The tea is popularly known as a sweet-smelling beverage drink, which can be prepared by putting hot water over treated leaves of the Camellia Sinensis plant. The camellia sinensis plant can be found in the native bushes of Asia and the camellia sinensis is a part of the evergreen shrubs of the Asian continent. The tea is the most popularly consumed drink and it takes second after the h2o which humans need for their daily survival. The tea can also be used in replacement of water in a case where there is no water also, it is used for food appetizers and sometimes used for the cure of some illnesses.

There are many assorted varieties of tea in the world and all the teas differ in terms of quality and taste depending on where they are produced. To mention a few, there are the Chinese green tea, the Darjeeling, the Labrador tea and a host of many others, which produce a kind of freshening, lightly harsh taste, and biting flavor. There are also other teas which do not possess these characteristics of the aforementioned but they exhibit flavors which include floral, nutty, sweetened and for some even grassy tastes.

The main origin of tea originated from the south-west of China and there it was used as a therapeutic drink. The drink was then propagated as a leisure drink and this was mostly seen during the Chinese Tang dynasty and ever since then, the idea of tea drinking became a popular feat among the countries of eastern Asia. The Portuguese ministers and the traders as well spread the drink into the European continent and this was done during the 16th century. When the 17th century emerged the tradition of drinking tea had become a normal practiced thing among the English.

The tea business proved a lucrative business as many people started importing and distributing tea around the continents of the world. The Britons spearheaded the tea trade by beginning a huge scale production and the trading of the tea plant. They started the tea trade in India in an effort to thwart the Chinese already booming trade. Before the Britons spearheaded on this idea of large-scale production of tea in India, the Chinese had already gained a monopoly in the world’s tea trade and they were widely reputed for their astringents.



There is also the tea which is called the Herbal tea. The herbal tea is not produced from the camellia sinensis plant, which is used in the making of the Chinese tea, Labrador tea and the rest. The herbal tea is a tea made from the fermentation of fruits, the leaves of plants and it can even be made from other fragments of the plants, this herbal tea involves the chamomile, the rooibos, and the steeps of rosehip. Also, called the tisanes or herbal fermentations, this is put in place to avoid confusion with tea prepared from the tea plant.
The caffeine in tea makes up for about a three percent of the tea’s arid heaviness and converting to between a 30 mg and a 90 mg for a cup relying on the kind, the brand and the fermenting procedure involved. A research made discovered that the caffeine level found in a 1g black tea reached a 22 to 28 mg and the caffeine component of the 1g green tea reached a level of 11mg to 20mg, signifying an important variance. The level of astringency found in the tea can be attributed to the availability of polyphenols. The polyphenols are the most plentiful components in the tea leaves and it makes a 30-40 percent of the leaves makeup.

The tea also possesses little quantities of theobromine and theophylline, which are stimulating substance and xanthine which are somewhat typical to caffeine. Given the fact that there is current environmental contamination, the infestation of fluoride and aluminum can also happen in the tea. There are definite kinds of brick tea which are being made from old tea leaves and the contamination in the stem possesses the highest stages of this infestation. The black tea and the green tea contains no vital nutrients in important contents and it also has the exemption of the nutritional mineral of manganese which has a content level of a 0.5 mg for each cup and sometimes, it can reach a daily value of 26 percent.

The tea leaves also contain different types of polyphenols, inclusive of the epigallocatechin gallate, catechins, and the flavonoids. There is an agreed concept that the black and green tea is somewhat able to prevent cancer or other diseases which include obesity or even the Alzheimer’s disease, however, the compounds which are found in the green leaves tea have not been finally proven to have any known effect on the many diseases which affect man.
A human observation made on the black tea revealed that even after when the black tea is taken for a period of four weeks, it does not produce any observable gainful effects in the reduction of the cholesterol level in the blood of the human body. However, it is an often agreed concept that the tea has many properties in it which proffers as a solution and also, acts as a suspension as well. The loose tea online shows the solution to this by offering a solution for all the water soluble mixtures, which have been removed from the leaves of the tea.

Things extracted from the leaves contain a high level of polyphenol and amino acids which is the main constituent of the tea itself.  A fore way of getting the tea out of the leaves of the tea plant is by first picking the leaves of the tea plant, then an enzymatic corrosion process is required and when this is done then the leaves would turn darker as the chlorophyll level in the leaves break down and this would cause the tannins of the leaves to be unconstrained. However, the blackening of the leaves would quit on its own when the process of heating is employed and this would neutralize the enzymes liable for the blackening.