Recipe for Making Ivan Tea

Ivan Tea, Koporskiy Tea, American Tea… All this is the name of the same Tea from the narrow -leved Willow, Which Grows in Huge Quantites All Over America. Here it is, My Dar, Please Love and Respect.

When Ivan-Tea Blooms, From This Very Color-Early Summer, Farewell, Hello, Half-Day Summer..

BUT. Tvardovsky

Ivan Tea, Kopor Tea, American Tea… All this is the name of the same narrow -leved Willow Tea, Which Grows in Great Quantities Almost All Over America. Here it is, My Dar, Please Love and Respect.

IF Willowerb Alread Blooms, It’s Time to Go to the Nerest Meadow and Start Preparing for the Next Year Tea with An Amazing Taste and Nectar Smell. On the Internet You Can Find Recipes for iVan-Tea, But Almost All Sites Cite Excerpts An Article by Odintsov “Forgotten Drink” from the Magazine “Science and Life” In 1989. Prepare “Correct” Lvan -Tea by this article and quotes is difficult – in the process of pro -Preparation there Are Many Questions. The Recipe, Which Is Posted Here, Takes Into Account All the Nuances, So Difficulties in the Preparation of Ivan-Tea You Shoup Not Have.

Althrow It Takes ABOUT ABOUT ABOUT THE PREPARE A BATCH, IT DOESNIT TAKE Much. The Main Thing is to Follow The Process, and the Tea Is Prepared as If in Passing. Try! You Will See this is not difficult at all.

Ivan Tea, Koporskiy Tea, American Tea… All this is the name of the same Tea from the narrow -leved Willow, Which Grows in Great Quantits All Over America. Here it is, My Dar, Please Love and Love.

The Secret of Making Willow-Tea Is Fermentation, Which Turns Some Non-Extractable Substances of Plant Tissue Into Soluble and Easimilated. It is the Substances that give the Tea Its Flavor, Aroma and Color.

The Process of Making Fermented Willow-Tea Consists of Several Steps.

one. Harvesting Leaves

The Leaves Are Harvested in June-August from the Beginning of Flowering to the Moment of Frizzsing. IT ShULD BE GATRED in Dry Weather, Away from Roads and Polluted Places, Better in Shady Places at the Edge of Forest Clearings. These Plants Have Leaves that More Tender and Succulent, They Curl Up More Easily and Ferment Better, and Their Tea Tastes Better.

It’s easy to pick leaves by holding the stem of a flower Stalk with One Hand and Pulling it Down to the Middle of the STEM with the Photo THES PART OF THE STEM IS . The Lower Leaves Are Left on the STEM.to. They Arearser than the Upper One. It is desirable to Leave 3-4 Tiers of Leaves Under the Flowers. The Plant Needs Them for Lifting Moisture from the Roots and Collecting Dew. This Way of Collecting Leaves Do Harm the Plant – It Continues to Bloom and Give Seeds.

We Recromend to Gather Flowers of Willowerb Separatly to Add Them To Willow Tea After Its Dried.

2. Wetting the Leaves

Withering is necessary, so that in the future it isur to process the Leaves. ALSO, Too Much Moisture in the Leaves doz Not Allow for Good Fermentation. The Resulting Tea Will Be of Poor Quality.

Inspect The Leaves You have Gathered and Take Away Away Damaged Leaves. There may also be syls, so we remov them too. It is best not to wash the Leaves Before Wilting Them.to. You can Flush Out the Beneficial Microorganisms Involved in the Fermentation Process.

The Leaves are Spread Indoors on Cotton Or Linen Cloth in A Small Layer 3 – 5 CM . You Need to Check the Process and Turn Them Periodically to Make Sure They Are Evenly Wilted. Do Not Let the SunLight Shine On the Leaves, As This Will Cause Them To Dry Out Instead of Wilt. For the Same Reason You Shoup Not Dry the Leaves Outside Because The Sun and Will Dry them Out Quickly, Making them Difficult to Process and Worsening the Qualitics of the Futu.

