Useful properties of green tea. Is green tea really that good? Green tea: benefits, harms and uses

This drink is especially widespread in Asia. The Chinese and Japanese probably cannot imagine life without it. In our country, he also pays a lot of attention. Adherents of a healthy lifestyle especially revere green tea, because it has a lot of valuable properties. To learn more about them, read on!

Composition of green tea

Like any other natural product, green tea contains many beneficial natural ingredients. Once in the digestive system, these substances interact with the internal organs and trigger many mechanisms that promote rejuvenation and healing. To understand how this happens, you need to have a general understanding of the composition of green tea.

calories

Energy value is one of the main parameters by which all drinks and food are evaluated. For people on a diet, it is extremely important to know what the body is receiving. The calorie content of this drink may vary depending on what you add to it. By reading the list below, you will find out how many calories are in green tea prepared in various ways:

• pure tea - 1 kcal / 100 ml;
• with honey - 28 kcal / 100 ml;
• with milk - 30 kcal / 100 ml;
• with lemon - 115 kcal / 100 ml;
• with sugar - 32 kcal / 100 ml.

vitamins

The most important component of green tea is a natural vitamin complex. 100 grams of this drink contains:

• retinol (vitamin A);
• thiamine (vitamin B1);
• riboflavin (vitamin B2);
• niacin (vitamin B3);
• tocopherol (vitamin E);
• saturated fatty acids (vitamins F);
• naphthoquinone, menaquinone, phylloquinone (vitamins K);
• bioflavonoids (vitamins P);
• methionine (vitamin U).

Is there caffeine in green tea

Specialists from several scientific centers in Russia conducted a comparative study of green and black tea. 40 varieties were taken for experiments. Of these, 24 are black and 16 are green. The result of the study of the composition showed that all varieties contain caffeine, and in green it is much more! One sachet of this drink contains at least 71 mg of an invigorating natural alkaloid.

In addition, the studies revealed a high content of useful trace elements. When you drink a cup of this drink, the body receives:

• potassium;
• copper;
• zinc;
• manganese;
• iron;
• magnesium;
• calcium;
• theine (this microelement is especially important - it invigorates the body and stimulates mental work, without causing such a negative effect as caffeine);
• fluorine;
• phosphorus;
• calcium.

Benefits of green tea

The list of benefits of this drink is not limited to excellent taste and amazing invigorating effect. All modern nutritionists, cardiologists, gastroenterologists and specialists in other aspects of medicine are talking about the benefits of Chinese tea. It is recommended to drink it as a natural folk remedy for the treatment and prevention of numerous diseases.

For weight loss

A person who wants to lose weight should not think about the numbers on the scale, but about the state of health in general. As a rule, obesity is the result of a violation of metabolic and digestive processes. High-quality green tea provides a lot of beneficial effects that help get rid of extra pounds:

• restoration of the functions of the organs of the gastrointestinal tract;
• normalization of metabolism;
• diuretic effect, contributing to the removal of excess fluid;
• removal of toxins and toxic substances.

Doctors often recommend green tea as the go-to drink for numerous diets. It acts gently, without causing allergies and other undesirable reactions of the body. Especially effective in the fight against extra pounds is demonstrated by Chinese green tea "Milk Oolong", the main advantage of which is to reduce appetite. Drinking a cup of such a drink on an empty stomach, a person saves himself from overeating.

Under pressure

Hypertension is a common disease provoked by many factors. Ordinary green tea in bags will help to cope with it. It will lower blood pressure to normal levels without causing damage to the body. People suffering from hypotension should drink Chinese tea in moderation. Abuse can lead to a critical drop in pressure.

For women

What are the benefits of green tea for the female body? The valuable properties of this drink for the weaker sex were discovered in the days of Ancient China. These include:

• normalization of glucose levels;
• loss of appetite;
• saturation of the body with vitamins and valuable trace elements;
• prevention of the development of cancer cells due to the high content of antioxidants;
• increase skin elasticity and strength of blood vessels.

For men

For men's health, green tea is also incredibly useful. The representatives of the stronger sex, who regularly consume this drink, have the following improvements:

• increase potency by improving the production of testosterone;
• elimination of the consequences of exposure to the male body of radiation from electrical appliances;
• improvement of general well-being;
• stress relief.

How much green tea can you drink a day

Tea does not contain calories, so it does not spoil the figure at all. It does not contain hazardous substances, so there is no talk of harm to the body with moderate use. However, experts say that some restrictions must be adhered to. The daily norm is 4-5 cups. You should not exceed it, as serious problems with pressure can arise.

Contraindications

Knowing how natural green tea is useful, you can correctly use it for the treatment and prevention of numerous diseases, but do not forget about contraindications. This drink can adversely affect the health of people who have:

• rheumatoid arthritis;
• gout;
• kidney failure;
• kidney and/or gallbladder stones;
• exacerbation of ulcers / gastritis / erosion;
• low blood pressure (hypotension).

It is not recommended to drink green tea for the elderly and pregnant women. It is strictly forbidden to drink this drink while intoxicated. This can lead to serious kidney problems. Another major reason for abstaining from green tea is hyperthermia. For an organism fighting infection, a cup of strong Chinese drink can be a serious burden.

Video about the benefits of green tea

Today we will tell you about who is contraindicated in green tea. In addition, from the presented article you will learn what composition this product has and what healing properties it has.

general information

Before telling you about who is contraindicated in green tea, you should tell about this drink in more detail.

