natushka
Lyudmila, thank you and there is absolutely nothing to apologize for, you help so much, although everything is written clearly, but when you start doing, stupid questions still arise.
Quote: lappl1
And it was necessary to press the mass with a little hand.
I pressed it, maybe too hard, so it fermented for a long time, as it darkened a little, immediately on the sheet and into the oven. Unfortunately, the temperature in the oven was 150 degrees, I put it on the upper shelf and stirred every 2 minutes (I kept the door completely open). Part of the sheet did not go away, put it in the pan and constantly interfered. In a frying pan, it dries more slowly and turned out to be a very dark color (as purchased), lighter on the sheet.
Quote: lappl1
if the leaves have not withered enough
The leaves all withered, there was no crunch of the vein, maybe a meat grinder really.

Quote: lappl1
you can already dry the tea. What about the smell? Is the herbal smell gone?
Already dried and hung in a linen bag (mixed from the oven and frying pan). The herbal smell has not gone away, but it seems to me that the one that was dried in a pan has a little fruity notes (if only for a long time to sniff at a pinch at the nose)
But still you need to scroll through a meat grinder with or without a knife?
Even today, I played (with a knife) some Kirkazon leaves for testing (they lay in the freezer at night, but they did not freeze completely, or rather thawed and as they just plucked), fermented in a glass, I am thinking of drying soon.
lappl1
Quote: natushka
The herbal smell has not gone away, but it seems to me that the one that was dried in a pan has a little fruity notes (if only for a long time to sniff at a pinch at the nose)
natushka, the smell will even out and intensify!
Quote: natushka
But still you need to scroll through a meat grinder with or without a knife?
With a knife! I read somewhere about the experience of twisting in a meat grinder without knives, but that girl refused this method. I have never tried to twist without a knife, as my meat grinder gives good granules. Having worn out the first time with a mechanical (new) meat grinder, we bought an electric one only for tea, since I prepare a lot of it. I asked my husband to buy the most powerful one. He bought a not expensive (Belarusian) one, but I am very happy with it.
Quote: natushka
it seems to me that the one that was dried in a pan has a little fruity notes
It is good that you caught these notes. Now you know that they appear. And by autumn-winter it will be even better! If you have a better tea in your pan, maybe you should continue drying like this?
lappl1
Quote: natushka
Even today, I played (with a knife) some Kirkazon leaves for testing (they lay in the freezer at night, but they did not freeze completely, or rather thawed and as they just plucked), fermented in a glass, I am thinking of drying soon.
natushka, are you sure about this kirkazone?

Kirkazon - contraindications
The plant is poisonous! An overdose of his drugs leads to the destruction of the intestinal and stomach mucosa. Upon contact with a plant, an allergic reaction is possible, similar to a chemical burn of I-II degrees.
The use of Kirkazon for children, pregnant women, patients with renal and hepatic insufficiency, gastritis is strictly prohibited.
Treatment with Kirkazone drugs is carried out only under the strict supervision of medical services!


