Foraging Rosebay willowherb & making Ivan chai / Koporsky tea (Иван чай / копорский чай)
Rosebay willowherb / fireweed / bombweed Aka Chamerion angustifolium, is a common sight around the UK from spring to autumn. Starting off as red stemmed shoots, they grow large and develop beautiful pink rose like flowers that then turn into fluffy seeds. They also quite enjoy burnt ground, hence the common names. The veins of the leaves are also circular loops, which can help ID.
The plant is edible but becomes bitter as it grows. Young shoots and leaves are asparagus like - though tbh, I’ve picked it very young and still found it inedible bitterness wise! Flowers make a good garnish, the fluffy seeds can be used for tinder, and the inner stem pith is apparently quite tasty and has uses as a thickener.
The use I’m showing is for Ivan chai / koporsky tea - a traditional Russian tea!
Legend has it came from a herbalist named Ivan in the 12th century who disappeared, after which rosebay started growing in the woods he frequented. This plant was then hand processed to make a black tea, and became a valuable export to Europe! Times have changed, and Ivan chai, like many traditional goods, fell by the wayside.
Making it however is easy. Leaves are best picked around flowering season, where they are left to wilt. Once pliable, the leaves are rolled and crushed to damage the cell walls and expose them to the air. This starts a process called oxidation, which develops new and intensifies existing flavours in the leaves (it’s sometimes called fermentation, though it’s not strictly accurate). After oxidation, dehydration of the now dark leaves stops the process, ready for brewing.
For my recent batch, I left them to oxidate for 4 days - you’re looking for a dark colour. I kept mine in a thinish layer under a cloth to stop them drying out early, and mixed them around daily to help keep air circulating. They can be left longer, though if you neglect them and it’s humid you risk mould - thankfully it’s plentiful to try again!
