Ivan tea (fermentation of fireweed leaves) - master class

[Olga VB]

Olga VB, I have an electric meat grinder only Spins easily no matter how many times I scroll. I choose the lattice according to my mood

Thank you!
I myself will also answer: the second time is more difficult. For email I was afraid, - the husband puffs tame
Beautiful granules are obtained, and the smell becomes weaker.

Beautiful granules are obtained, and the smell becomes weaker

The smell then on dry fermentation will be typed

Vsem dobrij ve4er!
Skazite pozalujsta, vo vremja fermentacii massa dolzna bitj tjeploj?

And when to wait for a bouquet of finished tea? I want to sprinkle my sons, otherwise they will brew it right away, they will beat the hunt))) And then I did everyone with different periods of frementation)))) I now smell the jars)))) at first it smelled nice, dried compote, and now the smell is returning, the smell that we observe when we take out the collected leaves from the bag and lay them out for withering. I even smelled a creamy smell in one of the jars))))

[Kalka]

Kalka, the mass warms up during fermentation.

Added Saturday 16 Jul 2016 10:02 PM

SemblisEven the freshest tea can be tested for aroma.
Brewed tea, brewed for 15 minutes.
Now you need to "marry" him - pour the tea leaves into a cup and return it to the kettle, do this three times.
Then you inhale the scent of an empty cup - this is the Tea Spirit. Here you will feel the aroma of your tea, over time it will only get better.

I also decided to join the ranks of Ivan tea lovers.
Found a clearing away from civilization

I collected three plastic bags, laid out the dried

After withering, I did not dare to do manual work)) I used a meat grinder.

Fermentation. I still did not understand how to navigate by smell - probably something is wrong with my sense of smell))) I was guided by the time indicated in the first post.

Since I like tea stronger - I waited 24 hours and began the drying process
before -

after-

And of course, I immediately tried to brew -

I liked the tea! Thick, tart, I really liked the aftertaste - the taste of tea remains on the tongue for a long time.
Well, the question is - there is some sourness in the taste, does this mean that the leaves could still be fermented?

And it seems to me that the second time in a meat grinder is easier to twist.
By the way, in the first post I did not see any mention of the fact that it is possible and necessary to twist the granules a second time.

I am reporting. She took the leaves out of the freezer and thawed it. Surprisingly, they were not damp after defrosting (maybe because I put them wrapped in a cloth?), And even the cloth was not wet, absolutely dry. Twisted, now stand fermented. I will unsubscribe further.

[hawk]

Natasha, well, with God!
and just try to screw it up, kill it!

Added Sunday 17 Jul 2016 10:18 AM

hawk, so it was already in the second season that they were brought out by an experimental method

Added Sunday 17 Jul 2016 10:19 AM

maxsim, with the first tea!

and just try to screw it up, kill it!

I will try, otherwise I want to live

I died! In general, so, they kicked a two-bucket basket of fireweed leaves, wilted, twisted, put on fermentation in one bowl, then dried in three steps, and I got three cypress teas - 10, 15 and 20 + 22 hours of fermentation. The first two are tasty, but somehow ... well, normal tasty tea, you can drink. But today we tried the last one, but it has already hung in the bag for several days - the best! I don’t smell the smell, but it tastes so soft, tart, dark, rich, such a rich bouquet, and a distinct mint flavor is given to me in the aftertaste - here I am delighted!

But now I am thinking, can I mix them all? We must try the first two again ...

Yanka, how I love to read such descriptions of tea! As if you yourself drink, and you go crazy.
Do not stir, then you want to mix, and so-3 different teas, and even plus dry fermentation for half a year.

I am reporting. She took the leaves out of the freezer and thawed it. Surprisingly, they were not damp after defrosting (maybe because I put them wrapped in a cloth?), And even the cloth was not wet, absolutely dry. Twisted, now stand fermented. I will unsubscribe further.

