Ivan tea (fermentation of fireweed leaves) - master class

A couple of months ago I made a ruble and immediately tried it, picked up the leaves and let's roll them, but they are torn, nothing happens. I removed it, this ruble is shorter. And today, once again, I piled on the leaves and instead of scrolling them in a meat grinder, I remembered about the ruble, let me say I'll try. and lo and behold, the dried leaves are not torn, but neatly rolled into rolls. seven times eight rolls run and it's ready, next, it seemed to me faster than e-mail. the meat grinder turns out, I really liked it. I advise. photo and who is interested later I can lay out. And yes, the leaf was a bit over-twisted stoli, I sprinkled it a little with a spray. you can also. we continue to procure, share our experience.

Photo of Rubel in the studio !!! And, please, measure the working length (where there are only notches-ribs), please.

good afternoon tea experts) I have always made tea from the leaves of garden trees according to the following scheme:
collecting, hardening the leaf by freezing-heating (from 5 times to blackness of the leaves), scrolling through a meat grinder into granules, fermentation in a multicooker at 30 degrees for 12 hours, frying in the oven at 130 degrees for 15-20 minutes, drying in a dryer until ringing, dry fermentation in a linen bag. I didn't have to work with Ivan tea. he is dumb with us. and here happiness came in the form of a whole sack of Ivanushka. tell me how the mechanism will be different? especially interested in how many times to freeze and warm it? I do not plan to granulate. I will cut after hardening.
thank you all in advance)

Lyudmila, I have suggestions. You might want to include a few things in your great articles.
1. Fireweed can be harvested by breaking off the top of the plant. After a few weeks, it will give additional branches that will bloom and will have a second crop of raw materials. On the second floor of the summer cottage, it is more convenient and faster to divide into four fractions (leaves, pods, flowers, tops) than in nature. I collect it near Shaturtorf, there is a lot of it. Locals also collect livestock for domestic animals several times.
2. I roll the leaves for fermentation, not between my palms, but on a board of 30 by 40 centimeters. It's also easier and faster.
3. I dry on a heater (for builders there are such trailers in trailers) on an iron track. Not on parchment, but on typographic paper, it does not give unnecessary odors. I cover the top with the same sheet of paper so that the aroma disappears less. The temperature can be changed from 90 to 40 degrees, increasing the gap between the heater and the pan. I open the door to the terrace, drying goes faster

Pavel Fedorovich, where are the stems?

[Citizen]

Citizen, and the stems dry, grind and wherever. Into bread, into porridge ...

[Fermented for 4 hours]

Where are the stems?

Fiber from Ivan tea (Linadoc)

the tea turned out to be sooo tasty, rich, honey-caramel, I don't know how to say yet. The color of the infusion is deep-dark. Fermented for 4 hours from the moment of scrolling (2 bars-large and medium)

And I've been writing about this for a long time. Actually, Lyudmila also writes about this, starting from page 11 of the topic. But I do not insist, because the taste and color ..... Who likes what . I just like the taste and aroma, so 4-6 hours. And someone else is looking for ... And a thousand times have already stressed that withering is the most important stage, it must be treated very carefully. I do not fade less than 10-12 hours, more often longer.

Alas, the photo of the ruble cannot be downloaded, but I took all the dimensions from here, from the forum, the depth of the grooves cm, width cm, groove at the bottom, and on top of the cut at 45 degrees, I took a board 150 by 30 as a basis and conjured with it.

that withering is the most important stage, it must be treated very carefully. [/
Linochka, this year the tea is different, more concentrated, I do everything as always, but the taste and smell is more intense
Maybe this hell played a role, my husband liked it more than 24 hours again.
And withering, all the tea depends on it, so for me this is the most important moment.
Yesterday I hung up another stuff, I thought, this year we will get together on some one or two teas, but no, again 4-12-24 hours + green + leaf + macho + tops + chubby, I just can't do less
Now you also need to stock up on fiber, your recipe came to bread
I have a black alder, so I think, a duet for Vanechka, probably 20% will be just right?

Did the heat affect so much

So I think so. I've been doing it for a month now. But we have only been hot for a week. I made a dozen jars. I smell: the aroma in all the jars appeared on days 2-3-4; in some aroma, and in some aroma. I'm brewing. The aroma and taste are weak (I would even say not any) and bitterness. I wither on the floor with a thin layer of 40% or more. Fermented from 2 to 6 hours at t20-22 in the house. Fried from 100C to 140C. When dried, the aroma is strong, always the same, but not floral-fruity (as in fermentation), and then always caramel. Drying on sheets in a warm and dry room. Dried tea doesn't smell like anything right away. I continue to do and wait (buy Zhdun for the company).
The inflorescences wilted by 50% and froze, they take up less space in the freezer than frozen leaves, always at hand. Then it will be convenient to add a little bit to village teas.