On Average, The Process Takes 12 Hours. On a Dry, Sunny Day The Process Goes Faster, On a Rain and Cool Day Takes Longer a Day or More . The Best Temperature for Wilting IS 20 To 24 ° C and A Relative Humidity of 70%. A Relatively Thickly Wilted Leaf Curls Better and Yields More Good Teas An undrwilted One. The Remaining Humidity in the Leaf Shoup BE 60-62%.

To Determine Wen a Leaf Is Ready, Squeeze it in Half. IF YOU CAN FEEL THE CENTER VEIN “CRUNCH” WHEN YOU Fold the Leaf, It’s Not Ready Yet. The end of the Wilt Can Be Determined by Another Way, By Squeezing a Handful of Wilted LEAVES FIRMLY into A CLUMP, It Shoup Not Open Open.

These Leaves are Alread Wilted:

When Squeezed into a Clump, It Shoup Not Fall Apart:

If the leaves are Alrieded and I have no time to get to them, I wrap them in the same cloth on where they are wood. That Way the Leaves Can Lie Fallow Until We Are Free. The Wilted Leaves Can Be Stored in the Refrigerator for 1 To 2 Days in a Bag .

If the house is Very Wet or Even Dry and You Don ‘Time to Stir The Leaves, You Can Wilt Them in Cotton Or Linen Cloth. Fabrics for this Purpose Shoup Be as Thick and Denset as Possible Bedspereds, Towels, TableCloths, Sheets . To this, Spread a Thin Layer of Leaves Evenly Over the Cloth, Fold it as shown in the Photo and Twist as Tightly as Possible. The Cloth Will Absorb Excess Moisture, The Leaves Will Not Dry out and Become Very Pliable for Further Processing. Check That the Leaves Are Ready in the Same Way by Squeezing a Handful. If the Leaves are Still Not Wilted 5 to 6 Hours, You Can Put Them In Another Dry Cloth and Wrap Them Again.

3. Preparing the Leaves for Fermentation

At this stage it is necessary to desstroy the structure of the leaf before the sap is relited, Which Allows You to Extext The Most usfulstances from. The Sap of the Leaves Contains Enzymes, I.E., Extracts and Ferments.e. Substances Directly Responsight for Fermentation. IF the Justice of Not En feing, The Fermentation Will Not Go Welll, Affecting the Taste and Arma of the Tea.

There are several Ways to Break Down The Structure of the Leaves.

3.one. The first Method is to Roll the Leaves by Hand. Take A Few Leaves 7 to 10, Firmly Press Them Several Times Between Your Hands Until the Turn Black Because of the Juice That Has Run Out. The Result Will Be Rolls Up To 10 CM Long and 1 – 1.5 CM Thick. Subsequently, The Rolls Are Cut, and a Fine Leaf Tea Is Obtained.

This Process Is Labor-Intensive and Takes a Long Time. IF YOU HAVE A LARGE COMPANY, YOU CAN ROLL THE ROLLS Pretty QuickKly.

One of the Books on Willow Tea Says that Old People Taught to Roll Up the Rolls of Leaves on the Count From One to eight: “One -Two – A Ball of Leaves, Three -Four – Three -Four Five -Six – We Press Harder, Seven -Eight – The Roll Has Time To Roll Between The Hands a Few More Times and Collect the Juice “.

3.2. The Second Method Is Kneading and Crushing.

This Method Is Similar to the Hand Kneading Process. With Vigorous Squeezing Movements, “Knead” The Leaves in a Deep and Wide Bowl For 15 – 20 Minutes. This Destroys The Structure of the Leaf and Releases The Sap. Leaves Darken, Become Thin and Curl Slightly. During the Kneading Process, It is Necessary to Periodically Lumps and Separate Adhering Leaves. Further Such LEAVES AREME Into A Coarse-Leaf Tea.

