question: Why it is effective to drink hot tea on a warm day to cool down.
comment: URL_0 It triggers your body to start sweating a lot, so if the humidity is sufficiently low, that sweat evaporates, taking body-heat with it, resulting in a net cooling effect. Note that this would not work in high-humidity areas, and it's a bad idea if the individual is already suffering from dehydration or heat shock/stroke.
passages: "Suanmeitang" is commercially available in China and other parts of the world with Chinese communities. It is often drunk chilled during the summertime, as relief from the heat, and is one of the most common summer drinks in China. In addition to being widely considered an effective drink for cooling off in the heat, it is also popularly believed to have minor health benefits, such as improving digestion and possibly inhibiting the buildup of lactic acid in the body.
  
  Section::::History.
   BULLET::::- A tea made produced by steeping the leaves in boiling water is a traditional tonic drink in tropical savannah countries such as Senegal, Mali and Burkina Faso. It is believed to be an aid to weight loss and have detoxifying properties.
   Cold brewing has some disadvantages compared to hot steeping. If the leaves or source water contain unwanted bacteria, they may flourish, whereas using hot water has the benefit of killing most bacteria. This is less of a concern in modern times and developed regions. Cold brewing may also allow for less caffeine to be extracted.
  
  Section::::Preparation.:Pouring from height.
  
  The flavour of tea can also be altered by pouring it from different heights, resulting in varying degrees of aeration. The art of elevated pouring is used principally to enhance the flavour of the tea, while cooling the beverage for immediate consumption.
   Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a "frothy" mixture. In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by Zen Buddhist monks, and is still used to prepare matcha in the Japanese tea ceremony.
   Since gyokuro is typically steeped at such a low temperature, sources may recommend preheating both the pot and cup to maintain the warmth of the tea as one drinks it.
  
  Section::::Cultivation.
   "Selaginella lepidophylla" has been used as a herbal medicine. An infusion is made by steeping a tablespoon of dried material in hot water, and the resulting tea is used as an antimicrobial to treat colds and sore throat. 
  
  In Mexico, "S. lepidophylla" is sold as a diuretic. Women drink the water in which the plant is soaked to facilitate childbirth. The speed at which the plant blossoms in the water is interpreted as an indication of whether the delivery will be easy or difficult. 
   While most tea is prepared using hot water, it is also possible to brew a beverage from tea using room temperature or cooled water. This requires longer steeping time to extract the key components, and produces a different flavour profile. Cold brews use about 1.5 times the tea leaves that would be used for hot steeping, and are refrigerated for 4–10 hours. The process of making cold brew tea is much simpler than that for cold brew coffee.
   Steeping, or brewing, is the process of making tea from leaves and hot water, generally using of tea per of water (HO) or about 1 teaspoon of green tea per 150 ml cup. Steeping temperatures range from to and steeping times from 30 seconds to three minutes.
   A further point of discussion on when to add milk is how it affects the time taken for the liquid to reach a drinkable temperature. While adding milk first will cause an initial drop in temperature which leads to a more shallow cooling curve (thus slower cooling) while also increasing volume (which would slightly increase the surface area through which the tea could lose heat), one study noted that adding milk first leads to the tea retaining heat out of all proportion with these effects. The major mechanism by which hot tea cools is not conduction or radiation but evaporative loss which is affected by the physical properties of the milk. The study concluded that lipids in milk prevent water evaporating so rapidly thus retaining heat longer.
   Cold brew tea
  
  Cold brew tea is tea steeped in cold or room temperature water for an extended period of time. The process brews the tea leaves slowly, using time rather than temperature to release the flavors.
  
  Cold brewing tea is a practice which comes from Japan. In Japan it is believed to gently extract flavors from the tea itself. Hotter brewing can scorch the tea, destroying any natural benefits as well as creating a bitter tasting tea.
  
  Section::::Method.
   The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top. This process cools the tea to optimal drinking temperatures, thoroughly mixes the tea with the condensed milk, and improves its flavour. This is often compared to the decantering of toddy to enhance its flavour.
   Melton's described methods of pouring away the tea and shaking the cup are rarely seen; most readers ask the querent to drink the tea off, then swirl the cup.
   Chrysanthemum tea is a flower-based infusion beverage made from chrysanthemum flowers of the species "Chrysanthemum morifolium" or "Chrysanthemum indicum", which are most popular in East Asia, especially China. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times. Chrysanthemum tea was first drunk during the Song Dynasty (960–1279).
   Although TEA (sometimes under the name "Etamon") was explored in a number of different clinical applications, including the treatment of hypertension, its major use seems to have been as a probe to assess the capacity for vasodilation in cases of peripheral vascular disease. Because of dangerous, even fatal reactions in some patients, as well as inconsistent cardiovascular responses, TEA was soon replaced by other drugs.
   Thai tea or "cha-yen" () in Thailand, is a drink made from strongly brewed black tea ("red tea" in East Asia). Other ingredients may include added orange blossom water, star anise, crushed tamarind seed or red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk.
  
