Ivan tea (fermentation of fireweed leaves) - master class

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.

Golden words, Nata! We feed even small cats, although we are not their mothers, always on demand, and here is a human being! Of course, then they will gradually change to the regime.

[Mila1]

Mila1, Lina wrote, you can drink seagulls for both pregnant and lactating, but I can't find where it says. But, of course, you need to watch. Lina will only come from the dacha tomorrow.
Nata, as she wrote touchingly ... immediately remembered both her newborn daughter and Ulyasha.

[Victory me]

Victory me,

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?

And I also think that in the summer we would add 5 more hours to 24
Yesterday I went to bed at 2 am - I was spinning tea in 2 meat grinders. While the electric is resting, I twisted it on the manual
Are fermented Vanechka with currants, meadow strawberries and grapes.
Mixed about 50 to 50. And just Vanechka. 4 types.
I left for work, and my thoughts are all at home - how are my saucepans?

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

My son was premature. For three weeks I was in the hospital with him: they were gaining weight. They were fed 3 hours later without a night break. BUT! Those from whom the child asked to eat in 2 hours; the doctors ordered to feed in 2 hours, with a 4 hour night break.
1.5 hours is a very short break. Mom will be exhausted. And the child's digestion is not normally tuned in.
I am not a doctor, I write from my own experience. If the baby can resist sucking, but has not yet eaten, you can express directly into his mouth. The last drops are the fattest. But here it is important that he suckle himself, be tired, and only then feed him, and not every time - otherwise the child will wait for a freebie. Especially the boy.

[Scarecrow]

Scarecrow, Natasha, thank you very much. This is how my daughter fed me. Now, in September, her granddaughter will be 2 years old. Fed up to 1.9 years. They weaned off the breast painlessly, with explanations And the niece went to give birth to the village (regional center), there are VERY GOOD doctors, but the maternity hospital is old-fashioned and everything was taught in the old way, so she arrived pumped up

Added on Tuesday 12 Jul 2016 10:35 am

lily_a, Lilichka, thank you very much !!!!

[Scarecrow]

Scarecrow,

[Mila1]

Girls, tell me, please, maybe someone knows, but just giving birth to nursing mothers can we drink our teas?

Mila1, Lyudochka, it is not only possible, but also necessary. But not from the garden scent, but only Ivan-tea... We discussed this issue last year. I do not remember who told the case about the pregnancy of his relative. She had terrible migraines. The doctor advised me to drink Ivan tea. The mother-to-be drank it before giving birth. The migraines are gone completely. After giving birth, my mother also drank Ivan tea.
By the way, take a look at this recipe. It was not in vain that I placed in it photo of a pregnant woman with Ivan-tea...

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

Nat, Natasha, Congratulations ! We say that our tea is difficult to spoil.

But you can improve by simply observing all the technology.

I sewed such funny bags: I'm ready for further creativity!

Victory me, cool bags! Such funny!

Lyudochka, I'm sorry for the flood in your Temko, but it hurts to trust your teas, I think they can solve all problems

Mila1, what kind of flood is this? It's okay ... Chat ..

[lappl1]

lappl1, Lyudochka, thank you. After all, I read the WHOLE first post FULLY. But I just didn't remember what I needed right now
- help to increase lactation and improve the quality of breast milk;
You really don't need it yet, you pass it by. but in vain

Lyudmila, let the breast give alternately, otherwise there were those that feed from two at once (for one feeding) or decant after feeding from the other breast.

Hello .. I read .. a few pages - the beginning !. Then there is no time. Tell me - yesterday I fermented tea for the first time .. The next day (i.e., after 24 hours) I had a strange sensation on my hands - it seemed like a slug crawled .. This is when I stirred tea (Ivan) in the fermentation process - did I overexpose? And the smell - I obviously overlooked the flower .. I got a tobacco smell - pronounced .. But when I dried it, the tea acquired quite a decent sweetish smell ..! The question about the presence of a slimy moment in the fermentation process - is it normal or did you overexpose? I am sorry if this question has already been asked .. Thank you!

[NataliaVoronezh]

NataliaVoronezh, Natasha, thanks about that we have already told her

[vasyaiv]

vasyaiv, I wonder how, I did not quite understand the feeling of a "slug" - I did not feel it.
There is starch in the stems of ivan tea, Lina wrote, in the leaves, I don't remember. Well, tomorrow the doctor will answer.
And yet no one has written about the smell of tobacco yet.
Have you wilted well?

