Both tea and chocolate have a rich and unique history that extends for thousands of years. Tea first appeared in 2737 BC, when the legend says that Chinese Emperor Shin Nong was sipping boiling water under a tree when some leaves exploded accidentally, according to multiple sources.
Sommeeire Pioter Mega, based in Greater Boston, explained to Fox News Digiki how modern evidence indicates that the Ecuador residents were using cocoa 5300 years ago – but they noticed that it had not reached Europe until the early sixteenth century, when the Spanish explorers brought it to an increase.
The word soon spreads around the health characteristics of these two martyrs. “By the seventeenth century, both tea and chocolate were considered on a large scale, a modern and upset by nature,” Miga stated.
FDA classifies the chocolate summons to a more dangerous level
He explained that tea and chocolate, especially dark chocolate, are high in anti -oxidant polyphenols, which target free radicals and can reduce the risk of cancer and have other health benefits.
Healthline reports that antioxidants and flavanol in cocoa and dark chocolate can reduce inflammation and help maintain the lining cells that line up to the health of the arteries. The medical magazine also explains how common tea, such as green tea and ginger, and the rose, can fight inflammation and prevent oxidizing damage.
Tea and chocolate are high in anti -oxidant polyphenols.
Tea and chocolate are usually served at the end of the meal with candy, especially on special occasions such as Valentine’s Day. Mega explained that tea is more appreciated in British and Eastern countries, while in France and Italy, people tend to drink alcohol.
Mega believes that dark chocolate complements black tea, or her herbs with flavors of berries, rose or citrus. He described how milk chocolate or chocolate dessert “is well paired with the black tea chosen in early spring, what we call the first tea or oulong tea.”
This amount of dark chocolate can reduce daily the risk of diabetes
Emmy Sherman, based on San Francisco tea and chief editor, Fox News Digital that the same rules apply to chocolate pair with chocolate tea with wine.
“You can either contrast or you can complete it,” she said. “There are a lot of different chocolate and tea patterns, so they give way to many experiences.”
Tea lovers told Fox News Digital, the same rules apply to chocolate pair with tea such as chocolate with wine. (Istock)
Sherman agreed with the Mega proposal to associate dark chocolate with black tea. She also mentioned that she loves Earl Gray tea and black tea with citrus flavor, chocolate associated – because “citrus and chocolate [are] Nice mix. ”
When it comes to choosing the right tea to wear with mint with chocolate, Sherman’s comment, “depends on it.”
Dark vs. Milk Chocolate: Americans love one more than the other, but what is “better” for you?
“If you are trying to enhance mint flavor, I will get mint tea,” she said. “If you want something to cut the mint flavor, I will go with the Black English breakfast (such as) English breakfast or orange.”
Since the chocolate caramel is very sweet, Sherman believed that he would be better associated with “something that has a stronger personality for him”, such as Lapsang Souchong, a smoked black tea.
To cut the powerful sweetness of milk chocolate, Sherman suggested his peer with green tea, which tastes a more moderate earthen taste.
Tea and chocolate are usually served at the end of the meal with candy. (Istock)
It has pretended that Roibos, which contains the flavor of honey to it, will go well with sweet chocolate and bitter, or seams covered with chocolate or died, or even strawberries or cherries that were dipped with chocolate.
Click here to register in our lifestyle newsletter
Sherman said: “With some fruit chocolate, I would like to go with Ruibus or Hibiscus, which has a really strong flavor, or I will go with black tea, which will be a variation.”
She explained that the chocolate containing sea salt or chocolate popcorn will go better with Matsha tea, made of green tea leaves and have a bitterness of butter.
Sherman described how the sweetness of white chocolate sweets, such as Bon Bonns or Culture, is complemented by the core of the precise flowers of herbal tea, or the moderate flavor of chamomile. Since white chocolate is made of cocoa butter, instead of cocoa solids, it also contains a more moderate flavor.
For more lifestyle articles, please visit www.foxnews.com/lifestyle
She said that there is another common trend, which is chocolate bars with tea.
Chocolate bars with tea flavor are a common direction. (Istock)
William Moulan, the director of the Raka Chocolate brand in Brooklyn, New York, told the Fox News Digital that his company has been manufacturing chocolate tea bars at home since 2014, with the appearance of a non -roasted dark chocolate bar in Earl Gray.
Mullen said that some tea can highlight the sweetness of dark chocolate bars, as the health properties of each can work together as an ovaries of mood.
Click here to get the Fox News app
“Thebromine and caffeine are steroids, and they can help focus and mood,” he said. “If you want to accomplish something and be vibrant and focused, a little chocolate and a little tea, chemically, can be a very useful thing in the correct dose.”