What is fermentation of Ivan tea. Ivan tea: fermentation of leaves at home

How to ferment Ivan-tea (Fireweed)

I offer you two methods of real ancient fermentation of Ivan tea by rolling the leaves. The taste of this fermented tea is amazing.

Drying leaves is discussed in the article "". Therefore, I deliberately skip the details of the description of drying leaves.

I recommend reading all my articles on making Koporye tea, mainly “" and the article " ". Since this and the next article will deliberately not describe the details of some points that are found in the first articles, because there is no point in repeating. It's the same with photographs.

MK video in a simplified way, which is no worse than the old one. Try and rate

Double fermentation of Ivan tea

Your Ivan tea leaves have passed the drying stage. Place them in one container. I put them in a bag (hereinafter referred to as the “bag”).

Take a container with a tight-fitting lid. It could even be a three-liter jar with a plastic lid (if your hand fits into the neck). I take a plastic bucket with a tight lid, and I will continue to mention the bucket.

Place the bucket on a stool and the bag next to it.

In small batches, take the leaves from the bag and begin to compact them into the bucket. It’s better to do this standing, as there is more strength in your hands.

Slowly compact them down to the very edge of the bucket and even with a large mound.

Cover the bucket with a lid. If possible, squeeze the air out of it.

This is done like this: press the plastic lid of the bucket with one hand, and slightly open the crack of the edge of the lid with the other. And with these manipulations, try to make sure that there is practically no air in the bucket with leaves. Then fermentation will proceed without contact with oxygen, and therefore without oxidation.

That's why I love a plastic bucket with a tight lid.

Leave the bucket with leaves in a dark, warm place for a day.

The day has passed. Take out the bucket. When you open it, you will see that the color of the leaves has changed and there is a light aroma of compote. The first fermentation stage has been completed.

Now sit comfortably so that your back does not hurt. Place another bucket of the same type next to it and start rolling the leaves into cigars.

Take a few leaves in your left palm, cover them with your right palm and start rolling. A movement similar to rubbing your palms against the cold. These are the kind of cigars you get.

The cigars will become sticky, as if covered in honey. Place them tightly in a separate bucket.

After filling the second bucket, close it tightly with a lid and set aside for 6 hours in a warm, dark place for the second fermentation.

6 hours have passed. Take out the bucket of Ivan-tea cigars. You opened the lid and saw a cigar of this color. The aroma from them is amazing - delicious compote.

Tear each cigar into leaves and place them loosely in a separate container. This could be a plastic trough. I use a plastic bucket with a larger capacity. Cover with a damp cloth and leave to rest for 3 hours.

My advice. Do not dry the “cigars” immediately without rubbing them. If you place a rolled product in the oven, the edges of the “cigars” will burn and the middle will steam. This way they won't dry out. The tea will be spoiled.

Breaking leaves on a baking sheet is monkey work.

3 hours have passed. The leaves have rested.

Light the oven over low heat, place the leaves on a baking sheet in a layer no thicker than 1.5 - 2 centimeters, place the baking sheet in the oven. Open the oven slightly. And start drying, checking and stirring the raw materials every 15 minutes. See article

Place the dried leaves warm in a separate container. I pour it from the baking sheet into a paper box. Then I put it in a dark tin with a tight lid for storage.

Double fermentation tea is very tasty. Fragrant, sweetish. It doesn't cook twice. If you boil it a second time, the aroma is lost and the tea will be lighter.

Single fermentation of Ivan tea

Ivan tea leaves have passed the first stage - drying.

Place them in a container (let it be a basket, a large pan, a bag). Sit back comfortably, as the next process is labor intensive.

Take a few leaves in your left palm, cover them with your right palm and start rolling the leaves. A movement similar to rubbing your palms against the cold. These are the kind of cigars you get.

Place the curled leaves in a separate container. The container should not be metal. I use a plastic bucket with a tight-fitting lid.

In this way, we rolled up all the leaves and filled the container to the brim. Close with a tight lid, squeeze out the air and leave to ferment for a day in a warm, dark place.

The day has passed. You take your “gold” out of a secluded place for the next stage of processing. As you can see in the photo, the cigars are not very dark. Check for aroma. If desired, you can ferment for three days. The main thing is not to ferment the product. As you can see in the photo, the cigars are not as dark as double fermented ones.

