Ivan tea (fermentation of fireweed leaves) - master class

[paramed1]

how much lemongrass can you add so as not to overdo it with energy?

Yanka, I don't know about the energy)))) I added 10 things to the mix of raspberry leaves, hedgehogs and strawberries, it is just fermented, the smell of lemongrass throughout the kitchen))))) may go away during drying ...
paramed1, I watch the temperature, the heat we have is + 26, the mass measured + 28, there were pots in the kitchen. I did it twice for release, the first time according to Vyazemsky's recipe, by the way a good recipe for canned tea (if you don't wait for the smell)))) and the second time here, I read everything, I think my main mistake I was waiting for the smell of a special fruit, well, I waited)) )) True, one of the pots smelled like sour compote, but the tea worms themselves were almost black and slimy to the touch))))) by the time of day. So I'm surprised about 3 days)))

I collect in the Urals. 2 glades. One near the poultry house. And swamps from the dung. Doesn't taste bitter. The second is further away. The taste is the same. We have a lot of Ivan tea. Everyone is surprised. Previously, there were 2 cold and rainy summers.

[Semblis]

Semblis, Marina, if the worms are as you describe, the leaf is under-dried. At + 26, a sheet with a layer of 4-5 cm will dry for 8-10 hours, if very dry weather - an hour less.

[Citizen]

Citizen, Garik, about the photo:

Where are your photos stored? They must be on the same device from which you write here.
If you click on "answer" or "preview", a window for an answer pops up and there is a button "add / insert author's photo" on the top left.
Further:
"Select file" - find where you have these photos, in my "Documents" and in downloads. I don't know where you have. Click on the desired photo.
"Upload file" - with this uploading, the photo gets into our Pechkin gallery, into your folder, and it can be inserted using the link as many times as you like into any messages.
Pops up your uploaded photo to the gallery and links to it.
Copy the entire first link and paste it into the message instead of a photo.
Photo size must be no more than 6.25 MB, otherwise it will not load. Maybe this is the problem?

Girls / boys, about the place of collection of Ivanchi. I hope you don’t need to be reminded that these letters are IMHO.
My husband and I think the place is very influential.
The leaf from the shady side and wet glades and ravines is more juicy and moist, and the approach to it should be different - to dry longer, removing excess moisture and making corrections for moisture in the further process.
A leaf from sunny areas is more dryish, dense, redder and smaller. For me, tea from such a leaf turned out to be the most delicious and noticeably more aromatic, rich! But I love rich teas, maybe that's why.
I explain this by the influence of the sun: after all, all fruits and berries that ripen in the sun are redder, brighter, sweeter, more aromatic and tastier than their counterparts that grew in the shade.

About the bitterness of Ivancha and the fact that the infusion cracks the throat.
Colleagues, when you write about your tea infusion, please indicate as you brew your tea !!! Where, in what, how many spoons of tea leaves and how much per liter of water! How do you stand or drink right away ?!
We all drink tea differently!
I personally, even in the deadly heat, drink only tea that is almost boiling or slightly cooled down. Therefore, it is important for me that the tea is immediately brewed strongly, and therefore I love the meat grinder.
I take a teaspoon of granules on a porcelain cup with a white bottom in 0.5 liters. I never steam in a thermos, I do not like the thermos smell, even though my thermos is clean, excellent, native Japanese, it does not smell, but I can smell this steam and cannot stand it.
I don't really like cold, but sometimes I drink it too, of course.
And I can say that hot tea and this cooled one are two completely different drinks !!! In hot, sourness is not audible, only a sweetish aftertaste. And in the same cold tea - sourness is more noticeable. In hot, fragrant steam smells like honey and sun, in cold - more dry fruit. My husband and I tried the same mug hot and cold!
When cold, low-fermented teas are very herbal for me - I can't even take it in my mouth ...
These are not only the peculiarities of tea, but also the ability of our receptors to perceive cold and hot differently.