Maybe this hell played a role

We have that cold all the time and washes us away with rains. And the tea is excellent, however, as always

Stability is a sign of skill

So it doesn't add up

again 4-12-24 hours + green + leaf + macho + tops + chubby

I never get less than 8-10 species

black alder, so I think, to Vanechka a duet, probably 20%

If you drink in six months, then just right. If earlier - less luggage, 10-15%, it will taste bitter.

The article, in terms of the instructions for making Ivan tea, is excellent. But why slander about ordinary teas? Dentists talk about the benefits of green tea for strengthening tooth enamel, and you wrote here that tea destroys enamel. Are you a doctor? Or doing laboratory research?

[Ivan tea: ferment or not?]

Ivan tea: ferment or not?

Well, a friend has the right to his opinion! But since his knowledge of physiology, biochemistry, microbiology, endocrinology, hematology, chemistry and biology is not enough for him, then his judgments, and even more so conclusions, are very far from the facts, knowledge and research results of modern science. Discussions about the lymphatic system are interesting, but strongly distorted in physiological terms and are clearly far-fetched to the topic of tea. He has no idea about such essential substances of any tea as polyphenols (in particular, catechins), thylakoids, tizaponin, EGCG, tannins. And he also distorted the history of Koporye tea, as well as the source of the name "Ivan-tea". If we are reasonable people, then we must be critical of what is being said on YouTube. So, if you arm yourself with modern scientific knowledge, then fermentation significantly increases the benefits of the drink. About the taste, color and aroma of tea after fermentation, I do not say anything at all, because my friend is clearly not in the subject.
Better look at this beauty:

Good day. In a large clearing, the leaf became rough. I thought I'd end it, although the seed pods are in full swing. And the glade with the fireweed itself is about 20x100 meters. For the entire season and the past years, I have never met anyone to collect it, and to the nearest village houses it takes about 10 minutes. Nobody needs ... Only my friends come, to whom I showed this field. That is, I harvest all summer only along the edge, the rest of the field leaves untouched in the winter.For the first time I decided to go along the path further into the forest, and there are small open meadows and small meadows with fireweed on them. Since it grows in partial shade, the leaf is still soft, but the height ... I can't reach the top of my head, I had to tilt each branch. At this time, everything is there: the leaf, and the buds and boxes. I couldn’t resist ... I made tea all summer 3-4 times a week, I’m not very smart in front of my family, it seems that they are already whispering behind my back about my health.
The last combination: 500g. boxes + 200gr. leaves (as always, if the granules are visually not very dense, I twist it again). But today, instead of granules, "sausages" have appeared. Since the second scrolling is always hard, the meat grinder is always clogged, there is no reverse, then I do it through a large grate. How am I going to fry and dry these sausages today?

Let evil tongues whisper
And you go ahead boldly.
Keep calm in your soul
Keep faithful to the fire!

Today I decided to empty the freezer, pulled out all the willow tea, raspberries and currants. I like this combination in tea. Last year I was lazy, all "then, and then", until Ivan tea became unusable. Well, in the locker, in the far corner, I found a can of Ivan-tea of ​​2014, I was twisting it with my hands, then I didn't like it, but I stood there and became so tasty! Therefore, this year, according to the plan, there is a lot of tea, tasty and different! Still more like classic fermentation, so to speak, without freezing, the one for which there is no time now gets into the freezer. Last week I went to pick mushrooms, the family gasped: "Ivan's tea is over, mushrooms have begun." Together with the mushrooms, I brought a large package and willow tea: it is still tender in the forest, it is not even going to bloom. So the tea story is not over yet.