Green tea is tea that has undergone minimal fermentation (i.e. oxidation). At the same time, few people know that both green and black drinks are obtained from the leaves of the same tea bush. Then what is the difference between them? The fact is that the leaves for the mentioned teas are obtained in completely different ways. Without going into details, I would like to note that the raw materials for the green drink are pre-oxidized by 3-12%.

Green tea: benefits, composition

We will present the properties, contraindications and harm of this drink a little further. Now I want to tell you about what its chemical composition is. After all, it is the elements included in it that determine its benefits for the human body.

Tannins

Answering the question of who it is impossible not to say that a third of this product is made up of various compounds of polyphenols, tannin, catechins, as well as derivatives from them. Moreover, these substances are contained in such a drink twice as much as in black. That is why it should be included in your diet for those who regularly suffer from constipation and other bowel problems.

It should also be noted that the combination of caffeine with tannin forms the substance caffeine tannate. It is it that acts as a stimulant on the cardiovascular and nervous system.

alkaloids

Contraindications of green tea, as well as the benefits, are due to its composition. As we found out above, this drink contains caffeine. As a rule, its amount is approximately 1-4%. Its exact content depends on many factors (for example, the size of the tea leaves, processing method, growing conditions, water temperature during brewing, etc.). In addition to caffeine, this product also contains other alkaloids in the form of theobromine and theophylline, which promote vasodilation.

Enzymes and amino acids

If we talk about the presence of carbohydrates, fats and proteins in green tea, then it contains only substances such as enzymes and amino acids. Moreover, the best composition is observed in the Japanese variety.

Product calorie content

What else is remarkable about green tea? The benefits and harms for weight loss are also due to the composition of this product. It should be noted that green tea is a low-calorie product. In this regard, it can be included in your diet, even for those who are overweight.

Experts say that without the use of granulated sugar is close to zero. In some cases, it can equal about 10 calories in one small cup. Therefore, you can safely brew delicious and healthy green tea for your family.

The benefits and harms of green tea

The benefit of this product is that it contains many useful substances. For example, green tea leaves contain four times more C and C than citrus fruits. Moreover, these substances mutually enhance the healing properties of each other. They protect cells from destruction, and also help strengthen the immune system.

It should also be noted that green tea includes such an important vitamin as vitamin A (or carotene). As you know, this substance has a beneficial effect on vision, and also enhances the elimination of free radicals.

A very important place in this drink is occupied by B vitamins. So, B1 helps regulate the carbohydrate balance of the body, and B2 fights viruses and bacteria, helps strengthen hair and nails. As for vitamin B3, it reduces the amount of cholesterol and enhances the production of red blood cells.

Among other things, green tea is also very rich in vitamin E, which strengthens cell membranes and has an antioxidant effect on the human body. It also has a positive effect on the reproductive system - both men and women.

What is the harm?

Why some people are not recommended to include in their diet is closely related to the composition of this drink. After all, it contains a lot of substances that contribute to the expansion of blood vessels. In this regard, it should be drunk with caution for those who have any problems in this area.

Contraindications for use

To whom is green tea strictly contraindicated? Few people know, but the presented drink is allowed to drink to a fairly small number of people. This is primarily due to the fact that it is very rich in minerals and vitamins.

So, consider the contraindications of green tea in more detail:

How not to drink green tea?

Now you know who is contraindicated in green tea. However, it should be noted that before buying this product, it is necessary to pay attention not only to its harm, but also to how it should be used correctly. After all, even in the absence of contraindications, improperly drunk tea can cause significant harm to the human body.

Brewing process

The preparation of any tea drink, including green tea, is called brewing. To do this, take about 2 g of dry matter and pour it with about 100 ml of boiled water.

It should also be noted that the brewing process can vary markedly depending on which grade of product you have purchased. For example, for high-quality tea, a large amount of dry leaf is used, which can be brewed several times in a short time.

The preparation time of the drink and the temperature of the water are also different for different types of tea. The highest brewing temperature is 81-87°C and the longest time is 2-3 minutes. As for the lowest value, it is 61-69°C and 30 seconds, respectively.

As a rule, low-quality tea is brewed at higher temperatures and much longer than high-quality tea. It is by this observation that you can determine which product was sold to you in the store.

Finally, I would like to add that if green tea is brewed for too long and in boiling water, it will become astringent and bitter, regardless of its variety and quality.

Green tea has replaced black tea and coffee. Without additives in the form of herbs and dried fruits, this tea is not as fragrant as its counterparts, but it has more beneficial properties. How to extract benefits from green tea and minimize harm? We would like to answer this question in this article.

The properties of green tea have been used for hundreds of years, but only in recent decades, the effectiveness of green tea for various diseases has been scientifically proven. It is important to use not only high-grade tea, but also to store and brew it properly.

In the right way, tea should be brewed in a special dish ...

What is green tea?

Green tea is the result of processing tea leaves with steam at a temperature of 170-180 degrees, then fermentation is possible for no longer than 2 days, which is completed forcibly by heating. When dry, the color of green tea varies from light green to dark green. The tea itself turns out to be light yellow, orange or greenish in color with a herbal note and a slightly tart taste. If the tea has a bitter taste, then it is of poor quality, over-aged or improperly brewed.

It is safer to use loose leaf tea of ​​the highest quality. This is because green tea bags are a waste product of the tea business, essentially tea dust. Even if packaged green tea is properly brewed in boiling water, it will not bring tangible health benefits.

In Asian countries, "brick" green tea is preferred, made from old leaves, branches and cut parts. "Bricks" contain at least 75% green leaves, thanks to which such tea stands out for its tart taste and can be stored for a long time.

