Ivan tea (fermentation of fireweed leaves) - master class

[Clement]

Clement, well, this is as you like)) The dryer is an additional place for technology, electricity and possibly rare use (for example, except for tea, there is nothing more to dry in it). And I also work with temperatures that the dryer does not give out, frying at 150, main drying at 100, finishing drying at a minimum (probably about 50-60, I don't know). So it's more convenient for me to work with a gas oven.Although I looked at the dryer first, too, but the prices and understanding of small use for myself specifically - stopped the impulses



Time of boasting A tea parte from Fireweed + black alder is ready !!! Did a little, on trial, 300-400 grams came out. Bombic bite, prune notes are present, alder astringency with a slight bitterness too! True, I overexposed it at fermentation, I got a slight sourness, but thank God it is not obvious. Yesterday my back hit me, so much so that I could hardly catch my breath by nightfall, so tea stood all the previous night and all yesterday afternoon until late at night. Well at least the temperature in the apartment is low after a cold snap!

[Yuri K]

Yuri K,: nyam: beautiful drink. With alder, and with nothing else, I really did not try to interfere. I’ve been drinking only Ivan for two months and that ... I felt stomach problems, disappeared, I don’t feel.

[Clement]

Clement, Thank you

[Yuri K]

Yuri KWhat a beautiful tea !!! We only have gray alder, but I use it for tea in mixes. It seems that the flight is normal. Everyone likes.

alder, but I take it for tea in mixes.

Well, I essentially have a mix

As for the dryer, personally, it's more convenient for me to fry in the oven. With a dryer, it's convenient, but it's for me I have a deluxe rotor diva for 5 sufficiently deep trays, in the absence of a summer residence, a city, I buy the surplus. It is quite inexpensive. I have been using it for 2 years, everything is fine. Sechas apple-year-dry and apples and pears. I'm drying tomatoes, peppers and eggplants. Makes dry seasoning. Demand in the season - for days, in the off-season - meat Very helpful. This is the question of need. Thinking about the second one considering the marshmallow. Now I can't do without it. Tea making is a tangible need for me. But everyone has their own requests
I made my own test tea pear-alder-birch - while it was still drying in the pillowcase, there was a test - I liked the tea sooo, and as for me, nothing more. and color and taste and smell. Waiting until it ripens at least a little 0

Girls-boys, I'm all in misunderstandings
Twisted willow-tea leaves, put them on fermentation.
And I was confused by the just awful smell
It smells very strongly of boiled beets.
I wanted to throw it away right away. The husband said, let him stand.
He stood there, the smell slightly weakened, but still, for me, it smells just disgusting.
Why is this so?
Flowers, by the way, too, not much, but they have the same smell

[Podmosvichka]

On the catcher and the beast is running - who is interested - dryers at a discount, a vacuum cleaner at a discount I want to find this and there are dryers there, but you have to register

[

s] https: // www. [/ s]



Podmosvichka, I don't even know what to say, I always smelled good, but I guess, let it stand. ...

[Podmosvichka]

Podmosvichka, is Ivan tea? More precisely Cyprus? My comrade also drank Willow Derbennik for almost a year, mistaking it for Cypriot. Until I showed him which is which.

And I was confused by the just awful smell
It smells very strongly of boiled beets.

I'm still quite raw tea, but Vanka, in any case, cannot smell bad.

[Podmosvichka]

In any case, Vanka cannot smell bad.

As much as he can.
Podmosvichka, I find it difficult to insert a link from my phone, but maybe you yourself will find on page 211 of this topic my description of my unsuccessful experience and on page 212 Lyudochka's explanations. Perhaps something similar happened to you too ..

