General Instruction for preparation tea

For optimal enjoyment of tea, the water should be fresh, soft and free of chlorine. It should always be considered the manufacturer's dosage and withdrawal times. However, one can assume the following rules of thumb:

BLACK TEA:

When black boiling water should be used to dissolve the fine flavorings from the sheet. A stimulating effect is min at an infusion time 2 to 3 achieved.
Drawing with increasing duration, the first caffeine dissolved by the tannins (tannins) is bound. Thus, the longer pulling tea no longer seems so stimulating.

GREEN TEA:
Green tea should be brewed generally colder. Green tea can be brewed between 50-80 degree hot water. Brewing times varying between 30 seconds and 3 minutes. 2nd Infusion is usually the better. For optimum enjoyment, give special attention to the manufacturer's recommendation.

WHITE TEA:
White tea also should not be brewed too hot. 70 -90 degrees, with a maximum of 3 minutes steeping time here are usually recommended. Even the white tea can be brewed several times. Each infusion will have a different taste level.

YELLOW TEA:
Sensitive as green or white tea, yellow tea with the 80-95 degree hot water should be brewed.

ROOIBOS, HERBAL TEA / FRUIT:
Preparation - Herbal and Fruit Tea
Since ingredients and volume of herbal and fruit teas are very different, there is no general statements on the preparation. Then let the tea brew five to ten minutes.

Tea cultivation and harvesting

Green tea, white tea, oolong tea and black tea come from the leaves of the tea plant Camellia established, the Thea sinensis and Thea-Assamica. An evergreen related to the camellia. Today the world is mainly crossbreeds, Assam hybrids grown.

The quality and taste difference is caused by the cultivation and processing condition. The cultivation area, the altitude, the climate, the Planzentyp and care in Pfückung and processing of tea leaves affect the taste and character of a type of tea ..

For the upscale tea quality, the two youngest leaves and leaf shoots (Tip) are harvested by hand. The world production of high-quality leaf tea is low and much of it is intended for the German tea market.

In China, Formosa and Japan, the tea leaves are processed mainly to green tea, primarily for their own consumption. In Assam, South India, Sri Lanka, Indonesia and Africa, mostly black broken tea and CTC Fanning is produced
Due to the increasing automation on the tea plantations, most of the world production is produced as broken tea. These are mechanically crushed leaves as Broken, Fannings and Dust Tea for the tea bag production. Here, especially in the deeper layers, also pesticides and fertilizers used to increase income. However, the residue levels of pesticides are very low compared to other food and tea are also slightly soluble in water.

With high quality, produced with care tea residues were in the numerous studies undertaken by the German tea trade, only rarely detected.

In the northern Indian Darjeeling tea growing area, most of the tea harvest is produced as a leaf tea of ​​high quality and, due to can be largely dispensed with the use of pesticides by the altitude.

Apple Tea

Apple and rosehip shells are easily in the oven at 50 ° C overnight to dry. Then you can enjoy them as a sweet fruity tea.

Ingredients

100 g of dried apple peel of organic apples , 25 g of dried rose hips (from the pharmacy) , 3 cinnamon sticks

Step 1
May cut apple and rosehip shells into small pieces. Break the cinnamon sticks into pieces and crumble coarsely in a mortar. Mix everything and packed in cans or as a gift in cellophane (then best not equal a jar of honey or candy sugar with a little bag to pack). For a great cup of tea tea blend with 1 tablespoon boiling water over and let stand for 10 minutes. Strong sweet with honey or sugar. A little lemon juice to taste.

Tea from India

INDIA - ASSAM

The Assam tea growing area is in the northeast of India, situated on a plateau at 1000 meters altitude on both sides of the Brahmaputra flow in a tropical climate. This area was one of the tea plant, the 'Thea assamica' discovered, which can be compared to China shrubby plant 'Thea sinensis' to 20 feet high

In about 2000 a strong and spicy plantations of tea with dark infusion grows. Assam is also the basis of a good East Frisian blend. This tea also reveals its spicy character with the addition of candy sugar and cream.

INDIA - DARJEELING

In the north of India, on the southern slopes of the Himalayas, around the town of Darjeeling, the tea gardens at altitudes up to 2000 meters, near the vegetation line. The tea plants here have a slower growth, and the leaves develop in strong sunlight, a very flowery and fine tea flavor rich in content.

The tea leaves are picked by hand in Darjeeling. These are the ideal conditions for a delicious tea variety with unique character, and is known for exquisite Darjeeling top varieties as "the champagne of tea". Each Darjeeling tea gardens has its location, soil conditions and the type of crops grown an individual character.

INDIA - SIKKIM - Dooars - NILGIRI

Apart from Darjeeling and Assam, India has another important tea-growing in the Northeast and in the mountain ranges in southwestern India. Here large quantities of tea are produced, especially for the growing domestic market in India is black tea, boiled with milk and spices, the national drink.

The province of Sikkim lies in the Himalayan mountains, north of the Darjeeling tea growing area. Sikkim tea has a character similar to Darjeeling tea, with a little more strength and body

The Indian province of Dooars lies geographically between Assam and Darjeeling, in the foothills of the Himalayan mountains. The tea from Dooars is aromatic with a slightly spicy character and with light brown brew.
Significant tea plantations in the southwest of India. In the Nilgiri Hills and Travancore. This tea grows from 200 to over 2500 meters in height. South Indian tea's flavor and color to the lively Ceylon tea similar

Ceylon Tea

The former Ceylon and now Sri Lanka is one of the largest tea plantations in the world. Here, the Ceylon tea, which is an important component of many herbal teas and especially enriches the traditional English tea is a bitter, strong flavor grows. The tea culture in Sri Lanka is still relatively young and has its roots in the mid-19th Century, destroyed as a fungus large parts of the Ceylonese coffee plantations. The substitute cultivation of tea and managed since its coveted Sri Lanka tea exports to all parts of the world.

Careful production of Ceylon tea

Green tea from Ceylon is a rarity, and the vast majority of plants is processed into black tea. The production here is similar to the production of other black teas: After the harvest from December to March, the leaves are first well ventilated to wilt to oxidize later at about 30 ° C. For this, the tea leaves are rolled, because only by breaking up the cell walls, the essential oils and flavors unhindered. Here the tea gets its peculiar and highly esteemed taste. Toasting Thereafter, the sheets are sorted in a last step according to their size and then packaged as follows.

What happens to the tea depends on the region. The particularly high quality tea from the higher elevations of Sri Lanka is pure and unmixed sold as teas from the lowlands refine the various mixtures and appear for example in the typical East Frisian. Real Ceylon tea, which was cultivated in Sri Lanka, both packaged is, incidentally, easily recognized by the state coat of arms on each package tea. It shows a gold lion holding a sword, surrounded by circular arranged lotus leaves and a picture of the sun, the moon and the Dharmachakra (the Buddhist "Wheel of Law").

Versatile preparation of Ceylon tea

Tea is very robust hard water insensitive. You can use to prepare its also very calcareous tap water without fear of deterioration of flavor. As usual with many black tea, the infusion should pull at about 90 ° C, only a few minutes. Prepared according to the traditional European method, the tea is poured into the pot with water and is either in a strainer or the tea bag. While fragmented tea ( broken tea ) could pull enough in the bag and in the sieve after two to four minutes, whole leaf tea should ( Orange Pekoe ) are taken after about a minute from the pot.

