Ivan tea (fermentation of fireweed leaves) - master class

From the first time I had a crazy aroma, which did not disappear during storage. But when I brewed it until I drunk half a teapot, it did not give much taste. As a result, Ivan's tea quickly ran out. What could be my mistake.
For the sake of scent I will do more, but so far in my part of the Len area there is not even a hint of flowering.
I forgot to say twisted by hand and crumpled like dough in a basin.

Maria, more experienced tea-makers will probably answer about the taste of tea. I'm about Len obl: you can collect it before flowering, I am already collecting it with might and main. My opinion on your question: after all, you wrote very approximately: "until I drink half a teapot." For the first time I accurately measured, 1.5 teaspoons per 1 glass of boiling water. I only make granular

I went through the messages from the end, I see that beginners are suffering, a lot of doubts. I decided to share my experience. In the first, and in the second year, I had the same questions as you, then, by trial and error, I figured out some points for myself.
At the beginning of my experience, I tried to roll snails with my hands and twist a meat grinder. In the end, I settled on snails. Why? My personal opinion is that the fermentation process with snails is more correct, it is easier for me to track it. I collect 1/3 of the tops, rip off, slightly wither on the surface, periodically stir up. At this moment, I focus on the state of the leaves by eye and touch. Why? Much depends on whether you have harvested a young plant or is already flowering, in sunny weather, or the day before, for example, it rained before. If the plant is young and is about to bloom, its leaves are tender and they wither faster, if older, then withering can be carried out in a sheet and longer. Then I take the bags and put the leaves in them, release the air, pressing each time, tie them and languish for 24 hours. When the water is released, the leaves do not burn, but they are well prepared for rolling. In 24 hours, no more, we begin to twist the snails. We put it in a bowl with a layer of about 10 cm, cover it with a damp cloth, the plate is tight on top, but at the same time, so that the air gets a little and for 12 hours for about fermentation. And at the same time I check with my nose. Check constantly with your nose and of course
so that the leaves do not become slimy. If everything has darkened and at the same time smells of hay, this is no longer Ivan's tea. More precisely, you will receive tea, it may smell, but it will already be a DIFFERENT tea, not of that traditional usefulness. It is believed that it is better not to re-ferment than to re-ferment. First, a sweetish fruity smell, but when it leaves and appears a little sour, EVERYTHING !!! Fast for fermentation. Oven with ventilation, I cut snails at a distance of 2cm, 1cm, sometimes smaller. I disassemble it into separate leaves and into the oven. I have it with Ariston blowing, I dry it first at a high temperature for about 10 minutes, then I sharply lower it. Then I spread it on sheets of paper and so it dries for 4-5 days. The smell is awesome !!!
Those sheets that I do not have time to scroll into snails, into bags and into the freezer. When there is time, I take it out of the freezer and defrost it. At the same time, I divide the frozen leaves into portions so that they are evenly defrosted.



I continue. The batch must defrost evenly, otherwise the fermentation will go awry. I roll the snails with my hands and into a container for fermentation. In this case, only a weak fruity smell appears (as opposed to fermentation of fresh leaves) and I ferment such leaves not for 12 hours, but for 3-4 hours. And I check with my nose all the time. As soon as a slightly sour smell appears, again it feels much weaker than when fermenting fresh leaves for drying.
And I check everything with my nose, because, again, I repeat, if the leaves are collected in sunny, dry weather, the processes occur more violently and the smells are brighter. In wet weather, the processes, odors are weaker. the main thing here is not to miss it. After the freezer, the same story, there is no that brightness. Therefore, the preparation of this tea is a process that requires full attention, clarity, and I no longer do any other things in parallel.



I continue. Why did I refuse at one time from granules through a meat grinder? I didn’t like the tea itself, but in my opinion, it is really of lower quality, and the process of correct fermentation is more difficult to track, it is difficult to “catch signs of correct fermentation”. Previously, I shoveled mountains of information on the experience of making tea, on the quality of the product obtained, depending on the methods of rolling and, accordingly, the quality of the output product in terms of taste and useful properties (see the experience of China, for example). Yes, tea at the exit from snails and whole leaves is more laborious to make, and harder BUT !!! This is a completely different matter at the exit !!! To get something worthy, you must always work hard - ".. enter the narrow gate ..."
But that's my opinion. The country is free - everyone makes their own choice of production technology.
In any case, don't back down. Do it and you will develop your own "feel" over time. I would like to add that in the production of Ivan tea, the same love and respect is needed as in the collection. The main thing is not to be careless! Good luck to you. The road will be mastered by the walking one.