Ah-ah! I was ahead! I also wanted to report! So ... Three hefty bags were collected in two sessions (like from sugar, only fabric ones, like a cotton pillowcase, and even larger than sugar ones) by weight - I don't know how much, I didn't guess to weigh the raw materials. Bottom line: 20 liters of ready-made granulated tea. Process: of course, it was not done all at once, but in batches. Least of all, I liked the batch where the freezing stage was absent, that is, drying-day, fermentation-3 hours, no roasting: the aroma is the weakest, but the tea itself is still excellent (by the way, it reminds me of my last year's tea). When I asked about the freezer, I was advised that there would be a lot of juice and this would interfere with fermentation. So, as Natalya Voronezh absolutely rightly noted, there was not much juice at all. Perhaps this would happen if I had a low-freeze freezer, but mine allows you to freeze foliage very quickly at -18 and in fact sublimation occurs - freezing of excess moisture. Raw materials from the freezer are not dry, but in frost. I took the boxes of raw materials from the freezer, poured them into large pillowcases and let them defrost (at different times). As experience has already shown, the best defrosting is about six hours, during this time the frost has time to evaporate, and the grass does not have time to dry completely to dry ends: the aroma is awesome (something like pear-cherry-apple-currant). The undoubted plus of freezing is that the water contained inside the leaves violates the cellular structure, and the same thing happens as with prolonged kneading and kneading, only in a shorter time. And also the central veins are frozen and stop crunching all at once, and not selectively, as when kneading. Raw materials from the freezer are all uniform dark green. In the process of defrosting the pillowcase, I periodically "shaggy" without undoing it so that it would defrost evenly.
After defrosting, which I wrote about, I twisted the leaves in a meat grinder. If they lie after the freezer for more than six hours, then they spin more difficult, because they become drier than required, and if they lie less, they may be even cool - it is not comfortable for the hands to twist, squeeze them and put them in a meat grinder.
After the meat grinder, I put the bowls with twisted raw materials for fermentation. I'll tell you right away - I experimented. It was different with each batch: somewhere the fermentation lasted 3 hours, somewhere 5.5 hours. In the case when the raw materials lay for less than 6 hours after getting out of the freezer, the twisted mass had to be heated up - put on a switched-on dryer for 20 minutes (I have Dachnik-4 - on the third division), and in other cases, the twisted mass stood at room temperature, covered with a lid , and I smelled it every half hour.
Then there was drying: with frying for 50 min-1 hour and without frying.
In general, a whole bunch of options. On all the ready-made cans, after pouring the finished tea, I pasted a piece of paper with a detailed description of the technology in each batch.
Of course, what the taste of tea will be after a while can be said only when it has been infused for several months. But according to preliminary results, I liked this option: they brought the raw materials, let it lie in a pillowcase for an hour or two or three while we do our own thing (it starts to smell nice), then we put it in the freezer, and if there is a lot of it, then we put some of it into a regular one refrigerator (then, when we take out the first batch for defrosting, the second will take its place). The next day, when there is time, we unload the raw materials from the morning for defrosting and "shag" the pillowcase, without undoing it, for about 5-6 hours.Then we twist and leave the bowl at room temperature to ferment for about 5 more hours. And in the evening we pour the mass into a not very thick layer on trays covered with baking paper, turn on the frying for an hour (I have this position of the dryer 3-3.5), and then we make the drying quieter (for me - at position 1.5 (dryer Dachnik-4, remind)), change the trays and go to bed. When you get up at night, you can change the trays again, but nothing will happen if you forget about them. And voila! everything is ready by morning! The fragrance is simply divine! And how warm tea smells when poured into a jar ... mmm !!!
In general, my conclusion: now I will always use freezing!

Ah-ah! ; (I have a Dachnik-4 - in the third division),

Hello! Let me ask you, how much ready-made tea does this miracle of technology produce at a time? Heyzhe good in the picture.

[maxsim]

maxsimwhat a wonderful meadow and the nature is very beautiful! Happy first tea!

Added Sunday 17 Jul 2016 04:41 PM

Yanka, Tatyana, how nice and tasty it is to have your own tea, congratulations.
mish, these are the blanks! 20 liters of granulated for what period was prepared?

[mish]

mish, warm tea straight to the jar? And into bags and into the free wind? To remove residual moisture for a day or two?

Added Sunday 17 Jul 2016 5:03 pm

But congratulations! Such an amount! Follow him.

Let me ask you, how much ready-made tea does this miracle of technology produce at a time?

