Ivan tea (fermentation of fireweed leaves) - master class

I joined the tea maniacs, but I don't even know ...

Len, well, I got sick with tea that year, I just didn't get my hands on Ivanushka .. this time too, only in the last days of my vacation I was able to get out with a small bike)))

Enta Alenka as that shot, ripe everywhere!

Helen, how else? at winter you can sit on the stove !. in the summer you need to wiggle your flippers, rolls, hemispheres))) so that later, in every cup and in every jar, the sun and warmly remember

[Vinokurova]

in the summer you need to wiggle your flippers, hemisphere rolls)

Vinokurova, AlenKa, lamentedANDstami And what, I think, they really need to move in order to gather more
Yes, with Ivanushka, in my opinion, the easiest way is.Gathers quickly, turns with a bang (well, if you don't wrinkle your hands, it turned out to be an ambush for me)
Why ALSO this time? You can harvest it until autumn

Added Monday 11 Jul 2016 07:23 AM

.. all the honey Macho would give you!

what a tempting prospect!

Girls thank you all for your help, I will try to wrap it in a wet one (although I have never had a hot mass) and do it at a lower temperature. In general, how interesting it is to experiment, and even together.

I hurried, didn't wither the willow tea enough, twisted it in a meat grinder (by 2 times, because the granules crumbled), a layer of 20 cm in a saucepan, at home, on the windowsill, it was standing for 2 days, the herbal smell did not go away. Doesn't want to ferment. Throw out or wait?

[Nat]

the herbal smell hasn't gone away.

Nat, NatashaThis is the reason why tea does not want to ferment. here, from the recipe I brought:

excess moisture in the leaves does not allow the subsequent fermentation to be carried out qualitatively. As a result, the tea will be of poor quality..

layer 20 cm in a saucepan,

Too much. Recommended 5 - 7 cm, maximum 10 ..

Throw out or wait?

There is no need to wait. If there was no smell, then it will not appear. Dry. You don't need to throw it away. This can always be done ... Maybe the tea will be straightened in dry fermentation.
Natasha, You did not give any information about how you make tea. Follow these links and at least yourself answer the questions, what you did wrong. We would be happy to answer you, but without information from you it is impossible to do this.
Tea problems. What should be done to find the error?
For a beginner. The correct approach to making the first tea (* Anyuta *)

The first time I make Ivan tea. I collected the leaves, laid them out to dry at home, after 5 hours I twisted the part in a meat grinder. I planned to ferment in the oven as well. Did not work out. Now I know that withering is an extremely important process. The husband mixed the rest with his hands, put it in a bucket (10 liters), all this stood overnight, and already in the daytime he began to dry everything. And we are already drinking tea (taking into account the phased drying, different degrees of fermentation). Here a friend (he also makes tea) advised me to twist the mixed leaves after fermentation. I want to try.

[Nata]

Nata, I do about the same, only I just cut off the inflorescences and completely into the dryer. And already dry, I just crumple with my hands and they easily break into smaller fragments, so as not to cut by 2 cm. Optimization of the process!

Nooo, this stage I just passed. I do not like it this way. Because these gnarled, broken squiggles do not break so little anyway (I have an isidri dryer and it gently dries herbs, they do not crumble into powder, they retain some "elasticity"), take up a lot of space, you cannot normally put them in a jar.Then, when they get it, they pull another bale of the same squiggles along with them, and as a result, they are necessarily littered and crumbled around the can while you manipulate. And then it is still crumpled and crumbled when you put it in the kettle))). I'm cutting now. A very sharp knife and then dries into a pleasant crumb.

Added on Monday 11 Jul 2016 10:51 AM

Nata,
My main thesis is that fireweed has this smell always!
And if the tea-maker does not feel it at any stage before drying, then it is worth sounding the alarm - something went wrong. Either they were overheated, or quail in a bag, or re-fermented, etc. And if the tea-food smells of grass ... then generally sadness ...

Well, I'm just exactly the opposite. Everything could have gone according to plan, and the person does not smell - a feature, or he considers / calls this very smell the smell of grass. Because for him it is. For me, fireweed never smells like grass at all. That is why I started talking about subjectivity, which is difficult to navigate. Apparently, we smell the same smell with different options and shades, but we call it completely differently and perceive it as pleasant / not very, too. I do not know what to do with fireweed so that it smells like grass (in my opinion, grass / hay). At all stages it smells very "tasty", stronger or weaker, sour or sweetish, fruity or honey, but very pleasant. it is aromatic when dried, and when fermented, and when dried. Even if you simply dry it, it does not acquire the smell of hay / grass, so I do not understand at all about this smell as a symptom of withering. Now, if it deteriorates in the literal sense: it gets rotten / moldy, then an unpleasant smell appears, but again not grass. Although even the smell of fermentation is very pleasant.