I mastered the "kneading", I also decided to arrange a "wash"
"Laundry" seemed easier. In the photo "washing" is in progress.
The ribbed wall of the basin helped a lot. When I squeezed foliage, I chose unmixed blotches from the total mass and drove them to the corrugation.
(Maybe someone has already published this option, but I haven't read the whole topic yet.)

[Yuri K]

Yuri KMost likely it is alfalfa. There are blue-violet and yellow. Very problematic when mowing. Mowed with a Lithuanian, it is simply not possible to mow with a bundle. Maybe the trimer will take it. When sowing on collective farms for cattle, it went well for feed.

I don't grow like that! Something is not right for him.

Ivan tea loves to grow on the ground after fires, try to periodically add ash to your planting. I planted the roots brought to me in three places, it grew best where grass and dry branches were burned before. Then I read that he needed soil with an alkaline reaction, and ash, as a matter of fact, gives it.

[Nadia 2016]

Nadia 2016, yes everything is correctly planted. It's just that I don't have earth, but red clay. Make bricks at least. In addition, fireweed in our country does not grow at all. So, 30 cm plants is already an achievement! Dry winds are here in the summer. Water, do not water, and half an hour after watering the air is already dry. Plants are always low in the steppe

Today I met fireweed in a place where I did not expect it at all. I, of course, read that willow-tea is unpretentious to growing conditions, grows in clearings, wastelands, in abandoned gardens ... But in the city?
Yesterday, on the street along which I usually go to the market, repairs began and I decided to walk along the next one, on which the tiles will also be changed. I was walking along the sidewalk and almost stumbled ... fireweed !!! I couldn’t believe my eyes: near the wall of the house I made my way through the paving slabs, 1.5 meters high and blooming! And this is one of the central streets of the city!

Good morning everyone! Can you advise me! Made tea according to the classic recipe. Dried for 18 hours in a diaper. Spun in a meat grinder, fermentation for 12 hours under a wet cloth. Dried with roasting in the oven 150 g - 30 minutes. Then in the dryer for 2 hours - 60 gr. the granules are good, rustling, black, the break is good, but inside the color is dark green. Did you miss it? Dry fermentation also took place.

[Radushka]

Made a large leaf and some golden curls.





Radushka, I do a little while I have it. And with additives I decided later.

Is there a master class? How to twist such beauty?

Take dear hostesses into your ranks. Ivan took some tea. I went to my favorite site. Made according to the recipe. But questions arose. The day wore on. Was at work. There was no opportunity before. The leaves have wilted. When I rubbed them with my hands, they were dry. Should be wetter? I passed a little through a meat grinder. We stood for 6 hours. I was afraid to leave until the evening. That through the grinder the aroma was herbal. Twisted is nicer. But very weak. I put half in the oven. Part of the dryer Veterok. I left a little until evening for testing. It is written that the dried tea should be dark. I have it like green tea. The aroma is weak. I don't know what temperature is in the oven. She put on the weakest fire. I took it out and set it to air dry. Where is the mistake? Or will it darken further and the tea will become more aromatic?

[Mila Sweetheart]

Mila Sweetheartwill not darken. The tea is not fermented. If it was a little dry, it was necessary to sprinkle a little water from a spray bottle. Didn't write how much by weight and how thick the layer was? Didn't write - did they put oppression?

[Radushka]

Radushka, thanks, the total weight was originally 1200 g. After drying, gram 800. Gram 150 through a meat grinder into a small bowl of 3-4 centimeters. And the bulk in a plastic bowl I think is 7-8 centimeters. But she was a little dry. Although she crumpled almost every leaf with her hands. Overdried? But the leaves were not brittle. Now I also left a small bowl filled. Until the evening. Maybe you should have put her in the refrigerator?

[Mila Sweetheart]

Mila Sweetheart, the grinder was clearly not enough for fermentation. Well, if the mass feels a bit dry, you need to spray

[Radushka]

Radushka, Thank you. I'll know. And what is the minimum volume? And it is now completely spoiled since the smell is herbal? Will he stay that way? That the twisted, though not strong, is still present. I'll try it in the evening.

[Mila Sweetheart]

Mila Sweetheart, I don’t know, honey ... Anyway, no one should throw anything away! Let it lie down ... for a year.
I have not fermented yet less than 800 g in one container

[Radushka]

Radushka, and 800 grams of raw materials or already dried? And can I put it in the refrigerator if it is not possible to process it during the process?

