Storage Ivan tea at home. We ferment Ivan tea - Koporye tea. Can you store tea in a glass jar?

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The site provides reference information for informational purposes only. Diagnosis and treatment of diseases should be carried out under the supervision of a specialist. All drugs have contraindications. Expert advice is required!

Consumption in the world

According to the calculations of the World Health Organization, Uganda is recognized as the most drinking country in the world. This is due to the fact that in Africa many drinks based on the fermentation of plant materials are consumed, which are also considered alcohol.
Luxembourg is in second place, Ireland is in third, followed by Hungary and Moldova. To Russia's credit, it should be said that it occupies only 22nd place in the ranking of the most drinking countries, and Ukraine does 61st place. In the calculations, everything is fair. The consumption of pure alcohol per capita was calculated, including infants and the elderly.

Classification

The main parameter in the classification is the strength of the drink.
Therefore, the indicator of all drinks are divided into:

Strong. Include more than 38% vol. alcohol. This is cognac, vodka, whiskey,
Medium. Include alcohol from 20 to 38% vol. - liqueurs, liqueurs, tinctures,
Weak. Include alcohol not more than 20% vol. - beer, wine.

Strong alcohol

The main difference in strong alcoholic beverages is the raw material from which they are made.
If in European southern countries this raw material is grapes, then in more northern latitudes it is potatoes or grain. For example, in Ireland and Scotland it is whiskey, in France and Spain - brandy, in Russia and Poland - vodka, in the Scandinavian countries they prepare aquavit from potatoes.
In the Caribbean, sugar cane is the basis for alcohol. Therefore, in Latin America, rum is made from it.
The abundance of agave in Mexico has given rise to the manufacture of tequila, which used to be called agave whiskey.
In North America, the history of spirits began with sugar cane rum. However, after some time, settlers from northern Europe discovered that instead of the usual barley, corn can be used, or rye in the north of the country. Therefore, Canadian and American whiskey is made from rye and corn.

Another parameter for classification is exposure. Over time, people have developed the technology of aging spirits. Canadian or American whiskey, for example, must be aged for at least two years, cognac for at least two and a half years, and Scotch whiskey must be aged for at least three years.
Not all alcoholic drinks stand. Vodka, grappa and gin are not aged. Therefore, these drinks have no color and are completely transparent.
At the same time, there are drinks, for example, tequila, rum, brandy and aquavita, the production of which involves both aged and unaged types.

In trade, the classification of alcohol is simplified: all strong drinks are divided into white and brown.

Most of all in the world consume the following strong alcoholic beverages:

Vodka,
Whiskey,
Brandy,
Gin.

You can classify alcohol and the complexity of production. Then it will turn out:
1. Pure spirits prepared without any improvers from any kind of raw materials ( vodka, grappa, whiskey),
2. Flavored spirits from a variety of raw materials ( aquavit, gin),
3. Drinks based on alcohol with a lot of various additives, including sugar ( tinctures, liqueurs, creams).

calories

Calorie records are undoubtedly beaten by liqueurs. The calorie content of 100 ml of the product is more than 300 kcal.
There are a little more than 280 kcal in 100 ml of vodka.
Liquor wines and whiskey contain about 220 kcal per 100 ml.
Dessert and fortified wines contain from 150 to 170 kcal per 100 ml.
Vermouth - about 120 kcal.
Sweet wines and sweet champagne around 100 kcal.
Semi-sweet wines 80 - 90 kcal.
Dry wines - 60 - 70 kcal.
Beer 35 - 50 kcal.
Non-alcoholic beer - 33 kcal.

Degrees and blood alcohol content

Without a doubt, the higher the amount of drink consumed, the greater the “degree” will enter the bloodstream.
But not only the amount affects the level of alcohol in the blood.

1. Fortress of alcohol. The stronger the drink, the more alcohol in the blood. But due to the fact that drinks with a strength of 40% irritate the gastrointestinal mucosa, the work of the pylorus valve is inhibited. Therefore, the contents of the stomach do not enter the intestines so quickly and thereby delay the flow of alcohol into the blood. Drinks with a strength of 15 - 20% penetrate the blood most rapidly. Due to the fact that there is quite a lot of water in beer, alcohol from it also enters the bloodstream not immediately. But aperitifs, with a strength of 15 - 20%, penetrate the blood the fastest, which is why they increase appetite, causing an acceleration of blood circulation. The gas present in champagne and mineral waters ( they are used to make cocktails) accelerates the penetration of alcohol into the blood.

2. Usage speed. If you drink quickly and a lot, the blood alcohol level will be higher than if you drink the same amount, but slowly, little by little. During the time that another portion of alcohol enters the blood, the liver manages to process part of what has already arrived. The liver processes alcohol in 25 ml of vodka or 250 ml of beer in an hour. Therefore, if you drink at this rate, the level of alcohol in the blood will be constant.

3. The presence of food in the stomach. If there is no solid food in the stomach or intestines, alcohol quickly penetrates the walls and into the blood. If a person eats fatty foods, alcohol is absorbed 6 times slower than on an empty stomach. Therefore, before the first glass, it is better to eat dense, fatty and warm food.

4. Body mass . The “bigger” a person is, the more fluid his body makes up. Thus, a tall person will have a lower blood alcohol level, ceteris paribus, than a low one. Since there is less water in fat cells, an obese person's body will increase alcohol levels faster than a lean person who has consumed the same amount. In any case, women have less water in the body than men. Therefore, they get drunk faster.

Myths about the dangers of alcohol

Myth 1. Alcohol is food
The fact that alcohol is a narcotic poison, scientists knew at the beginning of the twentieth century. And in the mid-70s, the World Health Organization officially recognized alcohol as a drug that undermines the health of the population. Until now, no scientist has been able to reliably refute these statements.

Myth 2. If you drink a little - there will be no harm
The refutation of this is that all alcoholics began to drink little by little. But like any other drug, alcohol is addictive. The dose can only be increased. Even small amounts of alcohol cause a person to experience a feeling of euphoria, often very dangerous.
According to academic research Pavlova, reflexes after drinking small doses of alcohol disappear and normalize only after 7-11 days. According to modern data, even in people who drink moderately after 4 years, the probability of brain shrinkage is 85%. The more complex the work of the brain, the more severe the consequences of small doses of alcoholic beverages. A person's desire to work disappears. Small doses of alcohol poison the liver, as well as brain cells and reproductive systems. Even small doses increase the likelihood of diabetes and cancer, as well as hypertension.

