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HERBAL TEA: Sagan Daly, 2023

HERBAL TEA: Sagan Daly, 2023

$1.80 USD
$1.80 USD
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Taste profile: The flavor of Sagan-Daila is herbaceous with a light wormwood bitterness and piney undertones. It also carries notes of strawberry, savory, and barberry.

Effect: Energizing, tonic.

About the tea: It is attributed with antioxidant, anti-inflammatory, and immunomodulatory properties. Traditionally used to treat colds, respiratory diseases, gastrointestinal conditions, and more. With rejuvenating and toning effects, the herb slows down the natural aging process of cells by influencing metabolism. Whether consumed as a tea infusion, water decoction, or in the form of a balm, Sagan-Daila charges the body with energy for the entire day, even if just a single leaf is ingested. Therefore, if you are planning an extended journey, be sure to bring Sagan-Daila tea with you.

Sagan-Daila helps the body combat stress, strengthening the immune system and aiding in detoxification. It is also widely used to alleviate hangover symptoms.

The beneficial properties of Sagan-Daila extend to restoring sleep patterns and overcoming jet lag after a change in time zones. However, it is essential to note that the opposite effect may occur if consumed in the evening.

Sagan-Daila can be consumed on its own (several branches and leaves per teapot or 1-2 leaves per cup) or added to your favorite tea as a supplement in the form of a couple of leaves. The herb is versatile and can be brewed without much fuss. It is recommended to use it for a month and then take a break for the same duration.

Composition of Sagan-Daila:
* Flavonoids
In the leaves and stems of Sagan-Daila, tannins are present in the form of flavonoids: quercetin, rutin, dihydroquercetin, and myricetin.

Quercetin has a strong anti-inflammatory effect, while rutin strengthens capillary walls and contributes to cell youthfulness. Dihydroquercetin is used in allergy treatment, and myricetin slows down aging, making it a popular component in anti-aging cosmetics.

* Fatty acids
Linolenic, oleic, ursolic, and oleanolic fatty acids participate in metabolic processes and protect cells from the impact of pathogenic bacteria and viruses.

Linolenic acid is an essential fatty acid crucial for human metabolism, and its deficiency can lead to hair loss and skin deterioration. It is also used to reduce the risk of cardiovascular diseases.

Ursolic acid possesses anti-inflammatory and myelinizing effects, showing promise in halting the destruction of neuronal myelin sheaths in conditions like multiple sclerosis. It is used in therapy and prevention of Parkinson's disease and other nervous system disorders.

Oleanolic acid acts as an antimicrobial and anti-inflammatory agent, irritating mucous membranes, leading to increased gland secretion and mucus thinning. It is used in medicine as a component of expectorants and in cosmetics to create products addressing irritation and acne.

* Inositol
Inositol (specifically, myo-inositol, or vitamin B8) is a vitamin-like substance. Scientists have proven that inositol is responsible for attention concentration, memory, visual acuity improvement, and it contributes to Sagan-Daila's tonic effect. Inositol also helps control the production of dopamine and serotonin, alleviates anxiety, and is used to ease depression symptoms.

* Vitamin C
Sagan-Daila leaves contain a significant amount of ascorbic acid, giving the plant antioxidant properties. Vitamin C also participates in collagen synthesis and helps neutralize free radicals.

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Temperature water:

The water temperature for brewing tea depends on the type of tea, as different varieties require specific conditions to bring out optimal flavor characteristics. Here are general recommendations for water temperature for different types of tea:

Green Tea:

  • Water temperature: 70-80°C.
  • Green tea is delicate, and a high temperature can lead to bitterness. Use the lower end of the range for light green teas and higher for more robust ones.

White Tea:

  • Water temperature: 80-85°C.
  • White tea is also quite delicate, and a lower temperature helps preserve its soft and sweet flavor profile.

Oolong and Yellow Tea:

  • Water temperature: 85-90°C.(185-194°F)
  • Oolong and yellow tea often require a slightly higher temperature to reveal their complex aromas.

Black-Red Tea:

  • Water temperature: 90-95°C.
  • Black tea is typically fuller-bodied and spicier, so a higher temperature helps extract its rich flavor qualities.

Pu'erh Tea:

  • Water temperature: 95-100°C.
  • Pu'er, especially shu (cooked) pu'er, benefits from a high temperature to fully develop its flavor.

  • Use only pure water without additives and extraneous odors to experience the true taste of tea. Don't forget to experiment with proportions and brewing times; this will help you find the perfect balance of flavors that suits you.

How to get the maximum flavor from tea extraction?

For the best experience in getting the maximum tea flavor, use a tippod with a spill function, gaiwan or gongfu teapot.

Follow the 5-second rule. Most teas reveal their aroma and flavor within 5 seconds of brewing. Carefully observe the water temperature that is required for the type of tea you are brewing. Use a thermos to keep the water at the same temperature.

1. Rinse - Rinse the tea in the kettle. Do this quickly, getting rid of the tea from the dust. One to three seconds is sufficient.

2. Straining. Now you can make the first brewing of tea. Pour water 1 centimeter higher than the leaf and drain after 5 seconds. taste the tea.

3 strain. Pour water and add another 5 seconds to the spill. 10 seconds - drain. Taste the tea and feel the bouquet and flavor unfold.

4 strain: repeat the same process. 15 seconds. If bitterness and astringency appear, reduce the duration of the pour by 10 seconds and repeat.

In this way you can brew the tea several times and each time the flavor will open up more and more until it subsides.

Experiment with time and find your personal ideal tea strain.