IVAN CHAI
ROSEBAY WILLOWHERB TEA | CHAMAENERION ANGUSTIFOLIUM
HERBAL TEA
★ PESTICIDE-FREE
Gaiziņkalns, Latvia
Our IVAN CHAI is a handcrafted fermented herbal tea made from Chamaenerion angustifolium plant, carefully processed using traditional Chinese wulong tea production techniques. Created entirely by hands, this unique product combines Eastern tea craftsmanship with one of Europe's most respected traditional herbal plants, resulting in a drink of depth, complexity, and character. The infusion reveals notes of dried fruits, wild honey, baked berries, flowers, and sweet herbs, offering a distinctive tea experience that bridges different cultures, traditions, and approaches to tea making. MORE
AROMA
Honey, floral
TASTE
Honey, bread
PLANT: Chamaenérion angustifolium (Epilóbium angustifolium)
HARVEST: Summer, 2024
HERBAL TEA
★ PESTICIDE-FREE
Gaiziņkalns, Latvia
Our IVAN CHAI is a handcrafted fermented herbal tea made from Chamaenerion angustifolium plant, carefully processed using traditional Chinese wulong tea production techniques. Created entirely by hands, this unique product combines Eastern tea craftsmanship with one of Europe's most respected traditional herbal plants, resulting in a drink of depth, complexity, and character. The infusion reveals notes of dried fruits, wild honey, baked berries, flowers, and sweet herbs, offering a distinctive tea experience that bridges different cultures, traditions, and approaches to tea making. MORE
AROMA
Honey, floral
TASTE
Honey, bread
PLANT: Chamaenérion angustifolium (Epilóbium angustifolium)
HARVEST: Summer, 2024
Young leaves of this plant contain from 10 to 20% of tannins. It also contains a large amount of plant fibers (cellulose), lectins, vitamin C, sugars, organic acids, pectin and flavonoids. A large concentration of iron, copper and manganese, as well as protein, salts of phosphorus, calcium, cobalt, potassium, calcium, lithium and other elements. A powerful natural antioxidant that strengthens the immune system and has anti-inflammatory properties, relieves headaches and normalizes blood pressure.
• Strengthens the immune system
• Сalms the central nervous system
• Treatment of neuroses
• Has a positive effect on the work of the heart
• Treats diseases of the gastrointestinal tract
• Antiallergic
• Strengthens the immune system
• Сalms the central nervous system
• Treatment of neuroses
• Has a positive effect on the work of the heart
• Treats diseases of the gastrointestinal tract
• Antiallergic
Water temperature: 95-99 °C
Amount of tea: 3-5 grams per 500 ml of water
Brewing method: 5-10 min
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 500 ml of water
Brewing method: 5-10 min
Learn more about TEA BREWING METHODS
Ivan Chai, also known as 'Rosebay Willowherb' or 'Fireweed' is a perennial herbaceous plant 50-200 cm high. It grows throughout the Northern Hemisphere, in the United States, Canada, and Scandinavian countries in Europe. and occupies huge areas in the Urals and Altai areas in Russia. Very popular herbal tea due to its beneficial properties and ability to be fermented, which gives it a more special taste quite similar to black tea made from Camellia Sinensis. In Russia, this kind of fermented Ivan Chai is being called "Koporsky Chai" or simply "Koporka" thanks to the village "Koporye" famous for its production since the 18th century. Plant juice contains many enzymes that start certain biochemical processes in the leaves during the oxydation process, which makes it changes its color, pleasant taste, and aroma. The amount of vitamins and nutrients during the oxidation process increases several times.
ABOUT
Our IVAN CHAI is a handcrafted fermented herbal tea produced from Chamaenerion angustifolium, a plant deeply rooted in the traditions of Northern and Eastern Europe. The material for this particular batch was harvested on the slopes of Gaiziņkalns, the highest point in Latvia, rising to 312 meters above sea level. While modest by tea-growing standards, this elevated landscape provides clean air, abundant sunlight, and a natural environment well suited for producing high-quality herbal material.
Every year, the period between late June and early July marks the ideal harvest season for Ivan Chai. During this time, the leaves reach optimal maturity while still retaining freshness, aromatic potential, and the qualities necessary for successful fermentation. Traditionally, Ivan Chai has been produced in countless different ways throughout the region, with each family, village, or producer developing their own techniques and recipes. As a result, there is no single "correct" version of Ivan Chai, but rather a rich tradition of individual interpretations shaped by local knowledge and personal preferences.