Nooo, this stage I just passed

Not lazy, you are Natka!

Good afternoon everyone!
The weekend has passed ... I’m what is called - I rested forcibly
I report: on Sunday, my friend and I collected 12 liters of meadow strawberries, meadow strawberry leaves for tea, chamomile for drying, Ivan tea, three large bags, grape leaves (I had to bare the bunches of a friend on the site. She wanted to throw it away, but then I turned up)
The rastuffs froze a little, now they are no longer in the freezer, in the evening I will grind them.
Vanechka is tired, but somehow I'm scared that I won't be able to handle such a volume.
Greed is a bad property
Keep your fists for me so that I don't die next to the manual meat grinder today
How will I deal with these?

Not lazy, you are Natka!

I walk with 2 calluses on my finger. I cut this yesterday))).

Girls I have a problem. I will live in the garden for a week. ... I can dry Ivan tea. Drying on an electric oven is expensive. If I collect it, I'll wither and freeze. There is no meat grinder either. Does the cut dry faster? Even when I asked about the volume of a single grinding. They replied that the difference in fermentation between batches is one hour. It dries on the gas for 3 hours.

Girls, if anyone is here, experienced, please tell me what to do. Yesterday I picked up the leaves, they were wet after the rain. Spread it at 5 pm, at 1 am I twisted it into a sheet. Today I unrolled at 9 am, 4 hours have passed. The "crunch" test is normal, the middle vein does not crunch, the smell is strong apple. And from a lump a couple of leaves strive to get out. I'll go to work in an hour, what should I do? Scroll now or is it better to wrap it up until evening and scroll in the evening? The tops have already been kneaded and put into fermentation.

Hello! Girls, last year I made Ivan tea right away, but there was not too much of it (well, traditionally - drying, fermentation, drying). And yesterday I didn't have the strength to do something at night and I put a fresh leaf in the freezer. Tell me how next? If I twist it, and then put it on fermentation? But what about the fact that it is cold and wet? Warm up in the process? Something got confused completely with this freezer ...

Girls, if anyone is here, experienced, please tell me what to do. Yesterday I picked up the leaves, they were wet after the rain.Spread it at 5 pm, at 1 am I twisted it into a sheet. Today I unrolled at 9 am, 4 hours have passed. The "crunch" test normally does not crunch the middle vein, the smell is strong apple. And from a lump a couple of leaves strive to get out. I have to go to work in an hour, what should I do? Scroll now or is it better to wrap it up until evening and scroll in the evening? The tops have already been kneaded and put into fermentation.

I would scroll

[well, traditionally - drying, fermentation, drying]

last year I made Ivan tea right away, but there was not too much of it (well, traditionally - drying, fermentation, drying ).

mish, Hello ! welcome to tea themes!
You skipped the process of preparing leaves for fermentation on this list. Did you visit him? Did you accidentally skip it or do it as you wrote it - withering, fermentation, drying?

And yesterday I didn't have the strength to do something at night and I put a fresh leaf in the freezer. Tell me how next? If I twist it, and then put it on fermentation?

And here, it seems, you deliberately did not wilted leaves ... It's in vain. You could, as in the recipe, wrap them in cloth and go to sleep peacefully.
Without withering, and even after the freezer, the leaves will give so much juice that the fermentation process may not go at all. Just today I quoted a quote from the recipe on this score:

excess moisture in the leaves does not allow the subsequent fermentation to be carried out qualitatively. As a result, the tea will be of poor quality..

I advise you not to twist. Better to knead the leaves like dough (see recipe). And then ... Or, after freezing, wrap it in a cloth, thaw it well, squeeze it out like wringing out the laundry, and then knead it. But, again, I do not recommend twisting it in a meat grinder ...
PS It is better not to freeze willow tea leaves at all. When they are rough and dry (August - September), you can still do it. But drying is a must.