[SvetaI]

SvetaI, Svetlana, welcome to our tea company! Yes, your first experience with Ivan-tea is not very successful. But don't worry - you didn't get just one tea, and even that is not a fact. The girls have already written to you that let them lie down for at least a couple of months. And from myself I will add the following.
Firstly, it is better not to freeze not old willow-tea leaves. They then give a lot of juice after the meat grinder. Excess juice prevents proper fermentation. They may even suspend it altogether. I wrote about this in the recipe. This is what the Chinese say and I was convinced of this myself. Consider a lot of juice - no fermentation. And there is acidification and other unpleasant processes. You can only freeze old leaves of willow-tea, but after thoroughly withering in the fabric.
Secondly, you were carrying tea in the car. During thawing, fermentation began, since during freezing the cell membranes burst, the juice came out and the process started. Though weak, but nevertheless the emotion took place. You brought the leaves and began to ferment them again. But the excess juice prevented the process from going as it should. Ferment as much as you like - the process has stopped. All! It was necessary to dry after 3 - 4 hours, maximum, after 6 - 7. My favorite tea is generally 3-hour fermentation. During dry fermentation, it becomes simply magical, from year to year it gets better and better.
Thirdly, indeed, there was no need to reduce the temperature artificially. I wrote in the recipe that due to oxidative processes, the mass is self-heating and this heat is enough for the fermentation to take place. There is no need to be afraid of a warm mass at the very beginning. The heat will subside very soon. I wrote in the comments that cooling the mass at normal room temperature is a sign of the end of fermentation. As a rule, the mass begins to cool down after 3 hours. At the same time, a strong honey-floral aroma begins to appear. I often read that tea makers do not have this aroma. This is strange to me to read. Because IF EVERYTHING IS DONE CORRECT, then after three hours this aroma appears and does not disappear anywhere - neither during drying, nor during dry fermentation. It only intensifies from year to year. Now I am drinking tea in 2013. The smell is stunning! I can't breathe them. And after all, my tea is not very good. correctly - in disposable plastic containers. So, if someone did not feel the honey-floral aroma, it is worth thinking about punctures in the process of making tea.SvetaI, Sveta, I tried to show your mistakes. And tea is a profitable business. Those who are not mistaken will not fully understand the process. But if this calms you down even a little, then I will say that when I just started making tea, there was practically nowhere to take information for me. And take advice too. So, I threw out the first few batches of tea - it sour, then the groin was silage, then it turned out without any aroma, then it was slippery. But I'm stubborn. Since they wrote that this is divine tea, then I decided to achieve the same result by all means. And she did it! And you will succeed. I'm sure of that! So don't worry! Good luck to you!

I think that Lyudochkin's post will not be superfluous here.

And I froze Vanechka - then thawed and stirred up - the juice was as usual

I also made fireweed with alder from the freezer. Everything is okay. The aroma and taste of tea with notes of dried fruits of the pear type, a little sourness inherent in Ivan tea, as it turned out by repeated tests in girls and his own.

Podmoskvichka, is Ivan tea? More precisely Cyprus? My friend also drank Willow Derbennik for almost a year

Not exactly Vanka.
I don’t know what’s the matter, in general I threw it away. She did not dry it, I was afraid that there would be stench all over the house.
The first pancake is lumpy.

I will buy ready-made to represent what the aroma should be.
And I'll taste it, maybe I won't like it

Yesterday in the bathhouse I was treated to tea, just dry herbs and ordinary purchased tea. They gave me a bag with them, but I was ashamed to admit that I did not like the tea. I brewed it at home, only 2 cups could be mastered, and washed it down with my favorite tea from Vanka. But before she herself made up different collections of herbal teas, and it was delicious. And how is it now without your own tea, made with your own hands? No way.

I will buy ready-made to represent what the aroma should be.
And I'll taste it, maybe I won't like it

And make a huge mistake, because he EXACTLY won't like it. Of the purchased ones, none is suitable for the title of Ivan tea, it has been tested. It is better to ask our girls for a trial, this option is 100500%

I agree with Yuri 100%. Purchased tea, even in the monastery shop, is just a silo. If you try, then only our girls.

No, not exactly Vanka.

Poisonous Canadian Goldenrod outside the flowering stage is very similar to Vanka.