[Natalia *]

Natalia *, I also like the classic, no freezing, but the weather this summer, rains rains rains. only the freezer helps out. (specially for Ivanushka and bought it)

[Clement]

And now I ice-what I have collected-Vanechka or berries, first everything in the freezer, and then in parts for processing ... I really don't have time ... the berries, though already running out, then I'll take care of the leaves properly and arranging ... Clement, no freezer, no way

no freezer, no way

I practically stopped canning when I got a freezer. Now I dream of a chest freezer of 200 liters. There is nowhere to put it. And so long ago would have bought. Vegetables only for kvash / salt (there is a cellar), and fruits-berries are frozen

[Radushka]

Radushka, and I first shoved a stall for 230, and then, without a husband, I took the vertical, I thought, put it on the shelves, as I saw videos on the Internet ... first I laid it out, and it was even beautiful ... but not for long ... then I accidentally let the wild pear into the juice - the pears are small, none, and the juice-song froze on the rolls - they remembered that pear all winter - and with juice and tea ... then on the forum - one, the second ... at least don't go on themes now climbed into cheeses-a dairy side effect ..... now I think where to shove the refrigerator for cheeses (and also dream of a sausage theme .....) I'm waiting for my husband to go on a business trip ....: girl_ it is convenient to put any meat / fish and any bag with leaves - everything will fit,Radushka, Anya, we need to find reserve places
PS: Now I dream of an autoclave

[kartinka]

kartinka, Marinochka, it's not about the husband. And not even money. There is no place for the word at all. We have 7 people living on 70 meters of the total area. And three of these people are growing by leaps and bounds

[Radushka]

Radushka, Anechka, I wrote about my husband, screamed for a long time, why do we need so many freezers without meat

[a convenient way to grind willow tea leaves before fermentation]

In my opinion a convenient way to grind willow tea leaves before fermentation - in a meat grinder, but without a knife, with a grill for minced ham, with very large holes, from 4:00 the author shows.
It's less stressful for a grinder.

Hello everyone. I tried to harvest the leaves for everyone, so that they were always at hand, and more: I just dried it, and lay in the refrigerator for 1-2 days and freeze it. The result is the same - there is no floral-fruity aroma during fermentation and drying.And only when buds and pods were added to the leaves, there was a strong aroma, which is not surprising. Let's see what dry fermentation shows. I tried to ferment a large batch in three containers: leaf + buds and boxes. The aroma was strong, more fruity and berry. Then she dried one batch immediately, the aroma was appropriate, and the other two were frozen immediately after fermentation. When defrosting, I realized that the frozen lump did not need to be touched until it was completely defrost, otherwise many granules would crumble into dust. So, when drying frozen-thawed granules, there was almost no fruity aroma. I wonder where the essential oils have gone? Again, the result will be clear in half a year.

[dalida]

dalida, try to ferment the leaves a little longer .... This year, too, there are problems with fermentation, there is no aroma, but I wait until victorious, sometimes more than 36 atoms and 48 hours, and it still appears aroma .... Background: I have never dried non-fermented leaf without aroma, sent after the expected time to marriage, threw it into the compost heap, how many such parties there were two or three may no longer be counted, but I well noticed that my compost heap began to smell of dried fruit aromas. then I realized and began to ferment the leaves sometimes longer, to a victorious aroma, so as not to sour. so if it has soured, then into marriage. something like thatdalida,. well, do not forget about the fermentation temperature regime not lower than 18 and not higher than 30 degrees. better below.

sometimes more than 36 atoms and 48 hours

Thank you. I have never fermented for so long. It would be nice to be at home by the time the smell appears ... otherwise it’s like everyone else: work, summer cottage, forest, elderly parents ... What was the temperature in the house during such a long fermentation?

... What was the temperature in the house during such a long fermentation?
[/ quote] in the region of 19 -22 degrees. panel house, cold.

Hello everyone! The last time I collected a leaf was three weeks ago, the leaf was already coarse, then I said goodbye to the fireweed until next year. And all the past weekend I did not even think about him - she picked drupes, squeezed the juice and freezed. And this Saturday I remembered that I wanted to collect boxes on the pillow. Realizing that everything was fluffed up in the open meadow, I immediately drove into the depths of the forest, where fireweed grows among young birch. The first thing that I saw was my blouse, hung on the branches, and I didn't even remember about it! But with fireweed, unexpectedly ... The last time I did not collect along the edge of the clearing, but went deep inside, and for this I tilted the torn branches and stepped on them (well, I stomped so well, but more than once); all the branches remained lying - it turned out to be a clearing covered with fireweed. So, this lying fireweed has not disappeared! Many leaves have become burgundy (the nights are already cold), but did not become hard, because now there is dew in the morning. And also, the tops, which I did not cut off the last time (tore from the middle), grew by 20 sentiments and are also soft. Of course I could not resist - it was a collection of earthly fireweed! Well, and boxes.
The next morning, she twisted the fireweed collected on the eve, and the granules were loose. But I twist it a second time - it's torture, there is no reverse, the meat grinder clogs dead on the second minute. I got an idea: I scrolled half of the leaves, put these granules aside. And then: she laid out the leaves in a tray and sprinkled them with freshly rolled granules from the top (they seem to be instead of binding berries) - and she twisted this mixture. The granules turned out to be stronger, the meat grinder almost did not clog. I pushed it with a stick and a pusher. Pts liked it! Next weekend I'll try this method with garden ones - rowan is next in line.