After the traditional Indian style tea with milk and sugar is heated in a pot, where it simmers slightly up to ten minutes. Then the finished tea flows through a sieve into the pot so that the leaves or pieces remain. This variant results in a very sweet tea, which receives a mild contrast to the harsh, strong aroma of the milk and the sugar.

The preparation according to Russian tradition takes place in two steps. First, in a special pot, the samovar a brewed tea concentrate. For this, the tea takes between three and five minutes. Often there is a tap on the belly of the samovar, from which the concentrate flows into a glass or cup. In the second step, the concentrate is poured into the cup with the desired amount of water. In this way, the tea must be prepared only once, yet everyone has the opportunity to choose the strength of the drink as it fits their preferences.

Stimulating effect and strong flavor of Ceylon tea

To the Ceylon tea is said to have a very bitter, spicy and strong taste, connoisseurs appreciate its light citrus flavor. Ready brewed, the tea has a golden color and thus lies between the very dark Assam and the more light-yellowish Darjeeling. The caffeine content is relatively high at about 50 mg per cup. So that the tea has a very stimulating effect that will happen slower, the longer could pull the infusion.

In addition, the tea from Sri Lanka enjoys the health benefits that come in very many different ways to use. So he expanded like most black teas blood vessels and thus ensures a better blood flow throughout the body. An increased concentration and improved performance are the result. The tea can act cough expectorant and reduce symptoms of asthma, it also contains important vitamins and minerals. Against diarrhea and mucositis he can help. But because he must take very long for the application should not be done too often, because it also form components that burden the stomach and liver over time. Several studies conclude that the tea strength the immune system and thereby help to fight tooth decay, when'll only flushed once daily with some black tea.

There have been numerous studies done that should occupy a prevention of various types of cancer by regular tea consumption. Unique results can not show themselves and only in relation to prostate cancer, there are studies that suggest such an effect. Reliable statements can be on that basis but not yet meet.

Turkish apple Tea

This fruity tea with apple pieces very tasty even without additional flavor! Pure dried apple pieces, can also be eaten!

Ingredients

50 g of dried apple rings
1 liter of soft water or still water
2 tablespoons freshly squeezed lemon juice
6-8 tsp sugar

Step 1
The apple rings chop and place in a pot. Pour in the water and bring to a boil over medium heat everything, then remove the pan from the heat and let the apple tea draw for 20 minutes.

Step 2
Add the lemon juice and sugar as needed, fill the tea through a strainer into tea glasses and provide additional sugar to sweeten.

Black tea protects the teeth

This is one of the lesser known modes of action of the black teas , especially as more commonly the opinion is widespread that smoking, drinking coffee and so too does the tea drinking leads to unsightly discoloration of the teeth. This is true. However, that was in the discolorations that may be caused by the black tea ingredients are proven prevent tooth decay.  

This is the polyphenols, which prevent the mouth that the ingested starch can be converted to glucose. That this transformation already taking place in the mouth, one can easily notice, by keeping a piece of dried hard bread for a long time in the mouth and chews. After some time, one finds a sweet taste that was not there before.This is due to the glucose formed here. However, this also represents the food for acid-forming bacteria, which are located in the oral cavity and the main cause of tooth decay are considered. 

If due to the tea polyphenols contained only now no glucose is formed, it lights up quickly, that this also means the emergence of tooth decay is prevented. Moreover, some physicians are of the opinion that the now diminished metabolism of the acid-forming bacteria also to a reduction of bad breath leads and therefore recommend daily drinking of tea or repeated rinsing of the mouth with it. provides tea is another for dental health relevant material - The fluoride .
Firming function of the tooth enamel Flourids is almost known to all people, at the latest, when they become parents. Because to the primary care of newborns and infants aged up to one year is the gift of fluoride tablets that are prescribed by a pediatrician. adults get these tablets no longer prescribed, but this does not mean that they do not need fluoride for their teeth today. This will now be fed by the daily mixed diet. If you've considering, which industrial processes nowadays is subject to our food, which is rather doubtful. So it's of great benefit that tea such a high fluoride content has, more than any other food.

Darjeeling

The Darjeeling is one of the most famous teas . The region around the Indian city of Darjeeling is the center of the Bengali tea cultivation, it was also the starting point of a caravan route to Tibet and is still known for the very best quality tea of the same name.

In the north of India, on the southern slopes of the Himalayas, around the town of Darjeeling tea gardens at altitudes up to 2000 meters before the Himalayan mountain massif of Kanchanjanga with over 8500 meters.

The tea plants here have a slow growth, and the leaves develop b an intense sunlight, a very flowery, delicate tea flavor and rich in content.

The tea leaves are picked by hand and processed in Darjeeling, exclusively on orthodox manner (withering, rolling, fermenting, drying).

For 100g Darjeeling tea leaves about 2000 must be picked by hand. In other regions is often three times the amount harvested.

These are the ideal conditions for a delicious tea variety with unique character and flavor, The Darjeeling top varieties are called " the champagne of teas " called.

Each Darjeeling tea gardens has its location in the mountains, the soil and plants grown by the type of character. A high quality is produced in Darjeeling from the China tea plant. This tea is delicate flowery, nutty, round taste. Mid-80s, the tea plant with vegetative propagation (clonal) were cultivated on some tea fields. The quality of these tea plants developed a new, very fragrant and rich full flavor profile. From the Assam plant hybrids with larger leaf teas are made the standard.

Tea variety

The subtle flavor of Darjeeling tea is unique, diverse and varies not only with the season, but from week to week, day to day, depending on the temperature and humidity of the day of harvest, and plant type and location of plantings, whether the hills to the south, north, east, or west facing. The tea of ​​any picking transition Has a unique character and flavor through the production process. Is an unfortunate development in Germany, only offer cheap one-two-standard varieties Darjeeling and thereby ignore the magnificent diversity of quality Darjeelingtees.
Of each Darjeeling plucking the quality is repeatedly sampled. Thus, the tea garden or his agent in Calcutta tea metropolis has an asking price for each plucking. The Teemuster are then sent to potential customers around the world. In Teeimportfirmen the tea will be tried again and the importer gives the garden or the broker a certain price he is willing to pay for a certain quality. The prospective buyer with the highest bid gets the contract.

Darjeeling first flush

Once it permits the weather, the first tender leaves and leaf shoots, which are about mid-February, after the end of the winter break in Darjeeling on the climatically convenient tea fields, first flush collected.

Preparation for first flush Darjeeling
The fine aromatic first flush - Darjeeling should be very carefully measured. 1 liter of fresh, soft water, about 90 ° to 95 ° C hot about 10g to 12g tea leaves (about 4-5 teaspoons) pour and leave for 2 to 3 minutes. Leave the pot open.

Darjeeling second flush

The summer harvest is the culmination of the crop year in Darjeeling. Due to the longer growth period after hibernation, the stronger and prolonged exposure to sunlight, and the higher temperatures, the tea bushes have developed more strength and flavor. Second flush Darjeeling tea is mellow and full-bodied in taste which develops as Muscatell-flavor of premium varieties. The tea infusion is darker than at first flush Darjeeling

Preparation for second flush Darjeeling:
1 liter of fresh, soft water boil, about 10g to 12g tea leaves (4-5 teaspoons) pour and let stand for 3 to 4 minutes. Cover the pot

Darjeeling autumnal

After the monsoon rains in the fall, the autumnal Darjeeling is harvested as the last plucking before the winter break. This tea has a sweet and spicy flavor and has relatively little tannin. The preparation is like second-flush Darjeeling

Darjeeling between and Regentees

Between these times there is a main harvest in May between Darjeeling with floral-spicy taste. During the monsoon rains are Regentees harvested, usually of lower quality.

