Temperature

Only the proper temperature will draw out the best flavors of the leaf. While boiling water can be poured directly on black tea, water for green tea should be cooled first by decanting the water into a second vessel, it is health benefit plus. All teas have three primary flavors; sweetness, bitterness and astringency. The larger amounts of amino acids found in higher quality green teas, for example, deliver a sweetness that is only drawn out with cooler temperatures. To help in controlling the temperature, warm the cups and vessel beforehand.

Vessel

While most vessels will work, certain teapots are designed for specific teas and serve to enhance the gustatory and aesthetic experience. It is recommended to drink tea in cups that have a white porcelain bottom and hold no more than four ounces. The white porcelain allows you to enjoy the color of the liquor and anything larger in size looses some overall appreciation for your green tea plus health benefit.

Steeping the Tea

Steeping times vary with the amount and type of tea selected. In general, we recommend using more tea and steeping for shorter periods so you can steep the tea several times over. Depending on the tea, the second or third steeping is often considered the best.

Tea Leaves

If stored properly, teas will keep their full flavor for many months. Teas should be kept in airtight containers in a cool dry space away from direct light and odors.

The Benefits of Chinese Tea

Tea has always been a common beverage. In recent years, its beneficial effect on health has been noted. There have been numerous reports on the benefi of chinese tea in the prevention of cancer and other diseases.
Tea contains catechin. In its oxidized condensed product, antibodies of oxidization can prevent formation and growth of cancerous cells.
The fragrant oil in tea could break down fat in the body and benefit those who are overweight, as well as those with blood pressure and heart problems.
Tea is also a deodorant thus drinking tea in the mornings will freshen up your breath for the day.
In general, tea contains lots of nutrients, hence drinking tea will certainly be beneficial to health. It is estimated that half of the world population practice tea drinking daily. Tea is definitely one of the most common health care beverage throughout the whole world.

Tea Plus Low in caffeine, high rich in antioxidants and vitamin C, green tea which researchers believe may kill bacteria, cancer cells, and some viruses, plus preventing heart disease.

Green Tea plus Extract contains catechins, powerful polyphenol antioxidants that are 200 times stronger than vitamin E at neutralizing free radicals-molecules that attack lipids in the brain and other tissues. Green tea also possesses antimicrobial properties (immune system support and circulatory health ), helps normalize vascular blood clotting and total cholesterol, and supports healthy kidney function.

Green tea from the Camellia Leaves, is unfermented at its processing. The leaves are allowed to wither only slightly after picking, and then are rolled and dried before they can oxidize. These polyphenols antioxidants are more effective at de-arming potentially dangerous free radicals than other popular antioxidants such as Vitamin C.


The Chinese have used green tea for thousands of years. Recently it was introduced on the American natural health market.

Traditional Chinese medicine has long-recommended Green Tea for its wide-range of health-promoting properties especially to build up natural resistance.

In Asian countries where green tea plus extract is consumed more often than black tea (in North America, we tend to drink black tea), studies indicate that green tea drinkers have a lower mortality rate from cancer. Green tea is nontoxic and probably beneficial plus.

Drinking Green Tea or Taking green tea extract is reputed of Various Healthy

Used primarily for its free radical fighting capabilities
EGCG in Polyphenols in green tea plus extract protects against digestive and respiratory infections
Helps block the cancer-promoting actions of carcinogens.
Helps lower total and LDL-cholesterol levels
High blood pressure
Reduces platelet aggregation
Inhibiting pathogenic bacteria that cause food poisoning
Blocks the attachment of the bacteria associated with dental cavities
Health benefits of green tea, plus much more in type of tea or extract
Green tea is more delicate than black and oolong tea, and should be appreciated for its light taste and subtle aroma.


Everything, plus your mood, influencing the quality of your tea!

Cha-Dao

Once the master of ceremony of tea in old Japan has casually shown disrespect for the soldier. He has quickly apologized, but rather gusty soldier has demanded from the master that the question was settle in a duel on blades. The master of tea who had no any experience of possession blade, has gone behind advice to the friend to the zen - master possessing such skill. Having listened to the friend, the Zen - master has asked him to execute ceremony of tea. And during it the zen - fencer should notice, with what art, the perfect concentration and calmness his friend carries out ceremony. " Tomorrow, the zen - fencer when your duel will take place has told, hold the weapon above a head as though you are going to strike, and face to the opponent with the same concentration and calmness with which you execute ceremony of tea ". Next day the master of tea has gone to the appointed place for a duel, accompanied with this council. When began a duel, the soldier was ready to put the mortal blow and waited, when the master of tea will make a mistake. The soldier looked in completely close and quiet person of the master of tea. There was time. At last, the soldier has lowered blade, has apologized for the arrogance, and has left, not having made any impact.

This legend I want to begin the story about Cha-Dao("cha" tea on - japan) traditions of tea drinking or tea ceremony. Tea in Japan has appeared approximately 800 years ago. He was delivered by monks Buddhists who went to China for studying art a zen. Having returned in Japan, they have brought with themselves tea as a medicinal drink. Art of tea ceremony is farther developed as one of ways of Buddhist self-improvement alongside with a calligraphy, zen - meditation, ken-up to, etc., putting a problem of strengthening meditation than a condition of emptiness. Development of this condition allows people to not distract in any situation on extraneous events. Doing something, they are completely concentrated on this action to what fine and insignificant it not seemed to associates. "Be worship to such trifling business, as tea drinking and by that you break the arrogance " (a winged zen - Buddhist phrase). Ceremony of tea teaches people to self-control and the control over the attention, therefore such science of development of spirit used the big popularity at Samurais.

In Japan as anywhere in the world, love rituals. Now, ceremony of tea a popular hobby. Many Japanese take lessons of this art. Ceremonies of tea are carried out both in in a civilized manner community the centers, and in privateindividual. Ceremony will consist of set of rituals which should " be investigated by heart ". Almost each movement of a hand is offered. The owner starts to drink tea the first, and then visitors drink. One of the most important tools in tea ceremony it chasen a bamboo brush for beating tea. The traditionaly in Japan for tea ceremony green tea of the Match (Macha) is used. It{him} raise under special shelfly lattices to avoid direct hit of solar beams, and after temperature processing fray in a powder. A way of application: one teaspoon of a powder for one portion, approximately 50 ml. A match it is made in cups. Temperature of water 5060С. Water should cool down directly in cups, then the powder is filled and with the help chasen is shaken up. Tea submit in cups without the handle and never drink with sugar or creams. A cup hold in one hand and support from below another. A match drink together with tea leaves, not waiting when she settles.

There are some grades of green tea: Chinese "dragon", the Indonesian green tea whom in Europe frequently sell under mark " Japanese green tea ", the Georgian, Japanese green tea and others.

Whence this variety of grades, in spite of the fact that a tea tree, how a grade of a plant, one undertakes? In Japan, China, Georgia and other countries collect identical tea leaflets. A difference in the recipe of the further processing and a climate. I shall try to tell briefly about this process in Japan. Tea leaves collect in the beginning of summer. After them break, they practically at once start to wander. And on a degree of fermentation and a fermentation they share on grades: green, Chinese green and black (which in Japan name red). Natural green tea right after gathering is exposed to steam processing that prevents a fermentation. The Chinese green tea is exposed to steam processing through certain time (about 6 hours) when the fermentation already began, but remains uncompleted. Black is completely by ferment tea. The fermentation strengthens tonic effect, but completely brings to nothing the maintenance of vitamins. Therefore in Japan prefer green tea. His medical properties were known for a long time. During the Epoch Kamakura (Kamakura, 11911333) monk Eisai has emphasized useful effects of tea in the book " I Support Health when I drink Tea " (1211): " Tea a surprising medicine for maintenance of health. It{he} has extraordinary authority (power) to prolong a life. People live longer there where raise tea. In antiquities and now tea an elixir which gives tartans immortality ". Last years researches of efficiency of green tea progressed, and now there is a scientific acknowledgement of the legendary statement, that " Tea is a surprising medicine for maintenance of health ".

In the table resulted below tea components and their influence on an organism are specified.

