Mask against dandruff
To take 1 item a spoon касторового oils, to mix about 1 item a spoon of broth of tea (1 tea spoon on 50 ml of water to boil 2-3 minutes) and 1 item a vodka spoon. With this mix to moisten a head, to leave at 2-3 o’clock, then to wash off warm water. Procedure to do 2-3 times a week to a dandruff total disappearance.

The Indian tea the Mask for growth of hair
To take 1 crude carrots of average size, 5 drops касторового oils, 1 spoon. A spoon of sour cream or dense cream and 1 spoon. A spoon of strong tea tea leaves. Carrots to clear, rub on a small grater and to shift in ceramic ware. Then to add in carrot кашицу касторовое oil, sour cream and tea leaves. All carefully to mix. Before head washing to divide hair into hair partings and to put weight on a head skin. The rests to distribute on all length of hair. To put on a head a polyethylene package, to warm a woolen scarf or a terry towel. In 40-50 minutes to wash out hair shampoo and to rinse acidified by lemon juice or vinegar with water.

Mask for dry hair
1 item a spoon касторового oils to mix about 1 item a spoon of strong infusion tea and a vodka spoon. Carefully to rub the received mix in roots of hair, to hold within 2 hours, then to wash off warm water.

Mask for a hair shine
To mix half-cups of natural fat-free yogurt and a half-cup of lime tea, to put on damp hair, to wrap up a head a warm towel. To wait for 20 minutes, then to wash up hair.

Tea of Rooibos tried to cultivate on other continents, but these attempts haven’t brought success. Now all African valley of Saderberg is set by bushes of tea of Rooibos. Plants land from February till March in an open ground and in 18 months it is possible to gather the first crop. On factory bush branches are brought, them crush, spread on a horizontal surface, process of a fermentation which lasts about eight hours begins. Then tea of Rooibos dry in the vacuum car, sort, pasteurize and pack. The crop of tea of Rooibos reaches four thousand tons a year. 25 % of it go for export, from them half to Japan, the rest – to Europe, Australia and the USA.

The drink gets reddish color, has is sweet taste and aroma of hay. Tea of Rooibos became extraordinary popular thanks to the qualities, it invigorates and tones up. The structure of tea of Rooibos doesn’t include caffeine, but thus in it antioxidants contain and it gives forces and energy. Thanks to absence of caffeine, tea of Rooibos can be drunk to children.

Usually tea of Rooibos is on sale flavored, with aromas of vanilla, a lemon, wild strawberry. Make tea of Rooibos in a porcelain teapot: it is necessary to take a little dry Rooibosa and to fill in with its abrupt boiled water. Then it is necessary to put a teapot in a microwave for 5-7 minutes. To make tea it is possible some times. And in difference from the traditional green tea losing the useful properties at long languor, Rooibos it is on the contrary especially useful, than longer it make. Tea of Rooibos contains a considerable quantity a mineral and microcells, therefore is ideal for sportsmen as a drink filling after long trainings shortage of salts and microcells in an organism.

Tea of Rooibos is recommended to be drunk at an allergy, depression, nervous breakdowns. Removes irritability, headaches, normalizes a blood pressure, helps at depression. In tea of Rooibos glucose which gives forces contains. The drink perfectly satisfies thirst.

Tea Hibiscus possesses sweet-sour taste and has the sated red color.

Than tea Hibiscus is useful
In tea Hibiscus fruit acids, antioxidants, amino acids, carbohydrates and microcells, vitamins. And also polysaccharides among which there is a pectin. The given substances help allocation of toxins and heavy metals from intestines.

Hibiscus In national medicine of the Arabian countries tea Hibiscus use as hypotensive and a resolvent.
Tea Hibiscus strengthens stacks of blood vessels and regulates their permeability, normalizes pressure, reduces the cholesterol maintenance in blood, possesses antibacterial action, regulates work of a gastroenteric path, a liver, well helps at any allergies, helps at toxic alcoholic poisonings. Kills some pathogenic microorganisms, it can be used as a helminthic. Possesses diuretic properties, stimulates bile development, raises protection of a liver against adverse effects. Improves a metabolism, promotes organism clarification, helps at diseases, removes muscular spasms. Possesses calming properties, promotes the general strengthening of an organism.

It is useful to use also in food and the petals of tea soaked at tea leaves Hibiscus, after all in them contains from 7,5 to 9,5 % of protein and 13 amino acids, in which number 6 irreplaceable without which the organism can’t exist.

After that process when leaves became soft enough and plastic, it is possible to start twisting. Twisting can pass manually or on scooters. Scooters are a special device in which the dried up leaves of tea turn in a horizontal plane, the juice part is thus allocated, and leaves crumble.

The following phase of processing of tea – a fermentation or the oxidation, lasting from 30 minutes till 2 o’clock. Tea is displayed on a horizontal surface. Because of contact to air the starch containing in leaves, breaks up on sugar, and a chlorophyll – to tannins. This procedure one of the most important, depends on oxidation process aroma and a tea fortress. Process is supervised by the thermometer, skilled experts observe of oxidation. As a result tea gets more dark color. The main thing – not to overdo leaves, differently tea it will be spoiled.

