Ivan-tea (fermentation of fireweed leaves) - master class

[Semblis]

Semblis, Marinochka, thank you for your good wishes !!!! I really want mommy to live longer and healthier.

[Citizen]

Citizen, vitamins are protein compounds, respectively, they cannot withstand temperatures above 40.
Semblis, baby food cans, either tin or foil, are very good for tea. Highly recommend. If you have friends or relatives with artificial children, ask for banks.

And for some time I can't drink purchased tea at all, neither black nor green

Here I am also. With the difference that I was generally indifferent to tea. I love coffee. But now I am specifically addicted to my teas. They have both taste and aroma. Today I brewed it 4 times, different, now I drink with freshly dried oregano and honey, lyapota!
I played all of Ivanushka, decided not to mix with anything. I scrolled through the boxes for Fuzzy, the smell is very pleasant, it smells like flowers. It seemed to me that I didn’t finish the boxes, but several pieces fluffed up and I decided not to pull. Tomorrow I will dry it in the morning. If you like it, I'll pick up more boxes this week.

I went in, read, licked my lips on your Ivanushka

I was happy for you, I was upset for myself

Good luck to everyone and delicious tea!

Girls, while I was scouring the network)))) in search of the perfect recipe for Ivan tea, I came across a video. Everything is as usual, but for fermentation, the leaves are placed in a small basin, and whole peony flowers are straight from above, the whole top is laid with peonies, about 5, sepals upwards, on top of the basin there is a film so that air does not enter into fermentation ... After fermentation, the buds are removed, what woke up then woke up. Dryer with petals. So it is with roses, the variety is apparently special.

Girls, help! first time making tea from fireweed. About 10 o'clock he hung around in the room, the veins stopped clicking. Some of them twisted with a meat grinder, some were crushed - rolled with their hands. There was almost no juice, the leaf was rather dry. I had to slightly moisten my hands to crumple. I put it on fermentation in the evening, crushed it, covered it with a plate for oppression. But I cannot say that the juice was released so that it became visible. And inside the mixture was the usual, not elevated temperature. This is normal?
In the morning I looked - the color of the leaves is olive, it smells of wet grass with compote. Do you think it's time to dry? I'm at work, I can only in the evening. that is, the process will go on for another 8 hours ((In the apartment about 20-22 grams. Maybe put it in the refrigerator?

If the smell is pleasant, then it is better to put it in the refrigerator! That the sourness would not appear in the smell in the evening. In the warmth it can acidify.

Yanka,
I’m just saying that: after withering, scrolling (who twists and who twists), fermentation, drying (CORRECT) vitamin C remains 16 times more than in lemon! I don’t use raw leaves!

mironirina,
I, in fact, mainly about storage, well, in general, I talked about contact with metal, and not about DRYING until 40 or after 40.
This season I tried not to dry in the oven on baking sheets. I used a Binaton dryer with an overhead supply of warm air, first division. Although it dries longer, the neighbors put their nose into the keyhole for a week)))

about TURNS and DRY in my pictures you can see.

[Verronika]

Verronika, juice after twisting and should not be seen, just damp granules. Let it ferment further, change the color, there is also a smell, it may be warmer outside. In the evening and dry.

[filirina]

filirina, elena kadiewa, Thank you! I think, let it stand for now, but without additional.insulation, so as not to overreach. And I saw above in the discussions that you can put it in the refrigerator. I’ll wait and ask my husband to watch.
They calmed me down about the juice, otherwise I was upset that the leaves were dry.

Here's what I said:
vitamins are destroyed on contact with those metals that are not entirely inert. For example, this is aluminum - it actively reacts with acids and alkalis. Therefore, it will react with vitamin C, moreover, forming aluminum compounds that are not useful for the body, which will enter the body.
Ordinary alloy steel of St3 type also reacts with acids. These are, for example, knives that can rust.
But stainless steel is much more inert, and it is much less likely to interact with vitamins.
And some parts of the grinder are made of aluminum alloy.
Do not consider it a "quirk", but I try and cut "sausages" twisted with the palms of my hands, with a Teflon-coated knife or stainless steel.
If you follow the production technology, I try so hard to the end.
I want to drink a drink not only tasty, but also healthy, the latter is primary.