Fireweed (fireweed)

THREE WAYS TO FERMENT Ivan-Tea

If a child once tries an unripe fruit (banana, pineapple, persimmon or quince) for the first time, then he is unlikely to agree to the offer to try it again. Even if this fruit will now be the ripest and most beautiful.
So is Koporye tea. In order not to be disappointed in this drink, be sure to try to make it yourself, observing all the subtleties of manual technology of collection, fermentation, drying and storage. Only after this will you be able to compare the true taste and aroma of Koporye tea with the offered options from firms and companies. For the latter, the high price of the product very often does not correspond to its quality.

Ivan-tea (fireweed, Koporsky tea) is very tasty, beautiful and the healthiest tea on the entire globe!
In terms of its unique chemical composition, Ivan tea is not inferior to seaweed, and in terms of nutritional value and healing power, it is far superior to it.
In Rus' it was believed that Koporye tea could prevent or cure 90% of all known diseases of that time. The remaining 10% were treated with other plants, honey, tar, mushrooms and roots. Constant intake of Koporye tea is a prevention of benign and malignant formations, prostatitis; An effective remedy for problems with the genitourinary system. In addition, this tea is used to improve blood composition and reduce intoxication of the body; relieving food and alcohol poisoning; restoration of strength when exhausted. Koporye tea also scars duodenal and stomach ulcers, increases immunity to various respiratory viral infections, strengthens hair roots, normalizes blood pressure, eliminates headaches and prevents early aging. Many of the healing effects of Ivan tea are similar to baking soda. And this is no coincidence. After all, fireweed mainly grows on the ash of peat and forest fires, which is the same alkali as baking soda.

Koporye tea, drunk in the evening before bed, can slow down the pulse, reduce blood pressure and lower body temperature. Such nocturnal “anabiosis” gives a chance to increase or extend the active life phase of the body by at least a quarter of its average duration, which, you agree, is not so little...
This was guessed at the beginning of the 20th century by the doctor Pyotr Aleksandrovich Badmaev (Zhamsaran), who devoted most of his scientific works to revealing the secrets of the healing power of Ivan tea. The last time Badmaev became a father was at the age of 100. In total, he lived 110 years, he could have lived longer... But the Petrograd prison did not allow him to do this.

Koporye tea was exported from Russia to Europe - in huge quantities. But simply dried Ivan-chai grass is not Koporye tea. Koporye tea must be fermented before drying, that is, it is subjected to natural fermentation for 24 - 48 hours. The fermentation time and temperature at which it is carried out affect the color, taste and aroma of the final product. Tea can be made green, yellow or even black. In terms of its taste, Koporye black tea is beyond competition!
There are several fermentation methods. I know of them - six. And all six work great! Let's take a closer look at the three most simple ones, taking into account all the nuances...

1. The easy way.

Collect the leaves and upper flowers (without seeds) of the Ivan-tea herb. They need to be collected after 10 am, when the morning dew has dried. In extreme heat, the collection of raw materials is carried out in the late afternoon. Otherwise, the leaves will “burn” in the basket. You need to collect very carefully so as not to put a forest bug in the basket. Even one insect can destroy all our work. No wonder the Russian proverb says: a bug is small, but stinking!
Dry the collected leaves and flowers slightly in the shade, knead them thoroughly with your hands, rolling them in your palms, and fill a 3-liter jar with them as tightly as possible. Cover with a damp cloth and place in a dark place at room temperature for 36 hours. Then remove the fermented mass, loosen it and dry it at a temperature of about 95 - 110 degrees Celsius, in an electric or gas oven. If desired, you can form a flat slab of tea. For example, round, like Chinese "Pu'er".
In some places in Rus' they made slab tea in the form of a large layer, the size of a baking tray for a Russian oven. This layer was somewhat reminiscent of modern chipboard, only black-brown in color... At the market, such tea was sold by weight, cutting off the required piece from the layer - with an ax!
In modern home conditions of a city apartment, it is problematic to make and dry huge tiles. But it is quite possible to make a small one, with a dry weight of 250 - 300 grams. It can be formed in any plastic container from raw willow-tea grass with a low degree of fermentation under pressure. During molding, fermentation will end completely. You will have to dry the tiles in an electric oven, with top and bottom heating (preferably with infrared emitters), with the convection mode turned on. The drying time will depend on the initial moisture content of the tile (which depends on the time of day, the date of the last precipitation and the month of collection of the raw materials) and its third size - thickness. To save electricity, it is better to dry several tiles at the same time.
When drying, it is necessary to regularly stir the drying tea or turn over a flat tile. At the same time, it will acquire the color we need. It can vary from light brown to almost black. The drying time for loose tea is determined “by eye”, and for round tea - by weighing the dry tiles. The ratio of raw mass to finished dry tea should be 5:1. It is better to store Koporye tea under a lid, in a glass or plastic container, in the absence of sunlight.
Shelf life - at least three years.

