What to drink with tea. With what to drink tea while losing weight. Milk out. ginger. green tea and honey - how to drink for weight loss. How to wean yourself from harmful sweets

Women dieters know how hard days without sweets are. Thoughts during tea drinking constantly return to a piece of cake or candy. How to overcome the craving for sweets, than to replace them without harm to health - who dreams to lose weight, it is useful to understand. There are products that, if used correctly, will not get fat.

Why drink tea on a diet

First you need to figure out which drink is healthier. Such fragrant teas are popular:

• green - saturates with vitamins, minerals, trace elements, has antioxidant properties;
• black - speeds up metabolic processes, contributes to the removal of toxins, binds simple carbohydrates;
• carcade - a floral drink enriched with vitamins, having a pleasant taste;
• herbal - mint, oregano spend relaxation, promising a good sleep, which is important for losing weight;
• mate - adds strength to the period of adherence to the diet.

What to drink tea on PP (proper nutrition)? Nutritionists recommend - if you eat foods containing sugar, it is better to do it at breakfast. It is important to exclude flour desserts. It is preferable to use in small quantities:

• dried fruits;
• citrus;
• bitter chocolate;
• marmalade;
• spices - cinnamon, vanilla, cloves;
• marshmallow;
• dessert of baked apples;
• ginger;
• marshmallows.

Milk Slimming

One of the delicious drinks that has useful properties, helps to lose extra pounds - milk. When it is used, harmful deposits will be eliminated from the body more quickly. It is desirable that the milk in the tea had a low fat content, and the use of sugar was excluded. It is preferable to use it with green varieties, with this combination:

• caffeine decreases;
• useful substances are added;
• tea is suitable for those who can not drink milk in its pure form due to the lack of necessary enzymes.

It is recommended to take a warm drink - up to 40 degrees, it is better between meals. It is possible to prepare tea with milk for weight loss. simple recipe. Required to pour a spoonful of tea with a glass of hot milk. Tea should stand for 20 minutes. There is another recipe:

• take 1.5 liters of milk;
• heat but not boil;
• add 2 teaspoons spoon;
• insist 10 minutes;
• strain;
• pour in a thermos;
• drink during the day.

Cinnamon Slimming Tea

Eastern spice with a pronounced saturated odor has an amazing effect on the human body. When applied, weight is reduced due to:

Cinnamon slimming drink is made by a simple recipe. You can dip the spice in a cup of tea for a few seconds. It is good to brew a drink in a teapot by adding cinnamon powder to the water, infusing for 5 minutes. In order not to get a negative reaction, lose weight, you should adhere to the following rules:

• drink tea in the morning, before eating;
• use the tea leaves they are used to - black or green varieties;
• observe the reactions of the body, if necessary, make adjustments to the recipe.

Ginger Slimming Tea

One of the most effective ingredients that helps to enjoy tea and not get better is ginger. The root has unique fat burning properties, its use helps:

• restore the work of the digestive system;
• purify the blood;
• normalize cholesterol levels;
• accelerate metabolic processes;
• satisfy hunger;
• saturate the body useful substances;
• purify from toxins.

Recommend ginger tea  when you lose weight, drink before meals, so that essential oils help to create a saturation effect. It is important to take into account that the drink has a negative effect in case of multiple gastrointestinal diseases, problems with the vessels and the stomach. You can prepare a healing remedy for weight loss by prescription:

• take a liter thermos;
• chop ginger root - 3 teaspoons;
• pour the juice of one lemon;
• put 2 spoons of honey;
• pour boiling water;
• wait 10 minutes;
• eat before meals.

How to drink tea instead of sweet

How to make the right menu, in order to enjoy tea and at the same time lose weight? It is necessary to use in food products that have few calories, are not too dangerous for gaining excess weight, while tasty, uplifting. Why drink tea while losing weight? Those who love to cook, can make their own delicious treats for dessert:

• sweets with bitter chocolate, nuts;
• cereal bars, which may contain dried fruit, seeds;
• baked fruit with cinnamon, honey;
• low-calorie ice cream.

