Ivan tea is an original Russian drink that not only has a delicate delicate taste, but also has undeniable benefits for the body. Fireweed was prized (that’s another name for it) for a balanced harmony of vitamins and microelements. Even doctors of modern medicine, who are skeptics, appreciated this composition and recommend it for use for the prevention of many diseases. This article will discuss such a healing drink as Ivan tea, how to collect and dry it and make tea at home correctly.

Ivan tea how to collect and prepare

The collection of plant crops begins in July, just during its flowering period. Please note that weather conditions should suggest slight drought. The most favorable time for this activity is the morning. It is necessary to select healthy plants and collect them little by little in order to comply with the “do no harm” principle. Some herbalists advise starting to collect plant tops in May. There is an assumption that shoots that were cropped in time will subsequently begin to bush, and by the beginning of the flowering period they will produce much more fruit.

Studying the question of what Ivan tea is, how to collect and harvest raw materials, it is worth noting that the whole process after collection consists of several stages.

1. Making the leaves sluggish. To do this, they are scattered in a layer of up to 5 cm for a daily period. But it is necessary to mix them thoroughly and regularly for a uniform result. Carry out this activity in a dry place, protecting the composition from sunlight.
2. Twisting. At this stage, the leaves of Ivan tea are twisted between the palms. This measure continues until they become dark from the juice that has come out.
3. Fermentation. At this stage, the leaves are stacked in a 5-cm layer using a glass or enamel container. Then they are covered with a damp cloth and left in a warm place for half a day. Remember that the higher the temperature, the faster the fermentation process. The end of this action can be determined based on the change in smell.

After harvesting the raw materials, a long drying process follows. After this, all that remains is to store it correctly and learn how to brew the drink. And you can be congratulated, because you have stocked up a large amount of healing potion and delicious treats.

How to dry Ivan tea, the old Russian method

Considering a product such as Ivan tea, how to collect and dry and make tea, it is worth noting that our ancestors have always followed a unique way. It involves scattering leaves in a 5-centimeter layer. They were then left for 12 hours to allow time for them to become lethargic. In this case, you need to periodically turn them over; it has already been said why this is necessary. Drying involves frying the raw material, during which oxidative reactions stop. The quality of fermentation directly depends on the fermentation time. Drying is carried out in the oven or using an oven at 100 C. The raw materials must be placed on a baking sheet covered with parchment.

If there is no oven, the drying process can be carried out using a frying pan. Initially, the raw materials are dried on low heat for 40 minutes, and then it is increased to medium heat, and the tea is brought to a dry state. The “cook” must constantly stir the drink. In total, the process takes 1.5-2 hours. If the temperature during drying is 60 C or less, then the result can be a green drink. The composition is checked by touch to ensure readiness. A well-dried product is very similar to ordinary tea. It has a rich aroma. So, we looked at how to dry Ivan tea, the ancient Russian method was widely used by our ancestors.

Dry Ivan tea without oven

If you do not have an oven, or you do not want to use it when preparing the drink, you should pay attention to the sequence of actions.

1. The collected leaves are washed and cleaned of dust.
2. Next, the raw materials must be scattered in the shade, maintaining clean and dry conditions.
3. For bedding you need to use thick cloth or clean paper.
4. Drying is carried out over a daily period.
5. The leaves should be stirred occasionally with your hand to prevent drying out.

If you decide to dry Ivan tea without an oven, be prepared for the fact that this process may take longer. But in the end, you will receive a drink with an ideal taste that can exceed all your timid expectations. A competent approach to the preparation of the composition guarantees optimal taste and benefits of the resulting tea.

How to prepare Ivan tea video

If you don’t know how to prepare Ivan tea, this video will help. Before the cooking process, the leaves undergo a fermentation process, that is, the release of cell sap. It is this phase that allows the final drink to be rich and tasty. To do this, you need to prepare several dried sources of raw materials and roll them into tubes. Only after this stage and drying can we say that the tea is ready for use.

Storage should be carried out under a closed lid, preferably in a glass container. This will preserve the rich taste and divine aroma of the drink. Considering the question of what Ivan tea is, how to collect and dry and make tea, it is worth noting that a properly prepared drink will significantly surpass Indian or Ceylon tea in its taste.

Do you need a meat grinder?

A meat grinder is used to ferment the leaves so that they release their cellular juice as quickly as possible. It is believed that this modern kitchen appliance will allow you to achieve results as quickly as possible and make the drink of better quality. But this is one of the misconceptions.