Hello everyone) I have a question about storing tea, who stores where?
It seems to me that tea in a tight package (a jar with a weathered lid) does not allow air to pass through and starts to smell like something bad.
The tea itself is packaged in cans and plastic boxes (breathable). Everything is ok in the boxes. I made new batches of tea this year, it smells good in the boxes, the smell in cans starts to change for the worse.
Who can say what?

We have already discussed this.

Now a friend of the hunter came in, for many years he keeps in 3-liter glass jars, keeps hermetically sealed.
I'm in glass and plastic boxes. One season, somehow the tightness in two different containers was broken, the seagulls grabbed the moisture, and ... I had to throw it away, immediately the pinicillus fungus went. It did not affect the taste, but ... And the moisture will be enough like two or two, today, for example, we have a humidity of 78 percent, so draw the conclusions gentlemen: who lives where, and store it.

Yes, Wozik, a properly prepared tea leaves cannot smell like that, but only good. In any case, it will be 2-3 years, it is impossible to store the tea leaves any longer !!!

Have you discussed? Sorry, I can't find it, can I have a link?

What are the banks not happy with? Do you want something original, such as the models of the Egyptian pyramids, so that there was balsam-fermentation? Or barrels, flooded in the swamp, kok Kholyn cucumbers are aged ?!
You can, of course, still like smelly English girls, tobacco in barrels from under rum was transported to the old world on ships, but this is not our way, not Slavic. Do not bother typing in a search engine how to store, if grandfathers and parents do not know how they stored herbs. And don't you try to press, as before ... and share your experience with us.

[Citizen]

Citizen, cans are not always available on the farm in sufficient quantities, personally, for me, for example, three-liter two pieces of all - for milk, and the third - for honey, and I need liter and less for workpieces, and also in short. In addition, they take up a lot of space, and space is wasted uneconomically. So far, I'm pouring into plastic containers, it's convenient to put them on top of each other.

=== Cover with a damp linen or cotton cloth and place in a warm place to ferment. We periodically check if the fabric is dry. If it's dry, then wet it again. ===
Where can I get a warm place if the apartment is less than 15 degrees? Tea does not ferment, but it turns out smelly

Added on Tuesday 26 Jul 2016 09:13 AM

Hand-rolled sausages do not produce juice. Therefore, there is no fermentation with this method and cannot be.

[Ivan2]

Hmmm, the girls lived quietly for themselves, lived, rolled rolls, fermented, and after all it was fermented, and the tea turned out excellent, and they drank themselves, and treated their family-friends - everyone liked it ... Ivan2, and destroyed all illusions ... well, there can be no fermentation with this method, it turns out! How to live something further?

Ivan2, if something went wrong with your feng shui - this is not a recipe and technologies are to blame, especially since they have been tested here by more than one dozen people. Look for a mistake in yourself ...

How to live something further?

Yes, and live as they used to live. Twist the sausages with your hands

some with hands, and some with a steep hip, like me, for example, because the left hand does not work normally

, ferment, wrapping in um ... mink and polar fox coats, store for YEARS in what "God sent" and drink excellent tea with pleasure!

[Ivan2]

Ivan2, I put it near the heater, and dragged it to the greenhouse, the girls in basins of hot water, and put them in the ovens. Use your imagination.Yanka, answered correctly, but you have to be more delicate, ladies!

Looking at this forum, I was happy to see a meeting of professionals in the production of Ivan tea, but now I am at a loss: really no one will say what is my mistake? Or not. I asked a simple question (on page 197) and for people with experience, answer it, I think there is no problem.

