How to drink tea in different situations. Drinking tea and "tea" thinking. Where did tea come from?

Traditional Chinese views on tea rules and recommendations ...

Rule one - drink tea after a meal, and not on an empty stomach. When you drink tea on an empty stomach, the cold nature of tea, penetrating inside, can cool the spleen and stomach, which is similar to the “wolf penetration into the house”, since ancient times in China they have been advised in the east, tea is drunk either an hour before meals or two after and without any seasonings and sweets.

The second rule is to avoid burning tea. After all, too hot tea strongly irritates the throat, esophagus and stomach. Prolonged consumption of very hot tea can lead to painful changes in these organs. According to foreign studies, frequent use of tea with a temperature above 62 degrees leads to an increased vulnerability of the stomach walls and gives symptoms of various diseases of the stomach. Tea temperature should not exceed 56 degrees.

Rule three - avoid drinking cold tea. While warm and hot tea invigorates, makes clear the mind and eyes, cold tea gives side effects: cold stagnation and sputum accumulation.

Rule Four - drink "soft", but not strong tea. High caffeine and tannin content in strong tea can cause headaches and insomnia.

Fifth rule - it is not necessary to brew tea for a long time. Tea should be brewed "Touch of water." If tea is brewed for too long, tea polyphenols and essential oils begin to oxidize spontaneously, which not only deprives the tea of ​​transparency, taste and aroma, but also significantly reduces the nutritional value of tea due to the oxidation of vitamins C and P contained in tea leaves, amino acids and other valuable substances. In addition, while infusing, the tea is exposed to the environment, if the tea languishes for a long time in heat, the content of microorganisms (bacteria and fungi) increases significantly.

The sixth rule is to brew tea a maximum of 5 times. Usually, after the third or fourth tea leaves, little is left. Experiments show that the first infusion draws about 50% of the useful substances from the tea leaves, the second - 30%, and the third only about 10%, the fourth tea leaves adds another 1-3%. If you continue to brew tea further, then the infusion may also produce harmful components, since the harmful elements contained in very small amounts in the tea leaves enter the infusion last.

The sixth rule is to drink tea after meals. After all, a large amount of tea, drunk before a meal, leads to the dilution of saliva, the food begins to seem tasteless, in addition, the absorption of protein by the digestive organs may temporarily decrease. Therefore, drink tea 20-30 minutes before meals.

Rule eighth - drink tea 20-30 minutes after eating. Any abundant drink immediately after eating leads to a significant decrease in the concentration of gastric juice, and this slows down the digestion and disrupts the work of all the digestive organs.

Rule number nine - do not drink tea with medication. Tannins contained in tea, when split, form tannin, from which many drugs precipitate and are poorly absorbed. Therefore, the Chinese say that tea destroys medicines.

Rule tenth - it is important to drink tea fresh! Daily tea does not only lose vitamins, but also becomes an ideal breeding ground for bacteria. But if the tea is not spoiled, it can be used in therapeutic purposes, but only as an external agent. So, tea infused for 24 hours is rich in acids and fluorine, which prevent bleeding from the capillaries, so yesterday's tea helps with oral inflammations, pain in the tongue, eczema, bleeding gums, superficial skin lesions, ulcers. Washing the eyes with yesterday's tea helps to reduce discomfort when blood vessels appear in the proteins and after tears, and rinsing the mouth in the morning before brushing your teeth and after eating not only leaves you feeling fresh, but also strengthens your teeth.

So, in terms of chineseor   the japanesewho have retained the most classical methods of tea drinking, i.e., who are accustomed to use tea in its pure form, without any impurities, snacks, etc., all other ways seem barbaric.

Indiansreadily mix tea with milk, as well as consume tea with lemon and sugar. Lemon tea is also drunk in Iran  and Turkey, instead of eating sugar, raisins, figs and almonds. Do not refuse here from flavoring ready-made infusion of ginger tea, cardamom, star anise, allspice (grains per cup), cinnamon and other spices. AT arab countries of North Africadrink hot green teaby insisting it with peppermint and then adding sugar (but not always). Sometimes, like others peoples of the East, North African Arabs drink green tea with ice and in this case add to it citrus juices (lemon, orange, grapefruit).

