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Uzbek green tea 95 properties. Uzbek green tea. The center of the teahouse is the samovar, which everyone calls Russian

Fortunately, we have an excellent remedy for autumn spleen and accompanying physiological problems such as a permanent cold - hot tea. Since we won’t be drinking it until next summer, it makes sense to diversify the taste with aromatic (and healthy) additives.

Thyme

Everyone knows the brilliant Caucasian invention. Tea with thyme is good not only for its taste, but also for its ability to pacify various unpleasant processes, such as coughing and congestion in the nasopharynx. Like any wonderful invention, people love to counterfeit tea with thyme or simply spoil it out of ignorance. Here are the rules that must be followed.

For this mixture, take tea suitable for it - black Indian or Ceylon, of good quality, of course. The sour taste of Chinese black tea or the floral, light spirit of high-mountain Indian varieties like Darjeeling do not go well with thyme.

Thyme, of course, must be special - tea. Culinary spice or, God forbid, pharmaceutical sachets are only suitable for bad cafes. Look for tea thyme in markets. The more carefully it is selected - all branches, sticks and dry inflorescences are removed, the purer and brighter the aroma will be (which should not have any earthy aftertaste), the tastier the infusion and, of course, the higher the price. Thyme for tea is sold in stores selling Armenian goods, of which there are plenty in Moscow, for example in the same “Armenia” store on Pushkinskaya Square.

Sagan-dailya

The Siberian name of the plant, botanically called Adams' rhododendron. Quite little is known outside of Altai and Western Siberia, which, of course, is a terrible omission. Because tea with it (in addition to the fact that it warms you very well, relieves pain and generally gives you vigor) has some kind of fantastically ideal taste. You can only try properly brewed tea with sagan-daily in some very special teahouses with a particularly advanced assortment, or with friends from Siberia. Or - which is easiest - by preparing it yourself.

You can buy sagan-dailya in stores and on websites that sell pharmaceutical herbs.

You need to brew it with powerful, strong Ceylon tea, not too bright so as not to interrupt the aroma, green, for example, the “gunpowder” variety, or with Chinese red tea, an analogue of our black.

The aroma of sagan-daily is very strong, so you should be stingy and not put more than 4-5 leaves on the teapot; they will be quite enough to radically change the taste and aroma of the tea.

Uzbek mountain tea

A mixture of thyme, saffron and cardamom is a type of tea drink drunk throughout the Central Asian highlands, from northern India to Turkmenistan. The original drink is called "kava", and it comes from Kashmir. This is how they make kava.

Pour cold water over two or three cardamom pods, a pinch of saffron, a cinnamon stick, a piece of vanilla pod, a few cloves, a couple of black peppercorns - the set and quantity of spices, of course, is different in each home. Sugar is added there and heated to a boil. This sweet spicy boiling water is poured over green tea and boiled for 5-10 minutes over low heat. You can add more sugar or honey or crushed walnuts to the finished tea. This recipe, with variations, spread throughout the surrounding regions, and in Uzbekistan it was reduced to three ingredients. You can look for this mixture in the markets, in the aisles where they sell spices, Uzbek red rice, yellow carrots, dishes, cauldrons and other Central Asian goods. Or you can make your own by mixing about five parts thyme with two parts cardamom and one part saffron. This mixture warms and clears the nasopharynx perfectly, especially if you add some good tea to it. Ideal are Uzbek green tea or its analogues, that is, simple varieties of twisted Chinese green tea, or high-mountain Indian varieties like Darjdiling.

Bay leaf

An excellent addition to green tea, very common, for example, in Kalmykia. Tea with bay leaves seems to be thicker, more substantial, and spicy, which, of course, is important in the fall. An option is to either simply put 1-2 leaves along with the tea leaves in a teapot, or brew full-fledged Kalmyk tea:

Boil a mixture of equal parts water and milk, adding a little salt to it. Pour this mixture over green tea with bay leaves and cook for about five minutes over medium heat. For maximum authenticity, add a little butter to your tea.

Juniper

An excellent addition to aged Chinese black tea, such as pu-erh. Pu-erh itself is an ideal drink for cold and dank weather, very invigorating and warming. Juniper berries further enhance the smoky, smoked note of tea, recalling the unrealistic, alas, for most city dwellers, pleasure of listening to the elements raging outside the window while sitting by the fireplace. The technology is simple - add 5-6 dried juniper berries to the teapot. These berries can be bought at a pharmacy or on a website that sells pharmaceutical herbs.

Danila Suslov

It would be more correct to say that it normalizes blood pressure, but more on that below.

Despite its undeniable usefulness, it is difficult to definitively answer the question whether green tea lowers or increases blood pressure. It all depends on the individual nuances of a particular person’s body: the condition of its blood vessels, the degree of disruption of the cardiovascular and nervous system, etc.

Different experts think differently. Some are sure that this drink lowers blood pressure, while others believe that it increases it. Moreover, each of them supports their opinion with arguments and evidence. One thing is certain: green tea is much healthier than black tea. To obtain such tea, the leaves of the tea bush undergo a shorter fermentation time, not exceeding 2–3 days, with enzymatic oxidation of the leaves by 12%. The enzymatic process of black tea lasts about a month, with oxidation reaching up to 80%. In the latter case, the raw materials lose much more useful properties than in the first. This proves that black tea is less healthy.

Let's try to figure out how green tea affects the body, what properties it has, and in what cases it increases and in what cases it decreases blood pressure.

Does green tea raise or lower blood pressure?

For each person, the degree of usefulness of tea is determined based on the individual characteristics of the body and the presence of diseases. This drink activates certain processes that are desirable for some people and not for others.

Interesting fact: Japanese scientists have proven that regular consumption of green tea by hypertensive patients led to a decrease in blood pressure by an average of 5-10%. They made these conclusions after completing an experiment in which people suffering from hypertension had to drink green tea every day for several months. With single or irregular consumption of the drink, the indicators of the cardiovascular system did not change.

Drinking green tea by healthy people can reduce the likelihood of developing arterial hypertension by 60–65% and reduce the risk of heart attack by 40%.