... I mixed tea (Ivan) in the fermentation process

This is unnecessary.
It was the same for me too, I did not understand the reason, I suspect an under-dried leaf. The tea turned out. It didn't happen again.

Sometimes I don't understand men, and specifically my husband, yesterday, at my husband's request, I asked about the ruble, and today he did just such a vesch (and they also talk about women's logic) and twists the fireweed gathered and dried overnight on it yesterday, By the way, it turns out great and, which is important - quickly, just in case, I post pictures, suddenly someone will like it:
We put dried ivan-tea on the board

cover with a bowl, and begin to drive in a circle

I twist the leaves themselves and collect under a bowl in a com

this is the result for further fermentation

[Ludmila]

Ludmila, as I understand it, are the grooves made in a wooden board in a spiral? Now let your HUSBAND

only in this way - caps and with respect

will describe the manufacturing process of the fit! YOU ARE WELCOME!

I'll take a picture, it is now in the process of fitting and will definitely try: I will ask in detail and describe how we will put it on fermentation, the process cannot be interrupted yet

[Mandraik Ludmila]

Mandraik Ludmila, Ludmila,

lappl1, Good afternoon !! Dear Lyudmila, many thanks for the recipe for making Koporye tea at home !!!! Thanks to its clarity, I decided this year on a feat (as it seemed to me), in fact it turned out to be a great pleasure. I also read the whole topic, there are practically no questions left, so many thanks for your patience, for detailed advice to beginners. Also thanks to everyone, everyone who shares their experience and gives advice. While everything is going well, if I made mistakes, then they will show up later. I sign batches according to the duration of fermentation and the method of drying. Please comment on 1 point. It was said at the forum that during dry fermentation, you need to open the lids from time to time in order to let the tea breathe. How do you feel about this experience? Thank you in advance

[*Eve*]

It was said at the forum that during dry fermentation, you need to open the lids from time to time in order to let the tea breathe. How do you feel about this experience?

*Eve*, Hope, I believe that this must be done without fail if tea is stored in glass or plastic, sealed hermetically. Tea either begins to "choke" or stops smelling. And as soon as I pour it into a tin can from which we pour it into cups for tea drinking, it immediately begins to "breathe", increases the aroma.

Added on Tuesday 12 Jul 2016 05:23 PM

vasyaiv,

.. I got a tobacco - pronounced.

Uuh, I haven’t seen this before. Does it smell like regular leaf tobacco? Or decorative flowers?
Although ... I don't argue about smells anymore. Everything is very subjective!

The question about the presence of a slimy moment in the fermentation process - is it normal or did you overexpose?

Yes, in my experience, the raw material was not sufficiently wilted and because of this, souring began. Or overexposed during fermentation. I always check pellets and loose leaves during fermentation for slimy.

After fermentation, we begin to dry when the smell in the container with tea is at its peak!

[a description of the manufacture of a relatively simple device for rolling leaves]

I quote a description of the manufacture of a relatively simple device for rolling leaves.

Roller - a device for grinding leaves for loose tea.

The basis for this adaptation, and it is called "roller" is taken "furniture board" 40cm wide and 18mm thick, sold in hardware stores. On the reverse side, we have a template made by my husband for knitting bee frames. So it turned out 2 in 1.
Then, with the help of a screw, thread and a pencil, a circle was drawn, somewhere between 36-37 cm in diameter, the husband did not measure it in advance, he did it by eye.
I divided the circle into 16 sectors and with the help of a lid from a round (27 cm in diameter) plastic bowl, I drew the "blades".
Since he did all this on the basis of a description found on the Internet, I give the address where you can see the original source with a detailed description: 🔗
The difference is that the husband cut out these blades with an electric chisel, did not smooth out the irregularities with a sandpaper, since in the process of twisting he adjusted the depth of the sampling of the "blades" so that the bowl would not fall through and the sheet would be curled at the same time.













When driving the bowl around the roller, the leaves twist and roll up into a ball, which rolls inside the bowl and rubs against the blades. As a result, twisting is greatly simplified and accelerated.
Another nuance: in principle, you can not process with sandpaper and not strive for absolute evenness of the lines, it seems to me even better it works, the more irregularities - the more friction, the better the result.
We liked!