It is advisable to use desserts in the morning, so that the extra calories burned during the day and help remove excess weight. What to replace sweets for tea in the organization of proper nutrition, helping to lose weight. Nutritionists recommend low-calorie foods. Such sweets can be a substitute for harmful sugar. It is useful to drink tea, using with it:

• marshmallows;
• stevia;
• marmalade;
• jelly of berries, juices, fruits;
• marshmallow;
• dried fruits.

Honey for tea

You can talk for a long time about the uniqueness of this product. If you use honey regularly, knowing the measure, really solve the issue of weight loss. This is due to these properties:

• activation of metabolic processes;
• regulation of digestion;
• balancing the nervous system;
• increase immunity;
• blood purification;
• appetite suppression;
• the ejection of bile, which helps the absorption of fat;
• saturation of the body with useful microelements, vitamins.

Tea with honey while losing weight is an excellent substitute for desserts with sugar. In order not to get better, it is good to use delicious honey tea with cinnamon for weight loss. Its use will trigger metabolic processes and cleanse the body. Drink a drink should be on an empty stomach in the morning, and cook like this:

• take half a cup of warm water;
• add a spoonful of cinnamon mixed with honey;
• dissolve;
• drink up.

Dried fruits for tea instead of candy

Diet sweets that have many unique elements in their composition can replace sweet foods. Drinking tea with dried fruit is pleasant and helpful. Due to the high caloric content, you should limit the amount of sweets to 40 grams per day. Dried fruits help not get better, benefit the body:

• suppress appetite;
• exercise a laxative effect;
• normalize the state of the gastrointestinal tract;
• remove slags;
• reduce irritability;
• remove excess fluid from the body.

Marshmallow tea

This sweetness does not contain fat, flour, but it has natural thickeners - agar-agar, pectin, fruit puree, protein. Marshmallow dessert is a diet product that helps to lose weight. Its caloric content is 300 kcal per 100 grams. The protein in the composition contributes to the nutrition of muscle tissue. To the process of weight loss is not inhibited, it is recommended to eat no more than 50 grams of marshmallow per day. Nutritionists advise to use the product in the morning to get enough energy for a day. The product helps:

• improve mood;
• eliminate hunger;
• fill the micronutrient deficiency.

Mast Weight Loss

The difference between this product and marshmallow is only in the manufacturing technology. What are the benefits and harm pastes? The composition of the product has natural ingredients that help to lose weight, but it works only when consumed no more than 40 grams of this dessert. It is important to drink tea with pastille in the morning, when metabolic processes occur more actively, the calories are burned faster. It is harmful to use dessert in the evening - instead of losing weight, you can get extra centimeters at the waist. At this time, the metabolism is slowed down, and the pastille contains a lot of carbohydrates.

Marmalade Tea

Very tasty, it is useful to use when drinking tea this product with a low calorie and no fat. Jujube with a diet is allowed to eat 25 grams per day. It is worth buying to study the composition of the product. It is better if natural juices and sugar substitute are present there - fructose. Vitamins, pectins, agar-agar, microelements in the composition help:

• detoxify;
• reduce blood cholesterol;
• normalize the work of the kidneys, deducing the decay products;
• improve digestion;
• withdraw fluid;
• activate metabolism.

Bitter chocolate with tea

If, while observing the diet, in addition to using this product, which is a substitute for sugar, it is possible to reduce weight without disruption, in a good mood. Dark black chocolate is an antidepressant containing the hormone of joy. In its composition there are substances that help fat burning. It is important not to abuse this delicacy. Several product slices per day will help:

• reduce cholesterol;
• improvement of the gastrointestinal tract;
• normalization of blood sugar;
• elimination of toxins;
• reduce hunger.

