Ivan tea (fermentation of fireweed leaves) - master class

I'll try, there is one little new kid. The lid is true, too, from birch bark "P" -shaped, and not wooden "wedge", which is driven into the jar. I myself live in the homeland of birch bark, I will increment))).

I like the U shaped more. Our Nanai people do that.

Good day to all. After reading the topic, I decided to prepare May tea, last summer I tried summer tea. Due to the fact that my convection oven is not very suitable for drying tea, as I wrote above, (it turns off when the door is ajar), I dried in parallel in two ovens, started in the old soldier's oven and dried it in a new one. Therefore, the tea turned out to be pretty, I was even afraid that I overfilled it, dried it for 2 days, because it was very juicy, fermented from 4 to 8 hours. There was such a smell during fermentation that my head was spinning. Now I have it in my bag on dryness, although it already rustles well, but I am in no hurry to put it away for storage, the smell is very strong, it was not like that in the summer one, maybe due to the fact that the flight one was without frying. That's just my question, everywhere they write that for good it is necessary to collect during flowering, will the May one be as useful as the summer one?




I want to show a photo from my phone, I can't figure out how to insert it ???

lulu2015 I answered you about drying in an oven with convection ... And here spring was a month late, no matter how we had to collect May in June)))

[lulu2015]

lulu2015, about convection, I do not know, I dry in the airfryer.
The only thing to note is that the tea does not smell well and properly dried!
And as for the benefits, we make fermented tea, not a medicinal collection, therefore we collect it before, during, and after flowering.

Thank you for the answer, I read that dried tea should be odorless, last year it was, and it seems to me that the longer it hangs, the stronger the smell, although it rustles well and the tea leaves do not crumble, but break and the weather is dry, it should not be saturated with moisture , I take it off at night.



Found in the subject how to insert a photo, my Ivanushka

The only thing to note is that the tea does not smell well and properly dried!

I smell. Faint, but there is a scent. Even after 3 years (first experience without a forum).

I, too, despite the wet weather, dry tea with a barely perceptible aroma turned out. You literally open the lid, breathe in, and after half a minute there is practically no aroma, until you shake it))) Tea "Country"

Lucky you - sniff and sniff. And in our fields its sprouts only 10 centimeters appeared. And ours went to Valdai, so there is generally snow (((

We are already half a meter tall, today I will go to harvest again)), but it seems to me that I have an allergy to the aroma of Ivan tea, as I smell the coughing fits, although last year this was not.

Narwala today 3kg of foxes Ivanushki. I went specifically for him. I thought it was already blooming, June all the same. In that year, she collected the blooming in May. and this year on June 8, not a single flower. I will make from this. I don't know what will happen

[orange]

orange, everything will work out
Both last and this year I made from early Vanechka, up to 50 cm tall. Tea is good!

about. I don't know what will happen

Great tea will turn out! Delicate and aromatic!

I don't know what will happen

This makes a great tea. I even have a tea master class for young leaves (Macho Tea). For two years now I have been making this tea, the third season has begun. Delicate, aromatic turns out.

[Natalo4-ka]

Natalo4-ka, Nadyushich, TriciaThank you girls. Now the soul will be calm.

My tea is drying in a pillowcase.
I fermented for 36 hours, sniffed, there was no flower smell. But now we are all bathed in a honey floral scent, although it was written that ready-made tea does not smell. Mine has an intoxicating scent. weighed, it turned out 550 grams. I want to make some more, Tea is being made for the third year, but for the first time from colorless. Maybe this is a trick. And one more moment this time for some reason the meat grinder went on strike, maybe it was underdeveloped, it was necessary to have drier raw materials.
Chaedela would like to comment on the post

[orange]

orange, I will not argue, but in my opinion, a wetter leaf should scroll easier in a meat grinder. I have also dried the first batch of Ivanushka. Only I dry a young one with large leaves, rolling it into "sausages" before fermentation. Last year I did this, I liked the taste, a little tart, looks like green tea and smells the same.

