Koporsky Ivan tea is a very healthy drink. Once upon a time, before the revolution, fireweed was even exported from Russia to Europe. In Soviet times, Ivan tea, unfortunately, was undeservedly forgotten. Today this drink is becoming popular again. You can also cook it at home.
It is necessary
- - blooming Sally;
- - three-liter cans;
- - a piece of linen.
Instructions
Step 1
So let's see how to make Koporsky Ivan tea. To begin with, collect the leaves themselves and the upper flowers of the willow-tea (without seeds). It is best to harvest this plant for tea in the morning - up to 10 o'clock. Before putting leaves and flowers in the bag, inspect them carefully. One forest bug accidentally caught in the mass can completely spoil the taste of the prepared Koporye tea in the future.
Step 2
Spread a damp linen canvas on a flat surface. Spread the collected willow tea on it in a layer of 3 cm. Roll the canvas into a roll as tightly as possible.
Step 3
Bend, unbend, twist and unwind the "roll" for half an hour. In this way, you destroy the plant cells, as a result of which the juice will begin to come out. It will be most convenient to crush the "roll" and the leaves in it together. But you can do this procedure alone.
Step 4
Place the roll on the table and leave it alone for 2-3 hours. The preparation of Koporye Ivan-tea, among other things, involves fermentation. By the end of the second - third hour, fermentation processes will begin in the crushed leaves that have let out juice. Ultimately, you should end up with crushed willow tea with a light pleasant scent of pear compote.
Step 5
Place the crumpled plants in three-liter jars, compacting the mass in the most careful way. Close the containers on top with nylon lids. Leave the mixture to ferment for 36-40 hours. In order not to confuse the time, write on the covers the day and hour of the bookmark.
Step 6
If willow tea leaves and flowers were harvested in late summer, carry out an additional fermentation step. This will allow you to get a more aromatic Koporsky Ivan tea. Remove the green mass from the jars and rinse it with your hands until juice appears. Then cover it with a damp cloth and keep it at room temperature for 6-8 hours.
Step 7
Spread the mixture on a baking sheet. Preheat the oven to a temperature of 100 C. Dry the tea for 1.5-2 hours. Keep the oven door ajar. At the end of drying, increase the temperature slightly. Stir the mixture well from time to time. For a more even heating, it is advisable to put two red bricks on the bottom of the oven.
Step 8
Put the finished Koporsky Ivan-tea in the jars and cover the last with lids. It is best to store dried leaves in a dry and preferably dark place.