natushka
Quote: lappl1
are you sure about this kirkazone?
I know that it is poisonous, I made only 1 tablespoon (dry), I read somewhere about its medicinal properties, I still have to find it. It was not my intention to drink only it, I wanted to use it as a medicinal herb, but I will read it, if it doesn’t fit, I will throw it out, but I will not do more anyway.
lappl1
Quote: natushka
I know it's poisonous, made only 1 tablespoon (dry)
Thank you, you have calmed me down!
Ant
Good afternoon, we have been using this method of preparing Ivan tea for several years. Thank you for finding the strength and time to express everything so beautifully and interest people in this drink.
I agree with you that you should try to make all three fermentation options - from weak to strong. In our family, opinions were divided - I liked the sweeter less fermented tea. Husband - strong fermentation.
Now about the trade of Koporsk tea with England. This is a beautiful, but not entirely true story. There is a lot of talk about it on the Internet, but in fact, tea is delivered to England not directly, but mainly by smuggling, since it was cheap and, with strong fermentation, is similar to expensive Indian tea. And not conscientious traders used it. So the British, of course, drank Koporye tea, but thought they were buying Indian tea. Why I say so - there are so many collectors of labels and tea boxes, they seriously study the history of trade and supply. So, according to Ivan-tea, they have nothing abroad.
And in the archives of Koporye there is no data on the mass procurement and sale of tea from fireweed. This is all a beautiful fairy tale. Someone came up with it and scattered across the Internet ..
As I wrote above, my family respects and loves this tea. He deserves a lot of good words. We also cook it with a meat grinder, as we prepare it for the whole large family for the whole year. But we didn’t manage to share the recipe with us .. And thank you again for creating such a good topic.
lappl1
AntThank you for evaluating the recipe and for sharing your own experience of making Ivan tea.
Quote: Ant
Now about the trade of Koporsk tea with England. This is a beautiful, but not entirely true story ... Why I say so - there are so many collectors of labels and tea boxes, they seriously study the history of trade and supply. So, according to Ivan-tea, they have nothing abroad.
While I am not personally acquainted with any of the collectors of labels and tea boxes, I do believe that they are seriously studying the history of the origin of each piece of their collection. But the collector's options are limited. Scientists are another matter. They study the essence of this or that issue not at an amateur level, but with a deep scientific approach. They have at their disposal information of any level, including information that is closed to the amateur collector.
Scientists-historians also took part in the programs and documentaries about Ivan-tea, shown on the central Russian channels (I gave links to some of these programs and films in the notes to the recipe). I don’t think that speaking about the export of willow tea to England, these scholars were retelling "beautiful fairy tales spread over the Internet."
Quote: Ant
And in the archives of Koporye there is no data on the mass procurement and sale of tea from fireweed.
They cannot be. If you studied the historical information about Ivan-tea, then you noticed that in 1941, on the orders of Hitler, the Koporye tea factory and its laboratory were completely destroyed, and all the factory employees were shot. So where does this data on the massive procurement of Ivan tea come from, if everything was destroyed in that war?
Ant, be that as it may, I suggest leaving the collectors of their collections, historians - the affairs of bygone days, and we - not to indulge in polemics. After all, one thing is important - our ancestors drank Ivan tea, and now, thanks to the same Internet, we have learned how to make it. So let's get more of this unique delicious tea this year.
Kokoschka
Lyudmila saw this topic and did not even begin to read it, I think it is very difficult, because a couple of years ago I tried to master ...
Today I woke up very early and still decided to read.
What my surprise was that everything is so clear, accessible and easy to schedule.
Resolved, I will definitely try to do it.
Many times I dried the leaves of raspberries and currants and other plants, the smell is weak, the taste is even weaker.
Now and here innovations !!!!!
Many thanks for sharing their best practices and discovery of this topic.
Lyudmila I had two questions.
1. Do I need to wash Ivan tea flowers?
2. Is it possible to do everything the same with a linden tree when it has already faded. I collected it again and dried it the other day (during its flowering)
But the taste when brewing is of course weak. But she has such a strong and refined aroma.

