Re: Is coffee good for your heart health?

On Wed, 4 Dec 2024, Blueshirt wrote:

D wrote:

On Tue, 3 Dec 2024, Sn!pe wrote:
>

Blueshirt <blueshirt@indigo.news> wrote:

>
The best Earl Grey uses Assam!

>
Mrs Sn!pe's Earl Grey brew is nothing like my industrial
strength "builders'" Assam though.  Hers barely has the
strength to crawl out of the teapot but a teaspoon can stand
up vertically in mine.

>
This is the way! I discovered that one key is to not to use
tea spoons for your tea, but regular spoons instead. Then the
strength starts to become very masculine!

>
Use proper spoons for tea you heathen! They are called "tea
spoons" for a reason!!!
>

 Zavarka Tea
 How could I have forgotten zavarka, the Russian tea concentrate that makes
espresso look like penny candy! Zavarka, killer of the weak hearted!
Zavarka, the brown liquor that truly drives the Motherland! Zavarka, that
sharpens the world, enlightens the soul, warms the heart! Zavarka, the
last tea you'll ever need!
 Russians learned a secret, that by using a large quantity of tea leaf and
boiling water, one could saturate the solution with alkaloids and
flavanoids, and the tannins would not fall into solution, creating a
strongly concentrated tea with no bitterness. Diluted with water and given
a dollop of marmalade for sweetness, tea is as ingrained in Russian
culture just as deeply as it is in Japan and China.
 Before going into specifics, I feel the need to warn you, this is hard
drugs. This stuff can kill you. Do not drink this stuff if you have a weak
heart or are sensitive to caffeine, or are taking other stimulants. Do not
drink a cup of this your first time, you will regret it, start with an
ounce and see what happens. Zarvaka is not a joke.
 [?IMG] It all starts with the samovar. On top is a small pot where the
zavarka, and the main tank holds the kipyatok, the boiled water which is
used to make the concentrate and then to dilute it. They used to heat
samovars by burning pine cones, now a days they are usually electric. To
compensate for the loss of flavor imparted by the pine cone smoke, smoked
teas are often used in Russian blends.
 A brief note on buying electric samovars. At least in the US, samovar's
are next to impossible to purchases new, and as such they need to be
imported.  Depending on the country of origin, there's a chance it will be
built to handle a different electrical current then what is availible in
your wall. A friend of mine had to re-install the heating element of his
Russian samovar, and remarked that it was not a pretty scene inside the
pot, and was quite a bit of work to do. Also, because there was no
auto-shut off, if the water level were to fall below the top of the
heating element, a fire could result. Just so you know what you might be
getting into. Of course he was specifically looking for a Russian samovar,
one that he could fit his Russian tea glass (see below) under the spigot,
which he could not do with his Turkish samovar. He was kinda crazy like
that.
 It is very important to use kipyatok for the tea making process, the water
must be in a rolling boil and not given a chance to cool down. It is
recommended that you steam the inside of the zavarka pot before mixing the
tea and water. Allowing "raw water", no matter how hot it is, to
contaminate the tea making will result in bitter tea. Best to use filtered
water, if not spring water.
 You use 5 teaspoons of tea per cup of water. Put the tea in the pot, pour
in the water, and let sit for 20 minutes or till all the leaves settle to
the bottom, which ever takes longer. This concentrate is then diluted 10:1
with more boiling water.
 The color of the tea should be similar to that of a chestnut. If your
glass, cup, or mug has vertical walls (constant horizontal cross-section,
that is), you can control the color very easily. Observe that the color of
the tea does not change if you look from above, assuming the water is
completely transparent (the proof of this statement is left as an exercise
to the reader). Therefore, all you have to do is pour zavarka until it
reaches the desired color, and water it down thereafter. Cups with
increasing horizontal cross-sections do not offer such an easy method, you
will either have to solve an integral equation or make an educated
guess.(source) [?IMG]Now of course a glass tea cup is going to get hot,
luckily the Russians have just the solution, the podstakannik, literally
"thing under the glass". This allows for proper dilution of one's tea
while maintaining one's dignity under the pressure of a hot glass in your
hands.
 If one were to be so miserable as to be imprisoned in a gulag, you're one
bright hope for the day was your daily tea ration. It was not uncommon for
inmates to store their rations up, and cook them down into chephyr, a
thick goo used as a drug substitute. It is of the author's opinion that
this is unnecessary for the free individual, and does not condone the use
of chephyr as the zarvarka is strong enough to be worrisom to the health.
 Eight ounces of zarvarka is the most I've ever had. Euphoria, body
