According to Chinese legend, tea was first taken in 2700 years BC. Initially when the emperor Shen Nung, who was sitting under a tree tea, saw some leaves fall and brewed with hot water into the cup. When he drank, he felt that the water he drank a lot better and make more fresh body. He spread his discovery spread to people. And now, the tea is not only considered delicious and refreshing, but it proved to have cancer-fighting ability.
Tea made into a beverage brewed by leaf, top leaf, or stalk of dried leaves of Camellia sinensis plant. There are several types of tea made from the leaves of Camellia sinensis is distinguished by its leaves drying process, which is green tea, oolong tea, white tea, and black tea. However the term now used tea to drink made from fruit, spices or medicinal plants are consumed, for example rosella tea, chamomile tea or chrysanthemum tea. Tea that do not contain tea leaves are usually referred to as herbal tea.
Green tea is the type most popular tea in China and Japan. Green tea is also regarded as the most beneficial tea for health, especially because it’s beneficial against cancer. Tea is derived from fresh tea leaf is through heating with steam at high temperatures.
Oolong tea is a traditional Chinese tea is experiencing a process of oxidation or fermentation part. Because only half-fermented, the leaves are reddish edge is the center of the leaves are still green. Oolong tea brewed, tasted more like green tea, but the color and aroma is less powerful than black tea.
White tea (white tea) made from the tops of the youngest tea leaves are still full of fluff. White tea does not undergo a process of fermentation, only dried. The leaves are evaporated and the dried white tea is not green but a silver-white and if the tea brewed the color paler color and the smell is soft and fresh.
Black tea is also known as red tea in China, Japan, and Korea. Black tea is the most popular tea and frequently consumed in Asia, including Indonesia. Black tea over a long period of the oxidation process compared to another tea. This tea has a strong scent and will last longer if stored properly.
Tea is rich in antioxidants in the form of polyphenols and flavonoids. Content of tea polyphenols in amounts 10 times higher than polyphenols in fruit and vegetables. The main polyphenols in tea are catechins can inhibit the oxidation process damage the body cells, reducing the number and inhibits cancer cell growth. Green tea and white tea contains high amounts of catechins, and even white tea is believed to have antioxidant capacity which is better than green tea. While black tea has more catechins less, because many catechins are lost in the oxidation process. Three cups of black tea every day is believed to reduce the risk of cardiovascular disease such as heart disease, lower cholesterol, hypertension, and stroke. Because substance flavonoids, quercetin, kaempfrol, and myricetin in tea may prevent blood vessel damage due to oxidation of cholesterol. Also, the tea also contains fluoride is beneficial for dental health. Based on research in Tokyo Dental College, fluoride has the ability to kill bacteria that cause tooth decay even, helps control bad breath and dental plaque formation.
Tea also contains the amino acid L-Thiamine which is proven to strengthen the immune system fight infection and increase in alpha brain waves associated with relaxation conditions. Black tea consumption may also affect the levels of stress hormones in the body that helps to overcome stress conditions quickly.
Tea is also useful to prevent brain damage due to the aging process. Elderly in Japan who consume 2gelas tea per day, decreasing the risk of brain damage by 50% compared to elderly who are not green tea or consume less than two cup a day.
Although efficacious, but that does not mean the tea should be consumed at will. Tea can interfere with renal function that will further burden the people with kidney disease conditions. Tea also contains oxalate, which if consumed in excessive amounts can cause kidney damage. Tannins contained in tea may be associated dg iron in the diet so that iron can not be absorbed by the body. This can lead to iron deficiency and anemia. Lactating mothers are also advised not to drink tea that is too thick, because although not as much as in coffee, tea contains caffeine (approximately 40mg per cup), so that it can affect breast expenditures.
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