Tea-leaf is the source of health drinks
Tea is so popular that it’s hard to find a person who hasn’t tried it. Tea-leaf has been used since ancient times to prepare health drinks.
The legend is very similar to reality and its ancient origin. About 3000 years before the new era, the outstanding emperor Shen Nong who was a scientist, reformer of agriculture, and medicine pioneer in China rested in nature after riding around his provinces. He was interested in the properties of a tea-leaf from the bush near the site that randomly gotinto boiled water According to his decree, water for drinking had to be boiled before consumption. A wonderful aroma arose and the emperor experienced a surge of cheerfulness while drinking the beverage, concluded to use this plant in medicine. With time, people noticed that a young tea-leaf is more fragrant and influences a person to a greater degree. Throughout history, tea has been used as a medicinal remedy against many diseases. At present, tea is a wonderful beverage that helps overcome fatigueand anxiety, and even possesses medicinal properties.
The best teas are grown in China, India and in the Sri-Lanka. There is unfermented green tea and white tea, semi-fremented green tea, called blue tea, more fermented red tea and completely fermented black tea.
All these types of tea influence a person in a different ways, as they possess various properties. Fermenting a tea-leaf partially changes its properties, which lower its medicinal power.
Analysis of the tea-leaf composition has shown that tea contains substances extremely important for human health. About 300 complex combinations are contained in tea-leaf.
Catechines. In some tea kinds they comprise about 20-25% of the dry mass. These phenol combinations with tea fermentation transmit the aroma and astringent taste. Tannins are phenol combinations which impart tanning properties to tea. They are found in large quantities in unfermented green tea. Tannins raise the organism’s resistance to various oncological diseases, suppress harmful bacteria growth, and neutralize poisonous substances when such as the salts of lead, mercury and others. It has been scientifically proven that catechines and their derivatives tannins are the strongest antioxidants. They lower the risk of cardio-vascular diseases, improve regulation of blood sugar level, raise the immunity and promote the withdrawal of excess cholesterol out of the body. With fermentation of tea, catechines turn into theaflavins. They are very unstable and oxidize to form thearubigins. After some time, tea becomes brown. Usually this oxidation happens quickly in low quality. tea That’s why the tea quality depends on theaflavins.
Essential oils. Their content in tea-leaf isn’t considerable, and only equals 0,02% of the total mass, but it is because of them that people desire to drink tea so much. The aroma, unique for every type of tea, has made tea into the most popular beverage in the world. With fermentation, certain essential oils turn into others. That’s why tea from one tea bush has a variable aroma.
The most important tea-leaf component is protein. Green tea contains more protein, which is dissolvable in water and necessary for the organism, than black tea. Tea contains 17 amino acids. Glutamate acid is one of the most important amino acids. It influences nitrous exchange in the organism.
Anthocyanins are natural coloring agents, which give various colors to tea, ranging from light green to dark brown. Depending on the type of coloring agent, tea color can be golden-green or red changing into brown. Anthocyanins possess antioxidant, anti-inflammatory and anti-allergic properties.
Alkaloids caffeine, theobromine, theophylline. These alkaloids promote activity and increase concentration when performing cognitive tasks. Researches have proved that caffeine and theophylline improve the body’s resistance to the formation of blood clots and some cancerous tumors. Small leaf kinds contain more caffeine than those of the large leaf kind. Caffeine certainly stimulates the central nervous system, urging the heart to work more intensively. But if you consume tea in moderate amounts, the stimulating effect of these alkaloids isn’t as considerable.
Green tea and, to a lesser extent, black tea contain vitamins necessary for humans and are digested by the body completely. This includes vitamin P, vitamin C, vitamin A, B-group vitamins, vitamins PP, vitamin D, vitamin K, and vitamin U. Green tea contains more vitamins due to the process of its production.
Green tea and, in lesser quantity, black tea contain potassium, phosphorus, magnesium, aluminum, manganese, copper, zinc, and boron. These are indispensable microelements for humans.
Carbohydrates glucose and fructose are also present in the tea-leaf. Over time, they turn into sucrose.
When drinking green or black tea that was brewed a while ago, healthy properties are considerably lower because the substances begin to disintegrate. I Prolonged warming of brewed tea causes some useful alkaloids to decompose and turn into guanine, which is harmful for health.
Drink green or black tea for your health and choose one according to your taste. Green tea was created by nature itself and black tea is an art of man. One thing is for sure, teas are the best health drinks available.