Ivan tea (fermentation of fireweed leaves) - master class

Now I brewed a white pink one, did it a month ago, what can I say about it? Strong, full-bodied, tart, tasty. But I cannot describe the aroma and taste. It tastes very good to me, but I cannot compare it with anything, and whether it is necessary, anyway the other person will perceive the taste in his own way.
And about the diapers .... this year I use old bedspreads, in them the sheet does not dry and withers well. When I remove the sheet, the cover is damp and smells very good. I don't rinse it, but just hang it on the balcony to dry. There is no nasty smell, only aroma. I wash at the end of the season.
It seems to me that the attitude with which you are doing something is very important, and if it is not there, then it is better not to do it, or even you can get poisoned ...

Nadenka, it’s just like I wrote everything

Thank you girls for your patience and attention. Thanks to you, I made delicious tea. The forest beckons. I run there every weekend. I used to be afraid of ticks. And now you can't hold back. But I don’t thank you. But I admire and pray as I walk alone.

the attitude with which you are doing something is very important, and if it is not there, then it is better not to do it, or even you can get poisoned ...

[Nadyushich]

take the sour fireweed smell for granted - this is its feature

not a true statement based on my own experience.

Do you really expect that, in fact, the grass will suddenly sprinkle with honey out of nowhere

and how, based on my own experience.
Nadyushich, yes, so far I have nothing to compare with, all the tea is young, they wrote above that we have to wait 5-6 months, I will wait. While the teapot smells very nice, the color is great, there is no special taste, except for astringency.
I wrote about the fabric during fermentation, it is hot at home it constantly dries up ...

While the teapot smells very nice, the color is great, there is still no special taste, except for astringency.

Marina, if you do not have enough aroma, make a rustic one, it has a scent immediately, and let Ivanushka lie down for a while ... Last year she drank a rustic one, it was very tasty and fragrant, but Ivanushka did not like it right away, but somewhere in April she brewed and fell in love with him. But now I don't even want to buy expensive ones, and the whole family drinks only my tea and brews different ones according to the mood, since I have a rich choice.

[Nadyushich]

Nadyushich, rustic also changes over time!

[Semblis]

Semblis, you know, it's better not to argue about smells, but ...

not a true statement based on my own experience.

I wrote my opinion in response to Alexei's question.

Whatever your scent, but fireweed It has ACID odor initially. This is a feature of the fireweed plant!

If you can't feel it, it doesn't mean that my perception wrong... I'm not the only one who feels this sourness: both my husband and many girls from the topic have the same experience and the same opinion. Even Alexei can hear this acidity and it even irritates him.
And yes, many naive people with receptors clogged with flavors really expect a bright honey aroma from Koporye tea, as in purchased tea! And do not receive it, and are disappointed. This has been discussed more than once in the topic. And with their fukanye and words, but there it smells of grass / broom, they offend their home tea-makers, who feel these very honey notes.

I wrote all this in a post for Alexey!!! Because he is lost in the recipes and does not know what to expect from tea. So I explained my point of view and my experience to him. I didn’t say that it happens only this way and nothing else! She just described her experience so that it would be added to his piggy bank.
I didn’t write all this for you, so that you would argue with me. You with your opinion and I was not even going to convince you of anything!
I would like to remind you that such an aggressive dialogue is not accepted in our country. If you have a different opinion, this does not mean that everyone else around is wrong!
My task is to share my experience with Alexey, as he asked about it.
If you have something to say to Alexey, tell me, there is no need to question my experience, it is not constructive and I did not ask you about it.

[Nadyushich]

Nadyushich, yes I have already done)))) cherry, black mountain ash, raspberry, tomorrow I plan to go for meadowsweet flowers and also plan to make a mix. Two departments in kitchen cabinets are filled with cans with labels))))
Tricia, at first two girls wrote to me with sarcasm (in which you did not notice any aggressiveness, you will think it was a laughing matter) that this could not be, there is no sourness. Then you walk in and it turns out that there is always sourness.

there is always sourness

Everyone has their own scent and their own perception of smells! For me, the appearance of sourness in the smell of Ivan tea is a sign that I have already re-fermented, and fresh, it does not smell sour to me personally. Herbaceous, bitter, slightly floral, but definitely not sour!

[Semblis]

SemblisMarina, do you smell cherry? Or does it stink like me? Here everyone has already turned off to my "stinks". So what? Get offended and pukat?
Let's not pass off the subjective as objective. Because my opinion is - cherry stinks! And even 10% of the total mass, for me, is too much!
Sour - may smell like grass, maybe apple, maybe silage. Silage, by the way, can smell different too!

[when collecting and rolling,]

Tricia, at first two girls wrote to me with sarcasm (in which you did not notice any aggressiveness, you think you raised a laugh) that this could not be, there is no sourness. Then you walk in and it turns out that there is always sourness.

