Ivan tea (fermentation of fireweed leaves) - master class

in me and in Macho and in general everything was mixed up

And what is Macho?

This is a tea recipe
Italian macho hair (fermented willow leaf tea)
(Tricia)

[Natalo4-ka]

Natalo4-ka, thanks, I will definitely read it. (Completely sick with teas)

This year, Ivan's tea is all sore, stained, not a single clean sheet, so that the tip is not yellow and dry.

I have this problem every year. But here's what I noticed: on the top and on the side shoots, the leaves are healthier. Therefore, I adapted to collect only them.

Good people, tell me, please - what it can be: there are shiny traces on the leaves of ivan tea, but not solid, but as if dotted. And almost everyone. What is it?
At first I thought they were snail tracks, but they are everywhere! Mom said it was aphid, but I'm not sure ...
Can these leaves be used?

Dear tea-makers, tell me, fry at 150g. should be done with an open oven or fry with a closed, and then dry at 100g. when ajar?

[spring]

spring, any manipulations in the oven, only with the door ajar. Otherwise, you will brew the tea, steam it, but not dry it at the initial stage.

[Yuri K]

Yuri KThank you, I doubted something about the frying, after all, the temperature with the door slightly open is less than 150 grams. My fermentation ends, I start drying. Thank you all, great topic.

Yes .. There are a lot of aphids on Ivanushka this year. Did anyone have this? If she suddenly gets into tea, nothing?
And then I was tortured to sort out the whole thing ............

We made fireweed according to Vyazemsky (dried in a jar). Part of the can was kneaded, the other part was rolled into rolls. Fermented.
Dried up. The process did not seem to us time consuming. Mixed tea is cool))
But I must say that we liked making granulated more (especially after we decided to drive it out in an electric meat grinder)
For a week, more than 10 kg of raw materials were collected (it's a pity the rain did not allow a better result). Jars of ready-made tea are arriving little by little.
Well, I knew that the tea swamp would suck in.

Please tell me how to grind the leaves with a meat grinder? The second meat grinder has already burned out! The first one was old, when it burned down, we bought another, powerful, they thought that forever (Mystery 3000). Bought specifically for Ivan tea. I worked one summer, but this year they started to twist and burned down. I had to crush the leaves with a mortar. They did everything according to the rules. They wilted for 8 hours, then they started to twist and after 10 minutes. all.

My secret is a manual meat grinder.
And those who twist on the electric - put 5 leaves on and listen carefully to the sound of the engine: if it goes hard - reverse and stop feeding the leaves.

And actually at email. meat grinder operating mode 5-10 minutes, then rest for 20-30 minutes. Have you looked at the instructions for yours?

We're running an electric Zelmer. We collect as many leaves as if we were spinning rolls (7-10 pieces approximately), roll up a loose semblance of a roll, so that it is convenient to put it in the neck))
We spin for about 10 minutes, then we give the meat grinder a rest. The sound of the motor is good, not tense. The main thing is not to compact the "pushed" mass.

[rika]

rika, meat grinder meat grinder strife ...Tricia already suggested that the leaves need to be put in portions and observe the operating / cooling mode. My view is a little different from that of a woman, because when we turn the meat, there is some kind of load, the motor is under pressure, this type of device is designed for this.But of course, you should not bring the flooding state, this is the wear of the mechanisms, immediately stop and reverse! True, I have never had this, but there is also a plastic adapter and a reverse. And when scrolling, I keep it constantly under approximately one voltage, it is important that there are no sharp drops - there are no leaves, and then once and choked under an instantly viscous ball.

We did everything according to the instructions of the meat grinder. And they did the reverse and let them rest. Now in the dumka what to buy. Agree with you, maybe pushed a lot. Manual will probably be hard

At first we had Moulinex ... it's tin. I'm not overjoyed at Zelmer.

And what power do you have Zelmer, how does she cope with Ivan tea?

