After water, tea is the most consumed beverage in the world and there are good reasons for this popularity. here it is known the most popular forms of tea recipes and there are a number of reasons why so many people love this drink.
tea is tasty and there are many varieties of tea recipes. The difference between the teas is the oxidation number of the blades are exposed.
Green tea is not oxidized namely enzymes in the leaf tea is not exposed to any oxygen present in the air. Conversely, the black tea is oxidized completely and the oolong tea is partially oxidized. When it comes to the flavor of the tea is a matter of degree and a function of oxidation and now must ask what is the best to buy recipes for tea!
Well, I like you, when you make the purchase, I need to know that the product that fits my needs and expectations and removed very good value.
This site has been developed to guide you in comparison shopping and offer advice on choosing your tool.
tea is tasty and there are many varieties of tea recipes. The difference between the teas is the oxidation number of the blades are exposed.
Green tea is not oxidized namely enzymes in the leaf tea is not exposed to any oxygen present in the air. Conversely, the black tea is oxidized completely and the oolong tea is partially oxidized. When it comes to the flavor of the tea is a matter of degree and a function of oxidation and now must ask what is the best to buy recipes for tea!
Well, I like you, when you make the purchase, I need to know that the product that fits my needs and expectations and removed very good value.
This site has been developed to guide you in comparison shopping and offer advice on choosing your tool.
Buy a good tea recipes
The following table comparison allows you to find tea recipes that meet your expectations based on several criteria, such as size, weight, and type of steel or price.
We chose 10 of the best
This table provides actually a brief overview of a wide range of tea recipes that you can get. We have a comprehensive guide includes forty products from many different brands to offer you the best tools for each brand.
1) Black Tea
The strong flavored burnt Sienna colored hot beverage is the most popular type of tea in the West. Either served with a squeeze of lemon or added milk and a cube of sugar, cup of black tea is part of daily tea ceremonies that take place worldwide. Black tea is made from leaves of Camellia sinensis highly oxidized. When served plain, it contains no calories, carbohydrates or fats. A cup of black tea contains more caffeine than other types of tea but less than in any cup of coffee.
2) Green tea
The lightly oxidized tea has been popular in China, Japan and Korea for centuries. Recently, rumors on its health benefits increased its popularity in the West as well. It has been shown that drinking green tea can lower cholesterol, prevent cancer, increase metabolic rates and be useful in a variety of other conditions and diseases. Green tea is slightly oxidized, dried, but not fermented. It is usually served plain, without sugar or milk. Since some of the variants of green tea taste slightly bitter, must be prepared to lower the boiling point.
3) White Tea
White tea is rarer and more expensive than other types of teas mentioned above. He was born in Fujian Province, China, white tea is made from young leaves of Camellia sinensis, that go through a long process of steaming or frying, inactivate fermenting and drying. Since the leaves are harvested buds while they are still covered by white hair, it is called white tea. White tea has the most delicate, softer than other types of tea flavor. On the other hand, contain caffeine and less than the largest amount of antioxidants that help prevent cancer.
4) Oolong Tea
The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. Oolong tea, black dragon in Chinese, got its name after its long and distinguished dark leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying the leaves of Camellia sinensis, light oxidation, cooling and drying. The result is a lighter than popular and stronger than the delicate aroma of black tea green tea.
The four types are rich in polyphenols, a type of antioxidant that appears to protect cells against DNA damage can cause cancer and other diseases. Are polyphenols that have made tea the star of numerous studies, researchers are trying to find out if all chemical potential translates Punch fight against the actual disease.
Most research has focused on black tea, which is about 75% of the world drinks, and green tea, the variety most used in China and Japan. Green tea contains an especially high amount of antioxidants, especially a type called polyphenol catechins, the most active and abundant of which is epigallocatechin-3-gallate (EGCG).
That's why there are five times more studies on green than black tea each year and probably why they are always heard about the power of green matter, says Diane L. McKay, Ph.D., assistant professor of nutrition at Tufts University Friedman school of nutrition Science and Policy.
Different types of tea
1) Black Tea
The strong flavored burnt Sienna colored hot beverage is the most popular type of tea in the West. Either served with a squeeze of lemon or added milk and a cube of sugar, cup of black tea is part of daily tea ceremonies that take place worldwide. Black tea is made from leaves of Camellia sinensis highly oxidized. When served plain, it contains no calories, carbohydrates or fats. A cup of black tea contains more caffeine than other types of tea but less than in any cup of coffee. 2) Green tea
The lightly oxidized tea has been popular in China, Japan and Korea for centuries. Recently, rumors on its health benefits increased its popularity in the West as well. It has been shown that drinking green tea can lower cholesterol, prevent cancer, increase metabolic rates and be useful in a variety of other conditions and diseases. Green tea is slightly oxidized, dried, but not fermented. It is usually served plain, without sugar or milk. Since some of the variants of green tea taste slightly bitter, must be prepared to lower the boiling point.
3) White Tea
White tea is rarer and more expensive than other types of teas mentioned above. He was born in Fujian Province, China, white tea is made from young leaves of Camellia sinensis, that go through a long process of steaming or frying, inactivate fermenting and drying. Since the leaves are harvested buds while they are still covered by white hair, it is called white tea. White tea has the most delicate, softer than other types of tea flavor. On the other hand, contain caffeine and less than the largest amount of antioxidants that help prevent cancer. 4) Oolong Tea
The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. Oolong tea, black dragon in Chinese, got its name after its long and distinguished dark leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying the leaves of Camellia sinensis, light oxidation, cooling and drying. The result is a lighter than popular and stronger than the delicate aroma of black tea green tea.some more facts about Benefits of Tea
The four types are rich in polyphenols, a type of antioxidant that appears to protect cells against DNA damage can cause cancer and other diseases. Are polyphenols that have made tea the star of numerous studies, researchers are trying to find out if all chemical potential translates Punch fight against the actual disease.
Most research has focused on black tea, which is about 75% of the world drinks, and green tea, the variety most used in China and Japan. Green tea contains an especially high amount of antioxidants, especially a type called polyphenol catechins, the most active and abundant of which is epigallocatechin-3-gallate (EGCG).
That's why there are five times more studies on green than black tea each year and probably why they are always heard about the power of green matter, says Diane L. McKay, Ph.D., assistant professor of nutrition at Tufts University Friedman school of nutrition Science and Policy.
# A Your turn!
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