Of course, drinking alcohol, especially in excessive quantities, does not look good on anyone. But many, at least once in their lives, have encountered a situation where, after a feast, they have a headache, a feeling of heaviness in the stomach, and nausea. All the symptoms of alcohol intoxication, a hangover are obvious. How can we help the body cope with the colossal load on internal organs caused by alcohol? How to get rid of hangover symptoms and get back to normal faster? And is there a hangover tea?
The effect of alcohol on the human body
Alcohol, even in small quantities, consumed regularly, gradually poisons the body. It destroys internal organs, especially the liver, which performs filtering functions. Alcohol dependence occurs, which is extremely difficult to get rid of. The body reacts sharply to ethanol breakdown products. As a result, a person develops:
- strong thirst
- headache,
- weakness throughout the body,
- heart problems,
- tremor of the limbs,
- discomfort in the stomach.
As a result of alcohol abuse, the body becomes dehydrated and a person loses useful microelements. Experts recommend that if you have a hangover, try to replenish lost fluid. To do this, you need to drink a lot of water and other drinks.
Tea and hangover
Many people recommend drinking tea for a hangover. This complex product contains more than 100 useful substances.
Tannins. These are antimicrobial astringents that can heal wounds.
Thein. A tonic substance, it has an active effect on the nervous system and is similar to coffee, only less aggressive.
Amino acids. Tea contains more than 17 beneficial compounds that have a beneficial effect on the nervous system.
Polyphenols. These substances are natural antioxidants that prevent the development of diseases and serve as a preventative against premature aging.
Microelements and vitamins. The balanced composition allows you to saturate the body with a full range of necessary substances. During a hangover, the body needs magnesium, calcium and potassium most of all.
Green tea for hangover
The therapeutic effect of tea for alcohol intoxication has been proven by experts, but they recommend using green varieties of tea. They contain a large amount of useful substances. How to make green tea for a hangover? You need to take a quality spoon), brew it with a glass of boiling water and leave for no more than three minutes. It should not be done, it can harm an already weakened body. It is better to drink tea sweet, but it is healthier to add a spoonful of fresh honey to it. This will add beneficial elements to the tea, alleviate the symptoms of the disease, and calm the nervous system excited by alcohol.
Despite the fact that many men do not like green tea, not understanding its extraordinary taste, it is worth convincing them by explaining how much healthier green tea is. It has not undergone fermentation, so all its beneficial properties are preserved to the maximum extent. Even one cup of green tea can remove 25% of ethanol breakdown products from the body without removing beneficial microelements.
Tea with lemon for a hangover
Tea with lemon effectively restores the acid-base and water-ion balance. A pleasant, slightly sour, aromatic drink will appeal to those who are extremely thirsty. The drink will help you quickly get rid of it, gently affecting the gastric mucosa. Lemon will get your digestive system started.
Universal hangover cure
Tea connoisseurs, who have different varieties and types of tea at home, can prepare a Chinese tea drink that will easily get rid of hangover symptoms. Required:
black tea - 2 g
white tea - 5 g
oolong with ginseng - 2 g
Tea is brewed in a preheated container. The drink is prepared using any of the known methods. The first water from the teapot is drained to wash the tea. The second brew is poured into cups. Tea can be brewed up to 7 times, increasing the infusion time.
How does tea affect the body? Black tea helps cope with nausea. White tea speeds up metabolism and stimulates kidney function, oolong tea helps to cope with weakness and tones. Pu-erh normalizes liver function and cleanses the blood of toxins. Drink tea warm; hot tea will cause additional stress in the body.
Is tea bad for a hangover?
- There must be moderation in everything. You should not drink several cups of tea in a row, it is dangerous. Theine can increase blood pressure and have a negative effect on blood vessels.
- Excessive consumption of tea will put unnecessary strain on the kidneys, increasing the diuretic effect.
- If you have an ulcer or gastritis, tea can cause stomach irritation and increase acidity.
Tea is a safe folk remedy that makes it possible to cope with unpleasant symptoms. But in case of severe alcohol poisoning, tea will be powerless, so don’t tempt fate. It is better to control the amount of alcohol you drink than to suffer from a hangover in the morning.
