Tea is almost a Polish national drink - we are on the 3rd place among all European countries that love tea (only Irish and British people drink more of this drink. So it's worth knowing what to drink - get to know its properties and types of tea, as well as interesting facts about this drink!

Contents:

  1. How is tea made?
  2. Tea properties
  3. Types of tea
  4. Interesting facts about tea
  5. How to buy tea?

Tea- the oldest types of tea are over 1700 years old! Where do they get the strength to resist the action of time so effectively? Today we know that tea contains a high concentration of anti-aging compounds. It is about flavonoids - natural ingredients provided in the diet that capture oxygen free radicals and neutralize their effects.

Radicals are formed in the human body as a by-product of metabolism. They are responsible for cell damage, contribute to the development of diseases and accelerate the aging of the body. Our lifestyle, environmental pollution and stress weaken the immune system that protects he alth. And then free radicals can go crazy at will. Unless we look for allies …

How is tea made?

The tea grown in the plantations is cut to the shape of the shrub, which measures about 1.50 m to make harvesting easier. However, in nature, this plant can take the shape of a powerful tree. The most famous (and probably the oldest) tea specimens grow in a forest in the Yunnan province. They are over 32 m high, and their age is estimated at around 1700 years.

On acidic soil in a warm, humid climate, at an altitude of approx. 2 thousand. m, two basic varieties are cultivated: Chinese Camelia sinensis and Indian Camelia assamica.

The first harvestable leaves appear after 3-5 years. They are picked all year round, on average every 10 days. The leaves are placed on huge mesh tables, on which they lie for several hours. When they wilt, they lose most of their water. If they are to be made into leaf tea, they are dried and broken. To make granulated tea, they are crushed, torn and rolled. Then the raw material is fermented: the oxygen in the air enters the crushed leaves. This allows them to change color fromgreen to red-orange, and the tea takes on its aroma.

From this, among others it depends on whether you get black, green, red, yellow or white tea. The final stage of treatment is heating - a stream of hot air passes through the tea, which stops all chemical processes. After this stage is completed, the color, flavor and aroma are fixed.

During all these processes, the raw material is additionally screened. This is how it is selected: the leaf tea remains on the sieve, and the dried fruit that passes through it is called broken tea. On the other hand, the dust remaining after the last sifting is used to produce tea bags.

Some types of teas are subjected to "aging" similarly to wine - they mature for several years in cool, dry rooms.

Healing properties of tea

What should you know about tea?

What are the properties of different types of tea?

Tea properties

He alth benefits of tea

Catechins are the most valuable of the flavonoids that can stop the invasion of free radicals. They can neutralize the most dangerous hydroxyl radical for humans and are most easily absorbed by our body. They are also found in red wine, apples and grape skins. But tea is the most abundant of them - up to 40 percent. dry matter.

Probably due to the presence of catechins, tea can help protect against atherosclerosis and heart attack. It also lowers cholesterol - the greatest enemy of our arteries.

It is also believed - although it has not been proven - that drinking tea - especially green tea - can prevent cancer and enhance the effect of anti-cancer drugs1 . China, where the drinker is drunk, has the lowest incidence of prostate cancer in the world.

Dermatologists and cosmetologists are convinced that some compounds contained in tea greatly improve the condition of the skin, slowing down the aging process. They help with fungal diseases and ulcers. That is why green tea extract is added to many cosmetics and healing ointments. We should also remember that tea essence compresses soothe inflammation of the conjunctiva.

Tea as an energy source

Before the destructive power of free radicals and the beneficial effects of flavonoids were discovered in scientific laboratories, that is, before we knew the true he alth value of tea, we valued it for its refreshing taste and aroma. And for the fact that it adds strength and removes fatigue. It owes these properties to the presence of caffeine -an alkaloid with a stimulating effect on the nervous system. A 160 ml cup of tea contains 40-50 mg of caffeine, which is more than the same amount of coffee. As a result, it improves the mood much better, improves concentration and memory, and removes drowsiness.

