Ivan Chay: what is willow herb and how to brew it

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3 November 2026

On 3 November 2026

Ivan Chai is a traditional infusion made from the leaves of the willowherb (Chamaenerion angustifolium), a plant which, in summer, covers forest clearings and roadsides with pink inflorescences. The dried leaves are brewed in much the same way as ordinary tea, but the infusion is caffeine-free and has a mild, slightly fruity and honey-like flavour with no bitterness. In this guide, we explain where the name comes from, how fermented Ivan Chai is made, how to brew it step by step, what to pair it with, and how to store the dried leaves so that they do not lose their aroma.

In a nutshell

Ivan Chai is an infusion made from the dried, usually fermented leaves of the willowherb plant.
The plant is naturally caffeine-free, so you can also drink the infusion in the evening.
The simplest ratio is 1–2 teaspoons of dried tea leaves to 250 ml of water at a temperature of 90–95°C, steeped for 5–7 minutes with the lid on.
The same batch of dried tea leaves can be brewed 2–3 times – subsequent brews are milder.
Store the dried product in an airtight container, in a dry, dark place.

What is Ivan Chai?

The name „iwan čaj” comes from the East Slavic languages and literally means „Ivan’s tea”. For centuries, this has been the name given to an infusion made from meadowsweet in what is now Russia, Belarus and Ukraine, where the plant grows in abundance. In Polish, you’ll also come across the names „kiprzycowa tea”, „koporska tea” or simply „drinking willowherb”. In English, the plant is called fireweed, or „fiery herb” – because it is one of the first plants to colonise burnt-out areas and deforested land.

In botanical terms, Ivan Chai is not tea. Real tea (black, green, white, oolong) is made from the leaves of the tea bush Camellia sinensis, which contains caffeine. Fireweed belongs to a completely different family of plants – the Onagraceae – and does not contain caffeine. That is why we classify Ivan tea as herbal teas, i.e. infusions made from plants other than the tea bush.

What does the willow-leaved sedge look like?

It is a perennial herbaceous plant that usually grows to between 50 and 150 cm, and even taller in favourable conditions. It has narrow, lanceolate leaves resembling those of a willow (hence the Polish name „wierzbówka”) and long, racemose inflorescences ranging in colour from pink to purple. It flowers from July to August, and after flowering produces seeds with white, fluffy hairs, which are carried by the wind over long distances. In Poland, it is commonly found on forest clearings, glades, roadsides and wasteland.

Where did Ivan Chai come from? – a brief history

An infusion made from willow herb has been known in the countryside of Eastern Europe since the Middle Ages. However, it gained its greatest fame in the 18th and 19th centuries thanks to the village of Koporje near St Petersburg, where the production of fermented dried willow herb flourished. This so-called „Koporje tea” was exported to many European countries and, for a time, served as a cheaper alternative to the expensive tea imported from China.

Over time, as tea plantations expanded in India and Ceylon, ivan chai lost its commercial significance and returned to domestic pantries. Today, it is enjoying a renaissance – making a comeback as a decaffeinated, local alternative to tea imported from afar, prized by those seeking natural, traditional infusions and a short supply chain.

How is Ivan Chai made? Fresh, dried and fermented leaves

What ends up in the cup depends primarily on how the leaves are processed. There are three basic methods:

Form	How it is made	The flavour and colour of the brew
Dried (unfermented) leaves	The leaves are harvested and dried immediately in a well-ventilated, shaded place.	A light, greenish-straw-coloured infusion with a grassy, delicate flavour.
Lightly fermented leaves	The leaves wilt, are rolled or crushed, and undergo a brief fermentation process before drying.	A golden-coloured infusion, mild, with hints of flowers and dried fruit.
Heavily fermented leaves	Fermentation takes longer; the leaves darken and are then dried.	An amber or copper-coloured brew, fuller-bodied, with hints of honey, bread and dried fruit.

The fermentation process for Ivan Chai is similar to that used in the production of black tea. The leaves are first withered for a dozen or so hours, and then twisted, rolled or ground to break down their structure and release the cellular sap. They are then left in a warm, humid environment for several hours or days. During this time, enzymatic reactions take place, altering the colour and aroma of the leaves. Finally, the leaves are dried at a low temperature.