When can green tea lower blood pressure?

If you drink the drink irregularly, after meals, with milk, then most often it will not affect blood pressure (abbreviated as A/D). Although it all depends on the characteristics of the individual person’s body. Tea can lower blood pressure due to its diuretic effect: the removal of fluid from the body and bloodstream leads to a decrease in A/D.

With asthenia, vegetative-vascular dystonia of the hypotonic type, or other dysfunctions of the autonomic nervous system, the pressure in some people may decrease slightly. To obtain a noticeable hypotensive effect, it is necessary to systematically drink the drink for a long time, half an hour to an hour before meals and without milk. It is worth considering that tea leaves must be of very good quality without aromatic additives, impurities, or dyes. The price of such tea is very high and, most often, it cannot be found in regular stores.

10 ways to help determine the quality of tea leaves. Click on photo to enlarge Types of quality green tea leaves. Click on photo to enlarge

When can green tea increase blood pressure?

Does green tea increase blood pressure? Yes, such an effect is possible. An increase in A/D after drinking a drink is associated with a large amount of caffeine. Green tea competes with natural coffee in caffeine content. Moreover, the advantage goes towards the first. Everyone believes that coffee contains the highest amount of caffeine, but this is not correct - green tea contains 4 times more caffeine.

Caffeine, tannin, xanthine, theobromine, and other substances stimulate the nervous system and heart function, due to which the heart rate increases and blood pressure may increase slightly. But this effect is short-term, unstable, and is compensated by vasodilation due to activation of the vasomotor center of the brain, which is responsible for the condition of blood vessels. Therefore, there is no point in talking about a noticeable increase in pressure.

If the increase in blood pressure is associated with autonomic dysfunction, then the drink will likely increase A/D due to caffeine's stimulation of the nervous system. At the same time, the headache that appears due to low blood pressure will be relieved.

Green tea normalizes blood pressure

increase the elasticity of the walls of blood vessels and prevent the deposition of atherosclerotic plaques on them;
maintain normal blood clotting, preventing the formation of blood clots;
promote weight loss;
remove excess fluid from the body;
improve blood supply to brain cells with oxygen;
have vasodilating properties.

Caffeine stimulates the heart and, together with cahetin, simultaneously dilates blood vessels. Therefore, even if A/D initially increased, then it will return to normal. Thanks to this, green tea is excellent for daily consumption by both healthy people and hypertensive or hypotensive people.

Rules for brewing and drinking green tea

How this drink affects blood pressure depends on the method of brewing it, the quantity and frequency of use:

Weakly brewed cool green tea lowers blood pressure due to its diuretic effect. It is suitable for hypertensive patients, people with heart failure or increased intracranial pressure. In this case, you need to brew tea leaves for no longer than 2 minutes.
A strong, hot drink can first increase blood pressure and then normalize it. Well suited for people with low A/D values. To saturate the drink with caffeine, let the brew brew for at least 7 minutes.
To get the desired effect from a cup of green tea, you need to drink it within 30–60 minutes. before meals. Regularity is also important.
Do not add sugar or milk to the drink, as this will lose its beneficial properties. For taste, you can add a spoon or two of honey.
Drink only freshly brewed tea.
Do not brew green tea with boiling water. After boiling, filtered water should cool slightly. In China, brewing and drinking tea is a whole ritual that is performed slowly and in strict sequence.
Drink in moderation (1-3 cups per day), and not in liters in the hope of achieving an immediate effect.

Rules for drinking green tea for medicinal effect

Conclusion

If you have a tendency to increase or decrease arterial A/D, then it is better to monitor your condition yourself after drinking tea. The average brewing time for dry leaves is 3–5 minutes. Brew tea, but don't rush to drink it. Listen to your body, measure your A/D yourself and monitor your feelings before and after drinking the drink. This is the only way to understand how it will affect your body.

“To lower blood pressure, drink 2-3 cups of quality green tea per day.”

“The most effective products for increasing blood pressure are those containing caffeine:

black and green tea"

“Despite its undeniable usefulness, it is difficult to definitively answer the question whether green tea lowers or increases blood pressure.”

At least you decide, it’s not a joke in the heart to trust the writing of articles to shitty writers from ETHT.

Hello! There is no clear answer to some questions (there are such ambiguous questions in any field).

In this article it is highlighted in bold: “it is difficult to unequivocally answer the question whether green tea lowers or increases blood pressure.”

And it is also stated further: “Different specialists think differently. Some are sure that this drink lowers blood pressure, while others believe that it increases it. Moreover, each of them supports their opinion with arguments and evidence.” This is exactly what you noticed.

You cited quotes from articles on my website: “Foods that increase blood pressure” and “Foods that lower blood pressure.” Yes, in this case, green tea was on both lists. The articles were written by different specialists.

But in the same way, if you interview doctors first-hand, there is no “single truth on all issues” that all specialists say unanimously. I think many of us have experienced this during our treatment.

And in any case, the information on the site is for informational purposes only and does not constitute a recommendation for treatment.

You write that green tea must be of good quality and you won’t find it in the store, but where are our regulatory authorities looking if stores sell pure manure? In all supermarkets in Belgorod, in the vegetable departments, there are piles of rotten vegetables and pieces of dirt, and often fruits as well. I don't want to come over.

Yes, the food in supermarkets is far from the best. Good tea can be found in specialized stores (if you have them in your city) or ordered online with delivery (but you also need to find a good place). We have to get out.

Green tea for blood pressure - how does the drink affect blood pressure?

The majority of the world's population suffers from blood pressure disorders. Therefore, many green tea lovers are interested in the question of how this drink affects blood pressure levels.

Even specialists cannot answer this question, because... Green tea can have both a lowering and an increasing effect on blood pressure - it all depends on the brewing method, the personal characteristics of each person and the additives contained in the tea.

Green tea is a natural storehouse of antioxidants, microelements and vitamins. With its help you can quench thirst, prevent cancer, and also normalize blood pressure

How does green tea affect blood pressure?

Among experts, the effect of green tea on blood pressure has long been controversial - some claim that the drink increases blood pressure, others that it lowers it. Moreover, both sides support their opinions with research and arguments.