Fruit Tea Ruby

The tart thirst quencher stirred on black base with pineapple, orange and grenadine.

Ingredients

1/2 EL loose black tea leaves , 1 slice fresh pineapple (cleaned about 65 g) , 1 organic orange (about 250 g) , 2 cl lemon juice (preferably freshly squeezed) , 4 cl grenadine syrup

Step 1
Put the tea leaves in the tea filter, these hanging in a small bowl and pour 200 ml boiling water. Let the tea brew for approximately 2 min. Remove the tea filter. Allow the tea to cool completely in about 1 hr and (preferably overnight) to chill.

Step 2
The pineapple into small cubes and place in a shaker cup. The orange peel so that the white inner skin is removed. Cut the fruit fillets with a sharp knife from the cuticle directly into the shaker cup. Lemon juice and grenadine syrup and cook crush the fruit well with the pestle.

Step 3
For the decoration, the orange and cut the slice of lemon. The Long drink glasses filled about halfway with crushed ice. Give each a 1/2 orange and 1 lemon slice and cherry in the glass. Distribute the tea on the highball glasses.

Step 4
Give 8 ice cubes in the shaker. Close the shaker and shake vigorously about 20 seconds. The contents of the shaker through the strainer pour into the glasses. Serve iced tea with straws at once.

The most important thing about black tea and health

Many people believe in the power of tea - in many oriental countries is tea as a remedy used. But not only the East but also Europe swears by the healing and preventive effect of tea.

In particular, the "Black Tea" is classified as a healing tea. Here is dried leaves of Camellia sinensis tea plant, which can grow up to 15 meters high. To be precise, these are a tea plant that is often grown in China, Sri Lanka, India and also in Indonesia and exported from there to the world. Black tea is commonly used in the community as a coffee substitute, as alleged many people that this tea because of its ingredient theine (similar to caffeine) to have a stimulant effect. The difference with coffee is that the caffeine-like ingredient theine is absorbed more slowly by the body, but you should take black tea in moderation. scientists have now found that black tea is also healthy. Besides theine or caffeine of black tea also contains theobromine and theophylline. These substances are used in medicine. Depending on how long the pull black tea leaves before you enjoy this, it also sets the appropriate ingredients and thus the health benefits free. You can only pull black tea 2 minutes, you can likely benefit from the stimulating effect. When 10 minutes is given to free the tannins that ensure that the tea is rather inedible.

The corresponding tannin antibacterial and analgesic, for this reason, this also alleviate a diarrhea disease. With regular consumption can black tea also wonderful as a stress medication use. Stress is now the No. 1 killer health, so that one is grateful for ideas that do not involve drugs. Black tea lowers blood pressure and the stress hormone cortisol - for this reason, one can obtain a wide variety of health points at a relevant dose of tea. About four cups of black tea a day is sufficient to counteract the stress factor. It should be the tea, keep it enjoyable and let stand a few minutes. Case of diarrhea , however, one attains the healing effect only when the draw 10 minutes tea leaves (so the tannins are cowardly sets), here one must however remember that the tea gets a rather unpalatable taste due to the tannin. Like Green tea also acts Black Tea by the active ingredients, polyphenols and fluorides present in the composition, resistant to caries. The teeth can thus be protected by the consumption of black tea.

Should also Black tea anti-carcinogenic effect, resulting in a study at the Center for Human Nutrition, found out. This was demonstrated that black tea inhibits cell growth in tumors, even slightly more than that of green tea. Prostate cancer should be significantly reduced if you take black tea.

However, bear in mind is conclusive that the black tea - handled as so often like - should not mix with milk if you do not want to miss the health benefits, even if intended to reduce the risk of kidney stone formation by the addition of milk. because the opinions that milk in black tea is healthy or not now go far apart. Thus, many scientists argue that the health-promoting substances were reduced when milk is added. Other people see this again no problem for the healing effects of black tea.

White Tea

What's behind it?

Interesting facts about the white tea

Definition, history and production

First of all, you should definitely away from the idea that white tea is a special and very special form of green tea. White tea is something special, that. Sure, but it is produced by a manufacturing process all its own and is therefore also a unique type of tea. The peculiarity of the white tea starts with the harvest. There are basically only the youngest leaves and buds still closed, used for tea. It almost goes without saying that such a selection of leaves can be taken only if harvested exclusively by hand. Machines would simply not be able to distinguish between the darker the leaves old and still bright and tender young shoots. This effort should be highly valued even today. To one kilogram of white tea in the end, about 30,000 buds must be picked. This pure handwork required the workers in the tea gardens from some.

After harvesting the leaves for about two to three hours are spread out for airing. They also usually cool at the same time somewhat. This drying with lots of air and natural light conditions is particularly easy on the tea buds. After the tea leaves have wilted. For this they are either placed in baskets, or spread out on special Welkmatten. The ambient temperature in this production step ideally constant 25-26 ° C. A humidity of around 60% is just as essential. In this manner, a finished product later, which consists of a maximum of 2% anfermentierten tea leaves obtained.

Now following the first drying process. It takes about 10 to 15 minutes and the temperature is raised to about 100 to 130 ° C even. Before the second drying process can connect, the tea leaves are carefully sorted by hand. Inferior material, brown and become putrid leaves will be discarded. Now the tea is ready for the second drying process that takes almost exactly 12 minutes and should be performed at 130 ° C.

In order to provide a constant quality of the customer as possible, it is usual to mix the tea from the individual productions together at the end and then be packed for retail. Only as "outliers" are avoided and a consistent standard can be guaranteed.

White tea is one of the six classical Chinese tea kinds and is also still grown and produced in his home. In the meantime, however, it is produced in almost all major Teeregionen. So, in Assam and Darjeeling white teas as well as in Sri Lanka, Malawi and Kenya, he himself playing an increasingly important role.

White tea gets its name from the bright glow on his buds. Fine hairs form a silky fluff and let the finished tea so appear white from a distance. Convinced white tea taste quite quickly with an amazing gentleness, the unequaled.

Originally white tea was reserved for the Chinese emperors. At most, the nobility could cost every now and then even from him. How old is the tradition of the white tea is already, is historically not properly documented. Some sources and documents, however, indicate that white tea can already look back on a 1500 years old history. Even the emperor of the Song Dynasty 960-1279 should be liable to the magic of this mild tea.

Only towards the end of the 19th Century saw a tea trader in Paris this specialty tea and led a variety of ways including one in Europe. However, when we started to conquer the white tea only really in the 1990s. Since then, however, with strongly increasing interest in many tea lovers.

Ingredients

Contains white tea, like green tea and black tea, caffeine. However, the concentrations are significantly lower, which is why white tea indeed looks quite exciting, however, this a very pleasant and gentle way. It is not so hyped up literally by white tea, nor do you worry yourself with a sensitive stomach.

Another very important ingredient are called polyphenols. They belong to the secondary plant substances. These hot not so because they are less important, but because they have long played in the research for the vitamins just second fiddle. As scavengers phytochemicals protect but the cells of our body from harmful influences, support our immune system and affect almost all also happen to be our metabolism. It is rumored the polyphenols that they have a favorable effect on the deposits of fat cells and thus white tea, just like green tea, can support weight loss.

