Healing tinctures on red wine. Vitamin Recipe! Useful properties of tincture of garlic on red wine and tips for use

What do tea and wine have in common? A lot of everything. For example, the term terroir can be applied to both the tea leaf and the grapes from which the wine was made. Climate, soil type, topography, surrounding flora and fauna - all this affects the quality (and price) of tea and wine. Surprisingly, even the production of both drinks is based on similar principles: wine is obtained by fermenting grape juice, tea is a product of partial or complete fermentation of a tea leaf. Finally, those who know firsthand about good Chinese tea and the right way to drink it also know how complex, deep and multifaceted its taste and aroma can be. I'm pretty sure it's even more complex and multifaceted than vintage Cabernet Sauvignon and its ilk.

Why insist wine on tea? First, it's interesting! The possibility of obtaining fundamentally new drinks through very simple manipulations pleases. Second, others are already doing it! For example, the Teavine company offers its customers white wine with green tea and honey, the Hernder Estate insists Japanese green tea on Gewurztraminer, the Steep'd brand mixes white wines (a blend of Sauvignon Blanc, Chardonnay and Viognier) with green tea and natural peach extract , and reds (blend of Cabernet, Cabernet Sauvignon and Merlot) with rooibos and natural pomegranate flavor. Third, it's delicious! Complex fruity shades of wine perfectly emphasize the grassy motifs of tea and vice versa. Why don't you try it too?

For those who are not impressed by the degree of wine and want something stronger, I recommend paying attention to. Yes, they are not so elegant and subtle, but at the same time, they are simple and understandable to most drinkers.

I have been fond of Chinese tea since December last year. I won’t say that I’m directly immersed in this topic with my head, but to friends and acquaintances, I believe, I have already buzzed all ears on this matter. Well, my dear readers, it's your turn. This time I will be brief, but we will definitely return to this topic in the future. And choosing the right tea for our tincture is very important!

There are several classifications of tea, but the generally accepted and more understandable for an inexperienced person is the classification according to the degree of fermentation of the tea leaf. In Europe, it is customary to divide all tea into green (weakly fermented tea with a light taste, floral aroma and yellowish color of the infusion) and black (heavily fermented tea with a rich taste, berry-spicy aromas and a red-brown color of the infusion). In the Chinese classification of the main tea categories, there are more, namely six: white, green, yellow, oolong (oolongs are divided into light and dark, which is due to the degree of roasting of the tea leaf, the degree of fermentation and production features), red tea (it is called in the European classification black) and pu-erh (pu-erh is divided into shu and shen). According to the degree of fermentation, the picture looks something like this:

Shen pu-erh looks more like semi-fermented oolongs and can be safely attributed to light oolongs. Conditionally, of course.

The classification of tea allows us to single out a certain group with similar characteristics (taste, aroma, effect on the body, condition, etc.) from a huge variety of Chinese and not only tea. With our tincture, it will also come in handy. Light teas are best combined with white wines: white, green, light oolongs, possibly shen pu-erh. Red wine is better to insist on dark teas: dark oolong, red, shu pu-erh. Oolongs are the most versatile type of tea. They have such a depth of taste that they can be combined with both the richest red and fresh white wines. Here are my recommendations:

With white wines worth trying:

• green Chinese and Japanese teas;
• white teas such as Bai Hao Yin Zhen, Bai Mu Dan, etc.;
• young shen pu-erh to your taste;
• delicate red teas - for me it is Da Jin Ya, Yunnan Dian Huns, Jin Jun Mei, etc.;
• Indian Darjeeling of the first collection (required with Muscat wines).

Red wines can be paired with:

• light Chinese and Taiwanese oolongs like Te Guan Yin;
• dark oolongs such as Da Hong Pao, Zhou Gui, etc.;
• pronounced Chinese red teas such as Keemun, Hong Bi Lo, Yixing Hong Cha, etc.;
• not Chinese red teas like Assam;
• red smoked tea Zheng Shan Xiao Zhong, also known as Lapsan Souchong;
• shu and sheng pu-erh to your taste.

With the choice of wine it will be easier: only dry, maximum semi-sweet, not expensive, but not complete consumer goods. The best solution would be to buy inexpensive imported wine from France, Italy, Chile, etc. in the market for a promotion. Bad at wines? Take those that are well known: Cabernet, Merlot, Riesling, Pinot Grigio, etc. Make no mistake. And now it's time to move on to practice!

