How to get the most out of tea
Tea Making Rules
Use soft, sweet water, free of minerals and odorless. Bring it to a boil, but do not boil it.
There are two ways to make tea. The first way: brewing.
Choose a teapot that matches the number of participants in the tea party.
Control the brewing time, pour each brewing on time (after all, good tea can be brewed several times).
Do not allow the brewing kettle to cool. Water the kettle with hot water if necessary.
Track when the tea reaches its peak. If you feel that the next brew will be weaker than the previous one, stop brewing (otherwise you really want to eat).
Method Two: Cooking
Choose the right amount of tea. 12-15 grams of puer, 7-10 grams of red tea, 5-7 grams of green, yellow or white tea are put in a 1.5-liter kettle.
Soak the tea in cold water until the water in the kettle begins to boil.
To saturate the water in the kettle with oxygen, pour a little water into the creamer, when the first bubbles begin to separate from the bottom, and when the water begins to boil, fill the water back.
Do not brew tea! It is enough that the water with tea just boils. If the tea leaf is in water at a temperature of 100 degrees, the guanine alkaloid, harmful to the liver and heart, is released from it.
The benefits of tea
Most of the beneficial properties of green tea are due to the fact that the leaves of this plant contain a lot of water-soluble polyphenols – catechins. Their benefits extend to almost all systems of human organs. They protect the cardiovascular and nervous systems, the liver, prevent the development of obesity, diabetes, malignant tumors. And in combination with other anti-cancer substances, catechins give a synergistic effect. For example, curcumin (found in turmeric) and green tea catechins enhance each other’s action in the cancer cells of the colon and larynx. The combination of catechins and vanilla capsicum leads to their synergy in the prevention of various types of cancer. In one study, it was found that in a 25: 1 ratio, catechins and vanilloids kill cancer cells 100 times more efficiently than green tea alone.
You should not drink tea right before meals, it dilutes the saliva, which makes the food seem tasteless, in addition, it can reduce the absorption of proteins. It is better to drink this drink at least 20-30 minutes before a meal.
After a meal, pause for half an hour: the tannin in tea can impair the absorption of protein and iron.
Avoid too hot or cold tea. Hot tea can damage the throat, esophagus and stomach. Frequent tea consumption above 62 degrees leads to increased vulnerability of the walls of the stomach. Iced tea can cause sputum accumulation, interfere with digestion, and contribute to weakness and catarrhal diseases. The optimal tea temperature is 56 degrees.
Do not drink cooled tea. If the tea leaves in the teapot cool down or the tea is brewed for too long, tea phenol and essential oils begin to spontaneously oxidize, which greatly reduces the benefits of tea. But the tea, which stood for a day, can be used for medicinal purposes, but as an external remedy. It is rich in acids and fluoride, which prevent bleeding from capillaries, so yesterday’s tea helps with inflammation of the mouth and bleeding gums, eczema, superficial skin lesions, ulcers. Rinsing the mouth in the morning before brushing your teeth and after eating not only leaves you feeling fresh, but also strengthens your teeth.
You should not drink tea at night, due to the exciting effect of thein and aromatic substances. Although some Puer, on the contrary, can improve sleep.
Pregnant women should not drink a lot of tea: thein negatively affects the development of the fetus. Five cups of strong tea drunk per day contain an amount of thein that can lead to underweight in the baby. In addition, thein speeds up the heartbeat and increases urination, which increases the load on the heart and kidneys and increases the likelihood of toxicosis.
Suffering from a stomach ulcer, duodenal ulcer and high acidity should drink tea in moderation (better puer or weak tea with milk). A healthy stomach contains a phosphoric acid compound that reduces the secretion of stomach acid. But theophylline contained in tea can suppress the function of this compound, as a result, the acidity in the stomach will increase, and the ulcers will heal more slowly.
In patients with severe atherosclerosis and hypertension, it is better not to drink strong tea: theophylline and thein excite the central nervous system, which is why the vessels of the brain are narrowed.
It is important to understand that tea, like any medicinal herb, is an individual thing and has an individual effect. Therefore, when choosing tea for yourself, you must, first of all, focus on your body, your state of health. There are people to whom tea is suitable, there are those who are not suitable.
Although the main effect of tea, thanks to which it has become the most popular drink in the world, is not medicinal, but tonic, which increases the speed of thinking while relaxing the body.