Tea is a beverage that contains caffeine, an infusion is made by brewing the leaves, leaf buds, dried leaves or stems of the plant Camellia sinensis in hot water. The tea comes from the tea plant were divided into 4 groups: black tea, oolong tea, green tea, and white tea.
History of Tea
China became the birthplace of country tea, Chinese tea that's where tree (Camellia sinensis) is found and comes. Precisely in provisnsi Yunnan, the southwestern part of China. Tropical climate of the region and the sub-tropics, where the area as a whole is indeed ancient forests. Such areas, the warm and humid a place that is perfect for tea plants, wild tea even exist 2,700 years old and the rest are planted tea plants reach the age of 800 years was found in this place.
Legend became the oldest forms of documentation, which is told that Shennong which became the forerunner of agricultural and medicinal herbs - medicines, also the inventor of tea. It says in his book that he directly tried many herbs and using tea as a remedy for destroying when he was exposed to toxins from the herb is attempted. Her life ended because he drank the poisonous potion to drink tea and do not have time for destroying the toxins cause the organs in the body are inflamed.
Chinese tea at first was used for medicinal materials - drugs (8th century BC), and even then has lived thousands of years history. People - people of China at that time chewing tea (770 BC - 476 BC) they enjoy the pleasant taste of the tea leaf extract. Tea is also often combined with a variety of types of food and soup concoction.
In the reign of the Han dynasty (221 BC - 8 AD), tea began to be processed by the processing fee that is simple, rounded molded, dried and stored, tea began to be used as a beverage, brewed tea and combined with other ingredients (eg ginger) and this habit attached firmly to the Chinese culture. Furthermore, the tea is then used as a tradition in entertaining the guests. After the Ming Dynasty, many different types of tea and then found and added, later a popular tea is widely developed in the area of Canton (Guangdong) and Fukien (Fujian).
Consumption of Chinese culture will also spread the habit of drinking tea, even firmly attached to each layer masyarakat.Pada year 800 AD, Lu Yu wrote a book about tea defining, with the title Ch'a Ching. Lu Yu was an orphan who was raised by intellectuals Reverend Buddhist Monastery in one of the best in China. As a young man, he too often against educational discipline clergy who then have the power to make good observations, performasinya has increased from year to year, however, he felt empty and meaningless.
After half a journey of his life, he retired for 5 years exile. With a history of living and traveling ever disinggahinya, he conditioned the diverse methods in planting and managing tea era Ancient China.
Tea trip to Japan
Turns Effect of infecting Japanese Chinese tea, tea consumption spread through Chinese culture that eventually reach every aspect of society. Tea seeds were brought to Japan by a Buddhist monk named Yeisei who saw that Chinese tea can improve concentration during meditation. He is known as the Father of Tea in Japan, because the origin of this, the Japanese tea closely associated with Zen Buddhism. Tea is also interested in imperial Japan, which then spread rapidly among the Japanese public dam palace.
Tea and even become part of the culture and art as outlined in the Japanese Tea Ceremony (Cha-no-yu or hot water for tea). This ceremony requires a long workout, even to many - years. Performasi of Cha-no-yu is high menjungjung perfection, courtesy, charm and elegance.
Tea Journey to the Land of the West
Tea drinking culture that has been carried out in China and Japan turned out to be the talk of Europe. Caravan group even hear how people - people consume tea, and vague information, the funny thing is they heard that the tea brewed, salted, buttered and then eaten. Europeans who personally find tea and then write about it was the Jesuit Father Jasper de Cruz in 1560.
Portuguese established trade relations with China, developing trade lanes with mengkapalkan tea to Lisbon and then ship - Dutch ships departed to France, the Netherlands and the Baltic, then the tea is getting popular to the western world.
