Quite a lot has been said about the benefits of ivan tea, and Fedor Konyukhov (a famous lone traveler) also speaks respectfully of its healing properties. On his sea voyages, he takes Koporye tea with him to maintain strength, because the tonic properties of ivan tea have been known since ancient times. The taste properties, as well as the aroma of Koporye tea, directly depend on the technique of its collection and preparation, and they, in turn, have many nuances.
Ivan tea picking time
Ivan tea grows in open, dry areas. These are illuminated glades, forest edges and clearings. The exact time of flowering of a plant is difficult to determine, since it depends on the climate of the growing places, weather conditions. If in the south of Russia the collection of willow-herb begins approximately in the last days of June and lasts until mid-July, then in the northern regions the willow herb blooms from July to August, or even to September.
How to collect Ivan tea correctly
It is impossible to collect Ivan tea in the city and next to road routes. Only ecologically clean places are suitable for this.
The collection of willow tea is carried out early in the morning in dry weather, when it begins to bloom. It is undesirable to collect leaves and inflorescences after rain, as the plant must be dry. Collect the leaves by running your hand from top to bottom along the stem. It is necessary to leave the lower leaves on the stem, as they will be very rough for preparing tea. Three rows of leaves remain under the peduncle for the further growth of the plant and the development of the root system. This way of collecting willow tea will not harm the growth of the plant. Inflorescences are collected separately.
How to prepare Ivan tea
The collected leaves of willow-tea are washed and placed on a cloth or paper in a layer of 5 centimeters, occasionally stirring. In this state, they are left for twenty-four hours, avoiding direct sunlight. When the leaves become sluggish, they will be easier to process, and excess moisture in them will interfere with fermentation.
How to ferment ivan tea
Fermentation is the process of fermentation of fresh leaves, which gives the herbs their special smell and properties. Thanks to fermentation, useful substances will be preserved and augmented, and the finished tea will acquire a unique refined taste.
Ivan tea leaves are taken in a small batch, rolled with palms in the form of a sausage. The juice that appears indicates that a violation of the cellular structure of the leaf has occurred, which will lead to the onset of oxidative processes. The finished leaves are placed in an enamel or stainless steel container with a layer of 3-5 centimeters and covered with a wet napkin on top. The container is kept in a warm place at a temperature of 27 degrees for twelve hours. If the temperature is increased, the ripening process goes faster. It will be considered complete when the herb scent changes to a floral-fruity scent.
How to dry ivan tea
Fermented leaves are cut into small pieces and laid out on a baking sheet covered with parchment, in a layer of one and a half centimeters. Ivan tea is dried at a temperature of one hundred degrees, for about an hour. Keep the oven ajar. Then the temperature is lowered to fifty degrees and the tea is dried until the final moisture release. It is advisable not to overdry the sheet during the drying process. If all the requirements are met correctly, the tea will have a black color, the tea leaves will break, and not crumble into fluff. If you do not follow the instructions for fermentation of willow tea, you will smell like burnt paper.
Ivan tea flowers should dry separately from the leaves, since the tea fermentation temperature is about 100 degrees, and they will simply burn out. It is enough for them to dry at a temperature of fifty degrees. In the future, the dried flowers can be stored together with the leaves. This will give Ivan-tea a unique taste and delicate aroma.
Storage of ivan tea
Ivan tea is stored in a dry, dark place, in glass boxes with tightly closed plastic lids. It strongly absorbs foreign odors, so it is undesirable to store tea with strong-smelling products. Ivan tea has one peculiarity - the longer it is stored, the better the taste becomes.
