Ivan tea (fermentation of fireweed leaves) - master class

But the fact of the matter is that it did as it was written at a temperature of 100 degrees, but it dried faster than expected. But this is all experience, as you rightly pointed out.

Galina, come on to YOU.

after drying in a thin frying pan, I had a smell of burnt sugar))
But I didn't throw this tea away, but mixed it with another and nothing, everything is fine
And it's never too late to throw it away.
Well ... everyone has gone to the fields, but I’m sitting at work, come, tell us how it is there, at liberty

Here are my improvised bags, sewn on a quick hand from what I found
In a large fireweed, and in a small cherry + apple tree = because there was not enough volume for both. I had to mix. But the smell was amaretto from the start. I'm not very good at it. I love, but maybe he will prove himself differently later.
The fireweed, after the leaves were dried and rolled, resembled the smell of sorrel. Well, here's the sorrel and that's it. Now the smell is not familiar to me.
When I collected the leaves, the aroma of honey from the flowers stood around me and I picked up a little flowers, also honey. During the trial brewing of flowers, I did not notice anything so honey, but they changed the color to pale pastel.

In this vykhi I'll be at the dacha, I'll pick something else.

[Altusya]

Altusya, and where is the photo ??)
Personally, I would advise i-tea + black chokeberry = a masterpiece!

Oh, I forgot to download.


Checkmark, me on YOU. I am Olya

oh, how lovely))) YOU are clever and a needlewoman !!!!

This is what is left of sewing husband's family panties
Checkmark, thank you for your advice and your experience. While the girls are in the fields, I also learned a lot from you.

[Altusya]

Altusya, but not at all! It's nice to share your experience, suddenly someone will come in handy, it's a pity or something
There is no limit to research on how individually tea behaves, how in mixtures, in what proportions, how it depends on the duration of fermentation, on the processing method, etc.

[YOU]

but each of us has our own preferences and taste, so by trial you will find the perfect tea for yourself, which I YOU () and wish.

[Altusya]

AltusyaOh, what beautiful cucumber panties were

Well, why were they, they still exist and not only blue cucumbers, but also orange-red
Oh, we are on OFFF, right now the hostess will come to run

yes, nope, not naOFFtopil, in such shorts tea dries better, this all relates to the drying process

Galya, I can't laugh.
Now my imagination was so intense that I thought, what if you dry it right in your underpants, only the holes where the legs are sewn
What a design idea
Oh, well I finish everything

utaaashchut from the rope ..... no tea, no panties, then report back to your husband who put them on

And I, you bastard, took all the pillowcases; came daughter with a friend linen them on laid clean and pillowcases-please Pardonu- after tea, niche said: crazy: smells delicious Slept well; I had to pour tea into a jar, worried that it did not dry

[Galya]

Galya, I didn’t recognize you and Ava right away. Cool avatar! Thank you for not leaving Olya alone with her questions ... For the second day in a row, the lights are turned off for the whole day, so I only go online in the evening.

[Altusya]

Oh, girls, you have amused me with cucumber panties. Olya - bags - class!

The tea stood at 1:10 approximately. Pulled it out. It seems to me that it is no longer necessary to dry it at 50 degrees. And so it crumbles. Does this mean that I dried it out or what? After all, Luda wrote that first at 100 degrees, and then at 50-60.

Altusya, Olya, it all depends on the characteristics of the oven and the thickness of the layer. Someone will dry out in 1 hour, while others will not have enough. But you don't need to dry it in a thick layer - the tea will steam up and lose its aroma. Although it seems to me that you didn't even have a particular aroma - with a thin layer of fermentation, you are unlikely to get a good smell. Recently I have been fermenting tea with a layer of at least 10 cm (even 15 cm was). And according to my feelings, this is better than 5 cm. And if you had even less layer, then the smell of sorrel (read - grass) is unlikely to go away.

Olya, I voluntarily switched to "you" - I see that you gave Galina the go-ahead for this, well, I joined. To me too, please, on "you".

after drying in a thin frying pan, I had a smell of burnt sugar))

Galya, and sometimes I purposely achieve such a smell, however, not in a frying pan, but in the oven. This method is called "frying". Due to the high temperature (I have 150 * in the oven), the sugars in the juice are caramelized. I keep it for 20 minutes at this temperature, 3 times during this time I stir the tea. Then I lower it to 100 * - I hold it for 1 hour. Then I lower it to 60 * and dry it until tender.

Due to the high temperature (I have 150 * in the oven), the sugars in the juice are caramelized.

