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White tea benefits

The benefits of white tea and its differences from other species

The content

White tea – a drink made from the dried buds and tender leaves of the plant Camellia sinensis. Unlike the processing of green or black tea, it is dried in natural sunlight.

Has a pale yellow or colorless, slightly sweet taste, which is slightly different from the green. With a low content of caffeine and pronounced antioxidant properties, it can be an excellent alternative to coffee and other teas.

Also known as Chinese white tea, most popular in China and the far East where it is considered a true elixir of youth, beauty and longevity. Today it is cultivated in India, Thailand, Nepal and other countries.

Differences between white and green tea

Although Continue reading

Useful properties of ginger

Ginger root has extensive beneficial properties

In Asian cultures, ginger root has been used medicinally and as a spice for over 2000 years. Important active components of ginger are volatile oils and pungent phenol compounds such as gingerol and shogaol. They are responsible for its special taste and aroma and gives him extensive beneficial properties . In alternative medicine ginger root is used to treat digestive disorders, arthritis, heart disease. Market ginger presented in a fresh, hammer, marinated and crystallized forms, and in the form of oil and in the form of beverages such as ginger ale, beer and tea.

Useful properties of ginger root

Gastrointestinal disorders

Ginger is effective in the treatment of disorders of the stomach, it eliminates bloating and stomach cramps, diarrhea. The main ingredients in ginger root, help to neutralize gastric acid, stimulate Continue reading

The chocolate frosting recipe

Chocolate glaze: recipe

Simple chocolate glaze

The simplest glaze is done on the basis of sugar and water with cocoa.

Ingredients:

Cocoa powder (2 tablespoons)

Sugar (half Cup)

Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and set on fire. On a slow (very slow) heat cook the glaze, stirring constantly. First dissolve the sugar, then begin to bubble syrup. After the appearance of bubbles boil the glaze for another minute and remove from heat. Give much glaze to cool and thicken: hot is too liquid, completely cooled will Sacharissa and harden.

Note:

For a child’s cake or custard cakes in the still warm chocolate icing, you can add a bit of butter and whip it with a mixer. So the taste of the glaze will become softer.

Chocolate sour cream frosting

The most common recipe for homemade chocolate Continue reading

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