Prepare Tea correctly

Prepare Tea correctly

The tradition of tea drinking has existed for a long time. Tea - one of the most common and prefered by many from small to large natural medicines without a prescription.
How to make tea to be tasty, fragrant and healthy?

Not all know that not all water is suitable for tea. "Empty", not fragrant will be tea, cooked on hard water or water, repeatedly boiled. Especially spoils the tea, if in the already boiled water add fresh, and then this mixture boil. Tea, brewed on such water, loses not only its taste and aroma, but also a beneficial effect on the body.

Water for brewing tea in no case should be brought to a overboil. This spoils tea, gives it stiffness, significantly impoverishes the flavor.

Usually tea is drunk with sweets. However, in the transplanted tea, as shown by research scientists, significantly reduced vitamin B1. Therefore, you should get used to drinking tea with very little sugar.

Tea easily absorbs moisture and is very susceptible to various odors. Therefore, it is better to store it in special porcelain or faience teapots, but it is also possible in a glass or metal jar, tightly closed with a lid (not plastic).

On a glass of water, one teaspoon of dry tea is required and one more teaspoon per kettle, regardless of its volume. This norm, of course, is designed for a healthy person. People suffering from diseases of the cardiovascular system, organs of the gastrointestinal tract and liver, drinking such strong tea is not recommended.

When you pour freshly, flavored tea into cups, put a golden slice of lemon there. Tea with lemon restores strength faster, quenches thirst better, it's no accident that it is so popular in countries with hot climates.

Tea is unrivaled in the vegetable world for the content of vitamin P. Lemon is rich in vitamin C. And as you know, vitamin P is most fully manifested its activity only in the presence of vitamin C: ascorbic acid activates it, enhances its biological effect. But vitamin P "does not remain in debt:" it contributes to the accumulation of ascorbic acid in the body, to its better assimilation.

Reduce the amount of caffeine in tea (this is important for those suffering from hypertension, cardiovascular diseases) can by washing dry tea in warm water. Most of the caffeine will dissolve in it. The effect of caffeine can also be mitigated by adding milk to tea.

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