The flavonol glycosides contained protect our heart and affect blood clotting and its thick consistency. Thus reduced with regular consumption of white tea, the risk of heart attacks as well as of stroke. And even small bundle of nerves benefit from this tea specialty. Thanks to an amino acid called theanine, the entire organism is calmed. The daily cup of tea can help to relax twice enjoyed the afternoon so so. Firstly, because of the ritual of conscious time and enjoying company, but also because of the ingredients of the tea. As a regular tea can thus become a source of new strength and inner peace.

Preparation

The starting material for forming delicate white tea tea buds. Meanwhile, you should be absolutely aware also in preparation. Neither too hard nor too hot water to get him good. Both affect the taste, unfortunately extremely negative. Who wants to exploit the full potential of high-quality white teas, so it should invest in a water filter, which filters out most of the lime.

A kettle with built-in thermostat, in which the desired final temperature can be selected, it is worth quite. 75 ° C are considered ideal for the white tea. Probably only the most experienced among tea connoisseurs have a flair for the exact temperature.

Depending on the variety, you should use about 8 to 11 grams per liter of water for the tea infusion. The recommended infusion period ranges from one to four minutes. This depends on the variety of the desired intensity, but also on to the umpteenth infusion it is. White tea can infuse not only repeatedly, you should absolutely do it. Anything else would be a waste. Each infusion tastes different, so the only way to experience the full range of flavors and aromas. A single infusion thus you take the better part of a wonderful teas and waives indescribable impressions on the tongue.

For special types of the perfect brew time can largely differ from those few minutes. This should be taken into account also essential. Otherwise, there remains a variety of flavors in the tea leaf.

Major varieties

The connoisseurs distinguish the white tea roughly between two major varieties, or even families if you will. The Yin Zhen to German silver needle, looks back on a long tradition and is still cultivated and produced virtually unchanged. Only small plantations in the mountains of the southern Chinese province of Fujian cultivate the special tea bushes. The harvest time is very strictly limited to two days in March. Already clock at five in the morning to start the tea pickers, the morning dew still needs to be on the buds.

After harvesting, the leaf buds are laid out in the morning sun. After a few hours of drying the tea is dried in the sun, without any technical influence. This was in the history of Yin Zhen has always been so and will remain so. This is also one reason why this type of tea is produced exclusively in China.

This naturalness in the production calls for a very long infusion period. There is not even rolled the sheet and thus in no way broken or at least bent, benötig the infusion, an infusion time of as much as 15 to 20 minutes.

The second group of white tea is the Pai Mu Tan dar. ins German translates this name means "white peony". This tea also originally had its home in the province Fujjian. But also from Anhui comes good quality since time immemorial. Meanwhile, however, are also found in Nepal or Darjeeling production.

There will not be, used for the Pai Mu Tan like the Yin Zhen, only closed leaf buds, but also young tea leaves that market prices are significantly lower. Also, the brew time is much shorter. Here, the above mentioned times are perfectly adequate to get a wonderful tea.

Behind the name Da Bai, Xiao Bai Gong Shou Mei Mei and also hides the white tea. They vary in characteristics such as leaf size and color of the infusion although minimal, yet clearly different.

There is also a special White Pu Erh tea. It comes exclusively from Yunnan, also a Chinese province. The harvesting time for this tea is in the spring, the production process is particularly tedious and costly. The end result is extremely sweet and results in the cup of a dark color.

Conclusion

The White tea is with us yet, unfortunately, still in the shadow of green tea. And definitely wrong. Neither the taste nor the health benefits of white tea must put his light under a bushel, which affects the quality certainly not.

However, it would be a shame if his first impression spoils of white tea with less high quality cheap goods from the supermarket. If you want to open in the enchanting world of white tea the gate, they should not enter through the back door or a side entrance. The transition to a tea merchant and a detailed consultation should definitely be worth a this tea experience.

For too long, it will certainly not be long before this country the white tea is well known and no less popular as the green tea. He deserves it uncontested.

Grasshopper lemonade

Refreshing! This grass green lemonade is something to dusk - and helps wonderfully against the spring fatigue. Simply drink and enjoy it!

Ingredients

3 handful of fresh mint leaves , 1 liter of still mineral water , 2 limes , 4 tablespoons honey , 18 ice cubes , 6 green straws

Step 1
Half of the mint leaves with ½ liter of boiling water and let stand for 10 minutes. Then pour through a sieve into a jug and leave to cool.

Step 2
The mineral mix with the tea. Squeeze the limes and add the juice to lemonade. The lemonade with honey sweet.

Step 3
Wash the remaining mint leaves, shake dry and chop finely. Give the leaves to lemonade. Add 3 ice cubes in each glass and pour in the lemonade. Serve with bright green straws. To taste Lime wedges still stuck in the glasses.

Taylors of Harrogate: Yorkshire Gold Tea Reviews

Delicious!

Yorkshire Gold is love by far the very best tea for all, the strong Assam, as I do. Then every other black tea tastes like dishwater.

My favorite tea!

Just a good English tea, Ceylon more than Assam, copper brown mug, a bag is enough for me for a pint! Can I drink with and without milk.

The most delicious tea in the world!

I do not know the tea is delicious and both morning to be awake and evening to relax tastes great! Unfortunately it is quite expensive compared to the tea's from the supermarket. But here on Amazon I've found the cheapest option!

The best there is at what English tea!

... and I say this with conviction. To all the lovers of famous English teas, tried Yorkshire Tea and Yorkshire in particular the coronation gold. I highly recommend it. And if possible drive to Harrogate and you begrudge a tea in Betty's.

Tea Ball

The tea ball (also tea insfuser) is a kitchen appliance for brewing loose tea . The name comes from the ovoid shape of the device.

There is usually a tea infuser made ​​of corrosion resistant metal (stainless steel) and has a number of small holes that allow the delivery of relieving itself on brewing the tea ingredients in the surrounding water. In general, it consists of two halves, which are connected with a hinge, and an apparatus for hanging in the water, which usually consists of a chain. But there are also so-called teaspoon , ie satisfy tea eggs in the form of a spoon or a pair of pliers, the same function.

Oriental mint tea

The sweet tea is served in glasses and drinking on any occasion, anywhere. He relaxes and distributes the drowsiness after eating.


Ingredients

8 sprigs of fresh mint
2 tsp Gunpowder Tea (Chinese green tea)
4-6 tablespoons sugar

Step 1
The mint rinse and shake dry. Bring 1 liter of water to a boil. The tea leaves with 1/4 l of boiling hot water over them. Pour away the water immediately to remove the tea dust.

Step 2
The tea leaves with the residual water pour. Add the sugar. Let the teasteep about 2 minutes, stir and let stand for about 1 more min.

Step 3
The mint stalks into the glasses make and pour the tea. Serve hot mint tea.

Water filter and water for tea

Water filters are used to unwanted foreign bodies and elements out of the water to filter the water in its pure and original features as possible to convict.
Usually water filters are used to the haushaltsübiche tap water through appropriate filters and filtering methods to clean.
Here, we reduce the concentration of such elements as chlorine and lime in tap water and then to reach a neutral water hardness and pH of the water. Use of water filters in the tea at the tea, especially of high-quality green teas.