1. Firstly, our ancestors never used this “miracle of technology” to prepare the drink.
2. Secondly, the process must occur naturally.
3. Thirdly, tea leaves are sensitive, and if the grinder is made of certain types of metal, they may be subject to an oxidation process, which will deteriorate their quality.

That's why The answer to the question “is a meat grinder necessary” is strictly negative. A real homemade drink is prepared without the use of this device.

How to make tea quickly and easily

There is a whole ceremony for preparing this divine drink; for this you just need to follow a certain algorithm of actions:

• pour over the kettle for brewing with boiling water;
• take tea in a ratio of 2 tsp. for 0.5 liters of water;
• pour boiling water from spring water;
• insist for 15 minutes;
• start using.

So we looked at how to make tea without much difficulty. To improve the taste, mint leaves, honey, dried fruits can be added to the drink.. The main advantage of Ivan tea is that it can be brewed several times without losing its healing properties. So, we have studied what Ivan tea is, how to collect and dry and make tea. You can read reviews on this topic or write your opinion on the forum about treatment with folk remedies.

The rather interesting name “Ivan tea” hides the herb “angustifolia fireweed”, which is beneficial for the body - this is what Ivan tea is called in specialized literature. But ordinary people, when they want to improve their health, look for tea named Ivan.

What does Ivan tea look like and how is it useful?

It is impossible not to pay attention to Ivan tea: bushes, 50 to 150 cm high, with a rather thick stem and a mass of elongated leaves. Each stem is crowned with a long inflorescence of flowers ranging from soft pink to dark crimson or even red. Ivan tea is a perennial plant that, with each new season, spreads far beyond the boundaries of its original settlement. This is explained by the fact that the plant has very powerful roots that grow not in depth, but in breadth. In folk medicine, absolutely all parts of the plant are used, but flowers are considered the most healing.

Ivan tea is useful for the following conditions:

• heart diseases;
• neurological diseases;
• disruption of the gastrointestinal tract;
• inflammation of the kidneys and genitourinary system.

Some traditional healers claim that Ivan tea even copes with tumor processes, but official medicine does not confirm this. However, even if a person does not have a specific painful condition, tea from this plant will not harm him. It will give you strength and energy, and the drink itself is very tasty. Ivan tea is an excellent honey plant, which is why bees love it so much. Honey collected from rose plantations has an extraordinary aroma and is considered a strong medicinal product. Ivan tea grows along roads, on the edges of forests and in not very swampy meadows.

When and how to collect Ivan tea

You need to collect flowers from the plant during mass flowering - from mid-June to mid-July. To collect, you need to choose a sunny day and pick the flowers early in the morning, but after the dew has disappeared. Only those places where there are no nearby highways or railways are suitable for collection. ways.

How to dry Ivan tea so that it brings the greatest benefits

Collected flowers can be dried like all other herbs, that is, in the shade under a canopy. Before this, they must be spread out in a thin layer on a cloth or white paper and mixed periodically with your hands. Finished dry raw materials should be stored in paper bags and in a place where there is absolutely no dampness. This tea is good to add to all kinds of medicinal preparations, that is, mixed with other beneficial plants.

In order for Ivan tea to become a real medicine, herbalists recommend drying in several stages. How to do it:

• Withering of flowers. Place the fireweed flowers in a 5 cm layer on any flat surface covered with cloth or paper. Drying is carried out throughout the day, while constantly stirring the flowers. Keep the flowers out of the sun.
• Twisting flowers. When the flowers become limp, take them in small portions and rub them very carefully and gently between your palms. Do this until the flowers become quite dark in color and begin to release moisture. As a result, you will get a mass that resembles wet regular tea with curled leaves.
• Fermentation of twisted flowers. Spread the resulting wet flower mass in a 4-5 cm layer in a suitable container. A deep baking dish made of porcelain or glass will do. Cover the form with twisted flowers with a damp cloth and place it in a place where the temperature is kept at 24-27 degrees. At this temperature, the flowers will begin to ferment - the oxidation of the raw material will begin, at which useful enzymes are released. Depending on the temperature, this process can take from 6 to 12 hours. A signal that fermentation has ended will be the rich floral and fruity aroma of the raw materials.
• Final drying. Place the twisted, fermented flowers on a clean kitchen board and chop them finely with a sharp knife. Spread the crushed raw materials on a sheet covered with clean, dry parchment. A layer of crushed flowers is 1-1.5 cm. Place the sheet in an oven heated to 100 degrees. Dry the tea for just one hour and make sure that the temperature in the oven does not rise. Instead of an oven, you can use a sunny windowsill, but then increase the drying time to one and a half to two hours.

