In order to answer all of your questions about tea and what effect it may cause to our health, we are going to present to you a few summaries from scientific journals which might help you to navigate among the wealth of information written about tea and health.
Tea and Health
Viskas prasideda nuo arbatos pasirinkimo ir supratimo, kuo ypatinga kiekviena arbatos rūšis. Rūšinė arbata pasižymi unikaliomis skoninėmis savybėmis bei kokybe, joje gausu natūralių antioksidantų, amino rūgščių, kofeino, įvairių vitaminų ir mineralų. Antioksidantai mažina laisvųjų radikalų susidarymo riziką ir padeda organizmui neutralizuodami jau susidariusius laisvuosius radikalus ir atitaisydami jų sukeltus pažeidimus. Pritraukus arbatą karštame vandenyje, joje esantys antioksidantai susijungia su kofeinu, taip slopindami kofeino įsisavinimą į kraują – dėl šios priežasties tonizuojantis arbatos poveikis išlieka ilgiau . L-teaninas, unikali aminorūgštis, randama arbatoje, skatina natūralių hormonų, dopamino ir serotonino, išsiskyrimą. Šie hormonai teigiamai veikia mūsų nuotaiką, padeda atsipalaiduot. L-teaninas tuo pat metu sinergiškai sąveikauja su kofeinu, gerinančiu dėmesio koncentraciją, budrumą ir suteikiančiu energijos .
Tealure, by importing tea directly from farmers, introduces you to the subtleties of growing and making tea while ensuring the freshness and uniqueness of each kind. Each kind of tea is characterized by a different method of preparation, which ritually leads to the natural and expressive duo of taste and aroma. The process of watching tea leaves unfurl, and slowly infuse its colour and flavour into the water lends itself to a moment of reflection and recognition, slows the pace of the day and encourages to enjoy the moment.
We describe the taste, aroma and manufacturing characteristics of each type of tea.
Although the effect of tea to our health are one of the most popular subjects in the tea industry , we still encourage you to choose quality tea becouse of its flavor.
White tea is easy to describe, distinguish from others, but to produce it requires care and attention. White tea leaves are picked before the tea bud unfolds. The most common picking method is an unopened bud and one tea leaf. Harvested leaves must meet a strict standard and be of appropriate length. The magic of white tea lies in its simplicity. The processing of leaves involves natural withering and drying with slight oxidation which provides white tea a delicate honey sweetness and floral aroma.
Green tea is divided into two categories according to the type of processing - roasted green tea (from China, Nepal) and steamed green tea (from Japan, South Korea). When green tea is processed by roasting, the tea leaves are slightly dried and only then roasted, resulting in a short-term oxidation process. Roasted green tea has nutty, roasting nuances, has less umami and a vegetal flavor.
Garintoje žaliojoje arbatoje lapeliai garinami iškart po jų skynimo. Tai užkerta kelią oksidacijos proceso pradžiai, todėl ši arbata saldesnė nei skrudinta žalioji. Dėl garintoje žaliojoje arbatoje esančio didesnio chlorofilo kiekio, arbata yra sodresnės žalios spalvos, skonis pasižymi intensyvesniais „augaliniais“ niuansais.
Oolong teas are the most complicated teas to manufacture due to a greater number of steps involved in the manufacturing process. It is the manufacturing process that is the key to the production of high quality oolong tea. Oolong tea is produced in various degrees of oxidation, which can range from 10 to 80%. Depending on the picking of the tea, the method of preparation and the degree of oxidation, its taste can range from delicate to rich, from floral to herbal, from sweet to roasted. The color of the tea leaves and tea can also vary: from green to gold and brown. Because most oolongs are made from ripe and tightly rolled tea leaves, it can be brewed up to eight to nine times. Due to the wide palette of flavors, tea styles and ways of brewing, the preparation of oolongs is a very inclusive and fun process to take a part in.
Black tea The most popular tea category. One of the most common mistakes in describing black tea is the attribution of fermentation to production processes. Fermentation can only take place in the absence of oxygen, which is one of the stages in the production of Pu Erh tea. Black tea production processes include oxidation, a chemical reaction that requires oxygen and moisture. The supply of oxygen to the catechins in tea triggers a cycle of chemical reactions that provide the flavor components we expect in black tea. The oxidation process usually takes two to four hours and can only be controlled based on the experience gained in tea production. Typically, black tea has a stronger and deeper taste than the types of tea we described above. Depending on the tea plucking time of year and how long it has been oxidized, the prepared black tea can come in a variety of colors, from light yellow to dark brown, and the taste ranges from fruity to spicy and malty.