Tea Tidbits
Teas fall into four classifications: Black, Green, white & oolong. The difference in tea classifications are determined by the amount of oxygen the leaves are allowed to absorb. Black teas have absorbed the most oxygen; green teas have absorbed the least. Tea leaves that have not gone through the oxidation process are classified as white tea. Oolong teas are semi fermented and are produced primarily in China & Taiwan.
Flavored teas are a result of combining essential oils of the desired flavor with black, green or white teas.
Tisanes or herbal teas are not actually tea. They are infusions of dried flowers, fruit and herbs.
Green, black and oolong teas contain antioxidants called polyphenols. Research studies indicate that drinking tea may protect againts cancer, heart disease and stroke. Tea drinkers in studies consumed between 1 and 8 cups of tea a day. (Cynthia Boock, MS, RD 2005)
Tests on volunteers showed that black tea significantly improves the ability of the arteries to relax and expand, but adding milk completely blunts the effect. Supporting tests on rat aortas (aortic rings) and endothelial (lining) cells showed that tea relaxed the aortic rings by producing nitric oxide, which promotes dilation of blood vessels. But, again, adding milk blocked the effect. (ScienceDaily Jan. 9, 2007)
Tea can only be as good as the water that is used to brew it. The more delicate the tea, the more important the water quality becomes. A simple way to qualify tea water is: "If you like the taste of your plain water, it will most likely be fine for tea". We recommend using a good, bottled spring water. (©1996-2008 SpecialTeas®, )
The human palate is much more sensitive to moderately warm beverages than to very hot ones. Consequently, we recommend that you have the patience to let the tea cool until you can comfortably touch the cup; as long as the cup is too hot, the tea is too hot to drink. (©1996-2008 SpecialTeas®, )
photo rights are reserved by Bron Harper
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