TEA is a drink that contains caffeine, an infusion that is made by brewing the leaves, leaf buds, dried leaves or stems of the plant Camellia sinensis in hot water. Tea from tea plants were divided into 4 groups: black tea, oolong tea, green tea and white tea.
The term "tea" is also used to drink made from fruit, spices or other herbs are brewed, for example, rosehip tea, chamomile, chrysanthemum and jiaogulan. The tea does not contain tea leaves called herbal teas.
Tea is a natural source of caffeine, theophylline and antioxidants with high levels of fat, carbohydrate or protein close to zero percent. Tea tasted a little bitter when drunk which is its own pleasure of tea.
Flower tea with jasmine flower buds mixture called jasmine tea or jasmine scented tea is the most popular type of tea in Indonesia. Tea consumption in Indonesia of 0.8 kilograms per capita per year is still far below other countries in the world, even though Indonesia is the fifth largest tea producer in the world.
Processing of tea and grouping
Tea grouped by way of processing. Tea leaves of Camellia sinensis soon wither and oxidised if not dried quickly after picking. The drying process makes the leaves become dark, due to chlorophyll breakdown and release of tannin elements. The next process in the form of wet heating with steam in order to evaporate the water content in the leaves and the oxidation process can be stopped at a predetermined stage.
Processing of tea leaves is often referred to as "fermentation" despite the fact that the use of this term is not appropriate. Tea processing does not use yeast and no ethanol produced like the actual fermentation process. Processing of tea that is not true it can cause overgrown tea fungus resulting in the fermentation process. Tea that has been fermented with mushrooms should be discarded, because they contain toxic substances and carcinogenic elements.
Grouping of tea based on the level of oxidation:
white tea
Tea made from the leaf that does not undergo oxidation and as yet learned protected from sunlight to hinder the formation of chlorophyll. White tea is produced in much smaller amounts than other types of tea so that price becomes more expensive. White tea is less well known outside of China, albeit slowly white tea in a tea bag packaging are also gaining in popularity.
green tea
The tea leaves are used as green tea usually processed immediately after being picked. After the leaves undergo oxidation in the minimum amount, the oxidation process is stopped by heating (traditional Japanese way of using steam or traditional Chinese way with menggongseng on hot griddle). Dried tea can be sold in the form of leaf tea or tightly rolled shaped like small balls (tea called gun powder).
oolong
The oxidation process is stopped in the middle between green tea and black tea which usually takes 2-3 days.
Black tea or red tea
The tea leaves are left fully oxidized about 2 weeks to 1 month. Black tea is the most common type of tea in South Asia (India, Sri Lanka, Bangladesh) and most of the countries in Africa such as Kenya, Burundi, Rwanda, Malawi and Zimbabwe. The literal translation of the script language Chinese hanzi for tea (红茶) or (紅茶) in Japanese is "red tea" because water is actually red tea. Westerners call it "black tea" because black tea leaves. In South Africa, "red tea" is the designation for rooibos tea herbal tea which belonged. Black tea is divided into 2 types: Orthodox (tea mixed with traditional processing methods) or CTC (Crush tea production methods, Tear, Curl has developed since 1932). Black tea that has not been mixed (unblended) grouped by plantation origin, year of production, and harvesting period (early spring, picking second, or fall). Orthodox tea types and CTS is divided again by the post-production quality standards leaves Orange Pekoe.
Pu-erh (Pou Lei in Cantonese)
Pu-erh tea is composed of two types: "raw" and "mature." Pu-erh tea is still "raw" can be directly used to make tea or stored for some time to "mature". During storage, pu-erh tea undergoes oxidation microbiology second stage. Pu-erh tea "mature" is made from tea leaves undergo oxidation artificially in order to resemble the taste of pu-erh tea "raw" which has long kept and experience the natural aging process. Pu-erh tea "mature" made by controlling the humidity and temperature of the tea leaves is similar to the composting process. Pu-erh tea is usually sold in solid form such as compressed into bricks, small plates or bowls. Pu-erh tea pressed so that the second phase oxidation process can be run, as pu-erh teas are not pressed will not undergo a process of maturation. The longer it is stored, pu-erh tea aroma becomes more palatable. Pu-erh tea is still "raw" sometimes kept up to 30 years or even 50 years in order to mature. Specialist field of tea and tea enthusiasts have not met an agreement about the optimal duration of storage are considered. Storage for 10 to 15 years is often considered sufficient, although pu-erh tea can be drunk after being stored for less than a year. Pu-erh tea drinks made by boiling pu-erh tea leaves in boiling water often up to five minutes. Tibetan people have the habit of drinking pu-erh tea mixed with yak butter from lemal, sugar and salt.
yellow tea
Designation for high quality tea served in the imperial palace or tea from tea leaves are processed as green tea but with a slower drying process.
Kukicha
Low quality tea from a mixture of leaves and leaf stalks of old tea plucking results of the second, and roasted on a griddle.
