Liquid Wisdom- A cup of Tea!!

Tea is the second most widely consumed drink, after water, in the world. Maybe we should discuss about this magic drink, in a little more detail.

It’s a simple preparation of pouring hot water over cured leaves of the Camellia sinensis plant.

The Chinese were the first to discover the tea botanical. They called this substance “The River of Jade” because, at first, they drank only unprocessed green leaves. They valued tea so much for its health benefits that they likened this drink to the precious mineral jade. In 780 CE, Ch’a Ching, The Classic of Tea, was the first book written on the history, medicinal properties, and cultivation of tea. In it, the author states the health benefits the Chinese people believed were derived from tea. These benefits included longevity, cures for headache and nervousness, and the ability to keep a person alert.

Although tea originated in China, currently only around 10 percent of the production for international markets is cultivated there. These days India, Japan, and Sri Lanka are major producers. Tea is also harvested in such far-flung locations as Australia, Argentina, Kenya, Korea, Mozambique, Vietnam, Indonesia, Chile, Papua/New Guinea, Guatemala and Zaire. Tea has even been produced since colonial times in the US. It continues to be harvested, in small amounts, in South Carolina, Alabama, Hawaii, and Washington state.

Five different types of tea all come from the same bush. One significant difference between types of tea is the amount of caffeine each contains. This is the result of different processing techniques, chiefly the length of time the tea leaves are allowed to ferment before drying. This fermentation process, known as oxidation, occurs after the leaves are left to dry on racks. Then they are twisted and rolled to break up the leaf cells and release the essential oils, which remain on the leaves.

Types:

*Green-Unwilted and unoxidised

*White-wilted and unoxidised.

*Yellow-unwilted and unoxidised but allowed to yellow.

*Oolong-wilted, bruised and partially oxidised.

*Black-wilted, sometimes crushed and fully oxidised.

*Dark-green tea that has been allowed to ferment.

After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible.I

In the production of black teas, halting by heating is carried out simultaneously with drying.

Additional processing steps that occur before tea is sold are blending, flavouring, scenting, and decaffeination of teas.

Tea is rich in the following:

• Caffeine (traditional teas, not herbal)

*Polyphenols:

• Flavonols – myricetin, quercetin, kaempferol

• Theaflavins – formed when black tea leaves are oxidized

• Catechins – found in green tea; epigallocatechin-3 gallate (EGCG) is the main form.

These chemical compounds act as antioxidants, which control the damaging effects of free radicals in the body.Free radicals can alter DNA by stealing its electrons, and this mutated DNA can increase LDL cholesterol or alter cell membrane traffic—both harmful to our health. Though green tea is often believed to be richer in polyphenols than black or oolong teas.Green tea is richest in epigallocatechin-3 gallate whereas black tea is richest in theaflavins.

One study that analyzed the effects of adding skimmed, semi-skimmed, and whole milk to tea concluded that skimmed milk significantly reduced the antioxidant capacity of tea. Higher-fat milks also reduced the antioxidant capacity of tea, but to a lesser degree.

Polyphenols, the antioxidants abundant in tea, have been shown to reduce the risk of death due to cardiovascular disease, including stroke.

Research suggests that drinking at least 3 cups of either black or green tea a day appears to reduce the risk of stroke by 21%.

Tea flavonoids may help to keep the lining of blood vessels smooth and elastic. In a study of green and oolong tea consumption, regular consumption for one year reduced the risk of developing hypertension.

Epigallocatechin-3-gallate (EGCG) in green tea has been shown in animal and cell studies to prevent the growth of cancer cells.Green tea might also have a positive effect in reducing risk of breast, ovarian, prostate, and endometrial cancers, though evidence is limited.

In 2018, a large cohort study of 456,155 men and women in China followed for a median of nine years found that participants who drank burning-hot tea daily along with excessive alcohol had five times the risk of developing esophageal cancer than those who drank less of both beverages. Those who drank burning-hot tea daily and smoked tobacco had double the risk of developing this cancer(Harvard Research).

Herbal teas that are naturally caffeine-free include chamomile, peppermint, vanilla, turmeric, ginger, and fruit essence teas. They may have notes of floral, fruit, mint, spice, grassiness, sweetness, or bitterness. The varieties are vast, and the choice is completely up to your personal preferences.

Interesting Facts:

Chai has become the national drink of India and in most households, it is made by infusing ginger, cardamom, pepper and cloves into the water along with dried tea leaves called “Chai Patti”.

Matcha is made with drying the tea leaves up to a point where they obtain a powdered form and a bright green colour and is then made into a drink. In Japanese culture, Matcha is used in a traditional Japanese ceremony known as “Chado”, translating to “the way of tea” where the host spends a lot of time preparing it with all the correct gestures and movements.

The Moroccan culture highly regards tea as a part of their hospitality. Their one of the most delicious hot mint tea is known as the Touareg and as the name suggests, the tea is made with fresh mint leaves boiled in water.

Thailand iced tea is made with strongly brewed tea poured over ice and served cold. It not only includes the tea but also various spices like cinnamon, star anise, orange blossom, etc. the drink has a sweet taste with beautiful floral aroma.

Russia is known to have embraced tea later than most countries but has still managed to come up with its own one-of-a-kind tea called Zavarka. This tea is known to have a very strong and intense flavour as it is made with boiling the tea up to a level where it is concentrated.

So,what are you guys waiting for?...Brew a Cup now!

Someone said "tea is liquid wisdom!".....Enjoy!