Why combining chocolate with tea is beneficial to your health

Both Tea and chocolate Having a rich and unique story that covers thousands of years. Tea made its debut in 2737 a. C., when the legend says that Chinese emperor Shen Nung was drinking boiled water under a tree when some leaves accidentally blew in it, according to multiple sources.

The Piotr Miga tea sommelier, based in the Great Boston, explained to Fox News Digital how recent evidence suggests that the people of Ecuador were using cocoa 5,300 years ago, but noted that it did not arrive in Europe until the beginning of the 16th century, when The Spanish explorers brought it on top.

Soon, the voice extends on the health properties Of these two delicacies. “In the seventeenth century, both tea and chocolate were considered of a high -scale, fashion and medicinal nature,” Miga said.

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Tea and chocolate, particularly black chocolate, he explained, are rich in antioxidant polyphenols, which are directed to free radicals and can reduce the Cancer risk and have other health benefits.

Healthline informs that antioxidants and flavanoles in cocoa and black chocolate can reduce inflammation and help maintain endothelial cells that align their healthy arteries. The Journal Medical also details how popular teas such as green tea, ginger and mys miohic can also fight inflammation and prevent oxidative damage.

Tea and chocolate are usually served at the end of a meal. with dessert, Especially on special occasions such as Valentine’s Day. Miga explained that tea is more appreciated in British and oriental nations, while in France and Italy, people are more inclined to drink wine.

Miga believes that black chocolate complements the black teas, pou’er or herbal with flavors of berries, roses or citrus. He described how milk chocolate or a chocolate dessert “would combine well with black tea collected at the beginning of spring, what we call tea first to impudence or oolong tea.”

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Amy Sherman, a tea enthusiast with headquarters in San Francisco and editor in chief of chocolate teacher, told Fox News Digital that the same rules apply to combine chocolate with tea like chocolate like chocolate With wine.

“You can contrast or complement,” he said. “There are many different styles of chocolate and tea, so it lends itself to a lot of experimentation.”

Sherman coincided with crumb suggestion of combining black chocolate with Black tea He also mentioned that he loves Earl Gray tea, a black tea with a citrus flavor of bergamota, combined with chocolate, because “citrus and chocolate (they are) a beautiful combination.”

When it comes to choosing the right tea to have a chocolate mint, Sherman commented: “It depends.”

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“If you are trying to improve the mint taste, then it would have a mint tea,” he said. “If you want something to cut the mint flavor, then I would go with a black tea (like) English breakfast or orange pekoe.”

Since the chocolate candy is extremely sweet, Sherman thought it would be better combined with “something that has a stronger character”, like Lapsang Souchong, a smoked black tea.

To cut the strong sweetness of milk chocolate, Sherman suggested to combine it with green tea, which has an earthy and soft flavor.

She assumed that red tea (rooibos), which has a honey flavor, would go well with bittersweet chocolate, nuts or toffee chocolate covered, or even strawberries or cherries that have submerged chocolate.

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“With some of the fruity chocolates, I would go with a rooibos or a hibiscus that has its own flavor that is really strong, or would go with a black tea, which would be a contrast,” Sherman said.

Chocolate with marine salt or corn popcorn covered with chocolate would be better with matcha tea, which is made of green tea leaves and has a foamy bitterness, he explained.

Sherman described how the sweetness of white chocolate sweets, such as bonbones or truffles, complements the delicate floral essence of herbal tea or the soft flavor of the chamomile. Since white chocolate is made of cocoa butter, instead of cocoa solids, it also has a softer flavor.

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Another popular trend, he said, are tea flavor chocolate bars.

William Mullan, Raaka Chocolate brand director in Brooklyn, New York, told Fox News Digital that his company has been making chocolate tea bars at home since 2014, with the debut of his black chocolate bar without shock.

Like some teas can highlight the sweetness of the darkest chocolate bars, the health properties of each can also operate together as mood potentiators, Mullen said.

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“Theobromine and caffeine are stimulating, and can help with the approach and mood,” he said. “If you want to do something and serpeppy and focused, a little chocolate and a little tea, chemically, can be very advantageous in the correct dose.”