It simply raises the body temperature momentarily, you perspire and the perspiration on your skin creates a cooling effect. In the case of iced tea, it lowers body temperature.
Both varieties come from the plant Camellia Sinensis and both have similar amounts of antioxidants, minerals and vitamins. The only difference is that black tea leaves are fermented (oxidized) and green is steamed. However, it is better for health because most varieties of green tea contain less caffeine.
Yes. Regular intake can help you to reduce by 900 gms to 1100gms( 2 to 21/2 pounds) per month.
Antioxidants are components which help to protect cells from harmful “free radicals”, known as oxidants. Free radicals occur naturally in the body as a by-product of the respiration process and can bring about cell damage. Antioxidants help to prevent this cell damage, which can contribute to ageing and a number of chronic diseases, including cancer and heart disease and strokes.
Yes the antioxidants in black tea are equally effective , the only difference is while processing the black tea antioxidants get oxidized & polymerized (condensed), whereas in green tea they remain unoxidised ( in tea leaf)
The addition of milk does not appear to affect the bioavailability of the tea flavonoids, but does increase calcium intake.
Yes. Tea contains less caffeine than coffee and even less is found in white, and decaf varieties.
Tea contains, roughly, 40 mg caffeine per cup, compared to brewed coffee at 100-150 mg. It is generally agreed that, for most people, moderate caffeine consumption is harmless. Many people find that caffeine boosts mental clarity and alertness in a pleasing way. However, since caffeine is a cardiac stimulant, people with certain heart conditions should avoid caffeine, and excessive caffeine intake can cause restlessness, insomnia, and anxiety
Yes, heres a simple way. Begin to brew your tea as usual, but after it has brewed for 30 seconds, pour that tea down the drain. Pour fresh hot water over the same leaves and brew like normal. Most of the caffeine is extracted from tea leaves in the first 30 seconds of brewing, so by tossing that, you've decreased the caffeine in your tea by about 75%.
Green tea, as well as Oolong tea & Black tea, are produced from the herb Camellia Sinensis. They all contain the same amount of caffeine. Caffeine content in a cup of tea is 2.5% to 4%, which is about a third of that in coffee. It is claimed that 80% of the caffeine in tea remains unabsorbed by the human body.
From the above you would realize that Green tea, Oolong tea & Black tea may taste different but the caffeine content is the same.
A moderate consumption of approximately 3-4 cups a day is safe & has been found to have no adverse affects on women during pregnancy. Pregnancy hampers caffeine metabolism. For example, in non pregnant women the break-down of half of the caffeine takes an average of 2.5 - 4.5 hours, 7 hours during mid-pregnancy and 10.5 during the last few weeks of pregnancy. As caffeine retention is longer during last weeks of pregnancy limiting the intake to 3 cups is advisable to be on the safer side.
According to the current findings for most people an intake of caffeine up to 400-450 mg per day does not increase the risk of heart disease, hypertension or have an adverse effect on pregnancy or the foetus. This level of caffeine is equivalent to approximately 10 to 12 cups (170 ml) of tea per day. Excessive caffeine is said to have adverse effects on the human system and brewed tea has only half the caffeine levels in brewed coffee.
For teas to be labeled decaffeinated, the caffeine content should not exceed 0.4% by dry weight, which is equivalent to approximately 4 mg of caffeine per 170 ml serving.
The process of decaffeination extracts the caffeine in tea. The current commercially available methods for decaffeinating black tea are solvent based extraction using ethyl acetate or methylene chloride. This process does diminish the nutrients.
However, the newer healthy method of decaffeinating tea and extraction using supercritical (solid) carbon dioxide (CO2) avoids the loss of nutrients. Decaffeinated black teas are popular in Western cultures. The United States has approved both the use of carbon dioxide and ethyl acetate in the process of removing caffeine from black tea. The American Medical Association (AMA) has stated that up to seven cups of black tea a day is not an excessive amount of caffeine consumption for most adults.
Although each type of tea has a different shelf life, it's best to use of tea within 6 to 12 months of purchase Tea contain moisture levels of 3 – 9 %. This can vary since tea is hygroscopic and can absorb moisture after processing, during storage. Fresh Tea deteriorates with the absorption of moisture. Tea should be stored be in an airtight, non corrosive clean container that is free of odor to retain freshness, flavor and aroma away from light.
