Tea as a healthy Drink
There is no doubt that tea drinking is a very healthy practice. There are thousands and thousands of clinical trials out there that have been done which show that tea drinking may help with a whole range of conditions, from inflammation to digestion, from diabetes to Alzheimer's.
There are so many studies and they continue every day, but it's much better for us to focus our attention onto metadata studies, because metadata studies involve multiple studies across multiple countries and much larger population groups, so they're more representative. One such metadata study shows that drinking about three cups of tea a day is associated with an 11% decrease in risk of myocardial infarction. Another metadata study across nine countries involving 200,000 people shows that drinking three cups of tea a day is associated with a 23% decrease in risk of having a stroke. There are other metadata studies which show that tea is beneficial for blood pressure. So cardiovascular health is one area where there is definitely a lot of very robust research on the benefits of tea. But as I said, there are thousands of clinical trials out there, a lot of them showing promises in all sorts of areas, from weight loss to cancer, from bone density to skin care. Most medical disciplines agree that physical health is so closely associated with mental and emotional health, and this is where tea can be your friend. Tea contains a very unique amino acid called L-theanine, which is a powerful mood enhancer. Immediately after drinking tea, it crosses into your brain and affects your brain chemistry. It affects your neurotransmitters to bring about a sense of calm and elevates your mood. This is why tea throughout the ages has always been consumed at times of stress.
L-theanine promotes alpha brainwave activities. These are the same brainwave activities which are associated with meditation. No wonder the monks all love to drink tea. When you combine these calming effects of thiamine with the stimulating effect of caffeine in tea, you get a very different effect compared to drinking coffee. The two chemicals work together to boost your energy, but keep you calm and happy, which means peak performance because it means less mistakes and less stress. The act of brewing tea itself has been revered and practiced for thousands of years. But it's not just about ceremony and it's not just about skill.
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It's really about finding space in your day for a moment, for yourself for a moment, to be present and to be mindful. This is fundamental for reducing stress, reducing those circular thoughts and calming anxiety. And if you share that t moment with a friend, loved one or colleague, then it will help to build and bond strong relationships which are so fundamental for a happy and healthy life. Finally, if you want to incorporate all of the health benefits of tea into your life, the most important thing is get yourself some high quality loose leaf tea.
The reason is because loose leaf tea tastes incredible compared with the cheaper commodity teabag stuff out there. And once you fall in love with the variety of taste and aroma in true loose leaf tea, all of the health benefits will come naturally. So I raise a cup from Sri Lanka to your happiness, to your health, and to plenty of delicious tea. Cheers.
Quality of tea
tea is the infusion of the Leaves of camellia sinensis a
shrub or small tree that grows in subtropical and tropical regions there are
three aspects that determine the quality of the tea
1.
The Variety Of The Tea
Plant
2.
The Environment In Which
It Grows
3.
How The Leaves Were
Processed
Types of Tea
white tea
white tea is the
least process of all tea types after the harvest beliefs are withered over a
long time sometimes even days either under the Sun or in the shadow after the
withering the leaves are dried either as a natural continuation of the
withering process or intentionally using a heat source that can be for example
hot air but also an oven or maybe even drying on charcoal the key element of YT
is a long slow
Green-tea
Withering green-tea leaves are cooked right after the
harvest to prevent oxidation an enzyme that is responsible for the oxidation is
deactivated by heating up the leaves so that they remain green from which
they're named green tea once oxidation has been prevented the leaves are shaped
in their final form shaping can be done in different ways it can be done by
using shaking or rolling machines but also in drums or by handing the rock as a
final step we have the drying and also drying can be done in different ways for
example in the oven well two of the three steps that I have mentioned heating
shaping and drying can also be done together for example the case of lunging where
you have really all three done at the same time in the Bock were by hand you
heat up the leaf so you shape them and you dry them or nowadays more commonly
in pressing machine in automatic pressing machine.
The key element of
green tea is an early heating to prevent oxidation
Yellow tea
tea the processing of oolong tea is arguably the most complex of all types of tea. it starts with a withering that is not as long as for white tea afterward there is a controlled oxidation of beliefs during this oxidation phase the leaves are bruised once against each other rapped once against each other and then left to rest by properly alternating bruising time and resting time results in a controlled oxidation of the leaves once the desired level of oxidation is reached
Hulan tea
you can proceed with the heating to stop the oxidation shape them and dry the leaves sometimes Hulan tea after the drying process is also roasted for example in bamboo baskets over charcoal the key element of oolong tea is a slow controlled oxidation through bruising and resting
black tea after a short Wittering the leaves are heavily rolled once again each other to promote oxidation oxidation that takes place in dedicated hot rooms or greenhouses once the oxidation is complete and believes external Brown completely over the old surface they are shaped and dried the key element of black tea is a complete oxidation of the leaves the named black tea was actually given by the European because of the dark appearance of the dry leaves that they were importing from China but the Chinese called this this type of tea actually rabdi according to the color of the infusion dark tea dark tea is also known as post fermented tea and the Chinese call it black tea the starting of the processing is very similar to green tea the leaves are heated and shaped after shaping they are piled up and put in a hot and humid environment over several days sometimes depending on the type of tea up to two months during this time the leaves change completely different mint and they change color from green to brown once the fermentation is completed the leaves are dried and are ready to be drunk the Chinese called these tea black tea according to the dark color of the infusion but since we are using black tea for another type of tea we had to come up with another name and that's why we call it dark tea or post fermented.
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