A monk, in the world a cook, seven years ago, collected cones on the territory of the Svyato-Kosminskaya desert and made jam from them. The brothers, who at first reacted to the culinary venture with distrust, tried the jam, were surprised and the next year they already helped to collect young (milk) cones from pines and cedars. The same story happened with Ivan-tea: the monks went from the initiative of one - through distrust - recognition - pleasure - to involvement. At first, tea was prepared in the monastery kitchen. We drank ourselves and treated our guests. Then we purchased one small roller for rolling tea leaves and increased the production volume to 20-30 kilograms per year. Increased turnover up to 500 kilograms. And they began to think ... Father Peter tries very briefly to retell what the monks were thinking a few years ago.
And the monks decided to buy more powerful equipment and bring production to an industrial scale.
Imagine an abandoned village with rows of blackened huts. All around there are wild fields, on the horizon are the harsh Ural forests. And in the middle of this gloomy "splendor" there is a sparkling hangar made of silvery profiled sheet, inside which is the very future of the Verkhoturye region, about which Father Superior speaks: an Indian line for the production of granulated willow tea. The only one in Russia.
Before it appeared, Father Moses traveled to India and Kenya to select equipment that would make it possible to dispense 300 tons of tea a year. At the same time I learned everything I could about tea. “The brothers almost do not participate in production, monastic life is monastic life, and production is something else,” he says with a bit of sadness. And he begins in detail (and it even seems that with love), talking about each stage, with the reservation that tea production is, in general, the same everywhere: “Different manufacturers achieve fermentation in different ways. The main difference with regular tea is at this stage. "
And the monks decided to buy more powerful equipment and bring production to an industrial scale.
Imagine an abandoned village with rows of blackened huts. All around there are wild fields, on the horizon are the harsh Ural forests. And in the middle of this gloomy "splendor" there is a sparkling hangar made of silvery profiled sheet, inside which is the very future of the Verkhoturye region, about which Father Superior speaks: an Indian line for the production of granulated willow tea. The only one in Russia.
Before it appeared, Father Moses traveled to India and Kenya to select equipment that would make it possible to dispense 300 tons of tea a year. At the same time I learned everything I could about tea. “The brothers almost do not participate in production, monastic life is monastic life, and production is something else,” he says with a bit of sadness. And he begins in detail (and it even seems that with love), talking about each stage, with the reservation that tea production is, in general, the same everywhere: “Different manufacturers achieve fermentation in different ways. The main difference with regular tea is at this stage. "
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