Girls, made a spoonful of her tea. The tea was not as fragrant as dry. I liked it very much, some kind of softness in it and the aroma is slightly honey. Now let it be cured, and I’m going to collect Ivanushka again.

[Garik]

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?

Oh, you added a photo! Interesting!
Garik, and initially what kind of tea did you plan to get? :) An analogue of green? Do you like that?

By the color and structure of the sheet, I see that you did not deform it much. Are these sausages not sticky to the touch after 33 hours of fermentation? And at what temperature did fermentation take place inside the box and outside in the room?

A little nasty - it must have already started fermentation after fermentation. For myself, I do not consider this a flaw, on the contrary, I consider this smell the end of a long fermentation in granulated tea to get the strongest and most dried fruit tea.

How do you plan to dry the sausages? Cut with a knife into washers and in the oven? Write about your experience, I wonder what happens. In our country, rarely does anyone resort to long-term fermentation, and not all of them go smoothly. And I just like long-term fermentation, will be with whom to discuss / "wipe" different nuances.

Anastasia, I'm trying to get black tea. It turns out to be something in between. Everyone looks and says that it is closer to green. Brewed in a teapot black. I especially like to wrap up the kettle at night.
I deform strongly, because I twist it with force to destroy the tissue of the leaf, the juice is released immeasurably, but is immediately absorbed. Yes, the sausages are sticky, like honey nectar on your hands. If the kids next to them run through them sometimes I smear my face too. (then wash my hands). Yes, hands get tired after such skating, so large batches cannot be recycled, only one Ikeev bag.
The temperature is approximately 24 to 28 C.
I dry sausages like this: I cut them into about 18-20 mm washers. and put on pallets dryers with a fan. I dry at the 1st speed, the lowest in the gentle mode. If in the oven, then no more than 60 degrees. I haven't been drying in the oven lately.
And during the production, processing, storage and brewing of tea, I do not use metal at all. Exception cutting washers with a Teflon or stainless steel knife.

Do not throw stones ... I will re-exhibit some photos for Anastasia.





the last two photos of tea on dryness, two hours ago, waa-alday.
Scattering in several jars, I tried to separate the black washers, medium and greenish, and of course I signed, although it can be seen.

[Garik]

Garik! What an interesting tea you have! And the method is interesting! And the fact that the result is black tea is super.
It is clear that many people make tea in a similar way, but not many spoke about the blackness of the infusion.
Can you decorate it with a separate recipe for "Valdai Tea"?

trying to get black tea

The blackest, in my opinion, is a meat grinder. There is generally a complete deformation of the leaf and the release of juice for fermentation.
And what did the meat grinder not please you with? That contact with the stainless parts of the grinder? So there are only a few seconds and the stainless steel does not react with the sheet.
And why not fry dry? To my taste, roasting in the oven seals the flavor and gives the grinder a black color. But this is IMHO, without criticism and comments of your method.

the juice is released immeasurably, but is immediately absorbed

Wow, where is it absorbed? :) a little alarming a large amount of juice. Maybe you're not drying enough? Although, if you are satisfied with the taste of tea after such manipulations, then this is just your recipe and know-how.

If the kids next to them run through them sometimes I smear my face too.

Why are you smearing small ones? This is the first time I've met this. Although, I add tea, ground to dust, to body scrubs.
Regarding excessive stickiness: for me, this is not a very good sign that threatens with fermentation. I prefer that the juice is absorbed into the granules, rather than remaining on the surface, then the fermentation can be pulled longer. But you have a sheet ... although I see parallels with my favorite method, the results may vary.

Brewed in a teapot black

well, very interesting! Here, my leaf has never turned out black ... although I knead the leaf until juiced, and fry it ...
Can you bring a photo of the brewed infusion? So interesting to look at.
And after dry fermentation, what does your tea smell like, what makes it so black?