This tea was produced entirely by hand by the founder of AN SHIM TEA as part of the annual educational workshops organized to introduce participants to the fundamental principles of tea production. These workshops explore the transformation of fresh leaves into a finished beverage and use Ivan Chai as a practical example of how processing techniques influence aroma, flavor, and character. The project serves both as an educational exercise and as an opportunity to preserve and reinterpret a traditional regional craft through the lens of modern tea knowledge.
What makes Chamaenerion angustifolium particularly fascinating for tea lovers is its unusual ability to undergo oxidation and fermentation in a manner remarkably similar to the tea plant, Camellia sinensis. Very few herbal plants respond to processing in this way. Through careful manipulation of moisture, oxidation, rolling, and drying, the leaves develop entirely new aromatic and flavor characteristics, making Ivan Chai one of the most interesting non-tea beverages for those interested in tea production and craftsmanship.
Following harvest, the leaves undergo a carefully controlled process consisting of withering, multiple cycles of hand rolling, and oxidation. Depending on environmental conditions, the entire production process typically requires two to three days from harvest to final drying. The repeated rolling stages encourage enzymatic reactions within the leaves, gradually transforming fresh herbal aromas into deeper notes of fruit, honey, flowers, and baked sweetness. The production approach used for this batch was inspired by traditional Chinese wulong tea processing methods, adapted to suit the unique characteristics of the plant.
Traditionally, Ivan Chai was produced during the summer months and stored until winter. Families would gather during the long, cold evenings to enjoy the tea together, appreciating both its comforting character and the effort invested in its production months earlier. In many ways, Ivan Chai represents more than simply a beverage. It reflects a seasonal rhythm, a connection to nature, and a tradition of preserving summer's abundance for the colder months of the year.
Produced in very limited quantities, this tea stands at the intersection of European herbal traditions and Asian tea craftsmanship. It is both an educational project and a genuine expression of artisanal processing, demonstrating how a humble local plant can be transformed into a complex and rewarding tea experience through patience, knowledge, and careful handcraft.
ORGANOLEPTICS
The dry leaves are long, twisted, and beautifully rolled, closely resembling traditionally processed wulong tea rather than a typical herbal infusion. Their color ranges from deep olive-green to dark brown, reflecting the extensive hand processing and oxidation stages. The aroma of the dry leaf is rich and inviting, offering notes of wild honey, dried apples, baked berries, meadow flowers, caramelized sugar, and sweet herbs. In a preheated gaiwan or teapot, the fragrance becomes significantly deeper, revealing layers of forest honey, dried apricots, rye bread crust, warm fruit compote, floral nectar, and subtle woody nuances. The aromatic profile immediately demonstrates the unusual similarity between well-made Ivan Chai and traditionally processed tea.
The liquor is bright, clear, and golden-amber in color. The aroma of the infusion is warm, comforting, and highly expressive, combining notes of baked apples, dried fruits, wildflower honey, berry preserves, meadow herbs, and sweet grain-like nuances. The texture is smooth, rounded, and pleasantly soft, creating a rich mouthfeel without heaviness. The taste opens with natural sweetness before gradually revealing layers of honey, dried apple, rosehip, baked berries, caramelized fruits, floral notes, and gentle herbal complexity. The oxidation process contributes remarkable depth and balance, transforming the fresh herbal character into a profile reminiscent of lightly roasted wulong tea, fruit compote, and honey-infused pastries. Throughout multiple infusions, the tea remains expressive and harmonious, revealing additional sweetness and complexity.
The aftertaste is long, warming, and comforting. Lingering notes of honey, dried fruits, flowers, and sweet herbs remain on the palate long after each sip. A pleasant natural sweetness gradually develops in the throat, creating a smooth and satisfying finish. As the session progresses, the tea becomes increasingly rounded and mellow while maintaining its characteristic aromatic richness. In the empty cup, the aroma remains intensely fragrant, offering notes of forest honey, dried apples, baked berries, floral nectar, caramelized sugar, and warm meadow herbs. The overall impression is one of warmth, craftsmanship, and nostalgia, beautifully combining the traditions of European herbal tea making with the refinement and complexity associated with the world of fine tea.