Randomly missed or did as they wrote

I did exactly as I wrote. And the tea turned out to be very decent with its characteristic fruity aroma.

after freezing, wrap it in a cloth, thaw it well, squeeze it out like wringing out the laundry, and then knead it. But, again, I do not recommend twisting it in a meat grinder ...

While I was waiting for an answer, my husband and I thought what to do and came to exactly this conclusion. So thank you so much lappl1 for giving me confidence! So I will. And next time I will be smarter, I will do everything according to science with the next game.

[mish]

I did exactly as I wrote.

mish, as you wrote, this is not traditional ... Traditionally, it is to jingle, destroy the leaves until the juice appears, ferment, dry ... And this is not only in the Russian Ivan-tea traditions, but also in the industrial production of tea in general. You can destroy the leaves before the juice appears in different ways (the recipe describes three options). But you succeeded that the leaves did not give juice. How did you ferment them without breaking the juice? No juice - no fermentation. Forgive my meticulousness, but something is missing on this list. I'm very curious that ... Did you have any large leaf tea last year? Did you cut the leaves before or after fermentation? I have one option on my mind, but I will not guess, I would really like you to answer

Luda, I brought the leaves, they dried from Saturday 23.30 to Sunday 21.00, there was such a light floral scent. But until the weekend I have no time to continue with them and I put them in the freezer. Will my fermentation go on later?

mish, as you wrote, this is not traditional ... Traditionally, it is tinkling, destroying the leaves until juice appears, fermenting, drying ... And this is not only in the Russian Ivan-tea traditions, but also in the industrial production of tea in general. You can destroy the leaves before the juice appears in different ways (the recipe describes three options). But you succeeded that the leaves did not give juice. How did you ferment them without breaking the juice? No juice - no fermentation. Forgive my meticulousness, but something is missing on this list. I'm very curious that ...Did you have any large leaf tea last year? Did you cut the leaves before or after fermentation? I have one option on my mind, but I will not guess, I would really like you to answer

No ! You must have misunderstood me! I had tea rolled in a meat grinder - this is the destruction after withering that you are talking about?

[NataliaVoronezh]

NataliaVoronezh, if well wilted, then maybe it will.
But here's Lyudochka's post above that it's better not to freeze Ivanushka now! And I fully support. He's spinning so great! It would be better in a cloth and simply in the refrigerator.

Added Monday 11 Jul 2016 03:15 PM

mish, well, as they wrote, withering, fermentation, drying, and we understood!

If I twist it, and then put it on fermentation?

mish, well, as they wrote, withering, fermentation, drying, we got it!

I just quoted my own post ... That's why I decided that from the message it is clear that I usually twisted in a meat grinder, but it turns out they did not understand me ... I confused everyone without intent!

Girls, excuse me, I copied the ruble scheme and gave it to my husband, my husband had a question, why does the lower ruble have a groove at an angle of 45 degrees? I looked around the diagram, but I could not find anything about it. Tell me, my husband wants to make a ruble, but I have it very corrosive thoughtful, until he understands everything - he does not start ..

It would be better in a cloth and simply in the refrigerator.

If I take it out of the freezer today and just leave it in the fridge, will it live until the weekend? I had the idea to just leave it in the refrigerator, but I was afraid.

Natasha, I never ice fireweed!
Better not to get it out of the freezer, otherwise it will turn sour and deteriorate, but this is my opinion.

Added on Monday 11 Jul 2016 04:15 PM

On page 184 Luda wrote what to do with the fireweed after the freezer.

Len, and he can lie quietly in the refrigerator for a week if there is no time? This is me for the future. Suddenly it will still break off. I don't want to ruin the fireweed.

I don't know, I am counting on time to work with tea and have never stored it in the refrigerator at all.
Natasha, is there no way to twist it at all? Let it be fermented for a day or two.

Let it be fermented for a day or two.

Is it not overfermented? You can scroll, but I was afraid that it would stop. It's just that the son came, brought a bunch of clothes (moved out of the rented apartment, since he was leaving on a business trip), now there is nowhere to go and you have to clean up the rubble. And to leave it twisted for a long time, I doubted, so I put it in the freezer. If nothing bad happens to him in 2 days, I'll twist it and leave it.

[mish]

No ! You must have misunderstood me! I had tea rolled in a meat grinder - after all, this is the destruction after withering, which you are talking about

mish, You wrote:

traditionally - withering, fermentation, drying

I was surprised and asked again:

You skipped the process of preparing leaves for fermentation on this list. Did you visit him? Accidentally missed or did as they wrote - withering, fermentation, drying

To which you answered:
[/ size]

Did exactly as I wrote.