Love the recipe. Thank you so much!
lappl1
Lily, thank you for evaluating the recipe! It's nice that they are interested in him.
Indeed, I have written a lot. There are enough short recipes on the internet, but when reading them, many questions arise. Therefore, I tried to take into account all the nuances that a person may encounter when deciding to make this tea for the first time.
Quote: kokoshka
Many times I dried the leaves of raspberries and currants and other plants, the smell is weak, the taste is even weaker.
And there is! For this, leaf fermentation is used. It helps the plant to open up as much as possible, slightly change its properties and make the drink tastier and more aromatic.
Quote: kokoshka
Do I need to wash Ivan tea flowers?
I do not ferment the flowers, but simply dry them and then mix them with tea, if desired. A leaves should be washed if you doubt their purity... I have clean meadows away from roads and businesses. Therefore, the leaves are not mine. Because they contain many microorganisms and bacteria useful for fermentation.
Quote: kokoshka
Is it possible to do everything the same with a linden tree when it has already faded. I collected it again and dried it the other day (during its flowering)
You can make such a tea from any "tasty" leaves, of course, if they are not dangerous to humans. Including linden leaves. If you have not seen the recipe for tea from the leaves of garden and wild plants, then welcome here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389380.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390336.0
I myself have not made a linden yet, but I plan to do it in a couple of days. Then I will report on the result in the recipe for "Fermented tea from the leaves of garden and wild plants."
And you, Lily, I want to master this method of harvesting leaves for a delicious, aromatic and healthy tea. Good luck!
Kokoschka
Thank you Lyudmila!
paramed1
natushka, do not make tea from Kirkazon! This plant is mainly used as an external remedy. And inside - with great care, in VERY small doses as a diuretic, and strong, to increase menstrual bleeding, as a sedative, sometimes as anesthetic, diaphoretic. But it must be harvested in the classical way, that is, by drying at 40 degrees, not higher.
Kokoschka
lappl1, Lyudmila, I have a question ...
Today I will collect the leaves, pour them first and then into the freezer? Or choose method 1 but the stage is jerky or freezer?
lappl1
Lily, do one thing - or wither the leaves, or freeze.
If you wilted the leaves, you can twist them in a meat grinder and make granulated tea. You can, of course, twist rolls from withered leaves, and then make loose tea out of them. But after withering, it is difficult to squeeze the juice out of the leaves.
Therefore, if you freeze the leaves, then after freezing, and then short-term defrosting, twist the rolls, put in a container, press down, ferment to a very strong fruity-floral aroma, cut finely and dry.
IvaNova
made the first call
I feel, not the last))
dried (night), twisted through a meat grinder (tried to roll balls - this is not for my hands), fermented for hours 19-20.
Firstly, the raw materials initially turned out to be not juicy, dryish (we have not had rain for a long time). Secondly, the apartment is not very hot (23-24 degrees). I attribute this to the sluggish fermentation process. To speed up, I put the container in a bowl of hot water several times, but the expected heating of the granules was not very pronounced
Dried it up, immediately brewed it ("burns")
The color is like a weakly brewed black.
Taste with sourness, tart (there is a note similar to Puer).
BUT
a) half of the granules crumbled
b) the smell of cheap tea is expressed
doing something wrong ((
lappl1
Quote: IvaNova
there is something wrong with the process ((
IvaNova, thanks for your interest in the recipe! Yes, your first experience was unsuccessful! But don't give up. You will definitely succeed in the next tea.
I am answering the questions.
1. Tea may spill due to insufficient withering of the leaves before twisting in a meat grinder. Although, in 18 - 20 hours they should dry out well. This is if you constantly stir them up and they wilted evenly. And if they are not wilted evenly, then the un-dried leaves can crumble when twisted in a meat grinder and during drying.
It may also be due to the peculiarities of the meat grinder itself. Maybe the knife is dull. Or they took a lattice with small holes.
2. Your temperature is the most comfortable for drying and fermentation. So absolutely it was unnecessary to heat the container with the mass in hot water. From this, it is not noticeable for you, excessive heating of the mass could occur. And the smell is lost. You didn't write how long you fermented. It is important!
3. "A note of cheap tea"may turn out due to high temperature and long time during fermentation... I wrote in the recipe and write periodically in the topics that it is better to under-ferment tea than to re-ferment it.
I ferment granules at a temperature of 18 - 20 * no more than 6 hours. I never heat the mass! I just wrap the container with the mass in blankets. And there the temperature rises slightly due to oxidative processes during fermentation. Basically 4 hours are enough for fermentation. I won't get tired of repeating - you need to focus on the smell - changing the herbal to a strong floral-fruity aroma... As soon as the smell begins to fade, there is a risk of getting the notes you wrote about.
You also haven't written anything about how the tea was dried. Overdrying can also kill the taste of tea..
A weak tea color generally indicates insufficient fermentation. But the tart taste with sourness is about long-term. In general, some kind of dissonance turns out. If you write in more detail about the fermentation time, drying conditions, then you can still look for the reasons for not very successful tea.
Basja
Today I tasted "my tea". Little time has passed since its preparation, but there is still color, taste and smell. Luda, thank you very much again !!!!
🔗
Gala
Lyudmila, I will also report on the work done. I made a test batch. The fermentation process took me a long time, the leaves still did not want to change color and the desired smell was also missing for a long time. But the process of drying in the oven took much less time, and I overexposed the leaves a little. Nevertheless, I liked the tea, I will already make a new batch, taking into account a clear understanding of the process and correction of errors.
IvaNova
Quote: lappl1