2. Forgotten method.
Place Ivan tea leaves in a layer of up to 3 cm on a damp linen canvas or tablecloth. roll into a “twist”, like a large roll, as tightly as possible.
For a small volume of grass, it is better to take a smaller canvas, and do not forget to lightly moisten it with clean water from a household spray bottle. Otherwise, it will take part of the valuable juice from the leaves.
We tighten the twist with a rope or a rubber band and carefully crush it with our hands, bending and unbending it in different directions for 20-30 minutes, thereby destroying the cellular structure (vacuoles) of the leaves of Ivan tea. It is more convenient to do this together. Then we leave the twist alone and allow the initial fermentation for 2 - 3 hours. We periodically check the curl temperature by touch. With noticeable heating (more than 37 degrees), we finish the initial fermentation.
It turns out this crumpled herb with a pleasant smell of fermented pear compote.
Young apical (May) shoots are so tender that destruction of their cellular structure occurs during planting in a container. At the same time, a characteristic crunch is heard when pressing the green mass with your hand.
We fold it, compacting it very tightly into plastic buckets or glass jars under a lid for complete fermentation. In order not to confuse them later, we will write the date of bookmarking on the lid. After 36 - 40 hours, we finish fermentation. Its duration can be increased by placing the raw materials in a cool place. This will give the tea a more subtle taste. For late tea (products from July - August), we do an additional fermentation stage.
To do this, thoroughly rinse the raw materials removed from the bucket with your hands until the juice appears.
Important point!
If there is no time or energy to perform this operation, then the mass can be passed through the auger of a meat grinder with the knives removed or a special electric grinder. But in this case, the taste and medicinal properties of tea will be weaker...
Then leave it alone in the form of a small pile, covering it with a damp cloth, for 6 - 8 hours at room temperature. As soon as the tea acquires the properties of soft rubber to the touch, it must be dried quickly.
To do this, place the future tea on a baking sheet and dry it in the oven at a temperature of ~100 degrees Celsius. At the end of drying, the temperature can be increased slightly. This will allow you to “heat” the brew in the same way as coffee beans. Not only the color and aroma of the tea will improve, but also its taste.
Don't forget to stir often! Keep the oven door slightly open. To prevent the tea from roasting, it is advisable to place two red clay bricks or ceramic facing tiles on the bottom of the oven.
They will stabilize the temperature and emit infrared rays of the desired spectrum, similar to a Russian stove. The healing qualities of Koporye tea depend on this.
After 1.5 - 2 hours, Koporye tea is ready! With a little experience, you can dry 300 - 400 grams of dry product per day. Good results are obtained by drying tea on a dryer made of heating film for saunas.
It is better to take film with an operating temperature of 80 degrees Celsius. You need to put calico on top of the film. The entire structure can be made in a rectangular wooden box that fits well on the windowsill.
Here is a version of a multi-tiered film dryer with forced convection for Koporye tea of ​​any kind. Power consumption is only 500 W, maximum wet weight load is 8 kg. Drying time 12 - 16 hours.
But the ideal of drying is the Russian oven. It “automatically” maintains all tea drying parameters. This gigantic oven, 11 meters high, can dry several pounds of fermented Ivan tea.
It is better to store Koporye tea under a lid, in a dark place.
Slab tea should be wrapped appropriately in thick paper. The shelf life of loose tea is at least three years, and tiled tea is tens of years!
The taste and aroma of tea only improve over time. Additional dry fermentation occurs.

3. Fermentation under pressure in its own juice.

We divide the collected raw materials (tops of shoots and fireweed leaves) approximately equally into two piles. From the first, using a powerful press juicer, we obtain juice. The percentage of juice yield is small, even if you use the most modern Angel juicer. Place the remaining half of the leaves in a ceramic-metal pan and pour in fireweed juice. Place a wooden circle (or a slightly smaller lid) with a weight on top. Its weight should be at least 20 kg (or better yet, a two-pound weight in a plastic bag so that there is no direct contact with the “brine”). After three days, fermentation will end and the tea must be dried at a temperature of + 90 degrees Celsius. You will get these plates of Koporye tea

Welding.