Genmaicha
Green tea mixed with popcorn from rice that has not disosoh, aromatic and very popular in Japan.
flower tea
Green tea or black tea that is processed or mixed with flowers. Flower tea is the most popular jasmine tea (Heung pin in Cantonese, Hua Cha in Chinese language) which is a mixture of green tea or oolong tea mixed with jasmine flowers. Other flowers are often used as a mixture of tea is a rose, lotus, lychee and chrysanthemums.
Tea is also often associated with its use for health. Green tea and pu-erh tea is often used to a diet. People also often link the tea with the balance of ying yang. Green tea tend yin, black tea tends that, while oolong tea is considered balanced. Pu-erh tea is brown considered to contain energy and often mixed chrysanthemums that has to be balanced yin energy.
herb tea
Most brands of tea sold in the market is the result of expert herb tea that makes a unique blend of the brand from a variety of different tea leaves. Good taste of high quality tea and expensive to cover the taste of tea is usually low quality, so that the quality of tea can increase and can be sold at a more reasonable price. Tea decoction also keep a sense of a certain brand owned tea remained stable throughout the period.
Jasmine tea is made by mixing jasmine buds ready to bloom. Before being mixed with jasmine buds, leaf tea experience humidification process so fragrant jasmine tea leaves can stick to.
composition
Tea contains antioxidants called catechins kind. In the fresh tea leaf, catechins levels can reach 30% of the dry weight. Green tea and white tea contains catechins were high, while black tea contains less catechins as catechins lost in the oxidation process. Tea also contains caffeine (approximately 3% of the dry weight, or about 40 mg per cup), theophylline and theobromine in small amounts.
packaging
tea bag
Tea is packed in a small bag that is usually made of paper. Teabag is very popular because it is practical to make tea, but tea lover heavyweight usually do not like the taste of the tea bag. Sari Wangi is pioneering teabag local brand in Indonesia.
Brewed tea (tea leaves)
Tea packed in cans or wrapped with plastic wrap or paper. Dose of tea can be arranged to suit the tastes and often not practical. Tea tea strainer is used so that the float did not participate swallowed. In addition, the tea can also be included in the bag before the brewed tea. Chinese tea bowl with a lid origin called gaiwan can be used to filter the tea leaves while pouring tea into another bowl of tea.
Pressed Tea
Tea pressed so solid for the purposes of storage and maturation. Pu erh tea is sold in solid form and taken little by little, as I turned to drink. Tea that has been pressed to have a longer shelf life than regular tea leaves.
tea sticks
Tea is packed in a thin stick of aluminum sheet that has small holes that serves as a tea strainer.
instant tea
Living tea powder dissolved in hot water or cold water. Was first created in 1930 but was not produced until the end of the 1950s. Instant tea there who have a sense of vanilla, honey, fruit or mixed with milk powder.
Benefits of green tea
Probably most women have heard the benefits of green tea for breast health. However, perhaps some still doubt the truth. Now doubt has been missed. Compounds contained in green tea can protect it from attacks breast cancer.
Green tea turned out to be very beneficial to the health of the body, other than as a laxative can also be a powerful medicine ... ?? !! It was revealed from the beginning of the study conducted by US researchers. In the experiment, they provide steeping green tea to some rats, while others only get plain water.
Apparently, the mice who drank green tea benefit encouraging. Decreasing breast tumor size and ferocity was reduced compared to mice that drank only water. In addition, tumors of mice who drank tea and then grow more slowly and are no longer attacking healthy cells.
Of course, these findings further reinforce the notion that tea is very beneficial to the health of a woman's breasts. Because, based on the observations so far in countries that diligently consume green tea every day, the level of female breast cancer is very low. For them, the tea is regarded as one of the healthy foods.
In addition, the main researcher, Dr. Gail Sonenshein, even said that the tea does not have adverse side effects. Therefore, people should not be afraid to consume three to five cups of tea per day. No matter if people are diligent drinking green tea as a precautionary measure.
Lecturer in biochemistry from Boston University School of Medicine is added, especially green tea can prevent breast cancer caused by environmental factors. However, he recommends that patients who are undergoing radiation or chemotherapy breast cancer should consult with a doctor before he tried to drink a lot of tea.
According to a study published in the Journal of Cellular Biochemistry, July 2001 edition, the content of polyphenolic compounds in tea that is very much a role as protective against cancer. Polyphenols are classified in a very powerful antioxidant. These compounds will neutralize free radicals that cause cancer.
Free radicals themselves are formed naturally in the body. These molecules can damage human cells. People suspect that this is one of the molecular causes of cancer, including various types of other diseases such as heart disease and aging.
According to the study, green tea leaves that have been dried consists of 40% polyphenols. In addition to fighting breast cancer, these substances are also believed to reduce the risk of gastric cancer, lung, colon, rectum, liver, and pancreas.
source:
id.wikipedia.org