So how could I have misunderstood you?
Well, okay, it's good that everything cleared up. Otherwise, I have some kind of break in the template.

Luda, I brought the leaves, they dried from 23.30 Saturday to 21.00 Sunday, there was such a light floral scent. But until the weekend I have no time to continue with them and I put them in the freezer. Will my fermentation go on later?

NataliaVoronezh, will do if the leaves are well withered. If a floral scent has already gone, you catch the scent on fermentation. Apparently, you don't need to ferment your tea for a long time. After freezing, wrap the leaves in a cloth and wring them well. Maybe you have to rewrap 2 times - until the cloth is dry. But for the future, keep in mind, Vanechka, while he is not too rough and not old, it is better not to freeze.

[NataliaVoronezh]

If I take it out of the freezer today and just leave it in the fridge, will it live until the weekend? I had the idea to just leave it in the refrigerator, but I was afraid.

NataliaVoronezh, do not get it until you decide to do it. Otherwise they will become limp. In the refrigerator, you can keep the leaves just withered or fresh, but frozen is better not.

[NataliaVoronezh]

NataliaVoronezh, someone with us fermented for more than 2 days, it turned out strong, black tea. Look how it is more convenient, just not to spoil, this is a delicacy.

Lud, thanks!

But for the future, keep in mind, Vanechka, while he is not too rough and not old, it is better not to freeze.

I won't do it anymore. Then I will report what happens.

Added on Monday 11 Jul 2016 04:39 PM

Someone with us fermented for more than 2 days, it turned out strong, black tea.

Well then, I'll pull it out, twist it and let it ferment for 2 days! Lena, thanks! Will be studying!

[Mandraik Ludmila]

Why does the lower ruble have a groove at an angle of 45 degrees?

Mandraik Ludmila, Luda, your husband wants too much from simple housewives. It's physics! It was long ago when we studied it. now and do not remember all the laws. The author Kulibin made a ruble for tea in the likeness of a ruble for washing and ironing. The people did not think so in vain.
One of our girls tried to make straight teeth, the leaves did not fray. And to curl up into rolls - too. So, purely logically, we can conclude - for better grinding of the leaves and for rolling them into rolls.
In general, I don’t know if your husband has enough information, but now there is simply no time to go into the section of physics - mechanics and look for an answer to his question ... And I think it’s not worth doing it. My husband did it without any drawings at all, as written by Kulibin. And it all worked right away.

[elena kadiewa]

Well then, I'll pull it out, twist it and let it ferment for 2 days! Lena, thanks! Will be studying!

elena kadiewa, Len, it seems to me that two days is cool! Especially after the leaves have already started to smell.
NataliaVoronezhNatasha, if you can, divide the game into 2 parts and do it differently ... But I wouldn't. Would ferment no more than 4-6 hours. But the most important thing, let me remind you, is the smell. Catch a very nice floral honey. As it begins to weaken, you urgently need to dry.

But I wouldn't. Would ferment no more than 4 - 6 hours.

Have to leave until the weekend.

[Ludmila]

Ludmila, thanks, I think it will be enough for my husband. Experience is the main criterion removed!

Your husband wants too much from simple housewives.

Husbands ALWAYS want a lot from simple housewives! Much more than not easy ones!

vital note

[Radushka]

Radushka, well, I would not call everyone who communicates here simple housewives, the people here are sincere, thoughtful, creative, diligent, and most importantly loving their household business! And the tea-makers: not only described, but also developed technologies for making tea from almost everything that grows in the vastness of our vast Motherland! Here my husband and I are learning little by little, thank you all

My 2-day dry tea that smells like grass, when dried it smells like prunes! All is not lost yet!

Added Monday 11 Jul 2016 08:16 PM

Already at home 5 pillowcases with different cooking methods are hanging. After fermentation, I tried to scroll the mixed leaves in a meat grinder. Not worth it for sure. The granules are not strong, even after 2 times.