IvaNova, thanks for your interest in the recipe! Yes, your first experience was unsuccessful! But don't give up. You will definitely succeed in the next tea.
Ivan-tea became interested in last year, but by that time it had gone down
so I will definitely continue

Quote: lappl1

1. Tea may spill due to insufficient withering of the leaves before twisting in a meat grinder. Although, in 18 - 20 hours they should dry out well. This is if you constantly stir them up and they wilted evenly. And if they are not wilted evenly, then the un-dried leaves can crumble when twisted in a meat grinder and during drying.
It may also be due to the peculiarities of the meat grinder itself. Maybe the knife is dull. Or they took a lattice with small holes.
there was no under-drying, rather over-drying (even overdrying)
the leaf initially did not crunch a vein
perhaps it should have been dried in less time
or freeze
I didn’t twist it with my hands solely because the leaf was dryish, when the juice rolled down there was almost no and the sausages were "shaggy"
mechanical meat grinder, with a large grate (Bosch did not take the leaves - it was hammered)
but after scrolling some of the granules crumbled
I blame it on the dryness of raw materials

Quote: lappl1

2. Your temperature is the most comfortable for drying and fermentation.So absolutely it was unnecessary to heat the container with the mass in hot water. From this, it is not noticeable for you, excessive heating of the mass could occur. And the smell is lost. You didn't write how long you fermented. It is important!
fermented for almost a day - 19-20 hours
for so long - because at first the herbal smell did not go away, and then night fell
maybe overexposed
next time I will try to ferment for 4 hours

Quote: lappl1

You also haven't written anything about how the tea was dried. Overdrying can also kill the taste of tea..
dried in the oven at T = 100 degrees, with the door ajar, an hour and a half
during this time, the granules dried almost completely, but crumbled even more

