Ivan tea (fermentation of fireweed leaves) - master class

Of course, I'm pleased, but I have experience with a gulkin's nose, and now I'm just on guard over time: I live in two houses, plus bees, there is no honey, but I still have to work With envy, I look at mushroom pickers, they carry tons of our mushrooms, into the forest, which has no time to go out behind the fence ... Now it will be possible closer to winter ... I hope now in no way

Girls, I ask urgently for help: I ​​scrolled the leaves twice, covered it with a rag and I don’t know what to do next. Please, help.

[Nina]

Nina, on the first page everything is detailed in great detail, read it. In the meantime, cover the twisted raw material with a terelok, put the oppression and already cover the entire structure with a damp cloth. Choose the fermentation time yourself as you like, then dry as described in Little people... Lyuda has everything written very clearly, we figured it out and you can!

[Ludmila]

Ludmila, why oppression? DO NOT!

[Radushka]

Radushkahow not necessary? The first page says - we put

[rolled or kneaded]

Radushka is right!

If the leaves were rolled or kneaded, then we put oppression on them.

Well, I'm a brake, we don't turn fireweed in a meat grinder, litter if in a meat grinder - just tamp it with your hand
So I say, don’t bring me up the topic, my husband is still better at this, and I’m "sitting" next to me - auxiliary hands. Our husband is the main tea-maker, beekeeper, distiller ... and so on. He is in managerial work, and I in ancillary

[Mandraik Ludmila]

Mandraik Ludmila, you still tell that blonde
All recipes come down to very short, but strict instructions.
- wither
- prepare for fermentation (freeze; freeze-thaw; roll up and cut; work with a ruble or a roller; twist in a meat grinder once or twice - choose the RIGHT option)
- ferment with a layer of not more than 10 cm, not less than 5 cm (under oppression a whole sheet, cut sheet, rolls; without oppression - meat grinder)
- maintain the fermentation temperature not lower than +15, not higher than +26
- cover the fermented mass with a wet cloth
- choose the fermentation time by smell or personal preference (read the first page of the recipe)
- dry in a layer of 1 cm ... whoever wants / can ... (do NOT dry out, do not OVERDry). If in the oven, then leave the door ajar!
This is so ... theses. Well, actually ... Well, who starts making tea without making a plan of action?

Well, who starts making tea without having a plan of action?

For example me. The first time I do and read everything. And I started to do it: everything in my head was messed up .... Thanks for the advice.

[Nina]

NinaDo not be offended just, okay? Be sure to make an action plan! It is important! It will be a pity for your work if you screw it up!

[Nina]

Nina, wilted?
Well, there remains nonsense, ferment and dry! The main thing is, don't worry, don't be nervous, everything will work out!
Ladies, I made Ivanushka-which is from everything-a leaf, tops, flowers, a box, flowers. It was made on the go - it was rolled over, it was fermented for a long time (almost 10 hours) - I forgot about it all the time! The granules are excellent, the color after frying is not black - the boxes affect! Smell ... smell ABALDET! honey, flowers, the sun, mother's tender hands ... probably, when I made the first teas, it was like that, but now it's a chtoli habit? silently trudge. Almost the same was the smell when the first time did the fluffy last year.
I haven't brewed it, but the bag smells ...

[elena kadiewa]

elena kadiewateasing again? I'll go and gaze at my ONLY wimp in the city garden ... He has such a delicate ... rosy top ... Tiny buds are already visible!

I'm glad, well, sorry!

Added on Friday, Jul 29, 2016 6:42 PM

Natalochka also wanted to do this.

[Radushka]

tell you that blonde

Radushka, worse, I am a redhead, in every sense
And yet again I deceived you, the very first Ivan-tea this year was twisted in a new meat grinder, and after that I put it under oppression, before that we made geranium with oppression, so I, by inertia, put a cast iron pot with a liter can of water on a plate. , it was evening and night. My husband did not correct ... Everything turned out well, fragrant, tasty

[elena kadiewa]

elena kadiewa,

I'll go and gaze at my ONLY wimp in the city garden ... He has such a delicate ... rosy top ... Tiny buds are already visible!

More affectionate words for him! And he will thank ...

[Radushka]

Radushka, for what?
It's Lyudmila, wave your teacher for her bloopers!
I say, Ivanushka is impossible to spoil!

for what?

And for prevention! Then we'll figure out why

After such prevention, I will do the same, to spite you!
And I will call it "tea especially for Radushka"

[elena kadiewa]

elena kadiewa,

Natalochka also wanted to do this.

