and fermented in balls. This year, after the hike and the bulkhead, it entered my back so much that I could not twist my arms so much and, therefore, I used the help. I asked my little son to grind it in a meat grinder without knives. Then I crumpled it with my hands (it was already much easier) for fermentation.
On the first day, the smell was different, but today in the evening, it began to interfere, but it gave me a degree in my nose (

Added Sunday 03 Jul 2016 10:23 pm

lappl1, Ludmila, thank you for such a quick response.
If not, then I will try. Then I'll write ...

[Inisiaru]

I stir twice a day

and tonight, she began to interfere

Inisiaru, Kristina, why are you mixing? Do not interfere, because we need anaerobic bacteria to work, and they die from air access. Here fermentation could go wrong.

Room temperature, i.e. ~ 28 degrees.

Too much! It would be nice to wrap the tea in blankets now so that the excess temperature is not enough.
I understand that you have leaf tea, since they twisted it without knives. Put oppression? Need to.

I don't remember exactly fermented, 6-8 days.

Did I understand correctly that you fepmetered last year for 6 - 8 days? Nobody else has done so much. And why don't you ferment for 6 - 12 hours. It's hot now, so the fermentation is going fast.
And then, you need to "catch" the most pleasant smell and immediately send it to drying.
Christina, what was your tea recipe last year? Apparently, not on this. If so, read the recipe and do as it says. It should then make tea.
And another question - have you withered the leaves?
PS It's already late here, so I can only answer tomorrow. Or someone else will answer.

Let that friend come to our topics.

he doesn't have a computer

Do not forget to tell him about Fuzzy, and about autumn willow tea from Oli-MariV, and about garden scents, and about spicy-aromatic, and about pine candles, and about petals, and about green teas, and about the Zacharias method. .. And with a control shot - about the fiber from ivan tea.

I have already told you briefly, but if I stay longer, I think his wife will misunderstand

she doesn’t know that I’m a reliable and morally stable lady

By the way, today I tried to collect a little for Fuzzy, but this collection seemed to me, not ice, I liked the tops more.
I'll try again to make a sortie for him personally.

I don't remember exactly fermented, 6-8 days.

Christina, exactly days? or hours?
about stirring during fermentation

[lappl1]

lappl1, Yes, the sheet has filled up.
Yes, I did it differently, not yours, recipe.
I went along the beaten path, but alas, this year did not work out (
I don't even remember where I got the recipe from, but I didn't put it under oppression. There, according to the recipe, portions are put into plastic bags and the air is squeezed out. It turns out like in a vacuum bag, strongly compressed. Therefore, it is necessary to interfere in order to add air and mix the edges with the middle.
Indeed, thank you, I will try your recipe, given that it is quite simple.

Christina, exactly days? or hours?
about stirring during fermentation

Lydia, for sure, days)
I will repeat myself. I don't remember where I got the recipe from. And after reading this recipe, I don't want to remember)
The back will pass and I will go for a new portion)

There, according to the recipe, portions are put into plastic bags and the air is squeezed out. It turns out like in a vacuum bag, strongly compressed. Therefore, it is necessary to interfere in order to add air and mix the edges with the middle.

in this method already a contradiction is obtained
on the one hand, the air is removed as much as possible, and on the other, it is mixed to add air. Something doesn't fit, in my opinion

definitely days)

I read on other sites, but I saw it up to 3 days as much as possible, and the person was not satisfied.

And after reading this recipe, I don't want to remember)

that's right
Lyudochkin's recipe is wonderful, I myself have only been making and learning for the first year.
Let's study together, Christina

The back will pass and I will go for a new portion)

get well, Kristinochka, and during illness study the theory
good luck to you

[filirina]

and for an exercise bike ruble, it's to Siberia or Kamchatka ...

filirina, Irawhat a thought with an exercise bike! I definitely have Ivanushka growing by leaps and bounds! Now, not a section, but an ivanchain glade, moreover, such that you cannot walk everywhere

Anyuta73 did it herself

there are young ladies in Russian villages! I admire!