Taiwanese cold brew tea

Everyone knows that cold tea is harmful, as well as the fact that a cold tea leaf cannot be brewed again. In Chinese tradition, this is one of the main tea taboos. Fortunately, there is a beautiful island of Taiwan, where the inhabitants, exhausted by the unbearable heat, came up with the idea of ​​brewing tea with cold water. It looks something like this: a tea leaf (approximately 2 tsp of tea per 1 liter of water) is poured into a jug of cold water and left overnight in the refrigerator. During this time, a slow extraction of tea takes place and it opens in a completely different way. The drink turns out to be lighter, fruity, thin. The risk of getting tea bitterness is minimal. All we need to do is replace the water with wine and let's go!

Brewing time for cold water tea:

• green, yellow and white teas - 6 to 8 hours
• light and dark oolongs - from 8 to 10 hours
• red teas - from 8 to 12 hours
• shu and shen pu-erh - from 10 to 12 hours
• herbal preparations - from 12 to 14 hours

Basic recipe for wine tincture on tea

Technology:

Option 1. Place the tea leaf in a jar or jar of a suitable size, add wine, mix, close the container tightly and leave in the refrigerator for 6-12 hours or more, depending on the type of tea. After 6-8 hours, the drink can be tasted. When the taste of tea-saturated wine suits you, strain it through a sieve or several layers of gauze. If there is a fine suspension, filter the drink through a coffee or cotton filter. Enjoy!

Option 2. Before putting the tea into the container, place it in gauze and quickly rinse with hot water - this will help to “open” the tea leaf and speed up the maceration process. How this will affect the properties of the tea leaf, I do not know, so - at your own peril and risk.

Notes:

1. White wines should be infused in the refrigerator, red wines at room temperature.
2. A good rule for brewing tea with cold water is 2 tsp for 1 liter of water. tea. Tight twisted teas should be taken less, as well as pressed pu-erhs. Volumetric leaf teas - a little more. You can follow another rule: for 1 liter of water - 3-4 g of tea. There are no strict rules. Listen to your instincts and do as you see fit.
3. Shu pu-erh for our tincture will be quite a curiosity, but it's worth a try. Before mixing it with red wine, I recommend soaking the pressed leaf (and it will most likely be pressed) in cold water: pour cold water for 5 minutes, drain, pour again and so on 3-4 times. Also, at the finish, the sheet can be doused with hot water.
4. Do not use expensive Chinese tea - it's not about that at all!

A couple of wine and tea recipes for inspiration

Mix together and leave overnight in a sealed container at room temperature. The next day, strain through a sieve or cheesecloth. Before serving, let the wine breathe, saturate with oxygen.

Garlic itself, carries a lot of "usefulness" to our entire body. And, if it is also competently combined with various, no less useful, additives, then the benefits of its use will increase literally at times. So, for example, garlic with milk copes very well with the task of normalizing pressure, and its combination with lemon will be useful for those who need to clean the blood vessels. In general, of course, our heart and blood vessels are the organs that primarily benefit (and I must say that it is very considerable) with the regular use of garlic. No matter how we use it. But, in addition to the cardiovascular system, garlic can benefit other organs and systems of our body. Here, garlic, infused with red wine, has all these properties in full.

Red wine garlic tincture recipe. How to prepare and take this elixir?

For many, eating garlic is associated with the problem of the odor that remains when garlic is eaten fresh. But, here we will prepare garlic liqueur on red wine, which means that there will be no smell of garlic when it is used. You will only taste that the red wine was infused with garlic, and that's it. As for the smell, it can, in principle, be very easy to remove. various ways to get rid of it are presented. Now let's get down to the preparation of our tincture.

How to cook?

To prepare the tincture, find a transparent bottle of the appropriate size. We put garlic in it, 12 already peeled cloves, which will also need to be divided into four parts. How to cut the cloves, along or across, decide for yourself. When you cut the garlic and throw it into a bottle, fill it with red wine - 3 glasses. The bottle, after that we close it, and put it on the window, where there is sun. Let our tincture stand on this window for 2 weeks.

Do not forget to shake the contents of the bottle daily, 2 or 3 times. When the 2-week aging period comes to an end, we filter the finished garlic liqueur and pour it into another bottle, already dark.

