Tea is a beverage that contains caffeine, an infusion is made by brewing the leaves, shoots, or stems of dried leaves of Camellia sinensis bush plants with hot water.
The term "tea" is also used for drinks made from fruit, spices or other brewed herbs, for example, rosehip tea, chamomile, chrysanthemum and Jiaogulan. Tea that do not contain tea leaves called herbal teas.
Tea is a natural source of caffeine, theophylline and antioxidant with high levels of fat, carbohydrates or protein is close to zero percent. Tea was a bit bitter when drunk, which is its own pleasure from tea.
Results of previous studies on tea also concluded that people who drink tea have a lower risk for heart disease than those who rarely drank teh.Dalam recent study funded by "The North America Tea Trade Health Research Association" (NATHRA), the research some people who drink tea regularly, then gauge the effects on the body carefully. And the results of this study were presented at a regular meeting of the American Heart Association (AHA) in New Orleans. This research was conducted on 50 men and women who had this defect. All were asked to drink tea as much as 4 to 8 cups of tea every day for a month. Next they were asked to drink water every day for one month berikutnya.Para investigators found blood flow and blood pressure became normal volunteers while they drank tea for a month. However, when they drink water during one month, no significant changes to their blood pressure and flow. The results of this study was encouraging for us-we are 'hooked' drinking tea, especially for those who have heart disease. but unfortunately, the researchers themselves who 'commanded' by Dr. Joseph A. Vita, not presumptuous to suggest that drinking tea as an effort to cure heart disease.
Flower tea with a blend of jasmine flower buds called fragrant jasmine tea or jasmine tea is the most popular type of tea in Indonesia.
The grouping of tea based on the level of oxidation:
White tea
Tea made from leaf that did not experience the oxidation process and has not learned when protected from sunlight to prevent formation of chlorophyll. White tea is produced in much smaller amounts than other types of tea, so the price becomes more expensive. White tea is less well known outside of China, albeit slowly white tea in tea bag packaging is also gaining popularity.
Green tea
Tea leaves used as green tea is usually processed immediately after picking. After the leaf is oxidized in the minimum amount, the oxidation process is stopped by heating (traditional Japanese way of using steam or the traditional Chinese way with menggongseng over a hot pan). Tea is dried can be sold in sheets or tea leaves shaped like a tightly coiled small balls (green tea called gun powder).
Oolong
Oxidation process is stopped in the middle between green tea and black tea which usually takes 2-3 days.
Black tea or red tea
Leaf tea is fully oxidized left about 2 weeks to 1 month. Black tea is the most common type of tea in South Asia (India, Sri Lanka, Bangladesh) and most countries in Africa including Kenya, Burundi, Rwanda, Malawi and Zimbabwe. Literal translation of the script Hanzi for Chinese tea (红茶) or (红茶) in Japanese is "red tea" tea because the water is actually red. Westerners call it "black tea" because black tea leaves. In South Africa, "red tea" is a term for tea rooibos herbal tea which includes class. Black tea is still divided into 2 types: Orthodox (tea mixed with traditional processing methods) or CTC (Crush tea production methods, Tear, Curl has been growing since the year 1932). Black tea is not mixed (unblended) are grouped based on the home plantation, production year, and picking period (early spring, picking second, or autumn). Orthodox tea and CTS types are subdivided again according to post-production leaf quality standard Orange Pekoe.
Pu-erh (Pou lei in Cantonese)
Pu-erh tea consists of two types: "raw" and "mature." Pu-erh tea is still "raw" can be directly used to make tea or stored for some time to "mature". During storage, pu-erh tea is oxidized microbiology second stage. Pu-erh tea "mature" is made from tea leaves that are artificially oxidized flavor that resembles a tea pu-erh "raw" which has long kept and experience the natural aging process. Pu-erh tea "mature" is made by controlling the humidity and temperature of the tea leaves are similar to the composting process. Pu-erh tea is usually sold in solid form after the press become like a brick, a small plate or bowl. Pu-erh tea pressed for the second stage of the oxidation process could walk, because pu-erh tea is not pressed will not experience the process of maturation. The longer stored, pu-erh tea aroma becomes more comfortable. Pu-erh tea is still "raw" are sometimes stored up to 30 years even 50 years to mature. Specialist field of tea and tea enthusiasts have not met an agreement about the storage period is considered optimal. Storage for 10 to 15 years is often considered sufficient, although the Pu-erh tea can be drunk after being stored in less than a year. Pu-erh tea is made by boiling the Pu-erh tea leaves in boiling water often up to five minutes. Tibetan people have the habit of drinking Pu-erh tea mixed with yak butter from fat, sugar and salt.
Yellow Tea
The term for high-quality tea served at the imperial court or tea from tea leaves are processed as green tea but with a slower drying process.
Kukicha
Low quality tea leaves and stems from a mixture of old tea leaves plucking the second, and roasted in the pan.
Genmaicha
Green tea mixed with popcorn from rice that has not been milled, scented and very popular in Japan.
Flower tea
Green tea or black tea is processed or mixed with flowers. The most popular flower tea is jasmine tea (Heung Pin in Cantonese, Hua Cha in Chinese) which is a mixture of green tea or oolong tea mixed with jasmine flowers. Other flowers are often used as a mixture of tea is a rose, lotus, lychee and chrysanthemums.
