Ферментированный иван чай свойства: лечебные свойства и противопоказания Как ферментировать в домашних условиях Отзывы

Иван-чай ферментированный – отличный способ сохранить здоровье и молодость

О том, как ферментировать иван-чай в домашних условиях правильно, знает не каждый, поэтому в данном материале мы и поговорим об этом.

Польза от регулярного употребления разнообразных чаев кипрея позволяет чувствовать здоровье тела и бодрость духа на протяжении долгих лет. Для усиления лечебных свойств в него добавляют мед, малину или облепиху. Чтобы надолго сохранить его целебные качества, недостаточно высушить растение – необходимо провести ферментацию растения.

Ферментация – это химическая реакция, в итоге дающая уникальный состав полезному питью. Польза от иван-чая ферментированного всеобъемлюща, с ней не сравнится привычный черный и зеленый чаи.

Для чего заготавливали в старину кипрей и продолжают по сей день? Какими характеристиками он обладает и почему так полезен?

• противоопухолевое действие и быстрое завершение воспалительных процессов;
• используется также чай как средство повышения иммунитета;
• нормализация давления;
• чай из ферментированных листьев кипрея вечером избавляет от бессонницы;
• в составе иван-чая содержится 20 % дубильных веществ, налаживающих работу ЖКТ, он помогает быстрее заживать язвам желудка и кишечника;
• у иван-чая есть и седативное свойство – он снижает агрессивность и нормализует настроение;
• растение положительно влияет на сердечную деятельность;
• внешний вид кожи значительно улучшается, напиток борется с высыпаниями и дерматитами, повышает упругость;
• иван-чай не только повышает лактацию у кормящих женщин, но и стимулирует мужскую потенцию;
• не имеет негативного воздействия на организм и не вызывает привыкания.

Ферментированный иван-чай – это польза чистой воды и абсолютно никаких побочных эффектов.

Правила сбора

Описание иван-чая. Он представляет собой многолетнее полевое растение, достигающее в высоту 1,5–2 метра, имеющего тонкие листья. Цветение наступает в период с июля до середины августа, в это время кипрей покрывается маленькими розоватыми цветочками, имеющими нежный и тонкий запах.

Чайная заготовка из иван-чая в домашних условиях подразумевает под собой не только своевременное собирание, но и соблюдение технологии обрабатывания.

Так как же заготавливают иван-чай? Заранее найдите место его произрастания и дождитесь цветения. Во второй половине июля необходимо приступать к собиранию. Чтобы приготовить целебный отвар, вам понадобятся листья. Старайтесь выбирать растения, находящиеся вдалеке от оживленных магистралей, потому как собранные листья не следует мыть. Так в ферментируемых материалах сохранятся полезные микроорганизмы, принимающие участие в процессе ферментации.

Собирают материал следующим образом. Одной рукой держатся за верхушку растения, а второй сжимают ствол внизу. После этого легким движением проводят сверху вниз, таким образом, собирая все листья. Специалисты – травники советуют оставлять несколько ярусов листьев под цветами. Это дает не только получить необходимое вам количество, но и позволяет растению дальше опыляться и размножаться. Заготовьте как можно больше материала, чтобы процесс прошел правильно.

Важно! После сбора материал нужно тщательно перебрать и провеять, чтобы удалить сухие части и другой мусор, способный повредить приготовлению.

Непосредственно процесс

Как получить полезный и ароматный напиток в домашних условиях? Для начала зеленую массу необходимо привялить. Завяливание обозначает, что сырье нужно просто разложить на бумаге и дать полежать 12 часов. Вялить нужно без воздействия ветра и солнечного света, чтобы не высушить их.

Процесс обыкновенно проводится тремя методами:

1. Заготавливаем «дедовским» способом. Руками формируются шарики, скатывая в ладонях по 10 листиков. После этого полученный шар раскатывается в «колбаску» дубовой скалкой, до тех пор, пока масса не выделят сок. Чтобы проще было скатывать, зеленое сырье можно оставить на сутки в морозильной камере. В подготовленную емкость выкладывается несколько слоев, накрывается доской и ставится груз. В этом состоянии масса оставляется на сутки в месте, куда не достают прямые солнечные лучи и температура не превышает 22–25° C. Можно произвести дополнительную обработку холодом. Для этого собранные листья хранятся в пакете или заматываются в ткань и кладутся в морозилку. Но вытащить их оттуда нужно до момента замораживания, когда сырье только начинает покрываться инеем.
2. Для второго способа будет нужен кусок чистой льняной ткани. На него выкладываются трехсантиметровым слоем собранные листья. Ткань плотно закручивается в рулет, перевязывается бичевой и кладется в прохладное место на 18–36 часов. Время варьируется от того, какой крепости чай вы предпочитаете. Чем больше времени – тем насыщенней вкус.
3. Третий вариант самый быстрый. Это приготовление в собственном соку. Для этого иван-чай пропускается через мясорубку. Получившаяся масса укладывается в глубокую чистую и сухую посуду и приминается. После этого оставляется на сутки в теплом месте под гнетом, где она бродит и выделяет дубильные вещества.

