Ivan tea (fermentation of fireweed leaves) - master class

But, I ferment no more than 2-3 hours.

Sweetheart, why? Do you like this fermentation more? And dry - with a fry? Or otherwise?
I scrolled through the sheet (I am studying), it stood for three hours - the color - yes, it "swam", but the smell ... for me it's also the smell of grass and fresh herbal juice ... A hint of a sour smell appears later ... I'm trying to understand the meaning such a small fermentation, it seems to me it will taste like a simple infusion ... No?
Dealing with withering .. How ?! How to wither it so that the granules do not crumble (I read that it happens from under-drying) and the leaf does not dry out ... Experience, experience and experience again)))

[Alese]

Alese, I ferment "a little", because I prepare it according to zakhariyu (I freeze-thaw several times, at least 2-3 times). I dry with a fry. I dry it in the dryer at 70. If there is a lot of tea, it won't fit in the dryer, I can dry it in the oven at 100 until tender.
I wither only in a twist. BUT ... if the leaf is dry, I can put it in the freezer without withering. I don't pay attention to the granules at all. It has long been noticed that "dust" is the tastiest thing in tea.

"dust" is the tastiest thing in tea.

I brew tea dust immediately after the dryer (pour it into a large glass and brew it - it's really tasty.

[Radushka]

Radushka, are we talking about cypress now? That is, according to Zacharius, tea is also obtained?
Why do I ask. I asked myself a trial algorithm:
Collection, withering, freezer / defrosting, kneading in a bowl, fermentation (16 hours), twisting, add. fermentation (2-3 hours), drying.
But if you do it with the hardening method, then the time frame will have to be greatly reduced.

Oh, I finished the tea epic today. The output was 4.2 kg of finished tea. I got a coefficient of 60% of the mass of finished tea from the weight of raw materials.

[Yuri K]

Yuri K, I cook fireweed in mixes exactly like the rest. I have it in the same bag with currants. And together with it it freezes and unfreezes. I "hide" from myself. That would not shove in another mix. We don't have many currants. And I make such mixes only for family use. The toad presses, in short, to give to others
The only fireweed-mono I had was from parcel raw materials. So, even with a stretch, I cannot be considered an experienced tea-maker of Koporye tea.

[Yuri K]

Yuri K, I also do as you do. Collected 11 kg all at once well, no matter how ... 7 kg processed. and 4 kg in the freezer ...

[Kokoschka]

KokoschkaWell, I'll try to do it this way. I see that I will not do it according to the main recipe, and not according to Vyazemsky, hence the excitement. I decided to tweak a little from different methods, and from the technology of large-leaf (crush and ferment), and from granulated (twisting and fermentation), and hardening is still here. ..

[Yuri K]

Yuri K, I already did so especially and did not notice the difference ...

[Kokoschka]

Kokoschka, okay, so you don't have to worry

Since I am not yet an experienced tea maker, I am collecting all the information on this topic.
And now I got a video by Alexander Vyazemsky "Ivan-tea: having drunk, stay alive ... (Russian tea)."
maybe someone will come in handy too

I read it, yesterday, who prepared how much and even became sad ... and then I remembered - what do I want, people have been carp since the beginning of the season, and I have only three weeks)))))) Until autumn, I will probably accumulate the necessary supply.

[sveta-Lana]

sveta-Lana, yeah .... I wonder what I typed? We didn't have a color during the collection
By the way, Vyazemsky's fresh video is dated this July.

I read that there is a tall fireweed - from 75 cm to 2 m tall, it grows in open spaces, in the sun - this is that fireweed, edible. And fireweed is shorter, grows closer to the forest, under the trees, and it is not suitable for teas.

And fireweed is shorter, grows closer to the forest, under the trees, and it is not suitable for teas.

What the hell is this .... And he is good, just not so reveals his taste! You have not read everything, selectively




I got burnt in fire today! Take into the ranks of the burners of electrical engineering Minus one adapter on a meat grinder, he is a fool, I will not write what I did! And yet, what fellow Belarusians are !!! They already put three adapters in the kit for the meat grinder !!!!

How do you like it?

just not so reveals its taste!

Do you need it? To invest so much time and labor, processing obviously poor quality material.

