Know more about tea and its benefits

According to historians tea are thought to originate from the northern India and southern China. There are two groups of well-known varieties of tea, which is called var. assamica from Assam and var. sinensis from Cina.Tea plantations are generally planted, harvested manually, and can grow at an altitude of 200-2300 m above sea level. Assamica varieties rather large leaves with a pointed tip, whereas sinensis varieties the leaves are smaller and somewhat blunt ends. Small tree, because it often looks like a shrub trimming. If not pruned, it grows small, slender height 5-10 m, with a canopy like a cone shape. Stems erect, woody, branching, end-haired young twigs and leaves finely. Single leaf, short-stemmed, alternate location, such as stiff leaves the skin is thin, elongated elliptical shape, a pointed tip and base, finely serrated edges, pertulangan pinnate, long 6-18 cm, wide 2-6 cm, green color, glossy surface. Flowers in axillary leaves, single or multiple flowers joined into a single, androgynous, diameter 3-4 cm, the color is bright white with yellow anthers, fragrant. The fruit boxes, thick-walled, broken out by space, young green after dark blackish brown. Hard seed, 1-3. Shoots and young leaves are used for making tea. Propagation by seed, cuttings, or grafts connection.

Utilization:
PART USED: Leaves. INDICATIONS: The tea leaves are useful to address: - headache, - diarrhea, - fertilizer and black hair, - high blood cholesterol and triglycerides, - diabetes (diabetes mellitus), - reducing the formation of tartar (dental plaque), - an infection of the gastrointestinal tract . HOW TO USE: Leaves as much as 4-7 g of dried tea brewed with hot water, drinking warm during or after a cold. External use, fresh leaves washed and finely ground. Applied on bleeding wounds, and bandaged. EXAMPLE OF USE: 1. Diarrhea tea leaves are still young and fresh as much as 20 g of washed and boiled in 3 cups water for 15 minutes. After chilling filtered, and drink as well. 2. Water fertilizer and black hair as much as 1 cup of strong tea overnight condensed. The next morning the tea water is ready to be used to wet hair and scalp with a massage. Do it 1 time every day, until visible results. 3. Air headache strong tea 3/4 cup lemon juice was given as 1 teaspoon and 1 tablespoon honey. Stir thoroughly, then drinks once. Do it 2-3 times a day. 4. Reduce the formation of tartar: Rinse the mouth with water after meal tea. 5. Gastrointestinal infections, high blood cholesterol, dried tea leaves (green tea) as much as 7 g brewed with hot water. Let stand for 10 minutes. Drink while warm. NOTE: Chronic caffeine poisoning: If you drink five cups of tea per day is equivalent to 600 mg of caffeine, over time will show signs and symptoms such as digestive disturbances (dyspepsia), Phase weakness, restlessness, tremor, sleeplessness, no appetite, pain the head, dizziness (vertigo), confusion, palpitations, shortness of breath, and sometimes difficult defecation.

Composition:
CHEMICAL PROPERTIES AND EFFECTS pharmacological: Leaves aromatic smell and slightly bitter. CHEMISTRY CONTENT: The leaves contain caffeine (2-3%), theobromine, theofilin, tannins, xan-thine, adenine essential oils, quercetin, naringenin, and natural fluoride. Tannins contain epigallocatechin gallate, which can prevent cancer of the stomach and esophagus. Each 100 g of tea leaves has 17 calories and contains 75 kJ - 80% water, 25% polyphenols, 20% protein, karbohidrall, 4%, caffeine from 2.5 to 4.5%, fiber 27%, and 6% pectin. Seeds contain saponins which are toxic and contain the oil. Caffeine accelerates breathing, powerful stimulant of the central nervous and cardiovascular activity. Theofilin strong diuretic effect, menstirnulir work of the heart and dilate coronary blood vessels. Theobromine mainly affects the muscles. From the research, which is a flavonoid polyphenols in tea can antloksidan mernperkuat walls of red blood cells and regulate permeability, reduce the tendency to thrombosis, and inhibit oxidation of LDL, thereby reducing the occurrence of atherosclerosis in blood vessels which in turn will reduce the risk of death from coronary heart disease.

Pharmacological Effects and Outcomes Research: 1. Provision of steeping green tea leaves extract dose of 10 x human dose (0.54 g 1200 GBB) on male white rats fed egg yolk (1.25 g/200 g mm / day) and sucrose (1.25 g / 200 g mm / day), showed the effects of decreased levels of total cholesterol, LDL cholesterol, triglycerides and weight of ben-perlauan nakna compared with controls (p <0.05), but showed no difference in HDL cholesterol levels of significance (Edwin Dirghantara, Department of Pharmacy Faculty ul, 1994). 2. Provision of steeping green tea leaves extract dose of 25 x human dose (1.35 g/200 g bb) given orally to normal mice fed the glucose diet showed hypoglycemic effect in 1/2 hour and 1 hour after treatment. Tolbutamide is used as a comparison (Aji Sutarmaji, Department of Mathematics and Natural Sciences rice Ul-Fan, 1994). 3. Tea leaf infusion of 2.5% - l ml and 5% - l ml in separate rabbit small intestine there is a difference frequency and amplitude were significantly compared to controls. Rneningkat concentration, the more significant differences

type and name of the tea plant is very diverse in different countries

 The following are the local names of various countries
Local name:
Pu erh cha (China), theler (France), teestrauch (Germany), Te (Italy), cha da India (Portuguese), tea (UK)
ceai (Rumania), شاي (arab)

GREEN TEA and BREAST

Probably most women have heard the benefits of Green Tea for breast health. However, perhaps some still doubt its truth. Now the question has been answered. Compounds contained in Green Tea can indeed protect against cancer of the breast. It was revealed from the initial study conducted by U.S. researchers. Of course, these findings reinforce the notion that tea is very beneficial to the health of a woman's breasts. You see, based on the observations so far in countries that diligently consume Green Tea every day, the rate of female breast cancer is very low. For them, tea is considered to be one healthy drink.