As for metal and Ivan tea, I once talked with a chemist I knew, he enlightened me about oxidation and reaction with metal - the interaction time is too short and the effect is minimal. But I understand and respect your metal-free method - everyone has their own way of interacting with tea.

Thank you for sharing your experience! I learned a lot of new things for myself. As possible, I will experiment in a new direction.

Anastasia, you can immediately see that you like to savor such subtleties. I will expose the photo of course. My wife generally dilutes it, says strong and children too. I rub the nose and cheeks for children.
There is a lot of juice, well ... this does not mean that it drips, just when you twist the sausage, you take, like, a leaf that is slightly wet to the touch, you start to squeeze it, and then you realize that it all gets wet like a cotton roller, but I repeat, nothing drips ...
As for the metal ... maybe a temporary quirk. I'll try it in a meat grinder, maybe twist it.
BUT, even more I want to try this: (I'll post a photo right now, a car mate sent him with his comments). I want to do this thing.

"I collected about 30 km from Koporye. Fermented for 24 hours. I dried it in the oven at 80g for 40 minutes. It turned out black. The taste and color are pleasant. To make sausages easier and faster to roll, I made such an adaptation."

[Citizen]

Citizen, Garik, it's a ruble in the photo! how cute! And we already have some tea makers, and a link to its production is on the first page, if I'm not mistaken. ... They say, if you adapt, it helps the sausages to twist and deform the leaf. Tea-makers who have already tried this adaptation may come up, which they will advise.
How do you make your own, bring photos and experimental data on twisting / deformation of the leaf and whether there will be a difference in the taste of tea with such processing - this is interesting to many!

Anastasia, it is immediately clear that you love to savor such subtleties.

I'm just trying to get my dream tea! While in search. So I'm torturing my fellow tea-makers who use long fermentation, including you.
Thank you for sharing your experience.

The only thing that confuses me is two points: how do the "tails" of sausages fit when twisting. With your hands, when you roll, you gradually bend first the upper (and twist), then the lower tail (and twist), while you get a sausage of the same diameter, that is, not a carrot, but a cylinder. This is important for even fermentation. And then, the top or "beaten" leaves remain green, as if not fermented. I try to take away such leaves for my wife, she loves the green one. And second: with your hands you feel the process of twisting, how the tissues of the leaves are broken and soaked, but here ... you can overdo it.

[Garik]

Garik, for a more complete fermentation, it is advised to carry it out under oppression in a leaf, so that there are no under-fermented tails. And how to remove these tails when rolling with a ruble ... it seems to me that there will be more trouble, it is better to put oppression later.

Yes, I myself try without adapting in the sheet, that is, I knead it with my hands, otherwise I don't feel the sheet. But my volumes are not the same - they are small. You can't put your hands on a big family of tea-men, of course.

Anastasia, the whole point is that I put a rectangular lid from the mold on top and put a load on top. Not very large, so that the juice does not go down, but remains evenly in the mass.
As for the volume of the workpiece, I also miss it. I drink, on average, 5-6 glasses a day. I buy. Burned many times on farm hay. They translate good, how much in vain.

They translate good, how much in vain

!!! Oh, sometimes words are not enough when you see how people, in pursuit of quick money, so much good on ... translate!

Surprisingly, when this hay lay for three months, I drank it all the same. And it was impossible to drink fresh. The employees even asked me because of the smell that I would take it away from the office.

[Garik]

I buy. Burned many times on farm hay. They translate good, how much in vain.

Garik, have you ever come across a good and tasty purchased black Koporsky tea? Me - never !!! I might have bought it! But there is no such thing in principle! there is either silage / hay or brown granule worms that smell of no one knows what.
But initially Koporsky was accused of being a surrogate black tea! So, historically, the main amount of it was exactly black tea. And now the dominance of green + options. So pity!

As for the volume of the workpiece, I also lack

yes, then the ruble will help you! We are looking forward to your experiments!

