Ivan tea (fermentation of fireweed leaves) - master class

tasty food and tasty drink.
and these "washers" from hand cutting are so cute, the smell in a jar of tea is exactly like from the house of dried Hungarian plum

eczema began to pass, but it is so fragrant that he cannot drink it

I also cannot drink Ivanushka in its pure form! Absolutely! He's to me ... almost like a cherry.
And the truth about eczema! Even from mixed tea gatherings, where there is Ivan-tea, relief comes

: plach7: gold went wrong, yesterday passed it through a meat grinder, Ivan stood day and night and did not bloom. 24 hours, but no, maybe it bloomed at night and I slept: pardon: I cook, dry with a marriage mark. Subaru may revive Ivan later. The roofing felts were assembled after the rain, the roofing felts INTO the leaves were collected in the shade, those INTO were softer and softer, the roofing felts were pressed heavily and there was not enough air, the roofing felts were not warm enough, although 22-24 ...

eczema began to pass

here, probably, Ivan tea is a good natural sedative and works, because eczema is often a disease "from the nerves"

make tea stronger, and it tends to sleep

As for the granules, I ran a second time with a finer grid, but better. the granules are whole, like peppercorns, and when I fry the lumps in a pan, there are no more lumps to break, the granules are more whole. AND HERE THE QUESTION ASKEDS, is it necessary to dry the leaves after harvesting, if I still scroll the second time, and the granules will crumble at the first scroll in the meat grinder or not, it doesn't matter. maybe then not to dry again, ripped off, scrolled, removed, stood again, scrolled fried dried - EVERYTHING is ready

is it necessary to dry the leaves

[necessarily]

Withering necessarily! And withering is NOT an alternative to freezing, but the previous stage in making tea.
Mat. part carefully read?

the gold went wrong, yesterday I passed it through the meat grinder, Ivan stood day and night and did not bloom. 24 hours, but no, maybe it bloomed at night and I slept cooking, drying the marriage marked. Subaru may revive Ivan later. The roofing felts were assembled after the rain, the roofing felts INTO the leaves were collected in the shade, those INTO were softer and softer, the roofing felts were pressed down heavily and there was not enough air, the roofing felts were not warm enough, although 22-24 ...

Nothing is clear. Decipher though.

Has anyone made tea from vershoks? And this size, on a large lattice? While I have one trial batch, we'll take a look. small leaves, boxes, flowers and the tops themselves went to the tops

Yes, we do this every year. Only in our manual meat grinder there is only a small grate, we twist it twice. Ivan tea is delicious in any composition!

I prepared different tea from Vanka. Now it is air-dried for 2 hours, then dried at 70-75 gr., Experimental vanka, after freezer and simmering at 45 gr. 24 hours. I don't remember exactly whose recipe, but I know that the man insisted on trying his method, and I decided to try this option, since we have a lot of Vanka. The smell, while the tea is airing, I liked it, it looks like a good green. I'll see what happens after drying and dry fermentation.

[liusia]

after freezer and languishing at 45 gr. 24 hours.

liusia, and where to look for this method, in this topic or is there a separate one? Last weekend, we went out, collected a vanechka ... It has not bloomed yet.

And withering is NOT an alternative to freezing, [/ quo

and where to look for this method

I do not remember in what topic this dispute was already, but I copied this method. I'm curious in a good way, I need to check everything by the teeth. "I make tea from fireweed precisely at the stage when the buds are about to bloom, but I collect not only the tops, but with the leaves. The tea is delicious. The method of making is reliable and simple:
1.Pack the collected leaves and tops in a plastic bag and put in the freezer of the refrigerator for a day
2. After aging in the freezer, remove the fireweed from the bag, put a portion of the leaves on a cutting board and knead them with a rolling pin (in principle, I do not grind in a meat grinder)
3. I roll up a well-mashed portion of fireweed with a sausage and put it in a 5-liter enamel pan
4. I repeat paragraph 2.3 for the rest of the fireweed
5. I moisten a clean white cloth with abundantly boiled water, wring out the cloth so that no water drips from it, and cover the fireweed placed in a pan with a damp cloth. I pre-fold the fabric in four layers.
6. I close the pan with a lid and put it in an electric oven.
7. I turn on the electric oven and keep the fireweed at a temperature of 42 ... 45 degrees for 24 hours.
this process is called fermentation. I control the temperature using an ordinary room thermometer. It is important to maintain the temperature precisely in this interval and not by eye, but with the help of a thermometer.
8. After a day, I take out the pan of fireweed from the oven, transfer the fireweed to a baking sheet, let the fireweed air at room temperature for 2 hours, and then send the fireweed into the oven again.
9. I set the oven temperature with the temperature regulator at 70 ... 75 degrees.
in this case, it will not be possible to measure the temperature with a thermometer, it is only necessary that it be set according to the temperature regulator and obviously does not exceed 100 degrees.
10. During drying, every 30 ... 40 minutes I take out a baking sheet with fireweed from the oven and stir up a mass of fireweed for even drying. The drying process lasts until the mass of fireweed ceases to be wet to the touch.
11. After drying in the oven, I transfer the fireweed to the summer kitchen and dry there for 2 days on a grid
12. After drying, I put the tea in glass jars with a lid. "