The table


Tea components Influence on an organism


The basic component of green tea (tannic substances) Reduces radio oils and caffeine sphere of action of a cancer, reduces a tumour, reduces mutations, reduces active oxidation


Oxygen Lowers cholesterol in blood, reduces a blood pressure, reduces the contents of sugar in blood, kills bacteria, kills a virus of a flu, struggles against bacteria, stave off unpleasant smells Caffeine Raises a tone (removes weariness and drowsiness).

Vitamin With Removes a pressure, prevents a flu


Vitamin In a complex Helps a metabolism of carbohydrates Amino acid Lowers a blood pressure


Vitamin Е Operates as an antioxidant and adjusts process of ageing


Flavonol Strengthen blood walls of vessels, to avert unpleasant smells


Polysacharides Lower the maintenance of sugar in blood


Fluoride Prevent puffiness


Tianin (some kind of amino acid) Gives green tea delightful taste

In Japan exists at least six grades of green tea: sen-cha, Ban-cha, Hogi-cha, Genmai-cha, Gekuro and the Match. And if you decide to start tea ceremony to you will not prevent to know, that for pour boiling water the temperature of water should be lower some green tea, than for black. And, the more qualitatively tea, the below temperature. So, for sen-cha 7090С, for Gekuro and the Match 5060С, and for Ban-cha and Hogi-cha boiled water. The quantity{amount} of tea leaves on 5 person should make: for sen-cha and Gekuro 10 (on 450 ml for the first reception), for ban-cha and Hogi-cha 15 (on 650 ml for the first reception). One of the most widespread mistakes consists that make green tea as for a long time, as well as black. For correct preparation of green tea, sen-cha make 12 minutes, Gekuro 22,5 minutes, and ban-cha and Hogi-cha only 30 sec. To wait only longer to lose flavouring qualities. For second time the temperature of water should hardly be higher and time pour boiling water hardly less, than for the first time.

It is necessary to note separately, that due to the maintenance of caffeine, green tea has more useful tonic influence, than coffee. Caffeine raises the central nervous system, actively influences intimate activity and normalizes activity of a liver. It also can stimulate skeletal muscles and facilitate muscular reductions. For this reason it is rather useful to drink tea in the middle of the working day to freshen ideas and to encourage a body. It starts to operate approximately in 30 minutes after reception, and on the average his action is equal to two hours. But it is not necessary to abuse this drink. " ... If coffee at the end of the period of action makes though also very strong, but soon taking place action of pessimism tea operates more betrayer the excessive use of this drink can cause a melancholy.... Property of this exciting means to support brainwork, and harm consists in his strong action on the nervous centers " (Papus, " Practical magic "). At the first tea leaves of green tea it is taken much more caffeine, than at the subsequent, but, despite of it, the maintenance of caffeine in green tea will surpass his maintenance in coffee. And, as caffeine of green tea is united with catechin at welding, his action count more moderate, than in other drinks.

However, not only in the east people were aware of profit of tea. The European philosophers-occults: french connoisseur of the natural sciences, physician, philosopher end XIX age, Elifas Lions (persisting name Alifons-Lui Constants); the german physician, philosopher and чернокнижник Agrippa Nettesgeymskiy (1486-1535); the frenchman, physician on professions, connoisseur to chemistries, botanists, zoologies and the most famous popularizer of the occultism and magics ZHerar Ankoss (he Papyus), and other seen to thinkers and philosophers of the muddle ages repeatedly wrote about profit of tea for stimulation of the psychic abilities of the person.




" If, not being afraid of boredom, you will go to village and will use vegetarian I peep, and for drink only milk and water your excited organism will quickly calm down. But if you aspire still further and want to excite the maximum{supreme} (transcendental) abilities sleeping in you add to vegetarian food some glasses of green tea and be betraid daily during one hour to reflections, and you will become capable to see the telepathic or astral phenomena " (Papus, " Practical magic ").

Water

  An equally important role in the preparation of tea is water. First of all, it should not have any, even minor side-specific and extraneous odors (give slightly, rot, rust, the scents of chlorine bleach, soap, hydrogen sulphide and petroleum products). Water must not contain any particles, even if they do not smell. That is why tea is absolutely unsuitable for mineral waters, bolotno-prudovye water, as well as water from village wells and muddy rivers. The second important requirement of water for tea, a low content of dissolved minerals. Water containing a large quantity of mineral salts (dvuuglekislye sernokislye salt and calcium and magnesium) is tough. This little water is suitable for making tea, as it not only inhibits extraction, but also spoils the taste and aroma of tea, killing him and sernokislymi uglekislymi compounds.

Soft water is the most suitable for making tea. The best water for making tea is the key and spring. The second soft-water streams with fast kamenisto-peschanym bottom, as well as water flowing glacial lakes. Well filtered, biologically cleaned soft piped water from the river and lake water also suitable for brewing tea, but of course it unlike in quality with the natural spring water. But what do the residents of areas where water is high rigidity? First, to defend it at least days before use for teaspoons. Secondly, it is advisable to use special umyagchitelyami water. And thirdly, the use of teaspoons those types of tea, which have heightened action.

Means brewing tea

  There are many ways of brewing tea. We will only major rule making tea, cut black teas. Before brewing empty porcelain teapot should be well sogret. This is done in order to enhance the extraction of tea. The usual way sogrevaniya - Lukewarm kettle boiling water 3-4 times. Thaw teapot can and otherwise delete it in boiling water (this is not so convenient, but gives a good outcome) or put in a current hot air. It would be better if kettle will be before teaspoons dry. When porcelain teapot sogret and metal water catching "white keys", the porcelain a portion of the dry tea and immediately pour boiling water. It is very important to keep accurate. If nearby will be a product with the smell, and especially raw meat, fish, butter or bacon, this tea is not for you. Its aroma, the taste will disappear. Initially primed with water just before half teakettle or, depending on the type and grade of tea and a third (a mixture of green and black tea), or up to one-quarter or less (green tea). Gulf dry tea first flooding, kettle should move quickly to close the lid, and then covered linen towel so that it covers the holes in the lid and nosike teakettle. This is not so much to insulate, but rather for the cloth napkins vpityvala graduating from the teakettle water vapour, while not skip over the volatile aromatic essential oils.

There is no cover different kettle uteplitelyami- cups. In this case, tea and preet nevkusnym is, as they say, smells broom. Close tea, and give him a otstoyatsya. Opening date, depending on water hardness and types of tea lasts from 3 to 15 minutes. The best time for good varieties of black teas with soft water 3,5-4 minutes. During this time do not manage to snap a gentle fragrance of tea, while tea mainly kept ekstragirovatsya. In tight or average water sometimes has to endure tea brew for up to 10 minutes. Green tea, which is more important than the aroma and taste, one could argue from 5 to 7-8 minutes, depending on the grade and class gross green tea and tile-even longer, from 10 to 15 minutes. When tea configure, dolivayut kettle boiling water, but not quite up as well, leaving free 0,5-1 cm to cover (infusion of green teas second time primed in 3-4 minutes until 3 / 4 or 2 / 3 teakettle, and only the third time, after another 2-3 minutes, pour almost up). The successive zalivok water for brewing is that all the time to maintain the same high water temperatures. Continuity sufficiently high temperature for the duration of brewing even more important than the high initial temperature at the start brewing.

Hence understand why critical temperature of the air space, which zavarivayut tea. The best ambient temperature for brewing tea should take 22-25 ° C. After brewing it is necessary to draw attention to the emergence of foam. If the foam is, therefore, tea zavaren correctly. If the foam is not, it seems, has been admitted a violation of the rules of brewing. After all that tea can bottle of chashkam. It should immediately prepare tea desired concentration and bottle of "zavarochnogo" teakettle in cups boiling water without further dilution. Only then can we be sure that this really works, a high-quality drink, a pleasant taste and aroma lose. If the kettle for heaped small, it will be a tea party in the process of pouring water, but do not want zavarka not slivalas by more than half, but the tea leaves do not bear. Tea should be eaten within a quarter of an hour after tea. Leave tea for a few hours, let alone for another day. "Fresh tea is like balzamu. Tea and left at night, like a snake ", figuratively said in an Eastern proverb. This is especially true of black chayam that can be used only fresh.

Japanese Green Tea

Green tea ( ryokucha) is so ubiquitous in Japan that it ismore commonly known as "honorable tea" (ocha) and even "Japanese tea" (nihoncha). Types of tea are commonly graded depending on the quality and the parts of the plant used.

