Ivan tea (fermentation of fireweed leaves) - master class

[Irochka]

And I join in the congratulations, thank you again for your work!

Irochka, Thank you so much !

[Galina Iv.]

I accidentally learned about herbal fermentation from a friend who lives in Finland. Interested ... Having turned a lot of literature on the Internet from cover to cover, I decided to try it myself. This weekend: wood, wilting, fermentation, drying. and when the job was done, I came across your master classes. And what was my surprise !! I didn't have to read anything, just your notes and that would be absolutely enough, everything is clear, capacious, just wonderful, thank you very much !!! (and even with a bow))).

Galina Iv.Thank you very much for such a warm review of my master classes! It is very pleasant to hear this from the person who made Ivan-tea himself. Indeed, there is very little information about him on the Internet. When I first started making this tea 3 years ago, I missed it. Therefore, it did not work out the first time - I even had to throw out several parties. It was important for me to understand the essence of the process. I began to read sites about the production of classic tea. When understanding came, then everything began to work out. I liked the tea so much that I wanted more people to start making it. So the idea arose to post a detailed recipe here so that people no longer have to go anywhere for information. I am glad that you noted the completeness of my presentation of the whole process of making Ivan tea.

Now, when opening the jars, the first batch gives off grass, it is less dark, but the second ... mmmmm ... such a scent is worth that you can get enough of one scent! Made by hand.

I think that the herbal smell of the first batch might not even come from the fermentation time, but from the fact that you did not roll the rolls hard enough and squeeze out a little juice. Therefore, 9 hours for fermentation was not enough. Simplifies the rolling process by freezing the leaves before rolling. the rolls then roll up quite easily and quickly, and, most importantly, with a large release of juice. And then fermentation is faster and better.
If you started making tea by hand from the very beginning, it means that you do not accept the "meat grinder" option for making tea. This is where a lot of juice comes out! And fermentation can go much faster!

From the first time it was difficult for me to guess the process of starting drying.

Indeed, this can be difficult to do! And not only the first time! But if you know the main the criteria by which the end of the fermentation process and the start of drying are determined, then everything is simplified. Them two, these criterion. The first is the color change the fermented mass on dark. The second criterion, very important, is to change the scent from herbal to fruity-floral-honey! Apparently, in the second batch you did this and the tea turned out. And in a month, this smell will multiply! And by autumn and winter it will be a magical aroma! You will see!

This will be my reference book.

Galina Iv., this is a very high praise for me! Thank you very much ! I wish you good luck in life and in the production of Ivan tea!

Ludmila, just not a recipe, but a grandiose study.
And a well-deserved victory!
Congratulations!

[Olga]

Olga, thank you thank you thank you ! And for the kind words and congratulations!

Well, I moved on to this topic ... I ran for fireweed, pulled a pound and forward. I ran it through a meat grinder without withering, since the leaf is very dry. I put it on fermentation. By nightfall again in the airfryer. And on the second floor yesterday's workpieces are drying up. Waiting ...

Lyudmila. I wrote about the handbook VERY sincerely !! Today I will take printouts of your labors with me to the dacha. You would be an amazing teacher (food for thought).
Lyudmila, now I understand))). Spun with all her might, but !!! I understood the reason - I faded badly, the veins crunched
During fermentation, my rolls did not darken, as they were dark green, they remained! It was darker in the second game. It was cool at the dacha, it was necessary to ferment longer - my result is for a simple day).
Thank you for taking the time to answer everyone, it's not so easy either, we all understand this ..

Therefore, it did not work the first time - I even had to throw out several parties

Lyudmila, it means with your help it works even the first time

Girls, Friday, everyone on bicycles outside the city and into the forest !!!! For grass-ant, and then lay out your results!

[lappl1]

lappl1, dandelion roots, burdock and birch buds can and do you recommend fermenting? What will it give in terms of useful properties?

With interest and pleasure I read such a fascinating story and recipe for tea !! Thank you very much! Maybe we will wait for the fireweed to bloom this year _{in the night passed minus 3}

[Veronica]

Veronica,

Well, I moved on to this topic ... I ran for fireweed, pulled a pound and forward. I ran it through a meat grinder without withering, since the leaf is very dry. I put it on fermentation. By nightfall again in the airfryer. And on the second floor yesterday's workpieces are drying up. Waiting ...

