THE COMPLETE GUIDE TO FIREWEED TEA: PART 4
Fireweed (Chamaenerion angustifolium) blankets Canadian boreal forests and meadows every summer. Most people walk or drive right past it.
Tall, pink, and hard to miss, it grows up from 4 to 7 feet high with bright pink-purple flowers blooming in July. The leaves are long and narrow, which is exactly what its Latin name, angustifolium, means. It thrives after disturbances (such as forest fires) across northern climates worldwide, from Newfoundland to Alaska, Russia to Scandinavia, the Himalayas and Alps. If you live in a northern climate, it’s probably closer than you think.
Using traditional Asian black tea techniques, this wildflower transforms from a grassy herbal tea into a smooth, medium-bodied tea with fruity flavour profile. Naturally caffeine-free! Famous in Russia as Ivan Chai or fermented fireweed tea, it has been made and enjoyed there for more than two hundred years. Read about the history of Ivan Chai here.
In six simple steps, Julien shows you how to make it at home and master the magic of oxidation, also known as fermentation. No special equipment needed. Just fresh leaves, your hands, a kitchen oven, and a little patience.
Hello! I’m Julien Drouin-Bouffard.
I am a self-taught plant enthusiast who has specialized in boreal teas made from wild Canadian plants. A decade of refining my craft, studying with tea masters in China and Taïwan, and mentorship from Russian Ivan Chai producers led me to found Tea of the North. Every summer, I lead a harvesting team in Abitibi, northern Quebec, commercially producing boreal teas using the principles I’m about to show you. Our teas are now available in more than 120 retail locations and restaurants across Canada. I also offer workshops teaching anyone how to make tea from plants growing in their own backyard.
This article takes you behind the scenes of how we harvest and produce boreal teas in our factory every year. Watch this short video to see everything in action.
Before or during the blooming season, from mid-June through late July, strip leaves by hand from healthy plants. Take roughly three-quarters of the leaves from each plant and leave the remaining leaves, flower and stem untouched.
Spread leaves evenly in layers about 1 inch thick on drying racks, backing sheets, or similar surfaces, sheltered from wind and direct sun. They need to soften and lose some moisture, but not too much! Leave for 8 to 18 hours, shuffling every few hours for even withering. Time will vary depending on temperature, humidity, air flow and layer thickness.
Don’t over-wither (or it’s over!). The leaves should be flexible, not snapping when folded or rolled between the palms of the hands. Once most leaves bend without breaking, move on to rolling.
Take a fistful of leaves and roll firmly between your palms until they darken and release their juices. Our favourite method is the bread-kneading technique: gather several handfuls of leaves and roll-knead back and forth using your upper-body weight. Unclump rolled leaves and place them into a bowl as you go.
Roll more for a darker tea and stronger flavour in the cup. Roll less and keep leaves greener for a lighter, half-oxidized, more floral result.
Place rolled leaves in a bowl. Cover with a damp cloth (not soggy) and leave at room temperature (65 to 77°F) for 12 to 24 hours. The damp cloth keeps humidity (which you need for oxidation) while allowing airflow. Check every few hours, mix the leaves, and re-dampen the cloth as needed.
Follow your nose. The aroma will evolve from grassy to floral, then candy-fruity. That peak aroma is your signal to move to the drying step. Watch out not to oxidize too long, otherwise it will mold!
This step is widely known as “fermentation” in the fireweed and Ivan Chai tradition, though technically it is oxidation, a biochemical process where the leaf’s own enzymes react with oxygen in the air. True fermentation involves microorganisms such as bacteria or yeast, which is a different process altogether. We use both terms here since they are used interchangeably in the tea world.
Unclump leaves (especially small balls) and spread them evenly to slowly air dry or place in a dehydrator or oven. Dehydrate at low temperature (77°F to 95°F), or dry-roast in the oven between 185°F and 215°F (85°C to 100°C) for 1-3 hours until leaves turn dark brown or black.
Transfer dried leaves into a sealed mason jar and leave for at least 2 to 3 months. Flavour deepens, and complexity develops over time. Label your jars and note your processing method to get better with each batch.
To brew 1 cup, use boiled water (205-212°F / 95-100°C) and 1-2 tablespoons of dried leaves for 5 to 8 minutes and strain the infusion. Not loving the flavour yet? Give it a few months. It gets better with time.
It is much more trouble to cut the stem, bring it home, and then remove the leaves, plus it destroys the plant. Instead, simply harvest the leaves and leave the stem untouched.
You should be very cautious with oxidation longer than 24 hours. We often hear about 3 days of fermentation online, which I have never succeeded at without my batch spoiling. At some point, there is a real risk of fermentation, the bad kind, like mold. Keep in mind that the stronger the rolling or the higher the temperature, the faster oxidation will be and the faster mold will form afterwards!