Fermented Ivan Chai is the most popular variety today, as it produces an infusion most similar to classic tea – with a distinct colour and a fuller flavour. The exact type of dried herb and the method of preparation are always specified by the manufacturer on the label.

How to brew Ivan Chai, step by step

Ivan Chai is forgiving: it’s hard to „over-brew” it to the point where it becomes bitter, as can happen with black tea. Even so, a few simple rules will help you bring out the best flavour from the dried leaves.

Measure out the dried fruit. For a mug or cup with a capacity of around 250 ml, use 1–2 level teaspoons of dried tea leaves (approx. 2–4 g). If you prefer a stronger brew, add more tea leaves rather than leaving it to steep for longer.
Heat the water. The best water is at a temperature of 90–95°C – in other words, water that stopped boiling about a minute earlier. Filtered water or spring water with a low mineral content has a cleaner taste than hard tap water.
Pour in the liquid and cover. Pour water over the dried ingredients and cover the dish with a saucer or lid. This will prevent the aroma from escaping with the steam.
Steam for 5–7 minutes. A shorter brewing time will produce a delicate brew, whilst a longer one (up to 10–15 minutes) will result in a more intense and darker brew.
Strain it. Separate the leaves from the infusion. Don’t throw them away straight away – you can brew them again.

It’s always worth checking the label – the manufacturer may specify proportions tailored to a particular type of dried herb and its degree of fineness. Proportions for Iwan Chai made from willowherb, in a 100 g pack You’ll find it on the product packaging.

Multiple brews

One of the advantages of Ivan Chai is that the same leaves can be brewed 2–3 times. The second brew usually produces a slightly lighter and milder infusion, but one that is still aromatic. For subsequent infusions, extend the steeping time by 2–3 minutes. This is a good way to make the tea last longer, and it also fits in with the idea of not wasting food.

Brewing tea in a teapot for several people

Place 4–6 teaspoons of dried tea leaves into a 1-litre teapot, pour over water at a temperature of approx. 90°C and leave to steep for 7–10 minutes. If the infusion is darker than you like, dilute it with hot water directly in your cup – just as you would with a strong infusion in a traditional samovar.

Ivan Cold Brew Tea

In summer, it’s worth trying the cold version. Put 2 tablespoons of the dried herbs into a one-litre jar or bottle, pour over cold, boiled or filtered water, and leave in the fridge for 8–12 hours. Once strained, you’ll have a mild, slightly sweet drink that tastes great with a slice of lemon, a mint leaf or a spoonful of elderflower syrup.

What does Ivan Chai taste like?

The flavour depends on the fermentation process, but it is most often described as mild, well-rounded and slightly sweet, with notes of dried fruit, honey, bread or flowers. It lacks the astringency and bitterness typical of black tea, which is why many people drink it without sugar. It is a good choice for those who are just beginning their journey with herbal infusions and are wary of a „herbal” aftertaste.

The infusion ranges in colour from straw-coloured (unfermented leaves) to deep amber (heavily fermented leaves). The aroma is subtle – it is not overpowering, so Ivan Chai goes well with other ingredients.

What goes well with Ivan Chai? Ideas for accompaniments

Ivan Chai tastes great on its own, but it’s easy to add a bit of variety. Here are a few tried-and-tested combinations:

With honey or syrup – a teaspoon dandelion syrup It brings out the honey notes in the brew; add the syrup once the brew has cooled slightly.
With fruit – raspberry syrup or quince syrup give it a fruity, autumnal character.
With other herbs – a pinch dried linden blossom or a few rosehip petals will add a touch of floral freshness.
With spices – a cinnamon stick, a clove or a slice of ginger make for a warming winter version.
With citrus fruits – A slice of lemon or orange brightens up the flavour, especially when served cold.

Recipe: Winter Ivan Chai with pine syrup

Put 4 teaspoons of Ivan Chai into a teapot, add a cinnamon stick and 2 slices of fresh ginger. Pour over 750 ml of water at 90°C, leave to infuse, covered, for 8 minutes, then strain. Add a teaspoon to each cup pine syrup – its resinous, woody aroma blends beautifully with the honeyed notes of willowherb.