AT Europe  tea is drunk almost everywhere with sugar, but, as a rule, not particularly sweet. Candy is not consumed with tea at all.

In Russiadue to the fact that tea was not perceived as an independent drink and was always prepared liquid, in the past even in the well-to-do layers there was a need to “embellish” tea not only with sugar, but also with all kinds of pastries: syrups, preserves, cookies, cakes, breads, simple bread and butter, as well as candy, lemon and in some cases figs, spices and milk. Thus, all kinds of tea drinking existing in the East and West were perceived, combined and substantially supplemented in Russia, and as a result, a national way of tea drinking was created.

Tea and sugar

Tea and sugar ... These two words, two concepts from our very childhood, are perceived by us as inseparable, closely related, unless they are just bread and salt. So they entered our consciousness not only from home life, but also from literature, from folk tales. But are they really supposed to be born for each other, how are we used to it?

Indeed, the sugar added to the tea, especially in small doses, helps to improve the taste of tea infusion. On the other hand, too large doses of sugar worsen the taste of tea, drown out the specific tea aroma. In addition, studies by German scientists have shown that sugar acts as an absorber of vitamin B 1 when we put an excessive amount of refined sugar into the infusion. Therefore, you should get used to drinking tea with very small amounts of sugar or with sweets such as raisins or honey. It is advisable to do those who suffer from vitamin A deficiency, nervous diseases, especially the depletion of the nervous system. As for other sweets, it must be borne in mind that they all contain sugar and, in addition, a number of odorous substances, the aroma of which inevitably drowns out the natural delicate aroma of tea. That is why it is impossible to get genuine pleasure from the present, properly prepared tea, by seizing it at the same time with sweets or other sweets. It is better to drink unsweetened tea while drinking with sweets so that a sip of tea follows after the sweetness has already been eaten.

Tea and flour, tea and cereals

It is unlikely that the combination of these words will seem natural, and, nevertheless, quite many people drink tea not only with cookies and cakes, but also with bread and sandwiches. But in essence there is no fundamental difference between a glass of flour-roasted flour, which a Central Asian resident falls asleep in tea, and an eclair cake, which a café visitor drinks with tea. And in fact, and in another case, tea plays the role of a conveyor of flour products in our body. In addition, tea helps the digestive organs to digest, digest heavy flour products, and also increases their nutritional value. That is why flour products in combination with tea can even be for a long time an essential food product, capable of maintaining the vital functions of our body in the right tone.

Thus, tea complements and refines flour products, but they do not "embellish" tea. Moreover, flour products generally reduce the taste, the most attractive properties of tea, not to mention the fact that they simultaneously kill the aroma. That is why one should not look at tea as moisture wetting bread or cookies. On the contrary, using tea with flour products or cereals, it is necessary to increase its concentration. Consequently, the peoples of the East, filling the tea with flour or drinking rice with tea, do not at all accidentally increase the weight of tea (or they make tea drinking more frequent up to 5-6 times a day). It turns out that concentrated tea in Tibetan style, with refried flour, is much more useful and more correct to drink than regular tea with cake. When ingesting flour products with liquid tea, we doubly increase the negative effect of these products on our body, overload it with carbohydrates, water, put stress on the heart and the entire circulatory system, and then ... blame tea for the harmful effect, which turns out to be perfect here not to do with it That is why, if we certainly want to eat cake or cookies with tea, then they should be washed down with very strong tea.

Tea and milk

Many lovers and connoisseurs of tea aroma and taste consider it blasphemous to mix tea with milk and cream, as is done, for example, in England. From the point of view of a true fan and connoisseur of tea, drinking tea with milk, and even more so with butter, as is customary in the Mongols, is tantamount to spoiling tea, muffling its bouquet.

In fact, there is almost no fundamental difference between the English and Mongolian way of drinking tea. In both cases, along with tea, the second essential component is non-fermented (sweet) dairy products (milk, cream, butter), which differ from each other only by different degrees of fat, and the third component are additives to substances that give the drink either sweet (sugar) or bitter-salty (salt, pepper) taste. But it is these “third” substances, and not at all neutral dairy products, that radically change the overall taste of the drink, enter into an argument with the tea aroma and, in most cases, muffle it. Consequently. from a taste point of view, sugar more changes, "spoils" the flavor of tea, changes its specificity, than, say, milk.