In-in, I have a simple gas stove Brest, there is a thermometer, but it shows what it seems to him. At first I believed and accidentally got such an effect, then I realized that these numbers were a joke (to put it mildly) and measured them with a remote thermometer. It turned out that 90-100 * C in this thermometer corresponds to the actual 155-160 * C. But I also liked the effect in high-sugar teas - pear, blackberry, plum, conifers - I used it on purpose. I like both taste and color. And then, it's just useful (secretly). Especially with diseases of the upper respiratory tract. Galina Ivanovna, not you, you need a cornflower and a currant.

And then, it's just useful (secretly). Especially with diseases of the upper respiratory tract. Galina Ivanovna, not you, you need a cornflower and a currant.

oh, since you are sharing secrets here, tell me please - is it true that the leaves of the black chokeberry contain substances that promote thrombus formation? Otherwise, for this reason, I am somehow ... scared

do the leaves of blackberry contain substances that promote thrombus formation?

In the leaves - no, but in the fruits - yes. I have patients with thrombocytopenia (young platelets) specially collect, freeze and, if necessary (with uterine bleeding or after a hot shower, bleeding) drink and eat FRUIT. In the leaves of this substance is SIGNIFICANTLY less. But if the platelets are high, just in case, it is better to drink a smaller black chokeberry. And if the coagulability is increased, and the platelets are normal - no difference. Only fresh or frozen fruits (not leaves) affect the PLATE COUNT, and not COLLABILITY (there are other indicators - see hemostasis).

[IvaNova]

please tell me - is it true that the leaves of the black chokeberry contain substances that contribute to thrombus formation? Otherwise, for this reason, I am somehow ... scared

IvaNova, on this occasion here paramed1-Veronica wrote. She is a pharmacist. So we were lucky with her and Linadoc! Will not leave us happily in the dark about our teas ...

Ladies, for the second time and after reading all the pages, I realized my mistakes. To confirm where I was wrong, I ask for advice. I want dark tea. My mistake is a small layer during fermentation, first of all. Secondly, I have a dryer up to 70 *. To make it darker, you need drying at 100?
And when fermenting, a larger layer and squeeze more tightly?
And then green (dark green) tea turns out.

[Mary Poppins]

Mary Poppins, You're right.
I am fleshing out:
1. Granular tea turns out to be darker than leaf tea.
2. Leaf tea can be dark colored by freezing the leaves before rolling.
3. With a small layer, fermentation is worse and longer. Therefore, it is necessary that the layer is at least 5 cm. Better about 10 cm. If there are few leaves, then you need to choose a container with a small diameter.
4. The longer the fermentation, the darker the tea. Try fermenting for 24 hours (if you haven't already).
5. If the tea is granulated, then press the mass lightly. This is enough to start the anaerobic bacteria that take part in the fermentation process. If the tea is leaf, then it is difficult to create conditions for anaerobes without oppression, therefore we carry out fermentation with oppression.
6.As for the drying temperature, I will quote the text from the book "Encyclopedia of Healing Tea" on this subject:

Very fast drying of tea using mainly high temperatures (above 100 ° C) does not produce good results, as well as very slow drying and very low temperatures (below 75 ° C). The use of high temperatures during drying significantly reduces the quality of tea, since its aroma is significantly reduced due to the loss of essential oils. However, to obtain a "stable" product, it is necessary to dry at a temperature of at least 76.7 ° C, therefore, the optimal temperatures should be considered for the first drying 90–95 C, for the second - 82–87 C.

So, 70 * will not be enough!
And I generally "fry" the last batches at the beginning of drying at 150 * (about 20 minutes, stirring constantly). Then I go to 100 *, then - to 50 - 60 *, and then in a bag. This method is also described in this book. I tried it - I liked it. The result is a darker tea color and a slightly caramel smell.
You can dry the tea in a thick-walled skillet. I wrote about it in the recipe. AND here Galina Iv. shared her experience.
Mary Poppins, and what kind of tea did you make? How long have you fermented? What was the layer of the mass during fermentation?
So, try to ferment longer, make a larger layer and make the initial drying temperature at least 100 * C.

[lappl1]

lappl1, thanks for such a detailed answer!
I made granulated, did not freeze, only wilted. Fermented for the first time for 6-8 hours, the second for about 20 hours, but the layer was about three centimeters, did not press. Hands are running in front of the locomotive - at first I read about tea, ran to do it, in the process I was already finishing the topic. Therefore, an understanding of the mistakes came, but still I wanted to confirm them. I'll go for some Ivan-tea, I will train.
And yes, in the village there is no oven with the exact temperature, I will now stop the process in the pan, then into the dryer to dry it.

