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The tea

April 03, 2012

Did you know that "tea" comes from the Chinese "cha"? And that the little word in question is formed by the ideograms corresponding to "grass", "man on earth" and "tree"? But in addition to this, it has been shown that drinking tea is a very healthy habit. tannic acids in small quantities, they are rich in vitamins A, B2, C, D, K and P, and in a small proportion they contain minerals and aromatic oils. The tannic components and essential oils are responsible for giving it its flavor, color, astringency (dryness), and its exquisite aroma. Although you should also know that tea is a very mild stimulant because it contains theine, and although it is generally very healthy, if you drink it in excess or prepare it too strongly, it can have caffeine-like effects. With that said, here are a few tea recipes: Bancha tea Ingredients: 250 cc of water, 1 tablespoon of leaves of bancha tea. Lightly roast the tea leaves, stirring for 2-3 minutes, until light smoke comes out. Add the water and boil for 4 minutes. Then filter it and serve it as is. mu tea Ingredients: 1 mu tea bag, 250 cc of water. Boil the bag in the water for 5 minutes. Then filter it and you can serve it. You can reuse the same bag up to 3 times, but remember that each time you must decrease the amount of water and increase the boiling time. It is a preparation of herbs mixed according to an ancient tradition with respect for yin and yang harmony. You can drink it hot in winter and cold in summer. It is sold in sachets and is easily found in diet centers. Mint tea Ingredients: 250 cc of water, a handful of mint leaves. Wash the mint leaves and put them in a teapot. Boil the water, and pour it over the mint leaves. Let it infuse for 10 minutes. Filter it and serve it cold. It is a refreshing and digestive infusion suitable for summer. barley coffee Ingredients: 1 liter of water, 4 tablespoons of barley. Roast the barley and grind it finely. Boil the powder in water for 3 minutes and filter it. You can also buy the barley already roasted and ground. Recipes taken from "Enjoy macrobiotics" by Loli Curto. Irune

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