Lecturer in biochemistry from Boston University School of Medicine, added Green Tea is mainly to prevent breast cancer caused by environmental factors. However, he recommends that patients who are undergoing radiation or chemotherapy of breast cancer should consult with a physician before he tried to drink lots of Green Tea.

Othet benefits of tea include:

1. Antioxidants in tea may protect the body from the effects of pollution and aging

2. Contains less caffeine. 1/8 cup of coffee contains 135 mg of caffeine, while a cup of tea contains 30-40 mg caffeine just so it does not make a headache or insomnia

3. Reduce the risk of heart attack and stroke. Tea made smooth and clean the blood circulation. The study in the Netherlands shows, people who drank 2-3 cups of black tea per day had less risk of heart attack than those not drinking tea.

4. Strengthen bones. It's not just calcium that milk makes your bones stronger, people who regularly drink tea have more dense bone.

5. Whiten teeth. The presumption of tea can make your teeth look dull apparently not true, because it contains fluoride tea to ward off tartar. Be great if after brushing your teeth, you gargle with tea without sugar.

6. Prevent Infections. The content of tea can strengthen the immune system and warding off infections.

7. Overcome cancer. Antioxidants called polyphenols present in tea can fight cancer.

8. Calorie-free. Without added sweeteners, sugar or milk, tea remains free of calories.

That way, a great tea for those who consumed a diet or who want to maintain weight. Try to consume about 4 cups of green tea per day. It can burn over 80 calories accumulated in the body.

Tea Processing and Classification

Tea can be sorted by means of processing. Camellia sinensis tea leaves soon wilt and oxidize if not dried quickly after picking. The drying process makes leaves turn dark, due to the breakdown of chlorophyll and tannin release element. The next process in the form of wet heating with steam to evaporate the water content in the leaves and the oxidation process can be stopped at a predetermined stage. Processing of tea leaves is often referred to as "fermentation" although the actual use of the term is not appropriate. Tea processing does not use yeast and no ethanol is produced just like the actual fermentation process. Processing of tea incorrectly it can cause grown tea fungus that causes fermentation. Tea that has been fermented with yeast should be discarded, because it contains elements of toxic and carcinogenic elements. Grouping based on the oxidation of tea:

white tea made from tea leaf which does not undergo a process of oxidation and when not picked protected from sunlight to prevent formation of chlorophyll. White tea is produced in much smaller amounts than other types of tea so that prices become more expensive. White tea is less well known outside of China, albeit slowly in the white tea tea bag packing is also gaining in popularity. Green tea is used as a tea leaf green tea is usually processed immediately after picking. After the leaves have a minimal amount of oxidation, the oxidation process is stopped by heating (the traditional Japanese way of using steam or a traditional Chinese way by roasting on hot griddle). Dried tea that can be sold in sheets or rolled tea leaves shaped like a meeting of small balls (the so-called gun powder tea).

Oolong The oxidation process was 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. The literal translation of Chinese hanzi for tea (红茶) or (红茶) in Japanese is "red tea" because the actual tea colored water. Westerners call it "black tea" because black tea leaves. In South Africa, "red tea" is the name for the tea rooibos herbal tea that belong to this class. Black tea is divided into two types: Orthodox (tea prepared with traditional processing methods) or CTC (Crush the tea production methods, Tear, Curl growing since 1932). Black tea is not mixed (unblended) stratified by farm of origin, year of production, and harvesting period (early spring, picking second, or the fall). Orthodox tea and CTS types are subdivided according to post-production leaf quality standards Orange 

Pekoe. Pu-erh (Pou lei in Cantonese) pu-erh tea is composed of two types: the "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 the second phase of microbiology. Pu-erh tea "mature" is made from tea leaves that are artificially oxidised in order to resemble the taste of 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 pressed to be like a brick, a small plate or bowl. Pu-erh tea pressed for the second stage of the oxidation process can be run, because the pu-erh tea is not pressed will not experience the process of maturation. The longer it is stored, pu-erh tea aroma becomes more and more comfortable. Pu-erh tea is still "raw" is sometimes stored for up to 30 years even 50 years to mature. Expert in tea and tea enthusiasts do not see a deal on the storage time is considered optimal. Storage for 10 to 15 years is often considered sufficient, although pu-erh tea can be drunk after being stored for 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 is mixed with yak butter fat, sugar and salt. 

Yellow tea 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 on a griddle. Genmaicha Green tea mixes that have not popped from the milled rice, aromatic and very popular in Japan. Green tea flower 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. Tea is also often associated with its use for health. Green tea and pu-erh tea is often used for diet. People also often a link between tea with a balance of yin. Green tea tend to yin, black tea tended to, while oolong tea is considered balanced. Pu-erh tea is considered to contain brown energy and chrysanthemums are often mixed with yin energy to be balanced.

Taken from various sourced.