Ivan tea (fermentation of fireweed leaves) - master class

[lappl1]

lappl1, Lyudochka! Yes it would be for what! For the sake of a new Chaedel in our ranks ... I have anything and wherever!
And don't worry too much! We will not leave you without Vanya! Well, where are you without him? !! And how many of us are there!

Oh, this Lena-cat ... so straight! such ....

Thank you, helpful people! I got to the forum when I purposefully searched for information on Ivan-tea, I see that it was not in vain! And taking advantage of the moment while you are here, I’ll ask another question that has been sitting in my head for a long time))) But who makes granulated tea, did not you think that when you scroll through a meat grinder, enzymes are oxidized, the value of the final product is lost?

[Yuri K]

I need a little something to understand what it really is!

Yuri K, start making it yourself, don't stop ... I made at least 20 kg of dry tea a season. And it's okay.

I had to put a whole handful in the teapot to achieve astringency.

Our tea is brewed a little differently. Longer - at least half an hour. And do not dilute with boiling water, but drink the one that is brewed. Brew 2 tsp. per glass. well, the recipe has it. Read on.

Lyudochka! Yes it would be for what! For the sake of a new Chaedel in our ranks ... I have anything and wherever!

Exactly, kitty, we are all new, we are terribly happy.

And don't worry too much! We will not leave you without Vanya! Well, where are you without him? !! And how many of us are there!

Lenochka, Thank you, kitty .

Then can I make an order? Sign me up for a little "White-pink" ... Well, as I laid out the recipe, but in fact I did not drink it myself. What did I do there at the end of the season? A couple of handfuls. So she licked her lips, reading how the girls drink and praise him ...

[Yuri K]

But who makes granulated tea, didn't you think that when scrolling through a meat grinder, enzymes are oxidized, the value of the final product is lost?

Yuri K, well, how did you not think? Of course we did. We make our tea not anyhow, but by checking with the Chinese. And we study constantly. Our technology is essentially the same as in China. And then - our modern meat grinders are made of non-oxidizing materials inside. In general, oxidative processes already occur during fermentation. This is part of the process.
If you do not have an old "iron" grinder, then everything is fine.

[Yuri K]

Thank you, helpful people! I got to the forum when I purposefully searched for information on Ivan-tea, I see that it was not in vain!

Yuri K, To your health! Get comfortable! If anything is not clear, ask! We are always happy to help.

Our tea is brewed a little differently. Longer - at least half an hour. And do not dilute with boiling water, but drink the one that is brewed. Brew 2 tsp. per glass. well, the recipe has it. Read on.

I already know about this)) I read different brewing recipes. There was a slightly different situation, my son said to my neat brewing, they say, dad doesn't even taste, he only gives hay and dacha. So I brewed Zhmenka next, he is so used to pouring tea leaves and diluting with boiling water (not 100 degrees, of course). I will overcome this "wrong" brewing method over time

[Yuri K]

I will overcome this "wrong" brewing method over time

Yuri K, understandably! well, if you are with us, we will be happy to help you!

well, if you are with us, we will be happy to help you!

Of course I will! I registered for a reason, I think there will be a photo report over time, since one of my favorite hobbies is photography))

Of course I will! I registered for a reason

Fine ! We are very happy!

I think the photo report will eventually be

This is class! we love photography.

since one of my favorite hobbies is photography))

Yuri, come to us at the Tea Arbor, as time will be. We love to share photos there. And just chat.
Active link to the Gazebo under each of my posts.

Active link to the Gazebo under each of my posts.

Well, thanks)) But there you are more and more about yours, about women)))

But there you are more and more about yours, about women)))

No, what are you! We are about everything! We also have "boys". But they rarely stopped by. And so we are always happy to meet all the newcomers in the Gazebo. Both "girls" and "boys".

No, what are you! We are about everything! We also have "boys". But they rarely stopped by. And so we are always happy to meet all the newcomers in the Gazebo. Both "girls" and "boys".

persuaded, I'll get to the gazebo a little later)))

persuaded

will wait!

will wait!

And here are the first problems with uploading photos))) I'm used to using photo hosting, and the forum sees links as harm: "The following errors occurred when trying to send a message:
Sorry, but by the Forum Rules, it is forbidden for NEWCOMERS (up to a ban) to post any external links.
Please correct your message.
Advertising is also prohibited on the forum. "

[Yuri K]

Yuri K, yes, this measure was taken some time ago, as necessary. To fight against spammers, which are innumerable on our forum.
It is better to upload your photos through the Bakery Gallery. This is a guarantee that your photos will not be lost. They disappear from other resources after a while. This can be seen by looking at some recipes where instead of a photo there is a simple cross.
It is very convenient to download through the Gallery of our site. There are two ways - either through the preview of your message (in the upper right corner you will see the "Insert author's photo" button, click and follow the instructions. Or from your profile. There is a "Gallery" button, through it you upload photos from your computer, and then bring the link to any topic.

