Rules for preparing and consuming tea. Rules for preparing and consuming tea Effect on weight loss

So, you want to find out how many grams of tea (dry) are in 1 teaspoon, convert teaspoons to g. We will help you measure a portion of the product in grams without scales with a teaspoon . You, dear visitor to our site, only need to select the degree of filling of the spoon. What options might there be? See photo. It turns out that not everything is so simple. After all, we do not use a teaspoon for its intended purpose, as a cutlery, but are trying to use it as a measuring device that allows us to measure a certain volume. This is where we run into some problems. Depending on your “courage,” you can scoop up a very different amount of tea with a spoon. For example:

1. Not quite complete- weight is indicated in TABLE: 4 - 4.5 ml
2. No slide- weight is indicated in TABLE: 5 ml
3. Little slide- weight is indicated in TABLE: 6 ml
4. Middle slide- weight is indicated in TABLE: 7 ml
5. Big slide- weight is indicated in TABLE: 9 ml
6. o-o-very big slide, the maximum of reasonable ones- weight is indicated in TABLE: 10 - 11 ml

1. A cut glass tumbler is smallest glass volume 200 ml(two hundred milliliters and two hundred cubic centimeters).
2. A standard glass is large glass volume 250 ml(two hundred and fifty milliliters and two hundred and fifty cubic centimeters).
3. A measuring cup is"neither this nor that", more than faceted, but less than standard glass, its volume is equal to 240 ml(two hundred and forty milliliters and two hundred and forty cubic centimeters).

1. Teahouse is smallest volume 5 ml. But 5 milliliters are obtained only when NO SLIDE AT ALL, but full.
2. The dining room is large volume 15 ml. But 15 milliliters are obtained only when NO SLIDE AT ALL, but full.
3. Dessert is"neither this nor that", more than a tea room, but less than a dining room, volume 10 ml. However, as you already guessed, 10 milliliters will be obtained if NO SLIDE AT ALL, but full.

The best way to find out your weight or how to measure a serving of tea in grams than direct weighing on precise scales has not yet been invented. An irrefutable, fundamental, sad and concrete fact. However, in practice, weighing small portions of tea, even if you have scales in your kitchen (this happens by accident, I saw it myself once), is such a “headache” that a normal person would only agree to get involved with weighing “on pain of death” ( figurative expression, in fact, no one has died for this reason yet). Only a very pedantic and scrupulous (what a word, ah!) person can force himself to voluntarily and not force himself to mess with the scales in order to measure out a little tea. A true enthusiast of his craft, a “fanatic” of accurately measuring portions in grams.

If we put aside a certain touch of humor, without which it would be completely depressing to communicate, then the problem, by the way, is far from being a “kitchen problem”. In production, when growing, harvesting, producing, receiving, packaging, selling, processing, storing and transporting tea, professionals also try to avoid weighing on scales. This procedure objectively complicates the organizational structure and incredibly effectively extends the time of any technological process, turning it into a “headache”. As practice has shown, measuring tea volumes is much simpler, faster and easier than weighing the product on a scale.

That's why, not only in the kitchen measuring servings of tea in grams we try to "weave" without weights, but and with large quantities of product, technologists structure production operations in such a way as to “loop” weighing, bypassing it through the volume. This “loophole”, which allows us to measure the weight of tea without scales, is well known to us from physics. It’s not for nothing that smart people came up with bulk density and volumetric weight. These values, in fact, turn out to be a simple linear relationship between the volume and mass of the product. What this means in practice is that if we know the bulk density or volumetric weight of a product, then by measuring the volume we can easily calculate its mass. Let's measure the volume of a serving of tea with a tea, table or dessert spoon, why not? Not everyone can measure quantities in cubic meters, cubic meters, cubes and other nonsense.

In theory, everything is great, however, When using this method in practice, “sides” always arise. Volumetric weight of tea turned out to be a value very sensitive to a large number of various factors. Even a slight change in the particle size of a product, storage duration, caking, not to mention a change in humidity, immediately finds a serious reflection in the bulk density value. It turns out that the same volume of tea (dry regular or medicinal tea) can weigh more or less depending on the variety, degree of grinding, grinding characteristics, sifting or humidity. If you think that this has little effect on how many grams of tea are in a teaspoon, then you are mistaken. It has a noticeable effect.