For example, plastic, re-sealable container.
Green teas perish the quickest and begin to deteriorate within a year of harvest. Oolong and black teas retain their characteristics for several years.
It is called Tea scum. Very little scum is formed on a cup of very strong tea. It also should be noted that less than one mg of scum is formed in a cup of tea and it is not known to be harmful to human health.
Black teas will sometimes cloud when cooled. The cloudiness is caused by tannins in the tea which are released into the hot brew but can bind together when the brew cools and cause cloudy tea. Higher quality teas like Darjeeling’s and Assams tend to have more tannin and are more likely to cloud. Hard water can also cause tea to become cloudy. cloudiness does not affect flavor just the appearance of the tea. To remove the cloudiness add boiling water to the tea and stir.
Herbal teas are not really tea. They are properly known as tisanes .Tisanes is made from pieces of dried fruit, flowers and berries. They naturally have no caffeine content.
Herbal Infusions, fruit based tisanes and floral infusions are not tea. By definition, no. Herbs and herbal blends used for infusion and drinking are not teas if they do not contain parts of the camellia sinensis plant. However, that does not stop much of the world from referring to these highly popular and sometimes medicinal beverages as "tea". More accurately, these beverages should be called "tisanes" (tee-SAWNZ), "herbal blends", or "herbal infusions".
Herbal teas, though not actually from the tea plant, are often very flavorful. Herbal teas can be made from many different flowers and herbs. Herbal tea varieties such as peppermint, peach, strawberry and lemongrass
Earl Grey tea is a tea blend with a distinctive flavors and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. Traditionally the term "Earl Grey" was applied only to black tea; however, today the term is also applied to green, white, red or rooibos teas that contain oil of bergamot. Citrus fruits such as orange or lemon, or their respective rinds, are often used to create flavored black teas, sometimes in conjunction with spices (such as cinnamon). These products can be easily confused with citrus-based herbal teas, but the herbal products will generally be labeled as having no caffeine; whereas, the tea-based products do contain caffeine.
Rooibos (meaning red bush is African) is a natural herb containing no caffeine and extremely healthy. Rooibos is grown only in a small area 250km north of Cape Town in the Cedarberg area of South Africa. It contains more antioxidants than tea and has anti aging properties. It is also a very relaxing and flavorful beverage.
In recent times, "instant teas" are becoming popular, (similar to freeze dried instant coffee.) Due to the convenience. These products often come with added flavors, and may also contain powdered milk. Tea connoisseurs tend to criticize these products for sacrificing the delicacies of tea flavor in exchange for convenience. Moreover the qualities of tea used to manufacture instant teas are sub-standard and questionable.
Debuted in Taiwan in 1985, Bubble tea refers to the genre of frothy and refreshing concoctions, usually of tea [Red tea (also confusingly called, black tea), Jasmine green tea] and a myriad combination of other flavors, served with or without milk or cream, with or without tapioca pearls. (Made from tapioca starch, brown sugar, and caramel)
Because tapioca pearls seem to be the common denominator among all these various beverages, the term "bubble" in "bubble tea" has now come to refer to the tapioca pearls.
Originally, however, the term "bubble" indicates the froth or head created by the vigorous shaking method of preparation –
Bubble tea, combine all COMPONENTS together:
LIQUID + FLAVOR + SWEETENER + TEXTURE = Water/Tea & Ice + Flavored Powder/Syrup + Sugar Syrup or Honey + or Tapioca Pearls
To refer to one as “not my cup of tea” derives from the fifteenth century Japanese Teaism. “No tea to him.” As one “insusceptible to the seriocomic interests of the personal drama.” It is used to describe those one does not care for.
The "pyramid tea bag" has an unusual design that addresses two of connoisseurs' arguments against paper tea bags. Its three-dimensional, pyramidal shape allows more room for tea leaves to expand while steeping, and because the bags are made of nylon mesh, they do not leave flavors (such as paper) in the tea. These characteristics let the delicate flavors of gourmet selections shine through; however, the bags have been criticized as being environmentally unfriendly, since the synthetic material does not break down in landfills as loose tea leaves and paper tea bags do