Recipe: lemonade with Ivan Chai

Prepare 1 litre of cold Ivan Chai (see above). Add the juice of one lemon, 3–4 tablespoons of elderflower syrup or rosehip syrup, a handful of ice and a few mint leaves. This lemonade is less sweet than shop-bought drinks and has a natural, herbal flavour.

Ivan Chai versus black and green tea – a comparison

Feature	Ivan Chai	Black tea	Green tea
Plant	Willow-leaved chickweed	Tea bush	Tea bush
Caffeine	None	Yes	Yes
Water temperature	90–95°C	95–100°C	70–85°C
Brewing time	5–7 mins (or longer)	3–5 mins	2–3 mins
Bitterness when brewed for longer	Virtually none	Clear	Clear
Origin of the raw material	It can be local	Import	Import

For many people, the biggest advantage of Ivan Chai is that it is caffeine-free. You can drink it in the evening, in large quantities throughout the day, and serve it with meals just like ordinary tea. If you’re looking for other caffeine-free infusions, take a look at the category single-ingredient herbs and to the line Jakub Babicki’s herbal blends.

How should Ivan Chai be stored?

Dried herbs are sensitive to moisture, light, heat and foreign odours. To ensure that Ivan Chai retains its aroma for as long as possible:

transfer it to an airtight container – a glass jar with a seal, a tin or a zip-lock bag,
Keep it in a cupboard, away from the hob, oven and kettle, which give off heat and steam,
Don’t store it next to spices and coffee – the dried fruit easily absorbs strong odours,
Use a dry teaspoon to scoop up the dried herbs – never a damp one,
Check the best-before date on the packaging.

You’ll find more practical tips on storing dried produce and preserves in our guide how to store preserves in jars.

Can you pick willowherb yourself?

Common willowherb is a common plant, and harvesting it for personal use is popular amongst herb enthusiasts. If you’d like to give it a go, bear in mind a few rules:

Only pick plants that you can identify without any doubt,
avoid areas near busy roads, railway lines and fields where plant protection products are sprayed,
In protected areas and in forests, please observe the applicable regulations,
Pick only some of the leaves from each plant so that it can continue to grow,
Remember that home fermentation takes time, requires a clean environment and careful humidity control – if done incorrectly, it can result in mould.

If you don’t have the time or facilities for home fermentation, a more convenient option is ready-made dried fruit from a reputable manufacturer, with the ingredients and best-before date clearly stated.

Frequently asked questions about Ivan Chai

Does Ivan Chai contain caffeine?

No. Wierzbówka kiprzyca does not belong to the tea plant family and does not contain caffeine, so the infusion can be drunk at any time of day, including in the evening.

How many times can you brew the same tea leaves?

Usually 2–3 times. With each subsequent infusion, it’s worth extending the steeping time by a few minutes, as the leaves release less and less flavour.

Does Ivan Chai become bitter if it’s brewed for too long?

Unlike black tea, Ivan Chai hardly becomes bitter at all when steeped for longer. The infusion simply becomes darker and more intense.

How does Ivan Chai differ from fennel tea?

It is the same infusion. „Koporje tea” is the historical name for fermented dried willowherb, which takes its name from the village of Koporje near St Petersburg, which was famous for producing it.

Can you drink Ivan Chai with milk?

Yes, especially the strongly fermented version. Make a stronger brew (using more dried tea leaves), then add warm milk or a plant-based drink and a little syrup.

How long can dried herbs be stored for?

Until the best-before date specified by the manufacturer, provided it is stored in an airtight container in a dry, dark and cool place.

Is Ivan Chai suitable for children, pregnant women and people taking medication?

In such situations, it is advisable to consult a doctor or pharmacist before starting a new herbal tea. You should also always follow the instructions on the product label.

Where can I buy Ivan Chai?

At the Polskie Słoiki shop, you’ll find Iwan Czaj – 100 g of willow herb, as well as others herbal teas i natural syrups, which go perfectly with herbal teas. The shop is part of the project Herb and Herbal Blend Café, which combines the sale of traditional products with social enterprise activities.

If you’d like to find out more about brewing herbs – temperatures, proportions and the difference between an infusion and a decoction – read our guide how to brew herbs.

This article is for information and culinary purposes only. It is not a substitute for advice from a doctor or pharmacist. Please read the information on the label before using the product.

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