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Tea with champagne in Russian
For five to six servings: 250 ml of strong hot tea, juice from half a lemon, the peel of one lemon, a bottle of Soviet sparkling wine, sugar to taste. Add sugar, lemon juice and spiral rind to freshly brewed tea. Once cooled, pour the sweetened and flavored mixture into a glass jar, add a few more slices of lemon and pour in the champagne.
Hot tea flip
Flips are drinks prepared using beaten eggs (to flip – turn over, beat). For two servings: black tea – 2 teaspoons, water – 1 glass, egg – 1, sugar – 1 pinch, arrack – 1 glass, cherry liqueur – 1-2 teaspoons, lemon – 1, nutmeg – 1 pinch. Arak is a drink without a clear definition and region of origin. Under this name we came across drinks made from rice, coconut, sour milk and from a very wide region - from Central Asia to Oceania. All we can say for sure is that arak is comparable in strength to vodka. Beat the egg, sugar, arrack, liqueur, lemon juice and nutmeg until smooth. Brewed and strained black tea is poured into the mixture divided into glasses.
"Clipper"
For two servings: a glass of ready-made strong black tea, a glass of rum, two lemon slices, sugar. Two glasses are filled halfway with tea and topped up with rum, sugar to taste, lemon slices on top (into the drink, not onto the glass;)
Tea "Nikolashka"
For ten servings: black tea - 6 teaspoons, water - half a liter, wine, 2-3 lemons, sugar. Vinjac is a collective name for a whole family of brandies produced in the Balkans (especially Yugoslavia) and very diverse in taste. Sometimes they are very close to cognac (and then they are called vignac only in order not to violate international agreements on the right to the name). In this recipe, in principle, you can use cognac without any problems. Tea brewed in the usual way (6 spoons per half liter of water) is filtered. Punch mugs (they are so small, about a hundred grams thick glass) are filled to half or two thirds with vignac and tea in equal proportions. A slice of lemon is placed on top and a little sugar is poured on it (of course, so that the lemon does not turn over and “throw off” the sugar). This, if I may say so, tea, is drunk “through” a lemon drop.
"Krambambuli"
For 35 servings (a nightmare dose for a platoon of soldiers, probably. And the name is also worth a lot): 12 teaspoons of black tea, a liter of water, 3 bottles of white wine, 300-400 grams of sugar, lemon peel, a bottle of arrack. Tea and arak brewed in the usual way are added to wine boiled with sugar and lemon. The drink is served hot, cold, or with ice.
Tea and pepper cocktail with rakia
For one serving: half a glass of tea, 350 ml of Cypriot red wine, 350 ml of rakia, juice from half a lemon, 5 tablespoons of sugar, a quarter of a teaspoon of cinnamon, a grain of black pepper. Rakia is a Bulgarian vodka. Sweet and usually a little less strong than Russian. Can be replaced with sweetened Russian. Cypriot red wine is usually quite strong and sweet. Brewed tea is mixed with alcoholic beverages and lemon juice, and sugar is added. The mixture is heated, cinnamon and peppercorns, previously coarsely crushed, are added to it (you can crush it with a spoon, for example).
Tea with red wine
For one serving: half a teaspoon of black tea, 60 ml of red wine, a teaspoon of sugar, cinnamon, 2 cloves. Sugar, cinnamon, cloves are added to red wine and all this is boiled for several minutes. The strained wine is mixed with brewed tea approximately 3 to 1 and served. In short, a kind of mulled wine surrogate is obtained. By the way, it is fashionable to simply mix tea with red wine - approximately one to one - such recipes also exist.
"Novella"
For one serving – half a glass of tea, half a glass of cherry juice, 20 ml cognac, 3-4 apples, a tablespoon of sugar. Warmed cherry juice, sugar and cognac are added to hot tea. Finely chopped, peeled apples are placed in a glass, poured with a chilled drink and served.
Yugoslav tea with white wine
For 6-8 servings: a bottle of dry white wine, black tea, honey, lemon juice. Tea brewed in the usual way is added to cups half filled with wine, honey and lemon juice are added to taste.
