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Ivan tea (fermentation of fireweed leaves) - master class (page 111)

dalida
Anna, thank you for your support, you are always attentive to everyone! My nose, of course, is not like a young one, but I can distinguish different smells on a par with everyone else. When I collected the leaves, there was already stock from the currants and bird cherry in the bag, and the cherry did not smell. Yes, and the first fireweed (leaf) before fermentation did not smell at all, and the last leaves already smelled a little when wilted. Now I smelled the first tea from the garden this year, only one currant and you can guess. So from spicy herbs it turns out with a strong aroma, so you just touch those leaves - they already smell. It's all about the leaves themselves. Yes, and Lyudmila wrote more than once that she was engaged in fireweed from the beginning, and gardening only later. I have to think about how to get aroma and taste from them. Can I ferment in a cool place for a day? Even this winemaking reminds me. Both tea and wine are allowed to stand for at least six months and the taste is weak. But now my last year's wine ...! - it turns out the same. I apologize for talking about everything at once, I really like these processes.
grigorievich
Hello, I have one question: tea dries in an oven at a temperature of 90 grams with ventilation in 20 minutes. , turns into dust in 1 hour. ? what are 1.5-2 hours there?
Yuri K
And again handsome Ivan tea! We went today for the next batch. Not only me, but also a local apartment cat!
Ivan tea (fermentation of fireweed leaves) - master class
Ivan tea (fermentation of fireweed leaves) - master class
Radushka
The beauty! And I want to oooo
Yuri K
Quote: Radushka
The beauty! And I want to oooo
Anya, my dear! How can I help you?
Today we went on an exploration for mushrooms, and we were looking - damn it, who thought of throwing roofing iron in such places? Let's drive up and see, BAAAA, and this is a 4/4 fireweed clearing !!! Yes, in such an uncharacteristic place that she was already taken aback ... In the wild thickets of rose hips, on the slope of a ravine, I almost tore all my clothes off, but I took it! Horseflies and gadflies the size of a horse were not even a hindrance, I took off a dozen ticks from myself when I got out of these thorny wilds
I didn't take a picture, it was not up to that ... Heat at 32 degrees, not a breath of breeze, and thorny jungle
dalida
As I understand all the fireweed collectors! When you plunge into the field, you don't notice anything around: the heat is around 30, nettles, thistles, and I'm in shorts (well, I don't want to be in my pants for 3-4 hours in nature), a swarm of bees, you even grab them along with the inflorescences, but they do not bite: now we do not care about each other - everyone is passionate about their work. I collected 1 kg every morning. and more leaves and the same number of inflorescences, without sticks ... I was convinced that in the ratio of 50 leaves of 50% of inflorescences, the aroma is bombic during fermentation and drying. And I need to ferment for at least 8-10 hours - that's when the aroma is powerful. And then I read here that 4-6 hours will be enough. Not in my case, after all, we have different herbs. That year, everything was weak for me. I ferment for 10-14 hours - the aroma when drying ... I can't even describe (yes, I also add some leaves of bird cherry, cherry, currant) - in general, the air "can be cut with a knife", so thick. Now there are very few inflorescences left on the field, so today I gained 1 kg. colors. I will also try 50x50 with a sheet. I suppose that the finished tea can immediately taste bitter, like the wine. Well, and the boxes should be tried 50x50. It turns out that the leaf itself is not very fragrant.
liusia
dalida, Lyudmila, for some reason it seems to me that in Siberia the herbs are more aromatic than in the Moscow region. I myself am a native Sibiryachka, lived in Novosibirsk. Yes, even honey mushrooms, by the smell, I can not compare Siberian with the Moscow region. This year I want to do more of Vanka in different ways. I also like the tops and leaf 50 * 50 and also ferment for 10-18 hours, but I also like 6 hours.
Yuri K
And today I have a powerful day of preparations, it seems that there is a little bit of everything on the way out - but it was carried on until the evening
Twist it, then put it in the oven, take it out, stir it, put it again. Then boil, pour, drain, boil again ... Well, you understand for sure
In fact, the second part is small for Vani-chai.
Ivan tea (fermentation of fireweed leaves) - master class
liusia
Yuri K, Yura, the blanks are in full swing !!! Today I also dry Ivan tea, this time I fermented for almost 30 hours. It happened. But the scent is for the whole apartment and even the entrance
Marika33
Quote: liusia
for some reason it seems to me that in Siberia, herbs are more aromatic than
Herbalists say that the most valuable and useful herbs in the north. And Altai are also appreciated.
dalida
I can’t know where what herbs, I didn’t collect any where, except at home. But an aunt from the Kuban, a former Siberian woman, when she was younger, she came to us every summer in July and August, just for herbs and mushrooms. Such an abundance of herbs, as I have only seen in Altai. Probably not herbs, but flowers are more fragrant, in the fields when you go - dope! And another aunt, from the north of Germany, says that they don't smell any flowers ... That's how much fireweed I collect - I'm surprised: leaves and flowers don't smell at all: when picking, while I'm taking them home, when withering. And only after 10 hours of fermentation the aroma. I decided this year to sow everything with them before the dacha.
Yuri K
Quote: Delilah
I decided this year to sow everything with them before the dacha.
It reproduces best by roots.
Citizen
Hello to you.
Also opened the season, though in May) Maisky is already very good! I made 8 trips.
Maybe someone will be useful ...
The second year I do not wither the leaf, the result is not that worse, probably even better. At the same time, I try to collect Ivanushka along the edge, where it grows shading, the leaf is tender, soft, not broken. No need to dry. While driving 50 km. it heats up that eggs fry! Therefore, while the fermentation process has begun during transportation, I quickly sort it out for twisting.
I twist it in an e-grinder, but not stupidly shove the foliage, it takes a long time and the machine roars, but I grab the oil, quickly turn a cigar, fold it in half and such a sausage into the machine. I twist 5 kg of raw materials, well, in 30 minutes, there are no hesitations and no chewing.