Veronica, welcome here too! And I'm waiting for what you can do there. Interestingly, I have never done fireweed without withering.

[Galina Iv.]

I wrote about the handbook VERY sincerely !! Today I will take printouts of your labors with me to the dacha. You would be an amazing teacher (food for thought).

Galina Iv., thank you very much, I felt this sincerity!
And as for the teacher, you hit the spot. I worked as a teacher for a quarter of a century. And the experience of writing textbooks and educational literature was. So my experience came in handy in compiling these recipes.
Thank you very much ! I am very pleased to read your posts - warmth in my soul from them. And I am very glad that you and our girls need my recipes.

[Galina Iv.]

Girls, Friday, everyone on bicycles outside the city and into the forest !!!! For grass-ant, and then lay out your results!

Galina Iv., I join your call! if only the weather did not disappoint. And that storm warning was announced. Well, let's hope the weather doesn't let us down.

[Look-batun]

dandelion roots, burdock and birch buds can and do you recommend fermenting? What will it give in terms of useful properties?

Look-batun, this question would be answered more comprehensively by physicians, biologists, chemists. I am not. Although I like to study different literature. Therefore, I will answer as I think.
Dandelion and burdock roots are unlikely to be able to ferment - they have a different structure. And birch buds are very difficult to collect. It will not be possible to collect the required mass - for fermentation, a decent volume is still needed.
Leaves are usually fermented. If desired, you can also ferment the leaves of these plants. But in my recipes, I focused on the fermentation of willow tea and other plants for the subsequent preparation of tea as a drink. And the plants listed by you are unlikely to be tasty as tea.
Fermentation of plant leaves is preferable to conventional drying. But to what extent their properties differ, I, unfortunately, do not know - I have not come across exhaustive information on this matter. Maybe there are those at our Bread Maker who are professionally familiar with the processes that take place during fermentation. I would also very much like to hear here the opinion of experts, and not of an amateur, which, in principle, I am.

[Lenochka]

With interest and pleasure I read such a fascinating story and recipe for tea !! Thank you very much! Maybe we will wait for the fireweed to bloom this year on the night passed minus 3

Lenochka, thank you very much for evaluating my story and recipe. I am very pleased!

Maybe we will wait for the fireweed to bloom this year on the night passed minus 3

Mom dear! It's all going to freeze! And in principle, even non-flowering fireweed can be collected for fermentation. Tea made from it will turn out to be very tender and delicious.If only I would not be cold! Although I read that fireweed is such a strong plant that it continues to grow when the tops are frozen. So the summer is not over yet. And you will definitely wait for the warmth in your area. They say that it will be warm from next week. So, we will have Ivan-tea!

Lyudmila! I am delighted with your work !!!! Thank you very much!!!!!! Now bookmarks, then - printout, then - summer cottage (soon the linden will bloom right on the site!). And tonight - a detailed conversation with relatives about the processes during fermentation (I am a doctor, they are food workers). Oh, in my opinion a new hobby is being born! (I went to the forum for a minute to look at the dough sheeters - noodles). I wish you health, strength and everything, everything, everything !!! ...

Lyudmila, a wonderful master class! I have several questions: I was brought Ivan tea, but with the buds that have not yet blossomed, can you make it out of this? I ground it in the auger juicer grinder attachment so can I do it? I put it in an enamel saucepan to ferment under a linen towel.

[Irina]

I was brought Ivan tea, but with buds that have not yet blossomed, can you make it out of this? I ground it in the auger juicer grinder attachment so can I do it?

Irina, thank you ! Glad we used the recipe!
You can also make tea from non-blooming fireweed. He will be very good too. The main thing is to carry out a high-quality fermentation.
How do the leaves look after the chopper attachment? I would like the "tea leaves" to look decorated later. After a meat grinder, granules are obtained, after twisting - leaf tea. And of course, tea will turn out from a shapeless mass. But I didn't do that, so I can't tell you anything. Here you are with us and share! I will wait for the result and, if possible, a photo. Good luck, Irina!

[Tatyana]

Lyudmila! I am delighted with your work !!!! Thank you very much!!!!!! Now bookmarks, then - printout, then - summer cottage (soon the linden will bloom right on the site!). And tonight - a detailed conversation with relatives about the processes during fermentation (I am a doctor, they are food workers). Oh, in my opinion a new hobby is being born! (I went to the forum for a minute to look at the dough sheeters - noodles). I wish you health, strength and everything, everything, everything !!! ...

