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Tea with champagne in Russian

For five to six servings: 250 ml of strong hot tea, juice from half a lemon, the peel of one lemon, a bottle of Soviet sparkling wine, sugar to taste. Add sugar, lemon juice and spiral rind to freshly brewed tea. Once cooled, pour the sweetened and flavored mixture into a glass jar, add a few more slices of lemon and pour in the champagne.

Hot tea flip

Flips are drinks prepared using beaten eggs (to flip – turn over, beat). For two servings: black tea – 2 teaspoons, water – 1 glass, egg – 1, sugar – 1 pinch, arrack – 1 glass, cherry liqueur – 1-2 teaspoons, lemon – 1, nutmeg – 1 pinch. Arak is a drink without a clear definition and region of origin. Under this name we came across drinks made from rice, coconut, sour milk and from a very wide region - from Central Asia to Oceania. All we can say for sure is that arak is comparable in strength to vodka. Beat the egg, sugar, arrack, liqueur, lemon juice and nutmeg until smooth. Brewed and strained black tea is poured into the mixture divided into glasses.

"Clipper"

For two servings: a glass of ready-made strong black tea, a glass of rum, two lemon slices, sugar. Two glasses are filled halfway with tea and topped up with rum, sugar to taste, lemon slices on top (into the drink, not onto the glass;)

Tea "Nikolashka"

For ten servings: black tea - 6 teaspoons, water - half a liter, wine, 2-3 lemons, sugar. Vinjac is a collective name for a whole family of brandies produced in the Balkans (especially Yugoslavia) and very diverse in taste. Sometimes they are very close to cognac (and then they are called vignac only in order not to violate international agreements on the right to the name). In this recipe, in principle, you can use cognac without any problems. Tea brewed in the usual way (6 spoons per half liter of water) is filtered. Punch mugs (they are so small, about a hundred grams thick glass) are filled to half or two thirds with vignac and tea in equal proportions. A slice of lemon is placed on top and a little sugar is poured on it (of course, so that the lemon does not turn over and “throw off” the sugar). This, if I may say so, tea, is drunk “through” a lemon drop.

"Krambambuli"

For 35 servings (a nightmare dose for a platoon of soldiers, probably. And the name is also worth a lot): 12 teaspoons of black tea, a liter of water, 3 bottles of white wine, 300-400 grams of sugar, lemon peel, a bottle of arrack. Tea and arak brewed in the usual way are added to wine boiled with sugar and lemon. The drink is served hot, cold, or with ice.

Tea and pepper cocktail with rakia

For one serving: half a glass of tea, 350 ml of Cypriot red wine, 350 ml of rakia, juice from half a lemon, 5 tablespoons of sugar, a quarter of a teaspoon of cinnamon, a grain of black pepper. Rakia is a Bulgarian vodka. Sweet and usually a little less strong than Russian. Can be replaced with sweetened Russian. Cypriot red wine is usually quite strong and sweet. Brewed tea is mixed with alcoholic beverages and lemon juice, and sugar is added. The mixture is heated, cinnamon and peppercorns, previously coarsely crushed, are added to it (you can crush it with a spoon, for example).

Tea with red wine

For one serving: half a teaspoon of black tea, 60 ml of red wine, a teaspoon of sugar, cinnamon, 2 cloves. Sugar, cinnamon, cloves are added to red wine and all this is boiled for several minutes. The strained wine is mixed with brewed tea approximately 3 to 1 and served. In short, a kind of mulled wine surrogate is obtained. By the way, it is fashionable to simply mix tea with red wine - approximately one to one - such recipes also exist.

"Novella"

For one serving – half a glass of tea, half a glass of cherry juice, 20 ml cognac, 3-4 apples, a tablespoon of sugar. Warmed cherry juice, sugar and cognac are added to hot tea. Finely chopped, peeled apples are placed in a glass, poured with a chilled drink and served.

Yugoslav tea with white wine

For 6-8 servings: a bottle of dry white wine, black tea, honey, lemon juice. Tea brewed in the usual way is added to cups half filled with wine, honey and lemon juice are added to taste.

