Ivan tea (fermentation of fireweed leaves) - master class

And a two-meter-tall handsome man that grows in the shade, brutally gives off a swamp over the ravines and lowlands.

Most likely, this is another subspecies of fireweed - marsh fireweed. It has a different taste and aroma, and the properties are somewhat different.

It is necessary to collect in dry weather, away from roads and polluted places, preferably in shaded places along the edge of forest clearings. The leaves of such plants are more tender and juicy, they curl more easily and ferment better, and the tea from them is tastier.

THIS IS FROM THE FIRST PAGE. that's how I started.

Girls, rummaged through the entire forum already And still did not find it.
The leaves of the neighbor's pear broke off

Someone (Linochka, in my opinion it was you) wrote about 100% awesome tea pear-stewed raspberries - (and either Vanechka, or alder) I wrote straight with proportions. 40% -40% -20% or something ...

Save-pamagite !!!
What kind of tea was it?

[Seberia]

Seberia, Elena, yeah, my, in Fermented tea made from leaves of garden and wild plants June 5

[Linadoc]

Linadoc,

pear-stewed raspberry- (and either Vanechka, or alder)

yeah my

And where is the pear?

[Linen]

Linen, it is generally in the subject of the FC should be discussed. This is the option without the pear. Made a variant with a pear: raspberry: alder 40:40:20, made Vanka: raspberry: alder 60:20:20 (this one is generally super!), Made Vanka: pear: alder 60:20:20, made Vanka: pear: raspberry 50:20:30. The principle is the same everywhere. Especially tasty and aromatic with alder.

Thank you very much!!!!

And although my husband does not drink Ivanushka, he occasionally throws me work. Yesterday, I brought it back from the flight!

[Luna Nord]

Luna Nord,

[Radushka]

Radushka,

[Luna Nord]

Luna Nord, here are the ones on ....

Interestingly, but in Ukraine Lyudochkin's spouse is not long-range?

I seem to screw up this time. And a good batch.
Overwhelmed. I did not expect that, brought from the dacha and spread on a film on the floor of the garage, it will dry at this rate. It seemed that even that night was wet.
Now in the pot he doesn't want silage ferment. Already the night of fermentation has passed, and the characteristic smell almost did not appear.

[Countryman]

Countryman, Konstantin, don't get upset ahead of time. Let it stand still, fermented, nothing will happen to it, it's checked.
Last week, on Monday, for various reasons, I could not dry some of the ready-made tea and started drying only on Tuesday evening, after 20, that is, it turned out 48! hours of fermentation. Today I decided to try to brew it. I really liked the tea. And the color is rich, dark, and a little tart taste and aroma! I decided to hide this part of Ivanushka away, as an exclusive. Today my husband will bring the next portion of leaves, but from another area, I want to leave a part for comparison again for a long fermentation.

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 come across this very often: while I am taking it, the raw material gets very hot, in the middle of the bag, like in a bath. I think this is not a bad thing, since the microbial bacteria participating in the fermentation process multiply, and the process starts. Then I wither in bags or in a blanket (tourniquet) ... of course the raw material cools down, nothing critical! I twist and ferment. To make the process start faster, I wrap it with a blanket, control light heating.But, excuse me, if I ferment for less than 20 hours, then nothing "good" for six years has come out. As I wrote that I ferment the rolls and ... 3-4 days (there was such a thing). Now the hands are not the same ... A low bow to the authors for the granular tip, saves both time and effort and space, ferments faster, and all my homemade tastes like it better.

Let it stand still, fermented, nothing will happen to it, it's checked.

And so he did. This morning I am already drying it in an airfryer at 125C. 35 minutes per game. Already the last gas station arrives.
At 16-00 I already have the launch of Su, the type of meat is planned. So I'll go to bed at 1 am.

Hello everybody . Tell me if I'm doing the right thing. I picked up the leaves, dried them on a towel until, when squeezed, the lump stopped crumbling. Twist in a meat grinder .... You get dry granules. DRY !!! I cannot imagine how the juice should stand out from them. Am I wrong somewhere?

The result is dry granules. DRY !!!

I recently had this, it seems that everything is fine, the leaf has wilted well, but the granules are dry for the first time, I just sprinkled with water, mixed and when I twisted the second time, the granules were already good. I sprayed quite a bit, here on the forum I read that you can spray a little water. Our leaf has already become dry at Vanka.

[liusia]

liusia, do you mean you twist it twice or sprinkle dry leaves for the future?

[Irina]

Irina, yes, you can sprinkle a leaf with warm water, shake it a little, let it soften a little and twist it. This method gives me the richest, strongest and most delicious tea. I do this almost all the time now.
And the granules can also be sprinkled and scrolled a second time to try. But I didn’t do it for the result I can’t guarantee 100%.

[Ludmila]

Ludmila, fate favored me by chance, thank you, thank you very much, I drink Ivan tea from Koporsk.