Well, what are the healing, healing properties tea supplements from dairy products? The fact is that milk is a product with the most complex chemical composition. Milk contains over 100 different nutrients that a person needs. It is rich in vitamins - up to 20 species, and only 3-4 species are transferred to oil during processing, and the rest remain in the waste. A mixture of tea infusion with milk is a highly nutritious, easily digested by the human body drink that has both stimulating and strengthening qualities. Tea extremely successfully corrects the shortcomings of milk, facilitating the digestibility of its body. However, milk softens the effects of caffeine and other alkaloids, while the tannin contained in tea makes the gastric mucosa less susceptible to the negative effects of fermented whole milk. So tea helps milk, and milk helps tea.

With milk, you can use all kinds of tea, especially black and green, both long leaf and pressed. Green tart teas mixed with black are especially good with milk. It is best to use mixed with tea not boiled, but raw pasteurized milk, heated to 40-60 o C, or powdered milk powder, which has no extraneous smells of dishes and is not deprived in the boiling process of vitamins.

Tea with milk is a good preventive measure. Especially useful this drink in diseases of the kidneys, heart, as well as a tonic for dystrophy, exhaustion of the central nervous system and polyneuritis. But for a completely healthy person, strong, fragrant tea with milk is an excellent drink, especially in the morning or after an overstrain.

Tea and Fruit

Sometimes fruits are added to tea for medicinal purposes. In this case, tea can serve either as a “transporter” of a number of acids (citric, malic, ascorbic), which in their pure form can irritate the mucous membranes of the digestive organs, or play the role of enhancing the properties of certain fruits. For example, in a number of diseases it is recommended to introduce products containing pectins into the diet. These products include apples. However, pectins contain teas. Therefore, it is highly advisable in such cases to combine tea with apples, slicing them straight into the finished hot tea beverage.

Tea and lemon

Most often tea is consumed with lemon and less often with other citrus fruits (for example, in Japan with pomeranzhe, in the Arab countries and in America with grapefruit).

Mixing tea with lemon in one dish is our invention. It is original and unique. original and pleasant to taste, unique in composition. The fact is that until the 80s of the XIX century no one anywhere in the world had the idea to combine tea and lemon in one dish-drink. Why? First, for reasons of a purely geographical nature, i.e., because it was impossible for lemon to meet. Where lemons are widely known, where they grow and where they are grown, as the main commercial crop, tea does not grow. In those countries, it was only unknown before, but is still not used today, for these are countries of traditional winemaking with a wide, daily consumption of wine as an ordinary table drink, as well as the country of the "coffee" zone, where the popular after-dinner or morning soft drink since the Middle Ages coffee.

Secondly, there were serious culinary reasons for which in the lemon countries no one could think of a lemon-tea composition. The fact is that in the Mediterranean a lemon from time immemorial, i.e., since the times of Ancient Rome, is considered as a seasoning for fish, fish dishes, as a component of various dressings and sauces that intensify the “piquancy” of their game and poultry dishes, and finally , as an acidifying additive to sweet dishes of non-acidic fruit. Thus, the scope of culinary use of lemon is strictly defined and traditionally kept, respected, avoiding even the thought of some other application.

In Russia, they did not know either lemon or tea, people were completely free from the fetters of centuries-old culinary traditions associated with these food objects. And since both lemon and tea were of "eastern" origin, as it was then said and believed, not really understanding foreign geography, their combination and unification in one "dish" seemed logical, natural and not at all to the Russian people. " shocking ", but, on the contrary, prestigious in Russian: he has tea, lemon and sugar - all the grounds are in it! And it turned out great!

What happens when combining tea with lemon (or other citrus fruits), if we consider this from a modern scientific point of view? Why this combination was fixed not only as tasty, but also necessary, obligatory? The fact is that in combination with citrus, nutrients are enhanced, healing properties tea drink: it better restores lost strength, quenches thirst. That is why tea is now drunk on the Russian model with citrus fruits mainly in hot countries - India, Egypt, Iran, Turkey, Florida and California. But the taste of tea with lemon changes, the aroma of tea disappears. Therefore, anyone who wants to feel the true taste of a particular sort of tea, of course, should not mix it with anything, including lemon.