Yugoslav tea with red wine
For two servings: 135 ml of brewed black tea, 135 ml of fortified red wine, 1 clove bud, orange or lemon, lemon juice, honey, sugar. Tea, wine and cloves are brought to a boil and poured into heated cups. Add one slice of orange or lemon to each cup, a little, lemon juice, honey and sugar - to taste.
Menshikov-tea
For one serving: 3 teaspoons of very strong black tea, a teaspoon of honey, a glass of vodka. Tea and honey are added to vodka, naturally. This is very original - for a glass of vodka, 3 boats of tea. Hmm...)
Tea on Thursdays with Shumakov No. 17.
20 cups of tea were purchased. Each tsibik contained 5 poods, each pood had 40 pounds. Of the horses carrying tea, two died on the road, one of the drivers fell ill, and 18 pounds was scattered. The pound has 96 tea spools. The question is, what is the difference between cucumber pickle and bewilderment?
Anton Chekhov. Notes of a mad mathematician.
Has nothing to do with the text
Alcohol with tea can be consumed in two ways. The first way is to mix noble drinks. If you add a spoon or two of balsam, liqueur, rum, cognac to tea, you will get tea with balsam, liqueur, rum, cognac. And if you mix drinks (tea with rum, vodka or cognac) in approximately equal proportions, you get grog. Everything is very simple - and I won’t say another word about these “mixed” drinks. They are not very interesting to me.
Much more interesting is the second option for drinking tea with alcohol - combining (but not mixing) drinks. That is, drinking in which a cup is next to a glass - and you alternate drinks, enjoying the contrasts and mutual softening of tastes and aromas. It is in these softening contrasts that one of the most exquisite pleasures is hidden - and I sincerely advise you not to deny yourself it...
So, three drinks are most interestingly combined with tea: Benedictine, sherry and cognac. Let's deal with them in order.
Benedictine is a fairly simple drink. This is a strong, oily liqueur based on cognac, linden blossom and honey. It has a rather beautiful history (connected, like chartreuse, with monks), it contains (besides those listed) some tricky components, it is certainly tasty on its own - but all this is not particularly important now. And this is what matters.
Benedictine warms well. And in combination with tea it warms incredibly well. A small (60 milliliters) glass of this liqueur and a cup of plain black tea without sugar is the best winter drink combination. It is better to take a rather thin tea (for example, Indian Darjeeling), because when combining tea with Benedictine, it is not the opposition of tastes that is valuable (who will kill whom), but their pleasant alternation. Thin black tea will, as it were, wash away the oiliness of the liqueur, leaving a sweet honey-linden aftertaste that goes well with both the taste and aroma of the tea itself. Moreover, you can drink all the liqueur at once and wash it down with tea, enjoying how the taste of the liqueur goes away, being replaced by the taste of tea. Or you can simply alternate drinks, taking alternate sips from a cup, then from a glass - and everything will also be very pleasant...
It is better to take sweet sherry, for example, “Harvey’s of Bristol Sherry”, in noticeable blue bottles (although tea also goes well with strong sherry). In principle, you can choose any tea to go with it - the main thing is that the tea is unflavored, unsweetened and with a rich taste. These drinks need to be alternated - sherry is not as strong as Benedictine or cognac, and is not as contrasting, so you can allow yourself to experiment with smooth transitions of tea-sherry flavors. In these transitions, you need to strive to ensure that the dusty oak notes of sherry first displace tea, and then are washed away by tea - and it’s very simple, sip by sip - tea, sherry, tea, sherry... What drink will you start this carousel of flavors with and what will you end with? - doesn't matter. The important thing is that you most likely will not limit yourself to one cup of tea and one glass of sherry.
In principle, tea can also be combined with Madeira - its qualities are a little similar to sherry. But Madeira is a little lighter, it doesn’t have that cool sherry dustiness, which is precisely the highlight of tea and sherry drinking.
And finally, cognac. It is cognac, in my subjective but repeatedly verified opinion, that is the best of alcoholic drinks in terms of compatibility with tea. The formula “tea - cognac - tea”, brought to your attention, is very functional and has several undoubted advantages.
