How to get the most out of tea

Rules for making tea

Use soft, sweet-smelling water, free of minerals and odor. Bring it to a boil, but do not boil it.

There are two ways to make tea.

Method one: brewing.

1. Choose a teapot of the right volume for the number of people at the tea party.
2. Control the brewing time, pour each brew in time (because good tea can be brewed several times).
3. Do not let the teapot with the brew get cold. If necessary, pour hot water over the kettle.
4. Keep track of when the tea reaches its peak. If you feel that the next brew will be weaker than the previous one, stop brewing (otherwise you will get very hungry).

Method two: brewing

1. Match the right amount of tea. In a 1.5-liter kettle put 12-15 grams of puerh, 7-10 grams of red tea, 5-7 grams of green, yellow or white tea.
2. Soak the tea in cold water while the water in the teapot is boiling.
3. To oxygenate the water in the kettle, pour some water into the drain when the first bubbles start to separate from the bottom, and when the water is boiling, pour the water back in.
4. Do not boil the tea! It is enough for the water with the tea to just boil. If the tea leaf is in water at 100 degrees, it releases the alkaloid guanine, which is harmful to the liver and heart.

Benefits of tea

Most of the beneficial properties of green tea are due to the fact that the leaves of this plant contain many water-soluble polyphenols - catechins. Their benefits extend to almost all human organ systems. They protect the cardiovascular and nervous systems, 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 colon and laryngeal cancer cells. The combination of catechins and vanilloids in chillies results in their synergy in the prevention of various cancers. One study found that in a 25:1 ratio, catechins and vanilloids killed cancer cells 100 times more effectively than green tea alone.

Cautions

1. You should not drink tea right before a meal, it dilutes saliva, which will make food seem tasteless, in addition, it can reduce the digestion of proteins. It is better to drink this beverage at least 20-30 minutes before a meal.
2. After a meal, pause for half an hour: the tannin in tea can impair the absorption of protein and iron.
3. Avoid tea that is too hot or too cold. Hot tea can damage the throat, esophagus and stomach. Frequent consumption of tea above 62 degrees leads to increased vulnerability of the stomach walls. Cold tea can cause phlegm accumulation, interfere with digestion, and promote weakness and colds. The optimal temperature of tea is 56 degrees.
4. Do not drink tea that has cooled. If the brew in the kettle cools down or tea is brewed too long, tea phenol and essential oils begin to oxidize spontaneously, this significantly reduces the benefits of tea. But the tea, which has stood for a day, can be used for medicinal purposes, but as anexternal remedy. It i s rich in acids and fluorine, which prevents bleeding from the capillaries, so yesterday's tea helps with inflammation of the mouth and bleeding gums, eczema, superficial skin lesions, pustules. Rinsing your mouth in the morning, before brushing your teeth, and after meals not only leaves a feeling of freshness, but also strengthens your teeth.
5. One should not drink the tea at night, due to the excitatory effects of thein and aromatics. Although some puerhs, on the contrary, can improve sleep.
6. Pregnant women should not drink a lot of tea: thein negatively affects the development of the fetus. Five cups of strong tea drunk in a day contains an amount of thein that can lead to underweight babies. In addition, theine increases heart rate and urination, which increases the strain on the heart and kidneys and increases the likelihood of toxicosis.
7. Sufferers of peptic ulcer, duodenal ulcer and hyperacidity should drink tea in moderation (better puerh or non-strength tea with milk). A healthy stomach contains phosphoric acid compound, which reduces gastric acid secretion. But theophylline contained in tea can suppress the function of this compound, resulting in increased acidity in the stomach, and ulcers will heal more slowly.
8. Patients with atherosclerosis and hypertension in severe form, it is better not to drink strong tea: theophylline and thein excite the central nervous system, causing the vessels of the brain to narrow.

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, it is necessary, first of all, to focus on your body, your state of health. There are people to whom tea suits, there are those to whom it does not suit.

Although the main effect of tea, due to which it has become the most popular drink in the world is not medicinal, but tonic, increasing the speed of thinking while relaxing the body. That is why it is usually drunk in company, for a more relaxed promise