I give up ... I have two summer residents-4: they stand side by side - one for nine years, the other for two years. I put one in the closet for the winter, and now both are plowing. The old one is better: in the topic about Summer Residents, I somewhere left a review that she also had a larger structure of trays and more high-quality fastened. Nevertheless, both perform their function.
The dryer has five trays, the fifth is not functional, because at the very top - throw something from above. The fourth, that is, the one under the top, I try not to load, because it heats up much weaker on it than on the other three because of the proximity to the top and the fifth tray. That is, I use the fourth one only for final drying or in very extreme cases I load it, but then the trays need to be changed much more often due to uneven heating and drying takes much longer.
The other three trays work in full: when they are loaded with a layer of 1-1.5 cm thick, the output of finished Ivan-tea is about a liter with a small one from the dryer at a time, that is, from two dryers I got 2-2.5 liters at a time dry granulated tea.

20 liters of granulated for what period was prepared?

The leaves were collected twice: on July 10th and 14th. Today I spread out the last dried batch.

mish, warm tea straight to the jar? And into the bags and the free wind? To remove residual moisture for a day or two?

Always sprinkled slightly warm. The fact is that an infrared dryer dries by removing moisture from the inside, in contrast to dryers with a fan, which first remove moisture from the outside (as if they are weathering, but moisture remains inside) - this does not happen with infrared, it turns out immediately a dry, but not overdried product with a wonderful retained aroma.

But congratulations! Such an amount! Follow him.

I've been drying all kinds of things for many years, nothing has ever grown moldy, no one has wound up. All thanks to the dryer, which somehow also removes unnecessary germs and fungi!

[mish]

mish, I do not argue, because I do not know.
NataliaVoronezh, I did not understand, and why are we silent?

Once again, I would like to thank Lyudmila from the bottom of my heart and all the participants in this topic, who share their tea recipes! I have never liked tea at all, I am a coffee man, moreover, passionate and with great experience. But I, like many, have already disappeared here ... (or got caught). Making your own tea is such a fun activity that all hobbies have faded into the background. I now look at every tree and bush through a prism - and what kind of tea will it make? But if, thanks to Lyudmila's detailed instructions, I somehow managed with fireweed, and already prepared approx.10 liters of tea, I have not figured out the garden scent yet. All weekend I examined the vegetation of the dacha. Cherry - almost all in a red dot gnawed by someone (whether it is possible to collect it or not, I haven't read it yet, but I typed it a little); almost all apple trees are sick, only the columnar is somehow fresh, the leaves are 2 times more than those of ordinary ones, and there are 5 apples, and the last 5-6 years are the same, I stuffed the leaves into a bag - I did not understand what it smells like, next weekend I will test it again, maybe I'll pick it later; The pear is all beautiful and the leaves are clean, my husband, in order to facilitate my work, cut some unnecessary branches, and I already ripped them off in comfort; Currant, too, with some kind of twisted leaves, but I still registered one bush; I also picked up some raspberries, strawberries and garden strawberries; I also peeled off a little grapes. And honeysuckle ... it seems everything
But the pinnacle of all this disgrace was the secret ripping off of mother-in-law's roses for decoration. My husband did not even laugh, he whinnied when he saw me secretly cut a rose bush out of the bushes. So what? Tea should not only be tasty, but also beautiful. For beauty, strawberry chips, dried raspberries, dried fireweed flowers have already been made.
But what was my surprise that I gained only 1 kg of leaves. I'll go tomorrow for fireweed, I will divide it into 2 parts. The first part will go to the mixture of cherry-currant-pear-honeysuckle (this is what happened in yesterday's package), the second - raspberry-pear-grapes-strawberry-strawberry (this is what I got today).
And more good news. Yesterday my daughter returned from the seas, I gave her my tea today. And how she liked it!
And this is a stolen jewelry:

Thanks again to everyone for your infectious enthusiasm!

[Victory me]

Victory me, for the first two years, she cut off the leaves from the tree with scissors so as not to bare them much and the leaves were intact. And now she cut the twigs, separate the leaves on oilcloth and into the house for split.

Girls, now, and in general all year round, you can cut tops on apple trees and pears, as a rule, they have healthy, beautiful leaves, and it is easier for an apple tree - the tops do not pull juices on themselves, more apples will get it, and a better harvest for next year will be laid (fruit buds on apple trees are laid in July of the previous year), and we benefit! My husband here cut tops from one apple tree, dried them up and put them in the freezer - it's not enough, I'll wait another time when the tops are cut, I'll save up in the freezer to the required mass, then I'll do it!