[Natalo4-ka]

Natalo4-ka, but what how? Let them invent, study there. And we both drank, and we will drink our unsurpassed!
The only unpleasant truth in this video is that businessmen are brutally exterminating this plant. It is enough to look at the scope of sales of the type of manufacturers, in tons!

Do you need it? To invest so much time and labor, processing obviously poor quality material.

I need it! I have no other options in the region! It is enough that what I get is an order of magnitude higher than what is sold by a burdomaga under the guise of black tea bags in markets.

I have no other options in the region!

Sorry...
We do not grow up to 2 m, but a meter and a half grows, fields are abandoned, there are many gardens.

[Yuri K]

Yuri K, leaves of fireweed and goldenrod are difficult to confuse if they are NEARBY. Goldenrod usually has three longitudinal veins on the leaf, extending from the petiole at an acute angle. Very well marked. And there are no transverse
The rhizomes of this narrow-leaved fireweed were sent to me. What is called Ivan-tea. The height of the mother bush was my height. I don’t think that the fact that now it doesn’t grow up to half a meter in my room changes its qualities in a special way. Well, besides the fact that raw materials are growing a little

First of all, I was pleased with the next scientific confirmation of the usefulness of the product.
And yet a good way of breeding fireweed is cuttings, in my opinion no one has tried to propagate it like this, and cuttings are much easier even for the same propagation by rhizomes, and again it is not difficult to send by mail.
Well, for me the cherry on top, this is where all this action takes place - Pushkin! I studied in this city))))) gee ...

And I have the FIRST gull that's how it turned out !!! Satisfied After the "village" very pleased!

[Yuri K]

Yuri K, CONGRATULATIONS!

you ... do not run into the village! otherwise ...

[Radushka]

Radushka, no no, i don't run over !!! It's just that the "village" ones have become familiar to me since May, but the fireweed was afraid to screw up, for the first time I did it ... Thank you !!!

[Yuri K]

Yuri K, with a start! I also hope to soon join the ranks of the fireweed tea makers

[sweet_blondy]

sweet_blondy, Thank you! I'm waiting for this, I want you to succeed too!

[Yuri K]

Yuri K, experience is the son of difficult mistakes)) I usually do not succeed the first time, so I will share. I have already decided that. it’s easy - get out for 200 km

it’s easy - get out for 200 km

Oho ho ... our difficult tea is obtained from fireweed, unlike the "village"

[Yuri K]

yeah .... I wonder what I typed? We didn't have a color during the collection

Yuri KIvan-tea smells delicious, when I bring it from the forest, I put it out of the bag and the smell so sweet spreads throughout the apartment

there is a tall fireweed - from 75 cm to 2 m in height,

we have fireweed now in an open space only 50-70 cm, and on the edges and in the forest it is probably already 1 m high,
I saw last year it grew up to 2 meters in the forest, but only in September, when the fluff had already gone

Ivan tea smells delicious

Well, basically, when we stopped to turn it over, it smelled like something that is not sweet, or something like perfume))) I mean that in its mass this rubbish could get ...



No, I was in vain happy .... Overexposed, apparently, quite a bit, but overexposed. No experience! And in the brewed tea there is now a barely perceptible "drunken" acidity. Far from the silo, but I really don't like it! But my household is delighted, why is that?



I conclude, I'd rather mix fireweed with other plants

Yes .. interesting things with fireweed tea ...Gathered 2.8 kg. leaves. Wither day (even a little more). Divided this heap into two parts. I put one part in a bag in the refrigerator. The other was granulated, fermented for 5 hours. Dried in the oven at 150 * C, 3 baking sheets, each 2 times for 7 minutes (with tedding). Dried in a dryer at 60 * C. I hung it up in a pillowcase. I made another batch (from the refrigerator) the next day - according to the same scheme. And here are two teas hanging from the same batch and smell differently - one with a honey spirit, the other has the aroma of a delicious red dried apple. The place where the pillowcases were hanging had to be taken, due to the rain, with washed linen ... And I took the tea to my room (hung it up to the hula hoop))))) At night I woke up from the awesome smell of cinnamon .... These teas made such a blow. The further I go to make tea, the more interesting and unexpected the result.

smell differently - one with a honey perfume, the other has a delicious red dried apple aroma

Natasha, and which one? Apple - which one from the fridge?