Matcha ("rubbed tea") is the highest grade of green tea, usedprimarily in the tea ceremony . The tea bushes are shaded from sunlight for three weeks before harvesting, producing amino acids that sweeten the taste. The leaves are then ground to a fine powder, which issimply blended in lukewarm water for consumption.
Gyokuro ("jewel dew") is unground matcha leaf, prepared forconsumption by infusion.
Sencha ("broiled tea") is the most common type of green tea in Japan, accounting for 75% ofproduction. It is made from the young leaves of uncovered plants.
Shincha ("new tea") is newly harvested, lightly steamed sencha. It is aromatic but highlyperishable, lasting for only about 3 months.
Genmaicha ("brown rice tea") is senchamixed with roasted brown rice .
Bancha ("number tea")is from the last harvest of the season. It is milder, cheaper and contain less caffeine than other varieties.
Hojicha ("roasted tea") is prepared by roasting bancha leaves.
Kukicha ("stem tea")is made from tea twigs instead of leaves. It contains only a tenth of the caffeine of leaf tea and its flavor is commonlycompared to oolong teas.

There are large variations in both price and quality within these broad categories, and there are many specialty green teasthat fall outside this spectrum. The very best green tea is said to be that from Uji region of Kyoto.

Dishes

Particular attention is paid to disposables, which was preparing tea. Water can be boiled for tea in metal teapots but necessarily or from modern alloys, the so-called "white" metal and enameled, where water contact with the metal non-existent. However, it must be borne in mind that the thin layer of dirt formed metal kettles should not be measured. To that thin layer of fat is not pererastal must withdraw teapot with a fire in time to prevent too long adrenaline water. The enameled Hanukkah, they, as well as in enameled pan, water to beans very quickly, and it is easier to miss a second phase of boiling. Brew tea same can be done only in porcelain crockery and cutlery, but in no case for the metal. Porcelain faience preferable, as it can quickly and heavily soaked completely, but it is significant infusion. Teapot for heaped must have a hole in the lid and close enough. In addition to brewing red and green teas using special kettles with 6PA2 of porcelain cups, which to off tea. They can provide a stronger tea infusion, as well as water, in this case includes rinsed dishes from all sides and is not over. The size (volume) and form teakettle are equally important. The best geometrically correct shape (spherical, cylindrical), which make it possible to determine the precise proportion of (fourth, third, half) teakettle infusion.

Drink tea as the best of porcelain dishes. Glass dishes (mugs) theoretically equally suitable, but almost equally suitable for a proper tea party, as Bill Glass does not set out to measure the taste of tea to the same extent as tender porcelain surface, which is a positive reaction to the touch, reduces the temperature of tea, and thereby enhances our overall good feeling. It goes without saying that all the tea pots to contain an exceptional purity. This not only means that it must shine whiteness outside and the inside, but most importantly, tea utensils should never touch any extraneous odors. This is the ability to store tea utensils separately from the rest of kitchen utensils and away from the cans with spices, as well as other products.

Mopping the tea utensils should be distinct sen rather than common kitchen towel. It is important to observe these precautions can be seen from the fact that it is enough, for example, next to an empty kettle cut at the same table onions or garlic rubbed or take teapot choke hands, as it immediately affect the quality tea : the aroma actually disappear or fade so that we do not heed.

Japanese tea ceremony.

The host (hostess) is a master tea-hooked near the center face-to guests. Guests are and their places in a specific order. Before brew tea, a ceremony to purify utensils : carefully ground all great dishes with fine figure silk scarf, which symbolize the four corner of the world, and the two sides (the person and the seamy side),



Heaven and Earth. But noise begins to water urologist (before boiling it is not known) and the boss, cull its bamboo scoop, rinse cups and wiry beater foam, to thaw them. Then to wipe dry linen dish towel, it is eating into each of vinegar and tea powder, vliv little water is beginning to capture foam. Now everything depends on the craftsman's skills and his personality, his ability to improvisation, which, according to the teachings of dzen-buddism, is a prerequisite for the release of creative energy. Master must take into account all nuances : because of the ratio of tea powder and water, its temperature, speed and duration of shooting foam depends taste drink. If, for example, water is too hot, tea aroma lose, or, say, if tea long insist, it will be dark and bitter. There are two types of tya-no-yu-cooking koy-tya (thick tea) and usu-tya (liquid tea). Thick to drink a large ceramic cup from which every little honey tea and transmits its neighbour, tentatively obterev edge paper scarf. Wet tea tea small plates for each guest separately. Sometimes koy-tya and usu-tya combine, and then they become, as it were, in a two-phase long tea ceremony, in between boss invites guests to go on the garden. The contemplation of nature, contact and communicate with it is one of the most important components tya-no-yu.



For a Japanese cult of nature-worship is not only force that offers life, it is also a tribute to the beauty and harmony in nature and attempt to understand their place in the cosmos. The ritual cup guest filed by the party, which is considered the most beautiful. However, taking a cup, it before otpit should turn it into an opposing party. Touch turned to the "person" would be riding Finnish. When tea vypit must carefully consider the cup and other supplies - because in your hands works of genuine art. The action takes place on a set pattern. Holding the cup on the left palm, it slowly turn, the shape and color scheme, carvings, invoice material looked inside, and only then, expressing his admiration, defend reversed upside down. But tya-no-yu is not just a tea party. Usually, it precedes the meal, usually the most rudimentary meals and drinks (rice, all kinds of soups, bataty, sake, etc.). Against the backdrop of a variety of taste sensations guests will be easier to appreciate the aroma and taste of tea, and, in addition, dishes and the laying add to the beauty and harmony of the interior. During the tea party guests offering various sweets.

Japanese tea ceremony. The situation

Tea Ceremony - tya-no-yu - is a special, private House-tyasitsu. A very similar to the modest village hut, he sits in the corner of specially structured garden, which should serve as a tyasitsu dissociate from the world around them, and walk on it, to call on the psyche of the visitor feeling unwatchful rest. This is facilitated by the decorations in the garden, which, according to the canons, recalls corner of primeval nature. To Smile large rocks track, to looping among shrubs and trees leads visitors to the tsukubai-stone receptacle with water, which relies commit ritual purification (wash hands and mouth). At dusk path highlights stone lantern-haven cos dead. All here with the basic principle of modesty and simplicity. Indeed, the meaning of a tea ceremony, open person beauty preservation and ordinary. Entering tyasitsu-square hole-no more than 90 centimetres in the past. It is also no coincidence : Every person, regardless of class, and his rank officer to cross the threshold would buckle unwittingly bow and was said to have "left without a sword" (long tome and steel, to deploys side is simply not allowed to do so). The house is small. Walls normal dark color, sex flowers-tatami, beneath the ceiling is a small window, going north. The room shadows (bright daylight distracting, hinders understand and appreciate the beauty of the situation). The only decoration-ikebana or kakemono placed in a special niche. Most of kakemono sealed symbol or slogan of the tea ceremony, as each has its own theme. Ikebana is selected very carefully, in accordance with the season, time of day, the theme or the guest of honour. Here, in the corner pasted in sex center, which is always cooked in advance coals (necessarily from the contest).



Above it hangs a metal pot very simple form. Table replaces matting. It attaches importance to the tea utensils. Particular attention should be cups. Typically for a tea ceremony are not using classic Blue - pottery and ceramic cups irregularly shaped, which initially are "artificial aging." Muted but not dull colors and attacked patina-a sort of "seal of antiquity." But in this case of "forgery" nobody insult not disappoint, but rather skilful simulation worthy of admiration. Selection cups - as a science. The thickness and the shape depend, for example, on the time of year : winter-cup more closed and clarify walls, in the warm season is the opposite. In addition, provision should be made that, on the one hand, it does not to burning hands, in other words, not too thin, on the other hand, "did not stop and it was easy to follow, that is not too thick and consequently heavy.