Можно ли понять, что процесс завершен? Да, запах травы материала для будущего питья изменится на аромат цветов.

Что касается времени

Процесс ферментирования напрямую зависит от таких факторов – температурных условий и уровня влажности в комнате. Если в помещении достаточно прохладно, то емкость с сырьем нужно обязательно закутать полотенцами или старыми вещами, поскольку процесс останавливается при температуре +15° C. И также с повышением – при высокой температуре (30° C и больше) определенные вещества, отвечающие за аромат, теряют свои свойства. Чтобы не передержать, время от времени рекомендуется проверять состояние заготовки. В готовом виде вяленые листья приобретают буро-зеленый окрас.

Завершающий этап подготовки

После окончания ферментирования необходимо удалить остатки влаги из листьев.  Для этого на духовой противень, засланный пергаментом либо промасленным полотном, равномерно выкладывается масса для будущего напитка. Он ставится на два часа в предварительно разогретый духовой шкаф до 100° C. Время от времени необходимо помешивать сырье, чтобы не допустить перегрева листьев или их возгорания. Крышку духовки рекомендуется держать приоткрытой с той же целью.

Если вы проводили ферментацию первым методом, то полученные «колбаски» перед сушением нужно нарезать кольцами. Таким образом, получается терпкий крупнолистовой чай.

Любители легких напитков, приближенных к зеленому чаю, должны производить высушивание сырья при температуре 55–60° C, при этом ставить его необходимо в духовой шкаф, предварительно разогретый до 110° C.

Высушивание материала считается законченным, когда листья приобретают коричневато-черный оотенок и во время надавливания легко ломаются в ладони.

Секреты содержания

Просто высушенный, но неферментированный продукт готовить не имеет смысла – в нем не содержится никаких полезных организму веществ. Хранить запас заготовленного чая в домашних условиях нужно в специальных емкостях. Стеклянные банки для чая простерилизуйте. Капроновые крышки лучше использовать новые. На банках с чаем необходимо наклеить этикетки с указанием степени ферментации и ее датой.

Сухой листовой чай желательно сразу не использовать, а дать время ему постоять. Хранится он не более 3 лет. Если вы решили ежедневно употреблять его, то в качестве емкости выбирайте железные коробки.

В случае, если вы не уверены, что все этапы пройдут гладко, можно просто купить готовый напиток. Его стоимость будет зависеть от региона, в котором его собрали и способа обработки. Обычно на их этикетках находится рисунок с изображением растения и картой местности.