But even greater “discrepancies” in how many grams are introduced by our measuring instruments themselves. How much teaspoon of tea is NOT the same as how much scoop of product , although the volume is declared the same, equal to 5 ml. We just try to use them as measuring spoons and it turns out really bad. After all, the shape of a teaspoon (see photo) is very similar to a small spatula. It is almost impossible to fill it clearly without a slide (you have to try very hard). And the size of the slide or top is arbitrary for everyone, just look at the photo. The picture we get is that we are firmly convinced that we are measuring 5 ml of tea with a teaspoon, but in fact we are taking some completely different volume of a serving of tea (dry). Which? I would call this volume “unpredictable” - this is the most accurate definition. Add to this the fact that cutlery is only approximately rated by the manufacturer in terms of capacity. In fact, any spoons can only conditionally, with great stretch, be considered standard utensils. Their volume varies greatly. Or are you suggesting that the Chinese “sleep and see” how they could more accurately observe the volume of dishes in milliliters? Yeah, they’re trying especially for us, only to make it clearer to us how many grams of tea are in a teaspoon.

Why then does everyone want to know? how many grams of tea in a teaspoon and measure out the portion specifically to her if “everything is so bad”? Yes because:

1. Firstly: comfortable.
2. Secondly: fast.
3. Third:"on the drum" accuracy, an error even twice does not change anything particularly, a couple of grams "here and there" does not play any role.
4. Fourth: may not know that the method is extremely crude and inaccurate.
5. Fifth: and this is the main reason - EVERYONE DOES THIS.

Tea drinking traditions are valued in every family. We choose tea for every taste: granulated and bagged, instant and leaf, black and green, red and yellow, mate tea, white tea, hibiscus tea and, meanwhile, we know very little about our favorite drink.

The tonic properties of tea come from caffeine, an alkaloid with a mild stimulating effect. In addition to tea, this substance is found in the leaves and fruits of other plants.

Before enjoying the brewed drink, it is important to choose the best tea according to these indicators:
The color of the brew should ideally be black for black tea, green for green tea. Any deviation is evidence of inconsistency in the quality of the tea.
Shine. Dry tea leaves of high-quality black tea should have a “spark” - a dim reflection, shimmer. If the tea is dull, this is an indicator of average or lower quality.
Uniformity of raw materials. Ideally, in good tea, all the tea leaves should be approximately the same size; their size must correspond to the standard indicated on the packaging.
Foreign inclusions can be not only pieces of wood, plywood, paper, foil, etc., but also fragments of tea branches. Of course, all this indicates low quality tea.
Twisting tea leaves. As a rule, the more tightly the tea leaves are twisted, the better the fermentation, and the better the quality of the tea itself.
Degree of dryness. High-quality tea should contain approximately 3-6% moisture.
Smell. Well-made, properly packaged and properly stored tea should smell good.

It should be noted in passing that the Russian word “tea” is consonant with the pronunciation “cha”, which, following the Mandarin pronunciation, was applied to the tea plant and its leaves in the northern provinces of China, from where tea first began to come to Russia. From the Russians, this name entered the languages ​​of a number of other peoples of the Russian Empire and the Slavs of Central Europe.

We offer a selection of the most popular tea recipes. Such drinks not only give a person a strong boost of energy, but also have valuable medicinal qualities.

Universal recipe Brewing delicious tea consists of the following steps:
1. Boiling water. Water for tea should be soft.
2. Warming the teapot. As a vessel for brewing tea, it is better to use one that “holds” heat better and does not react (either chemically or physically) to hot tea.
3. Adding tea leaves.
4. Pour boiling water over the brew and stir.
5. Infusion.
6. Pouring into cups.
For more than 100 years, an Englishman's day has begun with a cup of English Breakfast tea, a strong blend of broken Broken tea leaves from India and Kenya. Drink it twice - with morning oatmeal or scrambled eggs with bacon. A cup of strong black invigorating tea is simply necessary to wake up. Let's drink the British favorite drink too!

