Koporsky tea — this was the name of a drink that in the old days was prepared from Ivan tea. In the first half of the XVII century, Chinese tea came to Russia. People of all classes liked him. Since foreign tea was expensive, the search for its substitutes began. Then they noticed Ivan-tea, which was brewed in Russia in the XII century. Over time, they began to make a drink from Ivan tea that resembles the taste and color of natural tea. It was prepared as follows: young leaves of Ivan tea were dried, scalded with boiling water, ground, then finally dried in a Russian oven. After drying in the oven, they were kneaded again.
Most of this tea was harvested in Koporye, near St. Petersburg, so this tea was called Koporsky tea. This product was used in Russia, and also exported to England and other European countries, where it was as famous as Persian carpets and Chinese silk. Abroad, Kopor tea was called Russian tea. Great Britain bought a huge amount of this tea, preferring Russian tea to Indian tea.
In the XX century, the production of Kopor tea in Russia stopped due to the strong cheapening of Asian tea.
Kopor tea has a calming effect because it does not contain caffeine, but it contains a large amount of carotene and vitamin C (6 times more than in lemon), as well as iron, copper, manganese and other trace elements.
The antimicrobial properties of Kopor tea are wider than those of black teas. It is a good adsorbent and cleanses the gastrointestinal tract, liver and kidneys. It adsorbs heavy metals and radionuclides, neutralizes radiation exposure and electromagnetic radiation. Ivan-tea is able to purify the blood from toxins, reduce intoxication in cancer. This tea relieves vascular spasms, normalizes blood pressure.
Our ancestors drank Kopor tea to maintain strength, treated them with a hangover, used it as an astringent and analgesic, anti-inflammatory and antipyretic, used for gout, atherosclerosis and ulcers.
The preparation of Kopor tea resembles the preparation of ordinary tea. It is necessary to collect the leaves of Ivan-tea at the beginning of flowering (the optimal period is July). Wash the leaves and spread them on clean paper in a 5 cm layer. During the day, the leaves will dry up and wither. It is necessary to periodically stir them and avoid sunlight on the leaves.
For fermentation, the leaves need to be twisted manually between the palms so that rolls of 30×100 mm are formed. Roll the rolls in your palms until they darken and start to give juice.
After that, they should be laid in layers (the thickness of the layers is up to 5 cm) in a wide enameled dish and covered with a thick, damp cloth. Put the dishes in the heat (24-27°C) for 6-12 hours. During this time, the oxidation of the isolated cell juice will occur with the darkening of the leaves. You can make sure that the tea is ripe by changing the herbaceous smell to a rich floral-fruity one.
After fermentation and maturation, you need to start drying. In ancient times, in the homeland of Kopor tea, drying was carried out in an oven, in clay pots. But in our time, it is more convenient to dry Ivan tea in the oven. To do this, each twisted sheet is finely chopped and spread out in a layer of 1-1. 5 cm on flat baking sheets covered with parchment paper. Dry the tea leaves at 100°CWith about an hour.
Therefore, it is better to keep the oven door open, constantly stirring, making sure that the tea leaves break when squeezed but do not turn into dust. Well-dried Kopor tea has the color of black real tea, but with a richer aroma. When this condition reaches the bulk of the tea, the process of making tea can be considered complete.
Properly brewed Kopor tea has a pleasant, slightly tart taste with a fragrant floral and herbal aroma. It is better to drink Kopor tea in a mixture with black tea in the ratio of 1/1 or 1 part of black and 3 parts of Kopor. This tea is brewed for 10-15 minutes.