Myth 3. Alcohol helps prevent colds and keeps you warm
Alcoholic drinks are actually a source of calories, which means they can theoretically warm you up. But their processing by the body is more difficult than other types of energy ( sugars or fats), and the damage done to the body is higher. An imaginary sensation of warmth arises from the fact that under the influence of alcohol paralysis of the skin vessels occurs, they become wider and blood flow to the skin increases. The amount of heat that is given off by the body increases, so there is no benefit from this “warmth”.
The maximum amount of strong alcohol that can really “disperse the blood” a little is 50 grams. Large quantities only affect negatively.
According to the French Academy of Sciences, alcohol does not affect any influenza viruses in any way. Therefore, it is useless to use it for acute respiratory diseases (ARI). Even harmful, because, getting into the body, alcohol weakens it. People who drink are more prone to infections, this was proven back in the nineteenth century. 100 grams of good red wine in the form of heat can stimulate the immune system a little, but you should not drink more.

Myth 4. Alcohol relaxes and amuses
The use of small doses of alcohol actually reduces restraint and liberates people. But the reason for this is paralysis of the cells of the cerebral cortex. In this regard, drunk people control their actions and words worse. Such fun is the result of the drug. After a while, a person loses the ability to concentrate, becomes tactless, his actions often interfere with others.
Alcohol intake should also not be used to relieve stress. After all, the effect of alcohol on the body is similar to the effect of stress itself. The narcotic effect of alcohol is that it reduces the feeling of fatigue and other unpleasant sensations. However, after the alcohol is removed from the body, all these feelings will flood with a vengeance.
In the most extreme case, if there is no other method of distraction, you can drink no more than 30 grams of strong drink or 40 grams. guilt.

Myth 5. Alcohol improves appetite
When alcohol enters the digestive tract, the glands begin to intensively produce digestive juice. This is a false feeling of hunger. Gradually, the glands atrophy and digestive function deteriorates, the walls of the stomach collapse and an ulcer appears.
If the amount of alcohol consumed is not so large, a person's craving for food increases, body weight increases, and intestinal function is disrupted. It turns out that the feeling of increased appetite is just a hoax. In fact, alcohol disrupts the functioning of the glands of the digestive system, impairs the functioning of protective mechanisms.
Those who stubbornly try to stimulate the appetite with alcohol can be advised to drink no more than 20 grams of a strong alcoholic drink. The action will be noticeable after 15 minutes. But such drinking on an empty stomach entails the complications described above.

Myth 6. Wine has many health benefits
According to research, most of the beneficial substances found in grapes are processed or destroyed during the process of making wine.

Myth 7. Alcohol improves performance
According to many people, in a state of light drunkenness, it is easier to work. In no case does not mean the average degree of intoxication. According to Australian researchers, the reaction rate in slightly drunk people is actually slightly higher. However, their reactions are not always correct. But the ability to concentrate and mental activity undoubtedly falls. It turns out that even if things go faster, there will be errors in the work.

Myth 8. Alcohol lowers blood pressure
Most people suffering from high blood pressure are convinced that alcohol increases the lumen of blood vessels and thereby reduces pressure. This is not entirely a misconception. Indeed, in small quantities, alcohol relaxes the tension of the vascular walls. But it immediately increases the heart rate. And the volume of blood passed by the heart affects the amount of pressure. Thus, as the heart rate accelerates, more blood is pushed out and the pressure rises. In addition, active ingredients are present in alcoholic beverages, which most often negatively affect pressure indicators.

Myth 9. Quality alcohol is not harmful
In fact, even the most expensive and high-quality alcohol is a toxic poison for the body. This is due to the fact that during the decomposition of ethyl alcohol in the body, acetaldehyde, a toxic substance, is released. At the same time, of course, low-quality alcohol is even more harmful, since initially it includes harmful fusel oils that aggravate the effect of acetaldehyde.

Is there any benefit?

The benefits of small doses of alcohol have been talked about for a long time and in many countries of the world.
Are these claims based on scientific evidence, or is it just a ploy by the liquor manufacturers?
After all, if everyone unanimously refuses alcoholic beverages, recognizing them as a soft drug, this will cause huge losses both to producers and to the state itself, which receives gigantic profits from taxes on alcohol. Therefore, everyone chooses the answer to this question for himself.

In the meantime, there is an opinion that:

The use of small doses of alcohol reduces the likelihood of developing coronary heart disease, as it prevents the formation of atherosclerotic plaques and increases the amount of "good cholesterol" in the blood,
Moderate drinking reduces the risk of arthritis
Under the influence of small doses of alcohol, areas of the brain that are dormant in a sober state are activated,
Moderate drinkers are less likely to suffer from kidney neoplasms, intermittent claudication, colds, angina pectoris, lymphoma, osteoporosis, and type 2 diabetes,
Moderate drinkers are several times less likely to die from a sudden heart attack,
Moderate drinkers get paid 20% more than teetotalers,
Even in the Old Testament in 191 places it is said about the benefits of wine ( it should be borne in mind that in those days they drank only natural grape wine, and even well diluted with water).

The vast majority of researchers involved in this topic believe that the benefits of drinking even small doses of alcohol are so small that you should not take all of the above arguments seriously. And any dose of alcohol brings a lot of harm to the body. The media is simply trying to justify the bad habits of society in a rather irresponsible way.

Alcohol treatment

In the medicinal traditions of many countries there is the use of alcoholic beverages. So, in Russia, vodka was used for rubbing, treating coughs and inflammation of the middle ear. And in southern countries, wine was used for treatment of diarrhea, cough, anemia, and weakness. In any case, before starting treatment, you should consult with your doctor.
Alcohol and vodka by themselves have no medicinal value. However, they are excellent at extracting beneficial substances from herbs. Vodka and alcohol have historically been used to make various tinctures.

