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Tea leaf from Koporye near St Petersburg
Fireweed leaves picked at flowering are cut or crushed, packed tight in jars and left warm for one to three days (the studies' conditions), then dried into a tea that modern makers sell as caffeine-free. It is a boundary entry, since the papers credit both the leaf's own enzymes and microorganisms for the "fermentation" and measured neither.
| Fresh fireweed leaves | Collected in July at the beginning of mass flowering[lasinskas2020] |
| Nothing else | The 2023 study says no additional water is used in solid-phase fermentation[lasinskas2023] |
Total time across the recorded steps: 34 h – 3.4 days
What changes: Starting material: fireweed leaves picked when the plants start to flower
Output: fresh leaves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fireweed leaves picked at flowering are cut or crushed, packed tight in jars and left warm for one to three days (the studies' conditions), then dried into a tea that modern makers sell as caffeine-free. It is a boundary entry, since the papers credit both the leaf's own enzymes and microorganisms for the "fermentation" and measured neither. Made in 4 steps over 34 h – 3.4 days. The longest step, pack tight and leave to ferment, takes 24 h – 3 days (Lasinskas M 2023) and runs at 29.5–30.5 °C (Lasinskas M 2023). Eurotium cristatum INA 01267, a fungus from Fujian dark tea, added to sterilised fireweed tea for 14 days at 28 °C in a Russian lab study of an inoculated variant does most of the fermenting.
| Main step | 24 h – 3 daysReported[lasinskas2023][lasinskas2020] | Pack tight and leave to ferment |
|---|---|---|
| Temperature | 29.5–30.5 °CReported[lasinskas2023] | Pack tight and leave to ferment |
Koporye tea began as a copy of Chinese tea making on a different plant. The papers credit its "fermentation" to both enzymes and microorganisms (lactic acid bacteria, yeast) and did not measure either, so it is unclear how much is a microbial ferment. Packing it tight in a closed jar for 72 h gave the highest oenothein B and flavonoids (Lasinskas 2023).
In the studies the dried leaf was stored in a dark, dry, cool, ventilated room (Lasinskas 2020).
Every number is labelled with how it is known. How this atlas is made
Russian Wikipedia, whose history section carries a reliability warning, says a household servant of the landowner Savelov, who had lived at the Russian embassy in China, set up production of a cheap fireweed tea near the village of Koporye. It was widely sold as Chinese tea. A regulation of 6 June 1816 banned passing it off as Chinese tea, and an 1839 police statute for state peasants banned its use and gathering.