Vanilla Ginger Tea

Ginger stimulates and brings your metabolism to speed.

Ingredients

• 30 grams of fresh ginger root
• 1/2 vanilla bean
• 300 ml of clear apple juice
• 4 sprigs of mint (substitute lemon)

Step 1
Peel the ginger and cut into thin slices. Slit the vanilla pod lengthwise. Both boil with 400 ml of water and let simmer covered for 15 minutes. Pour the apple juice.

Step 2
Wash the mint. Each provide one branch in a tall glass of tea. Pour the tea through a strainer. The amount of liquid for a total of four glasses. The hot tea tastes as well cooled.

Cancer - and green tea!

Apparently it took the self-test of a Heidelberg University professor who cured himself with green tea to help the importance of highly effective natural substances contained in the fight against cancer and other diseases breakthrough.

With green tea fit again

In the issue dated 5 October 2007 reported the Rhein-Neckar-Zeitung put up in big letters "Thanks green tea re-fit as a fiddle." The particular sensitivity of this article is that this statement did not come from anyone, but by the former director of the medical clinic of Heidelberg, Prof. Werner Hunstein. The retired physician and scientist healed with the help of green tea from a life-threatening leukemia-like amyloidosis disease after chemotherapy had previously been performed unsuccessfully.

Alternatives are not accepted

In the cellular medicine is the meaning of green tea extract, especially the contained polyphenol epigallocatechin gallate (EGCG), known for years. Yet Dr. Rath and our Health Alliance have been attacked as pioneers of this literally vital knowledge for its spread onto massive.

Now obviously need to rethink the representative of a pharma-based medicine and recognize the effectiveness of science-based natural therapies in the fight against cancer and other diseases. The international media coverage of this case, to the prestigious Neue Zürcher Zeitung, also shows that apparently a global rethinking has begun.

Professor of Medicine cancer-like disease successfully treated with green tea

The 79-year-old Hunstein suffered since 2001 under a "systemic amyloidosis". In this leukemia-like disease, the function of existing blood cells is impaired, multiply uncontrollably, leading to protein deposits in the body tissue. This in turn leads to dysfunction of organs to the failure of the heart, kidneys and other organs. In his desperation, Hunstein had to rely on the earlier self-propagated by him chemotherapy. The result was devastating. His heart was weak and he could barely climb stairs. In addition, deposits were formed on the tongue and in the area of ​​the larynx, so that he almost could not speak.

Altered Chemotherapy

Chemotherapy himself described Hunstein now publicly and openly as a "trip to hell". He would never this procedure - which he earlier had recommended itself for thousands of patients, repeat.

"During this time I was a wreck and I have been waiting for death"

He describes what he went through during chemotherapy. 2006, the chemotherapy was then completed without success.

On the recommendation of former employees towards Hunstein started daily two liters of green tea to drink. In response, the cardiac function improved and demonstrated the pathological protein deposits regressed again. Professor Hunstein regained new vigor and feel again today "like a fish in water." And the malice of his colleagues because of the unusual green tea treatment is ceased.

The Cellular Medicine research is already one step ahead

8 March 2002, the scientists at the Dr. Rath Research Institute had the results of their investigations on Green tea polyphenols (especially EGCG) a whole page in the USA TODAY - the largest newspaper in the world - published. A key message was that extracts of green tea along with other micronutrients are able to inhibit even the spread of cancer cells.

No patents on natural substances

Professor Hunstein had already used this knowledge then, immediately after the disease had been diagnosed in him would have spared him much suffering - even the "chemo-trip to hell." That the knowledge of the health significance of green tea and other micronutrients spread only slowly, it is no coincidence: These natural substances are not patentable and therefore threaten a comprehensive hundreds of billions of euros market with patented chemotherapy drugs as an important basis for business in the pharmaceutical industry.

Campaigns to prevent the disclosure?

The Dr. Rath Health Alliance was one of the first organizations in the world that has this intolerable abuses denounced. Also in connection with the exploration of green tea our alliance vehement attacks by the pharmaceutical lobby in medicine and the media was exposed to organized campaigns of lies, as in the case of small Dominik. The "Hunstein case" shows that this edifice of lies begins to collapse.

Developing alternative research far

And cellular medicine is already one step ahead. The latest research shows that green tea (EGCG), in combination with certain micro-nutrients in a position to block the spread of more than 30 human cancer cell types. The question is how long millions of cancer patients have to wait to use these research results in the fight against their disease, now depends largely on the individual.

Tea Filter - Strainer

Under a tea filter or strainer , refers to a tool, and tools for filtering tea. Types of tea filters tea filter can be very different in this material, shape and composition.

• Cotton tea filter / tea net - filter consists here of natural cotton to a handle.
• Tea Infuser - lockable container for cups with larger openings in the stainless steel container.
• Tea Infuser Strainer - Fine-meshed strainer for cups. With metal chain or pliers for cups.
• Metal mesh - Fine mesh sieve. Often in different sizes with handles for cups and cans.
• Tea permanent filter - there is usually a fine-mesh sieve net gilt material. In general, for pitchers.
• Paper filter - similar to a paper coffee filter and used only once, but can be disposed of organic waste.
• Paper filter

Tea filter or strainer?

Usually metal filters are referred to as strainer, of which filter is the generic term. advice for the tea filter selection is general as recommended for teapots large strainers so that the tea leaves can develop well in a sieve and both flavor than also can make good ingredients to the water. Small tea strainers are therefore often referred to as Teegefängnis. Paper filters often have the advantage that they abide by their fine porosity, small airborne particles back and still allows a good passage of flavors. 

Red Rooibos

A warming tea that strengthens your immune system. The cranberry juice prevents infections, cloves stimulate digestion and star anise acts against cough.

Ingredients

1 piece vanilla bean
1 clove
1 star anise
1 tsp Rooiobs tea
⅛ l cranberry juice ,
2-3 tsp honey

Step 1
Slit the vanilla pod lengthwise. ½ liter of water covered with vanilla, clove and star anise cook for about 10 minutes in a pot.

Step 2
Get rooibos tea and leave to infuse for 5 minutes. Heat cranberry juice, pour the tea through a strainer for juice and season to taste with honey.

Green Tea: The Magic Fabric

Is green tea a silver bullet? Cancer, Alzheimer's, high blood sugar and inflammation: EGCG, the active ingredient in green tea, is considered as a magic cure for many ailments. Still, the positive benefit is not proven - but the initial results are promising.

Gunpowder Temple of Heaven, morning dew, Gyokuro - green tea for many fans a must. The varieties not only ensure an invigorating breath of exoticism in a teacup. Green tea, the age-old image of the traditional drink, can cure all sorts of ailments. Alzheimer's, multiple sclerosis, colon and prostate cancer and diabetes are just some of the diseases in which green tea is supposed to be helpful - even when taking the South to help.

But hardly any of the promises of salvation is yet sufficiently proven by scientific data from clinical trials. After all: Green tea is a popular research subject among medical professionals.
A recent mouse experiment about makes people take notice, because the result of U.S. researchers suggests : Less than two cups of green tea - drunk to eat - could be enough to increase blood sugar levels after a starchy meal (ie rich in pasta, potatoes or cereals) to be halved. Responsible for this effect is a compound called epigallocatechin gallate, EGCG in short, which inhibits the cleavage strength. In this way, the blood sugar after meals increases slowly. Particularly for vascular health, the effect would be of advantage.