90000 Buy Russian tea Ivan Chai with worldwide shipping (Koporye tea, Ivan tea) 90001 90002 Traditional 90003 90004 This variety of tea is prepared by hand according to the traditional recipe that has not changed for over 100 years. It’s suitable for those who have never tried Russian tea, because it has the classic taste and aroma. Tea made from large, manually collected leaves and contain any additional additives. It has a medium leaves fermentation (like Chinese red teas) and a tart flavour with a pronounced aroma of prunes.90005 90004 price: 8 90007 $ 90008 90005 90004 weight: 50 gr. 90005 90004 quantity: 90005 To cart! 90002 Maisky Ivan chai 90003 90004 This tea produced in May of the first germs of Ivan tea. Harvesting is done before the buds. To prepare this tea we use a special method of fermentation, resulting in tea infusion becomes dark. It made of young tea leaves twisted manually, has a beautiful color and highly subtle, pleasant fragrance. 90005 90004 price: 10 90007 $ 90008 90005 90004 weight: 100 gr.90005 90004 quantity: 90005 To cart! 90002 White bear large leaf 90003 90004 Russian tea from the heart of Siberia, produced in the Krasnoyarsk Territory. This sort of Russian elite tea is selected from leaves, hand-fermented with the addition of dried flowers of Ivan tea. It is very fragrant, balanced variety of tea with floral notes in the aroma. 90005 90004 price: 9 90007 $ 90008 90005 90004 weight: 50 gr. 90005 90004 quantity: 90005 To cart! 90002 Green Ivan tea 90003 90004 Russian tea, that was not fermented — pure taste of Ivan chai plant! If you want to know the taste of pure Russian tea, has not passed any treatment — this tea for you.It’s made of young, hand-picked leaves, dried in the sun. The tea has a grassy flavour, aroma of freshly cut grass and has a light color infusion. It contains all the nutrients available in Ivan-tea. 90005 90004 price: 8 90007 $ 90008 90005 90004 weight: 100 gr. 90005 90004 quantity: 90005 To cart! 90002 Snails (Russian Puer) 90003 90004 This rare and unique variety of tea produced on technology, similar to the Chinese raw Pu-Erh tea. This kind of Russian tea is difficult to find even in Russia, do not miss your chance to try it! The leaves compressed into small lumps and have a high degree of fermentation.The fragrance notes of prunes felt, the infusion has a rich dark color. 90005 90004 price: 17 90007 $ 90008 90005 90004 weight: 100 gr. 90005 90004 quantity: 90005 To cart! 90002 Granulated Ivan Chai 90003 90004 Pour tea, boil it, enjoy a strong taste and rich aroma of dark brew — this is what this tea is all about. Manufacturing process of granulated (riped) Ivan tea includes strong leaf’s breaking and juicing, so in the end you get a fully fermented tea leaves. It’s a tea with a strong taste, that have a thick honey-floral fragrance and has the same dark color of infusion, as an ordinary black tea.Good gift — tea comes in a beautiful package! 90005 90004 price: 8 90007 $ 90008 90005 90004 weight: 45 gr. 90005 90004 quantity: 90005 To cart! About shipping .90000 Ivan tea: billet, properties and applications | With Your Hands 90001 90002 I will make a reservation at once — before this plant I personally want to bow, in Russian speaking in a belt — from the army I was tortured by a prostatitis which without medicines, as is known does not pass. 90003 90002 In recent years, there has been virtually no hope for medicines. I treated people’s medicine with a certain amount of skepticism and often argued with opponents of traditional medicine at various forums, called them half-witted for refusing to take pills and vaccinations for which I would like to apologize even now: without repealing the doctor’s instructions to adjust his treatment, one can always resort to folk medicine medicine and sometimes it gives far worse results.90003 90002 And Ivan-chai — from prostatitis is the first medicine, the first months to drink it is necessary more (I for example whole thermoses drank instead of tea) and to maintain the condition can be a mug-two a day. 90003 90002 There are no special recipes — brew as written on a pack of ivan tea bought in a pharmacy (I brew a tablespoon with a slide on a half-liter thermos). So the tea is made from all diseases. Relief from exacerbation of chronic prostatitis will not come right away — days through 20, but it’s not antibiotics to drink, but simply delicious tea (which, in my opinion, is much more delicious than Indian, etc.). 90003 90002 And since we are nervous people for prostatitis, I immediately want to say that nerves and ivan-tea kiprej also calms well — not «tightly» of course as antidepressants, but it is strong enough and soft at the same time, soothing. In general, I wish you colleagues on the prostatitis misfortune of normal human health. 90003 90002 Now about how 90013 Prepare and properly store the kiprei-ivan tea 90014 90003 90002 The native land of tea, according to experts, is China.Today tea is used everywhere, it can be bought at any of our grocery stores. But it was not always so. Tea appeared in Russia only in the first half of the XVII century, and then in a very limited number. And it became a mass drink only in the XIX century. 