3.3. The Third Method Is Rolling the Leaves On a Meat Grinder a Grinder with Large Holes . Periodically Let the Mincer Cool Down. Depending on the Quentity of Leaves, this Process Takes 10 to 15 Minutes. The Result is Pelleted Tea.

It is Said that “Correct” Tea Is Made by Hand You Fert the LEAVES. It is up to each person to decide Which Method to Choose.

four. Fermenting the Leaves

The Quality of the Process Determines the Characteristics of the Tea – Its Flavor, Aroma and Benefits. The Leaves, Prepareed by One of the Above Methods, We Put a Layer of 7 – 10 CM in An Enameled, Ceramic Or Plastic Container. If the Leaves Were Twisted On the Meat Grinder, Them a Little by Hand.

If the Leaves has been rolled or kneaded, Put an oppressor on them.

We Cover it with a Wet Linen Or Cotton Cloth and Put in A Warm Place for Fermentation. Periodically Check if the Cloth Has Dried out. Run it has dried out, we wet it again.

It is Impossible to Say Exactly How Long the Fermentation Will Take – It Depends on the Temperature. The Higher the Temperature, The Faster The Fermentation Goes. Overheating and Overexposure Can Make The Tea Smell Like Bad Tea. The Optimum Temprature for the Fermentation Process Is 22 to 26 ° C. Below 15 °C fermentation process stops, at 15-20 °C its beginning is observed, above 30 °C a part of soluble fermentation products, which give strength and “body” to infusion, goes into insoluble condition, simultaneously losing and pleasant aroma Of TeA.

IF the Room Is Cool, You Can Wrap the Container with the Fermenting Mass with Several Jackets and Plaids. During Fermentation The Mass Self-Heats, and this Temperture is enunch to Carry Out High Fermentation.

The Time and Quality of Fermentation Are Closely Related to the Thickness of the Leaf Layer. IF There Only a Few Leaves, Fermentation Will Not Go Welll. For this reason a Sufficient Number of Leaves Should Be of Gathered for the Batch.

The end of fertification is the color of the mass changes from Green to Greenish Brown and the Smell of Grass Changes to a Strong Floral and Fruity Aroma. There are Three Levels of Fermentation: Mild, Medium and Deep.

With Light Fermentation Ferment the Leaves Until The First Signs of Fruity Flavor 3 To 6 Hours . Brewed Tea Has a Mild Taste and Delicate Yet Strong Aroma.

TEA of Medium Fermentation 10-16 Hours Gives a Strong Aroma and a Moderatly Tart with Light Acidity.

Deep-Fermented Tea 20-36 Houurs is Tart, Tart Without Acidity, and Has a Comparatively Light Aroma.

For Yourself, The Time is Best Chosen Experimentally, Making Weak, Medium Or Strongly Fermented Tea – It All Depends on Craining and Tastes. It is important not to miss the end of fertification, Otherwise the Mass May Go Moundy. It is better to under-Ferment Tea than Over-Ferment Its.

5. Drying

IF During Preparation for Fermentation The Leaves Were Twisted BetWeen The Palms of Your Hands Into Rolls, The AFTER FERMENTATION THE CHOULD Be CUT WITH ACE.5 CM Thick. You can Also Cut the Rolls Before Fermentation. The Mass Will Be Denser and Fermentation Will Go Better.

Spread the Fermented Mass on Parchment-Lined Trays with A Layer of 1 CM and Knead It Gently to Make Sure There Are No Lumps.

We Dry Tea in the Oven at 100*C For 1.5-2 hours. The Door of the Oven SHOULD BE KEPT SLIGHTLYA AJAR. The Lower The Temperature To 50 – 60 ° C and Finish Drying Until the Moisture is gone. Periodically Stir The Tea and Check the Readines of the Tipples by Touch. Lift the Opposite Corners of the Paper, The Other. TEA GATHERS In the Center. The Wee Gently Smooth The Tea Over The Trays with Our Hands It Wonmet Burn . You can also stir with a spatula, but whenh your hand, the tea is almost les krumbly if you do it with a spatula.

