Tea Health Benefits

Tea, made from Camellia Sinensis plant, contains carbohydrates, vitamins, minerals (e.g., fluoride), pigments (e.g., chlorophyll), flavonoids, alkaloids, amino acids, etc.   The compounds of particular interest are flavonoids, alkaloids and amino acids.

Flavonoids
Flavonoids have been shown to have antioxidant properties.   All teas have comparable total flavonoids.  Green and white teas have more catechins.   Black and oolong, due to oxidation, have more theaflavins and thearubigins .

Amino Acids
L-theanine is a unique amino acid of tea.  It may help to produce alpha brain waves, the most common brain waves during meditation.

Alkaloids
Alkaloids include caffeine.  However, caffeine in tea has a slight different chemical structure than that in coffee.   Furthermore, the flavonoids and L-theanine work in conjunction with the alkaloids to release caffeine gradually, no jolt and no jitters.

Tea

Although more studies and research are required to ascertain the health benefits of drinking tea, some compelling evidence to date appears to support the following :

• Tea may alleviate stress and anxiety.
• Tea may help with concentration,   
• Tea may fight high blood pressure.
• Tea may reduce bad cholesterol,.
• Tea may lower the risk of certain types of cancer.
• Tea may aid digestion.
• Tea may cut down on cardiovascular disease.   

Tea Types

What's in a name?  A lot when it is tea.  Tea is made only from Camellia Sinensis.  Many beverages that people call teas are not the real McCoys but tisanes (flower or herbal infusions).   Some examples of tisanes are peppermint, chamomile, rooibos and yerba mate.

Camellia Sinensis is an evergreen shrub of the Theaceae family.  It was indigenous to the mountain regions around China's Yunnan Province, northern Burma and eastern India centuries ago.  Lately, plentiful Camellia Sinensis varieties, as a result of natural pollination and human interventions, flourish in many parts of the world.  In general, they can be categorized into two major varieties:

1. Camellia Sinensis var. Sinensis (China) -  Leaf is small, more fragrant, and can tolerate cooler climates.
2. Camellia Sinensis var. Assamica (India) - Leaf is larger, more robust and less tolerant to cooler temperatures.   

Six types of tea are made from Camellia Sinensis and are defined by the manufacture processes.  China is the only place that produces all six types of teas: White (e.g., Silver Needles), Green (e.g., Dragon Well), Yellow (e.g., Jun Shan Yin Zhen), Oolong (e.g., Iron Goddess), Black (e.g., Keemun) and Pu'er (Nannuo Pu'er).  Yellow is very rare and sometimes included as Green.   Black tea is called Red and Pu'er is referred to as Black in China.

Sample Tea Types

An overview of tea processes is below:

Uva Highlands

Ceylon changed its name to Sri Lanka (beautiful island) in 1972 but its tea is still being referred to as Ceylon tea.   Coffee was Sri Lanka's major crop until 1860's when it was wiped out by 'coffee rust' disease.  The coffee planters switched to growing tea and eventually cultivated it in six primary regions: Kandy, Dimbula, Nuwara Eliya, Uda Pussallawa, Ruhuna and Uva.   Sir Thomas Lipton, a Scotsman, saw and grasped the tea business opportunity there and his name became synonymous with Ceylon tea.

Uva is located in the eastern slopes, 3000 to 5000 feet above sea level, of Sri Lanka's central mountain area. UVA tea is often used in blends.  The tea grown here tends to have a copper color and a unique wintergreen flavor.  This UVA Highlands tea is no exception.  Its menthol character is a bit like Lover's Leap but more pronounced.

Uva Highlands

Type:  Black Tea     Producing Country: Sri Lanka      Preparation:  95°C 4 Min

Dry Leaf:  They are broken dark brown pieces. Mints and raisins or dried fruits are the two main notes.
Wet Leaf:  The wet leaves again are minty or menthol.
Liquor:      The brew is reddish coppery.  It is brisk, strong, astringent, full-bodied and minty.  It is a good breakfast tea (without milk).

Tee Score: 4 out of 5