I went last week for the last fireweed this year - I could hardly find it. went by intuition. because it does not bloom already - you cannot see it in the forest plant

Frantsevna (sorry for the familiarity) my mass of granulated begins to warm up (wrapped) in 5-10 hours, rolls already only after a day or two, at room temperature 23-27 gr. in different versions, for many years I have not experimented. After heating, the granules can be warm for a day or two ... and three be hot. In so that !!! And the rolls sometimes fermented for 4-5 days ... So ... probably ... everything is very, very individual. This year (very prolific) I ferment everything for a day, artificially interrupting the fermentation.

[Citizen]

Citizen, well well. What are you doing now? Do you turn all our developments and practice with theory upside down? After your

my mass of granulated begins to warm up (wrapped) after 5-10 hours, rolls as much only after a day or two, at room temperature 23-27 gr. in different versions,

there is a logical consequence that we all do NOT fermented teas here? Many fermentation keep the biomass no more than 3-5 hours after previous manipulations. And according to your conclusions, it turns out that it starts only with at least 5 hours of standing. Something here clearly does not merge with the conclusions of the majority and the actual founder of the recipes lappl1... No, lappl1 Lyudmila, of course, mentions in the recipe exactly according to Fireweed, various time options, but not 4-5 days after the start of fermentation "according to our"! In the discussions, from time to time and before, there was a mention of ensiling (don't consider it an insult), haven't you read it? I would like to try your "standing" teas that have been fermented in 4-5 days .... Very curious.

for the life of me I do not understand how you can "ferment" the mass for more than a day. in the same place the mold then appears checked on personal experience

I ferment for up to a day - only then "dried fruit-prune" notes appear. Especially in the cold. Sometimes less. Moreover, then these notes are enhanced by dry fermentation (infused).
But a day is a maximum, 4-5 is cool ... you have to try a small batch somehow.

I specially fermented Vanechka for a day, but it was my pick, then I read about 4-12 and daily tea, I did it on purpose to see for myself the difference in tastes. Of course, not much time has passed since May on dry pre-fermentation, but I did a lot - enough for the futures to draw conclusions. But based on what has been done, I can say - the smell decreases for a day, the daily smells of good tea, this is a decent smell, expensive, but this smell was replaced by a fruity one (I feel it sweet). When frying and drying, the smell increases and the consumption weakens completely. The temperature of the environment is up to 25 * maximum, now it has become cooler and the tea is still hanging in the pillowcase, in the room, there is a slight upset smell. But based on the experience of the members of the forum, I didn't even think about doing a longer fermentation

I would like to try your "standing" teas that have been fermented in 4-5 days .... Very curious.

Me too

Yeah, I also tried 12,14,18,20,24,28 hours at first. Well, 24 and 28 hours - an exact copy of the tasteless and unscented silage sale tea, stood, stood and threw away. Of the remaining only 12-14 hours, you can more or less drink, there is no particular taste, but at least there is some kind of aroma, ordinary tea. Then she carefully studied the Chinese technology of making tea, began to experiment in the opposite direction - 8-6-4-2 hours. I stopped at 4 o'clock as the most pronounced in terms of taste and aroma. I'm talking about granulated tea. I do it a lot and work - household - self-realization takes a lot of time, there is no time to twist rolls. Moreover, I wrote this repeatedly, but the taste and color ... Someone likes the taste of sour silage, someone is looking for the taste of ordinary black tea .... And I like aromatic and tasty. So I stopped drinking purchased camellia tea.

Well 24 and 28 hours - an exact copy of the tasteless and non-aromatic silage sale tea

Lin, for the life of me! In my tea, NO! the smell and taste of silage! There is a smell of raisins and prunes, rose hips. Even when the granules are dried, there is no smell of acidity and fermentation! So, please, do not offend those who drink daily fermentation tea, including me, and say so categorically that teas of approximately daily fermentation are necessarily silage!
And my tea is not at all an exact replica of the cloudy green, sour liquor on sale in stores!

And I don't have a silo. And with insufficient (in my opinion) fermentation, there is a taste of just greens (silage, hikhi). Closer to the day - no greens: black tea (sometimes up to woody pu-erh) + dried fruits + different shades, depending on the raw materials.
Maybe in different areas there are different numbers of beneficial bacteria? And the process starts at different speeds?