Yugoslav tea with red wine

For two servings: 135 ml of brewed black tea, 135 ml of fortified red wine, 1 clove bud, orange or lemon, lemon juice, honey, sugar. Tea, wine and cloves are brought to a boil and poured into heated cups. Add one slice of orange or lemon to each cup, a little, lemon juice, honey and sugar - to taste.

Menshikov-tea

For one serving: 3 teaspoons of very strong black tea, a teaspoon of honey, a glass of vodka. Tea and honey are added to vodka, naturally. This is very original - for a glass of vodka, 3 boats of tea. Hmm...)

Step 1: Brew tea.

To prepare good tea, I advise you to always use raw water, this will be better for the tea and the aroma contained in it. Before we brew tea in a teapot, we need to pour boiling water over it, after which we will prepare tea in the following proportions: take one teaspoon of dry fresh tea and 2 cups of boiling water. We will not boil the tea, but only steam it with boiling water, so it will retain all its wonderful taste.
In properly brewed tea, the leaves should straighten out and give us an amazing aroma and taste. Different teas need to be infused differently: we will brew regular black tea 5-10 minutes, green Chinese requires a longer period of time, it can last up to half an hour.

Step 2: Prepare alcoholic tea.

To properly brewed tea, add half a glass of dry or semi-sweet white wine, 50 ml. any vodka and put it all on the fire, heat it up, bring to a boil, but do not let the liquid boil. Remove from heat and add granulated sugar to taste and lemon juice (it must be strained through a fine sieve or several layers of gauze so that small pieces of pulp do not get into the tea). Mix the mixture thoroughly until sugar is completely dissolved.

Step 3: Serve alcoholic tea.

It is best to drink alcoholic tea on long winter evenings, sitting in front of the TV or with your favorite book, to warm up and feel like a completely satisfied person. Or this tea can be served to a cheerful company, as an aperitif, before a festive feast. You can supplement it with a slice of lemon attached to the neck of the cup by cutting it. Enjoy your meal!

- - In order to further emphasize the taste of tea before serving, you can add a pinch of cinnamon to taste. It is best if it is freshly ground from sticks.

- It is very important that tea is stored correctly, then its quality will not suffer. The place where we store tea should be dry and the container should always be tightly closed.

- Vodka in this recipe can be replaced with cognac or rum. Its incomparable aroma will greatly enrich the taste and aroma of tea. In addition, you can use special tinctures and balms, which very effectively and successfully emphasize the taste of the tea itself.

- - To prepare such a drink, it is best to use good tea without additional additives, flavors and aromas. It should be pure black tea without impurities. Although you can use green to taste.

Yes, you read exactly right. website offers to prepare cocktails. But the ingredient used in each of these cocktails is tea. The drinks offered below are perfect for the New Year holidays. Surprise your guests!

Ingredients for 4 servings: tea Kaminabend/Legend/Lemon Bisquit optional (4 sachets), water (200 ml), powdered sugar (1 tbsp.), oranges (1/2 pcs.), liqueur Aperol or Camapari(6-8 tbsp), champagne or prosecco, ice (6-8 cubes).

Cooking method:

1. Brew the tea bags and let steep for 8 minutes. Remove the bag, add powdered sugar and let the tea cool.
2. Cut the orange into 4 parts and distribute among glasses, add ice.
3. Add 1-2 tablespoons of liqueur to each glass Aperol and iced tea, top with ice-cold prosecco and serve immediately.

Warming tea with added rum

Ingredients for 4 servings: water (500 ml), tea Kaminabend(4 bags), orange juice (125 ml), rum (100 ml), sugar.

Cooking method:

1. Brew tea Kaminabend and leave it to steep for 5-6 minutes.
2. Separately, heat the rum and orange juice. Then combine all the ingredients, add sugar to taste.