Video: How to replace the sweet and flour while losing weight

How can you drink tea properly in order to get maximum pleasure and benefit from it? Here, of course, it is impossible to approach only from the point of view of individual nations, because habits are very relative.

So, from the point of view of the Chinese or Japanese, who have retained the most classical methods of tea drinking, i.e. accustomed to use tea in its pure form, without any impurities, snacks, etc., all other ways seem barbaric. Already in the first tea code, in the “Book about tea” by Liu-Yu, at the end of the 8th century, the principles of tea purity were formulated, i.e. prohibition to mix this drink with anything.

In addition, the Chinese and Japanese drink tea very often, several times a day, but in very small portions. Indians willingly mix tea with milk, and also use tea with lemon and sugar. Lemon tea is also drunk in Iran and Turkey, eating raisins, figs and almonds instead of sugar. Do not refuse here from flavoring ready-made infusion of tea with ginger, cardamom, star anise, allspice (grains per cup), cinnamon and other spices.

In the Arab countries of North Africa drink hot green teaby insisting it with peppermint and then adding sugar (but not always). Sometimes, like other peoples of the East, North African Arabs drink green tea with ice and in this case add to it citrus juices (lemon, orange, grapefruit).

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

In Russia, due to the fact that tea was not perceived as an independent drink and was always prepared quite liquid, in the past, even in the well-to-do layers, it was necessary to “embellish” tea not only with sugar, but also with all sorts of other confectionery: syrups, jams, cookies, cakes, shortbread, simple bread with 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 the West were perceived, combined and substantially supplemented in Russia, and a Russian, national way of tea drinking was created as a result.

It would, of course, be absurd to condemn any method of tea drinking or to call for abandoning it on the grounds that it does not conform to the classical or scientific model. In addition, it would be wrong to dismiss all that gave the centuries-old experience of other nations. It is much more reasonable to point out the rational that they contain in themselves all sorts of ways to use tea, and something that they should not follow unconditionally.

As we have seen, food products with which tea is consumed can be grouped into the following five groups:

Sugar and other sweets (sweets, jam, honey).

Milk and dairy products (cream, butter).

Flour, cereals (rice, millet) and flour products (bread, muffins, cookies, cakes, gingerbread, etc.).

Lemon and other citrus fruits, natural juices and fruits (apples, berries).

Spices (ginger, cinnamon, pepper, cardamom, star anise, mint, cumin).

How does tea interact with these products, do they enhance or reduce the beneficial, healing or taste properties of tea?

1. Tea and sugar

Tea and sugar ... These two words, two concepts from our very childhood, are perceived by us as inseparable, closely related, except perhaps more bread and salt, soup and cereal. 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?

After all, the custom to sweeten tea is far from ubiquitous. It is used only in Europe and in some places in the Middle East. And in Europe, this “invention” came into use only three hundred years after the appearance of tea, in the middle of the 18th century, when it was decided to sweeten tea, by analogy with ... cocoa.

Indeed, sugar added to tea, especially in small doses, helps to improve the taste of tea infusion, and various sugars, included in a small amount of tea leaves, participate in the production of black tea in the formation of its aroma, since they are caramelized during heat treatment . On the other hand, too large doses of sugar worsen the taste of tea infusion, 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 a very small amount 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 (sweets, oriental sweets, chocolate), it is necessary to take into account 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, 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.

1. Tea and flour, tea and cereals

It is unlikely that the combination of these words will seem natural to most readers, and yet very many people drink tea not only with cookies and cakes, but also with bread and sandwiches. But there is essentially no fundamental difference between a glass of flour-fried flour, which a Central Asian resident sleeps in tea, and an eclair cake, which a visitor to the capital’s cafe drinks tea with. 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 and cereals, as well as increases their nutritional value. That is why, by themselves, sometimes difficult to assimilate, flour products in combination with tea can even be for a long time an essential food product, able to maintain the vital activity of our body in the right tone. This is based, for example, nutrition of some patients with tea with breadcrumbs. Thus, tea complements and ennobles flour products, but they do not “embellish” tea. Moreover, flour products in general reduce the taste, the most attractive properties of tea, not to mention the fact that they simultaneously kill its flavor. That is why one should not look at tea as moisture wetting bread or cookies. That is why with flour products should not drink liquid tea.