Tea in English
For each cup, 1 teaspoon of tea, plus 1 teaspoon in a teapot, boiling water, milk.
Pour boiling water over the tea, let it brew for 5 minutes, then pour the infusion into another vessel, preheated. Pour milk into heated cups to fill one quarter of their volume and add tea infusion.

Tea in Russian
In the second half of the 19th century, tea became the favorite drink of the Russian nobility and merchants. They had tea not only at home, but also in parks, gardens and squares.
Tea became increasingly popular among ordinary people. In old Russia, folk festivals with samovar tea parties on the grass were widespread. The most favorite drink was tea in Russian - 8 teaspoons of tea, boiling water, milk, refined sugar, candied fruit or jam, lemon juice or cream as desired.
Pour tea into a heated kettle, pour boiling water over it, and leave to brew for 5 minutes. Everyone, if desired, pours tea leaves for themselves, adds boiling water, milk, cream, lemon juice. In Russian, it is customary to drink tea as a bite. In addition to sugar, tea is served with candied fruit or jam.

Lingonberry tea
For 1 liter of drink: dried lingonberry leaves - 7g, water - 1000g, sugar - 60.
The leaves are poured with boiling water, the drink is allowed to brew for 10 minutes, filtered, and sugar is added.

Rose hip tea
Pour 4 tablespoons of dried rose hips into 1 liter of boiling water. Leave for 10-12 minutes.

Tea with ice
Brew regular tea, add sugar to taste. Pour the cooled tea into a pitcher with ice, add lemon juice and pour into tall glasses. Place a slice of lemon and a sprig of mint in each glass and serve.
For three servings: black tea - 6 g (three teaspoons or bags), crushed ice - 3-5 cubes, sugar to taste, 1 lemon, peppermint - 2-3 sprigs.

Iced tea with spices
Pour boiling water over tea, spices and mint. After 6 minutes, strain and add sugar. Mix the cooled mixture with lemon juice and sparkling water. Serve with ice.
For three servings: black tea - 6 g (three teaspoons or bags), ginger powder - 2 g, 1 piece of cinnamon stick, 4 cloves, 2-3 sprigs of mint, sugar to taste, juice of three lemons, 3-5 pieces ice.

Orange tea
Zest of 1 lemon and 1 orange, 50 g orange syrup, 25 g dry tea.
Place the washed lemon and orange peels in a saucepan, add orange syrup, dry tea, pour 1 liter of boiling water, let it brew for 5 minutes, strain, and serve.
Number of servings - 5. Cooking time - 7 minutes.

Tonic tea
For 1 liter of drink: dried raspberry leaves - 2g, dried St. John's wort - 2g, dried blackberry leaves - 2g, water - 1050g, sugar - 60g.

Chamomile tea
For 1 liter of boiling water: dried chamomile - 3g, dried linden flowers - 2g, dried black currant leaves - 1g, water - 1050g.
The mixture is brewed with boiling water, the drink is allowed to brew, and filtered.

Drink "Tea balm"
1 tea. a spoonful of peppermint, chamomile, lemon balm, St. John's wort, currant leaves, raspberry leaves, linden blossom, birch leaves, rose hips, blueberries, red rowan fruits (all components in dry form), 3 cups of dry tea mixture: Georgian, Azerbaijani , Krasnodar, Indian, Turkish.
Grind dry leaves, herbs, fruits thoroughly, mix, add dry tea and mix thoroughly again. The mixture should be stored in a glass or porcelain container with a tightly closed lid.
You need to brew “Tea Balm” as follows: scald a small enamel saucepan or mug with boiling water, add the prepared dry mixture at the rate of 1 teaspoon. topped spoon with 2 cups of boiling water. Pour boiling water over the dry mixture, stir, tightly close the container with a lid, put a towel on top and leave for 5 - 7 minutes. Drink the drink hot and fresh. Since leaves, fruits, and berries gradually release their beneficial substances, during tea drinking you can add boiling water to the brewed mixture.
Cooking time 5 min.

