Tea

The tea plant is a shrub, shrub or tree with the practical name Camellia sanensis and sometimes Camellia teifera for both black and green tea and oolong and white tea. The plant is grown in parts of the world, including India, China, Sri Lanka, Japan, Iran and elsewhere. Because the leaves are harvested in three seasons of the year (spring, summer and autumn), tea is available as a plant in most places; But if no harvest is made of it, it gradually rises and becomes a shrub or tree.

The main part used by the tea plant is its leaves, which are converted into different types of tea in different ways.

Its processing can include oxidation, heating, drying, and the addition of plants, flowers, condiments, and other fruits. Tea is a natural source of caffeine, theophylline, thianine and antioxidants, but is almost fat-free, carbohydrate, or protein, and has a slightly bitter taste.

All teas contain caffeine and theanine, which affect the brain and increase mental alertness. The more processed the tea leaves, the less polyphenols they usually have. Polyphenols include flavonoids. Black tea and oolong tea are oxidized or fermented, so the concentration of polyphenols in them is reduced and less than green and white tea, but their antioxidant power is still standing. Studies have shown that some types of tea can be helpful in cancer, heart disease and diabetes, and can help you lose weight, lower cholesterol and increase mental alertness. It has also been shown that tea has antimicrobial properties.

Black or regular tea (BLACK TEA)

If the freshness of the tea is affected by fermentation, changes in color, odor, taste and ingredients and its effects on green tea will occur. After the fermentation process, it is dried and sealed. Black tea is the base of flavored teas. Studies show that black tea may prevent lung smoke from smoking and reduce the risk of stroke.

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