Tea: tannin properties

A strong infusion is an antidote to poisoning such as heavy metals or acute alcohol poisoning. The toxin binding agent is a tannin called tannin (most in black tea). But besides these beneficial properties, tannin reduces the absorption of iron from food. Therefore, it is better not to wash down your meals and iron-forming preparations with tea. It should also be remembered that drinking too much can cause insomnia, palpitations, muscle tremors, headaches and dizziness. It also increases the secretion of hydrochloric acid in the stomach, which is harmful to ulcers.

See gallery 4 photos Tea with lemon can be harmful to your he alth

Tea with lemon can harm your he alth? Yes, if you add lemon right after pouring boiling water over the tea. Tea leaves contain aluminum, which is harmless because it is hard to digest. During the brewing of tea, this metal only in small amounts is transferred into the brew, most of it accumulates in the coffee grounds.

The situation changes when a lemon slice or lemon juice is added to the hot tea during the brewing process. After adding acid, the aluminum in tea creates available aluminum citrate, which can be very harmful to the body.

May accumulate in the brain, for example. It is believed that it may contribute to the development of Alzheimer's disease (research is ongoing). What's the solution to this problem? It's best to add lemon to the infusion without the coffee grounds and only after it has cooled down.

Available aluminum compounds will be formed when lemon or lemon juice is added to a glass of tea grounds. Therefore, they must be removed before adding the lemon. Then no toxic aluminum citrate will be formed.

Types of tea

  • Black tea. It's completely fermented tea, dried in a hot stream of air. It gives an infusion of intense color, distinctive taste and aroma. It contains a lot of tannins, caffeine and catechins. It stimulates and detoxifies the body, strengthens the teeth and has a bactericidal effect. Producers often enrich it with fruit, flowers, vanilla or rum. Flavored with bergamot gives the species Earl Gray. The leaves are poured over with water at a temperature of approx. 85 degrees C and cover. The infusion is ready after 3-5 minutes.
  • Green tea . Freshly plucked leaves are allowed to dry athen heated to stop the fermentation process. The bitter infusion is lemon-yellow in color. It contains less caffeine and tannins than black tea, but the catechin content is five times higher. That is why it is believed that green tea is the he althiest. It is best at cleansing toxins and slows down the aging process. It protects the heart, has antibacterial and antiviral properties, lowers cholesterol, normalizes blood pressure. It is the only tea that brings relief to people suffering from acidosis. It is often flavored with fruit and flowers. The leaves (a teaspoon per cup) are poured over with water at a temperature of 80-90 degrees C and steamed for about 3-5 minutes. Some species can be brewed two or three times, with the first infusion stimulating, the second - calming.
  • Red tea . Otherwise Oolong, which is a tea subjected to a very short fermentation process. The Pu-erh variety must be matured additionally (up to 50 years). The infusion has an intense flavor and a slightly muddy smell. It contains the most micronutrients and caffeine. It lowers cholesterol, improves memory, helps fight overweight, normalizes blood pressure, has a diuretic effect. You pour boiling water over it, steep it under cover for 3-5 minutes and drink it without sugar, because it can neutralize some of the healing properties of the drink.
  • White tea . The leaf buds, which have not yet had time to develop, are dried at a fairly low temperature, thanks to which the dried fruit has a silvery shade. The light yellow infusion has a delicate flavor. It contains relatively little caffeine, but is rich in valuable catechins. It has all the he alth benefits of green tea. You can buy twisted leaves and rolled balls in the shape of strawberries or smaller pearls. They are brewed at 85 degrees C for 7-10 minutes.
  • Yellow tea.Almost unknown in Europe. It is prepared from the youngest shoots and leaf buds, which undergo partial (12-15%) fermentation during the rolling process. The taste and aroma is similar to the highest quality green tea and it works in the same way. It is brewed like a green one.

