 Why
Tea
Tea is considered as the best energizing element
for so long on the basis of numerous beneficial properties it
contains. It is believed to increase the energy level and act as a
stimulant. Tea leaves contain essential oils and more than 700
chemicals, among which the compound closely related to human health
are flavanoids, amino acids, vitamins (C, E and K), caffeine,
polyphenols and polysaccharides. Moreover, research proves that
drinking tea is beneficial for your health! Not only green teas, but
all teas provide a growing number of health benefits. The essential
oils give us the aroma of the tea, the caffeine stimulates the
central nervous system, and the polyphenols account for the
much-publicized antioxidant and anti-disease properties. It also
helps in strengthening of bones and reducing the formation of
plaque. Tea is known to improve alertness and concentration.
- Tea acts as a stimulant and has numerous healing properties
(cancer, heart).
- Tea plays an important role in improving beneficial
intestinal micro flora, as well as providing immunity against
intestinal disorders and in protecting cell membranes from
oxidative damage.
- The role of tea is well established in normalizing blood
pressure, lipid depressing activity, prevention of coronary
heart diseases and diabetes by reducing the blood-glucose
activity.
- Tea also possesses germicidal and germistatic activities
against various gram positive and gram negative human pathogenic
bacteria.
- Both green and black tea infusions contain a number of
antioxidants, mainly catechins that have anti-carcinogenic,
anti-mutagenic and anti-tumor properties.
The Processing of Tea
All tea
comes from the "Camellia sinensis", an evergreen shrub
that is mostly grown in hilly areas. Though the height of these
could reach up to 60 feet when cultivated for harvest, the tea
bushes are kept to a height of about three feet only. There are over
3000 varieties of tea, each with its own specific characteristics.
The naming of teas is done mostly after the places they are grown
in, just as Assam tea is named after the Assam region and Darjeeling
tea is named after Darjeeling in India, and Keemun tea is named
after the Keemun in China.
Tea is plucked from one place and its flavour and characteristics
depends on the climate and soil conditions where the tea is grown.
The flavour of a specific tea depends largely on how it
is being processed. Tea growing started at large scale during the
colonial days in India when the Britishers maintained huge tea
estates in some parts of India. India still preserves those tea
estates in Assam, Darjeeling and some parts of Kerala. In the
present day, India easily accommodates itself among the best tea
growers and processor all over the world. Till now, Indian tea has
stimulated the tastes buds of many and delighted the tea-lovers
across globe.
General Types of Tea
Usually, the
top two leaves and bud are plucked gently with the help of hand by
professional tea leave pickers and then processed into any of the
four types of tea that are Black, Green, Oolong, and White.
- Black tea is withered, fully oxidized and
dried. Black tea yields a hearty, amber-colored brew. Some of
the popular black teas include English breakfast and Darjeeling.
- Green tea skips the oxidizing step. It is
simply withered and then dried. It boasts of a more delicate
taste and is pale green / golden in color.
- Oolong tea, popular in China, is withered,
partially oxidized, and dried. Oolong is a cross between black
and green tea in color and taste.
- White tea is the least processed. A very
rare tea from China, White tea is not oxidized or rolled, but
simply withered and dried by steaming.
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