marika33 ... yes, everything is different in the north, lived for 28 years. Ivanushka Pechengsky in the collection there is a collection of 2015, fragrant.

grigorievich ... I dry in an oven with convection, 80-85 gr. 4 baking sheets (2.5-3.5 kg of raw materials), my oven plows for 3-4 hours.
dalida
Yuri, thank you, I also thought about the roots ... Next to the entrance to the dacha there is a clearing of 15x10 meters - how many roots can I dig? hay, so as not to swell. But along the fence can be roots.
Clement
Hello everyone. I also opened the tea season. I know what kind of tea I want now, this is a granulated frying pan, yes, from experience I liked it the most. By the way, he was my first experiment, then he was on the sheet, in the oven, in every way, but this Vanya is the best. everything is according to the Lyudin recipe, I do not deviate from the rules. after drying in a pan, I sift the granules through a sieve from the fine fraction, only granules remain. fractions to be discarded, they settle at the bottom of the pan when dried, they burn, it is easier to throw them away. great tea everyone
Citizen
Clement, good afternoon! I noticed that dry fermentation works better with a fine fraction and even a powder. By the way, it is no less important than the primary one. I got acquainted with the topic, very interesting. Yes, I have a frying in the bottom baking sheet in the oven, somewhat reminiscent of a "frying pan".
dalida
As they said about the pans in time! And then I have each batch of 1 kg. and more, I dry land in two runs on 2 prototypes and on a flat tabletop electric dryer, so today I also put two pans on gas at once - all the faster! Today for the first time I decided to add mint and snakehead to the fireweed. After 5 hours, the ganula did not darken, and there was no particular aroma. I decided that these bars do not allow fermentation. I think, let it stand still, especially since the oven was busy drying the night fireweed.Two hours later I looked - and the granules are dark and the aroma is strong! And aroma during drying. Of course, I dried it in every way: I just dried it and fry it a little. For some reason, all the dried granules are almost black. Now the tea just lies on the leaves, and the aroma comes from it! And only 130g. herbs per 1 kg. fireweed.
Raspberry
good time
I've been reading this topic for a long time, but now it's finally time to register and say a huge thank you to all of you!
Everything is precisely here painted, told. I made my first tea 3 years ago, it didn't work out very well, and then I found this wonderful forum and every year we have this amazing tea at home on holidays! =)
Today I came to read again before preparing - what new they came up with. And I just slightly dried the cherry leaves, there is already an answer to this
I make mostly pure Ivan tea (24h) for my husband and garden leaves (18h) for myself, and serve the guests in mixed form. Everyone is delighted and does not believe that you can make tea yourself