90003 90002 But tasty and healthy tea was drunk in Russia at all times! And even in large quantities for a long time exported it. This, however, was a completely different drink. They called him «koporsky tea», in the city of Koporye (now — a rural settlement in the Leningrad region), where it has long been produced in large volumes.The second name of this tea comes from the plant from which it is prepared — Ivan the tea. And in the countries of Europe it was called simply Russian tea. 90003 90002 This drink is a real elixir of health. It contains a large number of vitamins, organic acids, flavonoids, pectin and tannins. According to the content of vitamin C, for example, ivan tea greatly exceeds even lemon. 90003 90002 Gradually this tea was replaced by Chinese tea, but today it again becomes popular. This is facilitated by the fact that it is easy to prepare ivan-tea and on its own, without spending a tonkope on it.To make it, you need leaves of willow-tea, or kapreya narrow-leaved — so sounds the scientific name of this plant. It is worth recalling that it is necessary to collect raw materials away from the city and motor roads. 90003 90002 Blooms from June to August. The plant is an excellent honey plant, so it is better to leave the inflorescences in the collection for the bees, and to take only the leaves. In addition, along with the flowers, mature seeds with long hairs can also enter the tea, on which, like in parachutes, they are carried by the wind.And these seeds will not improve the taste of the finished product. 90003 90026 90002 See also: Recipes of tea of ​​broths and infusions «after a bath» 90003 90026 90002 90013 How to prepare a willow-tea 90014 90003 90002 The left hand holds the plant just below the inflorescence, and the right one not very tightly clamped the stem in the palm of your hand and carried from the top down — all leaves are in the fist, it remains only to pour them into a bag or bag. 90003 90002 Collect as many leaves as can be processed at a time.Usually they are not washed, but if the aphids settle on the leaves, they are poured into a container with water (more conveniently — into a bathtub), washed well and discarded in a colander. 90003 90038 Preparation of willow-tea-kipreya 90039 90040 90002 Next, the leaves must be wilted. 90003 90002 To do this, they lay out on a clean cloth spread out in the shade. This process lasts several hours. If the leaves are washed, the time increases. To prevent the leaves from drying out, you need to periodically stir them.When they become sluggish, they begin to prepare them for fermentation. This can be done in two ways. 90003 90002 The first one is more time consuming. 90003 90002 It is reduced to the rolling of leaves. At the same time, their tissue is destroyed, which triggers the fermentation process. Many recommend rolling every sheet between the palms. 90003 90002 But this requires considerable effort and time. It is much more convenient to roll many leaves at once on a glass cutting board with a ribbed surface.For this you need to take a number of leaves and roll them into «sausages». The action is similar to rolling the dough before cutting into individual portions. Leaves as a result acquire a dark green color. At this stage, various herbs can be added to Cyprus to create the desired flavor bouquet (St. John’s wort, oregano, linden color, etc.). 90003 90002 The resulting «sausages» are put in a stainless steel pot, covered from above with a damp cloth or a towel and left in a warm place (not in the oven).The process of fermentation can take three hours or more — it depends on the temperature of the environment. If everything goes right, the herb smell gradually turns into a pleasant fruity aroma. 90003 90002 90054 At the end of the fermentation, the tea leaves are dried. 90055 90003 90002 To do this, «sausages» are extracted from the pan, cut into slices and, spreading on the baking sheet for baking, pour the grass on it. The best results are obtained by drying the herb in a Russian stove or on a stove in a sauna.In urban conditions, you can use the oven, heated to 90’S. 90003 90002 The drying process must be controlled, and the grass should be stirred periodically. Ready-made willow-tea looks like the usual large-leaf black tea. The color saturation depends on the correct fermentation and drying temperature. Chains should not be scattered. In order not to dry the tea, it is better to bring it to the ready at a relatively low temperature. 90003 90026 90002 See also: How to make dried fruits from apricots 90003 90026 90002 The second method of harvesting a willow-tea is much simpler than the first, since the steps that require a lot of time are mechanized.After the leaf wilts, it is passed through a meat grinder, setting a fixed knife with large holes. 90003 90002 The resulting «stuffing» is placed in disposable plastic bags, which are placed in a warm place for fermentation. The following actions are the same as in the first version. Tea made in this way is more like granulated and has a more intense color when brewed. 90003 90002 For long-term storage, the ready-made ivan-tea should be disintegrated into sterilized glass jars and tightly closed.90003 90071 Procurement of willow-tea in the photo 90039 90040 90002 90003 90002 90003 90078 90079 Kiprej is narrow-leaved — raw material for reception of traditional Russian tea. 90080 90079 For tea, only leaves are picked, leaving flowers on the stem. 90080 90079 The leaves are laid out for withering. 90080 90079 Withered leaves are twisted into «sausages» for fermentation. 90080 90079 Twisted leaves are laid in a deep bowl and covered. 90080 90079 At the end of the fermentation, the leaves are cut and dried.90080 90079 The second way of preparation of tea: the withered leaves for fermentation pass through a meat grinder and stack in polyethylene packages. 