So to tighten or not: -



Wither or not

Wither or not

Wither unambiguously.

[Clement]

Clement, you need to form your opinion based on your own experiences. Divide the batch and try this and that, and you will find out if there is a difference for your taste buds.

I tried to brew a rejected batch, not very sour. The mistake is most likely that I overdid it with the thickness of the layer during fermentation, it seems to me, instead of 7 - 10, I laid out 15, and for this apparently the ivan also sour.

[Clement]

Clement, I had the same thing. But I did not throw it away, it hangs, it dries. So she signed the "marriage". I'll leave it for dry fermentation, and then, in a few months, I'll try it. I will always have time to throw it away. The truth was not very sour for me.

Weighed the waste, 600 grams, my dryer produces 600 grams at a time. 600 grams per discard. Well. experience is given.



Irina, I watched this video on YouTube, they didn’t understand one month in May, they were only preparing galleries. says the uncle one month has to hurry. what month? If from May to September is already 4 months?



Sorry. : hi: returned to the first pages and reread. the question is removed. yes, in May tea is so tea. And the hour of the seagulls.



Mine came home from work (overnight) and at home the smell is sour, spoiled sour batch. In short, with tea they made the last warning, with tea business I will move to the garage. So I thought about buying an electric oven, with it I will go to the required cooking temperatures., and with a steam dryer, the song will turn out.



In general, how much dry tea Ivan needs to be prepared per person, taking into account that I will drink Ivan tea alone, no one thought?

I tried to break the technology, I didn't dry it so I turned it into a meat grinder, as a result, the mass stood for a day and the miracle did not happen, the smell of flowers did not appear: pardon: I return to the origins, the first batch followed the recipe and everything worked out, and then a step to the left, a step to the right of technology and everything was gone.

In general, how much dry tea Ivan needs to be prepared per person, taking into account that I will drink Ivan tea alone, no one thought?

For a family of 4 people, we have already procured 10 kg dry. It was enough to treat the relatives a little more. But we ourselves are just before the new tea, as I am a tea-man, I drink a lot of tea. But apart from Ivan-tea, we also made smelt from others. This year we decided that we need only 20 kilograms of Ivan-tea.

Need help, thought about buying email. ovens. of those who are in our store SIMFER, the most like that. one large round baking sheet another flat volume 35l, convection, temperature control, everything seems to be there. BUT there are almost no reviews on the Internet, maybe anyone has such a stove, is it worth taking? tell me

I have Simfer, I really like it! I have been drying teas in it for the third year already. I bake bread, stew meat, make pizza - everything is fine! I change the baking trays in places when drying, the temperature is higher at the top, so I change their places, then round up, then rectangular.

Olga, do you keep the oven door open when you dry the tea or with the door closed?

[Clement]

Clement, It is necessary to dry with the door ajar. Place something between the door and the oven.

Clement, I insert a wooden spoon on top of the door, making a small crack, and dry it.

I prepared another portion of Ivan and found another mistake that had not been worked out, ---- I dried all these first three batches of mine dry, but, it turns out that it is not necessary to dry it dry, it is necessary to slightly underdry it. tell the experts. as you understand. that's enough, it's time to stop., so it dries up in a pillowcase



I'm probably going to email tomorrow. take the oven. Overlooking the tea. But with the grill or not. Of course, you don't need to dry the grill tea, but do you need this option on the farm? No

I define the degree of dryness simply. I pick up some of the largest granules from different parts of the baking sheet. Fully dried tea in a granule is ground into dust with your fingers, do not grind half-dried tea into dust.