For many researchers EGCG is almost a magic substance, based on the many positive effects of this kind. Even Werner Hunstein, once staunch orthodox medical practitioners and opponents of alternative medicine and a specialist in blood diseases, was convinced of the effect of EGCG: Since 2001, the then 72-year-old suffering from a rare leukemia-like blood disease, a special form of the so-called amyloidosis. In this disease, the cells formed between the insoluble protein aggregates in the form of small fibers called fibrils. These are deposited in vital organs, so that their function is increasingly impaired.

Two liters of green tea every day

Hunstein at heart and kidneys were particularly affected. In 2005, he was facing death. The usual chemotherapy in this disease was for him to hell, and the hoped-for therapeutic breakthrough came. Coincidentally, he heard a lecture by molecular biologists Erich Wanker of the Max Delbrück Center in Berlin. The topic: The effect of EGCG from green tea on amyloid fibrils. A former employee Hunsteins had heard the lecture and then ordered him to drink lots of green tea.

Wankers scientific data sparked a glimmer of hope at Hunstein, so he got involved in a self-experiment. From then on he drank every day for up to two liters of green tea. By the time his condition improved such that he finally published an article in 2007 on his self-experiment in the prestigious medical journal "Blood." In it, he called for more scientific studies on EGCG to confirm these individual success can also scientifically.

Hunstein died earlier this year at the age of 83 years and was until recently convinced that the active ingredient in green tea could help in a variety of disorders. Positive opinions of many other people had also encouraged him.

Results of basic research are promising

While the research on EGCG in many areas is still in its infancy, there are according to a study in Heidelberg already first results. Were studied 19 critically ill patients suffering from amyloidosis of the heart. A too large effect, the researchers could not watch but so far - the thickening of the septum of patients increased by ten percent. "We had hoped for more success, perhaps the EGCG concentration is too low," says cardiologist Heidelberg Arnt Kristen. The participants had consumed about 500 milligrams daily green tea extract, that took a little less than a day to be Hunstein. "But at least no deterioration occurred on the amyloidosis. This is already a success."

Other factors may also play a role, which have not been taken into account. Numerous studies in basic research, ie mainly in experiments with cell cultures have given encouraging results for green tea extract in recent years. Researchers have discovered some evidence to suggest a couple of years ago that EGCG has anti-inflammatory and could reduce a misguided immune system. It also protects nerve cells from harmful influences the immune system and in highly aggressive oxygen compounds. Also with respect to cancer green tea extract could be positive: EGCG seems to prevent damage to the genetic material and to inhibit the formation of blood vessels. This process known as angiogenesis, is essential for tumor growth.

"Currently, however, is not yet clear whether the EGCG is effective alone, or may interact with many other ingredients of green tea available," says neurologist Friedemann Paul of the Cluster of Excellence NeuroCure University Medicine Berlin. As a panacea should therefore not see the active ingredient of green tea and EGCG readily. For example, clinical studies have yet to show the extent to green tea extract in an amount sufficient to pass across the blood-brain barrier, to act for example in Alzheimer's disease and the human brain.

Alzheimer's drug in the teapot?

Based on results Wankers Researchers at the Charité Berlin currently about whether EGCG is also in the human organism is able to stop the formation of pathogenic amyloid fibrils in Alzheimer's and Huntington's protein at a very early stage. Two further clinical studies on the effect of EGCG in multiple sclerosis (MS) running in the Clinical Research Center of Excellence NeuroCure. "Results of the two studies will be available in a few months," says study leader Paul.
Thomas also Seufferlein from the University Hospital of Ulm devoted his attention to the effect of EGCG on the formation of colon polyps, which can degenerate and become colon cancer. About 4,000 volunteers have over six years of their intestinal polyps inspect after previously polyps were removed at them. What comes once, likes to grow again. Can two daily capsules of EGCG - which is about six cups of green tea - to prevent this? A special mouse model had provided appropriate instructions.

If confirmed that green tea extract inhibits the growth of polyps, then you might patients who have already had an intestinal polyp, future preventive swallow EGCG. But first we have to wait and drink tea - green tea best.

From what is made Tea Bag?

A tea bag is a bag made ​​of special paper or fabric, etc. with the filled of portion of tea or herbal tea. Tea bags are usually manufactured industrially, but there are also paper filter for self filling. However, these are much larger in his rule. especially in Germany -  double chamber tea bags with string are sold.
This guy (the inventor is the company "teapot") is also found in many other countries. In Britain, however, mainly tea bag without line are used, the angular (Yorkshire Tea, etc.), round (Tetley) or pyramidal (PG Tips) can be.
Equally popular are tea bags made ​​of transparent material polylactide an insight into the possible contents of the tea bag. These bags are pyramidal (Lipton, Lidl fruit) or pincushion (Tazo Tea, Twinings). Contrary to popular belief, bags made ​​of compostable polylactide are just like those of filter paper. The company "Kusmi Tea" offers tea in bags of muslin.

Honeybush tea

As of rooibos tea is also the honey bush tea is a specialty of South Africa. Both the Bush and the flowers are used for its manufacture.

Ingredients

8-10 tsp honey bush tea (Honeybush)
1 liter of soft water
light honey to taste

Step 1

Preheat a teapot and pour the honey bush tea. Boil the water and pour boiling hot over the tea leaves. The pot on a warmer place.

Step 2
The tea infusion can be drawn 3-5 min. Then distributed through a strainer into tea glasses. With a little honey to taste sweet.

Green Tea

Green tea is a variant of tea manufacture. The tea leaves are unlike black tea is not oxidized (previously fermented ). Because of the different processing rather the leaves of green tea are for Camellia sinensis against the variety assamica preferred because the small-leaved, delicate variety is better. Green tea differs from black tea among other things, in the preparation, the taste, the ingredients and effects of the infusion.

The key ingredient of tea is the stimulating caffeine , formerly associated with tea as Tein , theine or Thein was called. The caffeine content varies significantly depending on the tea places. Have basically the Japanese varieties Gyokuro and Sencha tea water in the highest and the lowest values ​​Kukicha and Bancha. Another component of the tea leaves is catechin , epicatechin are the main agent (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Most of the health benefits of green tea are attributed to the catechins. However, the catechins are the substances that give the tea its bitter taste.

Important for the taste of green tea are the amino acids in the tea leaves, especially the theanine . Amino acids make up to six percent of the dry weight of tea leaves. The content of amino acids can be selectively increase the cultivation by the shaded tea plants in the spring.

Other ingredients are Vitamin A , Vitamin B , B2 , calcium , potassium , phosphoric acid , magnesium , copper , zinc , nickel , carotenes and fluoride . Certain ingredients fall for the absorption is not significant.

Green tea contains more tannins ( tannins ) than black tea . Therefore it tastes bitter as this. The tannins act with nervous stomach and intestinal soothing and astringent with sluggish bowel.