[Al3X]

Al3X, 4 hours after withering is very short, which is probably why it is sour. I concluded that after 4 hours in the freezer it was also not enough, the tea was weak, but I did not observe acid during drying.
Yesterday the last one was dried after 1.5 days of languishing in a jar, fermentation for 10-11 hours, super, you can easily leave it overnight without fear that it will turn sour.

[Alexei]

AlexeiWell, you can see for yourself where the differences are from the recommended technology! Why without oppression? Fermentation temperature is also higher than recommended

[Semblis]

Semblis,
Thank you. But under the same conditions (as I described), I previously held it for 6, 10 hours and then the tea really turned sour. I decided to make it smaller - 4 hours. Is it moisture? We have it high, both on the street and at home. Today I will try again. In the bank, however, I have not tried to dry up yet. Eh, it's been a month in experiments. And he did not drink tea, such as many praise. Ivan-tea is not so simple, right?

Added on Tuesday, Jul 26, 2016 11:46 am

Radushka,
Under the oppression of raw materials "shut up" and the tea smells like footcloths - musty.
At a lower temperature (+ 22-24), there is no pleasant smell. It feels like the reactions aren't happening. I put it at night - in the morning I got sour. I don't understand why this is so.

[Al3X]

Al3X, Maybe the raw materials were under-dried - excessive moisture, or too hot, the process is going too fast?

Mister case is the best teacher ... I wrote here, last night I ran out to pick fireweed, I didn't have the strength to sniff, scattered it in the attic in order to peel the leaves in the morning. While the point is, at 11 o'clock it rose, and the leaves right on the stems soooo well withered, I was even scared that it was too much, perhaps. For me this is already - "dried up". In the process of peeling, I already realized that, perhaps, they are exactly what they should be - "one wrong move, and you have in your hands not a sheet, but a roll" Twisted 2 times, the granules are just a sight for sore eyes. I realized that the last times I still did not dry out the leaves a little. It was probably the fact that we had a dry period that "pulled out" my tea, and the leaves themselves are not very juicy. It went through, as they say ... Let's see how it turns out this time ...

[Al3X]

Al3X, did not see.
Well, I never had a sour smell!
1.insufficient withering - you didn't write what the sheet was.
2. This is for sure, if the tea is leaf, then the load is placed on top and heavy!
3. I do not make loose leaf tea, but I know to twist it until the juice is released.
Re-read the recipe for the sheet and immediately find the errors.

[Al3X]

Al3X, try it according to my recipe, do not expect a special smell from the raw materials, I threw out several batches in search of a smell, I really knead the tea, after all, it does not evenly rinse in the sausages, and I put it in a bag, i.e. fermentation without air access. t + 28.
Radushka, we live in different places, I don’t think that fireweed is the same everywhere, for example, I came across only one bush with red stems, the rest are green. Different soils, leaves of different hardness, I have a higher than my head and few bush blooms, in open fields it is knee-deep, the leaves are tougher. Therefore, I think you need to look for your only recipe that will completely suit you. What is great about the wonderful Tea Club!

[Yanka]

Yanka,
Yes, as if I kept it for 18 hours. Of course, now the leaf is already rough, not like a month ago, but I collect in the forest and only that leaf that is in the shade. With the withering process, I myself have already figured out by trial and error that little is bad.Now I try to hang it up so that the sheet becomes flexible and not brittle like a rag. A sign of a good wiltedness - when scrolling in the palms, the sheet does not crumble and it takes very little time to scroll - 4-8 seconds for a "sausage". This state of the sheet can be achieved with a layer thickness of at least 5 cm. And with regular tedding, "fanningly" fingering with your fingers. What they say about a layer of 3 cm, I think that this is not enough - the sheet dries like paper.

you need to look for your only recipe that will completely suit you. What is great about the wonderful Tea Club!

[Semblis]

Semblis,
I also sent 12 batches, making them in different ways recommended on the Internet, sent the beds for fertilization =))) And this is 2.5 and 5 kg of raw materials each time rubbed in the palms
But it cannot be that many succeed, but I do not. Probably a lot really depends on the area. I will have to select my own recipe, but I will try to apply your recommendations. Thanks everyone for the tips. I went to collect the sheet.