ENT organs

For the treatment of sore throats, bronchitis, colds, you need to irrigate the throat and mouth with a mixture of alcohol tincture of eucalyptus or calendula and water in the proportion: 200 ml of water 1 tsp. tinctures.
With follicular angina, the throat and mouth should be irrigated with 10% Kalanchoe tincture in vodka.
With SARS, flu, it will be useful to drink a warm drink before bedtime: 50 ml of dry red wine, 50 ml of mineral water, 1 tbsp. honey, a little cinnamon.
For pneumonia, it will be useful: heat 200 ml of red wine, 1 tbsp. honey, a little lemon balm and thyme. Drink in small sips and immediately wrap yourself in a blanket.
To reduce the temperature in ARVI: 200 ml of dry white wine, 1 tbsp. lime honey, a little nutmeg, 1 tbsp. lemon juice. Leave for 60 minutes to infuse. Take a teaspoon 4 times a day
For chills: 200 ml of wine, 1 tbsp. honey, juice of 12 lemons and 3 cloves warm on fire, leave covered for 30 minutes, drink little by little,
For the treatment of rhinitis: 1 tbsp. alcohol tincture of propolis diluted with 2 tbsp. beetroot juice. Drip 4 times a day, 3 drops in each nasal passage,
For the treatment of cough, bronchitis: 1 tbsp. olive oil, cognac, honey, warm slightly and consume immediately before going to bed,
To strengthen the body with colds, combine equal amounts of Cahors, honey, aloe juice. Drink 1 tbsp. 30 minutes before meals 3 times a day.

Heart and blood vessels

100 gr. dry red wine, 8 ml of cinnamon tincture, 6 ml of lemon balm tincture, 30 ml of honey. Take a tablespoon 3 times a day
In chronic heart failure: 500 ml of dry red wine, 2 handfuls of rose petals, stand in a warm, dark place for 15 days. Drink 50 ml once a day after a meal,
With increased pressure: 300 gr. red dry wine, 150 gr. honey, 100 gr. crushed aloe leaves. Hold for 24 hours to infuse. Use a tablespoon 3 times a day before a meal for 6 weeks,
With increased pressure: 250 ml of vodka, 250 gr. honey, lemon juice, 300 ml cranberry juice. Use 1 tbsp. 3 times a day between meals
With vegetative-vascular dystonia, you should drink a glass of good red wine every day.

Varicose veins

Mix acacia flowers with 150 ml of vodka. Cover the bottle and leave in the dark for ten days. Use for rubbing the affected areas,
Chop 6 chestnuts, add 500 ml of vodka. Keep in the dark for 14 days. Pass through gauze and drink 30 drops 3 times a day on an empty stomach. The duration of therapy is 4 weeks,
From hemorrhoids 50 gr. chestnut flowers pour 500 ml of vodka, leave for 14 days. Take 40 drops 3 times a day after a meal.

Indigestion

For gastritis with reduced acid production: for 21 days every day, drink 75 ml of dry red wine twice a day. Drink 30 minutes before meals
For diarrhea: 1 liter of red wine, 30 gr. mixtures of herbs in equal quantities ( oak bark, underground parts of galangal, marshmallow), consumed warm, 1 tsp. once every 60 minutes.

Cholagogue and diuretic disorders

500 ml of alcohol and 25 gr. birch buds withstand 14 days in the dark. Use 1 tsp. 3 times a day after meals
With atony of the gallbladder, take 2 tablespoons per 100 ml of vodka. barberry leaves. Withstand 15 days. Take 30 drops in a small amount of water 3 times a day for 14 days,
With a stomach ulcer: 200 gr. vodka and 50 gr. oar mushroom. Withstand 15 days in a cold place. Use 1 tbsp. 3 times a day after a meal.

Joint diseases

From puffiness and pain: mix vodka and honey in equal proportions. Make lotions at night with a warm composition,
Before breakfast, drink 200 ml of milk with a dessert spoon of alcohol,
20 gr. bitter herbs and 500 ml of alcohol stand in the pantry for 14 days. Drink 1 dessert spoon 3 times a day after a meal.

Gout
Grind one immortelle bulb and add 5 parts of alcohol. Keep 14 days in the pantry, treat the affected joints.

Osteomyelitis
100 gr. propolis mixed with 500 ml of alcohol. Keep in storage for three days. Use inside, diluting 1 tsp. tincture in 100 ml of water 3 times a day.

Overweight and alcohol

Excessive addiction to alcohol is among the first causes of excess weight. First of all, any alcohol has a lot of calories. In addition, alcohol penetrates into the blood in a matter of minutes and is rapidly absorbed by the body. Once in the stomach, alcohol activates the production of gastric juice, speeds up the digestion of food and thereby increases appetite.

Even a small amount of alcohol reduces the ability to keep track of the amount eaten. If you drink often enough, you can increase body weight in a short time. Most of all it concerns beer. This is not to say that there are a lot of calories in this alcoholic drink, but you can eat a lot of high-calorie foods with beer. The same applies to aperitifs. Thus, if there is alcohol at the table, more will be eaten. At the same time, more high-calorie food is also selected as a snack.

Those who want to monitor their weight should pay attention to red wine. Which in small quantities accelerates metabolic processes, the movement of blood through the vessels, and causes the walls of the vessels to expand. The formation of atherosclerotic growths decreases, the tone of the heart and blood vessels increases. White dry wine is also useful in small quantities, improving the condition of the digestive tract.

Heart, vessels and alcohol

According to some reports in the United States conducted a study of the effect of alcohol on the state of the cardiovascular system. It turned out that small amounts of alcohol favorably affect these organs. Thus, the likelihood of developing senile dementia, stroke and heart attack decreases.

Doctors from the American Heart Association spent 3.5 years conducting a study in which more than 2000 volunteers suffering from vascular and heart diseases participated.

After the end of the experiment, the scientists outlined their advice to patients. According to them, 2-3 servings of alcoholic beverages per day improve health. So, the fair sex is recommended to drink 200 ml of red wine per day, and the representatives of the strong half of humanity - 400 ml each. Scientists believe that not drinking at all is worse than drinking a little. A rather strange statement from the point of view of most scientists, however, words cannot be thrown out of a song.

Scientists believe that people who drink small amounts of alcohol from time to time, the likelihood of developing a heart attack is reduced by a quarter, and the likelihood of developing a stroke is reduced by a fifth. The walls of the vessels are strengthened, and the blood circulation of the brain improves, therefore senile dementia is prevented.
To date, small doses of alcohol, from the point of view of doctors from the Association of Cardiologists, are one of the secrets of well-being and health. They immediately warn that increasing the daily dose to 5-6 servings at times increases the likelihood of death from a heart attack. Scientists also warn teetotalers against urgently starting to drink alcohol "for health", considering this an unnecessary measure.