Good afternoon, dear guests!

Surely, among you there are many tea lovers. Here today and talk how to properly and what to drink tea in different situations.

In old age there are three joys: a fireplace, tobacco and tea.

So says the old adage of the inhabitants of Wales. But we believe that the aromatic drink cheers up well at any age.

The main thing is to know how and when to drink tea properly. And to get the maximum pleasure from the tea and benefits will help these little tips.
   Good tea can please not only rich taste. This really ancient drink is able to have a great influence on your mood, to invigorate no worse than coffee or to relax better than milk with honey. The main thing is to know when and what grade to choose. And to understand the "tea card" and its most popular varieties will help this little hint, collected from the advice of professionals.

Irish tea: when it's hard to wake up in the morning

Are you one of those who continue to sleep even an hour after the alarm, and in general before lunch - a zombie? Then start the day not with a cup of coffee, but strong Irish tea. Irish Breakfast is a blend of high-quality black long leaf teas. And even the above-mentioned coffee will surpass its strength. But the word "breakfast" in its name is not accidental. The cheerfulness charge in the morning is fine, but at other times of the day, with high probability, it will provide you difficulty in falling asleep.

Milk Oolong: when you need to relax a little and take a breath

Have you just handed over the project, visited “on the carpet” with the boss or won expensive shoes in an online auction for nothing? Well, you need to take a breath and how to “exhale”. That's just "exhale" is better not cognac, and milk ulun. This semi-fermented tea on the border between black and green has a delicate flavor and a mild relaxing effect. It is quite enough to calm the adrenaline in the blood, but at the same time successfully modify the rest of the day and not nod.

Bergamot tea with additives: we treat guests

Want to impress the guests and pleasantly complete the evening? Experts recommend making the most noble of teas - bergamot. Its rich taste will be most appropriate in the afternoon. And if you choose a mix of bergamot and lavender, guests will leave not only in a good mood, but also a little bit faster: they want to sleep.

Green tea: so as not to nod at work

Energy reserves nearing zero, and the working day is still far from complete? Then green tea will help you. It will help to effectively cheer up during the day. At the same time, it will give much less stress on the heart and blood vessels than coffee. And a lot of modern researchers come to the conclusion that green tea, due to the large amount of antioxidants in the composition, plays an important role in the prevention of cancer.

Roybush: continue the party

Rooibos is not a tea at all, but a plant of the legume family. But this circumstance does not prevent him from being the basis of a popular drink with excellent taste. Rooibos does not contain caffeine (as opposed to green tea), but it improves mood well. So it will be an excellent choice for an active and fun evening, when you want delicious tea, but do not want to relax and put on your favorite pajamas.

Ginger and lemon: when the cold is near

Folk remedy with a rich history that really works. And popular all over the world. Sore throat? Add lemon and grated or finely chopped ginger to any tea. A spoon of honey will only strengthen this salutary "combo".

People all over the world love tea and drink it every day: in the morning - to cheer up; in the evening - to warm up; in the afternoon - at work, on a visit or in a cafe. But few people know how to brew it, so that it gives all its taste and aroma to the last drop.

1. There are only 6 varieties of tea

All varieties of tea are produced by processing the leaves of the same tea plant - Chinese camellia. The inscription on the package “green tea” or “black tea” is only the processing technology with which it was obtained.

Everything else — herbs (like mint), fruits (like raspberries), and so on — become not infusion, but tea.

2. You can not pour tea with boiling water

Never pour boiling water over tea, otherwise you can burn the tea sheets. But pouring boiling water over grass or fruit is a great idea.

The temperature of the brewing water can be determined without a thermometer. As soon as steam appears and the kettle starts to vibrate a little, it is about 65-75 ° C. And when the water starts to bubble, it's 85-90 ° C.

3. Use only fresh water.
for brewing tea

When water is boiled again, minerals are deposited on the walls of the kettle and scale is formed. And oxygen evaporates from the water, which is necessary for the proper brewing of tea.

4. Brew tea based on the proportion of 1 teaspoon to 1 cup

Never add an extra spoon of tea. By adding it, you will not make it stronger, it will simply lose its unique flavor.

