Tea is an important ally for families looking for a healthier lifestyle. The ancient and aromatic drink is rich in beneficial properties for the body. Companion of cold and hot days, it assists in various functions of the human body, such as digestion and relaxation.
Tea Day is celebrated every 21st May. To understand a little more about this millennial drink, tea nutritionist Rodrigo Moreira asked a few questions about the benefits of drinking the drink. Watch!
In general, what are the therapeutic benefits of teas and infusions?
The health benefits are different, such as the possible reduction of blood sugar in diabetics, cholesterol in hypercholesterolemics, blood pressure in hypertensive, in addition to the antibacterial, antifungal and antiviral effect in general.
Can children have tea?
Yes, but only over six months of age. Before that age, the diet should consist solely of breast milk or the formula recommended by the pediatrician. But after that, the drink is appropriate for the whole family.
Is it okay to sweeten children’s herbal tea?
Before the first year of life it is forbidden to sweeten any type of food and drink for babies. After this stage, try to minimize consumption. So, whenever possible, avoid sweetening teas with sugar. If you insist, opt for healthier options, such as stevia.
Can mothers consume herbal teas while breastfeeding?
Yes. Some teas also have properties that increase breast milk production by up to 80% without adverse effects. The combination of some herbs has been shown to be safe and effective in increasing the production of breast milk, such as: nettle, lemon balm, cumin, anise, fennel and lemongrass.
Recipes to try and approve
Tea is a worldwide known drink consumed by many. But what few know is that the plant behind this drink is a surprising gastronomic ingredient, responsible for awakening new sensations on the palate.
To make tea day even more special, you can prepare this delicious special menu with three recipes prepared by Benício Coura:
Toasted with defumado sour cream and sunomono
smoked sour cream
- 200 g of natural yogurt
- 300 g of cream cheese
- 30 ml of Tahitian lime juice
- 10 g of black tea
- Salt to taste
- 3 medium Japanese cucumbers, very thinly sliced with the peel
- ½ teaspoon of salt
- 180 ml of rice vinegar or white vinegar
- 4 tablespoons of sugar
- Choice of bread or toast
- Butter or olive oil to taste
Method of preparation
For the smoked sour cream, grind the tea leaves in a manual grinder, food processor, or blender and set aside.
Combine all the ingredients in a bowl and beat with a wire whisk, until you get a smooth and consistent cream.
Place in a container with a lid and refrigerate for 2 to 3 hours, so that the aromas of the smoked tea are incorporated into the sour cream.
For the sunomomo, place the cucumber slices and salt in a colander. Stir and leave to drain for 30 minutes in the refrigerator.
In a pan, add the vinegar and sugar. Cook over low heat, stirring constantly, until all the sugar has dissolved. Let it cool down.
Mix all ingredients in a container and refrigerate for 2 hours.
To assemble the tart, cut the bread into 2x2cm pieces, apply the butter or oil and bake in the oven at 180 ° C for 10-15 minutes, or until golden brown to your liking.
Take a piece of toast or toast, spread a layer of smoked sour cream and lay two slices of sunomono on top.
To harmonize, make an infusion of green tea. If you prefer, make a glass of iced tea from black tea.
Pear Risotto With Gorgonzola and Smoked Black Tea
- 140 g of arboreal rice
- 150 g of gorgonzola
- 90 g of Parmesan cheese
- 12 g of smoked black tea
- 2 medium-sized firm pears
- 90 g of butter
- Olive oil
- ½ medium onion
- 400 ml of vegetable broth
- 100 ml of white wine
- Freshly ground black pepper to taste
Method of preparation
Cut the two pears into cubes and put them in the pressure cooker, over high heat, with a drizzle of olive oil. Brown well, remove from the pan and set aside.
In the same pressure cooker, add a little more oil and sauté the diced onion until wilted. Add the arborio rice, white wine and sauté until the wine has dried. Add the vegetable stock and close the pressure cooker. Cook for 4-5 minutes after getting pressure.
Grind the smoked black tea using a pestle or food processor.
Quickly release the pressure and open the pot. Add the pears, grated gorgonzola and grated parmesan. Stir until the cheeses have melted. Turn off the heat and add the butter and ground smoked black tea (powder). Stir vigorously to give the risotto creaminess and serve immediately.
Panna Cotta with Crème Brûlée black tea blend
- 490 g fresh cream
- 70 g of sugar
- 245 ml of whole milk
- 10 g unflavored powdered gelatin
- 2 teaspoons of vanilla essence
- 1 full teaspoon of emulsifier (about 15 g)
- 300 ml of water
- 15 g of Chá Preto Crème Brûlée blend
- 75 g of sugar
Method of preparation
For the panna cotta, sprinkle the gelatin over a little milk and let it rest for about 1 minute in a very small bowl to hydrate.
Bring the fresh cream, remaining milk and sugar to a boil over medium-high heat in a large saucepan, stirring constantly.
Add some of the hot mixture from the pan to the bowl with the gelatin. Mix well to dissolve the gelatin and return to the large pot.
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, so the vanilla aroma is more present in the cream.
If the gelatin has not completely melted, return the pan to the heat and heat gently over low heat, stirring constantly. It is important not to boil the mixture.
Pour the mixture into silicone cupcake molds and refrigerate for at least 3-4 hours. If you are going to use aluminum cookware, grease with cooking oil, preferably soybean oil, as it does not transfer flavor.
For the syrup, heat the water to 90 ° C and leave the tea leaves to infuse for 15 minutes. effort
In a pan, add the tea and sugar already infused. Turn up the heat and let it come to a boil. Keep on the stove until the syrup has a syrupy consistency, about 15 minutes (this can vary depending on the diameter and material of the pan).
Remove from the heat and let the syrup cool down a bit.
Transfer to a refractory pot with a lid and refrigerate until cold.
To serve, use the cold syrup. This makes the difference! You can also prepare it a day in advance, so that the flavors are more present. This syrup lasts up to 15 days in the refrigerator.
When assembling, carefully unmold the Panna Cotta so as not to break it.
Put two tablespoons of syrup on it and enjoy this delicate refreshing dessert!
In this case, after beating for 3-5 minutes, put it in the freezer for 1 hour. Then, beat again for another 3 minutes and leave in the freezer for 8-12 hours.
Recipe Credits: Chá Dō
Credits: Leão Food and Beverage