Tricia Anastasia. Thank you for your help in the starting point of making Ivan tea from young plants. I report: I collected 25-40 cm from plants, took the upper leaves, and pinched off the tops (panicles) from the younger ones. Navskid gained 1.5 kg. A dry blanket covered the night. In the morning I rolled rolls out of half (not juicy at all, unlike flowering plants), half in a meat grinder (I did it for the first time, as I called them - poop)))). Fermentation - 24 hours. As it initially seemed, the rolls were not fermented, the color of seaweed did not even turn brown as usual, but they cooled completely (although the bottom of the container was initially thoroughly warmed up) and completely lost the smell (I have not had this before). But the poop became brown and acquired well ... not honey, but close to some kind of fruity smell. It was decided to dry in a 70g convection oven. Drying - 2-3 hours, additional drying - a day (the smell has practically disappeared). One day passed, I could not wait, I brew a thermos for the night of one and a thermos of the other, and ... everything, on the contrary, maybe I haven’t smacked it yet: sheet (which, as I thought, was not fermented, and even when cutting the rolls, the washers crumbled completely into loose) with an incomparable fabulous wonderful aroma, hitherto unknown to me. But granular ... I will not say unsuccessful, but so far (not yet infused in dry form) it is clearly inferior, well, how to say, the taste is closer to usual. Or maybe I "got drunk" with the old taste? Well, something like that.
Yes, here's another, dry about 400 gr. one and 420 gr. turned out granular.
Today I wanted to run to the plot, but today it’s low, it’s a snake day. I'll wait for an opportunity.

[Garik]

Garik, read your report. Congratulations on the opening of the season!
I’ll just tell you to measure the temperature of the raw material during fermentation. Trust me, this is important! The fact that the raw materials have stopped smelling can be a wake-up call. In order not to rush about in the unknown, I measure the fermenting mass, I make sure that it does not heat up more than 28 grams, otherwise it burns out and sour tastelessly, to my scent and taste.

I am very glad that you felt the fruity smell during fermentation! Ivancha smells like fruit to me already when it is dried and throughout the entire processing process. This is not the case with everyone, some do not feel it, but, meanwhile, this is the characteristic feature of fireweed. I am glad that our tastes agree with you, it is easier to discuss ivanchay topics.

Fermented for 36 hours

Fermentation - day

Terribly long fermentation, especially for granulated tea, capable of killing all the taste and aroma of Ivanushka. Many beginners do this, but with experience they begin to listen to the recommendations of more experienced tea makers on this forum and, in fact, directly to the author of this recipe, the tea guru, and reduce the fermentation time to the optimal 4-8 hours. That's when they begin to feel all the taste and aroma of Ivanushka

Fermented for 36 hours
Quote from: Citizen on June 12, 2017, 23:22
Fermentation - day
Terribly long fermentation, especially for granulated tea, capable of killing all the taste and aroma of Ivanushka.

I have always fermented reletics under light pressure from 2 to 4 days. And there were even 5 days. At the same time, the smell changed from herbal to fruity and subsequently to honey. The rolls changed color to brownish brown (the color of seaweed). When pulled out of the container, such a roll was like caramel and when cut into washers, they did not disintegrate at all, I laid them out separately on the trays of an electric dryer and dried them. When brewing a thermos, it takes about 6 pieces. such washers.

I have always fermented reletics under light pressure from 2 to 4 days. And there were even 5 days. At the same time, the smell changed from herbal to fruity and subsequently to honey.

Similarly, only granular

Svetlana, but this young tea after a meat grinder fermented for a day. Maybe because there was not much? Pure 400gr. happened.

Another demonstration of the Dunning-Kruger effect. I will not argue, I have already repeatedly convinced that it is useless. It's not hard to read 230 pages on the topic, that's not 1000 in Fermented Tea ... although the first 100 pages will explain everything completely. For example, here is a quote from page 11 of this topic:

A "cheap tea note" can be produced by the elevated temperature and long fermentation time. I wrote in the recipe and write periodically in the topics that it is better to under-ferment tea than to re-ferment it.
I ferment granules at a temperature of 18 - 20 * no more than 6 hours. I never heat up the mass! I just wrap the container with the mass in blankets. And there the temperature rises slightly due to oxidative processes during fermentation. Basically 4 hours are enough for fermentation. I will not tire of repeating - you need to be guided by the smell - a change from herbal to a strong floral-fruity aroma. As soon as the smell begins to fade, there is a risk of getting the notes you wrote about.

No comment, just a quote from the author of the recipe, tea guru Lyudochka.

Like fermentation for 5 days? Ferment! But-without trying it in a year and not comparing it with tea made according to the recipe, DO NOT WRITE that the tea was a success! At least in order not to mislead beginners! Of all the reports made on teas (and I read the topics, believe me!), I don’t remember such tea being praised, but we also experimented, and a lot!
Have you ever wondered why?

