Ivan tea (fermentation of fireweed leaves) - master class

[nata4a]

nata4a, Natasha, what grows here - bushes with burdock leaves and bunches of white flowers - are botanically not jasmine, but mock orange. Real jasmine is a climbing plant, southern. Average price regular jasmine tea is artificially flavored. Tea with real jasmine flowers tastes differently from our usual teas and without real jasmine - flowers, not leaves, it will not work.
And this topic is only about Ivan-tea
You can discuss tea from garden plants in this thread:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0

Oh, Nastya, I just invited a girl to us from Contact, I don't know whether she will come or not))))) She also makes tea from ivanushka, I would like to share her experience.

Can you please tell me how to combine medium or deep fermentation and the same smell?
Here I had a little more fireweed. Yesterday afternoon I cut it off, and wandered in the fabric until evening. I put everything in a bag overnight and left it in the kitchen. In the morning I twisted it in a meat grinder and put it in a glass to ferment under the pillow. The room has 25 degrees. After 2 hours, the aroma intensified, changed. It must have been the same smell. I decided to wait a little longer, after 4 hours the scent was gone.

But what about fermentation 10 - 36 hours? What about re-fermentation?

I decided to dry it so that there was no over-fermentation. The volume is small, I had to dry it in a pan. I dried for 10 minutes over high heat, then over medium, low. During the drying process, it was stirred with a spatula, so that the granules mostly crumbled. I suspect that the tea leaves are dry, although the granules that remain are not dry. Immediately, of course, I brewed it. Yearning. Everything is pale and nothing - both color, and smell, and taste ((((A little bit only there is astringency, like dried leaves.

Hello everyone! So the next procurement period for Ivan tea has come. Today I put the second batch for fermentation. But what I want to say, I don’t know how anyone has it, but this year Ivan's tea is all sore, stained, not a single clean sheet so that the tip is not yellow and dry. Well, you have to spend a lot of time on the bulkhead of leaves. I collect, as always, behind the fence of the summer cottage, I have it there "like dirt". But I'm thinking of going somewhere else to see, maybe where not the patient gets caught. I think the weather brought us such a surprise, then frost, and now it rains and rains every day ...

[Basja]

Basja, I also made two batches ... but we have another problem - a lot of moisture in the sheet. It lasts a long time.
And the output is very small granules.
Hopefully it won't affect the taste.
Nina, try to look at a blank sheet not in an open place.

Yes, it does not seem to grow in an open place, from the northern side of the fence, but since it is, one might say, a ravine, the sun is already at sunset. But I will definitely look for cleaner leaves, otherwise, well, a lot of time is spent on the bulkhead. And we are already so used to our tea that we don't even want to drink anything else, they seem somehow tasteless.

Thank you so much. The maximum information is given.

Hello tea lovers !!!
Many thanks to the author for such a valuable work. I read it avidly.
Three days ago we were honored to collect fireweed. We gained 2.1 kg.
Withered within 17 hours (tested for a vein and a lump))
Scrolled into a mechanical meat grinder (I was afraid to burn the electric one) The mass was placed in an enamel pan, with a layer of 10 cm.
Slightly sealed by hand. covered with a damp diaper. And they left it on the kitchen table, at T = 26.5 * C. After 7 hours it was decided to start drying.Since the oven is not advanced and there is no way to set the temperature to 100 * C (the smallest 130), the fermented mass was divided into two parts and dried in a thick cast-iron pan. It was dried like this: granules were poured into a preheated pan. The fire was average. They kept it for 5-6 minutes (mixed a couple of times). Then a divider was placed.
Set a timer for 20 minutes. The temperature in the mass was measured - 80 * C. Stir periodically (which caused the granules to crumble) The same was done with the second part of the fireweed. Next, they laid out the dryer (Veterok) on trays, covered with gauze, exactly above the tray for collecting fat, so that tea dust would not fall on the working element. We set T = 65 * C and dried for 2 hours (we swapped the pallets twice) At the end of the process, they poured them into a pillowcase and hung them on a rope (there is a gas boiler in the room, which is currently on) We will dry it out for two days (I think it will take no longer with heating required) For storage, there are only plastic containers (bitons 2L.) with screw caps.
Perhaps something was done wrong - correct it until you broke the wood, due to inexperience))
In the course of the question ... Sad ... Summer is so terrible today ... We have rain every day. The author writes that for proper tea it is necessary to wait 2-3 days after precipitation ... What is it ... It pours every day. How to harvest in such conditions?