Varieties

Japan (selection, alphabetically)

• Aracha (Japanese:荒茶), raw green tea
• Bancha ("ordinary tea", Japanese:番茶), similar to Sencha (older leaves), low caffeine content, much calcium is harvested in all tea growing regions of Japan from the same plant as the Sencha, in contrast to this (plucking only the leaf- bud and the first two leaves) is picked fourth, fifth and sixth leaf. Therefore it is a simple tea and contains little caffeine because the young leaves contain more caffeine and result in better qualities.
• Fukamushicha (more damped Sencha, Japanese:深蒸し茶)
• Funmatsucha (Instant ground tea, Japanese:粉末茶)
• Gabalong (Japanese:ギャバロン茶), high gamma-amino acid content obtained by special processing natural
• Genmaicha (Japanese:玄米茶), enriched with roasted rice and thereby flavored tea
• Gyokuro ("noble Dewdrop", Japanese:玉露) Schattentee, grassy, ​​high caffeine content
• Hojicha , (Japanese:焙じ茶) roasted Sencha / Bancha
• Kabusecha (under the penumbra network grown tea, Japanese:かぶせ茶), a sencha, growing under similar light conditions as the wild tea plant
• Kamairicha (roasted tea, Japanese:窑煎茶)
• Konacha (Japanese:粉茶)
• Kukicha (Japanese:茎茶), high proportion of stems and leaf ribs, grassy, ​​needle-shaped leaf, mild and koffeinarm
• Matcha ("ground tea", Japanese:抹茶), powdered Schattentee from Tencha (Basistee), high caffeine content
• Mecha (Japanese:芽茶)
• Sencha ("steamed tea", Japanese:煎茶), the most widely drunk green tea in Japan, there are various qualities of three harvest seasons (April / May first harvest in June / July, second crop, August / September-third harvest). The earlier the harvest, the higher the quality, however, depends not only on the harvest time.
• Shincha (new tea, Japanese:新茶)
• Tamaryokucha (Japanese:玉绿茶), another form of roasted or steamed teas, Variant: Yonkon
• Tencha (Japanese:碾茶)

China (selection, alphabetically)

• Bi Feng, fine leaf
• Cris Cross, soft leaf tea with jade-green color
• Ching-cheng, Sichuan Province
• Chun Mee ("precious eyebrow"), curved silvery sheet, strong, slightly smoky
• Gunpowder ("Gunpowder"), tea leaves rolled into balls, bitter
• Gu Zhan Mao Jian
• Gui Hua
• Li Zi Xiang, golden tea
• Long Tseng, long, flat blade
• Lung Ching or Longjing ("Dragon Well tea," often referred to as "dragon tea", the translation of "Dragon Well" is correct), from province of Zhejiang , flat green leaves, jade green color, spicy, clear in infusion and yellow
• Feng Mao (Mao = hairy, Feng = pointed), tea from the high mountains, gently twisted silvery leaves
• Mao Feng Cris Cross is called a noble rarity in infusion yellow-green cup with sweet fine nuances
• Mao Jian ("hair tips")
• Matcha (ground coffee), powdered Schattentee, rich in EGCG catechins and caffeine
• Mêng-Ting (Hidden Peak)
• Moon Palace, spherical leaf, slightly tart flavor
• Pan Long Ying Hao, soft, rolled leaf with many white Teespitzen
• Pi Lo Chun, deep green and finely twisted leaf, fresh aroma, bright in the infusion
• Pouchong (Taiwan), fruity aroma
• San Juan Xia Mao, slightly curled leaf
• Sencha, bright and soft, yet spicy
• Tian Mu Qing Ding, finely crafted tea leaf, jade green in the infusion
• Tung-Ting, from Taiwan
• Tuocha, easy Yunnan fermented, spicy
• Yin Gou, uniform leaf surrounded by soft downy
• Yong Xi Hou Qing, raised by wild tea plants orchids between fields
• Yuncui is described as full-bodied, flowery, aromatic, hand-crafted, long deep green leaves
• Yunnan green, mild, light flavor

India

• Nilgiri fragrant, light citrus notes
• Assam strong, malty
• Darjeeling Muscatel note. First Flush: light cup, slightly tangy, fresh, reminiscent of asparagus. Second Flush: Strong cup with typical muscatel note

Medical effects and studies

The study carried out in Japan and over 11 years running so-called Ohsaki study of 40,530 adults aged 40 to 79 years, it was found that the beverage positive cardiovascular properties and has thus prolongs life. Thus, the mortality rates of male test participants who drank at least five cups a day, 12 per cent in women by 23 percent. Particularly deaths due to cardiovascular diseases were rare, even here in women clearly (31/22 percent). A reduction in mortality from cancer was not detected in this study.

Some other studies provide evidence that regular consumption of green tea, the risk of cancer of suffering, may decrease because in parts of the world where a lot of tea drinking, the incidence of certain cancers lower than in the rest of the world. For a preventive effect in particular are naturally present in some teas are polyphenols (particularly the epigallocatechin gallate, EGCG) blamed. The German Cancer Aid since 2011 promotes a long-term study at the Universities of Halle (Saale) and Ulm to effect against colon cancer with a total of 2.1 million euros.

A study in patients with prostate cancer , at the Center for Human Nutrition at the David Geffen School of Medicine of UCLA, was carried out, could show that the native of the tea EGCG was found in tumors and cell growth inhibited. The results indicate that green tea and black tea may help to prevent prostate cancer.
The polyphenols present in black tea and green tea in particular fluorides reduce the risk of dental caries .
If you drink more than ten cups of green tea a day, so that could damage his liver and kidneys. This claim Chung Yang and his colleagues at Rutgers University in New Jersey in the journal Chemical Research in Toxicology after a sighting of studies. To high doses of polyphenols present in green tea may be toxic, said Yang. However, to date this hypothesis could not be confirmed in human studies.

In another Japanese study has shown that both green tea and rooibos tea (rooibos tea) a prophylactic effect against diabetic nephropathy show. It is thought that the polyphenols present in green tea, or the present in rooibos flavonoids , free radical trap. This is possibly the addition of glucose to the body's own proteins (the so-called Maillard reaction ) is reduced, so that the kidney is effectively protected. Diabetic nephropathy is due to diabetes mellitus induced kidney disease. It is a common cause of renal failure in diabetic patients.
Huntington's disease is an inherited, neuro-degenerative disease. On model organisms, it was found that green tea has the disease leading to plaque formation may be delayed. Responsible for the substance of EGCG extracted from green tea. It is able to retard agglomeration of the so-called Huntington protein. transgenic flies which the Huntington gene has been transferred, also showed improved flexibility after ingestion of EGCG.

The Egyptian scientist Dr. Mervat Kassem found that antibiotics appear much better if the patients also drink green tea. His research team tested the effect of this combination on the pathogens of infectious diseases 28. The green tea enhanced the effect in all cases. Even some bacteria that no longer respond to antibiotics, were again attacked.

Neurodegenerative diseases such as Alzheimer's and Parkinson's are caused by the formation of amyloid fibrils. The substance contained in green tea EGCG prevents their formation by binding to the native, still unfolded polypeptide chains. Thus, instead of the spherical-toxic, harmless fibrous amyloid fibrils, oligomers formed.

Moreover, studies show the multiple sclerosis research suggests that EGCG both nerve cells in the central nervous system to protect against damage and misguided T lymphocytes can that be blamed for the disease, regulate. Thus, the course was experimental autoimmune encephalomyelitis the animal model of multiple sclerosis - - on administration of EGCG significantly milder than in animals that did not receive EGCG. To achieve the doses used in the studies by consumption of green tea, but you would have to take large amounts of the day to himself.
By the addition of milk falls calcium oxalate as a sparingly soluble salt and is excreted via the gastrointestinal tract. The risk of kidney stone formation is thus reduced. However, a study shows led by Verena Stangl (Charité Berlin) that the caseins in the milk of the vascular protective, anti-inflammatory and antioxidant activity of catechins neutralize (such as EGCG).