And what power do you have Zelmer, how does she cope with Ivan tea?

Rated power 260 W (with shaft locked 1900 W)

He copes with fireweed with a bang. Twisted currants, raspberries (after freezing)

I have a simple Axion, at 1700W peak load, also very nothing! The main thing is to give less peak loads, this applies to any models

I have a simple Axion, at 1700W peak load, also very nothing! The main thing is to give less peak loads, this applies to any models

Yuri, I agree with you.

at first Moulinex was ... it's tin

I don’t know, I don’t know, my mulechka has been chopping tea for four years without question! And it happens excitedly for everyone ... Knives and nets must be sharpened on a stone regularly, yes! Their leaves dull almost instantly!

Thank you very much for the consultation, we will now be more careful when we buy a new one. But I don't know which one ...

If for yourself and for your loved ones - with pens. If for sale - it's hard with your hands, so a meat grinder, if a meat grinder is not a pity. But granulated tea - any - is kind of low-grade.

But granulated tea - any - is kind of low-grade.

Controversial statement. It can only be attributed to purchased "dusty" teas. In our teas, granules are brewed better and more aromatic, and they take up an order of magnitude less space. Do not confuse it with wastes from factories, for homemade teas this statement is not in any way sideways))

But granulated tea - any - is kind of low-grade.

Nothing like this!
Our granular is made from selected leaf, and not from dust, like store ones.
And granulated here in appearance, but in fact it is more correct to call it a meat grinder.
We only turn it in a meat grinder because a stronger and more astringent tea is obtained from a granulated meat grinder.

And leafy, three thousand times wonderful, I don't drink at home.

For myself and loved ones, I wrinkle a leaf with handles and twist it by hand in a meat grinder.

This is not for everybody. After a year, the granules crumble. The sheet can also lose its shape. While churning through metal knives a meat grinder - and they are mostly made of ordinary steel, not stainless steel, additional oxidation of products takes place, and this is absolutely useless for us, our family. Astringent tea, which is like "the same", is also not very good. With the help of the time and temperature of fermentation (oxidation), you can make the one you like

While churning through the metal knives of the meat grinder - and they are mainly made of ordinary steel, not from stainless steel, the products are additionally oxidized

Uuuu, well, we have already passed this, swam - we know. Then let the girls give you arguments, I wash my hands, already

However, users come to the forum in order to communicate, exchange experiences, and not for a swear.

Vatutal - a drink of the peoples of the Far North (multi-blender Profi Cook PC-MSM1024) # 6 - read it for a long time, already in 2014, short and succinctly. So I do it, with a slight adjustment for myself.

[Valkyr]

Valkyr, so I do not swear, just periodically the same thing about the oxidation of metals, the loss of vitamins, etc. pops up. I'm not very interested in these questions, don't get angry))

[Valkyr]

However, users come to the forum in order to communicate, exchange experiences, and not for a swear.

Sorry, Valkyrbut you started first by naming our granulated tea

But granulated tea - any - is kind of low-grade.

low-grade.
I do not call your leaves either silage or burdocks, so respect the tastes of other members of the forum and choose expressions so as not to offend us, then there will be an exchange of experience for you, and not a swear.

About oxidation.
Fermentation is nothing more than oxidation. I have a chemist in my family who only advised against fermenting in aluminum-steel containers. And in a second, the contact of the sheet with the steel knife will not happen. This is just a culinary myth hyped up for the sake of marketing. And we agreed that we do not touch upon these topics in tea recipes. Everyone ferments, kneads, cuts, twists as he pleases. All people are adults, capable of looking for information elsewhere, and making up their own opinion, whether he should bother with this or not. And you don't need to bring these provocative things here.

Astringent tea, which is like "the same", is also not very good. With the help of the time and temperature of fermentation (oxidation), you can make the one you like

And you don't need to convince me that you can get a sheet that is stronger than a meat grinder, it is not.

