Italian macho hair (fermented willow leaf tea)

[Tricia]

Tricia, Nastya, said hello! She said, that's it, now, anyway, you will wrinkle the bag that is waiting in the freezer!
The one that we are drinking now, I crumpled without freezing. There will now be a trial batch with a frozen sheet. I collected it not so long ago, no longer tender, but tried to choose younger.
We are still fond of mate. And my husband concluded that if you pour mate with this tea, then they perfectly complement each other in terms of taste! This is our experience.
So, your recipe is very necessary and wonderful! Now this tea will also be in my mandatory annual program.

After all, our husbands who can appreciate our efforts are real treasures!

This is yes! It's more fun to cook and drink together!

Here on the occasion of us Nastenka presented her tea. We tried it, here's a report on last year's Macho tea
We drank the day before yesterday evening and yesterday morning Nastenka's Macho tea last year. I liked it very much, there is a kind of sourness in the smell, but there is no sourness in the taste, there is a pleasant astringency, distantly prunes, the taste of fireweed is very well manifested .. brewed and kept on the stove, it turned out three derivatives, the further the darker, overnight on the stove so insisted that in the morning they even diluted it in mugs.

About brewing on the stove.
I brew like everyone else: I rinse the kettle with boiling water, while I put the grass in the kettle, the boiling water cools down a little. I pour in and put the teapot on the already burnt out (closed) stove, on the cast-iron flooring. After 7-10 minutes I pour into mugs without diluting - we drink. I immediately add hot water to the teapot to the top, and again it stands on the stove.
We drink the first derivative, pour the second, again without diluting in mugs with water, the second is darker and more tart. Again, I immediately add boiling water to the teapot on the stove, to the top.
Next, either pour it into mugs again, without diluting and drink, or leave it on the stove until morning.
It is very warm on the stove, but the water does not boil, I think the water in the standing teapot is no higher than 50-60 degrees, so every time I add boiling water to the top.
In the morning the tea is very dark and strong, we drink it diluted in a mug. Pour two or three cm, dilute the rest with boiling water in a mug. And we don't add anything to the teapot, we just finish it to the end, diluting it in a mug to the desired taste and color.
In urban settings, you can try to create similar conditions, an easier way: cover the teapot with a warm blanket, or a blanket, or a baba doll for a teapot, whoever has it. Or a more complicated method is to put a teapot on a kettle of water, and a kettle with water on the smallest gas, power, something like steam ... whoever has an electric kettle will not work on the kettle, unfortunately ... Ours the goal is to prevent the teapot from cooling below 50-60 degrees.
I boast: and I also have Nastenkin Macho this year's report on brewing with photos of all derivatives follows ...

[Nastyush]

This is, I understand, the name! Yes, one should already cook it for one! : drinks_milk: I, unfortunately, do not have the opportunity to collect fireweed anywhere. But, at the first opportunity, Nastyush! At the first opportunity.

[Mandraik Lyudmila, Lyudochka]

Mandraik Lyudmila, Lyudochka! This is the report! : girl-swoon: The whole story!
Thanks for the brewing algorithm, I will definitely try to brew it!
How about tea for your spouse? Which do you like best - granular or sheet? Which leaves - young or coarser? And what fermentation-roasting?

Mikhaska, Irochka, thanks for stopping by!
It’s hard to believe that your Ivan tea is not growing ...I believe that you will find it too! Making tea is almost like meditation - it cures all diseases. In nature, we collect leaves, enjoy the air, then we dry at home - we enjoy the smell of fireweed, then we twist and ferment - again aromatherapy, then we dry, then we drink - the joy of life is simple. I would like to believe that you will be able to join the process!

[Nastyusha]

Nastyusha, so everything I wrote is from the two of us, he is my main taster, he liked the tea We specifically like fireweed, we like leafy, we don't make it through a meat grinder. We have solid sheet and cut. My husband rolls with a roller, I cut with a ceramic knife.
I like the roasting harder, but this year, somehow, it was not fried for our taste. The volumes did not go small, my husband tried to fry it faster, but how can it be faster, with our tiny electric oven in the village. You can't fry it on the stove, as the temperature is completely incomprehensible. Due to the long roasting process, the last fireweed was overexposed during fermentation, and even overheated it during the fermentation itself
We did not have time for young leaves this year, we were collecting the already beginning to bloom, but I collected white and pink.

It’s hard to believe that your Ivan tea is not growing.