Where and how to store fermented Ivan tea

Dried fermented tea also needs to ripen. To do this, the raw materials must be placed in a glass jar and tightly closed with a lid. Then move the dishes with tea to the pantry or closed cabinet. Ripening occurs within one month. After 30 days, tea can be brewed. Unlike ordinary dry raw materials, fermented fireweed tea can be stored for two years. Before this, you need to transfer it to a thick paper bag. The tea will become richer in taste and aroma. Fermented flowers can be mixed with fermented green leaves, which are made using the technology described above.

For tea to be beneficial, it must be brewed correctly. To do this, rinse the kettle with boiling water and pour a couple of tablespoons of tea into it. You can also add a handful of flowers, dried in the usual way. Then pour 100-150 ml of boiling water into the kettle and let the contents brew for 5 minutes. Next, fill the kettle with hot water to a total volume of 500 ml, and wait another 10 minutes. Fermented Ivan tea can be brewed 2-3 times, as you do when preparing regular green tea.

Koporye tea should be consumed as a drink after the so-called fermentation. We will learn about this in more detail later, but for now about the benefits and harms of fermented fireweed tea.

The benefits are obvious due to the presence of a huge amount of vitamins, minerals and trace elements in this product.

The plant contains ascorbic acid six times more than lemon, vitamins A, B and PP, it contains potassium, phosphorus, magnesium, copper, selenium, iron, calcium, zinc, sodium. It can be successfully used as a general strengthening, tonic and healing agent.

Due to the presence of essential oils, the properties of the drink are preserved for three days. Let us dwell on the medicinal properties and contraindications of fermented fireweed tea.

Did you know? Ivan tea is considered a high-calorie product, containing about 100 calories per 100 g. Therefore, it is indispensable for travel, long-term hunting or fishing–strength is restored faster.

Medicinal properties

Thanks to its beneficial components, Koporye tea has been used for the treatment and prevention of a number of diseases since ancient times.

1. It has a proven anti-inflammatory and enveloping effect on diseases of the stomach and intestines. Tea helps with gastritis, stomach ulcers, duodenal ulcers and other similar ailments, and is effective for various types of poisoning.
2. Has a beneficial effect on the circulatory system. If you drink fireweed drink regularly, the so-called alkalization of the blood occurs, which is necessary to maintain its normal pH level. It promotes the formation of new blood cells and has the property of stopping bleeding.
3. Ivan tea can be used as a substitute for valerian for the prevention and treatment of various neuroses. It has a calming effect and helps with anxiety and depression.
4. For a long time, the drink has proven itself as a universal remedy for diseases and disorders of the genitourinary system. It normalizes potency, fights prostate adenoma and prevents it from developing into cancer. Has a therapeutic effect in kidney disease and cystitis.
5. It is used as an anti-inflammatory and antipyretic drug. There is an effect on diseases of the oral cavity and bleeding gums.
6. Ivan tea acts as an immunomodulator, works as a powerful antioxidant and body cleanser, normalizes blood pressure, relieves headaches, and has a general strengthening effect.

Did you know? In Rus', the first mention of Ivan tea as a healing drink dates back to the 12th century. Alexander Nevsky tried it and gave instructions to develop production in Koporye.

Contraindications

Since fireweed itself has a therapeutic effect, it does not need to be used in combination with other medications, especially antipyretics and sedatives. You need to use it in doses, not in buckets, and take breaks after a month of use.

Otherwise it will cause stomach upset. It is not recommended for children under six years of age; they should drink with caution if they have blood diseases.

What is fermentation and why is it done?

The fermentation process is used to prepare Koporye tea at home. Let's look at what the tea fermentation process is from a scientific point of view.

The basic idea is that the plant secretes juice, which reacts with air, leading to fermentation and oxidation, then it is dried.
After this treatment, fireweed retains all its beneficial properties and the drink acquires a fruity taste. If you simply dry the leaves, the brewed tea will be tasteless and useless.

Therefore, there is an answer to the question of what fermented tea is - it is a drink with a pleasant fruity taste that retains all the benefits of the plant.