Ingredients for 4 servings: water (2 cups), Legend 1882 (2 bags), orange (4 slices), sour apple (1 pc.), canned or fresh lychee (6 pcs.), cloves (6 buds), cinnamon stick, a pinch of ground ginger or chopped piece of fresh.

Cooking method:

1. Place black tea bags in a teapot Legend 1882, orange slices, apple pieces, lychee, spices and pour almost boiling water (the kettle must be turned off literally a second before boiling).
2. Wait 7-10 minutes and pour into cups or clear glasses. The drink can also be drunk cold. By the way, this is an excellent tonic for the cardiovascular system.

Ingredients for 4 servings: green tea Teekanne(4 bags), lime juice (use 2), mint (24 leaves), white rum (120 ml).

Cooking method:

1. Pour boiling water over the tea bag and leave for 5 minutes. Remove the tea bag and cool the brewed tea. Squeeze the lemon juice and pour it into a cocktail glass.
2. Fill a glass with crushed ice and add mint. Mix it with ice, crushing it a little to give it flavor. Add green tea and rum. Stir the drink and garnish it with a mint leaf. Serve immediately.

Earl cream cocktail

Ingredients for 4 servings: Teekanne Earl Gray Jasmine(6 sachets), water (300 ml), liqueur Irish Cream(150 ml), liquid honey (3 teaspoons), vanilla ice cream (4 scoops), crushed ice (4 tablespoons).

Cooking method:

1. Pour boiling water over the bags and leave to brew for 5 minutes, then remove the bags and let the tea cool.
2. Whisk tea, liqueur Irish Cream(Bailey's, Brogan's, etc.), honey, vanilla ice cream and crushed ice. The cocktail should be drunk immediately from tall glasses.

Seven rules of good tea from TEEKANNE tea tester Jörg Zakulovsky:

1. 
   Use only well-known brands. This way you can be sure that your tea contains only high quality tea leaves.
2. Try to use regular tap water: it is perceived as familiar and neutral in taste. If this is not possible, use still water with minimal noticeable taste. Always use boiling water to brew black tea.
3. Water with a high content of chlorine should be allowed to boil for 2-3 minutes, then the excess chlorine will precipitate. However, it is not good if the water “boils over”.
4. Rinse the teapot with hot water to warm it up.
5. Tea tastes best when it is strongly brewed. Therefore, if you doubt the taste, add an extra bag or spoon of tea leaves to the kettle.
6. The tea in the teapot needs to “sleep”. How long is up to you, but usually 4 minutes is enough. If you need an invigorating and stimulating drink, then 2-3 minutes is enough, but if you need a soothing tea, then let the brew “sleep” longer, but no more than 5 minutes.
7. Tea is a very delicate product. It should be stored cold and with minimal humidity. Ideally, after the pack is opened, the tea is kept in a metal or glass sealed container, then the aroma does not leave. Always store black tea separately from flavored and fruit teas, otherwise the flavors may mix.

Tea on Thursdays with Shumakov No. 17.

20 cups of tea were purchased. Each tsibik contained 5 poods, each pood had 40 pounds. Of the horses carrying tea, two died on the road, one of the drivers fell ill, and 18 pounds was scattered. The pound has 96 tea spools. The question is, what is the difference between cucumber pickle and bewilderment?

Anton Chekhov. Notes of a mad mathematician.

Has nothing to do with the text

Alcohol with tea can be consumed in two ways. The first way is to mix noble drinks. If you add a spoon or two of balsam, liqueur, rum, cognac to tea, you will get tea with balsam, liqueur, rum, cognac. And if you mix drinks (tea with rum, vodka or cognac) in approximately equal proportions, you get grog. Everything is very simple - and I won’t say another word about these “mixed” drinks. They are not very interesting to me.

Much more interesting is the second option for drinking tea with alcohol - combining (but not mixing) drinks. That is, drinking in which a cup is next to a glass - and you alternate drinks, enjoying the contrasts and mutual softening of tastes and aromas. It is in these softening contrasts that one of the most exquisite pleasures is hidden - and I sincerely advise you not to deny yourself it...