For one person, 5 grams of dry brewed Koporye tea per day is enough, of course, if they do not “marathon”. This is approximately 4-5 cups of a rich drink. Re-welding is allowed. But its taste will no longer be so pronounced.
Taking into account the possible treats of “koporka” to guests, 2 kg of dry tea is enough for one person for a year.
Most of all, the taste and aroma of Koporye tea depends on the quality of the water and the brew itself.
It would be disingenuous to say that tap water can be made “tasty” with the help of filters. Anyone who has at least once drank tea with lake or melt water from mountain glaciers will understand me.
Dry tea leaves should be uniform in color and size. Its smell is also important, similar to pear and apple compote made from dried fruits, hot dried. A brew that emits the musty smell of spoiled hay will not make good tea.
Dishes (kettle) can be different: glass, porcelain, rock crystal or brass samovar. In the latter, the tea leaves are dipped in a container or linen bag (at the rate of 2 tablespoons per 1 liter of volume). Modern materials are metal ceramics. Pour boiling water over it.
It is important to maintain the brewing time. It is at least 40 minutes. For an amateur, it can be increased to 4-6 hours. With a longer process, the drink begins to oxidize and loses its color and taste. Drink hot or cold. When heating cooled tea, do not allow even the slightest boiling of the drink. The subtle aroma will disappear immediately.
Usually Koporye tea is drunk without diluting with boiling water.

Benefits of Koporye tea.

The presence of iron, copper, and manganese in the plant allows us to consider it a remedy that can improve the process of hematopoiesis, increase the protective functions of the body, and have a pronounced calming effect. Ivan tea gently normalizes intestinal activity. Due to the rich content of tannin, mucus and vitamin C, Ivan tea has good anti-inflammatory and enveloping properties for stomach ulcers, gastritis, and colitis. And also for enterocolitis, dysenteric diarrhea, flatulence and anemia. Drinking it regularly relieves migraines, helps with insomnia, anemia, delirium tremens, infections, colds and asthma. In general, it improves immunity, being a powerful natural cleanser. In the old days, it was not without reason that they said about it that it not only heals the body, but also enlightens the mind and uplifts the spirit.

Anyone who drinks Koporye tea will never have problems with the prostate gland and sexual impotence. The name of the plant speaks for itself. And one more remarkable advantage of Ivan tea is that it alkalizes the blood and thereby restores strength during various types of exhaustion and after serious illnesses.
source https://www.facebook.com/tatyana.dyakova.5/media_set?set=a.830100850419350.1073741932.100002583284751&type=3

Well, I finally managed to make fermented fireweed tea! I’ll tell you the aroma mmmmmm…. And how delicious!!! With this tea you immediately want a bowl of taiga honey - and here it is Slavic happiness! :) But my path to such fermented tea was long, and in some places I had to learn from my own mistakes. And now, when the result has finally been achieved, I am ready to tell you how I prepared and fermented Ivan tea. I hope my story will help readers avoid mistakes, unnecessary procedures and finally enjoy the wonderful tea of ​​their own production.

Preparation and fermentation of fireweed tea.

The whole process consists of several stages:

1. Collection of fireweed leaves;

2. Withering of the collected raw materials;

3. Fermentation of leaves;

4. Drying the finished leaves;

Now let's take a closer look at each point.

How and where do I collect fireweed?!

Naturally, the preparation and fermentation of fireweed tea begins with the collection of leaves. It is worth collecting fireweed, like all herbs, far from roads, various industries and large populated areas.

The second rule that I came up with for myself is that you should only collect fireweed leaves from those plants that do not grow in open sun. If you collect in the open sun, then the percentage of bad leaves, i.e. leaves with holes and partially dry leaves increases greatly, therefore the amount of your work to remove debris from the collected raw materials increases.

I would also like to say separately about the careful use of fireweed tea - now I often come across this topic in various sources. They say you need to collect it carefully so as not to harm the plant. Yes, you really should try to collect so that after collection the plant can complete the flowering process and seed distribution. But let's face it - you will simply crush some of the plants with your feet just to get to the fireweed! So this point should be treated without insanity.