ABOUT
Our IVAN CHAI is a handcrafted fermented herbal tea produced from Chamaenerion angustifolium, a plant deeply rooted in the traditions of Northern and Eastern Europe. The material for this particular batch was harvested on the slopes of Gaiziņkalns, the highest point in Latvia, rising to 312 meters above sea level. While modest by tea-growing standards, this elevated landscape provides clean air, abundant sunlight, and a natural environment well suited for producing high-quality herbal material.
Every year, the period between late June and early July marks the ideal harvest season for Ivan Chai. During this time, the leaves reach optimal maturity while still retaining freshness, aromatic potential, and the qualities necessary for successful fermentation. Traditionally, Ivan Chai has been produced in countless different ways throughout the region, with each family, village, or producer developing their own techniques and recipes. As a result, there is no single "correct" version of Ivan Chai, but rather a rich tradition of individual interpretations shaped by local knowledge and personal preferences.
This tea was produced entirely by hand by the founder of AN SHIM TEA as part of the annual educational workshops organized to introduce participants to the fundamental principles of tea production. These workshops explore the transformation of fresh leaves into a finished beverage and use Ivan Chai as a practical example of how processing techniques influence aroma, flavor, and character. The project serves both as an educational exercise and as an opportunity to preserve and reinterpret a traditional regional craft through the lens of modern tea knowledge.
What makes Chamaenerion angustifolium particularly fascinating for tea lovers is its unusual ability to undergo oxidation and fermentation in a manner remarkably similar to the tea plant, Camellia sinensis. Very few herbal plants respond to processing in this way. Through careful manipulation of moisture, oxidation, rolling, and drying, the leaves develop entirely new aromatic and flavor characteristics, making Ivan Chai one of the most interesting non-tea beverages for those interested in tea production and craftsmanship.
Following harvest, the leaves undergo a carefully controlled process consisting of withering, multiple cycles of hand rolling, and oxidation. Depending on environmental conditions, the entire production process typically requires two to three days from harvest to final drying. The repeated rolling stages encourage enzymatic reactions within the leaves, gradually transforming fresh herbal aromas into deeper notes of fruit, honey, flowers, and baked sweetness. The production approach used for this batch was inspired by traditional Chinese wulong tea processing methods, adapted to suit the unique characteristics of the plant.
Traditionally, Ivan Chai was produced during the summer months and stored until winter. Families would gather during the long, cold evenings to enjoy the tea together, appreciating both its comforting character and the effort invested in its production months earlier. In many ways, Ivan Chai represents more than simply a beverage. It reflects a seasonal rhythm, a connection to nature, and a tradition of preserving summer's abundance for the colder months of the year.
Produced in very limited quantities, this tea stands at the intersection of European herbal traditions and Asian tea craftsmanship. It is both an educational project and a genuine expression of artisanal processing, demonstrating how a humble local plant can be transformed into a complex and rewarding tea experience through patience, knowledge, and careful handcraft.
ORGANOLEPTICS
The dry leaves are long, twisted, and beautifully rolled, closely resembling traditionally processed wulong tea rather than a typical herbal infusion. Their color ranges from deep olive-green to dark brown, reflecting the extensive hand processing and oxidation stages. The aroma of the dry leaf is rich and inviting, offering notes of wild honey, dried apples, baked berries, meadow flowers, caramelized sugar, and sweet herbs. In a preheated gaiwan or teapot, the fragrance becomes significantly deeper, revealing layers of forest honey, dried apricots, rye bread crust, warm fruit compote, floral nectar, and subtle woody nuances. The aromatic profile immediately demonstrates the unusual similarity between well-made Ivan Chai and traditionally processed tea.
The liquor is bright, clear, and golden-amber in color. The aroma of the infusion is warm, comforting, and highly expressive, combining notes of baked apples, dried fruits, wildflower honey, berry preserves, meadow herbs, and sweet grain-like nuances. The texture is smooth, rounded, and pleasantly soft, creating a rich mouthfeel without heaviness. The taste opens with natural sweetness before gradually revealing layers of honey, dried apple, rosehip, baked berries, caramelized fruits, floral notes, and gentle herbal complexity. The oxidation process contributes remarkable depth and balance, transforming the fresh herbal character into a profile reminiscent of lightly roasted wulong tea, fruit compote, and honey-infused pastries. Throughout multiple infusions, the tea remains expressive and harmonious, revealing additional sweetness and complexity.