By the way, my aunt is a green tea lover ... here she likes Ivan-tea hand-made and with a short fermentation time. And for me it is almost tasteless herb, like green tea (from which tea leaves). No, it is pleasant, I do not argue, but there is little taste for me and the aroma is rather weak, IMHO.

And with insufficient (in my opinion) fermentation, there is a taste of just greens (silage, hihi)

Exactly! Glad to like-minded people!

It is not necessary to offend those who drink tea of ​​daily fermentation, including me, and so categorically say that teas of approximately daily fermentation are necessarily silage!

And I did not think of offending! I am just describing my feelings, I have had this taste and aroma for more than a day with fermented tea, or rather, their complete absence. Although no, there is a taste of silage - sourish and grassy-woody. And that's all. No

the smell of raisins and prunes, rose hips

not even close All these notes are in the 4 o'clock, in the 6-7 o'clock there are already much less of them, and then even the prunes are tracked until 14 o'clock, and then everything disappears. And I have no sourness in my tea, but on the contrary, sweetness.
I think there is still a difference in the collection and preparation of raw materials, otherwise how else to explain this difference?

there is a difference

there is a difference - where it grows.
The one planted in my meadow can easily be fermented for a long time. And, I think, even necessary (I get it a little longer, because the oven for frying is small and the process takes hours). Well, for a day, of course, I will not do this, because mono is not expected, but in garden mixes Ivanushka is fermented, like everyone else. No more than 4 hours.
And the one in the city under the fence ... the one with such delicate sheets as tissue paper. Easily re-fermented, if that.

[Linadoc]

I think there is still a difference in the collection and preparation of raw materials, otherwise how else to explain this difference?

There is a difference, and a colossal one! I've tried teas Linadoc,Tricia and Borisyonok... Naturally I compared them with my own, none of the girls are alike. They are made from the same raw materials - but they are not similar and that's it !!! And at home I get a completely different taste, most of all on Lena Borisyonok they are similar (from Fireweed). So I don’t even see any reason to argue here, the main thing is not to quarrel.




Yes, Nastya Tricia I also tasted my teas, including Ivan's tea. She certainly could compare the difference with at least her teas. They are not the same, although we make from the same plant
It's like cheese for example. The product is one, and how many varieties there are !!!

I could not resist - I brewed a daily vanechka, although it is still too early - the taste of good tea, although it is still clear that without strength. A friend chose to drink it, although I said that he needed to brew, she asked about the smell - the answer - tea, and good tea. She took a bag for herself, said that she would drink it with me. I want to let him insist this to draw conclusions myself, although I liked it - I don't feel the grass

Good day to all! Tell me, pl., Is it possible to store ready-made tea in the winter on the loggia, that is, in the cold or only in the apartment? Maybe they wrote about it ...

[Tricia]

Tricia, tea is stored in glass and plastic cans, I take it out, brew it, there is no aroma. pour the same tea into an iron jar. I lay there for two weeks, brewing and the taste and smell from where it just appeared. again raisins, prunes, compote tea is wonderful. Yes Anastasia has already passed this. the lack of odor and taste may result from storage. And let the tea breathe and the aroma may, should appear.

Good day to all! Tell me, pl., Is it possible to store ready-made tea in the winter on the loggia, that is, in the cold or only in the apartment? Maybe they wrote about it ...

I left tea at the dacha, drank there in winter and took it home as needed. And now I am hammering the pantry there there is nowhere to store such a stock at home.

[for me]

Last weekend I photographed another green Vanka. And this weekend I gained more than a kilogram. Some have just faded and some are still blooming.


There is one more time left

Well, I decided to check the fermentation time once again, since such a conversation has started again. Maybe I don't understand what, maybe that will change. Made 4, 12 and 24 hours of fermentation. Oh no! Nothing changed. Daily well, no way for me (sour-herb-tea hay), 12 hours - tea taste with a note of prunes, 4 hours - fragrant aromatic tea, sweetish honey, gently fruity, with notes of dried fruits and flowers. Again, I emphasize - for me... How many people, so many opinions. I just asserted myself. Then I mixed everything and use it in the mix.