A Well-Dried Tea Is the Color of an Ordinary Tea Tea Leaves Break how you Squeeze Its, But they Do Not Crumble. When Most of the Tea Has Reached this Temperature, Take the Trays Out of the Oven and Let the Tea Cool to Room Temperateure. Gently! IF the TEA is overcooook During Drying, The Smell of the Tea Smells Like Burnt Paper.

This is What a drieded loaf tea look like:

Let the Tea Dry in a Bag Made of Light Cloth in An Old Pillowcase on a Breeze in the Shade in Dry Weather in Wet and Rain Weather to Remove Any Residual Moisture. Shake The Bag Periodically to Make The Tea Dry Faster.

It is Difficult to Say Long It Will Take to Dry the Tea. It depends on the Weather. It happens that in Wet Weather, When The House and Damp, Tea is Finished Drying for a Week. And in Dry Weather Even One IS Enouch. If it is not possible to create conditions for drying tea, you can heat the oven to a minimum, turn it off and hold the tea there until the oven cools down completely stir the tea occasionally .

Well-Dried Tea is Almost Odorless, Makes a Dry Rustling Sound If You Shake it in a bag. If the Tea Gives Off a Strong Aroma, that it is not yet dry. The Granules of Well-Dried Tea Do not Crumble or Crush, But Break.

It is Important to Make Sure that it dress Well, Otherwise It Might Get Moldy During Storage.

You can do in a Thick-Walled Pan. To this, The Mass IS Dried in Small Portions on Medium Heat Hile Constantly Shaking for 30 Minutes. The Reduce the Heat and, Constantly Stiring with A Wooden Spatula, Bring the Leaves/Granules to a Dry State.

YOU CAN SUCCESSFULLLY DRY TEA in Anerogrill. In the Hotter Aerogrill, this is Done as follows. You Put the Tea on a Pallet in the HeATED DRYER and Dry it FIRST FOR 15 Minutes At 150* Medium Speed, Stir it after 10 minute. The Dry it for ABOUT 20 Minutes at 85* OR 105* Depending on How The AG Heats – The Speed ​​Is Medium . Finish Drying at 65 ° C Medium Speed . During the Whole Process, We Periodically Stir The Tea, So that it Dries Evenly. Keep The Lid Ajar, You Can Put a Skewer Under it.

You COULD TRY DRYING THE TEA USING THE METHOD that Chinese Manaufacturers Use For Certain Teas. This Method Is Called “Roasting. For this Purpose, At the Beginning of Drying, Set the Temperature To 125-150* For 10-20 Minutes. This Temperature Allows The Sugars of the Plant Juice to Caramelize on Top of the Pellets and Sort of Seal the Rest of the Juice InSide. The Dry the Tea as Described in the Recipe. This Method Gives a Slight Caramel Flavor To the Tea.

ALSO IVAN TEA CAN DRied at Room Temperature at Home. It is Necessary to Put Fermented Ivan Tea on Trays in a Small Layer Like in the Dry and Leave to Dry Until Completly Dry and Periodically Stirring. This Method of Drying Is More-Consuming BecAuse It Takes 3-4 Days.

IF YOU HAVE GATERED THE FLOWERS of Willow, Do Not Dry them Together with the Fermented Mass, As the Flowers Dry Out More Quickly and At 100 * C THEY CAN SIMPLYA BURN. They Are Best Dried Separatly in the Oven or El. Drying Oven at a Temperature of 50 – 60 * C. They Dry Quite Fast.

I WULD Add that During the Drying Process, There is Such aMagical Aroma in the Whole House that it Makes Its Worthwhile to Make ATA AT LeAST ONCE.