The composition and beneficial properties of green tea

Green tea contains:

• vitamin K;
• minerals (fluorine, copper, iodine, manganese, chromium, zinc and selenium);
• natural antioxidants (polyphenols);
• caffeine;
• tannin (vitamin B1);
• riboflavin (vitamin B2);
• nicotinic acid (vitamin PP).

Vitamin C boosts immunity, helps fight viruses and avoid illness. Tannin has a beneficial effect on the digestive process, supports the stable functioning of the nervous system and has an antimicrobial effect. Vitamin B2 affects the elasticity of the skin, and B15 helps to penetrate the body of useful substances. Vitamin PP has an anti-allergic effect. But vitamin P is especially distinguished, which affects the strengthening of blood vessels.

Iodine affects the functioning of the endocrine system, and fluorine will help to effectively fight caries in combination with other methods of treatment. Vitamin K affects blood clotting by promoting the formation of prothrombin in the blood. Natural antioxidants in green tea effectively remove radicals from the body, which is used in various diets and diseases. This is where green tea can be helpful. How to brew it correctly and for what diseases it benefits is discussed later in this article.

Benefits of green tea

Green tea can be used to prevent various problems and diseases. Green tea benefits:

• vision;
• cardiovascular system;
• vessels of the brain;
• hypotension, regulating blood pressure;
• pregnant women with toxicosis, during lactation;
• metabolic processes in the body, cleansing it of toxins;
• digestive system;
• nervous system;
• the immune system;
• teeth, whitening them;
• diuretic system;
• with diabetes;
• with excess weight;
• alcoholics, reducing the effect of a hangover - although these representatives of the animal world can only benefit from getting rid of a bad habit;
• mammary and prostate gland (anti-cancer properties);
• the body, uplifting and relieving stress.

In general, it should be noted that among the varieties of tea, green is second only to its beneficial properties, which retains more healing substances in the composition due to minimal processing and fermentation.

For effective effects of green tea on the body, it should be consumed regularly, an average of 2 cups per day. But no more than 4 glasses of green tea per day. Pregnant women should alternate the use of green tea with other healthy drinks - compote, fruit drinks.

In order not to destroy the beneficial properties of green tea, it is important to know how to brew it correctly. To do this, it is necessary to monitor the quality of all components involved in the brewing process:

1. Water - filtered or drinking non-carbonated, brought to a boil of 100 degrees. But it is better to brew green with slightly cooled boiling water - 80-85 degrees.
2. Kettle for brewing - ceramic (porcelain) dishes with thick walls are used, which keep the desired temperature longer. It must be with a lid on top and on the spout. Before use, it is poured with boiling water inside and out to warm up, and only then green tea is put.
3. Tea leaves are of high quality, reliable supplier and in the right storage conditions. Transfer to the teapot only with a dry and clean spoon. Before brewing, rinse the leaves with boiling water in a teapot, and only then pour boiling water over them.
4. Brewing time - depends on the variety of green tea leaves. Large-leaf tea takes longer to brew than small-leaf tea. The average brewing time is 10-15 minutes if you plan to drink tea for a large number of people and dilute the tea in glasses. If it is brewed only for a family or a couple, then it is infused for no more than 5 minutes, and it is not diluted in glasses.
5. Proportions - 1 teaspoon of green tea leaves per 1 cup, about 200 ml in volume. When drinking tea for a large number of people, 1 more spoon is added on top of the norm.
6. Additional components - lemon, sugar, milk. Especially popular is the addition of milk to green tea during pregnancy and lactation, such tea regulates the pressure of a pregnant woman, cleanses her body and supplies some of the necessary nutrients. The warm liquid itself stimulates milk production, and the combination of milk with tea provides an increase in lactation.

Harm of green tea

Green tea may not be beneficial, but harmful in cases of violation of the storage rules or the brewing method. Therefore, when buying, pay attention to the leaves, they should be of a light shade. If they are broken, with a nondescript and dull color, this indicates a long shelf life. This tea should not be used.

When brewing, the main mistake can be the ingress of unboiled water into the tea tincture. This will spoil the tea and may cause stomach problems. You can not drink strong brewed tea on an empty stomach, during the period of exacerbation of diseases, tone and the threat of miscarriage. The limits on the time of brewing tea should be observed, too strong tea can cause insomnia or nervous tension.

Do not take medicines with green tea, as it does not contribute to their absorption. Do not use stale tea leaves or leftover tea from yesterday morning. You should follow the rules for storing it - in a wooden box or in a glass jar with a tightly closed lid. This is what green tea can be, the benefits and harms of which are discussed in this article.

Still, you should not abuse the beneficial properties of green tea, drink it a few hours before meals, and not on an empty stomach in the morning. Regular consumption of properly brewed green tea, both men and women, will benefit. It is strongly recommended not to overdo it and limit yourself to 1 cup of green tea per day during pregnancy or serious chronic diseases.

Green tea is one of the most popular drinks in the world. For example, when the Chinese say "tea", they mean exactly green, and drink only its various varieties.

History of green tea

One of the legends says that a long time ago, back in the time of the creation of Heaven and Earth, the mythical Sovereign of the Sun Yan Di, the father of medicine and agriculture, ordered his servants to boil a cauldron of water. After it "naturally" boiled, a few tea leaves were carried into the cauldron by a breeze. The water turned into a pleasant color, acquired a wonderful taste and amazing aroma. The Sovereign liked this drink so much that he ordered his subjects to drink it.

