What about girls? Shall we make some tea? Fresh, carrot … Well, you can also carrot, for a change. Or maybe we can leave the home teapot alone and go to our favorite teahouse to meditate on oolong tea? So that tomorrow, at the office, with no less pleasure, savor granular, from a bag?
There is no such person who has not tried this very drink.And most of us, more than once in our lives, but three times a day, brew the next portion. Some even know how to do it for real, and those who are especially enthusiastic have made tea their profession. In general, a worthy topic for conversation!
Excursion into history
By the way, tea belongs to the genus Camellia. Tea (by the way, this word, as you understand, is the name of both the plant and its dried leaves and the drink itself) has been known to people for an incredibly long time – from about 2700 BC. It was during these times, according to one of the legends, that its beneficial properties were discovered.
But perhaps the most important event for tea and people happened in 300 BC. – it turned out that the best tea is obtained from the youngest leaves (it is from the word “cha” – “young leaf” that the Russian name of the drink came from).
However, Initially, tea was used not as a drink, but as a medicine. (we will talk about its health benefits later). Later, the Chinese and Tibetans began to actively experiment with ways of using it: they tried to brew it in water with salt and oil.
Later, tea began to be prepared in tiles, even later – in powder, which, during preparation, was whipped in water with a special whisk, already without salt (although some drink this drink with salt and oil to this day). The modern tradition of brewing the leaves with hot water appeared after the expulsion of the Mongols in the 14th century. It was from this time that various tea varieties.
Traditions of different nations
Experiments with additives began. From China jasmine and bitter orange came to tea, which the Europeans replaced with bergamot. In addition, the Chinese add tea rose buds, rose oil, chrysanthemum flowers, snow plum flowers, lotus flowers, date pieces, lemon.
Russia went, as always, her own way and enriched the world traditions of tea drinking with a samovar, saucers, lemon. The saucer was needed because the tea in the samovar never got cold and was too scalding to drink from a cup. But English formed the modern tradition of drinking tea with milk, tea etiquette and a view of modern tea utensils.
middle Asia taught us to drink tea as a remedy for the heat – green and certainly from bowls. In Morocco, tea is drunk from tall cups, brewed in half with mint. IN THE USA they began to cool the brewed tea and mix it with additional flavors, ice and sometimes carbonate. Despite such zigzags of consumption, in some places, methods of making tea have been preserved that are not based on brewing tea leaves in pure water. And in Buryatia, Mongolia and Tibet they continue to cook tea soups.
Variety of species
Teas are: unfermented (white and green), semi-fermented (oolongs or oolongs: yellow, red and blue (purple) teas), fermented (black) and others (flavored, etc.).
For white tea, only the youngest half-blown leaves of the first harvest are harvested, half-covered with short white hairs of an open tea bud, and for elite varieties – only one apical leaf. Oolongs (dried teas) are most often made from mature leaves picked from mature tea bushes. After assembly, the leaves are laid out on the ground under direct sunlight – to wither and wither. Withering time – from 30 to 60 minutes, depending on the temperature.
An hour later they are removed into the shade and dragged and kneaded there several times. Black tea (in China it is called red, and in our country red is oolong) goes through the longest chain in the manufacture: it undergoes complete fermentation, which gives it its characteristic color and aroma. First, the green hour after assembly is dried for a long time, then rolled into a tube and left for fermentation – that is, oxidation. After that, it is dried, and finally sorted – in the process of twisting the tea leaf before fermentation, there are almost no whole tea leaves left, and the “fragments” are sorted into the well-known large, medium, and small leaf teas.
About the benefits of tea
The benefits of tea
Natural wealth: what does it contain
Oddly enough, the most complete and accurate formula of tea has not yet been found, and research continues. Only one thing scientists know for sure: the combination of 300 different chemicals in tea is unique and cannot be replaced by any other plants or chemicals.
A tea leaf contains two thirds of water. Half of the remaining dry matter, insoluble in water, consists of fiber, cellulose, fats, chlorophyll, pigments. The remaining “usefulness” is soluble and passes into the drink itself when brewed. These are polyphenols, sugars, amino acids, minerals and the notorious caffeine.
Healing effect: how it affects the body
Legends can be made about the properties of tea. Not without reason, for example, in Russian the word “tea” was originally used as the name of a medicinal plant. Tea contains almost all vitamins, but most of all there:
4 times more than in lemon or orange juice, but only in fresh tea leaves.
which is needed for cellular respiration and nutrition of the walls of blood vessels. To meet the daily needs of the body in vitamin P, it is necessary to drink 3-4 cups of strong brewed tea per day.
in which the body needs constantly, since it does not accumulate. These vitamins are responsible for the skin, hair, necessary for the normal functioning of the liver and endocrine glands, and are extremely important for the nervous system.
Tea has a positive effect on …
Caffeine stimulates the heart and the potassium contained in tea in large quantities is vital for the normal functioning of the heart muscle. Tea reduces metabolic products that reflect the degree of fatigue and muscle wasting (glycogen, lactic acid) – therefore, tea makes the heart more resilient. But, of course, you should be careful with strong tea, otherwise an overdose of caffeine will cause a strong heartbeat.