Through tea pass hot air that it is necessary to stop oxidation process. Humidity decreases on 3-5 %. Drying occurs at temperature 90-105°C, depending on a tea grade. After that tea sort by the size of tea leaves, in addition process and pack.

Manufacturing of green tea differs from process of manufacturing of black tea a little. The basic distinction consists in manufacture that don’t oxidize green tea. After gathering leaves fry or evaporate to avoid oxidation. So tea keeps the more usefully property, green color and extraordinary aroma. By manufacture of some grades of green tea in China don’t resort to primary drying.

In some countries after last drying in tea add aromatic substances.

Into structure lapacho enters 18 various which combination in one plant is the big rarity. Also in lapacho it is a lot of microcells, such as iron, zinc, calcium, potassium, copper, selenium, silicon, manganese, cobalt, magnesium, chrome. Besides, the plant is vitamin-rich and doesn’t contain some caffeine. The bark ready to the use lapacho represents small strips of the brown color which length makes 1-2 centimeters. Color of infusion lapacho varies from light-beige to the brownish. Tea has is sourish-bitterish taste and a travjanisto-wood smell.

Tea of monks

Ancient monks were the first people who have prepared from a bark of “an ant tree» tea. They named lapacho a life tree for its numerous salutary properties. With the help lapacho monks treated intestinal diseases, an anemia, diseases of respiratory system, an arthritis, blood circulation infringement, a diabetes, an asthma, a hair fall, sexual powerlessness, a cancer, and also used for healing of various wounds.
Than it is useful lapacho

Lapacho raises immunity and makes active a metabolism, possesses antibacterial, anti-virus, anti-inflammatory and antifungal properties. Thanks to presence reduces sugar level in blood and promotes deducing of slags from an organism. Improves warm activity, stimulates formation of red blood little bodies. Helps at diseases of a gastroenteric path, respiratory system, at infectious diseases of urinogenital system.

Also thanks to the antioxidant maintenance lapacho possesses antineoplastic properties.

In the Brazilian clinics lapacho apply to treatment of patients sick of a leukemia, and also other oncological diseases proceeding against easing of immunity.
How to prepare lapacho

For tea preparation lapacho it is necessary to boil water liter, then to pour into it 4 teaspoons of a bark, to boil within 5 minutes, then to allow to tea to be drawn a minimum of 15 minutes.

To drink lapacho it is possible both in hot, and in a cold kind.

It became familiar good education and hospitality. In New York in the general opinion water from a pumping station located on Chats street was the best water for tea. Street dealers tea loud voices invited to themselves buyers.

In the beginning of 18 centuries puritans drank tea with oil and salt while other inhabitants of New England preferred to drink green Chinese tea to which they added a saffron, roots of an iris or gardenia petals. After some decades tastes have changed, but tea remained a popular drink: by the end of 18 centuries third of population of a colony drank it twice a day.

In 1760 tea occupied 3 place among the imported colonial goods, conceding only to textiles and a manufactory. When England has understood, its economic situation which has grown out of war with France is how much adverse, on trade in tea the heavy tax has been entered. Through colonies the wave of the protest and appeals to boycott has swept.

The concerned East Indian company has achieved for itself a reduction in tax, but it already was insufficiently to damp an aggressive ardor of the protesting. On December, 16th, 1773 patriots from Boston, having changed clothes in Indians, have risen aboard three ships of the East Indian company. 340 boxes of tea have been dumped in gulf waters.

Incident has become history under the name “Boston tea drinking”. It has caused an unbinding of reprisals from Englishmen that has inevitably led to new “tea drinking” and has come to the end with declaration in 1776 of “the independence Declaration”. Thus, tea has made revolution.

In the end of 18 centuries the young merchant marine fleet of America has rushed into tea business, having reached its bases – China. As consequence of it, volumes of import of tea have considerably increased – from 600 tone in 1790 to 6000 in 1825. On this trade many have made to themselves good fortunes, having enclosed then the acquired capitals in local textile manufacture.

In connection with a new wave of the emigration coming from Europe and Asia, influential circles of New England considered itself obliged to follow traditions of the Old World. Tea drinking and hunting became the integral elements of life of society. At the same time, tea has extended and has received the highest estimation among the richest planters of the South. During civil war in America, tea continued to be delivered in the blockade South. Its price there could be compared unless only to the gold price.

Kuril tea and silverweed shrubby is a same plant.

The name of Kuril tea has occurred from “Dasiphora Paf”, where “dasys” and “phoros” – “bearing” as leaves and other parts of a plant are always densely downy by small hairs. Bush growth reaches in height of one and a half meters, some kinds more low – only 20 centimeters. Kuril tea blossoms from the middle of June prior to the beginning of October (each bush more than 2 months). In the people Kuril tea name “strong”.

Recently new grades of Kuril tea of different height, with the various form of a bush and with various color of inflorescences are cultivated some. Grades of Abotsvud and Manhu have white flowers, grades of Goldfinger, Zhakman Variete, Katerina Dikens, Princess Beti, Elizabeth – bright yellow. The grade the Princess blossoms is gentle-pink colors, Red the Expert – red-orange.