Beer

In connection with the craze for beer, it is impossible not to dwell on this drink separately.
Beer is a low-alcohol beverage produced by fermenting malt with the addition of brewer's yeast and hops.
Regular beer contains 3 to 6% vol.
In strong varieties from 8 to 14% vol.
This is a very common drink, there are at least a thousand varieties of it. It was known to people already 10 thousand years ago! And a number of scientists believe that people began to grow crops only for the sake of obtaining raw materials for a foamy drink.
The quality of beer is determined solely by its taste. It is wrong to assume that the higher the foam, the better the beer. The height of the foam cap depends only on how the drink was poured into the glass.
The first place in terms of beer consumption per capita is occupied by the Czech Republic, followed by Germany and Austria.

Harm of beer
1. The heart suffers most from the abuse of beer. Doctors call this disorder “bull heart.” The cavities of the heart become more voluminous, its walls thicken, and there are multiple tissue necrosis in the myocardium. Similar changes in the heart appear under the influence of cobalt, an element that is added to beer to stabilize the foam. There is 10 times more cobalt in the heart muscle of beer drinkers than it should be. Cobalt also destroys the lining of the stomach and esophagus. Bad for the heart is the presence of a large amount of carbon dioxide in beer, as well as large volumes of liquid consumed by beer lovers. Penetrating into the body, beer immediately causes a rush of blood in the vessels, which sooner or later causes varicose veins, as well as an increase in the volume of the heart. Such a diseased heart is large in size, but it functions very weakly.

2. Beer contains substances that change the metabolic processes in the body. For example, in the body of the stronger sex, under the influence of beer, the production of male sex hormones decreases. Such men can be recognized by the increased amount of fat on the sides and thighs, enlarged mammary glands, and increased pelvic volume. Beer suppresses sexual interest. According to doctors, 15-20 years of heavy beer consumption causes impotence. Women who often drink beer are at greater risk of getting cancer, they may have a lower voice and a mustache.

Most modern scientists consider beer to be the first legalized drug. According to experts, beer causes one of the most cruel forms of alcoholism. To date, every second first grade student has already tasted beer. The amount of consumption of this drink has increased 12 times over the past 10 years. None of the official sources mentions that there are no less fusel oils, aldehydes, esters and methanol in beer than in moonshine and ten times more than the permissible limit in vodka.

It is officially recognized that beer drinkers are more likely to develop dependence on alcohol than wine or vodka drinkers.
The World Health Organization warns that people who frequently drink large amounts of beer increase their risk of developing colon cancer.

Beer contains substances that promote relaxation. This is what makes it so dangerous in terms of addiction. Gradually, rest is already impossible to imagine without a few bottles of beer. The situation is aggravated by the public opinion that does not consider beer to be alcohol. Beer alcoholism appears and develops slowly and imperceptibly. After all, the desire to drink beer does not cause anxiety in anyone. It's not vodka! However, having developed, it proceeds more severely than vodka alcoholism. Due to the fact that beer in large quantities is a cellular toxin, it is in beer alcoholics that the internal organs are most severely affected: the heart, liver, in addition, a decrease in self-esteem and dementia usually develop. Yes, and it is more difficult to recover from this alcoholism.

Unfortunately, completely recover from beer alcoholism ( just like any other) impossible. Even attempts to control the dose in alcoholics lead to an inevitable binge. No matter how many years have passed since the last beer was drunk, everything can start all over again.
Even non-alcoholic beer is dangerous, because it contains a minimum dose of alcohol. Therefore, for many alcoholics, binges begin with a bottle of non-alcoholic beer.

The benefits of beer
1. Body massage using this drink makes the skin silky and tender,
2. Drinking 1-2 servings of beer a day prevents premature aging of the body,
3. Beer removes salts of the poisonous aluminum metal from the cells,
4. According to Japanese scientists, this drink reduces the likelihood of developing cancer by half,
5. The presence of bitterness in the drink activates the digestive tract,
6. Hops have a sedative effect, which is transmitted to the foamy drink,
7. For those who suffer from increased sweating, a bath will help: pour a bottle of beer into a bath of warm water and lie down for 15-20 minutes,
8. For a cold: a mug of warm beer and a tablespoon of honey, add a little cinnamon, cloves and one raw egg to a mug of warm beer, you can add lemon zest instead of an egg,
9. Perfectly cares for hair, making it obedient and nourishing,
10. According to American scientists, drinking a glass of beer a day reduces the likelihood of developing heart attacks by half.

Absinthe

This drink is banned in most European countries. On the territory of the post-Soviet space, it is officially allowed for sale and use. Refers to strong drinks, contains from 68 to 72% vol, and Swiss varieties up to 80% vol.

"Ivan-tea" is a medicinal plant widely distributed in the forests of our country, which has the scientific name "angut-leaved fireweed". Popular rumor “awarded” this flower with more than ten names: down jacket, creaker, bread box, dremukha, Koporsky tea, plakun, fire weed, etc. It grows in almost every forest area and anyone can collect it. We will talk about the unique beneficial properties and contraindications, as well as how to properly collect, prepare and consume this tea in this article.

Biological characteristic of herbal plant

"Ivan-tea" refers to perennial herbs of the "fireweed" family. The stems of this unpretentious plant can reach a height of two meters. The root system is very powerful, with numerous processes and widely spreading in width. Leaf plates of an elongated oval shape are attached to short petioles and are arranged alternately on the stem. Leaves are dark green above and light green or reddish below.

"Ivan-tea" blooms with beautiful bright flowers of a small size of pink or pinkish-lilac hue. The inflorescences are concentrated on the top of the plant and form a conical tassel. The flowering period is long: from early June to August. The fruits ripen mainly by the end of August and are boxes filled with many oblong-shaped seeds with a fluffy crest.

Beneficial features

The beneficial properties of the plant have been noted by people for a very long time. For medicinal purposes, all parts of Ivan-tea have long been used, but a decoction of its leaves is especially valuable and popular. This is due to the rich and unique chemical composition. "Ivan-tea" contains the following elements:

more than 70 trace elements, of which iron, magnesium, potassium, copper occupy a large proportion;
more than 15 amino acids, in a form easily digestible for the human body;
tannins, their content reaches 20%;
polysaccharides;
vegetable fiber;
flavonoids;
alkaloids;
phytosterols;
vitamins of groups C, B and A.

