Flavour and aroma of tea

The oxidation products such as theaflvins and therubigins contribute to tea colour and taste of the black tea. Moreover, tea quality is also determined by the processing techniques employed.

The flavour of tea is principally determined by the chemical components it contains. Volatile compounds contribute to the aroma and non-volatile compounds to the taste.

The principal components which determine the aroma, flavour and physiological action of tea are:
*An essential oil: about 0.5%, this is probably formed during fermentation.
*Caffeine: 1.8 to 5.9%. Caffeine (1, 3, 7-trimethylxanthine) is one of the major alkaloids in tea.
*Flavonoids, which were previously called tea tannins or tea polyphenols, are the main phenolic compounds comprising 20–40% of dry matter in young shoots of tea plants. The characteristics of made tea, including colour, taste, and aroma, are directly or indirectly associated with these phenolic compounds.

Some 140 components have been reported as contributing to the aroma and flavour of tea.

Chlorophyll, carotenoids, lipids and volatile compounds are not major constituents in a tea brew but they also play an important role in the development of the aroma.

The flavour of made tea is largely affected by the abundance of chemical constituents and their relative composition in young shoots.

Caffeine together with black tea polyphenols was necessary for the expression of reasonable amounts of tangy astringency. Decaffeination may change the nature of astringency from tangy to non-tangy type.

The chemical composition of tea depends on the following factors: genetic strain, climatic conditions, soil, growth altitude and horticultural practices, the plucking season, sorting (grading) of the leaves, the processing, storage, etc.

The aim of making good tea is to obtain the maximum extraction of caffeine. Most commercially available teas are blends, designed to satisfy the tastes of the customer.
Flavour and aroma of tea

Green tea components and health benefits

Green tea is a uniquely powerful beverage for improving health, burning body fat, and preventing disease.

Today, this ancient beverage has a bright future owing to a steady stream of new studies showing the health benefits accrued buy drinking it.

We routinely have a cup of decaf tea green tea in the evening after the kids are in bed and we can relax and enjoy spending some quiet time together.

We try to drink two to four cups throughput the day and find decaffeinated green tea keep us focused yet relaxed.

It is also one of the best sources of beneficial phytonutrients that are helpful in preventing aging and disease.

Green tea in bag

Tea is a great way to stay well hydrated without consuming excess empty calories.

Green tea increases your metabolism and appears to selectively mobilise the fat stores from inside your abdominal cavity. Regular tea drinkers have a lower risk of diabetes high blood pressure and heart disease.

The active components of green tea are potent antioxidant: polyphenols (or catechins) and flavonoids.

These compounds give tea not just its color and flavor, but also its antioxidants fighting proprieties.

The specific polyphenol that appears to b most protective is epigallocathechin gallate (EGCG), an antioxidant that is twenty five to one hundred times more potent that vitamins E or C.

A single cup of green tea provides more antioxidant protection than a serving of strawberries, carrots or even broccoli.

In theory, this should make green tea a great tool for preventing illness like cancer heart disease and Alzheimer’s dementia.

Green tea is one o the best sources of flavour-3-ol polyphenols. Other sources of this age defying antioxidant include, berries, apples, pomegranates, red wines, and grapes.

Flavon-3-ols provide powerful multiple health benefits including protecting the LDL cholesterol from oxidation (helping to prevent plaques in the arteries); reducing inflammation; lowering the risk of cancer by inhibiting the generic and cellular injury; and blocking aging of the skin induced by sunlight.

Since we started drinking three o four cups of green tea daily, we seem to be less susceptible to sunburn.

The biologically active phytonutrients is green tea also stimulate various aspects of the immune system.

Studies show that green tea does protect against DNA damage, the initial insult that can create a malignant cell.

It also seems to help extinguish cancerous colonies of cells before they get a foot hold in the body.

Tea consumption has been linked with lower risks of cancers of the lung, colon, breast, liver, prostate, bladder, pancreas, and skin.
Green tea components and health benefits