Natalya Voronezh, I didn't understand, and why are we silent?

I continue. Fermented for 12 hours, roasted for 10 minutes at 180 *, then dried at 100 * for 1.5 hours, now hangs, ventilated. If at first I "heard" a herbal smell with an admixture of fruit throughout the apartment (except for the kitchen where it was), then then I did not feel the smell, probably sniffed it. But I haven't brewed it yet. Let it ventilate, and then I'll try, I really liked this business. Now I have to go and collect more, I now know what fireweed looks like and make more. Thanks to Lyudmila for a wonderful recipe and a detailed master class, as well as to everyone who worried about me!

Hello everyone! THANK YOU for your work and such detailed descriptions of making tea! I also got hooked on this business))) True, I'm a beginner so to speak) I'm doing it for the second time) And, apparently, I have a bad one! I didn’t ferment, started drying and .... no smell, no perfume)) Well, nothing ... but the first time I came out great! By the way, the first time I had it after drying was in the refrigerator, and when I pulled it out to grind, it already smelled deliciously, apparently the fermentation process began in the refrigerator .. the second time I did not put it in the refrigerator.
I will still collect and continue!

[mish]

mish, with a start! 20 liters, mamadaragaya and all alone?
Medal! Definitely!
Can I chat with you about this and that?

Least of all I liked the batch where there was no freezing stage, i.e. drying-day, fermentation-3 hours, no roasting: the aroma is the weakest

Perhaps it was not the lack of freezing that played a role here, but not the long fermentation or "no frying" drying. IMHO
By the way, did you do the frying in Dachnik-4?

turn on frying for an hour (I have this position of the dryer 3-3.5)

Looked at those. characteristics, maximum t. 95 *. If this is true, then this is not frying, but drying in the usual way. In the recipe, Lyudmila writes about it like this:

We dry the tea in the oven at a temperature of 100 * C for 1.5 - 2 hours. Keep the oven door slightly ajar. Then we lower the temperature to 50 * - 60 * C and dry it completely until the moisture is completely released.

"Oven" in this case is not important, the main thing is the temperature.
, and about frying:

You can try drying the tea using the method used by Chinese manufacturers for certain types of tea. This method is called "frying". To do this, first set the drying temperature to 125 - 150 * for 10 - 20 minutes. This temperature allows the plant sap sugars to caramelize on the top of the granules and seal the rest of the sap inside. Then dry the tea as described in the recipe. This method gives a light caramel aroma and flavor to the tea.

About freezing leaves

When I asked about the freezer, I was advised that there would be a lot of juice and it would interfere with fermentation. So, as Natalya Voronezh absolutely rightly noted, there was not much juice at all. Perhaps this would happen if I had a low-freezing freezer, but mine allows you to freeze foliage very quickly at -18 and actually sublimation occurs - freezing of excess moisture.

The conversation was about young leaves, May-June (in some regions, possibly July) young and juicy. Now it's the top of summer and the leaf is getting harder and less juicy. I'm also going to freeze the next batch. Well, freezers with T. -18 are now quite often, the reason is not in it, experiment next May with young foliage, even a heavily wilted leaf gives a lot of juice when processed in a meat grinder.
and the last

And also the central veins are frozen and stop crunching all at once, and not selectively, as when kneading.

The vein should lose crunch during the withering stage, not kneading
p. No. 2. Withering of leaves

The readiness of the leaf is determined by squeezing the leaf in half. If the "crunch" of the central vein is felt when the leaf is folded, then the leaf is not yet ready.

Added Monday 18 Jul 2016 10:19 AM

Girls, where is Lyudochka? Doesn't she have an Internet? She is gone for the fourth day.

and where is Lyudochka?

no light - no internet
Then someone called her up!

Good afternoon everyone.

Quote: mish from Yesterday at 15: 12Last of all I liked the batch where there was no freezing stage, that is, drying-day, fermentation-3 hours, without roasting: the weakest aroma?