How to use?

Three times a day, just a teaspoon of this garlic infusion, will be enough. The duration of such a course should be a month, which will bring a lot of benefits to your body.

How useful is this tincture?

In addition to the fact that garlic in red wine cleanses the blood well and significantly strengthens the walls of our blood vessels, it will also remove excess salts and other harmful deposits from the body, increase your efficiency and make your immune system stronger. Metabolism will also improve, which is important for all of us, without exception, and especially for those who dream of losing weight quickly. The remedy will be useful for women's diseases and for various inflammations.

Hello dear friends!

My sister, having seen the recipe for a miracle - garlic tincture with red wine on the Internet, decided to try it out for herself, because she is now in such a life period when her heart is knocking, and the immune system is lame, and changes are taking place in the female system. In a word, not feeling very well.

I'll give her feedback right away. Actually, because of these results, I wanted to write an article about this tincture, how to prepare it, how to use it.

Tincture of garlic on red wine - Review

So, after two weeks of using the tincture

• improved heart function, stopped tormenting shortness of breath
• normalized pressure
• bloating and flatulence gone
• headaches stopped
• the body is cleansed of toxins, salts
• bronchi are cleared, phlegm comes out
• sleep returned to normal. Now Tanya falls asleep easily, sleeps soundly, wakes up cheerful and well-rested.
• increased efficiency, I want to move mountains and redo a bunch of things
• mood improved.

Whether still will be after a monthly course of application of tincture?

Red wine and garlic - Tincture. Beneficial features

And now let's take a closer look at what is the miraculous secret of the friendship of garlic and wine. Consider the beneficial properties of each component of the tincture separately. In fact, everyone knows them.

Red wine - useful properties

Since ancient times, long-livers have been regularly drinking red wine. And all because the substances contained in red wine have a preventive effect on the functioning of the gastrointestinal tract, slow down inflammatory processes, prevent the formation of blood clots, cancer, preserve our cells, do not allow them to collapse.

Red wine has a beneficial effect on the cardiovascular system, improves brain function, strengthens memory, increases efficiency, both mental and physical, calms the nervous system, eases menopause. It promotes better absorption of iron and is recommended even for the treatment of anemia. Resveratrol, which is part of wine, can prolong youth.

Of course, everything is good in moderation. Red wine can be consumed 150 - 200 ml per day several times a week. With daily use, this rate should be reduced to 100 ml.

Useful properties of garlic

Also known for a long time. Who eats garlic, he is less or almost does not get sick.

Garlic, like red wine, has a positive effect on the functioning of the heart, thins the blood, improves blood circulation, and lowers cholesterol levels.

Garlic is an excellent prevention of cancer of the stomach and intestines, it strengthens the immune system, restores strength, and slows down the aging process.

But not everyone can eat fresh garlic.

So maybe try making a red wine tincture out of it? For your own health, energy and joy.

Tincture Properties

The properties of garlic and red wine (very similar, haven't you noticed?), when combined, further enhance their miraculous power.

Red wine garlic tincture:

• removes salts and toxins from the body
• reduces cholesterol levels
• purifies the blood
• improves digestion processes
• strengthens the walls of blood vessels
• strengthens the immune system
• strengthens the cardiovascular system
• helps with women's diseases
• improves performance.

For your information, excellent, maybe even the best remedy for cleaning blood vessels and blood, as well as treating many ailments, is grass, especially in combination with. Interesting? Follow the links to read information about their medicinal properties.

How to make red wine garlic tincture

To prepare the tincture, you need to use only good quality red wine, for example, Cahors. By the way, Cahors is the most popular wine used by traditional medicine, and so it is used in it.

Wine will need 0.7 liters.

Garlic will need one large head or 12 medium cloves.

Garlic must be peeled, washed and crushed in a mortar. It is desirable that it does not come into contact with metal appliances. In other sources, I read that garlic can be divided into 4 parts. Right, I don't know. I don't think it matters, but I guess the smaller the better.

Place the chopped garlic in a dark glass bottle or jar, pour wine over it and close the lid. We put in a dark place to infuse for two weeks. Shake the bottle two or three times a day.

If there is no dark glass container, you can simply wrap the jar with a dark cloth.

Strain the finished tincture and take 1 teaspoon three times a day before meals for a month.

