Ivan tea (fermentation of fireweed leaves) - master class

[Natalo4-ka]

Natalo4-kaNatasha, with great pleasure, I canned mushrooms for a long time in Czechoslovakia, but 40 liters each. They even brought it to the Union in a container.
And how you want to type Fireweed yourself.
Something we are chatting off topic ...

Well, what about, Allushka? We're all about him, about Vanyuyushwoowoowoowoowoo
and others like him .. just say

[clover21]

Thank you very much to Lyudmila. Even in the summer, I made Koporsky tea according to your detailed recipe. The husband stopped drinking other teas altogether. This inspired me - today I went to pick mushrooms, I saw such young stalks of Ivan-Tea. Collected, could not resist. And now I will start making granulated tea. Last time, there was no meat grinder at hand. Now I'll try to chop it in a combine. In general, take two, in the autumn version. I'll try some more red leaves later.

clover21, Irina, to your health! I am very glad. that everything worked out for you. And that your husband likes your tea.
And how do you like the option with a combine? It is a pity that when you wrote, I did not have an Internet, otherwise I would advise you to chop leaves on a combine. On it, the leaves are poorly moistened and as a result, fermentation is worse. And the tea is weaker. But maybe you did it? Share the result, please.

Brought home a priest on Vanyusha

Natalo4-kayou are such a great photographer! I would not be able to photograph such small fry like that.
And what mushrooms! And so many! Congratulations on your successful hunt! You hunted Vanechka, mushrooms, and even brought animals home.
It's great that Vanechka is still there! So I want to at least look at him ... I really missed it.

Natasha is a hunter! It hunts for everything, both movable and immovable!
And I drink last year's Ivanushka ... I can't compare with this year's one, my family asks me to make it! But the smallest one does not drink! Elchik just flatly refuses!

But the smallest one does not drink! Elchik just flatly refuses!

You spoiled him. .. You see, he doesn't like Vanechka ...

And I drink last year's Ivanushka ... I can't compare with this year's one, my family asks me to make it!

Lenusik, I also now drink last year's Vanechka and trudge. Interestingly. I took out a container of ivan tea with currants (50/50). Even in the spring there was a distinct aroma of currants. And now Vanechka defeated her - there is neither taste nor aroma of currants at all. But it was only when I cooked it last year that the currants felt so clearly. At that time, even for Vanya, I felt somehow offended. But he quietly took his own. For a year, he displaced currants in general. I wonder what about the others? Who made this tea? I think that it is useless to mix Vanechka with something. He will surpass everyone anyway. And currants should be made like Radushka's in the "Currant Benefit", with less calm, but sticky scents.

such a small fry

Lyudochka, my model was good, "small fry" from xFostik to a peephole 7 cm.! It has,
but with little paws, when he exposes to dangle, and all 10

Natasha is a hunter! It hunts for everything, both movable and immovable!

Uh-huh .. and strives to hunt ...
And I'm still drinking last year, I haven't brewed this year yet, insists))

[lappl1]

he quietly took his own. For a year, displaced currants in general

lappl1, Lyudochka, an interesting experience! I also added raspberry this year, but not much. I haven't tried it yet ... Can it really kill all the raspberries?
Natalo4-kawhat beauty you have found! How else did you catch it to be released?

At the dacha there is still Ivan tea, in places with brownish leaves. Can I still type it and do what you think, or is it too late?

Irina, I think the girls wrote about tea made from autumn leaves. They definitely made the red ones.

[lappl1]

lappl1, Lyudmila welcome you
A year ago I registered on the forum only because of your topics about Vanka ... I learned a lot thanks to you, especially about fluffy tea. You then had something with the Internet ... For a long time I was not on the forum, I went to take a look - and you are here, so I want to thank you personally again for the topics about tea, thank you for sharing your experience
This summer I tried to make a fluffy Vanka, now we are drinking - excellent tea, I regret that I did little, in fact there was no time for tea - repairs in the apartment, plus the son was born just at the height of the tea season
In the meantime, my wife was lying in the hospital, preparing:


Made tiled tea for testing:


Packed in edible paper and a sticker on top:


And it so happened that I made this tile on my son's birthday, so we’ll drink it when our son gets married, like the Chinese ... Only they seem to be making tiled tea there at the birth of their daughter, and not the son, but also we still have not their tea, but IVAN-TEA

I'm going fishing tomorrow. I remembered that it is better to brew tea in a thermos in bags, which I usually do not do. The bags were found with "Lisma" (the pack says "fortress number 3" - I don't know what it is). I brewed a couple of samples this morning for testing in a teapot.
So, the taste of the tea turned out to be 70% Ivanovsky.
"How to understand this, comrade fighters?" (c) hf Chapaev

[Countryman]

Countryman, why should you brew it in a thermos in bags? I throw a loose roll into a thermos, without bags, all the rules

[Den4iG]

Den4iG, in bags, so that at the end the tea leaves do not interfere. A day with a liter on ice, by the end every drop is precious.

