Types of tea | HEALTH BENEFITS OF TEA | Composition of tea

Types of tea

Types of tea

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1 green tea

■ Minimal oxidize

■ not fermented

■ minimal process (wilting, rolling and smoking).

2. Oolong tea

■ Partially fermented

■ greenish brown tea

3. Black tea

■ Fully fermented

■ The most common form of tea in South Asia.

4. White tea

■ Less steam processing and sun drying has the highest antioxidant

■ only young leaves were used to make it.

5. Chai tea

■ High yield Indian black tea blended with Indian spices cinnamon and cardamom.

■ chai made with milk and spices.

6. Red tea

■ Not Camellia sinensis

■ South African grass

■ naturally without caffeine

■ less tannin (little bitterness)

7. Decaffeinated tea

■ 98% caffeine removal

■ In decaffeination, methyl chloride, ethyl acetate, supercritical carbon dioxide were used.

■ It is rusty

8. Herbal teas

■ Not Camellia sinensis

■ infusion of fruit and herbs (lavender and musk)

9. Yellow tea

■ less elaborate

■ minimally rusted

Tea composition

1 polyphenols (catechins)

2 alkaloids (including caffeine and theophylline)

3 volatile oil (aroma produced)

4 vitamin

5 vitamin B

6 Tannin (produces astringency and color) Carbohydrates

7 proteins

8 amino acids

9 minerals

HEALTH BENEFITS OF TEA

HEALTH BENEFITS OF TEA

DENTAL HEALTH

■ The fluroid in tea can help prevent tooth decay and strengthen our teeth.

■ When fluoride mixes with saliva, bacteria cannot produce the acid byproduct that promotes tooth decay.

■ Strengthens teeth and prevents carts. Prevent the growth of cancer

■ Catechin can help slow down the malignant mutation of cells in the body and neutralize free radicals.

Brain health

■ Degenerative disease such as Alzheimer's

■ Catechin indicates that silica plaques are deposited in the brain, impairing cognition.

Blood health

■ prevent hypertension.

■ catechin and epicatechin gallet, variant of catechin and are capable of inhibitors and any transferase of angiotensin.

■ Angiotension transferase, an enzyme that can cause hypertension.

DIFFERENT CLASSIFICATION METHOD

1. ORTHODOX

Orthodox tea is made from the first two leaves of each plant, thus giving the best quality tea, rich in flavor and capable of multiple infusions. These leaves are carefully harvested and rolled by hand and the dried leaves processed in this way are then sold as loose tea.

2. CTC DEGREES

The ctc method of squeezing the tear, curl uses a tea processing machine. The leaf buds and their stems are crushed and torn off by several cylindrical rollers with sharp teeth this produces a low quality fine ground used mainly for Bagges tea, highly recommended for a single brew.

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