Documentos de Académico
Documentos de Profesional
Documentos de Cultura
TEA
By,
SHUBHAM ABHALE,
Roll No. CS-72
Signature
INDEX
History Of TEA
Types of TEA
Health benefits of TEA
Harmful effects of TEA
Contents of TEA
Experiment to find acidity of TEA
Tea
Botanical name:
Common name:
Parts used:
System effected:
Properties:
Camellia sinensis
Green tea
Young leaves and leaf buds
Liver, heart
Tea is made from young leaves and buds of tea plant. Tea leaves are rich in
caffiene (an alkaloid). Besides caffiene, tea leaves contain tannic acid and
coloring matter, such as polyphenolic compounds. The relative amounts of these
substances are different in different varieties of tea leaves, i.e. why, their taste and
flavour are different.
The brownish colour of tea is due to the presence of polyphenolic compounds
and some inorganic ions like Mn2+, Fe3+ etc. Some simple experiments can be
carried out to study the components that are responsible for the variation in tea
flavour in various brands of tea
Types of Tea
Anti Acidity Tea
Anti Acidity Tea is brewed from the leaf of Aspalathus linearis, a unique herb
with great healing powers. It is less astringent, completely caffeine-free, no
oxalic acid and doesn't contain tannins that may interfere with iron absorption.
However, it has a higher content of fluoride which might help to protect against
tooth decay. Besides, it is rich in a variety of minerals, including potassium,
copper, magnesium, calcium, iron, zinc and manganese. This tea is generally
beneficial to the digestive system & relaxes spasms. It has been used in the
treatment of vomiting, diarrhoea & other mild gastric symptoms. It has also been
shown to be of benefit in the treatment of a wide range of allergies especially
milk allergy, eczema, hay fever & asthma in infants. Anti-acidity tea helps to
excrete uric acid which causes gout & lower body acidity.
Green Tea
Green tea is a "true" tea, meaning it is made solely with the green tea leaves
(Camellia sinesis), that have undergone minimal oxidation during processing.
Green tea originates from China and has become associated with many cultures
in Asia from Japan to the Middle East. Drinking green tea and herbal green tea is
reputed to be helpful in treating cancer, high cholesterol levels, rheumatoid
arthritis, cardiovascular disease, impaired immune function and infection . Other
traditional uses of herbal green tea include treating flatulence (gas), regulating
body temperature and blood sugar, promoting digestion, and improving mental
processes. It has been extensively studied in people, animals, and laboratory
experiments.
Green tea is produced by steaming the leaves to destroy the enzymes that might
otherwise ferment the leaves. The leaves are then rolled either by hand or by
mechanical rollers, to bring out the juices in the leaves that are responsible for its
flavor. The rolled leaves are then fired to dry them. The entire process of rolling
and firing is repeated several times until the leaves are completely dry. The
process of producing green tea is very exacting because variation in the drying
time can result in fermentation of the leaves which spoils its flavour.
Herbal Tea
Herbal tea has been in use since a long period of time. It is also known as a
herbal infusion or tisane. Herbal tea is basically the mixing of dried fruit,
flower or herb in boiling water. It is natural, free of caffeine free. There is no
artificial colouring or flavours. A mixture of aromatic, carminative, sedative,
expectorant herbs, which have their own importance, it has lot of beneficial
effect on health, body and mind. It is gaining popularity due to its multi
effects. Herbs are used in their natural forms and these herbs are without any
Lemongrass Tea
Lemon grass is also known as Cymbopogon citratus, and has certain therapeutic
properties and the reported benefits of using it internally, in the form of a herbal
tea (infusion) are reducing fevers, stomach cramps, flatulence and colic, easing
arthritic pain, general digestive aid . It is especially suited for digestive
problems in children. Lemon grass is commonly used in teas, soups, and curries.
It is also suitable for poultry, fish, and seafood. It is widely used as a herb in
Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian,
Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus
flavour and can be dried and powdered, or used fresh. Dried lemon grass leaves
to make a zesty, refreshing drink that is highly satisfying both hot and cold.
Organic Tea
DR. John Weisburger, Director Emeritus, American Health Foundation tells
about organic tea that - Current research shows tea contains specific
antioxidants & health promoting ingredients. Lowering the risk of heart disease,
stroke & certain types of cancer link, pancreatic and prostrate." The greatest
Orthodox Tea
The top two leafs of each tea plant is the orthodox tea. It is said that these leaves
produce the best quality tea leaf and since even today, leaves are plucked by
hands, we ensure that we collect only these leaves to make our orthodox tree.