Japanese tea ceremony. Aesthetics

Japanese drawn etiquette tea party in China. First and foremost, he was associated with binge tea at the altar of Buddha. This ritual is respected in Japan to this day. A sect of Zen Buddhist followers assessing tonic properties of tea were used during the long meditation. And perhaps it was because of the teachings dzen-buddizma receiving widespread in the country, a tea party etiquette, a new, spiritual dimension, which eventually turned it into a tea ceremony in a part of the national aesthetics and culture. The moral and aesthetic principles Tea Party (tyado) transmitted through characters "wa", "key", "sey" and "dzyaku."

The first means "harmony" unity of man and nature and dependency on each other; Second, mutual respect and common equity, to avoid conflicts; Third translates as "purity", but in the context tyado it should be understood as purification through contact with stunning; And finally, the fourth - "quiet", "calm".

Runs another line on the Japanese tea ceremony :)

10 PROHIBITIONS OF TEA

The ban on the tea on an empty stomach : when tea drink on an empty stomach, cold nature of tea, get inside, can be cooled spleen and stomach, just as "wolf entry to the house", in China since advised not to drink tea on an empty heart. "



The ban on the second scalding tea : too hot tea heavily promotes throat, esophagus and stomach. Prolonged use of a very hot tea can lead to painful changes of these bodies. According to the Foreign Studies, the frequent use of tea temperature above 620S leads to increased vulnerability walls stomach and the symptoms of a disease stomach. The tea should not exceed 560S.



The ban on the third coldest Tea : while it is warm and hot tea give vivacity make clear conscience and vision, iced tea produced side-effects : stagnation cold and accumulation rates.



The ban on the fourth strongest Tea : high content of caffeine and theine in strong tea can cause headache and insomnia.



Prevent fifth for a long tea TEA : if the tea brew for too long, tea phenol, lipoida, essential components are spontaneously oxidize, which not only deprives tea transparency, taste and aroma, but also significantly reduces the nutritional value of tea by oxidation of the tea leaves of vitamins C and E, amino acids and other valuable substances. In addition, nastaivayasi, tea is exposed to the environment, it significantly increases the micro-organisms (bacteria and fungi).



Prevent sixth multiple tea : usually after tretiei-chetvertoi teaspoons of tea leaves have little remains. Experiments suggest that the first infusion chassis approximately 50% of useful substances from tea leaves, the second 30%, and the third only about 10%; Fourth zavarka adding 1-3%. If, however, continue to brew more tea, the incidents may go and harmful ingredients as harmful elements contained in a very small number of the tea leaves are in incidents last.



Prevent seventh at the Tea food : tea, vpity of food leads to inflammatory saliva, food starts to appear not tasty also may temporarily fall assimilate protein Bliss authorities. Consequently, drink tea for 20 to 30 minutes before eating.



The ban on the eighth Tea immediately after eating : in tea tannin could lead to a metal protein and iron deficiency, which affects their learning. If you want to drink tea after eating, wait 20 to 30 minutes.



The ban on the ninth drinking bout tea drugs : tanning substances contained in tea raczeplacy, form tannin, which many medicines are empty and poorly absorbed. The Chinese say that tea is destroying drugs.



The ban on the 10th yesterday Tea : tea, permavshi day, not only loses vitamins, but also because of the high content of protein and sugars, it is an ideal breeding ground for bacteria. But if tea is not deteriorated, it could perhaps be used for medicinal purposes, but only as an external tool. Thus, nastojavshisa per day tea is rich in acids and fluorine that prevent bleeding from the capillaries, so yesterday's tea helps with the inflammation of the oral cavity, pain language ackzeme, festering desnah, surface damage skin ruminants. Wash eye yesterday tea helps reduce unpleasant feelings when the proteins in the blood vessels and, after tears and mouth rinse morning before cleaning teeth, and after delivery not only is the feeling of freshness, but also strengthens teeth.

Yerba Mate

Plant Yerba Mate (Yerba mate), has been known for centuries, grows in South America. Mate (sometimes trading symbol mate, the names of some of these type Paraguayan tea "," Brazilian tea, and so on) - tea drink, which is produced from a dry leaf green tropical tree Paraguariensis . The tree, and drink available in Europe about 1620-h years, but it detailed only in the 1822 French and be naturalist botanic Augustus de St. Hileir who explored vast swamps Paraguariensis River Parana. The plant is a branch tree-shrubbery, which in the wild live up to 50 years and reaching an altitude of 15 meters. The cultivation of these trees provide, and the trim keep their growth in the range of 1.5 to 2 meters. It has regular bush gloss leaves back form at the ends of blunt-rote, 7-10 cm long. Flowers small plants, usually located in the leaf axils. Smaller fruit, juicy, shrubs to be in the heavily resemble tea (elongated, elliptical or oval with jagged tiptoe). Fresh from October to December, little flowers, complex with white petals silent on the increase directly to the escape. The fruits are small reddish berries, slightly elongated and form reminiscent pepper-gagashar. For normal growth Paraguariensis a tropical and sub tropical climate, especially sensitive plant to lack of moisture. Is that the best growth of the plant is due to wet 1500 mm. and more rainfall in the year. It is growing on acid soils rich in iron. Bobcats handles. The first harvest of leaves can be collected for five years after planting . In sparing the harvest together every three years; In the intensive plantation biennially. At the same time, unlike the tea, discovered not only the top three leaf (fleshy), and the entire flight with young leaves entirely. In fact, you can tear all the leaves with bush, from the taste heaped suffer not, but it requires special skill and caution, since too much "sofa" bush from a shortage leaves dying. After collecting their escape route, in particular in Argentina, for special industrial dryers (SECADERO "). The drying shoots is a key point in the manufacture of materials, as plant very love moisture and contains a great deal of water. Drying is carried out at high temperatures, in the special bins with dumpiness on a cycle, then break up and crush leaf and stem. This Mate for classic drink of special dishes, a golden-green, it is very dry, and consists of three components : 1. stems (in the high mineral substances) 2. The leaves (attached to drinking colour and astringency) 3. Light dust (which shows that Yerba mate properly dried, and preserved all the useful properties) Classic accessories for drinking brew YERBA MATE : In America, the homeland YERBA MATE, drink with the dish and scintillations through which pushed incidents. In times gaucos as a receptacle used small pumpkin (), which to hollow dry and in the sun. Since they have different sizes, gaucos used them for the storage of grain, water and other products. The little used to brew YERBA MATE. Later receptacles are made of a tree, decorate thread, iron frame. The pressure of a small pumpkin as Kalebasa and other materials-Mate. Plant, in sprinkled receptacle, as well YERBA MATE. Infusion to the "mate" on the characters in the first syllable. YIM (Bombilla) used to be the case for a thin hollow stems of plants. Today it is an industry, they are made of metal (stainless steel), silver. At the top of the scintillations is slightly flattened Mouthpiece, which can be pinnacle or silver, and at the bottom is more than ever a small strainer. Bombilla may be straight or slightly curved. Each bombilla, or kalebasa mate made directly to individual performance, outsourcing the rest, so getting pressure to drink brew YERBA MATE you will gain a unique thing, which will serve long and you enjoy every day. Previously Yerba Mate was wild tree from which Guarani Indians dropped dried leaves and produce of their drinks. The MATE use among Indians was due to its curative properties, which generally have increased immunity, restore nervous system, the organism exhausted caused by various diseases and as a result, a slowdown in age. Use MATE allowed them to live without food for long periods of time, sometimes replacing such important products as bread and vegetables, easily slake sense of hunger. Legends Indians tell us that the Yerba Mate



Guarani Indians received as a gift from the gods : one in times immemorial and sineglazy God Paia travelled with the boys through the jungle to one of the things cities. Way to be very difficult, long journey and stocks run out. And when forces were at the end, travellers took to a small glade where they saw the proper housing and the same modest economy. They met strong man and his unearthly beauty daughter, not knowing who to them fed claim they lost all their food stocks and to cut only goose that they had. Repeatedly Paia Sharume, rested and having rallied forces, the old man asked :-Man! Why do you live with her daughter so far away from the people? - I do not want to look at what people have seen the beauty of my daughter, "answered the old man, her beauty may desecrate people, and it belongs to the gods! Paia Sharume to thank them for their hospitality and started who he said : "You are right man! Her beauty be deity indeed! But people should know about it! Therefore, I will make it into the plant, which will help people, as you do, and in time Sa-a (Indian name Yerba Mate) know and assess the whole world! That is one of the legends Guarani Indians explaining the origin of the Yerba Mate, it really Mate popular not only in South America. On every continent Mate drink not only as an infusion helps people maintain the body in healthy without harming, but as a tradition of uniting people.