[Elena Kadiewa]

Elena Kadiewa, Helen, you start again!
Maybe someone stubbornly wants to make an imitation of shop black? Otherwise, how to smooth out-remove the obvious bright taste-aroma of Ivanushka, nothing can be done. And long-term fermentation has this.
And it's good for beginners to make mistakes, by the way. Another thing is that it is better not to start with them, and only then ... as an experiment ...

Sweetheart, you are my appeasement!

[Elena Kadiewa]

Elena Kadiewa,

It's good when women are satisfied, and when not ... such st .. you))))))))))))))

[Garik]

Garik, before writing something like this here, think. And write better on a piece of paper. For such purposes, I always hold a notebook with a pen next to my computer, if anything

Before you teach old people, grow up madam.

[Garik]

Garik, it's never too late to learn. And not to be rude to learn, even more so. I don't know how old you are, but ... age is not something to be respected for, a priori.

[Radushka]

Radushka, a completely natural reaction to some especially annoyed persons here, they come here not only to boast, but also to ask questions, to cope - so something is done, or not. And getting a spoon on the forehead, not everyone gets used to the forums, poking every time - "read" discourages any interest in communication. This is a forum, you get annoyed - do not reply to the post of this user, others will answer, it's still simple, right? I try not to be rude either, but I also dislike arrogance and omniscience in this manner. There are people with whom it is interesting to communicate, and there are those after whom the desire to write and communicate disappears.I don’t point a finger at anyone, but I already know a couple of similar participants of the local forum
I apologize in advance for direct, not florid sayings

[Yuri K]

Yuri K, I just know how to be rude, but I try to keep myself in hand. People here are as lively as those who walk nearby. Unless, in the forehead, no one can give. Even our beloved and Lena Kadieva's smiley, we rarely insert here. Okay, let's go ... It's better to make tea with a good mood (like any living creature, he loves it)

I just know how to be rude, but I try to keep myself in hand.

I'm talking about the same

It's better to make tea with a good mood (like any living creature, he loves it)

I absolutely support !!! Now I am very carried away by the rooting, rooting, cutting, looking, changing - so I noticed, if there is no mood, then some sort of drooping flower is obtained at this moment, and when I root it purring under my breath - so cheerful there are cuttings with leaves

[Yuri K]

Yuri K, try to breed raspberries! Of course, it will be low in the steppe zone, but if you try ... Look for suitable varieties. You can plant it under the protection of the wings from other plants! Well, and mulching, of course! Mulch is such a salvation! I think you will not be able to get black currant. This plant loves low-lying soils, humic and moist. Irga grows well with us on any soil. The Kharkov zone is so ... diverse. We have both the steppe and forests. I once had a large vegetable garden - 40 acres. Irgoy planted around the perimeter. My chest was high. I thought she was. And then I saw the forest ... By the way, the raspberries in that garden were also very low. But, the harvest gave a notable !. If you are interested, I will write in PM in more detail how we grew it there without watering. The wind blew constantly in that garden. Only at night he was not, but an hour after dawn

[Radushka]

Radushka, yes, everything was grown, and raspberries were, and currants were collected in buckets! This is something that has happened in the last 5-7 years, it’s like that for everyone, not only for me. And now I don’t do gardening at all, my mother-in-law rules the ball there))) We are now struggling for survival, wages are low, inflation is getting stronger, we need to feed our family, well, and other pressing concerns, school, kindergarten, everywhere “give money!” No time for orchards at night. And given that we are a family of state employees (doctors), I think the questions about profitability disappear by themselves.

[Yuri K]

Yuri K, well, mother-in-law is sacred!))) And put her on tea, eh? Maybe he will be interested?

I am a pensioner, so ... the conclusion is obvious

And put her on tea, eh? Maybe he will be interested?

She has several other priorities))) I treated her to tea, did not cause delight, although I liked it))

[Yuri K]

Yuri K,

She has slightly different priorities.

Potatoes, I suppose?

Potatoes, I suppose?

Exactly! Well, all sorts of tomatoes, cucumbers ... in short, so that the back does not unbend all summer)))

[Yuri K]

Yuri KFamiliar story! My mother-in-law was like that. Now I have given up a lot, I listen to

[multiple times]

It's good when women are satisfied, and when not ... such st .. you))))))))))))))

exactly said! Now, just as accurately describe the man who not only thinks so, but also publishes these thoughts.

they come here not only to boast, but also to ask questions, to cope - so what is being done, or not.

