Green tea

Green tea- a miracle drink, a product known for its medicinal properties for over 4000 years. Perhaps the most mysterious and amazing of drinks.

Few people know that the source of green tea is the same tea bushes from which black, red, and yellow teas are obtained. The difference between them lies in the way the leaves of the bush are processed. Green tea is not subjected to fermentation and withering, through which black tea necessarily passes. Thanks to this, green tea retains a maximum of healthy substances.

What exactly are the substances? What chemical composition green tea leaf? How useful is green tea? We tried to answer these questions below, guided by the results of research by scientists from the world's leading universities and laboratories.

The chemical composition of green tea

Tannins

They make up about a third of the composition of green tea. They are various compounds of tannin, polyphenols, catechins and their derivatives. Green tea contains about twice as much tannin as black tea. High-grade green tea is especially rich in this substance. The combination of tannin with caffeine forms caffeine tannate, it is the latter that stimulates the nervous and cardiovascular systems, causing rumors about the dangers of green tea.

alkaloids

The amount of caffeine in green tea is about 1-4%. The figure even exceeds that of natural coffee. Its exact content depends on the size of the tea leaf (small leaves contain more caffeine), growing conditions, processing method, brewing water temperature ( hotter water increases the amount of caffeine in the cup). In addition to caffeine, green tea contains other alkaloids such as theobromine and theophylline, which promote vasodilation.

Amino acids and enzymes

If we talk about the presence of proteins, fats and carbohydrates, then tea contains only such protein substances as amino acids and enzymes. The best protein composition can boast of Japanese varieties of green tea. Green tea is a low-calorie product, so you can drink it without worrying about gaining extra pounds. The calorie content of green tea without added sugar is close to zero, in extreme cases, it can equal ten calories in one cup.

In 100 g of product:

proteins 20 g

carbohydrates 4 g

Calorie 141 kcal

vitamins

Green tea leaves contain four times more vitamin P than citrus fruits, and a large amount of vitamin C. These vitamins are known to mutually reinforce each other's healing qualities. They enhance immunity and protect cells from destruction. In addition, green tea contains six times more provitamin A (carotene) than carrots. A carotene is known to enhance the elimination of free radicals and is good for vision.

An important place in green tea is occupied by B vitamins. Vitamin B1 regulates the carbohydrate balance of the body. Vitamin B2 helps fight bacteria and viruses, helps strengthen nails and hair. Vitamin B3 enhances the production of red blood cells and reduces the amount of cholesterol in the blood. Green tea is rich in vitamin E, which strengthens cell membranes and has an antioxidant effect on the body. In addition, this vitamin has a positive effect on the human reproductive system.

Trace elements and minerals

This is about calcium, fluorine, iron, iodine, potassium, phosphorus, magnesium, gold, sodium. Tea leaves also contain essential oils, however, most of them are lost during processing. In their place come new compounds that make the drink especially tasty and aromatic. In addition, a special essential oil of green tea is produced from tea leaves, which is actively used in cosmetic and medicinal purposes.

Green tea is a real treasure trove of precious medicinal properties. It is no coincidence that the Chinese treat them with 400! diseases and is considered a natural miracle doctor.

Benefits of green tea

Rich chemical composition of green tea determines the unique medicinal properties and allows you to give a detailed answer to the question, benefits of green tea.

Green tea - bio-, immuno-, energy stimulant

• Green tea is excellent biostimulant, vitamin and energy drink . It is an elixir of cheerful, positive mood and well-being.

• Regular consumption of green tea has a positive effect on immunity prevents the occurrence of chronic diseases, promotes the destruction of bacteria (for colds, the benefits of tea with lemon make drinking one of the first "folk" recommendations).

• It has a powerful antibacterial, antiviral and antifungal effect, especially in the early stages (problems such as salmonella, Helicobacter pylori, influenza virus and herpes simplex, candidiasis).

Green tea - oncoprotector and "orderly", eco-product No. 1

• Renders antioxidant action and actively fights cancer (in Japan - an indispensable element of any anti-cancer diet). However, the anti-cancer mechanism of action of green tea is not well understood. Some researchers associate it with blood-purifying properties product, in particular the ability of polyphenols to remove carcinogens. At the same time, tea improves immunity, which is also important for the prevention of cancer.

• Green tea removes salts of heavy metals from the body - lead, mercury, cadmium, zinc and even strontium-90 (the most dangerous radioactive isotope) - and other slags.

• Green tea is able to some extent to neutralize the negative effects of various radiations. If you spend a lot of time at the computer or in front of the TV, then green tea is your drink. The product is very much loved by adherents of the eco-diet.

Green tea - a drink of youth, longevity, beauty

• Among the centenarians who have crossed the 90-year threshold of life, there are many who constantly use green tea - longevity drink included in all healthy food systems.

• Green tea perfectly regulates metabolism, being an ergotropic product. In China, they are treated for obesity. Flavonoids regulate blood sugar levels with an insulin-like effect.

• There are studies showing that tea reduces the risk of hip fracture in older women.

• Green tea extract is actively used in cosmetology, as it has the ability to keep the skin young and healthy, improve complexion and, being a powerful antioxidant, generally slow down the aging of the body, including visible, aesthetic. Green tea is real drink of youth and beauty.

Very good rinse green tea greasy hair. And with a vascular network on the face and with dry fading skin, a black tea brew mask is excellent, which, after cooling, should be applied thickly for half an hour on the face, then washed off and greased with a fat cream. Very refreshing and toning ice cubes from a strong infusion of green tea, to which you can add lemon juice(if the skin is very dry, then a little).

There are hundreds of such recipes. Some are recorded in the monuments of medieval Chinese literature - for example, about the sexual secrets of emperors.

What is useful green tea for the nervous and endocrine systems of the body

• A cup of green tea = headache pill. Benefits of green tea antidepressant , it can be considered a real cure for a nervous system exhausted by stress.

• Drinking green tea helps to activate the brain and focus. Tea is one of the obligatory components of the diet of yogis, who not so much drink as chew fresh and dried leaves).

• Green tea with milk is a good prophylactic for nervous "burnouts" and polyneuritis. (For a recipe, see Benefits of Milk Tea.

• The benefits of green tea are also obvious in some diseases of the endocrine system, but! the high content of iodine calls into question the usefulness of green tea (for thyroiditis, for example), research results are contradictory.

• In order not to get sick in the car, chewing dry green tea helps with seasickness.
  

Benefits of green tea for the digestive system

• Green tea is recommended with dysbacteriosis and food poisoning as a great detoxifier. If you poisoned by drugs , drink green tea with milk and sugar.

• Green tea should be in your diet if you have poor digestion . The fact is that tannin contributes to the normal digestion of food, so it is advisable to drink it after each meal.

• For indigestion it is recommended to drink strongly brewed green tea, it will destroy pathogenic microbes in the intestines and stomach. After normalization of the condition, you should brew weak green tea and drink it for another 2-3 days so that it enhances the motility of the digestive tract and intestinal tone.

The benefits of green tea are doubtful in case of exacerbations of gastric diseases - gastritis, for example. And it is better to refuse a strong brewed drink if you have a duodenal ulcer.

• But green tea will come to the rescue with painful colitis . Take it 4 times a day after meals, 2 tbsp. l. (strong decoction) or use as an enema.

• IN traditional medicine the drink is traditionally used as remedy for dysentery . Catechins have a direct antimicrobial effect; they are effective against dysentery, typhoid and coccal bacteria. The recipe for a cure for dysentery looks like this: grind 50 g of green tea, pour a liter of cool water and leave for half an hour. Then boil over low heat for 1 hour. Filter the resulting infusion, cool and take 30 minutes before meals 4 times a day, 2 tbsp. l. You can store in the refrigerator for 3 days.

• Green tea can be used for weight loss (tea diet), as it enhances metabolic processes and accelerates the removal of fat from the body. Tea adjusts the level norenaline, which plays an important role in the formation of fat. When you drink green tea, you imperceptibly get rid of the fat layer in the hips, waist, buttocks.

Benefits of green tea for the cardiovascular system

• Green tea makes blood vessels more elastic, strengthens their walls, preventing the risk of internal hemorrhages. Green tea polyphenols prevent blood clots.

• The benefits of green tea as a cholesterol-lowering product are well known. This is an excellent tool for the prevention of atherosclerosis, heart disease, cerebrovascular disease.

• Green tea is also useful as a means of preventing a heart attack. At least that's what Dutch scientists think. People who drink 4 cups of green tea a day + eat an apple or head onion suffered from myocardial infarction twice as rarely as others. This conclusion was made by Dutch researchers after studying the food habits of a large group of people who lived to old age. Thus, green tea can be called one of the nutritional secrets of centenarians.

• Of particular note are the medicinal properties of tea in the early stages of hypertension . Japanese doctors claim that with prolonged use, it can reduce blood pressure by 10-20 units.
  

Medicinal properties of green tea in diseases of the ear, throat, nose

• A strong brew of green tea helps a lot. with conjunctivitis and other inflammatory eye diseases. If the eyes are very tired from the computer, green tea in this case will also help relieve tension and “cleanse” the eyes.

• Green tea is beneficial with rhinitis - as a means by which you can effectively wash the sinuses. Pour 1 teaspoon of tea with a glass of boiling water, leave for 15-30 minutes and rinse the filtered infusion with a syringe. The procedure can be done 6-10 times a day.

• With angina, laryngitis, pharyngitis, stomatitis warm infusion of green tea (2 tsp per glass of boiling water, pour and leave for about half an hour) rinse the throat and mouth.
  

Learn more about the health benefits of green tea

• For burns. Brew green tea, cool and lubricate the burns with a cotton swab. Washing the wound with green tea is effective due to the activity of tannins, which have a hemostatic and wound healing effect.

• Dentistry. Drinking tea has a positive effect on the condition of teeth and gums, as it contains fluoride. To prevent caries, it is recommended to rinse your teeth with freshly brewed tea.

• For pregnant women. Green tea is also good for them (but no more than 2 cups a day).

• Muscular system. Tea polyphenols reduce oxidative processes in the body, and this protects against muscle injury . Therefore, if you play sports, be sure to drink green tea.

• excretory systems . Green tea activates the activity of the liver and spleen, it is used to prevent the formation of stones in the liver, kidneys and bladder (however, excessive consumption can lead to exactly the opposite results).

We hope the above information has helped you understand benefits of green tea and whether to include it in your diet.

Green tea contraindications

However, the picture would be incomplete if we ignored the question of why green tea is harmful, and for whom it is harmful, what are green tea contraindications.

Oddly enough, the first and most significant contraindication is elderly age. Older people should not get carried away with this drink, as it triggers negative processes in the joints. This applies in particular to diseases such as gout and rheumatoid arthritis. If you have such a diagnosis, or if you have unhealthy kidneys, it is recommended to consume no more than a cup of green tea per week.

What's the matter here. Uric acid is a by-product of our cells. The kidneys remove it from the body, because it does not need it. However, purines, which are found in green tea in large quantities, complicate this process. The load on the kidneys increases, the excretion of uric acid slows down, which, finding no way out, penetrates into the intraarticular fluid, and there it crystallizes in the form of a salt clot. Actually, we have described the disease gout.

Excessive consumption of green tea (more than 3 cups a day) can, according to some studies, lead to the formation of kidney and gallbladder stones- this is the property of polyphenols. If you already have stones, green tea is all the more not recommended to drink.

Since green tea (like black tea, by the way) increases the acidity of gastric juice, you should not drink it. with exacerbations of ulcers, erosion and gastritis.

Do not drink green tea at high temperature, as in this case, the load on the kidneys increases.

Care must be taken with severe arrhythmia, anxiety, insomnia, high blood pressure. Caffeine and other alkaloids are stimulants after all.

Stale green tea contains a large amount of purines, which are very aggressive towards people with hypertension, gout and glaucoma.

So,

Green tea contraindications + *with caution*:

• elderly age
• diseased kidneys
• rheumatoid arthritis, gout
• glaucoma
• kidney and gallbladder stones
• exacerbation of gastritis, ulcers, erosion of the stomach and duodenum 12
• heat
• With alcohol
• heart attack
• high pressure
• nervous excitability
• stale tea
  

How to brew green tea

The most important thing is not to fill it with boiling water, because then everything is destroyed. beneficial features green tea. The recommended temperature is 80-85 degrees, no more. When choosing green tea, pay attention to its color - it should be a light, golden-pistachio shade. Well, properly brewed tea also has a noble light greenish yellow tone.

How to brew green tea for hypertension

Rinse dry tea with warm boiled water to reduce caffeine content. Then pour 3 grams of tea with a glass of water heated to a temperature of 80 degrees. It is necessary to insist 10 minutes. Drink three times a day a glass after meals. At the same time, keep an eye on the other liquid consumed during the day - along with tea it should be no more than 1.5 liters.

Nursing mothers are prescribed green tea with milk or cream - for good lactation, because of the richest set of vitamins + low allergenicity.

Useful recipe for vitamin deficiency

At the end of the conversation, some healthy recipe- for example, helping with vitamin deficiency.

Pour 5 g of dry tea leaves with a glass of boiling water, leave for 10-15 minutes. Add 1 tsp. rosehip syrup. Drink this wonderful decoction in a warm form, one glass 3 times a day after meals.

Those who are lucky enough to participate in a real tea ceremony and taste high-quality green tea will remember its taste for a long time. It is worth considering why in the countries of the East they are so reverent about teas. Why is this drink so revered by the inhabitants of China, Japan, India and other countries? What is so unusual about this leaf drink? Why do Europeans, having appreciated the taste and aroma of real teas, can no longer deny themselves the pleasure of pampering themselves with a cup of magical drink? No one has been able to fully answer these questions yet. But scientific studies have shown that the chemical composition of tea includes many useful substances that can improve the health of the human body and prolong its life for many years.

The chemical composition of tea

Green tea has a very rich and interesting chemical composition, contains more than 500 trace elements necessary for the life of the body. These are calcium, magnesium, fluorine and phosphorus. It contains fats, proteins and vitamins.

It turns out that consuming only this drink, a person will not experience a shortage of substances necessary for his body.

The chemical composition of tea

The chemical composition of tea includes a substance such as caffeine. But in this drink it is not in its pure form, but contains the so-called thein. It is not as aggressive as caffeine. Theine increases efficiency, mental and physical activity, improves mood. All this is so necessary for a person who leads an active life.

Due to the high percentage of trace elements in the chemical composition of tea, immunity is strengthened, the health of teeth, hair and nails improves. This drink can even remove radionuclides from the body, strengthen and cleanse blood vessels. All this prolongs the active life of a person. And there are many examples of this in the centuries-old history of tea consumption.

It is no coincidence that, having learned from the media, from the stories of friends or having learned from the source - having personally visited the countries of the East, and taking part in the tea ceremony, you want to buy a quality drink in our supermarkets. But we don't always succeed.

How to choose the right tea

What tricks do unscrupulous manufacturers and sellers go to to benefit from the incompetence of their consumers. There are a lot of counterfeit teas on the shelves of stores. In tea, you can find additives that are not provided for in the recipe, there may be a re-grading, they can even sell you tea that is already “used”. It is simply asleep. That is, they drank the infusion, dried the tea leaves and sold you as a high-quality product. Twisted tea leaves can be replaced with oak or poplar leaves. But worst of all, if dyes and flavors are added to the so-called noble drink. In this case, such "tea" can cause irreparable harm to your health. The chemical composition in this case is irrevocably damaged.

Therefore, if you really want to drink a delicious green energy drink, then take its choice very responsibly.

In addition, green tea is consumed fresh, that is, at a certain time after harvest. For example, the Chinese variety Long Jing (Dragon Well) is harvested in April. It is immediately fried in a hot vat, strongly pressed to the bottom. This infusion smells like pumpkin seeds. It is good in the first weeks after collection and processing.

But tea Mao Feng (Fleecy Peaks) - they collect in early spring, mid-February. And you need to use it on the same day. And by the end of spring, prices for this variety fall sharply.

There are many varieties and types of green tea. Each of them has its own taste, aroma, color. At a certain time after collection, it has the greatest number of useful properties. Therefore, buyers are often lost at the store shelves, looking at such a variety of teas. There can be only two ways out - either to thoroughly study everything related to green tea varieties, and this is a whole science, or to entrust the choice to a consultant whose competence you do not doubt.

But still, you must have at least a minimum of knowledge in order to know which variety you want to purchase.

Some varieties of green tea

We have already introduced you to two types of elite Chinese tea - Louis Jing and Mao Feng.

• Chinese green tea Tai Ping Hou Kui (Tai Ping Monkey Leader) is also elite and very expensive. The Chinese give it to high-ranking guests. This drink has a bright green color. This infusion is useful only when it is fresh. It has a delicate aroma of fresh herbs.
• Liu Mu Dan (Green Peony). Its tea leaves are like peony petals. When you drink this drink, a chilly aftertaste remains in your mouth. This tea is very refreshing.
• Liu An Gua Pian ( Pumpkin seeds) - this variety is tonic, fragrant. And its tea leaves resemble pumpkin seeds.
• Teas such as Gunpowder (Gunpowder) and Sencha are cheaper varieties. In China and Japan, they are considered everyday.

How to brew green tea

If you still managed to get high-quality green tea, then take the trouble to learn how to brew it correctly. Mistakes in this process can permanently ruin the taste and chemical composition of the tea and deprive it of all its beneficial properties.

Tea should be brewed in a small container. It can be a teapot or the so-called gaiwan - a cup with a lid, with a capacity of 80-120 ml. The cup must be preheated. Then pour at least 1 tbsp. spoons of tea and pour non-hot water. The water temperature should not exceed 80 degrees. We insist 2-3 seconds, and drain. So you can brew three times. For the next tea leaves, you need to insist longer, 10 seconds.

With this method of brewing, the drink retains all its beneficial properties. Its aroma manifests itself with each brewing in different ways. But still, he's incredibly beautiful!

It is impossible to appreciate the taste of even the most expensive and good tea if you drink it in a hurry. good tea you have to enjoy. Therefore, in Eastern countries, such great importance is attached to tea ceremonies. In our kitchen, we will not always be able to create the atmosphere of tea drinking that has been honed for centuries in China or Japan. But you can turn on pleasant music, turn off your mobile phone for a while, calm down and stop thinking about everyday affairs. You can share tea with a good friend.

Harm of green tea

Can green tea harm a person? Maybe if this noble drink is falsified, of poor quality or has been stored for a long time. The amount of tea consumed also matters. Even the best medicine will become poison if the dosage is not followed. This truth is known to all. The same goes for green tea. It should be consumed no more than three times a day, in moderation. Because tea tones, you should not drink it immediately before bedtime. It is best to take tea during the daytime.

An improperly brewed infusion will become harmful, or rather useless. By boiling tender tea leaves of expensive tea with boiling water, you can kill most of the vitamins in it.

Green tea consumption, especially in large quantities, can increase blood pressure. If you have a tendency to this disease, then drink green tea only the first tea leaves.

So, if you want to get real pleasure and benefit from drinking green tea, then you should buy only a real, high-quality product. And remember that good tea is fresh tea.

We wish you a pleasant tea party!

The nutritional value of tea and its chemical composition have been of interest to scientists for a very long time, ever since this amazing drink became known. But knowledge about the substances that make up this plant has become available relatively recently. To date, some of them have either not been studied yet, or their study is at an early stage.

So what did you manage to learn about the chemical composition of tea? Scientists of the 19th century assumed that tea contained only 5 substances. But already by the 20th century, when the rapid growth of science took place, more than 10 substances were identified, consisting in turn of simple and complex elements.

But, despite numerous studies of tea and the knowledge gained about it, there is still no exact formula for the chemicals included in it. In the same way, for thousands of years they have been trying to find a formula for love. Maybe this formula is hidden in tea? This is the only way to fully explain the magical properties that tea has. After all, to improve the mood or raise vitality not everyone can do it.

With sufficient certainty, we can only say that 300 substances have been discovered and recognized in tea to date, in 260 of which it was possible to determine their chemical composition and identify the formula.

Also, today it is known for sure that the chemical composition of a freshly plucked leaf has many differences from the composition of a leaf that has undergone a processing process. In addition, depending on the stages and duration of processing, the chemical composition of different groups of teas differs significantly from each other. It is this that can explain the diverse properties of existing types of tea, when one helps to quench thirst, and the other, among other things, promotes weight loss.

Tea contains substances soluble and insoluble in water: phenolic compounds, catechins, sugars, pectins, alcohols, acids (succinic, citric, lactic), amino acids, purine derivatives (caffeine, guanine, adenine, theophylline, theobromine), pigments, vitamins, enzymes, minerals and aromatics, as well as proteins, cellulose, starch, some minerals, fat-soluble vitamins, etc.

Having researched tea leaf, scientists concluded that it is approximately 50% composed of extractive (soluble) parts. True, these substances in tea never completely dissolve. Green teas, due to the peculiarities of production, contain more extractive substances, on average up to 50%, and black teas, which undergo a complete fermentation process, from 30 to 45%.

The better the quality of the young tea leaves, the higher the content of soluble substances in them, respectively. And the use of old raw materials reduces the content of extractives. Thus, tea from young raw materials is better and tastier compared to tea from old raw materials.

Of the soluble substances in tea contains: tannins, essential oils, alkaloids, amino acids, pigments and vitamins.

Tannins are phenolic compounds that make up up to 30% of tea and are a very complex mixture of 30 different polyphenol compounds. The main tannin of tea can be called tannin, which is heterogeneous in structure and is a mixture of substances that are very similar at the genetic level. The main components that make up this heterogeneous tannin can be called catechins, as well as their derivatives. The more tannins and their compounds in the composition of dried tea, the higher the level of quality of the drink consumed, and hence the taste, color and aroma. In addition, the more tannin in the tea, which gives the tea drink its astringency, the higher the grade of tea will be. Tannin, in addition to having an effect on taste and astringency, helps the stomach to normalize digestion, affecting the digestibility of food. In terms of chemical composition, tea tannin is not comparable to pharmacy tannin. Unfortunately, at the moment, GOSTs do not regulate the content of tannin. Catechins have an antimicrobial effect on dysentery and other types of pathogenic bacteria.

In a fresh tea leaf, tannin has an extremely bitter and unpleasant taste, but due to factory processing (drying, rolling, fermentation), the bitterness goes away, and the taste of tea becomes very pleasant, with a slight astringency, which lovers of this drink are so used to.

It should be noted that tannin and catechins of tea have properties similar to those of vitamin P, so tea is its main source.

Essential oils are present both in green tea leaves and in finished tea. Despite the fact that they contain a small amount, they give the drink a unique tea flavor, so the quality of tea also depends on them.

Essential oils are aromatic and aliphatic aldehydes, acids, phenols, which are volatile, rapidly evaporating substances. It is believed that the tea leaf contains approximately 0.02% essential oils, while processing up to 80% of them volatilize due to non-compliance with certain conditions. For example, high temperature or humidity of the environment, non-compliance with the rules and conditions of storage, as well as the preparation of a drink, etc. In this regard, special importance should be attached to the correct brewing of tea.

The content and composition of essential oils in different types of tea vary. More oils are found in red and purple teas (oolongs, or oolongs), which makes them very fragrant, so they are often used as additives to black teas to give a special smell. The aroma properties of green and yellow tea are significantly different from oolong teas. First of all, this is due to the fact that it is created due to tannin, and not essential oils, which are in a bound state in green and yellow tea, so they practically do not pass into the infusion, thereby not forming an aroma.

Alkaloids. Among them, first of all, should be called caffeine, which, as we know, is able to have an exciting effect on the human body, so tea is used as a drink that gives strength and energy. The caffeine in tea is called theine. It is known that caffeine is contained in such drinks as coffee, mate, as well as drinks obtained on the basis of cola nuts (Pepsi-Cola, Coca-Cola), etc. Tea caffeine has one feature - it does not accumulate in the body, but is excreted from it. In addition, there is much more caffeine in tea than in coffee, no matter how many people believe otherwise.

In addition to caffeine, there are other alkaloids in tea. However, their content is insignificant. These include, first of all, theobromine, which has the ability to form the so-called “happiness hormones” in the human body; theophylline, which promotes vasodilation, and is also a good diuretic. Also, tea alkaloids include adeine, which is very difficult to dissolve in water, and, of course, guanine (it is a purine base with extremely negative properties). The alkaloid guanine is insoluble in water. In order for this compound to pass into the infusion of tea, it is necessary to boil the drink at a very high temperature or subject the already brewed tea to prolonged heating. For this reason, tea cannot be steeped on fire for a long time, making it even stronger.

Organic acids can also be classified as soluble substances in tea. Their content varies from 0 to 1%. The organic acids of tea include citric, malic, oxalic and other types of acids. Unfortunately, their influence on the properties and quality of tea, as well as the influence of many other substances, has been little studied, but one thing can be said with complete certainty - the nutritional and medicinal value of tea is significantly increased due to their presence.

The pigments that make up the tea give this amazing drink all sorts of color shades from straw and pink to dark green and red. Their content varies from 1 to 12%. Representatives of this group in the tea leaf include chlorophyll, contained mainly in green tea, as well as pigments, contained mainly only in black teas - xanthophyll and carotene. Thanks to the many studies carried out, experts have been able to determine the quality of tea using pigments. How does this happen? First you need to understand the pigments themselves. So, the color of tea depends on such groups of coloring substances as thearubigins (give brown tones) and theaflavins (give yellow tones to the infusion).

According to V.V. Pokhlebkin, theaflavins mainly consist of theaflavin itself and theaflavin gallate, which are very unstable and, at the slightest oxidation, turn into thearubigins, which largely explains the property of tea infusion to “turn brown” over time. Thus, the quality of tea can be determined by the content of theaflavins. For example, the ratio of theaflavins and thearubigins in high-quality tea should be no more than 1:10, and in low-quality tea this ratio is 1:20. Based on this ratio, a scale was created to determine the quality of tea.

Tea contains a huge amount of vitamins. Such as provitamin A (carotene), which plays an important role in human vision and maintaining normal condition of our mucous membranes - nose, pharynx, larynx, lungs, bronchi, urinary organs.

Tea contains a large amount of vitamin B. Vitamin B 1 (thiamine) contributes to the normal functioning of the human nervous system, and also regulates the activity of the endocrine glands (adrenal, thyroid and gonads). This vitamin can be recommended for patients with stomach ulcers and diabetes. Vitamin B 2 (riboflavin) has a positive effect on the skin, making it beautiful and supple, as well as reducing its flaking and dryness. Vitamin B 15 (pantothenic acid) prevents the development of dermatitis, and vitamin P (nicotinic acid) is an antiallergic vitamin.

Tea contains vitamin C, but when the tea leaf is processed, some of it disappears. Vitamin C is absorbed very well, as tea contains vitamin P, which helps the absorption of this vital vitamin for humans.

In addition to all its other advantages, vitamin P has another amazing ability - it strengthens thin and easily deformed blood vessels, thereby preventing them from tearing, and therefore - hemorrhage. Green tea has the highest P-vitamin activity.

Tea also contains vitamin K, which is necessary for the body to normal blood clotting, which is caused by the formation of vital prothrombin in the liver.

Of the insoluble and partially soluble substances, tea contains protein, mineral, pectin and resinous substances, as well as carbohydrates and enzymes.

Protein substances in tea make up about 25%, being one of the most important parts of the tea plant. The human body mainly receives those amino acids that arise during the processing of fresh tea leaves into ready-made dry tea. The tea plant contains proteins similar in quality and content to legumes. And, as you know, the proteins of legumes are considered to be of sufficient quality, capable of replacing proteins of animal origin under certain conditions. Most protein is found in Japanese green teas. This is due to the conditions of their cultivation. For example, processed fish products are used as fertilizer on Japanese tea plantations.

Green tea contains quite a lot of proteins, but this does not reduce its merits. However, if there are a lot of them in black tea, then the content of tannin in it decreases, which affects the color of the infusion - it becomes very dull and whitish.

Tea leaves tend to contain glutelins (more in black) and albumins (more in green).

Tea amino acids contribute to the formation of a bouquet and flavor of the drink. This is due to the fact that, interacting with sugars, tannins and catechins, they form aldehydes. This process cannot pass without the participation of elevated temperatures.

There are many carbohydrates in tea - from simple sugars to complex polysaccharides. It has been determined that the higher the content of carbohydrates in tea, the lower its grade. Therefore, carbohydrates are a kind of ballast for tea. However, most carbohydrates are insoluble substances (starch, cellulose, hemicellulose). The soluble carbohydrates in tea are sucrose, fructose and glucose. Their specific gravity ranges from 10 to 16%, depending on the type of carbohydrate.

As you know, enzymes are biological catalysts for all reactions occurring in certain substances. Due to their presence, the growth of the tea plant is accelerated, as well as the fermentation process of tea. An important distinguishing feature of enzymes is that each of them usually affects only one substance. It is thanks to the presence of enzymes in the tea leaf (less than 1%) that it is possible to create different kinds teas such as yellow, red, purple and black, exposing the tea leaf to various oxidative processes.

Tea contains from 2 to 3% pectin substances, which have the ability to form the so-called jelly, but for this they need the presence of acids and sugars.

Tea is known to be a very hygroscopic product; able to absorb moisture and other volatile substances from the environment. This is due to the presence of pectin in it. With a lack of pectin acid in tea, its hygroscopicity increases sharply, which is why the tea spoils faster. This can be explained by the ability of pectin substances to surround tea leaves with a gelatinous film, through which moisture from the environment does not penetrate into them.

Of the resinous substances, tea contains alcohols, resin acids, resin phenols and other organic compounds. These substances are still little studied, but we can say with confidence that due to the presence of resinous substances, tea has exactly the flavor that we know. This is due to the fact that they fix it, as it were. In addition, resinous substances have the ability to give tea the so-called stickiness, due to which tea can be pressed. This feature is mostly used in the manufacture of brick and brick teas. The content of resinous substances in tea is about 1%.

technical organoleptic green tea

The more we love a product, the more myths we create about it. This rule has not bypassed tea - about its properties, useful and harmful, we still argue. On the one hand, we have scientific research in our arsenal, on the other hand, popular opinions and prejudices, on the third, finally, our own experience, you can’t discount it either ...

Useful properties of tea ... black and green

Black and green tea is drinks, "collected" not from different bushes, as many people think, but from the same - tea. Both the one and the other are TEA, just processed differently. Green tea practically does not undergo fermentation (oxidation processes), therefore, unlike black tea, it contains more “natural” substances - extractive (soluble) ones, first of all.

In other words, at least one shrub plant, but two products that differ quite a lot in taste and chemical composition. And in terms of usefulness, by the way, too - green tea is healthier than black.

As for the taste, green tea is recognizable as a grassy note, somewhat tart, sweetish and fresh. Black tea is heavier, deeper and literally saturated with astringency, its aroma has floral and honey notes. However, neither one nor the other, if they good quality, never bitter, bitterness is the lot of low-quality, "left" non-format. More Notable Differences: Green Tea light color, in all the richness of yellow and greenish hues; black tea is a warm and dark palette, from orange to red and brown.

Useful properties of tea - in its chemical composition

Do you know how long people have been researching the composition of tea? About 200 years old. But there is still no complete clarity, and not all of its ingredients are known and even discovered. The most important thing, however, we know. For example, it is clear that tea is the most complex chemical plant, consisting of at least 130 substances. From 30 to 50% - the so-called extractive, that is, soluble in water, they are more in green tea (up to 50%) and young, less in black (up to 40) and old.

What substances are included in the chemical composition of tea

Tannins (tannin, catechins, polyphenols), vitamins
Tannins make up from 15 to 30% of the composition of tea, in total there are at least 30 of them. Tea owes its main, tart taste to them, and in particular tannin. There is more tannin in green tea, almost twice as much as in black tea, and it is not oxidized in it, while up to 50% of the tannin contained in black tea is fermented. This substance makes tea sharper in taste, more "tea", or something. By the way, there is less of it in Chinese tea than in Indian and Ceylon.

Tannins have powerful bactericidal, hemostatic, wound healing, anti-inflammatory and astringent properties - strongly brewed tea can disinfect no weaker than 1% carbolic acid. Even more powerful is green tea: if you stand it for two days, you won’t need to go to the pharmacy if you have wounds.

Polyphenols
When talking about the beneficial properties of tea, they primarily mean polyphenols. Most of all vitamin P is in the form of tannin and catechin, according to the content of which tea is the leader among plant crops. Vitamin P, which is not produced by the human body, is flavonoids - substances responsible for vascular permeability.

In addition, vitamin P:

• normalizes blood pressure
• has a pronounced anti-edematous and anti-allergic effect
• stimulates the adrenal cortex, thereby increasing the synthesis of glucocorticoids
• useful in rheumatic heart disease and scurvy
• improve digestion

The above is not a complete list of the positive properties of vitamin P.

Especially a lot of catechins and polyphenols in green tea, it is no coincidence that it is considered more valuable.

In addition to P, tea contains a lot of other vitamins - C, B1, B2, K, PP, pantothenic acid. Together they form a biologically active complex. Interestingly, green tea contains 10 times more vitamin C than black tea.

(This is very good, including for pregnant women, but you also need to be aware of the problems that green tea creates. In particular for folic acid - see - these problems are significant).

The beneficial properties of tea, the polyphenols it contains, directly depend on the art of brewing tea and its storage.

It is known, for example, that “rusty” welding is obtained in iron utensils - an unpleasant brown color. This is how tea reacts to iron. The Chinese have been actively and for a long time experimenting with the material of teapots - their finest porcelain vessels were created not only for the sake of beauty. - not only a beautiful art, but a condition under which the beneficial properties of tea are fully revealed.

By the way, the amount of polyphenols can be checked as follows: if after cooling the drink it becomes cloudy, then everything is in order, since polyphenols dissolve sufficiently only in hot water.

Benefits of lemon tea

Polyphenols also actively react to acids. Lemon, for example, brightens tea and adds new properties to it. First of all, lemon in tea enhances all the beneficial properties of the tea itself. And besides, it is an excellent remedy for colds, a defender of immunity.

Polyphenols are natural antioxidants

It is known that antioxidants are very important, even vital for humans. In particular, these substances are believed to protect cells from the aggression of free radicals and thereby prevent cancer and cardiovascular disease. There was even a time of active fashion for the use of biologically active antioxidant supplements. BUT! There are different points of view about the usefulness of "man-made", in the form of dietary supplements, antioxidants. At the same time, all researchers agree that these substances, being in the products in a natural way, are absolutely necessary.

Antioxidants are especially abundant in green tea. Everyone can appreciate their beneficial effects “with their own eyes”: in case of poisoning with poor-quality food or excessive alcohol consumption, green tea will quickly put you in order.

Essential oils

In fact, there are very few essential oils in tea, only 0.08%, but the unique aroma of the drink, its “spirit” depends on their content and quality. Different types of tea have different composition of essential oils. Among them are those that give tea the smell of roses, vanilla and honey, lilac, cinnamon and citrus. Tea connoisseurs taste these delicate aromas and determine the elitism and dignity of the variety by the bouquet.

Most essential oils are found in the so-called oolongs - red teas, so they are often mixed with black varieties. Conversely, green tea aldehydes are in a bound state and do not participate in the formation of aroma. In this case, the aroma is formed mainly due to tannin.

What are essential oils? These are exclusively volatile substances - aromatic carbohydrates, aldehydes, phenols, complex acids like salicylic. They evaporate even with slight temperature rises, as well as improper storage and brewing. Whether our tea will be fragrant depends to a large extent on ourselves. The beneficial properties of tea practically do not depend on volatile substances, but essential oils affect the receptors of our senses, and if we enjoy the aroma, the benefits to our health are obvious.

Alkaloids - caffeine and others

The most famous alkaloid found in tea is caffeine, or theine (= caffeine, which is found in tea). Few people know what caffeine is in its “pure” form, so to speak. Caffeine is a bitter, colorless and odorless substance. It is contained, in addition to tea, in coffee, cola nuts, cocoa, mate and a number of other plants from the Tropics.

Can caffeine be called an unhealthy ingredient, or is it one of the health benefits of tea?

Contrary to popular myth, it is the chemical composition of tea, and not coffee, that contains more caffeine (1-4%), but tea caffeine (theine) is softer than coffee and is not so harsh in relation to the nervous and cardiovascular systems. In addition, tea caffeine does not accumulate in the body, it is impossible to “overdrink” it.

What you need to know about tea caffeine Even the British tea drinkers, who consume the most tea in the world, have an average of 0.3 grams of tea caffeine per day, or about 100 grams per year - this is very little. In Russia, tea is not consumed so actively, somewhere in the 20th part of the English norm - we take a microscopic dose of caffeine, less than 0.01 g. At the same time, the stimulating dose of caffeine per day, which pharmacologists allow, is 30-40 times more.

IN different varieties teas varying amounts of caffeine. It is more in elite varieties, less in young leaves, green tea. The strongest tea varieties can contain 5% caffeine. At the same time, it is not thein that provides tea with a fortress. And, in particular, Ceylon, known for its strength, contains less caffeine than Indian. There are also completely decaffeinated teas, which is especially important for nursing or pregnant women.

Caffeine- a great brain stimulant, and in moderation it is completely harmless in diseases of the heart and blood vessels.

Caffeine is far from the only alkaloid that is part of tea. It also contains soluble theophylline And theobromine- excellent diuretics and vasodilators, as well as several more insoluble ones, including those with negative effects and therefore not significant for humans.

Proteins and amino acids

You will be surprised if you do not already know: in terms of nutritional value, which is determined by the content of proteins, the tea leaf is comparable to legumes. Japanese green tea is especially rich in this regard. And its quality does not suffer from this (which cannot be said about black tea, especially if there is little tannin in it). For those interested in chemistry: in tea, proteins are mainly represented by glutelins (such proteins are soluble in alkalis), and to a lesser extent by water-soluble albumins. There are more of the latter just in green tea, so it is more nutritious - it saturates better.

There are 17 amino acids in tea! Among them, a special place is occupied by an important for human life glutamic acid, known for its beneficial effect on the depleted nervous system.

Proteins make tea nutritious. Proteins + amino acids are responsible for metabolism.

Pigments

Pigments have nothing to do with the beneficial properties of tea, but without them it is impossible to imagine its "design", aesthetics. The beauty of tea coloring depends on what pigments are included in chemical composition of tea. The variety and richness of tea coloring delight: from light golden and greenish to deep olive, red-brown, brown - tea is beautiful in its color!

The drink owes its color not to tannins at all, as it was once thought, but chlorophyll(found in green tea) xanthophyll(more than 50 shades) and carotene(the same that is contained in carrots), present mainly in black teas. There are a huge number of combinations of these pigments!

Also, chromaticity is associated with coloring substances. thearubigins (red-brown palette) and theaflavins (golden-yellow palette). It is believed that theaflavins are an excellent criterion for determining the quality of tea. They should be at least 25%, they give the drink brightness and lively tone, and their deficiency can be easily identified by an inexpressive, opaque brown tone.

Minerals and organic acids

There are few of them in tea - no more than 7%. These are metals such as iron, manganese, magnesium, sodium, silicon, calcium and potassium. Tea also contains trace elements of iodine, fluorine, phosphorus, copper, gold and some others. All of them are in tea in a water-soluble state. Thus, their properties turn out to be active - in particular, iodine and fluorine have their anti-sclerotic effect, magnesium and potassium are also indispensable for cores and hypertensive patients and good for the nervous system. And the higher the quality of tea, the more minerals they contain, especially potassium and phosphorus.

In a small amount, tea contains resinous substances (they fix the tea aroma) and useful organic acids - citric, oxalic, pyruvic, malic, succinic. This chemical composition of tea makes it a product of high dietary and nutritional value.

Substances of interest to the manufacturer + useful properties of tea

These are insoluble substances that are not of great importance to the consumer, but are important in the production of tea. This enzymes, pectins, carbohydrates and glycosides. They are significant for all kinds of reactions that occur during the harvesting and production of tea. Thanks to them, we get a delicious variety of this product, but from a nutritional point of view, they are of little value.

Pectins

However, not everything is clear-cut here either. For example, pectins. If the tea is of good quality, then the pectins that it contains are predominantly water-soluble, which means they are absorbed by humans. Meanwhile, it is known that pectins useful for the human gastrointestinal system.

Carbohydrates

Or are carbohydrates sugars and polysaccharides. Moreover, useless or harmful carbohydrates, fortunately, are insoluble, while good ones (glucose, fructose, maltose) are soluble. This remarkable property, together with vitamin P and iodine, allows tea to be an exceptional anti-sclerotic drink, preserving, among other things, vitamin B1 from being absorbed by sugars.

Tea is a real chemical warehouse. Moreover, a warehouse with a constantly changing assortment, so to speak. The chemical composition of tea changes - at all stages of its transformation from a plant into a sip of genuine pleasure.

Tea is unique, the beneficial properties of tea are a real gift of nature to man. It is unlikely that there will be another product that can synthesize such different substances and dissolve the most useful of them.

What myths about tea have not been confirmed

• tea is bad for heart disease
• strong infusion of the drink creates problems for the gastrointestinal tract
• tea is a mild addictive drug
• tea spoils the color and structure of the skin of the face
• causes insomnia
• creates physical weakness
• weakens vision
• leads to urinary incontinence
• causes dizziness
• it is better to drink weak tea

So, all these ideas have no basis. We will return to the question of the dangers of tea. And now let's consider a more pleasant question - about the benefits of tea.

What is known for sure about the beneficial properties of tea? (conclusions)

Tea is a biologically active product with a huge number of health benefits.

Tea is a tonic drink that charges a person with cheerfulness, energy and good mood. It is indispensable for all states of weakness, loss of strength, low pressure, depression. Yes, it does contain the alkaloid caffeine, but its effect on blood vessels and the heart is mild, and it is quickly excreted from the body.

Relieves fatigue, headache.

Tea is a nutritious drink that perfectly satisfies hunger, one of the beneficial properties of tea is that you can even lose weight on it!

Paradoxically, it helps not only with hypotension, but also with hypertension, contributing to vasodilation.

Normalizes metabolism, metabolism, protects against self-oxidation of fats, promotes their digestion.

Removes poisons from the body, helps with alcohol and drug poisoning.

Good for teeth as it contains fluoride.

It has a pronounced anti-atherosclerotic property. It is beneficial for high "bad" cholesterol.

Tea prolongs life.

The harm of tea - it turns out that it still exists ...

"After all of the above?" - you will be surprised. Alas, what is an extremely useful property of tea often brings harm.

Tannins, if consumed in large quantities, bind vitamins, not only those that come with tea, but also those that come with other products.

A large amount of drink is a big load on the blood vessels, which increases the heartbeat, pressure and excites the nervous system.

It is better not to get carried away with tea with increased anxiety, during a period of stress and “loose nerves”.

With exacerbations of diseases of the gastrointestinal tract, you should limit yourself to drinking strong tea, as it increases acidity.

The conclusion is simple - tea (as, indeed, everything in life) is good in moderation. As long as we drink it with pleasure, we get benefits. As soon as we start consuming just like that, from “nothing to do”, it definitely becomes harmful. Another thing is that everyone's vessels are different, so the norm will be different for everyone.

Get yourself such a criterion for evaluating the benefits or harms of tea: do you like it? Gives pleasure? Do you feel this delicious taste and aroma? Great, the tea did you good. The feeling of fatigue or even “tastelessness” indicates that it is time to stop - tea, alas, is already harmful. Specifically for you and specifically now.

Recommendations for tea lovers who want to reduce the harm of tea

These recommendations may be of interest to people suffering from cardiovascular diseases, as well as those who experience problems with the nervous system, but love tea very much and are not ready to give it up. The Chinese, in particular, give such advice:

• do not drink tea on an empty stomach
• don't drink it cold or too hot
• brew tea correctly, but no more than four times
• never drink tea before meals and immediately after
• drink only the tea that was brewed today
• do not take medicine with tea
• strong, properly brewed tea is preferable to weak tea
• if strong tea makes you feel a heartbeat and your blood pressure rises, add some milk to the drink

The main thing: tea gives us pleasure, so there is no need to refuse it even for hypertensive patients and cores. Rejection in favor of unconfirmed myths does a lot of harm to health, while good mood- to the benefit of our well-being. Just follow the measure and live up to 100 years!

Green tea - delicious, refreshing, tonic and healthy drink. Its systematic use can solve multiple problems of the body. What are the health benefits of green tea? Are there any prohibitions on introducing it into the diet? What are the benefits and harms of green tea for the female body? We'll talk about all this below.

The calorie content of tea of ​​an emerald shade is pleasantly striking - 0 kcal per 100 g of product.

• vitamins C, B, K, PP, A, E;
• tannin;
• theophylline;
• theobromine;
• catechins;
• amino acids;
• fluorine, iodine, phosphorus, potassium.

And it's definitely great. But what is the practical use of all these components?

Numerous beneficial properties of green tea have a beneficial effect on the state of the whole organism. This drink is almost universal - it has a beneficial effect on the excretory system and reproductive organs, gastrointestinal tract, liver and other organs.

In addition, the drink in question has the following effects:

• normalizes metabolism;
• slows down the natural aging process;
• strengthens the nervous system;
• affects visual acuity;
• relieves a hangover;
• eliminates drowsiness, gives cheerfulness.

It is no secret that during the period of bearing a baby, the female body experiences enormous stress. There is an opinion that pregnancy ages organs and systems for several years. For this reason, the body of the expectant mother needs antioxidants so much. They slow down the aging process and promote cell renewal. There are more than enough antioxidants in this drink. So, it is useful for women in position.

Such tea is no less important for nursing mothers. It is able to enhance lactation and enrich the organisms of the mother and child with the vitamins in its composition.

But! Some experts oppose the intake of green tea by pregnant patients.

