Do you want to protect your teeth while you reduce your weight and decreases in volume? Drink tea. Besides being the second most consumed beverage in the world, it is one of the few foods that are rich in fluorine.
Says a Bodhi-Danna legend, the founder of Zen, only prayed and fasted but each night struggling to stay awake, thinking. But one night he fell asleep, angry at his weakness, tore off his eyelids and threw to the ground and the place erupted later unknown bushes, which led to the tea tree.
Tea is derived from the dried leaves of the shrub of the same name. The best teas come from the terminal buds of shoots called pekoe and two pages that follow. Therefore, this term does not indicate a variety of tea, but the plant from which it comes. Prior to use, the tea leaf goes through several treatments and the procedure used is get different varieties of tea.
Tea is one of the world's known plants, in fact, its cultivation is widespread in all tropical areas of the planet.
The part of the plant used for medicinal purposes are leaves, but depending on the process to submit, you get different teas.
Tea belongs to the Teacea family. It is a small evergreen tree that can grow to 5-10 m tall in the wild, usually doesn’t exceed 2 m in height.
Its acute leaves are dark green, alternate and are arranged generally measure between 5-10 cm long and 2-4 cm wide, a feature with these leaves is that they are toothed at their 2 / 3 parts superiors. The part of the plant used for medicinal purposes are the leaves.
It has delicate creamy white or pink flowers, which give off a pleasant aroma. They are small and are arranged in groups of solitary or 2 or 3 flowers.
Each flower has 5 sepals, petals oval and between 6-9. The fruit is a small round capsule, inside which the seeds are located.
Although native to Southeast Asia, from India and Sri Lanka to China or Japan, the tea grows extensively in the tropics and subtropics.
Near Ecuador, it can be found up to an altitude of nearly 2,000 meters.
For growth to be optimal tea, requires well-drained soils rich in organic matter and slightly acidic pH. As for temperature, ideally ranging between 14-27 º C (although it is evergreen, tolerates no frost). It needs sun and water.
The root hairs are very thin, so it is very sensitive to lack of moisture, which can cause the plant to dry. When in full bloom, we need a more abundant. Harvesting takes place when the plant reaches an age of 3 years
Depending on the birthplace of tea, climatic conditions vary and this is why there are different varieties of green tea, each with some peculiar characteristics in terms of smell, taste and color of the tea ready.
Harvesting takes place when the plant reaches an age of 3 years, and is usually repeated three times a year. Young shoots are chosen which are composed of 5-6 leaves arranged around a closed terminal bud.
Tea leaves contain 5-6% water and 4-7% mineral salts, especially rich in potassium and manganese. Other minor compounds that are also found in tea are organic acids such as malic, succinic, and oxalic; glucidic compounds as inositol, reducing sugars, gums and pectin, and even a small percentage of lipids.
Among the active principles responsible for the therapeutic activity of green tea highlight its polyphenolic compound content (3%), which are of three types: flavonoids, catechins and tannins.
It is important to note that the polyphenols decrease with plant age and harvest time, for plants of the same age, is lower in spring and peak in August-September.
Among the flavonoids, the most important are the kemferol, quercetin and miricetol. The catechols are more abundant in the fresh plant and green tea, black tea that, among these, the most active are catechol, epicatecol and their esters with gallic acid.
Finally, it also contains condensed tannins catechic (8-25%). It also has a small amount of essential oil (0007-0014% in the fresh leaves), which is higher in black tea because it is formed during the fermentation of the leaves.
Remember that green tea undergoes stabilization and drying of water vapor, while black tea, does suffer fermentation and drying. This essential oil contains hexenol, and small amounts of aldehydes, butyraldehyde and isobuteraldehido and phenolic alcohols, geraniol, linalool and citral. It is important to note that the polyphenols decrease with plant age and harvest time.
Perhaps, of all tea components, alkaloids (2-4%) are the most popular. These purine derivatives, known more commonly as 'xanthic bases', the most abundant are caffeine and theophylline.
In the fresh plant, caffeine is combined with organic acids to form a compound known as 'tanoide'. This is the reason that black tea has a more stimulating action on the nervous system, green tea, because during the fermentation process breaks this tanoide freeing caffeine. Finally, we cannot forget to mention the presence of vitamins and enzymes.
It's much better to use a loose leaf tea in a teapot and pour boiling water containing. The caffeine and tannin content depends on the time of infusion. In the first three minutes the leaves release caffeine, and if left longer, the tannins.
A prolonged infusion changed little caffeine content, but rich in tannins, which are the ones that give the tea strong and bitter taste, it does vary. For a lighter tea is best hot water is added to decrease the concentration of caffeine or reduce the infusion time.
The main types of tea (yellow, white, green, oolong, black, pu-erh and flavored) and the many existing varieties within each category, totaling more than 3000 different around the world are the result of different methods processing of the same tea plant.
The possibility of mixing is limited only to the taste of each.
As we usually mix some smoking tobacco in our pipes and manufacture our own cigars flavored itself with the tea: jasmine petals on the classic black tea, lemon leaves, anise, fresh mint with green tea.
Generally to flavor tea, airtight container is needed, willing to experiment and time.
Store in a glass jar that can be basing your green tea or black tea with cloves, cinnamon, lemon or orange peel, petals of different flowers, anise seeds or small slices of ginger, sun-dried fruits, peppercorns, etc., eventually mixes will be more intense and deep, and the effect of boiling water give off essential oils to mix in the infusion, and release the aromas creating a tasty tea.
An important aesthetic contribution is that between the strands of tea can be distinguished elements have been added for flavor, like the petals whole cloves or a half games.
Added to this we must not forget that beauty is a kitchen galleries adorned with bottles of homemade flavored teas.
All tea companies create their own mixes to suit different tastes and different times of day. Although there are no strict rules about the teas that should include some classic blends often contain similar ingredients.
Tags: black green tea pu-erh red tea tea
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