90080 90093 90002 Author: Andrey Andramonov, Nizhnekamsk 90003 90038 Fermentation Ivan tea (kipreya) — advice from readers 90039 90040 90002 Some destroy on the sites Ivan tea is considered a weed. But the whole family could be provided with high-quality tea, and even sold. And the price for it is not small now! 90003 90002 Well, now about how to ferment Ivan-tea.There are many ways of fermenting it, but I will share my experience. 90003 90038 The first way fermentation Ivan tea 90039 90040 90002 I collect it only in clean places, do not be tempted by plants along the roads. Do not collect the leaves in cloudy and rainy weather. The best time for collection is before lunch, after the morning dew. On the Internet I read how other people harvest raw materials: someone advises mowing plants, someone pulls them off with a root. This is blasphemy! Everything is much simpler.Approach the bush of the plant, with one hand, hold the stem below the flowers, and the other, as it were, pulls the leaves along the trunk. The photo shows how I collected the leaves, and left a bare stem. After a while, the plant will give new leaves — and you can again remove it from it. And the plant is whole, and you are with tea. 90003 90002 I used to wash the leaves, I do not know why, although I collected them in a clean place. Now I do not do it. 90003 90002 How to understand that the leaves burned? You will see brown foliage and will feel an unpleasant smell.These are the leaves you need to remove. 90003 90002 For more than a day, I do not advise you to keep the leaves in the bag — they will spoil. I tried to immediately handle the willow-tea. The result: in this case, he gives less juice. After the leaves lay at least 12 hours in a package in a shade, take a large board and a rolling pin or a wooden mallet, lay the leaves on a board with a thin even layer and begin to knock on them. Our task is to damage the leaves so that they give juice. Then take a small bundle and roll your hands into a ball or sausage and stack on another board to dry.90003 90002 I’m drying in the sun, I’ve never done it in the oven. When dry, do not forget to turn it occasionally. 90003 90002 When the leaves dry, I put them in jars and put them in the shade. 90003 90002 This method is good if we have few leaves and you just learn how to process them. But when it is necessary to process in large quantities, there is no longer a manual method. 90003 90038 The second way how to ferment Ivan tea 90039 90040 90002 All the same we collect, we put in packages.Then the leaves are passed through a meat grinder (through a large grate) and lay them on the boards on which the rags were previously spread. The resulting mass is laid out a thin layer on the board and covered with a damp cloth. I put to dry in a warm place. 90003 90002 Experimented — dried in different places: in the shower cubicle of polycarbonate, in the workshop on the table, in the attic. Do not forget to turn the weight periodically. To dry no more than three days! When they dried it in the booth and it was opened, a nice fruity aroma came from there, that was already breathtaking! In the shade of such a fragrance was not.Then the dried mass was poured into glass jars and put into a cabinet. It turned out a real black tea. With Indian — do not compare! And those who try Ivan tea at least once, they will not change it to Indian. 90003 90002 By the same principle, you can ferment And leaves of currants, strawberries and other plants. And also get black tea. Someone will say that the ivan-tea during processing should not come into contact with the metal and therefore it is better not to scroll in the meat grinder.Well, look for your ways, try, drink and be healthy! 90003 90002 90130 In Russia it was believed that Ivan the tea can prevent or cure 90% of all known diseases of the time. The remaining 10% were treated with other plants, honey, tar, mushrooms and roots. A constant intake of ivan tea is the prevention of benign and malignant tumors, prostatitis; An effective remedy for diseases of the genitourinary system. In addition, tea is used to improve the composition of blood and reduce intoxication of the body; removal of food and alcohol poisoning; recuperation at exhaustion, increase of immunity.90131 90003 90133 90134 TOOLS FOR MASTERS AND MASTERS, AND HOME GOODS ARE VERY CHEAP. FREE SHIPPING. THERE ARE REVIEWS. 90135 90136 90137 Below other entries on the topic «How to make your own hands — a householder!» 90138 90079 Tea from plants at home by their own hands — my recipes and tips How to make delicious tea from … 90080 90079 Ivan tea at home: properties, drying and application Ivan tea — how to prepare … 90080 90079 Do-it-yourself camellia tea — growing, harvesting, fermentation GROWING CHINESE CAMELI FOR COOKING… 90080 90079 Recipes of tea from garden flowers How to make tea from flowers … 90080 90079 Bread fertilizer for tomatoes own hands Homemade top dressing for tomatoes … 90080 90079 Landscape of leaves and plants with their own hands Painting from petals, leaves and … 90080 90079 Rose and chrysanthemum izolona do it yourself — master class FLOWERS FROM IZOLON OWN HANDS It took: … 90026 90153 Subscribe to updates in our groups and share. 90138 90153 Let’s be friends! 