Antioxidant, prevents the spread of free radicals
Tea is obtained from the leaves of the Camellia Sinensis plant, an evergreen shrub that can reach a height of two metres at most. The six most common types of tea on the market are: fermented black tea, red tea/Indian black tea, oolong (or blue-green), green tea, yellow tea and white tea.
Boiling water on the leaves damages them, a short infusion, moreover, of the duration of about two minutes, extracting from the tea leaves especially the theine, exalts the stimulating properties of the drink; a more prolonged infusion, instead, of the duration of 3-5 minutes, extracts the tannic acid which, binding with the theine, attenuates the stimulating effect of the drink itself, resulting in a certain bitterness of the tea.
The leaves of this shrub are harvested four times a year in China, Japan and India, while in Kenya, for example, it takes place all year round. The use of tea dates back to the dawn of time. In the beginning it was the Chinese and, thanks to the monks, it spread to Japan and Korea. The Portuguese brought it to Europe first, but it was the Dutch who marketed it in Europe. Over the centuries, this drink also became very popular in Europe, eventually becaming a true icon of English traditions. Given the very high price, paid in taxes, it was initially a drink for the nobles and the bourgeoisie who used fine porcelain services from China, and initially served after lunch to be drunk at four in the afternoon.
Tea is considered a healthy drink, rich in beneficial properties: it acts very well as an antioxidant because it contains polyphenolic substances, known since ancient times, able to prevent the spread of free radicals, responsible for ageing and cell degeneration. But that's not all: antioxidants also called flavonoids, present in both green and black tea, are considered very effective weapons in the prevention of coronary heart disease.