Ivan Chai (Fireweed Tea)
A light floral infusion using young fireweed leaves and flowers
The burn scar was still fresh.
Blackened soil, standing dead trunks, the smell of smoke baked into the hillside. I had walked this stretch of trail the year before when the fire moved through. Now the ground was covered in color. Fireweed rose above the ash in tall stalks, pink flowers catching the sun, leaves clean and green against the char.
Fireweed arrives early after disturbance. Roadsides, clearcuts, avalanche paths, burn zones. Wherever the soil has been opened, it takes hold. It spreads quickly, stabilizing ground and drawing pollinators back in. It marks the start of recovery.
In many parts of the world, fireweed leaves have been gathered, dried, and brewed as Ivan Chai. The practice predates black tea in much of Eastern Europe and Russia, where the leaves were often fermented to deepen their flavor. The name carries a long history of everyday use. A local tea. A working tea.
Ivan Chai made from fireweed leaves reflects the same landscape logic. It comes from places that have been disrupted. It is shaped by time, weather, and restraint. When blended with warming spices, it becomes steady and grounding. A tea for transitions and long rebuilds.
Instructions
Ivan Chai is made from fermented fireweed leaves. The process is simple but takes time. Fermentation changes the flavor of the leaves, reducing bitterness and bringing out floral and fruit notes. Clean handling and patience matter more than precision.
What You'll Need
Fresh fireweed leaves
Clean towel or tray
Clean jar or bowl with a cover
Baking sheet, dehydrator, or drying rack
Hot water and a mug for brewing
Instructions
Harvest the leaves
Pick healthy fireweed leaves from mid-summer plants growing away from roads and treated areas.Rinse and wilt
Rinse leaves and pat dry. Spread them in a thin layer and let them wilt for 8–12 hours. The leaves should feel soft and flexible.Bruise the leaves
Roll or twist small handfuls of leaves between your palms until they darken and release moisture. This step starts the fermentation.Ferment
Pack the bruised leaves tightly into a clean jar or bowl. Press down to remove air pockets. Cover and leave at room temperature for 12–48 hours.
The smell should shift from green and grassy to fruity or floral.Dry the leaves
Spread the fermented leaves out and dry them completely using a dehydrator, a low oven, or air drying in a warm space. The leaves should snap when fully dry.Cure (optional)
Store the dried tea in a sealed jar for one to two weeks to let the flavor settle.Brew
Add one to two teaspoons of dried Ivan Chai per cup of hot water. Steep for 5–10 minutes. The leaves can be re-steeped.
Tase and Qualities
Flavor: Smooth, lightly floral, less bitter than green leaf tea
Body: Medium
Traditionally associated with: Digestion, recovery, steady energy