Tea stop in Europe in the time of Elizabeth I, and then trends in the Dutch kingdom. Tea became a drink that expensive at the time (more than $ 100 per pound her), so that the tea merchants prosper from it. Dutch people are very fond of tea, and tea consumption has increased rapidly, though many have questioned the benefits of tea, and a variety of other negative impacts. Whatever it is, people in general are no longer concerned / affected and re-enjoy this tea. Tea became a part of society in Europe, and a variety of combinations of tea consumption was attempted, such as mixing tea with milk. During the service rose tea was first served at the restaurant. Taverns also provides complete portable tea utensils with the heater.
Tea is very popular in France, but did not last long (about fifteen years), and then replaced in popularity with drinks that have a stronger appeal such as wine, coffee, and chocolate.
Tea in the U.S. and the UK
In 1650, people - the Dutch are very active in world trade to the West. Peter Stuyvesant brought tea China to America for the first time the colonies (where it was known as the New York until now).
Pertmana tea arrived in England sometime in the 1650s, after tea became very popular drink could even be regarded as the national drink of British society.
Processing of tea and grouping
Tea grouped by way of processing. Camellia sinensis tea leaves soon wilt and oxidize if not dried quickly after picking. The drying process makes the leaves turn dark, due to the breakdown of chlorophyll and element release tannins. The next process in the form of wet heating with steam in order to evaporate the water content in the leaves and the oxidation process can be stopped at a predetermined stage.
Processing of tea leaves is often referred to as "fermentation" despite the fact that the use of the term is not appropriate. Tea processing does not use yeast and no ethanol is produced just like the actual fermentation process. Processing tea is not really tea can indeed cause overgrown fungus that resulted in the fermentation process. Tea that has been fermented with the fungus should be discarded, because they contain toxic substances and carcinogenic elements.
Tea grouping based on the level of oxidation:
White tea
Tea made from the leaf that does not undergo any oxidation process and have not plucked protected from sunlight to hinder the formation of chlorophyll. White tea is produced in much smaller amounts than other types of tea so that prices become more expensive. White tea is less well known outside of China, though slowly white tea in tea bag packaging is also gaining in popularity.
Green tea
The tea leaves are made of green tea is usually processed immediately after picking. After the leaves undergo oxidation in a minimal amount, the oxidation process was stopped by heating (traditional Japanese way of using steam or traditional Chinese way by roasting in a hot pan). Dried tea can be sold in sheets tightly rolled tea leaves or shaped like small balls (called gun powder tea).
Oolong
The oxidation process is stopped in the middle between green tea and black tea which usually takes 2-3 days.
Black tea or red tea
The tea leaves are allowed to oxidize fully about 2 weeks to 1 month. Black tea is the most common type of tea in South Asia (India, Sri Lanka, Bangladesh) and most of the countries in Africa such as Kenya, Burundi, Rwanda, Malawi and Zimbabwe. The literal translation of the characters hanzi for Chinese language tea (红茶) or (红茶) in Japanese is "red tea" because water is actually red tea. Western people refer to it as "black tea" because black tea leaves. In South Africa, "red tea" is the designation for a group that includes rooibos tea herbal tea. Black tea is divided into 2 types: Orthodox (tea mixed with traditional processing methods) or CTC (Crush tea production methods, Tear, Curl evolving since 1932). Black tea is not mixed (unblended) grouped by plantation origin, year of production, and harvesting period (early spring, picking second, or fall). Orthodox tea types and CTS still divided again according to the quality standards appropriate post-production leaf Orange Pekoe.