I collect fireweed leaves like this: I put a bag on the ground, open it wide, take the stem of fireweed at the very top, bend it over the bag and with my free hand I run it along the stem from top to bottom. Moreover, I do this in such a way as to leave the top 3-4 leaves and also the bottom 3-4 leaves. The torn leaves are poured into a bag.

I wear gloves when picking fireweed - it’s both convenient and practical!

Withering of leaves.

So, before fermenting the leaves, they need to be dried - this is necessary so that the leaves are not too brittle. Otherwise, after fermentation and drying, you will receive tea not in the form of leaves, but in the form of fragments of these leaves.

It takes several hours to dry the leaves; it’s hard to say more precisely - it depends on the ambient temperature. On average, the process takes 2-4 hours. Checking readiness at this stage is very simple - take a leaf and bend it in half; if the vein in the center of the leaf is not broken, but simply bent, you can proceed to the next stage.

Last year, out of ignorance, I overdried a large batch of fireweed tea because of some “smart guys” who wrote that the leaves should be dried for at least a day!

Fermenting fireweed in a glass jar.

The most common method, which is most often found on the Internet, is fermentation by hand rolling the leaves into rolls, but this is VERY long and VERY labor-intensive! That's why I ferment fireweed in a glass jar. The main point here is the density of packing the leaves into the jar; they must be stuffed very, very tightly, compacting each layer with your hand. Then close the jar with a plastic lid and leave it for a certain time. Once a day, you need to open and check readiness. Many people describe the smell of fermented raw materials, but I will say this: when fermentation begins, you will immediately understand that this smell cannot be confused!

An important point during fermentation is to put the jar with leaves somewhere in a dark and warm place away from sunlight.

The degree of fermentation depending on the fermentation time is divided as follows:

1. 1-2 days - low fermentation tea
2. 3-4 days - medium fermentation tea
3. 4-6 days - highly fermented tea

On forums where the preparation and fermentation of fireweed is discussed, I often see people arguing about the lid on the jar - they say that fermentation should occur with access to air. In this question, I start from the very concept of “fermentation” or it is also called “fermentation”, which is described in Wikipedia - everything is written there in black and white. Here it is:

“Fermentation is a process of anaerobic (i.e. occurring without the participation of oxygen) breakdown of organic substances, mainly carbohydrates, occurring under the influence of microorganisms or enzymes isolated from them.”

Fermenting fireweed is a type of fermentation and is described on Wikipedia as follows:

“Fermentation is the biochemical processing of raw materials under the influence of enzymes contained in it itself and in saprotrophs, as well as caused by microorganisms.”

So I consider the question closed - fermentation does not require access to oxygen, the process is anaerobic!

Once you have realized that the leaves are ready and you no longer need to ferment them, take them out of the jar (they will come out in layers, wet from the juice) and the final stage will be drying.

Drying fermented leaves.

Many people recommend drying in an open oven at a temperature of 80-90 degrees, but I don’t like this method, because it is possible for the raw materials to dry out in the far part, or you need to constantly sit near the oven and stir the fireweed, which is also not very convenient!

I use a dehydrator, i.e. electric dryer for fruits and vegetables and I advise everyone to purchase this indispensable item in the kitchen. Read the review of my dryer in the article ““. I've been using it for several years now and am very pleased.

Well, let’s take a dryer and distribute the leaves evenly on all the pallets. In this case, the leaves glued together must be separated. Once laid out, set the temperature to 70 degrees and turn on the dryer! We leave it to dry for about a day, but I still recommend checking it several times during the process.

At this stage, it is very important not to overdry the leaves so that they crumble into dust when you press on them. If you feel that there is very little left to dry, it is better to turn it off and lay it out to dry on paper just at room temperature!

Would you like some tea?!

Well, that’s all, the preparation and fermentation of fireweed is completed, our large-leaf tea is ready. This method of fermentation does not take much time and effort, and the tea turns out very aromatic and tasty! But there is still another way to ferment fireweed, which is even simpler and faster, I talked about it in the article. An excellent addition to this tea would be homemade sweets with coconut flakes, which you can easily prepare using. Try it too!