Golden root tea
Dried ones are taken in equal quantities: rhizome of Rhodiola rosea, strawberry leaves, raspberries, blackberries, black currants. The mixture of herbs should be brewed with boiling water and allowed to brew. Tea has a tonic effect

Vanilla tea
Pour black tea, 1/2 teaspoon of vanilla sugar or 1/2 vanilla stick into a teapot heated with boiling water, pour boiling water over it and leave for 5 minutes, then cool.

Iced sea buckthorn tea
For 3-5 liters of water take a handful of sea buckthorn leaves and the same amount of dried mint, 0.5 cups of honey.
Pour boiling water over sea buckthorn leaves and mint herb, leave to steep for 5-6 hours, strain, add half a glass of honey. After this, cool. Serve with edible ice cubes as a pleasant refreshing and tonic drink.

Toning tea with berries
4 tbsp. mashed berries (cranberries, black currants, strawberries, raspberries) add 4 tbsp. sugar, pour 0.5 liters of boiling water or green tea.

Viburnum tea
For 1 liter of boiling water: dried blackberry leaves - 2g, dried thyme - 1g, dried hemp leaves - 1g, viburnum berries - 10g, water - 1070g, sugar - 75g.
The mixture is brewed with boiling water, the drink is allowed to brew, and filtered.

Soothing tea
borage flowers (white slumber) - 10 g, lemon balm flowers - 15 g. A handful of mixture per liter of boiling water, leave. Drink half a glass several times a day.

Ginger Indian tea- a wonderful tonic drink.
If you want to serve it as a cold drink, add ice cubes, a little more sugar, lemon juice and chopped mint leaves into it.
Bring water to a boil, add grated ginger and remove from heat. If you want to use ginger tea as a cure for colds, boil it for 10 minutes. with the lid open. If you use dry ground ginger instead of fresh, reduce the amount by half and keep the water on low heat for about 20 minutes. Add sugar or honey to the mixture and dissolve. Strain, trying to squeeze out as much liquid as possible from the ginger. Add pepper and lemon (or orange) juice. Serve hot.

Tea-lemonade
Mix tea, wine, sugar, lemon juice and honey in a mixer. Cool and serve in glasses with ice.
Ingredients for three servings: strong black tea, 1 lemon, 0.5 bottles of white wine, 5 tablespoons of sugar, 2 teaspoons of honey, 7-8 pieces of crushed ice, sparkling water if desired.

The benefits and harms of matcha tea are associated with the presence of many biologically active compounds that can both treat and negatively affect human health.

What it is?

Matcha is a Japanese green tea made from the leaves of the plant. Camellia sinensis, from which regular green or black tea is made.

Matcha can be drunk as a regular tea drink. And it can be used as an ingredient in the preparation of various dishes, for example, desserts.

The birthplace of tea is Japan, where it is a traditional drink of tea ceremonies.

When producing matcha within two weeks Camellia sinensis grows in dark conditions. This helps increase the amount of chlorophyll in the leaves.

The drink has a bright, tart green tea taste with a slight sweet aftertaste. In terms of its effect on the human psyche, the first sip of matcha tea is compared to the first taste of genuine dark chocolate or good red wine.

Due to the presence of large amounts of the amino acid L-theanine in the drink, it has a so-called “fifth taste”, or umami, described as a rich, creamy taste.

In the production of matcha tea leaves, the leaves of the tea tree are turned into powder. That is, they use the whole leaf, and not its extract. This fundamentally distinguishes this drink from all other teas.

Thanks to this approach, matcha tea provides more antioxidants than any other tea. It also has a significantly higher concentration of chlorophyll, amino acids and fiber.

The nutritional value of one cup of matcha tea is superior to 10 cups of any other green drink.

In fact, by brewing tea leaves and then throwing them away, we lose the lion's share of beneficial compounds. Green tea powder makes it possible to use all the healing substances without residue.