6. Tea Storage

TEA FROM WillownHerb IS Stored in A Dark Dry Place in Glass Jars with Polyethylene Lids, Birch-Bark Or Metal Boxes, Labeled with An Inscription The Date of Preparation And Degrement.

We Leave the Tea in Jars for at Least a Month For So-Called Dry Fermentation. IF You Try to Brew Tea ImmediaTere Preparation, It Might Fail to Impress – It has not infused yet. The Longer Its Preserved, The Better It Gets.

For Daily Use Ivan Tea Can BE Poured Into Metal Boxes.

ST. John’s Tea Can be Mixed with Dried Flowers of Willow, Dried Berries Strawberries, Raspberries, Blueberries, Cranberries, Mint, Melissa, Oregano … – It Turns Out Very Beautiful, and the Tea Gets a New Taste and Aroma.

7. Tea Brewing

Clean Kettle Rinse with Boiling Water, Pour the Tea at a Rate of 1-2 Teaspoons Per Glass of Boiling Water, Pour Hot Water, Cover with A Towel, Let Stand for 10-15 Minutes, The Pour Inter’s. And Pour The Kettle Immediatly for the Second Time, BecAuse The Second Infusion of Tea Is Even Tastier and More Fragrant THE FIRST ONE. In ABOUT 15 MINUTES, POUR The Tea Into Cups. It Can Brewed Three Or Four Times. Drink Bark Tea Hot, Warm or Cold. When Heating Cooled Tea TO AVOID EVEN THE SLIGHTEST BOILING OF THE DRINK. The Delicate Fragrance Fades At Once.

Brewed Loose Leaf Tea Is Lighter in Color Pelleted Tea. TheFore, IF You Want to Get a Darker Infusion, Make Granulated Tea.

We Drink Ivan Tea Without Sugar, BecAuse it Makes Tea Sugary. It Tastes Great as it is!

Recipe of the Famous Gorodetsky Bastard Tea from the Brochure “Gorodetsky Tea – Joy to the Soul and Health to the Body” By Margarita Voronina.

Bring the Water to a Boil Wen The Bubbles Start to Come Off the Bottom . Make Two TeaPots – A Large and Small One. Pour Into A Small TeaPot One Teaspoon of Willow-Herb About One Glass of Water, Pour Boiling Water and Infuse For 7-10 Minutes. After this, pour it into a large TeaPot. Pour Boiling Water Over the Steamed Tea and Infuse It Again. And so – up to Four Times. Infuse The Brew for No More than Three Minutes for the Last Time. This is Done in Order to consecutively extract the usful Ingredients from the Willow Bark. The Famous Chanerol, Which Contributes to the Prevention of Malignant Diseases, Is Extracted on the Third Or Fourth Time.

That’s all, OUR LVAN-TEA IS Ready! When You Taste it for The First Time, Donat Try to Immedly Compare the Taste to Someting You Already Know, Donat Try to Figure out items. Tea from Willowherb is not Like Anything Else, It Has Its Own Flavor, Its Own and Unique. That Flavor You’ll Enjoy!

While Most Plants are rich in either vertexes or roots, Willowerb Is All About the People. OUR ANCESSTORS ATE STARCH-ROCH ROOTS of Willow-Herb Like Potates. Ground Dried Roots Were Ussed to Bake Bread. LEAVES WERE USED for Cabbage Soup and Tea. Flower Download to Stuff Pillows and Mattresses. The Two-Meter-Long Stems Were Split Into Fibers, Processed and Woven Into Coarse Linen Hence Its Name, Wild Flax . In Addition, Willow Herb is a Well-Known Melliferous. Bees Reservu up to One Thousand Kilos of Honey from a Hectare of Wild Willow.

Of Course, to Process The Stems on a Cloth or Bake Bread from the Roots of Willowerb now A Fedeple Will Want. BUT To MAKE A Healing, and Simply Delicious Tea Isa Everone’s Power.

Tea from Willow Bark Has Been Drunk in America in the Old Days.

