Many people already know where tea came from . Well, tea comes from the Camellia sinensis leaves and shoots. These shrubs growing in tropical and Subtropical climates with rainfall of 1,500 mm. to grow tea plants require high humidity with temperatures between 13-29, 5o C. This is the reason why the tea we often foundin the Highlands and mountains of the mild winters.
Good quality of tea comes from the leaves or shoots of young tea leaves that have yet to bloom.So to make the 0.45 kg good quality of tea it takes roughly 80,000 leaves! In addition to make a cup of tea need a long process. Once picked, it collected for further undergo various processes. One such concoction. From this appears a variety of tea: white tea, oolong tea, black tea and green tea.
To make white tea takes the youngest tea leaves, which is still filled with white feathers, short or fine hair.the process through two stages of the evaporation and drying. There is no process of withering, milling and fermentation (sometimes also with mild levels of fermented). the look of white tea barely changed, the silvery white. When brewed is pale yellow with a delicate aroma and fresh.
Whereas the green tea material is derived from green tea shoots of leaves through heating with water vapor to deactivate the enzymes contained in the tea leaves. Then rolled and dried. Green tea is produced by evaporation (steaming) tea leaves at high temperatures so that the content of polyphenols can be maintained.
Why the content of polyphenols retained? Polyphenols are chemical compounds as antioxidants. In the tea leaves contained four primary polyphenols, epicatechin (EC), epicatechingallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). Well, EGCG in green tea are antioxidants that strength 100 times more effective than vitamin C and 25 times higher than that of vitamin E.
Content of EGCG in 1 gram of green tea is between 30-50 mg. Actualy black tea also contains polyphenols, but not as much as green tea.Polyphenols in Black tea is about 10% ang in green tea 30-40%. It was due to the fermentation process. This process destroys the content of polyphenols (including EGCG).
Aside from EGCG, green tea also contains tannins. These compounds are polyphenols that may inhibit absorption of iron minerals or damage inside the body. For pregnant women and people with iron deficiency is recommended not to drink green tea too much to avoid the risk of anemia (lack of blood). However, the content of tannins makes green tea more bitter
As a powerful antioxidant, EGCG is able to reduce free radicals and cell damage. So it can delay the process of premature aging. Other functions of EGCG is antiatherogenic (minimize the risks of blockage of blood vessels), antithrombotic (anti blood clotting), and antimicrobial. Well, the more revealed the greatness of green tea. At least coronary heart disease, stroke, and caries (Coral) on the teeth can be prevented
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