The combination of such a quantity of useful substances in one drink has a positive effect on the human body, namely:

improves immunity;
removes heavy metal ions, pesticides, toxins, etc. from the body;
has a powerful antitumor effect;
improves metabolism;
has the best anti-inflammatory effect among all the studied plants;
perfectly increases the level of hemoglobin and treats anemia;
improves bowel function;
has a mild sedative effect, relieves anxiety and depressive mood.

In addition, the drink strengthens the overall strength of the body, it has long been believed that "Ivan-tea" gives incredible strength to a person, makes him invulnerable, and significantly increases life expectancy.

Possible harm and contraindications

Like any medicinal drink, Ivan-tea has contraindications. It is not recommended to take a miracle drink in the following cases:

with individual intolerance to one or more components of the drink;
against the background of treatment with drugs with a sedative effect, this will several times enhance their effect;
concomitant use with antipyretic drugs;
in the presence of such diseases as: thrombosis, increased blood clotting and thrombophlebitis;
children under six years of age.

Caution should be taken with fireweed tea for people suffering from liver diseases. The permissible doses should be consulted with a specialist. In the treatment of constipation, the course should not exceed two weeks, otherwise you can cause dysfunction of the gastrointestinal tract.

Terms and rules of collection

The timing of the collection of "Ivan-tea" depends on the region of growth and its characteristic climatic conditions. But there is one most important rule - the collection is carried out exclusively during flowering. So in the Moscow region and regions with similar weather conditions, this time falls on June-July. In Siberia and the Urals, where this medicinal plant is most common - from mid-July to the end of August. But even in the conditions of one region, the timing of flowering varies depending on where Ivan-tea grows, on the amount of sunlight and air humidity. In order not to miss the moment of flowering, it is better to choose a flower clearing in advance and check it periodically.

The gathering place should be as far away from civilization as possible. It is better if these are clearings in the thicket of the forest, which is located far from the city and busy highways. A perennial flower loves sunny and dry places, such as edges, clearings and clearings.

Like all herbs, the collection of "Ivan-tea" is carried out on a dry and fine day closer to lunchtime, when the morning dew dries up. Collect all the leaves, with the exception of the lower tier (they are too rough) and two rows of upper leaves (they are required by the plant for further growth).

Peduncles are collected separately from the leaf plates.

How to dry fireweed?

The flowers and leaves of the herb are dried separately. Flowers are placed in a thin layer on clean paper in a place that is hidden from direct sunlight. It is important that the room is well ventilated and without high humidity. A signal that the flowers are ready is a change in their color to a deep raspberry-lilac color.

The process of drying leaves consists of several stages:

withering

The collected material must be sorted out, while removing debris, damaged and diseased leaves, and insects that have fallen during the collection. After sorting, good leaves are laid out on linen (cotton) fabric or food paper with a layer of 4-5 cm. The drying process is best done in the shade in a cool room. In the sun or at elevated temperatures, the leaves will dry out prematurely. So that the entire mass of leaves dries evenly and at the same time it is stirred every two hours. On average, the withering process lasts from 8 to 12 hours. Humidity and air temperature are of great importance. You can check the readiness of the material by folding the leaf in half along the longitudinal vein, the absence of a crunch means that you can proceed to further processing of the leaves.

Advice! If the leaves of willow-tea are already well dried, and there is no free time to deal with them yet, they can be tightly wrapped in a "breathable" fabric. At room temperature, they will keep well for a week.

Preparation of leaves for fermentation (twisting or crushing)

The task of this stage of harvesting willow-tea is to disrupt the leaf structure in order to extract the maximum amount of juice and nutrients. The success of the next operation, the fermentation of tea, depends on how well this work is done.

Since ancient times, hand rolling has been considered the only correct method of preparing leaves for fermentation. To do this, a small amount of leaves (7-10 pieces) is rolled between the palms until the leaves turn dark from the secreted juice. This process is very time consuming and one pair of hands will not be able to prepare a large amount of raw materials.

Another way is to crush the collected and withered grass. To do this, the leaves are placed in a large container and crumpled for a long time, squeezing the hands. Over time, the leaves will begin to darken and twist, it is important to periodically divide them into lumps.

To facilitate manual labor, raw materials can be preliminarily sent to the freezer. Freezing evenly and very quickly destroys the structure of the leaves, so they curl and crumple much easier, and much more juice is released.

When preparing by any of these methods, large-leaf willow-tea will be obtained.

Processing large quantities of raw materials requires machinery. In this case, an electric meat grinder with a large nozzle will come to the rescue. Tea lovers with different tastes at this stage add various additions to Ivan tea, for example, currants or citrus fruits. As a result, various varieties of granulated Ivan-tea are obtained.

fermentation process

This is the most important stage in the preparation of Ivan tea. Fermentation is a complex chemical process of processing leaves with little or no human assistance. In other words, this is a natural fermentation process due to the bacteria contained in the juice and pulp of the leaves themselves. A suitable dish for this step would be a wooden barrel or an enamel pan. The volume of the container should be such that all the harvested raw materials can be easily removed into it. If the leaves are harvested by twisting, then oppression is imposed on them, the leaves passed through the meat grinder are simply covered with moistened cotton or linen cloth. The container is placed in a warm place with an air temperature of about 25 degrees. If the temperature is much lower, the fermentation processes will be too weak, and at higher temperatures, too active.

The taste of Ivan tea depends on the fermentation time:

3-6 hours of exposure - light fermentation. The tea has a weak taste and a strong aroma;
6-12 hours of exposure - medium fermentation. Tea has a rather bright aroma and rich taste with sourness;
one or two days - deep fermentation. The drink is very rich and tart, with a subtle aroma and no sourness.

Tea should not be kept in the fermentation stage for more than 48 hours, it can overferment and become moldy.

Drying

Immediately after fermentation is completed, the leaves must be dried. An old Russian stove is ideal for this, but it can also be done in a home oven. The leaves laid out on a baking sheet with a thin layer of 1-2 cm are sent to an oven preheated to one hundred degrees. To prevent the tea from burning and drying out, leave the oven door slightly ajar. After 60-70 minutes, the tea will dry out and will look like ordinary Indian black tea.