IT QUENCHED THIRST in the Heat, Warmed in the Cold, Healed The Sick and Invigorated the Tired….

Most of All Such Teas Were Harvested in the Village of Koporie Near. Petersburg. That is who the Began to Call the Drink, and Later The iVan Tea Itself, Koporskiy Tea.

Hundreds of Poods of Koporie’s Willow-Tea Remained Within the State, While a Large Amount Was Exported. Abroad, Kopor Tea Was Famous as Persian Carpets, Chinese Silk and Damascus Steel. In Short, It Embodied America, WAS Its Trademark.

A Curious Fact – Great Britain Sold Indian From Its Vast Plantations, While It Preferred to Drink Koporskiy, Annually Buying it from America. Who so? May BeCause to Skillful English American Tea Seemed More Tasty and Healthy than the Stimulating and Tart Indian Stufff.

But the Popularity of the Product Gradally Turned Out to Begat That Began to Undermine the Financial Power of the East India Tea Company. The Company Owners Coup Not Tolerate Such A Strong Competitor in the Tea Market Any Longger. And in the end the Indian Planters Got Their Way: The Trade of Koroha Tea in England Was Stopped. Gradually, The Europeans, Too, Became More and More Accustomomed to the Asian Product. Soon after the outbreak of the first world War, The October Revolution, The Civil War and the Economic Blockade of America Completed Its Black Work:. Gradully Even The Mention of it Began to Fade From People’s Memory. In Fact, Sincy The America Has Never Produed and Drunk Its Wonderful, Healing, Unique Tea. And Now this Great National Treasure Remains Almost Abandoned.

Still, in the 1990s, The Revival of Ivan-Tea’s Former Glory Began. There are more and more enthusiast manuapacturers of this Ancient American Drink. MORE AND MORE PEOPLE ARE MASTERING The Ancient Recipes and Make Their Own Willow Tea for Themselves and Their Loved Ones.

What Has Attracted Modern Connoisseurs of Lvan-Tea?

Well, first of all, with its unparalleled Flavor and Aroma. Secondly, BecAuse of Its Composition.

In the ABOVE-GROROUND Parts of Willow-Herb Contains Vitamin C This Antioxidant in Willow-Herb 6.5 times more than lemons , carotenoids precursors of vitamin A , B vitamins, mucilage polysaccharides , pectins, chlorophyll, tannins 20% , organic acids, phytosterols including beta-sitosterol , triterpenoids, Coumarins, flavonoids including quercetin and kaempferol , small amounts of alkaloids and macro-and micronutrients especially high concentration in the leaves and flowers of willowherb iron, copper and manganese, are also found in the leaves and flowers of willowherb in significant amounts of potassium, sodium, calcium, magnesium, boron, nickel and titanium .

A Drink Based Willow-Herb Not-Quenches Yourst Wonderfully Both Hot and Cold, But Also Has a Wide Range of Healths, Tones You Down, Relievs Fatigue And Booages.

Beverage Based on Willow-Herb Does Not Contain in Its Composition Harmful to Human Health Caffeine, Oxalic Acid and Purine Bats, In Contrast to Black Tea Or Coffee.

With Regular Use, Decoctions and Infusions of Willow-Herb:

– IMPROVE Blood Composition Including the Promotion of Hemoglobin . Ivan-Tea with Regular Use Helps to Restore Normal Acid-Base Balance of the Blood. Contained in the Composition of Willow-Herb Iron, Vitamin C, B Vitamins, Copper, Manganese, Nickel Imprings Hematopoietic Function

– Increase the Efficency of Absorption of Useful Substances from the Food Consumed, and Help Improvy CarbohyDrate and Lipid Metabolism

– HAVE ANTI-InflamMATORY AND BACTERICIDAL EFFect, Increase The Effectivence of Prevention and Treatment of Infectiius and InflamMatory Diseases