Py. Sy: We tried to brew tea dust from the drier trays. It's funny, but they brewed like good tea - rich, transparent. The dust survived three brews, to our surprise.

[Natasha]

Natasha, Welcome! Everything is good so far.

It rains every day. The author writes that for proper tea, you need to wait 2-3 days after precipitation.

We have been pouring continuously for two weeks. Collected right in the rain. What can you do? I can only do this on weekends. Then I blot it with towels. I spread it on the sheets (I collect the average tourist backpack right away) and wither, stirring it every half hour. It took me 14 hours this weekend under such conditions. Since Vanka reached the desired condition at 4 in the morning, and I didn't really want to twist him at that time, then she wrapped him tightly in sheets and carried him into the hallway, where it was cold + 8 *. Left until morning. This prevented unauthorized fermentation. In the morning I ran it twice through a meat grinder, if you throw it a little, then everything is fine. The granules are strong. I put it in plastic buckets with lids for fermentation. I measured 4 hours from the middle of the first scroll and began to fry sequentially, the last line was fry after 5.5 hours from the conditional start of fermentation. I put everything fried in the dryer at 70 *, dried it for 4 hours, now it hangs in a pillowcase. Aromatic !!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, we collect and in a rainy summer, I snatched moments, so that only a little dry, Linados tore wet near Moscow, but what to do? I want some tea! It only fades longer.
And try to ferment less, 4-6 hours, did you finish fermentation by smell?
Your report is so fundamental! Everything is according to the recipe, accurately and measured!



ABOUT! Simultaneously answered!

After 2 hours, the aroma intensified, changed. It must have been the same smell. I decided to wait a little longer, after 4 hours the scent was gone.

Yes, Svetlana, you just need to catch the smell. It is not necessary to ferment for a long time, weather conditions are different and fermentation can take place at different times.

Everything according to the recipe, accurately and measured!

They read and did it without cheat sheets - as far as they understood and remembered. The info fits so well. The only thing that confuses me is that the granules have fallen apart in the pan.
I want to make the next batch in those spiritual conditions that are: Tell me if this option will be acceptable - first heat the oven to 150 * C, put a counter with granules there (remember that the baking sheet needs to be covered with baking paper) and fry for about 15 minutes - it is necessary whether to stir ?.then reduce to a minimum (we have it 130 * C in an oven thermometer) and dry for about 1 hour. Then in a pillowcase and to dry. Girls, help me, because my head is still full of confusion. I can’t evaluate and analyze the situation itself.

[ANGELINA BLACKmore]

ANGELINA BLACKmorecome here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.19540 there Radushka described everything in detail. Reply # 19547

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I'm drying in an unpredictable oven too. First, fry 150 degrees in a slightly open oven, I stir every 5 minutes, lifting the parchment by the corners, this is described in the recipe. Then I reduce the heat to a minimum and dry for another 10 minutes in a slightly open oven. I open it completely and dry it completely, since I don't have an electric dryer. In general, the time should be determined by the state of the tea, how many minutes where.

[Natalia-NN]

Girls, Natalia-NN, Nadyushich, Thanks for the quick response. I looked and read everything. I got it))
Now we went with my spouse, collected 1150 g. Fireweed and 730 g. Apple leaves. Spread out to dry. Since the weather is rubbish and the leaf is not dry, it will lie exactly until morning. Then the apple tree in the freezer, and fireweed with a meat grinder. We want to ferment, this time 12-15 hours, you need to know the difference in the degree of fermentation. Decided to dry in the oven.
The next batch of fireweed is planned in the form of rolled rolls (after the freezer)
Today we rode, on bikes, through the surroundings - fireweed sea. The leaves are still in May, not even going to bloom. And I really want to dry both the color and the honey.