Quote: lappl1

A weak tea color generally indicates insufficient fermentation. But the tart taste with sourness is about long-term. In general, some kind of dissonance turns out.
it surprised me too
although I lean towards the option that the tea is over-fermented
auntyirisha
Ludmila, you should have seen what a huge broom they brought to me today ... before the work Cats were delighted! Collected it yesterday. My daughter and I peeled off the leaves, put them in bags and put them in the refrigerator compartment for vegetables. I'll come home from work, I'll do it, I'll probably have to dry it at night. Today I opened the treasured jar of sniff, the aroma is rich, it seemed to me that I finally caught a floral note and dried fruit, of course, dominates, the aroma seemed somewhat honeyed. I still want to twist it like last time, because there are a lot of leaves (two large bowls). And until you sleep, I'm afraid I will have questions again?
francevna
Ludmila, how beautiful and tasty it is written about Ivan-tea. I discovered a lot of new things for myself. I live in the Rostov region, but I have never seen this plant in nature.
lappl1
Quote: auntyirisha
what a huge broom they brought me today ... before work And until you sleep, I'm afraid I will have questions again?
Congratulations, Ira! Well done, who brings you Ivan tea! Girls! take an example from Ira. He orders willow-tea leaves for people leaving the city for the weekend. My friend does the same.
Ira, write your questions! I don't sleep until 2 am. Only if I don't go to my computer for a long time, wait a little. Busy now with a vegetable garden-berry-blanks. Maybe the girls will answer.
lappl1
Quote: Basja
Today I tasted "my tea". Little time has passed since its preparation, but there is still color, taste, and smell.
Basja, thanks for the report and the photo! You have made a wonderful tea. And the photo is beautiful!
lappl1
Quote: + Gala +
Lyudmila, I will also report on the work done. Nevertheless, I liked the tea, I will already make a new batch, taking into account a clear understanding of the process and correction of errors.
Galina, glad you are happy with your tea! The main thing is that you saw your shortcomings. The tea will still infuse and it will be much better. I am sure that next time everything will go well. Good luck!
lappl1
Quote: IvaNova
although I lean towards the option that the tea is over-fermented
IvaNovamost likely so. Generally, 18 - 20 hours can be fermented. But heating here was clearly superfluous. And I am also confused by the scattered granules. I have never crumbled fireweed. If your leaf was just withered, then it should not crumble. I made from strongly dried fireweed. Everything was fine with him. Leaves crumble when they are just dry or not withered. And the third reason may be in a meat grinder. It was like that for our girls with fireweed. We sorted out the meat grinder, the tea turned out.
But do not despair. The tea should still stand until autumn at least. And it will definitely improve. In the meantime, do new games! Good luck to you!
lappl1
Quote: francevna
Lyudmila, how beautiful and tasty it is written about Ivan-tea. I discovered a lot of new things for myself.
Alla, thank you ! I am very pleased ! Enjoy making tea!
Quote: francevna
I live in the Rostov region, but in nature I have never met this plant anywhere.
Apparently, he is hot there. Never mind, make tea from garden plants. It also turns out wonderful.
auntyirisha
Ludmila, tell me, we are now hot 27 degrees. in the apartment.Set to ferment at about 20.45. I want to get the most aromatic tea. But I don't know how much to withstand in such heat?
auntyirisha
Ludmila, put it in the refrigerator until morning.
Natalia KU
My report on Ivan-tea.
Spun in an electric meat grinder. The color of the granules is from brown to dark brown (mixed two batches). The photo is darker than in real life. The granules partially crumbled (the source material was poorly sipped). The smell is pleasant, the color of black tea, the taste is pleasant.
Sun-dried bananas are attached to tea (the most affordable fruit)
Ivan tea (fermentation of fireweed leaves) - master class
The third batch of raw materials is very "fried" in the oven, the smell is not pleasant, the color of the granules is almost black, but so far it has not been thrown away, it can be corrected.
All pleasant tea drinking and new successes in tea making!
lappl1
Quote: auntyirisha
Tell me, it's hot now at 27 degrees. in the apartment. Set to ferment at about 20.45. I want to get the most aromatic tea. But I don't know how much to withstand in such heat?
Ira, and I waited-waited yesterday from you questions, but did not wait. I think that you have already done it yourself. At this temperature, 3 hours may be enough. If there is more, it's also okay - you get a more fermented tea. Write what you can do there, okay?
lappl1
Quote: Natalia KU
My report on Ivan-tea.
Natalia, you have a gorgeous tea! The photo shows - the granules are beautiful, strong! And the color is what you need! And the "refried" tea can be diluted with light fermentation tea. And, maybe, it will still be infused ... Good luck in the further production of tea!
lappl1
Quote: auntyirisha