The process of collecting and harvesting

To obtain a healthy drink later, it is important to understand what fireweed looks like. In nature, the plant is as tall as a person, perennial, with pink and purple flowers.

Fireweed leaves are collected and prepared. The flowers are dried or fermented as an additive to a tea drink, and the roots are dried and ground into flour. Flatbreads are baked from this flour and added to dishes.

Koporye tea is collected during its flowering period, that is, throughout the summer. It is necessary to distinguish angustifolia fireweed from other species of this family. In swampy and damp places you may encounter marsh and small-flowered fireweed.
It is quite easy to distinguish them from fireweed - the height of others is no more than 20 cm.

Did you know?Collecting leaves does not harm the plant if done carefully and without damaging the stem. The plant is an excellent honey plant; honey production per hectare can reach 600 kg.

Collecting leaves

Leaf collection begins in June and ends in August. It’s good to find a corner away from the roads so that the product is environmentally friendly. You need to collect young leaves, starting from the inflorescence and going almost down.

The stem is strong enough that you can simply drag it from top to bottom with force. You need to leave several tiers of leaves near the inflorescence - they will help the plant to continue to grow well. It is advisable to collect the leaf in the morning, when the dew has already disappeared in dry, warm weather.

Opinions vary as to where it is best to do this. Some recommend open areas with plenty of sun, while others point to shaded areas and the edges of fields.
The latter claim that in such places the leaf is more tender and juicy.

Important!Fireweed leaves should be collected only until the flower becomes pubescent. It is difficult to remove fluff from leaves; they are tougher and have significantly fewer beneficial properties.

Withering of leaves

Withering is done in order to remove excess moisture from the leaves, which will interfere with fermentation. From this it is obvious that there is no need to wash the sheet before harvesting. Next, we place the leaves on the fabric in a ball no more than a few centimeters in height and leave to dry for about 12 hours.

The leaves should be stirred. The optimal air temperature for this process is up to 26°C with a relative humidity of about 70%. If the temperature is higher, the leaf will wilt faster. The leaf is dried most often in the house in a dark place, less often in the open air.

In the latter case, there may be only a light breeze and shade - strong wind and sun will dry the leaves rather than wither. The easiest way to check whether the leaves have wilted is to take a few and squeeze them in your fist.
If they are not ready, they will disintegrate; if they are ready, they will remain compressed. Then the leaf moisture content will be approximately 60%.

Important! If you dry out the leaf during the withering process, do not add water.–the raw materials are spoiled. You need to collect fresh ones and repeat everything again.

Preparation for fermentation

The leaves have wilted and the process of preparing it for fermentation can begin. It is necessary to destroy the structure of the leaf and extract juice from it, which contains enzymes responsible for the process itself. This will allow the beneficial substances to be released from the plant as completely as possible.

If there is not enough juice, fermentation will go poorly, and the tea will lose its taste and many useful properties. There are several ways to ferment fireweed at home; we will focus on the most used and proven ones.

Curling leaves

We take up to 10 leaves of the plant, put them together and roll them between our palms to form a “sausage”.
This is done with effort until the leaves become darker. This means that they have released juice.

crushing leaves

Another recipe for making ivan tea at home is kneading. The raw materials are placed in a bowl, preferably enameled, and crushed like kneading dough.

After 15 minutes, the leaves secrete juice and darken, become thinner and somewhat curled. During the process, the leaves need to be separated and lumps avoided.

Twisting in a meat grinder

A common way to prepare Koporye tea at home is to grind the leaves in a meat grinder.

To do this, use a mesh with large holes; the meat grinder needs to cool briefly during the twisting process.

Fermentation

Fermentation technology is directly related to the methods of preparing leaf mass. The twisted leaves are placed in layers in a pan and a weight is placed on top.

All this should be covered with a cloth slightly moistened with water and left in a warm, but not hot place. The best fermentation temperature for fireweed tea is up to 26°C.

If the temperature is low, the processes stop; if it is high, some of the products that give the tea strength and taste do not dissolve; it will smell and taste like ordinary cheap tea.

In time, this process can last from 3 hours to 3 days. Longer fermentation means stronger tea. You can extend fermentation to a maximum of 12 days, but after 3-4 days you need to move the container to a cooler place and make sure that the mass does not become moldy.
There is a way to ferment rolled leaves in a three-liter jar.

