Ivan tea (fermentation of fireweed leaves) - master class

[RinaM]

RinaM, Marina, I also thought that my plantation was small, but how it has grown! So many new shoots from those bushes that I cut off before! And young ones climb out of the side sinuses! This plant is simply created so that it can be harvested for tea all summer long

[Elena]

Elena, I will work out this method next summer. Today autumn has come with us right after spring, there will be no time for any growth. Shoots in the shade under three meters high, and with tender, newborn buds. Some kind of anomaly. I even have an unkillable dream (waste it with a waste) before blooming it dries up.

[RinaM]

Lyudmila, oh, I went into the hunt, having read all of you! The sky is clear, if it doesn't rain, I'll go for the second batch in the morning. It is a pity that the plantation is small. Only that Ivan tea that is in the shade, fresh and green with buds, a little of it remained by me unpicked.

RinaM, Marina, so we wrote many times that tea-making is an infectious thing
So not at all surprised
Marina, I advise you to pick the buds too and add them to the leaves. Super will turn out - white and pink tea (have you seen the recipe?)

[lappl1]

lappl1, Ludmila, saw the recipe. But I don't want to grab onto everything at once. Today I had to pluck the top of the head, as you did in May tea - too fragile young shoots. I sorted them out, and I'll just dry them, they will help my husband's bronchitis in winter.

[Marina]

Marina, the correct approach is to make tea with feeling, sense and consistency. And then you can load yourself so that tea will not be a joy.
And the fact that you dry the tops is great! Health to my husband!

[Ludmila]

Ludmila, Thank you!
Unfolded yesterday's leaves, as they wilted unevenly. Some are completely ready, and some crunch when crumpled. She seemed to mix them often. I got a mixture of young leaves and already matured ones. It’s just the latter who didn’t die. I will take this into account for the future. If you grind under-dried, is it too bad?

She seemed to mix them often. I got a mixture of young leaves and already matured ones. It’s just the latter who didn’t die.

it seems to me .. that late leaves are already initially drier than young ones .. greenish .. and therefore will not be the same after withering ..
I have tea from late .. with brown dots and yellowed a bit were .. dried for almost 1.5 days .. and did not become soft .. twisted made tea .. everything is fine .. (the sheet was still wet .. means excess moisture then gave it away!)

but maybe I'm wrong .. then tea-making gurus will come and fix it ..
I just had such thoughts ..

[RinaM]

RinaM, Marina, it's okay that some are underdeveloped. the main thing is that most of it wilted well. You test by squeezing a handful of leaves. This is a better test than breaking one leaf.

it seems to me .. that late leaves are already initially drier than young ones .. greenish .. and therefore will not be the same after withering ..

Zena, Zhen, of course, you're right. Now the leaves are coarser. But they must be dried, because there is enough moisture in them. And if not wilted, then they will crumble in a meat grinder or during manual processing.

I kept quiet here, read.
Because somehow everything worked out for me right away and the first time. Back in early July at the first fireweed. For some reason, it seemed that the others also had no problems.
The weight of the leaves was about 3 kg. Dried for a day in a room on a spread piece of parachute cloth (synthetic). He stirred, lifting the leaves with compressed handfuls of both hands to the waist and dropping them from this height onto the fabric. Then, at the end of mixing, leveled.I played it in a meat grinder. Conveyor dry at the lowest temperature, <125, even outside the scale. I slipped a piece of steel bar under the lid. There were six dressings in total, each dried for 1 hour and 20 minutes. Therefore, the fermentation time increased from batch to batch. Then I put everything together and packaged it.
I gave it to myself, to my sons, to the dacha ... Now I have only a 200-gram tin can left. I exhausted the rest.
Generally satisfied, it turned out no worse than expected.

[RinaM]

RinaM, MarinaI’m probably writing too late ... I just saw it ...
I would have dried it again. I realized that fermentation is not quite correct when the leaves are not dried. Moreover, you, like ours, have a high humidity, wither more slowly than in a dry climate.

ABOUT! Even Konstantin got infected with our tea!
But so, like a peasant-man came, the man did! Did you even like the tea?

the man came, the man did!