We can only answer unequivocally that green tea is much healthier than black tea - it contains a lot of natural antioxidants that have a beneficial effect on the walls of blood vessels, preventing the formation of blood clots. Such properties suggest that, in general, green tea has a very beneficial effect on the functionality of the cardiovascular system as a whole.

But how does green tea affect blood pressure?

For each individual person, the degree of influence of green tea on blood pressure depends on the characteristics of one’s own body, the presence of diseases and some other related factors. The drink triggers certain processes in the body - they will have a beneficial effect on some people, and negatively on others.

Scientists from Japan conducted an interesting experiment - people with high blood pressure drank green tea daily for a certain period of time. This led to pressure readings decreasing by an average of 5-10%. But for those who drank green tea irregularly, blood pressure standards did not change.

This suggests that the frequency, duration and regularity of drinking a green drink also has an impact on the ability of tea to increase or decrease blood pressure.

For a healthy person, drinking green tea on a regular basis significantly helps reduce the risk of hypertension by almost 65%, and also significantly prevents the development of heart attacks.

If you have any doubts about how this drink affects blood pressure, a person should be examined first so that a specialist can give a clear answer about their health status in order to safely add green tea to their daily diet.

Caffeine, which is contained in large quantities in tea, stimulates the heart. And the heart increases the volume of blood pumped. Also, under the influence of caffeine, the vasomotor center in the brain, which is responsible for the condition of blood vessels, is activated.

When does green tea lower blood pressure?

It is possible to note whether green tea lowers blood pressure only with long-term and daily consumption of the drink. An immediate decrease in blood pressure after drinking tea is usually not observed, although everything depends on each person’s body specifically.

With some disorders in the nervous system (for example, with vegetative-vascular dystonia, asthenia), after drinking green tea, blood pressure may decrease due to a combination of certain factors.

Which tea lowers blood pressure and under what conditions:

You need to drink at least 1-2 cups a day for a long time;
Take the drink no earlier than an hour before meals;
Tea should not be diluted with milk or cream;
The tea must be of good quality (usually these are expensive varieties);
Tea should not contain flavored additives, dyes, or other impurities.

A decrease in blood pressure when drinking green tea is associated with the diuretic effect of the drink - a decrease in blood counts occurs due to the removal of excess fluid from the bloodstream and the entire body.

It has been noticed that green tea lowers blood pressure in combination with jasmine, mint, ginger, lemon, and lemon balm. Such teas are completely contraindicated for hypotensive people, because can significantly worsen the condition.

It is due to catechins that green tea gently reduces blood pressure and therefore can be an effective remedy in the treatment of hypertension

When does green tea increase blood pressure?

Green tea contains a large amount of caffeine - much more than regular natural coffee. Along with xanthine, tannin, theobromine, caffeine contained in tea causes the heart muscle to contract intensively, as a result of which the blood vessels dilate and the functioning of the nervous system is stabilized.

Does green tea increase blood pressure? If you measure blood pressure, no significant changes will be observed - the effect of the tea components is short-term and unstable. But the general condition may improve - for example, the headaches that people with low blood pressure so often suffer from will disappear.

If a person has disorders of autonomic function, then tea can significantly increase blood pressure, because nerve endings will be stimulated by caffeine.

Regular consumption of green tea significantly improves the elasticity of blood vessels and reduces cholesterol levels in the blood. All this reduces the likelihood of heart attack and stroke

How to drink green tea correctly during blood pressure surges

The dual effect of green tea suggests that in order to reduce or increase blood pressure, you need to know how to drink the drink correctly and in what quantities, how to brew it, and who is allowed or prohibited from drinking it.

What you need to know:

Iced green tea, not steeply brewed (brew for no more than two minutes), can lower blood pressure. This drink is suitable for high blood pressure, as well as for people suffering from heart failure.
Hot green tea, brewed strongly (at least 7-8 minutes of brewing process), is recommended for people with low blood pressure. This drink first slightly raises blood pressure, and then normalizes the levels.
To achieve the desired effect in blood pressure stability, you need to drink tea regularly and daily, 30 or 60 minutes before meals.
Do not dilute tea with milk, sugar or other additives, as this may reduce the desired effect. If necessary, it is better to add a little honey to it.
Drink only high-quality and freshly brewed tea.
Do not abuse the amount of tea you drink - no more than 3-5 cups a day, but in no case in liters in anticipation of an instant effect.

In severe forms of chronic hypertension, it is better to completely abandon such a drink (it doesn’t matter whether it’s black or green tea). It is also better to refrain from using it during an exacerbation of any chronic disease, because... the effects of tea can have an unpredictable effect on the development of the pathological process.

People with peptic ulcers, chronic gastritis, arthrosis, rheumatism and arthritis, as well as people with sleep disorders, tachycardia and nervous excitability should not experiment with the effect of green tea on blood pressure.

It is common knowledge that green tea may contain more caffeine than coffee. In general, it leads to stimulation of the nervous system, and therefore people with a depleted nervous system may experience problems with sleep and loss of energy for no apparent reason. It’s better not to drink green tea at all before bed; you risk insomnia

Answering the question, does green tea increase or decrease blood pressure, we can safely say that it normalizes blood pressure levels, improving the functioning of all human systems and organs:

Increases the elasticity of vascular walls;
Promotes weight regulation;
Prevents the formation of atherosclerotic plaques;
Removes excess liquid;
Normalizes blood clotting processes, prevents thrombus formation;
Has a vasodilating effect;
Improves the supply of oxygen to brain cells through the bloodstream.

Green tea can be drunk by both healthy people and hypotensive and hypertensive people, if there are no associated pathologies and conditions. If you don’t have time to visit doctors, then you need to independently monitor your condition: before drinking tea and after drinking tea, you need to measure your blood pressure, and then carefully monitor your feelings.

In case of sudden surges in blood pressure, you should not use green tea as a medicine only based on the reviews of other people - it is better to seek advice and recommendations from a doctor.

Does green tea lower or increase blood pressure?