Added on Tuesday, Jul 26, 2016 12:27 PM

Semblis,
Here's another riddle for me: To ferment with or without air? I even did an experiment: I twisted the withered leaf in my palms, put it in rolls "(200 grams in total) just on a plastic lid in a room with an air temperature of + 24g. C
And what do you think? After 10 hours, I cut it and dried it, so it turned out like a normal green tea. You can go crazy with these cooking options ... and argue for a long time, but it turns out that you can cook like that.

Added Tuesday Jul 26, 2016 12:37 PM

elena kadiewa,
Of course, he twisted it until chomping and then crumpled the whole finished mass a little, like dough breaking knots and lumps. And I was also alarmed that when I started to dry, there was still a lot of moisture in the sheet. There was steam. Frankly, I liked this batch: the leaf is pliable, soft and the juice came out of the leaf well after mixing, but I was afraid to ferment for more than 4 hours, having negative experience. We'll have to try the same preparation, but ferment longer.
Thank you.

[Al3X]

Al3X, I immediately brushed off the rolls for myself, because I made according to the recipe, where the leaves are kneaded like dough, when drying, if a lump sticks together, it dries for a long time because of them you have to dry longer, if you skip it, put it raw in a jar, all the tea can mold, I check it very carefully, I try to break all the leaves one by one. Therefore, the rolls will be solid lumps)))) they annoy me)))) I farm without air, I knock the leaves into a tight bun and into a bag, squeeze air from a plastic bag and twist it tightly. Koloboks are small the size of half a palm, everything will be digested, there will be very little moisture when drying the steam I did not observe, it smells very good, yesterday the whole apartment smelled, today it came from fresh air mmmmmmm it smells good))))

it turned out like normal green tea

So many do not dry in the oven, and the fermented tea is laid out to dry simply in the air, so the green tea is poorly fermented, since the fermentation took place inside the rolls.

I also sent 12 batches, making them in different ways recommended on the Internet, sent the beds for fertilization =))) And this is 2.5 and 5 kg of raw materials each time rubbed in the palms

Do exactly as Lyudmila tells in the first post, directly and clearly point by point. With such a detailed recipe, it simply cannot fail, not from the first, so the second time it will work out! My main difficulty is that I cannot be guided by the smell, and then everything worked out the first time. Well, in any case, it certainly did not spoil!

[Yanka]

Yanka, I can't even imagine how you can spoil Ivan's tea? He even turns out to be worthy from prying leaves!

[Semblis]

Girls, did Ivanushka in two ways at the same time, the classic recipe for Lyudochka and in the bank, as Semblis advises. I must say right away that both turned out.According to the first recipe, the smell was stupefying during fermentation and the beginning of drying, according to the second recipe, I did not feel a special smell, but what a beautiful tea it turned out was delight. I've read the theory here, the smell is transforming for the better over time. In this regard, the question is, what about the taste? Does the taste change? Are there such observations? And yet, I want astringency. What can be added to make astringency appear?

Added on Tuesday 26 Jul 2016 15:52

Semblis, Marinochka, I cut the fermented koloboks in half, and then, like an onion, first lengthwise into thin slices, then across. I sharpened the knife on purpose. The leaves were wet, wetter than usual, but they dried quickly and felt very pleasant to the touch. I have never gotten such black tea! True, I did not feel a special smell. Was pleasant, yes. But weak. I have not identified him.

Returned from the forest. I collected 2.2 kg of leaf. I'll try to hang up in the bank. Only it is not entirely clear to me where the excess moisture will run away, but I will experiment.
...

I can't even imagine how you can spoil Ivan's tea? He even turns out to be worthy from the prying leaves!