[Linadoc]

Linadoc, ruler, I have a daily girlfriend and husband assessed as "normal, finally tea", I like everything (in my own way) -that's wrong with me



And there is no sour and herbal taste.
Another question - I found some kind of short girl - a little girl, for sure, but small and does not bloom at all! I watch him specially. As I go, I'll take a picture. I made a little tea from it too, though I haven't tried it yet.

Now I sit and think how much I need to keep on fermentation to get "finally tea" with prunes. I would have tried 12 hours, but I have it freezing ... Probably I will hold it for 6-7 hours.

I have a daily girlfriend and husband assessed as "normal, finally tea"

Well, I say: who needs what in tea! Someone has an ordinary tea taste, to which they are accustomed, someone a tea with a certain aroma, someone fragrant, tasty and aromatic Therefore, everyone has their own tea! I decided on mine. I can buy the usual usual tasteless "tea" tea in the store, but I don't need it. I need a tasty, aromatic and fragrant one that you drink and enjoy.

get "finally tea" with prunes

Do not less than 12 hours, preferably 14. Roly begins to turn sour and this is what gives a note of prunes, slightly sour, aged dried fruit.I lack aldehyde aromas of flowers and fruity lightness in it, sweetness and aroma, and so nothing, you can drink.
Yes, and sweetness, of course, will no longer be, since the starch, which determines sweetness, is broken down by the Krebs cycle under the action of yeast, first to acetic and malic acids, and then to carbon dioxide. Therefore, the acidity increases with every hour of fermentation.

Do not less than 12 hours, preferably 14. Roly begins to turn sour and this is what gives a note of prunes, slightly sour, aged dried fruit.

But this acid scares me away. So you need to choose the golden mean, but that would be my standard.

Comrades tea-makers, I also do not want to offend anyone. I repeat: this year all batches of granulated fermented for 24 hours. The tea turned out to be delicious, he treated many people, delighted, asked to sell, but I make only for the family, not for sale. I tried to interrupt fermentation earlier for the experiment, that is, I forcibly shook out the hot mass into baking trays for drying, it turns out hay-almost hay. In past years, I put rolls for fermentation in a dark pantry on a cool floor, the mass did NOT warm up practically ... I think that by analogy (for example, with kvass), cold fermentation (fermentation) proceeded. The same fermentation, only much slower. Therefore, it turned out that the rolls were ready for drying only after 4 days. Yes, I confess, I overexposed it a couple of times, the top layer of the rolls had to be removed and thrown away, because it was just beginning to grow moldy. It’s his own fault, he’s paused. But sour? !! Bitter?! Or there is something else. Brr. Please dismiss.
2). Yes, I would like to say a few words on the topic of PURCHASED tea. You know, you don't have to find fault with everything. In the end, you have to try, be interested, collect. I can give examples of WORTHY purchased tea: Stolbushinsky (Pushkinskiye gory district, Pskov region), Emelyanovsk biofactory tea (Khvoyninsky district, Novgorod region), some kind of Vologda saw packaging at hand, there is no granulated Altai in glass jars before went not bad (in recent years it has deteriorated). At the agricultural fair this year, they sold by sight / smell / ... quite a teas.

Silage of straw.
As a result of fermentation, organic acids accumulate in the fresh plant mass, densely laid in pits or trenches, up to 1.5-2% of the silage mass, mainly lactic acid, which protect the feed (preserve) from further decomposition. It is important to keep an eye on the surface of the silage; in the presence of air, molds often develop there. Crushed good-quality straw and chaff of winter and spring crops are moistened, then tightly laid in an earthen trench-pit and covered from above (insulated). After 3-4 days, the food is strongly self-heating, fermented, becomes soft, acquires a fragrant smell of freshly baked bread, light acid of lactic acid fermentation, and is readily eaten by animals.