And I thought the same
Without any of our questions and torments

Added Sunday 14 Aug 2016 04:02 AM

And we have rain again ...
Good for the party of narwhal yesterday. I want to make a mix - leaves, buds, flowers and boxes. I have never done this before

Lenusk, at least run your broomstick to me in the evening! Get warm ... get worn ... we will finish your seagulls ...

Added Sunday, Aug 14, 2016 06:50 AM

While it's warm here ...

Lenus, a tempting offer! Turn on the lights Are you still summer? Have you prepared a lot of seagulls? Toad for joy

I'll fly in a week on a big plane. I'll wave to you from the window

[thank you Lyudmila]

But so, like a peasant-man came, the man did! Did you even like the tea?

I am not "infected". I started this season first. When the topic had not yet surfaced with such activity. And on your own. As part of the development of the new. Based on the master class given here, thank you Lyudmila... At the dacha, this fireweed grows like a fool's makhorka. And it is cleaner in the Tver region than on Skhodnya under the glide path of the Sheremetyevo airport.

I liked the tea. Especially with sugar for some reason. Although, of course, this is not real tea, but not bad.

************
After all, I am from a family of "tea" in not the first generation. My grandfather used to put a six-liter samovar at lunchtime, drink and (as my grandmother puts it, we all lived in the same house) condemns.
- I'll have another cup, the rest is KostyanI'll leave the slime! (I studied in the second shift.)
And then, when the tap no longer flows.
- Now, it's already over. And even a cup - and would be full.
This is me for the fact that the family has developed a traditional dislike for "colognes"... That is, for tea, "painted over" with different flowers there.
Samovar, by the way, should be restored. Still pre-revolutionary, with medals-stamps "Suppliers of the courtyard of E. I. V." Lies in the attic. There were two of them, but one after such a restoration ended up as a "defector" at the suggestion of his sister.

Today I "smeared" a large towel, probably tomorrow I will ferment.

Samovar, by the way, should be restored. Still pre-revolutionary, with medals-stamps "Suppliers of the courtyard of E. I. V." Lies in the attic. There were two of them, but one after such a restoration ended up as a "defector" at the suggestion of his sister.

oh and in Temko Tea gazebo .. the husband of one of the members of the forum is restoring samovars .. oh, and the beauty turns out ..
there were photos before and after ..
eh .. so I wanted to sit down at the table with such a samovar .. yes from a saucer yes with a piece of sugar ...

[Ludmila]

RinaM, Marina, it's okay that some are underdeveloped. the main thing is that most of it wilted well. You test by squeezing a handful of leaves. This is a better test than breaking one leaf.

Ludmila, approximately did so, was equal to the bulk.

I would have dried it again. I realized that fermentation is not quite correct when the leaves are not dried. Moreover, you, like ours, have a high humidity, wither more slowly than in a dry climate.

Elena, the house in the country is wooden, in winter it stands under heating, and in the summer it warms up well with the sun, I hope the humidity in it is low.
It seems like it turned out well.Naturally, I have no willpower to wait a month, I brewed it in the morning ... Well, at least it turned out better than ordinary tea bags.
I somehow worked out an algorithm by itself - in the morning, I collect hours at 10-11, lay it out to dry, late in the evening on a roll, in the morning I unrolled it, it still dried until two hours. By this time, the husband woke up, took off the brake, and is ready to grind. Email the meat grinder is his fiefdom and contribution to tea making. Until ten in the evening, seagulls are fermented, dry and bainki. By twelve I am already nodding, I have to do everything before that time. It turns out more than a day for wilting, and fermentation for 8 hours. I will run in other options already next year, now I would have time to prepare more for the winter.

[Countryman]

I kept quiet here, read. Because somehow everything worked out for me right away and the first time. ...

Well, right! Why write if everything works out. Countryman, I am very glad that the process of making tea did not give you any difficulties.

Now I have only a 200-gram tin. I exhausted the rest. Generally satisfied, it turned out no worse than expected.

Konstantin, something is not enough tea prepared. Maybe you can make some autumn tea? The link to the "Autumn Ivan-tea" recipe is on the first page in the notes.

It seems like it turned out well. Naturally, I have no willpower to wait a month, I brewed it in the morning ... Well, at least it turned out better than ordinary tea bags.

