Ivan tea (fermentation of fireweed leaves) - master class

[lily_a]

lily_a, I also have it clogged, I have three drawers of the freezer, I managed to squeeze one and three from my beloved wife for tea, but he is constantly clogged. I plan to take a freezer next year. In tea magic, it is like a dryer, like a mini oven. Without her, another time Ivanushka into the desired tea, which I would not like to turn

Today I weighed my tea, 3.5 kg. Fermentation took place at different times, brewed fresh, it turned out to be a very tasty, aromatic tea, even without aging. Nevertheless, my last tea, made from May leaves, loses to later Ivan tea. The last time I made it from May leaves, I did not like it, there is no aroma, astringency, rich taste in it.

[marika33]

marika33, thank you, a useful tip about May teas, I’m the first incomplete season in the subject and I’m not familiar with May tea, after reading I thought on the contrary it’s the most delicious and aromatic, and we should try to make as much tea as possible in May, judging by your feedback, but no, WHO ELSE CAN COMPARE MAY IVAN TEA WITH LATER IVAN?

Can you please tell me if the leaves of "gray-haired" Ivanushka can be used? It is worth more than 2 m "tall", "bearded", and the leaves are clean.

[Tashenka]

Tashenka, sure you may. Tea is even made from red leaves.
Clement, the topic has reviews about May tea, not for the better, maybe they will answer you. I wrote my opinion, comparing May even with freshly made tea. Until May, tea was always prepared at the beginning of flowering fireweed, it was tastier.

WHO ELSE CAN COMPARE MAY IVAN TEA WITH LATER IVAN?

We really like May tea, or rather, we already have it in June, since we live in the north. My husband and I understood one thing, that the main thing in him is to catch the very, very aroma at the fermentation stage. And after six months of dry fermentation, it begins to smell like prunes. And children always ask to prepare this first tea.

WHO ELSE CAN COMPARE MAY IVAN TEA WITH LATER IVAN?

I can compare))) But unlike Marina, I like May more. But this is all conditional, for an amateur.

But this is all conditional, for an amateur

certainly not for everybody. I started at the end of June and became imbued with this wonderful drink, became a big fan. I tried Koporsky fluffy white-pink and May until May will remain a mystery to me, which I will actually recognize in a year.

And I agree with Marina. I liked the late Ivanka more than others. Although ... I tried comparatively little, and I cooked myself even less times

WHO ELSE CAN COMPARE MAY IVAN TEA WITH LATER IVAN?

Last year took May in June (summer was later) 06/08/17. and 06/15/17. I and my family didn't like it very much. And this year is really May in May: 05/18/18. and 05.24.18. Amazing taste. Households demand, knock on the table with spoons in the morning. With trembling hands, he hid the remains away. I noticed this year the color has matured very successfully. Last years I tried to dry, - the aroma and taste are doubtful. Something this year! Probably year after year does not occur and the plant takes its own every time.

WHO ELSE CAN COMPARE MAY IVAN TEA WITH LATER IVAN?

I can compare. I do it from May to September. For me, the most delicious is May, then blooming, all the rest later. Fuzzy is not mine at all.

Yesterday was my last trip for Vanka this year. Something he completely withered in our area.And what is interesting, on the one side of the village, everything is already there, nothing can be collected, one fluff, and on the north side it was still possible to collect Vanka's sheet, but with difficulty. I gained almost 3 kg, went through well for a very long time. Wrinkles in a towel now yet. In the evening I will also scroll through the fermentation. I really love Vanka according to this recipe! Many thanks to the author of the recipe !!!

[liusia]

liusia, dry in a towel, and how long do you have to dry? I grabbed another batch of Ivan for an hour, half dried it, usually spreading it out in the barn in the shade of a Vorosh periodically, it was already cool, but within a day it wilted and the smell of leaves from meadow changed to light fruity. And for the second half, for the sake of the experiment, he began to dry out in the sheet, I also changed the sheet for a day, but in the end the sheet did not dry out and it smelled like a meadow. And I sent this and that half of the leaves to the refrigerator, to work myself, a necessity. I don’t know, in the end, the leaves will wither in my sheets or not, the first fruity notes will appear in them, as with a normal drying, or they will still smell like grass, I don’t know yet. but so far an experiment in favor of the classic wilting. How about withering? liusia,

Friends, if you freeze fireweed leaves in the freezer, do you need to wither them?
I only froze it once after drying, the tea turned out to be very tasty. Therefore, we decided to collect more, now they brought more leaves, a small freezer with three compartments was prepared for them. I think to leave them until the morning, then sort and freeze and cook when there is time.

I only froze it once after drying, the tea turned out to be very tasty

You yourself answered your own question, didn't you? Yes, and at the beginning of the topic it is written that drying is an obligatory stage.