Ivan tea cannot be compared with any other plant in its importance in the healing treasury of the Russian people. Our ancestors drank a drink from it, knowing about the great healing power of grass, namely its leaves. There was a time when all of Europe could enjoy the exquisite taste of tea, which was in no way inferior to overseas varieties. Admirers eagerly awaited the arrival of merchants from the Russian land with truly golden, useful and fragrant goods.

Ivan-tea, also known as narrow-leaved fireweed, in English Fireweed, which is translated as “weed from fires.” The very first appears on lands devastated by fire to prepare the ground for colonization by other plants. The seeds of a giant flower, reaching up to one and a half meters, thanks to its volatility, can quickly populate vast areas experiencing problems due to disturbance of vegetation cover. Therefore, in wastelands and forest edges, in clearings and swampy places, we encounter the pink blaze of flowers of the miraculous fireweed angustifolia.

Not everyone knows how to properly ferment fireweed at home. To get a real natural product from leaves, you need to try very hard, prepare it correctly, or rather ferment it. It is possible to do this yourself with certain knowledge and experience. There is no point in simply drying and brewing the leaves. You will not get the taste, the result, or the desired effect. Watch the video and see the usefulness of this drink and the importance of preparing it correctly.

The secret of Ivan tea lies in fermentation. Only with proper processing of green raw materials can insoluble substances from plant tissue become soluble and easily absorbed by the body. And we will receive from this process the smell, taste and color of the desired drink, and most importantly, benefits.

Preparing a healing infusion is a process that involves several stages. You need to collect the leaves, wither them, roll them, carry out the fermentation process, dry them and store them properly. And then brew and drink, receiving true pleasure from the tea, a boost of energy and beneficial substances. Let's look at how proper fermentation of Ivan tea occurs at home and its methods.

How to collect and dry leaves

The collection of raw materials occurs during the flowering period of plants from June and throughout August. It is during this period that it gains its greatest strength. As soon as the fireweed blooms pink, people go for the leaves.

They are picked off until the flowers bloom. Then the plant’s strength dries up and begins to decline. They do not tear up foliage near public roads and collect them only in dry weather. You need to choose shaded places, along the edges of forest clearings. The leaf there is green, juicy and tender. It rolls better and is easier to prepare, and the tea itself tastes a hundred times better.

You need to support the stem with your left hand at the peduncle, and with your right hand you need to guide it from top to bottom, tearing off the leaves. The lower ones don't take it, they're rude. And 3-4 tiers are left under the flowers, taking care of the plant. So, it will be able to continue to raise moisture from the roots, collect dew, bloom and delight, and plant seeds. And the plant also tries for humans. It grew tall so that it would be easier to tear leaves from it without bending.

It is better to collect in batches of up to one and a half kilograms. Process one, go for the next one. Dry the flowers separately; you can then add them to tea.

It is necessary to wilt the raw materials, this later helps to curl the leaves. Check the collected leaves and remove any damaged ones. Inspect them carefully and remove snails and other insects.

The leaves are not washed so as not to remove beneficial microorganisms. They take an active part in fermentation.

Place linen or cotton towels in the shade, and a 3-5 cm layer of raw materials on them. If the weather is dry and sunny, dry for 4 hours, cool and rainy - 8 hours. Turn the leaves periodically so that they dry evenly. You can tell when the leaves are ready by the crunch of the central vein. Bend one in half, it crunches, which means increase the time. Soft and without crunch – ready for the next stage.

How to Roll and Ferment Leaves

In order to extract useful substances from the dried green mass as completely as possible, it is necessary to destroy the structure of the leaf before the formation of juice. To do this, choose one of three processing methods.

1. Roll by hand. Take a few leaves and roll them between your palms into a tube. They will darken and juice will come out. The formed rolls are usually 10 cm long and one and a half centimeters thick (give or take). Of course, this method requires a lot of time, unless in a large company. Then the process will go faster.
2. Grind in a meat grinder. Grind the raw materials in a meat grinder with a large grid. Fast and easy.
3. Freeze in the freezer. Place the leaves in a clean, dry plastic bag and place in the freezer. There they will collapse evenly and release juice well. And it’s easy to roll the leaves after defrosting.

The main stage is the fermentation of fireweed. The quality of the process will affect the aroma, taste and benefits of the drink. If everything is done correctly, the result at its best will be achieved.

Place the prepared leaves in a plastic container, preferably an enamel pan, in a layer of 10 cm, press down a little and cover with a damp natural cloth (cotton or linen).