[Countryman]

Countryman, well, just thermoses have a small lid, it is slightly unscrewed and tea is poured through it and no garbage interferes. Well, or there is a thermos with a button in the lid, everything is fine there too

[Denis]

Denis, please do not lecture me about thermoses. I know enough about them myself. And I even tried to teach them something in some way. 🔗 ... In a word, there is a thermos as an already accomplished object and cannot be replaced by others in this case.

Speech I here now in this thread started that tea bags from Lisma have a taste of Ivan-tea. Without any declarations for that ... Or it is somewhere with domestic packaging with something like Vanya bodied blend.

[Countryman]

Countryman, okay okay that you immediately
That's about the fox I'm not in courses

Yes, Denis, I remember that Vorkuta residents once treated me twenty years ago with pressing of green tea from serious storehouses. My wife could not cut and saw anything from the piece, I really broke a couple of knives, the upholstery hatchet came in, I sharpened the ax from the garage twice while at least somehow finished with a piece of stove. Tea was - a miracle, we still remember.

Added Wednesday 07 Dec 2016 11:21 PM

read to the child for the night today ... could not help but write.


BLOOMING SALLY
You've certainly noticed:
There is a flower - the enemy of darkness.
And grow in the midst of sorrow
These are proud flowers.

Their deeds are full of courage:
They populate the fire in the forest,
They climb into the ravines
Not sparing your beauty!

See how bright they shine!
How many of them are there - ask.
And they will answer you:
- Like Ivanov in Russia!

[Citizen]

Citizen, thanks, right into the subject of the rhyme! Immediately I remembered my glades with Ivanushka ... bright flowers-lights ...

Happy New Year to all tea makers! I wish you health, joy, happiness, luck, prosperity, new victories.
And, of course, new delicious tea in the new tea season!
Happy New Year! Happy New Tea!

And I! And I wish you a Happy New Year!
All-all-all! and many, many! But only good!

[Ludmila]

LudmilaThank you very much for the complete information. Tired of drinking all sorts of dirt in bags. Best regards Ivan but not tea

Good day to all !! I am writing for the first time, read the topic and I want to say thank you to everyone who shares their experience. The tea harvesting season is coming soon and therefore I am already reading and preparing myself mentally. Last summer Ivan tried to make tea, but the topic describes little about drying tea in a convection oven. The problem is that with the door ajar, the oven stops heating up and the temperature in it drops, can anyone share their experience on how you get out of this situation, I had to stay in the oven, endlessly opened the door and when I saw that the temperature dropped to 50 I closed it again , which made the process very laborious and took a long time to dry. Dried in the usual mode without convection. Or maybe in such ovens you can dry on convection mode without opening the oven. Pozh. answer who has such ovens !! I really want to do everything right this season.

[lulu2015]

lulu2015, welcome to tea themes! I am very glad that you have joined us.
Something I do not remember that someone was drying in a convection oven. But let's wait, maybe someone will react.
And if you can't wait for an answer, then I recommend drying the tea in a pan (in the recipe I wrote how). There are tea makers who do not recognize other methods, although they have ovens and airfryer.

[polvan]

Lyudmila, Thank you very much for the complete information. Tired of drinking all sorts of dirt in bags. Best regards Ivan but not tea

polvan, Van, forgive me for not responding to your message in time.
Welcome! I am very glad that you liked this topic. Prepare healthy and tasty tea for your health, but you yourself will quickly forget about the store one. There is very little left and the tea season will begin.

I was drying in a skillet in parallel with the oven, it was still impossible to move away, but we have a lot of tea, it will be even longer))

[lulu2015]

lulu2015, and you won't get away from a regular oven - you constantly need to stir, otherwise it will get worn out.

[lulu2015]

lulu2015,

The problem is that with the door ajar, the oven stops heating and the temperature in it drops,

Do you have a sensor in the oven that turns off the heating when the oven door is open? And it closes with a click and an icon lights up on the panel that everything is closed and heating starts?