Girls, thank you for your answers, they supported me and I continue to CREATE. Yes, I have a feeling that this is creativity! And the wild forest blackberry was not destined to go through dry fermentation

[Irina M]

Irina M, Irochka, happy Birthday!
Further creative success and health!

[Irina M]

Irina M, Irina, happy birthday! I wish you all the best and brightest!

[Inisiaru]

There, according to the recipe, portions are put into plastic bags and the air is squeezed out.

Inisiaru, Kristina, yes, there is such a method. We called it by the method of sweating. And there is a link to this method at the end of the recipe in the Notes. But there were definitely not 6 days, but, maximum, a day or two ... Many people made tea using this method, but were unhappy, including me ... But there were also admirers of this method, though not for long ...
By the way, our tea-maker Zakhariy, using the principle of fermentation in bags, invented the method of hardening the leaves. There, alternately, the leaves are frozen and thawed for 1 - 2 hours in the sun. Cool method! I recommend that you read (link at the end of the recipe in the Notes). True, from for garden sauces, since Ivan tea, except for late summer and autumn tea, is better not to freeze.

The back will pass and I will go for a new portion)

Get well soon Christina!

[space]

space, lydiaThank you! I will study the theory
lappl1, Ludmila, And to you, my huge THANKS! When I was studying the topic (several years ago), there were not so many chewed recipes, and what, there were no adequate recipes at all, only with the use of extraordinary strength ...And now just amazing recipes have appeared) I will study and choose
Irina MCongratulations and from the newbie Happy birthday, you !!!!

Greetings to all lovers of real tea. Accept the newbie. I learned a lot of useful things on this site. Made the first batch of tea yesterday. Leafy, granular and tops. For the first samples, the places were taken in reverse order. Dried in a steam room in a bath, very convenient. He spread the cloth on the shelves and spread the tea in a thin layer. The temperature is about 90, I opened the doors and after about 3-4 hours everything is ready. There is a question for the experts. I heard that at high temperatures vitamin C and other useful substances decompose, as in relation to Ivan tea? Does frying and steeping with boiling water harm him?

[Aleks55]

Aleks55, welcome to tea themes! I'm glad that you like our themes.

Made the first batch of tea yesterday. Leafy, granular and tops. For the first samples, the places were taken in reverse order.

Everything is correct, it is ... But if you made a sheet with the help of a ruble (a link to it in the Notes to the recipe), then it certainly would not be among the laggards. I like this tea the most.

He spread the cloth on the shelves and spread the tea in a thin layer. The temperature is about 90, I opened the doors and after about 3-4 hours everything is ready.

The method is excellent, but the temperature at the beginning of drying is low ...

I heard that at high temperatures vitamin C and other useful substances decompose, as in relation to Ivan tea? Does frying and steeping with boiling water harm him?

Aleks55are, of course, destroyed. but this technology is ... We are preparing a delicious drink, not a medicine. To get vitamin C in full, you need to eat fresh leaves of young willow tea in salads, and so, already with withering, many vitamins disappear. When buying traditional tea, we do not expect vitamin C to be there. But on the other hand, there are many micro- and macroelements, organic acids and other substances in the tea that make this tea very useful.

Girls, hello! So my FIRST (!) Batch of Ivan tea is ready! The house smells delicious! I sniffed myself until I fell, because I ran to the stove and tried to control the changes in the smell. The observations are very interesting: at first the tea gave a thick floral smell, then the smell became weaker and began to smell like ... a good bathhouse, that is, I can't say that it was a broom, the smell was without dampness, very pleasant, but now, at the end, tea smells like ... tea! Question: why are there changes in the smell? Second question, what is the reason for the drying time? I got the impression that my tea was ready in half an hour. And the third question that worries me the most is the color of the tea. Girls, my tea leaves are not black, not the same as in the photo on the first page. They are dark, yes. I don’t know exactly how to name this color. But not black. This is mistake? I didn't get enough temperature, didn't I "fry"? I'm waiting for the answer. Perhaps my questions are naive, but please answer! I really want to get a good result. And yet, I really liked the process!