Greetings to tea experts
For the first time they decided to make fireweed tea
Ivan tea grows near the dacha and near the apartment - not in huge quantities. but pinching a couple of 500 gram jars of ready-made tea is enough
We decided to make it according to Vyazemsky's recipe - fill it in a bucket (without drying) - how to ferment for a while - then mash it like a dough - roll it into a bun or hold a cake in this form for 6-7 hours - finely chop and dry
From the very beginning, I did not work out with the time, we understood, we do not have time, I work for days, my husband every day on weekdays
Therefore, they pushed them into bags and pulled them out into the freezer after 2 days, let them thaw out, the husband kneaded the leaves, rolled them up, after 7 hours chopped them up, and we decided to dry and fry an old Swedish dish on a metal sheet of the hob - to bake in the country house near
The result exceeded our expectations - and the aroma and color and taste were at their best
Thank you all for a very interesting topic.
Now on the turn of the mixes-sucked tea making

[Garik]

Garik, have you ever come across a good and tasty purchased black Koporsky tea? Me - never !!! I might have bought it! But there is no such thing in principle!

I'm not Garik, but I came across I used to buy large-leaf Siberian tea, it is only sold in glass jars, 75g each. Expensive, but I used to love him very much. Of the purchased ones (which I tried), the best one for me was.

Of the purchased ones, thanks to which I became addicted to Ivan-Tea, this was brought to us by distributors in small glass jars, and on top of the lid, still thick paper was rewound and tied with hemp with a seal, a series of Siberian teas and, mainly, with additives. I called them in a friendly way "poop", because, as it turned out, they were made in an industrial meat grinder, well, like our girls in the kitchen collective farms (no offense to ours). May God grant the memory, it cost 350 rubles, then it went up. So, I gradually stopped drinking coffee (which I consumed just terribly unmeasured), and then I stopped drinking Chinese weed. All sorts of pro-Russian / Slavic sites began to come across ... I saw information about Ivan-tea and tried to collect it myself ... and so on and so forth. etc.
So, if I don't have enough ivanushka I buy (in the evening I went to the store and asked about it) - "Russian Tea House" green and black teas, where they are collected and how they are produced, the seller could not explain, but they are brought in large foil bags. Price RUB 125 for 50 gr. I like to buy both green and black, I mix = good tea. Dry form as irregular elongated granules of 5 mm., When poured with boiling water (preferably cooled down, gr. 70 - 90) they unfold like snails. Shaking out the kettle, you find a selected leaf one to one not beaten, with an even shade. The tea turns out to be delicious, fragrant. Today they gave me a sniff, nostalgia from the winter ... So, what else? .. Our Khvoinin residents began to produce a series of teas and Ivan-Tea and pine cone jam (new) ... I will find links - I will drop them.

Hmm ... You don’t think that I’m not Russian, my name’s Igor, I’m so in my signature, I’m talking from the English agents.

Hmm ... You don’t think that I’m not Russian, my name’s Igor, I’m so in my signature, I’m talking from the English agents.

killed!
I have at least 2 acquaintances Igor and we call them Gariki without any hint of non-Russianness.
Thank you for listing the brands of teas. Now I don't make tea myself - we finish off the leftovers from that year and gifts, and relatives and friends ask what's what. I would advise them to buy some of the recommended ones for testing!
And then you offer them yours in an unprepossessing jar - they turn up their noses, fucking! And when they saw the price in stores, they immediately remembered about my elite tea! At first, even their children were forbidden to drink and poison themselves with my whim, but now everything useful to children ... Let them buy themselves now.

And we have Ivan mixed tea for sale. Put a couple of leaves in a bag. There are no more 2 zavarki.

Anastasia, I think that we put our souls into our tea. My family did not drink at first. And then they saw me touching it, babysitting with it, so even my granddaughter asks only to make my tea. This is the best reward for your work. But, the truth is, advertising also affected - I printed out several leaflets about the benefits of Ivan-Tea and the dangers of Chinese grass and glued them to the refrigerator under magnets.
I read several comments that someone is doing it either in between cases or does not spend a lot of time on production ... You know, it takes a lot of my time, but the process itself brings pleasure to me, so time does not matter to me. Despite the fact that HE prolongs life. (I read somewhere that especially in a dream, the heartbeat slows down and it is able to prolong a person's life.)