"Tea-like" drinks

So fashionable lately, Yerba Mate or Rooibos - although we call them tea - have nothing to do with the tea bush. But - just like tea - they are made into a tasty, he althy infusion.

  • Yerba Mate : it is made from the leaves of the Paraguay Holly. The infusion is green-brown, tart and aromatic. It includes, among others caffeine, thanks to which it fights sleepiness and fatigue. And large amounts of vitamin A and vitamin C strengthen the body. It has a diuretic effect and suppresses the appetite, so it helps with weight loss. It comes in Green andBrown (the leaves are dried in smoke from the fire and give a more tart taste and a clearer aroma).Brewing method:pour a teaspoon of dried fruit with a few tablespoons of cold water and then pour it away. Pour hot water over the leaves (not boiling water!) And after 5 minutes the drink is ready. The leaves can be infused again 3-4 times.
  • Lapacho : the raw material is the finely chopped bark of Tabebuia avellanede, a tree that grows in the Andes. The infusion contains a combination of minerals and microelements that is very beneficial for our he alth, which strengthens the body's defenses and detoxifies and deacidifies the body. It has antibiotic and antiviral properties. It has also been confirmed that it lowers blood sugar levels.Brewing method:Pour about half a liter of cold water over a heaped tablespoon of Lapacho, bring to a boil, cook (over low heat) for 5 minutes, leave covered for about 15-20 minutes. Add lemon juice to the broth (accelerates the absorption of minerals).
  • Rooibos : These are dried, cut leaves and small twigs of a red bush growing in southern Africa. Tea is rich in vit. C, minerals and antioxidants. It soothes stomach discomfort, calms down, has a slight sleep-inducing effect and helps with headaches. And because it contains a lot of fluoride, it strengthens teeth and protects against gum disease. It does not contain caffeine, so it can be given to children without fear.Brewing method:dry, pour boiling water (a teaspoon per glass of water) and leave for about 5 minutes. The infusion can be sweetened with honey.
  • Honeybush:is a dried fruit of the leaves, young stems and flowers of the honeysuckle found in southern Africa. The infusion is sweet, yellow-red, with a distinct honey-like and refreshing aroma. It contains compounds that lower blood pressure, sugar and cholesterol levels. It has a positive effect on the respiratory system and increases the overall immunity of the body. Brewing method: pour a teaspoon of dried herbs with a glass of boiling water, cover and brew for about 5 minutes. It tastes good with milk and as an iced tea.
Labels on tea: check what you are buying

On the tea packaging, next to its name, country of origin and producer's name, you will also find additional markings.

  • Blend- a mixture of different teas.
  • Broken (B)- dried from broken leaves, which gives a very strong infusion.
  • Dust- the smallest tea crumbs from the last sifting. They are highly fermented and therefore give a strong brew after a short brewing. They are most often made into express teas.
  • Fannings- crushed tea leaves give a strongly colored aromatic drink.
  • Flowery (F)-tea containing the youngest shoots, the so-called flashlights with a donut and two leaves.
  • Golden (G)- high-quality tea with an amber infusion.
  • Orange (O)- has nothing to do with orange, it means the royal kind of tea obtained from the second leaves on the twig.
  • Pekoe- dried thick and short leaves.
  • Pure- without any admixtures, that is one type of tea with a natural aroma.
  • Souchong (S ) - tea containing large, hard, longitudinally curled leaves with uneven edges. This is also the name of Chinese smoke teas.
  • Specjal or Supreme- unique and perfect tea, but this should be treated rather as an incentive to buy than specifying the type of tea raw material.
  • Tip (T)- the highest quality tea, obtained from undeveloped leaf buds or containing significant admixtures of them.

So if there is an abbreviationFOP (Flowery Orange Pekoe)on the packaging - it means a very high quality tea consisting of the final bud and the first leaf of the shoot. Contains tips - soft, young leaves and not fully developed shoots. Although expensive, it is worth the price!

