Teas differ in the degree of fermentation
Due to caffeine, tea and coffee are the undisputed leading drinks in the world (except water). However, we usually drink coffee in the morning while tea can be consumed throughout the day.
Teas vary according to the degree of fermentation
Black tea is drunk daily by as many as 70% of the world’s population. Boiling water is used for cooking. The leaves are subjected to fermentation. The fermentation of the drink gives it a nice amber hue and aroma. Black tea is drunk warm, chilled with ice, with milk, with various additions of flower arrangements, and with fruits and berries.
Green tea leaves are exposed to minimal fermentation. This drink is one of the most stimulating drinks because it contains a maximum of caffeine. It is cooked with hot water at a temperature of 80 to 90 ° C.
White tea is a very rare tea. The leaves are slightly dried. This tea is maximally useful. It is cooked at a temperature of 80 ° C.
Ulun tea leaves are subjected to medium fermentation between black and green tea. This tea has a minimal amount of caffeine. This type of tea is also called red tea. It is cooked with water at a temperature of 90 to 95 ° C.
Puerh tea leaves have a special type of fermentation that lasts up to several years. They are pressed into different plates (packages) according to the shape. Tea is brewed with hot water.
All types of tea are the source of the most common unique vitamins and microelements that are not found in any herbal product.
Vitamins of group B. Thiamine (B1) – is necessary for the work of the nervous system and other internal organs.
Riboflavin (B2) – gives freshness and elasticity to the skin. It is effective against dandruff and eczema. It also stimulates liver function.
Pantothenic acid (B5) – improves the process of absorption of useful substances introduced through the product. It is useful against dermatitis.
Nicotinic acid (PP, B3) is an antialergic vitamin.
Rutin (C2, vitamin P) -contributes to the collection and absorption of vitamin C. Strengthens the walls of blood vessels. Reduces the risk of bleeding.
Vitamin C in green tea varieties has more vitamin C than in black tea. During cooking, 70% to 80% of vitamin C is retained in the drink.
Provitamin A (carotene) is important for eyesight. Provides a normal condition of the mucous membrane of all organs and systems.
5 useful properties of tea
- Tea is a powerful beverage in the fight against free radicals because it contains antioxidants. By drinking tea every day, the body is kept active while the skin is rejuvenated. It is important to drink freshly brewed tea daily.
- Diabetes is a dangerous disease or a disorder of glucose uptake in the body. Tea just helps to avoid sudden spikes in blood sugar. Fresh tea helps the body better absorb foods high in glucose and fat.
- Drinking black tea every day reduces the risk of Parkinson’s disease, which destroys nerve cells in the brain, leaving numerous consequences, say Russian doctors and scientists. Caffeine from tea contributes to the relief of symptoms in the early stages of the disease.
- In the recent past, doctors have tried to reduce the use of tea by patients due to the caffeine content. Today, however, doctors are doing the opposite. It has been proven that consuming 3 to 5 cups of tea a day lowers the level of deposited calcium, which hinders the normal flow of blood to the heart muscle.
- Three to five cups of black tea a day has a beneficial effect on liver function. This drink reduces the risk of cirrhosis and cancer.