On the contrary, using tea along with flour products or cereals, it is necessary to increase its concentration. Consequently, the peoples of the East, filling 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). Thus, they prevent, at least partially, the disappearance of the nutritional, healing properties of tea and guarantee its beneficial effect  as a catalyst of the digestive process.

It turns out that concentrated tea in Tibetan, with overdone flour, is much more useful to drink and scientifically much more correct than regular tea with cakes or cake. When baking flour products with liquid tea, i.e. With a large mass of boiled water, we doubly increase the negative effect of these products on our body, overload it with carbohydrates, water, put a load on the heart and the entire circulatory system, and then ... blame tea for the harmful effect, which turns out to be absolutely nothing 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.

1. Tea and milk

Many lovers and connoisseurs of tea aroma and taste consider it blasphemous to mix tea with milk and cream, as they do, 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, drowning its bouquet.

In fact, there is almost no fundamental difference between the English and Mongolian methods of drinking tea. In both cases, along with tea, the second mandatory component is unfermented (sweet) dairy products (milk, cream, butter), differing from each other only by different degrees of fat, and the third component are additives of substances that give the drink or 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 flavor, and in most cases muffle it. Consequently, from a taste point of view, sugar more changes, "spoils" the aroma of tea, changes its specificity, than, say, milk. However, we are so accustomed to tea with sugar, that we do not even think of ourselves separately.

At the same time, we are clearly aware that salt and pepper do not tally with tea a little, they change its natural taste. But this is just a matter of habit. Many nations add salt and pepper to tea in the same way, almost automatically, like sugar. Meanwhile, it is precisely salt and sugar - the poles of a salty and sweet taste - that can alter the original taste of tea much more than milk. Thus, the taste properties of tea are not subject to the damaging effects of milk and its derivatives.

Well, what are the healing, healing properties tea from dairy supplements? Are they worsening or not? What processes occur when milk is added to tea infusion? After all, milk is a product with the most complex chemical composition.

It turns out that a mixture of tea infusion with milk is a highly nutritious, easily absorbed by the human body drink that has both stimulating and strengthening qualities. As you know, milk contains over 100 different nutrients needed by man. Milk is rich in vitamins - up to 20 species, and only 3-4 types are transferred to the oil during processing, and the rest remain in the waste. However, whole unfermented milk is sometimes poorly digested by the stomach, which explains the human desire to use more processed and fermented dairy products for food. Tea extremely successfully "corrects" the shortcomings of milk, facilitating the digestibility of its body. Moreover, the vegetable fats and proteins found in the tea solution, mixing with animal fats and milk proteins, create a particularly nutritious, extremely healthy fat-protein complex for humans, not to mention the fact that a rather impressive set of vitamins and stimulating substances are added to it. substances.

However, milk softens the effects of caffeine and other alkaloids, while tea tannin makes the gastric mucosa less susceptible to the negative effects of fermented whole milk. So tea helps milk, and milk helps tea.

Thus, tea and milk form an ideal healing and nutritional mixture, while the specific aromatic and taste qualities of tea are not eliminated at all. Of course, in this case we are talking about well and properly brewed tea. It should be emphasized that tea for use in a mixture with milk must be prepared even with greater care. Considering the softening properties of milk, it is necessary in these cases to increase the dose of dry tea for brewing by 1 teaspoon, that is, according to the formula (TX / 2) + 2T. Consequently, a liter of liquid consisting of tea with milk (250 g) will require (1x5: 2) + (2x1) = 4.5 teaspoons of dry tea instead of 3.5 teaspoons if it were tea without milk.