Perhaps it was not the lack of freezing that played a role here, but not the long fermentation or "no frying" drying. IMHO

I think so. Now I'm doing a rustic one without freezing. Collected / dried in 1.5 days in parts. The withered stuff was in the bag. The package is ajar. The neck is covered with fresh leaves so as not to dry out. Travel 100 km by two buses. Everything is naturally pressed. Yesterday I arrived - the package was already warm - the processes started. I put it in the refrigerator. Twisted today. This is how it smells even before twisting and fermentation!

Question. I found a dozen of Ivanushka's plants - 6 partially peeled off. Few. If mixed with strawberries and cherries? There is still bird cherry in the freeze. I wanted to save up for mono.

[Radushka]

Radushka, I even guess who phoned

"" ""

Added on Monday 18 Jul 2016 11:05

lily_a, copy if there are prospects. Ivanushka is incomparable.
But if you mix, then take the cherries just a little, 10 percent from Ivan, otherwise it will interrupt all the taste and flavor. I won't say anything about bird cherry, I didn't.

[Natalo4-ka]

Natalo4-ka, thank you! I put it on the shelves.
I wanted to paint all this, but a person writes with such confidence and aplomb, especially since my dryer is not a "summer resident", maybe even 150 degrees is exposed there.
Radushka, well, I'll just beat you! I'll lure you to me and whip it with a broom of ivan tea! How long have I become "someone"?

Added Monday 18 Jul 2016 11:07 AM

NataliaVoronezh, ffuuuu! At last!

Added on Monday 18 Jul 2016 11:08 AM

Congratulations!

I'll lure you to me and whip it with a broom of ivan tea!

Come on, lure!

can I have two?

Well, I have a heightened girlish memory due to the heat!

mish, with a start! 20 liters, mamadaragaya and all alone?
Medal! Definitely!

Thank you! You just embarrassed me! And no, of course, I was not alone - with all this (from collecting to scrolling in a meat grinder) my husband and children (fortunately, already adults) helped me. To prepare for a big family is ohhhh!
This is no longer an initiative - we have been preparing Ivan-tea for several years, but we didn't have to mess with the freezer. And I miscalculated a little: it turned out 22.5 liters, and with flowers - 24.

Looked at those. characteristics, maximum t. 95 *.

In my instructions, the maximum was 110 ... and at the 3.5 position, it was so that it was clearly about a hundred. I once measured the temperature with a street thermometer at position 2, so it was definitely more than fifty - the thermometer was off scale.

allows caramelization of plant sap sugars on the top of the granules

And he really was visible with such a darker caramel crust.

experiment next May with young foliage

You looked into the water - that's what I'm thinking about next spring!

Quote: mish from Yesterday at 15:12
And also the central veins are frozen and stop crunching all at once, and not selectively, as when kneading.
The vein should lose crunch during the withering stage, not kneading

I beg your pardon, I made a reservation ... mnogabukoff had to write and now a slip of the tongue happened. Of course, it was about the wilting stage.
In any case, the tea turned out to be cool and tasty: I could not resist, brewed from all parties in a mug and sat and tried. Of course, he needs to brew, but it's already delicious.

[lily_a]

lily_a, copy if there are prospects. Ivanushka is incomparable.
But if you mix, then take the cherries just a little, 10 percent from Ivan, otherwise it will interrupt all the taste and flavor. I won't say anything about bird cherry, I didn't.

I like cherries. But Ivanushka will interrupt - I agree. I'll try to freeze it and go in a month. Maybe I'll type something else. While sticks / boxes withered 24 g and leaves withered 23g. And could not collect. And you can't do mono.

but it's already delicious

And this is the most important thing! You like!

No, it really is a disease. Yesterday I planned a trip for fireweed. I got up in the morning - the rain is pouring, but the sky seems to be brightening. Well, which of the tea makers stopped the rain? I was afraid to go to my clearing, so I drove a little further to the village. On the left and on the right I could see the islets of fireweed, and right at the end of the village I drove onto the forest road and saw a clearing of fireweed. I decided not to wait until the rain stops, because by lunchtime they had already promised +30. But the rain stopped after 15 minutes and I calmly collected 2 baskets of fireweed. True, the foliage from my two bucket basket quietly fit into 1 package. The quality is certainly not what it was 2 weeks ago. The leaves are large, already quite rough. Even near the forest in the shade. In total there are 2 Vanechka packages. But there and then a raspberry tree was caught in the forest, another packet of raspberry leaves. Already when I drove onto the road I noticed a wild apple tree, how can I get past? Another basket of apple leaves. And after all, no one processes it there. Leaves are green and fat, not like in the country, on apple trees, near which they dance and jump. And triple processing, and feeding, etc. So today I found myself something to do for the whole day. I would like to know what to do with the apple tree - freeze or not? Freeze raspberries for a day after drying, and then mix with an apple tree? Or with fireweed? Or all together? I only did Ivanushka so far without anything, but I still don’t understand how with other flavors.