In terms of the strength of its antioxidant effect, measured in ORAC units (oxygen free radical absorption capacity), matcha tea is tens of times superior to other popular sources of antioxidants, such as blueberries.

Beneficial features

Cancer Prevention

All antioxidants have the ability to protect humans from the occurrence of malignant tumors. But some antioxidants work especially effectively. These are catechins - molecules found only in green tea.

60% of the total antioxidants in matcha tea come from catechins, including the most effective of them, EGCG (epigallocatechin-3-gallate). One cup of powdered green tea contains 4 times more catechins than a regular brewed drink.

Catechins have been shown to have significant anti-cancer activity. Particularly useful for the prevention and treatment of breast, prostate, bladder and bowel cancer. They help not only prevent the onset of illness, but also prolong the life of those already sick.

Relaxation

The amino acid L-theanine, which this drink is rich in, is called a means of relaxing the mind. It helps you relax and get rid of heavy obsessive thoughts. And in combination with caffeine it gives calm vigor. Therefore, Buddhist monks often use matcha tea as a meditation drink that relaxes but keeps you awake.

L-theanine is present in all types of black and green tea, but there is 5 times more of it in matcha.

Detoxify the body and increase stamina

Another explanation for why matcha tea is beneficial is its detoxifying activity.

It has been established that chlorophyll helps remove harmful substances from the body, including heavy metal toxins.

Matcha tea contains significantly more chlorophyll than any other tea. And not only because the whole tea tree leaves are used, and not just their extract. But also because this tea is grown in dark conditions. This is done specifically to enrich the leaves with chlorophyll.

Another important beneficial property of matcha is its ability to enhance physical endurance. A recent study showed that the drink can increase vitality by 24%.

Prevention of cardiovascular diseases

Matcha tea helps reduce low-density lipoprotein (LDL) cholesterol (bad cholesterol) and triglycerides.

More importantly, it protects LDL from oxidation. LDL in itself does not pose a health threat. But their oxidation causes atherosclerosis. Matcha helps to avoid such developments.

Effect on weight loss

Matcha is a product that is not just friendly to weight loss, it actually accelerates the burning of fat deposits.

EGCG (epigallocatechin-3-gallate) slows down the enzyme that breaks down norepinephrine. The more norepinephrine, the greater thermogenesis, and, consequently, the rate of calorie burning.

It has been proven that while drinking this tea, people burn 4 times more calories than they usually do with the same physical activity. At the same time, matcha tea increases physical endurance. This means that you will end up burning even more calories because the drink will encourage you to do more physical activity.

Here are some more properties of matcha that are beneficial for weight loss:

• improved mental state, allowing you to avoid harmful snacks from melancholy, depression and anxiety;
• anti-inflammatory activity, suppressing chronic inflammatory processes in the body, which are one of the causes of excess weight gain;
• adding plant fiber to the diet, which is necessary for sustainable weight loss.

How to brew and use?

Japanese matcha green tea comes in different grades.

• Dakota is the lightest and most astringent. It is considered an economical option. Add to smoothies and desserts.
• Gotcha is a little darker than Dakota. Used to make lattes, cocktails, sauces. Pairs well with fruit and flower teas.
• Morning. The most common option. Usually brewed as a tea drink.
• Kama. Expensive ceremonial tea. Contains the most nutritional compounds. The darkest of all varieties and the brightest in taste.

The Morning variety is usually used to prepare a tea drink. There are two ways to brew: traditional and modern.

Traditional recipe

You will need: a special whisk for matcha tea, a tea bowl, and a strainer.

1. 1-2 teaspoons of powder are poured into a bowl through a sieve.
2. Add 60 ml hot water.
3. Beat with a whisk until foam forms.
4. Enjoy!

How to brew matcha tea the modern way?

Not all people have special accessories for tea ceremonies (bowls, whisks) and want to master the eastern wisdom of brewing tea. For them, matcha manufacturers have come up with a lightweight brewing method.

1. Pour 1 teaspoon of powder into a cup and add a drop of boiling water there.
2. Intensively grind the powder with water with a regular spoon.
3. Pour in another 180 ml of hot water.
4. Stir and drink.

Latte recipe

If we talk about how to brew matcha tea correctly, we must definitely mention the famous green latte.

You will need spices such as cinnamon, cardamom, allspice, ginger and cloves, in quantities according to your taste.

All spices must be placed in a saucepan. Pour in almond milk and put on fire.

While the milk is heating, the matcha is prepared in a cup (whisked with a whisk or simply mashed with a spoon). Then carefully pour in hot milk.

Can I replace nut milk with cow's milk?

From a culinary point of view, yes. But if you are interested in the health benefits of the drink, then you should not do this. Since regular milk has a negative effect on tea antioxidants, reducing their amount significantly.

Cold summer drink

Matcha tea is often drunk cold. This is an excellent tonic for a hot summer day.

Pour 1 teaspoon of powder into a glass and stir it in a drop of hot water.

Then pour in 170-180 ml of cold water. Stir. If desired, add ice cubes and a slice of lemon or lime, and mint leaves.

Green oil

Ingredients: 2 teaspoons of matcha tea of ​​the Gotcha or Dakota variety, a small stick of butter.

Melt the butter. Gradually, a little at a time, add tea powder into it and mix thoroughly after each addition.

Natural butter is a healing food product in itself. With green tea powder it becomes even more beneficial.

There are also a huge number of baking recipes and various desserts with this ingredient.

In fact, the use of matcha in cooking is limited only by the imagination of the cook. Just don’t forget that when matcha tea is mixed with sugar, added to baked goods, etc., the lion’s share of its beneficial properties is stolen.

Contraindications and side effects

Since matcha tea has extensive medicinal uses, it also has many contraindications. This always happens with products that have significant biological activity.

Matcha has 3 times more caffeine than regular green tea. People who, for one reason or another, are afraid of this connection should remember this.

Due to its high caffeine content, matcha tea is not worth:

• combine with alcoholic drinks;
• drink after 18.00 hours;
• include in the diet during pregnancy;
• give to small children.

Matcha should not be drunk on an empty stomach. This may cause stomach pain and nausea. Those who have acid reflux and stomach and duodenal ulcers should also be careful with the drink.

The drink impairs the absorption of iron and is therefore contraindicated for those who suffer from iron deficiency anemia.

Matcha alters the activity of many drugs:

• antibiotics;
• antidepressants and tranquilizers;
• birth control pills;
• antidiabetic agents;
• anticoagulants, etc.

If you are regularly taking any medications, consult your doctor.

Tea grown in China is often contaminated with lead. This statement is true for all types of tea, since Camellia sinensis sucks lead out of the soil. However, when we simply brew tea, 90% of the lead remains in the leaves. But in the case of powdered tea, it all ends up in the cup.

Therefore, you should not purchase the more economical Chinese version. Lead is also present in authentic Japanese tea, but in smaller quantities.

Health benefits and harms of matcha tea: conclusions

Health benefits and harms of matcha tea: conclusions

Matcha has many beneficial properties. The main ones:

• high content of unique antioxidants, including powerful catechin EGCG;
• acceleration of metabolism;
• cleansing the body of toxins;
• cancer prevention; normalization of lipid profile;
• improved control over blood sugar levels;
• help in losing weight.

Contraindications for drinking the drink are pregnancy, early childhood, anemia, and stomach ulcers. It should be used with caution by people who are constantly taking any medications. In this case, consultation with a specialist is necessary.

Recently I started drinking matcha green tea regularly. This is not your average green tea. Leaves for it are collected only once a year. Moreover, several weeks before harvesting, the tea bushes are shaded to protect them from direct sunlight. Thanks to this, the leaves become softer and juicier, and excess bitterness disappears from them. Tea from such leaves turns out sweeter, and its composition increases the content of amino acids.

A distinctive feature of Japanese matcha tea is its form: it is obtained from dried young and tender tea leaves without veins and stems, grinding the powder in stone millstones. When preparing the drink, the powder is partially dissolved in hot water, which increases the amount of beneficial antioxidants and vitamins contained in this tea. If you know how to brew matcha tea, it will be much healthier than classic green tea.