And I also decided to brew, see what happens - in general, even my wrong tea turned out to be quite dark, but due to improper fermentation, the herbal taste was preserved. But still, some tea!))

It's a pity, I saw the topic late, already Ivan-tea is rude. But as already mentioned above, it is better to make from such raw materials than not to do at all.
I used to always dry it, now I will know what to do with willow-tea thickets for next summer Thank you!

[Mary Poppins]

Mary Poppins, I am glad that you figured out the incomprehensible moments! Enjoy your tea! While from willow tea, and then from the leaves of garden plants.

The package with currant leaves is already in the freezer

And with your tea master class, there are almost no incomprehensible moments

Today the meat grinder passed the baptism of fire at Ivan-tea. So fast!!! I can't even believe that this is possible !!!!!

[Mary Poppins]

there are almost no incomprehensible moments with your tea master class

Mary Poppins,

[Ksyusha]

Today the meat grinder passed the baptism of fire at Ivan-tea. So fast!!! I can't even believe that this is possible !!!!!

Ksyusha, Congratulations ! I am glad that you will now fully enjoy the process!

you will fully enjoy the process!

Yeah. we must hurry ... everything dries. (Even the birch in the area has turned yellow and dropped the leaves. as in the fall. (

I went to these vykhs for fireweed. That's all, the leaves are bitten, yellowish. I typed a bit only, not in specials. uniform was to go swimming.
Now until next year. If I brew, I think it's enough for a couple of weeks, if every day.
By the way, how should you drink it? That is, I mean the culture of drinking. Here for me to drink tea is to eat. That is, a bun, a sandwich, etc. are required. I don’t like to just drive water. Or maybe that's the way it should be. Enlighten pliz
Py. Sy. Oh, Lyudochka, how I would like to taste your tea. There is nothing to compare with

By the way, how should you drink it? That is, I mean the culture of drinking.

Olya, look at the recipe - I wrote.In general, like any tea - some are used to buns, and some just enjoy it. Everyone, probably, noticed that when you drink any tea with something to taste, then this very food interrupts the taste of tea. So it is here. By the way, this tea is good cold. We drink the first and second tea leaves hot, and the third and fourth ones cold. You can, of course, drink everything hot, but I really like cold Ivan tea.

Oh, Lyudochka, how I would like to taste your tea. There is nothing to compare with

I will go to Moscow - whistle ...

That's all, the leaves are bitten, yellowish. I just typed a bit

Yes, the season is over, unfortunately. I walk along the northern sides of the forest - picking up a little for Derevensky. Good leaves are hard to find now. If there was no such drought, then until the end of August it would be possible to collect more.

I also typed for Derevensky today at a distant dacha. Pretty, green on the bushes I looked over the last time.

I will go to Moscow - whistle ...

Thank you ... whistle

Virgo, how I liked spinning Ivan tea. Here garden leaves are very hard. And fireweed once and again and nothing unfolds and there is a lot of juice.

In general, we will tear fireweed until the victory - until all the leaves turn yellow ...

how I liked to twist Ivan tea. Here garden leaves are very hard. And fireweed once and again and nothing unfolds and there is a lot of juice.

Yes, fireweed is the lightest in this regard ... And it is easier to twist it in a meat grinder, and by hand ...

Girls, has anyone fermented Kuril tea?

[elena kadiewa]

elena kadiewa, no one wrote about him.

His leaves are small, can he cut off the tops with flowers? I dried the flowers, and can dry the tops of the head well, and then go to the meat grinder? what an interesting business, how addicting!

[Elena]

Elena, be sure to make this tea! There are so many benefits! It is harvested in the Far East as a substitute for ordinary tea. I read that the tops of the plant are collected: young shoots with leaves and flowers. So collect everything. Flowers can be dried separately, and then added to tea. And wither the leaves, twist in a meat grinder and ferment later. Or you can freeze it, and then shake it properly, put it on fermentation. I don’t know it, I didn’t hold it in my hands ... Otherwise I would say more specifically what to do with it. Do you live in the Far East? By the way, 2 years ago I planted a bush very similar to Kuril tea. I bought 13 different ornamental bushes. I don't remember the name. Among them there are 2 similar to this Kuril tea. Only one with yellow flowers, and the other with white ones. Maybe this is it? Or is it not growing in central Russia?
Here, in a search engine I found information about this tea. I wanted to do it urgently. I'll go and look at my bushes.