A very plausible legend. Maybe that's how people learned about green tea. However, the discovery of tea is credited to Shen Nong, the Divine Healer. It was in his treatise Stems and Herbs (Shen Nong Bao Cao Jing) that tea was first mentioned. From the moment of discovery until the era of Chun Qiu, tea was used for altar sacrifices. For example, "imperial tea" was prepared for the ritual of ancestor worship. They did it like this. On a certain lunar day, 12 virgins stopped cutting their nails. After a while they went out to collect tea. Each girl picked 30 buds of the same size without touching them with her fingertips. After that, the collected kidneys were washed 12 times, mixed with hands, and sealed in a silver vessel. Before the ritual, the Emperor performed certain magical actions on him.

Later, the tea tree leaf began to be used as food. And, apparently, this was the reason for the active study of the beneficial properties of tea, which very soon acquired a reputation as a cure for a hundred diseases.

What is green tea made of

People who are accustomed to black tea are always surprised that green "does not smell like tea." Indeed, it lacks a specific tea smell and taste. It has a tart, even sharply astringent taste with an exceptionally delicate aroma, reminiscent of the smell of freshly dried hay or wilted strawberry leaf. And the most delicious and healthy tea is considered to be tea brewed from leaves specially dried in a cauldron, plucked in early spring, when the first tender yellow-green leaves appear on the branches of the tea tree. In real green tea, the "four tea jewels" are especially manifested: tenderness and three "freshnesses" - color, aroma and taste. Tenderness is the charm of the first hatched buds and tea leaves. The freshness of the color is the transparency of the drink, playing with the whole palette of green colors: from yellow-green to rich and victorious emerald. The freshness of the aroma is the unique smell of each variety: from the light and transparent breaths of the spring breeze to the dense and persistent smells of the earth. The freshness of taste is its endless fathers, which form into beautiful melodies. The amazing properties of green tea attract the attention of people who are not indifferent to their health, and who also believe that beauty should not only be internal.

Many of the beneficial properties of green tea are due to the high content of various chemicals. The main composition of tea includes about 500 (!) elements (calcium, phosphorus, magnesium, fluorine, etc.), 450 types of organic compounds (proteins, fats, etc.) and almost all groups of vitamins. No wonder green tea has so many benefits!

Here are just a few of the ingredients that make green tea known for its magical properties:

Alkaloids. The main alkaloid in green tea is caffeine. It is thanks to him that we feel a surge of strength and vigor. However, in green tea, caffeine is not present in its pure form, but in a bound form and is called theine. It activates physical and mental activity, increases efficiency, but in general it acts softer than pure caffeine.

Minerals. Green tea, the benefits and harms of which were known in the East many centuries ago, contains 4-7% of micro and macro elements. They are necessary for the normal functioning of all body systems. So, for example, due to a lack of zinc, immunity decreases, hair begins to fall out, nails become brittle. Green tea, when consumed properly, can help solve this problem.

Polyphenols. The benefits of green tea are also determined by catechins - a group of related components of polyphenols. Polyphenols themselves are still being actively studied by many scientists; they are used in medicine for the prevention of cardiovascular and oncological diseases.

How green tea is made

Green tea leaf The raw material for the production of green tea, as well as black, are two-, three-leafed young shoots of the tea plant - flushes. In the manufacture of black teas, the tea leaf goes through the stages of processing such as withering, rolling, fermentation and drying (or shortened fermentation plus heat treatment).

In the production of green tea, two stages - withering and fermentation - are eliminated to avoid oxidative processes (although some green teas may be lightly fermented).

The technological chain (fixation, twisting and drying or roasting) of green tea production allows preserving the natural biologically active substances of fresh leaves.

In green tea, which has passed all the stages of technological processing, almost the entire volume of catechins and vitamins remains (5-6 times more than in black tea). It contains 2 times more tannins than black, and biologically they are more active, since they are in an unoxidized form.

When fixing (steaming) the tea leaf, enzymes are inactivated, and the smell of fresh herbs disappears, the leaf becomes elastic and twists more easily. Steaming is carried out at 95-100 ° C (2.5-3 minutes) in special steamers or tea making units. If the piercing has been tightened, then the leaf will lose its bright green color and sweet aroma. If the process is interrupted prematurely, the taste of the tea becomes bitter and the color earthy.

As soon as the leaves become soft and withered, they are dried in air for some time to a moisture content of 61-62%.

Then, for 70-80 minutes, the tea leaves are twisted with the help of special equipment, that is, they are crumpled and rolled to give them the necessary shape. The final stage of processing is drying (the tea leaf is not stirred during drying) or roasting (the tea leaf is constantly stirred during the roasting process).

In dried (or fried) leaves, moisture should remain no more than 4%. In this phase, the aroma and beneficial substances of the tea are stabilized, and it acquires a natural green color. Depending on how the tea was processed, its varieties are divided into roasted and dried.

Roasted green tea, for example, is bright green in color, has a rich aroma and rich flavor. Dried has a dark green color and is not so refined in hue, and its taste is milder.

Types and varieties of green tea

Most people are accustomed to distinguishing teas mainly by the region of growth (Indian, Ceylon, Georgian, Krasnodar, and so on), considering the geographical feature to be the main one for this or that variety. Many people think that each of these geographic areas has a particular type of tea bush. Such an opinion is erroneous. The only botanical species of the tea plant in its three varieties is capable of producing, with various factory processing, all that huge variety of ready-made teas that mankind now knows - thousands of commercial varieties. The quality of the finished tea, and hence its variety, depends on many factors that develop gradually, starting from the moment the tea bush grows on the plantation and ending with the stage of industrial processing - aromatization. These are the growth conditions of the tea plant (soil properties, rainfall, illumination, the proximity of other plants, the age of the tea bush, the thoroughness of care), and the collection conditions (the thoroughness of the collection, the type of collection - manual or machine), and the type of leaves (the younger, more tender collected flushes, the higher the grade of finished tea), and the time of collection (this indicator is individual for each geographical area), and the nature of additional processing (artificial flavoring and blending).