Please help, fireweed experts! : sorry: I made tea from it two years ago, I missed the last one. During this time, I forgot everything. Fireweed was picked in July. All this time I was lying in the freezer. Yesterday I took it out and twisted it in a meat grinder. There was a very fragrant smell. And today the fruity smell is gone. Stands in a saucepan, a layer of about 7 cm, covered with a damp towel on top.I don’t know what to do - dry it once the smell is gone, or keep it still? All in doubt and thought. I have to go to the dacha tomorrow evening. Dry, carry with you, will the flower smell appear again? It's a pity, a lot of leaves were harvested this year.

[September]

September, Olga, what does it mean - "I took it out yesterday, twisted it, but today the smell is gone"? How many hours from the start of twisting to the last sniff?
Of course, you need to fry and dry. Do not throw it away.
In order not to forget, you need to make yourself a short summary of the main requirements
- layer thickness
- room temperature
- fermentation time
etc.
I envy those who can afford to risk fireweed raw materials ... For example, I am going to

[September]

September, Olga, what does it mean - "I took it out yesterday, twisted it, but today the smell is gone"? How many hours from the start of twisting to the last sniff?
Of course, you need to fry and dry. Do not throw it away.
In order not to forget, you need to make yourself a short summary of the main requirements
- layer thickness
- room temperature
- fermentation time
etc.
I envy those who can afford to risk fireweed raw materials ... I, for example, are going to

A brief summary is - the layer thickness is 7 cm, the temperature is about 20 degrees, the fermentation time is 20 hours.
Yesterday, when I took out the leaves from the freezer and twisted it, the twisted mixture had a very pleasant floral aroma. Today there is a faint smell and smells not so much of flowers as of grass.
I did not understand the last phrase. Questions arose because there was no experience in this matter. In the first year everything worked out, but now there are doubts. Therefore, I turned to the appropriate topic.

As for me, 20 hours is a lot. But I know. that some ferment for three days. Dry.

[Olga]

Olga, took 1.2 kg of June fireweed out of the freezer, and about half a kilo of garden strawberry leaves, thawed on the balcony for a day, after which he crushed it right in a nylon sugar bag, trampled it, right on the floor, with bare feet (like Celentano grapes in film :-)) the leaves gathered in a sticky lump, I left it in a lump overnight in the same bag, and in addition put it in a plastic bag ... in the morning 3/4 of the total volume (the bag was noticeably warm, although it lay on floor, at home + 18 + 20) cut with a knife in small pieces, 5-7 mm thick, and for drying, on a sheet, 150 degrees, for 20 minutes, then 50 degrees for an hour and a half-2
and after a day of fermentation (2x, if you count with defrost), I also cut it on a flat plate, closed it on top with the same flat plate, pressed it a little, and into a micro wave, by 150 degrees of blowing and in combination with 180 watts of microwaves, for 1.5 hours , then another microwave at 100 watts for an hour and a half and until it cools completely. with this last drying method, the most aromatic tea comes out !!

[apple peeler slicer corer]

I, a colleague, had an attempt this year to make tea from apple peel. Ripped off with a pribluda called apple peeler slicer corer.

I have it for 7 years already, up to a hundred buckets of apples passed through it before drying (a couple of years ago I counted 55 in one season). But he threw away the peel. This year I decided to try it using tea technology.

At first I let it down - the batteries are cold, it's easy to hang on them.

Then through a meat grinder, another two days for fermentation (it went rather sluggishly) and, as usual, in an airfryer for drying.
It turned out amusing. It doesn't taste like compote, but it's not really tea either. Maybe, nevertheless, it was necessary to hold it in fermentation longer. In the meantime, it is very cool to drink in a mixture with Ivan-tea one to one.
Next year it will be necessary to deal with this option in detail, and not a one-time military swoop.

Girls who bake bread at home, look into the topic of leavening. I posted my recipe there, I haven't seen anything like it, everywhere you need feeding, flour and other fuss

"Eternal" sourdough on potatoes, no flour (Yuri K)

Karpaty

Can someone share Ivan's tea to the people? Granular classic? If you have stocks and don't mind)

I ordered myself for a test,
I distributed almost all of my tea to my friends. There is little left for myself.