Green tea is a healthy and pleasant-tasting drink that replenishes the human body with a large amount of essential vitamins, minerals and complex organic compounds. Its leaves are collected from evergreen tea trees, widely grown in China, Japan, Africa, India and South America. The difference between green tea and black varieties is the fermentation period, which is significantly shortened and thereby allows for maximum preservation of its beneficial properties in the leaves.

Beneficial properties of green tea

The benefits of green tea have been recognized by official and traditional medicine for many centuries. Its properties are constantly being studied and supplemented, and today we can confidently say that with constant consumption of the drink, the development of many diseases can be prevented and the functioning of all major body systems can be significantly improved.

The following beneficial properties are attributed to green tea:

has a positive effect on the walls of blood vessels, ensuring their elasticity;
helps normalize sleep;
eliminates excess weight due to its diuretic and fat-burning effect;
accelerates metabolic processes in the organs of the liver and digestive complex;
promotes healthy teeth and gums;
helps prevent cancer due to the antioxidant effect caused by the high content of zinc and vitamin C;
stimulates mental activity and thinking;
prevents the development of thrombophlebitis;
reduces blood sugar and cholesterol;
helps relieve fatigue and normalize emotional background;
reduces the level of radiation exposure;
tones the skin, promotes rapid healing of suppurations and wounds.

Despite all the listed properties, green tea drink should be consumed with caution in moments of nervous overexcitation, pregnant women, as well as people suffering from stomach ulcers and vascular diseases. It is undesirable to drink a green tea drink at high temperatures, since the theophylline present in the plant naturally increases body temperature and in acute inflammatory processes can aggravate the condition.

How does green tea affect blood pressure?

If the described properties of tea have been proven by practice and time, then leading medical luminaries never cease to debate about its effect on blood pressure. The dispute arises over the main components of tea, which have a diverse effect on blood pressure.

Opinion: green tea lowers blood pressure

The claim that a green tea drink lowers blood pressure is based on the presence of catechin, which promotes vascular elasticity and neutralizes excess cholesterol in the blood. Green tea is also credited with diuretic properties, which can slightly reduce blood pressure. However, we should not forget about the effect of one of the main components of green tea - caffeine, which accumulates in the drink during prolonged brewing, excites the nervous system and can aggravate the condition of a hypertensive patient at the time of crisis.

Opinion: green tea increases blood pressure

It is also controversial to believe that green tea can increase blood pressure. Caffeine, the amount of which in tea is 4 times higher than in coffee, can indeed slightly increase blood counts and relieve headaches, however, frequent intake of green tea is contraindicated for chronic hypotensive patients. The reason for this is the likelihood of quickly getting used to the tea drink and increasing the number of doses. This entails the opposite effect of caffeine, as a result of which, instead of the expected tone and vigor, there is a decrease in activity, mental inhibition, loss of strength and a decrease in blood pressure as a consequence.

Is the truth in the middle?

When discussing the effect of green tea on blood pressure, one thing can be stated with certainty - with the help of a tea drink, you can normalize blood counts if it is prepared correctly and consumed in a certain amount, in combination with other means of treating pathology. For example, hypertensive patients can drink a weak drink brewed for 1.5 minutes several times a day. For chronic hypotensive patients, on the contrary, the brewing time should be increased to 7 minutes, and the number of doses per day reduced to once.

How to brew and drink green tea correctly?

When brewing a healthy and tasty drink, you need to consider factors such as the type of green tea, the size of the leaves or granules, and personal taste preferences.

To experience the health benefits of drinking a tea drink, you must adhere to the following criteria in its preparation:

Choose natural, high-quality tea without dyes or synthetic aromatic additives.
To brew tea, use spring, filtered or settled tap water, which must be heated to 90°C. It is not recommended to use boiling water to prepare a drink from green tea, as it eliminates its beneficial properties. Also, do not boil water again.
The amount of tea for brewing is selected taking into account the size of the tea leaves and the desired strength of the drink. The optimal ratio of tea to water to obtain a tasty drink is considered to be 1 tsp. tea leaves per glass of water.
To prepare the drink, it is preferable to use dishes that retain heat for a long time. Teapots made of clay or porcelain are suitable for these purposes.
The time to brew tea depends on preference and the expected health benefits. In the first minute of brewing, the tea is saturated with theine, which has a fast-acting tonic effect. If you have high blood pressure, the tea leaves should be removed from the teapot after this time, while the drink is not yet saturated with caffeine. With longer brewing (up to 7 minutes), tannins are activated in the tea, which provide vigor, a surge of strength, and also help increase blood pressure during hypotension.

The procedure for brewing a green tea drink involves the following steps:

Warm up the teapot by first placing it on a heating device or holding it over the fire.
Use a dry spoon to pour the required amount of tea leaves into the teapot, then wrap it in a towel or cover it with a special felt warmer for a few minutes.
Pour no more than 1/3 of hot water into the teapot with dry tea leaves, cover it again for 3 minutes and then add water to the top of the teapot.

It is not enough to know how to brew green tea; it must be consumed correctly. It is advisable to drink it before meals, at least half an hour before, and you can combine it with honey and dried fruits. It is not recommended to drink a drink brewed more than 2 times, combine it with sweets, or add sugar and milk to it, which neutralizes the effect of the beneficial substances of green tea.

Green tea drinks should not be consumed in excess, as this can negatively affect your overall well-being. The recommended dosage, taking into account individual tolerance and need, is from 1 to 3 cups per day.

Choosing a doctor or clinic

©18 The information on the site is for informational purposes only and does not replace consultation with a qualified physician.

Does green tea increase or decrease blood pressure: how does it affect hypertensive patients?

Hypertensive patients need to maintain a normal blood pressure level with the help of medications, a balanced diet, and a healthy lifestyle. The correct menu is the key to good health and maintaining blood pressure at an acceptable level.

Does green tea raise or lower blood pressure? The effect of the drink on blood pressure is obvious; it helps to normalize indicators at the target level. Proper use can reduce diabetes and diarrhea in hypertension, which allows you to reduce the dosage of medications taken.