You need to stuff it tightly with leaf sausages, cover with a plastic lid or damp cloth and leave to ferment in a warm place. Fermentation time is no more than 40 hours.

Crumpled leaves can also be fermented using a three-liter jar. Hiking technology – the leaves are laid very tightly and covered

and left in a warm place for a day. The aging time depends on the desire for further strength of the tea.

Crumpled leaves can still be fermented in another way. To do this, take a piece of cloth and wet it just a little. This way the canvas will not absorb the moisture from the leaves. Foliage is laid out on top, the canvas is rolled up and tied with rope.
The bundle must be crushed for approximately 20 minutes and left for preliminary fermentation for 3 hours. You need to check the temperature of the twist - if it is close to 37°C, the preliminary process is completed.

The best way to ferment fireweed at home, according to many, is from leaves processed in a meat grinder. It is the least labor-intensive and fastest in time.

The mixture is stirred, a container is placed (it is better to use enamel or metal ceramics), covered with a cloth slightly moistened with water and placed in a warm place for up to a day, usually from three to six hours.
Fermentation of fireweed at home is complete when the leaf color changes from green to green-brown, and the smell from herbaceous to bright fruity-floral.

Drying

The final stage of fermenting fireweed at home is proper drying of the leaf or twisted mass. If twisted “sausages” or crumpled leaves are cut before drying, small-leaf tea will come out.

Ivan-tea, otherwise called narrow-leaved fireweed, is a perennial herbaceous plant found in Russia. The leaves are used to prepare a drink that contains many trace elements and nutrients; it is characterized by a beneficial effect on the human body.

A drink made from fireweed tea is an anti-inflammatory and antitumor agent. It helps reduce allergies, strengthen the immune system and increase tone in the body.

It is important that after drying the plant retains all its benefits. Therefore, it is necessary to know how tea is harvested.

Let's consider several questions: how to collect and dry fireweed. Fireweed can be found in dry sandy forest clearings and at the edge of the forest; it also grows near bodies of water. This grass is the first to begin to grow in areas of fire where all vegetation has been destroyed by fire. Fireweed is found near raspberry bushes.

Ivan tea is collected during its flowering period, which begins in June and ends in August. Tea from fireweed collected at different times will differ in taste.

Many people prefer a drink made from young leaves, which are collected at the end of May. When collecting leaves, flowers, and inflorescences, no more than a third of the total mass of the resulting raw materials is always obtained.

Collection is carried out manually. Hands lead along the shoot from top to bottom. This way the shoot will remain undamaged.

When collecting flowers, make sure that fruits and seeds do not get into the raw materials. If they are collected, the drink made from it will contain fluff from the fruit.

Withering

From the name of the process we understand that the leaves need to be allowed to “wither”. To do this, the raw materials are laid out on any durable surface in a five-centimeter layer and left for 24 hours. Moreover, the raw materials should be turned regularly so that they wither under the same conditions.

Do not leave the grass outside, place it at home in a place where there is no direct sunlight. Because of the sun and wind, the leaves will simply dry out, but we need them to wilt a little. Affected leaves, as well as snails and other debris should be removed. Washing the grass is strictly prohibited - all this must simply be removed.

After 24 hours, you need to take a piece of paper and fold it in half. If the vein in the center is crunchy, the raw material should be left for another day. A similar phenomenon is observed only in cloudy and rainy weather.

Twisting

If you are harvesting a large amount of fireweed, it is better to use a meat grinder to roll it. If it is not possible to use it, take the leaves and rub them between your palms until they curl into a “sausage” shape. The rolling procedure continues until a small amount of juice appears.

Fermentation

Before you start drying fireweed, it must be prepared. To obtain a real, high-quality and tasty drink in the future, it is subjected to a fermentation process. This is a very important procedure.

At the end of manual twisting or through a meat grinder, the raw materials are placed in plastic or ceramic dishes; you can use an enamel container. If the leaves are twisted in a meat grinder, you should press on them with your hand to lightly compress them, but if twisting was done by hand, the raw material should be covered with a lid and pressed down on top with a stone to create a kind of press for some time. The container is covered with a cloth and the raw materials are left to ferment. Let's get acquainted with fermentation methods, since they determine the taste and aroma of the future drink.

Fermentation differs according to the following characteristics:

• mild degree - 3-6 hours. A floral-fruity aroma begins to appear. The tea will be soft with a strong and delicate aroma;
• medium level – 10-16 hours. The drink will be slightly sour, tart, with a pronounced aroma;
• deep degree – 20-36 hours. The tea will be tart with a slight odor.