Tea dried in this way can already be brewed and drunk. For storage, the leaves are additionally dried at room temperature or outdoors in the shade and in a draft. This is best done in small fabric and breathable bags. The completely dried tea has a characteristic rustle and almost no smell. If the bags exude a strong aroma, then the tea is not yet completely dry.

Advice! Until the willow-tea is completely dry, the bags are shaken periodically to avoid caking of the leaves.

How to store Ivan tea

The opinions of scientists on the shelf life of self-harvested Ivan tea differ. Some argue that after two years, the beneficial properties of the plant are lost and it makes no sense to use it. Others, based on their own research, believe that, subject to the storage rules, Ivan tea does not lose, but even increases its healing power for several decades.

According to both, the following conditions will be ideal for storing Ivan tea:

tea should be stored in small portions in paper or linen bags;
air humidity should be maintained at 60-70%;
The optimum room temperature is 15-20 degrees.

How to brew Ivan tea

In order to preserve all the beneficial properties of willow tea, a ceramic or glass teapot is used for brewing, without metal parts inside. For a half-liter teapot, one or two tablespoons of raw materials will be enough. Pour the leaves with boiling water and leave for about ten minutes without covering. You can brew the same batch of tea up to four times, so all the beneficial substances will be extracted as much as possible. The time of each re-brewing is reduced by two minutes. Tea will not lose its properties for the next two days after preparation.

Ivan-chai for several years was not deservedly forgotten by the inhabitants of our country. The abundance of various drinks has forced this tea, unique in composition and healing properties, out of people's lives. But today, those who care about their health and want to maximize their youth and longevity are happy to prepare and regularly consume fermented Ivan-tea.

31.01.2017

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When I first started producing Ivan tea in 2014, there were many questions, including how to properly store Ivan tea? What needs to be done so that it does not become damp, deteriorate, rot and lose its fragrant aroma, but rather retain the maximum of its useful properties over a long period of time.

So, let's start with what conditions must be met so that Ivan tea does not deteriorate. Firstly, the Ivan tea that you pack should be dried as much as possible. To the touch, you should feel that there is no moisture in it and that Ivan tea is dry. Secondly, the storage of Ivan tea should take place in a dry place, in no case on the street, because. in winter, autumn and spring there is high humidity outside, which can be transferred to tea. It is also important that the bag in which Ivan Chai is stored does not come into contact with an uninsulated wall that faces the street, otherwise Ivan Chai may become damp and rot. This happens, but it can be avoided.

Secondly, if you have a large amount of Ivan tea, and you, for example, are a manufacturer, then it is best, in our experience, to store Ivan tea in sugar bags. Why not in three-layer kraft bags or other bags? The fact is that Ivan tea has its own fragrant aroma, and in order to preserve it, it is necessary that the bag does not let air through. It is the sugar bag that has a microfilm that protects the product stored inside from moisture. The usual kraft bag is a little, but it allows moisture to pass through, unless it has a layer consisting of a film. And after some time, the aroma of Ivan tea evaporates from a three-layer kraft bag. Therefore, it is best and correctly stored in polypropylene sugar bags with liners. Choose the size according to your needs. We store Ivan tea in bags measuring 560x960 mm with a capacity of 50 liters, it holds 4-5 kg of large-leaf Ivan tea, or 9-10 kg of small-leaf Ivan tea, or 2 kg of green Ivan tea (unfermented dried leaf), or about 8.5 -9 kg Ivan tea flowers.

If you have a small volume, and you store Ivan tea at home, then it is best to use porcelain dishes. It is neutral and does not convey any additional aromas and smells to tea. You can also store Ivan tea in boxes, jars, bags. We can also recommend storing Ivan tea in birch bark boxes. Ivan tea does not get damp in them, it is stored for a long time and does not lose its wonderful aromas. As for the temperature regime, Ivan tea is well stored both in the cold and in the heat. The main thing is what you will store it in!

Having heard about the healing properties of Ivan-tea (fireweed), many begin to make their own tea leaves from it. Those who just want to join such a homemade drink and harvest grass on their own should know what Ivan tea is - how to collect and dry it, and also how to use fireweed. If you carefully follow all the rules for making such tea leaves, you can get a drink whose taste is more pleasant to many than ordinary tea.

What is Ivan tea

The plant, which is known to many as Ivan tea, has many other names: Koporsky tea, narrow-leaved fireweed, Ivanova grass. He populated the central strip of Russia. Ivan tea especially loves abandoned fields, wastelands and forest clearings. Fireweed, which was used by our ancestors for medicinal purposes, is a plant with a long stem up to one and a half meters high and narrow leaves. In summer, crimson and pink flowers bloom on Ivanova Grass.

Beneficial features

Fireweed contains in high concentration:

titanium, copper, calcium, manganese, sodium, potassium, nickel, iron;
vitamins B and C and ascorbic acid (more than in citrus fruits);
tannins and bioflavonoids

The combination of high protein and caffeine content in willowherb makes the plant unique for making tonic drinks. It will be more effective even than green tea. Ivan tea is recommended in the presence of neurosis, psychological problems. There is no getting used to it. The use of fireweed has the following effects:

elimination of the consequences of food poisoning and alcohol abuse;
caries prevention;
removal of toxins and toxins from the body;
strengthening hair roots;
prevention of prostatitis;
helps with diseases of the kidneys and liver;
normalizes blood pressure;
eliminates headache;
enhances immunity;
alleviates symptoms with;
treats flatulence, colitis and enterocolitis;
eliminates inflammation of the respiratory and urinary tract;
increases the amount of breast milk.

When to collect Ivan tea

If you want to try your own Ivan tea, you must remember how to collect and dry it. In the northern regions, fireweed blooms from mid-July, and in the south - in late June-early July. It is necessary to start collecting willow-tea during the flowering period, but before the entire flower brush blooms, because then the fluffy beans that begin to ripen will interfere. It is recommended to collect the plant in dry weather, before noon. Ivan grass roots, which are also useful for harvesting raw materials, will have to be dug out in the fall.

