Matcha tea: A great source of anti-oxidants

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Enjoying tea is a tradition and it has been around for thousands of years. The British and Asians love their tea and it is deeply embedded in their culture. They have a perfect growing, processing and brewing process. It is hard to imagine that all the teas like black tea, green tea, Oolong tea and other varieties all come from the same plant. The difference is only in the end product is how these are grown, harvested and processed.

It is amazing that how the flavor of tea changes from one to another, although they are from the same plant. Matcha tea is known as the healthiest and most beneficial of all these teas. Black teas are processed in such a way that all the nutrients and anti-oxidants are removed out. Green teas are processed using the tea leaves when they are steel green to increase the anti-oxidant level while matcha is processed in a more different way from all these methods.

This is processed using the very green tea leaves with the aid of traditional processing methods i.e. using heavy stones. They achieve the rich green color as the leaves are grown in the shed that causes the plants to release chlorophyll in mass amounts and send a lot of nutrients to the leaves. Once the plant is ready to harvest, they are picked and dried in air. After the leaves are dried, they are de-stemmed so that the only things left are dry leaves.

After this process, the leaves are sorted to pick only the best and the greenest leaves and then these are divided into appropriate grades. After the sorting, these leaves are ground into a nice fine powder using two heavy stones. This traditional process allows the leaves to maintain their nutrients as these are not going through any chemical or advanced machines. However, the greatest care is required at the time of planting and harvesting in all these processes.

Processed in a unique way, the matcha tea is full of health benefits. One of the biggest healthy element is the rich anti-oxidants that this tea has. Some of the super fruits like berries, and acai are said to be very high in anti-oxidants ,but this tea have more over 130 times of the anti-oxidant.

So, it is the best choice to drink a half teaspoon of this tea in hot water instead of getting a decent amount of blueberries

Read more about “Matcha tea: A great source of anti-oxidants” visit: Matcha¬†Tea

Tea Documentary – The Bitter Sweet Truth About Tea Drinks – National TV

Tea is an aromatic beverage typically prepared by putting very hot or boiling water over healed fallen leaves of the Camellia sinensis, an evergreen hedge belonging to Asia. After water, it is the most commonly consumed drink in the globe. Some teas, like Darjeeling as well as Chinese eco-friendlies, have a cooling, a little bitter, and astringent flavour, while others have greatly different profiles that consist of wonderful, nutty, flower, or grassy notes.

Tea come from China, potentially as a medicinal drink. It involved the West through Portuguese priests and also merchants, which introduced it during the 16th century. Drinking tea came to be fashionable amongst Britons during the 17th century, which began large scale manufacturing and commercialization of the plant in India to bypass a Chinese syndicate at that time.

The expression natural tea usually refers to mixtures of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile, or rooibos. These are also called tisanes or herbal mixtures to identify them from “tea” as it is commonly construed.

Tea plants are native to East Asia, and probably originated around the meeting points of the lands of north Burma and southwest China. Statistical cluster analysis, chromosome number, easy hybridization, and various types of intermediate hybrids and spontaneous polyploids indicate that likely a single place of origin alreadies existing for Camellia sinensis, an area consisting of Assam province of India, northern part of Burma, and Yunnan and Sichuan provinces of China. Tea drinking likely began during the Shang Dynasty in China, when it was used for medical objectives. It is believed that, soon after, “for the very first time, people started to steam tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, as opposed to as a medicinal combination.”.

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