Like any medicine, tinctures have contraindications.

Tincture of garlic on red wine - Contraindications

And I also like to periodically take for the treatment of the nervous system and the prevention of tachycardia: peony, valerian, motherwort, hawthorn and corvalol. This is a separate story. Come read!

Also, with the help of garlic and red wine, they support the normal functioning of the cardiovascular system. A tincture is prepared from these two components, which, with regular use, significantly improves the performance of the body. The thing is that both wine and garlic help to improve the functioning of the hematopoietic system, remove toxins, radionuclides, salts of heavy metals from the body.

Red wine is good for the body, but only in reasonable doses, it is not more than 100 ml per day. Regular use can significantly improve the functioning of the digestive, cardiovascular systems, reduce the risk of blood clots, cancerous tumors, stimulate brain activity, prolong the life of the cells of the body, which means it allows you to stay young.

It is important to remember that only natural, high-quality products have healing properties. Wine, prepared chemically from powder, will only harm the body, so the selection of components for the preparation of the medicine must be given special attention.

Recipe 1.

Tincture with garlic and red wine is prepared from twelve cloves of garlic, which must be crushed in a mortar, removing the core from them. Then pour the resulting mass into a jar and pour 700 ml of dry red wine. Close with a tight lid and keep in direct sunlight for two weeks. An infusion of garlic with wine should be shaken daily. After the medicine is ready, it is filtered and poured into a dark bottle. The course of treatment is at least a month. You need to drink a teaspoon three times a day.

Recipe 2.

They also prepare an infusion of garlic on Cahors wine. It is necessary to crush a large clove of garlic in a stone or wooden mortar, do not forget to take out the cores, they are harmful, and combine it with 700 ml of red wine. Cahors should be of good quality (you can navigate by price, cheap wine clearly indicates a low grade). The tincture should be saturated with its components, for this it is necessary to place it in a dark cabinet for ten days, not forgetting to shake it daily. Then we filter and store in a sealed container in the refrigerator. Use no more than 50 ml per day on an empty stomach. Tincture of garlic on wine has healing properties throughout the year. For further use, prepare fresh, and simply discard the remaining product.

Regular use will allow:

• significantly increase immunity;
• remove salt;
• purify the blood;
• improve the general condition of the body;
• increase endurance;
• restore metabolic processes;
• improve metabolism;
• strengthen blood vessels;
• increase the work of the heart muscle;
• forget about chronic inflammation of the female reproductive system.

Recipe 3.

Useful for the body and treatment with such an extraordinary recipe. Tincture of garlic on wine with spices. Prepares quickly and simply. According to the technology, you need to take 500 ml of dry wine, 6 cloves of garlic, 3 cloves, half a teaspoon of cinnamon and juice from two lemons. The wine must be heated to a temperature of 60 degrees, add spices and juice, mix. When cool, stir in crushed garlic. The tincture will be ready in four hours. It is filtered and taken 100 ml twice a day. Such a drug will strengthen the body, give it tone and vitality.

Recipe 4.

Much more attention should be paid to the preparation of such a medicinal preparation. You will need 35 grams of chopped walnuts, 5 cloves of garlic, 250 ml of water and the same amount of dry red wine, 4 tablespoons of juice from fresh lemons. The first step is to prepare the nuts, they must be combined with water and allowed to boil, add wine to the same place, stand on fire for 3 minutes and set aside. The second step is to finely chop the garlic cloves. The third - we combine the components and insist for six hours. Take warmed up to 30 degrees in the morning. An excellent tool in the fight and prevention of influenza and colds.

Recipe 5.

A healing decoction of 300 grams of green apples, 200 grams of honey, 700 ml of wine, 500 ml of water, 50 ml of apple cider vinegar and 8 cloves of garlic is prepared as follows. Apples are mashed and combined with honey and water and put on fire, when the mixture starts to boil, add wine and bring to a boil again and turn off and pour in the vinegar. Cool to 30 degrees and combine with garlic mass. After three hours, the balm is ready, it is filtered and drunk to give vitality and prolong youth, 100 ml three times a day.

Finally

Garlic tincture prepared with red wine is contraindicated in people who have diseases such as gastritis, ulcers, asthma, epilepsy, hemorrhoids, as well as women during pregnancy and lactation, children under 16 years of age. The use of the drug should be strictly prescribed dosage.