Thank you for your prompt and detailed answer. It is all the more pleasant that Lyudmila is immediately from you. Sheet was made by hand with rolls, twisted a whole package. I think this is due to the long fermentation - almost a day. It will also show itself after dry. But the color after fermentation was written that it should be brown, I just darkened and in some places only the veins are brown. Tamped well. Maybe a little overwhelmed.

Girls, still such a moment, if I cut the leaves after fermentation, put them right in the oven or can you wait? This I mean, if the oven is occupied by the previous batch, and I need to put a new one.

[mironirina]

So my FIRST (!) Batch of Ivan-tea is ready!

mironirina, Irina, congratulations on the first tea and share your emotions with you. I have been making tea for several years, but the emotions from the process and the result have not yet reduced the intensity.

Question: why are there changes in the smell?

The question is not very clear to me.At what or what stages? If at the fermentation stage, then this is a matter of course, since the process fermentation is a chain of transformations of some substances into others... And if all the conditions of fermentation are provided at the proper level, then these substances will be converted until the process is completed. Therefore, it is recommended to "catch" the strongest smell so as not to lose the most delicious aroma and taste. This time will be different for everyone, since no one can have the same fermentation conditions:
type of tea (foliage, granular),
the degree of leaf wilting,
collection time (morning, evening, day, spring, summer, autumn),
weather,
region,
collection point (sun, shade, soil),
temperature during fermentation,
layer thickness during fermentation,
quality of leaf processing for fermentation,
drying temperature,
a layer of tea when drying,
type of drying equipment, its dimensions, etc.

at first the tea gave a thick floral smell, then the smell became weaker and began to smell like ... a good bathhouse, that is, I can't say that it was a broom, the smell was without dampness, very pleasant

Again, I don't understand when this smell was ...
Okay, I'll just say that freshly dried tea shouldn't smell. If it smells IMMEDIATELY after drying, then it is not dry. Well, as soon as we have closed the tea in a jar, the residual moisture of 2 - 5%, which we cannot notice, makes it possible to carry out dry fermentation, which only improves the tea from year to year. And from week to week, from month to month, from year to year, tea changes its taste and aroma ... What was today will not be in a year. By the way, the type of container in which tea is stored greatly affects the taste. My disposable plastic containers are a necessary measure. There is a smell of tea, but after transferring to tin cans, within a week the hapah and taste of the tea change for the better. Therefore, not being able to stock up on such jars for all my tea, I bought them in such quantity that the tea would lie in them for at least a month before drinking.
In general, read about the bath, herbal and fish smells at the link in the Notes. everything is written there in great detail.

Girls, my tea leaves are not black, not the same as in the photo on the first page. They are dark, yes. I don’t know exactly how to name this color. But not black. This is mistake? I didn't get enough temperature, didn't I "fry"?

Yes, the color of the tea leaves depends on the drying temperature. Most black color of dry tea obtained by frying.

Perhaps my questions are naive, but please answer! I really want to get a good result.

Irina, and I want you to make your tea. But for this you need to study the theory. In the meantime, as I understand it, you have not read much of the recipe and comments in the topic, which are referenced in the Notes to each recipe. And so we will spend a lot of valuable time on correspondence, especially since most of the answers are in the recipe itself and in the comments to which the links are given.

If I cut the leaves after fermentation, can I put them in the oven right away or can I wait? This I mean, if the oven is occupied by the previous batch, and I need to put a new one.

Of course, you need to dry it right away. Do not cut until you have dried the previous batch.

But the color after fermentation was written that it should be brown, I just darkened and in some places only the veins are brown. Tamped well. Maybe a little overwhelmed.

Aleks55, everything is fine. Ivan tea does not turn brown very much .. So, it gets a little darker.

[Irina M]

Irina MHappy Birthday! I wish you all earthly blessings and delicious tea!

[mironirina]

Second question, what is the reason for the drying time? I got the impression that my tea was ready in half an hour.

mironirina, Irina, the type and size of the drying equipment, the type of tea (foliage / granulated), the degree of leaf wilting, the degree of preparation of the leaves for fermentation (a little or a lot of squeezed juice) and the layer thickness during drying ...