So, three drinks are most interestingly combined with tea: Benedictine, sherry and cognac. Let's deal with them in order.

Benedictine is a fairly simple drink. This is a strong, oily liqueur based on cognac, linden blossom and honey. It has a rather beautiful history (connected, like chartreuse, with monks), it contains (besides those listed) some tricky components, it is certainly tasty on its own - but all this is not particularly important now. And this is what matters.

Benedictine warms well. And in combination with tea it warms incredibly well. A small (60 milliliters) glass of this liqueur and a cup of plain black tea without sugar is the best winter drink combination. It is better to take a fairly thin tea (for example, Indian Darjeeling), because when combining tea with Benedictine, it is not the opposition of tastes that is valuable (who will kill whom), but their pleasant alternation. Thin black tea will, as it were, wash away the oiliness of the liqueur, leaving a sweet honey-linden aftertaste that goes well with both the taste and aroma of the tea itself. Moreover, you can drink all the liqueur at once and wash it down with tea, enjoying how the taste of the liqueur goes away, being replaced by the taste of tea. Or you can simply alternate drinks, taking alternate sips from a cup, then from a glass - and everything will also be very pleasant...

It is better to take sweet sherry, for example, “Harvey’s of Bristol Sherry”, in noticeable blue bottles (although tea also goes well with strong sherry). In principle, you can choose any tea to go with it - the main thing is that the tea is unflavored, unsweetened and with a rich taste. These drinks need to be alternated - sherry is not as strong as Benedictine or cognac, and is not as contrasting, so you can allow yourself to experiment with smooth transitions of tea-sherry flavors. In these transitions, you need to strive to ensure that the dusty oak notes of sherry first displace tea, and then are washed away by tea - and it’s very simple, sip by sip - tea, sherry, tea, sherry... What drink will you start this carousel of flavors with and what will you end with? - doesn't matter. The important thing is that you most likely will not limit yourself to one cup of tea and one glass of sherry.

In principle, tea can also be combined with Madeira - its qualities are a little similar to sherry. But Madeira is a little lighter, it doesn’t have that cool sherry dustiness, which is precisely the highlight of tea and sherry drinking.

And finally, cognac. It is cognac, in my subjective but repeatedly verified opinion, that is the best of alcoholic drinks in terms of compatibility with tea. The formula “tea - cognac - tea”, brought to your attention, is very functional and has several undoubted advantages.

First of all, it's extremely tasty. Secondly, it is very warm (which is very important for us in such a strange summer). Thirdly, this corresponds to both tea and cognac etiquette (which, of course, is a decent foppery, but if it is possible to comply with them, why not). Fourthly, it is very homely and cozy. Fifthly, cognac has a tea color, and tea has a cognac color. Sixthly, it is very pleasant to treat guests to tea and cognac - this adds sophistication to the visit, warmth to the conversations, and warmth to the owner. Seventh, it's very tasty. The circle is closed.

For such an event, it is better to choose good Darjeeling or weakly flavored black tea. Teas with lemon, orange or bergamot are suitable (only the flavoring should not be very strong). Or vanilla, which I wrote about in one of my recent columns. And good cognac - I achieved the best results with Rémy Martin V.S.O.P., Sarajishvili and Egrisi (let's classify the last two drinks as cognacs - we are, after all, in Russia). While the kettle is boiling, you need to pour cognac into the glass - just a little so that the drink does not spill out of the glass placed on its side - and carefully roll the glass several times on the table. Cognac will cover the walls of the glass with a thin layer, its aroma will infuse in the thin glass and will tempt you.