5. Do not heat the kettle

The only case when it is worth warming up the kettle with boiling water is when it is made of thick porcelain or very thick ceramic.

6. Remove the lid from the kettle while the tea is brewing.

It nourishes the leaves with oxygen and helps the flavor to open.

7. The order of ingredients matters

If you drink tea brewed in a kettle, pour milk into the cup first, and only then tea. Thus, the milk will heat up to the same temperature as the tea, and the drink will be more fragrant. If you add milk last, then cool the tea itself.

8. If you are brewing a tea bag, then milk should be added at the end.

Put the bag in hot water for 3 minutes so that it can brew, remove it, and then add the milk. If you pour milk immediately, the fat can cover the leaves and prevent them from brewing.

9. Remove the leaves from the kettle after it has been brewed.

Do not throw away the leaves, you can re-brew them later.

10. Never squeeze the bag against the wall of the cup.

Otherwise, you will squeeze tannins and the tea will become bitter. Just take it out. If you like strong tea with a bit of a bitter taste, try Assam or Kenyan tea.

11. Why tea brewed in the kettle tastes better

Large leaf tea has a wider leaf surface, which results in a deeper and richer taste. Especially if you brew it in a large kettle, where the aroma is best manifested.

Tea bags are designed to brew tea quickly. Yes, the leaves in it are much smaller and may not be very good quality. Compromise - the pyramids, which give you the benefits of large leaf tea and the convenience of tea bags.

12. Does green tea contain caffeine?

Since all varieties are made from the same plant, all tea has approximately the same amount of caffeine, including green. And to ensure that one tea contains more antioxidants than the other, no one can. Because it depends on the quality of tea, weather and other conditions.

Julia Verne 1 486 0

Tea, as a medicinal drink, originated in China and has a long history, as well as a no less long list. useful properties  for the body. However, misusing this drink can cause physical discomfort and have negative health effects. So, a brief reference on how not to drink tea.

The traditions of making tea and, in fact, tea drinking have been practiced for over a thousand years, and there are reasons for that. Indeed, a cup of tea can alleviate the state of morning sickness or give strength to a productive workflow. But for some people who have a certain kind of health problem, a drink can become potentially harmful. In this case, tea is best avoided.

Patients with Neurasthenia

For people suffering from neurasthenia, strong tea will definitely not be beneficial (especially in the second half of the day and, especially, before bedtime) - due to the rather high caffeine content in tea leaves, the drink can affect sleep. It is better to drink flower tea in the morning, in the afternoon - green, and use tea without caffeine before bedtime. It should be noted that there is no tea without caffeine at all, some amount of it, even the smallest one, is contained in the drink, so people with particular sensitivity should pay attention to fruit or herbal infusions.

Women with babies

During the period of breastfeeding, women should refrain from consuming strong tea, since the caffeine contained in it gets into the milk and can interfere with the peaceful sleep of the child, make it restless. With an increase in the amount of caffeine in milk, the infant's sleep pattern can be disrupted, including the impossibility of falling asleep.

Patients with gastric ulcer

For those suffering from stomach ulcers, good advice would be to avoid tea that contains caffeine, because it promotes the secretion of gastric acid. Gastric acid may aggravate the symptoms of stomach ulcers or interfere with the treatment process.

Intoxicated

Strong tea can make the human body very excitable and adversely affect the cardiovascular as well as the nervous system. If a person is drunk, too strong a drink can cause heart arrhythmia and drops in blood pressure, increase the load on the kidneys.

Elderly people

Raw (or "green" Pu-erh, or "Sher Pu-erh") tea is not recommended for use by older people. Most of the compounds found in fresh tea leaves are not eliminated during the fermentation process (due to the special processing method) and this gives a strong, specific flavor that can cause gastric discomfort in older people.

The circumstances in which tea needs to say no

Drinking tea on an empty stomach

People who drink green tea often suffer from nausea or indigestion. Most likely, these sensations come, if in the morning a person first of all drinks a cup of a favorite drink on an empty stomach.

The culprits of unpleasant sensations are tannins (they are tannins) of green tea, which stimulate the stomach to release more acid.