You know, fireweed smells sour when collecting and rolling, straight oxalic and sour apple, I always feel.
These are my peculiarities of perception. I state them, as my husband, and even Alexei himself. This is subjective and cannot be true or false, it just is for some tea makers.
This is exactly what I pointed out to you that it is incorrect to put your experience as correct and the experience of others as incorrect!

Perhaps you and the tea-makers discussed different stages of cooking and did not understand each other, since the dialogue was conducted on "offenses" without constructiveness?

At other stages, except for scrolling and collecting, the acid from the smell leaves me, while others do not. This is the difference in our methods and sensations. Why argue about it and waste time?

I don't have time to follow, as you say, the sarcasm of other tea-makers, so I really did not notice this.

If you disagree with someone, conduct polemics politely and correctly, respect the interlocutors from whom you can clarify why they are so categorical, and there will be no such teenage conversations.

I beg your pardon, but it is not on the tea business that I have neither the strength nor the time to talk.

Radushka, cherry, I agree, but it doesn’t stink, but it smells, we will not offend our feelings believers cherry lovers!

let's not offend feelings believers cherry lovers!

[filirina]

filirina, believe in my mistake, that is, expecting some kind of smell, I sniffed sourness)))) I already know what I'm talking about, my husband took it, and even shoved it into the oven, they say, maybe it should be so))))))))) )))
Radushka, cherry smells, 5 pellets per kettle for adding mmmmmm, cherry flavor stinks)))))))))))))
Tricia, it is probably more correct to use the term sour or sour, because the smell, to put it mildly, is not pleasant, the smell of sorrel or a cut apple, which of course is felt, is fresh and pleasant ...

[Nadyushich]

: at

Nadyushich, rustic also changes over time!

Yes, of course it changes and how, but at least immediately it has a scent, unlike Ivanushka.

[Semblis]

Semblis, well ... and me and a normal cherry stinks ... Oh, it stinks)

[Semblis]

Tricia, perhaps it would be more accurate to use the term sour or sour, because the smell, to put it mildly, is not pleasant, the smell of sorrel or a cut apple, which of course you can feel, is fresh and pleasant ...

Semblis, Marina, you see! It's all about an adequate and detailed explanation of your point of view!
The correct use of the means of the native language is our everything!
Please, let us further describe your tea in more detail, use a rich vocabulary so that there are no misunderstandings.

After your explanations, it is clear to me personally what you are talking about.

Perhaps when Alexei comes back to us, he will explain what he meant by the word "sour", maybe it is the smell of sourness and mash? Then we will be one step closer to solving his failures.

About the souring smell: it can also be different. Or is it too much juice and mold has gone, or it is over-fermentation and fermentation has gone.

With mold, raw materials are lost for me.
With a slight smell of fermentation, when the fruity aroma of fermented raw materials begins to tingle my nose, I got almost the best teas!

but he at least immediately has a scent, unlike Ivanushka

I went deliberately stuck my nose into Ivanushka! He has no armata! A very strong pleasant aroma! And he is only a month old.

A consultation is urgently needed. We always collected and almost immediately processed vanyusha, but here a long period of time will turn out. My husband and I decided to go to the fields.
How to keep raw materials in transit? I think maybe in pillowcases to breathe a little? Of course it will start to warm up, but still better than bags.
Can raw (or processed) raw materials be put in the cold for 1-2 days? And then put it on fermentation?
Completely confused as to the best so as not to spoil

[Divnay]

Divnay, Irinaas I do (only my experience, I write for information, not for polemics with colleagues, I do not impose this method on anyone, I respect all other methods!)
I collect not in packages, but in specials. bags from synthetics. fabric that is blown through, zippered bags with handles that can then be reattached and dressed like a backpack. Or in a big basket.
The collected leaf, even in the process of collecting, I stir, I make sure that it does not get too hot. And then, when everything is collected, on the way to the train I stop and stir several times. The leaf may get wet, warm, and start emit a perfume smell yes, we have a taboo on discussing smells
I don’t stir in the train, so as not to frighten people. The journey home takes 2 to 4 hours. At this time, the sheet is in bags and in a cart on wheels. And he is clearly hot. Therefore, I strive to go home quickly.
At home, I immediately sprinkle it on a sheet for withering. If you need to postpone the preparation of tea, first I dry it properly, even a little harder than necessary, then I put it either in the freezer in a bag or in a sheet in the refrigerator.

In packages, cans that do not allow moisture to pass through, I don’t wither and don’t leave, because my leaf does not wither, but burns out - it becomes like faded rags, loses its color, smell and taste.