In succulent forage and in warm weather, ensiling is faster, about 2 days

[Linadoc]

Linadoc, Lina, you propose to lay all the foliage in the trench, scroll through a meat grinder, dry, tea is ready
Drain the first infusion so that the tea is clean.

It was a joke

.

I'm dying with laughter!
In fact, good silage really smells delicious.
Yesterday we went to the forest for blackberry and alder leaves. We went to look at the dried ivancha. Found a little dry. Already amber pink. Today there was another frost. The tea harvest season ends

Forum apparently fell asleep, until spring, to the leaves. Today I met an employee Ivan of the tea company, he worked there in the north at a factory for the preparation and packaging of Ivan tea. you know what he said, they mixed Ivan's tea with Indian and packed, Ivan's tea so for the smell of less than half, the rest is Indian like that.

[Clement]

Clement, everything is still active in the preparations ... and not only tea
Again I tried the daily Vanechka herself, there is no grass, the taste becomes richer. I like the whole 4-6-12-24. I will not mix, I will look at the end - there is more left....

Ivan tea so for the smell less than half, the rest is Indian

Forum apparently fell asleep, until spring, to the leaves. Today I met an employee Ivan of the tea company, he worked there in the north at a factory for the preparation and packaging of Ivan tea. you know what he said, they mixed Ivan's tea with Indian and packed, Ivan's tea so for the smell of less than half, the rest is Indian like that.

History repeats itself.

Forum apparently fell asleep, until spring, to the leaves. Today I met an employee Ivan of the tea company, he worked there in the north at a factory for the preparation and packaging of Ivan tea. you know what he said, they mixed Ivan's tea with Indian and packed, Ivan's tea so for the smell of less than half, the rest is Indian like that.

Here are misers. Sorry for Ivanushka.

[my]

How many people, so many opinions

I accidentally got a very successful tea this year. By my opinion. And with aroma and practically without acidity. The whole family approved.
And it turned out like this.
I collected the sheet and immediately spread it out in the attic of the dacha, it took about 8 sq. meters. A day later, I urgently had to go home by train, folded the sheet, which was still a bit underdeveloped, in my backpack, took it with me and for about 3-4 hours I had it there. When I looked at home, the backpack was already very warm from self-heating. I decided to add it, spread the film and spread it again on the garage floor, fortunately, the car remained in the country.
The next day, he began to scroll, he immediately refused the electric one - he was afraid to ruin the equipment. Lishku is dry. Yes, and in manual - a meat grinder at work, together with the table from the floor sometimes came off. Crank half, rubbed calluses. Then I removed the knife from the meat grinder and simply crushed the leaves into a splash with only one auger. Then he took out their crumpled ones and cut them with a knifeal. In general, it turned out half of the granules and half of the sheet. There was enough trouble until I finished it all off.

Through m-c for the future I bought an additional grill for the meat grinder like this.

Then it (5 liters in volume) slowly fermented very much, apparently, there was not enough moisture for it, in general, I kept it for more than a day until the spirit from the tank went right.
Then he dried it. Aero grill in a dozen, probably, gas stations.
I held it for a couple of weeks in a common bag, and then put it into cellophane bags (store-bought from cheap pasta 400 g from "Pyaterochka") and unpacked the bags with the help of a Su Vid vacuumizer, but without pumping air.
Now I open it, drink and rejoice. This is the third package. But I doubt that this process will be repeated. After all, I restore the technology only from memory, without recording and it is not yet clear what was the key there. Maybe he just picked the leaves inabouttime.

The key ?, the key is Ivan tea leaves. they are difficult to spoil, the tea was infused, that's all. and taste and aroma. I brewed Ivan tea from stocks marked as marriage, the marriage was mainly due to the wrong fermentation in my opinion, for example, I waited for the aroma to go during fermentation and did not wait and threw it into the dryer. So, all my discarded tea is drunk with a bang, yes, some comes across with a slight sourness, but the taste is excellent anyway. so make tea gentlemen, do not be afraid, you will succeed.