[Tricia]

Tricia, elena kadiewa, I didn’t know that you shouldn’t stir during fermentation .. Before fermentation I cut the rolls that had been rolled by hand before that .. And when I stirred, my hands had a slimy-oily sensation. but still we decided to dry it, and we got good black tea. The smell is normal .. the taste is brewed - it seems to me quite normal ..

Clarification of why the bowl was taken, a very convenient shape and correct volume. If you take a container with a larger volume inside the ball, the leaves will not twist so much, here you need to select the volume of the bowl and the size of the blades. The bowl is in size, approximately covers two blades - cut and flat. And the shape of the bowl itself: it is wider than deeper (oh, well, I said, well, I hope you will understand) and the open shape helps to glide better without clinging to the edges of the blades. They were selected empirically.

[vasyaiv]

vasyaiv, and before fermentation you dried the leaf? Just according to your description, it turns out that there was a lot of juice, since after rolling the rolls you had such a slippery-oily feeling. A well-dried leaf must be kneaded for a long time so that the juice stands out from it, and this juice is by no means slimy.
And further. Slimy juice comes from willow-tea stalks. Maybe you made tea from the tops of fireweed, along with the stems? Then some sliminess is possible ... but again, it seems to me difficult to press the sheet to such a state with your hands.
I advise you, despite the lack of time, to read the recipe and the links below it again. No need to read the whole topic.Check out the FAQs below the recipe to help newbies feel comfortable.

[Mandraik Ludmila]

Mandraik Ludmila, Ludmila, Well, I seem to understand everything! It is necessary that Lyudochka make a link to your description on the first page!
And I ... Well, I need Ivanushka ... to have for a start ... Eh ...

[Radushka]

Radushka, so you can twist any leaves like that, and your favorite raspberries We want to go for a meadowsweet, he is meadowsweet, it will soon bloom with us and become unfit for tea making - we have never done it, but it smells like We plan to do the same on this roller twist.

[Tricia]

Tricia, Anastasia, thanks for the comment! If possible, share a little more detail on how you do it: How often do you open closed containers during dry fermentation and for how long?

[Tricia]

Tricia, Thank you. now I will find ... frequently asked questions and read .. (I have reached page 16).
There were no stems. Probably, all the same, I didn’t do much ...

[vasyaiv]

vasyaiv, all answers are at the end of page 1.

[francevna]

francevna, Yes, thanks .. I'm reading. There are no more questions ... I will find everything ...

[Mandraik Ludmila]

Mandraik Ludmila, LudmilaI don't make leafy raspberries. We drink far more tea than my closet can hold.

[*Eve*]

*Eve*, Hope, my husband and I already have a whole ritual. We sit in front of the kitchen cabinet where we have all the handmade teas. We take out all the cans and ... sniff, share our impressions. The tea that begins to suffocate in tightness is immediately audible - it is difficult to describe what it smells like, but not very much. At first, out of inexperience, they thought that the tea had gone bad. But they decided to give him a chance - they poured it into a tin can - in a day, two smells differently, nice, tea. The one that does not smell - also clear - in a tin can.
I give the teas to breathe through a paper napkin: I open the cans and tie the boom necks. with napkins for a couple of days or a week, then I close it again. Or I immediately pour it into a large tin can, which is emptied. And so once a month or when the next batch of tea for brewing in a jar on duty ends.
I know tea makers who store teas in paper bags and cardboard boxes. They say the smell is great. Where would I have so many correct odorless bags?
Tea makers also say that cold fermentation in the cold (forgotten for the winter in the country) makes tea much more aromatic. I have not tried, but I believe.
Something like that .
vasyaiv, we do not send you out of malice to read the frequently asked questions, the answers to them and the recipe again.
All tea makers here already know that the first mistake of an inattentive beginner is insufficient withering.
And in the recipe it is directly highlighted that this is a very, very important stage! Without proper withering, nothing will come of it.
And it makes no sense to rewrite the info from the recipe here again - to clog the topic.
So, read on, make yourself a synopsis of theses, like many of us, and good luck!
If you are completely tired of the abundance of methods and information, come and see what's what, we'll figure it out.

And now no one has time - gardens-vegetable gardens-blanks-children-space-suitcases, etc.

[Radushka]

Radushka, and after all, for sure, why did I not think about the volumes ... Then one of the girls was going to store them in 5-liter cylinders, it seems, they will have to be adopted. Last year we had very small volumes.

