If you ever went to a decent tea shop, you probably noticed that there are about one million kinds of green tea sold there. Despite the fact that they all "grew up" from one bush of camellia Chinese (Camellia sinensis), the final taste and aroma of the drink depend on where the leaf that floated in your cup grew, and what was done with it before he got there .
|All About Green Tea|
Green tea, unlike black and oolong tea, is not fermented, so it contains much more useful, tasty and beautiful antioxidants of catechins. Especially recommend epigallocatechin gallate (EGCG), which increases attention, enhances resistance to ultraviolet radiation and reduces the risk of certain types of cancer.
An interesting fact is that in Asia green tea is not only drunk, but is also added to food. Not only because of the taste and health benefits, but also because it increases the rate of fat burning, and this is the third reason to include it in the diet. We also believe that green tea is an excellent natural ingredient, flavor and color. Therefore, let us tell you what the six popular varieties of this drink differ from each other and how to prepare them correctly.
Taste: full of herbal.
Recipe: add a teaspoonful of powder to a smoothie cocktail or sprinkle with vanilla ice cream. A noble bitterness will set off the sweetness of dessert.
Taste: nutty, with a haze.
Recipe: mix any fruit juice and icy gadzich tea in a 1: 1 ratio. This cocktail contains almost no caffeine, so even children can drink it in liters. In addition, gedzicha will dilute the sweetness of the juice and reduce its calorie content.
Taste: soft, chestnut.
Recipe: cut freshly cut fresh leaves, mix with olive oil. Scrunch this piece of baked chicken and immediately eat it. The tea ingredient of the dish will relieve your body of toxins and toxins.
Taste: soft, sweet.
Recipe: whisk in a blender 300 grams of forest berries, 1 teaspoon of honey, a sprig of mint, 1 tablespoon of lemon juice. Add a cup of brewed strained cold sencha tea.
Kokeicha, "tea from sticks"
Taste: light, soft, with woody notes.
Recipe: Prepare the marinade for fish or seafood (mix the juice of a couple of lemons, 6 tablespoons of white wine, a pinch of nutmeg, salt, pepper and finely chopped dill) and add a couple of teaspoons of the kakeich tea. This "spice" is most like "halibut and scallop. Their sweetish taste, seasoned with tea with a barely perceptible shade of algae, becomes more balanced.
Taste: rich, tart.
Recipe: with gankpoderom well prepare the famous Moroccan tea. For three servings take 1 tablespoon ganpaudera, 10 sprigs of mint (preferably fresh), 2 tablespoons of sugar. Pour it all boiling water, drink in a pleasant company and understand why Moroccans drink this drink from morning till night.
Photo by JOHNATAN KANTOR