Interesting facts about tea

The Chinese were the first to know about the healing properties of tea

Buddhist saint Bodhidharma, who decided to meditate for seven years without a break to curb his sleepiness, cut his eyelids shut. Where they fell, two bushes of a new plant grew - the sleep-warding tea. This rather cruel legend confirms the fact that the stimulating properties of tea have been known for millennia.

Probably already around 2740 BC Chinese Emperor Chen Nung drank it. But the real triumph of tea came in the 5th century AD, when the Chinese perfected the way it was brewed and served. In the middle of the eighth century, a specific code was created - the "Holy Book of Tea", written by Lu Yu.

It started to be drunk in Japan, Nepal and Tibet thanks to Buddhist monks. Europeans could taste tea in the 17th century. Dried leaves of an exotic bush were brought from overseas journeys by the Dutch, but it was the Russians and the English who first appreciated the advantages of the infusion prepared from them.

Brewing tea - from samovar to English porcelain

Tea has been the most popular drink of Poles for a long time. And it was not prevented by the fact that the fashion for it came to us in the 19th century with the hated tsarist army. According to Russian custom, a samovar was used to brew tea. This equipment, which was extremely democratic for those times, was present both in palaces andbourgeois tenement houses - it was used to boil water for tea. The infusion was not too strong, it was drunk from glasses, and sugar cubes were served on a saucer (they were not thrown into tea, but sucked like candies).

At the end of the nineteenth century, the English way of serving tea began to be adopted - first among the aristocracy in the world. The strong infusion was brewed in a teapot and served in cups, usually with the addition of milk.

Let's drink tea to forget about the hustle and bustle of this world

Tea, treated at first with due care, became commonplace over time. When poured into a strainer and poured with boiling water, brewed several times, sweetened beyond measure, drunk in a hurry, it lost most of its extraordinary advantages.

Fortunately, there has been a real renaissance of tea in Poland in recent years. Not only because we finally have the opportunity to choose its various genres. Also because we have begun to notice again the pleasure of savoring the taste of a well-served tea infusion. We also appreciate its he alth benefits more and more.

Specialist shops with dozens of Chinese speci alties are created like mushrooms after the rain. And even in small towns you can find a cozy tea room, where we can have a nice time with a cup of steaming drink. This is how the words of the master of the tea ceremony, Tien Ji-heng, come true: "Let's drink a golden brew to forget about the hustle and bustle of this world".

See the gallery of 5 photosImportant

Scholars from the Erasmus University in Rotterdam, after the study of almost 3.5 thousand people have concluded that those who drink two cups of tea a day are almost half as likely to suffer from a heart attack. Four cups reduce the risk by almost 70%. This relationship turned out to be the strongest in women.

How to buy tea?

  • If we buy packaged tea - in sachets or loose - read the labels on the packaging carefully. But it is also worth paying attention to the method of packaging itself. Since tea dried material is very hygroscopic, i.e. it easily absorbs moisture and foreign smells - the packaging should be tight. The best guarantee is given by a metal can, a smaller cardboard box wrapped in foil.
  • Before we buy tea by weight, it is worth taking a closer look. The leaves should be approximately the same size, without adding dust or fragments of twigs. Flavored teas must have a fragrance that corresponds to their name. A black rose should clearly smell like a rose, and a cherry red one should smell like a cherry. One more practical advice: do not buy a larger quantity of unknown species right away, especially when it is expensive. In respectingThe customer's tea boutiques can even buy 2-3 grams of dried fruit. Because the only truly guaranteed way to assess the taste and aroma of tea is to try it.
  • At home, let's put the tea in a well-closed container - metal, glass or porcelain. It should be stored in a dry, ventilated room. If we stick to these rules, tea will retain its original taste and aroma for many months or even years. In hermetic containers with a humidity of about 4 percent. it can be stored for up to 10 years!

"Zdrowie" monthly

Sources:

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5824026/ [accessed on May 20, 2019]

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