Added on Tuesday 12 Jul 2016 10:21 pm

store teas in paper bags and cardboard boxes

Nastenka, this is just about us, I use paper sugar bags. But I'm afraid this year I won't have enough of these bags, I hope there will be more tea. And I still don’t like to store in sealed packaging, but these are my personal cockroaches. So I have to think about 5-liter cylinders

[Mandraik Ludmila]

Mandraik Ludmila, and we made meadowsweet, and rejected it. A killing, very haunting smell! Write how she is to you.

sealed packaging

Well, how sealed - not in a vacuum - glass jars and screw caps. Sometimes loosely curled. And with airing
But I am suspicious of plastic, because it seems to me a smack of some kind after a long stay of tea in it. Tin cans are out of competition! but they too, as well as paper bags, will not be enough.
But I understand that large-leaf tea can only be stored in 5-liter bottles. The last Macho takes a hundred places! Although she did a funny party. Crumble dry tea with your hands? It’s unsportsmanlike, to make a head of all the beauty ...
Here's another moment that opened up: how to store all the supplies so that the tea becomes tastier and more beautiful, and so that there is room for the residents in the apartment!

my husband and I have a whole ritual already. We sit in front of the kitchen cabinet where we have all the handmade teas. We take out all the cans and ... sniff, share our impressions.

Dear countrywoman, THANKS !! I will try

[Oksana]

OksanaThanks for the warning! We will do it, I will definitely unsubscribe, it is very possible that the smell is too strong, because even now in the field it smells so-and-a-like! Well, if you don't try, you won't know, but what if we like it
Tricia, I also have 5-liter glass jars, but they are for intermediate storage of honey .. Tea has not yet been made, and the question of storage is already popping up! We will cut the rest, my husband does not like the meat grinder, although the first batch of Ivanushka this year was nevertheless made in a meat grinder. It turned out just one bag of sugar.

[Mila1]

Lyudochka, thank you. After all, I have read THE WHOLE first post FULLY. And I just did not remember what I needed right now - they help to increase lactation and improve the quality of breast milk;

Mila1, Lyudochka, to your health! The main thing is that we figured everything out. May the young mother and her baby be healthy, and our tea will help them in this!
Mandraik LudmilaThank you so much for describing the process of making tea on a homemade roller. That's cool! And convey our respect and gratitude to your husband. You should definitely try to make such a roller. I think it will work for any leaves. Indeed, this is a mini-copy of an industrial roller. Cool! And the idea lay on the surface ... Well, we hadn’t come up with this before!
*Eve*, Hope, welcome to tea themes! Thank you so much for appreciating the recipe. I am very glad that you are making tea. And the thoughtful approach to tea making is especially pleasing. This means that the tea will be better and better.

Please comment on 1 point. It was said at the forum that during dry fermentation, you need to open the lids from time to time to let the tea breathe. How do you feel about this experience? Thank you in advance

Nadezhda, I believe that this must be done without fail if the tea is stored in glass or plastic, sealed hermetically. Tea either begins to "choke" or stops smelling. And as soon as I pour it into a tin can from which we pour it into cups for tea drinking, it immediately begins to "breathe", increases the aroma.

As for airing ... Nastenka, I'm sorry, but I disagree with you this time too ... I agree that plastic is not the best option for storing tea. Tea poured into cans from plastic containers is improving ... But not due to airing, but due to another, more suitable container. But if tea is stored in glass or tin boxes, then it does not need any ventilation. Well do not air tea in the traditional tea industry... Only tightness will allow anaerobic bacteria to do their job, that is, ferment tea in dry form with a small residual moisture of 2 - 5%. It is anaerobes that are responsible for fermentation. And letting the anaerobes breathe is to kill them. They operate only in the absence of air ... I have preserved a lot of "old tea" in plastic containers, as in the photo in the recipe. So, the older the tea, the more aromatic it is. And I didn’t ventilate him in any way. NEVER...
Mandraik Ludmila, Luda, the fact is that fermented meadowsweet has a strong smell. But it gets unpleasant over time. Many were convinced of this. Well, try it, maybe you will like it ...
vasyaiv, Natalia, welcome to our friendly tea company.
I see that the girls have explained everything to you. Thank you my dear. I am glad that you, Natasha, have realized the need for a more thorough reading of the recipe and links to it. Read, study, and if you have any questions, ask. Good luck with your new tea!

Girls, I made links to the roller in garden scent, in the willow-tea theme and in the Arbor on 1 page in the first post.
Roller - a device for grinding leaves for loose tea - Mandraik Lyudmila.
The process of grinding leaves on a roller.
Keep in mind...
Thank you, Lyudochka again!

