Ivan-tea - preparation method

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

The history of Koporye tea has more than seven centuries. The main production of Ivan-tea was in the village of Koporye, which gave the drink such a sonorous name. Since the 13th century, Koporsky tea has been a traditional Russian drink. Fragrant, tasty and healthy, it was famous throughout Russia and far beyond its borders. The export of Ivan-tea reached such proportions that its volume exceeded even such popular Russian products as fur, hemp and gold.

The victorious procession of the Koporye tea ended with the arrival of the 1818 revolution and the East India Company. For British corporations, the presence of such a strong competitor was not profitable, and with the help of political intrigues the famous Russian tea was ousted first from the world and then from the Russian market.

Today, the old traditions of Russian tea are experiencing a revival stage, which is not surprising. After all, no imposed ideology can surpass the awareness of the usefulness of this amazing drink, its availability and rich mild taste.

It would be great to return this tea to the tables of our people, limiting the consumption of the now habitual subtropical teas and coffee, where there is an excess of caffeine, which for a Russian person can be used very limitedly.

Ivan-tea preparation method:

Even Academician I. Pavlov found that caffeine enhances the processes of excitation in the cerebral cortex and increases motor activity. However, large doses of it can lead to depletion of nerve cells. Tea alkaloids enhance cardiac activity. The contraction of the myocardium becomes more intense and rapid. Due to this, more blood flows to all organs and tissues and they receive enhanced nutrition. As a result, a person feels as if a surge of strength, his mood improves, all the senses become more acute.

However, such elevations of spirit are naturally accompanied by an increase in energy expenditure, which is not compensated for by tea or coffee.

BUT … CAFFEINE, like other stimulants of the central nervous system, is CONTRAINDICATED in case of increased excitability, insomnia, severe hypertension and atherosclerosis, diseases of the cardiovascular system and simply in old age.

In the mechanism of action of caffeine, an important role is played by the fact that it inhibits the enzyme phosphodiesterase. At the same time, cyclic adenosine monophosphate accumulates inside the cells, under the influence of which metabolic processes in various organs and tissues, including muscle tissue, and in the central nervous system are enhanced.

At the same time, caffeine binds to receptors in the brain, displacing adenosine, which normally reduces the processes of excitation in the brain. Replacing it with caffeine leads to a stimulating effect.

However, with prolonged use of this alkaloid, like other drugs, its effect gradually decreases, which entails an increase in the dose.

A daytime cup of coffee is added to the morning cup of coffee, and then a third one, because in the absence of caffeine, the accumulated adenosine occupies all available brain receptors, sharply increasing the inhibition processes, fatigue, drowsiness, depression appear, blood pressure decreases and other unpleasant sensations arise. The same thing happens with black tea.

In addition, the tannins contained in tea, and up to 18% of them (the higher the grade, the more there are), bind insoluble compounds and remove calcium, magnesium, phosphorus, metal salts of copper, zinc, nickel and other trace elements from the digestive system. That is why in the East tea is drunk one hour before a meal or two hours after a meal, and without any spices and sweets that promote the release of calcium, enzymes and vitamins.

And Ivan-tea blooms from mid-June to late August. Flowers open from 6 to 7 am, attracting many bees. This is not surprising, because Ivan-tea is one of the best honey plants. It is estimated that bees can store up to a thousand kilograms of honey from a hectare of "Fireweed" land. By the way, according to experts, fireweed honey is the sweetest, and if the honey is fresh, it is the most transparent. In addition to nectar, bees remove their bread-bee bread from the flowers of "Ivan-tea".

The seeds of "Ivan-chai" ripen in August. Ripe seeds with fluff fly out of the fruit-boxes. Above the thickets of "Ivan-tea" and far around the fluff flies - as if several featherbeds were ripped open. The seeds of "Ivan-chai" are distinguished by their amazing volatility - the wind carries them away for tens of kilometers. Flowers, leaves, less often the roots of "Ivan-tea" are used as medicinal raw materials.

The collection is carried out during flowering (usually leaves and unblown buds are prepared separately).

Ivan tea contains:

- flavonoids (quercetin, kaempferol, which has an antispasmodic choleretic and diuretic effect);

- tannins (up to 20% of the tannins of the pirogal group, which have anti-inflammatory and hemostatic binders);

- mucus (up to 15%, which provides emollient and enveloping properties, the ability to relieve inflammation, soothe pain, soothe and relieve convulsions);

- a small amount of alkaloids (these substances are poisonous in large doses, but in small doses they have remarkable healing properties, they can improve metabolism, blood circulation, the state of the nervous system are good pain relievers);

- chlorophyll (green plant pigment that absorbs light energy stimulates wound healing, improves metabolism);

- pectin (this substance increases the shelf life of tea).

- The leaves contain vitamins, especially a lot of carotene (provitamin A) and vitamin C (up to 200-388 mg - 3 times more than in oranges).

- The roots are rich in starch (this is a storage carbohydrate of plants), polysaccharides (these carbohydrates are involved in immune reactions), organic acids (involved in biochemical reactions., Play an important role in maintaining the acid-base balance).

“In addition, the leaves of" Ivan-chai "contain a large amount of trace elements that stimulate hematopoiesis - iron, copper, manganese and other trace elements necessary for metabolism - nickel, titanium, molybdenum, boron.

No plant can boast of such a set of microelements!

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