Tea for your body
Tea for your body
Tea for your body
Tea is an infusion of leaves and shoots of the plant; the word tea comes from a Chinese word that has multiple pronunciations depending on the variety used.
Active ingredients in TEA
Tea contains minerals such as sodium, potassium and nickel.It also contains copper and iron, silicon, aluminum, magnesium, phosphorus and calcium, although some of them lose their solubility with the aging of leaves.An important element is fluorine tea, known as the protector of the teeth.The essential oil distilled from the area is yellow and has a strong smell, which is the result of the aromas of the tea.
The best-known components of tea because of its effect, is undoubtedly the tein or caffeine.The presence of vitamins in the area is minimal, but they provide some content of vitamins A, B, C, and E, which enriches the drink.
It is considered that green tea is the most beneficial to human health, it has a powerfulantioxidants that increase the body's defenses and neutralize the activity of free radicals, which cause oxidation of cells andsometimes can cause cancer.
There are several types of tea as the leaf, bush or flower that is used in its manufacture. The main types of tea are distinguished below:
White tea
The tea made from young leaves (new shoots of the bush) has not been oxidized.These outbreaks may have been protected from the sun to prevent the formation of chlorophyll.
Green tea (without oxidation)
It is the favorite tea in Asia, and its name comes from its process of conservation, the leaves are dried and fragmented rapidly after picking.Is prepared by heating the leaves, either steam or hot dishes, leaves the roller tamp, tamp heated and again to achieve the desired quality.Tea made from the leaves is temperate and cooler in flavor than other types of tea.Because of this, this tea is not served with milk or sugar or honey.Some types of Gunpowder green tea, Sencha and Gyokuro, a Japanese tea also known as pearl tea spray.
Black tea (oxidizing material)
Its can be brown, red and dark when you add hot water.The manufacture of black tea begins with the process of "drying" of the leaves, either naturally or with hot air.After drying, the material must pass between the rollers to squeeze the juice and beat to break the leaves.After its fermented to achieve final product quality.Then it is dried, measured and classified, the fermented tea is ready for packaging, after the leaves are picked, fermented in the open sun before being dried.This tea is processed and seasoned.The size of the leaves determines the graduation of black tea.The common black tea varieties include Ceylon, Assam, Darjeeling, considered by many the finest black tea.
Red Tea
Pu-erh its also called, is a subclass of reddish black tea, this product is unusual since its often parked for a period of 50 years.It is considered a medicinal product in China.
Winter Kukicha or Tea
This tea is characterized by being made from old leaves and roasted over a fire.
Oolong tea
It features as black and green tea.Its leaves are fermented for about half of the time employed in black tea.Most of the worlds production of tea is oolong tea, and comes from the Fujian province of China, where it was originated.Formosa tea is considered by many the finest oolong tea.
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