Far from the beaten track of traditional tea, ivan chai, also known as Koporye tea, is an infusion straight from Eastern European traditions. It is prepared with the fermented leaves of a wild plant, willowherb. But be careful, despite its name, it is not a tea ! It does not come from the tea plant ( Camellia sinensis ), which gives it a precious quality: it is naturally caffeine-free.
Ivan chai, an infusion beyond tea
Drinking a cup of ivan chai is more than just quenching your thirst. It's a journey into the heart of Slavic nature and culture. It all begins with willowherb ( Epilobium angustifolium ), a magnificent plant with purple flowers that flourishes in the clearings and forest edges of Siberia and the Baltic countries. Pickers traditionally harvest it by hand in the height of summer, when the plant is richest in sap.
Its taste is what immediately sets it apart from the black teas we know. Ivan chai unfolds a sweet and incredibly complex flavor. Delicately fruity, almost honeyed notes reminiscent of dried fruits dance across the palate. This aromatic richness owes nothing to chance, but everything to artisanal expertise: fermentation.
The secret of fermentation
This is where all the magic happens. The fermentation process literally transforms the willowherb, releasing compounds that shape its flavor profile and enhance its properties. It's this key step that gives it its deep, amber color and enveloping aromas, making it both comforting and surprisingly sophisticated.
This expertise, carefully passed down from generation to generation in the Slavic countryside, allows the plant's full potential to be revealed. The result is a soothing drink, perfect at any time of day, without ever fearing the stimulating effects of caffeine.
A healthy and trendy alternative
While the absence of caffeine is one of its advantages, it's certainly not the only one. This infusion is a true concentrate of natural benefits, which explains why it's experiencing such a resurgence in interest. It fits perfectly into the quest for "functional" drinks to incorporate into one's daily routine, like rooibos in South Africa or Chaga in Siberia.
And its popularity is no longer limited to its lands of origin; in France we are just beginning to discover it, but in other countries it is already widely consumed for its recognized virtues.
To better understand what makes it so unique, let's compare it directly to classic black tea.
“Ivan chai isn’t just a drink, it’s a sensory experience. Each cup tells the story of the wild meadows where willowherb thrives and the craftsmanship that transforms its leaves into a precious infusion.”
The Forgotten History of Tsarist Tea
Long before Asian black tea found its way into our cups, another beverage reigned supreme on the trade routes. Ivan chai, the humble brew from the Slavic prairies, enjoyed a spectacular golden age, becoming a source of national pride and economic power.
Its story is one of meteoric rise, near-extinction, and then a rebirth driven by a desire to return to its roots. It is the tale of a wild plant that conquered the most discerning palates, including those of the tsars.
This drink was so popular that it was proudly nicknamed "tsar's tea" or "Koporye tea," after the village where its commercial production began in the 18th century. Its popularity quickly spread beyond the borders of the Russian Empire, attracting infusion lovers throughout Europe.
The Golden Age of an Imperial Export
In the 19th century, ivan chai was not just a local curiosity; it was an economic force for Imperial Russia. Its popularity was such that it readily competed with teas imported from China and India, offering a tasty and much more accessible alternative.
Shiploads of fermented leaves left Russian ports for England, Germany and Prussia, prized for their unique sweet and fruity taste.
"Ivan chai was much more than a drink. It embodied a culture, a flourishing trade, and a way of life that marked an entire era before sinking into oblivion."
Historically, ivan chai was one of Russia's most exported products in the 19th century, even ranking as the country's second largest export before the 1917 Revolution. In France, although rarer, its importation mainly affected aristocratic circles and a few tea rooms before the First World War.
Decline and Oblivion
The meteoric rise of ivan chai was halted by the upheavals of the 20th century. The 1917 Revolution marked a decisive, and tragic, turning point for this thriving industry. Trade records show a near-total cessation of imports between 1920 and 1980.
This sharp decline was due to various political upheavals, British competition, and the loss of expertise. At the same time, the British East India Company stepped up its efforts to promote its black teas from India and Ceylon, flooding the European market.
The once-prized tea of the tsars gradually faded from memory and cups, replaced by black tea, which became the norm. For decades, it remained confined to the memories of elders and the practices of a few isolated villages.
The rebirth of a national treasure
Today, ivan chai is experiencing a remarkable renaissance. Driven by a renewed interest in natural products, authentic traditions, and wellness, it is making a strong comeback. Artisans and small businesses in the Baltic countries are rediscovering and reviving age-old production methods.
Its fascinating history, from its heyday to near-extinction, gives it a special aura. Each sip is a tribute to a resilient tradition, a forgotten treasure finally regaining its rightful place.
The thousand and one virtues of fermented willowherb
The benefits of ivan chai are rooted in centuries-old folk wisdom. Its magic comes not only from its unique taste, but also from its nutritional composition. It's a true ally for feeling good.
Its first major advantage is its total absence of caffeine. You can therefore drink it at any time of the day or evening, without fear of disturbing your sleep or feeling any nervousness.
This characteristic makes it an invitation to relax, a welcome break from our often hectic lives. We enjoy its calming effects without the exciting effects.
A treasure trove of essential nutrients
Fermented willow herb is a true concentrate of good things for our body. It is not for nothing that Russian traditional medicine has been using it as a natural remedy for generations.
Willowherb contains a good dose of vitamin C (several times more than lemon). It's a powerful antioxidant, perfect for supporting the immune system and saying goodbye to winter fatigue. It's also a source of vitamin A and minerals (iron, magnesium, calcium). But vitamin C doesn't like heat, so it's rarely found in cups.