Tatyana, I am very pleased with your assessment! Thank you very much for your wishes! All the best to you too. And, of course, a lot of health. And Ivan tea will contribute to this. Make delicious and healthy tea!
It's great that you and your relatives are experts in medicine and food industry. Your opinion will be very useful to everyone who makes willow tea and tea from other plants.

[Ludmila]

Ludmila, the juicer grinds decently, no matter how "too", such briquettes are obtained (I did not take a photo). I slightly stamped them in a saucepan with my hand, now I will sniff (it smells of grass for now), it’s been standing for two hours, the thermometer is 23 degrees, probably until the evening, for sure, because it’s not hot.

[Irina]

Irina, and what size briquettes? I am very interested in how they look.
And yes, you need to ferment until evening - until the smell changes to fruity-floral.

[Ludmila]

Ludmila, dug out a briquette

They are different in length, the width is about 2 cm, the thickness is 5-8 mm, but in general it turned out to be a mishmash (I also tamped it down). I am glad that there was no contact with the metal, heating too, the briquettes are wet, but from the third photo, it seems to me, you can see that it is finely ground?

[Irina]

Irina, yes, although large briquettes, in the end it will turn out to be very small. And such briquettes will have to dry for a long time - until everything inside is dry. Therefore, before sending for drying, I would grind the briquettes a little.

I am glad that there was no contact with the metal, heating too

In modern meat grinders, the internals are made of non-oxidizing metal. And everything is twisted so quickly that contact with him is minimal. And warming up the mass when twisting the leaves is very much even welcomed. It turns out, as it were, a temperature start for fermentation.Then its own temperature is added from the oxidation of the leaves with atmospheric oxygen. And fermentation is faster and better than from cold raw materials. I noticed it.

Lyudmila, good afternoon! I have already started the process of making tea. My bundles of already withered leaves are lying, I decided to re-read your instructions again and a small question arose - after the end of fermentation, you can dry it immediately in the dryer, or should you first do it in the oven and dry it in the dryer? Is the dryer a replacement for the oven during the drying process?

I have only an old meat grinder, my grandmother's, we hardly eat meat (I have it for shortbread cookies with "worms"). The auger juicer is not completely cold, the briquettes were barely warm, I thought that it shouldn't turn out smaller than in a meat grinder. I will definitely separate them. Eh, I thought that I ground it finely (I used it for the first time), I hope at least something will work out, even small.

Eh, I thought that I ground it finely (I used it for the first time), I hope at least something will work out, even small.

Nothing, the tea will definitely work out, don't worry.
And I also had an old meat grinder. It was difficult for me to twist the leaves on it. The husband was entrusted with this work. But he, the sly one, took and bought me an electric one - especially for tea. I don’t twist anything else on it.

[Victoria]

a small question arose - after the end of fermentation, can it be dried immediately in the dryer or should it be done in the oven first and already dried in the dryer? Is the dryer a replacement for the oven during the drying process?

Victoriaof course, you can completely replace the oven with a dryer. I wrote it. But do not spread the tea too tightly, with gaps. And do not set the maximum temperature. My dryer burned out when I set the temperature to the maximum (100 *), and even poured tea tightly. Since then I have been making the temperature around 75 *. It takes longer to dry, but the dryer is intact. And do not forget to swap the pallets periodically. Although, maybe you have a more advanced dryer with air supply to each pallet. Then there is nothing to worry about.

[Ludmila]

Ludmila, but be sure to dry in the oven at such a high temperature, is it possible for 50 degrees, but longer?

[Irina]

Irina, you need to abruptly stop the fermentation process. And this is done with a temperature of 80 * - 100 * C. And at 50 * tea there will be steamed too long, as if boiling. And it can lose some of the taste and smell. 100 * is not a high temperature. Some tea makers set both 120 * and 150 * at the beginning of drying. But then they do not leave tea at all - they constantly interfere with it, since the extreme and upper "tea leaves" dry very quickly.
Ira, what's the problem?