If you smell something unpleasant or spot white fuzzy mold during oxidation, discard the entire batch. Some recipes say to remove only the moldy leaves and keep the rest. Bad idea. Mold spreads well beyond what's visible. Your nose is your best ally. If it smells great, keep it. If not, throw it out and start it all over again!
If the leaves dry out too much, rolling and oxidation become impossible. You can try re-humidifying with a water spray, but the oxidation will suffer. When in doubt, move to rolling earlier.
Smaller pieces oxidize faster and produce a darker tea, but the aroma suffers. Properly rolled whole leaves always produce a more complex, aromatic cup. Minimize crumbling during rolling and keep the leaf as whole as possible. It is normal to have some crumbs, but too much means leaves are too dry or too wet after withering… you’ll learn the right balance over time!
If fresh leaves pile up and generate too much heat during transport, withering, or oxidation, they will turn yellowish-green and lose their aromatic potential. Keep temperatures below 30°C at every stage before drying.
At Tea of the North, we’re part of a movement that believes:
what defines tea is the process, not the plant, and
what defines caffeine or theine is the plant
When you sip a cup of tea, you might assume that what defines it as “tea” is the plant it comes from, specifically the Camellia sinensis species, which is widely cultivated in China, India, Japan, and beyond.
This is the mainstream paradigm in Western countries, originating from the United Kingdom in the 18th century. In Chinese tea culture, it is the processing method that defines the category: the same Camellia sinensis leaf can become white, green, oolong, black or fermented tea, depending on the methods used. At Tea of the North, we apply this same philosophy to fireweed. So far, every type of Asian tea we’ve tried to replicate has worked delightfully (however, we still have decades of improvements ahead of us) with our boreal plants. It’s quite extraordinary and exciting! When you’ll take a sip of one of our local Canadian teas, you’ll taste what we mean…
Since our travels in Asia, where we learned the impressive difference between raw and processed Camellia leaves, we live and breathe the perspective that processing determines how to distinguish tea from herbal tea. Our long-term vision is to create an online school that teaches others how to follow in these footsteps. We want to contribute to the “Think-Globally-Act-Locally” movement by helping people reduce their reliance on importing tea from abroad, thus diminishing their ecological footprint, greenhouse gas emissions and caffeine consumption.
Through hands-on workshops and educational resources on how to produce tea, we encourage others to learn from the plants found in their very backyards, gardens, meadows, and forests.
Let’s unpack this perspective together.
With these methods, there is no transformation or development of the plant’s original compounds. What you harvest is what you drink, just dried. This is what you’re looking for with aromatic herbal teas like mint or rose for instance. When you take fireweed leaves or Camellia sinensis leaves and simply dry them, they create a mild, grassy infusion that frankly doesn’t taste particularly exciting. This is why thousands of Asian tea masters have spent centuries perfecting their craft and why tea lovers are willing to pay so much for their favourite beverage.
Traditional tea processing, pioneered in China, dramatically transforms the raw leaf through carefully controlled techniques. When applied to Camellia sinensis or other plants like fireweed, different processing methods create distinctly different types of tea.
Here is how tea is made:
The process begins with withering (also called wilting) to reduce moisture content, making the leaves pliable. Next comes rolling or crushing, which breaks down cell walls and releases enzymes and essential oils. The former allows leaves to undergo full oxidation, a process where enzymes interact with oxygen for several hours, developing complex flavour compounds that did not exist in the fresh leaf. This enzymatic transformation creates the rich, malty, and sometimes fruity notes characteristic of black tea.
Note, this process is widely called fermentation in the tea world, but it is technically oxidation. True fermentation involves microorganisms, which is a different process. Read more about this distinction in Part 3.
After a very short withering, oxidation is prevented and quickly halted through heat application, often by pan-firing (in China) or steaming (for sencha green tea in Japan). This is called fixation (shāqīng, 杀青 in Mandarin, meaning “kill green”), and it is done before the rolling step. This preserves the fresh, vegetal characteristics of the leaf while maintaining its green colour and creating nutty or umami aromas.
Both black tea and green tea processing end with high temperature drying to remove the remaining moisture from the leaves, give a light roasting aroma and lock in the developed flavours.
Here again, both Camellia and fireweed respond similarly to aging. Black tea can be cured for months to years, further developing complex layers of flavour, while green tea is best enjoyed in the first few months, as its delicate character fades over time.
These same processing techniques can be applied to numerous plants beyond Camellia sinensis, including rooibos in South Africa, fireweed in cold climates worldwide, and many others. When fireweed undergoes full oxidation using black tea processing methods, it transforms from a grassy herbal infusion into Fireweed Black Tea with a dramatically enhanced flavour profile featuring notes of dried fruit, honey, and subtle floral sweetness. Black teas from Camellia, rooibos, or fireweed all share the same comforting, darker infusion we crave. Yet each plant brings its own distinctive character to the cup, expanding the possibilities for tea aficionados everywhere. Alternatively, fireweed can be processed like green tea, preserving more of its original vegetal character while developing fresh, slightly buttery notes with a toasted nut finish. We will discuss more of the unique range of flavour profiles of different types of fireweed tea in Part 6.