RinaM, Marina, well, everything is correct! It is difficult now to understand what kind of tea it turned out. Little time has passed since you cooked it.
Right now I'm drinking tea from 2013 ... I can't get drunk and sniff ... This is a masterpiece! But at first, probably, it was also "kind of turned out well." I don't really know what he was like at first. I only tried white-pink and Fuzzy right away, because the recipes had to be laid out. And so earlier than a month later I did not drink a single tea, not even my very first tea. Only by the smell I can tell whether the tea has turned out or not. The main thing is to remove the tea in time. Then there is no temptation to try it. And why try it if I know that it is still "raw"?

But I liked some of the teas right away. And now, after a month I try - they are the best. And those that did not like right away - and a month later do not impress
Maybe in a year something will change? ...

[Ludmila]

And why try it if I know that it is still "raw"?

Ludmila, You are flint! Maybe years later, and if there are stocks, I will not try freshly prepared until the deadline. For now, curiosity is stronger than me. And not just curiosity. At work, in the morning I traditionally drink ordinary tea bags. I brewed it after my newborn immature ... I was amazed - and how have I been drinking this for so many years ?!

[RinaM]

Lyudmila, you are flint!

RinaM, Marinarather, a perfectionist. I will never get rid of this harmful trait ...

, after years, and if there are stocks, I will not try freshly prepared until the deadline.

This is true! When there is "old" tea, we do not encroach on "new" tea. Unless it's some new recipe or composition.
I wish you to quickly make a tea warehouse. Then curiosity will be directed to the "old" teas. It's so interesting to always discover tea that was made a long time ago. This is where my curiosity fully manifests itself - I want to stick my nose into all the boxes. I go for one tea, but I can take a completely different one.

I want to stick my nose in all the boxes

That's for sure! I can hardly restrain myself so that new for me, currant, do not try more (except for the first time).

[Ludmila]

rather, a perfectionist. I will never get rid of this harmful trait ...

Ludmila, and why, if it does not interfere with life?

I wish you to quickly make a tea warehouse. Then curiosity will be directed to the "old" teas

Eh, it's a pity, this year it will not be possible to dry with a margin. On Sunday night it rained until morning, what kind of tea is there. Only on Friday and Saturday was it possible to stock up. Maybe you will be lucky with the next trips ...

Returned from the fields)))
Well, my toad has woken up, devuli is growing more and more towards autumn, and as I opened last year's last jar, two of them grew up, toads in the sense)))
Well, how not to collect such raw materials in August?

They showed me a clearing, well, this is where the forest burned, 1.5 km² A photo from a tree stump, before that distant fishing line, everything is overgrown with fireweed, and I'm in the center of the glade ... all around me are all fireweed thickets, and not a gram of fluff yet, everything is young, tender

I work like a bee. By the way, the glade is just buzzing with their presence, now you rarely get honey plants in such quantities, so they seem to fly here from all around.
In the next trips I plan to go again. I got used to it already, it turns out a 4-in-1 batch, that is, leaf + flowers + boxes + tops are easily scrubbed, at once, I twist this one in a meat grinder. And the batch is only a sheet separately, I click it on the ruble, finally it was finished for me.
For such a volume of leaves, the ruble is simply salvation, it greatly speeds up and facilitates the processing of raw materials. But ... it turns out to be more beautiful to knead small parties with handles.
I thought I would do gardening in August, but so far Ivanushka does not let go, but love

[Natalo4-ka]

Natalo4-ka, I looked at your "clearing" ... I found it wouldn’t be half a meter and then I was jumping for joy, but if I found one, then ... I’m afraid my heart wouldn’t stand it! Yeah

[RinaM]

RinaM, Marina, I'm not flint either ... I try everything at once.
A Radushkina the currants fell on my soul very much to her, I can't tear myself away from her
Natalo4-ka, well, you have a notable clearing! What you can't grind, frost! Then you will prepare

[Elena_Kamch]

Elena_Kamch, Helen, how glad I am for you! Drink with pleasure!

[Radushka]

leaf + flowers + boxes + tops

And it takes me so long. The leaves have already been crawled by all living creatures, I look and choose. Long ooo ...

