To get healthy and fragrant Ivan tea, it is not enough just to boil the leaves of Cyprus. The best drink is obtained from pre-fermented leaves in a special way.
Fermentation is the process of preparing the leaves, as a result of which insoluble substances of plant fibers turn into soluble and easily absorbed. It is these components that give tea a saturated smell, light and taste.
Collection of Ivan Tea Leaves
To obtain raw materials for a good drink, you need to adhere to certain rules, starting at the very first stage - the collection of leaves. Collect Ivan tea at the time of flowering, when the upper part of the bruster dismissed not until the end. It is best to collect grass far away from the road, on the edge of the forest. The leaves there are the most juicy and gentle, the tea is the most delicious. In order not to damage the plant, leave 3-4 leaf tiers under flowers. In this case, Ivan tea will continue to bloom and give seeds.
Choose dry sunny weather in the morning, when only Rosa comes down. But it is not necessary to take the collection to the exhausting heat. Faster to collect leaves as follows: Grab the stem with your fingers at the desired height and swipe down. You will see that the leaves will easily stay in the palm of your hand.
Ivan tea leaf drying
After collecting, rinse the leaves. Estate in a dry place, avoiding the sun's rays, a dense napkin or paper and decompose the leaves with a layer of no more than 5 cm. During the day, turn out several times with your arms.
-
Ivan Fermentation
Now you can proceed directly to the fermentation process. For this:
- take into the handful of leaves and start to roll between the palms before the ball formation. Leaves will darken and allocate juice. The dimensions of the balls are not important, the main thing is good to smoke leaves;
- fold the leaves into a wide container (enameled saucepan or pelvis) also layer 5 cm. From above, cover with a damp dense napkin;
- put a saucepan in a warm place for 20 hours. Time may vary depending on humidity and temperature. Optimal conditions - +25 degrees. But the exact time required for fermentation, you can define only an experimental way. The taste and smell depends on the degree of fermentation. Someone loves a very strong drink, others prefer weak tea.
Important! It is better to incur raw materials than to redistribute. In the second case, Ivan-tea fragrance is almost lost, and the drink will become like black tea from a public dining room.
Drying Ivan tea
After the fermentation step ended, put the resulting balls or "sausages" and decompose on parchment or tissue, smoothly distributed over the surface with a thin layer.
Stick Ivan tea light cloth or gauze from dust. Turn it 2 times a day. When the leaves are well dried, the raw material will become like a mixture of green and black tea. Caulks need to break well, but do not crumble in the pipe.
0
518