You know how sad it is to me that it doesn’t work, so much work is in vain. Now I live in an old wooden house in which the temperature and humidity directly depend on those outside. Therefore, creating equal conditions for making tea is problematic. But there is a plus - a Russian oven in which, they say, it is best to dry and tea will be better than from the oven. True, drowning it now will be self-torture, because it's already hot.
I read that earlier Ivan tea was harvested in the summer and folded in the winter roads on the ice, and they began to process it in the fall. This is more like the truth - the conditions will be suitable.

You know how sad it is to me that it doesn’t work, so much effort is in vain.

I guess! And I really sympathize! Ivanushka, though, is easy to harvest, but if you were to grind a blackberry leaf, or a wild apple-pear, where only at the top you can now find relatively healthy leaves ...
It's cold here, our heat was impossible. I freeze and wait for normal conditions. That season, when it was cold in the house, she wrapped everything up. And I fade everything, everything, swaddling

[mironirina]

mironirina, Irina, Urya! How great that everything worked out! The longer it ferments, the blacker the tea, yesterday I dried 6 koloboks, the first 6 hours, the streaks are light, the tea is dark brown almost black, the last 11 hours the blackest, the streaks are light brown and the most fragrant turned out))))
Al3X, there will be no excess moisture, you will get it out of the cans, it will be like dried, only the smell will be crazy, then the kneading, the smell changes to a sharp one (I don't like what I don't know to compare with), and after fermentation everything will be digested, it will be raw but not wet , there will be no steam in the oven, for the first 20-30 minutes I turn it over with a spatula almost every 5 minutes, and then I stir it with my hands on a baking sheet)))

And yet, I want astringency. What can be added to make astringency appear?

Have you tried fermenting for 20-22 hours? I have such a fermentation very tart tea, and dark in color, especially if 2 tsp. brew on a mug. Fermented in a bath, there the temperature was stable, without fluctuations (thermos, whatever you want), 23 gr.

[Yanka]

Yanka, Tanyush, I'm very curious about what can happen with prolonged fermentation, but I haven't tried it yet. I am guided by Lyudochka's advice, she recommends 4-6 hours. So you have to try!

[mironirina]

mironirina, Ira, Luda just wrote in the first post about the fermentation time - light, medium and deep, here, I quote her

There are three degrees of tea fermentation - light, medium and deep.
With light fermentation, the leaves are fermented until the first signs of a fruity-floral odor (3 - 6 hours). The brewed tea has a mild taste and a delicate but strong aroma.
Medium fermentation tea (10 - 16 hours) is obtained with a pronounced aroma, moderately tart taste with a slight acidity.
Deep fermentation tea (20 - 36 hours) - tart, without sourness, with a relatively light aroma.

This time I decided to do a light fermentation, 6 hours, now I will dry.

The smell ... I seem to have smelled something ... if you bury your nose and inhale for a long time, then a fireweed taste appears in your mouth. As in that vulgar joke - "he doesn't smell his nose, he cuts his eyes!"

Here I read the posts and could not resist ... Newcomers come with their ideas and practices and tea does not work. And a question for tea-makers, why? My dear ones, you write to the topic with a worked out recipe. Everyone who makes tea according to this recipe turns out. So do exactly in accordance with the recipe, and when everything works out, experiment with your health! Don't you feel sorry for your own labor, and raw materials too?

[Al3X]

I'll try to hang up in the bank. Only I don't quite understand where the excess moisture will run away.

Al3X, Alexei, well, you yourself understand what to dry out in the bank impossible!!! : udarilsya: Why experiments that will definitely lead to failure?
In a jar, the sheet will heat up and simply burn out ... It’s painful and insulting to read such comments ... you don’t value your work either, and you let the sheet go.
Why should you come to the forum with a recipe and, as a result, do the opposite things than what is indicated in the recipe ?! And then you wonder if you have 12 failures?

If somebody dried in banks, I propose to formalize this method as a separate recipe and communicate / exchange experience in the subject with this recipe, keep a record of experiments, monitor the result so that the know-how is not lost.
Because in this recipe the initial data is completely different! Respect the hostess of the topic, who will try to help you make tea according to your recipe, and not according to your developments !!!
Such comments about withering in jars not in a specially designed recipe-master class about this magic withering mislead newcomers and scare old-timers.
Authors of canned withering, please fill out your developments with a separate recipe !!!