First of all, it's extremely tasty. Secondly, it is very warm (which is very important for us in such a strange summer). Thirdly, this corresponds to both tea and cognac etiquette (which, of course, is a decent foppery, but if it is possible to comply with them, why not). Fourthly, it is very homely and cozy. Fifthly, cognac has a tea color, and tea has a cognac color. Sixthly, it is very pleasant to treat guests to tea and cognac - this adds sophistication to the visit, warmth to the conversations, and warmth to the owner. Seventh, it's very tasty. The circle is closed.
For such an event, it is better to choose good Darjeeling or weakly flavored black tea. Teas with lemon, orange or bergamot are suitable (only the flavoring should not be very strong). Or vanilla, which I wrote about in one of my recent columns. And good cognac - I achieved the best results with Rémy Martin V.S.O.P., Sarajishvili and Egrisi (let's classify the last two drinks as cognacs - we are, after all, in Russia). While the kettle is boiling, you need to pour cognac into the glass - just a little so that the drink does not spill out of the glass placed on its side - and carefully roll the glass several times on the table. Cognac will cover the walls of the glass with a thin layer, its aroma will infuse in the thin glass and will tempt you.
Tea should be brewed in the usual way, but it is better to serve it in a transparent container - because of the color! Color in such tea drinking is no less important than aroma and taste. It’s probably worth putting a spoonful of sugar in a cup of tea - here and now it won’t hurt (if the tea is flavored, of course, there’s no need to spoil Darjeeling with sugar). Inhale the aroma of cognac again and drink tea. The first cup is a regular cup. The main thing is to drink it before the tea cools down considerably. And after drinking the tea, put the cup aside for a while and take a glass. Still feeling the slightly sweetened tartness of the tea infused with citrus or vanilla, you need to wash it down with the first - small and slow - sip of cognac. Hold the cognac in your mouth for a little while, as if washing away the tea flavors and aromas and noticing at the same time that the taste of the cognac is much softer than usual. With the second sip, slightly moisten your lips so that they begin to sting a little. And the third - finish the cognac and feel how the last - the strongest - wave of cognac aroma pours out of the glass after the last drops of the drink. You need to hold this last sip under your tongue for as long as possible...
After drinking the cognac, you should put the empty glass aside with deep regret and slowly, leisurely part with the cognac aftertaste, fill the cup with tea. Add just a little sugar to it and stir it, anticipating the contact of the hot drink with the irritated palate and a little fearing it. Take the first sip of your second cup of tea and feel how the aromas of tea, vanilla or citrus and light sweetness overtake the taste and are felt moments before the hot tea burns your lips and palate.
Actually, it’s for this first sip of the second cup that everything starts. It seems to break up into separate tastes and aromas - but this happens so quickly that at first you catch only some peculiarity of the tea, and only then, when you finish the cup and notice how the separated tastes and aromas merge into a single whole, do you understand what this peculiarity is ...
Concluding today’s column, I can’t resist quoting from “Legends” by Mikhail Weller. She, in principle, is also about tea with cognac...
“...they drink cognac and tea the admiral’s way (and tea the admiral’s way is like this: take a thin tea glass in a silver glass holder, fill it with the strongest, hot, freshly brewed tea, throw in a slice of lemon and pour in three spoons of sugar; and a bottle of cognac stands next to it. They take a sip. tea, and tops it up with cognac. He takes another sip, and tops it up again. And when the glass is still full, but the bottle is already empty, this is real admiral’s tea). And they talk with pleasure..."
You should not drink tea while intoxicated or with alcohol. Both alcohol and green/black tea are diuretics, and unbroken substances can enter the kidneys. This is especially true for green tea - the theophylline it contains helps accelerate urine production.
Why is tea dangerous after drinking alcohol?
Due to the accelerated work of organs, acetaldehyde can enter the kidneys, since the body does not have time to process it. Green tea with a large amount of alcohol will lead to a large amount of aldehyde entering the organs, and a negative stimulating effect on the kidneys will begin.
Given the increased stress on the kidneys due to alcohol, this condition can be life-threatening.
Of course, you don’t want to drink strong and hot tea as much as cold tea after alcohol. Again, this applies more strongly to green tea - when you are intoxicated, you want this drink more. But in both cases, one should not get carried away. The more tea you drink, the more likely it is to harm your kidneys.