If you need a pause in making tea, I would slow down at the stage after withering: for a day or two in the refrigerator or freezer. Since the deformed leaf will immediately begin fermentation under the influence of juice or peroxide in the cold.
And I am afraid to keep the leaf without withering, on an intuitive level. And then it’s easier to work with withered: I pulled it out, warmed it up and immediately into the meat grinder, there is no need to dry it anymore.

I do not pretend to be true!

[Tricia]

Tricia, Nastya, thank you very much. Unfortunately, there are no such bags, as it was spontaneously decided.

:

I went deliberately stuck my nose into Ivanushka! He has no armata! A very strong pleasant aroma! And he is only a month old.

Ira, I'm talking about freshly made tea, the country one will immediately be delicious, and Ivanushka is calmer, but a month is already a time! Well, we all have different sense of smell and tastes, who smells, who smells.
By the way, there are people who don't like Ivanushka ...

[Irina]

Irina, well, people collect packages, and calmly bring them home. Let's wait for those who collect this way.
In my bags without stirring a couple of times the leaves in the middle burnt out (they were carried in the car in the trunk), I had to throw out some of them.

That is why I don’t ask my relatives to pick up a sheet, even though they have the opportunity and fireweed at their side - how and when they are taken, where they will be stored before transportation, they are unlikely to stir, they will bring a killed sheet.
Since I experiment with the sheet, it is important for me to control all the stages myself so that there are no punctures. But these are my cockroaches.

rustic will immediately be delicious

To be honest, I have never tasted any of my teas in three years! Tea with us is not earlier than autumn, when it gets colder, but for now it's icy jidzibira, so my teas have time to lie down, rest, and ferment. Until autumn, I smell the current.

To be honest, I have never tasted any of my teas in three years! Tea with us is not earlier than autumn, when it gets colder, but for now it's icy jidzibira, so my teas have time to lie down, rest, and ferment. Until autumn, I smell the current.

Ira, now I also don't try right away, there is something to drink, and last summer, when I just started doing, how not to try? You will die of curiosity! And in the heat, my husband makes my tea with lemon and a refrigerator.
And now mom has to drink tea, she doesn't drink cold tea.

Good afternoon girls. It looks like my Ivan-tea didn't work out, yesterday I put it in the dryer to dry, my husband said that it smelled like birch brooms, and my mother-in-law, that it was hay from herbs. Now I'll try to brew it, because it's interesting.

Ol, Ivanushka cannot fail! Take it away, and get it in a few months. Everything will be fine!
The husband's tongue should be shortened, so that he would not be hunted, and the mother-in-law said correctly, the herbs are there, after all, as far as I remember, the stupefying smell of mowed flowers, summer, heat ...
Now I will spin the tea that the girls were going to make: leaves, flowers, flower stalks and seed pods of Ivanushki, let's see what happens.

Ol, Ivanushka cannot fail! Take it away, and get it in a few months. Everything will be fine!
The husband's tongue should be shortened, so that he would not be hunted, and the mother-in-law said correctly, the herbs are there, after all, as far as I remember, the stupefying smell of mowed flowers, summer, heat ...
Now I will spin the tea that the girls were going to make: leaves, flowers, flower stalks and seed pods of Ivanushki, let's see what happens.

Well, now it seems to me that he smells of flowers. Can it be stored in vacuum plastic bags under vacuum?

[olgea]

olgea, Olga, do not rush to draw premature conclusions. And even more so to throw it away! I had this in the first year of my tea-making. also smelled like brooms I was disappointed and pushed the jar into the far corner, and in the spring, accidentally stumbling upon it, I was stunned by the smell He can straighten out

Olga, do not rush to draw premature conclusions.

Fine, I will not. I would now decide how to store, there is no place for banks at all, whether it is possible to put in bags, vacuum and seal. Or does tea need air for storage?

I will not advise anything, I store in plastic containers and coffee cans.

Added Friday, Jul 29, 2016 08:38 AM

And in tin, tightly lapped, cans.

[olgea]

olgea, I kept all the tea in freezer bags for a year. One to one I put clasps in different directions. You could still smell the room. The tea didn't get any worse. The current is better. Now I bought jars for tea specially. Lot. All the tea, however, still does not fit. So, the packages remain in use.

[Radushka]

RadushkaThank you, I have one can of them for coffee, I'll try to pour some of them there, and vacuum some into the bag, then I'll compare the smells.

I have one can of them for coffee

Yeah, as in a joke: tea in a coffee jar, which says - salt!
The main thing is to check that the can of coffee does not smell, even the residual!

In a vacuum, tea, like any other dried herb, suffocates and changes its taste.There is always some amount of air in the storage container - in the empty space left, between the granules or leaves. Remember the herbal packs? Any plant material is protected not from air access, but from moisture.