Yeah ... smacked the dust, there was a smell. Tasty. Now I am worn like a chicken with an egg - where to put that? It's cloudy today, no sun. She covered it with a damp cloth and put it in the closet. I think nothing will come of it. Thus, the raw material becomes moldy.

[Anastasia]

Anastasia,

The result is dry granules. DRY !!!

then the leaves wither, then moisten again, spray the granules dry, although the leaves do not wither at all

[Clement]

Clement, at the very beginning of this topic, where the recipe is, there is a rationale that it is simply necessary to wither the leaf. I am now unable to search and copy from the phone. It is after withering that the juice in the leaves acquires the necessary properties and strength for fermentation - digestion of its own leaves.
You can make tea according to any recipe or algorithm that suits you, as long as you are satisfied with the end result. I just want to remind you that although this topic has turned into a near-worm chatter, initially it is a recipe for fermented tea with a strict algorithm and recipe. And withering is necessary there.
I draw your attention to the fact that strong wilting + light spraying of the leaf when scrolling in no way equal under-drying or non-drying of the leaf! The desired properties of the juice, which is important for fermentation, will not be present in the last two cases. And there will be either silage or mold!

And I have a sadness: before the rains they could not get out for Ivan-tea, but now it rains every day.
And stocks of tea are running out, there was still a three-year procurement.

liusia, do you mean you twist it twice or sprinkle dry leaves for the future?

I scrolled once, I see the granules are a little dry, and I just sprinkled the granules a bit and scrolled again. Has already dried, still dries on the balcony, but I tried it, brewed it right after drying. The granules are strong, good. I liked the tea, it is strong, and it tastes so decent. After dry fermentation, already in containers, I think it will be generally wonderful.

[marika33]

marika33, rains are not a hindrance to tea-men. I collected all the rains, in the intervals between the clouds



Collect and throw away, collect and throw away

And my granules after fermentation crumble - either the first time, the second time ...probably I will twist rolls next time.
But she came home from work now - and he smells of milk-creamy ... rushed to dry until the smell ran away.

[Gali-ana]

I don’t know how on the leaves, but yesterday I twisted the fluffy, so I scrolled twice, I think, let me scroll the third time, and so after the third time the granules came out even denser, the volume of the mass decreased even further. so that Gali-anaand try scrolling a third time.

[Gali-ana]

I don’t know how on the leaves, but yesterday I twisted the fluffy, so I scrolled twice, I think, let me scroll the third time, and so after the third time the granules came out even denser, the volume of the mass decreased even further. so that Gali-anaand try scrolling a third time.

Thank you, I will still try how it will turn out to be more convenient for me ... I have a manual meat grinder - it does not spin in it a second time - the dust rolls over on the spot and does not go further to the exit. I tried to twist it for about 15 minutes - it's useless, and I sent it to the dryer. In general, the granules are only those that did not fall apart the first time.
But it smells great.

[Gali-ana]

Gali-ana, grinder knives (lattice and the knife itself) on sandpaper sharpen. Watch from 4.50 minutes.

Oh thanks!! I left to sharpen my knives, otherwise I still have a pear in the freezer
Eh. In general, I inserted the grating on the wrong side. stuffed animal. Thanks again!

I seem to have succeeded again this time. Despite some nuances (see my comment from 15.07).
Then I twisted the excessively overloaded mass in a manual meat grinder (I regretted the electric one). Having cranked less than a quarter of what was available, he removed the knife from the meat grinder and drove everything that remained through the coarse mesh with only one auger.
I dried it in an airfryer. Then he got there for another day, filled up in a large bag from Leroy-Merlin. Revealed from above. The volume is about a third of the package. A day later, I moved the package to the attic under a metal roof fried by the sun. I stirred when I looked in there. After three days of hot, but cloudy and humid weather, the smell from the package is strong and wonderful.
I tried to brew, everything is fine.
For another week, let it pamper there, just promise the end of the rains. Then I think to send it for final storage in sealed plastic bags. You also need to make sure that this last drying is sufficient to block the occurrence of mold during storage. But how can we catch this sufficiency?

I brought a large batch of leaves. After drying in a bag, she began to twist it in a meat grinder. By the way, why do you feel sorry for the electric one? Well, of course, she warms up, so what? When I twist meat the same story.
In short. I turned it over and a pleasant herbal smell appeared. She wrapped her in a blanket, and the smell is still in the room. That is how it should be?

[Irina]

Irina, it should be so. Then the aroma begins to change towards fruity and honey notes, so viscous and sweet.

And I collected Vanka on a field near the village, where a tractor 3-4 weeks ago went straight across the field and demolished Vanka. And yesterday I looked, where he took down Vanka - he grew up young, fresh, tender, like a May one. And the rest of Vanka started running, beautifully so. I collected both the old one with boxes and the tender young one. Withered, played, wait. I'll start frying soon.
While collecting at sunset, I took a picture on my phone:

[real Polish ZELMER]

By the way, why do you feel sorry for the electric one?