Added on Tuesday, Jul 26, 2016 5:19 PM

I read the posts and could not stand it ...

Nadjusic, Nadya, similarly.
We turned the topic into a dump. And then Luda will rake it all out.

[simple!]

I myself am also surprised ... There is a proven technology, chewed up to the smallest detail, to the smallest nuances, and not just chewed, but with justifications - what, why, and why, even why the thickness of the layer is exactly that. The technology is simple, I will emphasize and also highlight in bold - simple! There are only four operations - wither, rotate in a meat grinder, ferment, dry. Each stage is sorted out to the smallest detail, such a work has been done by Lyudmila and the girls! It remains only to take it as a base, to understand the process "with your own hands and eyes," so to speak, and then you can experiment ... Well, no ...

I imagined that I was stuffing the leaves into a jar ... tightly! and then I "shove" them out of it ... danunafik ... my hand won't go into the jar!

[framed on the first page!]

I am writing an addendum for those to whom my words seemed too harsh.
On this forum, in a topic with a specific recipe, it is customary to discuss the nuances of exactly the recipe that framed on the first page!!! Ingredients, cooking process, tools, devices, etc. Yes, with some changes, additions and amendments.
But not with actions, opposite cooking process!

Dear newbies! If you are preparing tea not according to the points described in this recipe, then you are preparing it already according to your recipe!!!
And I frankly don't understand why you come to the topic with this recipe and ask for advice ?!

Draw up your recipes, write about the results of your experiments, argue with photographs and theoretical calculations, as the author of this recipe did, and people who are interested in your know-how will come to you! And the old-timers will come and discuss your developments with you, but already in your recipe! And everything will be on the shelves and it will be convenient to use these developments for everyone: both beginners and experienced tea-makers.
And in this recipe, let's discuss the algorithm that the author suggests.Save her time, how will she then wade through your research, the opposite of her best practices? And why would she and everyone else need these conversations outside the recipe algorithms ?!

Again, this is not a chat topic! And a theme with a specific recipe!

Anastasia!
I agree to subscribe to each letter!

Girls, thanks! For the fact that they clearly and clearly painted everything!
Well, keep quiet, banks, banks. ... words are not enough! As if the recipe is painted, chewed, chewed, in the end, not for them! How much literature has been shoveled by the author of the recipe, how many experiments, and more than one year ...
I agree, let them draw up their own recipe and discuss, but not here!
Already old-timers do not write anything, how much can you? Delirium is carried, and then complaints are not that, not so ...
So, with the rights of the Headman (have you not forgotten who I am yet? I introduce myself to newcomers), I suggest: specific questions about the recipe! Do your own, discuss among yourself.

that it is impossible to wither in the bank !!! Why experiments that will definitely lead to failure?

why on earth to fail ... unfounded statement.

Delirium is

wrong phrase, Brad is talking, is that what they wanted to say? Because I'm a troublemaker.
Got it! I am silent, I am silent. I do not climb any more with advice or with questions ... I ask the moderator to delete all my posts, if I delete myself, it turns out an absurdity in the comments.

[Semblis]

Semblisplease don't be offended. Some (I mean myself) are interested in your experiments.
I also understand girls, in the sense that this is a different method and not everyone can understand such nuances. It just had to be written in a more correct form.
And therefore, if you can, I ask you not to delete posts, but really create your own theme exactly in this wayso as not to confuse anyone.
Here we will discuss, there will be many questions. Moreover, there are similar methods and they have every right to exist.

[Semblis]

Semblis, Marina, decorate your method with a separate recipe, like Zachary did

Method of hardening tea leaves in preparation for fermentation (Zachary)

and everyone will understand. Based on the recipe

Ivan tea (fermentation of fireweed leaves) - master class (lappl1)

You have just a method of preparing the leaves.
And don't be offended.