Yeah, like in a joke: tea in a coffee jar, which says - salt!
The main thing is to check that the can of coffee does not smell, even the residual!

That's for sure. And a can, that is, not from under coffee, but for coffee, a gift, there was never any coffee in it.

In a vacuum, tea, like any other dried herb, suffocates and changes its taste.

Why do I so want to try, friends brought us some kind of elite tea and it was in a vacuum, only the packages were also like foil, not transparent. So I thought that this is possible. I will try to look for more information.

[Lyudochka, lappl1]

Girls, I don't remember where, ours Lyudochka, lappl1, wrote that she stores tea in hermetically sealed jars, since the further process of anaerobic (oxygen-free) fermentation continues there, then, from this point of view, I do not see any contraindications against vacuuming And by the way, sometimes expensive black teas are sold vacuum-sealed.

[Mandraik Ludmila]

Mandraik Ludmila, vacuum and sealed packaging - MISCELLANEOUS!

[Radushka]

Radushka, the question is not in the tightness of the packaging, but in anaerobic fermentation that does not require oxygen, I wrote about this first of all I do not see contraindications, well, this is my opinion I can say about myself - I will vacuum some of the teas

Girls! I visit different tea forums, and so on each there is a group of citizens to whom tea after anaerobic fermentation stinks. Here I am from this group. I apologize for such a harsh word, but I cannot describe the smell otherwise. My tea in glass, when sealed, suffocates and curls up. I will make a reservation right away that there is no mold or underdrying! We have a very hot and dry apartment, tea is stored in a dry cabinet, without moisture. So either I air it once a month or store it in coated tin tea cans. But I am not trying to persuade anyone to keep it that way, I just state the fact that it is so with me.
And yes, medicinal herbs are not stored in a vacuum, but they continue to smell of their own odors even in paper.

[Tricia]

Tricia, Yes. Dried flowers generally deteriorate in a sealed package!

[Nastenka]

Nastenka, I store in paper bags from sugar, as you remember, but this year I decided to evacuate, since I bought a vacuum in winter. And then the volumes are growing, but for some reason there is no place in the house.In addition, it is the gift options that I will evacuate, since some will go abroad, and it is impossible to send non-evacuated grass there, it is New Zealand in particular that sets such conditions. Well, at the same time I will conduct an experiment

Posted on Friday, Jul 29, 2016 12:48 PM

My husband just reminded me that Wu Wei Xin wrote in the "Encyclopedia of Healing Tea" that elite teas should never be stored in a vacuum. And much more depends on the shelf life. But Wu Wei Xin does not consider vacuum in detail. Apparently, it is not worth evacuating for a long time.

[Mandraik Ludmila]

Mandraik Ludmila, Luda! Yes, long-term storage of tea is one thing, transportation is another. Here I want to protect the product from temperature extremes and humidity, so that mold does not sneak.

Damn, with storage, the discussion enters the hundredth circle, so I hide it under the spoiler.

In fact, the dry fermentation question is very interesting!
As far as I understand, initially the stocks of Koporye tea were stored in birch bark boxes or in something wooden. After all, the ancestors did not have plastic, and glass and tin were not very much. So the need for anaerobic fermentation for Koporye tea is a big question for me - how could ancestors provide it if there was no device for dry tightness? And if they did not provide, then why do we need it, if tea is stored in a dry place and does not threaten moisture? While looking for information. Although, in a wooden tub-jar with a tightly lapped lid it would be almost hermetic ...
I would not dare to compare Koporsky and its dry fermentation with the fermentation of classic camellia tea either, since the compositions of plants are different and how certain components will behave and whether it will be the same reaction - xs.
In short, there is still something to think about and what to look for.

[Nastya]

Nastya, we now have a guard at all, the humidity does not fall below 80%, I put only dust fractions in the glass, and tea in paper bags, I purely "touch" feel high humidity - I took water from the air ... While watching, I think it will be in such a "wet environment, I don't like this situation ...

Luda, I know that enthusiasts bought food moisture absorbers (small paper bags with balls inside), they used them, they used paper for storage - they only put them in jars in paper and regularly dried them either in dryers or in 50 g ovens. In our region, indeed, an eye and an eye are needed.

Damn, with storage, the discussion comes to the hundredth circle

need a separate topic!

[Natalo4-ka]

Natalo4-ka,

need a separate topic!

Yes! Everyone has their own experience. And this is very valuable!

Yes, the topic is needed, otherwise it is the same every time.
No people.
Nastya is not up to it.
I don’t know how, and I don’t have enough patience to answer the same thing, I’ll kill everyone.
Radushka?
Please!

Radushka?

Nope. I am now torn into three houses. And the daughter-in-law has been in the hospital for three weeks. Let Luda open it! She's going to experiment with vacuuming!

Yes, I agree!
People, please! we will help!