Oxidized Fireweed Tea

One of my favourite recipes over the past couple summers has been to make an oxidized Fireweed (Chamerion angustifolium) tea. This is frequently described as fermented tea, however, technically the process is oxidation. Oxidation refers to the sum of chemical reactions that occur in the presence of oxygen. In this case the broken cell contents react with air which results in obvious changes in colour and aroma. This is how conventional black tea (Camellia sinensis) is made. Fermentation by contrast refers to processes that are facilitated by micro-organisms for example in beer, sauerkraut, kimchi and yogourt.

Other sources have referred to oxidized Fireweed tea as Ivan Chai, and describe it has having once been an important export product from Russia to other parts of Europe. I think there could be a lot of interesting information to uncover, especially if you speak Russian, but I have not yet found more accurate accounts of the history.

Fireweed is also known as Willowherb or Rosebay Willowherb, and used to be in the genus Epilobium. The name Willowherb is likely derived from the fact that the leaves look like a willow plant, but is a herb and unlike willow not a shrub or woody plant. The family is Onagraceae or the evening primrose family. It is a species that is native across the Northern hemisphere, also referred to as circumpolar. It is a disturbance hardy species, which is one of the reasons it comes up after a fire, hence the name Fireweed. Some of the more popular evidence-based medicinal uses include for prostate health. Some other medicinal uses include as a general tonic, and anti-inflammatory.

I personally enjoy this tea for the flavour, and the pleasure I get from putting a lot of love and time into my food. Time-consuming processes that provide something worthwhile and meaningful help connect us to the source of our food, and the source of all life.

Here is my recipe for making oxidized Fireweed tea:

1. Harvest Fireweed leaves, I use the whole plant before or during flowering. Make sure to harvest from abundant, healthy populations or better yet grow your own and harvest from your garden.
   
2. Allow leaves to wilt, depending on the temperature and humidity this could take from a few hours to a day.
   
3. Roll the leaves between your palms to crush as many of the leaf cells open as possible. The leaves should look visibly darker from this process. I take a ping-pong ball size ball of leaves and roll them like a ball of dough between my palms until I feel juice come out.
   
4. Allow the leaves to oxidize in a container that maintains humidity but allows oxygen in. There are many variations of this. I have recently found a plate over a bowl to be a universal and effective method.
   
5. Stir the leaves 2-3 times daily for 1 to 3 days, allowing air to circulate around the leaves. Check for moisture levels, you want to make sure the leaves remain moist but that moisture doesn’t pool. Look for signs of mould, a sign that you have left the leaves too long. Discard any mouldy leaves.
   
6. When the leaves are dark brown/ black the oxidation process is complete. You should find a strong and pleasant (in my opinion) rather floral aroma emanates from the leaves.
   
7. Stop the oxidation process with heat. I use my electric oven on the lowest temperature (170 degrees Fahrenheit) for 1-4 hours, depending on the number of leaves you are drying. Stir the leaves every hour to allow even drying. You may also use a dehydrator if you have one, the goal is to rapidly dry the leaves but not cook them.
   
8. The tea is now ready to enjoy, but may be aged for several months. I have read this improves the flavour, but having tasted tea immediately and after a few months I have not noted a huge difference.

Are you in the Calgary area and would like to learn to identify wild edible and medicinal plants? Join me on a weekly plant walk .