  Usually, Thai people drink Thai hot tea in the morning, frequently with Yau ja gwai (fried dough) or "Pa-tong-ko" (). The varieties of Thai tea include:
  
  BULLET::::- "Thai hot tea" (Thai: ชาร้อน, cha-ron) is Thai tea served hot.
   Chifir is typically prepared with 5–8 tablespoons (50–100 ml) of loose tea (or tea bags) per person poured on top of the boiled water. It is brewed without stirring – at least until the leaves drop to the bottom of the cup. During the brewing process the caffeine breaks down, and the leaves start to pour adenine and guanine into the water, which does not happen during traditional tea-making. Sugar is sometimes added; the nature of the brew tends to result in a bitter flavor.
   Similarly, unsweetened iced-tea powder can be tailored to individual taste with powdered spices, sugar, and (if desired for convenience and texture) dry nonfat milk and dry non-dairy creamer; the result can be mixed with hot water to produce a form of instant "chai masala". This form of dry mix has certain disadvantages, however; the powdered spices may leave a grainy residue at the bottom of the cup, and it may dissolve poorly in cold water, especially in the presence of dry milk/creamer powders.
  
  Section::::Consumption beyond the Indian subcontinent.:In Western cultures.
   BULLET::::3. "Whisking": The powdered tea was mixed into hot water and frothed with a whisk before serving. The color and patterns formed by the powdered tea were enjoyed while the mixture was being drunk.
  
  In modern times bricks of "pu-erh" type teas are flaked, chipped, or broken and directly steeped after thorough rinsing; the process of toasting, grinding, and whisking to make tea from tea bricks has become uncommon.
   Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the ageing process, then infuse it at the boiling point (100 °C or 212 °F), and allow it to steep from 30 seconds to five minutes.
  
  Section::::Preparation.:Masala chai.
  
  Meaning "spiced tea", masala chai tea is prepared using black or green tea with milk (in which case it may be called a "latte"), and may be spiced with ginger.
  
  Section::::Preparation.:Cold brew tea.
   BULLET::::- The tea pot was needed such that the tea leaves can be steeped separately from the drinking vessel for an infusion of proper concentration. The tea needs to be kept warm and the tea leaves must be separated from the resulting infusion when required.
  
  BULLET::::- "Tea caddies" and containers also became necessary to keep the tea and conserve its flavour. This was because tea leaves do not preserve as well as tea bricks. Furthermore, the natural aroma of tea became the focus of the tea drinking due to the new preparation method.
   Indigenous Australians of eastern inland areas use "tea trees" as a traditional medicine by inhaling the oils from the crushed leaves to treat coughs and colds. They also sprinkle leaves on wounds, after which a poultice is applied. In addition, tea tree leaves are soaked to make an infusion to treat sore throats or skin ailments.
   The order of steps in preparing a cup of tea is a much-debated topic, and can vary widely between cultures or even individuals. Some say it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior-tasting beverage. Others insist it is better to add the milk after brewing the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure the desired amount of milk is added, as the colour of the tea can be observed. Historically, the order of steps was taken as an indication of class: only those wealthy enough to afford good-quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk. Higher temperature difference means faster heat transfer, so the earlier milk is added, the slower the drink cools. A 2007 study published in the "European Heart Journal" found certain beneficial effects of tea may be lost through the addition of milk.
   BULLET::::- Brew temperature 90-95 °C
  
  BULLET::::- Standard 200 ml water
  
  BULLET::::- 4 g of tea
  
  BULLET::::- Brew times: 60-40-60-70-80-(+10) seconds
  
  A cold vessel lowers the steep temperature; to avoid this, always rinse the vessel with +90 °C (+194 °F) water before brewing.
   Thai tea
  
  Thai tea is a Thai drink made from tea, milk and sugar, and served hot or cold. It is popular in Southeast Asia and is served in many restaurants that serve Thai food. When served cold it is known as Thai iced tea (, , , lit. "cold tea").
  
  Section::::Ingredients.
   It is also used in the French recipe of mulled wine, called "vin chaud" (hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water.
  
  Section::::Use.:Drug precursor.
  
presuppositions: Tea is effective to drink on a warm day to cool down. 
corrections: Tea is effective in most cases but will not be as helpful on a hot day in areas with a lot of humidity or if consumed by a dehydrated individual. 
raw_presuppositions: Tea is effective to drink on a warm day to cool down.  Tea is effective to drink on a warm day to cool down. 
raw_corrections: Tea is effective in most cases but will not be as helpful on a hot day in areas with a lot of humidity or if consumed by a dehydrated individual.  Tea is effective in most cases but will not be as helpful in areas with a lot of humidity or if consumed by a dehydrated individual. 