Pu-erh (Pou Lei in Cantonese)
Pu-erh tea is composed of two types: "raw" and "cooked." Pu-erh tea is still "raw" can be directly used to make tea or saved some time to "mature". During storage, pu-erh tea is oxidized microbiology second stage. Pu-erh tea "mature" is made from tea leaves that are artificially oxidized flavor that resembles a pu-erh tea "raw" which has long kept, and undergoing a process of natural aging. Pu-erh tea "mature" is made by controlling the humidity and temperature of the tea leaves is similar to the composting process. Pu-erh tea is usually sold in a solid form such as compressed into bricks, small plate or bowl. Pu-erh tea pressed so that the second stage of the oxidation process can be run, because the pu-erh tea is not pressed will not undergo the process of maturation. The longer it is stored, pu-erh tea aroma becomes more palatable. Pu-erh tea is still "raw" is sometimes stored for up to 30 years and even 50 years in order to mature. Expert in the fields of tea and tea enthusiasts have not encountered an agreement about the optimal duration of storage is considered. Storage for 10 to 15 years is often considered sufficient, although pu-erh tea can be drunk after less than a year saved. Drink pu-erh tea is made by boiling the pu-erh tea leaves in boiling water often up to five minutes. Tibetan people have the habit of drinking pu-erh tea is mixed with yak butter fat, sugar and salt.
 |
| The leaves of Camellia sinensis |
Tea is a plant whose leaves are used as a beverage. However it turns out, not only as a function of tea mixed drinks, but also beneficial to health. This is due to some content in tea leaves that bemanfaat such as flavonoids, poliphenol and caffeine.
The first variant discovered tea is black tea. However, this is now replaced by the use of green tea is believed to have more efficacy. Here are some of the benefits of green tea and black tea for health:
Efficacy of Black Tea
Consumption of Black Tea Helps Reduce Risk of Diabetes
Flavonoids, potent compound that is effective against the disease, especially found in black tea, according to a study at the School of Public Health, Curtin University in Perth, Australia.
"Tea consumption should be familiarized because of the potential benefits in preventing common and deadly disease," said study author Dr.. Andy Lee. FYI, ovarian cancer has been contracted about 7,000 women per year in the UK.
Hair Health
Black tea is also good for your hair. You can soak black tea with henna leaves (henna) and spread to the hair. It gives a beautiful black color on your hair.
Green Tea Prevent Heart Attack
If you are a black tea drinker, then you will experience a lower risk for heart stroke. According to independent studies conducted Netherlands National Institute of Public Health, black tea can improve heart health and thus, can reduce the likelihood of stroke.
Benefits of Green Tea
Green Tea Helps Expel Odor Mouth
Several studies have found that the addition to being able to help your body burn fat, aka green tea green tea also has the ability to help overcome bad breath. Experts believe the antioxidants in green tea are polyphenols can prevent cavities and bad breath is not bad. In addition to green tea, it turns parsley and basil is also a polyphenol-rich food so good to drive away bad breath.
Improve Memory by Drinking Green Tea
Having gone through the process of research, scientists finally have an explanation for why green tea is good for the brain. According to scientists, it lies in the chemical properties of green tea that can affect the production of brain cells, so that it can improve memory and spatial learning.
EGCG (epigallocatechin-3 gallate), the main substance in green tea. Besides being known as an antioxidant, a team of researchers also believe that EGCG has a beneficial effect against degenerative diseases associated with age
Green Tea Help Boost Brain Performance
Green tea contains many poliphenol, which can dilate blood vessels so that the circulation of blood to the brain. Researchers suspect that this compound was behind the benefits of green tea.
Scientists from the University Hospital Basel in Switzerland, Stefan Borgwardt, say, green tea may help prevent a decline in the role of neurotransmitters in brain function, such as dopamine and epinephrine.
Caffeine Content
You should be aware that both types of tea have health benefits that are very similar to each other. Then, what is the actual difference between the two types of this tea? The difference lies in the caffeine content. Black tea has 2-3 times more caffeine than green tea.
Caffeine has its own benefits such as weight loss, but is generally regarded as an addictive substance. Caffeine also has many harmful effects on the body, especially the central nervous system. However, there is no clear consensus among medical experts about caffeine. So, we do not know how many and too many so far in caffeine content.
Thus, we can conclude that green tea and black tea equally beneficial for health. All depends on taste, which we prefer: Green tea or black tea?
References:
http://id.wikipedia.org/wiki/Teh
id.wikipedia.org/wiki/Camellia_sinensis
id.wikipedia.org/wiki/Teh_herbal
No comments:
Post a Comment