rapture, shape-shifting, energy, crystalline vision verging on the edge of
hallucinogenic, later, irrational thoughts, foolishness, exhaustion, and a
rather intense crash, literally, to the ground.
 [?IMG] By using such a large quantity of tea leaf and boiling water, you
supersaturate the solution with flavanoids and alkaloids before the slower
dissolving tannins fall out of solution, the end up trapped in the tea
solids. This not only allows an intensly concentrated tea with out
bitterness, but certain alkaloids that normally are normally only in trace
quantities, to reach active doses. It should also be noted that the leaves
of Camellia sinensis has twice as much caffeine by dry weight as roasted
coffee beans. We just usually use a whole lot less tea for a cup.
 According to Pendell, "Some of the phenols in the essential oil are
dangerous, though in a minimal sort of way. The reputed effects of the
essential oils in calming the nerves probably far outweigh the dangers,
unless the quantities are excessive." We are talking about excessive
quantities of tea here. He goes on "Tea also contains small amounts of
theophylline, a strong diuretic, and a more powerful CNS stimulant then
caffeine. Theophylline is used for treating asthma and emphysema." He does
not offer any suggestions as to which phenols may be problematic.
 A patient of mine once overdosed on normally brewed tea. He drank around
two and a half gallons of the stuff, over the course of the day and ended
up laid out on my floor, cool, clammy, pale, pounding heart, weakness,
that lasted the better part of an hour. He has previously experimented
with a water overdose and said this, was not that, different set of
symptoms.
 A warning video on the effects of excessive tea consumption... of sorts...
 If you're going to bother exploring the surprising limits of tea, you best
be using some good stuff. Kusmi is one of the best exported brands of
Russian tea and I highly recommend their, Troika, Kashmir Tchai, and
Samovar blends.  This brand is widely distributed and should be able to be
found in any gourmet food market or tea shop. Warning, if you make
zarvarka on a regular basis, you will find even a large tin will not last
long, this stuff can get expensive, avoid bagged tea, it's always far more
expensive then loose, and of course buy in bulk when availible.
 I'm glad I was finally able to get this all down, I've been wanting to
share this for a while and just hadn't gotten around to it. I highly
recommend trying out the formulas presented here, it's a good reminder on
how easy it is to over look potent plants, especially those we take for
granted. Use six times the amount of tea you would normally use and you
get a beverage of a very different nature then it's more common variety.
It takes 60 fresh leaves of Salvia divinorum to become active, how many
plants have you eaten 60 leaves off of in a single sitting? What else is
out there that we haven't given thought to?  That we haven't ever tried
eating enough of?
 The Turks also use a samovar and a concentrate for their tea drinking,
though I don't know the recipe. Their tea is served diluted 1:1 with water
in a demitasse glass, with two lumps of sugar, and is as potent as a cup
of coffee. In Turkey, should someone decline sugar in their tea, the
proper question to ask is "Are you diabetic?" As the only rational reason
why someone wouldn't want almost equal measures of tea and sugar, is that
it was dangerous to them, and you would probably want to offer your guest
soemthing other then the sweets you had planned. It's not uncommon for a
Turkish man to drink 40 some servings of tea in a day, even in ounce and a
half glasses, that's a lot of tea, a lot of sugar, and a lot of
stimulants. Guess it probably helps even out all the hashish.
 While a bit off topic from this post, but important to the thread, I just
uploaded the Royal Chemistry Societies publication How to Brew the Perfect
Cup of Tea for your enjoyment and consideration.
 Maybe we SHOULD let the DEA in on this one, let the kids on YouTube get
messed up, let the tabloid news run wild, maybe the uproar that would come
when they tried to ban tea would be enough to carry out the rest of our
goals, would waken people up to what's going on with drug laws. People
FIGHT for tea, I live in a country that is what it is, because 200 years
ago England raised an obscene tax on tea. Like chocolate and coffee,
people see tea as their RIGHT, not a privilege. Even the US government has
put out propaganda saying "Coffee gives you you're fair share", not
"something extra", but what you and everyone else minimally deserves.
People kill for their rights.
 It's been too long since I've indulged in some Russian tea, I no longer
frequent the house where I had first drunk this most intriguing brew, but
I know an old China man who runs a dusty little shop not far from here. I
think it might be time to go visit him and get my fix of one of the last
sanctioned drugs, while I still have time.
 Nothing quite like a hot cup of brown joy.
 

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