August 02, 2013

Differences between Black Tea, Green Tea, Oolong Tea and White Tea

A Good tea is produced from the shoots plus 2-3 young leaves, because the young leaves are rich in compounds called polyphenols, caffeine and amino acids. These compounds that will affect the quality of the color, aroma and flavor of the tea.

The main basis is the use of oxidation processing tea polyphenolic compounds present in tea leaves. The oxidation process is commonly called fermentation. Based on the nature of fermentation, known four different types of tea, namely:

Black tea (black tea)Black tea is easily recognizable on the market because it is black and most widely consumed. In processing occurs given full opportunity fermentation (the chemical changes perfectly so that virtually all of the content of tannins and fermented into theaflavins thearubigin) which will change the color of the tea leaves from green to brown and the drying process turns black.

Oolong teaGenerally produced from tea plants that grow in semi-tropical regions. The process is the same as black tea, but the fermentation process is only partially (approximately 30-70% shorter and the changes that took place half perfectly still contains most of tannins and some compound derivatives) so that the color and aroma of the black tea and green tea.

Green tea (Green Tea)The tea leaves are not given the opportunity fermentation (hardly undergo chemical change in the process). Tea shoots are usually processed directly with heat / steam to stop the activity of the enzyme so that the same as raw leaf (tea leaves first), because it is in addition to the color green is also still contain relatively high tannins.

White Tea (White Tea)Is the best type of tea because to get it, just taken from the top of each of the trees, the tallest and the main shoots. Highest antioxidant content. In the process, the tea leaves are allowed to wither naturally so the color is white.Quality of tea is a collection of properties owned by tea, both physical and chemical properties. Both of these properties have been owned since I was a bud tea or obtained as a result of handling and processing techniques are performed.

The content of chemical compounds in tea leaves consist of three large groups, each of which has health benefits, namely:

1. PolyphenolsIs a type of polyphenol antioxidant bioflavonoids is 100 times more effective than vitamin C and 25 times that of vitamin E. Benefits:o Lowers cholesterol levelso Reduce pressure and blood sugar levelso Assist the kidneys and prevent gallstoneso Streamlining the digestiveo Dissolves grease and prevents bad cholesterol

2. CaffeineElements of the caffeine in tea is considerably less than coffee. Benefits:o Characteristically as a mild stimulant to the central nervous system thus improving blood circulation to the braino By drinking tea regularly will increase the level of memory, cognitive performance, and a feeling of pleasant mood.

3. Essential oilTea also contains proteins that felt great role in the formation of aroma. Benefits:o Dissolves fato Streamlining the digestive and circulatory

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