Damn ... I wrote so much, but you yourself figured it out. Nothing, let the text remain, maybe someone will come in handy.

PS After 50 messages in the main topics (not the Gazebo. This is a chatterbox), you can upload photos through third-party resources. And for beginners so far only through the Bread Maker. But all the same, it is better through HP, this is forever (see above).

It is very convenient to download through the Gallery of our site.

Understood But the engine of the site spoils the photos, "blurs" as it is customary for photographers to say, what I would like to convey is lost much, the atmosphere Well, nothing, let it be

[Yuri K]

Yuri K, while you read the recipe, ask questions if they appear (and they appear, I promise!).
Many people make hand-rolled tea, but I like the grinder more, stronger! and the action itself happens faster! Especially with our appetites. ..
And read about other teas, there are links on page 1.
We are glad to see you!

Yuri K, while you read the recipe, ask questions if they appear (and they appear, I promise!).
Many people make hand-rolled tea, but I like the meat grinder more, stronger! and the action itself happens faster! Especially with our appetites. ..
And read about other teas, there are links on page 1.
We are glad to see you!

And I have already read a lot and watched the video on YouTube. Of course, there will be questions, after the first failures, but so far only one worries - so that the fermentation does not turn out sour with taste and aroma, which came to me yesterday from the tea from Yandar. I looked about others on the links, it will be necessary to try more strawberry fermentation technologies, and only then we will reach currant and other leaves

There is sourness in many teas, but not

sour

Again, it depends on the soil.

There is sourness in many teas, but not sour
Again, it depends on the soil.

And I read that everything depends on the fermentation time, here is the extract:
"1. With light fermentation, the leaves are fermented until the first signs of a fruity-floral odor (3-6 hours). The brewed tea has a mild taste and a delicate but strong aroma.
2. Medium fermentation tea (10 - 16 hours) is obtained with a pronounced aroma, moderately tart taste with a slight acidity.
3. Deep fermentation tea (20 - 36 hours) - tart, without sourness, with a relatively light aroma. "
For myself I decided to test №1 and №3. But with the third time, you can skip the process and ruin all the work, I still have no experience at all))

The meat grinder is always stronger.
It is almost impossible to spoil Ivanushka.

[Yuri K]

But with the third time, you can skip the process and ruin all the work, I still have no experience at all))

Yuri K! We all started from scratch: nobody is born a tea-maker!
Yes, there were fears, mistakes, experiments. For myself, I deduced this behavior when creating tea: do not be greedy, do not grab a leaf, do not offend Nature. If I feel that I will not have time to do tea properly, I dry the leaf well, roll it up in a cloth and freeze it. I never make tea in a bad mood and out of anger or even in doubt. I don’t throw out the tea that is successfully prepared, but I don’t like it in taste - I’m afraid to anger the "tea gods" - I grind it in a coffee grinder, use it in kvass, oven. This is almost half the battle in successfully creating tea. Therefore, industrial scale cannot produce normal tea, IMHO.

I apologize, Yurithat she didn’t offer you her tea - I didn’t prepare last summer - because of the pregnancy and the birth of a son, it was not possible to make tea in the summer. So I myself drink gift teas from colleagues, and even those teas come to an end on the eve of the new season.

Good luck to you, Yuri ! You came to our forum at the right time! There is time before the season to read, absorb the mat. part, write out interesting and suitable cooking algorithms for you, stock up inventory, perhaps make some adaptations yourself.

To begin with, I advise you to decide which tea you like best: black-green, delicate-strong. And make a start from this. Leafy - lighter, softer, meat grinder - darker, denser, richer.

If you have any questions, read our topic, since there is still time before the collection. Or, if something is not clear, come to us, the whole world will help you figure it out.

Lenochka, Luda! Thanks for the support!

[Tricia]

Tricia, thanks for the support! Thank you all !!!