It is permissible to drink a green drink for hypotension. To do this, the tea must be strong and hot, in this form it will raise blood pressure. You can drink up to 700 ml of liquid per day.

The beneficial properties of tea are determined by its composition. It contains tannins, caffeine, tannin, and many B vitamins. It has a beneficial effect on the cardiovascular and nervous system, soothes, and tones blood vessels.

How does tea affect blood pressure?

Drinking green tea in reasonable dosages will not cause harm to health, because the drink triggers certain chemical processes in the human body. The healing properties of tea are determined by the individual physiological characteristics of a person. It contains a lot of ascorbic acid, so it is recommended to consume it when you have a cold.

The composition includes catechins - substances that have a positive effect on tissues. They have an antimicrobial effect, improve the functioning of the heart, circulatory system, and central nervous system. The composition contains tannin and caffeine, which improve vascular tone.

Blood pressure indicators are affected by components such as caffeine and tannin, and other alkaloids - theophylline. They dilate blood vessels and improve blood circulation. Green tea is useful against the background of atherosclerotic changes in the body.

Green tea and blood pressure are two concepts that are quite compatible. If you drink a cup a day, you can feel a tonic effect on the cerebral cortex, blood vessels, and heart. Blood pressure will increase after consumption, but will soon return to normal at an acceptable level. If a healthy person drinks tea, he feels a surge of strength and energy, while a hypertensive person notes a positive effect - a hypotensive effect is observed.

The effect on diabetes and DD depends on the method of use:

Hot and strong tea helps increase blood counts;
A warm or cold drink lowers blood pressure.

These features also apply to black tea. One cup of drink will not affect the level of blood parameters in any way. To stabilize the numbers on the tonometer, you need to drink it regularly - several cups a day, but not strongly brewed.

The liquid has a diuretic property, which helps remove toxins, waste, and excess water from the body. This action helps normalize heart rate and reduce blood pressure.

The therapeutic effect for hypertension is achieved due to certain components that dilate blood vessels, which improves blood circulation. Not only is the alarming symptoms eliminated, but the causes that provoked the disease are also eliminated.

A high-quality drink has a beneficial effect on blood flow, which reduces the likelihood of developing a heart attack and stroke. In addition, the level of “dangerous” cholesterol is reduced. Here you can also remember that mint lowers blood pressure.

How to drink green tea correctly?

To achieve a hypertensive effect against the background of hypotension, the drink must be brewed correctly and consumed in moderation. To enhance the therapeutic effect, the brewing time is at least 7 minutes. The tea will have a bitter taste, which can be neutralized with sugar, natural honey or a slice of lemon.

To increase DM and DD, you can drink 2-3 cups of tea per day. The drink promotes an increase in blood counts in hypotensive patients and normalizes intracranial pressure.

In case of hypertension, the drink should be treated with special attention. You need to brew for no more than 2 minutes; a small pinch of leaves is enough for one cup. Concentrated tea leads to an increase in blood pressure, which should not be allowed.

A properly prepared drink will act immediately. With systematic consumption, the patient observes a decrease in blood counts and an improvement in well-being. Mint leaves can be added to tea to provide a calming effect.

For proper preparation you need water, a teapot and tea leaves. Then you need to follow the instructions:

Use a dry spoon to pour the tea leaves, pour hot water, but not boiling water. Liquid temperature no more than 80 degrees. Then drain the water immediately.
Next, add water in the following proportions: one teaspoon of dry component per 250 ml of water.
Close the kettle with a lid. Brew for the required time - for hypertension up to 2 minutes, for hypotension - over 7 minutes.

After the specified time, you can enjoy the unique taste and beneficial properties. It is not recommended to make tea that is too sweet; sugar negates the healing effects.

There is an opinion that even a cold drink does not lose its beneficial qualities. The only thing that matters is the method used to prepare it. You cannot pour boiling water over the leaves, as this will nullify the expected therapeutic effect.

An interesting way to prepare from high pressure: pour cold water into a container, pour in tea leaves, place the dishes in a well-lit sunny place, leave for 3-4 hours - the tea will brew as the water temperature rises due to exposure to the sun.

Drinks that normalize blood pressure

To the question of why tea normalizes blood pressure, the answer lies in its beneficial effect on blood vessels, which dilate under the influence of certain components. Tea can be drunk by children and adults, pregnant women and the elderly. It has practically no contraindications.

There are no side effects. On many forums, doctors note that deterioration is observed only in situations where the drink is not brewed correctly or the patient abuses its use.

Tea leaves can be combined with other foods to enhance the beneficial effects on hypertension. What teas lower blood pressure? Let's consider effective drinks for normalizing systolic and diastolic values:

A green drink with lemon helps strengthen the immune system, increases the elasticity of blood vessels, cleanses the liver, and improves the functionality of the internal organ. Can be drunk warm or cold.
Green tea with lemon balm (another name is lemon balm) helps normalize sleep, eliminates headaches, symptoms of vegetative-vascular dystonia, and promotes rejuvenation of the body.
Thyme-based tea will relieve signs of hypertension and return blood pressure to normal. To prepare, take one teaspoon of herb and brew it in 250 ml of hot water. Leave for 15 minutes. Take 120 ml three times a day. The course of treatment is no more than three days. A decoction based on hawthorn has a similar property.
Tea mixture for high blood pressure: three tablespoons of dried thyme, 2 tablespoons of fireweed herb, a spoonful of chamomile, linden blossom and oregano. Brew a pinch of the mixture in a glass of water, drink 100 ml 3 times a day. The duration of treatment is two weeks.
Ginger drink. Place a piece of ginger root in a glass of hot water and add a little honey. Brew for 10 minutes. You can drink several cups a day.
Chamomile tea calms the central nervous system. Take 1 tbsp. plants in 500 ml of boiling water, brew for 20 minutes. Drink a herbal drink in small portions throughout the day.

The list of popular advice for blood pressure often includes recommendations for drinking alcoholic beverages. Some advise drinking 50 g of cognac to bring the levels back to normal. However, when resorting to this method, one must remember that a decrease in blood pressure will be followed by an increase due to vasospasm. Regular “treatment” can lead to alcohol addiction.