Far from the silo, but I really don't like it!

Yuri, it seems to me that it is too early to evaluate something, he is fresh, not ripe yet ...
Girls, boys, and a pillowcase is a must? My first batch looks dry after drying ... And after the pillowcase, on the contrary, it is saturated with moisture (we have constant rains, humid). Or is it part of a required program?

Dear hostesses, I am coming to you again for help. The first batch of fireweed was made experienced. Divided into parts. I scrolled through one, rubbed some of them with my hands. Was a bit. That through a meat grinder without any aroma. The fact that the handles, partly dried in the dryer, smells of grass, and from the oven it is fragrant, although it leaves much to be desired. She attributed it to the fact that she had been drying for a long time (a day), earlier it was impossible to process and the mass was dry.
Got some more leaves. The night withered, I was afraid longer. I put it in bags, in the evening I rubbed it with my hands, and put some in the refrigerator. Fermented longer and longer than expected (almost a day), now I dry it in the oven, it smells like rotten hay. And I feel that something is wrong. The rest of it is wrinkled, but the process is long.
Skip through a meat grinder? Maybe there was no aroma, not because of the meat grinder, but for other reasons. But the first manual one was definitely tastier.
How much should you ferment? How not to miss and what to do if there is no way to stop the process in time? In the morning, after 6 hours, there was no aroma. There was a smell of grass. And at 3 o'clock already some kind of rotten.

[Mila Sweetheart]

Mila Sweetheart, you have not provided enough information to answer all your questions immediately. But you can easily find the answers to them by following the links at the bottom of the recipe on the first page. Links to answers to frequently asked questions:

Don't tell anyone, it's a secret.

[Natalo4-ka]

Natalo4-ka, yes, I have already followed the links. There are many questions. I don’t know what to do with the rest of the party. Dry it as well, as condensation and moisture have appeared in the bag. And I read that the herbal smell comes from undried leaves. or do it as it is. And how do you know the end of the fermentation. And in time I can not always be at home

[Alexandra]

Natasha, and which one? Apple - which one from the fridge?

Alexandra, yes, which is from the refrigerator.

So I got a fishy smell. It's sad. I read it. Written from underdevelopment. What else to dry? I just don't know how. In the dryer or outside? Tell me please!

Here is one YouTube video:



His video note:

I wanted to use the text of one resource, even made a request to them - but they wanted to spit on me, did not even deign to answer. However, I will still give a link to them at the end, the material there is painfully detailed and good.
But I had to write myself.

And of course a link to this topic

Well done guy, did not take the text without permission
Therefore, I post his video here.
Although the barbaric blank and what is washed in water immediately catches the eye ...

[Chef]

Chefdidn't like the video. There are a lot of otsebyatinki, and as a result - tea "Green tops".
But since I gave a link, this is already a blessing! The thoughtful reader will see his mistakes, and perhaps will do the right thing.

[Yuri K]

Yuri K, don't be so categorical! even such tea has a right to exist. in my opinion he came up with a cross between fermented and dried. last year I received a dried sheaf of fireweed as a gift. even so it is very tasty! but of course there is no black color and the taste is herbal. and nevertheless I liked

[sweet_blondy]

sweet_blondy, I just wished that those who read this particular forum would find a grain of delicious tea. It has nothing to do with categoricality))) Whoever has the opportunity to collect unrestricted raw materials is divinely rich, so they can try dozens of manufacturing options. And in my case, this would be an unforgivable waste))) I already wrote that if you hadn’t come to this forum, I would most likely have abandoned interest in making teas, having tried the silage options of “manufacturers” before that. I don’t want For beginners, it was silage or dried grass that came out, this is no longer real tea.

don't be so categorical! even such tea has a right to exist.

Zhenya, I agree with you (it's good that I didn't add some pepper) But otherwise we are all great experimenters here, isn't it Yuri? ))))




If it's not too late, I will answer

In the dryer or outside?

I would dry in a dryer for max. mode.

We're BIG experimenters here, aren't we Yuri? ))))

Yes, not that word!

And we, due to the huge number of spiders, abandoned the collection and production of Ivan tea.
Examining each leaf is too time consuming, and you cannot rinse

Chef, if you really want to, then you can.
When there was no choice (dust or birds worked hard) the girls washed the leaf, I don't remember what anyone would say that they threw out the tea because of this.

