Vitamins and Minerals In Tea

by Elena Popec 17. May 2010 07:31

Due to the variety of minerals, vitamins and other elements contained in tea, this drink improves health, relieves fatigue, strengthens the immune system and has an overall tonic effect on the body.

Mineral substances contain in green tea leaf and in finished products, it constitutes about 5-6% of dry matter. Among them are the following: potassium, phosphorus, calcium, magnesium, sulfur, iron, manganese, fluoride and others. With the aging of the plant total number of minerals increases, while the most valuable part of the soluble reduces. Only the components of relatively small molecular weights which are infused with hot water give a specific accent to the tea infusion. Between the quality of tea and the content therein of soluble mineral substances there is a direct link.

The potassium content in the tea leaf is 50-60% of all mineral substances and depends on the mineral nutrition of plants. This compound plays a very important role in the livelihood of tea tree; it is given a great importance in the synthesis of carbohydrates and proteins, and in the general metabolism. Potassium is very important to the human body; it prevents muscle cramps and regulates fluid and electrolyte balance.

Another important mineral is located in the tea - phosphorus. Its content ranges from 15-20% of weight of all mineral substances in tea. The properties of the finished product depend on its quantity. The two top leaves and a bud have higher content of phosphorus compare to the lower coarse tea leaves and stems. It is known fact that phosphorus is needed for the human body for normal functioning, as part of the nervous, brain tissue and bones.

Despite the slight content, copper and iron play an important role in plant’s life. They are part of some physiologically important organic compounds, such as enzymes. Another, small in content, but necessary for redox processes, is manganese. Its share is approximately 1-4%. Due to the iron content, tea has a beneficial effect on the human blood, as well as a good means for the prevention of various vascular diseases. In addition, the body needs iron to transport oxygen.

The complex experiments revealed effects of the duration of brewing tea and the quantity of the tea leaves on the degree of content in the drinks of various trace elements. Adding citric acid increased the yield of all elements, except copper. In the end, it was found that  a tea drink satisfies the daily requirement of zinc, copper and manganese at 1, 2 and 50% respectively.

Now let us turn to vitamins contained in tea. This is mainly vitamins B complex and C. The tea shoot has the following B complex vitamins: B1 (thiamin), B2 (riboflavin), B3, and B5 (PP), B6, B12 and P. Since these compounds are very stable, in the processing they are almost completely transformed into finished products. Content of vitamin B1 is small - an average of 0.3 - 10 mg per 1 kg of dry tea leaves. In the body this vitamin (B1) regulates metabolism of carbohydrates, amino acids, fatty acids, has versatile affect on the function of the cardiovascular, endocrine and central nervous system. Vitamin B2 has positive effect on the skin and mucous membranes, the health of the liver. The most important is the presence in tea of vitamin P. One of its most important properties is the strengthening of the capillaries of the plant. During the technological processing of raw material quality and quantity of the vitamin are undergoing significant changes. Its content is reduced from 20-25% in green tea to 8-15% in the final. Along with others, the tea contains vitamin PP that is important for normalizing the higher nervous activity, the functions of the digestive system. It also affects the cardiovascular system, in particular, expanding the small vessels.

Tea leaves are rich in Vitamin C. Gentle leaves contain approximately 2-3 times more of this vitamin than the coarse. In the process of refining its amount is sharply reduced, especially during the fermentation and drying. This vitamin is essential for strengthening the immunity of a person, it reduces the risk of infections, but also useful for the prevention of osteoporosis and periodontitis (inflammation of the periodontal tissue, i.e. tissue surrounding the tooth root). Tea fluoride also provides the beneficial effect on teeth. This element exists in tea leaf as anion. Fluoride anion produces various fluoride compounds and covers the surface of teeth to prevent bacterial attack. Just wanted to point out that tea is very useful for vision, because it contained β-carotene and other elements, strengthens blood vessels.

 

The Wonderful health benefits of White Tea

by Elena Popec 16. February 2010 20:42

White tea is truly a pearl among the different varieties of tea. These teas are a specialty of the Chinese province Fujian. White tea is the most expensive, and this fact is not surprising because white tea is widely considered the most effective (health-giving). It contains a maximum amount of useful substances and vitamins, which are found in the other varieties of teas in smaller amounts due to fermentation process.

White tea is one of the rarest teas in the world: the buds are picked before they unfurl, which means the tea can only be plucked for a few weeks each spring only in the morning from 5 to 9 AM. White teas have a very strict procedure for the plucking and processing. The tea pickers are prohibited from eating spices, garlic, onions, and consuming alcohol, as well as other strong-fragrant foods in order not to contaminate the aroma of tea leaves. The unopened buds and two young leaves are plucked by handWhite Tea then withered to allow natural drying. White tea is minimally processed, therefore contains the higher level of antioxidants. The main difference of white tea is that it leaves are not broken or twisted, which is why tea looks a little sloppy. The fermentation of white tea is a natural way without the use of any special technological innovations. In fact, the process of drying of white tea is the only process where manufacturers can somehow affect the final product. That is why the drying process is approached with special care.

High-quality white tea leaves remain whole after the drying process despite the fact that they become distorted, the leaves maintain maximum integrity. Another characteristic feature of good white tea is the presence of small silver fibers on the leaves.

White tea requires very careful handling. If you already shelled out for expensive and good product, try to brew it so as to preserve the maximum benefit and enjoy this drink. For brewing white tea, use water at a temperature ranging from 176 to 194 degrees F, and steep it not longer than 2-3 minutes. If water used is too hot it will not allow the unique aroma of white tea to unfold. White tea should be stored in a tin box, so there is no access to different odors, since it instantly absorbs all extraneous scents. The brewed liquid has lightly amber color with a slight greenish tint. It is very transparent with thin unique floral, slightly herbal flavor.

There are few traditions and rules imposed to the consumption of white teas. The fact that subtle and delicate taste of white tea is fairly weak, tea drinkers should not enjoy white tea after spicy, salty or astringent foods, because of strong food aftertaste. Therefore, white tea should be drunk by itself.  For those who prefer to add a fruity accent to white tea, ESP Emporium offers an innovated White Grape Premium Tea blend. It is your turn to decide whether our choice was the correct one. Fresh juice from sun-ripened grapes,  red berries and the blue/violet color of blossoms, set on a bed of rich green (China Pai Mu Tan, China Cui Min), invite you to simply enjoy this excellent blend.

White teas, regardless of grade offer great benefits to our body. They are rich in antioxidants and slow down skin aging process, prevent the emergence of malignant tumors. White tea also has an antiviral effect, strengthens the cardiovascular system, and reduces the risk of developing rheumatoid arthritis.

 

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