To normalize blood pressure, you can purchase a finished product - monastery tea. It contains medicinal herbs that help with hypertension. The company Evalar has a similar remedy for high blood pressure; they also sell various Chinese remedies.

If tea does not help reduce blood pressure, then you need to seek help from medications, for example, the drug Anaprilin acts quickly and is characterized by a pronounced hypotensive effect. With constant stress leading to an increase in blood pressure, you can drink Valocordin - a drop 3 times a day. The course of therapy is 2 weeks.

The video in this article will tell you why it is necessary and beneficial to drink green tea.

I switched to green tea a long time ago; it is best suited for hypertensive patients. I have already tried a bunch of different brands of tea, I can say with confidence that it is better to buy loose leaf tea by weight, it definitely contains useful substances.

Uzbek tea 95 One of the best and highest quality varieties of green tea is considered to be Uzbek classic tea No. 95 - kok-choy. It has an amazing subtle aroma and a wonderful, delicate taste. This drink can be safely classified as an elite variety of tea, which, in terms of the fullness of its taste, is in no way inferior to the best teas in the world. During the manufacturing process, tea 95 goes through four stages of processing: withering; drying; twisting; drying Uzbek tea 95 has large leaves that are slightly twisted along the longitudinal axis of the leaf. Dry tea leaves have a pleasant fruity aroma. It is worth noting that this tea grows in China, and in Uzbekistan it is only packaged. How to brew and drink tea 95 Kok-tea is usually drunk without sugar, but with the addition of various aromatic spices and herbs. It is worth noting that tea, like the tea ceremony itself, is one of the delightful customs of the East. In any home, a guest will be given a bowl of aromatic Uzbek tea, since here it is considered a drink of hospitality. Due to the fact that tea 95 is a classic Uzbek drink, it is recommended to brew and drink it according to the canons and characteristics of this country. It is necessary to pour the tea leaves only into a properly heated teapot. Next, pour a small amount of boiling water and let it steam for a while. Then add water to half, then to ¾ of the volume and only after that completely add boiling water to the kettle for brewing tea. It is very important that between each approach of pouring boiling water there is a pause of two to three minutes. It is worth adding that in Uzbekistan there is a tradition that the more respected the guest, the less tea is poured into his bowl. This is necessary so that he turns to the owner for a new portion of aromatic tea as often as possible. Research conducted at Queen Magaret University, Edinburgh, looked at the effects of short-term consumption of green tea by a group of students aged 19 to 37 years. Participants were given a diet and 4 cups of green tea per day for 14 days. The results showed that such consumption of green tea reduced systolic and diastolic blood pressure, total cholesterol, fat and body weight. These results suggest the role of green tea in reducing the potential of cardiovascular disease risk factors. This study was mainly aimed at the problem of overweight in the population and reducing the high risk of cardiovascular diseases. Green tea is one of the oldest drinks existing on the planet. Its homeland and main producer is China. The main feature of its production is the processing technology, in which fermentation (oxidation) of the tea leaf does not occur. To obtain green tea, fermentation is stopped—“killing the greens”—immediately after harvesting. This allows the tea to retain the green color of the leaves and infusion, and its taste and aroma are dominated by a note of fresh herbs. Green teas are distinguished by the type of tea bush, by the technology of collection and processing, by the shape of the tea leaf, by the place of growth, and, of course, by quality. Spring harvest teas obtained by processing young leaves and buds are of great value. As a rule, they have an elongated or twisted shape. In addition to external factors, the quality of the tea bush itself plays an important role, depending on how well it was cared for, the collection criteria and manufacturing technology were observed. The skill of people and their occupation in production also affects the quality of tea. Hand picking, which has come down from ancient times, is still the only way to collect high-quality green tea. INFLUENCE ON THE BODY. Since ancient times in the East, long before the chemical composition of tea became known, people through observation discovered its amazing healing and nutritional properties. In China, the birthplace of tea, the drink was glorified as a healing potion: green tea stimulates the body's vital functions, enhances performance and eliminates fatigue, because it preserves to a greater extent the beneficial substances contained in the tea leaf. For example, the vitamin riboflavin has an excellent effect on the skin of the face: it makes it elastic, prevents dryness and flaking. It is not without reason that green tea extract is included in numerous cosmetic products from the most famous brands. Green tea is also a godsend for those who want to control their appetite: in addition to quenching thirst, tea also quenches the feeling of hunger. Without replacing food, it nevertheless helps to withstand a long time without the usual diet. Tea cleanses the body, removes toxins and harmful substances. Probably green tea is worthy of the title of panacea, because it has been proven that most diseases of the human body appear as a result of nervous tension and stress. And the thiamine contained in the tea leaf helps normalize the functioning of the entire nervous system. But the most unusual property of green tea is it slows down and reduces wear and tear of the body as a whole. Tea was part of the mandatory diet of travelers, sailors, geologists and representatives of other professions who were forced to work in the field, often change their environment, and experience physical and nervous overload. A drink that allows you to return to Youth. Eternal youth is an unrealistic and carefully hidden dream of almost every person. Whether you are a man or a woman, at some point in your life you realize that that bright, kind and carefree feeling is slowly leaving you, when, laughing sincerely, you don’t think about the number of new wrinkles; when sleepless nights give an incentive to new achievements, and not to bags under the eyes; when the sun's rays delight and inspire, and do not spoil the complexion. And, if mental nostalgia for childhood can be at least somewhat controlled, then the external signs of saying goodbye to it, unfortunately, have recently been subject only to plastic surgery. But, there is a fairly simple, affordable, completely safe and, most importantly, effective way to keep yourself in shape without all sorts of modern rejuvenation technologies. You probably thought about magic elixirs, extrasensory perception and hypnosis? No, everything is much more prosaic, but it has been tested and proven for centuries. THIS IS CLASSIC GREEN TEA!!! Since ancient times in the East, long before the chemical composition of tea became known, people through observation discovered its amazing healing and nutritional properties. In China, the birthplace of tea, the drink was glorified as a healing potion: green tea stimulates the body's vital functions, enhances performance and eliminates fatigue, because it preserves the beneficial substances contained in the tea leaf to a greater extent. For example, the vitamin riboflavin has a wonderful effect on the skin of the face: it makes it elastic, prevents dryness and flaking. It’s no wonder that green tea extract is included in numerous cosmetic products from the most famous brands. Green tea is also a godsend for those who want to control their appetite: in addition to quenching thirst, tea also quenches the feeling of hunger. Without replacing food, it nevertheless helps to withstand a long time without the usual diet. Tea cleanses the body, removes toxins and harmful substances. Probably, green tea is worthy of the title of panacea, because it has been proven that most diseases of the human body appear as a result of nervous tension and stress. And the thiamine contained in the tea leaf helps normalize the functioning of the entire nervous system. But the most unusual property of green tea is it slows down and reduces wear and tear of the body as a whole. Tea was part of the mandatory diet of travelers, sailors, geologists and representatives of other professions who were forced to work in the field, often change their environment, and experience physical and nervous overload. You can list the healing properties of this drink for a long time, but then it will look more like a medical treatise. We just wanted to lift the veil of tea’s secrets for you: if you want to look young, fit and healthy without additional effort and physical exercise, drink green tea and you yourself will feel a surge of vigor and good mood. By consuming it regularly, you will be able to operate a real time machine, and tea is the very fuel that can be consumed in unlimited quantities without harming the body or the environment. You can list the healing properties of this drink for a long time, but then it will look more like a medical treatise. We just wanted to lift the veil of tea’s secrets for you: if you want to look young, fit and healthy without additional effort and physical exercise, drink green tea and you yourself will feel a surge of vigor and good mood. By consuming it regularly, you will be able to operate a real time machine, and tea is the very fuel that can be consumed in unlimited quantities without harming the body or the environment.

