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of the Lazy Literatus

Tag: Ivan Chai

Ivan Chai from Tver Oblast

One of the nerdy pursuits we in the tea community like to pay attention to is origin. Single origin teas are the bread-‘n-butter of tea geekery. However, outside of good ol’ Camellia sinensis, herbal infusions aren’t really given the same consideration. That is, unless the herb in question can’t be found outside of a certain region—like with, say, rooibos.

I mean, sure, there might be German chamomile stans versus Egyptian chamomile stans, but I haven’t run into any. Actually, come to think of it, there are “wars” about who produces better peppermint (Oregon or Washington), but those are slap-fests at best. Conversations about herbal terroir rarely happen. At least, not in the tea circles I orbit.

Well . . . then I started exploring Ivan Chai. And that led me to one particular lake, in one particular region of Russia, with one hell of a unique approach. Let’s just say my perspective was turned in on its figurative eyelid.

Image mooched from Wikipedia

An Ivan Chai Diary

At the beginning of May (of 2020), I received a box from Moychay . . .

A blogger friend saw the write-up I did on Ivan Chai a couple of months prior, and recommended I get in contact with this Russian-based vendor. Apparently, they had a whole slew of Ivan Chai products, highlighting the many different ways the hearty herb could be processed. I’d mentioned I wanted to try it in as many ways as possible, and it appeared that Moychay was the place in Russia to go.

The Legend of Ivan Chai

A couple of years ago, I tried a unique herbal “tea” from Latvia.

It was called “Rosebay Willowherb”. The sample was sent to me by a now-defunct company, and what intrigued me most was the processing method. While the purple flowers of the plant were dried in the typical tisane manner, the leaves were almost fully oxidized—like a black tea.

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