If yes, then I worked with such an oven. It is impossible to put a stick-chip in it so that the door is ajar. But! In such a newfangled oven, you can set the heating with a fan, and this will help remove excess moisture.

I had to stay in the oven, endlessly opened the door

Personally, this is how I dry tea: every 5-7-10 minutes I open the oven and stir the tea.
This is always a rather time-consuming occupation, when you do not leave for a minute. At least for me, because I first seal the aroma by frying at 150-120 grams, and only then dry it at lower temperatures.

You would be offered this option: because.our main task is to stop leaf fermentation, roast the tea in the oven, stirring it as often as possible (every 3-5 minutes, if you do not have a fan in the oven) for at least 15-20 minutes, and then, when the aroma is sealed, sprinkle the tea on spread sheets to dry ... And when it ceases to be wet, but is not yet crispy, transfer it to canvas bags to bring the tea to a rustling stage. Or carry out the second stage of drying in a dryer. After shock treatment with hot air in the oven, you can no longer be afraid that the tea will acidify in the dryer.
Unfortunately, I personally do not know of another option for drying tea using the oven. If you do not open the door often, the tea will steam up and turn into boiled silage.

[Tricia]

Tricia, Nastya, how glad I am to see you !!!!
How are you? We miss you.
Thank you, Nastya, for such a detailed comment! Everything is clear and understandable.
I agree with you completely - you will not leave tea while it is in the oven. Yes, and anywhere. And yes, with frying, the tea turns out, in my opinion, the best too. I will link to your post on the first page so that such useful information is always at hand.And I will make the information about frying in the recipe in a normal font, not small. Otherwise it looks like something insignificant, although in fact it is very important.

[Tricia]

Thank you for responding so quickly.
Tricia,

Do you have a sensor in the oven that turns off the heating when the oven door is open? And it closes with a click and an icon lights up on the panel that everything is closed and heating starts?

Tricia, yes, just such an oven, but there is a fan. It turns out that you can turn on the oven with convection mode, the fan will spin and then there is no need to open the oven when drying, did I understand correctly? You just need to stir periodically. But if the door is closed, where will the moisture evaporate? The fan is spinning, but the steam will remain in the oven?

for someone to dry in a convection oven. But let's wait, maybe someone will react.

I dried, for a very long time and dreary. And that's it! Killed so much time. Better without convection.

[Luna Nord]

Luna Nord, thanks, I will keep in mind, well, with the "fashionable oven" it turns out to be problematic to dry tea))

[lulu2015]

lulu2015, you still have to open the oven! Every 5 minutes, at least! This is how I dried in the oven with a sensor. It seemed to me that the movement of hot air with the fan turned on dries the tea faster than without it. But this is subjective, since it was dried there only once.

Yes, it looks like you will have to search for the drying algorithm in your oven yourself.

Added Friday 10 Mar 2017 01:14 PM

Tricia, Nastya, how glad I am to see you !!!!
How are you? We miss you.

thanks, Lyudochka!
I sit with my son, he grows and pleases mom and dad.

Recently I smelled all the teas the year before last. Macho smells sweet, tastes slightly sour, albeit a little herbal. This is because the leaves are young. The july mincer also smells of good sweetish black tea. Brewed black like shoe polish.

The tea that I didn't like to taste was ground into flour in a coffee grinder. I add it to kvass, to sourdough for black bread, along with flaxseed flour to replace eggs in the dough.
After the coffee grinder, the tea shrinks at times, I store it in a glass jar. And I am glad that it occurred to me not to throw it away, but to grind it - I didn’t throw out a single gram of a leaf - everything goes into business.

But I'm disappointed in Ivan-tea, to tell the truth from the well-known manufacturer Yandar. I hoped that I would recognize the taste, about which there are a lot of rave reviews, however ... I got something sour both in taste and in smell. I think all the salt is in the fermentation. Did you expect something completely different, or should it be so? The impression is the same as when you brew tea from herbs in nature, and it stays in the heat all day, then in the evening you open it - and the smell of fermentation or something, sour smell. So many on the Yandar website are delighted with this taste, this fact struck me ...
Now I am racking my head whether it is worth doing fermentation, I wanted to prepare fireweed myself for a sample this year. Now I doubt it ...