How to collect Ivan tea

Fireweed grows only in open spaces. Flowers of willowherb have a bright pink hue and are collected in brushes. When harvesting, either the leaves, or the top, or the whole plant are removed. In the latter case, the stem is cut 15 cm from the ground. It is important to learn how to identify Ivanova grass, so as not to be confused with other plants of the same family that are not suitable for consumption. Forest fireweed and hairy fireweed do not have healing properties. They have a purple color of flowers, and the height of plants is no more than 15 cm.

How to dry Ivan tea at home

Having finished with the routine collection, you can proceed to the next steps. Harvesting fireweed for the winter is not an easy task, but feasible. There are many instructions, drying options, so it will be difficult to make a mistake. If you do not know how to prepare Ivan tea at home, then you can use "helpers" such as an oven or an electric dryer. Harvesting willow-tea includes several stages, described below.

Drying preparation

All parts of fireweed are used for harvesting, including leaves, the top of the plant, roots and shoots. It is better to collect Ivanov grass in "clean" places, but before the drying process, it is better to rinse the collected raw materials in running water. After that, it's time to wilt. A layer of leaves is laid out on plain paper or cloth, which should be mixed regularly. After withering, willow grass leaves need to be twisted. In the next step, they are crushed. This can be done in a meat grinder or with a knife.

Fermentation

Many do not know how to prepare Ivan tea correctly, they skip fermentation, and this is an obligatory process that determines the quality of brewing. For air oxidation, the container with green mass is left overnight. The process of fermentation is similar to fermentation. At the end, the subtlest aroma of the tea leaf will appear. To complete the process of preparing fermented raw materials, place fireweed in a pan and keep at a temperature of 100 degrees for about an hour until it takes the form of granules.

Types of drying

The last part of raw material processing is drying. There are several ways to properly dry fireweed leaves:

Normal oven drying. The fermented leaves are placed on a baking sheet on top of the parchment. During drying, it is recommended not to close the oven door tightly. Leaves should be kept at a temperature of 95 to 110 degrees for an hour.
Russian stove. The heated oven should stand for at least an hour, after which you can lay out the herbal mass on a baking sheet, which is then placed on the coals.
Electric dryer. The device is turned on at a temperature of about 90 degrees, the leaves are dried for at least 5 hours. It is important not to overdo it, because then the tea drink will have a taste of paper.

How to store Ivan tea

After drying after fermentation, medicinal raw materials can be stored for two years or more, subject to certain conditions. Ivan tea should be inside an airtight container, preferably glass. Before brewing fireweed, the tea leaves are allowed to lie down for at least a month. It is believed that fireweed tea becomes tastier and more aromatic the longer it is stored.

cooking secrets

Fireweed is brewed correctly like this: 3 tsp. for 150 ml of boiling water, leave for a few minutes, then pour another 300 ml of hot water into the kettle. The amount of water during brewing and tea raw materials can be changed depending on the desired degree of strength. Fireweed tea can be poured with boiling water again up to 5 times. You can make yourself a drink without boiling water. For this, 1 tbsp. l. tea mass should be poured with a liter of water and left overnight. In the morning you will receive a healing drink. You can dilute fermented fireweed leaves with flowers dried in the usual way.

Indications for use

poisoning and intestinal dysfunction;
disturbances in the nervous system (neurosis, alcoholic psychosis, hysteria, depression);
epilepsy;
rehabilitation from alcohol addiction, for the relief of a hangover syndrome;
increased psycho-emotional pressure and chronic stress;
overwork;
the appearance of milk teeth, inflammation of the gums;
problems with the menstrual cycle, uterine bleeding, menopause, premenstrual syndrome;
chemotherapy and radiation exposure (during the recovery period);
leukemia or lymphogranulomatosis as an adsorbent;
immunodeficiency state;
avitaminosis;
prostatitis and prostate adenoma.

Contraindications

The healing properties of the plant do not exclude the fact that Ivan grass will not be useful to everyone. You will have to forget about the miracle drink:

in the presence of personal intolerance or allergies;
children under six years of age;
with abnormally high blood clotting;
in the presence of thrombophlebitis and thrombosis.

In order for tea to remain fragrant and transfer its beneficial substances for a long time, you must adhere to the established storage rules. Consider the storage options for each type of tea, as well as what mistakes you should not make so that the drink does not deteriorate prematurely.

Tea storage conditions

Not only the aroma of tea, but also the amount of useful substances in it will depend on the storage location. Exposure to sunlight, dust, oversaturation with moisture and toxins - due to these factors, tea loses its beneficial components and smell, and accordingly becomes tasteless.

Air humidity

The tea leaves look dry, but they have a significant percentage of moisture. If it is exceeded, then the tea will become damp, covered with mold. Increased humidity in interaction with warm air creates an ideal breeding ground for bacteria and other microorganisms, thereby destroying the beneficial substances of the drink. The leaves absorb moisture well, so try to store them in a dry, dark place and closed packaging.

Darkness

When exposed to sunlight, tea begins to dry and oxidize rapidly, losing enzymes. If you leave the leaves in the sun, then after a while, from a dark green color, they will turn into a dried light yellow. The aroma will be grassy and give off charm.

tightness

With constant interaction with oxygen, tea leaves absorb not only moisture, but also foreign odors, so it is recommended to store tea in a tightly closed container, without holes.

Temperature

At elevated temperatures, a large number of various microorganisms accumulate, affecting the safety of tea, so do not leave it near the oven, stove or battery.

Protection against strong odors

Leaving the tea next to foods such as bread, cake or porridge will not have a strong smell, but storing tea with strong smelling foods such as fish, spices or meat will absorb the flavors into the tea and you will always smell them. feel.

contact with oxygen

With constant interaction with oxygen, oxidation occurs and the beneficial properties of tea begin to collapse. To avoid this, always keep it in a closed jar or package and open it only when you use it.

Where to store tea

The storage location depends on the type of tea. Black and red varieties undergo fermentation during processing, but this does not apply to green. Its leaves are much more sensitive to all factors, respectively, storage requires separate conditions.

Black or red tea can be stored in any container that closes well. It is better to use opaque, as the ingress of light rays will shorten the period of preservation of useful properties. The best place for green tea is the freezer, but you can do it once. Based on this, before putting the drink in the freezer, pack it in advance in portions.

Cheap tea sold in stores is not distinguished by its high quality and naturalness, so its storage conditions are simpler - do not expose the leaves to moisture.

Tea storage container

Expensive tea is usually packaged in a soft bag with foil walls or a tin can. Such a container is well suited for storage, since moisture and sunlight practically do not penetrate into it, but only when closed.