It is growing, of course. How not to grow. But, very far from our dacha. Yes, and this year they took me to the dacha only twice: on Easter and at the end of September to the DR. Here I have a piece of fireweed.
Although, here I showed your summer residents your theme - they nodded, they should, they say.
Now just wait for the beginning of summer and put pressure on them to be taken to a distant field.

[Mandraik Ludmila]

Mandraik Ludmila, Ludawhat a cool tea report you got!
We also liked this tea. Only I always pour it in once ... I haven't even tried the second one ...

put pressure on them

Mikhaska, Irish, that's right! Asking and pushing And it's better to start a topic in advance Otherwise, you can stay completely without leaves

[Elena]

Elena, Helen, try to take a derivative, but it won't work in a cup, it cools too much in it, and in a teapot covered, it really works out, and I like the second or third derivative more. And in the morning this is generally a different tea, you have to try it yourself, it is very dark and rather tart, but in no case is bitter. I really like to drink it from the morning, strongly diluting it in a mug with boiling water

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka, I'll try on occasion
And in the morning we have an invigorating mate. If only pour it with tea

[Elena]

Elena, not, of course, stirring mate with fireweed, it spoils both products. Unfortunately, I can't drink mate at all, my heart starts to beat like that right away ... for vivacity I have coffee, natural, not strong with milk

[Tricia]

Tricia, Anastasia! I thought I would only make tea in a meat grinder, but here is such a beauty! Definitely Macho - to be!

Nastya, I made it! The first time I fermented for so long 24 and 28 hours .. Part was made by Macho, and the second part was finely chopped. The smell of freshly baked bread was awesome. Very nice tea turned out. Stands for dry fermentation.

[Vasyutka, Natasha]

Vasyutka, Natashahow beautiful it turned out! What a fine fellow you are!
Thanks for the report

Now we are finishing the rest of all Macho. After dry fermentation, the whole tea smells sweet, like honey aroma + smell of good black tea + smell of dried blueberries. My husband smells like dry rose hips.

It turned out good tea, although it is not brewed well.

Oh, maybe this year, God willing, I'll get to the handsome Macho! Thanks for the detailed recipe, Nastya!

I, too, look at the young stems and immediately thought - Maybe a macho to do, while they are very tender ...
Last year I asked my husband to mash with strong hands (the leaves were already in August), so in a few minutes he got so nervous that I took it myself with my weak ones. And how to drink, so guess who is the first!

[Rada-dms, Olya]

Rada-dms, Olyathanks for the praise!
Hope the recipe comes in handy. This makes a very pleasant tea.

Elena_Kamch, Helen, do not forget to separate the stems, otherwise they will give a herbal taste.
But what is there to knead in young ones - it's not so difficult, you can trust your husband too муж.

Tricia Anastasia, I apologize for not writing on your page in discussions, but in fermentation ... But thank you very much for your help in making tea from young plants. This year is my first experience of such a collection. And although I, in the end, did not turn out the hair, but I fermented with rolls and twisted the poop in a meat grinder, it is still PO-LOO-CHI-MOTHER! The store one pushed it further and, without dry pre-fermentation, began to brew his May (well, this year, not May, but June)))).

[Garik]

Garik, thank you very much for your response and for finding the opportunity to duplicate your comments here!
Since I am sitting with my baby son, I look diagonally through the topics, and I missed your message about tea.
I am very glad that my master class came in handy!

I strongly advise you to pull yourself together, holding together everything that is possible, but leave this tea for dry fermentation. Some of my Macho cans smelled honey-blueberry only by the second year of storage.

I also want to remind you about the phantom nature of aromas ...
Recently I dug up dried blueberries, rose hips, hawthorns in the closet. When dry, they do not smell bright, not like in jam, or, even more so, not like the artificial flavors that many are accustomed to. I mean, people who are inexperienced in Ivan tea, after our recipes and enthusiasm, often say: I don’t understand this excitement at all, it doesn’t smell like sweetness, or apples, or blueberries. If the receptors are clogged with chemistry or a person smokes or works in what smelly production, then the smell may not be physically understood.
Why am I writing all this. Macho's smell is one of the most delicate among all fireweed teas, since the leaves are young, there are few tannins that give strength. I have a sweet hickory-blueberry.
The color is like a cross between yellow and green tea. There are no changes here. I won't take a picture of the leaf and infusion, but it should be.

Garik, bring a photo of the infusion, I wonder what you did and how the tea is described by your home, if they drink. And is there any improvement in well-being after switching to fireweed teas.