Added on Monday 15 Aug 2016 10:41 AM

Radushka, Thank you! And my husband also got hooked - where is the one with the currants? And run to search

[Elena_Kamch]

Elena_Kamch, Lenus, I don’t know what animals are on fireweed in May I found someone’s orange eggs, very rarely. And the rest of the time, no snails, no spiders, no bugs, no geese and twirling leaves with a passion, I look at it, as I read here in the topics about abundant living creatures, I thought I’m not missing it but no! I don't have her. Well, maybe 1-2 bugs will get there, but I catch them at the wilting stage and solemnly release them. Therefore, I quickly sniff the leaves, first the leaves are sniffed, then everything else (buds, flowers, boxes with leaves) from the top of the sniff, well, I tore off the tender top separately and added it to 4in1.
Ndaa, but yesterday I removed two ticks from the back of my head while collecting the grass, forgot to spray with a repellent, and then there will be more ...

Added Monday 15 Aug 2016 03:27 PM

I ask all the girls for Vanya to see me for everyone, I can't even collect 1 / 1000th of a share, really, there is SO much of it there, the forest burned with a strip of five and 1.5 kilometers in width, and everywhere Vanya is young, I walk along the edge , I went to the center of the clearing only because there is a freshly plowed fire-prevention track, it is easy to walk along it, and in the forest it is also full, but I don't go there.

Lyudmila, thank you for your work! : rose: I love collecting Ivan-tea, but before that I just dried it to make tea. Now I know how to make tea according to your recipe!
Please tell me if it is correct to store such tea in plastic and glass, I heard a long time ago that plants for making tea are stored in linen bags? Even my grandmother sewed small bags of their cotton fabric specially for this.

[Tereza]

Tereza, to your health! I am very glad that the recipe aroused your interest. Try to make tea with it - you will see a striking difference with simply dried leaves.

Please tell me if it is correct to store such tea in plastic and glass

Tereza, of course, it is better not to store tea in plastic, but I have no choice - I procure a lot of tea - more than 20 kg per year. But gradually I am switching to another container. I really like to store tea in bags of half cereals, pasta, sugar ...This is where everything is perfectly preserved - and the smell is intensified, and the taste and aroma.



The fact is that for fermented teas you need an airtight containerso that dry fermentation is possible. The longer the tea is stored, the better it becomes. The best container is metal boxes for tea, as in my recipe in the photo with tea for daily use. Here they have the highest quality tea at the end. Therefore, I store the tea in plastic containers, and then pour it into the metal for daily consumption. boxes.
You can also store in glass, but no one has come up with anything better than food-grade metal boxes. Remember what expensive tea is sold in stores? That's right, in metallic. boxes.

long ago that tea plants were kept in linen bags? Even my grandmother sewed small bags of their cotton fabric specially for this.

Your grandmother did the right thing. But in such bags, just dried herb is well stored, but not fermented tea. This is a big difference.

For example, I store it in glass or food grade plastic.
They sell all kinds of herring in such containers at our mini-markets, so you can buy empty containers from sellers for 3 kopecks. It is about 2 liters.

It is very convenient to stack one on top of the other ...

[when a person has a lot of something, it always ends unexpectedly.]

Konstantin, they have prepared a little tea.

There is such a mysterious property - when a person has a lot of something, it always ends unexpectedly. That's exactly what happened with this tea. Because I shared with my family boldly and without hesitation. And then lo and behold - in the bag from which he brewed for himself, only a handful. Yes, immediately after cooking, a stash made in a tin can - that's all.
Now until next year. Now other cases are backing up.

Hello everyone! I thought I’m all with Ivan tea for this year, but as I read it, my heels itch ... If I finish with apples this week, on the weekend I’ll definitely run out for more leaves ... in reserve, in reserve ...

Lyudmila, thank you for your comprehensive answer!

Well, how not to collect such raw materials in August?

And everything started up for me a week ago. And 2 weeks ago it was like this:



In the meantime, I picked up the leaves, those that have not yet turned yellow, and I mix with them according to Zacharias with garden scent. The last freeze is waiting to be scrolled. But this is already on the next visit to the country.

And now I also know where the big plot of Ivan-chai is, a neighbor suggested. Here is something like the photo above, even more, I did not reach the edge of it. Only he pushes almost all of it ... but on the weekend I still run there. On that plot, by the way, someone also sits down so tightly, the leaves are torn off in the upper third, as Lyudmila showed. Do we have a tea-maker who reads our Temka? Next year, I feel that we will race with each other to that plot ...

the leaves are ripped off in the upper third, as Lyudmila showed. Do we have a tea-maker who reads our Temka?