[ANGELINA BLACKmore]

ANGELINA BLACKmoreNatasha, you are great with your husband. And you do everything right and together, it's generally wonderful. Mine helps me, but without enthusiasm, at least he drinks seagulls with enthusiasm, I forgot when I bought it.

And my plots are already blooming. Today I'm sorting through the leaf, and White-pink separately. I think I will make 2/3 of pure Vanyusha, large-leaf and 1/3 White-pink will come out.

[Natalo4-ka]

And my plots are already blooming. Today I'm sorting through the leaf, and White-pink separately. I think I will make 2/3 of pure Vanyusha, large-leaf and 1/3 White-pink will come out.

Natalo4-ka, that's lovely!!!

As for my faithful, it seems to me that he got sick with tea more than mine)) He collects leaves with relish. Barely dragged away from the apple tree)) Raises, then, at home, with such love. And he dreams of how to stock up on more of this tea. I didn't even expect him to be so concerned. At one time, he threw me an infection, in the form of information about the leaven - I got sick and I still don't have any medicine from the entava ... Well, I gave him ... let him get sick with teas)))
Well .. these are pleasant diseases. Creative and helpful.

[Luna Nord]

Luna Nord,

Yes, Svetlana, you just need to catch the smell. It is not necessary to ferment for a long time, weather conditions are different and fermentation can take place at different times.

Thank you, already a little in the topic of gardening enlightened. In general, I also wanted to get a dark color of the infusion. But the infusion turned out to be very light, despite the long fermentation and the fact that I overcooked it while drying in a pan. Ivan-tea is no more, I will experiment with garden this year)))

I wanted to get a dark infusion color too

It is necessary to add meadow or forest geranium. It has neither taste nor aroma, but it gives a dark color. Enough 5-7% of the mass.

[Linadoc]

Linadoc, and in my area there is no geranium What else gives color? Loch narrow-leaved, apple and pear, everything? Oh, I forgot the cherry, but it's not for everybody. The freezer also gives color, but not all leaves.

Yes, there is geranium. It is everywhere, meadow or forest. You just need to find it once. The apple tree, especially with red apples, gives a beautiful honey hue. Pear does not give a very saturated color. Loch hardly gives at all. I don't have cherries, there is only felt, but it does not give anything - neither taste, nor aroma, nor color. The needles give a good color, but then you need a lot of it. And yet a good frying also gives color. I do it at 150 * 15-20 minutes, mix only once. Then half of the pellets are fried and half are not.The result is color, taste and aroma. Well, you can see in the photo yesterday the color of the granules.

[Linadoc]

Linadoc,

It is necessary to add meadow or forest geranium. It has neither taste nor aroma, but it gives a dark color. Enough 5-7% of the mass.

thanks) only we don't have it, probably.

In general, I also wanted to get a dark color of the infusion. But the infusion turned out to be very light, despite the long fermentation and the fact that I overcooked it while drying in a pan. Ivan-tea is no more, I will experiment with garden this year)))

I do not know, all Ivan's tea gives a dark color. I ferment for 5 to 8 hours, sometimes 10 comes out. I dry with a fry. And from boxes Ivan tea generally darkens. The apple tree gives an amazing color, I have not experimented with varieties, where it is possible to snatch a ditch. In general, village teas from 6-8 plants are all dark, I don't make mono anymore, except for yesterday's raspberries with cherries ...

[Nadyushich]

Nadyushich, I still tend to believe that because of the high temperature 26 degrees. fermentation took place quickly, in 2 hours, and this time was not enough for it to reflect the color of the infusion.
And in the freezer the garden ones freeze, I will try according to Zachariah, already taking into account the mistakes)))



Linadoc, and I remembered that some kind of perennial geranium was growing in my flowerbed, I had been writing it for a long time, I don’t remember what sort. Googled, very similar to meadow. I'll deal with it more specifically, maybe it's edible too)))

Good day everyone!
I ask the audience for help with the secret hope that not everything is lost, I collected the leaves, folded them in a towel to wither, they all did not wither, we also had rains, and then it so happened that one evening I did not check them, and in the morning I realized and there .. ........ I was upset, but I stuffed everything into the freezer, with a secret hope that it can still be done, half of the leaves darkened and dried up. what to do? throw everything out? to sort out the remaining couple of leaves for fermentation? or can everything be in a heap for fermentation and it's not scary that it got so dark?