Kuril tea. Structure

The composition of Kuril tea is very close to ordinary tea, and its taste reminds everyone of a familiar drink. But thanks to the effectiveness of Kuril tea against many diseases, it has been popular in folk medicine for several centuries.
Leaves, flowers and shoots of Kuril tea are rich in flavonoids, tannins, catechins. They are especially abundant in the leaves - up to 5%. The aerial part of Kuril tea contains iron, potassium, calcium, manganese, magnesium, copper, cobalt, saponins, essential oils, resins, phenolic acids, rich in vitamin C and carotenoids, as well as P-active substances. Bioflavonoids contained in Kuril tea are especially effective with vitamin C: together they strengthen the walls of blood vessels, neutralize the destructive effects of antibiotics, toxins, arsenic, radioisotopes, sulfa drugs and anticoagulants on the walls of blood vessels.

Medicinal properties and use of Kuril tea

Kuril tea is used for various gastrointestinal infections. The antimicrobial activity of Kuril tea has been experimentally proven.Kuril tea for its antibacterial and antiviral effect is not inferior to many modern drugs, at the same time it does not cause dysbiosis, without which antibiotics cannot do. Shrub cinquefoil is effective against dysentery amoeba, Staphylococcus aureus, rotavirus, Vibrio cholerae, etc. Kuril tea can be given for intestinal infections and dysbiosis in children in order to avoid side effects from taking antibiotics. Kuril tea also helps with bedwetting in children.

Kuril tea is used in case of a decrease in immunity, during serious illnesses and after taking antibiotics. In case of diabetes mellitus, duodenitis, cystitis, pyelonephritis, stomach and duodenal ulcers, chronic constipation, Kuril tea can be used for a long time. Infusion of Kuril tea helps with depression, neurosis, nervous exhaustion and various neuropsychiatric disorders, helps to normalize metabolism and increase immunity.
A thick broth is used externally for gargling with chronic tonsillitis, stomatitis, periodontal disease, sore throat, for washing wounds, treating boils and burns.

A decoction and infusion of Kuril tea, taken orally for colds, helps to bring down the temperature, is used as a diaphoretic and tonic.

For female diseases, Kuril tea as a hemostatic and anti-inflammatory agent. For heavy menstruation and uterine bleeding, a decoction or infusion of flowers and leaves of Kuril tea is taken inside. With colpitis, leucorrhoea, erosion of the cervix, douching is performed with a decoction of this medicinal plant

.

[Elena]

Elena, ran away took a picture of her bush. Girls, help identify. Is that him, Kuril? In my opinion, the same bushes ...





He's still small, it's a pity to break off for tea.

Lyudmila, in garden centers we buy this plant as a shrub cinquefoil, this is the very Kuril tea, it comes with yellow, white and pink flowers.

Thank you Checkmark! I have yellow and white flowers. So, I will raise my babies to big bushes. In autumn I will try to do at least a little. I am writing something with Kuril in the wrong topic...

Lyudmila, yes, this is it, just what yellowness inside you? Do not be afraid to cut it, it fluffs even better, I just cut it off before so that it was even, but now everything will go into business. and here is Western Siberia, where June is not summer yet, and July is not summer anymore, but here I also grow tomatoes and cucumbers and, peppers, eggplants, though in greenhouses, my good friend grows watermelons and melons, and did anyone make tea from jasmine?

Girls, how does it smell! It seems that the leaves were shriveled, but now they are dry. I can't breathe so much !! Straight magic !!!

in garden centers we buy this plant as cinquefoil,

I also have white and yellow. Today I rubbed the leaves in my hands .. they smell nice .. they vaguely resemble willow tea. but I will not collect, I can not imagine how it can be done.

how does it smell!

Ksyusha, are you talking about Ivan tea? Or something different? And then we have mixed up all the topics here! If you are talking about fireweed, then yes! The smell is magical! How long have you fermented it now?
And today I still found fireweed - I collected a lot of dry, but not bad leaves. now it is dry, in the morning I will twist ...

[Elena]

just what yellowness inside you? His

Elena, Thank you! I have such a small bush - I photographed it from above. Yellow is hay that has not been harvested yet on the ground. In the morning I took pictures, the sun prevented me from finding a good angle.

jasmine did anyone make tea?

At the beginning of the topic, someone also asked about jasmine, but that was the end of it. A neighbor has a huge jasmine bush. She gave me the go-ahead for him. So I can make tea, but my hands haven't reached it yet.