Tea As Natural Remedy

"Each medicine is the only medicine for a specific disease, but tea is the medicine for all causes? Chen Zang, a famous Chinese pharmaceutical Tang Dynasty (618-6907 AD).

Tea is a universal beverage known for its good taste and medicinal properties that promote physical and mental wellbeing. Can be prepared from various herbs, leaves, nuts and other natural herbal ingredients, but for purposes of this article from now on we will refer to as the infusion of tea leaves and buds of the tea bush (Camellia sinensis).

The leaves and buds of Camellia sinensis are collected and processed to produce different varieties of tea - black, green, black, decaf, oolong, pu-erh organic.

The black tea manufacturing process begins with the drying of leaves, either naturally or with hot air. After drying, the leaves passed between rollers to squeeze the juice and beat to break the leaves. After hovering and fermented to achieve the final product quality. So you have to dry, measure and classify the fermented tea packaging.

Green tea is prepared by heating the leaves, either steam or hot dishes, leaves the roller tamp, tamp heated and again to achieve the desired quality. It does not require fermentation and why it tastes fresher than other types of tea.

White tea is from China and is made from the finest bush buds, dried in the sun. Considered the most delicate and most prestigious tea.

The decaffeinated tea used most desired CO2 process, a process where natural carbon dioxide removes the caffeine and allows the tea leaf retains more flavor, resulting in a tea from a higher grade. Another process uses 100% natural pure water. This process requires no chemicals and removes over 99% of the caffeine content.

Oolong tea involves a short fermentation process that puts it between green tea and black tea. Considered in the culture of China as the largest tea with health benefits.

The organic tea, Camellia sinensis cultivation is free to man-made chemicals such as pesticides, chemical fertilizers or herbicides.

Pu-erh tea is a subclass of black tea. Red, Pu-erh is an unusual product since it often parked for a period of 50 years. It is considered a medicinal product in China.

Benefits of tea

Researchers have found that drinking tea is actually better for you than drinking water. Since water and tea replace body fluids, tea has the advantage of containing minerals, antioxidants and health benefits. Although it has been reported that tea dehydrates, its content of caffeine, including tea cup strongest at the highest level of caffeine (which is hard to do), the recovery of fluid to drink tea is greater than that lost by caffeine. It has been recommended that people drink 2-3 cups of tea a day.

The L-theanine found in tea strengthens the body's natural fight against disease. Analysis of blood samples at regular tea drinkers found that the bacterial protein production was five times higher than in those who did not drink tea regularly, an indication of a stronger immune response. [1]

Tea is widely recognized for its striking benefits against diseases and is considered a natural remedy.

* Enhances the immune system

* Low blood sugar

* Prevent cavities and tooth decay

* Slows the aging process

* Reduce high blood pressure

* Lowers cholesterol

* Prevent Arthritis

* Sharpen mental focus

* Sharpen the concentration

* Reduces the risk of heart disease

* Reduces the risk of cancer

* Helps reduce weight

The assistance of tea as a natural remedy for weight loss comes from the synergy of its three main ingredients: natural caffeine to stimulate metabolism, L-theanine to neutralize the harmful side effects of caffeine and acts as an appetite suppressant, and EGCG caused it to burn more fat quickly and efficiently. A person with less fat is more energetic and healthier.

Preparation of tea

Start with fresh, cold, tasty

The best tea is only as good as the water with which it is prepared. We recommend using filtered or spring water in bottles containing natural mineral that is neither too hard nor too soft. Distilled water is not recommended since water purified without its mineral content produces a tasteless tea. The fresh water is important because fresh water contains more oxygen, which enhances the taste of tea. Never use hot water or tap the pen or water that has boiled for a long time. This can lead to a tea taste flat and dull with little aroma. Another important consideration in the ideal water for tea is its mineral content. Add the dissolved solids in the water, meaning the mineral content or TDS. The TDS affects the way that water infused, inhibits, or distorts the flavor, color, and aroma of tea. The ideal TDS is between 10 and 30 parts per million or ppm.

Measure the appropriate amount of dry tea leaves

Ideally, 3 grams of dried leaves should be used for every 6 ounces of water. In the absence of a weight scale in grams, we recommend starting with one rounded teaspoon per cup dry leaves 6 ounces. Since different teas have different weights, it is important to adjust the amount of leaves to the type of tea that you will prepare. With lighter weight teas such as oolongs and white, try 2 teaspoons per cup of 6 oz. Two ounces (56.6 grams) of dried leaves make about 25-35 cups of tea.

Select the correct water temperature

Dark Oolong, Black, Herbal / Tisane - These are best prepared with water close to boiling, but do not let the water boil too long.

Green Oolong, White, Green - These should not be prepared with boiling water as this will cook the leaves and ruin the taste. Japanese green teas tend to taste better with water at 170-180 F. China green teas tend to taste better with water about 185 F. Generally, the finer the green tea, the lower the water temperature should be. Green tea without using a thermometer, pour the water when the bubbles begin to appear in the bottom of your boiler or kettle. Alternatively, you can bring water to boil and then add cold water and let it cool for two to three minutes before pouring over the leaves of green tea. Experience at home, experience will teach the best method.

Rest for the appropriate time

The time it takes for the tea sit on the size of the sheet. The smaller the leaf, the faster the tea infuses. Until you become familiar with a particular tea, rest for a minute or two, then try. Pay attention to taste rather than color. When the tea tastes good, serve or pour all the liquid to avoid over-soaking. Most green tea, oolong and white teas are good for multiple infusions. Just add fresh hot water to the pot and increase the dwell time slightly for each subsequent infusion. Repeat until the tea flavor begins to fade.

And remember, tea is a natural remedy par excellence, drink to your health.

(1) Kamath A, Wang L, Das H, Li L, Reinhold V, Bukowski J (2003). "Antigens in tea-beverage prime human T cells Vgamma 2Vdelta 2 in vitro and in vivo for memory and nonmemory antibacterial cytokine responses." Proc Natl Acad Sci U S A 100 (10): 6009-14. PMID 12719524

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