Important! It is better to slightly underferment the raw material, rather than it fermenting and starting to become moldy.

How to dry properly

To obtain tea that can be brewed throughout the year, you need to know how to dry fireweed at home. During the drying process, the raw material undergoes fermentation, which gives the future drink a certain taste and deep aroma.

Normal way

This fireweed method is the simplest and fastest:

• the collected raw materials are dried on a flat surface and mixed regularly;
• when the leaves become dark and curl into flagella, they are placed in a glass container and covered with a wet cloth, left in this form for 12 hours;
• then the fireweed is laid out on a baking sheet and sent to the oven to dry. Duration – 45 minutes, oven temperature should be 100 degrees.

Drying in the shade

This drying method will require more time and effort:

• fireweed leaves are collected and dried in the shade for 24 hours;
• dried leaves are twisted by hand in the form of flagella until a little juice is released;
• the resulting flagella are laid out on a baking sheet, covered with a dampened cloth and left for 7-8 hours;
• then the flagella unwind and are laid out again on the baking sheet;
• You need to dry it in an oven heated to 50-100 degrees, about 45 minutes with the door slightly open.

When dried at a lower temperature, the raw material will become lighter in color, and the tea from it will taste similar to green tea.

Recipe with freezing

Preparation with freezing is carried out as follows:

• the collected leaves are placed in cellophane bags and kept in the freezer for 7-8 hours;
• then the plant is defrosted, laid out on a flat surface, crushed with hands and covered with gauze;
• kept for several hours to complete fermentation;
• laid out on a baking sheet, sent to the oven, heated to 100 degrees, and dried for 2 hours with the door open, then the temperature is reduced to 50-60 degrees and dried until the moisture has completely evaporated.

Dried fireweed tea is stored in a glass jar. The qualities of the plant are preserved for several years, but more often the raw materials are used within 1-2 years.

As you know, the best is what you make with your own hands. Ivan tea is by no means an exception, because the raw materials that you collected, dried and prepared yourself will be filled not only with the forces of nature, but also with your love and care. In addition, true connoisseurs of Koporye tea enjoy every moment of its creation, from collecting and drying to brewing a fragrant cup of tea.

We wrote about how to properly brew Ivan tea at home. You will find about the benefits and harms of Koporye tea. We also separately examined the topic of the beneficial properties of fireweed for women -.

How to collect and prepare fireweed tea

Fireweed is collected during the period when it blooms, that is, from July to August. If the plant begins to fluff, then it is no longer collected, since it is believed that the plant has already lost its healing properties. The best period for collecting fireweed is early morning. It is preferable to pick tea in dry weather. The collection technology is as follows: with one hand they grasp the stem of the plant, and with the other they draw it from top to bottom, thus collecting fireweed leaves. When collecting, the appearance of the plants should be taken into account. Avoid picking leaves from dusty or diseased plants. In addition, you should treat this amazing plant with care and collect the leaves very carefully, trying not to destroy it.

Drying and fermenting at home

After the collection is completed, it is necessary to dry the raw materials. To do this, spread fireweed tea on a clean surface in a layer of about five centimeters. The leaves and flowers just need to dry out; as a rule, one day is enough for this. It is very important to do this in a dark place where direct sunlight does not penetrate.

If you put the raw material in the sun, it will dry out and lose all its healing properties. It is better not to use newspaper for these purposes.

After the raw material has dried a little, you can move on to the next stage - fermentation. Fermentation can be carried out using one of the methods listed below.

Traditional way

1. Grind the raw material in your palms so that the leaves release juice.
2. Place in a three-liter jar.
3. Cover with a wet cloth and leave in a dark room for thirty-six hours.

How to ferment raw materials using a meat grinder

The most ordinary meat grinder will help simplify the fermentation process. This method is best used when you need to process a large amount of raw materials, because grinding it in your hands can be very difficult. So, the process of preparing fireweed in a meat grinder:

1. We pass the raw materials through a meat grinder. It is better to use a knife with large holes.
2. We place the crushed raw materials in polyethylene bags.
3. Place bags filled with fireweed in a dark, slightly cool place for thirty-six hours.
4. Dry in the oven with the door open, stirring constantly. Tea fermented in this way will resemble granulated tea, and when brewed it will have a slightly richer color.