Place in a warm place to ferment. The fabric should be moistened at all times. To do this, carefully remove it and wet it again.

It is impossible to say exactly how long the fermentation process will take. The higher the room temperature, the faster fermentation will occur. You need to know that too high a temperature or overexposure of raw materials threatens to deteriorate the smell and taste.

When the color of the mass turns brown or blackens, and the smell becomes rich, floral and fruity, it means that the fermentation was successful.

There are three types of fermentation.

Light – until the first signs of a pleasant aroma, approximately 6 hours;

• green mass;
• light tea;
• the aroma is strong;
• the taste is soft and delicate.

Medium – usually from 10 to 16 hours,

• with a pronounced aroma,
• tart taste with slight sourness,
• The drink itself has a rich reddish-brown color.

Deep – from 20 to 36 hours:

• tart;
• there is no sourness;
• light aroma;
• black tea color.

Try different types of fermentation and choose according to your taste. You can prepare teas of varying degrees of fermentation and then mix them. The main thing is not to miss the moment of the end of fermentation and not to let the mass become moldy.

Drying fireweed and storing raw materials

Loose leaf tea after fermentation will be obtained if the leaves are rolled by freezing or between the palms. The finished rolls are cut into discs (0.5 cm) with a knife and dried. We have granulated tea after rolling the leaf mass through a meat grinder. Here's how to dry fireweed tea correctly:

1. After fermentation, carefully loosen the mixture so that it is free of lumps.
2. Cover a baking sheet with parchment paper and spread the prepared mixture 1 cm thick on it.
3. Dry for two hours at an oven temperature of at least 100 degrees. Open the door slightly. To completely remove the moisture, after a while reduce the temperature to 50 degrees. Stir the future tea periodically and taste it by touch.
4. The end of drying will be indicated by tea leaves, which, when squeezed, will break, but will not crumble. The color is like regular tea.
5. Remove the pan from the oven and leave to cool. Pour the dry tea into a bag made of thin natural fabric, maybe into a pillowcase and hang it in the shade in the breeze.

There is also a way to dry it in an electric dryer. But there you need to lay out the mass with gaps and not tightly. This way the device will not overheat.

A thick-walled frying pan is suitable for drying, in which you need to simmer the mass and shake it for half an hour. Then, over medium heat, bring to a dry state, stirring all the time with a wooden spoon.
Don't let a burning smell develop. But it is also dangerous not to dry it completely; during storage, the tea may become moldy.

Do not dry the flowers of the plant along with the fermented foliage. They dry out faster, and at 100-degree temperatures they will simply burn. The best option would be the oven (50–60 degrees) and dry them very quickly to avoid loss of aroma.

To keep tea well, you need to prepare containers. Rinse the glass jars, sterilize them, let them dry, and the plastic lids should be clean and preferably new. Birch bark boxes, metal boxes, and disposable plastic containers are suitable.

Make notes on paper indicating the degree of fermentation and dates of preparation.
Do not prepare dry tea right away, let it age. The longer it is stored, the more impressive it is. Wait a month and brew. Dry tea can be stored for no more than 3 years. If you decide to drink the magic drink daily, store it in a metal box.

How to brew fireweed tea

Rinse a clean kettle with boiling water. Add 2 teaspoons of tea leaves and pour a glass of hot water (not boiling water). Cover with a lid and a towel on top for ten minutes. Pour into cups and be amazed at the unique aroma. The drink is already ready and there is no need to dilute it with water.

Pour the tea leaves again and let it brew for 15 minutes. The infusion will become even richer, more aromatic and tastier. This is the optimal time, otherwise it will overheat and the charm of the product will disappear. Use dry tea twice. During this time, it will give up all its beneficial substances.

Drink the drink hot, warm or cold. If you decide to reheat, do not bring to a boil.
In the old days, the healing remedy from fireweed was drunk with honey, dried fruits and jams. No sugar was added at that time, and it was already very good. We enjoyed and thanked the plant for its help for good health.

Try different mixing options with dried flowers, mint, oregano, and lemon balm. Dried blueberries, wild strawberries and raspberries. Here you can experiment to achieve new aromas and tastes.

Recipe for “Gorodets tea” from Margarita Voronina

Prepare two kettles. Pour 1 teaspoon of dry fireweed tea into a small one and pour a glass of very hot water for 10 minutes. Let it brew, pour the drink into a large container, and pour the steamed tea leaves again. So, at least four times.

