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Some Contents and Blends of Tea
By Olaf O'bilo
Tea leaves contain more than 700 chemicals, some of which interact with human health such as amino acids, vitamins (C, E and K), caffeine and polysaccharides, and can have a positive influence on the immune function of the human body. Tea can encourage beneficial intestinal micro flora and increase immunity against intestinal disorders as well as protect cell membranes from oxidative damage. Up to 30% of the dry weight of a fresh tea leaf can be accounted for by catechins, a type of antioxidant. The highest concentration of catechins is found in white and green teas while black teas contain the fewest. An amino acid called theanine having psychoactive properties is found in tea, as is the stimulant caffeine at about half the amount as a comparable cup of coffee. Tea is a natural source of fluoride that can help prevent tooth decay and gum disease, especially high in certain brick teas made from old leaves and stems, and is said to have health maintenance benefits in cardiovascular disease and cancer prevention. Almost no carbohydrates, fat, or protein are contained in tea. Much of the tea sold in the western hemisphere is the result of blending which may occur in the area the tea has been grown or by the addition of different teas before packaging. The aim of blending is either to obtain a better taste, a better price, or both. A certain amount of tea sold is not a pure variety but enhanced by additives or specific processing, allowing for the design of innumerable scented variants such as vanilla for example. For more on tea and to sample some fabulous green, black, and oolong teas, or if you are in need of unique tea-making equipment, please visit the contributor's website at the link below this intel.
This intel first appeared on: http://tea.oobilo.com/teagen/contblends.html
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The copyright for this content entitled "Some Contents and Blends of Tea" has been specified by the contributor as:
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This intel was contributed by Olaf O.
Olaf O.
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May, 2012
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