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What is in Tea?

Tea is an aromatic beverage commonly prepared by pouring boiling hot water over cured leaves of the Camellia sinensis plant. The term also refers to the plant itself.After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many people enjoy.chinese_tea

Consumption of tea (especially green) is beneficial to health and longevity given its antioxidant, flavanols, flavonoids, polyphenols, and catechinscontent.Tea catechins have known anti-inflammatory and neuroprotective activities, help to regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea, and provide calming effects.

Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.

Tea contains L-theanine, and its consumption is strongly associated with a calm but alert and focused, relatively productive (alpha wave dominant), mental state in humans. This mental state is also common to meditative practice.

The phrase “herbal tea” usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea or chamomile tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with “tea” as it is construed here.

 

Cultivation and harvesting

Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Pembrokeshire in the British mainland and Washington in the SunteaUnited States. 

Leaves of Camellia sinensis, the tea plant

Tea plants are propagated from seed and by cutting; it takes about 4 to 12 years for a tea plant to bear seed, and about three years before a new plant is ready for harvesting.In addition to a zone 8 climate or warmer, tea plants require at least 127 cm. (50 inches) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level: at these heights, the plants grow more slowly and acquire a better flavor.

Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called “flushes”.A plant will grow a new flush every seven to 15 days during the growing season, and leaves that are slow in development always produce better-flavored teas.

A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking.place_of_tea

Two principal varieties are used: the China plant (C. s. sinensis), used for most Chinese, Formosan and Japanese teas (but not Pu-erh); and the clonal Assamtea plant (C. s. assamica), used in most Indian and other teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern Indian clonal varieties. Leaf size is the chief criterion for the classification of tea plants,[18] with three primary classifications being: Assam type, characterized by the largest leaves; China type, characterized by the smallest leaves; and Cambod, characterized by leaves of intermediate size.

Processing and classification

Teas can generally be divided into categories based on how they are processed. There are at least six different types of tea: white, yellow, green, oolong (orwulong), black (called red tea in China), and post-fermented tea (or black tea for the Chinese) of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong teaand Pu-erh tea, a post-fermented tea, can be used medicinally.

After picking, the leaves of C. sinensis soon begin to wilt and oxidize, unless they are immediately dried. The leaves turn progressively darker as theirchlorophyll breaks down and tannins are released. This enzymatic oxidation process, known as fermentation in the tea industry, is caused by the plant’s intracellular enzymes and causes the tea to darken. In tea processing, the darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, the halting of oxidization by heating is carried out simultaneously with drying.

Tea harvest on the eastern shores of the Black Sea, circa 1905–15

Without careful moisture and temperature control during manufacture and packaging, the tea may become unfit for consumption, due to the growth of undesired molds and bacteria. At minimum, it may alter the taste and make it undesirable.

 

About Shipping

Shipping/dropship direct from China to major destinations (Europe, US, Australia, etc.) typically takes only 4-to-6 days if by courier such as FedEx, UPS, DHL, or by bulk freight forwarder. Free Shipping Goods And Hongkong Post mail Way will takes 2-3 weeks to worldwide.

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