Ready homemade Ivan chai
In Russia, rosebay willowherb (fireweed) leaves are fermented in to a lovely tea. It is an old tradition, and before chinese tea was readily available in Europe, Russia exported huge amounts of Ivan Chai to western Europe. In russian it is known as Koporskij chai (Копорский чай) or Ivan chai (иван-чай), but Ivan chai is also the russian name for rosebay willowherb, as found growing in the wood. Leaves are picked both before and during flowering.
Rosebay willowherb, Chamerion angustifolium
Rosebay willowherb often grow in large groups in clearings in the forest or wood. It is quite common in my area. You can start to harvest as soon as you recognize the plants, and you can continue during flowering until seeds are formed. Seed fluff in your tea is not pleasant.
A harvest tip: Grab the stem below the inflorescence. With the other hand slide down the stem, collecting all the leaves while doing so. This way you can harvest what you need for a year in an instant.
The fermented leaves prior to drying
The leaves must undergo a fermentation process to bring out the good flavor. The flowers can be dried without fermentation and mixed in as decoration.
Russia is a huge country, and similarly there are many opinions on how best to ferment and dry Ivan chai.
I chose to squeeze the leaves until the got soggy from their own juice, tucked them firmly in a polythene bag and let them ferment for two days. I’m using longer fermentation than russian sources prescribe, as my summer temperatures are considerably lower, and I don’t want to use artificial heating during the fermentation process.
After fermentation I cut the leaves into narrow strips and dry them.
Ivan chai after drying
Preparing the tea for drinking, I use about double of black chinese tea. But then I can prepare a nice tea two to three times from the same Ivan chai leaves, before the taste deteriorates.
The taste is lovely, a bit like a cross between black and green Chinese tea. Contrary to Chinese tea, Ivan Chai is slightly sedative.
In the toad's garden 
November 6, 2016 at 18:25
I learned about ivan chai when I was in Tallin a couple of years ago, a Russian group had brought some tea and I could see from the plant og the tea bag that ir was the firewood, a plant I know very well. It showed, that the Russians have this tea tradition and they they were the tea suppliers of the European market before the English went to India and China. I got a couple of fermentation recipes and I have tried them out. The ivan chai is my favourite tea, Also the firewood has sound health promoting effects, analysed by the Russian researchers. I have seen no western articles about firewood and health benefits. Now – next summer – I will try out your way of fermenting, it looks easier 🙂
November 6, 2016 at 20:26
How are your fermentation recipes for fireweed Anne?
December 2, 2016 at 04:40
This has become naturalised here in Australia and in some parts it is a weed. I am going to look out for it in Tasmania where I live. Thanks for your great blog, which I have not visited for ages!