Tea will save from thirst in the summer and will warm during a cold time - it is necessary to know only what drink to make for different seasons to derive from it advantage and pleasure.
We learned to have tea during a summer heat at Chinese - they by long tradition satisfy with it thirst. The Chinese specialists in tea are sure that this drink is much better than some amasi, mineral water and cold water and furthermore it is better than some sparkling water. These cold and cool beverages only for a while give effect of cooling, and then the body is forced to increase temperature to counterbalance its difference in a stomach and in other places of an organism.
Best of all during this time green and white teas help not to be gone from a heat. Experts removed regularity - than the tea leaf was exposed to smaller processing, better it refreshes with that and satisfies thirst and also invigorates and cools. It can be the first gentle leaves of a tea-plant (do gentle grades of a green tea of them) or the spring tea kidneys which didn't strongly undergo thermal treatment with the leaflets covered with white pile (it is baitcha tea).
China and Vietnam made great progress in cultivation of special summer grades of tea. Create them special conditions for growth, collect by a special way and process. Central Asia, the Middle East and other places where grow up tea-plants, especially don't care for elite grades. There it is accepted to have simple tea, but it by all means has to be fresh. How to define how fresh tea costs on the shelf of shop? Just look at date of collecting or packing on a box. The before it packed (April-May), the better. Summer collecting can be bought too, but it considerably loses spring in taste and refinement. And here tea of March or February packing and furthermore autumn, it doesn't make to buy any sense – he already lost freshness. For a summer tea drinking it is better to buy one of four main types of summer tea: white, white Pu-erh, green and tea with flower or other aroma-additives. Ways of their tea leaves differ: - baitcha tea it is necessary to take slightly more, than usually, to make water 70-75 degrees and to allow to infuse 5 minutes. Then to cool up to 60 degrees and to enjoy a delicate taste. If to cool drink to 40 degrees, the cooling effect will be more. These tea leaves can be filled in several times; - it is better to make green tea in a small chaynichk and to drink from small cups (in it a lot of caffeine therefore you shouldn't risk). After you filled in with its water 70-75 degrees, one minute that tea infused suffices. It is better to drink it without sugar. - tea with additives - a good exit during a summer heat. It is possible to buy tea with a jasmine or with mint, they best of all refresh. By the way, mint can be bought, dried and added to any tea. As for cooling of tea, it is not the really good idea. Tea ""lives"" so much how many it remains warm, further all its useful properties disappear. The ideal option is to cool drink to room temperature and to add a lemon. Then the heat will precisely not be terrible. As for winter, everything that warms and tones up will approach here, helps to transfer cold weather, it has to be drink with a saturated astringent flavor. The best drink for this season - ginger tea with a lemon. It warms blood, invigorates, saturates cages with vitamins. Following in popularity - black tea with addition of a sea-buckthorn and honey. It is the vitamin and invigorating drink, besides tasty. The sea-buckthorn and honey can be added to taste. It is possible to add cardamom, vanilla, cinnamon, a dried peel of citrus fruit, honey and also fragrant and officinal herbs to tea leaves of black tea. Recently the increasing popularity is gained by tea masala - drink from the black tea made in milk or cream and generously seasoned with spices. It perfectly warms, invigorates and brings great pleasure thanks to essential oils of spicery. And hot milk pleasantly envelops a throat and warms a breast. It is also very pleasant to add to usual tea leaves of a grass, the berries picked by the hands and dried and also a dogrose in the winter. It is possible to make a peculiar composition of different herbs and to try different options, creating the unique tea with different additives.