With milk, you can use all types of tea, especially black and green, both long leaf and pressed. Green tart teas mixed with black are especially good with milk. The specific aroma of tea, as has been said, does not disappear from the mixture of tea with milk, but it acquires, if I may say so, a different shade, for it spreads against the background of the aroma of milk. It is best to use mixed with tea, not boiled, but raw pasteurized milk, heated to 40–60 ° 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, therefore, almost independent drink, created on the basis of tea. It is no coincidence that it is widely distributed among the peoples of the world.

Tea with milk is a good prophylactic. Especially useful this drink in diseases of the kidneys, heart, as well as a tonic for dystrophy, depletion of the central nervous system and polyneuritis.

But for a completely healthy person, be it an athlete or a scientist, strong, fragrant tea with milk is an excellent drink, especially in the morning or after an overstrain.

1. Tea and fruit

Drinking tea with fruit as with an additional flavor and flavor component naturally does not cause any deterioration in the healing and nutritional properties of tea. On the contrary, these properties are only supplemented and thereby strengthened. But the specific aromatic properties of tea are always changed, and in some cases completely lost. Therefore, the introduction of natural juices or fresh and dried fruits (for example, sliced ​​apples, raisins) into tea is a matter of individual taste. Sometimes fruits are added to tea in therapeutic 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 brew.

1. 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 a purely Russian 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 a lemon to meet with tea. Where lemons are widely known, where they grow and where they are grown, as the main commercial crop, i.e. in the Mediterranean countries, in humid subtropics: the Malaysian coast of Turkey, in Lebanon and Palestine, in Cyprus and Crete, in southern Italy and Sicily, on the Balkars, on the southeast coast of the Iberian Peninsula and in French Provence - in all these seaside countries tea does not grow. It was not only unknown there ever, but it is still not consumed today, for these are countries of traditional winemaking with a wide, daily consumption of wine, as an ordinary table drink, and also a country of the “coffee” zone, where the common after-dinner or morning non-alcoholic drink since the Middle Ages coffee.

Secondly, there were serious culinary reasons why 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, they are considered as seasoning to fish, to fish dishes, as a component of various dressings and sauces, which intensify the “piquancy” of game and poultry dishes, and, finally, as an acidifying additive to sweet dishes of acidic fruits. Thus, the sphere of culinary use of lemon is strictly defined and traditionally maintained, respected, avoiding even the thought of some other application of it.

That is why even in the XVIII century, when court, “made-up” culinary art replaced the traditional folk cooking, then even in the supposedly “new” compositions, the lemon still did not leave the sphere of spicy fish and meat seasonings, which is perfectly proved by the invention of Balearic Islands mayonnaise, - seasoning with lemon, equally suitable for cold, fish, meat and vegetable dishes. In other words, trying to find a wider culinary use of lemon, its juice - at the same time could not go beyond the scope of its traditional use and, even creating "new compositions with lemon", in fact did not break with the traditional compositions of "spicy seasonings" , leaving a lemon as a culinary object in the same "culinary holder", in which it was determined to be even by the ancient Romans.

Russia did not know neither lemon, nor tea, she, her 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 they then said and believed, not really understanding foreign geography, their combination and unification in one "dish" for the Russian people seemed logical, natural and not at all "shocking" , on the contrary, in Russian prestigious: he has tea, and lemon, and sugar - all the grounds in it!

Of course, the very first fact of such a composition was, of course, like so much else in the history of culinary inventions - pure coincidence. But the fact that this accident happened exactly in Russia is quite natural, because nowhere else could it have happened: from China, a traditional, “clean”, unmixed tea drinking country, such “barbaric custom” simply could not be recorded. In the countries of traditional use and production of lemons, the latter were considered as culinary objects intended and used exclusively for the fish and meat industry.

