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Fermentation of Ivan-tea
Fermentation of Ivan-tea (Kipreya) significantly improves its taste and properties. It is during the enzymatic action on the leaves that their taste and aroma are revealed, and even the beneficial properties are enhanced. The fermentation of Ivan-tea will require some effort and time, but it is worth it – you will prepare delicious and healthy tea yourself. In terms of taste, it is on par with store-bought tea.
There are different methods of fermentation at home, we offer the simplest recipe using a meat grinder. A granulated product will be obtained.
So, let’s start turning Kipreya (Ivan-tea) into Koporsky tea. It is called Koporsky because this tea used to be produced on a large scale in the Russian village of Koporye.
Preparation time: 3 days.
Ingredients
Show ingredients
For fermentation:
- leaves of Kipreya in any amount;
- flowers of Kipreya (optional) – about ½ of the amount of leaves or less.
For tea:
- fermented Ivan-tea – 2 tsp;
- water at a temperature of 80°С – 0.5 l;
- sugar or honey to taste) – 1 tsp.
Preparation
- Collect healthy leaves of Kipreya from the middle part of the stem and the opened flowers.
- Sort through all the collected material, discarding dry and sick specimens, removing caterpillars and snails.
- Spread the flowers out to dry in the shade and in the air.
- If you are not sure about the cleanliness of the leaves, they can be washed, then dried from water.
- Tightly pack the leaves for withering in a plastic bag or jar and cover with a lid. Depending on the temperature, in 1-2 days the leaves will become sufficiently withered, may darken and even partially acquire a brownish hue. This is normal, which means the fermentation of Ivan-tea has begun.
- Remove the leaves and check the degree of withering – if the central vein does not break when bending the leaf, everything is okay.
- Chop the Kipreya coarsely for easier grinding.
- Grind through a meat grinder. The grate with small holes poorly allows the mass to pass through, so choose one with larger holes.
- Cover what you have ground with a damp cotton cloth, folded in several layers, and leave for fermentation.
- Fermentation of Ivan-tea (Kipreya) proceeds well at a temperature of 22-27°С. If the apartment is above 25°С, you can start checking readiness after half an hour, and to prevent the cloth from drying, cover it with a towel.
- Check readiness only by smell. If right after grinding in the meat grinder the granules smell like grass, after the action of the enzymes a light floral aroma appears, which later intensifies and then transitions to a scent with fruity notes. This is how the degree of fermentation is determined: weak, medium, deep. As soon as the aroma fully satisfies you, proceed to drying.
- Spread the granulated mass on a baking sheet in a layer about 2 cm thick and place it in the oven. Close the door in such a way that there is a gap for moisture to escape. Set the heating to a temperature of 30, but no more than 90°С. At a gentler temperature, Kipreya dries longer, and the tea is softer in taste. At a high drying temperature, the taste of the tea resembles traditional black.
- During the drying process, periodically open the oven, stirring the Ivan-tea. After a few hours, check the readiness – the dried granules should break with a crunch. After drying, leave the Kipreya on the baking sheet to cool completely.
- Add dried flowers to the granules in arbitrary proportions. The flowers will give a special taste and aroma, but the base should still be the leaves.
- Store in glass jars with tight lids if you are sure that the tea is well dried. Otherwise, it needs to be kept in burlap bags for about a month.
- Place 2 tsp of Ivan-tea of moderate fermentation in a teapot and pour 200 ml of hot water at 80°С. Steep for 5 minutes. This is the average amount of tea, as depending on the degree of fermentation, you may need a little less or a little more.
- Add the remaining hot water – 300 ml, and steep for another 7-10 minutes.
It is customary to drink Koporsky tea without sugar, but those with a sweet tooth can sweeten it to taste with sugar or honey. There is one peculiarity – tea made from fermented Kipreya can be brewed repeatedly.
Prepare fermented Ivan-tea according to our recipe. Enjoy your tea time!