According to chronicles colonization of this part of South America, Spaniards immediately drank MATE because of its special properties : it helped avoid zing, disease to strike many who have not had the opportunity to eat fresh fruits and vegetables in the long journey across the ocean to a new continent. Spaniards also noticed that the Indians who consumed the drink, acquired enormous resistance to fatigue, and they tried to portray it as inherent in certain plant inputs to the negative impact on the body. Despite this, MATE very quickly became popular in the region of La Plata, until Chile and Peru in the mountainous Andes chain. Around the 17th century, when the continent began to penetrate Europeans, a Jesuit stage in the history of materials. Vatican got plenty of land in the New Territories, and in 1611 the Jesuit Order entitled to the independent authority ends empire that lasted 160 years. This State was a purely commercial enterprise that is receiving from the slave labour of Indians to 900% of the net profits. Ottsy-Iezuita very quickly the benefits of the "indigenous herbs, and perceived that can be economically deployed. They forced the Indians to Mate leaves, but the Indians died from overwork, disease, the perils that burdened them in the jungle, where they collected leaves and accountable for miles heavy bundles its enslavers. The Jesuits have attempted to cultivate Yerba Mate. In Europe Mate was known as "Nasta Iezouita, worth more tea than at the rich and holy Fathers. Later, when the 19th century South America overcame revolution and the war in Europe on Mate forgotten for a long time and have seen it as a full exotic. In the mid-nineteenth century French physician and City Bonplan first began research properties



YERBA MATE. The development of these studies have led at the beginning of the twentieth century sow first plantations directly to the Jesuit Can-ignasio ruins in the province of Misiones (Argentina), which has been used for several centuries Guarani Indians cultivating the plant. Since then, the beginning of MATE, which today has reached the point where millions of people around the world use every day instead of the traditional tea and coffee infusion YERBA MATE. Since 1930, begins numerous studies to determine where MATE took its legendary properties, the properties that have made it possible for gauco, the legendary inhabitant of the Argentine pampa, shepherds and hunters, musician and craftsman, make day-to-day weather and the outdoors, to work hard, from eating beef only and incidents MATE.

The tea

Astounded Have you ever noticed that when buying tea, we all buy a few raw materials. And automatically become producers of the drink for themselves regulate its strength, sweetness. In this particular case, I would like to get the best quality, right? Buy them tea, and instead of the promised tea large sheet a questionable substance? Why fresh boiled "drink gods" fresh broom? Where to buy a good tea? How to properly store to get genuine pleasure from ? These and other questions, we have proposed our sen experts who agree to help us in a delicate and laborious one, the right choice of tea. - Start from the very beginning. Where people seeking to table a good tea, it can buy? - Indeed, a matter of great interest and relevance. Now we see that the tea sold almost everywhere in specialized shops, in supermarkets, divisional shops and pharmacies and simply on the street bazaars. Buyer difficult to make the right choice. - So how are we to do? - First of all, remember that all cases should be dealt with by professionals, the people who have their own businesses know and love, the people who respect themselves and their clients, the people who are responsible for the quality of their product and the health of their customers. If your car breaks down, of course, you contact workshop if you want to buy medicine, the pharmacy . Accordingly, the food and drink logical and correct acquire specialized stores, which followed the quality of the product, the conditions of storage, and help make a choice. You mean on specialized stores. What is tea in them is different from the same tea, say in the department supermarket or in a tent at the market? , I am pleased to explain. Tea, whatever class it is, the product soft and receptive, he readily absorbs moisture, the different smells, and this leads to the deterioration of tea and a deterioration in its quality. Therefore, there are special requirements for outlets that may be tea. Facilities for the storage and sale must be dry, but not hot, often ventilated. And if it is raw, cold or in the air sperty, even good tea in the package to spoil. In addition, the store must have a special warehouse with the storage conditions. This should be a room with good ventilation, dry, warm but not sweltering. And, of course, the tea must be located away from smell(blows in) sharply products. As we often see in the field of trade tea? Basic rules, unfortunately, are often grossly violated. Tea is open plastic bags next to the same bags with grain, and even comes with the drugs herring, tobacco. And the temperature and humidity of the environment, too, leaves much to be desired. Tea is draught, precipitation, temperature changes. Clearly, the quality of tea rapidly deteriorating, it becomes a hazard to human health. Buyer it is necessary to bear in mind the ability to purchase tea not grocery stores, not in the markets, and special shops. From the point of view "teaman integration" all vendors can be divided into two categories. The first group consists of sellers, to trade and to anything other than trade, and the second I owe persons concerned with the case. The seller, who only sell primarily thinking of profits. His principle : you can sell everything, everywhere. On these "benefactors" is staying away. The same seller disturbing their own first look on the buyer and the product will create both comfort and then remember money. Such sellers with love for the art and all that it stands for, thereby showing respect for their customers. In shops specializing in the state are titester that monitors the quality of the product, the accuracy of information provided to customers, for the storage of fresh produce. Our self-respecting specialized magazine, "The quality and reliability first." That is the shop should be trusted. If you long enough drinking tea, it is likely you developed a "white-black-cerny" list seller of tea firms. In white list firms are worried about you as a buyer and the tea, and which would guarantee a stable quality. In the "black" category, we refer to those firms which fell goods of poor quality. - And what about manipulation? Much to their meets to sell? Yes, printing, we developed apace, and a dirty people "draw" any picture on the package is easy. Again, buy tea in suspicious locations. Do not buy cheap tea.ne may present Indian tea or tea cost the same as tea waste. Miserly pay twice. Or paying own health. A self-respecting store repeatedly check the quality of the product, so we value their reputation and their clientele. - Okay, with the purchase of tea all clear. And at home? Where it should be stored? Tea-best home store, and drink immediately. The less he stored, the better it taste. If it does store tea, it is better to do it correctly. I note that at home, even with the right content, dry tea does not lose its taste of 1-2 years. Then it can be safely released. To keep to a glass or china dishes with heavy lids. Ceramics is perhaps the most traditional and ancient Oriental dishes to store tea because clay is a living material. The store tea in the packaging of any unnatural materials : plastics, polyethylene, food tin; Paper and paperboard poor quality. Moreover, even well-packed tea store next to the spices also can keep normal tea next to aromatic material or next to the coffee. Capacity should be small-can be back filling in a fresh tea that the frequent opening evaporate not his miracle aroma. A container of tea, do not expose some plates and light (especially direct sunlight). The best temperature for the storage-room (17-19 degrees). Tea-often referred to as the flavour drink, has touted its quality. In practice, however, sometimes that tea is not beneficial impression is vile, empty liquid. - All of this is the result of incorrect spouses. First on the water. For good teaspoons best suited mild spring, and in urban settings buy bottled water with a small deposit.


Water should boil once, until small bubbles. It should not be twice boiled water to fill boiled cool heated water, in all these cases, the correct spouses fail tea will be bitter, unpleasant, the aroma disappear. Brew tea to the pot or kettle fayans pre-heating it : be rinse water again, and then to dry over a fire. In hot empty kettle filled dry tea, pour half the hot water, and close to be persisted 4-5 minutes for black tea and 10 for the green. Then pour before end kettle 3 / 4, or up, and not tea lemons, in the bottle holder. Correct tea green tea is a beautiful drink intense colours, and at the same time exciting and transparent. It should have felt flavor and the full slightly astringent taste, but not bitter. Less than once already talking about health, what do you think about the usefulness of supplements in tea? - Fruit and herbal supplements, essential oils have been used in the numerical treatment and prevention purposes. Consultants in specialized shops can choose exactly you tea. For example, strawberries used for the prevention of liver disease and kidney failure, with devastating force, as well as a means of regulating metabolism. Spearmint list helps with insomnia, strokes, gas trite high acidity, but it can not be used by people with arterial expressed . A lilac easier for ARI, removes kidney inflammation. tea additives tasty, and aromatic are deservedly popular. Today, the customers are a wide range of tea. I wish readers a good buy, although tea is the best, the most delicious, the flavour and, more importantly, the most useful.