Lyudmila, thank you for the master class. as well as all the hostesses who shared their best practices. Here is my result
This is the second trial, now the process is clear. I support the idea that the strength of the aroma during fermentation directly depends on the natural moisture content of the raw material. Our summer was dry, and I could not understand during the fermentation, where, that very moment, Thank God, did not offend by the sense of smell, I grabbed everything. I hope this summer will allow us to continue learning how to create such wonderful tea.

Girls, good evening! I was prompted to apply here. By the way, here I read about the preparation of Ivan-tea!

Forgive me, if not in the subject, but I was all worn out, not finding an answer.
I stumbled upon the topic by accident and ... read it. In the summer of Ivan-tea, there are whole glades around. It caught fire - it also needs to be done. And then I read (literally I don’t remember) that you can see the leaves, remove the slugs (which come across there) and you cannot wash after harvesting ... Here I remembered about one case (they wrote in some magazine at the end of 2019). There, a guy from the United States swallowed a slug on a bet. As a result, his brain was affected, he became disabled and died a few years later. As they wrote, the slugs feed on the feces of rats, with which the guy got some kind of parasite.
Maybe someone knows if it's just they have such slugs there, or does this concern everyone? How then not to wash the leaves?

There can be such slugs in any locality. They are intermediate hosts of some helminths (worms) BUT ... when drying tea, temperatures above 56 degrees destroy proteins. This is even if without frying (150 degrees). So don't be afraid.
Although, there are tea makers who wash any raw material, then dry it and fermentation still succeeds.
I only washed very dirty strawberry leaves once and the tea came out with a fishy smell. Had to throw it away

Thank you very much, my friend! Calmed down. Yes, I read that at a temperature of +60, the larvae die in 10 minutes.
Here, I found an article, if anyone is interested ...
🔗

My beloved honey plant has bloomed
In the June meadows blazing ...
The breeze brought a drunken smell.
And the weather is not bad !!!

Fireweed blooms in the morning.
But meeting the blooming morning
Do not regret the warmth that will go away.
Flowers of Ivan-tea will also disappear! ...

Summer is over. Will you remember later
About the fireweed at dawn ...
Going out into the gray rain under an umbrella,
How about a holiday - remember the summer! ..

You know yourself - be sad, do not be sad, -
Everything passes, and the holidays too ...
Let go of that fire, let go ...
And it will become more expensive in memory !!!

And you will dream about him in the winter,
As about the main thing, than we will warm the souls ...
And when he comes, you will be scorched by fire,
In the new summer, coming fireweed !!! ...

Sergey Dorozhkovsky.
I gave my collection, this verse from it.

This is our way! Class!

It's time for the 2020 season

It's time for the 2020 season

Lucky! And this year I could not even go to my modest meadow ... Alas and ah

Good day! Well, my leaves are not fragrant: neither during harvesting, withering, and even during fermentation there is a berry smell. Last time it fermented for 8 hours, then stood in the refrigerator for 3 hours. But with buds, yes, flower. I do it in half. Every time, after withering, the leaves have to be put in the refrigerator for storage, since the buds wither only on the second day and it is still not clear when the buds have dried normally. With garden, too, not a fragrant story. Of all the leaves, only bird cherry and currant have aromatic leaves from the moment of collection onwards. And the rest - not any, I put them in the freezer three or four times - the smell is weak and not definite. And the tea from them is the same. Maybe in July they will be more fragrant ... Maybe 5-7 times in the freezer to put? I don't ice firewood, of course. Although, last year I froze the withered buds - then adding them to the garden ones - good granules are obtained. And now for the first garden ones, for the pellets, there was nothing at hand, so I cut the dried prunes thinly.
Yuri, it is very convenient to use a twig-twig to push the leaves, it seems Lina wrote about this.Then the leaves go down to the bottom like a trickle, and not a lump: you do not need to press or push, and if you "bite" the twig, it is not scary. And then, somehow, I got a fork in it - I heard a lot from my husband ..

Lucky!

Private glade 120 km from the city The second season pleases!

[dalida]

dalidamaybe you have a weak sense of smell? It is different for all people. I have ALL the leaves that are not frozen, thawed smell from the very beginning. Especially pears! It's better not to mention cherries at all. She stinks to me, not smells. Cherries smell something like cherries, but with a bright honey tint. Apple trees smell weaker, stronger, depending on the variety, it seems to me. Summer ones smell much weaker. Blackberries (forest, not garden hybrids) start to smell when stored only. Raspberries do not smell like raspberries during normal fermentation, but tea with a berry or caramel note. And she smells of raspberry jam only when languishing