Green teas can be loose, pressed, extracted or granulated.

Loose or long leaf teas are the most common. The name "bai" comes from the Chinese "bai hoa", which means "white eyelash". Russian tea merchants began to call all loose leaf teas loose, and the name stuck. They were packaged in closed metal, porcelain, wooden or, at worst, cellophane, polyethylene and paper packaging - depending on the standards adopted in a particular country.

Green teas are divided into two categories according to the size of the leaf - leaf and broken (cut, broken). More difficultly, they differ in the shape of the leaf curl. For example, a leaf can be twisted along its axis into a tube so that the finished tea leaf resembles a small, slightly bent dry blade of grass, or across the axis of the leaf in the form of a pea, caper or small irregular ball (pellet). The latter is called "pearl", "caper" and "gunpowder" in trade. The leaf can also be simply crumpled, flattened, and then the tea is called "flat" (several varieties of such tea are made in China and Japan). All these seemingly small differences in the appearance of the finished tea leaves directly affect the taste and aroma of tea, give it new shades that distinguish it from other varieties.

Pressed teas are briquettes made from tea leaves of various qualities pressed under strong pressure - from tea crumbs to coarse leaves and even branches of a tea plant. Among them, brick, tile and tablet teas are distinguished. The main thing here, of course, is not the external form (brick, tile or tablet), but the nature of the sheet subjected to pressing. So, the coarsest raw materials are used to press brick tea, less coarse material is used to press tile tea, and even tea powder is used to make tablets. Pressed teas can be in the form of a cylinder, a ball, a disk, or some more bizarre shape (for example, a "swallow's nest") and weigh from 100 g to 2.5 kg or more.

Green brick tea is produced only in China and Georgia. Its production consists of two main processes: preparing lao cha (semi-finished product) and pressing it into green brick finished tea. In the production of Lao-cha, in turn, the production of two types of raw materials is distinguished - a thinner one, called "facing material", and a coarser one - "inner material". The bulk of the brick is made from the latter, and the facing material goes to the lining of the outer surface of the brick and makes up 20-24% of lao-cha. According to traditional Chinese technology, the production of brick green tea was a protracted process, sometimes lasting for a month. The preparation of lao-cha alone took up to 20 days! According to modern technology, obtaining lao-cha is reduced to 10-20 hours, and the entire production process is completed within one day.

How tea is brewed

Can you make green tea? If you think that tea leaves diluted with boiling water are the same drink, then you are deeply mistaken. Keep in mind: in all countries where the culture of tea drinking has been preserved, tea is brewed in one large teapot immediately in the amount that is supposed to be drunk, and never diluted with boiling water. Moreover, the teapot should be porcelain: it warms up better and is “softer” than glass and earthenware in texture. But in no case do not use metal!

General rules

Here are a few tips to help you make the right tea.

It is very important what kind of water you will use. In China, for example, it is believed that spring and spring water are best suited for this purpose, while river water is rated as average in quality, and well water is the worst. Of course, in our time in urban conditions you can not get spring or spring water. But you can simply improve the quality of the most ordinary tap water. To do this, use cleaners "Geyser", "Aquaphor" or some other brand. If the water is hard, it must be softened in this way: put a little sugar or a pinch of salt or baking soda in the water beforehand. Now a few words about the brewing temperature.

In exquisite Chinese cuisine, chefs distinguish 16 stages of boiling water, and each has not only its own poetic name (for example, "eye of a fish", "eye of a crab" or "crystal beads scattered in the water of a mountain spring"), but also serves as a signal for them to carry out well-defined actions.

It is quite difficult to comprehend such subtleties, so remember that it is recommended to brew green tea with hot water (60-90 ° C). For the second brew, the water temperature should be slightly higher and the brew time slightly shorter than the first time.

Why is it so important not to bring the water temperature up to 100 °C? The fact is that boiling water overexposed on fire, once on a tea leaf, decomposes its constituent elements. At the same time, the bouquet is destroyed, and with a long boil, heavy water accumulates in the teapot, which is harmful both to the quality of tea and to the human body. For the same reason, water should only be boiled once. For brewing green tea, as a rule, boiling water has cooled to the desired temperature.

So, we figured out the water. It's time to make tea.

Before brewing, first pour some tea on white paper and admire it, inspect it. After all, the appearance of tea leaves is very different for different varieties: they are either stick-like, or flat, or spiral, or needle-like. Then pay attention to the color of the tea: it can be bright green, dark green or yellow green. Then inhale its aroma... So you understand "who you are dealing with", you fully enjoyed the natural elegance of tea and really want to try it. Well, let's start!

Pour green tea into a completely dry, heated teapot (the drink will be bitter in an overheated teapot) (the amount of tea leaves for each variety is different and is calculated depending on the number of participants in the tea party), pour hot water (approximately 2/3), close the lid, and wrap it on top linen napkin so that it covers the holes on the lid and spout of the kettle. This is done not to keep warm, as the tea shouldn't stink, but to reduce leakage with the steam of aromatic substances. Putting "matryoshka" on the teapot is strictly contraindicated!

