Teas and Your Health

All true teas—as distinct from herbal and flower infusions, which afficiandos call tisanes—are made from the leaves of a magnolia-related evergreen tree with the botanical name of Camellia sinensis. Although reaching a height of 30 feet in the wild, on tea plantations (called gardens or estates), the plant is kept as a shrub, constantly pruned to a height of about 3 feet to encourage new growth and for convenient picking.

Tea plants grow only in warm climates but can flourish at altitudes ranging from sea level to 7,000 feet. The best teas, however, are produced by plants grown at higher altitudes where the leaves mature more slowly and yield a richer flavor. Depending upon the altitude, a new tea plant may take from 2 ½ to 5 years to be ready for commercial picking, but once productive, it can provide tea leaves for close to a century.

Tea plants produce abundant foliage, a camellia-like flower, and a berry, but only the smallest and youngest leaves are picked for tea—the two leaves and bud at the top of each young shoot. The growth of new shoots, called a flush, can occur every week at lower altitudes but takes several weeks at higher ones. The new leaves are picked by hand by "tea pluckers," the best of whom can harvest 40 pounds per day, enough to make 10 pounds of tea.

All tea plants belong to the same species—Camellia sinensis—, but local growing conditions (altitude, climate, soils, etc.) vary, resulting in a multitude of distinctive leaves. The way the leaves are processed, however, is even more important in developing the individual characteristics of the three predominant types of tea: green, black and oolong.

Green tea is the least processed and thus provides the most antioxidant polyphenols, notably a catechin called epigallocatechin-3-gallate (EGCG), which is believed to be responsible for most of the health benefits linked to green tea. Green tea is made by briefly steaming the just harvested leaves, rendering them soft and pliable and preventing them from fermenting or changing color. After steaming, the leaves are rolled, then spread out and "fired" (dried with hot air or pan-fried in a wok) until they are crisp. The resulting greenish-yellow tea has a green, slightly astringent flavor close to the taste of the fresh leaf.

In black tea production, the leaves are first spread on withering racks and air-blown, which removes about one-third of their moisture and renders them soft and pliable. Next, they are rolled to break their cell walls, releasing the juices essential to fermentation. Once again, they are spread out and kept under high humidity to promote fermentation, which turns the leaves a dark coppery color and develops black tea's authoritative flavor. Finally, the leaves are "fired," producing a brownish black tea whose immersion in hot water gives a reddish-brown brew with a stronger flavor than green or oolong teas.

Oolong tea, which is made from leaves that are partially fermented before being fired, falls midway between green and black teas. Oolong is a greenish-brown tea whose flavor, color and aroma are richer than that of green tea, but more delicate than that of black.

Green tea has always been, and remains today, the most popular type of tea from China where most historians and botanists believe the tea plant originated throughout all of Asia. Why is this so? Perhaps because green tea not only captures the taste, aroma and color of spring, but delivers this delightful bouquet along with the highest concentration of beneficial phytonutrients and the least caffeine of all the teas.

Drinking tea provides important minerals such as zinc and folic acid. An eight-ounce cup of tea provides 25% RDA of manganese, a mineral capital for cartilage advance and physique development. Drinking tea hydrates the physique and, as a acceptable antecedent of potassium, helps maintain healthy body fluid levels.

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Benefits of drinking tea was black and without sugar itself pretty teeth, plaque, and smoothies are also good prevention is seen as part of the meal, fruit liquidised to convert sugar and bad teeth can also try drinking smoothie with black tea as possible after the health effects of the body and the teeth you have.

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Tea grown in warm climates, but only in the booming, from sea level to 5,000 feet. The best tea,good for healthy but is at high altitudes where the slow growth of mature leaves of plants and yield a richer taste her flavor.benefits of drinking tea was green tea.

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Thanks for sharing good information!!!!

Yes! They are great, healthy plants. I think they taste great too. Usually, these tisanes are called "teas" or "herbal teas". They are actually classified as infusions or tisanes. Red clover fights infection and purifies the blood. It is packed with nutrients making it also good for the lungs, bowels, kidneys, liver and skin. Red raspberry is similar in high nutrient content. Regulating menstrual flow, reducing spasms and strengthening the female reproductive system are some other benefits. Red raspberry promotes healthy nails, bones, teeth and skin. It is high in natural minerals like calcium, magnesium, silicon and zinc. Hope this helps. Best of health to you!

Drinking tea is a good habit. Tea is beneficial for strong bones. Tea is calorie free if you don't add sugar in it. Tea will increases your metabolism. It will reduce risk of cancer.

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Like we all know that the tea and coffee is good for the health,but not in many way.Like it is good to reduce the stress,it reduce the pain from your body.It is not too bad for the health.If you have an urgent work at night at that time it is good to wake up and concentrate on the work.

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