Ivan-tea "Gorchakovsky" old Russian, with thyme 20 bags of 1.5 g

Ivan-tea leaves and inflorescences are collected in ecologically clean areas of the Novgorod region. Using modern fermentation technology 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.

Due to its unique properties, "Ivan-tea" can be brewed several times.

"Russian tea" has always been valued for its taste and useful properties. In terms of the composition of microelements, Ivan-tea surpasses black and green teas, 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 components of the product.

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

Ingredients: fermented and granulated Ivan-tea (fireweed) leaves and flowers, thyme herb

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

What an interesting name for the herb - "Ivan-tea", and 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 brewed, 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 for this drink? Or did they know some secret?
Yes, there was a secret that was forgotten over time, and "Ivan-tea" was supplanted by black teas from India and China.
Specialists from 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 tea to become a beautiful dark brown transparent color and have the smell of spring greenery, it must be kept in aspen barrels at certain humidity and temperature conditions, and nature will do the rest. In modern language, this is called fermentation.