Anastasia, I think that we put our souls into our tea. My family did not drink at first. And then they saw me touching it, babysitting with it, so even my granddaughter asks only to make my tea. This is the best reward for your work. But, the truth is, advertising also affected - I printed out a few leaflets about the benefits of Ivan-Tea and the dangers of Chinese grass and glued them to the refrigerator under magnets.

Yes, you are a professional PR man!)))

And on Monday I collected Ivanushka, probably the last time, the sheet is already rough, with defects. It took a long time to collect and choose. I gained 2.2 kg. And another 1.8 kg of boxes. The fuzzy is already ready, it is drying out, and the leaf is partially, there is still a whole bag in the refrigerator

[Victory me]

Victory me, how do you cook Fuzzy now, is he already coarse and opens up? Tell me, please!

And I, in my opinion, transformed the raw material ... well, so it was transformed, and ... I went to work, they say ... What to do, advise? Sprinkle some water? I plan to mix it with leaves that are waiting for their time in my freezer, maybe they will draw out seagulls with their moisture? I want to make:

Fireweed-apple-cherry
Lemongrass fireweed
Black fireweed
Fireweed-raspberry-cherry

Something like this...

And on Monday I collected Ivanushka, probably the last time, the sheet is already rough, with defects. It took a long time to collect and choose. I gained 2.2 kg. And another 1.8 kg of boxes.The fuzzy is already ready, it is drying out, and the leaf is partially, there is still a whole package in the refrigerator img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/80621/image~10.jpeg img] https://Mcooker-enn.tomathouse.com/gallery /albums/userpics/80621/image~11.jpeg

No matter how sad it is to realize, but I also went for the last time Ivanushka, barely got two handbags, everything is dry and the leaves are out of standard. So I decided to make it with cherries, just a package of cherries was lying around in the freezer. Sadly, the gathering season lasted longer last year.

[Nadyushich]

Nadyushich, and so I have the last one, the fluff is already flying with might and main ...

Now that's yeah, but I crushed it, it seems so good, since it retained the shape of a cup after fermentation. And this will greatly affect the quality of tea that there are no tea leaves?

I also did this for the first time, I already wrote about it.
Of course, all the pellets fell apart. But then again, after fermentation, I passed it through a meat grinder, and beautiful granules turned out.
I fermented for 20 hours, that is, much longer than many here.
Of course, at some stages there was a sour smell, which some here complain about, but this does not bother me. What is fermentation (the same fermentation) without souring?
They wrote above that the memory of this smell interferes with enjoying a good end result.
This is completely incomprehensible to me. For example, when milk is just beginning to sour, it tastes and smells unpleasant, but when the process has already reached its logical end, it turns out tasty and pleasant-smelling kefir, yogurt, fermented baked milk, etc. The memory of the fact that at the beginning of fermentation all this was not very pleasant does not prevent us from using these products ...
There are many analogies! For example, few people like raw yeast dough by its taste, and sometimes by its sour smell, but then bread and buns turn out to be tasty! So what's the problem if the semi-finished product at the beginning of production does not smell as pleasant as the end result?

