Tea - An Important Drink
Article By Rosy Vohra
Leaves of the bush called Camellia sinensis is popular by the name ‘tea’ enjoyed the world over as the most relished beverage. It is prepared by steaming the leaves of this bush in water for a few minutes before topping it with sugar and milk/lemon as the case may be depending upon the taste of its consumers. Besides rejuvenating drained out energy levels, tea is a natural source of caffeine, amino acid Theanine having micro-level psychoactive properties to the extent of reducing stress. It has a significant role to play in increasing brain dopamine, serotonin and gamma-amino butyric acid (GABA). Theanine also promotes the generation of alpha waves in the brain indicating its role in boosting alert. Tea also has a significant role in uplifting the immunity indicated by the presence of greater anti-bacterial proteins in the systems of tea-drinkers.
Tea also contains theobromine, an ingredient found in chocolate which has an active role in serving as vasodilator, diuretic and a significant heart stimulant besides the catechins, the polyphenolic antioxides loaded with anti-cancer and anti-tumor forming properties. Furthermore tea has a role in reducing weight for it contains no fat, carbohydrates or proteins. It can rather be placed some what in the category of vitamins or a medicinal herb, considering its role in the general well being of an individual. Tea contains flavonoids that inhabit formation of plaque on teeth besides guarding from various cancers of the gastrointestinal types. It also tones up cardiovascular health, has role in lowering cholesterol and probable protection against Alzheimer disease.
Depending upon the degree of processing, tea can be classified as-
• Black tea
• Oolong tea
• Green tea
• White tea
Leaves are made to undergo drying and false fermentation soon after picking which commemorates the break down of the green chlorophyll and release of tannins which is responsible for giving tea leaves the black color which it acquires. The process is referred to as false fermentation because the enzymatic oxidation is not driven by any microbe and is taken up under regulated temperature and moisture control conditions. If this is done properly, fungus may infect the tea leave and contaminate it making it unfit for human consumption.
Following this process, the oxidation process has to be stopped by heating to deactivate the action of enzyme causing release of tannins. The essential difference between black tea and green tea lies in alteration undertaken during this stage. The process of drying and enzymatic oxidation takes place together in case of black tea and is for a prolonged duration. In fact black tea means that its leaves have been completely oxidized. However the process of enzymatic oxidation is stopped very soon in case of green tea by application of heat in varied forms. Anti-cancerous and other beneficial properties are best considered in case of green tea.
In case of oolong tea the duration of oxidation and its subsequent inhibition is some where in between the standards set for black tea and green tea. Oolong tea is therefore also referred to as semi-oxidized tea.
White is referred to as tea leaves that have been harvested in the still bud stage when no chlorophyll formation has taken place and no following process of subsequent oxidation.
Rosy Vohra works for online bookstore India Article Source: http://EzineArticles.com/?expert=Rosy_Vohra