I made this one too - leaves, flowers, tops, boxes - all together. Fermentation for 6 hours. Today we tried it - I liked it very much! He had such a delicate and at the same time rich taste. Soft, but intense, so to speak. Compared to it, tea with a long fermentation (20-22 hours) is rough, perhaps ... or you need to put it less in the tea leaves - I haven't really decided yet.

Natalochka wanted to do this too

And she will do it ... if she gets to the village on Saturday, and I'm still in the city, and it’s raining too, my Vanechka will outgrow, oh, she’ll outgrow ... here's what

I brewed it. Really gentle, but the fluffy was also like that at first, and then wow! Color-rich, tasteful.

[elena kadiewa]

elena kadiewa, and yesterday I collected the same - what is on the stem, then I rip it off! While fermenting, as 15-18 hour fermentation fits best into my work plan. Successful teas!

Yanka, Tatiana, is not rude, but tart. As the fermentation time increases, the tea becomes more astringent and the aroma is slightly lost. Brew less and less time.

Radushka, the headman does not need a rolling pin! She is good!!!

the headman does not need a rolling pin! She is good!!!

I'm loving!

well, I really like her!

well, I really like her!

Yesterday I returned from the Valdai Hills ... I managed to collect a basket. Very interesting, in the forest glades in the heart of the fireweed has faded, and at the edges it was not even accepted. There are no pollinating insects at all! The sheet is mostly unbroken. I had to be careful, because there was a raspberry tree interspersed ... the bear "mined" approaches))) This time there will be a batch of Valdai, ecologically clean, after all, next to the eco-club he collected.

While fermenting, as 15-18 hour fermentation fits best into my work plan.

Oooh, Veronica has appeared! I also tried 4, 8, 14, 18 and 22 hours of fermentation that year. I already wrote that the most delicious and aromatic - 4 and 8 o'clock, 14 and 18 o'clock are less tasty and aromatic, 22 o'clock - even less tasty and aromatic, but very rich. As a result, I decided to blend.

In general, to be honest, I like Vanka with additives or Derevensky more than just Vanka

Girls, tea is ready. Now dry. And I have a question for connoisseurs - the smell of tea is strong, like sweet dried fruits. This is normal?

the smell of tea is strong, like that of sweet dried fruits. This is normal?

It's fine!

although SOME believe that he should not smell of dried fruit, but only honey and flowers

It's fine!

Thank you so much. I just don't know what to do: dry it further or pour it into storage.Although tea is already ready for all indicators. True, this is my first tea and I doubt everything ...

I made a downy one. Quite a bit of. Liters 4 dry granular. According to the aroma (I have not tried it yet, only smelled it) - it has the strongest and most beautiful fruity smell. Before that, I made leafy ones (last year too) of strong and medium fermentation, made mixtures with a leaf of forest raspberries and strawberries.

made mixtures with forest raspberry and strawberry leaves.

Natusya, for sure delicious and beautiful. Great! And I'm just learning.

[Nina]

Nina, for a couple of days he needs to chat in a pillowcase ... I think ...

[BUT!]

I recently made a fermented tea in a jar (using a different method). I tried it right away, like all brewed teas
What can I say? It reminded me of one of the previously dear and beloved Chinese teas. BUT!
Before that, I had already tried tea, which was prepared according to the classical technology of Lyudmila. And I like him more
That is, the best tea for my taste is large-leaf classic, with fermentation for a little more than a day. Now I know for sure

Dear ladies, I've read everybody here, and, um. decided to try this fermentation time - one and a half days. According to the recipe from the first page, this is a strong fermentation. I've always fermented (!) From three to five days. The technology is the same - tightly rolled sausages, tightly packed in a layer of 13-17 cm with a slight oppression. (if you put a big oppression of juice there was a lot and it was all at the bottom). The temperature is also the same 24-26 degrees. I decided on such a short (for me) fermentation time only because the honey smell began to mix with the flower one. Now we are drying in the dryer. I'm a taxi driver. I will definitely unsubscribe by taste.

I decided on such a short (for me) fermentation time only because the honey smell began to mix with the flower one. Now we are drying in the dryer. I'm a taxi driver. I will definitely unsubscribe by taste.

Do not really understand. Is it bad for your taste or good? Was it somehow different before?

By the way, I ferment for about a day and my tea (granulated, that is, through a meat grinder) is laid in a stainless steel mold (deep, rectangular). The uniform simply stands in the kitchen at room summer temperature and is covered with a terry towel. So for almost a day it is already hot downstairs. Well, very, very warm. And by the end of the day it begins to "cool down", that is, it is noticeably less warmed up. This means that the process is significantly slowing down or coming to naught.

