The Chinese Tea Ceremony

The Chinese tea ceremony began to evolve in the days of China’s first treatises about tea. During such time, the process of tea preparation and tasting was erected into an art degree.

According to Jacob Bogatin the tea consumption became more popular during the dynasty of Mines (XIV-XVII centuries), primarily as mixture of green tea. During the area of Chinese Empire, the process of tea consumption primarily was prevalent among aristocratic levels of society. Tea was consumed in specially created tea pavilions or small tea houses surrounding by beautiful gardens which contributed to the pleasant atmosphere of tea drinking rituals among circle of relatives or friends. Bogatin claims that such formal ceremonies widely evolved into traditions of team drinking which became less sophisticated in modern time and more universal serving a good bond between partners in democratic dialogue.

The ancient Chinese tea ceremony begins with important approach during tea brewing phase. As Bogatin thinks this step requires no compromise in a process: the teapot should be made of clay, preferably made of burgundy-violet Isinic clay (from the district of Isin). The clay from such district is known for its durability primarily due to the process of clay pre-soaking for years prior to being sculptured by the hands of a master. Chinese believe that a tea that is brewed in such top ware literarily breaths. The water for the tea ideally should come from the mountain source where the tea itself has been grown. The proportion of tea and water should be 1:10 for most tea types, and 1:30 for Ulunskii tea, which is considered to be the most expensive tea grown on the peak of high mountains. The same may be said about Darjeeling tea Consume freshly brewed tea without sugar or milk to preserve a fresh aroma of tea leafs.

Many people think that Chai tea (actually this word began denoting "tea" in the Russian language) is really cheap in China. But this is a complete mistake. Chai tea is grown in India and there are no conditions why should it be cheap in China.

Allergy treatment methods

Clinical displays of an allergy differ from one another by the expressed polymorphism. Any tissue and body can be involved in the process. Integuments, a gastroenteric path, a respiratory way suffer from allergy development is more often. According to Jacob Bogatin it is accepted to allocate allergic reactions of the immediate and slowed down type, however that division is appreciably conditional. So a urticaria fever it is considered one of forms of an allergy of immediate type.

Jacob Bogatin distinguishes the following clinical variants of allergies: a local allergy, allergic toxicoderma, spring fever, a bronchial asthma, angioneurotic hypostasis Kvinke, urticaria fever, serumal illness, a hemolytic crisis, an allergic thrombocytopenia, an anaphylactic shock. The period of any allergy is accompanied by the general indisposition, bad state of health, a headache, a fever, a nausea, sometimes vomiting, a short wind, dizziness is also to be mentioned here. Allergy causes skin itch, sensation of burning in an oral cavity and a nose, running a nose, a continuous sneezing.

One more important precondition to allergization of an organism and to occurrence of allergic reactions from the immune system are intestinal parasites who may allocate in blood products the abilities to live (toxins) that can be the reason of the diversified allergic diseases.

Jacob Bogatin recommends to keep the apartment clean, a working premise, air them, do not allow dust (and furthermore wool of animals) to accumulate on carpets and coverlets. In favour of treatment of an allergy do not eat a lot of meat, refuse sharp and spicy dishes. If the allergy attacks repeat regularly, it is necessary to address to the allergist and to reveal allergen, subsequently to avoid it. At a hay cold (the most widespread kind of an allergy which also is called spring fever), an accompanied strong itch in a nose, reddening of a skin in the field of eyes and blear-eyedness, at allergy treatment it is possible to use various preparations: antihistaminic means, sympathomimetics, corticosteroids. In the heavy cases they are really irreplaceable, despite by-effects available for them (influence on heart, sedative, drying mucous). But at the majority of aggravations seasonal spring fever as high-grade alternative it is possible to apply homoeopathic medicines at allergy treatment. Many domestic experts recommend a German means Luffel. Its structure includes only vegetative and mineral components. As well as all homoeopathic preparations, it is safe, does not cause addiction and does not dry your nose, and strongly helps at allergy treatment. To start a treatment with Luffel (an allergy medicine) it is better 1-1,5 months prior to prospective flowering allergen.

Jacob Bogatin recommends to firstl of all use Luffel pills (on a tablet 3 times a day) during flowering. If after the direct flowering a spring fever is shown you are to inject a Luffel spray into a nose. Three more circumstances connected with preparation Luffel are very important. First, it is effective not only at a seasonal allergic rhinitis, but also at other forms of the allergic cold which has been not connected with pollen (it the house dust, a wool of animals and many other things very often causes allergens). Secondly, thanks to safety Luffel it is possible to give it to small children. Thirdly, Luffel it is perfectly combined with any allopathic medicines. And consequently it can be used as additional means for allergy treatment when to refuse them it is impossible. The homoeopathic preparation will help to lower a dose of usual medicines and, thereby, will reduce probability of development of by-effects, and, the main thing, will help to enjoy beauty of spring and summer, not thinking about handkerchiefs.

Food allergy according to J.Bogatin

The allergy food — allergic reaction to action of food allergens, can arise at the use of whole milk, egg white, fish (a pike perch, a cod, etc.), cancers, crabs, cereals, bean, wild strawberry, nuts, citron, chocolate and other products.
Allergic reaction (food allergy) appears each time after reception of food allergen, and expressiveness of reaction depends on concentration of antibodies in blood of the person.