Tea should be brewed in the usual way, but it is better to serve it in a transparent container - because of the color! Color in such tea drinking is no less important than aroma and taste. It’s probably worth putting a spoonful of sugar in a cup of tea - here and now it won’t hurt (if the tea is flavored, of course, there’s no need to spoil Darjeeling with sugar). Inhale the aroma of cognac again and drink tea. The first cup is a regular cup. The main thing is to drink it before the tea cools down considerably. And after drinking the tea, put the cup aside for a while and take a glass. Still feeling the slightly sweetened tartness of the tea infused with citrus or vanilla, you need to wash it down with the first - small and slow - sip of cognac. Hold the cognac in your mouth for a little while, as if washing away the tea flavors and aromas and noticing at the same time that the taste of the cognac is much softer than usual. With the second sip, slightly moisten your lips so that they begin to sting a little. And the third - finish the cognac and feel how the last - the strongest - wave of cognac aroma pours out of the glass after the last drops of the drink. You need to hold this last sip under your tongue for as long as possible...

After drinking the cognac, you should put the empty glass aside with deep regret and slowly, leisurely part with the cognac aftertaste, fill the cup with tea. Add just a little sugar to it and stir it, anticipating the contact of the hot drink with the irritated palate and a little fearing it. Take the first sip of your second cup of tea and feel how the aromas of tea, vanilla or citrus and light sweetness overtake the taste and are felt moments before the hot tea burns your lips and palate.

Actually, it’s for this first sip of the second cup that everything starts. It seems to break up into separate tastes and aromas - but this happens so quickly that at first you catch only some peculiarity of the tea, and only then, when you finish the cup and notice how the separated tastes and aromas merge into a single whole, do you understand what this peculiarity is ...

Concluding today’s column, I can’t resist quoting from “Legends” by Mikhail Weller. She, in principle, is also about tea with cognac...

“...they drink cognac and tea the admiral’s way (and tea the admiral’s way is like this: take a thin tea glass in a silver glass holder, fill it with the strongest, hot, freshly brewed tea, throw in a slice of lemon and pour in three spoons of sugar; and a bottle of cognac stands next to it. They take a sip. tea, and tops it up with cognac. He takes another sip and tops it up again. And when the glass is still full, but the bottle is already empty, this is real admiral’s tea). And they talk with pleasure..."

Here we will present some features of drinking both black and green tea, as well as rules that you need to follow when drinking tea if you are looking after your health.

What are the benefits of green tea?

Green tea preparations have a diuretic effect, but due to their stimulating effect, it is not recommended to be used as a diuretic.

Green tea is one of the best remedies for fatigue. Green tea infusion is used as an antimicrobial agent for dysentery. This tea is a means of preventing urolithiasis and gallstone diseases. Both red and green as well as black teas support body tone. The consumption of tea can individually affect the appetite - both igniting and satisfying the feeling of hunger.

Due to its vitamin C content, green tea helps cope with many cancer diseases. Vitamin P contained in green tea makes the walls of blood vessels stronger and more elastic. All these beneficial properties also apply to black or red tea. The beneficial properties of green tea are due to the fact that it contains large quantities of various bioactive substances, microelements and vitamins.

Fun fact: red or black tea was used in a very unusual way during Soviet times. Fashionistas did without solariums to darken their skin. To do this, pour a little water into black tea, put it on the fire, bringing it to a boil, and then infuse it, waiting for the liquid to cool. This infusion was used to wipe the skin twice a day. Tanning without sunbathing is ready.

However, some people should drink tea carefully so as not to harm themselves.

Tea, no matter whether black, green, red or pu-erh, is certainly extremely beneficial for health.

1. Pregnant women

Any tea contains a certain amount of caffeine, which, while stimulating the fetus, negatively affects its development. We often hear that since black (red) tea contains less caffeine, it is not harmful to pregnant women. But, in reality, black and green tea are not very different in this regard. According to Japanese researchers, five cups of tea drunk per day contain such an amount of caffeine that can lead to significant weight loss in an infant. In addition, caffeine causes an increase in heart rate and increased urination, which increases the load on the heart and kidneys, and thus increases the likelihood of developing toxicosis.