[marika33]

Friends, if you freeze fireweed leaves in the freezer, do you need to wither them?

marika33, required

[Clement]

Clement, I'm still quite raw tea, just starting. In the afternoon I checked, but the leaves did not gather in a ball. And now the smell is good and the leaf is soft, but there is no time, you have to freeze it. So I also have a tightly packed three-liter jar, so from it I’ll turn it in a meat grinder in the morning and for fermentation.

[marika33]

marika33, if you re-read the archive, then they write yes, dry before freezing, that such leaves can then even be twisted in a meat grinder. I froze the raw ones, and tried to roll the granules, all crumbled and filled with juice, it didn't work. And I turned the rolls of them normally. Only I did not smell the fermentation with these rolls, how I took out the leaves from the freezer, they smelled like apples, and after fermentation they smelled, no matter how much they were kept in a saucepan.

[Yuri K]

Yuri K, Seberia, thanks for the answer!
I once freezed the leaves, decided to experiment and my husband did not have time to process them. He always rolls with a rolling pin and is anti-freeze. But this is a very time-consuming task, so I put one bag in the freezer, and then I quickly dealt with them myself, fermented and dried. I made tea, it turned out to be very tasty and after that he connected the freezer, especially for fireweed. Tomorrow I will sort it out and freeze it, and I will recycle it when I find the time.
Clement, I don't like mincing, we like loose leaf tea.
Today there was a free window to drive for the fireweed, and then the question arose about withering, there was no time to read the topic.

Rolling with a rolling pin, in my opinion, completely replaces passing a manual meat grinder through the auger, but with the knives removed. I accidentally tried it, I'm happy and I think to take it into service. Even in plans to make another lattice with holes of 12-15 mm. It is a pity that in my retirement my personal connections in the workshops of the design bureau have dissipated a little. But I think I can do it myself. if the metal is not too heavy in processing it will be.

[Countryman]

Countryman, interesting. need to try. And today I took out the tea made a month ago with the inscription MARRIAGE and tried to brew it, and oh Miracle, what my surprise, the taste is very good, as if it was not like that.I confirm, do not throw out the marriage, but let it lie down, we can and nothing, the seagulls will straighten out.



liusia, was going to stir up green seagulls, at how many degrees do you dry green tea, 70? As per prescription,. Based on your feedback, say good gulls ,? Green, according to Borisenko's recipe.

[Clement]

Clement, yes, I made green according to Borisenko's recipe. My dryer has only 50g, so I just dried it by 50,

The only Ivan tea that I get is fluffy. And I like it too. If I make more, I will try to add it to the bread dough.

[lily_a]

lily_a, and the fluffy picked in time never seems to me to misfire, it always works, even though it will still make tea from a sushi bush.

Rolling with a rolling pin, in my opinion, completely replaces passing a manual meat grinder through the auger, but with the knives removed.

Did I understand correctly that scrolling in a meat grinder without a knife? Something I shook with apples, but today the dryer brought some rest, tomorrow again tea. The freezer must be emptied for new leaves.
Now we drink fluffy - I really like it

[Lena Kadieva]

Hello everyone from Lena Kadieva and from the guests who came to her: Lina and Gali Yves))

Wah! I found Him! 200 km from the city, in small heaps, no higher than knee height, almost all fluff! BUT it is He

[Yuri K]

Yuri K, congratulations on your find!
Who seeks will always find!
Delicious Ivan-tea!

[francevna]

francevna, thank you!

[Yuri K]

Yuri K, great !!! Great find !! happy for you!!!

[Yuri K]

Good day to all! I made tea in the night - they turned off the light. During the drying process and the last portion of frying. The tea was of medium dryness. Arranged the drier trays one at a time. Dried in 6 hours. Question-how will this affect the quality of tea. She made vanechka leaves interspersed with sticks and flowers.



Yuri K, I am also glad for the find and the first photo is like from the cover! The beauty!



Tatka1, very happy for the girls! And at the same time see you good rest!

[Yuri K]

Yuri K, Congratulations!!!! It is worth being persistent in the search and here is the result! And he said: "does not grow ..." Delicious tea !!!!! We are waiting for the braggart! What beautiful photos! Handyman!

[Yuri K]

Yuri K, Congratulations! and you are stubborn. here is the reward

Thank you all girls!

I found Him! Over 200km

awesome. This is love. Congratulations

[Clement]

Clement, not quite so I'm just a bit stubborn, and at the prices that were prevailing on the market for Ivan tea, which did not suit me much, I was interested in making OWN tea. In addition, having tried the products of more than one, two manufacturers, I can not respond positively to any of them. Girls from the forum sent, this is Ivan tea. And mass production for profit goes to the furnace.