[Nadyushich]

Nadyushich, you need to attach some kind of adapter to the handle in order to twist with your feet. Will be instead of an exercise bike

exactly. Come up with someone

[lappl1]

lappl1, the smell changed during drying. The strong floral smell that came from the fermented leaves gradually disappeared. I just went to the kitchen again, sniffing tea. Oh still warm, not cold after the oven. There is a smell, but very faint, most of all similar to the smell of just tea.
Thanks for the answer! I read theory diligently. Looking at me, my husband pulled himself up, was also interested, and my father-in-law ordered tea! He says they drank it during the war. He wants to remember.)

[mironirina]

the smell changed during drying. The strong floral smell that came from the fermented leaves gradually disappeared. I just went to the kitchen again, sniffing tea. Oh still warm, not cold after the oven. There is a smell, but very faint, most of all similar to the smell of just tea.

mironirina, Irina, everything is correct! He should almost disappear. I wrote that freshly dried tea should not smell. When you dry it in the bag, it will pick up moisture from the air up to 2 - 5%. This is enough for dry fermentation if stored in a jar for years (if not drunk before). Pouch dry and keep away from temptation or disappointment. Open not earlier than autumn, but better - in winter. Of course, you can drink it right away if this is the first year of tea making and you really want it, but it will show all its beauty later.

I read theory diligently. Looking at me, my husband pulled himself up, was also interested, and my father-in-law ordered tea! He says they drank it during the war. He wants to remember.)

Well, that's good. Give respect to your husband, and deep respect and respect to your father-in-law!

[Ludmila]

LudmilaRubel-ruble, I know that! Probably the computer corrected!
6-8 days! This is an obvious overkill for some kind of walker, for lovers of a strong degree I would not keep so much!

Added Monday, 04 Jul 2016 10:30 AM

Unless it's a freezer! Maybe periodic freezing?

[Inisiaru]

Lyudmila, And my huge THANKS to you! When I was studying the topic (a few years ago), there weren't so many chewed recipes, but what, there were no adequate recipes at all, only with the use of extraordinary strength ... And now just amazing recipes have appeared) I will study and choose

Inisiaru, Christina, make tea with pleasure and health! I am very glad that you liked my recipe and your strength. And the recipes of our tea makers are a treasure trove! This is not on any site! This is the experience and work of two years of tea making of our wonderful members of the forum.

[Loksa]

Unless it's a freezer! Maybe periodic freezing?

Loksa, Oksanchik, about the freezer - this is our discovery. This is nowhere to be found, especially the method of Zacharias .. But what could be advised to ferment for 6 - 8 days, I willingly believe - there were such recommendations ... Although pu-erh has been fermented for years ... Why not apply this to our tea. But we have already discussed this issue in the winter of 2014 - 2015, and realized that we will not create the conditions for this - we have winters ... And making such tea in the house is not the best way - it has, to put it mildly, an unpleasant smell. ..

[Irina M]

Irina M, Ira, happy BIRTHDAY! successes IN ALL BEGINNINGS !!!
lappl1, Lyudochka, the ardor has not died out I'm looking for the masters And I'm waiting for new information, just in case, from the girls, suddenly they will add something else

lappl1, Lyudochka, the ardor has not died out

I could not get the leaves this weekend
Feeling like a weekend wasted
Tea making is, in my opinion, an incurable disease

I don’t attach a photo yet, but I want to complain: girl_cray1: We made a custom-made ruble in winter, so pretty, big, it walks smoothly, but yesterday we tried it only. I'm just shocked, he crumbled everything with us, did not want to crumple. The grooves were made straight, not at an angle. I sat yesterday and almost cried, what should I do? Can I take a triangular file on wood and cut the edges at once? All the same, now it is only either to redo it, or to chemistry with it.

[Divnay]

Divnay, Ira, chemistry with this.The teeth of the lower rung should not be straight. See my diagram on page 175. Everything is clearly visible there. It is necessary that the upper ruler has teeth narrower than the distances between them. At first, my husband made them the same, but without even testing it, I said that it would not work - the gap between the teeth was too narrow. The husband grinded. It turned out very clumsy, but everything works OK.
And wait a bit, Natalochka is now redrawing the diagram. She did great too. But not the first time. She finalized the ruble, and you will.