Matcha is a rich source of antioxidants and polyphenols. One cup of matcha tea has the nutritional benefits of 10 cups of brewed green tea.

There are at least 9 reasons why you should start drinking matcha:

1. Matcha is high in antioxidants

Antioxidants are substances and enzymes responsible for fighting oxidation. In particular, they rejuvenate the skin and prevent a number of dangerous diseases.

Scientists have found that matcha contains 100 times more epigallocatechin (EGC) than any other tea. EGC is the most powerful antioxidant of the four main tea catechins, 25–100 times stronger than vitamins C and E. In matcha, 60% of the catechins are EGC. Of all the antioxidants, it is widely known for its anti-cancer properties.

2. Calms

For over a millennium, matcha green tea has been used by Chinese Taoists and Japanese Zen Buddhist monks as a relaxant to help meditate—and stay “alert.” We now know that this high state of consciousness is due to the amino acid L-Theanine found in the leaves. L-Theanine stimulates the production of alpha waves in the brain, which cause relaxation without drowsiness.

3. Improves memory and concentration

Another effect of L-Theanine is the production of dopamine and serotonin. These substances improve mood, improve memory and concentration.

4. Increases energy levels and stamina

While green tea gives us a boost with the caffeine it contains, matcha gives us an energy boost thanks to L-Theanine. The energy effect from a cup of matcha can last up to six hours, and it is not accompanied by nervousness and hypertension. This is good, clean energy!

5. Burns calories

Matcha green tea speeds up metabolism and helps the body burn fat at about four times the normal rate. At the same time, matcha does not cause any side effects (increased heart rate, high blood pressure, etc.).

6. Cleanses the body

During the last three weeks, before the tea leaves are harvested, the camellia sinensis is protected from sunlight. This results in a significant increase in chlorophyll, which not only gives the drink its beautiful bright green color, but is also a powerful detoxifier that can naturally remove heavy metals and chemical toxins from the body.

7. Strengthens the immune system

The catechins in matcha green tea have antibiotic properties that support overall health. Additionally, just one cup of matcha provides significant amounts of potassium, vitamin A and C, iron, protein and calcium.

8. Normalizes cholesterol levels

Scientists aren't entirely sure how exactly matcha normalizes cholesterol levels. However, research shows that people who drink matcha regularly have lower levels of bad cholesterol and higher levels of good cholesterol. Men who drink matcha green tea are 11% less likely to develop heart disease compared to those who don't drink it.

9. Tastes amazing

Matcha is not only healthy, but also incredibly tasty. Unlike many other teas, where we often want to add sugar, milk, honey or lemon, matcha is wonderful on its own. I tested this statement on myself. I don't really like regular green tea, but matcha has a completely different taste and is really pleasant to drink.

So brew a cup of matcha, sit back, relax - and enjoy the wonderful taste and benefits of this jade drink.

2. The use of matcha tea in cooking, cosmetology, and medicine.

This powder is good not only for classic brewing. Due to the beneficial properties of Japanese matcha tea and its refreshing effect, it is appreciated and has applications in cooking, cosmetology and even medicine.

Some people who regularly drink this tea noticeably improve the condition of their facial skin, acne and other skin inflammations disappear. You can make ice from tea and wipe your face with it, or prepare cosmetic masks based on tea powder.

In addition, matcha green tea powder is used to make ice cream, candies, a variety of baked goods and cocktails.

Due to its high content of beneficial properties, matcha tea is often used as a dietary supplement. If you are attracted by the beneficial properties of this drink, but you don’t want to drink it, you can buy matcha tea in capsules, or take it in dry powder form, 1 tablespoon per day. You can also add it to smoothies or juices.

A number of studies have demonstrated the ability of matcha tea to increase physical endurance by 24%.

Regular or periodic consumption of matcha tea will definitely improve your tone, even if you are not taking part in a marathon. Our lives already have a lot of stress, be it a deadline for an important project or unscheduled activities and trips.