The demand for orthodox tea is rising worldwide even as India produces a
meagre 80 mkg of this tea annually out the total production of more than 900
mkg. Although Orthodox Tea is somewhat similar to Green Tea, it requires even
finer tea leaves than the latter. It is sold domestically through auction centres
and is exported in small quantities overseas.
Slimming Tea
Slimming tea is known to help digest fatty foods. Made of natural herbs, such tea
increases metabolism and help to reduce your cholesterol levels. It suppresses the
appetite, detoxify, cleanse and rid the body of excess fat. Such tea does not cause
you diarrhoea, instead they treat obesity from the root. Such tea can also be used
for coronary heart diseases. It also reduces blood sugar levels. Consuming this
tea also reduces stretch marks and melts cellulite naturally. Overweight patients
suffering from a feeling of heaviness, fatigue, and body pain have also
experienced relief on consumption of this tea. Slim tea also helps clear up body
channels.
The main advantage of tea lies in the fact that it is a completely natural
product, without any added flavorings, colors or preservatives. Likewise, when
drunk without adding any sugar, honey or milk, tea has no calories and
simultaneously serves as a crucial component for maintaining the balance of
body liquids.
precipitates tannin. Tea also delays stomach digestion and could lead
to gas formation diarrhoea and constipation.
Kidney disorders: Experiments show that 5 cups of tea increases
the urine by 400 500% in people vulnerable to kidney related
ailments. This continued stimulation of kidneys by caffeine might
damage them. Tea could also promote kidney stone because of its
high concentration of oxalate.
Premenstrual syndrome: Drinking tea could aggravate symptoms
of premenstrual syndrome. According to a research conducted under
Dr Annette Rossignol, an associate professor of public health at
Oregon University, women in China who drank between 1 4 cups
of tea a day were twice as likely to have PMS then non tea drinkers.
Drinking 8 cups of tea increased the PMS occurrence 10 times.
Incontinence: Drinking too much tea could lead to incontinence or
frequent/urgent impulse to urinate. According to a recent study
conducted at St. Georges Hospital London, caffeine could exert
pressure on bladder by causing muscle surrounding it to contract
increasing the need to urinate.
The respiratory and cardiac muscles are also stimulated by caffeine
as coronary arteries get dilated resulting in the increase in the rate of
blood flow. The quickening of respiration lowers the level of carbon
dioxide and increases the heat production of body by 10 20%.
Contents of Tea
1.Tannic Acid
2.Caffeine
3.polyphenol
Tannic acid
Synonyms: Gallotannic acid, Gallotannin, Galloylglucose, Glycerite, Quebrach
o, Tannins
Molecular
formula
: C76H52O4 6
Molecular
Weight
: 1701.22
Melting Point
: 218 C
Flash point
: 198 C
Water Solubility : 250 g/L (20 C)
Tannic acid has anti-bacterial, antienzymatic and astringent properties.
Tannic acid has constringing action upon
mucous tissues such as tongue and
inside of mouth. The ingestion of tannic
acid caused constipation and can be used
to treat diarrhoea (in the absence of fever
or inflammation). The anti-oxidant and
anti-mutagenic properties of tannic acid
are beneficial. Externally, tannic acid is
used to treat ulcers, toothache and
wounds.
Properties:
Experiment
Aim: Compare the tannic acid content in the various samples of tea.
Materials Required Bunsen burner, tripod stand, wire gauge, beaker, funnel,
filter paper , chemical balance
Theory:
The tannic acid present on the tea leaves is precipitated as
calcium tannate by treatment of aqueous solution of tea with Calcium
Carbonate. Calcium tannate is the hydrolysed with conc. H2SO4 and
recrystallized from water.
Things Required: 5gm of 3 different tea leaves.
Chemicals Used: Calcium Carbonate (CaSO4).
Procedure:
1. Weigh exactly 5gm of 1st sample of tea leaves.
2. Take 100ml of distilled water in a beaker.
3. Put tea leaves in above beaker and boil it for 10 minutes.
4. Filter above boiled solution using funnel and filter paper
in another beaker.
5. In filtrate add 2gms of CaCO3 and boil it.
6. Filter above boiled solution using funnel and filter paper
in another beaker. There will be a ppt. of Calcium tannate on
the filter paper.
7. Keep filter paper aside and let it dry.
8. Weigh the ppt. of tannic acid.
9. Repeat the above 1-8 steps for the other two samples.
Observations:
Tea
taken(x gms)
(y/x)*100
obtained (y gms)
1. Red Label
2. Honey Gold
Tea
3. Taza Tea
Result:
The tea sample containing higher percentage of tannic acid
gives better flavour