Life is better with a cup of tea
In the last few years several scientific studies have demonstrated that drinking every day a cup of tea provides numerous benefits for the health of body and mind.
The most reliable reason is that this drink contains a natural composition and a high concentration of flavonoids, bioactive compounds of plant origin, useful to guarantee a proper functioning of liver, immune and cardiovascular systems.
Another fundamental element that this healthy beverage contains is L-Theanine, an amino acid which increases the brains production of alfa waves, creating a deep state of calm, alleviating physical stress and improving meditation.
Today many variations of tea are sold and advertised, each of them gives important benefits to the health and care of body, providing a varied range of perfumes, flavourings and pleasant sensations.
Coming from ancient Oriental traditions and rituals, tea is created from the working processing of leaves and shoots that grow at the base of Camellia sinensis, which is a plant boasting ovate-acuminate leaves of intense bright light green. The numerous varieties of tea sold all over the world are distinguished by the characteristics of the plant leaves from which tea is extracted, and to the working processing they have undergone.
Green Tea – Japan
Green tea is a bright light green infusion that derives from sun-dried Camellia leaves which are spread on bamboo canes. It is the first tea variation produced after the harvest of raw materials. The method of drying Camellia leaves, and the complete absence of oxidation allow preservation of all antioxidant properties.
Green tea is considered by many the beverage for eternal youth.
White tea – China
White tea is mainly produced in the Chinese region of Fujian, and later in Tawain and North Thailand, and takes its name from a thin white down that covers the plant buds of Camellia sinensis.
Leaves and buds are dried and exposed to the natural sunlight in order to create this tea variation, to prevent oxidation and later to be processed preserving their important concentration of polyphenols.
The price of some white tea varieties is particularly high and prohibitive.
Black tea – India and African countries
Black tea is the most concentrated among the various teas sold and is characterised by an intense quite dark brown and a full-bodied aroma. In order to create this tea variety, Camellia plant leaves are dried, rolled, minced and undergone fermentation, in continuous contact with oxygen.
A cup of black tea includes a flexible percentage (between 40mg and 100mg) of caffeine; an espresso contains about 80mg.
Red tea – Africa
The red tea creating process is very similar to that of the intense black tea, but it differs for the origin of the leaves and the quantity of active ingredients.
The traditional preparation of this particular tea involves collecting leaves and twigs of rooibos shrub which are later comminute with wooden pestles, dried and left to ferment.
Red tea, caffeine-free and low in tannins, with its pleasant sweet aroma is the only entirely natural tea, suitable also for the little ones.
Which are the real properties of tea?
- Improving the blood flow thanks to antioxidant properties
Drinking every day a cup of tea significantly reduces risk of stroke and high blood pressure, contributes to maintaining blood circulation constant and flowing, improves circulation and microcirculation of the veins.
- It is a natural anti-carcinogenic thanks to Epigallocatechin gal late
Since millenniums tea has been considered the elixir for a long life. This is scientifically proved by the presence of a natural antioxidant compound called Epigallocatechin gal late (EGCG), which is able to inhibit tumour necrosis factor-alpha and the major factors that cause the disease.
An increasing number of scientific research demonstrates that the antioxidant effects of catechise (contained in tea) are important to prevent prostate, pancreas, colon, oesophagus, mouth, breast and brain cancer.
- Increasing metabolism and blood sugar monitoring
The flavonoids, which are contained in tea, contribute to increasing metabolism and oxidation of fats, improving the monitoring of blood glucose, with a consequent moderate control of the body weight.
- Helping combat diabetes and high cholesterol
Preliminary studies on this beverage of many resources, are deeming its potential power to combat diabetes and high cholesterol levels in blood. It seems that flavonoid myricetin, included in tea, contributes to a proper functioning of pancreas, regulating the production of insulin and significantly decreasing high triglyceride and cholesterol levels in blood.
- Improving the health of teeth and mouth
Thanks to the natural presence of fluorine, which is known for its power to strengthen teeth and maintain tooth enamel strong and extremely white, a regular tea consumption inhibits bacterial growth in the mouth, reducing development of cavities and infections of the mouth.
- Increasing good intestinal bacteria and improving the health of intestine
A proper and healthy intestinal flora is composed of bacteria known as “normal flora” or healthy bacteria, essential for digestion process and food assimilation. Thanks to the presence of polyphenols, drinking every day a cup of tea has been shown to increase quantity and quality of beneficial lactobacilli bacteria and probiotic bacteria.
- Alleviating inflammatory states and preventing influenza
Thanks to the immunological properties included in dried leaves, tea strengthens the immune system, slowing down the development of inflammatory states of mucosa and preventing influenza symptoms.
- Neutralising the action of free radicals
It reactivates cellular renewal with a strong anti-aging power, counteracting the formation of free radicals, responsible for premature cell aging, and revitalising Vitamin E for the health of skin and shiny hair.
- Improving breathing
The presence of theophylline’s helps natural bronchodilation and a proper functioning of the diaphragm. For this reason hot tea is indicated for the treatment of pulmonary and respiratory diseases such as asthma and bronchitis.
- A powerful natural energiser
Tea is a stimulant beverage due to the presence of caffeine.
In coffee this element is not included in a complex form, so it can be immediately consumed by the organism; its effect is fast and strong, but quickly vanishes. In tea caffeine is rich in polyphenols, which slow down the absorption, contributing to a more long-lasting and slower release.