Kuril tea in Siberia and in the Far East Kuril tea use instead of usual tea. The made Kuril tea has light yellow color and pleasant taste.

Kuril tea is very useful to health. Its top leaves and dry in the furnace at temperature 60 – 70 degrees, store one year in the closed capacity. In Kuril tea vitamins and With (to 230 mg of %), carotin (17,5 %), glycosides, coumarins.

To drink infusion of Kuril tea it is recommended at diarrheas, as expectorant means. Infusion of Kuril tea possesses expectorant, styptic and knitting action. Kuril tea is very useful at problems with cardiovascular system, at diseases of a liver it possesses action, and at rise in temperature is a good sudorific.

In Belarus even the curative drink “Kuril” is made.

To prepare infusion of Kuril tea simply. Take two table spoons of Kuril tea, fill in with 0,5 liters of hot water, boil five – seven minutes. Then Kuril tea during a half an hour will cool down. After that you should filter it through some layers of a gauze. To drink infusion follows three – four times a day to meal on a half-glass. Broth from Kuril tea prepares for passage 10 – 15 day courses of treatment. One table spoon of Kuril tea fill in with a glass of hot water. Boil broth in the closed enameled ware on a water bath of 30 minutes.

The Indian tea is made and for consumption in the country, but basically goes for export. 99 % of the made tea sent for sales in other countries, are купажом low quality. Such Indian tea can have any name and a trade mark. Blends happen also quite good quality, their minus is that they are astable. Grades of tea for blend manufacturing mix up every year in different proportions, and having bought one year ago good tea, on following you buy tea with absolute other characteristics, but under the same name. Therefore be careful at purchase of the Indian tea.

There are only four grades of the Indian tea which sell in the pure state, instead of as a part of blends. These grades of the Indian tea cost much, they possess good flavoring characteristics.

The Indian tea Darjeeling Tea – the most expensive, elite tea from India.
Assam Tea – more tart tea, than Darjeeling, but less fragrant.
Nilgiri Tea – the tea which is grown up in the south of India. This Indian tea often position as elite tea, but its flavoring characteristics according to the experts don’t deserve the right to be called elite. Taste at tea a little rough, sharp. At заваривании tea has the sated color, its taste bright. Often for нилгирис give out blends of grades of tea of ordinary plantations.
Sikkim Tea – this grade has been deduced more recently, it has appeared in the market in 1980 – 1990. This tea is grown up in area which on the conditions is very close to environmental conditions in which Darjeeling is grown up.
Tea possesses characteristics of Darjeeling: from it it took a delicate perfume and light color of tea leaves, and qualities of Assam: easy malt aroma.
Sikkimsky tea though also not so known, but its price is commensurable with the price of Darjeeling.

Tea from ginger is useful to that improves blood circulation, possesses toning up effect, protects from cold and warms. Improves digestion, dilutes blood, normalizes a condition of blood vessels. Helps at an atherosclerosis, at respiratory diseases facilitates branch of slime and promotes cough elimination. Possesses спазмолитическими properties, improves a metabolism, promotes immunity strengthening. Possesses expectorant and противорвотными properties. It is useful at diseases of a liver and a gastroenteric path. Promotes deducing of slags and toxins from all organism. Possesses antimicrobic properties, prevents fermentation in a stomach, strengthens memory, stimulates brain activity. Helps at barreness, raises a potentiality. Improves a skin condition. One more powerful advantage of ginger is its ability to burn excess weight. Certainly, it is not necessary to expect from it lightning effect, however at the regular use ginger will help you to say goodbye to hated kgs. And if it is not independent way of growing thin, and a diet part business will go where faster. However, despite all advantage, such drink has also contra-indications. Contra-indication for ginger application are stomach ulcers, cholelithic illness, cardiovascular diseases, intestines inflammation, an allergy, high temperature of a body, колиты, intestinal diseases, bleedings. Pregnant women before the ginger use need to consult with the doctor.

There are only two places on a planet where tea «Silver Threads» is cultivated. It is a province Fujian in China and island Sri Lanka high mountains. There are two kinds of white tea of the first-rate quality he/she is Eugene’s Yin (silver needles) and Paj MuTan (a white peony), they are the most expensive teas in the world.

Tea «Silver Threads» is made of the best raw materials which are or the top kidney with pair leaves, or still the closed kidneys. Them collect in the first months of spring early in the morning in dry, solar weather. This day it is forbidden to collectors to eat products of type of an onions or garlic, and to take alcohol.

Process of drying of the collected raw materials isn’t less important. After all tea «Silver Threads» dries open-air, serially on the sun and in a shade. Special hothouses use only when there are rains. Process of drying of this tea anyway strongly differs from the similar processes applied in manufacturing of other kinds of tea.

Manufacture of white tea laborious enough process demanding the careful and gentle relation. As a result of such accurate work of a tea leaf of qualitative tea silver threads are the integral, slightly braided leaves or kidneys covered with white fluffy pile. These white fibers once were considered as an indicator of quality of white tea, and than more them was in tea, especially qualitative it was considered. As tea «Silver Threads» is made of such raw materials it by right takes the place among elite teas.