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<p> <img src="https://imgp.golos.io/0x0/http://irinazaytseva.ru/Pic/ivan_chaj_foto1.jpg" width="600" height="450"/></p>
<p> <a href="http://irinazaytseva.ru/ivan-chaj-poleznye-svojstva-protivopokazaniya.html">source</a></p>
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<p>For a quarter of a century, every year, in the spring and summer, I make Ivan-tea blanks.</p>
<p>So called in Russian, the plant is Kiprei narrow-leaved (Latin Chamérion angustifolium, or Epilóbium angustifolium)</p>
<p>Naturally, over the years I not only mastered the technology of production, but I was also interested in kipreem from all sides. I want to share my opinion about the history of this wonderful (if properly prepared) drink. </p>
<p>In the 18th century, when black tea became massively supplied from India and China to Europe. At that time black tea from China came to Europe and England in two ways - sea and land, through Russia. The first tea was usually called "Cantonese", the second "Kyakhta". Black tea was worth a lot of money - an average of about 10 rubles per kilogram.</p>
<p>Prior to this, the kipreys in Russia were collected and drunk, like many others, now undeservedly forgotten herbal teas. But there was one difference from Chinese tea - it was the collection of just dried herbs. Without fermentation. And just dried kiprej does not have neither taste of special, nor smell, nor color.</p>
<p>When Chinese tea went to Europe massively, fermentation technology also came with it, and then tea production from fermented Ivan-tea arose in Russia. It arose due to the efforts of the landowner Savelov in his estate - Koporye, where the name "kopor tea" came from.</p>
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<p><img src="https://imgp.golos.io/0x0/https://upload.wikimedia.org/wikipedia/commons/0/0a/%D0%9A%D1%80%D0%B5%D0%BF%D0%BE%D1%81%D1%82%D1%8C_%D0%9A%D0%BE%D0%BF%D0%BE%D1%80%D1%8C%D0%B51.JPG" width="1024" height="768"/></p>
<p><a href="https://ru.wikipedia.org/wiki/Копорский_чай#/media/File:%D0%9A%D1%80%D0%B5%D0%BF%D0%BE%D1%81%D1%82%D1%8C_%D0%9A%D0%BE%D0%BF%D0%BE%D1%80%D1%8C%D0%B51.JPG">Fortress in the village of Koporye</a></p>
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<p>The fermented kiprei acquires both taste, and a smell, and color is not worse than black tea. And many consider it and better to taste.</p>
<p>Considering the cost of it is 100 times smaller than that of the "Kyakhta tea", it is not surprising that it quickly gained popularity and began to be produced not only in Koporye, but throughout Russia by thousands of poods. </p>
<p> <em><strong>Properties of Ivan-tea</strong></em></p>
<p> Its main property is an anti-inflammatory effect. Therefore, drinking it as wound-healing agent is indicated for ulcers, gastritis, colitis. The same effect works in the treatment of prostatic adenoma.</p>
<p>Also, Cyprenia has a weak sedative and anticonvulsant effect. That allows you to cope with headaches.</p>
<p>As an easy laxative it is drunk with constipation.</p>
<p>In general, he effectively cope with the normalization of the digestive tract. And given the pleasant taste is not perceived as a medicine, although regular use treats better than any pharmacopeia.</p>
<p>The only contraindications to regular use of Ivan-tea are problems with the circulatory system - thrombosis, thrombophlebitis, varicose veins. Having such a disease drinking it should be cautious.</p>
<p> Now Ivan tea starts to get popular again and hundreds of producers and sellers of Koporsky tea have already appeared. But not all of them do the right fermentation. Met and such options, when in general no fermentation is done - put under the glass in the sun and consider it "fermentation". He, of course, weakly fermented with this method, but it is very far from real taste and color. Because of such grief-producers, disillusioned people also appear, who, having tried such a straw, no longer risk drinking it. After all, the cost of Ivan tea is now several times higher than that of black tea varieties in the middle price niche.</p>
<p>Here the method is two - find the right manufacturer and buy only from him. Either collect it yourself, the good it grows everywhere, ferment - it's also easy to learn, and drink to your health. And to drink it as a regular tea is worth, because of its unique preventive and curative properties combined with an amazing and unique taste.</p>
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<p> Next time I'll tell you how I cook it, ferment and drink it.</p>
<p> All good luck and health!</p>
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