In the first half of the 17th century. The first tea came to Russia, which quickly gained popularity among various strata of the population. Due to the high cost of the drink, representatives of the poor classes began to look for substitutes for it. Since the 12th century in Russia, they used ivan tea as an invigorating drink, and after so much time our ancestors returned to their origins, began to drink Russian tea. Improving the technology of preparation, significant advances have been made. Ivan-tea practically did not differ from natural.
How to make Koporsky tea?
The recipe for making tea has been known since ancient times - the leaves of willow tea were collected, they were dried, brewed with boiling water, ground and sent for final drying in a Russian stove. Homeland of this recipe is Kopor'e, hence the name - "Koporsky tea."
Among the beneficial properties of this tea, its soothing ability deserves special attention. Caffeine is completely absent in the drink, but carotene and vitamin C are abundant in quantity, with the dose six times higher than the concentration of the vitamin in citrus. Also in the composition of the drink are found and very important trace elements that will be useful for the full operation of the body, first of all it is iron, manganese, etc.
An antibacterial effect is also noted, which is much wider compared to ordinary black tea. Among the huge number of useful properties of "Koporsky tea" it is worth noting its antispasmodic effect and normalization of blood pressure. Since ancient times, tea has been recommended to maintain vitality, was used for hangovers. Additionally, the drink has analgesic, antipyretic and anti-inflammatory effects. But there was no harm from such tea. Perhaps, a contraindication can only be called individual intolerance.
- In the future, it is time to twist the leaves - hands. It is necessary to twist the "rolls", until such time as the juice begins to stand out, and the leaves change color.
- The received preparations keep within in ware, are covered with damp fabric which can "breathe". For the implementation of the fermentation process, you need from 6 to 12 hours, the temperature is 24 - 27 degrees. Just these conditions will ensure the oxidation of willow juice.
The criteria for the completion of the fermentation process will be the change of the grassy smell of tea to floral and fruity. There is also a faster process of making tea: the collected leaves are left in the freezer for up to 8 hours, after which they are thawed. Allocated juice begins to oxidize, after which the leaves shift, leave to "rest" until a pleasant smell.
The final stage of making tea is its final drying. Best of all, the flavor bouquet is released when drying in the Russian oven, but today most often you have to be content with the oven. Previously, each "roll" is finely chopped, distributing no more than 1.5 cm in a uniform layer on a baking sheet. Drying is carried out for an hour, and the temperature in the oven should be 100 degrees.
Best of all, if the oven door is open, you should periodically mix the preparing tea. If the leaves break - nothing terrible, the most important thing is not to allow the transformation of raw materials into dust. Determining that the process of drying tea is completed is simple. The leaves should have a black color, a rich aroma.
Tea should be stored only in a dark place in a glass container with a tight lid. The brightest flavor bouquet will be revealed if Koporsky tea "rested" within a month after drying. Over time, subject to the conditions of storage of finished raw materials, the drink will only get tastier!