Tea

We often recall tea with warm feelings. Click the flavorful drink helps awaken the morning or evening dinner. The same with desserts, a nice meal for accidentally caught guests. And bone tea, faithful ally, traps for us five minutes rest nearby middle of the day : You can, of course, fun, but sometimes I think how much difference in the lives of stuff. For example, such as a cup of tea. East men said that the drink "wise, silent and balanced, sensitive and patient, drink those with a slight irony perception of themselves and imperfection of life."


The world tea in the world tea (first green and then black) known for more than five millennia. Tea diverse as the people themselves. There is not even a two teas with the same taste. The support and time in which it was compiled. Thus tea collected on the morning of enormous respects from tea assembled at noon the same day. Scent and taste of tea is changing throughout the year. Tea bush has a number of biological characteristics which make it a truly unique culture that can grow in poor stony soil, sometimes almost bare rock.

A tea bush collect fleches-top pieces shoots with slides and three, the youngest just becommed flabby leafs. Harvesting takes place several times a year until the plant is new shoots. In the tropics, growing continuously, it is in Sri Lanka and South India leaves are collected year round. And in Assam collection is within 8 months, from April to November, and in China from April to September. The biggest fleches of tea from India, the smallest-from the Japanese. The 1 kg green tea contains 3,000 bag Japanese tea, and only 1,500 Indian. Red, yellow, white ... To derailed the tea bush leaves become refreshing drink, they must undergo a long process. They have consistently boiling, twisting, fermentation, drying and sorting. The key-stage fermentation, the raw materials are making a difference by which tea is familiar to us taste and aroma. Depending on the degree of completion of the fermentation emit four main types of tea : black, green, red and yellow.

Each type is quite different chemical composition and, consequently, taste, colour and flavor infusions. The full completion of fermentation at the outlet is the best known and common (98% of world trade), the type of tea-black. There are an enormous variety of classes. An indicator of the quality of the tips-coated iron hairs tops kidneys, which is fleshy. In dry tea they are white tone wavy. The more tips-the higher the grade tea, however, fragrant. Green tea is not yet ferment because in the process of processing avoid boiling and fermentation. Such soft feel delicate aroma boiling herbs and unique taste binder. In the dry form, the type of tea is the colour of violets, and extract he is different shades of green. There is a so-called white tea-hot tea world favourite drink English kings, Japanese emperors and the new Russian elite. Exclusivity and high cost attached to their extreme complexity of production. Price speaks for itself : if the wholesale price of black tea is $ 3 for kg, for the number of white pieces to $ 250. Who is headed live? Why tea remains for centuries favourite drink vast quantities of people?


The special charm of its taste, which is no longer possible, tea, and even a chemical factory. Combining more than 300 useful chemicals in tea is unique and can not be replaced by any other plants or chemicals. Thus, the tea contains polyphenoles, or tannins, which act as aninflammation e and microbicides, improve digestion, strengthen blood vessels and small capillaries. Tannins are still active antioxidants that make tea tastes unique antidote : radiation, heavy metals from the overdose of drugs : The proteins in chaine sheet is such that in extreme situations drink can be integrated nutritional food full replacement in the body, the lack of protein and vitamins. A low sugars makes excellent tea hearings not diabetic product. I know why spills hot tea more than just water? Yes because tea contain pectin, and envelops substance. On go directly depends teaspoons dry. The more yellow, the better the tea protected against foreign odours and longer retains its aroma. Minerals in the tea too long : potassium, calcium, magnesium, iron, manganese, copper, zinc : and this is not an exhaustive list. For instance, potassium, normal concentration is in the blood is necessary for the functioning of the cardiac muscle. Scientists counted that the 5-6 biggest tea per day covers about 75% of the daily demand of the body for potassium.


Determine the drawback is easy-losing fingernails and hair, dermatit, the deterioration of immunity. Sipping tea can very effectively replenish zinc organism resources and strengthen health. Among alkaloids tea allowing two most famous and caffeine guanin. Caffeine causes central nervous system, improves performance, increases the physical and mental activity. This is the fresh extract tea. But it is worth tea stand several hours or face to boiling water (lagerno"drink" ), as it is guanin. Guanin is poisonous and affects the nervous system deafening effect. Not in vain Chinese argued that long stood tea is like poison. The unique blend our drinking attach essential oils. Now we can identify them in the form of iridescent film on the surface of chilled spouses.


This is an indication of high quality tea. The laboratory found that the long-term storage of essential oils age and the smell of deteriorating. That is why tea can not be stored for too long. The tea "are still some" friends rights "vitamins : C, P, a group B. Thus, the vitamin C in fresh chaine sheet contained four times more than in lemon juice or orange, and by the action of boils water vitamin C virtually destroyed.


This particular tea was put into compulsory military rations. Vitamins B "responsible" for the condition of the skin and hair, they are essential for the functioning of the nervous system. Imagine only a miracle in our cup! Tea makes sense, softens the heart, awakens the idea, refreshes the body and exacerbates feelings. Well that tea?

Tea ceremony

"Taste tea has special charm, which can not be resisted by which tea attributed special properties. This drink wise, silent and balanced, sensitive and patient, drink those with a slight irony perceive themselves, as well as ironic look at the imperfections of life. " Japanese man Kakuzo Okakura By drinking of tea thousands of years were revered, -ceremony not have the same. Believed that the Asian green tea, and then the black is more than five years, the three goals it is considered sacred drink. Tea diverse as the people themselves. There is not even a two teas with the same taste. Since 5,000 years ago, he was one of the most Emperor Shen editor, it is modest tea sheet was great Puti.exists saying : "During the tea in China." An important is for tea to what hour it was recovered. Tea collected on the morning of the most enormous extent may differ from tea assembled at noon the same day. Whenever tea harvesters went to a plantation, tea has charming distinctive taste. Scent and taste of tea vary throughout the year. Tea bush has a number of biological characteristics which make it a truly unique culture. This is a very reactions plant. Tea grows on stony barren soils, sometimes almost bare rock. He makes tropical heat, and a significant reduction in temperature, the sun and snow resistant to diseases. This has been extremely enduring plant-leaf tea is up to 100 years or more, and the length of its economic development comparable to the life of human beings-70-80 years. A tea bush collect leaves. More upper-pieces shoots with crowns slides and three, the youngest just spread slip - fleshes. Harvesting takes place several times a year until the plant and provides new shoots. In the tropics tea growing continuously, it is in Indonesia, Sri Lanka, South India leaves collect a full year. In Assam tea collection of leaves is within eight months (April-November), in China, from four to two times a year (from April to September). In Georgia and Azerbaijan sheet collected from May to October. The biggest fleshes of tea from India, the smallest-from the Japanese. In one kilogram of green tea contains about 3,000 Japanese tea, and only 1,500 Indian. Overall yields in the range between 2 to 12 tons per hectare. The largest number of leaf-to 12.5 tons per hectare - off in Assam. To derailed the tea bush leaves become refreshing drink, they must undergo a long process. They have consistently to make, twisting, fermentation, drying and sorting. The key stage is fermentation. During her chemistry tea raw materials are making a difference, which has been maked tea is normal for us to taste and aroma. Depending on the degree of completion of the fermentation emit four main types of tea : black, green, red and yellow. Each type is different chemical composition and, consequently, taste, colour and flavor infusions. The full completion of fermentation at the outlet is the best known and common (98% of world trade), the type of tea-black. There are an enormous variety of classes black tea. An indicator of the quality of the -coated iron hairs on tops kidneys, which is fleshy. In dry tea they are white wavy. Tipsa is the most valuable part of her tea, the more of them there, the greater the variety of tea, the better it is. Ancient so-called flower is surprisingly suggests tea is no longer the flower tea bush (them for the manufacture of tea do not use), namely high tips. The "flower" is the wrong flavoured teas that are really smell sweet smell different colours, thanks flavour additives unrelated to the bush tea. Green tea called not be ferments because in the process of processing avoid to make and fermentation. As a result, green tea or typical "tea" taste, but has a strong delicate aroma to maked herbs and unique taste binder. In the dry form, the type of tea is the color of violets, in extract he is the different shades of green. Red and yellow teas are transitional variants among major types : black, and green. Red tea closer to the black, he ferments stronger and yellow to green. Thanks to that same tea has received such wide distribution in the world and continues to be for centuries favorite drink vast quantities of people? Tea is a unique chemical factory. The first serious study chemistry tea began in the early 20th century to Yavana plantations. But so far the exact Chemical tea (as well as their manufacture and tea) is not known. The tea contains about 300 different chemicals. Combining them in the case was unique and can not be replaced by any other vegetation, and even less as chemicals. Of course, listing all 300 items, we will not, but slightly connected intellect and distinguished educate readers about what value they drink, we simply must! To begin with, in the preparation (drying) lost about 70-75% of the weight of fresh vented tea. The remaining 25-30% and the actual amount of essence tea (the same 300 components). It is interesting to note that more than half of these 25% are soluble, and it is these are really easy it is extracted infusion.