90138 90080.90000 Ivan tea at home: properties, drying and application | With Your Hands 90001 90002 There are among the plants special representatives, who for many centuries have helped a person to improve their health. One of them — an undeservedly forgotten kypere narrow-leaved, or, as it is still called in the people, willow-tea … 90003 90002 90005 Kiprei is narrow-leaved — a multi-year, unpretentious herbaceous plant, reaching an altitude of 1,5 m. Leaves are elongated, with pointed top, flowers of purple color, wide open.Blooms in summer, from mid-June to mid-August. 90006 90003 90002 Natural distribution area 90009 Chameric angustifolium 90010 — practically the whole territory of Russia. It can be found on dry sandy or peaty soils, near pine forests, in meadows and wastelands, along the banks of rivers and lakes, and also in the form of weeds in orchards or gardens. But I can not call it a weed personally, it’s a very useful plant, from which tea has been made from time immemorial. 90003 90002 The first mention of this tea was found in ancient manuscripts of the 12th century: it was made by monks in the Kopor fortress, hence the name Kopor tea.Mass production began at the time of Catherine the Great, it was organized by a man from the Tsarskoe Selo patrimony on his estate in Koporye, inspired by this idea after a trip to China. 90003 90002 Since then, Koporsky tea has been gaining popularity not only in Russia, but also in Europe, where this drink competed with overseas teas and was called «Russian tea». He was acquired by people with different incomes. Even the British until the end of the XIX century preferred to drink our Russian tea from the Cyprus, underestimating the dignity of the Indian tea popular in many countries.90003 90002 However, at the end of the 19th century, India and China — our competitors in the production of tea — sensing a serious undermining of financial power, ousted Kopor tea from the international market. 90003 90018 90002 See also: Ivan tea: billet, properties and application 90003 90018 90022 We prepare Ivan tea 90023 90024 90002 To date, many Russians do not even know about such a primordially Russian drink as 90026 koporsky tea 90027. And very vain! After all, it is a cure for many diseases, given to us by nature itself.Once I tasted tea from the kipreya in a cafe, I caught on with the idea of ​​preparing it myself. After reading the literature on the preparation of the willow-tea, I proceeded to action. 90003 90002 The technology of preparation of this Kopor tea includes several successive stages — with 90009 boron, withering, twisting, fermentation, grinding, drying 90010. 90003 90002 Collection of spray is carried out during the active flowering of the plant, before the seed capsules begin to form (so it will be easier to clean the leaves from the stem).I collect both flowers and leaves, as with the flowers tea turns out more fragrant and more beautiful. It is best to harvest raw materials in the early morning. With one hand I clamp the stem itself, and the other, from the top down, peel flowers and leaves. 90003 90022 Wilting tea willow 90023 90024 90002 The next stage is withering. 90003 90002 To do this, lay the leaves of the spraying in a thin layer under the canopy (in no case under direct sunlight) and leave for a couple of hours to dry.After they wilt, I start the next stage of tea preparation — twisting. I take a small handful of leaves and flowers and grind them between the palms of my hands, turning them into small sausages, which should darken from the secreted juice. This process takes a lot of time and effort, but it is this method that allows you to get real flavored tea. 90003 90022 Ivan-tea — how to dry and how to store 90023 90024 90002 Then comes an equally important stage in the preparation of medicinal tea — his 90009 fermentation 90010.The resulting sausages I put in the enamel (this is very important!) Pan, a layer of no more than 5 cm, then I cover it with a wet cloth and put it in a warm place (+ 26 … + 28 ° С) for 8 — 12 hours. For a given period of time, the herbaceous odor changes to an attractive flower-fruit. This means that our tea has been fermented, and we can proceed to the next stage — grinding. I take twisted sausages and cut them with a knife. 90003 90002 The final stage is drying. 90003 90002 Many use an electric dryer or oven, but this leads to the loss of nutrients! I dry naturally: I put the crushed raw material in a dark, dry place under a canopy.Leaves I lay out on parchment paper, a layer of 1,5-2, see. During the drying period, I stir them occasionally. 90003 90002 Approximately through 2 — 3 days (maybe, a little longer, depends on the weather) the tea dries, after which it can be stored. I keep Kopor tea in a dark place, in a glass jar, with a plastic lid. For full disclosure of taste and aroma after fermentation it is necessary to sustain even one more month. 90003 90018 90002 See also: Ivan tea — use, preparation of infusion and useful and medicinal properties 90003 90018 90022 Ivan tea — benefits and properties 90023 90024 90002 Periodically using the willow-tea, I noticed that my head began to hurt less often.If I drink this drink this morning, a good mood and a sense of cheerfulness for the whole day are provided. And this is just a small part of what this plant can give us. 90003 90002 Ivan tea has a calming effect, raises the reduced immunity, normalizes blood pressure, improves blood composition, it is taken for the prevention of malignant and benign neoplasms. Also, Ivan — tea is rich in vitamin C, it is 6,5 times more than in lemon. 