[Yuri]

And I read that everything depends on the fermentation time, here is the extract:

Yuri, there is no one factor affecting the properties of tea. The place of collection of leaves (shade, sun, soil), and the time of day, month, weather, well, every moment when it is prepared also affects ...
I have been fermenting for 3-6 hours lately. And I get rich teas in taste, color, aroma. Fermentation alone won't do the tea. Drying is a very important step. Plus - dry fermentation during storage.
The girls are right, while there is time, read the materiel.
If you are skeptical about mincing tea, but want to get a rich taste, aroma and color, then I recommend that you familiarize yourself with these devices:

Rubel - a device for grinding leaves for loose tea - lappl1.
Roller - a device for grinding leaves for loose tea - Mandraik Lyudmila
The process of grinding leaves on a roller
A detailed ruble scheme from our tea maker:

________________________ _________


If you click the magnification twice, the picture becomes clearer

________________________ ________________________

At the end of my Ivan-tea activity, I tried the ruble and was delighted. The tea turned out to be no worse than a meat grinder, and even better + it is very easy to work on it - the leaves are processed quickly, unlike manual rolling.
And further. rich tea can be obtained by roasting. I paid little attention to this nuance in the recipe (the recipe is already obscenely bloated), but this is a cool trick. Now, many tea makers use this technique to get a super-tasting tea.

Added Saturday 11 Mar 2017 04:26 PM

but for now, I only care about one thing - so that the fermentation does not turn out sour with taste and aroma of the tea that came to me yesterday from Yandar.

Yuri, you will not get "sour" if you do everything as done in the recipe. And Lena is right - it's hard to spoil our tea. Even completely hopeless teas in our country were straightened in dry fermentation.
Therefore, I recommend putting Yandar tea in a jar with a tightly screwed lid for now. It will be very good if you put it in a metal jar with a tight lid - it is best to store tea in such jars. And remove the tea at least until summer. Should improve.

[lappl1]

lappl1, well, I will take into account all the nuances)) My soul mate has really already expressed a desire to take the tea sent to work. She seemed to like what all the same different tastes people have)))

[Yuri K]

Yuri K, Well, that's good! Let your spouse drink tea with pleasure!

Well, that's good! Let your spouse drink tea with pleasure!

Let! And I will wait for the version of our forum member, try what the REAL gourmets of this business drink. At least I know what to strive for in this process!

[Yuri]

Yuri, I am very glad that you will have the opportunity to do this. The main thing is to brew correctly!
And then you yourself will try to make tea. Then you will get involved, that you will not be able to delay - we are all a little "sick" with Ivan tea and tea from other scent ...

Then you will get involved, that it will not be possible to delay - we are all a little "sick" with Ivan tea and tea from other scent ...

Yes, I'm not a stranger to this disease myself)))) True, I'm stuck on the simplest, being quite often on a fishing trip, I never miss the opportunity to collect a clearing of wild watermint)))
After such a dinner on a summer evening



often there is a need to drink mint tea

[Yuri]

Yuri, eh ... Wow ... What a fish! Adore! You need to bring such photos to the Gazebo! They will check it out and lick their lips. And here there are still few tea-makers hanging out - it's not the season ... Thank you. I didn't eat, so at least I admired it.

I never miss an opportunity to collect a clearing of wild watermint

I have never heard of such a thing. Is it different from regular mint? How do you make tea from it? Just dry?
In the topic of tea and garden scent, I wrote about mint, how to keep its smell. And Linadoc has an aromatic tea recipe (see the link in the Recipe Notes).

[lappl1]

lappl1, and type in the search engine "water mint photo" look, and there you will read It differs from garden mint in a softer, noble or something like smell and taste. I just dry in an apartment, not in the sun. I don't see any sense in fermenting it, it has its own natural aroma is very self-sufficient. But like other herbs, it becomes more aromatic over the years, in the first year there is a smack of meadow hay, which is barely noticeable Apparently also because I dry with stems.

[Yuri K]

Yuri K, yeah, I do. Thank you! It would be nice to bring this information to the topic of tea from garden and wild plants. We have never had such a flair. And I would link to the first page.

And I would link to the first page.

Well, if necessary, then please)))

It is necessary, absolutely necessary. Please do! And write a little about your impressions of this mint. By the way, that Temka is more visited, so it will be very good if you write. Thank you, Yuri.

By the way, that Temka is more visited

Unfortunately, I have not yet figured out enough in the forum, the engine is not familiar to me) Now I looked a little, I could not find this branch ... But I managed to see the "fish" branch)) There, perhaps, I will mark it over time!
Oops, found))

In the Notes at the end of the recipe, there are links to all fermented tea recipes. And in the theme of garden scent tea - too. And in the Tea Arbor on the first page in the first post, I also made links. Nothing, you will figure it out with time. The main thing is that they found a topic about the fish.
And the topic in which we write about tea with all sorts of flavor is here:

Fermented tea made from leaves of garden and wild plants (master class) (lappl1)

[lappl1]

lappl1, already found, and posted a story about water mint

[Yuri]

Thank you, Yuri ! Already read and made a link on the first page in the topic of garden scent tea. Very interesting information.