[Yanka]

Yanka, lemongrass did not go to me, 10 small leaves killed my whole mix. There is bitterness in the tea leaves, the smell is very strong, it interrupted everything.
Olga VB, when the cabbage is fermented, the smell is still the same))) but then the smell goes away, the finished one smells full of appetizing. But if you put this unfinished cabbage in the oven)))) That's how my leaf turned sour.
Fireweed is different! She moved away from the gathering place from the edge of the forest deeper into the forest about 200 meters, there the fireweed still does not bloom, the trees lie fallen, the sea fireweed. I collected it, decided to try again to make it according to the recipe. Podvala, began to knead, and he almost does not emit juice, that is, in appearance, when picking, a fleshy fresh leaf, very delicate tops, it is almost impossible to keep them, they are dried, the vein does not crack, but bends. I suffered with each batch for half an hour. Barely kneaded. I dried the first batch after 12 hours, there is no sour smell, but it’s not clear what it smells like, pleasant, but I can’t describe it for sure, it smells great at the end of drying. Now fermented is being dried for 1 day, for me this is a record! I would have to stuff this fireweed into jars or into the freezer, but what I did before, the sheet is much softer, easier to knead, more than enough moisture, it is good without freezers, cans are good in processing. Therefore, our heated battles are about different types of fire.

[Semblis]

Where does moisture come from ... Semblis, try it in a meat grinder - you will be surprised, I honestly tell you! I was just spinning my twisted fireweed ... In general, when I unrolled it, I was in a panic, the first thought was to throw it away, or what? It was almost, almost already dry, only more or less withered in the middle! Well, to do some shopping, I decided that I would always have time to throw it away, mixed what I wanted, began to twist. The first time there was crumbly dust, mixed straight with a spoon, so that it would mix better with garden leaves - and the second time. Op-punk - quite nice granules climbed, quite strong, homogeneous, and quite wet - dark in color. The smell was - he couldn't smell his nose, it hurts his eyes! The meat grinder was puffing, but managed, on raspberries minus one sleeve ... So I will have four fireweed teas, they are now in the bath, fermented.

[Yanka]

Yanka, voooot, my forest and yours are similar)))) And we're neighbors, I'm from the north)))) My husband doesn't want granules, he likes the leaves, they all open up, so beautiful)))) Or maybe he didn't want to puff) ))) I sit down on the table so that the table does not jerk, but he twists)))

I tried at the beginning of the primrose. More than a month ago. There were about three kg of leaves. Dried at home, spread it on a piece of parachute cloth (3-4 meters square), twisted in a meat grinder, fermented in a large enamel pan. Then I dried it in an airfryer at a temperature less than 120 (beyond the zone of the regulator scale). Drying time for one batch is approximately 1 hour 20-30 minutes. Began to dry at the 13th hour of fermentation, in total there were 7 servings of AG-dressings. That is, the last one after more than 20 hours. I mixed everything into a common bag.
I myself am surprised, but almost all the tea in a month has already been consumed. Only 2 200-gram cans of Indian tea remained.
Everyone in our wonderful family appreciated, like, "no, this is certainly not real tea"... And then they asked them to add more tea leaves. And so several times.

The experiment can be considered successful. By the way. I liked it with sugar too. Something honey appears in this tea.
*************
At the dacha (Tver region), it still blooms in full bloom in the vicinity.

Victory I, how do you cook Fuzzy now, is he already rude and opens up? Tell me, please!

I have a clearing right at the edge of the forest, collecting, where the bolls have not yet begun to open, retreating from the beginning of the inflorescence 5 cm upwards and making a movement like a leaf we collect - down to the beginning of the foliage to cut off the more mature bolls, and then the same stem up. Many inflorescences were still with flowers. I don't know if she described the process clearly. And in the sun it is already pushing with might and main, there you can no longer collect. But I took a long time to collect it, about 2 weeks ago it would have been possible to do it 2 times faster.

Added Wednesday 03 Aug 2016 09:26 PM

Everyone in our wonderful family was like, "no, this is certainly not real tea." And then they asked them to add more tea leaves. And so several times.

Well, a very familiar situation, but my husband is not happy ... It smells of silage, and the children drink with pleasure! And friends of children, and our friends and relatives. But I'm thrifty ... enough for everyone.

Added Wednesday 03 Aug 2016 09:29 PM

No matter how sad it is to realize, but I also went for the last time Ivanushka

so here is my last one, already the fluff is flying with might and main ...