Ludmila, put it in the refrigerator until morning.
Ira, I have never put tea in the refrigerator before fermentation. But here's what I think ... After all, after the refrigerator, the mass needs to warm up to room temperature. So this must be taken into account when fermenting. I would, while the mass is warming, shake it several times so that it mixes for better warming. And then I would have fermented as usual. In general, you need to look at tea and "catch" the already familiar strong smell.
auntyirisha
Ludmila, good morning! I myself am to blame, I wrote late, because I had to do it after work. Is it okay that I put it in the refrigerator overnight? Thought it would slow down fermentation. In the morning I took it out to get warm, now I'll put it in the oven. I'm worried that the sequence has broken
Galina Iv.
Quote: lappl1
After all, after the refrigerator, the mass needs to warm up to room temperature. So this must be taken into account when fermenting.
Lyudmila, when you twist the tea with your hands even after the freezer, then you twist it so that the roll becomes already warm, so I think that it is not necessary to warm it to room temperature, but this is IMHO (purely personal opinion))
lappl1
Ira, so will the tea be drying? Of course, the refrigerator will slow down fermentation. After all, according to some recipes, we send the dough to the refrigerator to ferment. And nothing! What kind of bread is obtained! So, probably, you can do with our tea. In any case, you need to be guided by the smell.
lappl1
Quote: Galina Iv.
when you twist the tea with your hands even after the freezer, then you twist it so that the roll becomes already warm, so I think that it is not necessary to warm it to room temperature,
Checkmark, you're absolutely right! And the rolls and hands are warming up ... But Ira put the ready-made, fermented mass into the refrigerator. How did you want to do with your Ivan-tea ...
auntyirisha
I was thinking about the dough when I put it. The grass is warmed up, the baking sheet is set to dry. There is one more herb. I think he smelled much stronger yesterday. We'll see. It will just be very insulting to me if I ruin human time and labor.
Galina Iv.
Quote: lappl1
But Ira put the ready-made, fermented mass into the refrigerator.
Aaaaaaa .. there is a hidden zest here))))
Gala
My tea stood for several days in a closed jar, now I opened it and sniffed it. And there such a delicious aroma was formed!
But at first he was not.
Galina Iv.
Quote: + Gala +
And there such a delicious aroma was formed!
So you did it !!!
auntyirisha
Drying, put the second baking sheet and incl. convection. There is no "bath" smell during drying, there is a fruity one, but not very strong.
Gala
Quote: Galina Iv.

So everything worked out !!!
Great! And it turns out to be very interesting - making tea yourself!
Gala
Quote: auntyirisha

there is fruity, but not very strong.
Irina, if it is already there, not even strong, then it will definitely intensify later.
Galina Iv.
Quote: + Gala +
And it turns out to be very interesting - making tea yourself!
The wrong word, and the longer you do it, the more this process takes over
auntyirisha
My first smell is also stronger with a fruity-honey smell in a jar.
Loksa
And I, and I found Ivan-tea yesterday !!!! we collected a big bag, washed and dried. I'm with you!
Galina Iv.
Quote: Loksa
and I found Ivan-tea yesterday !!!!
Girls, I want to warn you all, do not confuse ivan tea with goldenrod, which is also growing wildly everywhere. They are not blooming yet, and a person who is not very knowledgeable in this matter will not always be able to accurately determine who is who. The height is the same for these plants and the leaves are almost identical !!!! Goldenrod has them toothed !!
Kisena
but here, unfortunately, it does not grow !!! have to buy
lappl1
Quote: auntyirisha
Drying, put the second baking sheet and incl. convection. There is no "bath" smell during drying, there is a fruity one, but not very strong.
Ira, nothing, there will be a smell! When the tea dries up, it smells a little. And then it insists on storage. Do not worry.
Loksa
Galina Iv., in-in yesterday and something like that I almost grabbed, stopped me in time for my husband. And we figured it out: Ivan-tea has a very clearly expressed central vein, well, you can be guided by flowers.
lappl1
Quote: auntyirisha

I think he smelled much stronger yesterday. We'll see. It will just be very insulting to me if I ruin human time and labor.
Ira! Don't worry! Nose up! Everything will be the way my husband says. Your work, even not very successful, is an invaluable experience! And don't think about "human time" either! Here we are happy to answer and communicate. And those people who brought Ivan tea also spent their time with benefit - they had a rest in nature. Moreover, the tea will be good. I'm sure.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers