Un Ceai Englezesc la ora 5 trecute fix

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Ceaiul Chinezesc

chinese-tea

chinese_tea_plantation

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Are All Teas Equally Good for the Body?

This is a question researchers are still squabbling over. Does green tea have more antioxidants than black tea? Should I drink instant tea or loose leaf tea for better health benefits? Is hot tea better than iced tea? And here’s what it comes down to:

• Higher quality teas may have more catechin antioxidants than lower quality teas.

• White tea has more antioxidants than any other tea.

• Green tea has more catechin antioxidants than black tea since black tea goes through more processing.

• Unfermented rooibos tea has more polyphenol antioxidants than fermented rooibos.

• Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.

• More researchers seem to agree that brewed (cold or hot) or caffeinated tea has more antioxidants than instant teas.

Here’s a short preview of the hundreds of recent studies that boast the health benefits of tea and its antioxidants:

Heart Benefits:

• Study finds tea drinkers have lower blood pressure (Archives of Internal Medicine, 2004).

• Tea may lower cholesterol and protect against heart disease (Journal of Nutrition, 2003).

• Black tea may lower “bad” cholesterol (United States Department of Agriculture (USDA) Beltsville Human Nutrition Research Center, 2003).

• Tea consumption may help heart disease patients (Circulation: The Journal of the American Heart Association, 2001).

Cancer Prevention:

• Green tea could help stem esophageal cancer. (Harvard Medical School, 2004).

• Green and black tea can slow down the spread of prostate cancer (Center for Human Nutrition at UCLA’s David Geffen School of Medicine, 2004).

• Tea may protect against cancer caused by smoking. (Journal of Nutrition, 2003).

• Green tea and white tea fight colon cancer (Linus Pauling Institute at Oregon State University study, Carcinogenesis, 2003).

• Hot tea may lower risk of some skin cancers (University of Arizona study, Cancer Epidemiology, Biomarkers and Prevention (Vol. 9, No. 7), 2001).

• Green tea consumption may lower stomach cancer risk (University of California at Los Angeles (UCLA) School of Public Health study, International Journal of Cancer (Vol. 92: 600-604), 2001).

Hypertension-Reducing Benefits:

• Green and oolong teas reduce risk of hypertension (National Cheng Kung University study, Archives of Internal Medicine, 2004).

Immunity-Boosting Benefits:

• Tea believed to boost the body’s defenses (Proceedings of the National Academy of Sciences, 2003)

Leukemia-Fighting Benefits:

• A green tea component helps kill leukemia cells (Mayo Clinic, 2004).

Alzheimer’s-Fighting Benefits:

• Drinking tea might delay Alzheimer’s Disease (Newcastle University’s Medicinal Plant Research Centre study, Phytotherapy Research, 2004).

AIDS-Fighting Benefits:

• Tea may play a role as an AIDS fighter (University of Tokyo, Journal of Allergy and Clinical Immunology, 2003).


In Conclusion:

So how do you get started in doing your body some good with tea?

To get the most health benefits out of your teas, choose high-quality loose leaf teas from your local or online tea shop. Brew it up and enjoy. And of course, don’t throw out the idea of enjoying instant or bottled teas when you’re on the go. You just might have to drink a little more.

Don’t wait any longer. Sip, savor, and fight disease today. It’s never too late to enjoy the many health benefits of tea!

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Efectele Ceaiului

white_tea_cup1

Studiile ce sustin calitatile curative ale ceaiurilor, atrag in continuu atentia mass mediei. Nu exista nici un dubiu in privinta beneficiilor asupra organismului, a consumului zilnic a unei cani cu ceai.

Printre cele mai cunoscute beneficii sunt cele de crestere a imunitatii si prevenirea bolilor de inima, cancer, Alzeiheimer, etc.

Ceaiul contine o cantitate importanta de antioxidanti, cum ar fi: polyphenols, flavonoids, si catechins. Fiecare din aceste tipuri actioneaza asupra radicalilor liberi, prevenind astfel afectarea celulelor.

Cu alte cuvinte, administrarea de antioxidanti reprezinta prevenira bolilor in forma cea mai autentica.

Antioxidantii exista insa nu numai in ceaiuri, dar si in diverse fructe, legume, seminte si chiar vinuri.

Ceaiul deasemenea contine fluor, care ii ajuta si pe dintii tai sa scape de bacterii, prevenind astfel aparitia cariilor si obtinand o respiratie proaspata.


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Tipuri de Ceai

Desi toate ceaiurile provin din aceeasi specie, exista trei mari varietati:

China – frunze mici si in general cresc la mare altitudine.

India (sau Assam) – Frunze mai mare si cresc la mai joasa altitudine.

Hibrid – cumva intre ceaiul Chinzesc si cel Indian.

Exista 4 metode principale de procesare si fiecare metoda produce un tip diferit de ceai:

whitesAlb – cel mai putin procesat, avand astfel gustul cel mai aproape de frunze proaspete. Are cea mai putina cafeina si are proprietatile cele mai accentuate de antioxidant.

greensVerde – similar cu ceaiul alb, cu aceleasi proprietati de antioxidant.

blackteasNegru – este cel mai consumat tip de ceai, avand cea mai mare concentratie de cafeina

oolongsOolong – cel mai dificil de produs, ca proprietati fiind undeva intre ceaiul verde si cel negru.

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Afla Cine a baut mai intai Ceai

Legenda spune ca in anul 2737 B.C. al doilea imparat al Chinei, Shen Nung, descopera ceaiul printr-o intamplare.

In timpul unei vizite intr-o regiune indepartata a regatului, imparatul bea numai apa fiarta in prealabil, din precautii igienice.

Intr-o zi de vara, la un popas in natura, servitorii au pus apa la fiert pentru imparat. In timp ce apa fierbea, niste frunze de ceai au cazut in vas, iar apa a prins o culoare bruna. Curios, imparatul a dorit sa guste lichidul rezultat, care s-a intamplat sa-i fie pe plac.

Asa cel putin spune frumoasa legenda :)

Totusi mai concret, abia in anul 350 un dictionar Cinezesc mentioneaza pentru prima data ceaiul, ca Erh Ya.

Iar mai tarziu, in 400-600, cererea de ceai ca medicament apare foarte clar in China si sunt dezvoltate procesele de cultivare. Multi bautori de ceai incep in acea vreme sa adauge la licorile preparate si ceapa, condimente, ginger sau portocale.

In anul 780 Lu Yu a scris prima carte dedicata Ceaiului “Ch’a Ching. Cartea cuprinde tehnici de cultivare si preparare a vechiului ceai chinezesc.

Abia in 1610 a ajuns ceaiul si in Europa, prin intermediul unei companii comerciale olandeze.

Tu ai descoperit ceaiul chinezesc autentic?

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Cum sa faci un ceai bun

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