I want to brag too. I, too, using Google (a map and all sorts of reviews about springs, mushrooms, etc.) figured out a promising place for fireweed and drove it there yesterday. One and a half hours by train, and then 2.5-3 km to the clearing under the power line. Well, what can I say: overgrown there at least a scythe: from here until next weekend. But. The summer is hot - so everything is completely fluffed up and dry. At first I almost burst into tears, then out of grief I picked up a packet of raspberry leaves (there are also bulk raspberries on the edges there too), then "Zelenograd mix" - 9 leaves / grasses on a zhmenka, and then, I see, two more hours before the train - I'll go further and I'll see ...
In general, I found both green leaves (between fluff and dry ones) and red-brown ones, and I collected as much as 2 kg (weighed in dried form). Almost all the leaves have dry ends, but while I was collecting, carrying, laying out, stirring, almost all the tips fell off, and this "awfully ugly raw material" smelled of apple and honey ... Today I will twist, drive a new electric meat grinder ... ...

And mass production for profit goes to the furnace.

on the Internet I saw an advertisement, the tea production buys dried leaves and dried fireweed flowers. Well, everything is clear with flowers.they are simply dried and shoved into different teas, I think so, but with dry leaves: pardon: right there on the order table, a citizen asks them a question ..... you need to ferment the leaves, do you ferment dry? They jumped off the question, answering that they use dry teas and sell such teas. but this is crap to love. I think ..... The question is, what do you think. how do they ferment dry leaves? Perhaps soaked first, but how else? And what happens ...

do you ferment dry? They jumped off the question, answering that they use dry teas and sell such teas. but this is crap to love. I think ..... The question is, what do you think. how do they ferment dry leaves? Perhaps soaked first, but how else? And what happens ...

About such "offices" I generally keep quiet, just pass by. I wrote about real, promoted ones. Like "Yandar".

Back in Soviet times, agriculture used a wide variety of haylage equipment to harvest livestock feed. The stalks of the grass are cut, ground, compressed into granules and dried. It turns out compound feed. So if you drive them to the field of Ivan-tea, then you will get such an Ivan-tea for the mass consumer. Therefore, handmade ivan tea in taste, labor intensity and price will never be equal to mass-produced ivan tea.

Well, they probably "ferment" everything. Maybe they just add hay.

In the meantime, he started a party from the previously collected fireweed according to his strange algorithms.Since there was no opportunity to cook immediately after arriving home, the workers had to go for a day the next day, and not flutter all night until the morning, it was decided to lay everything down after the bulkhead of raw materials in packages and in the freezer. Today I came after a hard time spent on the working day, laid out some of the packages for thawing and went to take a nap. I woke up only at three days, put the semi-finished product in a basin, rubbed it properly and put it in a twist. Further under the wet cloth for fermentation, drying is to be expected soon

Maybe they just add hay.

hay vryatli. And various unfermented leaves of currant raspberry St. John's wort and other input are current like this.

[Yuri K]

Good night, everyone, who knows what, and what I sit and dry tea. Today, in a day, there were 2 batches of leaves - source 2100 and 1800 kg. One pillowcase is already hanging, the second is on the way. All I want is Vanechka - these 2 (walk, walk) - daily fermentation. I liked the daily smell, it really smells like tea, and the smell is decent. And before drying and during. Than guessing, I want to try it myself. At the end of the week I will go for gray and I want more late, red leaves.
And I found a blackberry - I'm waiting for it to blush



Yuri Kwhat a beautiful tea! I tried my leaflet in May - I liked it very much, but it takes a lot of space to twist. But you have to do the late one with your hands too

[kartinka]

kartinka, ruble, you have to make a ruble. this season I want to make and try to spring. meet the May seagulls fully armed

and twist-takes a lot of space.

That's why I granulate. Let an extra operation - but the head does not hurt where to store It would be a private house, perhaps twisted. Although it is more convenient for me to brew granulated with a mesh glass I put two tablespoons of Ivanka's tablespoons in it, added a pinch of thyme - the norm!

[Clement]

Clement, I looked at this thing -Rubel -I must look for someone with the skills, I probably also need it, I twisted it with my hands, it was heavy on the volume. And now I'm brewing spring teas - gadget. I like leafy more (exclusively for the traditional look, they gave me a glass teapot - beautifully so!




Yuri K, here I am, too, for convenience - on granules

I still don't know how to post photos here, well, in words. I sit over a five-liter pan of fermented granulated tea, dry it little by little (I need to buy a second pan, however). I understand that I will go to bed well if at two ... and I am happy. And sniffed, and tasted fresh - there is tea for the winter!

I barely have 4 trays to dry granulated tea. I simultaneously dry on two baking sheets at once, otherwise at the beginning of my tea preparation I also finished drying long after midnight.

And I dry in the dryer. in the oven leash fry. Very practical. And the fluff is in the dryer only. I will definitely take one more dryer next year