[Yuri K]

Yuri K, personally, I have never met any good Ivan-tea on sale - silage, if not worse, to taste.
I drink only homemade teas. Purchased faith no! And I don't know a single person who would try homemade tea and say that it is worse than shop tea. On the contrary, everyone is amazed how they used to drink purchased stuff. Even supposedly fermented, bought from some craftsmen on the sites. Or I was so unlucky. There are people here who drink purchased tea, maybe they are lucky.

It’s even somehow offensive for such a wonderful tea that you, without checking it on your own experience, decided to believe some unknown manufacturers, and you attribute the properties of one particular tea to all Ivan tea teas.
According to your description, this is peroxidized silage. Correctly fermented and properly dried tea cannot have a fermented smell, IMHO. Apparently, you got a bad tea.

What did you expect from tea made from Ivan tea? That it will taste the same as regular tea? If so, then it would be somewhat naive, since these are completely different plants, with different compositions.

Many are waiting for the smell of honey, raisins, sweet compote fruits, prunes, etc.
I confirm that there are such smells in tea, but they are delicate and often phantom, and you need to take pains to make tea from willow tea smell like that.
Tea has a slight sourness, I feel it, at least.

In general, Ivanchai tea-lovers can be divided into two groups: status and simply enthusiastic tea lovers from Ivan-tea.
Status - they drink in general everything fashionable, "terribly useful" and what is "in trend" right now. Here they came across this tea, now they are stocking this tea in online stores. And they praise him intensely. Because money has been wasted and, even if it is complete disgusting, it is also fashionable or useful.

Those who just love this tea - enthusiastic amateurs - and cannot live without it, try to prepare it on their own. And by experiments they achieve exactly the taste of tea that you like. And this taste can be very different: like green tea, and like oolongs, and like strong black tea.

Sorry for so many bukaf. All the same, I advise you to either ask for barter to exchange normal tea with one of the craftsmen-enthusiasts or make tea yourself, let it lie down for six months or a year and only then form your opinion about it.

I support Nastya completely!
My son-in-law bought me a purchased Ivan-tea, and at such a price! ... just to please me, I just started working on fermented teas. So what? Nobody began to drink ... was thrown away.
Yuri, you need to try. I don't know where you live, maybe you have our tea makers nearby, which they would give for a try, or try to make it yourself. This is a very exciting activity! And it's almost impossible to spoil our tea!
Well, Nastya repeated word for word ...

[Tricia]

thanks, Lyudochka!
I sit with my son, he grows and pleases mom and dad

Tricia, Nastya, what pleasant chores! Well, grow up healthy!
Thank you for running into tea topics and answering so thoroughly. As always, reading you is a pleasure.

But I'm disappointed in Ivan-tea, to tell the truth from the well-known manufacturer Yandar.

Yuri K, you can't say better than Nastya and Lena. I completely agree with them.
And although I did not drink purchased Ivan tea, the people who drank it, after trying mine, were shocked. They said - and why did they take such money from us in stores? But they drank my tea with pleasure and asked to take it with them. Therefore, I always make a lot of tea - for the share of those who do not themselves.
I will add to Nastya's thoughts about the production of ivan tea on an industrial scale.
I watched a lot of videos of these manufacturers. And I was often surprised at how the technology is violated at all stages - collection (it is steamed in bales until it reaches the place of processing), and withering (often dried right on the street under the rays of the sun - horror ...), and fermentation (in large-volume containers thick layer - even that horror) and drying (often dried naturally on trays, without creating conditions for rapid drying), and packaging (in ordinary paper bags, breaking the tightness), and I'm not talking about storage - in the light, not hermetically and so on ... Under such conditions, there is simply no chance of getting a normal tea.
I belong to the group of tea-men in the toroi (I belong to our tea with food). I experiment sometimes, but I always remember the biochemistry of the process of making tea at every stage. It is worth violating the conditions at some stage - write wasted - the tea did not work.
Apparently, those people who were delighted with the tea of ​​the brand you named simply did not drink real Ivan tea, the correct one. And the manufacturers seem to have violated the technology not at one stage, but at all at once. I had tea punctures, but what you described never happened.
I advise you to prepare the tea yourself, wait a few months until it ripens, and then you will understand the difference.
Join us. Soon, at the end of May, you can start making tea. I propose to do it with us.

[Yuri K]

Yuri K, personally, I have never met any good Ivan-tea on sale - silage, if not worse, to taste.
According to your description, this is peroxidized silage. Correctly fermented and properly dried tea cannot have a fermented smell, IMHO.