In-in! I have the same story! And the leaves were ripped off, and the paths were laid on three sides, and the branches began to bush, as happens when the tops of the heads are cut off. Competitors - readers

Hello to you. Here, for a more economical use of tea, I tried to brew it in a thermos with a glass flask. It brews remarkably, color, although it loses transparency, that is, it becomes muddy, swampy-spinach. It is not brewed for the second time at all - only crystal water (what I poured in, I poured it out), but in general I always wondered how it was possible to brew it 2 or even 3 times, neither color nor taste.

It depends on what to brew and how much to initially put! In a tea maker, it is brewed normally two or three times. Yes, the taste is gradually weakening, but there is also color and taste. But 4-5 tablespoons go into the tea maker initially.

We brew in a ceramic teapot at a rate of 1 tsp. for a mug + 1 tsp. on the kettle - twice quietly brewed, the second time even tastier.

[Citizen]

it is not brewed at all, - only crystal water (what I poured in, I poured it out), but in general I always wondered how it was possible to brew 2 or even 3 times, neither color nor taste.

CitizenDo you make loose leaf tea? Leafy always has a weaker welding. And granulated and can be brewed 5 times ..

Can tea be stored in aluminum cans? There are very beautiful painted ones and I will take away from my husband, the old one is old))) He brewed Lipton here and added a little milk, so surprised, the taste is like Ivan's tea.

[Ludmila]

and 5 times can be brewed ..

Ludmila, and we brew the cut fireweed 5 times, and very well until the 5th brew, the first one seems to me just a little thin, and then it is very rich and tasty. It was impossible to brew more than the 5th - it was not possible to drink so much, after all, you need to pour into the hot brew, if it has cooled down, then this is certainly not the same ... we do not have an electric brewing device. Most of all I love on the stove in winter: you put the kettle right on the flooring and it is hot while the stove is hot, that is, for a very long time - this is how it is brewed. We usually fill the last 5th before going to bed and leave it on the stove until morning and in the morning warm, tasty, strong tea, just a mug for my husband and I

[Semblis]

Can tea be stored in aluminum cans? There are very beautiful painted ones and I will take away from my husband, the old one is getting old)))

Semblis, Marina, You puzzled me. I don't even know ... Is there any food grade or technical aluminum? If food, then you can try. But then you have to watch the tea.

and we brew the cut fireweed 5 times, and it is very good until the 5th brew, the first one seems to me to be liquidish, and then it is very rich and tasty.

Mandraik Ludmila, Luda, here's the tea that I made with the ruble, I also get very rich, even the first brewing. It's all about how we damaged the leaves in preparation for fermentation. If it is not enough, then the brewing will be weak, because the fermentation was poor.

Most of all I love on the stove in winter:

Yes ... I only brew on the stove in winter - in a corner where the temperature is not very high. I'm tormenting porridge there. Indeed, the most delicious tea is obtained on the stove.

Can tea be stored in aluminum cans?

Do not consider it "quirky"

Garik! I already cry from your posts! Well, this is really a bzyk! Explain to me how dry tea will react with an aluminum can?

silently

[lappl1]

lappl1, yes, I myself was puzzled, because food foil is made from aluminum. Food aluminum, cans for bulk products. The inside of my cans is coated with some kind of shiny yellow alloy. The tea smells great in them, the tea smells different from the containers, no matter how much I washed them and did not ventilate them on the window, I still smell the plastic. Probably for the sake of experiment, I will pour some of the plastic cans into aluminum ones.
Citizen, I remember this post. Here's what I found about food grade aluminum.
The ability, which only aluminum has among metals, to form a dense oxide film in the open air without additional reagents makes it indispensable in many areas of technical and everyday use. The inert layer, which appears during direct contact of metal atoms with air oxygen molecules, becomes an absolutely insurmountable obstacle on the direct path of penetration of practically any chemically active substances into the depth of the material. This prevents further oxidation and makes items made with aluminum resistant to corrosion, as well as harmless when used with food, raw materials and drinking water. Both pure metal containing 99.99% aluminum and its alloys are capable of binding oxygen to form an oxide coating.Therefore, in the production of food utensils and other items used for cooking and storing food, almost all types of materials containing this chemical element are used, and almost all of them can be collectively called food aluminum.