There is no problem, I just thought that at this pace. something useful will be lost, but I will not even argue with your experience, I will do it as written in your recipe

just thought that at that pace. anything useful will be lost

Of course, some of the useful things will be lost - mainly vitamins. But they disappear even with conventional drying. But all sorts of substances and micro- and macroelements are preserved. And the fermentation process allows you to "get" the useful from the plant to the maximum extent.

but I will not even argue with your experience, I will do it as written in your recipe

Thank you for your trust, Ira! You are asking the right questions! I am the same - until I figure out all the ins and outs, I will not calm down.

[Ludmila]

LudmilaWhat should I do? I looked under the towel, the grass turned brown a little, the smell practically did not change (the grassy one became weaker). Can you dry already, stood for 11 hours? I thought the color would change more. Can we be cold for proper fermentation?

[Ira]

Ira, in general, Ivan tea is fermented for up to 1.5 days. The main orientation for him is changing the scent to fruity-floral. Color in this case is secondary. Did you crush the mass with your hand? Or is it loose? If it is loose, then the fermentation process will be worse.Or maybe you've already missed the smell? And he began to weaken? If they didn’t miss it, I would have crushed the mass with my hand, covered it with a damp cloth and left everything until morning.

[Ludmila]

Ludmila, everything was crushed. I saw your answer late, went over everything with my hands, dried in the oven. The smell now looks like "Bath" like from brooms, so tart (DRY MIN.10-15)

Stirred, it smells like compote.

The smell now looks like "Bath" like from brooms

Bath smell, like from brooms, indicates overexposure at fermentation or too high a temperature. Since your place is cool, then, most likely, the mass was fermented for a long time. I have never had such a smell from fireweed. Always a very pleasant aroma - fruity-floral. There is also a suspicion that the mass was highly crushed and fermentation was faster. In general, it is difficult to judge without seeing the tea or hearing the smell. Now you need to finish drying. Galina Iv. also one batch smelled like grass at first. A few days later, a fruity-floral aroma began to appear. Let us hope for the best.

Good evening! Such a coincidence: I drank fireweed tea today and saw your topic about Ivan-tea on the forum. So nice! The son has been talking about him for a long time and only began to drink him. I even handed over a packet in a parcel from Moscow. To be honest, I somehow reacted to this without much interest. Now I read how healthy, tasty it is and how it is prepared, I realized that I was wrong. And I threw off the link to the forum to read and watch the video. They may want to cook for themselves. It's really expensive to buy.
Thanks for the information! The tea is really delicious!

smells like compote

Well, the fruity aroma, however, of boiled fruit, has already begun to appear. It remains to wait for the flower. Yeah interesting!
In general, I ferment fireweed for 6 - 8 hours. Even if it's cool. I try not to look there again, so as not to disturb the fermentation process. Maybe 11 hours is a lot for your briquettes?
In general, Ira, we need to calm down and finish drying the tea. The morning is wiser than the evening! And then brew, try, look at the color. And although it will not be sustained for a month yet, everything will become clear now.

[Ludmila]

Ludmilamaybe this is because I had it unripe, a third of the branches with barely set buds. I smelled it periodically, I would hardly have missed the change smell (something I, as Master Yoda, spoke up). Now it smells like compote, it seems to me from dried fruits. I will ask you to bring more, it is a little difficult for me, we do not have a car, we live in the city. It smells like dried fruit. In my opinion, I have it already dried (it was not enough, probably).

[Olga]

Such a coincidence: today I drank fireweed tea and saw on the forum your topic about Ivan tea. So nice! The son has been talking about him for a long time and only started drinking him. I even handed over a packet in a parcel from Moscow. To be honest, I somehow reacted to this without much interest. Now I read how healthy, tasty it is and how it is prepared, I realized that I was wrong. And I threw off the link to the forum to read and watch the video. They may want to cook for themselves. It's really expensive to buy.

Olga, Thank you! I am glad that I helped you learn more about Ivan-tea. And your son is great! Understands the benefits of this tea for a man. Yes, and this tea is delicious, no words. Now is the time to start cooking it. It would be nice for your son to start making it himself. And then send you from Moscow.

[Ira]

maybe it's because I had it unripe, a third of the branches with barely set buds.

Ira, no, it could not affect. This year I made the first batch of fireweed, on which even the inflorescences have not appeared yet. And the tea turned out to be very good, with its characteristic smell.
Ira, wait a minute to worry. Everything will be OK. In general, in the topic of fermentation of leaves of garden and wild plants, I gave an example with currants. There, the taste and aroma of the drink depended on the processing method:

Currant and raspberry leaves behave very differently from teas from group 1. They do not tolerate a meat grinder, the granules crumble, and the finished tea turns out to be not very tasty. ...
But you can still get delicious tea from these leaves! In it, the smell of fresh leaves is not only preserved, but not changing much, it becomes refined. But everything is in order ...
Firstly, these leaves are somehow dry, even in damp weather.

