09 Apr tea可数还是不可数？_百度知道
Polyphenols in tea include flavonoids, epigallocatechin gallate (EGCG), and other catechins. The most important chemicals in tea are the tannins, or polyphenols, which are colourless, bitter-tasting substances that give the drink its astringency. When acted upon by an enzyme called polyphenol oxidase, polyphenols acquire a reddish colour and form the flavouring compounds of the beverage. Certain volatile oils contribute to the aroma of tea, and also contributing to beverage quality are various sugars and amino acids. The first published account of methods of planting, processing, and drinking came in 350 ce.
Honey cake and caramelised apples
However, Tea Spins the number of cups that might be considered optimum over a day will vary from person to person and be dependent on the type of tea you choose. Peter Mundy, a traveller and merchant who came across tea in Fujian in 1637, wrote, “chaa – only water with a kind of herb boyled in it”. Tea, however, was not widely consumed in the British Isles until the 18th century and remained expensive until the latter part of that period. English drinkers preferred to add sugar and milk to black tea, and black tea overtook green tea in popularity in the 1720s. Tea smuggling during the 18th century led to the general public being able to afford and consume tea. In Britain and Ireland, tea was initially consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings.
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- Chinese small-leaf-type tea was introduced into India in 1836 by the British in an attempt to break the Chinese monopoly on tea.
- The majority of black tea goes into blends such as English breakfast tea; commercial blends can contain up to 30 different teas.
- Although often referred to as ‘teas’, herbal and rooibos infusions are made from different plants, so won’t offer the same health benefits as a traditional cuppa.
- In Eastern European countries, and in Russia and Italy, tea is commonly served with lemon juice.
- If there are a high proportion of tips, the leaves may be called golden flowery orange pekoe.
- Compressed tea was the most popular form of tea in China during the Tang dynasty.
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Wes Anderson afternoon tea at Design Museum
- We’ve worked out what makes an afternoon tea a truly memorable (and delicious) experience.
- In the 15th century, oolong tea, in which the leaves are allowed to partially oxidize before being heated in the pan, was developed.
- The current Chinese word for tea (茶) appeared in The Classic of Tea by removing a stroke from the word tu.
- Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet.
- The earliest European reference to tea, written as chiai, came from Delle navigationi e viaggi written by Venetian Giambattista Ramusio in 1545.
- There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes.
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The Han dynasty work “The Contract for a Youth”, written by Wang Bao in 59 BC, contains the first known reference to boiling tea. Among the tasks listed to be undertaken by the youth, the contract states that “he shall boil tea and fill the utensils” and “he shall buy tea at Wuyang”. The first record of tea cultivation is dated to this period, during which tea was cultivated on Meng Mountain (蒙山) near Chengdu.
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- As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year.
- Such teas may combine others from the same cultivation area or several different ones.
- These are the most abundant compounds in tea leaves, making up 30–40% of their composition.
- In 1841, Archibald Campbell brought seeds of Chinese tea from the Kumaun region and experimented with planting tea in Darjeeling.
- Evidence suggests that regular tea consumption may reduce the risk of heart disease, thought to be largely due again to the polyphenol content.
- These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend.
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Art Afternoon Tea at Rosewood London
Examples of additions added at the point of consumption include milk, sugar and lemon. In the production of black teas, halting by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption. Caffeine makes up about 3% of tea’s dry weight, which translates to between 30 and 90 milligrams per 250-millilitre (8+1⁄2 US fl oz) cup depending on the type, brand, and brewing method. Tea contains small amounts of theobromine and theophylline, which are xanthines and stimulants, similar to caffeine. Its characteristic colour and powerful flavour come from the fermentation or oxidation process by which it’s produced.
Nutritional profile of tea
In 1848, Robert Fortune was sent by the East India Company on a mission to China to bring the tea plant back to Great Britain. The Chinese tea plants he brought back were introduced to the Himalayas, though most did not survive. The British had discovered that a different variety of tea was endemic to Assam and the northeast region of India, which was then hybridized with Chinese small-leaf-type tea. Tea was originally consumed only by Anglo-Indians; however, it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board. Many types of Southern Yunnan Assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam-type tea (also C. sinensis var. assamica).
Tea Facts
Only the top 25 to 50 millimetres (1 to 2 in) of the mature plant are picked. Assam second flush or “tippy” tea is considered superior to first flush, because of the gold tips that appear on the leaves. In clinical research conducted in the early 21st century, it was found there is no scientific evidence to indicate that consuming tea affects any disease or improves health. Chinese small-leaf-type tea was introduced into India in 1836 by the British in an attempt to break the Chinese monopoly on tea. In 1841, Archibald Campbell brought seeds of Chinese tea from the Kumaun region and experimented with planting tea in Darjeeling.
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What sets the different types of tea apart is the degree of fermentation they undergo – white tea receives the least, then green, oolong and, finally, black tea. In Pakistan, both black and green teas are popular and are known locally as sabz chai and kahwah, respectively. The popular green tea is often served after every meal in the Pashtun belt of Balochistan and in Khyber Pakhtunkhwa. In the northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed.