Tea to be healthy and in harmony during the cold seasons
Tea: harmony on your palate
Coffee or tea? For many people coffee is their drink of choice, but tea is a worthy rival, having been harvested and traded in the East even before the coffee drink came into existence (589-222 BC). Legends from India, China and Japan dispute its origin, but its oldest record is in China and dates back to 2737 BC, where it was initially distributed as a medicinal plant.
Eventually, according to written records, large caravans transported these medicinal leaves and their expansion went back to the Himalayas and Japan (believed to be even before 800 AD).
Many more years had to pass before it reached Europe, but it was during the voyages of Vasco de Gama and through the Cape of Good Hope and the route maritime transport between East and West that tea made its triumphant entry in the 17th century in Europe where its social success has not ceased.
Tea arrived in Africa thanks to the Arabs who had their own trade routes and had such an impact in the north of the continent that it has become the national drink in countries like Morocco.
It arrived in Spain in the 18th century as a fashion imported from France and England, but it encountered strong competition, since coffee and chocolate had already taken root in these lands.
Did you know that tea is the most consumed beverage in the world, more than coffee, beer or Coca-Cola? Except for water, of course.
Today I am preparing to show you the benefits of drinking tea, its types, its ceremonies, how to drink it and convince you to give your palate a chance to enjoy this fabulous, versatile, diverse and ancient drink.
Health benefits
Before brewing, make sure your tea is “real tea.” Tea as such refers to the leaves of Camellia Sinensis which has 4 specific varieties: Green, White, Black and Oolong, and from these, other sub-varieties emerge, such as Matcha tea. Anything else refers to an infusion of other plants and is technically not tea.
Studies conducted with tea have shown that its benefits lie in its polyphenols (a type of antioxidant) and phytochemicals . Although studies have been done primarily on green and black tea, white and oolong teas also provide the benefits listed below, according to Time Magazine:
- Antioxidants in tea help protect against various types of cancer (preventatively and of course, complemented with healthy habits and foods). It may have an influence on the prevention and development of breast, colorectal, skin, lung, stomach, pancreas, liver, ovaries, prostate, colon and oral cancer.
- Drinking tea may help reduce the risk of heart attacks. It should offer protection against heart disease and degenerative diseases.
- Tea helps fight free radicals because it has a high Oxygen Radical Absorbance Capacity (ORAC), which in simpler words means that it helps destroy free radicals that can damage DNA in the body. While our bodies are designed to fight free radicals, they are not 100% efficient and since free radicals have been linked to cancer, heart failure and neuronal degeneration, it is a valuable aid.
- According to a study published on the Tea Advisory Panel website in England, drinking tea hydrates just as much as water, despite its caffeine content.
- Tea consumption has been linked to a decreased risk of Parkinson's disease in both men and women, taking into account other factors such as physical activity, age, muscle mass index and whether the person is a smoker.
- Tea is believed to provide protection against ultraviolet rays, especially green tea may act as a sunscreen booster.
- Likewise, tea can help with radiation recovery. One study showed that tea helped against cell degeneration from radiation exposure, while another found that tea helped skin heal after exposure.
- Tea may be an effective agent in preventing and treating neurological diseases, especially degenerative diseases such as Alzheimer's. While many factors influence brain health, the polyphenols present in green tea may provide support for maintaining parts of the brain that regulate memory and learning.
- Daily tea consumption should counteract some of the negative effects of cigarettes, and even reduce the risk of lung cancer! (Although this is no excuse to continue smoking).
- Tea may act as an adjuvant for sugar utilization in patients with type 2 diabetes.
- Green tea has been shown to help improve bone mineral density and strength. ( Study )
- Drinking tea could improve your metabolism. Studies show that regular tea consumption helps reduce the risk of metabolic syndrome, which in turn, if left uncontrolled, increases the risk of diabetes, coronary heart disease and stroke. It is important to remember that correlation (connection) does not equal causation (what originally causes the disease).
- Due to the presence of catechins in green tea extract, its consumption increases the body's ability to burn fat, which leads to improved muscular endurance.
Types of tea and their characteristics
As stated above, all teas come from Camellia Sinesis . Differences arise from processing, planting conditions and geography. Camellia Sinesis is native to Asia, but is now cultivated around the world in tropical and subtropical climates.
Black tea
The process for obtaining black tea is defined by allowing the leaf to oxidize completely during its production, that is, the water in the leaves evaporates allowing the leaf to absorb more oxygen from the air. This process results in giving the leaf a dark brown to black hue that translates into more vigorous and pronounced flavors.
Examples: Earl Grey, Caravan Tea, Red Dawn.
Green tea
All tea is initially green. The green tea process prevents oxidation. Shortly after harvest, the leaves are subjected to heat (rapid heating) to stop oxidation and keep the leaf “green” for the duration of production. Green teas do not need to be steeped for long and lower temperatures will produce a subtle flavor with less caffeine.
Examples, Sencha, Gemaincha, Sencha Sakura.
Oolong tea
Oolong teas are those that undergo partial oxidation (10-90%) during their process, but this factor does not really categorize them. “Baking” is a common technique when processing Oolong tea and more than that, it is the region where it comes from and the cultivation method used there that defines it more than anything else.
For example, when referring to Oolong you may be referring to Ti Kwan Yin or Big Red Robe, but they are very different from each other.
Other examples; Strawberry Oolong, Golden Dawn Oolong, Fragrant Honey Oolong.
White tea
The easiest way to define white tea is that it has the least processing, it is not heated, it is not rolled, the leaves are harvested and then dried slowly and methodically. Because the leaves are not rolled for the final product, the packages in which they are stored tend to be larger, but because they are not heated, incidental oxidation can occur.
Examples: Silver Nettle and Jasmine White Tea, Mango-Ginger White Tea, Blue Raspberry White Tea.
From the above varieties, some sub-varieties also arise that are highly appreciated, especially Pu erh tea (as red tea) and dark tea (aged).
Pu erh tea :
All Pu erh tea comes from the southwestern region of Yunnan, China. There are two types of Pu erh: Zheng pu erh and Shu pu erh. Sheng pu erh tea is an unoxidized tea whose final product will change over time.
Shun pu erh starts out as a Sheng pu erh, but undergoes a deliberate and accelerated “post-fermentation,” an accelerated process that changes in just a few weeks what should take years.
Examples, White Chocolate Pu-erh Tea, Yiwu Sheng Pu-erh Tea.
Dark tea :
This is a tea from the Hunan and Sichuan provinces in China and is an aged tea whose infusion produces a smooth flavor with a slight sweet accent. Aged teas are often compressed into block- or cake-like shapes.
Examples, Dark Rose Tea, Fu Cha in block form.
The tea ceremony or Chanoyu = the way of tea
The protocol in a tea ceremony is not only about tasting, but rather, being consistent with the philosophy of the tea ceremony.
The Japanese tea ceremony involves preparing, serving and drinking tea in a ceremonial and ritual manner. Its purpose is to create a connection between host and guest while achieving inner peace.
The tea ceremony has a special meaning for Japanese culture whose tradition was exclusively practiced by Elite Zen monks and warlords throughout history.
The ceremony has evolved as a significant cultural activity that combines 4 aspects: silence , respect , contemplation (attention) and a symbolic purification . While some Japanese today pursue the tea ceremony as a hobby, most people regard it as a traditional art form that they have dubbed the “art of tea.” There are different ways to carry out this ceremony, the preparation of which is done several days in advance. Mai-ko magazine already shows some simplified steps in order to give an idea of how this beautiful ceremony is carried out.
The steps of the tea ceremony simplified
Guests enter the room where the tea ceremony will take place. The host or hostess will enter the room afterwards.
- Opening the Sadoguchi Fusuma (Japanese sliding door of the tea room)
- Greet each guest by bowing
- Enter the Chasitsu with Mizusashi (teapot with water)
- Place the Mizusashi next to the Furo (brazier)
- Enter the Chasitsu with Chawan (tea bowl) and Natsume (container with tea, or where it is stored before brewing)
- Place the Chawan and Natsume in front of the furo
- Enter the Chashitsu with the Kensui (container with rinsing water)
- Place Kensui in line with your knees
- Purify the Natsume and Chashaku (special wooden spoon for tea) with Fukusa (square silk cloth)
Guests eat Wagashi sweets
- Chasentoshi = purify the Chasen (whisk made from a single piece of bamboo) with water
- Purify the Chawan with the Chakin (linen cloth)
- Transfer 2 tablespoons of Matcha Tea to the Chawan
- Pour hot water into the Chawan
- Whisk the tea with the Chasen
Guests drink tea
- Clean the Chawan
- Clean the Chasen
- Clean the Chashaku with the Fukusa
- Add some fresh Mizusashi water to the Kama (teapot)
- Return to the Mizuya (area where preparations are made) with Kensui
- Return to the Mizuya with the Natsume and the Chawan
- Return to the Mizuya with the Mizusashi
Utensils for the tea ceremony
- 釜Kama = Teapot
- Brazier = Brazier
- 水指Mizusashi = Water container
- 棗Natsume = tea container
- Chawan Tea Cup
- Chashaku = whisk
- 柄杓Hishaku = ladle
- Futaoki = lid support
- 建水Kensui = container for rinsing water
What to consider when drinking tea
Img. Teechen for Pixabay
Time of day :
- In the morning and after midday, 20 minutes after having breakfast or lunch in order to have better digestion and more energy.
- In the afternoon. Avoid black tea and leaf tea in general and prefer caffeine-free herbal infusions to promote restful sleep.
During the different seasons and climatic seasons :
- Dry seasons and spring and summer seasons: Antioxidant-rich green and white tea to refresh and detoxify.
- Rainy-cold seasons and autumn and winter seasons: Dark tea, Oolong and Pu erh to maintain body heat.
When it is not advisable: if you are under 12 years old, if you are pregnant, breastfeeding and/or are sensitive to caffeine. Consult your doctor if you have any questions.
Your age
In relation to the climatic seasons, the conditions of the organism change with age. Older people tend to be more sensitive to the cold. Consequently, green and white teas have a cooling effect that may be less appropriate. These teas tend to be more “raw” and therefore more sensitive to the stomach, so very older people should take advantage of other varieties such as:
- Aged white tea
- Black tea
- Dark Oolong Tea
- Pu erh sheng tea aged for more than 10 months.
- Pu erh shou tea (ripened).
8 Tips super useful according to Teavivre magazine :
- Avoid drinking tea on an empty stomach:
Drinking tea on an empty stomach may cause discomfort and loss of appetite. More seriously, it can cause lesions of the gastric mucosa, leading to gastritis. For people who rarely drink tea, if you drink tea on an empty stomach or too much in a short period of time, you may suffer from “tea drunkenness”: symptoms of tea drunkenness can range from rapid heart rate, dizziness, nausea, weakness in the limbs, and more.
2. Avoid freshly harvested teas:
The first tea leaves to sprout in the spring are often the best quality and highest grade.
Due to their short storage time, they contain quite high levels of caffeine, active alkaloids and other aromatic substances compared to older teas.
The increase in chemicals can stimulate the central nervous system and the stomach, which can make one feel intoxicated. For this reason, it is best to wait at least 15 days to drink it.
3. Keep your tea light:
Drinking tea too strong will to make the infusion contain too much caffeine which can cause headaches and insomnia, as well as irritation and other stomach problems. So be sure not to add too many leaves or steep for too long or with very hot water. These three measures will allow you to enjoy its subtlety without any undesirable effects.
4. Don't drink your tea with water that is too hot:
We often make the infusion in boiled water, however, boiling water can irritate your mouth, throat, esophagus and stomach. Some studies have found that tea over 69ºC can damage the stomach. If you routinely drink your liquids too hot, you may be putting yourself vulnerable to stomach problems and at increased risk of developing esophageal cancer. To this day, the temperature of 60ºC is generally preferred among tea scholars and lovers.
5. Avoid drinking Geye Cha:
Geye Cha refers to tea infusions from the previous day as it carries a large amount of bacteria, especially when it has gone stale. Geye Cha or stale tea has lost its vitamins, plus the infusion of proteins, carbohydrates and other components will have become bacteria, food for fungi.
6. Avoid drinking spoiled tea:
Many tea aficionados may have a fondness for high-quality, aged tea collections, but be aware that tea can become stale and moldy when stored improperly. In fact, moldy tea carries a variety of toxic molds and if you feel that it is a waste to throw it away and prefer to continue drinking moldy tea, this can cause diarrhea or even harmful effects on the body.
7. Do not drink excessive amounts of tea before or immediately after a meal:
If you drink too much tea before a meal, it will not only make the food taste bland, but it will also make it difficult for your body to absorb protein. The best rule to follow is not to drink excessive amounts of tea during the half hour before a meal.
The same applies to drinking tea after a meal. Because the tannic acid in tea will bind to proteins and iron in food, it will prevent their absorption into the body if you drink tea (or coffee for that matter) during or immediately after a meal. Therefore, it is best to wait about half an hour after a meal to drink the tea.
8. Avoid drinking tea in combination with medications:
There are many different types and categories of medicines and their properties. However, tea intake does not appear to affect the absorption of all drugs. For example, taking some type of vitamins with your tea might actually improve the absorption of vitamin C. But, in turn, you would have dangerous interactions if your medications include calcium, iron, aluminum, cobalt, sedatives, hypnotics and enzymes. Therefore, it is best to wait at least one hour after taking the medications before drinking the tea.
RECIPES
4 infusions for cold days
As already explained above, tea produced from Camellia Sinesis is so rich in itself that there is no other way to drink it than alone. It is not even advisable to add any sweetener, much less sugar, since on the one hand it alters its natural flavor and secondly, sugar eliminates its properties. So black, green, white, red, Oolong and dark tea are best drunk following useful tips to make the most of both their flavour and properties.
Chai latte
PREPARATION TIME 2 minutes
COOKING TIME3 minutes
TOTAL TIME 5 minutes
SERVINGS: 2
INGREDIENTS
2 cups almond milk (or milk of choice)
2 black tea bags of your choice (there is the option to prepare the chai without tea, just with the other ingredients)
3/4 teaspoon ground cinnamon, or to taste
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons of yacon honey (or sweetener of your choice)
PREPARATION
If using tea, be aware that this drink will be caffeinated. Heat the almond milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan.
Turn off the heat, and add the two tea bags to the pot of hot milk. Wait 3 to 5 minutes for the tea to steep, then remove the bags and continue with the next step.
If not using tea, pour the hot almond milk (whether you infused it with tea or want it alone with the other ingredients) into a small saucepan.
Add the cinnamon, ginger, cloves and yacon honey.
Whisk to combine, stirring over medium heat, until mixture is heated through.
Adjust any seasoning to taste and serve immediately.
Sencha Sakura, or the Sencha Roses option
INGREDIENTS:
Boiling water (according to the number of cups)
1 teaspoon per cup
PREPARATION:
Once the water boils, let it sit for 2-3 minutes.
Pour the water into the cup that already contains the tea and let it steep for 3-5 minutes. Enjoy.
Apple infusion with Pu erh or roobois
Optional but you can skip this step and instead add honey or store-bought apple jam
Prepare the apple compote 2 days in advance
1kg red apples, sliced, peeled and cored and in squares
Juice of one lemon
Grated lemon peel to taste
4oz apple juice
1/2 cup sweetener (erythritol, stevia powder or Yacon honey)
1/2 teaspoon ground cinnamon
Put all the ingredients to heat for 10 minutes on high heat.
Lower the temperature and let it heat for 20 minutes until the apples look translucent, soft and the liquid has reduced by half. Stirring occasionally to prevent burning.
Reduce the heat to very low for 5-10 minutes and use a wooden or large spoon to mash the apples until they become puree.
Pour the hot jam into sterilized jars, seal them and turn them upside down to allow them to cool. Leave in the refrigerator for 2 days before consuming.
INGREDIENTS For the infusion:
(Makes 4 cups of 3 dl each)
6 dl of water
2 dl of apple juice
2 roobois tea bags
1 red apple cut into rounds
4 cardamom capsules, broken
1 1/2 tablespoons of applesauce (if you don't want to prepare it, you can buy it at the supermarket)
PREPARATION:
In a pot, bring the water and apple juice to a boil.
Then add the roobois tea bags, apple slices and cardamom seeds.
Remove the pot from the heat, cover and let it sit for 10 minutes.
Remove the tea bags, add the jam, pour the contents into the 4 cups or glasses and decorate with apple slices.
Option: You can replace the jam with honey if you like.
Cocoa infusion
Ingredients:
(Makes 2 cups)
6 dl of water
2 teaspoons of cocoa powder
3 Cocoa bark infusion bags (available in some supermarkets)
2 yellow infusion bags (cinnamon, cardamom, mango, cape gooseberry and dehydrated pineapple. You can get it at Granel Gourmet or another one of your choice but with similar ingredients.
4 drops of cinnamon essential oil and/or 2 drops of ginger
A pinch of black pepper
2 cloves
Vanilla powder
Cinnamon Bark
Sweeten the taste
Preparation:
In a small pot, bring water to a boil, then turn off.
Remove the tea from the bags, plus the other ingredients and mix with the boiled water.
Let the infusion brew for 3-5 minutes, strain with the help of a sieve.
Serve and taste