The reason for this is the content of tannin (an analogue of caffeine) in the drink. According to them, it interferes with the proper absorption of folic acid and can lead to a number of problems in early pregnancy. Therefore, the optimal time for drinking tea is the 2nd and 3rd trimester. Nursing mothers should also be careful not to abuse this drink. If a woman noticed that after taking green tea, the baby became capricious and restless, the drink should be deleted from the diet for a while.

Benefits of green tea for menopause

The main problem of post-menopausal women is osteoporosis (bone fragility). It is believed that regular use green tea makes the thigh bones stronger. Thus, the risk of dangerous injuries, fractures and, as a result, the absence of long-term treatment and rehabilitation is significantly reduced.

In addition, tea taken during menopause can improve the functions of the genitourinary system, in particular, the bladder. This effect is due to the antioxidant and anti-inflammatory effects of the drink.

How to brew green tea correctly?

Pour tea leaves or put a bag in a mug, pour boiling water - that, it would seem, is the whole science.

However, in order for green tea to bring maximum benefit and taste pleasure, some recommendations should be followed when brewing it:

1. The average dose of green tea when brewing is 1 tsp. for 250 ml of water.
2. Brewing time depends on two factors - the size of the tea leaves and the degree of desired tonic effect. If the purpose of taking a drink is to cheer up, it is enough to keep it in boiling water for one and a half to two minutes. If you want to extend the period of wakefulness, the time should be slightly increased. However, in this case, the tea will taste more bitter.
3. It is best to use spring water. If this is not possible, it is permissible to take filtered, and in extreme cases - tap water. But not distilled! The optimum water temperature is 80-90 degrees.
4. An excellent option for brewing will be dishes that retain heat for a long time. Porcelain and clay teapots are suitable for this purpose.

Advice. If brewing occurs in a glass or mug, it is not recommended to put more than 1 tsp. tea leaves. To withstand such a drink should be no more than 2 minutes.

Steps for brewing green tea in a teapot:

1. Warm up the kettle (hold over the fire).
2. Pour tea leaves into it (pour with a dry spoon!).
3. Wrap the teapot in a towel or napkin.
4. Set aside for 2-3 minutes in a warm place.
5. Pour boiling water over a third of the teapot.
6. Hold for a couple of minutes.
7. Pour boiling water to the top of the container.

Areas of application of the beneficial properties of the drink

Green tea is used not only in the field of cooking. He is no less popular in matters of beauty and health. In particular, in the field of nutrition and cosmetology.

How to use green tea for weight loss?

Green tea is deservedly considered a natural cleansing drink.

It helps in burning excess calories, resulting in weight loss.

For a quick and noticeable loss of kilograms, you should drink a drink, taking into account some tips:

1. Do not add sugar to it.
2. If you drink tea cold, the body will spend extra calories to warm it up.
3. You can drink about 4 cups of green drink per day.
4. No need to buy a cheap sample of the product - it will not benefit the body.

How to drink tea for the beauty of the face and hair?

The girls of the East are famous for the porcelain purity of their skin. One of the secrets of their beauty and youthfulness of the face is green tea. This drink is especially good for oily and dry dermis. Systematically using it, you can tighten aging skin, moisturize it, fill it with radiance and shine. In addition, such tea drinking strengthens the vascular walls and eliminates signs of rosacea.

The main cause of hair loss is stress and inflammation on the scalp. Drinking green tea helps to alleviate the impact of stressful situations on the nervous system. In addition, a cup of fragrant green drink has a beneficial effect not only on the skin of the face, but also on the dermis of the head, eliminating inflammation in the hair growth zone. Lovers of this tea more often than others enjoy the beauty of their healthy curls.

Is green tea with milk, ginger, lemon healthy?

How to drink green tea? Does this drink have to stay "clean" or can additional ingredients be added to it?

Let's take a closer look.

1. Experts often recommend drinking green tea with milk. In their opinion, milk complements the drink with its properties and “pacifies” the effect of caffeine.
2. Combination of green tea with ginger root lowers blood sugar, improves digestion. In addition, this composition is a powerful tool for the prevention of colds.
3. It is acceptable to combine green tea with lemon. Such a drink has an antimicrobial effect, strengthens the body's defenses and directs them to fight viruses and infections. In addition, it performs cleansing functions, helping to eliminate toxins and toxins.

Green tea extract

Green tea extract is made from non-fermented green leaves. It is widely used in cosmetology and is considered biologically active additive to food.

The extract contains the following components:

• vitamin C;
• caffeine;
• antioxidants.

This tool is an excellent tonic cocktail.

The extract of the plant is especially suitable for those who want to have enough strength to manage to do a lot of things. In addition, it helps to strengthen the walls of blood vessels and normalize blood cholesterol.

How to choose and store?

The quality of the selected tea determines its taste and potential health benefits.

When choosing this product, there are several rules to consider:

• The color of the tea should be green (or its various shades).
• All tea leaves should be approximately the same size.
• You should not use tea "with firewood", that is, with fragments of twigs, pieces of foil, or even various garbage.
• High-quality green tea has a bitter herbal smell. Foreign flavors in tea leaves should not be.

The subtleties of storing green tea

For tea to be beneficial, it must be drunk correctly. Equally important is the appropriate storage of tea leaves. Failure to follow the instructions for storing tea spoils its taste and deprives it of useful properties. The product is kept in a dry, dark place, as it is able to absorb odors and moisture. The direct rays of the sun are also destructive for him. An opaque sealed container is best suited for storage.

Possible harm from use

Like many products, green tea has a downside - possible harm for the body. Emerald drink should not be consumed uncontrollably and in large quantities.

Green tea is contraindicated in a number of cases:

• With nervous exhaustion. Caffeine in the composition of the drink has a strong effect on the nervous system. The result of abuse can be depressive states and sleep disturbances.
• With tachycardia or a tendency to emotional breakdowns.
• With obvious jumps in blood pressure.
• With stomach ulcers, since a green drink increases the acidity of gastric juice. For the same reason, tea should not be drunk on an empty stomach, even for healthy people.
• Tea contributes to the exacerbation of chronic diseases.
• The drink is not recommended for people suffering from joint pain.
• Those who suffer from urinary incontinence or other problems in the excretory system should take tea with caution, due to its diuretic effect.

Do not drink this tea before bed. This can cause insomnia and headaches.

Healing properties have only high-quality varieties of plants. A packaged drink is recognized as less useful than a leaf one. When choosing such a collection, you should pay attention only to selected varieties.

Green tea is a natural healthy drink. It is popular among those who are losing weight, hypertensive patients and people who are simply not indifferent to their health. However, do not forget that when drinking this drink, moderation plays an important role. In addition, you should carefully consider the choice of tea - you should not save on the quality of the purchased product.