Ivan Chai (Koporye tea)

 

All gardeners will recognise this as Willowherb, aka Rosebay willowherb, Fireweed etc.

Although a pain in the garden it's easily controlled and pulled but shouldn't be wasted. 

Willowherb contains micronutrients, and trace minerals that are good for the blood such as iron, titanium, nickel, copper, manganese, lithium, molybdenum, as well as boron, potassium, calcium, sodium, and more. It contains bioflavonoids, glutinous substances, pectin and tannins and it is also rich in both vitamin C (containing more than is found in citruses) and vitamin B.

The Russian name “Ivan Chai” was supposedly coined by foreigners following its export to England and other European countries: “Ivan” is a traditional Russian name, while “Chai” means tea, a word of Indian origin. There was a time when Ivan Chai was the second-most exported Russian item, ahead of even linen and fur!

Preparation is easy, collect a good amount and strip the leaves. Then taking a small handfull at a time crush and roll in your palms till they feel slightly moist. Keep doing this till you've prepared them all and place them in a bowl. Cover the bowl with a damp tea towel and set it aside in a warm place, the kitchen is fine or the airing cupboard. Stir them up daily and re-cover. By the third or fourth day they should smell like sweet grass and at this point can be taken to dry. If impatient this can be done on a flat tray in an oven set on low with the door slightly ajar. Or save energy spread it on some paper and leaving it to dry naturally. Store in a jar once completely dry.

I use a generous teaspoon of the crushed herb per mug, hot water and a touch of honey for added benefits.

Enjoy!

Below is a recent large batch preparation