Tips about Tea
Is Tea Harmful?
knows exactly, where or when, the first cup of tea was brewed.
According to folklore, Emperor "Shen Nung" who reigned over
China in 2732 BC discovered the stimulating effect of tea
accidentally when wild tea leaves fell into his pot of boiling
have probably been drinking tea in some form or the other
since the fourth century AD and considering that wild tea grew
in many parts of Assam, it is not unknowingly that tea
drinking in India too is as old as in China. The raw material
for tea manufacture normally consists of two young leaves and
an unopened leaf bud-the famous "two leaves and a bud"
formula, but, plucking of longer shoots containing 3 or even 4
leaves is not uncommon. The freshly harvested tea shoots can
be processed into the various kinds of tea, namely,black tea,
green tea, oolong tea and instant tea. In the manufacture of
black tea(the usual tea that we drink),the material undergoes
"fermentation" while in the production of green tea, delicate
and subtle in flavour,fermentation is purposely omitted.Oolong
tea leaves get an intermediate treatment,considered to be
"semi-fermented".Instant tea,like instant coffee,is a
dehydrated product containing only the soluble constituents of
hardly any drink that is not a food too, in terms of calories
it provides-tea is no exception. A cup of tea, containing 2
tbsp of milk and a tsp of sugar, yields about 40 calories.
Milk contains casein, which makes the tannin in the tea
insoluble, thus removing some of its astringency(acidic
effect).Apart from the milk and sugar generally added, the tea
infusion contains marginal quantities of vitamins and
minerals, but no significant quantities of extractable
proteins, carbohydrates or fats.
fairly rich in most of the B group vitamins. Apart from these,
it is also a good source of vitamin E and K and Beta-carotene
(changes into vitamin A in our body).Tea contains traces of
minerals like Copper, Flouride and Manganese too. Fluoride
helps in avoiding cavities in the teeth.
accumulating scientific data on tea and its constituents - the
vitamins, caffeine and tannin- and on its antibacterial
activity provides a new picture of this popular beverage. Over
the past few decades, the list of physiological disorders for
which tea is contra-indicated has been steadily decreasing. On
the other hand, caffeine is sometimes prescribed
therapeutically for the treatment of hypertensive headaches
and tea is a legitimate means of supplying this medication.
Tannin destroys bacteria and virus, thereby inhibiting the
growth of dental plaque. But at the same time, tannin inhibits
the absorption of iron, calcium and zinc from the food, when
tea is consumed along with food.