Tea Tasting and Illness

Tea Tasting and Infection

I’m unsure which masala chai spices made any differences related to offsetting symptoms or assisting with healing, or if it was just the luck of the draw the time that illness was about to split.  All were consumed with milk and sugar and ready with a dash of salt (in one instance a bit too much, throwing off the balance).

For the first time ever I attempted a multiple-stage tasting: First when I had been ill, and again later after healing; to check out how my impression of the tea varied (a Longjing /dragonwell green tea version).  In a part that just associated with curiosity with picking up facets or personality, if my sense of taste could do considerably, and wanting to try out a sample. Trying it a couple of days after a retrieval that is comparatively complete my sense of taste still doesn’t appear back to normal.  Getting ill is terrible for falling out so much of their experience of drinking tea, particularly related to infections.

Masala chai mixes worked out the best.  I drank a few batches-worth of these, mixing a moderate tea with spices and tisanes to keep the caffeine level moderate.  Those seemed to relieve symptoms, even clearing the discharge from my sinuses. I frankly didn’t expect that. I’d tried drinking lots of tisanes also in the case of other versions it was only nice to take in fluids.  Downing 3 or 2 large mugs of tisanes although drinking a large glass of water while ill can appear unpleasant is nice. Because it’s impossible to keep track of what is or isn’t a diuretic, drinking some water too is a good idea.
One tisane, soursop, was explained as helping with immune response; about it killing cells and online content contained claims.  Who knows about that. It is also said to contain traces of toxic compounds to look into before ingesting substantial amounts of it.  Citrus stuffed with shu pu’er — chen pi — is said to possess properties, but it worked with that sense being dull to pleasant flavor coming across in relation.

Published at Thu, 24 October 2019 08:00:29 +0000

I recently was ill — with two different sinus infections — and attempted out drinking different teas and tisanes.  The main cause was air pollution in Bangkok. I cut back on tea and changed with ingesting a stimulant to tisanes, since resting to recover doesn’t match.
As to that”actual teas” to consume most when ill, I simply go with whatever seems good.  Lots of the flavor effect drops out however for me there aren’t any that function so much better than the rest.  Sheng and shu pu’er are for including base flavors, in addition to high notes that don’t come across in this condition, nice.

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