For those suffering from an ulcer or heartburn, this is a particular problem. In addition, it can also lead to "tea intoxication." Some people compare it with a strong caffeine “buzz”, the side effects of which include unsteadiness, nausea, severe dizziness and other unpleasant feelings associated with excessive consumption of caffeine (in such cases it is recommended to drink fruit juice or sweet water). Exit - do not drink tea on an empty stomach.

Tea before or after meals

Probably everyone knows the habit of drinking tea after a meal, but not everyone knows that from the point of view of a qualified nutritionist, this is harmful to health. The fact is that tea immediately after eating (within 20 minutes) limits the body's absorption of iron (Fe) obtained from food. That is, if you eat, you immediately pour yourself a cup of your favorite drink, your body will not be able to take full advantage of iron from freshly eaten meat. This happens because the tannins in tea form a bond with iron, negatively affecting the body's ability to absorb this important mineral.

Drinking tea before bedtime

Tea leaves have caffeine that helps to stay awake and that is why, if healthy sleep is important for you, it is advisable to limit tea consumption before bedtime, this is especially true for fresh green tea. However, it is very individual, it depends both on the preferred grade of tea, and on personal sensitivity to caffeine.

Love for "Geye Cha"

“Geye Cha” - tea brewed the day before, managed to acquire just an indecent amount of various legends and tales. It helps to lose weight, and cancer prevents, and what else it does. In fact, for too long insisting most of the vitamins were lost and the usefulness of the drink, contrary to popular belief, is infinitely small.

How not to drink tea

Brew tea in a thermocup

As you know, a good cup of tea starts with good water. But the cup itself also has not the last meaning. The best choice would be ceramic cups or bowls, but in no case a sealed vessel. As a rule, if tea is brewed in a thermocup, it is drunk not immediately, but from long-term storage not only the taste of the drink deteriorates, but also the amount of nutrients and nutrients decreases.

Too long brewing process

How long do you keep the tea leaves in the cup to get the perfect drink? They say that good things need more time, but when it comes to tea, it primarily depends on what kind of drink you drink and on your personal tastes, there are no exact time intervals. If it is rough, then the optimal time is 4-6 minutes, with experience you will be able to determine readiness by color shade.

Important!
  But brewing longer than 20 minutes is not recommended, prolonged stay of tea leaves in hot water destroys beneficial compounds and may have a negative effect on health.

Brewing

Previously, people got rid of the remnants of welding, believing that it can be used only once, although for many varieties this is not so. Many Chinese eat the tender leaves of brewed tea, as they believe that it will benefit their body. Some people began to follow the example of the Chinese, but if you have a stomach ulcer or heart problem, you should not eat green tea leaves. And if you are pregnant or breastfeeding, it is better to first consult with your doctor before such experiments.

Dependence on strong tea

Most of the minerals found in tea leaves are water soluble, so too many leaves in one cup will release excessive amounts of caffeine and tannic acid. These compounds will make the color of the drink darker, and the taste more bitter, in addition, they can damage your health, so drinking too much strong tea is not recommended.

Additional Information

Price and quality

There is a common misconception - to assume that only expensive tea can be good, but in most cases the price depends on two factors - quality and variety. The quality of a tea is usually determined by its origin and type. For example, the quality of "West Lake Long Jing" is associated with the time of its preparation and collection, as well as with what parts of the tea plant were collected. A kidney, a bud with one leaf, and a bud with two leaflets can make a big difference in price, even if they all come from the same tree at some point. But all of them, without exception, are highly valued in the market. Thus, we can say that everyone will get their best tea, depending on personal taste and budget. Quality and taste - these are two things that you need to think about first, when entering a tea shop, and not at all a high price. Some so-called high-grade varieties were collected too early, when the buds of the tea plant were not yet formed. There are not many nutrients in the germ, so from a quality point these varieties are somewhat doubtful.

Drinking tea and tea thinking

In China, there are two points of view about tea, one considers it as a drink that can quench thirst, a kind of daily necessity. The second most likely refers to tea drinking as a kind of mental activity, which includes tea in philosophy, ethics, morality, introspection, and a spirit of pleasure. Aimed at hardworking middle-aged people, this philosophy helps them find relief from anxiety and anxiety in a cup of flavored drink, recharge their batteries and clear their minds.