2. Those suffering from stomach problems

Although tea, especially pu-erh, promotes digestion, those suffering from stomach and duodenal ulcers, as well as high acidity in the stomach, should avoid drinking it, both green and black. A healthy stomach contains a compound called phosphoric acid, which reduces the secretion of stomach acid in the cells of the stomach wall, but the theophylline found in tea can suppress the function of this compound, resulting in excess stomach acid, and increased stomach acid interferes with the functionality of the stomach and promotes the formation of ulcers. Therefore, those who are planning to have stomach problems, and especially those who already have them, should avoid drinking both black and green tea, as well as other types of tea, since this will remove the stimulation of gastric acid secretion characteristic of tea and can cause harm.

3. Suffering from atherosclerosis and hypertension

Patients with a similar diagnosis should also avoid drinking black and strongly brewed green tea. This is due to the fact that tea contains theophylline and caffeine, which have a stimulating effect on the central nervous system. And when the cerebral cortex becomes excited, the blood vessels of the brain narrow, which is harmful for those suffering from atherosclerosis and can cause the formation of blood clots in the brain.

4. Insomniacs

Insomnia can have a variety of causes, but regardless of its causes, you should not drink green or black (even weak and sweet) tea - due to the stimulating effect of caffeine. Just one cup of tea before bed puts the central nervous system and brain into a state of excitement, the pulse quickens, the blood flow accelerates, and it becomes almost impossible to fall asleep. To obtain maximum benefits and avoid harm from drinking tea, it is recommended to finish drinking tea a couple of hours before bedtime. For older people, drinking tea in the morning is recommended.

5. Patients with fever

Heat is accompanied by dilation of superficial blood vessels and increased sweating, so high temperature leads to excessive consumption of water, dielectrics and nutrients, which causes thirst. It is generally accepted that hot black tea quenches thirst well and is therefore useful at elevated temperatures. But this is very far from reality. Recently, British pharmacologists found that tea not only does not benefit those suffering from fever, but, on the contrary, theophylline, which is especially abundant in green tea, increases body temperature. Theophylline, present in both black and green tea, also has a diuretic effect, and therefore it renders any antipyretic drugs ineffective.

In addition, it is worth paying attention to the following factors when drinking tea:

Sizzling tea
Too hot tea greatly stimulates the throat, esophagus and stomach, and can also burn the mucous membrane of the mouth, which will prevent you from fully enjoying the wonderful taste of tea. The tea temperature should not exceed +56°.

Cold tea
While moderately hot tea gives energy, makes consciousness and vision clear, cold tea has negative side effects - stagnation of cold and accumulation of phlegm.

Strong tea.
The high content of theine and caffeine in strong tea can cause headaches and insomnia.

Long brewing of tea.
If tea is brewed for too long, tea phenol, lipids, essential oils begin to spontaneously oxidize, which not only deprives the tea of ​​transparency, taste and aroma, but also significantly reduces the nutritional value of tea due to the oxidation of vitamins C and P contained in tea leaves, as well as other valuable substances.

Repeated brewing.
The number of brews is determined by the brewing method and the quality of the tea. When brewing tea “in the European style,” when each brew is infused for 5-10 minutes, usually after the third or fourth brew there is little left in the tea leaves. Experiments show that the first infusion extracts approximately 50% of the beneficial substances from the tea leaves, the second - 30%, the third - only about 10%, and the fourth adds another 1-3%. If you continue to brew tea, then harmful substances contained in tea leaves in very small quantities may begin to leak into the infusion, since they are the last to be released into the infusion. When brewing tea using the Pin Cha method, when a lot of tea is placed in a small volume and infused for a short time (a few seconds), the tea can withstand 5-8 infusions, some collection varieties 10-15 infusions.

Tea before meals.
Tea drunk immediately before a meal dilutes saliva, food begins to seem tasteless, and the absorption of protein by the digestive organs may temporarily decrease. Therefore, tea should be drunk no later than 20-30 minutes before meals.

Tea after meals.
The tannin in tea can cause protein and iron to harden, impairing their absorption. If you want to drink tea after eating, wait 20-30 minutes.

Tea on an empty stomach.
If you drink strong tea on an empty stomach, "the cold nature of the tea, penetrating inside, can cool the spleen and stomach," which can cause discomfort.