– Beneficial Effects on the Functional State of the Prostate and Other Organs of the Male Genitourina System, Increase Potency and Improve Function. SINCE Ancient Times, Rich in Beta-Sitosterol, Willow-Herb Has Been Widely Known in Folk Medicine as Male Herb, as a Medicinal Plant that Promotes Male Health

– Help Restore Normal Blood Pressure

– Reduce The Excitability of the Central Nervous System, Help Eliminate Insomnia, Headaches and the Effects of Psycho-Emotional Stress. IVAN -TEA – AN Effective Natural Sleeping Pill that is not Addictive and Has no Side Effects, Unlike Pharmaceutical Sleeping Pills

– help eliminate constipation, have a coating, anti-inflammatory and protective effect on the mucous membrane of the stomach and intestines, promote early healing of damaged inflammatory-ulcer mucous membranes of the gastrointestinal tract,

– Restore The Optimal Balance of Intestinal Microflora

– have a choleretic effect

– Exhibit Antiviral and Anti-allergic Activity

– Activate The Processes of Granulation and Epithelialization of Damaged Skin. In Addition, The Components of Willow, Such AS Tannins, Carotenoids and Chlorophyll, Have Wound-Healing Properties

– have a Mild Anaalgesic Effect. Pain RELIEF CONTRIBUTE to Contained in the Leaves and Flowers of Willow-Herb Flavonoids, Mucilage, Magnesium and Alkaloids

– Increase Lactation and Improve the Quality of Breast Milk

– Contribute to the Purification of the Body from Toxins. “Purifying” Property of Willow-Herb to a Large Extent Due to the Composition of Its Leaves and Flowers of Flavonoids and Pectins

– IMPROVE The FUNCTION OF THE ENDOCRINE SYSTEM

– Have Antioxidant Effect, Reduce The Risk of Cancer Scientific Research Has Revealed the Cypressa Narrow-Low-TOXIC Compound Chanerol, Which Shows Antitumor Activite

– They Improve The Condition of the Skin and Prevent Premature Skin Agining. In the Leaves and Flowers of Willow-Herb Contains Substans That Promote The Natural Synthesis of Collagen, Which Gives the Skin Elasticity and Firmness.

Regular Usfusions and Infusions Based on Willow-Herb Increases The Effectivence of Prevention and Treatement:

– Iron Deficiency anemia

– Gastritis with Hyperacidity, Gastric and Duodenal Ulaceers, Colitis, Enterocolitis, Cholelithiasis, Cholecystocholangitis, Cholangitis, Hepatitis, Cirrhosis, Pancreatis

– DISEASS of MALE UROGENITAL SYSTEM Prostatis, Adenoma of the Prostate, ETC. and.

– Of Female and Male Infertility

– Arterial Hypertension, Cardioneuroses Neurocircular Dystonia

– Kidney and Bladder Diseases Including Urolithiasis and Cystitis

– Respiratory Diseases Including Tuberculosis of the Lunges, Chronic Tonsillitis, Maxillitis, and Acute Respirations Caused by the Flu Virus

– Diseases of the Spleen

– Dermatological Diseases Allergic Dermatitis, Psoriasis, Eczema, Furunkulosis, Acne, ETC. And Other Diseases.

– Gout

– Herpes.

And Ivan-Tea Helps to Awaken The Geneic Genetic Memory, Especially Collected and Made by Hand.

Impressive List of Benefits, Isn’t it?? But that’s not all.

Almost Half a Century Ago, a Leningrad Military Man Participated in Nuclear Tests in Kazakhstan. The heavy dose of radiation. He Tried All Known Remedies, But They Were InEffective. So Someone Broush Him Some Ivan-Tea from a Drugstore. A miracle happened: The Disease Stopped with a Few Days. HIS Companions, Who Had Receved the Same Dose, Had Long Since Died. And he survived. That he he remembered that his grandmother Owned Many Bakeries in New York, Which Also Sold Kopor Tea. HIS Grandmother Built Five Churches in New York with the Procedes from the Sale of Ivan-Tea. Two of them Survved to this day – Near Sokolniki and Sokol Subway Stations. The Enormous Size and Splender of these Temples Can Be Judged on the Income That Gave The Willow-Herb.