Radushka
Quote: Raspberry
Everyone is delighted and does not believe that you can make tea yourself
And I'm sure no one wants to even try to do it, right?
Natalyushka
Quote: Radushka

And I'm sure no one wants to even try to do it, right?
This is exactly how to try and praise, yes, but how to go together to collect and do it yourself is the least.
liusia
Quote: Radushka
And I'm sure no one wants to even try to do it, right?
That's for sure! My friend lives, next to a gorgeous plantation Vanka, the garden is generally surrounded by Vanka. Nah, this is not a royal affair, although he drinks tea with pleasure. Her family likes my tea very much.
Raspberry
Quote: Radushka

And I'm sure no one wants to even try to do it, right?
heh, really so
I told how many people that it was simple, and everyone has gardens. Unfortunately, cherries do not please us with berries, so at least foliage will be in favor
No, it's delicious / cool / awesome, but they don't even want to try to do it themselves, but it's super sticky, real magic
Alina65
Hello. It caught fire this year with tea. I shoveled the Internet and sort of figured it out, but .... the first batch did not work out (((. I went to look further and found this forum. Thank you so much for sharing your experience! Today we took a sample from the first tea according to your recipes, delicious !!!
Radushka
Alina65, keep it up!
Agnija
Hello, dear tea-makers - golden hands, golden heads.

In 2017, it rained endlessly, in the garden there was a poor harvest, I began to look for how to at least ferment the foliage. So I found you. But I'll write about this in the gardening topic.

Ivan-tea has fermented before. Classically. Drying machine, rolls, slicing, fermentation in glass jars, drying in the room. My family and I liked tea. But it was time consuming. And for a long time. Since the color began to change only on the second day (the house is cool). And they never knew about "endurance". Drank and gave away to NG (now I keep a 2 year mix, the remainder)

Thanks for the "tempering". I was afraid, after reading, that it turns out silage porridge. And after you I use the freezer in full. And supplies, and "according to Zakhar", an earthly bow to him.

Thank you sincerely for the meat grinder method. The color of raw materials changes instantly, the countdown is not by days, but by hours.

I do a long one, I grind 1 time. Granules, if any, I deliberately destroy. I have a fad for them. The view spoils the appetite))) Honestly, I don’t understand why you even break your equipment for them (just don’t be offended, I am with love, I am sorry).

Also - for frying. It's lovely. Now I fry everything except the fragrant ones.

Also - for white and pink. My favorite of the fireweed. It was very pleasant to treat them to his teacher, who asked him several times: mustn't there be a single sheet? If there is not enough raw material, I do it according to Zakhar, but I don’t grind or even cut. Handsomely.

Flowers for syrup. And bow down for him. All relatives are delighted. Best gift.

I don't make fluffy separately, it's too tart for us. But in my white-pink already and a little bit of pods gets.
Radushka
Agnija, thank you for your feedback. Lyudochka, of course, infected us all, but the tea theme in KP is the collective mind.It's nice to know that we're not the only crazy tea maniacs
Agnija
Anna, you (and several others) are already like my own. You always write so warmly.

No, not maniacs. Thoughtful specialists.

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