One of the most common mistakes is that green tea takes as long to steep as black tea. And for example, in order to properly prepare teas "Baicha" and "Khozhicha", they are brewed for only 30 seconds. Wait longer - only lose taste. And further. Green tea contains quite a lot of caffeine, and when brewed for a long time, tea can become very bitter. In addition, Chinese experts believe that tea overexposed during brewing turns into "rattlesnake venom", since substances harmful to human health pass into the drink. Such a fragile border separates the tea-medicine from the poison.

When tea is brewed correctly, foam will appear on the surface. It contains the most essential oils, resins and other substances that form a unique tea aroma. Stir this foam with a spoon (in China they use a special brush) so that it gets into the cups, and does not settle on the walls of the teapot. Good green tea has a bright aromatic bouquet dominated by floral, citrus and "herbaceous" aromatics.

When green tea is poison

Now let's talk about sad things. Despite all the positive properties of green tea, you should not abuse this drink. The wise and observant Papus wrote in Practical Magic: “If coffee at the end of the period of action produces a feeling of pessimism, although very strong, but soon passing away, then tea acts more treacherously - excessive use of this drink can cause melancholy. The property of this stimulant is - support mental labor, and the harm lies in its strong action on the nerve centers.

In other words, the stimulants that make up green tea - caffeine, theobromine and theophylline - cause "trembling of your hands" and falsetto notes in your voice, that is, they actively affect the nervous system. In addition, strong green tea adversely affects the heart and threatens you with insomnia, morning weakness, increased irritability and premature fatigue. Often there are vegetative-vascular symptoms: the ears and face begin to "burn", and the limbs (hands and feet) become cold, specific headaches appear. In this case, it is better to refuse tea.

And the "master" caffeine is very insidious, as the body gets used to it very quickly and requires it in large doses.

It is known that green tea lowers blood pressure, so hypotensive patients should not drink green tea.

Knowing the high tonic effect of green tea, many of them drink it too often, making a big mistake. After all, after a short-term increase in heart rate, increased pressure, improved well-being, the state of hypotension then deteriorates sharply. And when people who are prone to hypotension often drink strong green tea, they develop a noticeable weakness.

Green tea should not be taken with acute form of hypertension, with any diseases accompanied by high fever, with exacerbation of kidney diseases, during pregnancy, when there is a tendency to toxicosis, with psychasthenia, accompanied by increased excitability, tachycardia, insomnia and other symptoms.

Strongly brewed green tea is also undesirable for some forms of gastritis, gastric ulcer and duodenal ulcer. In such patients, taking strong green tea is accompanied by heartburn, pain in the stomach and intestines increases. It is also desirable to refuse this drink for patients suffering from rheumatoid arthritis. It is also not recommended to use it for any diseases that are severe, or during an exacerbation.

Do not give strong tea to young children, as their body is too sensitive to this drink. In order not to worsen the child's sleep, tea (preferably with milk) is recommended for him to give in the morning.

And more about the unpleasant. In tea left "for later", the amount of purine compounds and caffeine increases. Such tea is primarily dangerous for patients with gout, hypertension and glaucoma.

When green tea is the cure

The particularly active preventive and therapeutic effect of green tea is explained by the fact that it contains approximately twice as much tannin as black tea (up to 30%). If black tea loses 50% of tannin during brewing, then green tea has no more than 3%. Green tea tannin contains several times more catechins (about 20% of tea dry weight). It has antimicrobial properties, that is, it contributes to the normalization of the vital activity of beneficial intestinal microflora and prevents the development of putrefactive processes in the intestine, gas formation and other disorders that reduce its protective function. In addition, it is 20 times more effective than vitamin E, which regulates fat metabolism and slows down the aging process.

The catechins in green tea inhibit substances that cause cell mutation and thus protect the body from cancer. Catechins contribute to the accumulation and absorption of vitamin C in the body, and in turn, vitamin C enhances the action of catechins. Therefore, the combination of vitamins P and C is especially effective in many diseases and as a prophylactic.

Preparations from tea catechins in the form of tablets or injections are used for various pathologies associated with increased capillary permeability, for example, with hemorrhagic diathesis, inflammation of the capillaries and all kinds of capillary bleeding, external and internal hemorrhages, as well as scurvy, nephritis, hematuria (acute nephritis), atherosclerosis and hypertension.

When brewed, green tea retains much more minerals than black tea. In particular, green tea contains a lot of zinc, which is necessary for pregnant women, as it is a very important component in the development of the fetus. In addition, like catechin, this element is a prophylactic anticarcinogenic agent. A large supply of fluoride guarantees healthy teeth. Magnesium, potassium (green tea contains much more of it than dried apricots), sodium, silicon, calcium, copper, gold and other trace elements of tea nourish the tissues of the body, serve as a kind of building material for them. Proteins and acids (citric, malic, oxalic and others) increase the nutritional and dietary usefulness of the drink. In addition, in terms of the content of free amino acids, green tea is not inferior to legumes.

For the prevention of many diseases, it is enough to drink an infusion of one teaspoon of long leaf green tea a day.

Green tea is a real pantry of healing substances. Even if it does not directly “calm down” some disease-causing principle, it will indirectly contribute to this: it will improve vitamin metabolism, have a stimulating effect on the work of the main body systems and cleanse it of toxic substances.