So take a close look that these "annoying people" twice noted the error in the tea preparation time to help beginners and argued for this. And in general, this error would not have happened if novice tea makers first carefully studied the materiel, where everything multiple times (!) chewed up and explained. And not to take into account the opinion and great experience of many people who are keen on this process - this is a very frequent manifestation of a well-known psychological effect.

This is a forum

That is why it is necessary to carefully consider the opinion and experience of tea-makers who have already made mistakes and reformed many times, who repeatedly told it is on the pages of this forum. But it's too lazy to read.
And in general, this is a forum not for clarifying relations, but for sharing experiences.

[Linadoc]

Linadoc, first of all, stop these clarifications. About ten people can exchange experience on this forum. The rest is like a tablecloth road, according to your layout.
I don't know who is too lazy to read, but there is a colossal amount of information, while you try to focus on one thing, the other starts to slip away. All the same, everyone has their own nuances, the basics are only laid down in memory. I read a lot, I was lucky that the first pancake was not lumpy. But someone will have to patiently explain the basic postulates again and again, every time a new participant comes to the forum. I repeat, because this is a forum, not a lecture hall followed by an exam, not everyone will be able to master so much information.

Yuri, here are three people from the tea-makers left who come here and try to help ... the rest read, but do not write. And look, how many of us were there ... And only because it is really difficult for beginners to read the same questions, even on the same page ... It's just a shame when a "debriefing" is written in several posts above, and then again the same question. Therefore it remains to send to the recipe. Last year, already through a PM and Viber with the girls made teas, a question-answer, it's easier than repeating the same thing, only Lyudochka is capable of this.

And only because it is really difficult for beginners to read the same questions, even on the same page ... It's just a shame when a few posts above are written "debriefing", and then again the same question.

Elena, well, everything is as simple as two rubles. What does a newbie do? Goes eagerly to "learn everything" to the first page! Then the second, ten, second maybe ten ... with "Oh, what a fine fellow, I made it out of this leaf" (sorry, just kidding) What's next - and then the eyes in a bunch, then fatigue accumulates, they start flipping AFTER a dozen , or even more pages. Well, everything, the end can still read, where it is not always something that is already chewed))) It has always been so, and will be. And they themselves went through it))) And how many nuances are skipped in the discussions, the sea! And these discussions break out with the advent of newcomers by the way! Old-timers, then all this is already not even interesting, everything has already been tested, worked out "for and for themselves." Analyze what is written)))




Girls, I'm ashamed to admit, but I have to. I haven’t seen Fireweed live yet, I only watched photos and videos. How not to confuse it with similar herbs? For example, I stumbled upon a willow Derbennik, or Plakun-grass, well, they are very similar, can only be different in height?



Chinese of course do not sleep, I would like to try, but it's a pity the prices are sky-high

It is better to plant fireweed with rhizome. If someone goes from Kazan or through Kazan I can dig up, but write in 2-3 days. I have to go 80 km. And when it blooms you can't confuse it. And then the place to remember and the smell of leaves.

[Yuri K]

Yuri K, if there is an opportunity to somehow withdraw from Nizhny Novgorod, I will dig up as much as you want. Of course I can send it, but I don't know in what condition it will arrive. Throw in the address, I'll try.

Girls-boys, if the parcel arrives from the sender to the recipient in the amount of five days, then send! Ivanushka started at my place in the very heat, in the middle of July! The only thing is to cut off the rhizomes from the bush itself, leaving 5 centimeters behind. Well, the packaging must also withstand long-term transportation.

[lily_a]

lily_a, Natalia-NN, thank you for your responsiveness !!! Natalia-NN, I think there is no need to send, our Mail is too unreliable)) Maybe it will come in a couple of days, or maybe about a month to wrap around the sorting rooms)) So that the roots do not dry out, you will need to wrap it in a damp cloth, on top of a bunch of cellophane bags, I can imagine what the volume of the parcel will turn out, otherwise the roots will also wear out)) Over time, maybe even this year, I will try to find it myself, and if I find it, I will not be left without roots! Thank you girls, huge!

[Yuri K]

Yuri K, but you do not have such mail as Our mail is with us? Express delivery. This is not regular mail