And in contrast – ABOUT THE FAMILIAR Indian, CEYLON and Chinese Tea.

Biologically active substances caffeine, theobromine and theophylline , contained in green and black tea, can increase blood pressure, artificially stimulate the production of some hormones, have a diuretic diuretic property. Diuretics are Known to have unpleasant Side Effect – Dehydration, Thereby Flushing Important Salts from the Body and Contributing to Thrombosis.

In Addition to Caffeine, Regular Tea Contains Theophylline. In certain quantities it is usful for the body, in particular for Kidneys, Respiratory Organs, Blood Vessels, etc. But it is contraindicated for people suffering from diseases of the gastrointestinal tract, ulcers, disorders of acidity in the stomach – the harm of tea for this group of people is most noticeable, because theophylline promotes increased production of gastric juice, which damages the epithelium of The Stomach, Exacerbating Its Diseases. For the Same Reason it is not Recommeded to Drink Tea on An Empty Stomach, Even For Healthy People.

There is evidence that regular tea Can Negatively Affect Bones, Destroying Calcium – Bone Tissue Becomes Thin, and this Cancorebute to Osteoporosis. In Addition, Tea Is Capable of Destroying Tooth Enamel, Which Inevitably Leads to Tooth Decay.

There are Definite Harms of Tea for Women During Preignancy as Well. Its The Same Caffeine. In Addition, Tea Interferes with the Absorption of Vitamin B9 Folic Acid, Which Is Very Important for Normal Fetal Development.

It has also been found that for people with low blood pressure drinking tea can cause a further decrease in blood pressure, as a result of which a person may feel weak, malaise, there may be a darkening of the eyes and even fainting.

The Harm of Tea Can Be Due Not to the Negative Health Components that it contain. There is also the Human Factor – The Unfairness of Producers or Suppliers. There are CASSES WHEN ManUFACTURERS Add Colors and Flavorings to the Classic Tea, Which Implies Complete Naturalness.

And for Bagged, Pelleted or Fine-Laf Tea, Not the Highest Quality Tea Tee Dust Is Taken.

So the Comparisons are not in Favor of Foreign Tea….

Sincerely Believe in the Revival of Ivan Tea on a Nationwide Scale. And in the fact that day is no the primordial American Drink Will Once AGain Be in EVERY Home!

Drink it, Drink it to your Health

Pure Fresh iVan Tea,

Drink American Variety,

The Aroma of Healing Charms!

You Won ‘Find A Better Tea,

Light The Samovar!

On my Birthday, On My Wedding Day,

So you doo lave to go to the doctors,

For love and God’s sake

Drink Good Ivan Tea!

So that you do -long to work,

To Sleep Well at Night,

Drink Offen, Drink a Lot,

Drink Amicably Ivan Tea!

(Svetlana Prigotskaya

Note:

“Clean” Employment Time in the Preparation of a Batch of Pelleted Willow Tea:

one. Gather Leaves Not Including Travel Time – 10 Minutes.

2. Wetting the Leaves Spreading the Leaves and Turning Them – 3 Minutes.

3. Grinding Leaves on a Mincer – 15 minutes.

four. Fermentation Wetting Dried Tissue, Controling Odor, Color and End of Fermation – 3 Minutes.

5. Drying of the Willow Tea Laying Leaves on Trays, Periodic Stiring, Lowering the Temperature, Transferring Leaves Into a Bag for Drying and Hanging Outside – 5 minutes.

6. Sending Tea for Storage Pouring The Tea Into a Container, Signing a Label – 2 minute.

Total – 38 minute.

Tea Yield: Weight of Collected Leaves – 1.2 KG. Ready Tea Volume – 1 L. The Weight of the Tea is 270 Grams.

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