“Tea is a long conversation between good people.”

Nowadays, tea is drunk by millions of people on earth, starting from Tibetan nomads who brew tiled tea directly in a cauldron and add milk, butter, salt, fried flour, fat tail fat, dried meat and God knows what else, to taste. ceremonial Japanese tea drinking, when a special type of tea, ground into a fine powder, is brewed in a small volume of water at the bottom of a cup and whipped into foam with a bamboo brush.
But all this is rather exotic. And in any respectable Asian teahouse you will be served hot tea in a porcelain teapot with a lid, optionally black or green.

"A guest in the house is joy in the house"

The hospitable hosts will serve a real dastarkhan for the guests. In Europe, it is customary to call the entire process of the Central Asian feast dastarkhan. In fact, dastarkhan is just a tablecloth. It can be laid on a khantakhta - a low dining table, only 30-35 cm high, or on the floor. Guests are seated on soft mattresses spread over the carpet, with plenty of pillows. The atmosphere is more than relaxing. And it will be even better.

As you know, utensils for an Uzbek feast are not needed at all. If we ignore the prejudices of European civilization, we cannot help but admit that eating with your hands is quite convenient. Soups and semi-liquid dishes are drunk directly from bowls, helping yourself with pieces of flatbread. In Europe there is a whole etiquette for using cutlery, and in Central Asia there is its own “flatbread” etiquette. Therefore, remember - flatbreads cannot be cut with a knife. At the beginning of the meal, they are broken into pieces by hand and placed near each guest. Uzbek flatbreads are rarely used as plates. They are thin in the middle and thick at the edges, so it is convenient to put meat or pilaf in them.

According to Uzbek custom, the feast begins and ends with tea.

This is a whole ritual action. The vessel into which the water is collected must be ceramic. The water is taken not settled, but fresh. For real tea, water must be boiled in a samovar over coals or wood. Then the tea will smell smoky. The water should boil thoroughly. Then the teapot is rinsed. Add a generous pinch of black or green tea and brew with boiling water. It is necessary to raise and lower the teapot several times to different height levels so that the tea leaves can move freely and open their tea leaves.

When serving tea on the table, the youngest person takes over the pouring. He pours the tea drink from the teapot into the bowl and back three times to reveal the taste and color: “the first bowl is a muddy sai (small river), the second bowl is the aroma, the third bowl is real tea – treat your friends.”

It is necessary to let the tea settle, and only then pour it. Tea is poured into the bowl with “respect”, that is, 1/3 full, never whole. This way the tea cools down and the guest does not get burned. They pour tea into a bowl and offer it to the guest with their left hand, the right hand is placed on the left side of the chest, i.e. from the heart and tilt their head forward - “olin” (help yourself).

Tea is served with dishes with fresh, dried or dried fruits: raisins and apricots, melons and watermelons, as well as fried salted nuts and oriental sweets: candy sugar navat, candies made from flour and parvarda sugar, sweet miniature pies, halva - halvoitar. Along with flatbreads, guests will be offered samsa with meat, pumpkin or herbs.

After tea and sweets, vegetables are served, then soups - shurpa, mastava and, finally, pilaf, manti, lagman, shish kebab or shgov, and sometimes all together.

Uzbeks have special dishes.

Food is served to the table in porcelain and earthenware flat and deep dishes, plates, braids;
tea - in bowls and teapots of various sizes.

Pour the teahouse keeper some tea.

Since ancient times, teahouses have been present in every mahalla, near bazaars, bathhouses and caravanserais. This is the most popular place among locals.

The teahouse gathered folk musicians and poets over a cup of tea. Songs and poems were sung here, and wits competed with each other. And yet, tea in the East is just an excuse to get together with friends at the appointed tea and talk leisurely and tastefully about life.

“Have you ever been to a teahouse?
Under the canopy of a warbler, on the carpet,
Drinking green tea under the moon
Or at noon, forgetting about the heat?

The teahouse owner is a prominent figure in his neighborhood.

Here is his collective portrait. Middle aged, tall, plump, but not fat. The face is round, good-natured, not always cheerful, but invariably friendly. He knows everyone, is acquainted with everyone. He doesn’t say too much and doesn’t make unsolicited comments. But if asked, I’m always ready to give practical advice.
Good advice is half happiness.
And the teahouse owner himself remembers well his grandfather’s order: don’t skimp on the brew!