Added on Monday 11 Jul 2016 08:21 PM

Out of greed they picked up a whole sack with my husband

Emerald, thanks for the tip! Eh, I still didn't have time to twist the whole thing, only one batch. So I now have 4.5 hour, 10 hour, 20 hour and 7.5 hour fermentation. Tomorrow, too, there will be some other, put it on fermentation, as I can tomorrow, I will dry it. Today I poured tea from bags into jars, those that have been fermented for a long time already smell absolutely clearly of dried fruit.I tried to brew it - compared to 4.5 hours, the aroma is fruity, the taste is tart without sourness. But tea is only 2 days - so far nothing is clear, except for the color. Let it stand - it is kept. And I also kneaded the tops, there was a whole pillowcase 60 x 60, and it turned out to be a small lump. Also stands for fermentation. Tomorrow, if it doesn't rain, I'll go fetch fireweed again. And I have 3 more pears, 5 apple trees, a bunch of cherries, 4 plums, raspberries, currants, a little strawberries and strawberries. Well, there are still different flowers, you need to dry for beauty! Full Alles !!! Why are there 24 hours in a day?
I sewed such funny bags: I'm ready for further creativity!

Good luck to all!!!

[Ludmila]

Ludmila, did I really call US that? It's not me! (favorite phrase of my sons when they were little)

just not to spoil, this is a delicacy

Who about what
And I always froze the mixes with Ivanchai. Everything worked out great.
And sometimes clean ice cream Also then it goes fine. The main thing is to wither well before this
This I mean that the situation is fixable and nothing terrible has happened ... well, in my opinion, at least ...

and he can lie quietly in the refrigerator for a week if there is no time?

And once I read it, someone kept it in the refrigerator. Everything was OK too!

Mixes with garden and ivanushka also froze, but there is completely different - the leaves are already tough, and now they are not.
In general, Natasha, do something already, otherwise we are only talking, I want results.

otherwise we're just talking

And talk?

but not yet

Well, someone like that! Mine, over there, have already shrunk from the cold and become hard. Only very close to the inflorescences can you still find soft ones, and already hardened adult leaves

Lenchik, talk is always! BUT don't forget about the leaves!

Girls, tell me, please, maybe someone knows, but just giving birth to nursing mothers can we drink our teas? Will not negatively affect the baby? My niece gave birth, yesterday she was discharged from the hospital, but the milk seems to be small and not greasy, asks to eat every 2 hours, spits out some water We don't know how to increase the amount of milk and its fat content Yes, one papilla is cracked and bleeds
Lyudochka, sorry for the flood in your Temko, but it hurts to trust your teas, I think they can solve all problems

[Mila1]

Mila1, Ludmila, our tea is caffeine free.
In general, a question for Linochka.
I will enlighten the people

[Ludmila]

Ludmila, I can share my experience about the nipple. Before feeding, wash the nipples and breast with a baking soda solution, and between feedings a cotton swab with sea buckthorn oil on the nipples.
Regarding teas last season, they discussed whether it is possible for pregnant and lactating women, but I don't remember where, maybe Luda will find it. But it's better to check with Lina or Paramed. They are experts in herbs.

but in general, before giving birth, somewhere in a month, it was advised earlier to put a rough cloth in the bra so that the nipples would be rubbed and coarse, precisely in order to avoid cracks during feeding, now it is no longer fashionable for doctors to give such advice probably

Smear the chest with bepanten. And bare eavesdrop. The milk is normal. Drink not much liquid yet.

[Natalo4-ka]

Natalo4-ka, filirina, Barquentine, Girls, MANY THANKS for your advice! Now I’ll call my niece, I’ll tell everything and I’ll wait, maybe Lina and Paramed will say something about tea

[Mila1]

Mila1,

And there is no point in giving water to a baby who is several days old and is breastfeeding. They do not drink water, only in the heat are advised to add water. Asks for food every 2 hours - this is the absolute norm, there will be no schedule now. Why did you decide that there should be 3 or 4?))) Everything is individual. He, while weak, cannot suck a lot, he gets tired. The point is not only ate / not full, but also in physical capabilities. Sucking is hard work. So let him feed on demand, "nest" with the baby and everything will be: the regime will be released, the milk will equal the needs of the baby. Just take it easy.No need to "distribute" it, then grab the head: "open" and problems with the chest will begin. The mother's body will adjust everything for the child: how much it sucks, so much will come. The main thing is to feed when asked. Let it be every 1.5 or 2 hours. so it will be in the near future.

Too little time has passed yet to judge milk. Breastfeeding is just getting better. The main thing is to calm down, get high, hold in your arms, give each other close tactile contact and love))). There can be no question of any schedules, spoiledness, "teach your hands". While instincts work. It's an awesome time, good luck to your new mom!