A surge of energy and strength will always come in handy.

3. How to brew matcha tea correctly.

In order to prepare this drink, you need to take half a teaspoon of matcha and put it in a special large low cup - matcha-jawan. Then heat mineral or spring water to 70–80 degrees, pour it into the matcha-jawan and whisk the drink until a slight foam forms using a bamboo tea whisk.

I don’t have a whisk or a special cup, but I get along just fine without them.

In order to prepare matcha tea according to the classic recipe, you need to remember that brewing it is different from brewing regular green tea.

Matcha tea is brewed in two ways, depending on preference: koicha (strong) and ledge (weak). The only difference is in the dosage. For a serving of strong tea you will need 5 grams of tea per 80 ml of water. For weak tea – 2 grams of tea per 50 ml.

4. Contraindications.

Despite the obvious benefits of matcha tea, you must also remember that drinks containing caffeine (and all green teas belong to this category of drinks) are not recommended to be consumed later than 4 hours before bedtime.

Scientists have also discovered that green tea leaves contain lead, absorbing it from the air on plantations. If from classic green tea 90% of lead is thrown away along with the leaves, then matcha tea, which is drunk along with the leaves, enters our body along with all the lead contained in its leaves. This does not mean that you should completely stop drinking this tea, however, you should not get carried away with it, drinking more than one or two cups a day.

5. How to choose matcha tea.

• When buying matcha tea, the first thing you should pay attention to is the color: it should be bright green.
• You should also give preference to organic types of tea.
• You need to remember that real, high-quality green tea is not a cheap pleasure; you shouldn’t try to look for matcha tea at a low price.

I’ll start with an anecdote that my customers recalled several times, clarifying one nuance.
An old Jew dies. He was known for making the best tea in the neighborhood. But he never told anyone his secret. The whole family is worried: will the secret be lost?
Finally, after many requests, the dying man whispers in his beloved son’s ear: “Put in more tea leaves!”

So, the answer to the burning question: how much tea should I put in?

The amount of dry leaf depends on the size of the brewing container, the number of people and your intentions.

Since it differs from the usual “a sachet for a cup (or two)” or “a teaspoon for a teapot and let it sit until tomorrow,” the logic here is a little different. A relatively large amount of tea is placed in a relatively small container, in which it does not last long and is poured into a cup, and then again and again, from three to fifteen times, “spilling”, depending on the type and quality of the tea.

But I want specifics, I understand. Let me be more specific: let’s take a gaiwan or a small teapot as a base. Like this:

Just kidding, like this one, for 150-300 ml.

For all this splendor you will need 5-10 grams of dry leaf. Remember that some teas are tightly rolled and therefore heavier, while others, on the contrary, are unusually fluffy and light in appearance; you need to put twice as much of them.

The standard measure is 7-8 grams. You can start there and dance from there. If it is too strong, you can add less tea leaves, more water or brew faster; if it is too weak, vice versa.

You can add a little less white and green tea (and brew with slightly cooled water, not boiling water): about 5g. This is what it looks like.

We put a little more oolongs. Please note what a colossal difference in volume with absolutely the same weight! That’s why it’s easy to pour too much of the curled stuff, and too little of the fluffy stuff.

Black (red) tea and pu-erh. As a rule, Chinese black tea is a little fluffier and lighter, while pu-erh is smaller and denser, and sometimes even pressed, then it seems even smaller.

Just in case, here is another photo in tablespoons, for clarity. Rolled oolong and puerh easily fit into the box, green and black mix a little, and white tea with dark oolong did not fit at all.

It is important to understand that it’s all a matter of taste, so experiment with time, teapot and amount of tea. There is no right or wrong, there is only good or bad (taste).

If you don’t have a “correct” Chinese teapot, you can use a regular one with a sieve - glass, ceramic - it doesn’t matter, just don’t let the tea sit in the water for a long time - either pour it into cups fairly quickly, or remove the sieve with the tea leaves. Like this or on a saucer nearby.

Enjoy your tea!

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