Taking medicine with tea.
The tannins contained in tea, when broken down, form tannin, from which many medicines leave a sediment and are poorly absorbed. That's why the Chinese say that tea destroys medicine.

Yesterday's tea.
Tea that sits for a day not only loses vitamins, but due to its high protein and sugar content, it becomes an ideal breeding ground for bacteria. If the tea has not spoiled, it can be used for medicinal purposes, but as an external remedy. So, tea brewed one day is rich in acids and fluorine, which prevent bleeding from the capillaries, so yesterday's tea helps with inflammation of the oral cavity, pain in the tongue, eczema, bleeding gums, superficial skin lesions, and ulcers.
Rinsing your eyes with yesterday's tea helps reduce discomfort when it appears in the whites of blood vessels and after tears, and rinsing your mouth in the morning, before brushing your teeth and after eating not only leaves you feeling fresh, but also strengthens your teeth.

Note: the information provided is fairly general and varies depending on the type of tea and brewing conditions. So, in particular, with regard to the number of brews of one serving of tea, good varieties of tea can withstand 10 or more brews, maintaining color, aroma and nutritional qualities; The water temperature for brewing tea leaves is also a variable indicator, ranging from 65 degrees for light teas - green and white, to 95-100 degrees for black and red teas...

Frequency of drinking tea.

No matter how beneficial tea is, do not forget about moderation. Excessive tea consumption means increased stress on the heart and kidneys. Strong tea leads to brain stimulation, rapid heartbeat, frequent urination, and insomnia. Caffeine in large doses, as recent medical studies have shown, contributes to the occurrence of certain diseases. Therefore, you should use moderation with tea.
On average, 4-5 cups of not very strong tea during the day are beneficial, especially for a middle-aged person. Some people cannot do without strong tea, because otherwise they cannot taste it. In this case, you should limit yourself to 2-3 cups, at the rate of 3 grams of tea leaves per cup, thus, 5-10 grams of tea per day. It is better to drink a little tea, but often and always freshly brewed. Of course, you should not drink tea before bed. It is useful for older people to drink simply boiled water in the evening, preferably boiled shortly before and then cooled to room temperature.

The Chinese drink tea no more than three times a day.

About the intoxicating effect of tea.

"Tea drunk" can be caused by drinking excessive amounts of tea or improperly prepared tea. The harm from such intoxication can hardly be called too strong, but you should still not abuse tea. Tea on an empty stomach, tea on a full stomach, a heavy dose of tea for an unaccustomed body can lead to symptoms such as anxiety, dizziness, weakness in the limbs, discomfort in the stomach, unsteady standing, hunger. When it comes to different types and methods of drinking tea, the greatest danger comes from drinking tea on an empty stomach. Weak people with emptiness in the kidneys are most susceptible to tea intoxication. If the described symptoms appear, you should immediately eat something - either honey or fruit.

Tea and alcohol.

Tea is not compatible with alcohol. Drinking tea after drinking alcohol has a negative effect on the kidneys. Theophylline contained in tea accelerates the process of urine production in the kidneys, which leads to the fact that not yet broken down acetaldehyde can enter them, which has a highly stimulating harmful effect on the kidneys, in some cases posing a threat to life. Alcoholic drinks should not be mixed with tea, and especially with strong tea. According to the teachings of yin-yang, alcohol has a pungent taste that first goes to the lungs, the lungs correspond to the skin and interact with the large intestine. As for tea, it helps to raise yang energy and stimulates blood circulation; it tastes bitter and belongs to yang. When drinking tea after alcoholic drinks, it has a stimulating effect on the kidneys, the kidneys control water, water generates warmth, resulting in cold stagnation, which leads to cloudy urine, excessive dryness of feces, and impotence. In the famous treatise by Li Shi-zhen, “Ben-cao gan-mu” it is written: “Tea after wine harms the kidneys, the lower back and hips become heavy, the bladder becomes cold and hurts, and in addition, phlegm accumulates, and swelling appears from the liquid drunk.” .