[Thread]

Thread, I would do everything together. The leaf is most likely burned out, not dry. Were there dark leaves in the center of the mass?

[Natalo4-ka]

Natalo4-ka, Thank you! maybe burned out of course, I find it difficult to judge, you can say the first time doing it. were not only in the center, but I rolled the towel very tightly, maybe this was a mistake, I don't know. that is, these leaves, as it were for the mass of quantity, will I have? Aroma and taste they probably will not give?

I came across an unconventional way of making Ivan tea. Everything is so strange.

I didn’t have such leaves, so I won’t say what flavor and aroma it will be. If they don't crumble like dry, then twist everything together. And the diapers should be rolled very tightly, but not for so long. I will wrap it up for a couple of hours, the excess moisture is gone, if not enough, then I change the sheet for another couple of hours. This is enough. If I don’t have time to start twisting, then I tightly tied the whole twist together with the sheet in the bag and put it on the shelf in the refrigerator until the evening or until tomorrow, until I find the time.

[Vasyutka]

Vasyutka, here they get "green" tea, the sequence of stages is broken, not according to "our"))) And without drying at high temperatures. Has a right to life, but not our case

[Yuri K]

Yuri K, well, how about without wilting? Anaerobic fermentation is in progress, what temperature is not clear - during fermentation, not during drying. It would have been Ivan's tea a lot could be tasted.

[Vasyutka]

Vasyutka, no, I would not even try, the sequence is so distorted there ... the leaf rots, than it is fermented ... I think so (((And wilting is generally missed ...

half of the leaves darkened dry

Darkened due to fermentation from tight twisting, and that the leaves have dried up is not scary, you can sprinkle it with a little water. I would twist everything together and set it to ferment for three to four hours. Further on the recipe. I think everything will work out.

Rather the leaf rots than fermented

He wanders with them, it turns out a fermented sour-herbaceous something

He wanders with them, it turns out a fermented sour-herbaceous something

Silage turns out to be the most natural for cattle feed

It fermented once with me, I want to throw it away, but it got confused and dried, it got so tasty! The second time does not come out like this

I came across an unconventional way of making Ivan tea. Everything is so strange.

I tried it last year and this method cannot be compared with ours.

[Linadoc]

Darkened due to fermentation from tight twisting, and that the leaves have dried up is not scary, you can sprinkle it with a little water. I would twist everything together and set it to ferment for three to four hours. Further on the recipe. I think everything will work out.

Linadoc, thank you very much !!! I’m glad that we can do it all together, otherwise it’s a pity. I think they will be wet from the freezer anyway, I put everything in the freezer until there is absolutely no time. Ivan tea and a team of blackberry pears and currants are lying in the freezer, and separately began to save up, hoping for a party, currants and raspberries, while there are few leaves, I am saving.

Yes, hello everyone !!!
Returning to the topic - we came to my mother for the summer and the hunting season begins
Several days ago I went to the field for Ivanushka. It is not blooming yet, only on the way. But once I arrived, I collected what I have.
I decided to experiment again and collected everything - the hair of an Italian macho, and a large leaf, and pink buds.
I had it all for 2 or 3 days - you can throw slippers at me, but I'm always lost in time))
It's just cool here, it's raining all the time, and I wrapped them in cloth and left them on the veranda.
In general, a little dry, of course.
I must note that I love Ivanushka exactly large-leaf, so I had to knead all this with handles, there are no others yet. The skin, of course, was torn off in several places, but the first batch is already drying up!
Fermented for 22 hours, I noticed I love strong.
True, this time it turned out to be too much for one drying, so I removed the top layer, and while it is drying, everything else continues to ferment.
Well, the smell is worth it, I'll tell you !!! Even with my stuffy nose now I feel it is strong and rich, very much.
It's a pity that the smell cannot be conveyed on the Internet, otherwise it is always difficult for me to describe such things.
I can only say that this is a completely different smell than last year.
In general, I'm glad to come back to you