[Victory me]

Victory me, Mix raspberries WITH APPLE! There will be delicious tea and good granules. Freeze required!
With fireweed, probably, you can also interfere (most likely), but I would be sorry. Eh ... I would have your firewood (((

[Victory me]

Victory me, do not forget to wither everything first ...

I also got a two-bucket basket from today's collection, and 3 liters.a basin of boxes with flowers. Made it before the rain, and the beneficial fermenting bacteria are not washed away!

Mix raspberries WITH APPLE!

Thank you, I will.

do not forget to wither everything first ...

No, I won't forget. I sort of figured it out with this stage. The apple tree is already curling up, and the raspberry looks stale. And the fireweed is still half-baked, I stir it every 20 minutes, so that it dries quickly, there are still wet leaves.

Well, I still want to mix fireweed with yesterday's and yesterday's garden ones, which are already in the freezer.

bowl of boxes with flowers

And today I did not pick flowers, they were very wet, I was afraid I would not take them. I already have 1.5 liters. Maybe the day after tomorrow I will dial if it doesn't rain. And apple trees. And raspberries. And strawberries. And pills for greed and more, more

Girls, dear, I do not have the opportunity to make my own Ivan-tea, but I really like it.
Please tell me where in Moscow you can buy real Ivan tea without fakes.
I will be flying to Moscow and I would like to solve this issue quickly, go and choose myself.
Thank you very much to everyone who will respond to my request!

[Ludmila]

Some of our tea makers, I know that some sell, then you will be sure that it is real.Ludmila, write back in the Gazebo.

I continue.

Natalia, thank you very much for the experience
I’ll also go and put the dried willow tea in the freezer. I have long wanted to try it, especially since I only make mixes, I like them better, and all the other leaves of garden plants are frozen (or even more than once).

[Elena]

Elena, thank you very much, Lenochka!

Girlsiiiii! Well, boys!
And I did everything according to your prompts - I tried so hard, I tried so hard!
And yesterday the sample was taken
The color of the tea turned out to be awesome, so I would have admired it continuously if I had not drunk all
And the aroma is soulful, and the taste is wonderful!
There is a subtle sourness in the aroma, but not in the taste.
Now she was sent to the shelf for a couple of months - let her gain strength.
Now I just regret that I only had the opportunity to collect fireweed, and I also wanted to stock up on fruit leaves.
Ehhh! ..

[Olga VB]

Olga VB, Olya, congratulations on your first tea! Uraaa!

[Olga VB]

Olga VB, Olya, congratulations, the start has been made

Oh, my suns! Thank you so much!
I'm glad myself, how big pink with a trunk!
To be honest, until the last moment I did not expect that everything would work out: at every stage it seemed that everything was not right and wrong.
And now I'm so proud of myself, I almost burst

Olenka, what can I say, a big smart girl!

there were more worries and panic, right?

and who is pink? mouse?

[Olga VB]

Olga VB, congratulations on your first tea!

And dad and I have now twisted the "second" and put it on fermentation. And the white-pink "fluff" also did, it turned out, however, a little, half a kilo of raw mass. I am writing about this tea, which costs 3500 rubles. for 100 gr., London, etc., etc., and that it should have a scent so refined, so delicate ... Dad: thin is an awl! Well, not an echidna, eh? All my romantic flair to sink ...

[Yanka]

Yanka, white-pink and fluffy are different teas, and you are together!

[Yanka]

Yanka, white-pink and fluffy are different teas, and you are together!

And, well, yes, I messed up ... In general, the one that out of the seed boxes, flowers there were very few ...

there were more worries and panic, right?

Is it so, is it!
But until you get through, you won't know!
And now I'm brave!
I will still do it, only next year, because this year it will no longer be possible to collect leaves

and who is pink? mouse?

Uh-huh! With a trunk!