[Mila Sweetheart]

Mila Sweetheart, dried. Sure you may. Need to. I had leaves in the cold box since yesterday evening. / just twisted
But, I also put fermentable ones. Although, I risked, of course, that they will sour.

[Radushka]

Radushka, came home. I look at the leaves that remained in the container, too, the color did not change much. I put it in the oven. We'll see. All the same, a day is probably a lot for drying. We must remove them earlier. And then there is very little juice and they do not ferment. I also noticed that those from the oven are more aromatic. The dryer smells more herbal. Is it too late to put them in the oven now?

[Mila Sweetheart]

Mila Sweetheart, yeah. Late. Actually, you first need to interrupt the fermentation - "seal" the smell with high temperature. And then dry. Nothing, the next one will be as it should be. Did you hang in a twist, or just like that?

[Radushka]

Radushka, just. I first became interested in Ivan Tea. Previously, only oregano and St. John's wort were simply dried. And here there are so many subtleties. And I just read about "sealing" in your raspberry tea. Also very intrigued. It remains to find raspberries, if not too late.



Leftover leaves are now in the oven. I’m thinking if I need to crumble them for storage. They are quite large. Or clean up like that. And whether it is necessary to tightly clot them for storage. Or just put it in a suitable container. They are voluminous.

[Mila Sweetheart]

Mila Sweetheart, I practically do not do sheet. so ... I don't know. But I think it's not worth ramming.
And raspberries can be made for a long time

[Radushka]

Radushka, thanks for the support. Hope to be aware of the mistakes next time.

Ancient technology.

.

watched the video and am surprised how people can argue that only HE can make the right tea and HIS technology is the only and correct
with his statements, the guy discouraged the city dwellers from making tea (((put him
The only moment I was interested in about the nectarization of tea
did we discuss this issue?
if so, tell me, pliz, where to look

with his statements, the guy discouraged the city dwellers from making tea

Why did the like regret it, a diligent man, teaches not to drink vodka
but the method is really popular, and the author of the video does not claim that he is its AUTHOR, there are many ways - my mother says - this is how they made tea in the village

Hmmm, no words. Botany, morphology and physiology of the plant, and with them chemistry is out. After all, the main thing is what? The main thing is to declare categorically that only he knows Grail old recipe for Koporye tea. Chemically inert fermentation dishes are not needed, an aluminum pot will do, and yes, it
with his palms he will wind 50 kg of dry tea for you! I've been spinning only 7 kg of leaves for myself from morning till night. So, a trifle! And why am I tired?

He is engaged in such a tremulous mystery ... and he swears himself ... The navel of the earth is all of himself ... It seems to me that the key in the video was the last chord ... about sales.

... I think the key in the video was the last chord ... about sales.

agree, Natasha
although, for God's sake, let him sell. Any work must be paid. This is normal.
I didn't like the form, as he presented the material
but who knows what about nectarization? I'm very curious

who knows what about nectarization?

I also became interested ... Or maybe he has such a tempter)))

Chemically inert fermentation dishes are not needed, an aluminum pot will do, and yes, it

his pot already has an oxide film

his pot already has an oxide film

The kettle is already thick-walled from the entawai film ... patamu shty ... the guy winds up 50 kilofs each))

but who knows what about nectarization? I'm very curious

your company is kind, however

[Ir]

your company is kind, however

Ir, yes vaschsche ... we are daughters ...

[Creamy]

Creamy, Alevtina, please share your recipe, I really respect your methods !!!

[Kokoschka]

Kokoschka, Lily, I am not deviating from the classic recipe. Oh, I'm retreating. I retreat in the fact that after fermentation I once again scroll through a large grate in order to get beautiful granules at the exit. With this method, much less fines and tea dust are obtained. But scrolling the second time is much easier and faster than the first time.

Nectarization in his case is frying in ours. Frying at 150 * 20-30 minutes leads to the sealing of the aroma and the formation of a caramel crust on the surface of the granules or rolls. This is all in the main recipe. Only we do this at the beginning of drying, which is more logical, and he at the end. Roasting significantly improves the taste and aroma, gives the tea caramel, reduces herbiness and improves color.