Under pressure

For this method, whole plants are used. To ferment fireweed “under oppression” follow the instructions:

1. We divide the raw materials into two equal parts.
2. Squeeze the juice from one part using a juicer.
3. Place the second half of the raw material in a saucepan.
4. Fill the raw material with juice.
5. We press down on top with “oppression”. “Oppression” is a wooden circle or lid on which there is a heavy load (at least 20 kg). You can use a weight, a stone, or any heavy object as a load.

Make sure that the raw materials do not come into contact with the cargo Otherwise, you may end up with a product of disgusting quality and taste.

1. We leave the raw materials for 72 hours.

"Twist"

This fermentation method was used by our grandparents. It is somewhat more labor-intensive, but the resulting tea is worth any effort. So, we ferment fireweed using the “rolling” method:

1. Spread the linen fabric and moisten it. It is more convenient to use a spray bottle.
2. Place the dried raw materials on a cloth layer no thicker than three centimeters.
3. We roll the fabric with raw materials into a kind of “roll”. Try to make it as tight as possible. At the same time, moisten the fabric with a spray bottle.

1. We tie the resulting “roll” with a rope so that the raw material is tightly fixed.
2. We grind the raw materials by bending and straightening our “roll”. We continue the process for half an hour.
3. Leave for 2-3 hours for fermentation.
4. We check the readiness with our palms: you should feel warm (about 37°C) - primary fermentation is complete. Unroll the roll and place the mixture in a glass container for further fermentation, cover with a wet cloth and leave for thirty-six hours.
5. In order not to miss the moment when the raw materials are ready, we recommend recording the time of laying and the time when the tea is ready for drying.

How to dry Koporye tea

After you have fermented the tea using one of the methods you like, you can begin drying. You can also dry it in several ways.

You should know that fireweed flowers do not require fermentation, so you can dry them naturally - in a cool, dark place.

In the oven

1. Place the fermented raw materials on a baking sheet.
2. Place in the oven, preheated to 95–110 degrees. The oven door must be ajar at all times. Constantly stir the leaves of the plant.

1. The exact cooking time depends on many factors and is determined by eye, but is usually about 1–3 hours. One of the signs that drying is complete is the color of the tea. It should be light brown to dark brown. In addition, when the tea is ready, it size decreases approximately five times.
2. In order not to dry out the leaves, ceramic tiles or ordinary red bricks are placed under the baking sheet, thus creating a semblance of a Russian oven.
3. Before completing drying, increase the temperature. This will improve the taste of the tea and give it a special aroma. Ivan tea dried in the oven will retain its healing properties and acquire a special, rich aroma.

In an electric dryer

Electric dryers for vegetables and fruits are well suited for drying fireweed. The drying method in this device is extremely simple:

1. We lay out the raw materials on pallets.
2. Set the temperature to 45–55 degrees.
3. We turn on the device.
4. We leave our tea for 4-6 hours. We monitor the process from time to time.

If you decide to brew coffee at home, then first of all you must decide what you will use to prepare your favorite drink - in a geyser-type coffee maker or a traditional Turk, or maybe in something else. He will tell you about the advantages and disadvantages of these devices, and also help answer the question of which is better: a geyser coffee maker or a Turkish coffee maker.

Are you already familiar with the legendary “Big Red Robe” tea? This amazing drink can withstand multiple brewings, revealing itself in a new way each time, giving its delicious taste and aroma. Tea has a pronounced effect on the human condition: it inspires, uplifts and invigorates. You can get detailed information about the drink and the effect of Da Hong Pao by clicking on the link:

How to store fireweed

When stored correctly Koporye tea can retain its taste and healing qualities for up to two years. Ivan tea, like any other tea, should be stored in a hermetically sealed container. It is best to store it in a glass jar with a lid. After collection and preparation, it is recommended to store fireweed tea for at least one month and only after that start consuming it. With longer storage, the taste of this healing tea will improve.

So, preparing fireweed tea at home is a rather labor-intensive process that has its own characteristics and nuances. Of course, if you do not have the opportunity to spend your time collecting, fermenting and drying fireweed, then you can buy it in a specialty store or pharmacy. But, once you make friends with this amazing plant and learn how to prepare it completely yourself, you will never give up such pleasure.

Finally, we present to your attention a video about all stages of preparing Ivan tea: from the process of collection and fermentation to its consumption: