Contents
History of green tea
According to legend, tea was discovered by a Chinese hero almost 3000 years before our era. He traveled in search of medicinal herbs with a cauldron in which he boiled water for decoctions, and tea leaves accidentally fell into the cauldron. The drink caused cheerfulness and gradually tea spread throughout Asia. Initially used only as a medicine, but over time, tea ceremonies were held for pleasure. New varieties and exotic ways of processing tea were developed – for example, the leaves were fried with rice. In some countries, green tea is not only drunk, but also eaten: they make a salad, pickle.
Our Country, where the drink was introduced in the XNUMXth century, ranks fourth in tea consumption after China, India and Turkey.
Green tea retains most of its beneficial properties as it is minimally processed. The leaves are harvested, dried, rolled and quickly stop the oxidation process, without bringing it to the stage of black tea.
The composition and calorie content of green tea
| Caloric content for 100 grams | 50,94 kcal |
| Proteins | 3,22 g |
| Fats | 0,97 g |
| Carbohydrates | 8,04 g |
The benefits of green tea
Tea contains many beneficial substances. The most famous property of green tea is antioxidant. Due to this, it affects the entire body. Regular use improves skin condition and well-being.
With colds and general malaise, green tea helps to remove toxins and improves metabolism. Also, tea has anti-inflammatory properties and facilitates the course of the disease. Green tea gives strength, fights lethargy and depression, reduces drowsiness. That is why it is so beneficial to drink it in the morning. Fluorine and iodine in the composition of tea help to remove salts of heavy metals.
The diuretic effect of the drink helps relieve swelling and remove “excess” water from the body, facilitating the course of diseases of the genitourinary system.
Green tea is also good for the heart and blood vessels. In a small amount, it lowers blood pressure in those suffering from hypertension, and also reduces the risk of atherosclerosis by increasing the elasticity of the walls of blood vessels.
Harm of green tea
Tea in excess can also be harmful, especially for people with high blood pressure or a tendency to overexcite the nervous system. You can drink about 4 to 6 cups of tea without sugar per day.
– Theine – tea caffeine, has a stimulating effect, so you should not drink a lot of tea at night: this can provoke insomnia. Polyferols in the composition of tea in large quantities can inhibit the liver. Excess tea can lead to headaches, dizziness and tremors in the limbs, warns Alexander Voinov, dietetics and wellness consultant at the fitness network—WeGym clubs.
The use of green tea in medicine
The benefits of green tea have long been officially recognized in medicine. For example, in a study of radiation therapy, it was found that the addition of polyferols from green tea half an hour before the procedure greatly reduces its effectiveness. From this it follows that green tea increases the body’s resistance to various radiation and binds free radicals, which are one of the causes of aging. The complex effect of substances from green tea on cancer cells has been proven. It slows down their growth and contributes to the destruction of malignant cells. However, drugs based on green tea extract have not yet been created; research has not been conducted for a long time. While the extract is added to the composition of other drugs.
Patients with high blood pressure and heart disease noted an improvement in their condition when dietary supplements with green tea extract were added to food. Tea has also been observed to lower blood sugar levels, which is beneficial for diabetics.
Green tea is widely used in cosmetology, in the form of extracts in masks and creams. At home, tea is washed and wipes the skin, which reduces inflammation and brightens age spots.
The use of green tea in cooking
To fully enjoy the taste and benefits of green tea, you need to brew it properly so as not to destroy vitamins and avoid bitterness. The tea leaves can be reused and made a drink a few more times.
Green tea ice cream
Based on the drink, you can prepare a healthy treat that is refreshing in the heat. However, it is quite high in calories and you should not get carried away with it.
| Milk 3,5% | 1 l |
| Green tea leaf | 5 teaspoons |
| Sugar | 7 Art. spoons |
| Condensed milk | ½ banks |
Heat milk without boiling. Dip tea and sugar into hot milk. Cover with a lid and leave for 3 minutes. Strain milk, add condensed milk, pour into a container and freeze. After solidification of the mass, remove and slightly defrost at room temperature. Then beat at high speed in a blender and put into molds. Freeze again for 1-2 hours.
Submit your signature dish recipe by email. [email protected]. Healthy Food Near Me will publish the most interesting and unusual ideas
Brewing green tea
The tastiest thing is tea on soft water – for this you can freeze boiled water, or use spring water.
| Water | 400 ml |
| Green leaf tea | 2 tsp |
Boil water to a temperature of 70-95 degrees, at this moment the water just begins to boil and the first bubbles appear at the bottom. Pour hot water into a ceramic or glass teapot, heat it up and drain the water. Pour tea, lightly pour tea leaves with water and rinse them, draining the water. This is done in order to wash off the tea dust and reveal the aroma of the leaves. Next, fill the kettle completely, cover with a lid and leave for 1 – 3 minutes. Longer is not necessary, as this makes the drink bitter. After completely draining the water, tea can be brewed again.
How to choose and store green tea
The leading producers are China, Japan, India and Africa. Loose leaf tea is the most useful, you can evaluate its quality. The color of green tea can vary depending on the variety, and range from silvery to dark green. Coloring should be uniform without extraneous inclusions, smell without mustiness.
Packaged teas are usually more expensive than loose leaf teas of the same brand, so the same branded tea can be brewed with a strainer. Essential oils evaporate faster in bags, and cheap tea manufacturers can use chlorine to bleach paper, which adversely affects the taste of tea.
Flavored teas contain many chemical additives, often hiding the poor quality of raw materials in this way. Therefore, you need to carefully study the composition: if it contains natural flower petals, zest and no extraneous additives, such tea will benefit.
To store dry tea, use airtight glass or ceramic dishes, as tea quickly absorbs odors and loses its aroma. The shelf life is about a year, but before it hits the store shelves, the tea already makes a long journey for many months, so it’s best to drink it as quickly as possible and not store it for a long time.