Girls, do not take everything so with hostility)) Yes, people are overly self-confident. Yes, he thinks others are doing silage. To fill the price as it is necessary, marketing))) But this is his right. I watched a lot of videos on the net, and everyone is his own master on the process of making tea. The trouble is that there is no really correct, old recipe for cooking, it has been lost forever, and perhaps in those days more than one method existed in the same way, depending on the places of manufacture) So do as you think in the most correct way, and it will be your decision ))
If I had such an opportunity, fireweed plantations would grow nearby - I would then try a lot, different methods) But everything depends on IF.
Here, I have my own way formed by itself, since I had to go very far for it, it just doesn't grow closer. Collected well for the first time, you probably won't be able to recycle it at once. Therefore, I wilted the leaf from evening and night. Then I packed it into food bags, squeezed out the air, and put it in the freezer (like I do garden-wild ones). I will take in portions, otherwise there is no other way)))
Breaking the rules? Yes! But there are reasons for that, and I don't think that tea will not work))

[and I do not think that tea will not work]

Nectarization in his case is frying in ours.

thank you very much, Lina, now it's clear
I was wooling the whole Internet yesterday, but nowhere was it said in plain text

Girls, don't take it that way

we will try, Yuri))))))

Breaking the rules? Yes! But for good reason and I do not think that tea will not work

correctly, without deviations, much would not have been invented))
which is why Luda's recipe is good, that it is not perceived as a dogma. Everyone thinks with his own head and tea is obtained from both the villager and the city dweller.
and so, we have new methods and teas
Yura, I have fireweed nearby at all, but the rains are tired ((((((((((((
I collected only twice, and since the volume turned out to be too large, I also froze Ivanushka
at the moment it has already been processed, however, it was made in a village, the tea turned out to be very good

the volume turned out to be too big, I also froze Ivanushka
at the moment it has already been processed, however, it was made in a village, the tea turned out to be very good

That is, they did not make Ivanka clean? I will have to do it mono, and only then add it to ordinary mixes, it is a very valuable raw material for me

That is, they did not make Ivanka clean?

this time the mix was done
in the past, she made mono from frozen Ivan-tea, however, she collected it later.
I do mixes not for reasons of economy))) I just like the village more, as it turned out

[space]

space, here again you make me doubt))) Either to make mixes, or pure fireweed

, here again you make me doubt))) Either to make mixes, or pure fireweed

I started making tea last year, the euphoria is complete, EVERYTHING is needed
made different: fireweed mono of different periods of fermentation and different stages of collection, white-pink, rustic.
I tried leafy and granular.
In winter, my family members, neighbors, friends (in different cities) held a tasting.
The "Village" won the palm in different variations (but fireweed was 50% of the total)
I expected a miracle from "White-Pink", but only one friend liked it (I think after the "lecture" I read about exclusivity)
I still have it last year (white-pink) in the city a little, I will conduct an audit and can share it with you so that they have an idea.
Do what you have planned, because everyone has different tastes.

I have very little fireweed. Not enough at all. And to make it mono, no matter how hard you try, it will not work. And I wouldn't do it mono, even if there were a lot of it. the fact is that when they sent me a parcel with rhizomes, there was enough raw material for a small batch of mono. Did it. And I can say with confidence that he is almost like a cherry to me (laughs). Too recognizable scent, so to speak.
Now I add to the mixes as soon as about 100 g accumulates (my usual batch of tea is 1.3 - 1.5 kg). I have already made three batches of currant with the addition of fireweed. I already like the taste and aroma of currant teas, and with fireweed they became even tastier. Moreover, the fireweed does not drown the currant at all. Maybe because there is very little of it.

Moreover, the fireweed does not drown the currant at all. Maybe because there is very little of it.

Boldly said! )))) To drown out the currants, you need to add the cherry, the rest of the flavors seem to me unlikely to be hammered. Well, if only with a mass of "crush"))) Actually, why am I, does fireweed have such a vigorous aroma that it is clearly recognizable in mixes? It seems to me that his other pair of species composition with mixes will definitely forget. Am I wrong?

[Yuri K]

Yuri K, I hear fireweed even in such small quantities. And where its 50%, I think, it is impossible not to hear it. But, I ferment no more than 2-3 hours. With prolonged fermentation, it changes its aroma, I think. At least the first mono I made looks more like a good black tea.And in my mixes I hear my own aroma of fireweed, despite the large amount of currants there

[Radushka]

the mono I did first looks more like a good black tea.

Radushka, and how much time did you ferment this option?

[Yuri K]

Yuri KThe bush was dug up Monday before lunchtime. The parcel was delivered to me on Friday late afternoon. I immediately cut everything off, twisted it and dried it somewhere closer to night. So ... I think that fermentation went on to one degree or another, almost four days. And all the same ... the first YEAR is strongly audible fireweed aroma-taste. Only this year (the third year has started) tea became "tea"

[Radushka]

Very interesting, thanks Radushka!