It is not recommended to drink these drinks either together or in turn. But drinking green tea some time before the feast can have a positive effect:
- The rate of intoxication decreases;
- There is an opportunity to stay sober longer (but do not abuse this);
- The likelihood and intensity of headaches is reduced.
Even low-alcohol drinks, including beer, should not be drunk at the same time as tea. Tea has a stimulating effect on the circulatory system and the heart - alcohol also has a similar effect. A double load on the cardiovascular system can lead to heart failure, especially if a person has previously had problems with the cardiovascular system.
Can you drink green tea if you have a hangover?
On many sites you can find information about the positive effects of green tea on the body during a hangover. On the one hand, this drink can really relieve thirst and partially improve well-being during a hangover. But there is information that the properties of green tea in general will negatively affect the body exhausted by alcohol.
Harm from green tea for a hangover:
- Since alcohol and its breakdown products still remain in the body during a hangover, drinking green tea causes the same harm as after drinking alcohol: the cardiovascular and nervous system suffers, then the kidneys begin to be damaged.
- Thirst and dehydration during a hangover make you drink more. Green tea is a diuretic, and in practice it has the opposite effect - the liquid continues to be washed out of the body, dehydration and lack of moisture only increase.
- With a severe hangover after tea, neuroses and renal colic may appear. In especially severe cases, there is a chance of developing heart attacks.
- Contrary to popular belief, during and after intoxication, drinking green tea does not accelerate the removal of toxins, but only promotes their additional formation.
- Severe dehydration when drinking tea with alcoholic beverages simultaneously causes aggression and excessive nervous agitation. Over time, the effect reverses and leads to a general decrease in vitality.
For all these reasons, you should not drink green tea if you have a hangover or with alcohol. It would be much better to drink black tea, but not immediately, but when the body comes to its senses a little and the symptoms of poisoning stop manifesting themselves so clearly. Honey, mint, raspberry or ginger black tea will make you feel better; the body's water balance will be partially restored - black tea does not have the same diuretic effect as green tea, and alcohol will not enhance the effect by this time.
Step 1: Brew tea.
To prepare good tea, I advise you to always use raw water, this will be better for the tea and the aroma contained in it. Before we brew tea in a teapot, we need to pour boiling water over it, after which we will prepare tea in the following proportions: take one teaspoon of dry fresh tea and 2 cups of boiling water.
We will not boil the tea, but only steam it with boiling water, so it will retain all its wonderful taste. 
In properly brewed tea, the leaves should straighten out and give us an amazing aroma and taste. Different teas need to be infused differently: we will brew regular black tea 5-10 minutes, green Chinese requires a longer period of time, it can last up to half an hour. Step 2: Prepare alcoholic tea.
Add half a glass of dry or semi-sweet white wine to properly brewed tea, 
50 ml. any vodka and put it all on the fire, heat it up, bring to a boil, but do not let the liquid boil. 
Remove from heat and add granulated sugar to taste and lemon juice (it must be strained through a fine sieve or several layers of gauze so that small pieces of pulp do not get into the tea). Mix the mixture thoroughly until sugar is completely dissolved.
Step 3: Serve alcoholic tea.
It is best to drink alcoholic tea on long winter evenings, sitting in front of the TV or with your favorite book, to warm up and feel like a completely satisfied person. Or this tea can be served to a cheerful company, as an aperitif, before a festive feast. You can supplement it with a slice of lemon attached to the neck of the cup by cutting it. Enjoy your meal! - - In order to further emphasize the taste of tea before serving, you can add a pinch of cinnamon to taste. It is best if it is freshly ground from sticks.
- It is very important that tea is stored correctly, then its quality will not suffer. The place where we store tea should be dry and the container should always be tightly closed.
- Vodka in this recipe can be replaced with cognac or rum. Its incomparable aroma will greatly enrich the taste and aroma of tea. In addition, you can use special tinctures and balms, which very effectively and successfully emphasize the taste of the tea itself.
- - To prepare such a drink, it is best to use good tea without additional additives, flavors and aromas. It should be pure black tea without impurities. Although you can use green to taste.