And I will decide for myself whether this tea is very good for me or not.

I urge to share experience making tea, and not giving value judgments to other people's tastes and teas.

I completely agree with Anastasia!

I'm not overjoyed at Zelmer.

Zelmer can grunt too
In my first year of tea-making, my fuse in Zelmera melted. And the leaf mass jammed the auger. Barely dismantled the meat grinder.

Throw slippers at me if you want, but I'll ask all the same, because I'm worried, I re-read everything I could, but practice is completely different than theory, I did fireweed today for the first time, pre-trained on garden scent, having tested on myself all the mistakes that only possible, I scored a shed with a rake. The fireweed wilted well, without crunching, the lump did not disintegrate, grinded, put three containers to try different fermentation times, 4.7 and 10 hours, maybe I have something wrong with my nose, but the flower smell, and honey, and even more so nowhere to wait, raise blankets, the smell is sour, but the mass itself still smells of grass, dried with a fry, the tea itself does not smell like anything now, it seems that it should be written, wait now, what will appear later?

[Tanuha1482]

Tanuha1482, are you so scared that you expressed your whole thought in one sentence?
No paragraphs or spaces?
You don't need to worry so much if you write articulately, it will only be clearer to us what happened and what to suggest. And it is very difficult to understand from your message what it is about!

Firstly, the sweetish honey smell discussed in the last pages is the smell of two-year ready-made tea, i.e. tea after two years of dry fermentation.

Immediately after drying, the tea has almost no smell.

Secondly, if you do not feel any weak-fruity odors while working with the leaf, there is a possibility that this is either a peculiarity of your perception or a violation of the cooking technology.

Next is my perception of smells:
There is a smell both when plucking (the most herbal, fresh, sourish), and when wilting (already more perfumery-fruity, closer in smell to flowers in the meadow and the smell of a green apple), and when scrolling / kneading (apple smell, to a lesser extent herbal freshness). During fermentation, this fruity smell becomes sweeter, shifting to the smell of dried fruits (depending on the age of the leaf and the time of fermentation).

And how did you carry the leaf to the place of withering?
When dried, what did the leaf smell to you?
After drying, were they kneaded or minced?

She carried the leaves in a regular bag, but very close to me, about 10-15 minutes. It smelled delicious during withering, it’s hard to explain why, unlike most of you, I’m not a poet, but delicious.Grind in a meat grinder and smelled like grass, and after fermentation, especially for 10 hours, it generally looks like the smell of healing clay
It bothers me that everyone is writing about the crazy fruity smell during fermentation, it seems that I really perceive the smell differently, or I still do something wrong, although I seem to strictly follow the recipe.

... It smelled delicious while withering

Grind in a meat grinder and smelled like grass

Why interesting ... the leaf smelled delicious on withering!
Passed the leaf test for a handful in a fist Are you sure they wilted well?
Was the juice when scrolling through a meat grinder?
How did you twist the leaf - with the stem?

Well, if there is a smell of clay, unfortunately, this is no longer tea. In your case and with your conditions, the granules were too much 10 hours of fermentation.

What is the temperature in your home and what is the temperature of the fermented raw materials?

[Seberia]

Seberia, when, after reading the method described in this topic, scrolling in a meat grinder, they also decided to try it, melted two fuses in Zelmer, made another German meat grinder. A more or less Belarusian "assistant" coped. They also tried frying. We tried all the methods described in this topic.

And we resolutely stopped at manual kneading and closed languishing at T 38-40 degrees from 4 to 6 hours, cyclic drying in an ordinary unpretentious electric dryer - this device will work for 30-40 minutes, an hour will rest, until ready, then pour into a paper bag, and on kitchen in a warm dry place will come. Then in glass jars with tight lids.

About granulated - you should go to the tea department or see the prices for tea in the internet - granulated is much cheaper than leaf. Or were these prices specially set to offend the lovers of granulated tea?