Polyphenoles (9-35%)



Phenolic compounds are one of the most common and numerous classes of natural compounds with biological activity. . It should be noted that the most abundant active phenolic compounds white and green teas. The tea contains more than 30 nonylphenols, traditionally called tanning substances or tannins. The fact is that the polyphenoles capable of forming a stable chemical compounds with the proteins, which results in the "tannic effect." This effect is a good pharmaceutical use-polyphenoles tea act as blood - restoring, regenerative, binders, e and microbicides. Some of nonylphenols (catechins) have properties of vitamin E : improve digestion, strengthen blood vessels and small capillaries reduces the permeability of their walls. In conjunction with caffeine tea attach importance to the unique brain stimulator. It should also be noted that the full range of catechols exclusive to green tea, in a very few. When brewing tea, it should be borne in mind that the tannins to react with iron and acids. When brewing tea iron pan (or using iron-rich water) produced muddy brown ( "wood") tea. ACID Wednesday, on the other hand, brightens in tea (everyone knows effect on the lemon tea). Polyphenoles well soluble in hot water. That is why tea we to make water. The more in the tea tannins, the more astringent (but not bitter!) And astringent taste it has. Much tanning agents attached tea regeneration and maintained effect. Polyphenoles tea are most active antioxidants, which are easily and quickly provide safe and stable chemical compounds with any harmful proteins, metals, alkaloids, acids, etc. factor that found in the body. That's what makes tea (especially green) unique antidote. It helps, and from alcohol and radiation, and heavy metal, and the overdose of drugs.



Protein and amino acids (25%)



If justice is to be biased, the proteins in teapot sheet more than anything else because it is one is mainly cellulose tea. In addition, the tea was different protein compounds, for example, the same enzymes. The soluble protein tea are albumin, in the green tea to 10% (in the black ones)! Exclamation point it is not a coincidence because 10 cups of tea equal to one chop meat. If seriously, in extreme situations tea is a complex dietary intake, which is fully offset in the body of a lack of protein and vitamins. I now understand how these smart Chinese hermits host the mountains one tea consumed. In case more than 17 amino acids, some of which are free. Amino made a significant contribution to a sort of tea aroma.



Sugar and carbohydrates (10-16%)



to 12% polysaccharides contained in the tea (starch, cellulose, gemizelluloza etc.), insoluble, and therefore useless. Moreover, the more sugars and carbohydrates in the case, the worse the quality. Well, that little sugar. This tea should be bitter! But seriously, it is low in sugars makes excellent tea hearings , andiabetics drink. The publication in the incidents starch negligible. This is good because if it is a lot of starch, it must be eating potatoes. Here's how much sulfur is a good thing. Pectins contribute to the healing of wounds, reducing cholesterol in the blood, improve exchange biliary acids neutralise the toxicity and side effects of antibiotics. Pectins beneficial to the mucous membranes chair, throat, esophagus, stomach, etc. envelopping of a protective layer. For example, spills hot tea complicated than bare wood, as the polysaccharide protect mucous burned. This property, combined with tanning ability, tannins makes excellent tea and m tool. On the go directly depends microscopic teaspoons dry. The more yellow, the better the tea protected against foreign smells, the longer it retains its aroma and the longer it is stored.



Minerals (4-7%)



Minerals tea in a very large number. But in general, you can make the macro-and micro elements. Macro (in mg / g) of tea : 1) K-17.90. 2) Calcium - 4.70. 3) m-2,20. 4) Iron - 0.20. About macro can write a lot. For instance, potassium. On the one hand normal concentration of potassium in the blood is essential to the functioning of the cardiac muscles; On the other hand, the brain cells there is a thing as potassium - sodium-vapor balance, which is essential to its proper functioning. Hence, for example, it can be concluded not just superficial incentive effects of tea on the nervous and cardiovascular system, and the regulation and normalization of the underlying processes. Western scientists counted that five cups of tea a day cover about 75% of the daily demand of the body for potassium. Micronutrients (in g / g) tea : 1) Aluminium - 843.40. 2), Manganese 828.00. 3) Sulphur - 650.00. 4), Sodium 210.00. 5) Bor-95.00. 6) Co-56.08. 7), Zinc 22.90. 8) Copper-11.60. 9) Strontium-5.84. 10) Nickel-5.20. 11) Lead - 2.48. 12) Cobalt - 1.68. 13) Molybdenum - 0.40. 14) Chromium : 0.40. 15) Selenium - 0.12. 16) Iodine - 0.10. There is also the vast content of about 0.3% of dry weight, in the case of phosphorus. Phosphorus is a substance indispensable for the revitalization of the brain! Also there is a very significant fluorine content in tea-about 0.2% of dry weight. Of course, this does not describe the "Ftorodent", but very useful ... The tea is gaining in ourselves and is a valuable media elements : aluminium, manganese, boron, barium, zinc, copper, nickel. Very good of the organism tea traditions, primarily, manganese, zinc, copper, nickel. To understand fully what it means to explain : 1. For example, manganese. It is necessary for the normal functioning of the nervous system, sexual glands, bones. Scientists have determined that the machine age manganese reduced, and it remains the same. Because of this, older people will have a favourable climate for the development of cardiovascular disease and malignant neoplasms. And now look any more scientifically based bush is the only and unique way there for the replenishment of manganese-tea. Incidentally, it has been found that about 5-6 cups a day is not even a very strong tea be persist provide about 50% of the daily demand of the body for manganese. 2. Or, for instance, zinc. Determine deficiency in the body is very simple white cross spots on the nail, losing fingernails and hair. A further shortage of zinc actually cause a significant deterioration of immunity, 04.07.2005, dermatitis, etc. diseases of the skin and hair. Of course, tea behind such excess zinc hubs such as arthritis or kalgan, but he gained his very decent and regular dimension may very well add zinc resources organism. 3. Copper. More than known clinical fact, with the vast number of diseases (hepatitis, cirrhosis, anaemia, leukaemia, , tuberculosis, meningitis, etc.) greatly increases the concentration of copper in the blood. There is also a direct correlation between the content of copper in the serum and elevated body temperature as a result of inflammation. Copper plays an essential role in the reconstruction oxidation processes at the cellular level, and the lack of it makes it very difficult to treat and prevent infections. And here again tea, which is traditionally referred to over drive copper ...



Pigments (1-12%)



Understood that the dyes. Well is piled up eye in chaine extract can see six-tone green-red-liver-brown -dark colour and shades, but asked few storage. The first two are more specific to not be ferment teas, and the second two for and black



Alkaloids (1-5%)



In their tea also contains plenty : theofillin, theobromin, xantin, adenin, gipoksantin, paraksantin, metilxantin, izatin, diuretin, guanin, lecithin, etc. gain additional pieces 10, but in general, alkaloids, compounds grounds with a strong and specific physiological activity. The structure is very diverse, ranging from simple, until high structures Chief produce tea, of course, caffeine. It is caffeine, which can be found in tea to 4%, to the bitterness of tea and has a characteristic tonic. The produce caffeine in tea is not in a free and sequestered (with tannins), and is called tein. It is believed that in a glass of strong tea (2 heaped tsp 200 ml) contains from 0.02 to 0.1 and caffeine. Caffeine causes central nervous system, improves performance, increases the physical and mental activity. In general, a much softer than pure caffeine or coffee. Other alkaloids tea (theobromin, theofillin, diuretin) also very useful, and applied for the treatment of cardiovascular and renal disease. Included in such drugs as eufillin, diuretin, kofalgin, tealbin, tesalben etc. sad exception among alkaloids tea is guanin, which singled out tea that long, or was, or was boiling water. Guanin is poisonous and affects the nervous system deafening effect. Chinese is not wasted argued that waiting out tea is like poison. On the other hand, Russian lager- drink are nothing but caffeine addiction be guanin plus.



