Preliminary research has shown that caffeine in tea is responsible for alertness across the day in the tea drinkers. Studies have revealed that L-theanine in combination with caffeine might be responsible for the positive effect of tea on alertness.
There is a common myth that tea acts as a diuretic may therefore might compromise hydration. Scientists believe that if tea is taken regularly, a tolerance to caffeine develops and the diuretic effect is diminished. Moreover tea can provide an important source of fluids and can contribute to the body's hydration levels.
Both black and green have different types of polyphenolic compounds. All these polyphenolic compounds have antioxidant property. So both types of tea are beneficial for health.
Water is boiled. 1 teaspoon of tea is placed for each cup into the teapot. Boiling water is poured into the teapot. Tea pot is covered 3-5 minutes according to taste. The longer the steeping time the stronger the tea. Boiling water for too long does affect the quality of tea. The desirable taste of tea is due to interaction of two of its main components, caffeine and polyphenols. Each component is bitter on its own but as a complex the compounds moderate each other. Complex formation leads to the desirable taste often described as “tangy astringency” This complex contributes to the formation of the coloured precipitation or ‘cream’ when tea liquor is allowed to cool. Normal tap water is slightly acidic because dissolved CO2 gas is present in it. Slightly acidic water enhances the colour and taste of tea. A high temperature changes the acidity of water as carbon-dioxide is driven out during the process. Therefore re-boiled water might well brew tea of a different colour and strength and is unsuitable to brew a good cup of tea.
Darjeeling tea is widely and universally acknowledged to be the finest tea, because its unique muscatel flavour. Reports suggest aroma molecules including linalool , geraniol, benzyl alcohol , 2-phenyl ethanol , methyl salicylate, hexanoic acid, (Z)-3-hexenoic acid, (E)-2-hexenoic acid, t-geranic acid, dihydroactinidiolide, N- ethylsuccimide, 2,6-dimethy1-3,7-octadiene-2,6-diol, and 3,7-dimethy1-1,5,7-octatrien-3-o1 etc contributes to the flavour of Darjeeling tea.
The manufacture of organic tea is carried-out without the using chemical fertilizers, Pesticides and insecticides as a result the made tea doesn’t contain any harmful chemical residues which can bring about adverse health effects.
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