Tea is an important ally for families seeking a healthy lifestyle. The ancient and fragrant drink is full of beneficial properties for the body. A companion to cold and hot days, it aids in various functions of the human body such as digestion and relaxation.
Every May 21 is Tea Day. To learn a little more about this millennium-old drink, Rodrigo Moreira, a nutritionist and tea specialist, asked a few questions about the benefits of drinking the drink. Check!
benefits of drinking
In general, what are the medicinal properties of teas and infusions?
The health benefits are manifold, such as a possible reduction in blood glucose in diabetics, cholesterol in hypercholesterolemics, blood pressure in hypertensives, in addition to antibacterial, antifungal and antiviral effects in general.
Can children have tea?
Yes, but only older than six months. Until this age, the diet should consist exclusively of breast milk or formula recommended by the pediatrician. But after that, the drink is relevant for the whole family.
Can children’s tea be sweetened?
Before the first year of life, children are forbidden to sweeten any food and drink. After this stage, try to minimize your consumption. Therefore, avoid sweetening tea with sugar whenever possible. If you insist, opt for healthier options like stevia.
Can mothers drink tea while breastfeeding?
Yes. Some teas even have properties that increase breast milk production by up to 80% without any side effects. A combination of several herbs has been shown to be safe and effective for increasing breast milk production, such as nettle, lemon balm, cumin, anise, fennel, and lemongrass.
Recipes for review and approval
Tea is a drink known throughout the world and consumed by many. But few people know that the plant behind this drink is an amazing gastronomic ingredient responsible for awakening new taste sensations.
To make Tea Day even more special, you can prepare this delicious special menu with three recipes prepared by Benicio Cura:
Fried with sour cream defumado and sunomono
smoked sour cream
- 200 g natural yoghurt
- 300 g cream cheese
- 30 ml Tahitian lime juice
- 10 g black tea
- salt to taste
- 3 medium Japanese cucumbers, very thinly sliced with skin on
- ½ teaspoon salt
- 180 ml rice vinegar or white vinegar
- 4 tablespoons of sugar
- Bread or toast of your choice
- Butter or olive oil to taste
For the smoked sour cream, grind the tea leaves in a hand grinder, food processor, or blender and set aside.
Mix all the ingredients in a bowl and beat with a whisk until you get a smooth, uniform cream.
Place in a container with a lid and refrigerate for 2-3 hours so that the aromas of smoked tea flow into the sour cream.
For sunomomo, discard cucumber slices and salt in a colander. Stir and let drain for 30 minutes in the refrigerator.
Add vinegar and sugar to a saucepan. Cook over low heat, stirring constantly, until all the sugar has dissolved. Let cool.
Mix all ingredients in a container and refrigerate for 2 hours.
To assemble the canapés, cut the bread into 2x2cm pieces, brush with butter and bake at 180°C for 10-15 minutes, or until golden brown according to your preference.
Take a piece of toasted bread or a piece of toast, spread a layer of smoked sour cream and place two slices of sunomono on top.
To harmonize, make an infusion of green tea. If you prefer, make a glass of black tea iced tea.
Pear Risotto with Gorgonzola and Smoked Black Tea
- 140 g woody rice
- 150 g gorgonzola
- 90 g parmesan cheese
- 12 g smoked black tea
- 2 medium hard pears
- 90 g butter
- Olive oil
- ½ medium onion
- 400 ml vegetable broth
- 100 ml white wine
- Freshly ground black pepper to taste
Cut two pears into small cubes and place in a pressure cooker over high heat, drizzling with olive oil. Brown well, remove from pan and set aside.
In the same pressure cooker, add a little more oil and sauté the diced onion until it wilts. Add arborio rice, white wine and sauté until wine dries. Add vegetable broth and close the pressure cooker. Cook for 4-5 minutes after receiving pressure.
Grind smoked black tea with a pestle or food processor.
Relieve pressure quickly and open the pot. Add pears, grated gorgonzola cheese and grated parmesan. Stir until cheeses are melted. Turn off heat and add butter and ground black tea (powder). Stir vigorously to give the risotto a creamy flavor and serve immediately.
Panna Cotta with creme brulee black tea blend
- 490 g fresh cream
- 70 g sugar
- 245 ml whole milk
- 10 g unflavored gelatin powder
- 2 teaspoons vanilla essence
- 1 full teaspoon of emulsifier (approximately 15 g)
- 300 ml water
- 15g cha-preto creme brulee mix
- 75 g sugar
For the panna cotta, sprinkle the gelatin over some milk and let it sit for about 1 minute to moisten in a very small bowl.
Bring fresh cream, remaining milk and sugar to a boil over medium heat in a large saucepan, stirring constantly.
Add some of the hot mixture from the pan to the bowl of gelatin. Stir well to dissolve gelatin and return to large saucepan.
Remove the pan from the heat and add the vanilla essence. It is very important to always add the essence after removing the pan from the heat, as there is more vanilla flavor in the cream.
If the gelatin has not completely dissolved, return the saucepan to the stove and heat gently over low heat, stirring constantly. It is important not to let the mixture boil.
Pour the mixture into silicone cupcake liners and refrigerate for at least 3-4 hours. If you’re going to use aluminum pans, brush them with edible oil, preferably soybean oil, as it doesn’t impart flavor.
For the syrup, heat water to 90°C and steep the tea leaves for 15 minutes. voltage
Add the already infused tea and sugar to the pan. Turn on a strong fire and let it boil. Simmer until syrup is syrupy, about 15 minutes (may vary depending on pot size and material).
Remove from heat and let syrup cool slightly.
Transfer to a heatproof pot with a lid and refrigerate until very cold.
Use cold syrup to serve. That’s the difference! You can also make it a day in advance for a richer flavor. This syrup keeps up to 15 days in the refrigerator.
When assembling, carefully unshape the panna cotta so as not to break it.
Put two tablespoons of syrup on top and enjoy a gentle refreshing dessert!
In this case, after beating for 3 to 5 minutes, place in the freezer for 1 hour. Then beat again for another 3 minutes and leave in the freezer for 8-12 hours.
Recipe Credits: Cha Do
Bonus Credits: Leão Foods and Beverages