Resins (about 1%)



Complex on chemical composition, studied little. Perhaps their most important role-fixing tea aroma.



Organic acid (about 1%)



found Oxalic, lemon, etc. acid. The tea they were poorly investigated, but it is clear that in general they raise food and dietetic value tea.



Enzymes (less than 1%).



The tea contains more than 10 different enzymes. Enzymes, as a rule, the active compounds containing protein authority and active, easily acidifying molecular group. Enzymes act as biological catalysts, the first beginning and run complex biochemical processes. The quality of the finished tea depends to a great extent on the established optimal conditions for fermentation, which in turn guarantee the "right" of enzymes.



Essential oils (about 0.02%)



They seemed to be very small, but the roles of the enormous, essential oils give tea its unique aroma. Now go back over 30 essential oils tea, which vary widely in their chemical composition. What is curious, essential oils in the water does not recede, but mixing with water (that is why, with the right to turn to stir tea!) Give it the smell and taste. On the surface chilled heaped containing a large number of essential oils, as a rule, a rainbow film. This is an indication of high-quality tea. Furthermore, the essential oils of tea terribly useful because have strong antibacterial and oppose microbe s activity. The laboratory found that the long-term storage of essential oils change their colour (hue) and smell (in the negative sense). That is why tea can not be stored for too long, essential oils disappearing. When listening essential oils also destroyed (hence tea be boiled; And indeed must be used to turn water temperature right!) .



Vitamins



The tea contains virtually all vitamins, but unquestionable leaders are : 1) Vitamin C. 2) Vitamin E (and PP). 3) Vitamins Group B. Vitamin C in fresh sheet contained four times more than in lemon juice or orange, but in the process of heat treatment much of its destruction. (Hence it is understandable that most vitamin C in the not-fermented candidate-white, and green. It is believed that, on average, in the green tea vitamin C, more than twice the number in the black). However, even during the dry tea dose vitamin C more than high-156-233 mg%. In turn in the incidents given to 70-90% of the dose. Due to the effect of boiling water vitamin C virtually destroyed, as it's in conjunction with tannins. Our friend from childhood "ascorbic sweetmeat" is the most important means of maintaining the energy vitality, ensuring normal metabolism and stamina. The need for vitamin C increases in physical and mental load at the time of illness. In particular, thanks to the high content of vitamin C tea in the past century has been put into compulsory military rations. Vitamin E (rutin) has act and a body to the cellular respiration and nutrition wall receptacles. Putin, in conjunction with vitamin C to the accumulation of vitamins in the tissues of the body, strengthens the wall receptacles and capillaries, reducing their fragility and permeability. Vitamin PP (nicotine acid), has protiwallergicakim action. The daily demand of the body with vitamin D necessary in the day to drink 3-4 cups firmly tea. Vitamins Group B very well kept itself at all stages of its manufacture. This is all the more important that the human body is constantly stock these vitamins and a constant need to replenish it. Vitamins B "responsible" for the condition of the cover tissues (skin and hair) to be necessary for the smooth functioning of the liver and glands Endocrine are essential for the normal functioning of the nervous system (particularly in the extreme conditions), preventing from exhaustion. Wealth tea peace and the rules of cooking miracle drink, we talk next time.

Wabi. Simplicity and finesse, the Japanese ideals of beauty

Zen-buddhism and evolution vabi-sabi ideals of Buddhism, in particular, a sect Chicago contributed to the evolution of vabi-sabi as aesthetic values. In particular, the concept of mu( or ), which occupies a central position in zen-buddhism played an important role in the evolution of vabi-sabi. There are many zen (questions-riddle paradoxical), and belonged directed to the concept of wilderness, and the most famous of them. As a monk wrote in Sotoba (Poetry zenrin temple), zen does not consider as the absence of something tangible (objects things), but rather approves the invisible for the empty space : excellent. A poem Fujiwara-no Taka (Sadaie) often cited to illustrate the nature of the relationship between and vabi-sabi. When I look away, I do not see the flowers or fruit, Not diverse leaf Only sleazy hovel ashore in the dusk coming autumn night. This poem lead in Japan as a model describing void, as an ideal form of beauty, as well as painting makes autumn landscape, a poet creates an image opposite him, which flowers flabby cherries and leaves encouraged shades. Wabi in the traditional arts There are many examples vabi-sabi as typical of the traditional Japanese arts of beauty, particularly in the tea ceremony and poetry. Master tea ceremony Joe Takano and Sen-no Rikyu, for example, felt that the poem mentioned above, a perfect mood for tea ceremonies. They taught that good sense should not succumb to a clear definitions;

Their emphasis on the emptiness reflected in the lack of decorations and rigorous simplicity tea ceremony, in which special emphasis was placed on the availability of vabi-sabi as the ideal form of beauty. History tea ceremony dates back to religious rites performed monks Zen sect in the Kamakura period. Vabi-ta (Wabi tea) flow in a simple village folk, as shown by the description of the Portuguese missionary to Rodriges (Rodriguez). This is a secluded, hidden exercise in exemplary ... to hermit, those who are leaving the secular world, breaking links with the society go live in straw huts, rewarding the contemplation of nature ... meditate with the rest of the world ... and the simplicity that they see here ... understand the secrets hidden here. Everyone in the ceremony primitive, rude or completely unprocessed, and the simple, as in nature ... safeguarded in a simple hut hermit (156-157). That description showed that the ceremony was the purpose of education and the human spirit, Do emphasis on the beaches and simplicity, persisting everything that goes drinking of tea. Indeed, zen-buddhism has had an enormous impact on the aesthetics vabi-ta and many wizard tea ceremony studied Zen and called on the experience of the sect monks Chicago in the tea ceremony in order to achieve the highest state of the body and the soul for pleasure drink. As argued Sen-no Rikyu, Act. Simplicity no finish, gloss; Asymmetries are fully respected in the tea ceremony and reflects the Buddhist concept that the poor is a natural condition of nature, which is the fundamental building blocks of life (Keene, 1988). Simplicity church does not distract participants and enables them to walk around literally (meditate). It is at the thought and the creation of the mood and has been provided with all aesthetic tea ceremony. It can not be found vabi-sabi quality in their real form, they are born of the hearts and minds of the ceremony. Sen-no Rikyu, for example, criticized the targeting of utensils and crockery style vabi-sabi (luxuriously simple) for a tea ceremony, as it considered the most important, not appearance items, but enlighten feeling can recognize invisible dignity who live in them. In short, as vabi-sabi aesthetic tea ceremony concluded in beauty is perceived in the minds. Wabi plays an important role in Japanese poetry, especially haiku. Here, we must acknowledge the contributions of Matsuo Base, one of the great poets Ado period, which chose quick to achieve this ideal aesthetic quality. They say that the Six for the first time used the word sabi, although theory as sabi aesthetic values already existed for some time, or derived from the word sabi - sabu and sabisi-used in earlier works. According to the student Base Mukai Keri, sabi is a very important element of haiku and the quality, which is not easy to express. The following is an example of creativity Base to the word sabi on its students. Amey asked : Keri replied reminds us of the luxury of flowering cherries, and could indicate coloured coat guards. As a result, we have warm and gentle sense of the perception of the image elderly. It must be stressed that this feeling does not deny beauty, it includes more than the loneliness of old age. There is conflicting values, the beauty of flowers and trees elderly gray-these images interact, reinforcing each other, although they are not described in the poem. Sabi design creates an appropriate atmosphere. People need spiritual upbringing for a genuine understanding of beauty, which is created from oiler images. And as a result, the rejection of glory, the apparent beauty and abundance (redundancy) is the ideal condition for the enjoyment vabi-sabi who had no clear signs, but has characteristics getting to know heart.

So, begin!

In the next office, I will try to raise and it is interesting to tell you about Buddhism, in particular, and vabi-sabi as aesthetic values. Only more the intresting :)