The center of the teahouse is the samovar, which everyone calls Russian.

He is Russian, somewhere a century ago, most often from Tula, with medals on his sides for God knows what exhibitions. And if one can hardly imagine a teahouse without a teahouse owner, self-service, so to speak, then it’s impossible without a samovar. It has long replaced all other types of “heating devices” and it is not visible that anyone will encroach on the place of this polished copper steep-sided handsome man.

The teahouse is usually located in a picturesque place, under the spreading crowns of trees, above a deep ditch or on the bank of a cozy house. An indispensable attribute of the teahouse is a cage, in which the bedana, with its gentle singing, creates a peaceful atmosphere conducive to relaxation and leisurely conversation.

Bedana is the name given to quail in Uzbekistan. Cages with bedans or improvised nests made of dried pumpkin are hung overhead in the teahouse, in the vine. Their singing is extraordinary)) It’s such a pleasure to sit in a teahouse, eat, drink tea to the wonderful trills of the bedana))

Three clicks of her here in series
Heard during the time of Uzbek chilla
In cages covered with cloth, from trees:

“It’s time to sleep” with her - at any time:
At dawn, at three in the morning, at one in the afternoon...
This is how the mahalla sings a lullaby
Bedana quail.

These three clicks from afar -
Like a gurgling stream
Like a beacon that will show the way
To the teahouse, where guests are always welcome.

Not a trill or a cry, but singing,
A little perky, a little sad,
Non-vain and without laziness -
Metronomic, meditative.

Three clicks of it are a blessing,
Metronome of peace and goodness
In cages covered with cloth, from trees -
"Time to sleep! Pit-pill! Time to sleep!"

Obi-non

Uzbeks are very respectful of bread. The main Uzbek bread is unleavened flatbread obi-non. Their round shape symbolizes the sun. Patterns of holes and lines must be applied to the cakes. Uzbek flatbreads are simultaneously bread, plates for pilaf, meat and other fatty dishes, and works of art. Dry cakes are stored for a long time, so especially beautiful ones are even hung on walls for decoration. The tradition of making obi-non flatbreads dates back about 5,000 years.

Tandoor

Flatbreads prepared according to different recipes are called differently: “lochire”, “shirmoy”, “chevat” and “katlama”, but they are all cooked in the tandoor.

In remote villages, where this stove is in every yard, the tandoor is a clay hemisphere, placed at the height of human growth, with a tightly sealed “rear” (and a small hole for ventilation) and an open “throat”. Its main purpose is to bake flat cakes.

In teahouses, so-called vertical tandoors prevail, similar to huge jugs with an open neck, “standing” on the bottom. This design is more versatile, allowing you to bake samsa and flatbreads, as well as prepare many other “tandoor” dishes from meat, poultry or fish.

To prepare traditional Uzbek obi-non, coal and firewood are placed in a tandoor and heated for several hours. The walls of the tandoor are sprinkled with salt water so that the finished flatbreads can be easily separated, and the dough is applied to them using a rapida (a round cotton pillow). The hot walls are generously sprinkled with water to steam the dough. Tandoor flatbreads have a unique aroma and taste due to the fact that they are cooked very quickly at high humidity and a temperature of 400-480 degrees.

Avicenna wrote about Samarkand tandoori flatbreads:

“Whoever eats obi-non with raisins, dried pears or peanuts in the morning will be full for the whole day.”

Samsa

The flames fly high
And lights up the teahouse.
But don't be afraid, it's not a fire,
Tandoor needs high heat.

And a scarlet tail, like from a volcano,
Like the eternal cancan dance -
The fire sings its song to us,
Burning all the gum.

The elements have finally left
And the creator got down to business.
Like swallows' nests hanging,
Samsa in the tandoor, right in a row.

A little time will pass
A teasing spirit will come from them.
Samsa, permeated with heat,
Sparkles with a bronze tan.

And our great Jami
Dedicated rubai to her:

“Khoja sent me a sambusa as a gift,
You appeared with lips like a fiery lal,
She sat down next to her in the shade. She brought me a piece.
As soon as I tasted it, I became a youth again.”

What is it, Uzbek tea?

Green tea (kok choy).
In all regions of Uzbekistan, except Tashkent, people usually drink green tea. Brew, strictly adhering to the indicated rules, a teaspoon per half liter of water, put on heat for 5 minutes, then serve.

Special order tea (rais choy).
Green tea is poured into a kettle heated with boiling water at the rate of three teaspoons per liter of water. Pour boiling water over the top of the kettle, set it on high for 5 minutes, cover with a napkin and serve after very fatty food on hot days and for patients with hypertension and diabetes.

Black tea (kora choy).
The favorite drink of Tashkent residents after meals is Indian and Ceylon tea. It is brewed in a teaspoon per half liter of water. If the tea is of the second grade, put it on heat for 3 minutes, if the tea is of the first and highest grade, serve immediately, covering the teapot with a napkin.

Tea with black pepper (murch choy).
Brew a teaspoon of black tea per half liter of water, ground black pepper on the tip of a knife. Tea and pepper are placed in a teapot, brewed with boiling water and served after a heavy meal, usually in winter, for quick absorption, for colds, when you need to sweat.

Basil tea (raikhonli choy).
Place a teaspoon of black tea and a pinch of powder from dried basil leaves (raikhon) into a rinsed teapot, pour boiling water over it, pour over the teapot and, covered with a napkin, serve after a meal, if you feel sleepy and feel heavy in the stomach.

Tea with nigella seeds (sedanali choy).
Add a teaspoon of black tea and 20 nigella seeds to half a liter of water. The kettle is kept near the heat for 2-3 minutes, then served. This tea is drunk if you have eaten food late in the evening and need to speed up its absorption. It is also drunk as an anthelmintic, and, with the addition of honey, as a bile- and diuretic.

Tea with saffron (zafaronli choy).
For half a liter of water, 1 tsp/l of green tea and saffron on the tip of a knife. It is recommended for nausea, colic in the heart area, and belching.