90003 90002 90005 Advice of a specialist: 90006 90003 90002 90005 Always pay attention to the appearance of the plant: you can not collect sick and polluted leaves of spray.Personally, I am storing the raw materials for tea away from the city, in the pine forests and the fields of Mordovia, far from the roads. 90006 90003 90074 90075 TOOLS FOR MASTERS AND MASTERS, AND HOME GOODS ARE VERY CHEAP. FREE SHIPPING. THERE ARE REVIEWS. 90076 90077 90078 Below other entries on the topic «How to make your own hands — a householder!» 90079 90080 Do-it-yourself camellia tea — growing, harvesting, fermentation GROWING CHINESE CAMELI FOR COOKING… 90081 90080 Tea from plants at home by their own hands — my recipes and tips How to make delicious tea from … 90081 90080 How to weave a basket for shelter DIY Shelter Basket For … 90081 90080 Recipes of tea from garden flowers How to make tea from flowers … 90081 90080 Vibration sounder for potatoes How to make a vibrookuchnik do it yourself Loosen … 90081 90080 Baby saddle on the bike with your own hands The seat for the child on the bike …90081 90080 Soldering iron for large parts with your own hands (+ circuit) DIY soldering station 90018 90094 Subscribe to updates in our groups and share. 90079 90094 Let’s be friends! 90079 90081.90000 IVAN TEA — APPLICATION, PREPARATION OF PRESENT AND USEFUL AND TREATMENT PROPERTIES 90001 90002 I will list some of them: 90003 ivan-chamomile, hameril narrow-leaved, kopor tea, kuril tea, placoon, wild hemp, wild flax, borage potion, wyidente, voytun and others 90004. 90005 90002 This herbaceous perennial plant reaches a height of 0,5 to 1,5 m. The stem is straight, rusting at the base. The flowers are large, lilac-purple, collected on the top of the stem in a beautiful pointed brush-sultan.Fruit — a box in the form of a narrow long (up to 8 cm) pod with numerous small seeds, equipped with long hairs. It is best to use a narrow-leafed leopard in the sun, but it will also grow in partial shade. 90005 90002 In general, in my garden, I try to fit the seat according to the requirements of plant growth. For example, under grapes growing on trellises, I have heat-loving plants that have a short root system, such as medicinal medusa, spring primrose, thick-leafed bean, etc., and on both sides of the passway a sand cyme is planted (immortelle sand) — to have more sun rays.So Ivan-tea loves the sun. 90005 90002 Blossoms 90003 Kropyle 90004 from June to September. With such a long flowering time, it is possible to make repeated harvesting of the plant for the winter — both for tea and for medicinal purposes. 90005 90002 90003 Healing properties 90004 has almost the whole plant: roots, stems, leaves, flowers. 90005 90002 In folk medicine, it is considered an antitumor plant. Rhizomes in Tibetan medicine are used for syphilis and gonorrhea, for us — with constipation, whitening, headache, as an astringent, emollient, enveloping and wound-healing remedy.90005 90002 Above-ground parts of Tibetan medicine are used as a sleeping pill, a remedy for headache, with smallpox, as an antipyretic, with scrofula. 90005 90002 In Mongolia, underground parts are prescribed for peptic ulcer, as an anti-inflammatory agent for gastritis and colitis. 90005 90002 In folk medicine, decoction and infusion are used as an anti-inflammatory, astringent, softening, diaphoretic, with gastrointestinal diseases, colitis, gastritis, gastric and intestinal ulcer, deception of substances, anemia, headache, scrofululosis, insomnia as a stimulant to cardiac activity, with scurvy, gonorrhea, syphilis, menorrhagia.90005 90002 External use for healing ulcers, in the form of poultices to painkiller for otitis, bruises, arthalgias. 90005 90002 In the form of a powder — for the treatment of infected wounds. 90005 90002 90003 Leaves and flowers of tea willow 90004 have long been used in Mongolian medicine for diarrhea, dysentery, catarrhal conditions of the stomach and intestines; in the form of collection — with poisoning as an emetic, as well as in traumatic injuries of the intestine and stomach.90005 90002 In folk medicine, infusion and decoction of it is used as 6, an insulating, enveloping, wound-healing remedy, with constipation, C-avitaminosis, in dentistry. 90005 90002 Fresh and dry leaves (powder) are used as a wound-healing agent, with frostbite, in the form of poultices — as an analgesic for inflammations of the ear, throat and nose. 90005 90002 In early spring, young shoots and leaves are well used in salads, soups, soups, mashed potatoes, like seasonings for meat dishes and broths.90005 90002 In the Caucasus, sweet, starchy and sugar-bearing rhizomes and root shoots with young stems are eaten raw; in boiled form — instead of asparagus and cabbage, in the form of flour from dried roots — for baking bread, pancakes, cakes. Roasted roots go to make a surrogate coffee. 90005 90002 The dried tops of stems with young leaves are used instead of tea (kopor tea), which contains 3 times more vitamin C than an orange. The color of the tea turns dark brown, almost black. 90005 90002 No contraindications have been found.90005 90046 How to prepare an infusion of Ivan-tea 90047 90048 90002 Infusion: 2 tablespoons of herbs on 2 a glass of boiling water, insist in a thermos 6 hours. Take 1/4 a glass of 4 a day before meals. 90005 90002 Decoction: 1 tablespoon leaves on 1 a glass of cold water, boil in a water bath 15 minutes, leave for 2 hours, drain. Take 1 tablespoon 4 a day before meals with peptic ulcer and as an anti-inflammatory agent for gastritis, colitis. 