Chai(the taste of India)
Tea(chai)
Everyy one want to drink and enjoy a delicious drink that is tea. About 80% to 86% people have an habit of drinking tea every day. India is 2nd largest prodecer as well as consumer of tea in the world also. So it is important or may be usefull to talk something on tea and it's different type. Initial use of Tea was with the intention of medicinal purpose. The use of tea in traditional Chinese medicine is well documented and it is purported to cure more than 160 diseases.
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to East Asia. After water, it is the most widely consumed drink in the world. There are many different types of tea; some, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.
Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. In addition, anti-aging, antidiabetic and many other health beneficial effects associated with tea consumption are described.
Chemical constitutes :
Tea contains water-soluble compounds that have been extracted from the tea leaves, such as the polyphenols and amino acids and insoluble compounds like cellulose. It contains 3% of caffeine and theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.
Chemical constitutes :
Tea contains water-soluble compounds that have been extracted from the tea leaves, such as the polyphenols and amino acids and insoluble compounds like cellulose. It contains 3% of caffeine and theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.
Green tea contains characteristic polyphenolic compounds, epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate and epicatechin(EC). Flavonols, including quercetin, kaempferol, myricitin and their glycosides are also present in tea.
Different type of tea according to process :
Tea is generally divided into categories based on how it is processed. At least six different types are produced
•White : wilted and unoxidized.
•Yellow : unwilted and unoxidized but allowed to yellow.
•Green : unwilted and unoxidized;
•Oolong : wilted, bruised, and partially oxidized.
•Black : wilted, sometimes crushed, and fully oxidized "red tea".
•Post-fermented (Dark) : green tea that has been allowed to ferment/compost "black tea".
Different type of tea according to process :
Tea is generally divided into categories based on how it is processed. At least six different types are produced
•White : wilted and unoxidized.
•Yellow : unwilted and unoxidized but allowed to yellow.
•Green : unwilted and unoxidized;
•Oolong : wilted, bruised, and partially oxidized.
•Black : wilted, sometimes crushed, and fully oxidized "red tea".
•Post-fermented (Dark) : green tea that has been allowed to ferment/compost "black tea".
How different types of tea is produced
Tea types, based on processing or harvested leaf development are black (fermented), green (non-fermented) and oolong (semi-fermented). These major tea types differ in how tea is produced and processed according to the different processes of drying and fermentation that determine its chemical composition.
• Green tea is produced by using young tea leaves and sold for consumption without fermentation after withering, steaming or pan firing, drying and grading.
- Pan firing is required to prevent the tea leaves from fermenting by the natural enzyme activities.
• Tea leaves are allowed to ferment for several hours before being either smoke fired, flame fired or steamed to make black tea. Black tea is made by first exposing the tea leaves to air, causing them to oxidize. This oxidation process turns leaves into a deep brown color and during this process, the flavor is intensified. The leaves are then left as such or are heated, dried and crushed.
• Oolong tea is produced by a partial oxidation of the leaf, intermediate between the process for green and black tea
1). Black tea:
Black tea is allowed to wither, which precedes a process called oxidation (sometimes incorrectly referred to as fermentation) during which water evaporates out of the leaf and the leaf absorbs more oxygen from the air. Black teas usually undergo full oxidation, and the results are the characteristic dark brown and black leaf, the typically more robust and pronounced flavors of black teas, and when brewed appropriately, a higher caffeine content compared to other teas (50-65% of coffee, depending on the type and brewing technique).
Dark tea :
Dark tea is from Hunan and Sichuan provinces of China and is a flavorful aged probiotic tea that steeps up very smooth with a natural slightly sweet note.
Oolong Tea :
Oolong tea (also known as wulong tea) is allowed to undergo partial oxidation. These teas have a caffeine content between that of green teas and black teas. The flavor of oolong (wulong) teas is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. Oolongs (wulongs) are often compared to the taste and aroma of fresh flowers or fresh fruit.
Green Tea :
Green tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore, when brewed at lower temperatures and for less time, green teas tend to have less caffeine (10-30% of coffee). Greens also tend to produce more subtle flavors with many undertones and accents that connoisseurs treasure.
White Tea :
White tea is the most delicate of all teas. They are appreciated for their subtlety, complexity, and natural sweetness. They are hand-processed using the youngest shoots of the tea plant, with no oxidation. When brewed correctly, with a very low temperature and a short steeping time, white teas can produce low amounts of caffeine. Of course, steeping with hotter temperature and longer time will extract more caffeine. But by definition, white tea does not have less caffeine than other teas
Puer Tea :
Puer tea is an aged black tea from China prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995 it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China. It is very strong with an incredibly deep and rich flavor, and no bitterness, and an element that could best be described as almost peaty in flavor.
Yellow Tea :
Yellow is a rare category of tea that is similar to green tea in appearance and flavor. Yellow tea, however, typically does not have the grassiness of some green teas. Yellow teas typically go through more oxidation than green teas and a longer, slower drying period. All yellow teas come from China.
Different packaging :
1) tea bags
2)loose tea
3) compressed tea: convenience in transport, storage, and ageing
4) instant tea
5)bottled or canned tea
Green tea catechins affect lipid metabolism by different pathways and prevent the appearance of atherosclerotic plaque. Its intake decreases the absorption of triglycerides and cholesterol and these findings are in accordance with the fact that it increases excretion of fat.
Tea and diabetes
Various studies have shown that tea may affect glucose metabolism and insulin signaling, causing interest in the health effects of tea consumption on diabetes. In a large cohort of U.S. middle-aged and older women from the Women’s Health Study, women who consumed more than or equal to 4 cups/day of tea had a 30% lower risk of developing type 2 diabetes than did those who did not consume tea
Different type of tea according to the ayurved
1) pappermint tea:
Useful incase of nausea and digestive problem
2) chamomile tea:
Useful in case stomach pain, digestive issue, eye irretion or strain on eye
3) smooth move tea:
Useful in case constipation
4) breath easy tea:
Useful in case respiratory issue
5) throat coat:
Useful in case sore and irritated throat
6) ginger tea:
Useful in case digestion, colsen flu, antinflamation
Note: 1) Tea consumption has been reported to have beneficial effects against several types of cancers including brest cancer, blood cancer, etc.
2) Few studies have reported the beneficial effects of tea against arthritic disease in humans.
Refrance:
Refrance:
NCBI , PUBMED
Books on tea
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Link: https://amzn.to/35GxzgZ
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Books on tea
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Very nice information
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