Procurement of Ivan-tea.  Personal experience from the settlement
 
 Somewhere I read information that in the 19th century Koporsky tea or Ivan tea was supplied by Russian merchants for export to Europe in huge quantities and was highly valued in Europe.  And our great-great-grandfathers and great-grandmothers, sitting at the table with a samovar, probably drank not black Indian, but this wonderful, primordially Russian tea.  I wanted to revive the tradition of making Koporye tea, and now, having decided to try making tea with my own hands, I want to share my way.
 
 In our settlement of ancestral estates in the Permian

 region, fireweed grows everywhere, in incredible quantities, thickets are higher than human growth, and in fact it would be enough to export to Europe!
 
 HOW TO PREPARE MIRACLE TEA:
 
 1. So, we collect the upper part of the plant, together with the leaves and flowers - they break off easily, in 5-10 minutes you can collect a hefty armful.
 
 2. Further, we leave for 12-20 hours (but not more than 24!) In the shade, in a dry place, so that they slightly wither.  The main thing is not to overdry!  There must be enough juice left in the plants for fermentation.  Also, it is better to wither the whole twigs, rather than individual leaves.
 
 3. Then we cut off the leaves and flowers from the branches.
 
 4. Rub the leaves and flowers between the palms, with an effort so that the cells burst and the fermentation process begins.
 
 Leaves let out juice and darken.
 
 We put it tightly in an enamel or ceramic dish with a layer of 5 cm, then press it with a fist on top, cover with a damp towel and leave for 20-24 hours for fermentation at a temperature of 25-27 degrees.
 
 You can control the fermentation process by smell, when the process is completed, instead of the usual herbal smell, a very pleasant, candy smell appears.
 
 5. We put a layer of the finished mass on a baking sheet and dry in the oven at a temperature of 100-150 degrees, about 40 minutes, sometimes more.  Stir regularly.  When finished, dried tea becomes dark brown to black in color.
 
 Leave it for a while to allow the residual moisture to evaporate and pour it into storage containers.
 
 Koporsky tea is ready!  Enjoy your tea!
Brew and drink a very healthy and delicious tea.
Respectfully yours, Lyubov Sultanova.
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