And I will decide for myself whether this tea is very good for me or not.

- Well, essno, and who else will decide?

[Tanuha1482]

Tanuha1482, I am very sorry, but I have a slight suspicion, but have you typed fireweed? And even more suspicion was caused by your temperature regime - blankets and 10 hours of fermentation, hmm ... In any case, you should look for just one little tangle that killed the whole further process ...

Zelmer can grunt too

Len, you are kind ...

We don't have big parties. And with a kilogram, the meat grinder is unlikely to start melting. I switch off the appliance if the detachable unit gets slightly warm. This happened once, when the mass of fireweed leaves was (before wilting) more than 2 kg.
Although...from prison and from the bag do not excuse yourself from breakage ...

[Tricia]

Tricia, the test for a handful passed, twisted without a stem, there was no juice. At 4 and 7 hours of fermentation, there was also no flower smell, herbal with sourness.



Yuri K, I will try again, I didn’t work with currants either, but now I drink with pleasure.
It seems that I can't do tea alone

So we have a problem with meat grinders. After two burned out, it's already scary. They still cost money.

And resolutely settled on manual kneading and closed languor at T 38-40 degrees from 4 to 6 hours

Can you please for more details

The last batch of fireweed was divided in half. Withered, as expected. Threshed in a meat grinder. One batch was fermented for 4 hours, the other for 8.5 hours. The one with a short fermentation has a richer aroma. And I like him better. Yes, truly - how many of us, so many tastes))

[Tanuha1482]

Tanuha1482, Tatyana, and the temperature in the apartment? And the fermentation temperature?
Remember what should be from 22 to 28 degrees C?

Was Ivan tea collected in the shade or in the sun?

Most likely the problem is in the moisture content of the leaf: it rains all the time, the leaf is very wet, watery, and if it is collected in the shade or in a ravine, it also gives off a tint. Due to the rains, there is no invisible layer on the leaves, which helps to start fermentation.

In this case, I change the place of collection.

There is another option that you have collected something either instead of or together with fireweed, I agree with Yuri. Were there flowers on the plants?
You know, it is difficult to make delicious tea from ivan tea, so you, Tatyana, are one of many who did not succeed. The rest are simply silent or think that what they have done is the norm for tea, and about us who hear fruit smells, they think that we are lying or are mired in girlish mimicry.

What about the other parties? What did they smell like?

who smell fruity, think we're lying, or are mired in girlishness.

It is clearly stated! I would have thought so myself if I hadn't felt this mimicry with sage the other day !!!!!!!!

[Yura]

mimicry

What, someone recognized his quote?
Not you, Yura, first, not you the last one tried to convict us

Guys, I remind you that if your loved ones smoke at home, at work or you yourself, if there are repairs at work or at home, or just strong smells of chemistry, if you have room fragrances at home, if you often eat / drink flavored foods / teas / juices and so on, the taste and sense of smell you are "clogged". That is, the first time it will be difficult for you to feel the willow-tea green or sweet apple and other shades.

[Tricia]

Tricia, well, it was not out of malice You shouldn't remember the old

[Tricia]

Tricia, in general, what I did, I brewed it and it turned out to be delicious. brewed well, taste with slight sourness, rich aroma with a long aftertaste

So, of course, I will continue to experiment with the temperature, and with the fermentation time, and with the place where Ivan tea grows, and it was definitely him, although he was just beginning to bloom, but, in general, such a result suited me.
Thank you and Yuri for supporting us in difficult times

Thank you and Yuri for supporting us in difficult times

Don't be lost, share any results!

[Tanuha1482]

Tanuha1482, Tatyana, our tea was born in Koporye, so God himself ordered us to cope and create delicious tea!

Still, I advise you to let the tea lie down, go through dry fermentation. Now it has neither taste nor smell normal.
Sign your batches, write fermentation times, look for your ideal conditions and flavors.
Good luck!