Tea

Hello,

I would like to ask which tea you would recommend for a six-month-old baby.

Thank you for your response.

Always opt for those that do not contain stimulants and are not unnecessarily aggressive in taste. Commonly preferred are chamomile, fennel, lemon balm, fruit teas with a lower acid content, or rooibos.

Hello,
you mention that long-term use of chamomile can cause damage to the mucous membranes. If someone regularly drinks chamomile tea before bed, could this negative effect also manifest, or is it only related to the mentioned dosage?
Thank you

This warning is general and particularly applies in practice to the long-term consumption of stronger infusions; you may encounter this phenomenon, especially in more sensitive individuals. Consider one cup of tea before bed as a completely safe approach.

Hello,
I wanted to ask about the opinion on the steeping time of tea mentioned earlier in the discussion:
"Generally speaking, the longer the steeping time, the higher the caffeine content in the tea."
I have encountered the opposite opinion regarding black tea (I'm not sure if it applies to green tea as well), which is that the longer it is steeped from 4 to 5 minutes, tannins are released that specifically neutralize the effect of caffeine, and the tea then has calming effects. So how is it, please? If we want to reduce caffeine, should we steep the tea for a short time, or on the contrary, for a longer 4-5 minutes?
Thank you.

The longer you steep the herb, the more substances are released into the liquid; this is a general rule. The fact is that with the duration of steeping tea leaves, not only caffeine is released into the water but also tannins, which do not neutralize the effects of caffeine but complicate its release in the body. This means that the tea will contain a lot of caffeine and tannins, and due to the presence of tannins, caffeine will be absorbed more slowly in the digestive tract, making its effects in the body more gradual and long-lasting (on the order of hours). When preparing tea, it is up to you which method you prefer concerning the goal you aim to achieve by consuming the tea.

Good day,
if raspberry leaves containing vitamin C are suitable for tea, then it should probably be made cold. Vitamin C is destroyed by boiling, right?

Vitamin C is sensitive to oxidation and breaks down even at low temperatures (although decomposition increases with rising temperatures). In relation to increased temperatures, it remains stable up to 190 degrees Celsius, at which point its structure disintegrates—meaning that boiling itself does not significantly destroy it, it merely releases into the surroundings. This is advantageous in tea production, where cold brewing extracts less vitamin C than at higher temperatures.