Fight All Forms Of Pain With This Incredible Homemade Drink

black teaWe all experience aches and pains from time to time, like after an injury or a hard workout. But what do you do when you start feeling pain? Do you reach for the painkillers? Next time you’re feeling achey, try this nearly magical pain relief tea. It’s easy to make and has no negative side effects.

Ingredients

1 teaspoon of cinnamon
2 Teaspoons of black tea
2 glasses of water
2 teaspoons of ground cadamom
2 teaspoons of turmeric powder
1/2 thumb-sized piece of ginger
1/2 cup of almond milk
1 teaspoon of honey

Instructions

  1. Mix the powdered ingredients together
  2. Add to water and bring to a boil
  3. Boil for 10 minutes
  4. Add the black tea and boil for 2 more minutes
  5. Strain the mixture and add almond milk to the tea
  6. Sweeten with honey

Drink throughout the day. Make it as often as you want. Enjoy!

Source: simpleorganiclife

SF Source Rise Earth


Wikipedia  – Black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.

In Chinese and the languages of neighboring countries, black tea is known as “red tea” (Japanese 紅茶 kōcha; Korean 홍차 hongcha, Bengali Lal cha), a description of the colour of the liquid; the Western term “black tea” refers to the colour of the oxidized leaves. In Chinese, “black tea” is a commonly used classification for post-fermented teas, such as Pu-erh tea; outside of China and its neighbouring countries, “red tea” more commonly refers to rooibos, a South African herbal tea.

While green tea usually loses its flavor within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet and Siberia into the 19th century. Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West.

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