Anastasia, leave the tea? It's like in the movie "Half a liter to smithereens ?! Yes, I have you! .." My whole family drinks Ivan-tea and not weakly, only I drink 4-7 glasses a day. Last year was enough until the beginning of December, the rest of the time was purchased. And 5-8 thousand rubles. the amount for tea is considerable, if you can drink your own, so it's not about me. I haven't been drinking anything for several years now, well, I can drink cocoa a couple of times a year. Any changes in health ... it's hard to say ... sleep has improved, but you can't look inside)))))
In addition to this, I try this for several months: I do not throw away the old tea leaves, but throw it in my palms and apply it on my closed eyelids and face, thus making a mask for several minutes. The redness of the face passes, I noticed.
The new crop is brewed very strong and dark, even the green leaves of a large leaf, but taking into account the fact that I brew in a thermos. Somehow, at one point, I got tired of wrapping the kettle and tried a thermos, I really liked it. It is useless to brew again after a thermos, it draws out everything at once. I will definitely post a photo of the infusion.

Nastenka brewed your macho here the other day, we take care of it, drink it occasionally, enjoying it. Delicate fruity aroma, tasty and quite dark gull, so we will keep it further.
I don't mix it with mine. We have the same tasty and aromatic ones, but they are all different, so we are increasingly drinking mono teas, and I rarely mix fireweed of one type with another. Not much is left of course, this year I handed out a lot, and they themselves drank a lot, and that ends, soon we will go for the next harvest

[Garik]

Garik, after dry fermentation, the tea will be twice as good.
But if you already feel good, then who am I to argue?

Mandraik Lyudmila, Lyudochka, thanks for writing about my impressions of tea!
And whoever I will give to try, everyone is delicately silent.

[Nastenka]

Nastenka, I delicately acknowledge and admire. The tea is oh-oh-very tasty, fragrant and beautiful color next time I'll take a picture in a transparent mug

Lyudochka! They are delicately silent about it, I'm not talking about you!
I gave my relatives a try ... they are silent. Probably, it lies somewhere in a dark corner, or maybe they threw it all out ... Now I regret that I sent them, it would be better if I gave this tea to someone from the forum

This is yeah. So I tried Oksanin - I liked it. Although she herself is not happy with him.

[Nastya]

I gave relatives a try ... they are silent

Nastya, my friend asked about my tea a couple of years ago and asked about my tea and got it .. She I began to give her teas And so I mix, and that way with flowers and just like that. Tried, in general, And then recently giving another, I look, she takes it and puts it on the shelf, and taaam And these are my teas, and so! I didn’t even begin to voice my dumb question - did you actually try it ???!
People ... they are different ... But in my friend's family, everything is made up of purchased packaged flavored teas, and they regularly drink this to each his own, I thought ...



And about the changing scent of macho, you really intrigued me ... Well, I gave away almost everything, it remained on the bottom. A year for him somewhere ... You need to brew for YOURSELF and enjoy!

[Tricia]

Tricia, good day. My husband and I started the tea season this year with your recipe. Thank you very much for the work done !!! It's summer like this in our north.) We are just starting the season. I have a question for you about fermentation: you write about long-term up to 30 hours before the maximum smell. And for some reason, the maximum smell seems to me after 12 hours, and then it seems that it seems to decrease. Can this be? Should you continue fermentation or stop at this stage? Or is it just getting used to the smell? The first batch began to dry after 24 hours of fermentation, it could not stand it.) Now the second batch is worth and now I'm all in doubt. Thanks for attention.

[Natalie]

And for some reason, the maximum smell seems to me after 12 hours

Natalie, then stop, of course !!!
My recipe is not a dogma, but simply an experiment repeated a certain number of times, which yielded a positive result. But that doesn't mean you can't do better! Can! And it will definitely work out!

Let me explain why I have such a fermentation.
After fermentation, a young leaf usually has a milky-honey-sweet aroma and taste. And, sadly, I don't really like this wonderful taste. And the color is lightish. That is, I like strong and tart tea. And at the time of the experiment there was only a young leaf. And in June and mid-July, yeah. You will understand me, our weather and climate are similar. And I tried to turn this young leaf into tart tea, remove the honeyiness, achieve the smell of prunes / raisins. Nifiga! Neither prolonged fermentation on the verge of active yeast development nor shock frying changed the color and taste.
But it turned out to be a special tea, not like the others, so I decided to use it as a recipe, because the taste is interesting.

Moreover, we all have different conditions at home, because fermentation takes place in different ways, for different times.
Have caught the peak of the smell - fry immediately and stop fermentation! Let not according to the recipe, but according to technology and for the benefit of tea, and this is the most important thing!

