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From Siberia With Health

Tea made from pine needles in combination with Shilajit is an excellent prevention of colds. Since coniferous components are a real storehouse of vitamin C, a drink made from needles and bark helps strengthen teeth and gums.

Coniferous tea is especially useful during colds and flu. Pine needles contain shikimic acid, combined with Shilajit, which has a powerful antiviral effect on the immune system and the human body as a whole. Coniferous tea and Shilajit, taken before bedtime, may prevent the formation of cholesterol.

A classic recipe of pine needle tea to drink with Shilajit.

For brewing coniferous tea, it is recommended to use the needles of a pine tree, member of white pine family. It will also make the taste of the drink much richer.

Next, you need to cut the pine needles into small pieces. Pour a tablespoon of fragrant pine tea into the cup, pour boiling water for 20 minutes. After the decoction, you need to strain, add a spoonful of honey, taking the necessary dose of Shilajit (no more than 0.25 g. 2 times a day) and ... enjoy the delicious taste of godlike tea!

There is also a ready-made tea from Altai pine needles in powder form. All you need is just dilute it in boiled water, stir thoroughly and let it brew a little.

Despite the amazing healing properties of Shilajit, not everyone likes the specific taste of this natural resin. The pine needle tea prepared according to this recipe will allow you to "drown out" the bitter taste of Shilajit and enjoy the power of Siberia!

Some are saying that in its pure natural resin form, Shilajit is difficult to consume due to its bitter taste and dense texture. So, some reportedly prefer to dissolve the Shilajit in pure water and milk, adding a teaspoon of honey. So, why not mix Altai resin with your favorite tea?

How to choose the right tea to mix with Shilajit?

It is quite difficult to draw up any general classification of existing teas for all countries of the world. The Europeans initially divided tea into two large groups - black and green. The Chinese have much more varieties and types - in addition to black and green, there are also white, yellow, red, and even turquoise (Oolong).

From the point of view of mixing Shilajit, it is worth considering teas by the type of processing of their processing and the method of brewing. After the tea leaves are harvested, they are sent for drying (withering), then rolled - this releases a lot of essential oils. The more the leaf is curled, the richer and more aromatic the drink will turn out after brewing and the tastier it will be in combination with the Shilajit.

According to the method of processing and brewing, tea is divided into several groups: read more...

Shilajit has a bitter taste, it has a specific smell similar to oil. Interestingly, it almost completely dissolves in water, leaving only small sediment. Not everyone likes the taste of pure Shilajit. For this reason, remedies based on Altai resin are a mixture of Shilajit and all kinds of natural additives that change the taste to a pleasant one.

Those who prefer pure Shilajit often mix it with water, coffee, milk, and honey. One of the most popular drinks is herbal tea. It is customary for them to finish almost any meal, and in general, the daily consumption of tea for a modern person is very high. So, is it possible to mix Altai Shilajit with tea?

Mixing Altai Shilajit with green tea, you deal a double blow to many unpleasant diseases. In addition, this combination is an excellent tool for preventing health disorders and increasing the body's immunity.

It is a black tea that perfectly reduces the feeling of nausea and is actively working to create beneficial microflora in the intestines.  In combination with Altai Shilajit, black tea is an effective remedy for intoxication of the body.

Which tea is tastier with Shilajit?

It depends. If you are truly concerned about health benefits of tea – definitely pick green tea and variations of it – herbal tea, even pine needle tea which we discussed later in our blog. But not everyone is only interested in the beneficial properties of tea - for some, the taste and color of the drinking matter. Black tea has a richer taste and a much brighter color due to the thearubigins (polyphenols) it contains, which are formed during the fermentation of black tea.