Feels like the amount of effort on your own hand. This time there was a twisted leaf and the force was more than usual when I used both manual and electric.

If I suddenly ruin her, I will have too much trouble. Because it was bought 10 years ago real Polish ZELMER, which is famous for its wide range of additional attachments. And I have all these attachments. And there is a large spare part for it, too.
Therefore, disable the engine and then sit with meat, vegetables, not pureed carrots, etc. without this wealth of processing possibilities? For some Ivan tea? It somehow does not attract me. Therefore, this time I had to puff with the manual.

[Linadoc]

Linadoc, Lina, please teach me how to insert pictures next to each other. (or is it a photo editor on your computer?)

[Sasha55]

Sasha55, I support)) How much I am "advanced" in the photo, and I still have not figured out how to reduce the "spatial capture" here when uploading photos))
You have to use an alternative hosting to insert photos here, but they are still full size for the forum.

teach SO side by side to insert pictures

How much I am "advanced" in the photo, and I still have not figured out how to reduce the "spatial capture" here when uploading photos))

The issue is considered in the topics of the rules for using the forum. But in general, it is so simple that I will explain here as well.
We write the text of the message at the bottom of the page, click "preview", in the opened context menu, click "insert the author's photo into the message" in red font at the top right, in the window that opens, click "select a file", select, click "upload a file of own authorship", after downloading select "preview", click, a message pops up that you can now insert, insert, make a "space", select "upload another photo", select, "preview", insert, space. One line fits 4 "previews", then we do "enter" to start a new line and you can put 4 more pictures.
Well, to see it in full size, we click on the photo, it also increases.

overall it is that simple

I'll try)))

Happened!

And the granules can also be sprinkled and scrolled a second time to try. But I didn’t do it for the result I can’t guarantee 100%.

I can vouch. In this recipe I describe almost the same thing, to get strong granules

Fermented tea "Pink Dance" (rose + apple tree) (Yuri K)

[Linadoc]

Linadoc, Thank you thank you thank you. Huge. I'll try to go to another topic, so as not to litter here.

Yes please!
It's not difficult, just a long description.

for getting strong granules

And granules - it matters for the presentation and is no longer for anything. Loose tea is no worse than granulated tea. Look, from Ivanushka's boxes without leaves or with their small content loose tea is obtained, this does not detract from its merits

And the price is generally prohibitive for him, although for me personally tea made from leaves is tastier and more aromatic, but here the whims of the market

The tea dries and I tap my shoals. First, when I scrolled through the sheet in the meat grinder, it was said - TAKE A LITTLE HAND. I overdid it and tamped it tight. The layer was really plump. Wrapped up, left. Two days went sniffing. Today I decided it was time. I opened it, and there was some mold on it. I picked these places and put them in the oven. No granules, just loose tea. Smell .... oh, this smell ... All households hesitated, what smells? For me it smells like a broom in the bath. But with a pleasant, freshly brewed broom. If dried properly, the heat is very strong. He burns his hand. The aroma is strong too. I turned off the condition, the aroma has weakened, I am stirring now calmly. I'm waiting.

Tell me a good recipe for fireweed with black currant.
How much is better than currants: 30%, 40%?

Tell me a good recipe for fireweed with black currant.
How much is better than currants: 30%, 40%?

It is better to ask this in the topic of country tea. Here is a specific author's recipe. % of currant leaf depends on taste. Try it.
I would make 40 raspberries, 40 currants, 20 fireweed. But that's my taste.

I went sniffing for two days

no words, only emotions

Tell me a good recipe for fireweed with black currant

Read Fermented tea made from leaves of garden and wild plants (master class), Country tea (fermented) - seven in one, Tea mix of Ivan-tea with leaves of garden plants and alder and you can still find a bunch of recipes in Tea club

Vrodiba has prepared enough Ivanushka already, and little by little, simple and fluffy, I probably would have had enough for the winter. drink, like that, so I'm still in the subject with you



And my tea went to Krasnodar, to a friend of my wife's acquaintances, they have been sitting on Ivan's tea for a long time, they took everything from Kiev, and for an hour Ukraine separated and the tea separated, and in Krasnodar Ivan does not grow a stoll



And for you dear, actually such a question.So I put it on, let's say, for fermentation, it's time to dry the tea for the groin, and then bam and they urgently call for work (for a day, atoms and two), and how to be, you can put it in the fridge smelling, and then from work in a day or two dry?

And for you dear, actually such a question. So I put it on, let's say, for fermentation, it's time to dry the tea for the groin, and then bam and they urgently call for work (for a day, atoms and two), and how to be, you can put it in the fridge smelling, and then from work in a day or two dry?

I did that. But you need to understand that fermentation continues in the refrigerator. The truth is very, very slow.

And if in the freezer, fermentation will certainly stop there. And then defrost and dry, so no one tried it? a

I did not try. I have it almost always clogged.