In order to answer all of your questions about tea and what effect it may couse to our health, we are goint to present to you a few summeries from scientific journals which might help you to navigate among the wealth of information written about tea and health.
Tea and Health
Tea contains naturally occurring chemicals such as antioxidants, amino acids, caffeine, vitamins and minerals.Antioxidants are substances that help prevent cell damage caused by free radicals, which may contribute to numerous health problems, including cardiovascular, cancer, degenerative diseases and premature ageing. Flavonoids are a type of antioxidants that are found in different types of tea. For example, Epigallocatechin gallate (EGCG) is mainly found in green tea, whereas theaflavins and thearubigins are found in black tea.Extensive scientific research suggests that drinking tea with high antioxidant levels may help reduce the risk of heart diseases, promote healthy circulation, help weight management, benefit oral health by lowering the chance of cavities and gum diseases, strengthen bones and prevent osteoporosis.Caffeine, a bitter compound stimulates the nervous system and promotes mental alertness and cognitive performances. Caffeine in tea, when consumed in moderation can help improve mental focus, reduce sluggishness and fatigue and improve mental alertness.The antioxidants in tea bind with caffeine when infused in water, to help regulate the slow release of caffeine, so these effects last longer. L-theanine, a unique amino acid found in tea, influences dopamine and serotonin, affecting the mood, increases the alpha brain-waves activity to help relax the mind, and also works synergistically with caffeine to promote mental focus, alertness and energy.
Although the effect of tea to our health are one of the most popular subjects in the tea industry , we still encourage you to choose quality tea becouse of its flavor.
White tea commonly has fruity and herbal aroma with a subtle, delicate and a bit of a sweet flavor.
There are two types of green tea. Chinese style green tea and Japanese style green tea which have distinct flavours due to different processing techniques. In the processing of Chinese style green tea, the leaves become slightly oxidized. This is because in Chinese green tea the leaves are withered and then pan-fried whereas in Japanese green tea the leaves are steamed or double steamed immediately after being picked. This preserves the deep green color and allows for a more vegetal and umami flavor as tea leaves after processing contains more chlorophyll. Chinese green teas are pan-fried or baked after they are harvested. This provides more nutty and roastier flavor. Because of this processing technique, Chinese green teas have less vegetal flavor which are mostly found in Japanese green teas.
Because oolong tea is oxidized at different levels depending on the processing technique of the tea maker, the flavor can vary from delicate to rich, from floral to gherbal, and from sweet to toasty. The color of the leaves and the brewed tea can also vary from green to gold and brown.
Generally, black tea is stronger, bolder and with a richer taste than above described teas. A brewed black tea can range in color from light amber to dark brown, and its flavor can vary from fruity to savory and malty, depending on plucking time in the year and how long it was oxidized.