Chief, if you really want to, then you can.
When there was no choice (dust or birds worked hard) the girls washed the leaf, I don't remember what anyone would say that they threw out the tea because of this.

Here it is, as I understand it, about arachnophobia
Himself recently fell into a spider web with a cross the size of an apple wild. Shouted and danced in the forest, like a kindergarten five-year plan for a minute, probably Disgusting, healthy, pot-bellied creatures

[Natalo4-ka]

Natalo4-ka, Thank you! I did so! I go - I smell !!! The taste has changed a bit. But now I'm looking for a "fishy smell" in all teas



I forgot! One more question. Breaking the granules, inside they turned out to be not black, but dark green. Is this also underdrinking?
So I am doing it for the second year, and before such questions did not arise.

Ay-ay-ay! .. Save, eh? The tea is ready! (Cypriot) has been in jars for 11 days ... I decided to check if it was getting moldy - with such humidity, it could have become damp while hanging in a pillowcase - and so:
tea in cans seems to be dry - but the smell! - very bright, pleasant smell of hot Borodino bread!
And it is said: "Well-dried tea has practically no smell", otherwise there will be no aroma during brewing. And right after drying, it smells bright too, but it shouldn't, right? - while the tea is completely dry. On the contrary, I have never succeeded in "the tea was brittle, but not crumbled": until everything dries up, it starts to crumble under compression ..
I tried to brew it - it tastes bad, gives off grass, there is almost no aroma ... (Two years ago it turned out - just magical, but I can't repeat (((
I've been doing it for the third year already - everything is exactly according to the recipe.
All tips are read-re-read.
This year I bought a meat grinder especially for him.
True, the granules crumbled - a little dry, although I dried it well and collected it in a lowland, I thought it would be wet and it would be in crumb. I twisted part of it with my hands - too little juice - that's the Auger question - what could be the reason? Could it be because some of the leaves were very mature, dense?
From frank jambs - I can not accurately catch the temperature of 100 * C and, perhaps, the land is too low from the beginning to complete drying.
Maybe this is what spoils everything? There is no intelligible thermometer in the oven.In general, my tea after the oven is so dry that I dry it in a pillowcase just to follow the technology exactly. But you see - a sign of dried tea is almost the absence of a smell, and I have it dry, but fragrant nonetheless. And in the tea leaves, on the contrary, there is little aroma and the taste is slightly grassy ... Advise, experienced people, how can I deal with this?

[Tibulus]

Tibulus, Daria, I had such a smell when the tea was not completely dried in the oven ... I didn't throw it away - after six months it began to smell, as it should be, of honey. Leave it for half a year, and then look. Tea does not smell immediately after drying !!! I also have an oven without a regulator, I turn it on at full for 10 minutes (the door is ajar, then I interfere, turn down the heat a little, and another 10 minutes, and then either to a minimum, or to the dryer for 70 grams. Something like this ...

Olga, thanks for the answer! I'll leave, of course, we'll see ... Wow, the oven is full! I understand that the door is very wide open at the same time? I'll try it on the next game. Apparently, I could not quickly slow down the fermentation.
Such a nuance still confuses me: I read in the Recipe and in discussions that during fermentation, bending is needed if the twisting is manual, and the granules are simply "crushed a little by hand." It seemed to me that my rolled mass was rather dry and crumbly, and I tamped the granules quite tightly, and I put a 3-liter water bottle on hand rolls as oppression. Isn't that too much? As a result, everything is tightly packed there too (but still there is not enough juice, by the way). What depends on this density? Something's not happening inside me there.
Could it be that I just missed the moment, and the internal heating just stopped and the mass cooled down?
In general, for the first time, the summer before last, it went like clockwork - all stages, as in the recipe, and the tea was fabulous.
And now the more experience, the worse it goes. I put all my acquaintances and friends on fireweed, about 10 people are waiting for the next harvest, I promised ...
And tell me more, please, how does one orientate to smell during fermentation? I initially do not have herbal, immediately and all the time it smells delightfully fruity and floral, and then very quickly - even more spicy, pear. This is normal? Maybe this is a sign that the fermentation should be very short, and I overexpose all the time?