Here's how exactly you determined what you sent me! And I tried to "convey" the smell and taste, but could not find a suitable designation! It's a shame that the company is respected by numerous reviews. But apparently an industrial scale is not possible for making real tea.

Added Saturday 11 Mar 2017 09:36 AM

lappl1, but I can’t ask one of you, members of the forum, to send me your tea? Naturally I would pay all expenses. I need this to understand, do I need this drink at all? I live in Orenburg, the children are also interested in dad's hobby, although it is of course still in its infancy))) While reading, watching videos and so on - naturally, my family will pay attention to it! )) Here, on the eve of spring, he fussed, and not knowing what to strive for, he made a mistake with the purchase. A lot of money, we are a family of budget doctors, hence the disappointment. I would like to try what is worth striving for, so that you can purposefully go to your camp))

But apparently an industrial scale is not possible for making real tea.

Well, I said that they sell in bags. This is never tea. Even if everything was cooked correctly, the sachets simply "killed" him.

But apparently an industrial scale is not possible for making real tea.

The right industrial scale will make tea better than our homemade tea. China is proof of this. There is such equipment at all stages that the entire technology is observed - from collection to packaging and storage.
It's just that our manufacturers didn't bother to provide themselves with such equipment. They hire seasonal workers and produce tea without much technology knowledge. I have met only a few manufacturers who made Ivan tea relatively correctly.

Well, I said that they sell in bags. This is never tea.

No, it's not packaged)) This is 100g loose in the photo))) This is the manufacturer: yandar Mari El. Packaged 12/05/16

If I were at home, I would send it to you! But here I have a bit of it, only for myself, beloved ... Lyudochka, can you write in the Gazebo? Who do we have there next?

If I were at home, I would send it to you!

Thanks for your willingness to help!

[Yuri K]

Yuri K, Yuri, write the address in a personal ... I will send with pleasure, though a little, but different. Last year, I did not prepare as much tea as I would like, but for the sake of what you and your children would try I will share with pleasure!
And we have a real Spring !!! In the morning and in the afternoon, the sun warms, in the evening there is a light frost ... The fields "mine" are thawing with cosmic speed! A little more and Vanechka will start to "spike" !!! Hands are itching to start making tea !!!

[Lenusik]

No, this is not packaged)) This is 100g loose in the photo))) This is the manufacturer: yandar Mari El

Yuri, it's even worse !!! This is the reason. A real manufacturer will never sell his tea in bulk and in simple paper bags. Our tea only gets better from aging in dry fermentation under tight conditions and appropriate storage conditions. How the tea you bought was stored and where it lay is not known.

Lyudochka, can you write in the Gazebo? Who do we have there next?

Lenusik, I'll write a little later. It is necessary that Yuri at least indicate his region in the profile.
Yuri, Where do you live? It is very important! Please fill out your profile. I will write in the Tea Gazebo, the girls will certainly send you their tea.

Yuri, where do you live? It is very important! Please fill out your profile. I will write in the Tea Gazebo, the girls will certainly send you their tea.

I wrote a little higher, Orenburg)) But now I will correct the profile!

[Borisyonok]

Yuri K, Yuri, write the address in a personal ...

Borisyonok, Helen, hello! Thank you for responding.
Here, Yuri, and didn't have to write - our girls are the most responsive.
I would also send you my tea, but now I live in Kazakhstan and we don't have fireweed, only in the mountains, but I don't know these places yet.

[Yuri K]

I wrote a little higher, Orenburg)) But now I will correct the profile!

Yuri K, write your address to Borisenok in a personal. Do not be shy. Helen gave not such gifts, including me.

[Borisyonok]

A little more and Vanechka will start to "spike" !!! Hands are itching to start making tea !!!

Borisyonok, Helen, don't tell me. The buds have not yet blossomed, but I am already looking for where I can tear the leaves for tea.

Well, I say, we are not greedy! And if possible, we are always happy to share!
Lenus, thanks!
Here I am ... in an active search for Ivanushka! Although we have snow-snow-snow and -17 '

Well, I say, we are not greedy!

Yuri, write the address in a personal ... I'll send it with pleasure, though little by little, but different.

Oh thank you! Now I will just deal with the forum! I need a little something to understand what it really is! They brought me at work, too, for a sample, but there was not tea, just dried fireweed, not at all that, I had to put a whole handful in a teapot to achieve astringency.