The aftertaste is long, warming, and comforting. Lingering notes of honey, dried fruits, flowers, and sweet herbs remain on the palate long after each sip. A pleasant natural sweetness gradually develops in the throat, creating a smooth and satisfying finish. As the session progresses, the tea becomes increasingly rounded and mellow while maintaining its characteristic aromatic richness. In the empty cup, the aroma remains intensely fragrant, offering notes of forest honey, dried apples, baked berries, floral nectar, caramelized sugar, and warm meadow herbs. The overall impression is one of warmth, craftsmanship, and nostalgia, beautifully combining the traditions of European herbal tea making with the refinement and complexity associated with the world of fine tea.
Ivan Chai "Harvesting and Processing" by AN SHIM TEA
4K Timelapse Video
"The country I come from has a rich and deeply rooted herbal culture. Creating your own herbal teas is a common tradition, and markets, specialty shops, and local producers offer an impressive variety of herbal infusions, wellness blends, and traditional remedies. At the same time, many people still prefer to gather plants themselves. Outside the larger cities, it is very common to see people harvesting flowers, leaves, and herbs during the spring, summer, autumn months, carefully drying them and preserving them for the colder seasons.
Growing up surrounded by this atmosphere, and later becoming deeply involved in the world of specialty tea and tea production, it felt natural to begin experimenting with local plants. Quite early on my tea journey, I became fascinated by the idea of applying traditional Chinese tea-making techniques to herbs and plants that were familiar to my own culture. Some experiments were successful, others less so, but each taught me something about oxidation, fermentation, aroma development, and the incredible diversity of nature.
I believe it is a great gift that each of us has the opportunity to connect directly with the earth and its seasonal gifts. The simple act of harvesting plants, spending time outdoors, and working with natural materials can itself be a healing and grounding experience. In this case, long before the tea is brewed, much of its value already exists in the process of creating it.
In my culture, many people produce their own Ivan Chai, and almost every family has its own recipe, traditions, and processing methods. It is very common to oxidize or ferment the leaves for several days in order to create a richer, sweeter, and more complex flavor profile, often resembling a red (black) tea more than a typical herbal infusion. Depending on the style of production, Ivan Chai can be enjoyed on its own or blended with tea to add sweetness, body, and aromatic complexity.
This particular tea represents my own interpretation of Ivan Chai. After nearly ten years of experimentation, I gradually developed a production method that reflects my personal taste and understanding of tea craftsmanship. Every year I share this knowledge with my students during our workshops, encouraging them to explore, experiment, and discover their own approach. In Russian culture, there is a saying: "The best Ivan Chai is the one you made yourself.""
— Andrei Ivanovs, Founder of AN SHIM TEA
Growing up surrounded by this atmosphere, and later becoming deeply involved in the world of specialty tea and tea production, it felt natural to begin experimenting with local plants. Quite early on my tea journey, I became fascinated by the idea of applying traditional Chinese tea-making techniques to herbs and plants that were familiar to my own culture. Some experiments were successful, others less so, but each taught me something about oxidation, fermentation, aroma development, and the incredible diversity of nature.
I believe it is a great gift that each of us has the opportunity to connect directly with the earth and its seasonal gifts. The simple act of harvesting plants, spending time outdoors, and working with natural materials can itself be a healing and grounding experience. In this case, long before the tea is brewed, much of its value already exists in the process of creating it.
In my culture, many people produce their own Ivan Chai, and almost every family has its own recipe, traditions, and processing methods. It is very common to oxidize or ferment the leaves for several days in order to create a richer, sweeter, and more complex flavor profile, often resembling a red (black) tea more than a typical herbal infusion. Depending on the style of production, Ivan Chai can be enjoyed on its own or blended with tea to add sweetness, body, and aromatic complexity.
This particular tea represents my own interpretation of Ivan Chai. After nearly ten years of experimentation, I gradually developed a production method that reflects my personal taste and understanding of tea craftsmanship. Every year I share this knowledge with my students during our workshops, encouraging them to explore, experiment, and discover their own approach. In Russian culture, there is a saying: "The best Ivan Chai is the one you made yourself.""
— Andrei Ivanovs, Founder of AN SHIM TEA
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