90005 90002 In nature, the seed is multiplied with the help of wind and seed sprouting by birds.In the garden, it can be propagated by sowing seeds, hacking and dividing the bush. 90005 90002 In July, having dug a narrow-leaved canopy with a root, I brought it to the garden, shortened the top at 40 cm and planted it in the ground. A month later, when the bush gave a new increase, he dug it, divided it into two parts and planted it in a permanent place in two flower beds. Regularly watered and dripped. The plant thanked me for its good growth. In the same autumn I was able to collect some seeds and sow them.90005 90057 90046 Make friends with the savage: Ivan the Great-Eagle 90047 90048 90002 90003 In the farm everything will come in handy 90004 90005 90002 Ivan-chaykostyle is a perennial rhizome herbaceous plant. Our ancestors highly valued him for many useful properties. 90005 90002 From its fibers weaved ropes and made bags, tea and flowers were made from flowers and leaves. and they used the roots for food and made drinks from them. The name «ivan-tea» the plant received due to the fact that it made tea from it, and the raw materials for it were collected for Ivan Kupala.In various Russian villages, Ivan the tea was called by different names, among them: kiprei, Kopor tea. plakun, dozing, wild flax. By the way, the plant received its name «koporsky tea» because it was harvested and distributed in other regions in Koporye (near St. Petersburg). 90005 90002 In many countries, leaves and roots of willow-tea are used as an additive to dishes, for the preparation of salads and cooking soups. Presently, ivan-tea is the most promising plant in the pharmaceutical industry.Extracts from its roots and leaves are the basis for the manufacture of the newest antiviral and antitumor drugs. 90005 90002 Also, Ivan the tea — a wonderful decorative plant that can decorate the lawn near the house, take up free areas between trees and shrubs, strengthen the walls of the pond or ravine, decorate the bonfire site, close the burnt zone. 90005 90002 90003 Find and recognize 90004 90005 90002 Ivan-tea has an erect stalk with lanceolate leaves. Its crimson or pink (sometimes white) inflorescence-brushes appear in the second half of the summer.fni reach 40 cm, and the plant itself grows to 1,5-2 m in height. Fruits ripen at the end of August-September and are pubescent. 90005 90002 In the wild nature, ivan-tea can be found on forest edges, in meadows, along river banks and in ravines. You can find it on forest fires and felling. Often among the thickets of willow-tea grow young trees and bushes. 90005 90002 90003 Planting and caring for willow-tea 90004 90005 90002 Propagated ivan-tea pieces of rhizome and seeds. It is better to dig up the rhizomes and transfer them to their plot in spring and autumn.It is recommended to plant seeds in the spring, since those that sow in autumn can be washed by melt water. 90005 90002 For Ivan the tea is suitable as a sunny place, and penumbra, any soil, preferably drained. 90005 90002 The plant is undemanding to the presence of organic substances, but it needs enough minerals. Remembering that it is remarkably growing on the fumes, we can add ash or crushed coal before planting in the soil. 90005 90002 In order for the seeds to germinate and the rhizomes to take root, the first time it is necessary to monitor the constant moisture of the soil at the site of planting.90005 90002 90094 TO THE DOWNLOAD PHARMACY 90095 90005 90002 Ivan tea successfully replaces the usual tea for us and will especially be useful to hypertensives and those people who are contraindicated drinks containing caffeine. 90005 90002 In folk medicine, flowers, leaves and rhizomes of willow-tea are used, since they contain glycosides and minerals — iron, zinc, selenium, potassium, magnesium. The plant has anti-inflammatory properties, removes skin rashes and heals purulent wounds.Also, Ivan-tea is known for its analgesic and soothing effects on the human body. 90005 90101 90002 ATTENTION! Treatment with this plant should be done under the supervision of your doctor! 90005 90104 90002 90003 Tips from the antiquity of the deep 90004 90005 90109 90110 Flowers and leaves of willow-tea can be used for vitamin tea, which quickly restores the strength after the disease. 90111 90110 Infusions and decoction of stems, leaves and flowers of ivan-tea is suitable for the removal of inflammation and edema, treatment of angina, scrofula, and stomach ulcers.90111 90110 From the roots of the willow-tea you can make flour and add it to the wheat flour when baking bread. 90111 90110 Stems, leaves and flowers need to be cut for drying in July-August and the roots are recommended for digging in late autumn. 90111 90110 The decoction of the leaves and roots of the willow-tea is a good help in the disorder of the stomach and intestines and as a soothing agent. 90111 90110 Ivan tea is the best honey plant, and if you have bees, then plant it near the house.90111 90110 Ivan-tea is a good feed for livestock. 90111 90110 Pooh from the seeds of willow-tea can be collected for pillows and featherbeds. 90111 90110 For tanning the skins, take the roots of the willow-tea. 90111 90128 90002 About how to properly prepare and ferment Ivan-tea at home read here 90005 90002 © Author: Natalia STEPANOVA, Associate Professor of the Department of Methods of Teaching Biology and Ecology of the Russian State Pedagogical University. 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