Many people wonder about caffeine in different teas. We hear this question every week at markets: If you call it tea, does that mean there is caffeine? If a tea is herbal, does that mean there is no caffeine?
Caffeine (also known as theine) is a naturally occurring molecule, part of the alkaloid family, found in surprisingly few plants worldwide. Of the hundreds of thousands of plant species on Earth, only a small handful naturally produce caffeine / theine. A few notable examples include coffee tree, Camellia sinensis (tea tree), yerba maté, guaraná, cocoa, and a select few others.
Tea is all about transformation, but caffeine depends on the plant source. Regardless of how a leaf is processed, some plants naturally contain caffeine, and some do not. Here’s how this works:
Fireweed leaves dried at low temperature = Fireweed Herbal Tea + Caffeine-free
Fireweed leaves withered, rolled, oxidized, and dried at high temperature = Fireweed Black Tea + Caffeine-free
Camellia sinensis leaves harvested and dried at low temperature = Camellia Herbal tea + Contains caffeine
Camellia sinensis leaves withered, rolled, oxidized, and dried at high temperature = Camellia Black tea + Contains caffeine
Notice how the herbal teas of the 2 species are similar (flat green leaves) and how the 2 black teas (rolled black leaves) are almost identical.
The same principle applies to coffee! What makes coffee is the processing, not the plant. Beans harvested from the coffee tree (Coffea arabica) must undergo fermentation and roasting to create the deep, dark, comforting cup some crave in the morning. Without this processing, you’d end up with a thin-bodied, grassy, mild (caffeinated) beverage! Hardly what most coffee lovers have in mind. All of this shows that processing shapes flavour and body, but the plant itself decides whether caffeine is present or not.
For centuries, several cultures have created different styles of coffee by roasting local plants: grains (barley, wheat, rye, corn), roots (chicory, dandelion, beet, carrot), or nuts (oak, acorns, beech). While these coffees will share that familiar roasted, full-bodied character, they remain caffeine-free because the base plants lack naturally occurring caffeine. Each will also develop its own unique aromatic profile, proving once again that the craft of processing is what transforms humble plants into beloved beverages.
Barley coffee (caffè d’orzo in Italian) has been consumed in Italy since the 19th century, particularly during shortages due to wars, and is experiencing a resurgence in popularity as a caffeine-free alternative.
Not all herbal teas are caffeine-free. Yerba maté serves as the perfect example. This popular South American stimulating herbal tea contains approximately 80mg of caffeine per cup, similar to coffee, with a very characteristic earthy, grassy aroma. Other caffeinated herbal teas include guaraná tea and yaupon holly tea, demonstrating that “herbal” does not automatically mean caffeine-free (although this is the case for 99% of plants).
Fireweed’s caffeine-free nature allows you to enjoy the full-bodied, complex flavours of classical black tea processing any time of the day. It is suitable for sensitive individuals, children, and anyone looking to reduce caffeine intake without sacrificing the ritual and satisfaction of a quality cup of tea. Fireweed tea will not interfere with sleep quality, making it the ideal evening comforting tea. It is neither sedative, meaning you can enjoy it throughout the daytime, and you’ll still be alert during your daily tasks, but with a more calm mind and body. Calm + Focus = Better decisions = More effective.
What’s happening with fireweed in Canada and Russia (read Part 2 about Ivan Chai History) mirrors a global revolution in tea making.
We’re part of a growing movement proving that the process, not the plant, defines the tea and that traditional oxidation techniques can develop exceptional flavours from caffeine-free local plants worldwide.
Join us in this fascinating world tour!
Tea producers in South Africa transform a wild bush called rooibos (Aspalathus linearis) into a fully oxidized rooibos tea, commonly called “red tea” because of its amber, sweet, gourmet infusion. Its distinctive red colour comes from oxidation using the very same principles as Asian black tea: crushing, oxidation and drying. It quickly became famous worldwide as a caffeine-free alternative to caffeinated Camellia Sinensis tea.
There are also some ancient Asian traditions using green tea processing on different fresh-harvested herbs which are pan or steam fried, then rolled and oven-dried, like Barley Sprout tea from Korea and Dandelion leaf tea from China. The most popular nowadays is probably Mulberry leaf tea (Morus sp.), called Kuwacha in Japan, Sang Ye Cha in China and Bbong Ip Cha in Korea. It is even promoted as a healthy caffeine-free alternative to Matcha.