Well, here it is again ... How many different opinions I have already met about the time of fermentation, I asked myself, so they almost threw slippers, just kidding! So does not the raw material peroxide during prolonged fermentation? Otherwise, I could not navigate by smell, when it intensifies there, when it decreases ... It's easier for me to navigate by numbers

How many different opinions I have already met about the fermentation time

Leafy, not granulated, fermented longer, 1.5-2 times. But its color and taste are inferior to granular. And if you overexpose, then they are much inferior in taste and aroma, only the color and appearance are beautiful. Well, here it is, who likes what. Personally, all my friends and a long line of those who have already tried and are now willing love granular mixes of 4-5 hour fermentation according to the classical recipe, or 2 hours according to Zakhar. And Vanka did not find admirers of long fermentation, he had to add him to the mixes

[Linadoc]

Personally, I, all my friends and a long line of those who have already tried and now those who wish love granular mixes of 4-5 hour fermentation according to the classic recipe, or 2 hours according to Zakhar

So I do the same, thanks Linadoc, for strengthening "Vera"

And I have the opposite ... Last year I tried all kinds and methods, including gardening.
And I've never tasted anything better than long-term large-leaf fermentation! It is both the most fragrant and the strongest, and in general - the most turned out for me. Even before that, I had been buying various varieties of willow tea for several years, I considered some of them very good (also, by the way, large-leafed), but they also cannot be compared with the one I make myself.Can't drink any more now

And I've never tasted anything better than long-term large-leaf fermentation!

Something that's scaring me off the kneading of this tea. I haven't tried it myself, but people are peeling off the skin on their hands ... But I want to try any tea.
So far, there was only granular and then only two parties.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, well I ripped it off
Let me explain why: I overwhelmed a little. Last year I was kneading a lot, and this was not the case.
And even after that I will continue. Even the process itself gives me great pleasure.

[Ver]

Ver, and in what vessel do you knead it? I would at least understand how this process should look like.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, in an ordinary plastic bowl, I have a 28cm diameter, and more is possible. I put in so much that it is convenient to knead, not very much. My readiness criterion is when the mass becomes sticky.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, in an ordinary plastic bowl, I have a 28cm diameter, and more is possible. I put in so much that it is convenient to knead, not very much. My readiness criterion is when the mass becomes sticky.

Eh ... we must try .... what's the point of suffering then ?!
Thank you.

I liked the 24h. and the one that turned sour for 48 hours. the truth does not work anymore, instead of souring, it turns out. I figured it out a little, tea cannot be collected through dew and in the rain, because the bacteria necessary for souring are washed off

[ANGELINA BLACKmore]

ANGELINA BLACKmore, some, by the way, are kneading in a trough, now I saw the video))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, look in the internet for a video of the tea guru A. Vyazemsky. We relied on his method when we started making tea. He kneads tea there in a baby bath. Sorry, I can't insert a link from my phone. It is not so difficult to knead tea, in my Macho and in general everything was kneading.



Veleslog,

I liked the 24 hour

20-26 hours is my favorite tea! But shhhh!

In this recipe, this is sedition!
But! He needs an eye and an eye! Constant temperature control by thermometer, organoleptically - for smell and density, stickiness of granules / leaf. For three years of tea-making, the tea has never peroxide, has not rolled into the silo. I am responsible for the words, since I bring out wild yeast myself, I know the difference between fermented tea and a yeast substance.
A short-long fermentation is a matter of taste for the tea-maker. Someone first, someone second.

instead of souring, rotting

You are confusing. It would be more correct to say: instead of fermentation, it turns sour or becomes moldy. Fermentation is not souring!

tea cannot be collected in dew and in rain

Not certainly in that way. In St. Petersburg, sometimes there is not a day without rain, but we make tea and it turns out well. The point is excessive moisture. It is necessary to wither longer and more intensively.