Tea has a beneficial effect on the overall metabolism, prevents diseases associated with its violation. Even in ancient times, it was noticed that tea saves from obesity, prevents gout, the accumulation of salts and other toxins, and cures scrofula. It is also used to treat various vitamin deficiencies, in particular scurvy. Decoctions and infusions of green tea are used for dysentery, typhoid fever, measles, whooping cough, scrofula, rheumatism, rheumatic endocarditis and some other heart diseases (for example, angina pectoris), chronic hepatitis, polio, viral influenza type A, gastric and duodenal ulcers, stones liver and kidneys, to prevent diseases of the lymphatic glands, gout and salt accumulation, for colds and inflammatory diseases of the bronchi and lungs, trophic ulcers, some skin diseases, X-ray damage, radiation sickness, sunstroke, quartz burns, some nervous and other diseases.

How to eat green tea

It turns out that tea is not only drunk, but also eaten. In some countries, it is considered a healing food and is widely used in cooking.

For example, in Tibet, tea leaves replace greens and are used to make soup. In many Asian countries, dried tea leaves are widely used as a specific seasoning in the preparation of hot and cold meat and game dishes, as well as fish and shellfish. In China, Burma and Thailand, sour tea is used as an independent dish or as an addition to various meat and fish dishes.

Pickled tea salad

In China and Thailand, fermented tea is popular. Tea leaves are first boiled in boiling salted water, then flavored with soybean oil and garlic. It turns out a kind of salad from loose wet tea mass.

seasoning from tea

In China, a specific seasoning is prepared from dry green tea and garlic for meat, fish, shellfish, rice and vegetable dishes. Dishes flavored with tea seasoning become curative (the useful substances contained in tea and garlic pass into them) and bactericidal (green tea and garlic have bactericidal properties). As for the garlic smell, which is unpleasant for others, it is almost not felt, since tea absorbs it.

marinated meat

In the sleeping tea, you can pickle meat. It is done like this: put pieces of any meat on a layer of wet tea, cover them with the same layer on top and pour a little tea infusion over all this. Soak the meat in the refrigerator for about a day - then cook it in any way. Tea marinade will not make any meat soft, but it will change the taste for sure. Moreover, its "taste" variety will provide all sorts of teas.

fish in tea

If you love fish dishes, but the "fishy spirit" annoys you, try this green tea fish recipe. It is he who will save the fish "masterpiece" from an unpleasant smell.

Cut sea fish fillet (500 g) into small slices (2-3 cm thick), put in an enamel pan and cover with an even layer of the prepared mixture: dry green tea and crushed peppercorns (ground can not be used). Cover the pan for 15 minutes, then pour over the fish with sunflower oil, salt, sprinkle with chopped onion and let it brew for 20 minutes. After that, add 1 cup of milk to the pan and put it on fire. When the milk boils, add another one and a half glasses of milk, boiled rice and dry tea. The dish languishes over low heat under the lid for several minutes. Take as much rice as you need as a side dish for fish.

Shrimps in tea

You can't call this dish cheap, but it's still worth a try. To do this, take frozen shrimp and cook in the usual way. And before boiling, pour green tea into them and cook a little longer than usual ("rubberness" that appears in overcooked shrimp, in this case, you can not be afraid). After tasting shrimp boiled in this way, you will understand that the experiment was successful, as the tea removes some of the specific shrimp flavor.

Green tea is a drink with a rich thousand-year history. Its healing power has been known for several hundred years before our era. Once, in general, it was used only for medicinal purposes, and by everyone - from the poor to the nobility, and was presented as a gift to the gods. But over time, it began to be used daily. A peculiar culture of leaf cultivation and preparation arose, and consumption turned into an extraordinary ceremony.

A magical infusion of camellia leaves has been guarding the physical and mental (nervous) health of a person for thousands of years. The extraordinary power contained in it is capable of miracles.

Healing properties

How useful is green tea? His first targets are the "organs of fire". This is the name given to the small intestine and heart in Chinese medicine.

The infusion speeds up the final breakdown of food in the small intestine. It helps to digest undigested, remove toxins. By the way, this organ is like a “stove”. It warms everything inside the human body. Problems with this peculiar stove lead to fullness, because a person is forced to save heat with the help of fat. Tea improves the functioning of the body, therefore, it helps to lose weight.

If you use the drink correctly, it will be good for the heart. The medical treatise says that it generates love and acceptance in this organ, which contribute to the elimination of diseases. It is believed that these feelings are responsible for a person's ability to resist colds, infections, viruses and stress. Fills or not with love infusion, but it really improves the work of the main muscle. A healthy heart adjusts the whole body to the correct rhythm.

What else is green tea good for?

• It contains caffeine, but not in its pure harmful form, but in such a way as theine. This substance also gives vitality, strength, energy, improves performance. But at the same time, theine acts much lighter than caffeine and quickly leaves the body.
• This is a wonderful antimicrobial agent, used even in the treatment of dysentery.
• It stimulates not only the work of the small intestine, but, in general, has a beneficial effect on the gastrointestinal tract. Improves the activity of each organ of this system.
• It is able to remove some serious elements of radiation, thereby saving a person from possible dangerous diseases. It protects against harmful radiation, neutralizing bad effects. Therefore, it is very good for those whose work is connected with a computer. It is also useful when, on duty, you have to constantly “hang” on a cell phone.
• Green tea is an antioxidant. With regular and proper use (and proper preparation), it preserves youth, health and beauty.
• Infusion - a prophylactic against diabetes mellitus (reduces sugar), increased fragility of bones, hypertension.
• It normalizes weight.
• Strengthens blood vessels, restoring the elasticity of tubular formations. It accelerates the cleansing processes, reduces the amount of bad cholesterol and protects against the occurrence of insidious atherosclerosis.
• Improves blood circulation.
• Removes allergic manifestations.
• Stops the development of cancer.
• The drink contains vital vitamins, minerals, various elements.
• Nutritionally, it is equal to legumes.
• The infusion has a healing effect on the nervous system. Accelerates the reaction to the world, increases vitality and concentration. Removes fatigue. Is an antidepressant. It happens that it brings insight, illuminating problems from a different angle so that a solution is easily found. Increases creativity.
• Improves eyesight.
• It is also diaphoretic, which reduces the skin's tendency to irritate. In general, it has a great effect on the dermis, which allows you to use the beneficial properties of green tea for the production of cosmetics.
• Increases lifespan.