So there was nowhere to borrow. It was possible only in spite of borrowing or in spite of foreigners to throw out some kind of purely Russian, “raseisky” trick, such Russian tyranny: they say, here you are!

And it turned out - great!

Who could go on such an invention?

In principle, only one option is possible.

The capital's rich "experimenter", an aristocrat or merchant with good taste, free-thinking, prone to originality. He tried to put lemon in tea and began to treat friends, and those - his friends. And fashion "went."

Such an introduction of fashion from above is a frequent and “proven” for centuries direction in the spread of customs and habits in Russia. The reason for the fairly rapid spread of this combination in the 80s – 90s of the 19th century is that this “invention” was adopted by taverns and restaurants, which introduced it into the “folk culture”.

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, naturally, nutrients are enhanced, healing properties  tea drink: it is 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 (USA). But the taste of tea with lemon varies. It is made "citrus", original, pleasant, but still becomes "not tea." The same thing happens when other fruits are added to tea: the aroma of tea disappears. However, the idea that tea with citrus and other fruits and juices containing acids becomes “weak” is wrong. Tea only brightens, the intensity of its color decreases, in other words, its pigmentation, its color changes. But the strength of the tea does not change. Fruits and juices change only the color and aroma of tea, not affecting, not reducing, and sometimes enhancing its dietary, nutritional and healing properties. But the one who wants to feel the true taste of one or another sort of tea, of course, should not mix it with anything, including lemon.

1. Tea and spices

Even more than fruits, various spices change the natural flavor of tea. They exacerbate their own aroma in the composition of hot tea, which, being mixed with the aroma of tea, acquires in each case, i.e. with each spice separately, its own special, unique bouquet. This bouquet is usually harsh, piquant, well-communicated and can be designed for people either deprived of a delicate sense of smell, or needing a sharp taste sensation. With tea aroma, it usually has nothing to do.

In combination with tea, spices give usually strong, sharply stimulating drink, which should be used very carefully.

More harmless is the use of tea of ​​allspice and bitter pepper (at the rate of 1-2 grains per cup), peppermint, cumin, star anise and partly ginger.

At the same time, the systematic use or increase of the dose of such spices as cinnamon, cardamom, cloves, nutmeg, can cause increased activity or irritation of some organs of internal secretion, which may result in undesired depression during abuse. That is why spices are consumed with tea (and they are brewed together with ready-made tea directly in the kettle, and the pepper-peas are previously crushed) only in extremely small doses and, moreover, occasionally.

So, when drinking tea with any impurities, its flavor changes completely or partially, in some cases beyond recognition, in others - only slightly, but never remains unchanged, pure. Everyone who wants to experience the natural taste of tea should take this circumstance into account.

The situation with tea nutrients is different: they are not as susceptible to degradation from contact with impurities as aroma. On the contrary, as we have seen, in some cases they even increase dramatically: with the addition of citrus or milk.

To preserve the aroma and full taste of tea, it is not enough to know what it is not allowed to drink with, it is also important to know how to drink it.

We have already said that it is best to drink tea from china, which, before pouring tea, should be not only clean and devoid of extraneous odors, but also dry. Tea should not be poured into the cup to the top, you should try not to fill up to the edges at least 1.5 cm, leaving free space from the liquid.

Tea can be drunk hot enough, but they should not be burned. Throats should be very small, and it is best not to swallow tea right away, but hold it a little in front of the oral cavity and even rub it with the tongue on the palate and upper gum, savor the tea. This not only helps to feel the taste of tea, but also prevents the ingress of too hot fluid into the esophagus and stomach.

You can drink warm tea, but not below 18 ° C, because with further cooling, its aroma disappears completely, and the taste is much weaker. It is also impossible to leave tea for a long time open in a cup, much less you can not pour it into a saucer - this will dramatically increase the evaporation surface and, therefore, will not only enhance the cooling, but also weaken the aroma.