When to collect willow-tea

Ivan-tea, or as it is called koporskiy tea, is absolutely undeservedly betrayed in oblivion. But this drink has a whole story, which is inherently connected with the Russian people. Its main name is Kopor tea due to the village of Koporye, located near St. Petersburg. Most of this originally Russian drink was cooked there. Now this seems inconceivable, but in the 17th century Russia was the world's largest exporter of tea. Ivan-tea drank in all of Europe, where it was called the Russian, and our sailors necessarily took with them a little healing drink.

Today we will pay tribute to this fine tea and talk about when to collect the tea and how to prepare it yourself. Do not be lazy and prepare this amazing drink for the winter. From the first sip you will feel the aroma of the sunny meadows and enjoy the deliciously delicate floral hue.

When to collect willow-tea

No wonder there is a whole science of herbs, which is called phytotherapy. It teaches us how to handle plants, how to prepare them and in what proportion. After all, even the most useful grass can lose all its properties when used incorrectly and stored. Koporsky tea is not an exception. Peasants knew in the early years when to collect a willow-tea, because it costs a little to blossom, and the drink will lose all its flavor properties. Instead of a fragrant scent, freshly cooked hay will float in your cup. So when to collect the willow-tea? As soon as the plant starts to bloom. After all, it is then that leaves and flowers accumulate vital energy. It is necessary to tear off even leaves without holes in the middle of the plant, making sure that it is not sick. Tea is made not only from leaves, but also from flowers.

Way of preparation of the willow-tea

Once the leaves and flowers are collected, they must undergo a fermentation process. There are several techniques of fermentation and drying tea, but we will tell only about one of them. So, the leaves need to be washed and cut, put in a saucepan. To cut it is necessary not too large, that the plant could give juice. The optimum size is a piece of paper, cut into four parts. Then in a saucepan it is necessary to stretch them properly. At first it may seem like a laborious occupation, but soon your hands will get used to it. At night, place the saucepan in the house and leave it under the yoke at room temperature. When the leaves are fermented, you will notice that they all changed color, becoming darker. Then they need to be dried. Of course, the peasants used to do this in Russian furnaces. Modern ovens, of course, are far from ideal, but you can use them. Sprinkle the leaves on a baking sheet in a layer of 1.5 cm and dry at 100 degrees. Another way to dry: put the fermented leaves on a cast-iron frying pan, after soaking them on very low heat for about 40 minutes. And then, constantly stirring and increasing the fire to medium, subject the drying process. It is very convenient to dry the willow-tea in such a device as a dehydrator. The temperature in it does not exceed 50 degrees, which contributes to the preservation of all the beneficial properties of the medicinal drink. The flowers of the willow-tea are prepared in a similar way.

Ivan-tea: treatment

Unlike black varieties, Russian tea does not contain caffeine, which means it does not excite the nervous system. Also, the beverage from cyprushes cleanses the blood, is an antitumor and anti-inflammatory agent, normalizes the pressure.

Ivan-tea: properties and contraindications

This plant is one of the best medonosov, contains tannins, rich in vitamin C, sodium, magnesium, calcium, lithium and easily digestible protein.

Pregnant women should drink it with caution, as well as people with hypersensitivity. Individual intolerance of the plant is possible, although there are no obvious contraindications and side effects in Cyprian.