[Luda]

But if tea is stored in glass or tin boxes, then it does not need any ventilation.

Luda! My opinion is based solely on the impression about the smell :) again he and I will soon stop arguing, because I have sworn.
Here is a situation that repeats itself many times: a batch of a leaf of the same collection, one fermentation, drying on 4 different trays, but then mixed into a total mass. That is, homogeneous identical granules, dried in the same way, there is no suspicion of mold. Scattered in 2-3 glass jars under tin twist lids and 1 tin box about the same volume as jars. After 3 months in the glass - stinks. In a tin can - it smells great! They stand on one shelf in the closet. And this result was repeated many times! I transfer it from glass to a tin can, the tea "comes to its senses" begins to smell humanly. And it is the airing that helps.
If anaerobic bacteria work in the glass with a tightly fitted lid, then I probably will refuse such fermentation, since the smell is still there.
And initially I don't store anything in plastic - I don't like the side smell - it looks like my containers are not a fountain.
Well, since we like very different teas, I suspect that this is another proof that we are on different paths to the desired results!

Where would I have so many correct odorless bags?

Anastasia, we need to look at the UPAKOVKA store! I sometimes go to work on Mirgorodskaya street, there is one there. I don't remember the house number, but the street is short. If you go from M Pl Al Nevsky, then to the right, if from M Pl Uprising, then to the left

I read you and I'm scared how to go to the dacha slept all in 3 liter cans. At least go back to the city, or maybe the truth is in cardboard boxes under foil?

Added Wednesday 13 Jul 2016 10:18 AM

Vyazemsky has a video, it shows that he stores tea in flour bags, and then in a plastic bag.

[lappl1, Luda]

lappl1, Luda, well, my husband has an idea for a fix with a meadowsweet, and I got infected, we won't collect a lot, for the first time 1kg is enough, but we have this meadowsweet - the sea, unlike willow tea, is wet here, a swampy area.

but we have this meadowsweet - the sea, in contrast to willow-tea, is wet with us, a swampy area.

Luda, Gatchinsky district? If possible (car), go to Kirovsky, Volkhovsky, here Ivanushki is the sea

[Hope]

Hope, yes Gatchinsky, the car, that is, there is no time, well, like everyone else. Even what we have needs to be processed. And we also have bees that require attention, there are still small islands of Ivanushka, we cultivate them.In the first pass, I cut about a third from the top by 15-20 cm - they give several new tops, for the second round, and we have several such plots along 5-10sq. m. And you also need to collect garden ones, this is enough, thank God.

Girls, dear, good day! I have one continuous disorder:
1.I seem to have over-fermented tea from the tops, a slight sourness appeared in the smell. I dried it all the same, and even a slight fruity smell appeared. Throw away immediately or let it stand still?
2. Yesterday I picked up a lot of leaves, more than usual, stirred for 5 hours, but with these blanks I got tired and fell asleep, although the leaves were covered with a sheet on top. Several leaves have dried up, I chose them whenever possible. I checked the lump - it does not disintegrate, and when I began to twist it in a meat grinder, I squeezed the lumps and in several I clearly heard the crunch of the median vein (underwent). But there was no excess moisture in the mass, normal granules. Can ferment longer?
3. My husband did not like the tea: literally "why did you make silage for me?" And I really like it. Hence the question. During dry fermentation, does tea "build up" only the aroma or will the taste also change?

Thank you all for your help!

[Victory me]

Victory me, Don't throw ANYTHING! It will always succeed, if anything! And you shouldn't have brewed fresh tea for your husband! Over time, tea changes for the better!
I can't say anything about the fermentation time. My ONLY experience is a tiny batch of leaflets sent in a parcel. The package lasted 5 full days. The tea was fermented after twisting for another 12 hours. It turned out very tasty, but too aromatic, as for me. Exactly one year has passed. Not brewed yet. Too little tea (I gave students for experiments). The smell has changed. Ripe, less fruity. I like this more

Tomorrow a group will come to me for a master class on tea, drove, narwhal, put it to dry.

[elena kadiewa]

elena kadiewa, Elena,

Aha!
I was confused too, at first. But I can talk a lot, a lot about tea!
If only it went for the future.

Tomorrow a group will come to me for a tea master class

Wow
Chaedel - level 80 you are already