Well, nothing, girls, maybe in September the fresh will come from the tops of the broken off. I saw fireweed in the forest the other day. It hasn't even bloomed yet, but there are only 5-6 stems, neither here nor there ...

If you collect a late leaf and feel that there is not enough moisture when withering, no matter how much that leaves in the leaf, I will try to recommend the following method of drying: tamp it tightly (no foolishness) into a plastic bag, tie it tightly, put it in a warm place and cover from direct sunlight with a dark cloth. After 24 hours we get (mostly) a well-withered leaf.

Igor! Let me disagree with you in terminology.

The leaf after this is not withered, but has lost turgor. Withering is the removal of moisture. And in a bag, moisture is hardly removed from the sheet in the same amount as if we were drying on a sheet. In your case, and in the case of the same process in cans, due to heat, fermentation already begins and the leaf burns out.
I understand that the leaf is not crunchy after such a procedure. But it is not dried! And you need to be very careful with it, because there is more juice in it than in the leaf after real wilting.
I apologize for the tediousness, if that.

Then you can sprinkle it with a layer of 2-3 centimeters, cover the k-thread with a breathable film, hide it from the light and dry it, you can on the street where you have space. Unfortunately, there are no photos.
Anastasia, what a bore you are, this is the only way to communicate. We share our experience and opinions ... Otherwise, why are we here?

[Anastasia]

Anastasia, it is clear what will be in the package.

There was a cow from a collective farm
And sniffed the strengthaboutsa.
Chop off the tail,
But I will not go to the collective farm anymore.

(c) ditty of the 1930s. I heard from my grandfather.

On Monday I typed ivanushka, the leaf was so dry, but the vein crunched. I wrapped it in a layer of cm3 in an old bedspread, and the next day I received a well-dried sheet. So the opinion that he is dry is deceiving. And what could be easier than drying in diapers.

Nadyushich, I agree, why look for the best if there is good! But we are exlementatols here: we try, share, and even get a kick out of it.
Anastasia, as promised, may not be the best photo ...
The one in the bank was brewed AGAIN all night. The brew is average between green and black.


it seems like it can't be weaker, and I prefer a stronger brew

in a circle, of course, looks darker. (while taking a photo, colleagues almost "cut off" the mug)))

I was looking for a photo of tea in a glass of "spinach-swampy" color (there was one), unfortunately I did not find it.

Countryman,

[Konstantin]

Then you can sprinkle it with a layer of 2-3 centimeters, cover the k-thread with a breathable film, hide it from the light and dry it, you can on the street where you have space.

Yes, this is an option for withering.

Anastasia, what a bore you are, this is the only way to communicate. We share our experience and opinions ... Otherwise, why are we here?

Let me explain what's the matter.
The fact is that the topic of wilting is very hotly discussed here and often causes heated debate. And the very first question for a beginner who comes here in bewilderment from the tea he didn’t get: did you wilted / wilted the leaf correctly ?! And how many copies were broken in an attempt to prove to beginners that it is still necessary to dry the leaf ...
Since this is the topic of one recipe (indicated on the first page), we try to stick to its algorithm, and it is such that it is necessary to wither the sheet, that is, keep it unfolded, stir it up for a while. All other variations in leaf stiffness change are not prescription. And we advise in this thread not to promote "withering" in banks and packages, so as not to confuse newcomers with this information.
We do not in any way question the existence of such a method as keeping the leaf in cans and bags, just within the framework of this recipe, such "withering" can lead to an unexpected unpleasant result.

Anastasia, it's clear what the package will contain.

There was a cow from a collective farm
And sniffed the silage.
Chop off the tail,
But I will not go to the collective farm anymore.

(c) ditty of the 1930s. I heard from my grandfather.

KonstantinThis is a silOs for you and me, and colleagues of tea-makers, they say, successfully use this batch and can method and get the tea they like. Who am I to dissuade them from the canning method, although it also seems to me that apart from the power of Osa, nothing will come of it ...