Secondly, they are rough, difficult to twist, and they give little juice. If you twist these leaves in a meat grinder, then you get not tea, but some kind of dust. And therefore they are less fermented. And the smell after drying the tea goes somewhere.

When I made such teas several times, I decided for myself - that's it, I won't cook them again.
But then I remembered freezing the leaves before fermentation.
Without thinking for a long time, I picked up currant leaves without withering, put the bag in the freezer, took it out a few hours later, thawed it for 20 minutes. And she began to roll it into rolls. They curled up easily and quickly.

I sent the rolls for fermentation. Fermented for 5 hours. The leaf darkened, the smell intensified. I cut the rolls into 0.5 cm thick washers.

I sent it to the oven, slightly loosening the mass.

The temperature was set to 80 * C. The smell during drying was crazy! This cheered me up, because past attempts with a meat grinder did not give such a smell. I followed the process more often than usual. After 1 hour, the leaf is almost dry. I reduced the temperature to 50 * C and soon the tea was ready, I didn't even have to dry it in a pillowcase.

Without waiting for the tea to mature for dry fermentation for 1 month, I immediately brewed it. And oh, miracle! The tea turned out! The smell is magical, the taste is also. The color is not dark, but it doesn't matter! I got the tea I dreamed of!
Everything, since then I have been doing it this way: I don’t wilt the leaves, immediately after harvesting I send them to the freezer, freeze them, then defrost them, twist the rolls, ferment them, dry them and ... enjoy!
In the photo, tea made from leaves dried in a dryer (the lightest), twisted in a meat grinder (slightly darker) and twisted after freezing into rolls (the darkest). Tea is poured next to the cups, from which I brewed it.

Maybe the fact that you passed the leaves through the juicer influenced the result.

[Ira]

I will ask you to bring more, it is a little difficult for me, we do not have a car, we live in the city.

Ira, of course, we still have to do! The next time, after drying, you need to scroll the leaves in a meat grinder. But if the batch is small, then I would advise you to freeze the leaves, then defrost and twist by hand. Such a leaf of fireweed is very good, quickly and easily turns into rolls.

In my opinion, I have it already dry (it was not enough, probably).

Then turn off the oven, pour into a bag for drying. And a little is how much? How thick was the briquette layer? Few leaves can also cause poor fermentation.

I loosened all the briquettes with my hands, it turned out on a baking sheet with a loose mass of about 1.5-2 cm. Now I turned everything off, it smells of sweet dried fruits delicious, the mass is brown, dry. Tomorrow I will write how much in volume it turned out. Thank you so much for your patience

[Irina]

Irina, to your health! Goodnight!

I am glad that I helped you learn more about Ivan-tea. And your son is great! Understands the benefits of this tea for a man. Yes, and this tea is delicious, no words. Now is the time to start cooking it. It would be nice for your son to start making it himself. And then send you from Moscow.

I think that he will want to try to cook it, it seems not difficult. But he bought Ivan-tea at VDNKh, now it is closed there. Found somewhere else.
Thanks again!

[Olga]

Olga, let your son prepare tea for himself and for you for your joy and health!

[lappl1]

lappl1, this is a dissertation, no words, thank you !!!
My husband and I bought Ivan tea at the honey fair. And we really liked it! And on sale it almost does not exist. It will be necessary to look for an etravka and try

[Ludmila]

Ludmila, good morning! It turned out to be somewhere in a half-liter jar.Brewed, slightly tart taste, dried fruits (you can barely feel "bath") with a barely noticeable sourness, strength like yours in an average cup. I will dry it and put it in a jar for "aging" (although, it seems to me, it is already dry enough). Thank you!!!

[Yulia]

this is a dissertation, no words, thank you !!!

Yulia, Thank you ! I tried to write the recipe in as much detail as possible so that those who will make the tea would not have any questions. That's the dissertation turned out it turned out a lot! I would be glad if the recipe is useful to you!

And on sale it almost does not exist. It will be necessary to look for an etravka and make a try

Make tea for health and pleasure!