Hello everyone)
I understand that many people pack tea in plastic containers, but I wonder who uses other packaging methods?
In polyethylene?
Jars with lids?
If packed in plastic bags, jars without air access? So it's more convenient for me to store my blends)
I noticed if it is tightly packed and when it does not breathe (in bags, then willow tea changes its properties, suffocates).
Is it so with you? Tell me, I will be grateful

[Wozik]

Wozik, Misha, hello! I'm glad I looked into the topic.
We have discussed the topic of storing our tea many times.
1. The best option is metal cans... But it is expensive for large volumes.
2. The next option is glass jars with screw cap.
3. Plastic bags are the worst option. They are breathable, but not water permeable. You can see it on any product. There is always a smell of what lies inside this bag. Dry fermentation is not possible there. The tea is exhaled rather than fermented. And you, rather, not suffocate, but fizzle out ...

I noticed if tightly packed and when not breathing

Do not pack tea tightly in any container. Leave a little space.
I I have developed such an algorithm for myself: I store everything in plastic containers - ok, but not ice - but where to go? I make a lot of tea. And for daily use, I pour it into metal containers (as in the photo in the recipe). I have enough of them now. So that's it. In such containers, tea is quickly straightened. It gets very intense. As soon as one metal container is emptied, I pour tea from a plastic container into it and put it away in a cabinet for maturation. I use the one that has already stood for about a month or two ...
And there is also cool storage methods... I've written about this many times.
1. Tea can be stored in foil. Pour, say, into a bag, and then wrap this bag tightly in foil.
2. Store in bags of sugar, cereals, pasta ... These bags are airtight. I secure them with a stapler and put the bags tightly into the box. I put it on the mezzanine in the dark. With this method, everything works out great.
Like this:

Hello, good to see, thanks for the detailed answer.
Another question arises. If the tea is not left to mature for 2 days after drying, then immediately pack it in a container without air.
Will he suffocate?
P.S. my tea suffocates and begins to "stink" after aging and storage in a tight jar, BUT I have NOT tried to store tea without aging in 2 days.

Hello everyone) I have a question about storing tea, who stores where?
It seems to me that tea in a tight package (a jar with a weathered lid) does not allow air to pass through and starts to smell like something bad.
The tea itself is packaged in cans and plastic boxes (breathable). Everything is ok in the boxes. I made new batches of tea this year, it smells good in the boxes, the smell in cans starts to change for the worse.
Who can say what?

Less than a year later, you asked the same questions ... I wonder if you read the answers?

Hello comrades Chaedela. I can't wait this year, I want to try to make a dairy May.
Their stocks quickly melted, due to the fact that he got all of his people hooked on this business. I drink from the store ... very good. Loose powder and tried to take the packaged one, it is in plastic mesh bags, and, I can tell you, - AMAZING tea. But it turns out very expensive. Collected from us in the Khvoininsky district of the Novgorod region. At one time I tried a lot of both store and handicraft, in the end I stopped (to interrupt before the season) on this one. At first the child curled up a little, then got used to it.

Less than a year later, you asked the same questions ... I wonder if you read the answers?

We have already discussed this.

I read your answers. If I ask again, then I am doing a full analysis.

Guys, girls, teas with teas, but the branches of herbalists on the forum are not the case?

It seems not. .. but we have our own pharmacists here, they will always help.

Added Monday 13 Mar 2017 1:51 PM

It is for sure that the tea season is coming! So Denis has come!

but we have our own pharmacists here

That's not the same. Yes, I'm a doctor myself, I work at the ambulance. I have been getting interested in herbs lately, but I haven't found any serious forums on this case yet))

[Yuri]

but I haven't found any serious forums on this case yet

Yuri, I'm afraid you won't! As a doctor, you should know how our people love to self-medicate and self-diagnose. None of knowledgeable he does not want to take a sin on his soul: you will advise herbs, and an unreasonable self-medicating person will harm himself or the dosage will exceed or the allergy will pop up, etc., or it will not help at all and people will drain the negative - like, herbs - garbage! Ivan-tea and I have already heard so much here, although we have tested the medicinal properties of tea on ourselves and do not speak unfoundedly.

Yes, Anastasia, I agree. I am also afraid of the grass. I don’t go further than Ivan tea, mountain ash, wild rose, hawthorn ... stop, I realized this year, and the jokes with hawthorn are bad. Course 20-30 days and STOP! This year, I began to get involved in different sourdough bread with different flours there: flaxseed, amaranth, etc. experiment, make tea from leaves and add roots to bread.