Nowadays, connoisseurs of natural products are increasingly beginning to ferment Ivan tea on their own at home, getting a ready-made component for a pleasant and healthy tea drinking. Fermentation is the process of drying and air oxidizing the leaves of a harvested plant.
Instructions
Step 1
Fermenting willow tea at home follows from the correctly collected and sorted leaves of this plant. It is best to pick willow tea in June or August, when it is just starting to bloom. The collection point should be at a sufficient distance from roads and other contaminated areas. The leaves of plants located on the shady side of forest glades are softer, easier to roll and ferment.
Step 2
While collecting willow tea, hold the stem at the peduncle with one hand, and with the other draw down to the middle of the stem, so that the lower leaves, the coarsest and bitter ones, remain intact (there should be 3-4 lower tiers in total). At the same time, you will not harm the plants, which will continue to bloom and produce seeds in the future.
Step 3
Proceed to the stages preceding the fermentation of Ivan tea - withering and curling. Spread the leaves on clean sheets of paper or newspapers in an even layer, about 5 centimeters thick. Leave it on for one day to become lethargic. From time to time, stir the leaves with your hand to avoid excessive drying out of the outermost and top ones. Next, start rolling the finished leaves between your two palms into small sausages until they darken and begin to ooze.
Step 4
Start fermenting willow tea at home by placing the curled leaves in a tray or bowl, 5 cm thick. Cover with a wet cloth and place in a warm place to ripen for 12 hours. At a sufficiently high air temperature, fermentation proceeds better and faster, so if possible, consider such places for content as a sunlit windowsill or a greenhouse in a summer cottage. Finished leaves change their light herbaceous aroma to floral and rich. Be careful not to overexpose the plant, otherwise the tea brewed in the future will have an unpleasant smell and taste.
Step 5
After fermentation of Ivan tea, it is dried. Finely chop the leaves and spread them in a thin layer on a baking sheet, after covering it with parchment, and then place in the oven. Dry for an hour at 100 degrees. The shade and shape of classic black tea will indicate the readiness of the product, while the tea leaves should break when squeezed, and not crumble into dust.
Step 6
When dried and ready for brewing, it is important to store it properly so that it does not lose its aroma and useful properties. Storage packaging should be tight enough. A glass jar with a plastic lid is best suited for this role. Keep the product in a dark and dry place. With proper storage, tea, after 1-2 months after fermentation, acquires an even stronger, richer and more aromatic taste.