Tea has P-vitamin activity, strengthening the walls of blood vessels and capillaries, making them more resilient and elastic, which is especially important for the elderly, whose blood vessels become fragile and permeable with age. Green teas and oolongs prevent the deposition of fats on the walls of blood vessels and destroy the fat deposits already present there – that is, they have an anti-sclerotic effect. Tea normalizes blood pressure and helps to cope with migraine symptoms (especially in combination with painkillers). At reduced pressure, black tea of ordinary or slightly increased strength is recommended, and at elevated pressure, weak green tea is recommended. With regular use of green tea, blood pressure is reduced by 10-20%.
Tea somewhat speeds up blood circulation, expanding the vessels of the brain and heart. Canadian scientists have identified a restorative therapeutic effect of tea in strokes: tea significantly reduces the degree of destruction of brain tissue and contributes to the speedy restoration of brain functions by optimizing its blood supply.
Tea has a tonic and mild psychostimulating effect. With stress and mild depression, including seasonal ones, the best thing is to drink a cup of tea. No wonder the inhabitants of foggy and dank England every day at five sharp have their five-o-clock. But if your stress is characterized not by depression, but, on the contrary, by anxiety, you should not abuse “tea caffeine” – the condition will only worsen. By the way, the caffeine content in tea depends on: the size of the leaf (the smaller it is, the more caffeine), on the temperature of the water (the hotter it is, the more caffeinated your drink will be), on the manufacture. (Green teas contain more caffeine. But, since according to the rules they are not brewed with hot water, as a result, black teas brewed with boiling water turn out to be more caffeinated).
But the medal has no other side. Strictly speaking, nothing in the world can have only one side. Tea is no exception, and there are contraindications to its use:
hypersensitivity to caffeine and addiction to caffeine. Only 3% of people have sensitivity, but its symptoms are identical to caffeine overdose: irritability, overexcitation, tachycardia, hypermobility, sometimes even an irrational fear of cardiac arrest. So, if this happens to you from time to time, think about whether it’s too strong tea? Perhaps you should brew tea weakly and use black – it has a milder effect on the body.
Strong tea is not recommended for any diseases that occur in severe form or during an exacerbation.
Tea is not recommended:
Tea is contraindicated for small children, it is advisable to start drinking it only from 10-12 years old.
How to store it
Oh, this is an art. Generally, tea is better not to store at all, and drink right away. The less it is stored, the better its taste. Even with proper storage, tea retains its taste for only 1-2 years. Tea spoils from dampness and excessive dryness. Most of all, he is “afraid” of heat, the best temperature for storage is room temperature (17-19 degrees). Tea cannot be stored in the light and must be closed (it easily absorbs and retains odors, especially the smells of spices), but with air access – otherwise it suffocates.
Tea cannot be stored in containers made of plastic, polyethylene, glass, low quality paper and cardboard, non-food tin. You can store tea in tin food boxes (with a not very tight lid so that the tea can “breathe”), in unpainted wooden boxes (made of birch, linden, juniper), in ceramic jars or boxes (the best container for storage), in cardboard boxes , in dense fabric bags (cotton, linen).
Recipes: cup of goodness
Making tea is an art. It is best not to conduct theoretical research, but to gather in a warm company, go to a good tea club and order a tea brewing ceremony. On it, the master will show you how to do it, talk about the varieties and their differences. She will select exactly your variety, and you will meditate to the sound of her voice, fascinated by watching the “fish eyes” rising from the bottom of the glass teapot (as the bubbles at the beginning of the boil are called).
But there are recipes that we are able to implement ourselves. With health benefits.
Very strong tea (three to four teaspoons of black tea per glass) puts you to sleep, but this recipe should be used rarely and for those who have no contraindications to tea.
An old recipe: add the juice of half a lemon and a tablespoon of honey to a cup of tea brewed in the usual way. Have a drink and immediately go to bed, under the covers. And so four – five times a day.
Rinse six teaspoons of green tea with warm water (this will slightly reduce the caffeine content in the drink). Then pour the washed tea leaves with a glass of boiling water and insist for ten minutes. Drink one glass three times a day after meals.
Brew two teaspoons of small-leaf green tea with a glass of boiling water and leave for ten minutes. Drink at least three glasses a day.
According to Japanese studies, drinking ten hundred-gram cups of green tea, brewed in the usual way, significantly reduces the risk of cancer.
Mix two tablespoons of black tea with peppermint, chamomile and raspberry leaves (half a teaspoon of each component), brew half a liter of boiling water and insist in a tightly sealed container for ten minutes. Drink hot, with honey, raisins, nuts, sweet fruits.
Tea… Multifunctional, complex, different and invigorating body and spirit. A Chinese with a bowl, an Englishman with a collectible porcelain cup, a Russian with a samovar – all of us are united, and will be united by a passion for this irreplaceable drink.