Citizen, Igor, thanks for the photo!
Yes, my leaf is brewed a little lighter. But I have almost all leafy young shoots

Italian macho hair (fermented willow leaf tea) (Tricia)

, did not get around to a rough sheet to knead for an experiment - I let everything into a meat grinder.
In short, there is still an unplowed field of experiments))).

Anastasia, about young shoots. This year, while collecting leaves on his ("milking cow") favorite meadow, I discovered that before flowering, someone was pinching off the top of the stem with the upper leaves. At the same time, the stem begins to bush and it is very inconvenient to take a leaf from such a stem. They say (I'll try it myself next year) a very tasty high-grade tea with a delicate color and aroma.

And, here's what I wanted to ask everyone: who-thread met fireweed stems absolutely flat? Or I didn’t pay attention before, but here in Valdai, while collecting, I found several such plants.

Sorry for being off topic.

[Citizen]

Citizenand what does flat mean?

They say (I'll try it myself next year) a very tasty high-grade tea with a delicate color and aroma.

This is for lovers of delicate teas. Yes, from young shoots (no matter spring or summer), the tea turns out to be softer (for me - herbaceous). I collected such a leaf half of last summer - tore it first in the spring, and then in the same place overgrown shoots in the summer. I lacked the spirit, aroma, color of tea made from such leaves. So I'm more on a rough leaf from the sunny meadows and on strong, fragrant tea.

Who-thread met the stems of fireweed absolutely flat?

We would have a photo!
This is the first time I've heard that.

Sorry for being off topic.

All on the topic! Different types of ivancha - within the theme.

Unfortunately, I clicked and did not take a photo (I looked around more around so that I would not meet the bear, there I could see his estate). The stem is absolutely flat (flattened), rigid. The leaves are the same as on the usual one, on the stem are arranged in bunches. At first I was dumbfounded when I saw it, but I plucked a few leaves into a common heap.

[Citizen]

Citizen, this is most likely fascial, I saw one such stem on fireweed. As if two fused together, and this gives the impression of being flat, right? And the leaves are thicker than usual? I am familiar with this phenomenon from the lilies, and so it happens in many, if not all cultures, on a primrose I saw it at home, the peduncle is like a double one, and the flowers are the same. Well, fireweed there too ... This is not a disease, not dangerous, this plant seems to "fatten" so, in general, from a good life it happens.

When I wither the leaves, there are moments, it seems to wither, and some veins grow. And sometimes it seems to me that I overwhelmed, because some of the leaves are almost completely dry. So the most delicious tea is obtained from such withers.
And also, I scored the last ivanushka this season and some buds from the side shoots. To make white pink neither one nor the other and I added them to the leaves, about 15-20%, and made the other half of the leaves with cherries. Yesterday I dried it, and today I walk past the pillowcases and how awesomely delicious the one with the buds smells! And I regretted that I had not done this before, I did pure white pink.

And so far I liked the one where everything is together - leaves, flowers, boxes, here it is the richest in taste.

Added Thursday, 04 Aug 2016 5:16 PM

And I probably won't do deep fermentation anymore, only light and medium. Why did I start with it right away - but because it is written that the longer the fermentation, the richer the taste, but the weaker the aroma, and the less - the strong aroma, but the weak taste. The aroma is the same for me, I don't smell it, so I need a taste. This means we ferment longer. And the taste even on light fermentation turned out to be quite good, and there is astringency, and the bouquet, and everything is there as it should. Here ...

And so far I liked the one where everything is together - leaves, flowers, boxes, here it is the richest in taste.

I will try this option next year. I ferment now for 5 to 8 hours. And the boxes and buds themselves give good astringency. The boxes I have last year are not yet pits. For now, I will try to mix pure ivanushka and white pink and fluffy in different ratios.

And so far I liked the one where everything is together - leaves, flowers, boxes, here it is the richest in taste.

And I also like it more - everything in it has aroma, color, and astringency