World is now compared in over 100 clinical trials with green tea's medicinal effectiveness. However, many studies are difficult to compare. A variety of studies has now shown that regular consumption of green tea or green tea extracts has many health-promoting and preventive effects. Many of these positive effects on obesity , diabetes , inflammation, Parkinson's , Alzheimer's and heart disease resulting from or in green tea extracts, plentiful particularly epigallocatechin gallate (EGCG).

In addition, researchers at the University in West Lafayette have found that a shot with something sour like lemon in green tea and vitamin C, the so-called antioxidants - especially catechin - get in the tea helps so they do not disintegrate already in digestion. So they can be better absorbed by the body. Orange, lime and grapefruit juice has the same effect as adding.
It was shown that EGCG to the entrance hepatitis C virus in the liver could prevent cell in laboratory experiments. Studies on humans are not yet available.

How to prepare green tea?

Leaf tea should first be washed with lukewarm water. Any existing blemishes and dust, as in fruit, possibly washed away. Remaining dust clouds the tea.

When brewing green tea water should be used with a maximum temperature of 90 ° C because of hot water makes the tea bitter and inedible depending on variety. Colder than 50 ° C, the water should not be. With increasing temperature, the solubility of most improved tea components - the drawing of water is too cold, then the valuable contents can not be dissolved in the infusion. Many varieties are 70 ° C at the right temperature for making tea. However, the decision also subjective taste.

In East Asia, the tea leaves are left in the water longer. The taste will change over time as the drinking, resulting in a very bitter Teerest after 10 minutes of infusion. The pouring into a second, empty can is not common in China. Chinese restaurants like to practice the coating, not Korean.

You can green tea to infuse two-three times. However, be noted that in further infusions the infusion time should be shorter. There are tea drinkers who say that the second infusion taste better than the first. To the infusions but must be prepared properly. This implies also an old saying: The first cup for the enemy - the second cup for the friend.

The tea culture in North-West Africa three infusions are standard practice in the variety Gunpowder. This abundant sugar and often get some fresh Nanaminzeblätter into the teapot. The tea should be poured from a great height into the glasses or transferred more than once to get the desired foam forms in the glass.

Green tea for Health

Green tea can be an important aid to health, diseases and prevention. Green tea varieties and preparation of applications.

The medicinal plant Green Tea

The dried, steamed (not fried!) and unfermented leaves of the tea plant Camellia Sinensis have compared to all other teas (white tea, yellow tea, oolong tea, pu-erh tea and black tea), and in comparison to all infusions with herbs in our view by the largest general effect on health . So that mean is the Japanese green tea and its health main different varieties: Sencha, Gyokuro, Shincha, Karigane, Bancha, Benifuuki powder and matcha. We see this not only individually, but are convinced that they say in an overall approach, in the right combination , exert a much greater effect on health. Here is to choose the right combination for every problem. However, this applies only to the extent and with the appropriate preparation, and a sufficiently high quality is used. As far as variety, preparation and quality, we lead in the table below for each application on its own recommendations. Please read also the contribution to the proper preparation carefully as other important factors contribute to the effectiveness.

High tea quality is of fundamental importance

As far as the quality measure, and we evaluate this in kinesiology own tests (not scientific!) on a scale of 0-100%. Tees below 79%, we always recommend not for consumption. Qualities we share from 80% in 5% increments to bronze (80-84%), silver (85-89%), gold (90-94%) and platinum level (95-100%) in terms of their health effects related to a particular green tea places.

For everyday use, the general quality level should be at least 79% reach. A higher level would be highly desirable, however, since the effect to increase disproportionately to a degree of about 95%! To prevent and particularly for use in case of problems and diseases, we therefore recommend a quality grade between 85% to 95% . Some problems is an efficiency of > 90% is required. The following table shows the corresponding values ​​of each are shown.

Steeping time and temperature also crucial

The contributions steeping time and water temperature is explained in detail why these factors lead to an individual Wirkstoffmix. And this mix is primarily from a health perspective. The ingredients are as single substances not conducive, indeed sometimes even stressful (eg caffeine), but combined extremely helpful.

Dosage - when and how much to drink

In general, we recommend per serving 0.3-0.5 liters of water with 2 heaping teaspoons of tea to prepare. For the variety should Gyokuro 3 heaping teaspoons are taken. Youth should choose rather half tea and 0.3 liters of water per serving. When side effects is to reduce the amount until all negative symptoms have disappeared. Never force yourself to take the tea! You can then possibly taking the dose gradually later and later "creep".

Furthermore, you should strictly take care when taking green tea a sufficient amount of fresh water supply, since the green tea diuretic (diuretic) effect. As a rule of thumb, we recommend that you drink at least as much additional water as fresh green tea. Pay attention to your own body. If nevertheless a great thirst, or a perceived dryness, or other side effects exist, we recommend the green tea consumption to reduce the extent until no more negative signs are present. The body shows through the symptoms, whether and how much of green tea should be drunk and should. "More is better" is here, as in most of naturopathy, counterproductive. Then you can try over time to increase the dosage again and creep slowly. Alternatively, you can also try to replace the koffeinhaltigeren varieties Sencha and Gyokuro usually better tolerated by Bancha or Karigane (Karigane Sencha or Gyokuro Karigane) for a certain time and to check when they can sneak in again. What kind and how many servings are to be selected at the corresponding health topic is listed in the table below as a rough guide.

Green tea varieties for the prevention and disease

The following table is based on a personal experience, as well as additional notes of numerous scientific studies. The information nonetheless do not possess the right of generality and scientific precision or general effectiveness. They should serve as an inspiration to try out for themselves what is good for you in daily use, or not, or less out of the question. It is also clear that the green tea could not cure any of the diseases and problems with every person listed alone. We personally consider it for these cases Although highly effective, but how can a medicinal herb alone seem sufficient if the problems are caused by unhealthy lifestyles, diet or other causes further? For each disease, therefore, is a thorough examination and diagnosis of the causes.

For diseases and health problems generally true that this by a doctor or medical practitioner should be treated. Please discuss this with the following application tips and possible drug interactions and possible side effects and risks by.

Why packaged tea is brewed faster?

Titestery Companies "May" answer to the question why the packaged tea brews faster than the sheet?

The size of the tea leaf does not specify a mandatory quality tea. The key to producing good tea, as well as the main factors that make it so diverse in taste, aroma and appearance properties are:

a) The collection of tea and soft raw material (green leaf, from which then get the finished product). Ideally, it's not overripe tea escape with the first two leaves and a bud (tips) hand-picking;
b) climatic conditions (after tea loves heat and humidity);
c) soil;
d) geography;
d) height growth;
e) compliance technology for processing of green tea leaves, aimed at getting conceived characteristics.

All this means that the tea bag is the derivative of sorted total weight of tea leaves of different sizes. Thus, the tea bags can be both bad and good. As well as the large leaf teas.

As for the brewing time and the astringency of tea, then, relatively, small tea extract pays better. The reason is that the surface of tea leaves less, and small particles easier to part with its contents. Why conditionally? Keep in mind that not all types of tea is the main indicator of the quality of the infusion rate in water up to the maximum of dark color, approaching the color of brewed coffee.