Across rural Europe, a nearly forgotten peasant tradition is being revived: fermenting blackberry leaves (Rubus fruticosus) to produce a dark, full-bodied tea free from caffeine. The practice was once common in France, Britain, Germany, and Eastern Europe, likely dating back to the 19th century or earlier, though little historical documentation survives. As with many cultures around the world being deeply transformed or wiped out by mondialisation, the spread of imported Chinese or Indian teas may have gradually displaced it. The blackberry tea craft resurfaced during periods when Asian tea and coffee were scarce or expensive, such as during the First World War in Germany, where a Munich newspaper, Hell und Gewürz Pflanzen, published a recipe for blackberry leaf tea in 1918. The process is that of a black tea: the leaves are withered, rolled by hand or with a rolling pin to release their juices, oxidized, and dried, developing rounder, deeper flavours with woody and fruity notes. Since blackberry is abundant in temperate regions, nowadays pickers and small producers can be found in Georgia, Lithuania, Australia, France, etc. La Ferme Épicerie Permacole is among those bringing this lost craft back to life.
Innovative tea makers worldwide are discovering how traditional processing unlocks hidden flavour and potential in their local plants. We’ve heard of self-taught artisans experimenting with nordic flora, like: Fabien Girard, cutting-edge boreal edible plants biochemist from Lac St-Jean, Quebec and known popularizer; and Balazs Henger, teamaker from Washington State who makes Alder Oolong.
Here is a growing repertoire of plants from around the world that are processed into tea using oxidation and other techniques:
| Leaf | Leaf-type | Country |
|---|---|---|
|
Fireweed |
Black, green
|
|
|
Rooibos |
Black |
South Africa |
|
Tea tree (Camellia sinensis)
|
Green, Oolong, Black, fermented, etc. |
China, India, Taiwan, Japan, Korea, East Africa, Georgia, etc |
|
Raspberry |
Black |
|
|
Blackberry |
Black |
France, Germany, France, Allemagne, ” https:=””>Lituania, Georgia, Russia, Australia, United States, etc |
|
Blueberry |
Black |
|
|
Mulburry (Morus sp)
|
Mulberry
|
|
|
Dandelion |
Green |
|
|
Barley sprout |
Green |
|
|
Red alder |
Wulong |
|
|
Sea Buckthorn |
Black |
|
|
Broadleaf spirea |
White |
|
|
Fruit tree (Rosaceae family): apple, pear, quince, cherry, hawthorn, plum, mountain ash |
Black |
Russia, Georgia |
|
Various plants: linden, grape vine, meadowsweet, lingonberry, honeydew, currant, viburnum, Kuril tea, strawberry |
Black |
Russia, Georgia, etc. |
Be careful and mindful that there are some toxic cyanide content in the Prunus leaves (ie: cherry), but it might be destroyed when heated at high temperature
Click on the picture to see the answers! 🙂
This revolution represents more than just a trend. It’s a fundamental shift in how we think about tea crafting and unlocking possible aromas and flavours in cuisine and beverages, unknown until now. It empowers people to craft exceptional teas from their own bioregions, reducing transportation costs and GHG emissions while celebrating local botanical heritage. With the right knowledge and techniques, exceptional teas can be created with many plants outside of the familiar Camellia sinensis family.
How many other craftsmans are out there? If you’re creating teas from local plants, we’d love to connect, collaborate and add you to our repertoire!
You might be wondering… are there any plants in my backyard or the surrounding wilderness I could process into tea?
Here are some criteria you need to consider if you want to create your own local tea:
Be creative and think outside the box!
We are trying to agree on a shared vocabulary to understand each other about this local tea movement: do we call this true tea or not? We have shared our point of view with many others around the world, even though we know the current mainstream paradigm thinks differently. However, after hearing countless times at markets, new customers claiming: “Wow, this is delicious! You’re right, it actually tastes like tea!”, we feel consolidated in our thoughts.
But, in the end, what really matters is not the words, but whether it tastes good when you drink it, soothes the spirit, and heals the body. Well, we don’t have a single doubt here. Hopefully, you’ll give it a try and see for yourself.
If you’ve read this far, you already know more about tea processing than most people ever will. The next step is to put it into practice. Pick some fresh leaves of fireweed (or other plants) this summer and try making it into a tea on your own. Experiment with rolling intensity, oxidation time, and drying temperature. Take notes, label your jars, and compare batches. That’s how every tea maker, including us, learned.
We’d love to see what you come up with. Share your results with us by email at info@teaofthenorth.com or over social media. Better yet, join one of the hands-on workshops we run each year and learn the craft together with us. And if you’re curious what a decade of refining this process tastes like, our boreal teas are waiting for you here.
You might also enjoy the subsequent parts of this Complete Guide, which will be published soon.
Join our newsletter to be notified when they will be released.
Written by Drasko Saban
Reviewed by Julien Drouin-Bouffard
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