Ivan-tea: how to properly collect and ferment, step-by-step instructions

Ivan-tea was known and popular as far back as ancient Russia. It was often referred to as “Russian tea” and was widespread until Chinese tea appeared in Russia in the 18th century.

You can buy it in tea stores, or you can collect and ferment it yourself.

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History of Ivan-tea

“This herbal tea, known for its beneficial properties and pleasant taste, has been used for centuries. It has a unique aroma and a mild, slightly sweet taste that makes it a great alternative to traditional teas and coffee.”

It is believed that the drink made from cypreus (the botanical name for willow tea) was used as early as the ninth century. In the 19th century, willow-tea was exported to Europe and England. It was called “Kopor tea”, after the village of Koporie in the Leningrad region, where it was traditionally produced. It became less popular in the early 20th century due to competition with Chinese and Indian tea, as well as political and economic changes in Russia.

Legends of origin

There are several legends that explain the origin of the name Ivan-chai.

One version is associated with trade relations of the XVII century. England bought Russian tea in large quantities and called it “Ivan’s tea”, since the name Ivan was considered the most common among Russians.

Another legend tells of a healer named Ivan, who was known for his kindness and ability to cure any illness. When his village was attacked by enemies, Ivan bravely entered the battle and helped his fellow villagers to victory, but he himself died. He was buried at the site of the battle in a shirt red with blood. In spring, plants with red flowers grew on this place. The locals said: “Tea, Ivan does not leave us – he will protect us, take away any disease”. So the plant was named in his honor.

Traditions

Ivan tea is associated with many traditions and customs:

Collection and preparation: the leaves were collected in summer, during the flowering period of the plant. They were then fermented, a process that improves the flavor and health benefits of the tea. Fermentation involved wilting, twisting and drying the leaves. This is similar to the methods used to produce black tea.
Medicinal properties: willow tea has been used in folk medicine for its medicinal properties. It is rich in vitamin C, antioxidants and has anti-inflammatory and soothing properties. It was popularly believed to help with headaches, insomnia, stomach problems and many other ailments.
Social rituals: tea was traditionally served in samovars at large family or social gatherings, it symbolized hospitality and comfort.
Rituals: in some regions of Russia there were special rituals. For example, it was believed that willow tea could protect the house from evil spirits, so it was sometimes hung in the house as an amulet.

Modern use of willow-tea

The drink is appreciated for its natural composition and useful properties. In Russia and abroad, companies specializing in the production of willow tea appear, which is offered in various versions – with the addition of berries, herbs and other natural ingredients. Ivan-tea is also used in cooking, added to baked goods and desserts, as well as used in cosmetics due to its antioxidant and anti-inflammatory properties.

Thus, Ivan-tea is not only a part of the rich cultural heritage of Russia, but also a useful product that continues to find its admirers in the modern world.

Interesting facts about willow tea:

Rich in vitamins and minerals. It contains a large amount of vitamin C, B vitamins, iron, copper, manganese and other trace elements. This makes it beneficial for immune support and overall health.
Lack of caffeine. Unlike traditional black or green tea, it is caffeine-free. This makes it a great choice for people who want to avoid the energizing effects or suffer from insomnia.
Anti-inflammatory properties. Ivan tea is known for its anti-inflammatory and soothing properties. It is used in folk medicine to treat a variety of inflammatory conditions, including gastrointestinal disorders and skin conditions.
Environmentalism. It is often harvested from the wild and production requires minimal processing. This makes it an environmentally friendly product.
Mentioned in literature. Ivan-chai is mentioned in Russian literature and folklore. He was a popular drink among peasants and often appeared in folk songs and fairy tales.
Use in cooking and cosmetics. Ivan-tea is used not only as a beverage. It is added to baked goods and desserts, and is also used in cosmetic products due to its antioxidant properties.

When and how to harvest?

Ivan-tea is collected, as a rule, 1-1,5 months a year: from the middle of June to the end of July. At this time, the leaf is young and juicy, it has the maximum amount of useful substances in the composition and is well fermented.

Anna Perevoshchikova

Head of Marketing Department, LLC “Yemelyanovskaya Biofabrika”

Tea from such a leaf is not bitter, has a mild characteristic for willow-tea taste and aroma.

Gatherers, as a rule, go to the field early in the morning (from four to 10 hours) and closer to sunset – otherwise there is a risk of heat stroke. Don’t forget about pesky insects at this time of year, so stock up on repellents and wear clothes that cover almost all parts of your body.

As for the nuances of collection: if we are talking about large-leaf willow tea, then the upper leaves are collected, in the cold they are delivered to the place of production for further processing: wilting, twisting, fermentation and drying.

When we talk about granulated willow tea, then here we are talking about cut stems with leaves located all over the height. Such a drink has a pronounced taste and aroma, very rich color.

The correct technique of tea fermentation at home

Fermentation is a very important stage in the process of preparing willow tea. It is provided by prebiotics, which are located on the leaves of the plant. Therefore, do not forget: you should not wash the collected raw material.

From the degree of fermentation depends on what kind of willow-tea will turn out: green or black. Green has a grassy taste and aroma, and black is a sour drink with fruity notes.

Those very prebiotics begin to work at the stage of twisting willow-tea: getting into the protruding juice of the plant, they actively multiply – this is the essence of the fermentation process.

Step-by-step instructions:

After collecting, lay out the plant on a baking tray, natural cloth or paper. Leave it for 24 hours, but periodically turn the crop over so that all the leaves dry evenly.
Remove the leaves from the stems. If you require granulated tea, this step can be skipped.
For coarse leaf tea, you will need to clench the leaves in your fist or roll them between your palms to extract the juice. Granulated tea is obtained by spinning the withered leaves through a meat grinder.
After that, it is important to put all the raw materials in airtight containers for about a day. At home, this can be containers or jars with lids. The longer this process lasts, the more fermented the willow-tea will be.

It is important to take into account that for the fermentation process the absence of direct sunlight, humidity (it will be ensured by airtightness) and room temperature are fundamental.

How to store fermented willow tea?

It is recommended to store willow tea in “breathable” packaging: paper bag, cardboard box.

Even when packing at the factory, BOPP bags with a mandatory puncture are used – so that the product has access to oxygen.

Shelf life of ready-made willow tea, provided that it is thoroughly dried and stored in a dry place, reaches 24 months.

Proper brewing of willow-tea

The volume of brewed willow-tea directly depends on what kind of drink you prefer: strong or moderate.

It is recommended 7-8 g per 600-800 ml of boiling water (90-95 degrees). After three minutes, the herbal tea will be delicious, and after seven minutes – maximally useful.

Interestingly, the second and third brewing even more reveals the flavor of Ivan-tea.

Ivan-tea is an excellent base for blends. It combines perfectly with aromatic herbs and berries. An exquisite addition to the drink will be mint, thyme, linden flower, chamomile, black currant leaf, any berries.

To sweeten the tea or not – a matter of taste. In addition to sugar, you can add honey or syrup to the drink.