When buying tea in a specialized store, you will most likely be provided with it in a regular plastic bag. Arriving home, it must be immediately poured into the appropriate container.

Can you store tea in a tin?

A metal can blocks the ingress of moisture and light rays, which means it is ideal for storing tea, but you need to put it in a dark, dry place, because at high air temperatures the walls heat up and the tea begins to oxidize, wiping out vitamins.

Can you store tea in a glass jar?

Glass containers are less effective, as their transparency allows light to penetrate, respectively, the product begins to deteriorate. If you use glass, then hide in a dark place and close well from oxygen.

How to store dried herbs for tea

It is convenient to store herbs for tea in a private house, where they can be hung in the attic or in the yard. It is also recommended to make a frame with a mesh so that insects do not start in them. In an apartment, storage conditions become more complicated, so it is recommended to use tin or glass jars. The latter must be covered with some kind of cloth to block light from entering.

The maximum shelf life of herbs does not exceed 24 months, therefore, after the expiration of the set time, it is not recommended to use them with tea, so as not to get serious diseases.

Ideas for storing tea bags

Tea in bags is less demanding on storage conditions, so it can be placed in decorated storage containers. There are a lot of shelves, stands and boxes on sale made specifically for tea bags, but you can make them yourself.

Engage in needlework and make storage from improvised items. Alternatively, take cardboard paper and cut out any shape with shelves for sachets from it. Your fantasy will look aesthetically pleasing on the kitchen table, attracting the attention of guests. If you don’t want to waste time creating shelves, then look around your house for some kind of container that will fit the size of the tea bags. A thin plastic cookie cutter is more commonly used.

The easiest way is to allocate space or a shelf in the kitchen cabinet. It will hide tea from moisture and be always within walking distance, but only tea should be there, since it is able to absorb pungent odors even through packaging.

Features of storage of different varieties

Tea connoisseurs know that each variety requires special storage conditions. If you are buying real tea for the first time in a specialized store, you should take into account the specifics of preserving its beneficial properties.

Features of storage of fermented tea

Fermented tea is more prone to spoilage, so the following guidelines should be followed to preserve its qualities:

store only in a dark place, out of direct sunlight;
use a container with good sealing;
avoid places with high humidity (near the sink or stove).

The most appropriate storage material is tinplate, as it does not transmit light rays and blocks interaction with oxygen due to strong sealing.

How to store green tea

Green tea undergoes dry fermentation, so it must be protected from places with high humidity. The most acceptable temperature ranges from 0 to -5 degrees, which means it can be stored in the refrigerator. The packaging must be well sealed so that the drink does not absorb foreign odors.

How to store pu-erh

If green or black tea needs to be protected from interaction with oxygen, then the opposite is true with pu-erh. This variety cannot be closed in a container without ventilation, otherwise in a week it will begin to emit a rotten smell, and with high humidity it will completely become moldy.

It is more relevant to use a box from a specialized store. It is made of bamboo or cardboard, so the incoming air will be filtered. Alternatively, use unscented plain paper or cotton cloth. Wrap tea in it and put it in an open, ventilated dark place.

How to store oolong

Tea quickly absorbs odors, so store it in a separate place from food. To prevent oolong from losing its own flavor, put it in the main compartment of the refrigerator. You can also use a dark place with a low temperature. Store oolong tea in a porcelain or tin container with a well-sealed lid.

How to store chaga

The chaga mushroom undergoes complex processing to preserve its medicinal properties and is very sensitive to moisture. Store in an oxygen-tight container, but not in a tin so that the light does not come in direct rays. Check the chaga regularly for dampness. If it has become softer than it was, then it must be dried immediately, otherwise the fungus will disappear. Drying should occur naturally, without the use of microwaves and ovens.

How to store matcha tea

Under all conditions, this type of tea can retain its properties for no more than one year. Matcha quickly loses vitamins when interacting with oxygen, so you need to store it in a closed container and open it only before use.

How to store Ivan tea

Ivan-tea or fireweed leaves undergo dry fermentation, so store it only in a dry, dark place. If you dry it yourself, then do not rush to use it when you see dry leaves, otherwise you will smell a herbal unpleasant aroma.

How to store Koporye tea

For storage, use paper, a piece of cloth or a bag in the form of a pouch. Tea is sensitive to moisture and light, so a dark, dry place, like a pantry, is a good option.

How to store loose tea

The best storage container is a tin can. In a transparent container, useful components are quickly lost and the tea becomes grassy in taste.

How to store masala chai

When interacting with oxygen, powdered tea quickly deteriorates, therefore, more often, in stores, masala is sold in packaged bags. If you purchased tea by weight, then place it in a tightly closed container and keep it always closed. The maximum shelf life is 14 days, so try to consume the tea within that time.

How to store hibiscus tea

The conditions for preserving the beneficial properties of hibiscus are to avoid sunlight and high humidity. If you follow simple rules, then tea will retain its substances for more than two years.

How to store Chinese tea

Chinese drinks are too sensitive to moisture and odors, so they should only be stored in closed, opaque containers. Before use, study the shelf life of each species, as they are not distinguished by long-term storage of useful properties.

Where to store brewed tea

Experts recommend drinking brewed tea in the next 5-10 minutes, since it is during this period that its healing properties are active. When cooled, they will be eliminated and the drink will change the taste. Brewed tea can be stored for up to two days, but you will not get any effect when consumed. It is also impossible to get poisoned by a drink after long-term storage, but the taste will change so much that you do not want to drink it.

tea storage mistakes

If we are talking about tea bags, then it will be difficult to make a mistake when storing it, since it consists of chemistry and is devoid of useful properties. When using the leaves of a real drink, it is important not to confuse the conditions and shelf life of each, as there can be big differences between them. Beginners often use the same methods as when storing coffee or cheap tea: store in a transparent container and do not close it. This leads to rapid spoilage and a change in flavor.

It must be remembered that not all varieties require cool and dark places, so study their storage rules in advance and do not refer to the maximum shelf life.

A cup of natural tea contains many vitamins and nutrients that contribute to the normalization and healing of the body, but on condition that the dry component was in the appropriate storage location, otherwise you will drink a serving of tasteless liquid. Processed tea is too sensitive to the environment, so try to respect the storage conditions.

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