Modern medicine complements Chinese teachings. Firstly, the alcohol contained in alcohol has a strong stimulating effect on the heart and blood vessels, and tea has a similar effect. Therefore, when the effect of tea is added to the effect of alcohol, the heart receives even stronger stimulation, which does not bode well for people with weakened heart function.
Secondly, tea after even very light alcohol has a negative effect on the kidneys. So most of the alcohol is converted first in the liver into acetaldehyde, then into acetic acid, which breaks down into carbon dioxide and water, then is excreted through the kidneys from the body. Theophylline contained in tea accelerates the process of urine production in the kidneys, which leads to the fact that not yet broken down acetaldehyde can enter them, which has a highly stimulating harmful effect on the kidneys, in some cases posing a threat to life.
Therefore, alcoholic drinks (even low-proof beer) should not be mixed with tea. It is best to eat fruit - sweet tangerines, pears, apples, or, even better, drink watermelon juice. In extreme cases, fruit juice or sweetened water will help. For quick sobering up, Chinese pharmacology also recommends a decoction of the flowers of the kudzu vine or a decoction of kudzu root and mung bean (golden bean). If intoxication is characterized by symptoms such as slow breathing, unconsciousness, weakening pulse, cold sweat on the skin, you should consult a doctor as soon as possible.

Is drinking tea good for children?

It is generally accepted that tea is harmful to children because it has too pronounced a stimulating effect. Parents are also afraid that tea may damage the spleen and stomach, which are very delicate in childhood. In reality, there is no basis for these fears.
Tea contains phenolic derivatives, caffeine, vitamins, protein, sugars, aromatic compounds, as well as zinc and fluorine, which are necessary for the development of the child's body. Therefore, tea, in moderation, is undoubtedly beneficial for children. In general, you should not give children more than 2-3 small cups a day; you should not brew tea strongly, much less give it to drink in the evening. Also, the tea should be warm, not hot or cold.

Little children often have an increased appetite and overeat easily. In this case, tea will help, as it dissolves fats, improves intestinal motility and increases the separation of digestive secretions. The vitamins and methionine contained in tea effectively regulate fat metabolism and reduce the feeling of discomfort after fatty meat meals. Tea also removes the “fire”, the excess of which often affects children. A symptom of fire (according to traditional Chinese medicine) is dry stool, which leads to difficulty defecating. To get rid of this problem, some try to give children honey and bananas, but this only gives a one-time effect. The best way to eliminate “fire” is to regularly consume tea, which, according to traditional Chinese medicine, is “bitter and cold” and therefore removes fire and heat. People describe the effect of tea on the body as follows: “at the top it clears the head and vision, in the middle it improves the digestion of food, and at the bottom it improves urination and bowel movements,” and these words undoubtedly have a basis. In addition, microelements are necessary for the growth of bones, teeth, hair, and nails, and the fluorine content in tea, especially green tea, is much higher than in other plants. Therefore, drinking tea not only strengthens bones, but also prevents tooth decay.

Of course, children, especially toddlers, should not drink a lot of tea, and strong or cold tea should also be avoided. Large amounts of tea increase the water content in the body, thereby increasing the load on the heart and kidneys. Strong tea stimulates the child's central nervous system, increases heart rate, increases the urge to urinate, and can cause insomnia. In a growing child, all body systems are not yet mature, and therefore regular overstimulation and, especially, insomnia lead to excess consumption of nutrients and negatively affect the growth process. You should not steep tea for too long, as this will release too much tannin into the solution, and tea with a high concentration of tannin can lead to contraction of the mucous membrane of the digestive tract. When combined with food proteins, tannin produces tannic acid protein, which, when precipitated, suppresses appetite and negatively affects digestion and absorption of food. In addition, the stronger the tea is brewed, the less vitamin B1 it contains, and the worse, therefore, iron is absorbed. So, a little weak tea will benefit children, but strong tea, and even in large quantities, will only do harm.

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