Definition: tea - summary

The art of tea is a tradition dating back several millennia. Many civilisations place it at the centre of their cultural and social life. After water, it is the most widely consumed beverage in the world. Over the centuries, its virtues have been proven and today Western medicine is rediscovering its benefits. Not only its stimulating properties but also its many health benefits have been confirmed. Tea gardens are comparable to the estates or châteaux of fine wines. The discerning palate will recognise the subtleties of taste, which are described using vocabulary similar to that of the winemaker.
The health benefits of tea
Fine teas combine the pleasure of the palate with numerous beneficial effects. The buds and first leaves produce the finest teas, and it is these teas that contain the most active ingredients. These ingredients determine the health benefits of tea.
Caffeine/theine
All types of tea (green, oolong, black, pu-erh) contain theine (caffeine). However, its effect on the human body is different from that of caffeine in coffee. The caffeine in tea (especially in unfermented tea) is bound to other molecules, phenolic compounds, which slow down its stimulating effects on the body. Coffee stimulates the heart and blood circulation after a short time. Tea (especially green tea) has a gentler, more gradual and longer-lasting effect. It stimulates the brain and central nervous system. It is therefore important to differentiate between the effects of caffeine depending on the type of drink consumed.
Calming tea
The amount of theine depends on the type of tea and how it is prepared. Green teas contain less theine than black teas. With a good quality whole leaf tea, the theine content can be reduced by discarding the water after an initial 45-second infusion. Then brew as normal. This method removes some of the theine without destroying the flavour of the tea. The polyphenols dissolve more slowly. Their beneficial and calming effects are thus preserved.
Cholesterol
Tea has a preventive and curative effect on arteriosclerosis. All types of tea reduce "bad" cholesterol (low-density lipoprotein) and increase "good" cholesterol (high-density lipoprotein).
Fermentation/oxidation
Fermentation causes a chemical transformation of polyphenols and alters certain substances. Green tea therefore has several health benefits that are unique to it.
Iron
Tea can slow down the absorption of iron in the body. People with iron deficiency should therefore avoid drinking tea at the same time as a meal rich in this element. Tea can then be consumed outside of mealtimes.
Additional effects of green tea
Green tea is particularly high in vitamins C, A, B and P, as well as trace elements and polyphenols. It increases concentration and physical capacity, improves blood circulation and protects the teeth (good source of fluoride). It has anti-inflammatory, digestive and anti-depressant effects and helps to regenerate the skin. Several recent studies suggest that green tea prevents certain cancers (particularly stomach, colon and possibly even lung cancer). Scientists are particularly interested in the main active component of green tea, EGCG (epigallocatechin gallate). EGCG is more effective than vitamin E at destroying free radicals, toxic molecules involved in cellular ageing. These protective effects have been observed in populations that consume large quantities of green tea.
The beneficial properties of green tea are also found in white tea. It lowers cholesterol, contains many antioxidants that fight free radicals, and its vitamin and trace element content contributes to a healthy diet.
Additional effects of P'uh-êhr
The oxygen-free fermentation of this tea gives it its specific properties. In particular, over time it develops particularly effective digestive substances. In China, P'uh-êhr has been known and appreciated for many centuries. It relieves diarrhoea and indigestion. It soothes sore throats and helps fight colds. It can be very effective against headaches. As for its slimming properties, these are only effective for certain body types. Nevertheless, P'uh-êhr can be considered a good supplement when trying to lose weight.

Careful preparation of green tea
* Choose a small teapot that is odourless and made of non-porous material (terracotta) that develops a patina and should always be used for the same type of tea.
* Preheat the teapot and, if necessary, the cups with hot water.
* Depending on the desired strength, add one to three teaspoons or pinches of tea to the preheated teapot with 2.5 dl of water.
* The water used for brewing should be SOFT. Otherwise, the brew will not have the desired aroma or appearance.
* Pour at the indicated temperature. For green teas, see below!
* Allow to infuse for the indicated time. If you want a more bitter taste, leave it to infuse for longer.