Thanks for the praise
I'm glad the recipe came in handy.
I really hope you enjoy your tea!

[Tricia]

Let me explain why I have such a fermentation.

Tricia, Anastasia thanks for the answer! Your recipe is great! But I, stupid, did not think that everyone's perception is different.))

I also made a recipe - only I am not that macho, I never drank fireweed tea - therefore, while I did what I did, I don't know how it turned out.

2 such trays came out

I made from frozen panicles, though I took a little more panicles, because the fireweed was still on two meadows, it's a pity to take very small ones, by the aroma, I still smell like black tea, there seems to be no bread smell ...but dear black, it is clearly audible, I was very afraid to dry it out, now still in a pillowcase

I read the whole recipe! Very interesting and wanted to implement! At us kaaak times, the fireweed is just beginning to form in buds. I want to try to make your recipe, just roll the leaves on the svarukha. If my husband has time to make it by the time of twisting, then I will do it on it. He had already made one, but she remained at the dacha, and it’s impossible to get to it - it rains. But today we managed to get honey with rains, while it was weathering to collect Ivan's tea from one meadow. Lies dry! I cut the stalks with scissors, I want to make the fiber try. Thanks to HP I try to create))) there are such creative young ladies, learn and learn from you !!!! Thank you for sharing recipes, experiences !!! It is very valuable !!!

[kartinka]

kartinka, Marina, great tea leaves turned out! Now for ripening, dry fermentation and try in a couple of months.

Innesa, I'm very glad that the recipe came in handy!

[Tricia]

Tricia, while only sniffing. ... now I want to make all the teas - 4,12,24 hours, white-pink, chubby and stewed - so that later I can understand what I like more.

My husband smells like dry rose hips.

And this is my tea. Fermented 19 hours, it began to seem that the smell is leaving. I also like rosehip to taste.
I didn’t really like my first batch of meat-grinder Ivan-tea, although I did it with different aging on purpose. And the macho turned out great. Thanks for the recipe.

Nastenka, I want to say THANK YOU for this delicious tea! He got drunk with us quickly. Both delicious and beautiful.
Today I brought a young "bundle" from the village. I reread the technology again. No, I can't knead, fry, ... With my boys, the best option is a meat grinder. So I will do it according to the standard scheme: freeze several times and then dry.
I wish you health, all your loved ones and new delicious teas.

Good day everyone !!! So I got to "Macho". I decided to do it in two ways, without freezing and with freezing. And I'll also go and try the meat grinder. That year Ivan Chaya simply dried the young tops of the heads of Ivan Chaya, for her husband, you never know what will be healthier, and she was not mistaken. For a week I put me on my feet, and they forgot that such a blunder began.

[Tashenka, Natasha]

Tashenka, Natasha, I am very glad that you liked the tea with the boys!
Even if leafy tea does not work out, young willow tea is worthy of attention. I hope you have the time to create delicious tea yourself.

liusia, Ludmila, thanks for your attention to the recipe!
I remind you that the stems at the tops of willow tea will give a lighter color and a distinctly herbaceous flavor even in well-fermented tea, so if you don't like the herb, remove the stems.
Good luck in chanting!

[Anastasia]

Anastasia, I did so. I made green tea from Vanka, stewed, everyone liked it very much. I will also make green. My husband does not drink shop tea at all, but such tea with pleasure.

there will be time and the most to create delicious tea

Nastyush, I've been making tea for 3 years already! Mostly "rustic" blended. Separately from Vanyushka I make mono (I have it on the site ...). I do it according to the method of Zacharias, with freezing. Granulated. There are already 2 bags with fireweed leaves in the freezer.

Hello! Macho cooked your recipe that year. I liked it very much! Tomorrow I'll try to get out into nature, I'll see if it's time to collect it

[Anastasia]

I tried the first batch, which is delicious without freezing. Made with frying, as in the recipe. The color is like tea, the taste and smell are floral, pleasant. I like it. It is ripening that it has frozen, the smell of prunes has already appeared. On the thermometer 26-27 gr. shows. I'll do this in the dryer. I like different tea, and tart, and more delicate.



Anastasia, happy birsday, my dear!!! Goodness and Light to your home, joy, love, prosperity and prosperity !!! Good health to you and all your family and friends for many years !!! Sorry, I'm on the "you" To me too, and certainly only on the "you".

Here's another batch of "Macho" went to dry.



Here it is, my "Macho" This is just a small part.

Today my husband and I went for Ivan tea for an Italian macho !!! We really liked this tea. And this time I will make more of this tea. By all methods. And I will do granular. Let's go one more time.