Tea – History, Varieties and Benefits
First cultivated in China nearly 5000 years ago, tea is consumed in greater quantity worldwide than any other beverage except water. The beverage is made from the leaves of the plant Camellia sinensis, which is native to India and perhaps parts of China and Japan. It is an aromatic stimulant, containing various polyphenols, essential oils, and caffeine.
A serving of tea generally contains about 40 milligrams of caffeine (less than half as much caffeine as in coffee), but the actual levels vary depending on the specific blend and the strength of the brew. Decaffeinated tea is also available.
Tea comes in black, green and oolong varieties, all produced from the leaves of Camellia sinensis, a white-flowered evergreen. The method of processing the leaf distinguishes the three types. Herbal teas are made from leaves of other plants. FDA requires that herbal tea labels carry the name of the plant the product derives from, such as chamomile (herbal tea is simply the combination of boiling water and dried fruit, flower or herb. Documents have been recovered dating back to as early as Ancient Egypt that discuss the enjoyment and uses of herbal tea).
Green tea is prepared in such a way as to preclude the oxidation of green leaf polyphenols. During black tea production oxidation is promoted so that most of these substances are oxidized. Oolong tea is a partially oxidized product. Of the approximately 2.5 million metric tons of dried tea manufactured, only 20% is green tea and less than 2% is oolong tea. Green tea is consumed primarily in China, Japan, and a few countries in North Africa and the Middle East.
Many tea drinkers find the beverage soothing, and folk medicine has long valued it as a remedy for sore throats and unsettled stomachs. Recent studies have shown that certain chemicals in tea called polyphenols may help reduce the risk of far more serious illnesses, including atherosclerosis and some cancers, although the data are not conclusive. Research shows that drinking black tea may help prevent blood clots from forming. Drinking tea regularly for years may produce stronger bones. A recent study published in the journal Circulation found that drinking more than two cups of tea a day decreased the risk of death following a heart attack by 44 percent. Drinking a half-cup of green or oolong tea per day reduces a person's risk of high blood pressure by almost 50%. Recent research, for instance, suggests drinking tea may help prevent everything from cavities to Parkinson's disease.
It's the complex brew of chemicals that make up this seemingly simple beverage. The big class of chemicals in tea are flavonoids — a natural class of antioxidants that are found in many natural plant-derived foods. Antioxidants rid the body of molecules called free radicals, which are side products of damage done to the body by pollution and the natural aging process. Free radicals in the body's cells are very unstable and tend to react negatively with other important molecules like DNA, causing malfunctions and injury on the cellular level. The destruction these free radicals produce may therefore pave the way for diseases like heart disease and cancer.
Antioxidants are thought to be behind the benefits of tea on dental health as well.
Calorie free blended tea
Take one spoon of calorie free sweet tea powder and add with Milk
Boil the Mixture & Filter
You will get a Sweet Calorie free tea with Sweet Taste
No sugar & tea powder to be added.
Calorie free Herbal Sweetner (Stevia) added.
Zero Calorie Sweet Herbal Tea
No Sugar Added
Tea Powder added
Recommended for Diabetics, Over weight, Calorie Concious People.