An ally for digestion
The benefits of Ivan Chai don't stop there; on the contrary, it also takes care of our digestive system. Thanks to its anti-inflammatory properties and specific tannins like oenothein B, it helps soothe minor gastrointestinal discomfort and regulate transit.
It's traditionally used to soothe mild heartburn or feelings of bloating. It's a bit like a natural balm for our stomachs, a common practice in rural Eastern Europe.
At Tea Tribes, we offer you a daytime version of IVAN CHAÏ DIEN, a recipe with digestive and anti-inflammatory properties in which we have given pride of place to sea buckthorn berries: energy without stimulants, since there is no theine on the horizon!
A moment of calm for the mind
One of the well-known benefits of ivan chai is its calming effect. Traditionally, in remote Siberian villages, it was enjoyed in the evening to relieve the day's tensions, soothe a headache, and ensure a truly restful sleep. This evening ritual is still practiced today, combined with other calming herbs.
At Tea Tribes, we have combined it with lavender in its night version IVAN CHAÏ NOCHKA , to make it easier to fall asleep. At the moment, we are waiting for the new harvest, so it is out of stock.
A cup of ivan chai before bed becomes a small ritual that prepares the body and mind for a night of deep rest. It's the perfect companion for a meditation or mindfulness session, or simply to treat yourself to a moment of tranquility after a long day.
The manufacturing process
Behind the distinctive taste of ivan chai lies a meticulous artisanal process, a skill passed down from generation to generation. It's this ritual that transforms simple willowherb leaves into a rich and complex infusion. Every step, from picking to cup, is essential to revealing its full aromatic depth.
This journey begins in wild meadows and clearings, where the willowherb spreads its tall flowering stems. Harvesting is crucial: the leaves are picked just before or at the very beginning of flowering, usually in midsummer. It is at this precise moment that they are bursting with nutrients and aromatic compounds.
Once picked, the leaves are not simply dried as for a classic herbal tea. They begin a real transformation in several phases, each playing a determining role in the final taste profile of the ivan chai .
Withering, a step of patience
The very first step is withering. Freshly harvested leaves are spread out in a thin layer in a shady, well-ventilated area. They lie there for several hours, sometimes even up to a whole day.
This resting time is not trivial. It allows the leaves to lose some of their moisture, making them more flexible and easier to work with for the next step. It's a bit like letting dough rest before kneading.
Rolling to release the juices
Next comes rolling, a fundamental manual step. The withered leaves are rolled firmly between the palms of the hands or on a textured surface. The goal? To break the cell walls of the plant, but without tearing it.
This mechanical action releases the juices and enzymes contained in the leaves. This is what will trigger the fermentation process. In Russia, some traditions require the leaves to be twisted into small, compact "sausages," a precise gesture that ensures even fermentation.
Fermentation, the heart of the process
Rolling sets the stage for the most magical step: fermentation. The rolled leaves are placed in a container, then covered with a damp cloth and left in a warm place (around 25-30°C) for 1 to 2 days.
"This is where ivan chai takes on its true soul. Think of the fermentation of cocoa beans that develop their chocolate aromas, or that of grapes that transform into wine. The principle is exactly the same: a controlled biochemical metamorphosis that gives rise to entirely new flavors."
During this phase, the scent of the leaves changes completely. The initial grassy, green aroma gives way to a sweet, fruity, and honeyed scent, a sign that fermentation is successful.
Drying to fix the aromas
Once the desired flavor profile is achieved, fermentation must absolutely be stopped. This is the role of drying. The fermented leaves are spread out on trays and dried at low temperatures, traditionally in a Russian wood-fired oven ( pechka ). Today, a dehydrator or oven.
Drying must be slow and gentle so as not to "burn" the delicate aromas developed just beforehand. Once completely dry and brittle, the ivan chai leaves are ready. They then display a beautiful dark brown color and an enchanting fragrance.
Your questions about ivan chai
After exploring its fascinating history and benefits, a few questions often come up.
So, does Ivan Chai contain caffeine?
Absolutely not. Ivan chai is naturally caffeine-free because it doesn't come from the tea plant ( Camellia sinensis ) like black or green teas, but from willowherb. You can therefore drink it at any time of day, even late at night, without the slightest fear of disturbing your sleep - quite the opposite.
What is the difference with a simple willowherb herbal tea?
The difference is immense! It all lies in the ancestral know-how of fermentation. A simple herbal tea is made from dried willowherb leaves. The taste is pleasant, but remains quite light, very herbaceous. For ivan chai, it's a completely different story. The leaves are wilted, rolled, then left to ferment before being dried. This process completely transforms their aromas. We go from a simple vegetal note to deep, complex flavors, with fruity and honeyed touches. Fermentation also makes its nutrients easier for our bodies to assimilate.
"It is this fermentation that gives ivan chai its rich and unique character. A true artisan's work that places it well beyond a simple herbal infusion."
Are there any contraindications?
Ivan chai is a very mild drink, considered safe for the vast majority of people. As a precautionary measure, pregnant or breastfeeding women are always advised to consult their doctor before introducing any new plant into their daily routine. The same applies if you are taking any medication.
How do I properly store my ivan chai?
To preserve all its magic, store your ivan chai as you would a high-quality tea: in a tightly sealed container, away from light, heat, and humidity. A kitchen cupboard, away from the oven, is ideal. In good conditions, it can be kept for up to two years without losing its wonderful aromas. In fact, some connoisseurs like to let it age a little, finding that its flavors round out and gain complexity over time, much like a fine wine!
At Tea Tribes & Co, we are passionate about ancestral rituals and know-how. Discover our selection of ivan chai, harvested and prepared with the greatest respect for tradition to offer you an authentic and beneficial experience. Explore our collection from the Slavic people at https://teatribesandco.com