The quality and composition of the leaves have a beneficial effect on health. But besides, this valuable infusion has certain properties that make it also useful and harmful separately for men and women.

Harmfulness and usefulness for women

Regardless of age, drinking tea gives a lot to a woman. How useful is green tea for the fair sex?

Benefit

• Brew six tablespoons of leaves with boiling water (0.5 l.), insist a little and pour into water.
• It is used in cosmetology, having the ability to soothe, relieve irritation, and rejuvenate the skin. This effect can be achieved not only by taking the drink directly into food, but also by using masks, creams and baths in self-preparation. For example, to tone up and renew the skin, you can prepare such an infusion for a bath:
• Diuretic, intestinal stimulating and diaphoretic properties, the ability to remove toxins and toxins, plus low calorie content makes it useful for weight loss.
• The infusion reduces the possibility of breast cancer, and by 90%. This has been proven by ongoing research. And more than half reduces the risk of other types of cancer.
• It minimizes the chance of a hip fracture in older women.
• Let's get back to the cosmetic effect. It treats greasy hair if it is rinsed after washing. The tea leaves mask on the face eliminates the network of small vessels, has a tightening effect in the withering dermis. Ice from a strong infusion, if used regularly to wipe the face, improves the appearance, makes the skin noticeably younger.

How does tea work during pregnancy?

In this golden time, you think about every step. Therefore, many expectant mothers are worried about what should be consumed and what should not, so as not to harm the unborn baby.

Of course, there are doubts about the usefulness of the drink for women during this period. Concerned about the presence of caffeine in the leaves. And also the fact that the infusion interferes with the absorption of folic acid, which is so important during gestation, which is responsible for the proper development of the fetus. But it should be understood that it all depends on the preparation and the amount drunk per day. If it is illiterate to do it, and besides, “sip” it all day, then, of course, it will only bring harm to women, especially pregnant women.

But tea leaves should be limited or excluded from the diet at the very beginning of pregnancy. In addition, a woman at this time has a special sensitivity to the components. Therefore, the invigorating effect of the drink can become exciting, which will also affect the baby. After all, it affects any state of the mother.

Can pregnant women drink green tea? It is possible, but very carefully. Properly brewed infusion, not strong, and in very moderate doses (no more than 2 cups) will give mom only benefits.

Lactation

Another question that women are extremely concerned about is whether green tea is possible while breastfeeding?

Yes. But it is permissible to drink it in low concentration, in small doses and only during the day. In the evening, he will prevent not only mom, but also the baby from falling asleep.

Harm of tea for women

Harm for women lies in the excessive consumption of the drink. Especially they are abused by those who want to lose weight.

• The magical properties mysteriously disappear if it is not properly prepared and consumed.

Often the fair sex drink the infusion after intensive training in the gym. So, this is harmful, because after exercise the body needs only clean water!

Harm and benefit for men of a healing drink

Tea has a positive effect on potency. Violation of sexual abilities is often very frustrating for men with age. The infusion helps restore this male ability. How does green tea affect potency?

• Impotence occurs when there is a violation in the muscle of the male genital organ, blocking the outflow of blood at the right time. She is untrainable. Muscles need zinc to function properly. This element is sufficient in green tea. The best result can be achieved if it is used together with foods that also contain zinc. Plus, it affects the normal production of testosterone.
• It has long been known that a long time spent at the computer and TV negatively affects the sexual ability of men. Harm brings radiation. This phenomenon neutralizes the infusion of green tea leaves, diluted with milk.

In addition to restoring potency, the drink can give the representatives of the stronger sex a lot of good and useful things. The harm lies only in non-compliance with the measure in use, improper brewing and intake in the case when it is contraindicated.

Harm of tea, restrictions and contraindications

The benefits and harms of green tea are always there. For example, it is useful to drink it for the prevention of osteoporosis in the elderly, but at the same time it must be limited, since it can have a bad effect on the joints in these years. Yes, it is advisable to reduce the consumption of the drink after 60 years (or even 50) to one or two cups per week. Especially if you have kidney disease.

It is better not to drink tea in large quantities if there is a predisposition to the formation of stones, especially when they are already present.

Exacerbation of ulcers and gastritis is also a contraindication to the use of infusion.

Enhances the harmful effect of the use, combined with alcohol.

Also, tea leaves from green leaves are not allowed:

• with hypotension;
• arrhythmias;
• insomnia;
• gout;
• heat (high temperature);
• glaucoma;
• high nervous excitability.

And more tips:

• You can not drink a drink on an empty stomach.
• The fortress does not add benefits, but, on the contrary, has a bad effect on well-being.
• From long brewing, the infusion becomes bitter, tasteless, and degrades its nutritional properties. Stale it becomes harmful.
• Do not drink pills and other medicines with tea, they may not be absorbed.

A drink of health and longevity, beauty and youth, a tea worthy of emperors and kings ... It even helped to survive the nuclear disaster in Japan without any consequences for those who regularly consumed it. Is it worth doubting it? Of course not. The main thing is the measure and the absence of contraindications.