I know how to facilitate the work of your meat grinder. share. I dried up the leaves and let's twist them through a meat grinder. let me think I'll try the kebab attachment. bad photo can not upload. does not work. so, put it on, and how it went to twist, how it went, so easily. twice as fast. And easier. Not granules. And I will twist it into granules a second time after fermentation. Try someone who has such a device.

went wrong, yesterday I passed it through a meat grinder, Ivan stood day and night and did not bloom.

is it necessary to dry the leaves after harvest,

brewed a rejected batch, not very sour

returned to the first pages and reread. the question is removed.

but immediately read the first page carefully! Everything is there. And the peroxidized over-fermented result is in the same place. And withering too. And answers to almost all questions.

copied this method

This is a different recipe. Make tea with it and, if you like it, decorate it with a separate recipe. We have made stewed tea and are doing it for those who like green tea, not black tea. Whoever wanted made recipes. Who doesn't want to just make tea their own way and don't discuss their tea in this fermented black tea recipe.

friends, advice is needed. I just can't make friends with fireweed. I know all the technology, I understand, I have been practicing in the preparation of village tea for several years. there are no problems and questions for a long time. and with fireweed ... I lose the awesome fruity-floral aroma.
while I'm taking it from the collection point to the house, the leaves start to warm up and smell just fantastic! I lay everything on sheets in a ventilated room, currency. the first time dried almost 2 days. stirring up. readiness checked by the central vein. the aroma disappeared by the end of withering. fermented for 4 hours. the same smell naturally did not return.
I read the first page again. the only suggestion that I had was that it wilted in a layer of more than 5 cm. could the leaf suffocate from this?

[sweet_blondy]

sweet_blondy, Evgeniya, no, not at this stage.And then, when you are still carrying the leaves! If the smell goes, then fermentation has started! You overheat the sheet on the road, it seems.
And after withering, the leaf partially loses its smell. I once carried bottles of frozen water in my fridge bag and ice makers with me. If there is a lot of raw materials and it takes a long time to carry, she laid out a sheet on a sheet near the car or just in the meadow (so that it absorbs excess moisture and the sheet does not get steamy and does not burn out), put a cold bottle in the center, wrap a sheet with the raw material around it. All in a bag, ice maker on top. It was we who, in the heat of the Niva, were driving to distant lands. Perfectly brought 6 kg of raw materials (one leaves) in 35+ without kondishka. Maybe my experience will be useful to you.

[Tricia]

Tricia, straight sadness trouble then! I’m so far to go there! already 3 times wound and everything turns out in vain
Thanks for sharing your experience. I will consider for the future

[sweet_blondy]

sweet_blondy, Zhenya, but not everything is so scary! Which leaf do you bring: wet, warm, what color - green or brown already? If it is brown and the leaf is like a rag - that's it, the leaf is burned out, to be thrown away. And if not, then everything is ok.
Do you ride on foot?
And what are you carrying the sheet in?

By the way, I'm not at all sure that the first perfume-floral aroma of Ivan tea can be preserved in tea without additives. Fermentation irretrievably bleeds the aroma.

[Tricia]

Tricia, Anastasia, well, not quite on foot. by car, just 3 hours one way and that much back is very difficult for me. especially going back - tired, attentiveness is greatly reduced.
wrap in duvet covers / sheets and roll up.

[Zhenya]

Zhenya, so put cold bottles on your rolls and it will be ok!
The sheet is definitely not steamed in the sheet.

Showers showers showers,: mad: when they are over. Ivan after the rains is not the same in the sun. ferments less brightly. unclear

[Clement]

Clement, in Len. In the area, the wildweed is fermented as marsh grass. It's better not to start, I can't drink this afterwards

[Tricia]

Tricia, Anastasia, well done. And here I’m wondering, looking for mistakes, what I’m doing wrong, my first game of Ivan was good, the rest were so-so down the drain, and everything is much simpler, only the first batch was sunny, the rest after the rains. : swoon: Anastasia. you opened America to me. And the QUESTION is maturing, HOW MANY TIME, DAYS, AFTER THE RAINS IT IS NECESSARY TO WAIT, THE STOCK OF CYPRUS ON THE SUN WAS AGAIN SUITABLE, DAY TWO THREE WEEKS?