[naturalife]

naturalife,

with fermentation for a little more than a day

Citizen,

I've always fermented (!) From three to five days.

Not friends, something with my fireweed is not the same Mold at the granulated appeared in 12 hours, well, the leaf later turned sour. I read it once, fermented with full 5 liter pots and everything is okay. And I have thin layers in pans and not a fig ... In general, I finally made one more tea of ​​my own besides canned tea (if it works, let it be). Photos too. Maybe I'll post it as a recipe ...

[Semblis]

Semblis,

I think that you had excess moisture and the tea "breathed" badly. He still needs air exchange. I don't cork anything on fermentation. I don't even put it in a confined space. Just stands under a towel (not wet, but terry, or even in 2 layers). How are things going with withering?

[Scarecrow]

Scarecrow, I'm under a damp cloth, it dries, I wet it again. In general, I ruined everything ... Tomorrow I will try to publish, as I did, it turned out with a bright aroma when drying, which I was trying to achieve. Apparently I will take this method for myself as the main one, and then maybe I will become bolder and go up to a day or more, while there is some kind of fear, although what is there ... business, the forest is nearby, no one collects fireweed, I collect carefully where the leaves used to be cut off, lateral fresh sprouts grew.

[Citizen]

Natus, "fluffy" really turns out to be the most fragrant, as well as the most vigorous and saturated, then it is necessary to add several granules to the teas.
Citizen, and did not try to do it FULLY according to the recipe? And a layer of 7-10 cm, no more?

I tried long-term fermentation two years ago, last year I tried 4, 8, 12, 16, 22 hours of fermentation and compared the taste and aroma characteristics in winter and now. Undoubtedly, the most delicious and aromatic, straight fragrant, is 4-hour, in second place 12-hour, in third place 8 and 16-hour, at the end of 22-hour. In color, 22 hours ahead, with everyone else in second place. Conclusion: short or medium fermentation is better than long

And I want to make myself "energetic" seagulls. Today I run for fireweed, if there is no rain, and mix it with lemongrass, and in the fall dry the rose hips and add them there. At work I will drink when completely at the seams, it happens sometimes with us that, as my grandmother puts it, “neither breathe nor go out"Such seagulls would be very useful ... The question is - how much lemongrass can you add so as not to overdo it with energy?

And Eleutherococcus is growing ... maybe you can get it there?

Do not really understand. Is it bad for your taste or good? Was it somehow different before?

Scarecrow, I don't know yet what the taste will be, I'll sign off by comparing.

Added Monday 01 Aug 2016 12:03 PM

Citizen, and did not try to do it FULLY according to the recipe? And a layer of 7-10 cm, no more?

Elena, as I gain, is basically the same mass (Ikeev's shoulder bag, very convenient for collection) and it turns out somehow everything is the same.
Ladies, please, if you can't pull out the pictures again, help, pull them out.

Good afternoon girls!
Here is an opinion from another forum
"It depends very much where the willow-tea is harvested: in a meadow (in a field), near a forest in the shade, in a fresh burned-out area, in a vacant lot in the sun ...
The most delicious delicate aroma in the forest, and growing in the shade in a humid swampy place ..
In the sun who is collected bitter and sometimes even tears his throat .. "

«© 2009. Link to the source of information: 🔗

I'll add it myself. Weather region, temperature, rains. Everything is similar.

just write nonsense from nonsense !! I collect it in an open field and it is not something that tastes bitter, but sweet!

Oh ladies, help. I'm dumb again, pull out the photo. The pictures show "sausages" in a plastic container after fermentation for about 33 hours. Some of the upper leaves are green and even slightly dry (non-fermented), but there are very few of them. Inside there are "sausages" of spinach-marsh color. The smell is honey-floral, this time a little foul, maybe due to the fact that it is Valdai?

just write nonsense from nonsense !! I collect it in an open field and it is not something that tastes bitter, but sweet!

You have Peter! It would be interesting to hear the opinion of more southern girls.

Girls, I collect in the Penza region.
I can say that it definitely depends on the place of collection.
I collected it in 3-4 different places and all the tea is different. And collected in one place, but at different times - it is still similar.
The most delicious - yes, in the lowlands, near the water.

[Semblis]

Semblis, Marina, where is the tea fermented? Someone tried to do this in the bathroom, moldy very quickly. The humidity is high and the temperature is low - the fungus multiplies at a cosmic speed.
I collect Kirrey near the pond, in the field, and at the edge of the forest. I don't see much difference, since the soil is the same. But there is no bitterness, and it cannot be. If, of course, not along the highway to collect ...