Beneficial ingredients are consistently extracted from fireweed. The drink acts as a preventative against cancer. Fireweed tea will not stain tooth enamel. Its taste is unique, so don’t look for familiar notes in it.

The secret of fireweed has been revealed. The plant itself contains everything for fermentation. Wet, crumpled leaves are rich in vitamins, nutrients and intracellular enzymes that change the biochemical composition. The process is similar to self-digestion. At the same time, the leaves begin to darken and a pleasant smell appears.

By the way, any medicinal plants are fermented. Just imagine how many new healthy drinks you can prepare. Let’s take Bolotov’s famous kvass as a side dish. Would you like to know more about it?

Official medicine says nothing about taking Ivan tea. You can only rely on information from grandmothers who drink this drink and prepare it in dry form for themselves and for sale.
First of all, pay attention to the contraindications.

Drink tea for no more than 14 days and take a break. Otherwise, it may cause diarrhea. Although for some, the drink has become a daily drink.

The optimal number of glasses of aromatic potion is no more than seven.

Follow the brewing recipe: add a teaspoon of dry product to a glass of hot water.

At the beginning of the twentieth century, the famous researcher Badmaev became interested in studying the properties of the magical plant, fireweed angustifolia, and proved its restorative powers by his own example. He devoted a lot of work to the healing gift of Nature. Tea was the main drink for scientists and doctors. And it was to him that Pyotr Alexandrovich was grateful to the joy of fatherhood at the age of 100 and his longevity of 110 years. Here is proof of the uniqueness of the drink!

If you come across a plant somewhere in nature, be sure to pick its leaves and flowers. Prepare fireweed tea at home and drink for your health. This is a powerful force bestowed upon man, which must not be forgotten.

To get healthy and aromatic fireweed tea, it is not enough to simply brew fireweed leaves with boiling water. The best drink is obtained from pre-fermented leaves in a special way.

Fermentation is the process of preparing leaves, as a result of which insoluble substances in plant fibers are converted into soluble and easily digestible substances. It is these components that give tea its rich aroma, light and taste.

Collection of fireweed leaves

To obtain raw materials for a good drink, you need to adhere to certain rules, starting from the very first stage - collecting leaves. Collect fireweed tea at the time of flowering, when the upper part of the tassel has not yet fully blossomed. It is best to collect grass away from the road, at the edge of the forest. The leaves there are the most juicy and tender, and the tea made from them is the most delicious. To avoid damaging the plant, leave 3-4 tiers of leaves under the flowers. In this case, fireweed will continue to bloom and produce seeds.

Choose dry, sunny weather in the morning, when the dew has just disappeared. But you shouldn’t collect in the sweltering heat. The fastest way to collect leaves is as follows: grab the stem with your fingers at the desired height and move your hand down. You will find that the leaves will stay in the palm of your hand quite easily.

Drying fireweed leaves

After collecting, rinse the leaves. Spread a thick napkin or paper in a dry place, avoiding sunlight, and spread the leaves in a layer of no more than 5 cm. During the day, toss them several times with your hands.

Fermentation of fireweed tea

Now you can proceed directly to the fermentation process. For this:

• Take a handful of leaves and start rolling them between your palms until a ball forms. The leaves will darken and release juice. The size of the balls is not important, the main thing is to mash the leaves well;
• Place the leaves in a wide container (enamel pan or basin), also in a 5 cm layer. Cover the top with a damp, thick napkin;
• Place the pan in a warm place for 20 hours. Time may vary depending on humidity and temperature. Optimal conditions are +25 degrees. But you can only determine the exact time required for fermentation through experience. The taste and smell depend on the degree of fermentation. Some people like a very strong drink, others prefer weak tea.

Important! It is better to underexpose the raw material than to overexpose it. In the second case, the aroma of fireweed will be practically lost, and the drink will become similar to black tea from a public canteen.

Drying fireweed

After the fermentation stage is complete, finely chop the resulting balls or “sausages” and place them on parchment or cloth, spreading them evenly over the surface in a thin layer.
Cover the fireweed with a light napkin or gauze to prevent dust. Turn it 2 times a day. When the leaves dry well, the raw material will look like a mixture of green and black tea. The tea leaves should break well, but not crumble into dust.