Ivan-tea "Gorchakovsky" granulated 40 g Teavit

Ingredients: Ivan-tea leaves (fireweed) fermented and granulated

The leaves and inflorescences of Ivan-tea are collected in ecologically clean areas of the Novgorod region. Using modern technology of fermentation and drying with infrared, carbon lamps in a gentle mode, all the useful substances are preserved in the product, and thanks to granulation, due to the internal fermentation of granules, Ivan-tea improves its qualities during brewing and storage.

The oldest and healthiest tea on the planet! Mentioned in ancient manuscripts as "Bogatyr tea", until the 19th century Russia did not know other teas, at this time the export of "Russian tea" occupied one of the leading places. The main consumers of tea were England, France, Austria. "Russian tea" has always been valued for its taste and useful properties, in terms of the composition of microelements, tea is superior to black and green tea, and most importantly - it does not have caffeine!

Storage conditions: store in a dry place, separately from strong-smelling products.

Contraindications: individual intolerance to the product components.

Method of preparation: put tea leaves in a cup and pour 200 ml of boiling water. Brew for 5-10 minutes

Made in Russia, OOO PF TIAVIT SPb, St. Petersburg

What an interesting name for the herb - "Ivan-tea", and after all, it is ancient. Probably, we thought, it can be brewed like tea and tried to do it. But when brewed, we got a pale yellow, almost transparent drink without taste and smell.

What is the mystery here? After all, in the old days they really brewed and drank and praised it. And not only did they drink it themselves, but they also supplied this tea to European countries. Did our ancestors really have such low demands on this drink? Or did they know some secret?
Yes, there was a secret that was forgotten over time, and "Ivan-tea" was replaced by black teas from India and China.
The specialists of the TIAVIT company managed to restore the ancient recipes for making Ivan-tea.

It turned out that it is not enough to collect and dry it. This is where the secret of our great-grandfathers lies. It turns out that in order for the tea to become a beautiful dark brown transparent color and have the smell of spring greenery, it must be aged in aspen barrels at certain humidity and temperature conditions, nature will do the rest. In modern language, this is called fermentation.