This is a different recipe. Make tea with it and, if you like it, decorate it with a separate recipe. We have made stewed tea and are doing it for those who like green tea, not black tea. Whoever wanted made recipes. Who doesn't want to just make tea their own way and don't discuss their tea in this fermented black tea recipe.

Sorry Linadoc, somehow I didn't think I was breaking. I will mend

Which leaf do you bring: wet, warm, what color - green or brown already? If it is brown and the leaf is like a rag - that's it, the leaf is burned out, to be thrown away. And if not, then everything is ok.

no, far from brown! greenish, crispy

By the way, I'm not at all sure that the first perfume-floral aroma of Ivan tea can be preserved in tea without additives. Fermentation irretrievably bleeds the aroma.

I would have to preserve at least a bit for a start, otherwise the smell during withering and fermentation - in general, it’s like 2 different leaves!

Zhenya, put cold bottles on your rolls and it will be ok!
The sheet is definitely not steamed in the sheet.

I will do so

[Zhen]

apah during withering and fermentation - in general, as if 2 different leaves!

Zhen, it should be so! Fermentation changes aroma and flavor. That is why black fermented tea - one taste, black over-fermented - another (or rather, their absence), green not fermented - the third. It is fermentation that changes the taste and aroma. If you like just dried tea, make green stewed tea, it has a taste and aroma close to dried tea.

[Linadoc]

Linadoc, yesterday night I put a small batch to languish and see the result.
I also probably have trouble with my nose. made stewed alder + raspberries. I don't smell at all.and the taste is pleasant. and the husband is delighted with the smell. says floral so nice
Yesterday I gave him a comparison of 3 smells - a withered vanilla leaf that still smells delicious, brewed from the first batch, fermented for 4 hours and languishing in a multi. he liked the latter the most. the rest of it smells like grass, although the withered for me smells like a flower and fruity.
oooh, what we all have different noses))

Well, fermented Vanka will show itself in a few months. But stewed - immediately fragrant, then the aroma still changes from dry fermentation, becomes more velvety and sweetish.

oh, what different noses we all have))

that's for sure! For me, a clean Vanechka smells too much. In mixes with garden ones I hear it even if only 10%

[Linadoc]

Linadoc, I see. that's why she didn't come running screaming right after she cooked it, but suddenly a miracle will happen and dried fruits will appear? And in the meantime, I will experiment more)) if everything is ok, then in the summer I will go 3-4 times for Vanechka.
Radushka, just like a cherry

Girls, I don’t have a notebook with cheat sheets with me, I’ve picked up some vanechki, I want to try it, 1. what is the temperature and 2. how long is optimal? 3 do you need a fry? I only thought to languish, but I haven't done it yet, and -4 more. How does it taste - aroma compared to regular fermented? Can't view the topic -
We are in the village now - we have to go far to catch the connection. While they are busy with my daughter raspberries, they have collected, probably 50 liters, forest fragrant, though very small. ... from the bushes I remove and already dried - so that it would be less dry - for adding to teas. So I'm in business too

rain fireweed is fermented as marsh grass. It's better not to start, I can't drink this afterwards

It has been raining for two weeks and I have been gathering for two weeks and trying to prepare marsh grass. Oh hold me, I'll die laughing for an hour

.

[Clement]

HOW MANY TIME, DAYS, AFTER THE RAINS, IT IS NECESSARY TO WAIT, THE KYPRUS IN THE SUN WAS AGAIN SUITABLE, DAY TWO THREE WEEKS?

Clement, I will say more! For me and the place of collection is of great importance! Specially allocated "for me", because tastes are different and it is not important for someone. So, for me, a delicious fireweed only from sunny meadows, cave hills and generally dry sunny places, not high with dryish and harsh leaves. And a two-meter-tall handsome man that grows in the shade gives a brutal swamp over the ravines and lowlands. Even after weeks of dry land without rain.

Try to give the leaf two or three days after the rain and let it dry longer.

[Tricia]

Tricia, Anastasiavery good advice